Pepperoni Breadsticks

Sorce	HONDA ACURA MAIL
Caloric	:1 Serving: Calories 70 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 200mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 1g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:28 breadsticks 2 cups Original Bisquick® mix 1/2 cup cold water 1/2 cup chopped pepperoni (2 oz) 1/4 cup butter or margarine, melted 1 tablespoon grated Parmesan cheese 1 cup pizza sauce
Instructions	1. Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. 2. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. 3. Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. High Altitude (3500-6500 ft) No changes.

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.

Bread Machine Corn-Jalapeño Bread

Sorce	SwordFish&#Genestoy
Caloric	:1 Serving: Calories 170 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 320 mg; Total Carbohydrate 35 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; I
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb), 12 slices 3/4 cup plus 2 tablespoons water 2/3 cup Green Giant® Niblets® frozen whole kernel corn, thawed 2 tablespoons butter or margarine, softened 1 tablespoon chopped jalapeño chili 3 1/4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1/3 cup cornmeal 2 tablespoons sugar 1 1/2 teaspoons salt 2 1/2 teaspoons 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 Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

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.

Bread Machine Gingery Bread

Sorce	Rei
Caloric	:1 Serving: Calories 155 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 600 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; I
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb), 12 slices 3/4 cup water 1/4 cup molasses 2 tablespoons butter or margarine, softened 1 teaspoon grated lemon peel 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 1/2 teaspoons bread machine yeast
Instructions	1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked 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.

Bread Machine Easy Apple Coffee Cake

Sorce	Odhinn
Caloric	:1 Serving: Calories 170 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 260 mg; Total Carbohydrate 32 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:20 min Start to Finish:3 hr 20 min Makes:1 coffee cake (10 slices) 2/3 cup water 3 tablespoons butter or margarine, softened 2 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons granulated sugar 1 teaspoon salt 1 1/2 teaspoons bread machine or quick active dry yeast 1 cup canned apple pie filling Powdered sugar, if desired
Instructions	1. Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use delay cycle. 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.

Candy Cane Coffee Cake

Sorce	MJiJWKqqq
Caloric	:1 Serving: Calories 155 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 190 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 2 %
Ingridients	Prep Time:30 min Start to Finish:1 hr 50 min Makes:3 coffee cakes (12 slices each) 2 packages regular or quick active dry yeast 1/2 cup warm water (105°F to 115°F) 1 1/4 cups buttermilk 2 eggs 5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour 1/2 cup butter or margarine, softened 1/2 cup sugar 2 teaspoons baking powder 2 teaspoons salt 1 1/2 cups chopped dried apricots 1 1/2 cups chopped drained maraschino cherries Coffee Cake Glaze 1 1/2 cups red cinnamon candies, if desired
Instructions	1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.) 2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet. 3. Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) 4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.

Cornbread Wedges

Sorce	Sinister Squirrel
Caloric	:1 Serving: Calories 170 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 70 mg; Sodium 230 mg; Total Carbohydrate 20 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:8 servings 2 pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix 2/3 cup milk 1/4 cup margarine or butter, melted 2 eggs 4 medium green onions, chopped (1/4 cup)
Instructions	1. Heat oven to 400°F. Grease divided scone pan with shortening. Make muffin mixes as directed on pouch, using milk, margarine and eggs. Stir in onions. Spoon evenly into each wedge of pan. 2. Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

Ratatouille Appetizer Pizza

Sorce	petch
Caloric	:1 Serving: Calories 50 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 125 mg; Total Carbohydrate 7 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Ir
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:18 appetizers 1 small zucchini 1 small yellow summer squash 6 tablespoons purchased eggplant meze or eggplant caponata 3 pita folds or breads (6 inches in diameter) 3 slices red onion, separated into rings 2/3 cup crumbled feta cheese 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves Coarse ground pepper, if desired
Instructions	1. Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices. 2. Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano. 3. Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.