2 : c Flour
1 : ts Salt
4 : ts Baking powder
1/4 : ts Pepper
1 : Egg
3 : tb Butter, melted
Milk : Milk
1 : /2 c All-purpose flour
2 : ts Baking powder
3/4 : ts Salt
3 : tb Margarine
3/4 : c Milk
1/4 : c Flour
1 : /2 ts Baking powder
1/2 : ts Salt
2 : tb Butter; chilled and cut
Into : Into small bits
1/2 : c Milk
2 : tb Chopped parsley
6 : c Self-rising flour
1 : c Fresh bread crumbs
1 : tb Mixed herbs
1/4 : c Solid shortening
1 : Egg; beaten
Broth : Broth or water
Salt : Salt and pepper to taste
2 : c Flour
4 : ts Baking-powder
2 : tb Shortening
1 : ts Salt
Milk : Milk
2 : 1/ c Flour
3 : ts Baking powder
1 : ts Salt
3 : tb Crisco
2 : tb Chopped parsley
1 : /4 c Milk
1 : c Baking mix
1/3 : c Milk
9 : lb BISCUIT MIX #10
9 : lb BISCUIT MIX #10
1 : tb Soft butter
1 : Egg plus
1 : Additional egg yolk
1/2 : c Heavy cream
1 : pn Nutmeg
4 : c Chicken stock used for soup
-broth : -broth
1 : /3 c Flour
1 : ts Salt
2 : ts Baking powder
1 : Egg
1/2 : c Milk
0: In a large bowl, mix 1 cup flour, sugar, salt and yeast
1: Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm
2: (Margarine does not need to be melted)
3: Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally
4: Add the eggs and / cup of flour, beat on high speed for 2 minutes
5: Stir in enough flour to make a soft dough
6: Put on a floured board and kneak until smooth and elastic
7: Place in a greased bowl and turn one to coat
8: Cover and let rise for 1 hours
9: Combine fruit, nuts and seeds
10: Punch down dough and knead in fruit mixture
11: Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet
12: Put the raw eggs in the spaces, cover and let rise until double about 1 hour
13: Bake 30-35 minutes in a preheated 350oF oven
14: Cool on rack, frost with powdered sugar and sprinkles
15: Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston] From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini