Davis&Perry: 2009

Sunday, May 3, 2009

Fruit Paste Recipe

FRUIT PASTE

8 ounces dried prunes
8 ounces raisins
8 ounce dried figs
¼ cup lemon juice
2 ½ cups water
Boil 15 to 20 minutes
add:
¼ cup brown sugar
let cool
add:
¼ cup prune juice

Put in blender and blend

Dose 1 Tablespoon with dinner

Muffin Recipes

Peach Muffins

2 Cups canned or fresh peaches, drained
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
3/4 cup oil
2 cups milk
Topping:
1/2 cup sugar
1 teaspoon cinnamon

Dice drained peaches to the size of peas. Mix flour, sugar, baking powder
and salt. Set aside. In a separate bowl combine eggs and oil and fold in
milk. Add flour mixture and combine. Fold in peaches. Pour into muffin pan
(paper lined or greased), sprinkle topping and bake in preheated oven at
400° for 20-25 minutes.

ORANGE CRANBERRY MUFFINS
This recipe makes a tasty muffin with crunch. Be sure to serve warm with
lots of orange-honey butter.

2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon. salt
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon orange extract
1 Tablespoon grated orange rind
1 cup orange juice
1 cup fresh cranberries (chopped in food processor)
1 cup chopped pecans
1 cup chopped dates

Sift together flour, baking powder, baking soda, and salt. Cream together
butter and sugar until fluffy. Add egg, extracts and orange rind. Beat
well. Add dry ingredients to creamed mixture alternately with orange juice.
Stir in cranberries, dates and pecans. Pour batter into greased muffin
tins. Bake at 350 degrees for 25-30 minutes or until cake tester comes out
clean.
Makes approximately 16 muffins.

Raspberry Corn Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/4 cup plain yogurt
1/2 stick (1/4 cup) unsalted butter melted & cooled
1 cup fresh raspberries
Pre-heat oven to 375 degrees.
Butter 12 muffin cups. In a bowl whisk together the cornmeal, flour,
sugar, baking powder, baking soda, and salt. In another bowl whisk
together eggs, yogurt and butter, add the flour mixture and stir
batter until it is just combined.
Fold in the raspberries gently, divide the batter among the muffin
cups and bake in the middle of the oven for 20 minutes or until a
tester comes out clean.
Let the muffins cool in the cups on a rack for 3 minutes. Turn out on
a rack and serve.

Plantation Muffins

One 20-ounce can crushed pineapple, drained
1 cup chopped pecans
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 ounces softened cream cheese
1 cup sugar
2 teaspoon vanilla
1 beaten egg
1/2 cup sour cream
Heavily grease a 12-cup muffin tin and sprinkle with pecans. Set aside.
Sift together flour, baking soda, and salt and set aside. In a separate
bowl, beat cream cheese, sugar, and vanilla, then add egg. Mix in flour
mixture alternately with sour cream. Fold in drained pineapple. Bake in a
400 degree oven for 20 to 25 minutes.

Makes 12 muffins

Raspberry Corn Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/4 cup plain yogurt
1/2 stick (1/4 cup) unsalted butter melted & cooled
1 cup fresh raspberries
Pre-heat oven to 375 degrees.
Butter 12 muffin cups. In a bowl whisk together the cornmeal, flour,
sugar, baking powder, baking soda, and salt. In another bowl whisk
together eggs, yogurt and butter, add the flour mixture and stir
batter until it is just combined.
Fold in the raspberries gently, divide the batter among the muffin
cups and bake in the middle of the oven for 20 minutes or until a
tester comes out clean.
Let the muffins cool in the cups on a rack for 3 minutes. Turn out on
a rack and serve.

Strawberry Shortcake Muffins

In a large bowl combine:
6 cups flour
1 cup sugar
1-1/2 tablespoons baking powder
1-1/2 tablespoons baking soda
3 cups frozen unsweetened strawberries, chopped
Be SURE strawberries are FROZEN! Mix in just until coated.
In a separate large bowl mix:
3 cups low fat buttermilk
3 eggs
3 egg whites
3 tablespoons canola oil

Pour wet ingredients into dry. Mix quickly, just until the flour
disappears. DO NOT OVER MIX!!! Spray muffin tins with non-stick cooking
spray. Fill each muffin tin hole 3/4s full with batter. Top each muffin
with about 1/4 teaspoon of sugar. Bake in a 350 degree oven for about 15 to
20 minutes.
Serves 36

Zucchini Nut Muffins

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups sugar
4 eggs, room temperature
1 cup canola oil
2 cups grated peeled zucchini
1 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350 degrees. Grease muffin tins.

Sift dry ingredients and set aside.

Combine sugar and eggs. Beat 2 minutes. Add oil and beat for 3 minutes. Add
zucchini, vanilla, nuts and raisins. Fold in dry ingredients until mixed.
Fill muffin tins 2/3 full. Bake 25 minutes (toothpick inserted comes out
clean).

This is a light fluffy muffin, wonderful with berry

Bread, Scones, Biscuits, Etc. Recipes

SOFT PRETZELS

Makes 12 425 degrees 15 to 20 minutes

1 pkg. active yeast
1 1/3 cups warm water (105 to 115 degrees)
1 Tablespoon sugar
1/2 teaspoon salt
3 1/2 to 4 cups flour

2 Tablespoons course salt (regular salt will work)

1 egg}
1 Tablespoon water} Beat together

Sprinkle yeast into warm water and stir with rubber spatula until yeast has dissolved. With wooden spoon stir in sugar, salt and enough flour to make a soft & slightly sticky dough. Knead dough for 5 to 7 minutes on a well floured board. Add 1/2 cup more flour and knead until smooth and elastic. ( dough should not stick to board or hands) Cut dough with hands in half. Then divide each half into 6 equal parts.(12 total) Then roll dough into a dough rope 15" long. Shape into a pretzel and place 3" apart.
Brush with egg & water mixture and sprinkle with course or regular salt. Bake

SCONES
Makes 8 400 degrees 12 to 15 minutes

2 cups sifted flour 8 cups (32 scorns)
2 teasp. sugar 8 teasp.
1 teasp. cream of tarter 4 teasp.
1/2 teasp. salt 2 teasp.
1 teaspoon soda 4 teasp.
1/2 cup butter 2 cups
1/2 cup milk (may be more) 2 cups

Sift dry inged. Cut in butter, stir in milk. (dough should be soft) Kneed lightly on floured board. Divide dough in half ( for 32, divide dough in half and then divide halves into 4ths.) Pat 1/2" thick, cut into 4 wedges. (cut in half and then half again to get the 4 wedges).
RAISINS can also be added before adding milk.
place on ungreased cookie sheet, and bake.

Baking Powder Biscuts
350~ to 400~ for 20 minutes
Mix well:
2 cups flour
2 teasp. sugar, opt
1/4 teasp. salt
2 teasp baking powder
1 teasp baking soda
Add:
1/3 cup crisco, shorting
cut shorting into flour mixture until it looks like meal.
Add:
1 to 1 1/3 cup milk.
mix, may need to you hands. kneed lightly, 5 or 6 times, the roll or pat out to 1/2 inch or a little less thinkness and cut. I use a wide mouth glass and I double the recipe. Bake and enjoy.

KFC BUTTERMILK BISCUITS
1/2 C. butter2 T. plus 1 1/2 tsp. sugar1 egg, beaten3/4 C. buttermilk1/4 C. club soda1 tsp. salt5 C. Bisquick biscuit mix
Preheat oven to 450ºF.
In large bowl, mix all ingredients with wooden spoon. On floured surface, knead gently till smooth. Roll dough out till about 3/4 inch thick . Cut out biscuits and place on greased cookie sheet. Bake for 12 to 15 minutes or till lightly browned.

CRESCENT ROLLS

Melt together:
1 stick butter or margarine
1/2 c shortening
1 cup sugar
Add:
1 c cream
1 c cold water
Beat 2 eggs and add 2 yeast cakes dissolved in 2 T lukewarm water. Add 6 cups flour and 1 t salt

Beat until really stiff (dough falls away from bowl)
Refrigerate over night

Next morning, divide into 3 equal balls, let stand for 15 min then knead

Roll into a circle, cut into pie wedges. Roll and pull at same time, put on greased sheet and let double in size.

Bake 375 degrees for 10 minutes then brush with butter. Makes 4 to 5 dozen.
Apple Danish Pastries
375~ for 12 minutes

2 Packages Dry Yeast
1/4 Cup Water -- 105°-115°
3/4 Cup Milk -- scalded
1/3 Cup Sugar
2 Teaspoons Salt
1 1/3 Cups Butter Or Margarine
1/2 Teaspoon Lemon Extract(Almond or Vanilla for Bear Claws)
3 Large Eggs -- beaten
4 1/2 Cups All-Purpose Flour
1 Can Sliced Apples -- 20 ounce
3 Teaspoons Cinnamon

Sprinkle dry yeast into warm water. Let stand a few minutes; then stir until dissolved. Pour hot milk over sugar, salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add flour gradually. Place the dough in a greased pan (13x9x2 inches). Chill for 1 to 2 hours. Turn chilled dough out onto a floured board. Roll into a ectangle 16x12 inches. Spread 1/3 cup butter over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the third section over the first two. Roll the dough to its original size and repeat the process twice, using the remaining butter. Return the dough to the efrigerator and chill overnight.
Next day, divide the dough in half. Roll each half into a rectangle 14x9 inches. Cut into strips 14x3/4 inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each roll. Mix the cinnamon with 1/2 cup of sugar and sprinkle each roll with some of the mixture. Cover. Let rise in a warm place, free from drafts, until doubled in bulk. Bake in preheated 375° oven for about 12 minutes or until golden brown.

NOTES : Any canned fruit filling can be used as topping, or for cheese danish- mix 3 ounces of farmer cheese with an egg yolk and a few tablespoons of sugar(to taste) and a few drops of an extract of your choice. When mixed to a creamy consistency, place a dollop in the center of each roll before rising.
Bake as above.

BEAR CLAWS

Use date filling. Cut dough the length you want and double the width. On one side of the width cut from cent out, strips 1” apart. Fill with date filling and fold on half. Bake as above, and then drizzle glaze over them and top with sliced almonds.

ZUCCHINI BREAD
Makes 2 325 degrees 55 to 60 minute or until done

Beat together:
2 cups sugar
1 cup oil
3 eggs
1 1/2 teasp. vanilla

ADD:
2 cups grated zucchini
3 cups flour
1 teasp. salt
1/4 teasp. baking powder
1 teasp. soda
1 teasp. cinnamon
1/2 teasp. cloves
1/2 cup chopped walnuts (opt)
1/2 cup raisins (opt)
2 Table. grated orange rind (opt)

Pour into to 2 greased 8"x 4" pans and bake. Cool 10 minutes. Remove from pans and finish cooling.

BANANA BREAD
Makes 2 325 degrees 55 to 60 minute or until done

Beat together:
2 cups sugar
1 cup oil
3 eggs
1 teaspoon vanilla, Opt. (or 1 Teasp. Banana flavoring)

ADD:
2 cups mashed ripe banana, about 4 large ones
3 cups flour
1 teasp. salt
1/4 teasp. baking powder
1 teasp. soda
1/2 cup chopped walnuts (opt)

Pour into to 2 greased 8"x 4" pans and bake. Cool 10 minutes. Remove from pans and finish cooling.

Orange Blossom Muffins
Makes 12 - Bake 375~ for 20 to 25 minutes

2 ¾ cups all-purpose flour ¾ cups buttermilk
3/4 C. firmly packed Lt. Brown sugar 1 T. pure vanilla extract
¾ C.white sugar, plus 2 T.for sprinkling ¾ teasp. Pure lemon extract
1 teasp. Baking powder ¾ teasp. Pure orange extract
1 teasp. Baking soda ¾ C.coarsely chopped mandarin
½ teasp. Salt oranges segments, drain.
1-1/2 sticks butter ¾ C. dried sweetened Cranberries
2 large eggs-room temp. lightly beaten

1. Preheat oven to 375 degrees F. Press a paper liner into each muffin cup, the spray the top of the muffin pan with nonstick cooking spray.
2. In a large bowl, flour, brown sugar, ¾ cup white sugar, baking powder, baking soda, and salt.
3. In a medium bowl, combine the melted butter, eggs, buttermilk, vanilla, lemon, and orange extracts. Add this mixture to the dry ingredients, folding it in only until the four is incorporated. Over-beating the batter will make the muffin tough. Fold in the orange segments and dried cranberries.
4. With an ice-cream scoop or ½ cup measure, drop batter into each prepared muffin cup, mounding it slightly in the center. Sprinkle the top of each muffin with ½ teasp. Of the remaining sugar.
Bake the muffins for 20 to25 minutes or until toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack and let the muffins cool for 10 minutes, then take them out of the pan and let cool completely on the rack.

Boston Market Cornbread
Notes: I do not have a recipe for this, but rather a suggestion for making Boston Market Cornbread. Buy a box of Jiffy Mix, and add a tablespoon or two of sugar to the batter, and yes you make it just like directed. Now for some better corn bread.
Ingredients:
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix

or
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Preparation Instructions:
Mix both boxes according to directions, and combine the batter. I generally use a large mix bowl, and add both boxes together, and add the other ingredients all at once. If you have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to use a box of regular cake mix, use a 9 x 13 inch pan. Bake at 350 degrees until done, this takes about 30 minutes, test for doneness.

LEFES
400 DEGREE PAN

6 med potatoes
1 teasp. salt
peel and place potatoes in water with salt. Boil until soft in middle, about 20 minutes. Mash potatoes and add 1/4 teasp. salt. Mash until all lumps are gone. Refrigerate for several hours or over night.

ADD:
2 Tablespoons of melted shorting
1 egg
1 cup flour (may be increased or decreased)
Form into small balls and then roll out very thin. Keep dough cool at all times. Place in 400 degree pan and brown on both sides. DO NOT OVER COOk !!! (Will be white with brown spots)
Can be eaten warm or cold. Butter and sugar, jelly and jam etc.

HOBO BREAD
makes 3 1 lb. coffee loafs 325 degrees 1 hour

In the eveing in a small bowl :
2 cups raisins
1 to 2 nuts chopped nuts
4 teaspoons soda
1/2 teaspoon salt
4 Tablespoons oil
1/2 cup brown sugar
1 1/4 cups white sugar
2 cups boiling water
let set over night.
In the morning add:
4 cups flour
mix and bake in 3 - 1 pound coffee cans.

CAKE MIX CINNAMON ROLLS
25 to 30 min. 350 degrees

3 pkg yeast
3 cups warm water
1 box yellow cake mix, any brand
1/4 oil
5 cups flour
Dissolve yeast in water. Mix flour and cake mix together. Add oil to yeast mix. Add cake and flour minture and mix well. Pour out on floures surface and knead 7 or 8 times. Put back in bowl and let raise in warm place. (About 1 to 1 1/2 hours.) Roll out dough and spread with butter. Sprinkle with brown sugar, white sugar and cinnamon. Roll up and cut. Place slightly apart on greased pan. Let rise and bake.

JOHNNY CAKES

1 CUP CORNMEAL
1 CUP CREAM CORN
1/2 CUP BUTTERMILK
1/2 CUP VEGETABLE OIL
1 CUP MONTEREY JACK CHEESE, SHREDDED
3/4 teaspoons BAKING SODA
SALT
2 teaspoons JALAPENO PEPPER, FINELY CHOPPED (OPT.)
1 EGG
3 SCALLIONS, GREEN PART ONLY, FINELY CHOPPED (OPT.)
BUTTER
In a mixing bowl mix the above together.
Heat a griddle or pan butter it and place 2 oz. ladlefuls onto griddle or pan. (two Tablespoons or what ever size you want). Cook until bubbles come to the surface and flip them over to the other side and cook a Few minutes more.

FRIED BREAD (SOPAPILLAS)

1 (16 oz.) loaf Frozen Bread dough
Oil for frying

Let frozen bread dough thaw until pliable. Pinch off
pieces of dough. Stretch or roll dough pieces until very
thin.
Drop dough in hot (375 degree) oil, and cook, turning
occasionally, untl golden brown on each side. Remove and
drain hot fried bread on paper towels.
Serve warm, sprinkled with powdered sugar or cinnamon‑
sugar. Fried bread is also delicious served with honey
and/or butter, or for a special surprise, try thick
chocolate sauce.
Makes 16‑32 pieces.

1 Tbsp. cinnamon 1 c. Bisquick
2 Tbsps. sugar 1/2 c. water
Vegetable oil

Mix cinnamon and sugar in a strong paper bag; set aside.
Heat oil (1‑1/2" deep) in a heavy skillet.
Add water to Bisquick so dough is thick and sticky (may
need slightly less than 1/2 cup water).
When oil is hot, drop by teaspoonfuls, and fry until rich
golden brown and puffy. Drain on absorbent paper; shake in
bag to coat with cinnamon‑sugar.
Makes about 12 puffs.

Sopaipillas
1 pkg. active dry yeast
1/4 c. warm water (110 degrees)
1‑1/2 c. milk
3 tbl. lard or shortening
1‑1/2 tsp. salt
2 tbl. sugar
About 4 c. all‑purpose flour
1 c. whole wheat flour
Salad oil
In a large mixing bowl, dissolve yeast in warm water. In
another bowl combine milk, lard, salt and sugar. Heat to 110
and add to dissolved yeast. Beat in 3 c. all‑purpose flour
and all of the whole wheat flour. Add about 1/2 c.
all‑purpose flour and mix until a stiff sticky dough forms.
Place dough on a floured board and knead, adding more flour
as needed until dough is smooth and nonsticky. Place dough
in a greased bowl, turning over to grease top. Cover and let
stand at room temperature 1 hr. Punch down dough. the dough
may be covered and chilled as long as overnight. Knead dough
on a lightly floured board to expel air. Roll dough out a
portion at a time, to slightly less than 1/8" thick. Cut in
2" x 5" rectangles or 3" squares for appetizers. Place on
lightly floured pans and lightly cover. If you work quickly,
you can let sopaipillas stay at room temp. up to 5 min.,
otherwise refrigerate them until ready to fry. In a deep,
wide frying pan or kettle heat 1‑1/2‑2" salad oil to 350 on
a deep fat thermometer. Fry 2 or 3 sopaipillas at a time.
When the bread begins to puff, gently push the bread into
the hot oil several times to help it puff more evenly. Turn
several times and cook just until pale gold on both sides,
1‑2 minutes total. Drain on paper towels. Serve immediately
or place in a warm oven until all are fried. Or if made
ahead, cool, cover and chill or freeze. To reheat, bake
uncovered in a 300 oven, turning once, just to warm, 5‑8
min. Do not overheat or they will become hard. Makes 2 doz.
large sopaipillas or about 4 doz. small ones.

RED LOBSTER BISCUITS

1 c milk 1 T sugar
1/3 c mayonaise 2 c self rising flour
1/4 c powdered Kraft cheddar or American cheese

Mix w/mixer until soft batter. Streak through cheese. Drop
by 1/4 c on baking sheet or muffin tin. Drizzle w/melted
butter and garlic powder. Bake at 350 for 25‑30 minutes.

RED LOBSTER ROLLS

Full Recipe Smaller Size
5 lbs Bisquick 2 cups Bisquick
44 oz cold water 1/2 cup cold water
1 lb grated cheddar cheese 3 oz grated cheddar cheese

Mix together, drop by large spoonfuls onto greased baking
sheet. Bake 8‑10 minutes in preheated 450 degree oven. While
hot, brush with a mixture of mlted butter, garlic powder,
italian seasoning, and parsley flakes. (Amount will vary by
the size batch you make, but a little goes a long way.)
these freeze well.

BANANA BRAN BREAD 9x5x3‑inch pan

2 eggs beaten
2C mashed ripe bananas (about 4 large)
1/2C chopped walnuts
1/3C vegetable oil 3/4C sugar
1t vanilla extract 2 1/2t baking powder
1 1/2C raisin bran cereal 1/2t baking soda
2 1/2C all‑purpose flour 1/2t salt

Preheat oven to 350F. Grease loafpan. In medium bowl,
combine eggs, bananas, nuts, oil and vanila. Stir in cereal.
Let stand 10 mins. Stir to break up cereal. In large bowl,
combine flour, sugar, baking powder, baking soda and salt.
Add banana mixture to flour mixture, stirring just until
moistened. Pour into prepared pan. Bake for 60‑65 mins >>>
or until tester inserted in center comes out clean. Let cool
15 mins before removing from pan.

BANANA‑WHEAT GERM MUFFINS
2 eggs 1 C mashed ripe banana
1/2 c milk 1/4 C melted butter
1‑1/2 c flour 1 c toasted wheat germ
1 T baking powder 1 t ground nutmeg
1 t salt 1/2 c brown sugar
1/2 c chopped walnuts
Preheat oven to 425. Grease 12 muffin cups. Beat
together eggs, bananas, milk and butter in a medium bowl
until smooth. Combine flour, wheat germ, baking powder,
nutmeg, salt and sugar. Add liquid ingredients to dry
mixture and stir until well moistened. Now mix in chopped
walnuts. Spoon batter into muffin cups, about 3/4 full.
Bake in preheated oven on center rack for about 20 min, or
till muffins take on a rich brown color.
Cinnamon Raisin Muffins
makes 1 dozen
1 1/4 cup flour 1 egg-lightly beaten
1/2 cup cream of wheat 2 T butter or marg, melted 1/2 cup sugar 1 t. vanilla
1 T baking powder 1 cup raisins
2 t. ground cinnamon 2 T fruit juice
1 cup milk any kind

In a med. bowl, combine flour, cereal, 1/4 cup sugar,baking powder, & cinnamon; set a side. In small bowl, combine milk, egg, butter, & vanilla. Stir into dry ingred. just until moist. Stir in raisins. Spoon into 12 muffin cups. Bake at 400~ for 18 to 20 minutes. Remove from pan & brush tops of muffins with fruit juice & roll in remaining sugar. Serve warm.

Sausage Stuffed Bread

1 Long French or Italian bread
10 oz Italian sausage hot or sweet

10 oz lean ground beef
1 medium onion diced 1 egg
1 tablespoon Dijon mustard 1/4 cup parsley chopped
red pepper flakes to taste 1/2 cup shredded mozzarella
salt and pepper to taste 2 Tablespoons butter
2 garlic cloves crushed.

Preheat oven to 400. Cut loaf ends off the bread and set aside. remove the soft bread from the inside of the loaf, I use my hands, so I would advise Italian bread as I tried it
with French bread and torn the bread and had a mess, put the bread in your food processor and chop with the steel blade to
make course bread crumb. Remove casing from sausage ( sometimes your butcher will have the sausage in bulk, saves time) brown sausage with beef and onion in a large skillet. Drain off fat. combine bread crumb, meat, egg, mustard, parsley, red pepper, mozzarella salt and pepper in a large bowl. Mix well. fill the bread shell with the meat mixture using a wooden spoon pack tightly but avoid splitting the bread, attach reserved ends with toothpicks or wooden skewers, melt butter and sauté garlic, brush the loaf with garlic butter and wrap in foil leaving slightly open at the top and bake for 15 to 20 minutes, cool for 15 minutes before slicing. Can be sliced and served at room temp later. This is really one of my favorite recipes, the bread sort of shapes the sausage and the slices don't break apart. it sort of looks like a beef Wellington, it's great for picnics and informal parties, and the big bonus is you can make it the day before, just take it out of the refrigerator a few hours before serving so it reaches room temp.

Dark Fruitcake

1 cup molasses 1 tsp. cloves
2 cups sugar 1 tsp. allspice
1 lb. Butter 1 tsp. nutmeg
10 eggs 1 tsp. baking soda
12 lbs. Pecans 1 tsp. cinnamon
1 lb. Citron 1 wineglass of brandy*
2 lbs. raisins
2 lbs. currants
1 qt. flour

Beat sugar and butter until light. Add yolks of eggs. Add the spices then the brandy, Dredge the fruit well with flour and mix into batter.

Bake in a slow oven for 3 hours or longer "This recipe doesn't explain a lot about the making of the fruit cakes but assumes that if you cook you will know what to do. That isn't ecessarily so. It also doesn't tell you if this makes 1 cake or 2. When I was a child, I used to watch my Aunt make fruit cakes. She put sliced cherries in hers with sliced cherries & whole pecans on top. After the cakes were done and cooled, she would wrap them in several layers of cheesecloth that had been soaked in whiskey (could use rum). Then she put them away and every few days she would put a few more drops of whiskey on the cakes to keep them moist or maybe to flavor ... I'm not sure which. I know by the time Christmas got there, the cakes were oh-so-good. Another aunt would put several slices of apple in with her cakes to keep them moist. Since she was a "teetotaler" I don't think she used whiskey or brandy.

Bread Machine Recipes

Bread Recipe

Cracked wheat bread

1 cup plus 1 Tabl. Water
1 Tabl. Margarine, or olive oil
3 cups bread flour
¼ to 1/3 cup cracked wheat
3 Tabl. Sugar, or honey
1 Tabl. dry milk
2 ½ teasp. Dry yeast

White bread

1 cup plus 1 Tabl. Water
1 Tabl. Margarine, or olive oil
3 cups bread flour
¼ to 1/3 cup cracked wheat
3 Tabl. Sugar, or honey
1 Tabl. dry milk
2 ½ teasp. Dry yeast
1 teasp. salt

Cracked Whole Wheat Bread

1 1/3 cup water 3 Table. honey
1 Table. olive oil 1 teasp. salt
1 1/2 cup whole wheat 1 ½ Table. dry milk
2 white bread flour 2 teasp. dry yeast
¼ cup cracked wheat

Wheat Bread

1 1/3 cup water 3 Table. honey
1 Table. olive oil 1 ½ Table. dry milk
1 1/2 cup whole wheat 1 teasp. salt
2 white bread flour 2 teasp. dry yeast

Rosemary-Tomato Focaccia
3/4 cup milk
1 tablespoon olive oil
1-1/2 cups whole wheat flour
1/2 cup bread flour
1/4 cup cornmeal
2 tablespoons snipped dried tomatoes (oil pack)
1 teaspoon dried oregano, crushed
1 teaspoon active dry yeast
1/2 teaspoon salt
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup grated Parmesan cheese
2 teaspoons snipped fresh rosemary or 1/2 teaspoon
dried rosemary

Add milk, 1 tablespoon olive oil, whole wheat and bread flours, cornmeal, dried tomatoes, oregano, yeast, and salt to bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let dough
rest for 10 minutes. Grease an 11- to 13-inch pizza pan. Pat or roll dough into an 11-inch circle. Cover and let rise in a warm place for 30 to 40 minutes or till nearly double. With two fingers, poke holes all over dough. Combine 2 tablespoons olive oil and garlic; drizzle over dough. Sprinkle with Parmesan cheese and rosemary. Bake in a 400°
oven for 25 to 30 minutes or till golden brown. Cool on a wire rack. Cut into wedges. Serve warm or cool. Makes 16 to 24 servings.

Nutrition facts per serving: 100 calories, 4 g total fat (1 g saturated fat), 2 mg cholesterol, 38 mg sodium, 14 g carbohydrate, 2 g fiber, 3 g protein. Daily Values: 1% vitamin A, 1% vitamin C, 3% calcium, 5% iron.
.

Good Seed Bread

The abundance of seeds in this hearty bread creates a wonderful crunch.
1-1/4 cups water
2 tablespoons honey
4 teaspoons canola oil or cooking oil
1-1/2 cups whole wheat flour
1-1/4 cups bread flour
1/3 cup rolled oats
4 teaspoons gluten flour*
1/4 cup shelled sunflower seeds
1/4 cup pumpkin seed
1/4 cup sesame seed
2 tablespoons poppy seed
2 teaspoons flax seed*
3/4 teaspoon anise seed
3/4 teaspoon salt
1-1/4 teaspoon active dry yeast

Add ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select basic or whole wheat cycle, medium color setting. Makes 1 loaf (16 servings). *Note: Healthy food stores typically carry these items.

Nutrition facts per serving: 150 calories, 6 g total fat (1 g saturated fat), 0 mg cholesterol, 103 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g protein. Daily Values: 0% vitmain A, 0% vitamin C, 2% calcium, and 12% iron.

Raspberry-Almond Rolls

Mix the dough in a bread machine for a quick start on these rolls full of almond
flavor.
1 cup water
1 egg
2 tablespoons cooking oil, or margarine or butter, cut up
3-1/2 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon almond extract
1 package active dry yeast (2-1/4 teaspoons)
3 tablespoons raspberry or blackberry jam
1 8-ounce can almond paste*
1 recipe Powdered Sugar Icing

Add first 8 ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes. On a lightly floured surface, roll dough to a 12x10-inch rectangle. Spread jam on dough. Crumble almond paste into small pieces and sprinkle over dough. Roll up dough, jelly-roll style, starting from a long side; seal seams. Slice into twelve 1-inch-thick slices. Place rolls, cut side down, 2 inches apart on greased baking sheets for individual rolls, or arrange in a greased 13x9x2-inch baking pan. Cover; let rise till nearly double (about 30 minutes). Bake in a 350° oven till golden brown, allowing 18 minutes for individual rolls or about 30 minutes for rolls in pan. Cool on a wire rack about 5 minutes; transfer to a serving platter. Drizzle with Powdered Sugar Icing. Serve warm. Makes 12 rolls.

Powdered Sugar Icing: In a medium mixing bowl stir together 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1/2 teaspoon at a time, till icing is of drizzling consistency. *Note: For best results, use an almond paste made without syrup or liquid glucose.

Nutrition facts per serving: 321 calories, 9 g total fat (1 g saturated fat), 18 mg cholesterol, 99 mg sodium, 54 g carbohydrate, 1 g fiber, 8 g protein. Daily Values: 0% vitamin A, 0% vitamin C, 4% calcium, 15% iron.

Picnic Bread

Picnic bread is fun for cold-cuts sandwiches because it already contains relish! This bread has a sweet and spicy taste and slightly yellow color. It looks and tasted great.

1-pound loaf
1 teaspoon active dry yeast
1 1/2 tablespoons sugar

2 cups bread flour
1 teaspoon salt
2 tablespoons sweet pickle relish (drained)
1 tablespoon butter
1/2 cup warm milk

2 tablespoons warm water
------------------------------------------------------------------------

1 1/2-pound loaf
1 1/2 teaspoon active dry yeast
2 tablespoons sugar

3 cups bread flour
1 1/2 teaspoon salt
1/4 cup sweet pickle relish (drained)
1 1/2 tablespoon butter
6 1/2 ounces warm milk

3 tablespoons warm water
------------------------------------------------------------------------
Add ingredients to your Bread Machine pan in the order given.
This recipe can be used with the regular or rapid time bake cycles.

Mushroom and Barley Bread

Like mushroom and barley soup, this bread is rich and flavorful, satisfying without being too filling. Serve with light chicken or vegetable soup or make into a sandwich with sliced pot roast or grilled mushrooms.

1-pound loaf
1 1/4 teaspoons dry yeast
2 cups bread flour
1/4 cup barley flakes*
2 tablespoons wheat bran
2 tablespoons dried minced onions
2 tablespoons crumbled dried imported mushrooms
1/2 teaspoon salt

3/4 cup plus 2 tablespoons water
------------------------------------------------------------------------

1 1/2-pound loaf
2 teaspoons dry yeast
3 cups bread flour
1/3 cup barley flakes*
3 tablespoons wheat bran
3 tablespoons dried minced onions
3 tablespoons crumbled dried imported mushrooms
3/4 teaspoon salt

1 1/4 cups water
------------------------------------------------------------------------
Add ingredients to your Bread Machine pan in the order given.
This recipe can be used with the regular or rapid time bake cycles.

100% Whole Wheat Pizza Dough

Incredibly simple when made in a breadmaker, this recipe yields one 12-inch (or if you have a larger machine, a 15-inch) pizza crust.

1-pound loaf
2 1/4 cups Whole wheat flour
1/4 cup Gluten flour
1 teaspoon Sugar
1 teaspoon Salt
1 cup Water
2 tablespoons Olive oil
1 package Active dry yeast
1 teaspoon Cornmeal
------------------------------------------------------------------------
1 1/2-pound loaf
2 2/3 cups Whole wheat flour
1/3 cup Gluten flour
1 1/2 teaspoon Sugar
1 1/2 teaspoon Salt
1 1/4 cup Water
3 tablespoons Olive oil
4 teaspoons Active dry yeast
1 1/2 teaspoon Cornmeal
------------------------------------------------------------------------
Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours, salt, and the sugar, and transfer to the pan. Add the water, oil, and yeast. Place the bread pan inside the machine and close the lid.

Program the breadmaker for the whole wheat dough mode. At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.

Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal. With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings.

Bake the pizza on the bottom rack of a preheated 400ºF oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly. Serve hot.

Half -and-Half Pizza Dough

Using half bread flour and half whole wheat flour results in a lighter, less chewy pizza dough. The quantities for the 1-pound loaf make a 12-inch pizza; the quantities for the 1 1/2-pound loaf make a 15-inch pizza.

1-pound loaf
1 1/4 cups Bread flour
1 1/4 cups Whole wheat flour
1 teaspoon Salt
1 teaspoon Sugar
1 cup Water
2 tablespoons Olive oil
1 package Active dry yeast
1 teaspoon Cornmeal
------------------------------------------------------------------------
1 1/2-pound loaf
1 1/2 cups Bread flour
1 1/2 cups Whole wheat flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Sugar
1 1/4 cup Water
3 tablespoons Olive oil
4 teaspoons Active dry yeast
1 1/2 teaspoons Cornmeal
------------------------------------------------------------------------
Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours, salt, and the sugar, and transfer to the pan. Add the water, oil, and yeast. Place the bread pan inside the machine and close the lid.

Program the breadmaker for the whole wheat dough mode. At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.

Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal. With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings.

Bake the pizza on the bottom rack of a preheated 400ºF oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly. Serve hot.

Soft Pretzels
These are just like the hot pretzels that you would buy from the street corner venders in New York. This version is a snap to make in your breadmaker
1-pound loaf
1 1/2 cups Whole wheat bread
1 cup Bread flour
1 teaspoon Salt
1 quart plus 1 cup Water
1 teaspoon Honey
1 package Active dry yeast
3 tablespoons Baking soda
1 tablespoon Sugar
1 tablespoon Coarse salt
------------------------------------------------------------------------
1 1/2-pound loaf
1 3/4 cups Whole wheat bread
1 1/4 cup Bread flour
1 1/2 teaspoons Salt
1 quart plus 1 1/4 cups Water
2 teaspoon Honey
4 teaspoons Active dry yeast
1/4 cup Baking soda
1 1/2 tablespoon Sugar
2 tablespoons Coarse salt
------------------------------------------------------------------------
Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours and salt, and add to the pan. Add the 1 cup (or 1 1/4 cups) of water, the honey, and the yeast. Place the bread pan inside the machine, and program the breadmaker for the whole wheat mode.

At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let it rest for 10 minutes. Cut the dough into 8 (or 12) equal pieces. With floured hands, roll each piece into a rope about 16 inches long with tapered ends. Form each into a pretzel shape and place on a lightly floured board. Cover and let rise for 30 minutes.
In a very large, deep skillet, combine the 1 quart of water, the baking soda, and the simmering water and cook for 20 seconds. Flip over gently with a spatula and cook for 20 seconds more. Remove with a slotted spoon, allowing the water to drain back into the skillet, and place on a clean cloth towel. Repeat until all the pretzels are cooked.

Cover a baking sheet with parchment paper and arrange the pretzels on the sheet, rounded tops up. Sprinkle lightly with the coarse salt. Bake the pretzels in a preheated 425ºF oven for 12 to 14 minutes, until golden. Remove from the baking sheet and cool. Makes 8 (or 12)

Health Grain

This bread machine recipe is delicious and one of my favorites

1-pound loaf
3/4 cup water
1 1/2 cups white bread flour
1/4 cup wheat bread flour
2 teaspoon dry milk
1 teaspoon salt
2 teaspoon honey
1 tablespoon olive oil
1/4 cup carrots (chopped or grated)
1/4 cup sunflower seeds
1/4 cup bran flakes
1 tablespoon wheat germ
1 teaspoon yeast (fast rise)
OR
2 teaspoon yeast (active dry)
------------------------------------------------------------------------
1 1/2-pound loaf
1 1/4 cup water
2 cups white bread flour
3/4 cup wheat bread flour
1 tablespoon dry milk
1 1/2 teaspoon salt
1 tablespoon honey
2 tablespoon olive oil
1/2 cup carrots (chopped or grated)
1/2 cup sunflower seeds
1/2 cup bran flakes
2 tablespoon wheat germ
2 teaspoon yeast (fast rise)
OR
3 teaspoon yeast (active dry)
------------------------------------------------------------------------
Add ingredients to your Bread Machine pan in the order given. If using the time bake cycle, place the carrots away from the yeast. This will help prevent the carrots from turning brown.

This recipe can be used with the regular, rapid, or delayed time bake cycles.

Sally Lunn Bread
The origins of the name of this bread are unclear, but it is a rich variation on the white-bread theme with egg and extra sugar. It makes a rich sandwich bread and is excellent for toast. Sally Lunn is a high riser.

1-pound loaf
1/2 teaspoon active dry yeast
3 tablespoons sugar
2 cups bread flour
1/2 teaspoon salt
3 1/2 ounces warm milk
1 egg
3 1/2 tablespoons butter
1 1/2 ounces warm water
------------------------------------------------------------------------

1 1/2-pound loaf
1 teaspoon active dry yeast
4 tablespoons sugar
3 cups bread flour
1 teaspoon salt
5 ounces warm milk
2 eggs
5 1/2 tablespoons butter
1/2 cup warm water
------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular or rapid bake cycles.

Peanut Butter

At last, a peanut butter that doesn't stick to the roof of your mouth! Top with honey or jam for a peanut butter sandwich in half the time. Although kids devour it, don't forget to share the fun and flavor with a few grown ups, too.

1-pound loaf
3/4 cup water
2 cups white bread flour
2 1/2 tablespoons brown sugar
1/4 teaspoon salt
1/3 cup peanut butter
1 teaspoon yeast (fast rise)
OR
2 teaspoon yeast (active dry)
------------------------------------------------------------------------

1 1/2-pound loaf
1 1/4 cup water
3 cups white bread flour
1/4 cup brown sugar
1/2 teaspoon salt
1/2 cup peanut butter
2 teaspoon yeast (fast rise)
OR
3 teaspoon yeast (active dry)
------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

Use your choice of creamy or crunchy quality peanut butter.

This recipe can be used with the regular, rapid, or delayed time bake cycles.

Cottage Dill

This bread will make a bread machine believer out of anyone. The aroma is heaven, and the taste lives up to the aroma. Cottage Dill is best served warm from the oven or the toaster; the heat liberates the spices for a full, rich flavor.

1-pound loaf
1/2 cup water
2 cups white bread flour
1 tablespoon dry milk
1 tablespoons sugar
1 teaspoon salt
1 tablespoon butter
1/4 cup cottage cheese
1/2 tablespoon dry onion
1/2 tablespoon dill seed
1/2 tablespoon dill weed
1 teaspoon yeast (fast rise)
OR
2 teaspoon yeast (active dry)
------------------------------------------------------------------------

1 1/2-pound loaf
3/4 cup water
3 cups white bread flour
1 1/2 tablespoon dry milk
2 tablespoons sugar
1 1/2 teaspoon salt
1 1/2 tablespoon butter
3/4 cup cottage cheese
1 tablespoon dry onion
1 tablespoon dill seed
1 tablespoon dill weed
2 teaspoon yeast (fast rise)
OR
3 teaspoon yeast (active dry)
------------------------------------------------------------------------
Use small curd, low fat cottage cheese.

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular rapid bake cycles.

Peaches and Cream
You may love your peaches and cream chilled, but the way to serve this lovely light bread is warm from the oven. Like your favorite peach cobbler, the subtle richness of the flavors lends itself perfectly to a light topping of fresh butter. Try it for bread and butter sandwiches and you may decide to make afternoon tea a ritual.

1-pound loaf
1/2 cup water
2 cups white bread flour
1 tablespoon dry milk
2 teaspoons brown sugar
3/4 teaspoon salt
1/2 cup dried peaches (coarsely diced)
1/3 cup peach yogurt
2 tablespoons applesauce
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 1/2 teaspoon yeast (fast rise)
OR
2 teaspoons yeast (active dry)
------------------------------------------------------------------------
1 1/2-pound loaf
3/4 cup water
3 cups white bread flour
1 1/2 tablespoon dry milk
1 tablespoon brown sugar
1 1/4 teaspoon salt
3/4 cup dried peaches (coarsely diced)
1/2 cup peach yogurt
1/4 cup applesauce
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoon yeast (fast rise)
OR
3 teaspoons yeast (active dry)
------------------------------------------------------------------------
For a creamy texture, use low fat yogurt; if you're calorie counting, nonfat will do.

For more of a cobbler effect, increase nutmeg and cinnamon to taste.

This bread tends to have a dark crust. Try the "light" crust setting.

This recipe can be used with the regular and quick bake cycles.

Pumpernickel
Please, someone make this bread and let me know if it turns out. I have tried over five times, and they all turned out bad.
This heavy, dark bread is a traditional pumpernickel.
1-pound loaf
3/4 cup water
1 cup white bread flour
1/3 cup wheat bread flour
2/3 cup rye flour
1 tablespoon dry milk
1 1/4 tablespoon sugar
1 teaspoon salt
1 1/4 tablespoon butter
2 tablespoons cornmeal
1 tablespoon and 2 teaspoons cocoa (powdered)
2 1/2 tablespoons molasses
1/4 teaspoon instant coffee
1 teaspoon caraway seeds
1 2/3 teaspoon yeast (fast rise)
OR
2 1/2 teaspoons yeast (active dry)
-----------------------------------------------------------------------
1 1/2-pound loaf
1 1/4 cups water
1 1/2 cups white bread flour
1/2 cup wheat bread flour
1 cup rye flour
1 1/2 tablespoon dry milk
2 tablespoons sugar
1 1/2 teaspoon salt
2 tablespoons butter
1/4 cup cornmeal
2 1/2 tablespoons cocoa (powdered)
3 1/2 tablespoons molasses
1/2 teaspoon instant coffee
2 teaspoons caraway seeds
2 1/2 teaspoons yeast (fast rise)
OR
3 1/4 teaspoons yeast (active dry)
------------------------------------------------------------------------
This bread requires an extra knead. The whole wheat and rye flours used in this recipe are low in gluten. To overcome this, after the machine has completed its first knead, simply reset and restart the machine. It's not unusual for the top to be slightly honey-combed. Because of the double knead, I only use the regular bake cycles.

Granola Mint Bread

The granola gives this bread an interesting texture, while the mint extract imparts an intriguing flavor.

1-pound loaf
1 cup whole wheat flour
1 cup bread flour
1/2 cup granola cereal
1/4 cup cooked brown rice
1 teaspoon salt
1 cup water
2 tablespoons canola, safflower, or sunflower oil
1 tablespoon honey
1/2 teaspoon mint extract
1 package active dry yeast

------------------------------------------------------------------------
1 1/2-pound loaf
1 1/4 cups whole wheat flour
1 1/4 cups bread flour
2/3 cup granola cereal
1/2 cup cooked brown rice
1 1/2 teaspoon salt
1 1/4 cups water
3 tablespoons canola, safflower, or sunflower oil
2 tablespoons honey
3/4 teaspoon mint extract
4 teaspoons active dry yeast

------------------------------------------------------------------------

Carefully measure the flours, granola, rice, and salt, and transfer to the pan. Add the liquid ingredients and the yeast.

Program the breadmaker for the whole wheat mode.

Zuni

This Southwest Indian bread combines the high-rising texture of white bread with the crunchiness of corn bread. It is excellent with a good, hot Southwestern chili. Note that all-purpose flour is used instead of bread flour in this recipe.

1-pound loaf
1 teaspoon active dry yeast
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 tablespoon molasses
1 tablespoon olive oil
5 1/2 ounces warm water

------------------------------------------------------------------------

1 1/2-pound loaf
1 1/2 teaspoons active dry yeast
2 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
1 1/2 tablespoons molasses
1 1/2 tablespoons olive oil
1 cup warm water

------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular or rapid bake cycles.

Italian Bread

A french-bread lover's delight, this Italian bread is similar to most French breads except for the addition of olive oil, which adds to the flavor. Serve the bread hot, and tear it apart for authentic Italian eating. It is great with any Italian dish, including spaghetti and lasagna.

1-pound loaf
1 teaspoon active dry yeast
2 cups bread flour
1 teaspoon salt
5 ounces warm water
4 teaspoons olive oil

------------------------------------------------------------------------

1 1/2-pound loaf
1 1/2 teaspoons active dry yeast
3 cups bread flour
1/2 teaspoons salt
1 cup warm water
2 tablespoons olive oil

------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

If your machine has a French-bread setting, use it with this recipe for a more authentic crust.

Herbed Pumpkin Bread

1-pound loaf
1/2 cup canned pumpkin
1/3 cup half-and-half, light cream, or milk
1 egg
1 tablespoon margarine or butter
2 cups bread flour
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon dried basil, crushed
1/8 teaspoon dried rosemary, crushed
1 teaspoon yeast, active dry

------------------------------------------------------------------------

1 1/2-pound loaf
3/4 cup canned pumpkin
1/2 cup half-and-half, light cream, or milk
1 egg
2 tablespoons margarine or butter
3 cups bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed
1 teaspoon yeast, active dry

------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular or rapid bake cycles.

Trail Mix Bread

1/12- Pound loaf
1/14 cups Water
2 tablespoons Vegetable oil
3 1/4 cups Bread flour
2/3 cup Trail mix
3 tablespoons Packed brown sugar
1 teaspoon Salt
1 1/2 teaspoons Yeast
------------------------------------------------------------------------
2- Pound loaf
1 1/4 cups Water
2 tablespoons Vegetable oil
3 3/4 cups Bread flour
3/4 cup Trail mix
1/4 cup Packed brown sugar
1 1/2 teaspoon Salt
1 1/4 teaspoons Yeast *
------------------------------------------------------------------------
Measure carefully, placing all ingredients except trail mix in bread machine pan in the order recommended by the manufacturer. Add trail mix at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.

Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack.

*Yeast amount is correct through proportionately less than that called for in the 1 1/2 pound recipe.

Pumpkin Seed Bread

1/12- Pound loaf
3/4 cup plus 2 tablespoons Water
1 1/2 teaspoons Salt
2 tablespoons Honey
2 tablespoons Olive or Vegetable oil
3 1/4 cups Bread flour
1/2 cup Unsalted raw pumpkin seeds or sunflower nuts
1 teaspoon Yeast
------------------------------------------------------------------------
2- Pound loaf
1 1/4 cup Water
2 teaspoons Salt
3 tablespoons Honey
3 tablespoons Olive or Vegetable oil
4 1/2 cups Bread flour
3/4 cup Unsalted raw pumpkin seeds or sunflower nuts
*1 teaspoon Yeast
------------------------------------------------------------------------
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack.

*Yeast amount is correct through proportionately less than that called for in the 1 1/2 pound recipe

BANANA BREAD

350 degrees 1 hour or until done

1/2 cup shortening 1 tsp. grated orange rind (op)
2 cups sugar 2 cups sifted flour
2 eggs 2 tsp. soda
1 tsp. vanilla 1/2 tsp. salt
3 3/4 cups mashed Bananas 1 cup chopped nuts
(walnuts - op)

1) Cream shortening and sugar until light and fluffy.
2) Beat in one egg at a time.(Beat in well).
3) Stir vanilla, Bananas and orange rind.
4) Sift dry ingred.
5) Add to mixture.
6) Stir until well blended.
7) Fold in nuts.
8) Spoon batter into greased loaf pan or a 9"x 13" pan.
9) Let cool and dust with powdered sugar or frost with cream cheese frosting.

ZUCCHINI PICNIC CAKE

350 degrees 1 hour or until done

1 cup raisins 1 tsp. grated orange rind
1/4 cup water - save water 2 cups sifted flour
1/2 cup shortening 2 tsp. soda
2 cups sugar 1 tsp. cinnamon
2 eggs 1/2 tsp. salt
1 tsp. vanilla 1 cup chopped nuts
3 3/4 cups grated unpeeled raw zucchini (walnuts)

1) In a small saucepan combine raisins and water.
2) Bring to a boil and let cool - SAVE WATER.
3) Cream shortening and sugar until light and fluffy.
4) Beat in one egg at a time.(Beat in well).
5) Stir vanilla, zucchini and raisins with liquid and orange rind.
6) Sift dry ingred.
7) Add to mixture.
8) Stir until well blended.
9) Fold in nuts.
10) Spoon batter into greased 9"x 13" pan.
11) Let cool and dust with powdered sugar or frost with cream cheese frosting.

CREAM CHEESE FROSTING

3 ozs. cream cheese
2 or 2 1/2 cups powdered sugar
1 tsp. vanilla
Mix well. May have to add a few drops of milk.

Cockpot Recipes 2

Honey Wheat Bread (Crockpot)

2 c Dry Milk, warm/reconstituted
2 T Vegetable Oil
1/4 c Honey
3/4 t Salt
1 pk Active dry yeast
3 c Whole wheat flour
3/4 c All-purpose flour (to 1 Cup)

Preheat Crockpot (3 1/2 or 5 quart) on high 30 minutes. Combine warm,
not hot , milk, oil, honey, salt, yeast, and half the flour. With electric
mixer, beat well for about 2 minutes. Add remaining flour; mix well. Place
dough in well greased Bread 'n Cake pan;cover. Let stand for 5 minutes.
Place pan in crockpot. Cover and bake on high setting for 2 to 3 hours.
Remove pan and uncover. Let stand five minutes. Unmold and serve warm.
Note: Fresh milk may be used if scalded.

CROCKPOT TERIYAKI STEAK

2 1/2 lb Boneless chuck steak
2 tb Oil
1 t Ground ginger
1/2 c Soy sauce
1 tb Sugar
1 Clove garlic crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients
in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover
and cook on low for 6 to 8 hours. Serve with rice.... Makes 5-6 servings...

Beef Tips Crockpot, Yield: 9 servings

1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz)* OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth**
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles

*sliced mushrooms, drained; **(10-1/2) oz can Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10
servings (about 3 quarts)

CROCKPOT CHEESE AND MACARONI

1 Small box elbow macaroni
3 c Cheddar cheese, shredded
1 cn Evaporated milk
1 1/2 c Homogenized milk
3 Eggs
1/2 Stick butter
Salt and pepper to taste

Cook Macaroni according to directions on box. Grease crock pot with
butter. Mix all ingredients in crockpot, cook on high for 30 minutes
then turn on low and cook for 2 hours.

CROCKPOT PERFECT MEATLOAF

1 1/2 lb Ground beef
1 Egg, beaten
1/2 c Bread crumbs
1/2 c Tomato juice
3 tb Chopped onion
3 tb Chopped bell pepper
3 tb Chopped celery
2 ts Seasoned salt
1/4 ts Thyme
Catsup or chili sauce

Using a fork, mix all the ingredients, except the catsup and pepper
rings.
Shape into a loaf and put into greased crockpot. Top with catsup and
pepper rings. Cover and cook on high for 1 hour, then on low 6 to 8
hours. Quartered potatoes coated with butter may also be cooked with
this recipe. A dash of Paprika will give them a nice browned look.
(Same cooking time)

Crock Pot Roast Yield: 6 servings

1 Fairly lean pot roast
1 pk Dehydrated onion soup mix
1 Onion, thinly sliced

Place half the onion in bottom of roast. Rub the roast with the soup
mix. Place roast in pot, and top with remaining onion. Cover and cook
on low heat for at least 12 hours. Do not panic and add water--it
will make its own juices.

You can add carrots or potatoes to the roast. Just be sure to place
veggies in the bottom, so they will absorb the juices.

CRAZY CROCKPOT PORK CHOPS Yield: 4 servings

4 Loin chops; lean
2 md Onions; sliced
1 ts Butter
Salt and pepper to taste
Spices of your choice

Stand chops in crock pot, thin side down. Sprinkle with salt, pepper
and spices of your choice. Cover with the onion slices, which have
been separated into rings. Place butter on top. and cook on low heat
for 6 to 8 hours or until chops are tender and onions are done. The
result is moist, tender chops with a deep brown color as if broiled
in the oven.

Beef Short Ribs Pacific Style Yield: 4 servings

3 lb Beef ribs*; (3 to 4) (cut into 3-inch lengths
1 Onion; chopped
1 tb Butter
2/3 c Catsup
3 tb Soy sauce
2 tb Cider vinegar
2 tb Brown sugar

Place short ribs on a broiler pan. Broil until well-browned to
remove excess fat. Transfer to crockery pot . Saute onion in butter
until limp and golden. Pour in catsup; soy sauce, vinegar and brown
sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8
hours. Makes 4 servings. Extra Special Crockery Pot Recipes

CROCKPOT AUTUMN PORK CHOPS
6 Thick pork chops
2 Medium acorn squash
3/4 ts Salt
2 tb Margarine -- melted
3/4 c Brown sugar
3/4 ts Kitchen Bouquet or brn sauce
1 tb Orange juice
1/2 ts Orange peel -- grated

Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop.

CROCK-POT BEEF VEGETABLE SOUP

1 lb Stew beef -- trim, bite size
1 cn Stewed tomatoes -- sliced
3 Potatoes -- peeled, diced
2 Carrots -- peeled, pennied
1 Garlic clove -- crushed
3 Peppercorns
1 Bayleaf
1 Celery stalk -- chopped
1 Small onion -- diced
4 c Water
Salt and pepper to taste
1/2 ts Thyme
1 t Parsley -- chopped
2 Beef bouillon cubes
1 tb Worcestershire sauce
2 c Frozen mixed vegetables

Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can
do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.
COMPANY CHICKEN CASSEROLE

8 ounces Noodles
3 cups Chicken; cooked -- diced
1/2 cup Celery – dice
1/2 cup Green pepper -- diced
1/2 cup Onion -- diced
4 ounces Mushrooms; canned -- drained
1/2 cup Chicken broth
1/2 cup Parmesan cheese
2 tablespoons Butter -- melted
1 cup Sharp cheddar -- grated
1/2 teaspoon Basil
1 1/2 cups Small curd cottage cheese
1 can Cream of chicken soup

Cook noodles according to package directions until barely tender; drain and
rinse thoroughly. In large bowl, combine the remaining ingredients with the
noodles, making sure the noodles are separated and coated with liquid. Pour
mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can
cook on HIGH for 3-4 hours. Serves 6.

Ham & Noodle Casserole Crockpot Yield: 4 servings

1 c Unccooked noodles
Vegetable oil(canola)
1 c Cubed ham
1 cn Condensed cream of Chicken
1 cn Whole kernel corn; drained -(8 oz.)
1 tb Pimento; chopped
1/2 c Cheddar cheese; shredded
1/4 c Green pepper; chopped

Cook noodles according to package directions until barely tender (I do approx. 5 to 6 minytes). Drain and toss with just enough oil to coat.
( 3 T ) Add noodles and remaining ingredients to a greased Crock pot
and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had
mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.
HAM AND SCALLOPED POTATOES Serving 6
8 slices Of ham
10 md Potatoes, thinly sliced
1 c Grated Cheddar
2 Onions, thinly sliced
1 cn Cream of mushroom soup
Paprika
Salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water.
Drain. Put half of ham, potatoes, and onions in CROCK-POT. Sprinkle with salt and pepper, then grate cheese Repeat with remaining half. Spoon undiluted soup over top Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4 hours).

LEMON ROAST CHICKEN Crockpot Yield: 4 servings

Chicken whole
1 ds Salt
1 ds Pepper
1 ts Oregano
2 Cloves minced garlic
2 tb Butter
1/4 c Water
3 tb Lemon juice

Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2oregano and
garlic inside cavity. Melt butter in large frying pan. Brown chicken on all
sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water
to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on
LOW 8 hours. Add lemon juice in the last hour of cooking. Transfer chicken
to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve
with some juice spooned over chicken

PEPPERS & STEAK

2 lb Lean round steak
2 Green peppers -- chopped
2 tb Minced dried onion
1 c Beef boullion
1/4 c Soy sauce
1/2 ts Ground ginger
1/2 ts Garlic powder

Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours.

Crockpot Spanish Rice

1 Onion, diced
1 Green pepper, minced
2 Tomatoes, peeled, quartered
15 oz Tomato Sauce
1 1/2 c Water
2 ts Chili powder
2 ts Worchester sauce
1 1/2 ts Garlic powder
3/4 c Brown rice
2 tb Salsa

Stir all ingredients together. Cover and cook on low 7-10 hours.

Bread Pudding Yield: 4 servings

2 Eggs, slightly beaten
2 1/4 c Milk
1 ts Vanilla
1/2 ts Cinnamon
1/4 ts Salt
2 c 1-inch bread cubes
1/2 c Brown sugar
1/2 c Raisins or chopped dates

In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,
bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place
metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set
baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve
pudding warm or cool. Makes 4 to 6 servings.

Rice Pudding

1/2 Ga Milk
1 c Rice long grain
1 c Sugar
4 tb Butter (OptIonal)
Salt
Cinnamon
Raisins (OptIonal)

Place Milk, Rice and Sugar and a pinch of salt into Crock on Hi. Cook for 1
and 1/2 hours. Stir and at this time if you like raisins add them, a couple
of hands full and sprinkle in some cinnamon. Cook for another 1 1/2 hours
keeping a check on the last hour stirring often. As soon as it starts to
thicken turn it off if you like it real creamy, let cook longer if you like
it thick. It will thicken a lot after it cools. I use skim milk, omit the
butter, and sometimes if I have it on hand add a can of evaporated milk,
gives a little creamer taste, but either way it is just as good this way
and a lot less fat etc

Crockpot Recipes 1

SPLIT PEA SOUP Crockpot, Soups
Yield: 8 servings

6 md Carrots; sliced
1 md Onion; chopped
6 md Celery; sliced
1 Ham bone; cracked
2 1/2 qt Water
1 c Split peas
2 Garlic cloves, chopped
1 ts Salt
1/2 ts Accent
1/8 ts Pepper
Croutons

This recipe requires a 5-qt. crockpot. For a smaller pot, half the recipe
but use the same slow-cooking times. Combine veggies, ham bone, water and
seasonings in slow cooker. Cover and cook on HIGH for 4 hrs., then on LOW
for 3-4 hrs. OR on LOW for 9-10 hrs. Remove ham bone. Reset on LOW until serving time. Serve with croutons.

Beef Vegetable Soup (or chicken)
Crockpot, Soups
Servings: 6

1 lb Cubed stew beef (or boneless chicken)
1 cn Stewed tomatoes
3 Potatoes; peeled and diced
2 Carrots; peeled
‑and thickly sliced
1 Garlic cloves; minced
3 Peppercorns (or more)
1 Bayleaf
1 Celery stalks; sliced thick
1 sm Onion; chopped
4 c Water
Salt and pepper;to taste
1/2 ts Thyme
1 tb Parsley
4 Beef bullioin cubes (or chicken)
1 tb Worchestershire sauce
2 c Frozen mixed vegetables
1/2 c Red wine (optional)

Place all but frozen mixed vegetables in crock pot.
Turn on LOW and cover, cooking 6‑10 hours. One‑half
hour before serving, turn up to HIGH, add frozen
vegetables, stir, cover and cook for about 1/2 hour.
You can add 1/2 c red wine with the frozen vegetables
for a more robust flavor.

CROCKPOT CRAB SOUP
Servings: 4

2 c Crabmeat; flaked and picked
2 c Milk
2 c Half‑and‑half
3 tb Butter
2 Lemon peel strips
1/2 ts Mace; ground
Salt and pepper
2 tb Dry sherry; opt.
1/2 c Saltine crackers

Combine all ingredients except sherry and crushed
crackers in Crock‑Pot; stir well. Cover and cook on
Low setting for 3 to 5 hours. Just before serving,
stir in sherry and crumbs to thicken. Makes about 2
quarts. Note: You may also add shrimp to this soup for
variation. SOURCE:Rival

Pot Roast
(Crockpot)

3‑1/2 to 4 pound beef chuck or blade roast
1 medium onion chopped
1 t seasoned salt ( I added about 3/4 C water )
1 t seasoned pepper

1. Place roast in pot and sprinkle with salt and pepper .

Cover pot and place on base. Roast at setting 3‑1/2 ( midway
between settings 3&4) for 7‑9 hours. Meat juices may be used
for gravy.

To make the gravy, combine 1/4 C flour with
2 T cold water. Stir into the meat juices and heat until
thickened ( about 15 minutes ).
OR
Set it on setting 5 and let the juices get boiling and then added flour water mixture to thicken it.

Festive Meatballs

1‑1/2 pounds lean ground beef
1 ( 4‑1/2 oz ) can deviled ham
2 eggs beaten slightly
1 T grated onion
2 C soft bread crumbs
1/2 t salt
1/4 t allspice
1/4 t pepper
1/4 C flour
1/4 C water
1 T catsup
1 t dillweed
1 C dairy sour cream

Combine beef and ham , with milk and eggs, onion, bread
crumbs, salt, allspice and pepper. Shape into meatballs
about 2 " in diameter. ( If desired meatballs may be
smaller ). Carefully arrange meatballs in crockpot. Cover
and cook on low 2‑1/2 to 3‑1/2 hours. Turn control to high.

Stir in flour that has been dissolved in 1/4 C water.
Add catsup and dillweed. Cook on high for 15 to 20
minutes or until slightly thickened. Turn heat off, stir in
sour cream. Makes 5‑7 servings

Crockpot Pizza
Servings: 6

1 1/2 lb Ground beef
14 oz Spaghetti sauce
4 oz Cheddar cheese, grated
6 oz Pepperoni, sliced
1 Onion, chopped
4 oz Mozzarella cheese, grated
1 pk Noodles (12oz)
14 oz Spaghetti sauce
Mushrooms
Green peppers

Brown meat and onion. Drain grease. Add sauces.
Simmer. Boil noodles until tender; drain. In crock
pot, put a layer of sauce, noodles, meat/sauce
mixture, cheses, pepperoni and as much green peppers
and mushrooms as you want. Original recipe I had said
to repeat layers one more time, but I did the layers
over a few times more. Cook on HIGH for 30 minutes and
then on LOW for 1 hour ( I cooked on HIGH for 45
minutes and LOW for 2 hours), until cheeses melts.
This can be made in a deep casserole dish in the oven
at 350~F until cheese melts.
Swedish Style Steak
Crockpot
Servings: 5

2 1/2 lb Boneless round steak
Salt and pepper
1 ts Dill weed
1 md Onion; sliced
1 Bouillon cube; crumbled
1/2 c Water
1/4 c Flour
1/4 c Warm water
1 c Sour cream

Cut the steak into serving pieces. Sprinkle with salt
and pepper. Place in the crockpot. Add dill, onion,
bouillon cube and 1/2 cup water. Cover and cook on low
for 6 to 8 hours. Remove the meat and thicken the
juices with flour that is dissolved in 1/4 c. warm
water. Turn to high and cook for about 10 minutes or
till slightly thickened. Stir in sour cream. Turn off
the heat. Serve sauce over the meat.

Teriyaki Steak
Crockpot
Servings: 5

2 1/2 lb Boneless round steak
1 ts Ground ginger
1 tb Sugar
2 tb Oil
1/2 c Soy sauce
1 Clove garlic, crushed

Cut the steak into 1/8 inch thick slices. Combine the
remaining ingredients in a small bowl. Place the meat
in the crockpot and pour sauce over it all. cover and
cook on low for 6 to 8 hours. Serve with rice.

Round Steak Supreme
Servings: 8

4 lb Round steak; cut in serving
Size pieces
1 c Fresh mushrooms
1 cn Cream of chicken soup
1 cn Beefy mushroom soup
1/2 c Undiluted evaporated milk

Brown meat and place in crock pot. Combine remaining
ingredients and pour over meat. Cook on low heat 8 to
10 hours. Serve with mashed potatoes or rice.

Stroganoff
Crockpot
Servings: 6

1 1/2 lb Ground beef
1 1/2 Onions; sliced
1 Cloves garlic; minced
2 tb Flour
Salt and pepper
1/4 ts Paprika
1 cn Cream of celery or mushroom
1 c Sour cream

Brown ground beef; drain fat. Add onions and garlic.
Stir until wilted. Add flour, salt, pepper and
paprika. Mixing well. Stir in undiluted soup; mix
well. Put all in crockpot on low for 6 hours. When you
get ready to serve add sliced mushrooms and sour
cream. Serve over noodles rice or potatoes.
Round Steak Italiano
Crockpot
Servings: 5

1 1/2 lb Round steak
1 ts Salt
1/2 ts Oregano
15 oz Spaghetti sauce

Cut the steaks into 5 or t servings pieces. Coat with
salt, oregano and pepper. Place the meat in a crockpot
and pour spaghetti sauce over it. cook 7 to 9 hours on
low. Serve with noodles so you can spoon the sauce
over them.

Swiss Steak
Crockpot
Servings: 4

2 lb Round or swiss steak
Salt and pepper to taste
1 lg Onion; thickly sliced
1 cn Tomatoes, 1 lb.
Cut round steak into serving pieces; season with salt
and pepper. Place in crockpot with sliced onion. Pour
tomatoes over all. Cover and cook for 10 to 12 hours
on low. Creamy Swiss Steak: Follow recipe for swiss
steak substituting 1 can mushroom soup and 1/2 can
water for tomatoes. Spread soup evenly over top.

Taverns
Crockpot Servings: 8
2 1/2 lb Lean ground beef
1 lg Onion; quartered
1 c Catsup
1 ts Chili powder
1 ts Dry ustard
1 ts Salt
2 c Beef broth or water
8 Hamburger rolls; toasted
In a skillet, brown ground beef and drain well. Place
ground beef and remaining ingredients except hamburger
rolls in the crockpot. Cover and cook on low for 6 to
12 hours. Taste for seasoning before serving. Serve
spooned over toasted hamburger buns

CORNED BEEF AND NOODLES

8 oz pkg noodles
2 T vegetable oil
1 1/2 ‑ 2 c diced cooked corn beef
1 can cream of chicken soup
1/4 lb process American cheese
1 4‑oz can drained mushrooms
3/4 c milk
1/2 c chopped onion
to taste salt and pepper

cook noodles as directed until barely tender. Rinse in cold
water and drain well. in large bowl, toss with oil. mix
remaining ingredients with noodles. Pour into a greased
crock‑pot. Cover abd cook on Low 8‑9 hrs or on High for 3
hrs. serves 4

Orange‑Cranberry Breasts
(Crockpot)

1 c chopped cranberrties
2 T brown sugar
5 slices cinnamon raisin bread
2 T melted butter
1/4 tsp grated orange peel
8 chicken breasts,boned and skinned
1/4 c orange juice
2 T melted butter
1 orange sliced

In a med bowl,combine cranberries and brown sugar and
set aside.Toast bread and cut into 1/2 cubes. Combine bread
2 T butter,orange peel,and cranberry mix. Place 1 breast at
a time in a small plastic bag or between wax paper sheets
and lightly pound with a meat mallet.Repeat til all breasts
are done.Spoon 1/3 c on each breast and roll up,skewer to
close with toothpicks.In a shallow dish combine orange juice
and last 2 T butter,roll breasts in OJ mixture. Place in
CP,cover and cook on LOW about 5 hrs.To serve spoon
drippings over the breasts and garnish with orange
slices.Serve with rice and We use green beans almondine.
I do use frozen berries and chop while still semi‑frozen or
frozen in blender.

Anne's Chicken
Crockpot, Poultry, Chicken
Servings: 4

4 lb chicken; cut up
2 t butter; melted
to tast salt; to taste
to tast pepper; to taste
2 t dry It. salad dressing mix
1 cn mushroom soup;undiluted
6 oz cream cheese; cubed
1/2 c Sauterne wine or Sherry
1 t onion; chopped

Wash the chicken and pat dry. Brush with butter. Sprinkle
with salt and pepper. Place in a crockpot and sprinkle dry
salad mix all over.
Cover and cook on low for 5 to 6 hours.
About 1 hour before serving, mix the soup, cream cheese,
wine and onion in a small pot. Cook till smooth. Pour over
the chicken in the crockpot. Cover and cook another 30 min.
on LOW.
Serve with noodles or rice.
Smothered Chicken
Crockpot, Chicken
Servings: 4

1 Chicken, cut up, OR
4 Boneless chicken breasts
‑cut up
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 lg Onion; sliced
1 cn French onion soup
Garlic, fresh or powder;
‑tp taste
1 pk Fresh mushrooms; sliced
Poultry seasoning; to taste
‑(optional)

Add all ingredients to crock pot, cover and simmer on
LOW for at least 5 to 6 hours, but can cook all day if
that's easier for your schedule. You can also add any
veggies you like. Just serve over rice, potatoes
cooked any way you like, noodles, biscuits, or over
papovers is great. Can be frozen and reheated. You can
double or triple recipe if you need to and then freeze
in dinner size portions too. This can also be cooked
on the stove. Just cook everything in a large Dutch
oven for abour 1 hour.

Chicken Stroganoff

5 ‑ 6 Boneless Chicken Breasts
1 large container of sour cream
1 can of Cream of Mushroom soup (or any of the cream soups)
1 package of Lipton's Onion Soup mix (dry)

Mix all together and put into crockpot. Cook on low for 4 ‑6
hours. Or until chicken is tender. Serve over cooked noodles
or rice. It's so easy!

Philipine Chicken
Servings: 4

1 Chicken;cut up
1 c Water
1/2 c Vinegar
1/4 c Soy sauce
2 Cloves garlic;sliced

Put all in crockpot; cook for 6 to 8 hours on low.
Serve over rice.
Crockpot BBQ Chicken
Crockpot
Servings: 2

Chicken pieces; whatever you
‑like and however many you
‑need
1 Onion; cut up
1 Bottle BBQ sauce

Put chicken in bottom of crockpot (I always skin mine
first). and add onions and BBQ sauce. Cook on LOW for
about 8 to 10 hours

Creole Chicken
Servings: 4

1 Frying chicken; cut up
1 Green pepper; chopped
6 Green onions; chopped
16 oz Can tomatoes; undrained
6 oz Can tomato paste
1/4 lb Ham; chopped or cubed
1 ts Salt
Several drops of bottled
Hot pepper sauce
1/2 lb Smoked sausage; sliced
3 c Cooked rice

In the crockpot, combine the chicken, pepper, onions,
tomatoes, tomato paste, ham, slt, and pepper sauce.
Cover and cook on low for 6 hours. Turn control to
high and add sausage and cooked rice. Cover and cook
on high for 15 to 20 minutes.

Chicken Fricassee
Crockpot, Chicken, Main dish
Servings: 4

5 lb Stewing chicken;
‑cut into serving portions
2 ts Salt
1 ts Paprika
2 md Onions; sliced
3 Celery stalks; sliced
2 Carrots; pared & sliced
1 Bay leaf
1 c Chicken broth
1/2 c Flour
1/2 c Water
1 pk Noodles, 10 oz.
1 bn Parsley; chopped,
‑or to taste

Rinse chicken pieces and pat dry. Season with salt and
paprika. Place sliced vegetables and bay leaf in
crockpot. Place chicken on top of vegetables. Pour in
chicken broth. Cover and cook on LOW for 7‑10 hours.
One hour before serving, turn to HIGH setting. Remove
chicken pieces; bone and return meat to crockpot. Make
a smooth paste of flour and water and stir into liquid
in crockpot. Cover and cook until thickened. Cook and
drain noodles. Serve chicken and sauce over the hot
noodles; sprinkle with chopped parsley.

Chicken Cacciatora
Crockpot, Chicken, Main dish
Servings: 4

3 lb Chicken; cut‑up
1/4 c Oil
1 Onion; chopped
2 cn Tomato sauce (8oz each)
1 ts Oregano
1/4 ts Thyme
1 ts Salt
1/4 ts Pepper
1 Garlic clove; minced
2 tb Red wine
1 cn Sliced mushrooms
1 lb Spaghetti; cooked

In large skillet, brown chicken in oil. Drain. Combine
chicken with onion, sauces, spices, garlic and wine in
crock pot. Cover and cook on LOW 4‑5 hours. Stir in
drained mushrooms. Spoon over hot spaghetti

Stuffed Roasted Chicken

3‑4 lb whole fryer or roasting chicken
1/4 c margarine
1 med. chopped onion
3 stalks celery with leaves, chopped
1 4‑oz can sliced mushrooms, drained
4 c seasoned stuffing mix
2 T dried parsley flakes
1/2 t sage
pepper to taste
1/2‑1 c chicken broth or water
1 t margarine
paprika

Rinse chicken well and pat dry; remove any excess fat. In
skillet, melt 1/4 c margarine; saute onion, celery, and
mushrooms until tender. Toss in stuffing mix, 2 T parsley
flakes, sage, pepper and broth. Stir until stuffing is
moistened. Loosely stuff chicken with dressing. If using a
5‑qt crock‑pot, truss chicken to keep its shape. Put
remaining dressing in lightly oiled crock‑pot. Place chicken
on top of dressing. Rub chicken breast with 1 t margarine;
sprinkle with paprika and parsley. Cover and cook on low
setting 8‑10 hrs. serves 4

International Chicken

1 3‑lb fryer, cut up
1/4 c flour
2 t salt 2 t curry powder
1/8 t pepper
1 large onion, chopped
1 large pepper, seeded and sliced in rings
2 cloves garlic, minced
1/2 c raisins
1 16‑oz can whole tomatoes, mashed
3 T flour
3 T water

Rinse chicken and pat dry. Combine 1/4 c flour, salt, curry
powder and pepper. Dust chicken well with flour mixture.
Place coated chicken in crock‑pot and mix in vegetables,
garlic and raisins. Pour tomatoes over all. Cover and cookn
on Low setting 7‑10 hrs or High for 2‑3 hrs. Remove chicken
to warm platter. Mix flour and water and make a paste.
Stir into crock‑poy. Cover and cook on High until
thickened. Serve over regular or saffron rice. serves 4 Crock Pot Texas Hash

2 lb ground beef
2 onions, chopped
2 green peppers, chopped
2 cans (1 lb.) tomatoes
1 1/2 tsp chili powder
1 teasp salt
2 tsp Worcestershire sauce
1 cup long grain rice
Brown ground beef and drain grease. In a large crock pot combine cooked meat with remaining ingredients. Cook on low heat 6 - 8 hours, stirring occasionally.

CHICKEN CREOLE

4‑6 chicken thighs, legs or breast
paprika
salt and pepper
1/2 c chopped onion
1/2 c chopped green pepper
1 8‑oz can stewed tomatoes
1 4‑oz can sliced drained mushrooms
1/4 t leaf thyme
2 T quick‑cooking tapioca
Fluffy hot rice

sprinkle chicken with paprika, salt and pepper. brown
lightly in skillet. Drain fat. Place chicken in crock‑pot.
Mix all other ingredients except rice and pour over
chicken.Cover and cook on Low for 6‑8 hrs or on High 2‑3
hrs. Remove chicken from sauce before serving. Serve with
hot cooked rice with sauce spooned over rice.
serves 2

Apple Pork Curry
(Crockpot)

21/2 lbs.Lean pork cut into 1/2 cubes
1 apple chopped,peeled and cored
1 small onion chopped
1 garlic clove
1 tsp instant chicken boullion granules or 1 cbu
1 T curry powder
1/8 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1/2 c orange juice

2 T cornstarch
2 T cold water
cooked rice
peanuts chopped
raisins
coconut
chutney

In CP,combine pork,apple,onion,garlic,boullion,curry
powder,cinnamon,ginger,salt and OJ. Cover and cook on LOW 5
to 6 hours or until meat is tender. Turn pot on HIGH. In
measuring cup,dissolve cornstarch in water. Stir into pork
mixture. Cover and continue cooking on HIGH stirring
occasionally 30 to 40 mins., until thickened. Serve over
rice,sprinkle with nuts,raisins,coconut and chutney if
desired. Makes 5 to 6 servings.

Chinese Style Country Ribs
Crockpot
Servings: 6

1/4 c Soy sauce
1/4 c Orange marmelade
1 tb Catsup
1 Garlic clove; crushed
4 lb Spareribs, country style

Combine soy sauce, marmalade, catsup and garlic. Brush
on both sides of the ribs. Place in a crockpot and
pour remaining sauce over all. Cover and cook on low
for 8 to 10 hours.

Stuffed Park Chops servings: 4
4 Double pork loin chops
Salt and pepper
1 cn Whole corn; drained (14 oz.)
1 sm Onion; chopped
1 sm Green pepper; chopped
1 c Fresh bread crumbs
1/2 ts Oregano; or sage
1/3 c Raw converted rice
1 cn Tomato sauce (8 oz.)
Cut pocket in each chop, cutting from the edge almost
to the bone. Lightly sprinkle with salt and pepper. In
bowl combine all ingredients except chops and tomato
sauce. Pack this into pockets in pork chops. Secure
with wooden picks. Pour any remaining stuffing into
crock‑pot. Moisten top of each chop with tomato sauce.
Add stuffed chops to Crock‑pot, stacking, if necessary
to fit in crock. Pour any remaining tomato sauce over
top. Cover and cook on Low setting 7‑10 hrs. or until
done. To serve, remove chops to heatproof platter and
mound loose vegetable‑rice mixture in center.

Chinese Country Ribs & Hill Country Ribs

1.2 C ketchup
2 T honey
2 T rice or white vinegar
2 T soy sauce
1/4 t five spice powder ( optional )
1 small onion, finely chopped
2 t minced fresh ginger
1 garlic clove, minced
1 t cornstarch, dissolved in 1 T cold water
4 pounds country ribs, cut into individual ribs
Hot cooked rice
In a 3‑1/2 quart slo cooker, combine ketchup, honey,
vinegar, soy sauce, five‑spice powder, onion, ginger and
garlic.
Position a broiler rack 6 inches from the source of the
heat and preheat the broiler. Broil the ribs, turning once,
until browned. About 10 minutes. Transfer the ribs to the
slo cooker. Stir to coat the ribs with the sauce. Cover and
slo cook until ribs are tender. 5‑6 hours on low ( 200~).
Transfer the ribs to a platter and cover with aluminum foil
to keep warm. Skim the fat from the surface of the sauce.
In a medium saucepan bring the sauce to a simmer over a
medium heat. Cook until reduced to about 1 C. ( 6‑8 minutes)
. Stir in the cornstarch mixture and cook just until
thickened. Pour the sauce over ribs and serve immeadiately
with hot cooked rice.
**** Hill Country Ribs ****
Broil the ribs as above. Place in a 3‑1/2 qt. slo
cooker. Add 1 C prepared barbecue sauce and stir to coat
ribs with the sauce. Cover and slo cook until ribs are
tender, 5‑6 hours on low ( 200~). To thicken the sauce, skim
the fat from the surface, pour into a medium saucepan, and
simmer until reduced to 1 cup.

CHEESECAKE, NEW YORK STYLE

2 8‑oz pkgs cream cheese
1 3‑oz pkg cream cheese
1/4 c sugar
3 T flour
1 t freshly grated lemon peel
1/2 t freshly grated orange peel
3 eggs
pie crust (below)

With mixer, beat the softened cream cheese, flour, and
grated peels until smooth. Add eggs one at a time, and beat
until fluffy. Pour into baked crust in Bread 'n Cake Bake
pan; cover. Set inside crock. Cover and cook on High for
2‑3 hrs. Remove pan and uncover. Allow to cool, then
unmoldon serving plate. Serve well chilled. If desired, top
with strawberries.

PIE CRUST
1/3 c flour
2
T
sugar
1/2 t grated lemon peel
1 egg youk
2 T softened butter
In bowl, combine flour, sugar, and lemon peel. Stir in egg
yolk ( think I put egg above. It should only be the yolk
and butter. mix with fingers until smooth. Pat out to form
a crust on botton ans slightly up the sides of greased and
floured Bread 'n cake Bake pan. Bake at 375 in oven for
15‑20 mins.

FIGGY PUDDING NOEL
(Crockpot)

2 1/2 cups fine, dry, freshly ground bread crumbs (made from
about 12 slices stale bread, crusts trimmed off)
1/2 cup milk
1 cup finely chopped figs (about 8 ounces),
preferrably Calimyrna
3 tablespoons Cognac, brandy or apple juice
3 large eggs, at room temperature
1 cup sugar
4 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
Generously butter the inside of a 2 1/2 qt fluted tube
pudding mold. Dust inside of mold with flour, and tap
out the excess.
In a medium bowl, moisten the bread crumbs with the milk.
In another bowl, combine the figs and Cognac. Let both
mixtures stand, stirring occasionally, for 10 minutes.
In a large bowl, whisk the eggs, sugar, melted butter, and
baking powder until combined. Whisk in the soaked bread
crumbs and the figs, with the Cognac. Pour batter into the
prepared mold. Cover with its lid or foil. Place in a
5‑quart slow cooker and pour 3 cups of water around the
mold.
Cover and slow‑cook until a toothpick inserted in center of
the pudding comes out clean, about 2 1/2 hours on high
(300F). (Do not cook on low for a longer period of time.)
Let the pudding stand for 5 minutes before unmolding.
Unmold pudding onto a platter. Slice and serve warm, topped
by a dollop of whipped cream. Makes 6 to 8 servings.
If you want to be fancy, you could add a tablespoon of
grated zest from an orange or a tablespoon of finely chopped
candied ginger to the batter for this pudding before cooking

Fruit Topping
(Crockpot)

1 (20 oz) can pineapple chunks
1 (29 oz) can sliced peaches
3 Tbl butter
1/2 cup currant jelly
1 tsp grated lemon peel
1/2 cup peach brandy, heated
Vanilla ice cream

Drain pineapple & peaches. Combine fruit with butter, jelly,
and lemon peel in crockpot. Cover and cook on low for 2‑3
hours. Stir in warm brandy. Spoon over ice cream. Makes 8
servings

Apple‑Cranberry Compote
(Crockpot)

5‑6 apples, peeled and sliced
1 cup fresh cranberries
1 cup sugar
1/2 tsp grated orange peel
1/2 cup water
1/4 cup port wine
Sour cream or ice cream
Arrange apple slices and cranberries in crockpot. Sprinkle
sugar over fruit. Add orange peel, water & wine. Stir to mix
ingredients. Cover and cook on low for 4‑6 hours or until
apples are tender. Serve warm fruits with the juices topped
with dap of sour cream or over ice cream.

Fruit Medley
(Crockpot)

1 1/2 lbs mixed dried fruit
2 1/2 cups water
1 cup sugar
1 Tbl honey
Peel of 1/2 lemon, cut into strips
1/8 tsp nutmeg
1 cinnamon stick
3 Tbl cornstarch
1/4 cup Cointreau (orange‑flavored liqueur)

Put dried fruit into crockpot. Pour in water. Stir in sugar,
honey, lemon peel & spices. Cover and cook on low for 2‑3
hours. Turn control to high. Mix cornstarch in small amount
of water; stir into fruit mixture. Cook on high for 10 min
or until thickened. Add Cointreau. Serve warm or chlled. Use
as fruit compote or topping for ice cream.

Cajun Pears
(Crockpot)
1 pound pecan halves
4 T unsalted butter, melted
1 T chili powder
1 t coarse salt
1 t dried basil
1 t dried oregano
1 t dried thyme
1/2 t onion powder
1/4 t garlic powder
1/t cayenne pepper

Combine all ingredients in a 3‑1/2 quart slo cooker.
Cover and cook on high ( 300~) for 15 minutes. Reduce heat
to low ( 200 ~) and continue to slow cook, uncovered,
stirring occasionally, for 2 hours. Transfer the nuts to a
baking sheet and cool completely before serving.
The article also listed some of these recipes to be had.
Versions of Creole etouffe and jambalaya, San Francisco
Cioppino,Tarragon Pickled Vegetables,, Stuffed Grape
Leaves,Corned Beef with Maple‑Mustard Glaze,Vegetable dishes
include Sweet and Sour Red Cabbage,Collard Greens , Stuffed
Artichokes ,desserts...Persimmon Gingerbread Pudding and
Creme Carmel Valencia .

Mulled Cider
(Crockpot)

2 qts. apple cider
1/2 cup brown sugar
1 teasp. cinnamon
1 teasp. allspice
1 1/2 teasp. whole cloves
Orange slices
Apple slices

let cook 2 to 5 hours.
may add Aspen spice if you like. They are good.

Davis&Perry