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BREAD500.TXT
surface. Knead lightly 1 minute (too much handling will toughen loaves,
while too little will inhibit rising.) Divide dough in half and shape each
half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round
cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.κΆ€
GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze.
Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when
tapped on bottoms. Remove from pans; let cool on wire racks. Cut into
wedges.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Spaetzle Cheese Noodles
Categories: German, Breads, Cheese
Servings: 4
3
3
3
tb Butter or margarine
Onions;sliced in small rings
oz Emmenthaler cheese; grated
1 ts Dry mustard
2 c Spaetzle noodles
2 tb Chives; chopped
Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry
mustard. Add cooked noodles to cooked onions and cheese; mix well. Place
mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30
minutes or until hot and bubbly. Sprinkle top with chopped chives before
serving.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Toasty Walnut Muffins
Categories: Muffins, Breads
Servings: 2
1
1
/4 c Quick-cooking rolled oats
/2 c Unbleached flour
tb Sugar
/2 ts Baking powder
Dash ground cinnamon
Large beaten egg yolk
tb Cooking oil
2 tb Milk
1/4 c Broken walnuts, toasted
2 tb Raisins
2 ts Unbleached flour
1 ts Brown sugar
1 ts Butter or margarine
2
1
1
2
Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile
stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of
salt. Stir egg yolk, oil and milk into oat mixture; add to dry
ingredients, stirring just till moistened. Fold in 3 T of the walnuts and
the raisins. Line four 6-ounce custard cups with paper baking cups. Fill
2
/3rds full. Combine 2 t flour , brown sugar, butter, and remaining
walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for
1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface
1
may still appear moist but a wooden pick inserted near the center should
come out clean.) Remove from custard cups. Let stand on a wire rack for 5
minutes. Serve warm.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Tomato Brushetta, Lo Cal
Categories: Appetizers, Breads, Low-cal
Servings: 4
8
2
1
2
Slices fr or italian bread
Garlic cloves, halved
ts Olive oil
tb Onion, minced
1
1 pn Oregano,dried
1 pn Ground pepper
2 ts Parmesan cheese, optional
Tomato, diced
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