Add corn meal gradually to boiling water while stirring constantly. Then add shortening, molasses, and salt, and cool to lukewarm about 85°.
Soften yeast cakes in the lukewarm water and stir into corn meal mixture. Add enough flour to make stiff dough and knead well. Place in a greased bowl, cover with a towel, and let rise in a warm place 75° to 85° until double. Punch dough down with the finger tips, cover, and let rise again for 45-minutes. Toss onto a lightly floured board and knead well, adding more flour if necessary.
Shape into two loaves and place in two greased loaf pans. Cover with a towel, put in a warm place, and let rise until double. Bake in moderate oven 375° 15-minutes, then reduce heat 25° and finish baking, allowing about 1-hour in all for the bread. Brush the crust with melted fat, remove the bread from the pans at once and place on a cooling rack. (Makes 2 loaves)

Preheat oven to 350°. Grease one loaf pan.
Mix flour, baking powder & soda, salt, cinnamon and nuts.
In large bowl, beat margarine or butter, sugar, and 1-egg until smooth. Add second egg, and beat well. Stir in vanilla. Stir in grated apples. Pour flour mixture into batter. Stir only until moistened. Scrape into loaf pan.
Bake for 50 to 60-minutes or until an inserted Toothpick comes out clean. Let stand 10-minutes, then remove from pan. Place on a rack to coal.

In medium bowl, combine all ingredients. Spoon into a greased and floured bread loaf pan. Bake at 350° for 55 to 60-minutes.

Cream together butter and sugar. Add bananas, eggs and vanilla. Sift dry ingredients together. Alternately add portions of the dry ingredients and the buttermilk. Blend well. Add chocolate chips last. Bake in loaf pan at 340° until set. When cool, dust with powdered sugar.

Preheat the oven to 350°. In a medium bowl, combine the blueberries and flour. Toss to coat evenly.
In a large bowl, combine the remaining ingredients. Mix well. Carefully fold the blueberries into the rest of the ingredients. Spoon the batter into two greased loaf pans.
Bake for 55 to 60-minutes or until a wooden toothpick inserted into the center comes out clean.
Allow to cool slightly and then remove to a wire rack to cool completely.

Add lemon peel and dry ingredients to flour, pour lemon extract over the raisins and mixed glacé fruit before adding to flour, and proceed as for Basic Sweet Dough. To make braid, divide dough into 4-equal parts. Shape 3 of the parts into strands 14-inches long. Place about 1-inch apart on lightly greased jellyroll pan. Braid loosely. Seal ends well.
Divide remaining portion of dough into 3-parts and shape into 3-strands 12-inches long. Make another braid as before and place small braid on top of large braid, pinching ends of small braid into large braid.
Cover and let rise in warm place until double in bulk, about 1-hour. Bake in moderate oven 350° 40 to 50-minutes. Ice while warm with Confectioners' Frosting. Decorate with glacé cherries and pecan halves.

Sift together flour, corn meal, soda, and salt. Add graham flour and molasses. Add sour milk and raisins, and stir until mixed. Fill well-greased brown bread cans 2/3-full. (Brown bread cans, 4-inches in diameter, 5 1/2-inches in depth.) Cover closely and steam 2 1/2 to 3-hours. Serve with Boston Baked Beans. (Makes 3 Cans)

Combine all ingredients

Scald milk and add the 2/3-cup of butter; cool to lukewarm. Add yeast cakes to lukewarm milk to soften. Add eggs and egg yolks, sugar, flour, lemon juice and salt, and beat for 10-minutes.
Let rise until double in bulk. Knead down and chill overnight in the refrigerator. Turn out on a floured board and roll into rectangle about 1/2-inch thick. Spread with remaining 1/3-cup of butter, fold sides to the center to make three layers. Cut off pieces 3/4-inch wide, cover and let rise until double. Take each piece separately in the hands and twist from ends in opposite directions. Coil and bring ends together. Twist again. Let rise in pan until light and bake 20-minutes in moderate over 375°. Make a thin vanilla frosting of the confectioners' sugar moistened with hot water and vanilla. Brush over the brioches while still warm.
This is very soft dough. A little flour may have to be used on the board to handle it, but don't add any more than necessary. (Makes 3 dozen)

Preheat oven to 200°. Grease two loaf pans with butter and set them aside in a warm spot. Put yeast into a small glass bowl, add treacle and 1/3-cup lukewarm water and stir to dissolve. Set aside and let rest until yeast bubbles and becomes frothy, about 10-minutes.
Put flour and salt into a large ovenproof bowl and stir well to combine. Place bowl in oven and let rest until flour mixture is warmed through, about 10-minutes. Remove bowl from oven, add the yeast mixture and 3 1/2-cups lukewarm water and mix together with your hands until well combined and a sticky dough forms.
Increase heat to 400°. Divide dough evenly between the 2-prepared loaf pans, covered with a clean kitchen towel, and let rise in a warm spot until bread has grown by one-third, about 15 to 20-minutes. Bake bread on middle rack of oven until the loaves are browned on top, about 45-minutes. Loosely cover loaves with foil, then continue to bake for 25 to 30-minutes.
Let bread cool in pans for 10-minutes, then gently run a table knife around inside edges of pans to loosen. Turn loaves out onto a rack and let rest until completely cool, 2-3 hours. (Makes 2 loaves)

Preheat the oven to 375°F. In a bowl, sift together the flour, cornmeal, baking powder, sugar, and salt. In another bowl, whisk together the oil, sour cream, milk, and egg. Fold the wet ingredients into the dry ingredients just until mixed together. Pour into a buttered 9 x 9 pan and bake until a skewer comes out clean, about 35-minutes. Remove from pan and cool.
If using for stuffing cut the corn bread into 1-inch pieces and spread out on a baking sheet. Dry, uncovered, at room temperature for 2-days.

Preheat oven to 475 degrees. Mix the dry ingredients together, making a well in the center. Add most of the buttermilk all at once. Working from the center, mix with your hand and add more buttermilk if necessary; the dough should be soft but not sticky. Turn out on a floured board and knead lightly, just enough to shape into a round.
Flatten lightly to about 2-inches thick and place on a baking sheet. Mark with a deep cross and bake in the hot oven for 15 to 20-minutes. Then reduce the heat to 400° and bake for about 20 to 25 minutes, until the bread sounds hollow when tapped. (Makes 2 loaves)

Cool milk to lukewarm. Crumble yeast in lukewarm milk and add the 1-cup of flour.
Beat well, cover and let rise an hour or until light. Add softened shortening, vanilla and lemon extract, beaten egg, and sugar. Combine the remaining cup of flour, the salt, baking powder, and nutmeg. Add to sponge mixture. Beat well and add raisins and citron. Turn into greased loaf pan and bake in moderate oven 375° 25-minutes.

Combine shortening, sugar, salt, and eggs. Soften yeast in lukewarm water, and add to above mixture. Add lukewarm milk alternately with flour to make a stiff dough. Knead lightly let double in bulk, punch down. Divide in half, roll into rectangles; brush with melted butter.
Sprinkle 1/2 of the dough with mixture of brown sugar, cinnamon and roll as for jellyroll. Put in loaf pan, let rise until double in bulk. Bake in moderate oven 350° 45-minutes.

Soften yeast in lukewarm water. Add sugar, salt, and shortening to milk, and cool to lukewarm. Add the 1-cup of flour and beat well, then beat in the eggs. Mix in thoroughly the softened yeast. Add remaining 2 1/4-cups flour to make a stiff batter. Add vanilla and beat thoroughly until smooth. Cover and let rise until bubbly, about one hour. When batter is light, stir in raisins. Turn batter into 2 greased 9-inch ring molds. Sprinkle with 1/2 of the Topping. Let rise until light, about 20-minutes. Bake in moderate oven 375° about 35-minutes. Frost with Confectioners' Frosting; sprinkle with remaining Topping. (Makes two 9 inch rings)

Combine corn meal with remaining dry ingredients, which have been sifted together. Add sour milk and egg; blend. Stir in shortening. Pour into greased square cake pan. Bake in hot oven 425° 20-minutes. Cut into 16-squares. (Makes 8 servings)

Beat egg; add milk and melted butter. Sift together dry ingredients. Add liquid ingredients and beat well. Preheat corn-stick pans in oven and grease thoroughly. Pour batter into hot corn-stick pans. Bake in very hot oven 450° 12 to 15-minutes. These crunchy corn sticks are excellent with luncheon dishes. (Makes 1 dozen)

Topping
1/2 cup flour
1/2 cup fine bread crumbs
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup butter

Mix together until crumbly.

Cream shortening and add sugar and continue creaming until light and fluffy. Blend in vanilla. Add beaten eggs and mix well. Sift together flour, salt, and baking powder. Add alternately with milk to creamed mixture. Stir in dates and pecans. Pour batter into greased loaf pan. Bake in moderate oven 350° 45 to 50-minutes. Put paper toweling over top of pan last 20-minutes of baking to prevent loaf from becoming too brown. Cool in pan 5-minutes, and then remove from pan and cool on cake rack. (Makes 1 loaf)

Combine eggs, sugar, shortening, and milk, and beat together for about one minute. Sift together flour, salt, baking powder, and spices. Add to egg mixture and blend until smooth. Drop from teaspoon into deep hot fat 365° 3 to 5-minutes or until golden brown. Roll doughnuts in sugar while still warm. (Makes 2 1/2 dozen)

Beat egg and add water; then add dry ingredients. Knead until dough is springy. Roll 1/4-inch thick; cut in diamond shapes 1 1/2-inches in width. Fry in deep hot fat 375°. Serve bread hot, as it becomes rather tough when allowed to cool. (Makes 3 dozen)

Soften yeast in lukewarm water. Add sugar, salt, and shortening to milk, and cool to lukewarm. Stir in 1-cup flour to make a thick batter and mix well. Add softened yeast, egg, and lemon peel. Beat well. Add remaining 1 1/2-cups flour or enough to make soft dough.
Turn out on lightly floured board and knead until smooth and satiny. Place in greased bowl. Cover and let rise in warm place until double in bulk, about 1 1/2-hours. When light, punch down. Let rest 10-minutes. Pat or roll into a rectangular sheet about 1/2-inch thick and 8-inches wide. Brush with melted butter.
Spread with Fig Filling. Roll up like jellyroll, sealing edge. Shape in an 8-inch square pan. At each corner, with scissors, cut through the roll almost to the bottom. Then cut slantwise through the roll in three places on each side of the square. Let rise until double, about 1 hour. Bake in moderate oven 350° 20 to 25-minutes. (Makes 8-inch square)

Fig Filling
2/3 cup dried figs
1/2 cup cold water
4 tablespoons sugar
1 tablespoon flour
Dash of salt
1 tablespoon lemon juice

Cover figs with boiling water and let stand about 10-minutes. Drain, clip off stems, and snip figs into small pieces with scissors. Add cold water, sugar mixed with flour, and salt. Cook slowly 10-minutes or until thickened. Add lemon juice and cool.

Pinch off pieces of Plain Roll Dough about the size of a walnut. Roll into finger-shaped sticks about 4 1/2-inches long. Place on greased cookie sheet, 15 x 12-inches. Cover and let rise in warm place until double in bulk. Brush lightly with mixture made by combining 1-beaten egg with 1-tablespoon milk. Bake in hot oven 400° 12 to 15-minutes.
After Finger Rolls have been brushed with mixture of egg and milk, each roll can be sprinkled with poppy or sesame seeds. (Makes 2 1/2 dozen)

Topping
1 egg white, beaten until frothy
1/2 cup finely chopped almonds
2 tablespoons sugar

Cream butter, add flour and sugar, and mix thoroughly to a smooth dough. Add almond extract and chopped blanched almonds, and mix. Pinch off pieces the size of a walnut. Roll each piece into finger-sized strip 1/2-inch wide and 5-inches long. Place on lightly greased cooky sheet, 15 x 12-inches. Brush each with beaten egg white and sprinkle a few almonds and a little sugar on top. Bake in moderate oven 350° 12 to 15-minutes or until a light golden brown. Add Topping. (Makes 3 dozen)

Combine shortening, sugar, salt, and eggs. Soften yeast in lukewarm water, and add to above mixture. Add lukewarm milk alternately with flour to make a stiff dough. Knead lightly and let double in bulk, punch down. Divide in half, roll into rectangles; brush with melted butter.
Spread 1/2 of the dough with candied fruits; join ends to make ring. Place on cookie sheet and snip at 2-inch intervals. Let rise until light. Bake in moderate oven 350° 30 to 35-minutes. Frost with thin Confectioners' Frosting made by adding hot water to frosting. Sprinkle with chopped nuts.

Cream butter. Add salt. Place peeled garlic between folds of waxed paper and pound fine with wooden handle of knife or wooden mallet. Blend finely pounded garlic and minced parsley into butter. Slice French bread diagonally into 1/2-inch slices, not quite through loaf. Spread slices slightly apart and spread generously with garlic butter. Heat in moderate oven 350° 15 to 20-minutes, or until bread is crisp and heated through.

Mix melted shortening, molasses, and brown sugar. Add sifted dry ingredients and mix well. Stir in boiling water; fold in beaten eggs. Pour into greased pan, 13 x 9 1/2 x 2-inches. Bake in moderate oven 375° 40 to 45-minutes. (Makes 24 servings)

Combine yeast, 1-cup flour, salt, sugar and water in bowl of heavy-duty electric mixer. Beat hard 2-minutes with flat beater. Add whole-wheat flour and beat hard 2-minutes longer. Change to dough hook. Gradually add remaining 1 to 1 1/4-cups flour and beat to form soft but not sticky dough.
Cover dough with dishtowel and set aside at room temperature 4 hours, punching dough down about once an hour. When rising time is finished, punch dough down once more. Divide dough into 2 portions. Shape into 2 round loaves. Place on baking sheet dusted with cornmeal. Cover with dishtowel and set aside to rise at room temperature 1-hour. Bake at 450° 10-minutes. Spray loaves with water. Reduce heat to 350° and bake until light and crusty outside and browned on bottom, about 15-minutes longer. Cool breads on wire rack. (Makes 2 loaves)

Mix dry ingredients together and add the finely minced onion. Combine the eggs and milk, and pour into flour mixture. Blend well. Form into small round patties, 2-inches in diameter. Fry in deep hot fat 375° until well browned. When served with fish, fry hush puppies in skillet immediately after fish has been removed, using same fat. (Makes 1 dozen)

And how did hush puppies get their droll name? According to legends fish fries were popular in the Deep South. And as the fragrant odor of the frying fish was wafted on the evening breeze it would set the hound dogs to howling. One night, to quiet them, one of the fishermen added bits of onion to the corn meal mixture that the fish had been rolled in, fried it in the same fat, then threw it to the hungry hounds with the admonition, "Hush, puppies." And so, hush puppies were born!

Heat oven to 375°. Combine all ingredients except buttermilk and currants in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.
Turn dough onto lightly floured surface; knead gently 10-times. Shape into ball. Place onto greased baking sheet. Pat into 6-inch circle. Cut 1/2-inch deep "X" in top of dough with sharp knife.
Bake for 30 to 35-minutes or until golden brown. Serve warm.(Makes 1 loaf )

Preheat oven to 375°. Line baking sheet with foil; butter foil.
Mix breadcrumbs, 3-tablespoons sugar and brown sugar in medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10-minutes.
Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces.
Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30-minutes.
Whisk egg yolks and 5-tablespoons sugar in large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, about 1-hour.
Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3-days ahead, keep frozen.)
Combine strawberries and remaining 6-tablespoons sugar in medium bowl. Let stand until juices form, about 20-minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and serve. (Makes 6 to 8 servings)

To scalded milk add sugar, salt, cardamom seed, and butter. Cool to lukewarm; add crumbled yeast and mix well. Stir in eggs and 3-cups of the flour, and beat until smooth. Combine raisins and citron with remainder of flour and add to yeast mixture. If necessary add more flour to make a smooth elastic dough which can be kneaded on a breadboard. Place in greased bowl and cover. Let rise until double in bulk. Knead down; shape into 2-loaves and put into greased loaf pans. Let rise again until double. Bake in moderate oven 375° 45 to 60-minutes or until done. Brush top of loaves with butter when they come from the oven. Remove from pans and place on cooling racks. (Makes 2 loaves)

Karjalan Piirakat (Finnish Bread with Egg Butter)

1/2 cup rice
1 1/2 cups milk
1/2 teaspoon salt
2/3 cup water
2 cups rye flour
1 teaspoon salt
2 hard-cooked eggs
1/4 cup butter, softened

In double boiler, cook rice in milk to which the 1/2-teaspoon of salt has been added. Make a stiff dough of the water, rye flour, and remaining teaspoon of salt. Shape into rolls about one inch thick. Cut into twelve 1-inch pieces. Roll each piece of dough into a very thin ring 6-inches in diameter. Place 1-tablespoon cooked rice in center of circle of dough. Pleat dough up around rice so some of the rice shows through. Place on ungreased cookie sheet. Bake in hot oven 425° 5-minutes.
Serve the piirakat hot with egg butter. Make egg butter by dicing the hard-cooked eggs and blending with the softened butter.
The finished product resembles a baked potato in color. The piirakat should be spread generously with the egg butter and eaten while hot. (Makes 12 servings)

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Soften yeast in lukewarm water. Cool milk to lukewarm. Add nuts, brown sugar, molasses, butter, salt, softened yeast, and graham or whole-wheat flour. Beat well. Add enough white flour to knead to a stiff dough. Cover; let rise in a warm place until double in bulk. Divide into 3 pieces. Shape into loaves, place in greased loaf pans. Let rise again until double. Bake in hot oven (400°) 20-minutes, reduce heat to moderate 350° and continue baking 40 to 50-minutes. Brush with butter when loaves come from oven, remove from pan and place on cooling racks. (Makes 3 loaves)

Cream butter and sugar together until fluffy. Add egg! slowly. Sift dry ingredients together. Separately combine the milk and lemon juice.
Then alternately add portions of wet and dry mixtures to the creamed ingredients, until both mixtures are used up. Fold in blueberries and zest.
Bake at 350° in a loaf pan until set. Pour glaze over warm loaf.

Glaze ingredients
1/4 cup powdered sugar
1 tablespoon lemon juice

Combine ingredients, adding lemon juice gradually, to taste.

Squeeze the juice from and chop remaining lemon, set aside.
In a mixer bowl, cream shorting and sugar. Add eggs; mix together flour, baking power and salt. To mixture add milk. When creamy add nuts.
Spoon into a greased and floured bread loaf pan. Bake at 350° for 1-hour. While bread is baking, make glaze of the lemon juice and 1/2-cup of sugar. Prick holes in the top with fork when bread is done and pour the glaze over the bread while still warm.

Cool milk to lukewarm. Soften yeast in lukewarm water; add to milk. Stir in brown sugar, shortening, caraway seed, orange peel, salt, and white flour. Beat thoroughly to make sponge. Let rise until light, about 1 1/2-hours. Add rye flour to make a stiff dough. Turn onto floured board and knead until smooth. Put into greased bowl. Cover, let rise until double in bulk. Shape into a loaf and put into a greased loaf pan. Let rise until double. Bake in hot oven 400° 15-minutes; then reduce heat to moderate 350° and bake 45-minutes longer. (Makes 1 loaf)

In a large bowl, combine all ingredients and make a well in the center. Gradually add 1/3-cup plus 2-teaspoons warm water and knead until you have a rough ball of dough. Transfer the dough to a lightly floured work surface. Knead for 3-minutes. Invert the bowl over the dough and let the dough rest for 15-minutes. Knead for another 2 to 3-minutes, or until the dough is smooth and elastic.
Divide the dough into 10-equal pieces. Shape each into a small ball, rolling the dough in between your palms.
Sprinkle a tray, or part of the work surface, with flour and place the balls of dough on the floured surface. Cover with a wet but not dripping kitchen towel and let the dough rest for 30-minutes.
Roll out each ball of dough, sprinkling with more flour every now and then, to a circle 7 or 8-inches in diameter. Place the circles of dough between dry kitchen towels.
Heat a large nonstick skillet over medium. When the pan is very hot, cook the breads, one at a time, for about 1-minute on each side, or until they are lightly golden and small, lightly burned spots have bubbled up.
As the breads cook, stack them between clean kitchen towels. Use immediately or let harden and stack in a dry place, where they will keep for weeks. To refresh the breads, sprinkle each sheet with a little water, fold in half, and wrap in a clean kitchen towel. Let rest for 30-minutes, or until the bread becomes soft and pliable. (Makes 10 breads)

In a small bowl or cup, dissolve the yeast in 1/4-cup warm water and stir until creamy. In a large bowl, combine the semolina and salt and, if using, the anise and sesame seeds. Make a well in the center.
Add the yeast to the well. Gradually add 1-cup warm water, mixing in the flour as you go. Knead to make a rough ball of dough.
Remove the dough to a lightly floured work surface. Knead for 3-minutes, then invert the bowl over the dough and let it rest for 15-minutes.
Knead the dough for another 2 to 3-minutes, or until the dough is smooth and elastic. Shape the dough into a ball, cover with a damp kitchen towel and let it rest for 15-minutes.
Flatten the dough by hand into a circle about 3/4-inch thick. Transfer to a baking sheet lined with parchment paper or silicone pastry mat. Cover with a damp kitchen towel and let rise in a warm, draft-free place for about 1-hour, or until the dough has about doubled in volume.
About 20-minutes before baking, preheat the oven to 400°. Bake for 35 to 40-minutes, or until golden all over. Transfer to a wire rack to cool. (Makes 1 medium loaf)

Pour the boiling water over the oatmeal. Add the salt, stir, and cool to lukewarm. Dissolve the yeast in the warm water, then add molasses, oil and dissolved yeast to the oatmeal mixture and gradually add the sifted flour until the dough is stiff enough to handle.
Knead the dough on a lightly floured board for about 5-minutes or until dough is smooth and elastic. Place dough in a lightly oiled bowl, turning to coat all sides of the dough with oil. Cover with a clean cloth and let rise in a warm place (about 85°) until double in bulk.
Punch down the dough and knead again for a few minutes. Shape into a loaf and put it in a well-oiled loaf pan. Cover and let rise again (about 1-hour) until doubled in bulk. Bake in a preheated oven at 375°. for 50-minutes. Remove bread from pan and place on a wire rack to cool. (Makes 1 loaf)

Preheat oven to 350°. Sift together the all-purpose flour, baking powder and salt. Then add whole-wheat flour. In separate bowl, mix together egg, milk and melted butter. Combine the two mixtures in single bowl with a few swift strokes. Then add olives and nuts. Bake in a greased loaf pan about 45-minutes. (Makes 1 loaf.)

In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange peel. In a small bowl, beat eggs, milk, orange juice and margarine until smooth. Stir in to dry ingredients just until moistened.
Pour into two greased loaf pans. Bake a 350° for 50 to 60-minutes or until a toothpick inserted near the center comes out clean.
Remove to wire rack after cooling in pans for 10-minutes. (Makes 2 loaves)

Squeeze juice from orange (should be about 1/2 cup). Add the boiling water to make 1 cup liquid. Remove pulp from orange and put peel through food chopper. Combine with raisins or dates. Combine liquid, fruit, sugar, butter, and egg. Sift flour, baking powder, salt, and soda together, and add liquid and fruit. Mix and add chopped nuts. Bake in greased loaf pan in moderate oven 350° about 50-minutes. Cool in pan. (Makes 1 loaf)

Add shortening, sugar, and salt to milk; cool to lukewarm. Soften yeast cake in lukewarm water and stir into milk. Add 2 cups of flour, fold in egg white. Add remaining 1 1/2 to 2-cups flour to make a soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place in greased bowl. Grease surface of dough; cover and let rise until double in bulk. Knead down; pinch off pieces of dough about the size of a small egg; roll about 8 inches long and 1/2-inch thick on unfloured board. Keep uniform in size and rounded at the ends. Place on lightly greased cookie sheet. Brush with egg and milk mixture. Sprinkle with coarse salt. Let rise. Bake in hot oven 425° 5-minutes; reduce heat to moderate 350° and bake 10 to 12-minutes longer, so that sticks will be crisp and dry. (Makes 3 dozen)

To make the grilled polenta, lightly coat an 8 x 8-inch baking pan with olive oil. In large saucepan, sauce onions in butter until translucent.
Add milk and bring to simmer. Add salt, pepper, sugar and stir well. Sprinkle in polenta and continue to stir until all ingredients are combined. Simmer until thickened, about 5 to 10-minutes. Add cheese and mix until melted. Pour into prepared baking pan and let cool. Cut into 12-servings. Lightly coat a large sauce pan with olive oil. Sauté polenta squares until golden brown on each side. Reserve 8-squares for another use.

Preheat oven to 350°. Grease and flour two loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in a large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65-minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10-minutes; remove to wire racks to cool completely.

Prepare a medium-hot fire in a grill or preheat the oven to 350°. Slice the loaf in half lengthwise.
To make the butter, mash together the tomatoes, butter and basil in a medium-sized bowl. Season with salt and pepper. Spread the butter on the cut surfaces of the bread and reform into a loaf. Brush the top with the olive oil. Wrap in aluminum foil and grill or bake until warmed through, 10 to 15-minutes. (Makes 4 servings)

Soak the olives in cool water to cover for at least 20-minutes and up to 1-hour to remove the excess salt. Drain and blot dry before adding them to the dough.
In a stand mixer fitted with the dough hook, combine the flour and the sugar. Add the yeast, water and salt and mix on low speed until the dough becomes smooth, elastic, and very springy, 8 to10-minutes.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or damp towel, and let rise in a warm place until nearly doubled in size, about 30-minutes. Add the olives to the bowl. Fold the dough over on itself, pressing gently to release the gas, and repeat the folding until the olives are evenly distributed. Cover the dough and let rest until relaxed, about 30-minutes.
Turn the dough out onto a lightly floured work surface and round it into a smooth ball, pulling the outer layer taut and pinching the excess dough together at the base of the ball. Leave the dough seam side down on the floured work surface, cover it with a cloth, and let rest for 15-minutes.
To finish shaping the dough, turn it seam side up and stretch it into a square. Fold the square in half from top to bottom, pressing lightly with your fingertips to tighten the outer layer of the dough. Fold the dough in half again, this time from side to side, and seal the two edges together. Round the dough, forming a taut outer surface, and place seam side up in a bowl or round basket lined with a floured, clean flat-weave cloth. Cover loosely.
Let the dough rise until it has nearly doubled in size and the dough springs back slowly to the touch but does not collapse, 1-hour. Preheat the oven to 425°. Line a baking sheet with parchment paper.
Turn the dough out seam side down onto the prepared baking sheet. Brush or mist the bread lightly with water. Cut a shallow X into the top of the loaf. Bake until the crust is crisp and well-browned and the loaf sounds hollow when thumped on the bottom, 25-30 minutes. Let cool completely on a wire rack before slicing and serving. (Makes one loaf that serves 12)

Sift together flour, baking powder, salt, and sugar. Beat eggs until light and add the milk. Add to flour mixture and stir until flour is dampened. Add softened butter and stir until mixture is smooth. Pour batter into greased 9-inch square pan. Bake in moderate oven 350° about 20 to 25-minutes. Cut in small squares, break open one side and slip in a thin piece of butter. Serve piping hot. (Makes 24 servings)

Put a large, cast-iron skillet into a preheated oven to 450°. Sift the dry ingredients together into a large bowl. Set aside.
In another bowl, whisk together buttermilk and corn syrup until well blended and frothy. Add skim milk and whisk again. Whisk in the yogurt until just dissolved. Beat the egg whites with an electric mixer until they form stiff peaks. Pour the buttermilk mixture into the flour mixture and blend well, using a wooden spoon. Gently fold in the egg whites. Remove the skillet from the oven and spray it lightly with vegetable oil spray. Pour the batter and return the pan to oven and bake the corn bread about 15-minutes, until the edges brown.

Scald milk, add corn meal, and cook until mixture is very thick. Add salt and baking powder. Beat egg yolks until light and add a small amount of the corn meal mixture and then combine both mixtures. Add butter and fold in egg whites beaten to soft peak stage. Turn into buttered 1 1/2-quart casserole and bake uncovered in moderate oven 350° 25 to 30-minutes or until well puffed. Serve immediately while still light and fluffy and spoon anything over it. (Makes 6 servings)

In a large bowl, mix flour, cornmeal, oats, sugar, wheat bran, salt and yeast, stirring to distribute. Add the cooked rice, honey and buttermilk and mix. Add 1/2-cup water, reserving the rest for adjustments during kneading.
Using your hands, squeeze the ingredients together until they make a ball. Add more water as needed until all the dry ingredients have been incorporated into the dough ball. Sprinkle some flour on your clean work surface and turn the ball out of the bowl. Begin kneading. Add additional water or flour as needed.
It will take about 10 to 15-minutes to knead by hand. The dough will change before your eyes, lightening in color, gradually becoming more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic. When you golden push the heels of your hands into the dough, it should give way but not tear. If it flakes or crumbles add a little more water, if it is sticky, sprinkle in more flour.
Wipe the inside of a clean mixing bowl with a little oil, or mist with vegetable-oil pan spray. Place the dough in the bowl and cover with a damp towel or plastic wrap, or place the bowl in a plastic bag. Allow the dough to ferment in a warm place for about 90-minutes, or until it has roughly doubled in size. Shape the dough into a loaf by pressing it out from the center with the heels of the hands, gently flattening it into a rough rectangle and punching it down, degassing it. Then roll the dough up into the shape of a cigar. Pinch the seam closed with either your fingers or the edge of your hand, sealing it as best you can.
Place the loaf, seamside down, in a greased loaf pan. Spray the top of the loaf with water and sprinkle on the poppy seeds. Cover and allow the dough to proof (rise) until it crests over the top of the pan, about 90-minutes.
Preheat the oven to 350°. Bake the loaf for approximately 45 to 55-minutes. The loaf should dome nicely and be dark golden in color. The sides and bottom should be a uniform light brown, and there should be an audible "thwack" when you tap the bottom of the loaf. If the loaf is too light or soft on the sides or bottom, return the loaf, not in the pan, to the oven and bake for a few minutes more. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it. Allow the bread to cool thoroughly on a rack, at least 40-minutes, before slicing it.
The best way to store bread is to allow it to cool completely. This takes about 2-hours. Double-wrap the loaf in plastic wrap and either freeze it or leave the loaf in a cool place out of the sun. Do not refrigerate the bread as this dries it out. If freezing, it is a good idea to preslice the loaf before wrapping so you can pull out only the number of slices needed. (Makes 1 loaf)

Topping
1/2 cup seedless raisins
1/2 cup chopped nuts
1/4 cup maraschino cherries

Divide Swedish Basic Dough into fourths. Roll each fourth into a rectangle 10 x 20-inches and about 1/8-inch thick. Brush with softened butter. Sprinkle each rectangle with brown sugar and nuts. Roll up like a jellyroll. Shape into a ring.
Place on greased cooky sheet. Let rise until double in bulk. Bake in moderate oven 350° 20 to 25-minutes. Frost top of coffee ring with Thin Confectioners' Frosting made by mixing 1-cup confectioners' sugar with 1/4-cup hot water. Decorate with raisins, nuts, and cherries (Makes 4 rings)

Divide Swedish Basic Dough into thirds. Cut each third into 3 equal pieces. Roll each piece on board with both hands into a roll about 1-inch wide and 24-inches long. Make into braid 18-inches long. Place on greased cookie sheet and brush with melted butter. Cover and let rise. Brush with beaten egg yolk diluted with the cold water; sprinkle with cut almonds. Bake in moderate oven 350° 20-minutes.
To make a braided tea ring, bring ends of braid together; place tea braid in a 9-inch greased pie pan. Brush with mixture of beaten egg yolk and cold water, and sprinkle with cut almonds. Let double in bulk. Bake as for Tea Braid. (Makes 3 braids)

Divide Swedish Basic Dough into fourths. Roll each fourth into a rectangle 10 x 20-inches and about 1/8-inch thick. Brush with melted butter. Mix sugar, cinnamon, and almonds. Sprinkle on dough. Roll like a jellyroll and join ends to form a ring. Trim the ends if necessary.
Place on a greased cooky sheet; snip with scissors every inch. Pull sections apart and twist slightly. Brush with melted butter. Let rise until double in bulk. Bake in moderate oven 350° 20 to 25-minutes.
Frost with Thin Confectioners' Frosting made by mixing 1cup confectioners' sugar with 1/4-cup hot water. Add 1/2-teaspoon cinnamon. Sprinkle with nuts. (Makes 4 rings)

Combine all ingredients and mix well. Pour batter onto ungreased griddle to make a very thin pancake about 6-inches in diameter. When brown on one side turn on other side and brown. In the Southwest the tortillas may be bought in most grocery stores, fresh or canned. They are used as the basis for Tacos and Enchiladas. For soft tortillas serve plain tortillas as such, cut into triangles. (Makes 2 1/2 dozen)

Preheat oven to 400 degrees. Sieve the dry ingredients into a big bowl. Rub in the margarine. Pour in the egg and buttermilk mixture and stir well. Turn out onto a floured board and knead lightly for a minute or two. Shape into a round, and flatten slightly.
Place on a baking sheet. Mark with a deep cross and bake in the preheated oven for approximately 30 to 40-minutes. Cool on a wire rack. (Makes 1 loaf)

Sift flour and salt into a bowl. Beat eggs until light; add milk. Add to dry ingredients gradually and beat for two minutes with rotary beater. Have drippings very hot in a baking pan. Pour in batter and bake in hot oven 425° 30 to 35-minutes. This may be made in individual portions by baking in popover pans.
Serve with Rolled Rib Roast of Beef.
An easier way to make Yorkshire pudding is to remove the roast beef from the pan about 30-minutes before it is done, and put it in another pan to finish roasting. Pour off the excess fat from the roast beef pan, leaving about half a cup. While the pan is still hot, pour in the Yorkshire pudding batter to the depth of about 1/2-inch. Bake in hot oven 425° 30 to 35-minutes. Cut in squares and serve at once with roast beef.
The Yorkshire pudding batter resembles popover batter, and puffs way up as it bakes. When done, it settles down a little, but should be soft and fluffy in the center, crisp and crusty on the sides and bottom, and a delicate brown on top. (Makes 6 to 8 servings)

Mix rye flour and water; add shortening, sugar, salt, anise seed, orange peel, molasses, and yeast which has been softened in warm water. Add 2-cups of the flour to make a soft dough. Let rise in a warm place until double. Then add remaining 2-cups flour or enough to make a stiff dough. Put into greased bowl; cover.
Let dough rise until double; knead down. Shape into 2 loaves, place in greased loaf pans. When loaves have risen to nearly double in bulk, bake in moderate oven 350° about 1-hour. (Makes 2 loaves)

Sift flour, baking powder, and salt together then cut in shortening until mixture resembles coarse corn meal. Add all of milk and mix to smooth dough,about 25-strokes. Turn out on lightly floured board.
Knead lightly about 25 to 30-times. Roll or pat 1/2-inch thick. Cut with biscuit cutter 2-inches in diameter. Place on ungreased cookie sheet. Bake in very hot oven 450° 12 to 15-minutes. (Makes 16 medium biscuits)

Roll Baking Powder Biscuits dough 1/4-inch thick. Mix 1/2-cup brown sugar with the cinnamon. Spread dough with 2-tablespoons of the butter then sprinkle with sugar-cinnamon mixture. Roll, and cut in 1/2-inch slices. Sprinkle remaining 1/2-cup sugar in 9-inch round pan, dot with remaining butter. Place biscuits on brown sugar mixture. Bake in very hot oven 450° 12 to 15-minutes. (Makes 12 biscuits)

Preheat the oven to 450°. In a medium-size bowl, stir together the flour, baking powder, dry mustard, baking soda, and onion powder until well mixed. Using a wooded spoon, stir in the sour cream, ham, and milk; mix just until soft dough forms.
Knead for 30-seconds on a floured surface, then pat into a 7-inch circle. Using a well-floured 1-inch scalloped or round cutter cut into biscuits; reroll and cut scraps. Place biscuits 1-inch apart on a lightly greased baking sheet; brush the tops with additional milk if you like. Bake for 10-minutes or until golden. (Makes 30 biscuits)

Add cheese to shortening and flour mixture before liquid is added. Proceed as for Baking Powder Biscuits. Place on ungreased cookie sheet. Bake in very hot oven 450° 12 to 15-minutes. (Makes 16 biscuits)

Roll Baking Powder Biscuits dough 1/4-inch thick. Spread with softened butter. Sprinkle lightly with brown sugar and coconut. Cut into strips 1 x 6-inches. Bring the two ends of the strips together and twist. Place on ungreased cookie sheet. Bake in very hot oven 450° 12 to 15-minutes. (Makes 16 biscuits)

Add sugar and currants to flour Baking Powder Biscuits. After dough has been rolled out, cut in 2 1/2-inch squares. Cut each square diagonally in two so as to make triangles. Combine egg and milk, and brush scones with mixture.
Place on ungreased cookie sheet. Bake in very hot oven 450° 12 to 15-minutes. (Makes 18 biscuits)

Heat oven to 400°. Grease a 3 1/2 to 4-cup snuffle dish. Melt butter and mix with herbs, mustard and red pepper sauce.
Dip each biscuit in mixture, coating both sides. Arrange in baking dish, standing them up and making a circular arrangement. The fit in the dish will be tight. Bake until golden, 18 to 20-minutes. (Makes 10 biscuits)

Preheat the oven to 475°. Sift flour, baking powder, and salt together into a mixing bowl. Pour oil or melted shortening and milk into one measuring cup but do not stir. Add all at once to flour mixture. Stir quickly with a fork until dough clings together. Knead the dough lightly about 10 times. Place the dough on a piece of waxed paper 12 x 16 inches. Pat dough out to about 1/2 inch thick. Cut with unfloured medium sized cookie cutter. Place biscuits on ungreased cookie sheet and bake for 12-15 minutes. (Makes 12- 2-inch biscuits)

Crumble yeast into bowl, add sugar, salt, milk, and eggs. Mix well. Add 2 1/2-cups flour and beat until bubbles form on surface. Add shortening and remaining 2 1/2-cups flour. Let rise in a warm place until double. Punch down. Roll into desired shapes. Allow to double in bulk again and then bake in hot oven 400° for 15-minutes. (Makes 24 medium-size rolls)

Add the flour and salt to a bowl. Add the butter, using only your finger tips to incorporate. It should be very grainy, not a lumpy mass. Add the ice water, 1-tablespoon at a time to make smooth, not sticky dough. Roll out to 1/4-inch thick, place inside of a pie pan, crimp your edges and prick the bottom and walls with a fork. Bake at 425° for 8 to 10-minutes before putting the filling in to bake. (Makes one pie)

Combine milk, sugar, butter, and salt; cool to lukewarm. Soften yeast in lukewarm water; add egg and stir into milk mixture. Stir in 1/2 of flour; beat vigorously. Add remaining flour to make a soft dough. Turn onto floured board and knead until smooth and satiny. Put in greased bowl; grease surface of dough. Cover and let rise in warm place until double. Knead down; turn out on board and make up into desired shapes.

Put flour into large bowl. Crumble yeast into warm water. Add sugar and salt, and stir to a froth; pour liquid into flour. Mix until dough is smooth and elastic. Add more flour if dough is not stiff enough. This should be a stiff dough. Turn onto board and knead until smooth and satiny. Put into greased bowl. Cover and let rise until double, about 2-hours. Knead down. Divide dough into 4-pieces. Roll each piece of dough 1/4-inch thick and place in greased 9-inch pie pans, letting the edges extend up so that the topping will not run off. Brush dough generously with oil. Sprinkle with salt and pepper.
The dough may be rolled to fit 9-inch pie pan, the topping poured on, and the pizza baked in the same way.
The pizza should be cut into wedges when baked in pie pans.

Combine melted butter, sugar, and salt in a large bowl, and add scalded milk. Cool to lukewarm; add yeast, which has been softened in lukewarm water. Add beaten egg and flavoring. Add 3-cups flour and mix thoroughly, and then add enough more flour to make a soft dough. Turn out on a floured board and knead until mixture is smooth and elastic. Put in a lightly greased bowl, cover and let rise until double in bulk. Shape into braids, coffee rings, or tea rings. (Makes 1 serving)

Won Ton Noodle Paste Wrapper Dough

1 teaspoon salt
3 cups flour
3 eggs, beaten

Combine salt and flour and add to beaten eggs to make a stiff dough. Roll paper-thin on well-floured board. Let remain on board for 1/2 hour to dry. Cut into 3-inch squares. Use a teaspoon of filling in the center of the square and shape as desired. The shape of the Won Ton may be varied by placing the meat mixture in the center of the square and twisting both ends until dough resembles a bow tie. They may also be cooked by boiling or steaming. Won Ton may be served with Chinese meals or boiled in chicken or meat broth and served in soup.

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Soak fruit in maraschino syrup for one hour. Drain and add fruit to Brioche dough. Drop from teaspoon into greased 2-inch muffin pans. Cover and let rise until double in bulk. Bake in moderate oven 350° 25-minutes. (Makes 12 small cakes)

Pulse rolled oats and oat bran in food processor 10 seconds. Reserve 2-tablespoons oat mixture. Combine remaining mixture with baking soda and cinnamon in medium bowl. Mix well. Set aside.
Combine applesauce, honey, vanilla and milk in small bowl. Pour into oat mixture. Stir until just blended. Gently mix in egg whites. Do not over mix.
Dust well-drained and dried blueberries with 2-tablespoons reserved oat mixture, gentle fold blueberries into batter. Divide mixture evenly into cups of nonstick muffin pan. Bake at 350° 20 to 25-minutes, or until wooden pick inserted in center comes out clean. Cool on wire rack 10-minutes. Remove muffins from pan. (Makes 12 muffins)

Preheat the oven to 425°. Sift together the flour, corn meal, salt, baking powder and sugar. Add the egg, milk and oil stirring quickly and lightly until mixed. Do not beat. From the bowl, dip the batter into oiled 21/4-inch muffin tins (or an 8 x 8-inch pan or corn-stick pans), filling each cup 2/3 full. Bake 20 to 30-minutes, or until golden brown. (Makes 12-2 1/4-inch muffins)

Cream shortening and add the 1/4-cup of sugar and continue creaming until light. Blend in beaten egg. Sift flour, salt, and soda together. Grind cranberries and add remaining 1/2-cup of sugar. To creamed mixture add flour mixture, cranberries, sour milk, nuts, and orange peel. Mix just enough to blend.
Fill greased 2-inch muffin pans 3/4 full. For topping, combine cinnamon and sugar, and sprinkle 1/2-teaspoon over each muffin before baking. Bake in hot oven 400° 20 to 25-minutes or until light brown. Remove from pans at once and serve hot. (Makes 2 dozen)

Adjust oven rack to middle position and heat oven to 450°. Put a 12-cup muffin tin (with standard-sized molds of 1/2-cup capacity) in oven to heat while preparing batter. Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1-cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well). Bake until golden brown on sides and bottom, about 15-minutes.Turn onto a wire rack; let cool 5-minutes. Serve. (Makes 12 muffins)

Crumble yeast cakes. Add the tablespoon sugar and stir until liquid. Scald milk; add butter, sugar, and salt; cool to lukewarm. Add yeast, eggs, and 4 1/2-cups of the flour. Beat vigorously until bubbles form on surface. Cover and let stand in warm place 25 to 30-minutes or until sponge is light. Add remaining flour to make a smooth dough. Turn out on floured board and knead until smooth and elastic. Place dough in greased bowl and brush with melted butter.
Cover and let rise until double in bulk. Knead down; turn out on lightly floured board. Divide dough into thirds; roll each third into 9-inch circle. Brush with melted butter. Cut each circle into 12 or 16 wedge-shaped pieces. Pull out ends of each wedge and, beginning at broad end, roll toward point. Place on greased cooky sheets with point downward to prevent unrolling. Brush with melted butter. Cover and let rise until very light. Bake in hot oven 400° 12 to 15-minutes. Brush with melted butter when taken from oven. (Makes 3 to 4 dozen)

Butterscotch Syrup
1 cup light corn syrup
I cup brown sugar
3 tablespoons butter
1 1/2 cups pecans

Mix corn syrup, brown sugar, and butter together. Heat in double boiler.
Divide Basic Sweet Dough in half. Roll out each half into a rectangle 9 x 15 about a 1/4 inch thick. Brush dough with melted butter. Sprinkle each half with mixture of 1/2-cup sugar, 1/2-cup brown sugar, and 2-teaspoons cinnamon. Roll like a jellyroll, cut with a sharp knife, and place portions, cut side down, in well-greased muffin pan over 1-tablespoon Butterscotch Syrup and a pecan. Allow to double in bulk. Bake in hot oven 400° 15 minutes. (Makes 30 rolls)

Soften yeast in lukewarm water. Add sugar and salt to milk; cool to lukewarm. Add the 1-cup of flour. Mix well. Add softened yeast and egg. Beat well. Add shortening and blend in. Add remaining 1 1/2-cups flour or enough for a soft dough. Turn out ors lightly floured board and knead until smooth and satiny. Place in greased bowl; cover and let rise until double. Knead down. Roll to long narrow sheet 1/4-inch thick. Brush with melted butter. Sprinkle with mixed sugar and cinnamon. Roll up like jellyroll and seal edge. Cut slices two inches long and, with scissors, make two cuts almost through to edge of each slice. Separate the three strips to form tulip-shaped rolls. Place on greased cookie sheet. Let rise until double in bulk. Bake in moderate oven 375° 15 to 20-minutes. (Makes 1 1/2 dozen rolls)

Honey Butter Mixture
1/2 cup strained honey
2 tablespoons butter, softened
1 egg white
Confectioners' sugar

Combine honey, butter, and egg white. Add confectioners' sugar to make mixture of icing consistency.
Divide dough in half. Roll out each half into a rectangle 9 x 15 about 1/4-inch thick. Brush dough with Honey Butter Mixture. Roll like a jellyroll. Cut quickly with sharp knife and place portions; cut side down, in well-greased muffin pans. Allow to double in bulk. Bake in hot oven 400° 15 minutes. (Makes 24 rolls)

Combine 2 cups of the flour, the yeast, granulated sugar, salt and spices in a large mixer bowl. In a separate bowl, heat milk and butter to very warm 120° to 130 °. Add to flour mixture. Beat on medium speed of electric mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured work surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed. Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until, doubled in bulk, about 1 hour. Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces. Form each piece into a smooth round ball.
Place balls of dough in two buttered 8-inch square baking pans. Cover; let rise in warm place until doubled in bulk, about 45 minutes to 1-hour. Brush lightly with egg yolk mixture. Bake rolls in preheated 375° oven, 20 to 25-minutes, or until golden brown. Remove from pans. Cool on wire rack. Prepare Cream Cheese Frosting. Drizzle frosting across the top of each bun in the shape of a cross. (Makes 18 buns)

Heat the 1/4-cup milk to lukewarm; soften yeast cake in milk. Add the teaspoon sugar and tablespoon flour. Mix together to make sponge, cover and let rise. Soften butter; add sugar and salt and blend well. Add egg yolks one at a time to creamed butter and sugar mixture; stir well after each addition. Add grated lemon peel.
Scald the cup of milk; then cool to lukewarm. Add sponge and 1 cup of the flour. Add to creamed butter and sugar mixture; stir in remainder of flour to make a soft dough. Beat egg white to soft peak stage and fold into dough. This will be a soft dough, add a little more flour if necessary, so dough will not be too sticky. Knead lightly on floured board. Place dough in greased bowl. Cover and let rise until double in bulk; knead down. Pinch off balls about the size of a walnut; place on lightly greased cooky sheet. Let rise until light.
Press down the centers with thumb to make a cavity for the fruit filling. Fill center cavity with 1 teaspoon Fruit Filling or jam. Brush with melted butter and sprinkle with chopped nuts. Bake in hot oven 400° 12 to 15-minutes. When cool, sprinkle with powdered sugar.

Fruit Filling:
1 1/2 cups prunes
1 cup dried apricots
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt

Cook prunes and apricots separately until tender. Drain, and remove pits from prunes. Chop fruits fine. Combine prunes, apricots, sugar, spices, and salt, and mix well. Fill cavity of Kolacky with this mixture. (Makes 2 1/2 dozen)

Roll Plain Roll Dough 1/4 inch thick. Brush with melted butter; cut into strips 1 1/2-inches wide and lay 4 or 5 strips together, one on top of the other. Cut strips into 1 1/2-inch squares and stand each square with edges upright in greased muffin pans. Let rise until double in bulk. Bake in hot oven 400° 15 to 20 minutes. (Makes about 2 dozen)

Scald milk; add boiling water, shortening, and mashed potatoes. Mix thoroughly. Combine flour and salt, and stir milk & potato mixture into flour. Mix well. If necessary, add a little more flour to make a smooth dough. Pinch off portions of the dough into pieces about the size of an egg. Knead lightly. Roll each portion into a 12-inch circle about 1/8-inch thick. Use the corrugated rolling pin that is used to roll Lefse, if you have one. Place circle of Lefse over a wooden stick and transfer to moderately hot griddle, rotating the dough with a spatula as it browns. Turn dough when it is puffy in spots. Cook on reverse side until lightly browned. Cool between pieces of paper toweling.
When ready to serve, dip the crisp dough into a large kettle of boiling water. Place dough between folds of a cloth towel to absorb excess moisture and steam. Let stand 5 minutes, then remove from towel. The Lefse may be spread with softened butter and made into a roll about 1 to 1 1/2-inches in diameter, or it may be buttered and spread lightly with a sugar and cinnamon mixture. Cut roll into 5 to 6 inch lengths. Serve immediately.

Roll Plain Roll Dough 1/2-inch thick. Cut with 2 1/2-inch biscuit cutter; brush surface with melted butter. Press handle of knife in center to make crease and fold over; press edges together. Place on lightly greased cooky sheet, 15 x 12 inches. Brush with melted butter and let rise until double in bulk. Bake in hot oven 400° 12 to 15-minutes. (Makes about 2 1/2 dozen)

Roll Plain Roll Dough 1/4-inch thick. Brush surface of dough with melted butter; cut into 1/2-inch squares. Half-fill greased muffin pans with squares of dough. Let rise until double in bulk. Bake in hot oven 400° 15 to 20 minutes. Remove carefully from pans, so rolls will not fall apart.
This makes a roll that looks a little like a popcorn ball. (Makes about 2 1/2 dozen)

Make a sponge by softening yeast cake in lukewarm milk and adding sugar and the 1/2-cup flour. Beat well. Cover and let rise until double. Cream together butter and sugar. Add egg yolks one at a time, beating well after each addition. When sponge is light, add creamed mixture and mix well. Add the 1 1/2-cups flour and mix until a smooth dough is formed. Turn out on board floured with 1/3-cup flour. Knead until all of flour has been blended in. Finish kneading by using 1 tablespoon butter on board. Divide dough in 6-parts. Knead each ball of dough by covering with hand and rolling on board with circular motion until surface of dough is slightly blistered in appearance.
Roll each portion of dough into rectangular shape 12 x 9 inches and about 1/8-inch thick. It should be as thin as possible without tearing dough. Spread with softened butter. Roll up jellyroll fashion and coil around so it looks like a snail. Use individual 5-inch pie pans if you have them or use 2 greased 9-inch pie pans to bake puffs and allow 3 per pan as they will be quite large and should not be crowded. Set in warm place and let double or more in bulk, about 2 1/2 hours. They should be very light and puffy. Bake in moderate oven 350° 15 to 20-minutes. Cover tops of puffs with paper toweling for last part of baking period, as this is a rich dough and browns easily. To be authentic they should be just a light golden brown in color. As soon as puffs are removed from the oven, brush surfaces with melted butter and roll in confectioners' sugar. Serve warm with coffee. (Makes 6 servings)

Roll Basic Sweet Dough into rectangle 9 x 18-inches and about 1/4-inch thick. Spread with softened butter, and sprinkle with mixture of sugar and cinnamon. Roll up jellyroll fashion, beginning on long side.
Cut quickly with a sharp knife into 1-inch slices. Place portions, cut side down, in well greased muffin pans. Cover and let rise until double in bulk. Bake in hot oven 400° 15 minutes. (Makes 18 Rolls)

Scald milk; add shortening, sugar, and salt. Cool to lukewarm and add crumbled yeast. Let stand ten minutes, mix well and add flour. Knead until smooth and satiny. Cover and let rise in a warm place until double. Roll dough 1/4-inch thick, cut into rectangles 4 x 3-inches, spread with melted butter, and sprinkle with brown and granulated sugar. Roll; place close together in greased 9-inch square pan. Let rise until double and bake in hot oven 400° 15 to 20-minutes. (Makes 3 dozen, medium size)

In 12-inch skillet, heat olive oil over medium-heat and cook mushrooms, stirring occasionally 4-minutes or until tender. Meanwhile, broil bread slices until golden, rub with garlic. Evenly spoon unheated pasta sauce over bread, then top with mushrooms and black pepper. Garnish, if desired with sliced fresh basil. (Makes 24 servings)

Place the ingredients on serving dishes. Cover with plastic wrap, and chill until ready to serf, up to several hours. Slice bread just before setting on the table. (Makes 10 to 12 servings)

Sauce onion, celery and pepper in vegetable oil until tender and translucent. Add tomatoes, tomato paste and seasonings. Cook over low heat on stove top for approximately 30-minutes, stirring occasionally. (Makes 1 1/2 cups sauce)

Sandwich
1 1/2 cups pizza sauce
1 1/2 cups low-fat cottage cheese
6 English muffins, toasted
4 tablespoons parmesan cheese, grated

Mix 2-tablespoons cottage cheese with 2-tablespoons sauce. Spread mixture on 1/2-toasted English muffin. Sprinkle 1-teaspoon parmesan cheese over top. Broil in oven for approximately 5-minutes or until parmesan cheese just starts to turn golden. (Makes 12 pizza sandwiches)