autumnflavours.com

-JOY QUIRK (HFTC65A) 20 c Bread flour; (5 lbs)

1 1/4 c Sugar

4 ts Salt

1 c Instant nonfat dry milk.

I have my own homemade "best bread mix". After the initial mixing which only takes a few minutes, the rest is as easy as the store bought. Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of mix. Formatted by Elaine Radis BGMB90B; JUNE, 1993

1 c Unsalted butter or

Margarine, softened 1 1/4 c Granulated sugar

1 Egg

2 tb Dark corn syrup

1 1/2 tb Grated orange rind

1 tb Water

3 1/4 c All-purpose flour

2 ts Baking soda

2 ts Cinnamon

1 ts Ground ginger

1/2 ts Ground cloves

1/4 ts Salt

Mmmmm--------------- -------------icing----- -- --------------------------- 1 Egg white

1 ts Almond extract

Confectioners' sugar, as Needed (about 2-4 cups)

minutes 1. Cream butter and sugar in large mixer bowl with electric mixer.

Beat in egg until light. Stir in corn syrup, orange rind and water. Mix flour, baking soda, cinnamon, ginger, cloves and salt. Stir into butter mixture to form a dough. Divide dough in half. Wrap in wax paper and refrigerate overnight. 2. Heat oven to 325 degrees. Have lightly greased baking sheets

ready. 3. Roll out one piece of dough at a time on a lightly floured

surface or between sheets of floured wax paper to 1/8 -inch thickness. Cut into shapes with cookie cutters. Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool.

4. For icing, mix egg white and almond extract in small bowl until

frothy. Stir in confectioners' sugar until mixture is a drizzling consistency. Drizzle over cookies. Let stand until icing sets. Store covered. Note: This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks. These orange-flavored ginger cookies captured third place for Janis C. Peterson of Geneva, Illinois. The rolled, cutout cookies are easy to bake, have a delicious combination of fresh tastes and are sure to bring pleasure to the recipients. from the Chicago Tribune fourth annual Food Guide Holiday Cookie Contest December 5, 1991 -----

1 c Butter or margarine

Softened 2 c Sugar

3 c All-purpose flour

4 Eggs

1 1/4 c Milk

2 ts Baking powder

2 ts Vanilla

1/2 ts Salt

Creamy chocolate frosting: 3 3/4 c Powdered sugar

3/4 c Butter or margarine

Softened 3 oz Unsweetened chocolate

Melted and cooled 1 1/2 ts Vanilla

3 tb Milk; about

Recipe by: Betty Crocker's Old-Fashioned Cookbook 1-2-3-4 Cake with Creamy Chocolate Frosting. Heat oven to

350 degrees.

Grease and flour 3 round pans, 8 or 9 X 1-1/2 inches. Beat all ingredients except Creamy Chocolate Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans. (If necessary, refrigerate remaining batter while two layers are baking.) Bake 8-inch pans 33 to 36 minutes, 9-inch pans 30 to 33 minutes or until no indentation is left when touched lightly. Cool 10 minutes; remove from pans and cool completely. Prepare Creamy Chocolate Frosting. Fill layers with 1/3 cup frosting; frost side and top with remaining frosting. 12 SERVINGS. CHOCOLATE FROSTING: Beat all ingredients on low speed. Stir in additional milk, 1/2 teaspoon at a time, until smooth and of spreading consistency. This recipe produces enough batter to fill three round cake pans, the perfect foundation for a proud and tall layer cake. Prior to the standardization of measurements, bakers either weighed ingredients or used a teacup to keep measurements uniform. One measure of butter, 2 of sugar, 3 of flour and 4 eggs was the easy way to remember the proportions of this heavy, fine-textured cake. Since that time, milk and leavening have been added to the batter. -----

8 tbsps unsalted butter -- at room temperature

1 c sugar

1 egg

1 tsp almond extract

1/2 c ground almonds

2 c all-purpose flour

1 tsp baking powder

1 pinch salt

1 egg -- for egg wash

Preheat oven to 375F. In large bowl cream butter and sugar. Add egg, almond extract and ground almonds; mix. Combine dry ingredients and add to butter sugar mixture; mix but do not over mix. Roll into log about 12" long. and cut into 16 even pieces. Roll each piece into a ball and flatten slightly. Place on baking tray, brush with egg wash and bake 15 minutes until golden. REG 4 shared by Melody Holcomb-Hockin, Washington, USA Chinese-American Childhood - Ken Hon ISBN 0-394-58758-8 Great Easy Family Recipes from a Chinese-American (and REALLY not complicated) recipes. They are like what you find in a Chinese restaurant in America. Some of the recipes though are those made for the Chinese customers. But really BEST OF ALL are the truly wonderful stories of the author's family's experience. "After... there was always a struggle to see who got to enjoy the fish head, which contains the highly prized cheek meat. I was taught as a young child to extract the cheeks with my chopstick and place them dutifully in my mother's bowl as my filial gift to her. Every adult at the table would then nod with approval, and I knew that I was on the right path." I really enjoyed this book!

1 c margarine -- softened

1 egg white -- whipped

2 tsps pure vanilla extract

2 1/2 c unbleached flour

1 1/2 c granulated sugar

1 1/2 tsps baking powder

1 tsp red food coloring

1 tsp blue food coloring

In a mixing bowl, combine margarine, egg white, and vanilla extract. In anther mixing bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. Divide dough into 3 equal portions. Tint 1 portion with red food coloring and another portion with blue food coloring. Mix throughly to get a uniform color. Untinted dough represents white. Form each portion into long bars. Wrap each bar in waxed paper. Refrigerate until easy to handle. Remove wax paper and stack bars on top of each other in the desired color arrangement. Wrap entire bars in waxed paper again and chill until firm. Preheat oven to 350. Slice bars into 1/4" thick. Place on baking sheet. Bake for 12 minutes.

3/4 c Whole wheat flour

1 c All purpose flour

1 c Wheat bran

1 t Baking powder

1 t Baking soda

1 t Cinnamon

1/3 c Dates -- chopped

1 Egg -- lightly beaten

1/4 c Packed brown sugar

2 tb Vegetable oil

1 c Low-fat milk

1 c Apple -- peeled, grated

In a large bowl combine the whole wheat and all purpose flours, bran, baking powder, baking soda and cinnamon. Stir in the dates. In another bowl, bea t the egg with sugar and oil until well mixed, then stir in the milk and ap ple. Pour into the flour mixture and stir just enough to moisten, being car eful not to overmix. Spoon into nonstick or paper-lined medium muffin tins, filling almost to the top. Bake at 375 degrees (F) for about 20 minutes, or until firm to the touch. From the American Institute for Cancer Research's cookbook, Lighthearted Ev eryday Cooking by Anne Lindsay. This international bestseller, with more th an 200 recipes for healthier eating, is available for $16.95 in bookstores nationwide, or by calling 1-800-843-8114.

NOTES : Keeping baked goods low fat and good tasting isn't always easy, but this recipe does the job. These moist, good-tasting muffins contain only 11 9 calories and 3 grams of fat per muffin. This recipe was found on the Web at http://www.aicr.org

-MARY WILSON BWVB02B 2 c All purpose flour

2/3 c Wheat germ

2 ts Baking powder

1 ts Ground cinnamon

1/4 ts Ground nutmeg

1/4 ts Baking soda

1/4 ts Salt; optional

1/3 c Margarine; chilled

1 1/4 c Apples; finely chopped

(1 large apple) 1/2 c Skim milk

1/4 c Honey

----------------------------------TOPPING---------------------------------- 1 tb Wheat germ

1 tb Sugar

1/4 ts Ground cinnamon

Heat oven 400 degrees. Lightly spray large cookie sheet with nonstick cooking spray or grease lightly. Handle the dough gently. Over mixing scones can make them tough. Combine flour, wheat germ, baking powder, spices, baking soda and salt (if using). Cut in margarine until mixture resembles coarse crumbs. Add combined apple, milk and honey, mixing just until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into 9-inch circle. Mix together topping ingredients. Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16 to 18 minutes or until light golden brown. Per serving: 220 calories; 6 g pro, 34 g carb, 7 g fat, 0 mg chol, 210 mg sod. The fruit-filled scones earned top honors in the Kretschmer Wheat Germ "Healthy Made Easy and Delicious" recipe contest. Prize winning recipe ($5,000) by Patricia Schroedl of Jefferson, Wisconsin. Printed in the San Diego Union-Tribune, April 13, l994. -----

3/4 c All-purpose flour; sifted

3/4 c Whole-wheat flour; sifted

1 ts Baking powder

1/4 c Honey

1/2 c Brown sugar; lightly packed

1/4 c Oil

4 lg Egg white

1 tb Nonfat yogurt; plain flavore

5 Apples

- peel/core/slice thin --topping-- Bring to a boil: 2 tb Oil

1/4 c Granulated sugar; or brown s

1 ts Cinnamon

1 ts Natural dehydrated butter;

Recipe by: Let Them Eat Cake by Virginia N. White Preheat the oven to 425F. Grease a 9x13 inch baking pan. Sift both flours and the baking powder together in a medium sized bowl. Beat the honey, 1/2 cup brown sugar, vegetable oil, egg whites, and nonfat yogurt together. Pour this into the flour mixture and stir well. Pour the dough into the prepared pan and smooth out evenly. Lightly press the apples into the dough in straight lines. Bake for 10 minutes at 425F. Remove the cake from the oven. Drizzle the topping over the top of the apples. Return the cake to the oven and bake at 375F for 15 to 20 minutes or until cake tester comes out clean. NOTES : This is a very popular dessert in my house. It is easy to make and filled with delicious, healthy ingredients. -----

1 can Sweetened condensed milk

4 Egg yolks

1/3 To 1/2 cup bottled key lime

1 Unbaked 9" graham cracker pi

Whipped cream for garnish

This is mighty tasty and quite easy to make: Pre-heat oven to 325`F. In a medium-sized bowl, mix together sweetened con. milk and egg yolks until well-blended.Slowly stir in the lime juice ( for more tart flavor, use 1/2 cup juice), stirring gently just until blended. Pour into pie crust and bake for 10 minutes.Allow to cool at room temperature, then chill before serving. Top with whip cream, if desired...I think it's best with the whipped cream. Note: This recipe leaves room in the crust for whipped cream. If more filling is desired, increase the filling proportions by 1/2.