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.

Spiced Pork Tenderloin Crostini

Sorce	SolarMENF-NBS
Caloric	:1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 10 mg; Sodium 130 mg; Total Carbohydrate 7 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:30 min Start to Finish:1 hr 10 min Makes:36 crostini 1/2 teaspoon seasoned salt 1/2 teaspoon garlic pepper 1/2 teaspoon dried marjoram leaves 1/4 teaspoon ground sage 1 pork tenderloin (1 pound) 36 slices (from 10-ounce loaf) baguette-style French bread, 1/4 to 1/2 inch thick 1/4 cup Dijon mustard 3/4 cup (from 8.5-ounce jar) apple-cranberry chutney 1/3 cup crumbled blue cheese Fresh marjoram leaves
Instructions	1. Heat oven to 425°F. Mix seasoned salt, garlic pepper, marjoram and sage in small bowl. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 20 to 25 minutes or until thermometer reads 155ºF. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160ºF. 2. Meanwhile, reduce oven temperature to 375°F. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until crisp; cool. 3. Cut hot pork into very thin slices (or cool pork if desired). Spread each bread slice with about 1/4 teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves. High Altitude (3500-6500 ft) No changes.

Menorah Bread

Sorce	mrslant
Caloric	:1 Serving: Calories 210 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 30 mg; Sodium 290 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:30 min Start to Finish:2 hr 15 min Makes:1 loaf (18 slices) 4 1/2 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1 package regular or quick active dry yeast 2 tablespoons sugar 2 teaspoons salt 1 cup water 1/4 cup butter or margarine, softened 2 eggs 1 egg white, beaten 9 large yellow gumdrops About 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting or toothpicks
Instructions	1. Mix 2 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and butter in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120°F to 130°F). Add water mixture to flour mixture. Beat with electric mixter on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 2 eggs until smooth. Stir in enough remaining flour to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 10 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. Heat oven to 400°F. Lightly grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Roll 1 half into 32-inch rope. Shape rope into large U shape, then double-twist the bottom 4 inches of the U shape together. Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet. 4. Divide remaining half of dough into thirds. Roll 1 part into 5 inch rope; press on menorah for center candle. Roll each remaining part of dough into 10-inch rope; cut each rope into fourths. Press 4 pieces on each side of center candle on menorah, about 1 inch apart, for remaining candles. 5. Brush egg white over dough. Bake about 15 minutes or until golden brown. Cool on cookie sheet. Attach gumdrops to tops of candles, using frosting or toothpicks.

Make-Ahead Raisin Brioche

Sorce	mrslantG-Nitro
Caloric	:1 Serving: Calories 360 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 200 mg; Total Carbohydrate 53 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:30 min Start to Finish:10 hr 20 min Makes:12 brioche 1 package regular or quick active dry yeast 3 tablespoons warm water, (105° F to 115°F) 2 tablespoons sugar 3 1/2 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup cold butter or margarine, cut up 1/3 cup milk 3 eggs 1 1/2 cups golden raisins 1 egg white, beaten
Instructions	1. Mix yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended. 2. Beat milk and 3 eggs into yeast mixture with wire whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.) 3. Place dough on well-floured surface; gently roll in flour to coat. Knead 1 minute until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes. 4. Grease 12 large muffin cups, 3x1 1/2 inches. Gently push fist into dough to deflate. Using about 1/4 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight. 5. Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double. 6. Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.

Coriander Bread

Sorce	federal
Caloric	:1 Serving: Calories 175 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 3 g); Cholesterol 25 mg; Sodium 160 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:35 min Start to Finish:3 hr Makes:2 loaves (16 slices each) 2 packages regular active dry yeast 1 1/2 cups warm milk, (105°F to 115°F) 1 1/2 cups Gold Medal® whole wheat flour 1/2 cup honey 1/2 cup butter or margarine, melted and cooled 1 tablespoon ground coriander 1 tablespoon grated orange peel 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 egg 4 to 4 cups Gold Medal® all-purpose flour
Instructions	1. Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. 3. Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double. 4. Heat oven to 375ºF. 5. Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature.

Mediterranean Onion Tart

Sorce	MrBoo
Caloric	:1 Serving: Calories 240 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 870 mg; Total Carbohydrate 33 g (Dietary Fiber 2 g); Protein 9 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 10 %
Ingridients	Prep Time:25 min Start to Finish:1 hr 40 min Makes:8 appetizers 1 loaf (16 ounces) frozen white or whole wheat bread dough 3 tablespoons olive or vegetable oil 3 large onions, thinly sliced 1 tablespoon chopped fresh basil or thyme leaves or 1 teaspoon dried basil leaves or thyme leaves 1/8 teaspoon white pepper 2 cans (2 ounces each) anchovy fillets, drained 10 oil-cured Greek olives, cut in half and pitted
Instructions	1. Thaw bread dough as directed on package. Lightly grease cookie sheet. 2. Heat oil in 10-inch skillet over medium heat. Stir in onions; reduce heat to low. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender. Stir in basil and white pepper. 3. Flatten dough into rectangle on lightly floured surface. Roll dough with floured rolling pin into 14x11-inch rectangle. Place on cookie sheet; let stand 15 minutes. 4. Spoon onion mixture evenly over dough to within 1 inch of edges. Arrange anchovies in lattice pattern on onions. Top with olives. Let stand 15 minutes. 5. Heat oven to 425ºF. Bake 15 to 20 minutes or until crust is golden brown.

Honey-Whole Wheat Bread

Sorce	Sarobar
Caloric	:1 Serving: Calories 100 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 220 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 1 %; Calcium 0%; Iro
Ingridients	Prep Time:35 min Start to Finish:3 hr 10 min Makes:2 loaves (16 slices each) 3 cups stone-ground whole wheat flour or graham flour 1/3 cup honey 1/4 cup shortening 1 tablespoon salt 2 packages regular or quick active dry yeast 2 1/4 cups very warm water (120°F to 130°F) 3 to 4 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour Butter or margarine, melted, if desired
Instructions	1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched. 3. Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches. 4. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double. 5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F. 6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Parmesan Bread Bowls

Sorce	gosurfbrowser
Caloric	:1 Serving: Calories 365 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 10 mg; Sodium 680 mg; Total Carbohydrate 55 g (Dietary Fiber 2 g); Protein 11 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 26
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:6 bread bowls 1 package regular or quick active dry yeast 1/4 cup warm water (105°F to 115°F) 2 tablespoons sugar 3 cups Gold Medal® all-purpose flour 3 teaspoons baking powder 3/4 teaspoon salt 1/3 cup grated Parmesan cheese 1/4 cup shortening 1 cup buttermilk
Instructions	1. Dissolve yeast in warm water in small bowl. Stir in sugar; set aside. 2. Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball. 3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes. 4. Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.) 5. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--custard cups and bread will be hot. Cool bread bowls upright on wire rack.

Stollen

Sorce	sylvainb
Caloric	:1 Serving: Calories 135 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 35 mg; Sodium 70 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; I
Ingridients	Prep Time:35 min Start to Finish:12 hr Makes:2 loaves (16 slices each) Stollen 1 package regular or quick active dry yeast 3/4 cup warm water (105°F to 115°F) 1/2 cup granulated sugar 1/2 teaspoon salt 3 eggs 1 egg, separated 1/2 cup butter or margarine, softened 3 1/2 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/2 cup blanched almonds 1/4 cup chopped candied citron 1/4 cup chopped candied cherries, if desired 1/4 cup raisins 1 tablespoon grated lemon peel 1 tablespoon butter or margarine, softened 1 tablespoon water Glaze 1 1/3 cups powdered sugar 2 tablespoons milk
Instructions	1. In large bowl, dissolve yeast in 3/4 cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white. 2. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight. 3. Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10x7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until double. 4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. 5. In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.