Bumpy Herbed Breadsticks

Sorce	genosonic
Caloric	:1 Serving: Calories 80 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 100 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:30 min Start to Finish:2 hr 55 min Makes:2 dozen breadsticks 1 package regular or quick active dry yeast 1 cup warm water (105°F to 115°F) 2 cups Gold Medal® all-purpose flour 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves, if desired 2 tablespoons vegetable oil 1 teaspoon salt 1 to 1 cups Gold Medal® whole wheat flour Cornmeal 1 egg white 2 tablespoons cold water Sesame seed
Instructions	1. Dissolve yeast in warm water in large bowl. Stir in all-purpose flour, basil, tarragon, oil and salt. Stir in enough whole wheat flour to make dough easy to handle (dough will be soft). 2. Turn dough onto surface lightly sprinkled with whole wheat flour. Knead about 5 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) 3. Grease 2 cookie sheets; sprinkle with cornmeal. Punch down dough. Divide into 24 equal parts. Roll and shape each part into rope, about 8 inches long, sprinkled with whole wheat flour if dough is too sticky. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. 4. Heat oven to 400ºF. Mix egg white and cold water; brush on breadsticks. Sprinkle with sesame seed. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.

Easy Pizza-Crust Breadsticks

Sorce	illwill
Caloric	:1 Serving: Calories 60 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4 %
Ingridients	Prep Time:30 min Start to Finish:1 hr Makes:24 breadsticks 2 pouches (6.5 ounces each) Betty Crocker® pizza crust mix 3/4 cup very warm water (120°F to 130°F) 1 tablespoon vegetable oil 1 tablespoon honey 1 egg white, slightly beaten Sesame seed, poppy seed or coarse salt
Instructions	1. Stir together pizza crust mix (dry), hot water, oil and honey in medium bowl until dough forms. Brush top of dough lightly with vegetable oil; cover and let rest in warm place (about 85°F) 15 minutes. 2. Heat oven to 400ºF. Grease cookie sheet. 3. Turn dough onto smooth surface; dust dough lightly with flour if necessary. Divide dough into 24 parts. Roll and shape each part into rope about 12 inches long for thin breadsticks or about 9 inches long for thick breadsticks. Place about 1 inch apart on cookie sheet. Cover and let rise 20 minutes. 4. Brush with egg white; sprinkle with sesame seed. Bake about 12 minutes or until deep golden brown. Remove from cookie sheet. Serve warm.

Bread Machine Herb 'n' Crunch Wheat Bread

Sorce	Soros
Caloric	:1 Serving: Calories 170 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 360 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 6 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb), 12 slices 1 1/4 cups water 1 1/2 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1 1/2 cups Gold Medal® whole wheat flour 2 tablespoons sugar 2 tablespoons dry milk 2 tablespoons butter or margarine, softened 1 1/2 teaspoons salt 1 1/2 teaspoons dried basil leaves 1 teaspoon dried thyme leaves 2 teaspoons bread machine or quick active dry yeast 1/2 cup dry-roasted sunflower nuts
Instructions	1. Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Cappuccino-Chocolate Coffee Cake

Sorce	pimpx
Caloric	:1 Serving: Calories 270 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 6 g); Cholesterol 35 mg; Sodium 420 mg; Total Carbohydrate 34 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 8
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:9 servings 1/3 cup flaked coconut 1/4 cup chopped nuts 1/4 cup sugar 1 tablespoon butter or margarine, melted 2 cups Original Bisquick® mix 2/3 cup milk or water 1/4 cup sugar 2 tablespoons butter or margarine, melted 1 egg 1/3 cup semisweet chocolate chips, melted 2 teaspoons powdered instant coffee (dry)
Instructions	1. Heat oven to 400ºF. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside. 2. Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top. 3. Bake 20 to 25 minutes or until light golden brown. Serve warm. High Altitude (3500-6500 ft) Heat oven to 425ºF. Stir 2 tablespoons Gold Medal® all-purpose flour into Bisquick mix.

Bread Machine Pumpernickel Bread

Sorce	NickLaws
Caloric	:1 Serving: Calories 165 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 300 mg; Total Carbohydrate 34 g (Dietary Fiber 4 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Ir
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb), 12 slices 1 cup plus 2 tablespoons water 1 1/2 teaspoons salt 1/3 cup molasses 2 tablespoons vegetable oil 1 cup plus 1 tablespoon rye flour 1 cup plus 2 tablespoons Gold Medal® whole wheat flour 1 1/2 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons baking cocoa 1 1/2 teaspoons instant coffee (dry) 1 tablespoon caraway seed 1 teaspoon bread machine or quick active dry yeast
Instructions	1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove bread from pan, and cool on wire rack.

Poppy Seed Bread

Sorce	despertar
Caloric	:1 Serving: Calories 115 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 180 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8 %;
Ingridients	Prep Time:15 min Start to Finish:3 hr 45 min Makes:1 loaf (24 slices) 2 1/2 cups Gold Medal® all-purpose flour 1 cup granulated sugar 1/4 cup poppy seed 1 1/4 cups milk 1/3 cup vegetable oil 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 1 egg Powdered sugar, if desired
Instructions	1. Heat oven to 350ºF. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan. 2. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Lemon-Poppy Seed Coffee Cake

Sorce	VitoThe Che
Caloric	:1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 1/2g); Cholesterol 25mg; Sodium 260mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 26g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitami
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:9 servings 1 box Betty Crocker® lemon-poppy seed muffin mix 3/4 cup water 1/4 cup vegetable oil 1 egg 1/3 cup sliced almonds
Instructions	1. Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray. 2. In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds. 3. Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake. High Altitude (3500-6500 ft) Do not use 8-inch pan. Heat oven to 400°F. Add 2 tablespoons Gold Medal® all-purpose flour to dry muffin mix. Bake 9-inch pan 25 to 30 minutes.

Banana-Blueberry Muffins

Sorce	KnightMatrix
Caloric	:1 Serving: Calories 100 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 210 mg; Total Carbohydrate 32 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 8 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 2/3 cup milk 1/4 cup vegetable oil 1/2 cup mashed very ripe banana (1 medium) 1 egg 2 cups Gold Medal® all-purpose flour 2/3 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1 cup fresh or frozen (thawed and well drained) blueberries
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups. 2. Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Camembert with Balsamic Bell Peppers

Sorce	cloudstrifeJeao
Caloric	:1 Serving: Calories 135 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 260 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 16 %; Calcium 8
Ingridients	Prep Time:25 min Start to Finish:50 min Makes:12 servings 1 teaspoon olive or vegetable oil 1 medium red bell pepper, chopped (1/2 cup) 1/2 teaspoon packed brown sugar 1 tablespoon balsamic vinegar 1 round (8 ounces) Camembert cheese 2 medium green onions, chopped (2 tablespoons) 1 tablespoon chopped pistachio nuts 4 dozen assorted crackers or small cocktail bread slices
Instructions	1. Heat oven to 350°F. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in brown sugar and vinegar. Cook 1 to 2 minutes or until pepper is glazed. 2. Meanwhile, place cheese in ungreased decorative ovenproof plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft. 3. Spoon bell pepper mixture over cheese. Sprinkle with onions and nuts. Serve with crackers. High Altitude (3500-6500 ft) No changes.

Pineapple-Banana Coffee Cake

Sorce	kangie
Caloric	:1 Serving: Calories 315 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 45 mg; Sodium 290 mg; Total Carbohydrate 51 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%
Ingridients	Prep Time:15 min Start to Finish:1 hr 55 min Makes:9 servings Coffee Cake 1 package Betty Crocker® banana quick bread mix 3/4 cup water 3 tablespoons vegetable oil 2 eggs 1 can (8 oz) crushed pineapple, drained, liquid reserved 1/4 cup flaked or shredded coconut Pineapple Glaze 1 cup powdered sugar Remaining drained crushed pineapple (1/4 cup) 1 tablespoon liquid reserved from crushed pineapple 1 tablespoon butter or margarine, melted Garnish, if desired 2 tablespoons flaked or shredded coconut
Instructions	1. Heat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan. 2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut. High Altitude (3500-6500 ft): Heat oven to 375ºF. Stir 3 tablespoons Gold Medal® all-purpose flour into dry quick bread mix. Increase water to 1 cup. Bake 8-inch pan 43 to 48 minutes, 9-inch pan 30 to 35 minutes.