1 pk Yeast

1 c Whole wheat flour

1 c Better for Bread white flour

1/2 c Oat bran

1/2 c Rolled oats (Quaker Oats)

4 tb Gluten

1 ts Salt

2 tb Honey

1/2 ts Cinnamon

1/2 ts Cloves

1/2 c Golden raisins

2 Egg whites or 1 egg or

1/4 cup egg substitute

1 Small can (8 1/4 oz)

Julienne beets, drain, save Liquid then warm liquid fro Beets and combine with wate To equal 1/2 cup plus 3 tbs Liquid Set Breadmakers browning control to light. Put all the ingredients into pan in the order listed, select “Oat/French” and push “Start.”

1 pk Yeast

3 c Whole wheat flour

1 c Oat bran

3 tb Gluten

1 ts Salt

2 tb Honey

2 tb Margarine, soft

1 1/2 c Plus 3 tb warm water

Set machines browning control to light. Put all the ingredients into pan in the order listed, select “Oat/French” and push “start.”

1 c Quick Mix (msg# 120121)

1/4 c Cornmeal or all-purp flour

1/4 ts Salt

1/4 c Milk or water

Sesame or poppy seeds, if Desired Preheat oven to 400F (205C). Lightly grease baking sheet. In a medium bowl, combine Quick Mix, cornmeal or flour, and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Shape into pencil-like strands 1/2 inch thick. Cut into 8- to 10-inch lengths. Roll in sesame or poppy seeds, if desired. Bake about 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes. Taken from “The Complete Make-a-Mix Cookbook” by Karine Eliason, Nevada Harward, and Madeline Westover

1/2 c Post Grape Nuts

1/2 c Sugar

2 ts Maxwell House instant coffee

2 ts Cinnamon

1 3/4 c Flour

1 c Flour

1 ts Baking soda

1/2 ts Calumet baking powder

1/2 ts Salt

1 c Sour cream

1/2 c Butter, softened

2 Eggs

1/2 ts Vanilla

Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon; set aside. Mix flour with 1 cup sugar, the baking soda, baking powder and salt in large mixer bowl. Add sour cream, butter, eggs and vanilla. Blend at low speed with electric mixer, then beat for 1 minute at medium speed. Spread one third of the batter in a greased 8 inch square pan; sprinkle with half of the cereal mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 45 to 50 minutes, or until tooth pick inserted into the center comes out clean. Cool in pan; spread with coffee glaze. Coffee glaze: Gradually blend 2 tb cooled brewed Maxwell House coffee into 1 1/2 cups sifted confectioners sugar. Makes enough to glaze the top of an 8 or 9 inch square cake or 10 inch tube cake.

1 1/2 c Flour, whole wheat; 175 g

1/2 c Flour, rice; 50 gm

2 tb Ghee; or oil

1 ts -Salt

1 ts Cumin seeds; dry roasted &

-ground 3 ea Green chilis; sliced

3 tb Cashews, broken; ground

-coarsely 3 tb Coriander, fresh; (cilantro)

-finely chopped 6 ea Saffron strands; soaked in

2 tb Milk; warm

-Water for kneading Ghee; or oil; for frying Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 6″ (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.

5 ts Yeast, dry

2 c Potato water

3/4 c Sugar

2 ts Salt

3 Egg

7 c Flour; (adjust as needed)

1/2 c Oil

Dissolve yeast in potato water. Add sugar, and let stand five minutes. Add salt and beaten eggs. Stir in four cups of the flour. Add oil, stirring while adding. Stir in enough remaining flour to make dough that forms a ball and is not sticky. Put dough on a floured board. Cover with a towel and let rest 10 minutes. Knead 10 minutes. Put in a greased bowl, and let rise until it doubles (about one hour). Punch down. Braid to form two loaves and place on cookie sheets. Let rise again, approximately 50 minutes. Use a pastry brush to gently coat with a glaze made of a beaten egg and a few drops of water. Sprinkle the top with sesame seeds. Bake at 350 degrees until well done (approximately 45 to 50 minutes).

2 Grapefruit, halved

1 c Whole Wheat Flakes Cereal,

-crushed 1/3 c Brown Sugar, packed firmly

1/4 c Butter, melted

Remove seeds from grapefruit halves. Cut around edges and sections to loosen; remove centers. Mix cereal, sugar and butter; spread on grapefruit. Set oven control at broil. Broil grapefruit 5″ from heat for about 3 to 4 minutes, or until golden brown. Source: SHARE Colorado Cookbook 11/20/93

1 pk Frozen chopped broccoli

4 Eggs

1 Stick margarine, melted

1 Jiffy corn bread mix

1 lg Onion, chopped

1 c Cheese, grated

Mix all ingredients together. Bake in iron skillet at 350 degrees for 30 minutes or until done. Randy Rigg

1/2 lb Bacon, diced

1/4 Green bell pepper, diced

1/4 Red bell pepper, diced

1 sm Onion, chopped

8 lg Eggs, fresh

1 lb Russet potatoes, peeled and

- grated 2 3/4 c Shredded sharp cheddar

- cheese 1/2 ts Pepper

Salt to taste

Preheat oven to 350 degrees. Grease a large quiche dish or 6 to 8 individual ramekins. Saute bacon, peppers and onion until soft. Drain on paper towel. Whisk eggs with potatoes, cheese, salt and pepper. Mix in bacon and vegetable mixture. Pour into prepared pan spreading mixture evenly. Bake for 45 minutes, until center is set or knife inserted in center comes out clean. Bake 20 to 30 minutes for individual ramekins. Makes 6 to 8 servings. Source: The Carriage House Bed & Breakfast, Lake Arrowhead (CA) Posted: Robert Bass Corona, CA