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QUICK STICKY BUNS

RAISED WAFFLES

REAL WHITE BREAD

REUBEN LOAF

SALT-RISING BREAD

SCALLION CAKES

SCHIACCIATA AL PROSCIUTTO

SCOTCH PANCAKES

SINGIN' HINNEY

SM PARMESAN BREAK-AWAY ROLLS

SOUR CREAM WAFFLES

SOURDOUGH CINNAMON ROLLS

SOURDOUGH PEASANT BREAD

SOURDOUGH SAMS

SOURDOUGH SAN FRANCISCO BREAD

SPICED OR PLAIN BUTTERHORNS

SPICY CREAM CHEESE PASTRY

SPINACH & STILTON PANCAKES

SPRING STREET PROSCIUTTO BREAD

SUNRISE POPOVERS

SWEET ICED CHRISTMAS BREAD

SWEET ONION BUTTERED HOT ROLLS

SWEET POTATO BISCUITS

TASSIES

TEA BISCUITS

TEISEN MEL (TRADITIONAL WELSH HONEYCAKE)

TOASTED FRENCH BREAD WITH PISTACHIO BUTTER

WARM SPRINGS FRIED BREAD

WELSH CAKES

WHOLE WHEAT BATTER BREAD

WHOLE WHEAT BREAD (MACHINE)

WHOLE WHEAT PIZZA CRUST

WHOLE WHEAT RAISIN SCONES

WILTSHIRE LARDY CAKE

WW CINNAMON ROLLS

YOGURT RYE BREAD

Contributed to the echo by: Barbara Zack QUICK STICKY BUNS Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper.

Servings: 24

Nutrition Facts
Amount Per Serving: Calories 144 - Calories from Fat 39
Percent Total Calories From: Fat 27%, Protein 9%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 12mg, Sodium 114mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 51 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

USE A RATHER LARGE mixing bowl--the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. You can use a hand-rotary beater to get rid of the lumps. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2-to-3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

Nutrition Facts
Amount Per Serving: Calories 552 - Calories from Fat 272
Percent Total Calories From: Fat 49%, Protein 10%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 18g, Cholesterol 185mg, Sodium 961mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 1182 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

POUR THE WARM WATER over the yeast. Stir well, and let stand to dissolve. Heat the milk, stirring, to the same temperature as the yeast, then pour it over the dissolved yeast. Add the butter (or shortening or oil), sugar, salt and 4 cups of the flour. Beat vigorously with a large spoon for at least 1 minute. Stir in enough of the remaining flour, 1/2 cup at a time, to make a stiff but not dry dough. Dust the kneading surface with 1/4 cup of the reserved flour and turn the dough out onto it, cleaning the bowl completely with a rubber spatula. Knead the dough for 1 minute, sprinkling extra flour a little at a time as necessary, then let rest for 10 minutes. Resume kneading for about 6 to 8 minutes more, or until the dough is smooth and elastic. Put in a lightly greased bowl, cover and let rest in a warm place to rise for between 1 and 2 hours. When the dough has doubled in bulk, turn it out onto a lightly floured surface and punch it down for a minute. Cut dough in half and pat each half into an oval the approximate length of your bread pan, which should be lightly greased. Put in the pan, cover with a damp towel and let rise for another 45 minutes to 1 hour. Preheat the oven to 350F and, when the bread is risen, put it in the oven. Bake for about 40-to-45 minutes in a glass pan, or 45-to-50 minutes in a metal pan. Makes 2 Loaves

Nutrition Facts
Amount Per Serving: Calories 1523 - Calories from Fat 203
Percent Total Calories From: Fat 13%, Protein 12%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 12g, Cholesterol 60mg, Sodium 3138mg, Total Carbohydrate 286g, Dietary Fiber 1g, Sugars 0g, Protein 44g, Vitamin A 705 units, Vitamin C 2 units, Calcium 0 units, Iron 5 units

In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch x 10 inch rectangle. Spread dressing down the middle of one half of the dough, leaving a 3/4 inch space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in dough to vent Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts
Amount Per Serving: Calories 365 - Calories from Fat 104
Percent Total Calories From: Fat 28%, Protein 17%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 66mg, Sodium 861mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 245 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units

PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the "sponge" into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves

Nutrition Facts
Amount Per Serving: Calories 1606 - Calories from Fat 149
Percent Total Calories From: Fat 9%, Protein 10%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 11mg, Sodium 4211mg, Total Carbohydrate 322g, Dietary Fiber 2g, Sugars 0g, Protein 42g, Vitamin A 127 units, Vitamin C 27 units, Calcium 0 units, Iron 6 units

Place the flour in a mixing bowl. Sprinkle evenly with the baking powder and sugar. Mix with a wooden spoon. Add the water gradually, stirring and mixing with the wooden spoon. Knead the dough for 3-4 minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes. Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips with a rolling pin and ten bands of pancake thickness. Sprinkle each band with salt and then with chopped scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake. Flatten the pancake with the palm of the hand. Repeat until the dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed frying pan. When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased. Place the spiral pancakes on the surface of the pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes over. Repeat and fry gently until the pancakes are evenly browned on both sides.

Nutrition Facts
Amount Per Serving: Calories 224 - Calories from Fat 65
Percent Total Calories From: Fat 29%, Protein 8%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 478mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and let sit in a warm place for 1 hour. Put salt and 1 3/4 cup flour in a large mixing bowl. Break the egg in a measuring cup and add enough milk to make 2/3 cup. Add this to the flour, along with yeast mixture. Mix well, adding more flour if necessary, to make a soft dough. Add the chopped prosciutto and 5 to 6 grindings of pepper. Knead briefly. Oil a 10-inch round pan. Wet hands and press dough into it until entire pan is covered more or less evenly to a thickness of about 1/4 inch. Cover and leave in a warm place 30 minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack and serve slightly warm or at room temperature.

Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 61
Percent Total Calories From: Fat 20%, Protein 15%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 60mg, Sodium 277mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 119 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

Sift the flour with the raising agents and stir in the sugar. Make a well in the centre and break the egg into it. Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter. Alternately, simply mix everything together in a food processor. If time permits let the batter stand for 30 minutes before cooking. Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking. Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface. Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes. Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer.

Makes about 16 pancakes.

Nutrition Facts
Amount Per Serving: Calories 84 - Calories from Fat 11
Percent Total Calories From: Fat 14%, Protein 13%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 29mg, Sodium 162mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 59 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Lightly grease a large thick based frying pan or girdle. Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat.

Turn out onto a floured board and knead lightly. Roll out to a circle, 8 inches diameter. Place in frying pan and cook until golden brown on underside - about 15 minutes. Turn with a fish-slice; lightly press down edges with the slice and cook on the other side for a further 8 to 10 minutes.

Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 409 - Calories from Fat 198
Percent Total Calories From: Fat 48%, Protein 6%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 8g, Cholesterol 20mg, Sodium 373mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 49 units, Vitamin C 39 units, Calcium 0 units, Iron 1 units

Preheat sandwich maker. Cut each of the 10 biscuits into 4 pieces. Combine melted butter and garlic salt in one small dish. Measure cheese into a second dish. Dip each piece into melted butter and roll in Parmesan cheese. Set aside until all are ready. Place 5 tiny pieces in each of the eight pockets. Close lid and bake 5 minutes or until biscuits are golden brown.

Nutrition Facts
Amount Per Serving: Calories 106 - Calories from Fat 70
Percent Total Calories From: Fat 66%, Protein 12%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 16mg, Sodium 242mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 201 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

SIFT TOGETHER ALL DRY INGREDIENTS. In a separate bowl, beat together the egg yolks, sour cream, milk and melted butter (or oil). Add to the dry mix. Mix together thoroughly. Beat egg whites until stiff, and fold in completely. Bake in preheated waffle iron.

This delicious waffle recipe comes from Margaret Fox, who prepares wonderful breakfasts at her restaurant, Cafe Beaujolais, in Mendocino, Calif.

Nutrition Facts
Amount Per Serving: Calories 866 - Calories from Fat 553
Percent Total Calories From: Fat 64%, Protein 8%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 61g, Saturated Fat 33g, Cholesterol 357mg, Sodium 1207mg, Total Carbohydrate 60g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 2223 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt.

Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up.

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 93
Percent Total Calories From: Fat 29%, Protein 7%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 18mg, Sodium 846mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 270 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101.

If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture.

For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M.

Nutrition Facts
Amount Per Serving: Calories 1376 - Calories from Fat 52
Percent Total Calories From: Fat 4%, Protein 13%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2051mg, Total Carbohydrate 287g, Dietary Fiber 1g, Sugars 0g, Protein 44g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 15 units

Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain.

Nutrition Facts
Amount Per Serving: Calories 444 - Calories from Fat 84
Percent Total Calories From: Fat 19%, Protein 9%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 54mg, Sodium 553mg, Total Carbohydrate 81g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 87 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color.

Nutrition Facts
Amount Per Serving: Calories 1370 - Calories from Fat 33
Percent Total Calories From: Fat 2%, Protein 11%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2090mg, Total Carbohydrate 296g, Dietary Fiber 1g, Sugars 0g, Protein 39g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units

Butter Frosting: Combine water, yeast and 1 T. sugar. Let stand in warm place until yeast dissolves and mixture foams. Mix together nutmeg, flour, cinnamon, salt and margarine as you would for pie crust. Add egg yolks and yeast mixture. Blend well and form into a ball.

Divide dough into 4 parts. Roll each into an 8- or 10-inch circle onto wax paper. Cut into eight to ten wedges. Spread each piece with mixture of egg white and 1/2 c. sugar and sprinkle with nuts. Roll from wide end to pointed end to form a horn. Bake on greased cookie sheet at 375 degrees for 12 to 15 minutes until lightly browned.

To make frosting, combine ingredients and beat until fluffy. Frost when cooled.

If left unfrosted, can dust with powdered sugar or leave plain. For non-spiced cookie, omit cinnamon and nutmeg.

Nutrition Facts
Amount Per Serving: Calories 306 - Calories from Fat 90
Percent Total Calories From: Fat 29%, Protein 7%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 43mg, Sodium 189mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 277 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

In a bowl, combine the flour, salt, and cayenne pepper and stir together. Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough. Alternatively, combine the dry ingredients in a food processor. Add the butter and cream cheese and process with short pulsesuntil the dough just sicks together. Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours. Makes top crust for 1 large pot pie, or 3 individual ones.

Nutrition Facts
Amount Per Serving: Calories 3174 - Calories from Fat 2220
Percent Total Calories From: Fat 70%, Protein 5%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 247g, Saturated Fat 153g, Cholesterol 684mg, Sodium 1697mg, Total Carbohydrate 197g, Dietary Fiber 2g, Sugars 0g, Protein 41g, Vitamin A 10836 units, Vitamin C 3 units, Calcium 0 units, Iron 6 units

Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel.

To make the filling, wash and boil or steam the spinach until just tender. Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.

Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table.

Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 86
Percent Total Calories From: Fat 58%, Protein 15%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 43mg, Sodium 214mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 3659 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units

1. Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes.

2. Stir in the eggs and oil. Combine 3 cups of the flour with the salt and pepper, and stir into the yeast mixture. Knead to combine adding more flour, a little at a time, to make a firm dough.

3. Combine the parmesan cheese and the prosciutto and lightly dust with flour. Work the misture into the dough. Turn the dough out onto a floured board and knead until smooth, 10 minutes. Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours.

4. Punch down the dough and knead for 3 minutes. Divide the dough in half. Form each half into a oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour.

5. Line the oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to 425F.

6. Using a razor, make 6 slashes diagonally across the top of each loaf. Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking. Cool on a wire rack.

Makes 2 loaves.

Nutrition Facts
Amount Per Serving: Calories 1350 - Calories from Fat 399
Percent Total Calories From: Fat 30%, Protein 23%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 16g, Cholesterol 294mg, Sodium 4332mg, Total Carbohydrate 159g, Dietary Fiber 1g, Sugars 0g, Protein 78g, Vitamin A 671 units, Vitamin C 39 units, Calcium 0 units, Iron 5 units

Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.

Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 109
Percent Total Calories From: Fat 52%, Protein 15%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 116mg, Sodium 231mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 259 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast "starter" gives this bread a full flavor, but you can omit the process if you're in a hurry.

PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners' sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves

Nutrition Facts
Amount Per Serving: Calories 1899 - Calories from Fat 736
Percent Total Calories From: Fat 39%, Protein 7%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 82g, Saturated Fat 35g, Cholesterol 354mg, Sodium 1188mg, Total Carbohydrate 256g, Dietary Fiber 5g, Sugars 0g, Protein 35g, Vitamin A 2388 units, Vitamin C 8 units, Calcium 0 units, Iron 5 units

Place frozen loaf on greased baking pan to thaw and rise at room temperature. Cover with wax paper. Let dough rise to half of the volume, about 2-1/2 hours.

Cut dough with sharp knife in pieces of 1-1/2 inch diameter. Roll pieces of dough in balls.

Place on baking sheet about 2 inches apart. Cover with wax paper. Let rolls rise until double in size, about 2 hours.

Bake in preheated oven at 375 degrees for 25 minutes or until golden brown.

Sweet Onion Butter:

Mix ingredients, stir well. Mixture will keep for days in refrigerator.

Nutrition Facts
Amount Per Serving: Calories 540 - Calories from Fat 284
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 17g, Cholesterol 76mg, Sodium 811mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 976 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 44
Percent Total Calories From: Fat 42%, Protein 5%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 171mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2224 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got at Lechter's (discount housewares store). The tamper is only $2.89 and well worth it! It makes perfect little tarts quickly every time. Oh, and you'll need a mini-muffin pan or two. (My nieces and nephews love the little bite sized cranberry nutbread gems I bring for them at Thanksgiving.)

TASSIE DOUGH

Mix butter and margarine well, then add flour and mix to a soft dough. Chill at least 1 hour or overnight.

PECAN TASSIE FILLING

Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F for 15 minutes, then at 250F for 30 minutes, or

Nutrition Facts
Amount Per Serving: Calories 405 - Calories from Fat 254
Percent Total Calories From: Fat 63%, Protein 5%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 14g, Cholesterol 94mg, Sodium 220mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 870 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Mix together the dry ingredients. Cut in the shortening. Add water, a little at a time & mix thoroughly. Using more flour if necessary, knead dough lightly until it is well mixed & not sticky. Roll dough with rolling pin to 1/2" thickness & cut with a cookie cutter. Place on cookie sheet & bake at 400F for 10 minutes.

Variation, add 1/2 c currants before adding the water.

Makes 18 biscuits.

Nutrition Facts
Amount Per Serving: Calories 2909 - Calories from Fat 1396
Percent Total Calories From: Fat 48%, Protein 5%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 155g, Saturated Fat 24g, Cholesterol 0mg, Sodium 3733mg, Total Carbohydrate 339g, Dietary Fiber 1g, Sugars 0g, Protein 39g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.

Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk. Spread the mixture in the prepared tin, mounding it slightly in the centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour.

Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack. Let it cool for 10 minutes then slide it on to a baking tray and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is cold. Makes 1 cake.

Nutrition Facts
Amount Per Serving: Calories 226 - Calories from Fat 79
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 56mg, Sodium 105mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 345 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Combine butter, 2 tbsp. pistachios, lemon juice and seasonings. Halve bread lengthwise;spread both cut surfaces with butter mixture.Sprinkle with remaining pistachios.Broil 5" from heat until bread is hot and top is lightly browned.Slice and serve.Makes 6 to 8 servings.

Nutrition Facts
Amount Per Serving: Calories 292 - Calories from Fat 136
Percent Total Calories From: Fat 47%, Protein 8%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 33mg, Sodium 447mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 450 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot.

Nutrition Facts
Amount Per Serving: Calories 317 - Calories from Fat 87
Percent Total Calories From: Fat 27%, Protein 9%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 20mg, Sodium 579mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 256 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

On sale in every Welsh bakery, these are one of the great delights of teatime. They are easy to make. The Welsh use a flat iron "planc" (a griddle) to bake the cakes, which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes.

Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter.

Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil.

Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

Nutrition Facts
Amount Per Serving: Calories 201 - Calories from Fat 37
Percent Total Calories From: Fat 18%, Protein 8%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 37mg, Sodium 41mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 159 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack.

Nutrition Facts
Amount Per Serving: Calories 4936 - Calories from Fat 3040
Percent Total Calories From: Fat 62%, Protein 6%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 338g, Saturated Fat 43g, Cholesterol 0mg, Sodium 7009mg, Total Carbohydrate 401g, Dietary Fiber 10g, Sugars 0g, Protein 73g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 21 units

Put dry yeast in inner pot. Add all remaining ingredients except water. Carefully pour in lukewarm water. Press the Select button for white bread. Press the Start button. (When using the preset timer, refer to the instruction manual.) After taking out the baked bread from the auto bakery, slice it as desired.

Nutrition Facts
Amount Per Serving: Calories 75 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3488mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour, and mix well. Cover and set in warm place until light and bubbly. Add remaining wheat flour and as much white flour as the dough wants. Enough to make the dough satiny. Knead for 10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise 35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest about 10 minutes -- pat it down occasionally.

Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of cornmeal), roll, pound, and push dough into a circle. Take out stone, slide dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15 mins.

Nutrition Facts
Amount Per Serving: Calories 1991 - Calories from Fat 308
Percent Total Calories From: Fat 15%, Protein 11%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 4g, Cholesterol 0mg, Sodium 6998mg, Total Carbohydrate 366g, Dietary Fiber 7g, Sugars 0g, Protein 55g, Vitamin A 4 units, Vitamin C 1 units, Calcium 0 units, Iron 14 units

Combine 2 T. sugar with remaining dry ingredients. Cut in margarine until crumbly. Beat eggs and reserve 1 T. Stir remaining eggs, milk, and raisins into crumb mixture. Knead dough 5 times. Divide in half & pat into 5-inch circle. Cut each into 8 wedges and place on greased cookie sheet. Brush reserved egg over wedges and sprinkle with reserved sugar. Bake at 425 degrees for 17 minutes or until browned. Serve warm.

Makes 16 scones, 130 calories each.

Nutrition Facts
Amount Per Serving: Calories 131 - Calories from Fat 45
Percent Total Calories From: Fat 34%, Protein 9%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 28mg, Sodium 225mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 207 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Using a food-mixer or processor or your hands, mix and knead the dough. Cover it with oiled polythene and leave to rise until doubled in size; this will take about 1 hour in a warm place.

Knock back the dough, knead it again briefly and roll out to an oblong. Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the dough. Add half the dried fruits and half the diced lard. Roll up the dough, like a swiss roll, give it a quarter turn and roll it out to an oblong again. Sprinkle with sugar and spices, dried fruits and fat exactly as before. Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches square. Grease the tin and put the dough into it, pressing it well into the corners. Cover and leave to prove (rise) until the dough is light, puffy and well risen.

Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40 minutes.

Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky fingers. Makes 1 cake

Nutrition Facts
Amount Per Serving: Calories 2207 - Calories from Fat 1196
Percent Total Calories From: Fat 54%, Protein 5%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 133g, Saturated Fat 51g, Cholesterol 122mg, Sodium 1172mg, Total Carbohydrate 224g, Dietary Fiber 2g, Sugars 0g, Protein 29g, Vitamin A 10 units, Vitamin C 2 units, Calcium 0 units, Iron 11 units

Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan

Nutrition Facts
Amount Per Serving: Calories 166 - Calories from Fat 64
Percent Total Calories From: Fat 38%, Protein 5%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 2mg, Sodium 248mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 117 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal, bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose flour. Beat vigorously until well blended. Add enough all-purpose flour to make a manageable dough, then turn out onto a lightly floured surface. Knead for a few minutes, then let rest for 10 minutes. Resume kneading for a good 10 minutes, until the dough is elastic, sprinkling on a little more all-purpose flour as necessary to keep it from being too sticky. Knead in the fennel seeds. Place in a large greased bowl, cover with plastic wrap or a clean damp cloth, and let rise until double in bulk. Punch the dough down and divide into 3 equal parts. Roll each piece into a long round strand about 3/4-inch thick, making them all the same length. Pinch the strands together at one end, and braid. When you've finished braiding, pinch both ends together firmly and tuck them under a bit, to give the loaf a neat look. Transfer to a baking sheet that's been sprinkled with the cornmeal, cover loosely, and let rise again until double in bulk. Brush with the egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove from the sheet and cool on a rack. Makes 1 Loaf.

Nutrition Facts
Amount Per Serving: Calories 2402 - Calories from Fat 588
Percent Total Calories From: Fat 25%, Protein 11%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 36g, Cholesterol 358mg, Sodium 4523mg, Total Carbohydrate 388g, Dietary Fiber 5g, Sugars 0g, Protein 66g, Vitamin A 4479 units, Vitamin C 1 units, Calcium 0 units, Iron 18 units