6 : Rainbow trout; cleaned, (8
oz : oz Ea)
2 : ts Salt
6 : sl Bacon, thin
12 : sl Lemon
1/2 : c Vegetable oil
3 : c All-purpose flour
1 : c Raisins
1/4 : c Sugar
1 : tb Caraway seeds
2 : ts Baking powder
1 : ts Salt
1/2 : ts Baking soda
1 : /2 c Nonfat buttermilk
Vegetable : Vegetable cooking spray
3 : Ears fresh corn
1 : c Yellow cornmeal
2 : ts Salt
3 : ts Double-acting baking powder
1 : c Sour cream
3/4 : c Melted butter
2 : Eggs, well beaten
1/4 : lb Gruyere or Monterey Jack
1 : 4-oz can peeled green chilis
4 : oz Unsweetened chocolate
-chopped : -chopped
1 : tb Butter, melted
1 : /2 c Sugar (pref superfine)
1 : c Heavy cream
1 : pn Salt
1/4 : c Dry sherry
1 : ts Vanilla extract
2 : Eggs
1/2 : c Soured heavy cream
1/2 : c Molasses
1/2 : c Brown sugar; packed
1 : /2 c Flour; all-purpose
1 : ts Baking soda
1 : ts Ground ginger
1/4 : ts Salt
4 : tb Butter - OPTIONAL; melted
1 : /2 qt (6 cups) cold water
1/2 : ts Salt
1 : pk (7 /4-ounce) Deluxe
-Macaroni : -Macaroni and Cheese Dinner
-Mix : -Mix *
2 : tb Butter or margarine; room
0: Dissolve the yeast in the warm water with the sugar and fill your mixer bowl with hot water while weighing flour
1: Pour the yeast mixture into the bowl with the shortening and add the flour
2: Knead for 30 seconds on speed 1 then turn to speed 2 and continue kneading for 3 more minutes til dough is smooth and leaves the side of the bowl clean
3: Place in a greased plastic bag and let rise for 1-1 1/2 hours
4: Return to bowl and knead a further minute
5: Either fit into 3 x 1 lb greased loaf pans (which should be half full) or shape into 2 or 3 baps and cook on a baking tray
6: Cover and prove until double in bulk
7: Bake at 450 F/230 C/Mk 8 for 25 to 30 minutes
8: When done the loaves should sound hollow when rapped on the bottom
9: