2 : Egg whites
3/4 : c Sugar
1/2 : ts Vanilla extract
6 : oz Chocolate chips
4 : Egg whites
1 : ts Cream of tartar
1/4 : ts Salt
1 : /2 c Sugar
12 : oz Chocolate chips
1 : ts Vanilla
1 : c Pecans
2 : Egg Whites
1 : pn Salt
1/4 : c White Sugar
1 : ts Vanilla
1 : c Chocolate Chips
2 : Egg whites
2/3 : c Sugar
1 : pn Salt
1/2 : c Chocolate chips
1 : c Nut meats
1 : ts Vanilla
2 : Egg whites
3/4 : c Sugar
1 : ts Vanilla
1/4 : ts Salt
1 : c Broken pecans
1 : c Chocolate chips
7 : Egg whites
1 : ts Cream of tartar
1 : ds Salt
1 : /2 c Sugar
1/2 : pt Whipping cream
2 : Egg whites
2/3 : c Sugar
1/2 : ts Salt
2 : ts Vanilla
1 : c Pecans; chopped
1 : c Chocolate chips
-- : -- or Rice Krispies
-- : -- or M&M's
1 : c Coconut; optional
2 : Egg whites; room temperature
1/8 : ts Cream of tartar
1/8 : ts Salt
2/3 : c Sugar
1 : ts Vanilla
Hershey's : Hershey's Kisses; (6 oz.
-package, : -package, 36 count,
0: Proof the yeast in the 1/4 cup water, sugar and ginger
1: Mixture should be bubbly after 5 to 15 minutes
2: In a large bowl, combine the 1 cup water, molasses, butter, and salt
3: Add the proofed yeast and mix well
4: In another bowl, combine 1 1/2 cups of the rye flour, and the remaining flours
5: Add the flours to the yeast mixture, and mix 100 strokes
6: Be sure to get all the flour from the bottom of the bowl mixed into the dough
7: Gradually add the remaining 1/2 cup rye flour, stirring well
8: Spray a loaf pan with nonstick spray and place the dough in the pan, spreading with a knife to meet the corners and smooth the top
9: Place the loaf pan in a larger pan that has about 1 inch of hot water in it
10: Cover the pan with foil and place the pans in a 350 F oven
11: Bake for 30 minutes, then remove the foil and the pan of water
12: Bake an additional 45 minutes
13: This loaf will not sound hollow when you tap it, but will have a rich brown crust
14: Remove from the pan and place on a rack to cool
15: Slice thin to serve
16: Store in the refridgerator
17: Author's Note: We asked Joyce Weingartner, who helped us test many recipes, to create a wheatless bread for us
18: She delighted us with this, a batter bread that has a rich nutty flavor, great in sandwiches or all by itself
19: For those who are allergic to wheat, this bread is a suitable substitute, as buckwheat is not in the wheat family
20: This loaf will not rise as high as most kneaded wheat breads, because there is far less gluten in these flours
21: Source:"The Rotation Diet Cookbook" by Martin and Terri Katahn, 1987 Formatted for MasterCook by Mardi Desjardins, Feb 10, 1998 Recipe by: Joyce Weingartner Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb
22: sympatico
23: ca> on Mar 7, 1998