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
-JUDI : -JUDI M. PHELPS
2 : c Whole almonds; with
Skins : Skins
1/4 : c Sugar
1/2 : ts Salt
2 : tb Honey
2 : tb ;water
2 : ts Almond or vegetable oil
1/2 : c Honey
2 : tb Butter/margarine
1 : ts Ground cinnamon divided
4 : c Mixed nuts with no peanuts
2 : tb Superfine sugar
3 : c Nuts
2 : tb Margarine
1/2 : ts Cinnamon
1/2 : c Honey
1/2 : ts Grated orange peel
2 : c Peanuts
2 : tb Butter
2 : tb Honey
0: These rolls have a soft texture ands delicate flavor but a firm crust
1: They look very inviting, deeply browned with a dusting of flour
2: They make great moderately sized sandwiches
3: Basic Sponge In processor fitted with metal blade, mix Basic Sponge with butter- milk, salt, honey and melted butter until smooth
4: Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition
5: Process dough until supple, elastic and sticking slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is too dry or too wet
6: Dough should be very sticky, almost wet
7: Transfer dough to large plastic bag, squeeze out all air and seal tightly at top to allow room for dough to expand
8: Set bag in bowl and let dough rise in warm spot until doubled, about 1 1/2 hours
9: Divide dough in half
10: Cut each in half again, then quarter into 4 equal pieces, about 2 1/2 ounces each
11: Shape each piece into round roll by pinching bottom of dough
12: Place 2 inches apart on large oiled baking sheet, pinched-bottom down
13: Sprinkle with flour
14: Drape loosely with plastic
15: Let dough rise in warm place until almost doubled,about 1 hour
16: If desired, use kitchen shears to make deep cross-stitch slash in rolls
17: About 15 minutes before baking put rack in middle of oven and set oven to 400 degrees F
18:
19: Bake until rolls are deeply browned and sound hollow when raped on bottom, about 20 minutes
20: immediately remove from pan and place on wire rack
21: Makes 16 rolls
22: Each roll contains about: 162 calories;231 mg sodium; 4 mg cholesterol; 3 grams fat; 31 grams carbohydrates; 5 grams protein; 0
23: 4 grams fiber; 16% calories from fat
24: Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel
25: From Gemini's MASSIVE MealMaster collection at www
26: synapse
27: com/~gemini