-8 thick slices and placed -in a large flat dish

———————————-COMBINE———————————- 5 Eggs;

3/4 c Milk;

1/4 ts Baking powder;

1 tb Vanilla;

-Pour mixture over bread and -refrigerate over night -In the morning, combine: 20 oz Frozen whole strawberries;

4 Bananas; ripe, sliced

1 c Sugar;

1 tb Apple pie spice;

Put fruit mixture in a large greased baking dish and top with prepared bread. Sprinkle with cinnamon sugar. Bake in 450^ oven for 20 to 25 minutes. To serve lift out bread slices and place on plates. Spoon fruit on top and serve. Serves 4-5. —–

1 3/4 c Flour

1 tb Baking powder

2 tb Malted-milk powder

2 Egg yolks

1 3/4 c Milk

1/2 c Cooking oil or melted

-shortening 2 Egg whites

Ice cream —–FRUIT PECAN SAUCE—– 4 sm Ripe bananas

Lemon juice 1 pt Strawberries — fresh or

-thawed, frozen, -unsweetened 2/3 c Sugar, brown

1/3 c Butter or margarine

2 tb Rum or orange juice

1/2 c Broken, toasted pecans

In a large mixing bowl, stir together the flour, baking powder and malted-milk powder. In a medium mixing bowl, beat the egg yolks. Beat in the milk and cooking oil or shortening. Add to the flour mixture all at once, stirring till blended but still slightly lumpy. In a small mixer bowl, beat egg whites till stiff peaks form. Gently fold into the egg-flour mixture, leaving a few fluffs of egg white. Do not overmix. Bake waffles in Belgian waffle-maker or regular waffle-maker according to manufacturers directions. (To keep waffles hot for serving, place in a single layer on a wire rack on a baking sheet in a warm oven.) Prepare Fruit-Pecan Sauce. Serve waffles topped with ice cream and warm Fruit-Pecan Sauce. Fruit-Pecan Sauce: Peel bananas, cut in half lengthwise, then cut crosswise into thirds. Brush with lemon juice. Halve the strawberries. In a large skillet, heat brown sugar and butter or margarine over medium heat till the mixture melts, stirring occasionally. Add the bananas and strawberries; cook, uncovered, till bananas are heated through, turning once. Stir in rum or orange juice, then the pecans. Note: For a quick variation, sprinkle each waffle with 1 Tbsp chopped nuts; crumbled, crisp-cooked bacon; or

chopped granola before closing iron. Notes: Belgian waffles are a mainstay at Midwest brunches. Heres our delicious version, topped with ice cream and a warm fruit and pecan sauce. Source: Midwest Living Magazine, April 1991

1 1/2 c Water [lukewarm 110of]

——————————-FOR THE DOUGH——————————- 1/4 c Brown sugar [may use maple

-sugar if available] 1 tb Active dry yeast

2 md Eggs

1/4 c Dry milk powder

1/4 c (/stick) butter [melted]

1 c KA white whole wheat flour

2 ts Salt

5 c KA all purpose flour [use

-more or less as desired] ——————————FOR THE FILLING—————————— 1/4 c (/stick) butter [melted]

2 ts Cinnamon

1/4 c Brown sugar [use maple if

-desired and available] 1/2 c Raisins

1/2 c Chopped walnuts or pecans

——————————FOR THE TOPPING—————————— 1 lb Brown sugar

3/4 c Light corn syrup

1)Make a smooth supple dough by hand or machine and let it rise

for 1/ hrs.. Punch it down and roll into a 12″ X 24″ rectangle… 2)Brush the dough with the melted butter

and then sprinkle on the filling ingredients… 3)Grease a 14″ round pan and add the topping ingredients.

Then roll up the dough from the long side (jelly roll style) and cut up into 1″ thick slices and then place the slices in the pan, cover and let rise for 30 min.. 4)Bake in a preheated 350o oven for 30 to 35 min., using

foil to prevent over browning. Carefully invert onto a cooling rack and let cool slightly before serving…

-dorothy cross tmpj72b -part 1: 1/2 c Soy flour

1/2 c Whole wheat flour

1/2 c Unbleached all-purpose flour

2 tb Wheat germ

2 tb Powdered milk

2 tb Unprocessed bran

1 tb Baking powder

1/2 ts Baking soda

1/4 ts Salt

Grated peel of 1 orange -part 2: 2 ea Eggs; separated

1/2 c Plain yogurt

1/4 c Oil

1 tb Molasses

1 tb Honey

1 1/2 c Orange juice

Combine the first 10 ingredients. Reserve the egg whites and add the egg yolks and the remaining ingredients to the flour mixture in a food processor, blend well. Beat the egg whites until stiff; fold into the pancake mixture. Cook on a 300 degree griddle, for 2-1/2 minutes on one side and 1 minute on the other.

Makes about 36 3-inch cakes. Source: Country Inn and Bed and Breakfast Cookbook (Served at The Old World Inn B&B in Napa, CA) Reformatted for MealMaster by: CYGNUS, HCPM52C Malama Kau Pono, CYGNUS in Boulder, CO <03/22 10:15 am MST> FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/22 12:47 PM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM LEMON M CAKE