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
3 : Eggs
2 : oz (one quarter cup) castor
0: DIRECTIONS: 1
1: Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2
2: Squeeze upper part of bag to force out air
3: Close top of bag tightly between thumb and index finger
4: Rest bag on table, mix by working bag with fingers about 20 seconds or until all ingredients are completely blended
5: Let bag rest about 15 minutes
6: 3
7: Add remaining ingredients, except flour
8: 4
9: Mix by working bag with fingers
10: Add Whole wheat flour; mix thoroughly
11: Then gradually add remaining all purpose flour until a stiff dough is formed, about 2-1/2 C or until dough pulls away from bag
12: 5
13: Turn dough out onto floured surface
14: Divide dough in half
15: Knead each half 5 minutes or until dough is smooth and elastic
16: Add more flour, if necessary
17: Cover with plastic bag
18: Let rest 10 minutes
19: 6
20: Flatten dough into a 12 x 7 inch rectangle
21: At narrow end fold corners to center to form a point
22: Beginning with point roll dough tightly towards you
23: Pinch the edges to seal
24: Press dough at each end to seal and fold ends under
25: 7
26: Place seam down in a greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan
27: Repeat with second loaf
28: 8
29: Cover loosely with plastic bag and let rise in warm place 45-60 minute or until doubled
30: Uncover
31: Bake on lower rack in 400 F oven 30-35 minutes or until deep golden brown
32: Remove from pan immediately
33: Cool on rack
34: Makes 2 (1-3/4 lb) loaves
35: ------- VARIATIONS: MOUNTAIN TOP BREAD: Brush tops with melted butter or margarine
36: Sprinkle with all purpose flour
37: Repeat with second loaf
38: Let rise 45-60 minutes
39: Before baking, carefully make a shallow cut with sharp knife down center of each loaf
40: Bake as directed
41: COUNTRY CRUST BREAD: After greasing loaf pans, coat bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat flour
42: Shape loaves; place seam side down in prepared pans
43: Brush tops of loaves with vegetable oil
44: Sprinkle tops of loaves with 1/4 C wheat germ or whole wheat flour
45: Let rise and bake as directed
46: ICED HONEY RAISIN BREAD: For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown sugar and 2 tsp cinnamon
47: Flatten each dough piece into 12 x 7 inch rectangle and brush each piece with softened butter or margarine
48: Sprinkle raisin mixture on dough
49: Press raisins in lightly
50: Shape into loaves, let rise and bake as directed
51: When cool, frost loaves with Easy Icing
52: Beat until smooth 1 C powdered sugar and about 1 T hot water
53: PARTY BUNDT BREAD: Shape loaves as directed except do not seal ends
54: Pinch loaves together to form a ring
55: Place ring seam side up in greased 12 C bundt pan
56: Let rise until dough reaches top of bundt pan, about 45-60 min
57: Bake in 375 F oven 40-45 min
58: Invert immediately and cool on rack
59: When cool, drizzle with Honey-Nut Glaze
60: Stirring constantly, bring to boil 1/4 C coarsely chopped nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine
61: SOFT AND SALTY PRETZELS
62: Divide dough into 24 equal pieces
63: Roll each piece into 18 inch rope
64: Twist ropes into pretzel shape and place on greased baking sheets
65: Brush pretzels with vegetable oil and sprinkle with coarse salt
66: Cover; let rise until doubled, about 1/2 hour
67: Bake in 425 oven 15 to 20min or until golden brown
68: Cool on rack and store in container with loose fitting cover
69: -------- SUBSTITUTIONS: Molasses, brown sugar or granulated sugar may be used in place of honey
70: 1 C lukewarm milk and 1-1/2 C warm water may be used in place of nonfat dry milk and water
71: Softened butter or margarine may be used in place of vegetable oil
72: All purpose flour may be used in place of whole wheat flour
73: Two 9x5x3 inch loaf pans may be used
74: From Wheat Flour Institute, Washington, D
75: C
76: 20006 - 1979 From Files of A
77: Broaddus From Gemini's MASSIVE MealMaster collection at www
78: synapse
79: com/~gemini