2 : c Vanilla Wafers; crushed
1 : c Confectioners sugar sifted
1 : c Nuts; chopped
2 : tb Cocoa
2 : tb Corn Syrup; light
1/4 : c Rum or Bourbon
1 : c Oil
2 : c Sugar
4 : Eggs; beaten
4 : tb Cocoa
1 : ts Salt
2 : c Flour
2 : ts Vanilla
1/2 : c Pecans; chopped
1 : c Chocolate chips
1 : cn Salmon; (5 oz)
2 : c Soft bread crumbs
2/3 : c Olive; sliced
1/3 : c Onion; minced
1/4 : c Milk
2 : Eggs
2 : tb Parsley; fresh, minced
1 : tb Lemon juice
1/4 : ts Dill weed
1 : ds Pepper
1 : c Butter, softened
1/2 : c Packed brown sugar
1/2 : c Granulated sugar
1 : Egg
1 : ts Vanilla
2 : 1/3 c All-purpose flour
1/2 : ts Baking soda
1/2 : ts Salt
1 : /4 c Toasted unblanched almonds,
-chopped : -chopped
1 : c Sourdough Starter
2/3 : c Milk
2 : tb Butter
2 : tb Sugar (natural)
1 : tb Salt
3 : c Bread Flour
1 : /2 ts Yeast
1 : pk Imported vegetable soup mix
1 : pk Frozen chopped spinach;
-thawed; : -thawed; well-drained
1 : /2 c Sour cream
1 : c Mayonnaise
1 : cn Water chestnuts; chopped
-fine : -fine
3 : c Canned undrained tomatoes;
-cut : -cut into chunks
1/2 : c Minced celery
1/2 : ts Dried oregano
1/4 : ts Dried basil
1 : tb Minced onion flakes
1/2 : ts Salt
2 : ts Margarine
2 : ts Sugar
1 : ds Pepper
1 : /2 c Powdered Sugar; sifted
1 : c Butter Or Margarine; soften
1 : ts Vanilla Extract
1/2 : ts Almond Extract
1 : Egg
2 : 1/ c Flour
1 : ts Baking Soda
1 : ts Cream Of Tartar
0: In lge
1: mixing bowl, combine 1/2 cup of the warm water, the yeast and sugar and let work til foamy
2: Mix remaining 1 1/2 c
3: warm water, salt, gluten flour, and A/P flour into the yeast mixture
4: Knead vigorously on a floured surface until smooth (dough will be soft)
5: Form into ball and place in greased bowl andturn greased side up
6: Let rise, covered with plastic, until tripled in bulk, abt 90 min
7: Punch dough down, turn over, and let rise again til doubled
8: Punch down and roll into 2 cylinders
9: Cut each into 8 rounds, lay them flat, cover with a towel, an let rest
10: Meanwhile, prepare the topping by mixint oil, poppy seeds, onion and salt; set aside Pat dough into flattened rounds a little higher in the middle than at the edge, each abt
11: 3 1/2" in dia
12: Place on lightly floured board, cover with dry towel then damp one and let rise until half-proofed--abt
13: 30 min
14: Press bottom of shot glass or small jar abt 1" in dia
15: in center of each bialy to make deep indentation
16: Spread topping over the bialys
17: Let proof 15 min
18: more
19: 3/4 proof
20: Carefully transfer each bialy onto 2 lge
21: ungreased baking sheets
22: Bake on the upper and lower shelves of the oven for 6 to 7 min
23: , then switch pans and turn front to back for even browning
24: Bake abt
25: 5 to 6 min more
26: Cool on racks
27: Store in plastic bags in 'fridge up to 2 days
28: Freeze for longer storage
29: From Gemini's MASSIVE MealMaster collection at www
30: synapse
31: com/~gemini