4 : c Rhubarb
1 : /4 c Sugar
6 : tb Flour
1/4 : ts Salt
2 : ts Lemon peel, grated
1/3 : c Honey strained
4 : dr Red food colour (up to 5)
2 : tb Butter
Pastry : Pastry for 2 crust pie
2 : lb Lean spare ribs
1 : cn Condensed beef bouillon
1/2 : c Water
2 : tb Maple syrup
2 : tb Honey
3 : tb Worcestershire sauce
2 : tb Barbecue sauce
1/2 : ts Dry mustard
3 : c Rice, cooked
1/2 : c Raisins
2 : 1/ c Milk
1/2 : c Honey
2 : tb Butter
1 : ts Grated Lemon peel
1 : tb Lemon Juice
3 : c Cooked rice
2 : 1/ c Milk
2 : tb Butter
1/2 : c Raisins (if you wish)
1/2 : c Honey
1 : ts Lemon juice (if you want)
2 : 1/4 lb Small carrots, peeled
4 : tb Olive oil
1 : oz Butter
3 : tb Clear honey
Salt : Salt & pepper
Parsley : Parsley to garnish
0: In saucepan, combine milk, butter, honey and salt and stir over med
1: heat until butter melts
2: Remove from heat and let cool to warm
3: Meantime, in lge
4: mixing bowl, combine warm water, yeast and sugar
5: Let "work" until foamy, abt
6: 10 min
7: Beat cooled milk mixture into yeast mixture, then beat in whole wheat flour and bran; beat thoroughly
8: Gradually add all-purpose flour until mixture is too stiff to beat
9: Turn dough out onto lightly floured surface and knead in remaining flour or as much as needed until dough is smooth and has a light sheen
10: Note Well: Properly kneaded dough will NOT stick to surface or hands or mixing bowl if using machine fitted with dough hook
11: Form dough into ball and place in large lightly oiled or greased bowl, and turn once so greased side is up
12: Cover, place in warm, draft-free place & let rise until doubled in bulk, abt
13: 1 hr
14: Punch down, and turn out onto lightly floured surface and knead lightly--just enough to expell any remaining air
15: Halve dough, cover with towell, let rest abt
16: 10 min
17: Form each half of dough into a loaf
18: To make pan loaf, roll dough into rectangle 1/2" thick and abt
19: as wide as length of pan
20: Roll up jelly roll fashion pinching closed seam as you roll
21: Tuck ends under and place loaf seam side down in greased loaf pan
22: Let rise again until doubled in bulk
23: Place loaves in center of preheated 425 F
24: oven and bake for 15 min
25: Reduce oven to 350 and continue baking until loaves shrink slightly from sides of pan, abt
26: 20 min
27: or so
28: Turn loaves from pan, set on oven shelf an bake 5 min
29: more or until a firm rapping on bottom makes hollow sound
30: Brush tops with melted butter and cool on racks
31: From Gemini's MASSIVE MealMaster collection at www
32: synapse
33: com/~gemini