2 : tb ;water
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 : 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: In a small saucepan, heat milk until bubbles form around edge of pan
1: Remove from heat
2: Add shortening, honey and salt, stirring until shortening is melted
3: Cool to lukewarm
4: Sprinkle yeast over water in large bowl and stir until yeast is dissolved
5: Stir in milk mixture and eggs
6: Combine flours
7: Add 4 cups flour mixture to yeast mixture
8: With electric mixer at low speed beat until blended
9: Beat at medium speed until smooth, about 2 minutes
10: With wooden spoon gradually beat in remaining flour mixture
11: Then beat, stretching dough 20 to 30 times
12: Cover with waxed paper and a moist towel
13: Let rise in warm place, free from drafts, until double in bulk, about 1 hour
14: Lightly grease a 2 1/2 to 3 quart casserole
15: Punch dough down, and beat with spoon until smooth, about 30 seconds
16: Turn into casserole, cover and let rise until double in bulk, 20 to 20 minutes
17: With a sharp knife, cut a 4-inch cross, 1/2 inch deep, in top of dough
18: Bake at 375 F for 45 to 50 minutes, or until bread is nicely browned and sounds hollow when rapped with knuckle
19: Remove to wire rack
20: Rub butter over top of bread
21: Serve warm
22: Colorado Cache Cookbook (1978) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini