1 : ga WATER; ICE
6 : lb CELERY FRESH
1 : /8 lb PEANUT BUTTER #2 /2
1/4 : c Peanut butter
2 : tb Honey
1/3 : c Milk
Few : Few grains salt
3 : c Vanilla ice milk
Wheat : Wheat germ; as desired
1/3 : c Sugar
2 : tb Plus tsp. water
2 : tb Plus tsp. creamy peanut
-butter : -butter
2 : c Chocolate nonfat frozen
-yogurt : -yogurt
-Helen : -Helen Jolly mdfd30e-
1 : md White potato
1 : pk Confectioners' sugar
1/4 : c Salted peanuts; chopped,
- : - optional
1/4 : ts Vanilla extract
1/2 : c Smooth peanut butter
14 : oz Reese's Peanut Butter Cups
0: Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water and brandy (or unsweetened apple juice) in a bowl
1: Let stand overnight or at least 3 hours
2: Dissolve the yeast in the warm water
3: Add the oil, sugar and cinnamon
4: Blend in the dried fruit and nut mixture
5: Stir in enough flour to make a stiff dough
6: Beat well
7: Spoon the dough into a 10-inch tube pan or Bundt pan
8: Let rise in a warm place 1 to 1-1/2 hours, or until almost doubled
9: Bake in a 400-degree oven for 30 to 40 minutes
10: Cool in the pan for 10 minutes
11: Remove from the pan and cool completely on a wire rack
12: When cooled thoroughly, wrap in aluminum foil and store for at least 3 days before serving
13: Cake may be kept in an airtight container in a cool place for several weeks before use
14: Serves 25 One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3 Potassium: 249 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M
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16: ,R
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18: From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini