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  • Whole Wheat Bread
  • Cranberry Almond Biscotti
  • Rolled Biscuits
  • Almond Poppy Seed Muffins  new
  • Cinnamon Rolls for a Crowd  new!
  • Zucchini Bread
  • Graham Crackers new
  • Crackers / Soda Crackers new

                Wendy's Whole Wheat Bread   

(I believe her secret is in the fresh ground flour and her "tried and true" combinations of ingredients!)

2 C fresh ground WW Flour
2 1/2 C warm water
1 1/2 Tbls. Yeast

Combine, sponge (let sit for 15 minutes)

Then dump in:

1/3 C honey
1/3 C oil
2 1/2 tsp salt
2 heaping Tbls. dough enhancer
2 heaping Tbls. Vital Gluten

Beat it up really good for about 6 minutes.

Put into 2 greased loaf pans (will be really wet).  Rise in warm place,
covered for about an hour (I put it ontop of the stove with the oven
preheating the whole time :-) or baking)  Then you bake it for about 25-30
minutes on 350.  Makes TERRIFIC bread.  Make sure you refridgerate your
yeast, that's a big deal.  The yeast has to be active in order to work.  The
other thing is the last two items... I have been varying them to get the
loaf I like.  My bread was much bigger this time.  Go for it girl!  Wendy
Thank you, sweetie!

Tasty Cranberry Almond Biscotti

These are so very simple. These can be made in advance and if someone drops by, you can welcome them in for biscotti and tea or coffee. These are good ‘dippers.’

2 C. Flour, 1 C. Sugar, 1 tsp. Baking powder, tsp. Baking soda, 2 egg whites, 2 eggs, 1 Tblsp. Vanilla or Almond ext.(I use 1 tsp. of each), 1 C. dried cranberries, C. sliced almonds.

Preheat oven to 375 degrees. Combine dry ingredients and set aside---then whisk eggs, whites, and extract in a bowl and then add to dry ingredients mixing just till moistened using your mixer on medium speed, add cranberries and almonds. On a floured surface, divide batter in half and pat into a 12-14" ‘log’ patting the edges and making the center kind of ‘domed.’

Place on cookie sheet and bake 30 mins.---till firm. Remove from oven. Cool on a wire rack... then cut the biscotti into or inch slices and bake the biscotti slices for an additional 20 minutes. Remove from oven and cool. You can drizzle thin icing over the rack after they cool or leave them as they are.


Basic Rolled Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 to 3/4 teaspoon salt
5 to 6 tablespoons cold unsalted butter, cut into pieces
3/4 cup milk
1. Position a rack in the center of the oven. Preheat the oven to 450 degrees F. Have ready a large ungreased baking sheet.

2. Whisk the dry ingredients together in a large bowl. Drop in the butter. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. For biscuits with crunchy edges and a flaky, layered structure, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble breadcrumbs. For classic fluffy biscuits, continue to cut the butter until the mixture resembles coarse breadcrubms. Do not allow the butter to melt or form a paste with the flour.

3. Add the milk all at once. Mix with a rubber spatula, wodden spoon, or fork just until most of the dry ingredients are moistened. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

4. To shape round biscuits: Transfer the dough to a lightly floured surface. With a lightly floured rolling pin or your fingers, roll out or pat the dough 1/2 inch thick. Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits (they are never as tender as the first-cut).

5. To shape square biscuits (with virtually no scraps): Roll out the dough 1/2 inch thick (1/4 to 3/8 inch if cooking on a griddle) into a square or rectangle. Trim a fraction of an inch from the edges of the dough with a sharp knife before cutting into 2-inch squares.

6. For browner tops you can brush the biscuit tops with milk or melted butter. Place the biscuits on a baking sheet at least 1 inch apart for biscuits with crusty sides or close together for biscuits that are joined and remain soft on the sides. Bake until the biscuits are golden brown on the top and a deeper golden brown on the bottom, 10 to 12 minutes. Serve hot.

Makes twenty 2-inch biscuits.  I received this recipe from   It's a very helpful site to me!!!

           Diane's  Almond Poppy Seed Muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup light sour cream
1/3 cup applesauce
3 tablespoons oil
1/2 teaspoon almond extract
1 egg
1 egg white
1/4 cup powdered sugar
1/8 teaspoon almond extract
1 1/2 teaspoons skim milk

Heat oven to 3750 F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, poppy seeds, baking powder and salt; mix well. In medium bowl, combine sour cream, applesauce, oil, 1/2  teaspoon almond extract, egg and egg white; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.  Bake at 375 F. for 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack. Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm muffins. Best served warm. 
Yield: 12 muffins

Think of these as a weekend breakfast treat for the whole family or a
late-night indulgence after the kids are tucked in bed. The sugary
almond glaze gives them just a touch of extra sweetness.
Diane {(,_,)} Geary    (These are very moist and tasty!---ps)



Cinnamon Rolls for a BIG crowd
           May be halved, and rolls may be frozen!
          Sweet Dough
3 Tblsp. Yeast + 1 Cup warm water
3 Cups milk
10 eggs
1 Cup Crisco
1 Cup Sugar
4 tsp. Salt
1 tsp cinnamon
up to 20 Cups Flour, adding a cup at a time after 15 cups.

While the yeast softens in the water;  (put the whole eggs in a bowl of hot water ---this is to warm them up before breaking them and adding them to the mixture) and heat the milk to very warm and add all the other ingredients with 5 cups of the flour to mix in your large mixing bowl, along with the yeast/water and mix well and knead for 10+ minutes. Oil bowl, place dough in and turn to cover, cover with a damp towel and put in a very warm place to double. Punch down, divide into 4ths and let rest ten minutes... then begin rolling out one piece of the four into a rectangle. Spread with of the filling mixture, roll up the long side and slice into one inch pieces. Place cut side down on prepared baking sheets (sprayed or foiled and sprayed) and set aside in the warm place to double. Then bake for about 20 minutes at 375. When slightly cooled, frost. Wrap well or serve.
This may seem like way too many, but if you make this recipe up, you can freeze some for different breakfasts.
Blend:       2 Cups Butter
                        1 Cups Brown Sugar
1 Cups Sugar
4 tsp. Cinnamon
1 tsp. Salt
                         1 Cup Flour
                          C milk
                         4 cups finely chopped pecans or walnuts
   Whip:       4-6 Cups Powdered Sugar
         1 Cup Butter
                        tsp Salt
                      - Cup Cream or milk  

                       Frost a few minutes after you remove the rolls from the oven

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Here’s a bread that really tastes great and freezes well!

                           Zucchini Bread

4 eggs, 2 C. sugar
1 C. Canola oil, 2 tsp. Vanilla
4 C. shredded Zucchini
Mix well, then add (all mixed together in a separate bowl)
3 C. Flour
1 tsp. each: soda, salt, baking powder
3 tsp. Cinnamon, tsp. nutmeg
1 C. chopped walnuts
1 C. chopped dates (optional)
Mix well and turn into greased loaf pan and bake for a little over an hour at 325.
You can add mini chocolate chips or 2 ounces of melted and cooled baking
chocolate to the batter for variety.

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           Resurrection Rolls --- HE HAS RISEN!

Crescent rolls (amount needed for your family size)
Melted Butter
Large Marshmallows (
One per roll)
Cinnamon / Sugar

Preheat oven to 350

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in. Give each child a marshmallow, this represents Jesus. Have him dip the marshmallow in melted butter, which represents the oils of embalming.

Then dip the buttered marshmallow in the cinnamon and sugar which represents the spices used to anoint the body. Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up...but bring the sides up and seal the marshmallow inside. This represents the wrapping of Jesus’ body after death.

Place in a 350 oven for 10 - 12 minutes (The oven represents the tomb-and remind them of the three days!). When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN! (The marshmallow melts and the crescent roll is puffed up, but empty).

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Homemade Graham Crackers
      3 c  *Whole wheat flour
(adding more as needed to make stiff dough)
    1/2 t  Salt
    1/2 t  Baking powder
    1/4 t  Cinnamon
    1/3  C Butter
    1/2  C  Honey
Sift together flour, salt, baking powder, & cinnamon in bowl.
Melt butter & honey. Pour into dry ingredients.
Mix with a pastry blender, then push the dough together with your hands.
Don't knead or over mix. Place the dough on a well-floured surface,
and roll it with a well-floured rolling pin to 1/8 inch thick. Cut into
rectangles (approximately 1 1/2 x 3 inches) with a knife, and prick
them with a fork.
Place on a lightly-greased baking tray, and bake for 10 minutes in a 375 degree oven.
Cool on a rack.

*Use graham flour if you can find it

                           Crackers / Soda Crackers

      2 c   Flour
      1 t   Salt
    1/2 t   Baking powder
    1/4 c  Butter
    1/2 c  Milk
      1      Large egg
Sift the flour, salt, and baking powder into a bowl. Cut in the
butter until very fine. Add the milk and egg and mix to make a
stiff dough.
Knead and then roll out the dough very thin. Cut into
squares or rounds and place on sprayed cookie sheets.
Prick the crackers with a fork and then bake in a 400 degree
oven for 10 minutes, or until very lightly browned. If salty crackers are desired,
sprinkle with coarse or kosher salt.
Follow the basic cracker recipe, substituting sour milk for
sweet milk, omit the baking powder, and add 1/2 teaspoon soda.


Cottage Cheese Bread

2 packages yeast
1/2 cup warm water
1 teaspoon sugar
1 1/2 cups warm water
2 teaspoons salt
1 cup cottage cheese
1/2 cup honey
1/2 cup melted butter
1/2 cup sugar
1 egg
1 cup whole wheat flour
5 cups flour (white ) or more as needed

Dissolve yeast in 1/2 cup warm water. Add 1 teaspoon sugar, set aside for a few minutes. Into a large mixing bowl add warm water, salt, cottage cheese, honey, butter, sugar, egg and dissolved yeast.
Mix well, add whole wheat flour and white flour. Mix well, turn out on countertop and knead. If dough is sticky, add more white flour. Place in greased bowl. Cover with tea towel and let rise in warm place 30 minutes.
Remove from bowl, knead again, return to greased bowl, let rise until double in size. Turn onto counter. Divide into 4 balls. Shape into loaves. Let rise until double. Bake at 400 degrees for 30 to 40 minutes. Remove from pans and brush with butter.

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