4 c (to 4-1/2 c.) all purpose

-flour 1 pk Active dry yeast

1/2 c Whole wheat flour

1/2 c Wheat germ

1/2 c Quick rolled oats

1 c Nonfat powdered milk

3 tb Sugar

2 ts Salt

2 c Water

1/4 c Oil

1/4 c Cornmeal

In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan, heat water and oil until very warm (120-130F.) Add to flour mixture. Blend at low speed until moistened; beat 3minutes at medium speed . By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. (30 minutes for quick rising yeast.) Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2 inch thickness. With biscuit or cookie cutter, cut into 3 inch circles. Place muffins on ungreased cookie sheets. Cover; let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on each side until deep golden brown. Cool. To serve, split and toast. Source: Back of Red Star Yeast package Original Post Date: 18 July 1992

1 pk Dry yeast

1 1/2 c Warm water

1 ts Salt

2 c All-purpose flour

2 c Whole wheat flour

Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes.

Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times

XKGR41A Don Fifield 2 1/4 c Bread flour

1 tb Sugar

1 tb Dry milk

1 ts Salt

1/4 c Pepperoni (1 oz); chopped

1/4 c Provolone cheese (1 1/5 oz);

-chopped 2 ts Parmesan cheese, grated

1/2 ts Garlic powder

1/2 ts Onion powder

1/4 ts Oregano

1 ts Olive oil

3/4 c Water

1 ts Dry yeast

Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

1/2 c Hazelnuts, grounded in

-blender to a coarse flour 1/2 c All-purpose flour

2 tb Baking powder

1/4 c Sugar

1 Egg

2 tb Unsalted butter, melted and

-cooled 1/2 c Warm milk

1 ts Vanilla extract

1 pn Of salt

1/2 c Chopped dried apples

Preheat oven to 350F. Combine hazelnuts, flour, baking powder and sugar. Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill 4 cups of a nonstick muffin pan (or regular muffin pan with paper liners) with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean. From the cookbook “Apples” by Robert Berkley

1 c Dates; chopped

1 c Water; boiling

1 ts Soda

1 c Sugar

1 ea Egg; beaten

2 c Flour

1 ts Baking powder

1/2 c Nut meats; chopped

Add soda and boiling water to dates. Let stand and cool. Then mix with remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf bread pan. Note: No exact temperatur give. Moderate oven is 350 - 400 F. Source: Cora Van Allen, Bugby Grange, Astabula County, Oh : Mabel Purdy, Pleasent Grange, Knox County, OH

1 c Whole-wheat flour

2 ts Baking powder

1/4 c Honey

2 c Water; or nut milk

2 tb Applesauce

1/2 ts Vanilla

1 c Cornmeal

Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

XKGR41A Don Fifield 2 1/4 c Bread Flour

1 tb Dry milk

1 ts Salt

1 tb Butter

1/4 c Carrots (1 oz); grated

2 ts Allspice

1 tb Honey

3/4 c Water

1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

1/4 c Butter

1 1/2 c Unsifted flour

2 ts Baking powder

1/2 ts Salt

1/2 c Sugar

1 lg Egg

1/2 c Milk

1 c Fresh cranberries

2 tb Sugar

1/4 ts Cinnamon

Stir flour to aerate. Mix the 2 tablespoons sugar with cinnamon. Coarsely chop cranberries with knife. Generously butter a 12 cup muffin pan. In a small saucepan or skillet, melt butter; set aside to cool. In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar. In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter. Add to flour mixture; stir quickly and lightly just until flour is almost dampened. Add cranberries; lightly stir in; do not beat. Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup. Bake in a preheated 375~ oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes.

If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven. To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350~ oven for 10 minutes.

- Pam Coombes RNCM95A - MM:MK VMXV03A 1 Package of yeast

1 c Hot water

Sugar 10 Very soft bananas

3 tb Cinnamon

2 tb Nutmeg

2 1/2 lb Flour

1 1/2 lb Sugar

Grated rind, med. sz orange 1/4 ts Salt

Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand to start rising process. Mash bananas throughly in large mixing bowl with yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix throughly and let stand overnoght. Mixture will rise and triple in amount. Drop by spoonfuls in deep fat; fry until brown. Serve either hot or cold. May be frozen Makes 36 pastries .(The Congressional Cookbook, Mrs Cyril E. King (wife of the former governor (Virgin Islands)