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: Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl
1: Stir in the water, vinegar, molasses, and oil then beat until smooth
2: Stir in enough unbleached or bread flour to make a SOFT dough
3: Turn onto a floured surface
4: Knead until smooth and elastic, about 5 minutes
5: Place in an oiled bowl; turn to oil the top of the dough
6: Cover and let rise in a warm place until doubled, about 1 hour
7: Punch the dough down and divide in half
8: Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans
9: Cover and let rise until double in bulk, about 1 hour
10: Bake at 350 degrees F
11: for 40 to 45 minutes, or until done
12: From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini