Appetizers
    Cheese Ball
    Guacamole Recipes (2)
    Nachos
    Pineapple Cheese Ball
    Potato Skins

Breads
    Apricot Banana Bread
    Banana Bread
    Biscuits & Quick Trick
    Biscuit Mix & Yeast Rolls
    Biscuit Quick Mix
    Cherry Pecan Bread
    Chocolate Chip Pumpkin Bread
    Cinnamon-Sugar Crusted Zucchini Bread
    Columbian Bread
    Custardy French Toast
    Drop Biscuits using Quick Mix
    Dumplings using Quick Mix
    Easy Refrigerator Rolls
    Fast Cinnamon Rolls
    Glazed Pineapple Zucchini Bread
    Irish Soda Bread
    No-Fry Doughnuts
    Nut Bread
    Pineapple Zucchini Bread
    Popovers
    Potato Refrigerator Rolls
    Pumpkin Bread
    Rolled Biscuits using Quick Mix
    Shamrock Bread Loaf
    Sticky Buns
    Swedish Pancakes
    Very Light Pancakes or Waffles
    Yeast Doughnuts

Beverages
    Three Fruit Slush

Miscellaneous
    Apple Butter
    Cheddar Fondue
    Italian Fondue
    Maple Pancake Syrup
    Milk Chocolate Fondue
    Mock Sweetened Condensed Milk

 

APPETIZERS

Pineapple Cheese Ball

2   (8-oz.) packages cream cheese
1   (8-oz.) can crushed pineapple, drained
2 cups chopped walnuts
1/4 cup minced green onions
1 teaspoon seasoned salt
  chopped parsley

Beat cream cheese in bowl until smooth and creamy, using electric mixer at medium speed. Stir in pineapple, 1 cup walnuts, onions and salt. Divide mixture in half. Shape into 2 balls. Roll in 1 cup walnuts. Wrap in foil, refrigerate 2 hours. Garnish with parsley.

Cheese Ball

16 ounces cheddar cheese, grated
1 jar (6 ounces) Old English cheese spread
16 ounces cream cheese
2 tablespoons mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder

Mix all ingredients thoroughly. Roll in parsley or crushed nuts.

Potato Skins
Makes 24

6 Medium baking potatoes
    bacon bits
    cheddar cheese, shredded
    sour cream
Bake potatoes at 425° for 40-50 minutes, or microwave for about 20 minutes. Let potatoes stand until cool enough to handle. Cut in half lengthwise, then crosswise into quarters. Scoop flesh from skins, using spoon and leaving a 1/4" shell. Deep-fry or oven-fry. Then fill with bacon bits and cheese. Melt cheese in oven. Serve with sour cream.
To Deep-fry: In a deep pan over high heat, bring 2" of salad oil to 400°. Add potato skins, about 6 at a time, and fry until crisp and golden, about one minute. Lift from oil with a slotted spoon and drain on paper towels.
To Oven-fry: Brush potato skins inside and out with melted butter or margarine. Place skins, cut side up, side by side on a baking sheet. Bake in 500° oven until crisp, about 12 minutes.

Corn or Tortilla Chips
Longhorn or medium cheddar cheese, grated
Basic Nachos:
Cover baking pan with double layer of chips. Cover chips liberally with grated cheese. Microwave or broil until cheese melts.
Try these popular additions:
Green chiles or jalapenos
cooked meats
black beans
black olives
diced onions
frijoles (refried beans)
Garnish with:
chopped avocado
diced tomatoes
sour cream

Guacamole Spread
This quickie makes a great sandwich spread.
Makes 1-1/2 cups

6 ounces cream cheese with pimento
2 medium avocados, mashed
1 tablespoon lime juice
1 tablespoon onion, minced

Mix cream cheese and avocados well. Add lime juice and onion. Cream together.

Guacamole
Makes 1 cup

2 avocados, mashed
1 teaspoon lemon juice
1/2 cup salsa
1 tablespoon mayonnaise or sour cream
Garlic salt to taste

Combine the ingredients and mix well.

Three Fruit Slush

1 cup sugar
2 cups water
2 cups mashed bananas (4-6)
1/2 cup lemon juice
1 can(6-oz.)frozen lemonade concentrate
1 can(6-oz.)frozen orange juice concentrate
3 cans(6-oz.) of water

   Sprite (or any lemon-lime soda)

Boil sugar and water together for about 3 minutes. Cool then add to remaining ingredients. Pour into 13 x 9-inch pan to freeze. Stir occasionally. Before serving time, beat with mixer or in blender. Spoon into glasses and pour Sprite over, stir. Makes 20 servings of 8 ounces each.

4-1/4 cups flour
2 tablespoons baking powder
1-1/2 teaspoons salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup instant dry milk
1-1/8 cups shortening

In large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks.

3 cups Quick Mix
3/4 cup milk or water

Preheat oven to 450°. Grease a baking sheet. Combine Quick mix and milk or water in a medium bowl. Stir until just blended. Drop dough by tablespoonfuls onto prepared baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12 large drop biscuits.

2 cups Quick Mix
2/3 cup milk or water

Combine mix and liquid. Stir until just blended. Drop by tablespoonfuls onto hot meat or vegetables in boiling stew or gravy. Cook uncovered for 10 minutes, then covered for an additional 10 minutes.

3 cups Quick Mix
2/3 cup milk or water

Preheat oven to 450°. Combine Quick Mix and liquid in a medium bowl. Blend. On a lightly floured board, knead dough about 15 times. roll out to 1/2 inch thickness. Cut with a floured biscuit cutter. Place about 2 inches apart on ungreased baking sheet. Bake 10-12 minutes, until golden brown.

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil
3/4 cup milk

Combine dry ingredients, then add oil and milk. Stir just until dough clings together. Knead lightly on floured surface. Roll out to 1/2-inch thickness. Cut into rounds. Place close together on ungreased cookie sheet. Bake at 450 for 12-15 minutes.
QUICK TRICK: Cut rolled biscuit dough with empty juice can (with both ends cut out). Fit the rounds of dough in the washed and dried can. Seal ends with foil and freezer tape, freeze. To use, remove foil and push the biscuits out from one end and bake immediately.

1 cup milk
1 cup flour
1/2 teaspoon salt
1 tablespoon butter, melted OR salad oil
2 large eggs

Pour milk into small bowl of electric mixer; sift in flour and salt. Beat at medium speed until batter is smooth, about 1-1/2 minutes, scraping bowl frequently. Add butter and eggs; beat to mix thoroughly, about 1 minute. (Avoid over-beating; it reduces volume.)
Ladle batter into well- greased custard cups, filling cups half full. Place cups on baking sheet and place on rack in center of hot oven (400°) or moderate oven (375°). A hot oven gives popovers a rich brown crust, slightly moist inside, while a moderate oven produces popovers that are a lighter brown and drier inside.
Bake in hot oven about 40 minutes, moderate oven for 50 minutes. Keep oven door closed until about 5 or 10 minutes before end of baking time or popovers may collapse.
Remove popovers from oven, prick their sides with kitchen fork or metal skewer to permit steam to escape. Lay popovers on their sides in custard cups and return to oven, heat turned off and door left ajar, for 5 minutes to dry inside (or longer to keep warm for serving).
For Raspberry Popovers: Cut popovers in half and top with warm Raspberry Sauce

1 cup sugar
2 tablespoons shortening
1 egg
3/4 cups milk
1 cup mashed bananas
3 cups flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 cup coarsely chopped nuts

Mix sugar, shortening and egg thoroughly. Stir in milk and bananas then blend in dry ingredients. Blend in nuts. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes. Toothpick test for doneness. Crack in top of loaf is characteristic. Cool thoroughly before slicing.

2 cups sugar
3 eggs
1-1/2 cups oil
1-1/2 teaspoons vanilla
1 (8 oz) can crushed pineapple, undrained
2 cups mashed bananas (4-5 medium)
3 cups flour
1 teaspoon salt
1 teaspoon soda
Mix eggs, sugar and oil in a bowl, beat well. Add pineapple and bananas and beat well. Mix in dry ingredients. Stir in vanilla. Pour into 3 greased 8" x 4" loaf pans. Or a tube pan. Bake at 350° for--- Tube pan-1-1/2 hour; 8 x 4" pan 50- 60 minutes; small loaf pan-30-40 minutes.

1 cup brown sugar
1/2 cup softened margarine
1 cup peeled and shredded zucchini
1 can(8-oz.) undrained crushed pineapple (Reserve out 1 tablespoon juice)
2 slightly beaten eggs
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup chopped nuts, optional
Glaze:
1/2 cup powdered sugar
1 tablespoon pineapple juice (from crushed pineapple used in bread)
1 teaspoon corn syrup
1/4 teaspoon cinnamon

Heat oven to 350°. Spray and line with wax paper (also sprayed), the bottom only of one 9X5-inch loaf pan, OR two 3X6-inch pans. In large bowl, cream brown sugar and margarine until light and fluffy. Stir in zucchini, pineapple (reserving 1 tablespoon of the liquid) and eggs. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cinnamon, salt and allspice to zucchini mixture; blend well. Fold in nuts. Spread evenly in prepared pan. Bake for 60-70 minutes for 9 x 5-inch pan, 45-50 min for smaller pans, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. In small bowl, combine the last 4 ingredients (for the glaze) until smooth, spoon over warm loaf. Cool completely on wire rack. Wrap and store in the refrigerator.

1 cup flour
1 cup milk
3 eggs
3 tablespoons sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla

Mix all ingredients well. On a greased, hot fry pan, pour about 2 tablespoons of batter, shake pan to spread thin. Cook until light brown on bottom, then turn to brown other side. Serve rolled up with apple pie filling, or spread with melted butter and sprinkle with powdered sugar and cinnamon, then roll up.

3/4 cup sugar
2 tablespoons shortening
1 egg
1-1/2 cups milk
3 cups flour
3-1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup chopped nuts

Mix sugar, shortening and egg thoroughly. Stir in milk then blend in dry ingredients. Blend in nuts. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 60-70 minutes. To test if done, a toothpick poked in close to the center will come out clean. Crack in top of loaf is characteristic. Cool thoroughly before slicing with thin knife.

4 cups sugar
1 cup butter
6 eggs
3 cups canned pumpkin
1 cup cold water
5 cups flour
3 teaspoons soda
2-1/4 teaspoons salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
3/4 teaspoon baking powder
1-1/2 cups raisins
2 cups chopped nuts

Cream sugar and butter. Add eggs, pumpkin and water. Combine dry ingredients and add to mixture. Add raisins and nuts. Pour into well greased 9 x 5-inch loaf pan. Bake at 350° for 70-80 minutes.

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed bananas (2-3 medium)
1/4 cup buttermilk
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 100% bran cereal (not flakes)
3/4 cup chopped dried apricots (about 6 ounces)
1/2 cup chopped nuts

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into 2 greased 8 x 4" loaf pans. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack.

1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup coarsely chopped pecans
1 (10 oz.) jar maraschino cherries, drained and chopped
1 teaspoon vanilla

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. Pour into two greased 8 x 4 x 2" pans.
Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Yield: 2 Loaves

3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1-1/4 cups oil
1-1/2 cups semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into 2 greased 8 x 4 x 2" loaf pans. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves

3 eggs
1 cup oil
2 cups sugar
2 cups shredded zucchini
1 (8 ounces) can drained crushed pineapple, reserve juice
3 cups flour
2 teaspoons soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts
1 cup raisins, optional
GLAZE
1 cup powdered sugar
1/2 teaspoon cinnamon
2 teaspoons corn syrup
3-5 tablespoons reserved pineapple juice

Mix together and blend well the first five ingredients. Combine and add dry ingredients. Prepare pans by spraying with Pam, line bottom only with waxed paper, then spray waxed paper. Pour into pans (5 pans 5 3/4 x 3" or 3 pans 8 x 4").
Bake for 60 minutes at 350 (45-50 minutes for small pans). Test with toothpick for doneness. Cool 10 minutes in pans before removing to wire racks.
For Glaze: Blend powdered sugar and cinnamon in a bowl. Add corn syrup and pineapple juice- adding 4-6 tablespoons juice to make of glaze consistency. Spoon over hot loaves after removed from pans.

3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup chopped nuts

Mix eggs, sugars, zucchini and vanilla in a bowl. Beat well. Add dry ingredients, except nuts. Mix well. Fold in nuts. Pour into 2 well greased 8" x 4" loaf pans.
Bake at 350 for 60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks.
For Cinnamon-Sugar crust: Mix 1/2 cup sugar with 1 teaspoon cinnamon. After greasing (or spraying) pans, coat each pan with sugar mixture. Fill pans, then sprinkle extra cinnamon-sugar on top of batter.

2 cups warm water (105-115°)
2 packages dry yeast
1/2 cup sugar
2 teaspoons salt
1/4 cup melted shortening
1 egg
7 to 7-1/2 cups flour

Dissolve yeast in warm water. Stir in sugar, salt, shortening, and eggs. Mix well. Stir in 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Either let rise once until doubled, then shape, or place immediately in refrigerator for least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45° or below. Keep covered). Remove 2 hours before cooking. Punch down dough and shape and let rise until doubled, about 1-1/2 hours. Bake at 400° for 12-15 minutes.
For Brown and Serves: Bake at 275° for 20-30 minutes. Then, when needed to serve, reheat at 400° for 7-10 minutes.

1 package dry yeast
1-1/2 cups warm water (105-115°)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7-1/2 cups flour

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45° or below. Keep covered.) Punch down dough; shape as desired. Let rise 1 1/2 hours before baking. Heat oven to 400°. Bake rolls 15-25 minutes.

1 package yeast
1 teaspoon sugar
3/4 cup water
2-1/2 cups biscuit mix (you can use Quick Mix)

Dissolve yeast and sugar in warm water. Add biscuit mix and mix well. Turn onto floured surface and knead until smooth. Form into rolls and place on greased cookie sheet. Cover; let rise for 1 hour. Bake at 400° for 10-15 minutes.

3 teaspoons yeast
1/4 cup warm water
1 cup buttermilk (OR 1 tablespoon lemon juice in a 1 cup measure, then fill up with milk)
6 tablespoons butter or margarine (divided)
3 tablespoons sugar
1 teaspoon salt
1 egg
1/4 teaspoon baking soda
3-3/4 cups flour

Dissolve yeast in warm water, set aside. Over medium heat (or in microwave), bring buttermilk just to boiling (it will separate). Put 4 tablespoons margarine, sugar and salt in large bowl and pour buttermilk over. Let cool to lukewarm. Blend in softened yeast and egg. Stir baking soda into mixture, then gradually stir in flour. Let set 15 minutes. Punch down dough; roll out to a 12 x 20 inch rectangle. Melt the remaining 2 tablespoons margarine and brush it over dough, sprinkle 1/4 cup brown (or white) sugar and 1/2 tsp cinnamon over half of the dough. Roll up starting on long side. Then slice, making slices about 1 inch thick. Place on greased baking sheets. Let rise uncovered until puffy looking, about 45 minutes. Bake at 375° for 12 minutes. Remove from pan and spoon glaze over tops.
GLAZE: Beat together until smooth: 1-1/2 cups powdered sugar, 1 tablespoon melted butter (or margarine) and 2 tablespoons hot water.

Yeast Doughnuts

1/4 cup shortening
3 teaspoons yeast
1 cup milk
1 teaspoon salt
1/4 cup sugar
1 egg
3-1/2 cups flour

Heat milk slightly and dissolve yeast in it. Add 1-1/2 cups flour and beat until smooth. Cover and let rise in a warm place until double in bulk--about 2 hours. Cream shortening, salt and sugar together, add egg, stir this mixture into the yeast sponge. Add remaining flour and beat well for about 5 minutes. Rub top with oil and let rise again until double in bulk. Roll about 1/2 inch thick and cut with floured doughnut cutter. Allow to rise about 45 minutes, then fry in deep oil, heated to 365°, until brown- about 3-5 minutes. Drain on paper towels. Sprinkle with granulated sugar or glaze(see No-Fry Doughnut recipe - follows).

No-Fry Doughnuts
Makes about 2 dozen

2 packages dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/3 cup shortening
1/2 cup sugar
2 eggs
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4-1/2 to 5 cups flour
1/4 cup butter or margarine, melted
GLAZE:
1/2 cup butter or margarine
2 cups confectioners sugar
5 teaspoons water
2 teaspoons vanilla extract

In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. Cut with a 2-3/4 inch doughnut cutter; place 2 inches apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20 minutes or until lightly browned. Meanwhile, in a saucepan, melt butter; stir in sugar, water and vanilla for glaze. Stir over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.

Custardy French Toast
Makes 4 slices

4 slices white bread
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoon butter or margarine

Arrange bread in baking dish, 13 x 9 x 2 inches. Beat eggs, milk, sugar, and salt until fluffy. Pour over bread; turn each slice to coat well. Cover; refrigerate overnight. (If desired, bread can be dipped into egg mixture and cooked immediately...you will find the egg mixture will cover more bread slices.)
Heat butter in skillet. Carefully transfer each bread slice to skillet. (Use a pancake turner to avoid tearing the saturated bread.) Cook over medium heat 4 minutes on each side or until golden brown.

Sticky Buns

3-1/4 cups flour
2 packages dry yeast
3/4 cup milk
1/2 cup water
4 tablespoons butter
1 teaspoon salt
1/4 cup sugar
1 large egg

TOPPING
12 tablespoons butter, room temperature
1 cup light brown sugar
3/4 cup chopped walnuts or pecans
1 teaspoon cinnamon
1 tablespoon light corn syrup
1 tablespoon water

In the large bowl of a heavy-duty mixer, put 1-1/2 cups of the flour. Add the yeast and blend with a whisk. In a saucepan, gently heat the milk, water, butter, salt and sugar until little bubbles appear around the rim; do not let boil. Pour over the flour-yeast mixture. Add the egg and beat for 30 seconds at low speed, scraping the bowl constantly. Then beat 3 minutes at medium speed. Gradually add the remaining 1-3/4 cups flour, beating at low speed until the flour is absorbed. Scrape the sides of the bowl. Cover the bowl with oiled plastic wrap and let rise in a warm place until doubled, 30 to 40 minutes or longer if needed.
While the dough is rising, prepare the topping. Mix all the ingredients together. Have ready a greased 9 x 13 pan. Spread the topping over the bottom.
Punch down the dough; it will be sticky. Drop it by large spoonfuls onto the topping; don't worry if the dough balls do not touch; they will as they rise. Cover with oiled plastic wrap and let rise again in a warm draft-free place until doubled, about 30 minutes or longer.
Preheat the oven to 375 degrees.
Bake the buns for 20 to 25 minutes. When golden brown, remove and cool on a rack for 3 minutes. Invert the buns onto a tray or baking sheet. While still warm, cut into 2 x 3-inch portions. Serve the buns, topping side up, warm or at room temperature. They may be reheated.

Dissolve yeast in 1/2 cup warm water. Add plenty of green food coloring to the liquid (it will lighten as other ingredients are added). Stir in remaining 5/8 cup of water, sugar, salt, shortening, and 1 3/4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when poked.
Punch down dough and let rest for 10 minutes. Shape into a smooth, round ball. Brush lightly with butter.
To make depressions for the ribbon, tie loaf with 1" wide heavy brown paper strips, creating 4 quarters. Fasten with a pin. Place on a 12" x 18" greased baking sheet or pizza pan.
Let rise until double, about 1 hour. Heat oven to 350. Bake on center rack 35 to 40 minutes until golden. Immediately remove from pan. Brush top with butter; cool on wire racks. After bread has cooled, remove paper strips and replace with green ribbon and a bow.

Irish Soda Bread
This hearty quick bread is so tasty, you'd never guess the recipe was born of necessity: yeast won't leven the soft wheat grown in Ireland.

2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons butter, chilled
1 cup raisins
1-1/2 cups buttermilk or plain yogurt

Heat the oven to 350 degrees.
In a bowl, combine the dry ingredients. Cut in the butter until it is pea-size. Stir in the raisins and buttermilk or yogurt.
Turn the dough onto a floured surface, knead 1 minute, and shape into a disk. Cut an x in the top.
Bake on a greased baking sheet for 45 to 50 minutes.
Makes one 8-inch-wide loaf.
Serve it warm or toasted.

Very Light Pancakes or Waffles

1/2 cup flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 separated egg
5/8 cup milk
2 tablespoons salad oil (when making waffles only)

Add egg yolk and milk to dry ingredients. Beat on low speed to mix, then add oil and beat hard for 2 minutes. Beat egg white to stiff peaks, then fold into other mixture. For pancakes, omit oil.

Maple Pancake Syrup

2 tablespoons water
1/4 cup brown sugar
1-1/2 cups light corn syrup
1/2 teaspoon maple flavoring

Boil all ingredients together for 2 minutes.

1/4 pound lean ground beef
1/2 envelope spaghetti sauce mix
2 cans (8-oz.) tomato sauce
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
3 teaspoons cornstarch
1/2 cup apple juice

Brown the ground beef in a saucepan and drain off excess grease. Stir in the spaghetti sauce mix and tomato sauce. Add the cheeses gradually and cook over low heat, stirring, until cheeses are melted. Blend the cornstarch with apple juice and stir into cheese mixture. Cook and stir until thickened and bubbly. Pour into a fondue pot and place over fondue burner. Spear French bread cubes with fondue fork and dip into beef mixture, swirling to coat. Add small amount of apple juice if fondue becomes too thick.

1 (16 ounce) jar chocolate fudge syrup
1 can (14 ounces) sweetened condensed milk
pinch salt
1-1/2 teaspoons vanilla

In a heavy saucepan, combine syrup, sweetened condensed milk and salt. Over medium heat, cook and stir for 12-15 minutes or until slightly thickened. Remove from heat; stir in vanilla. Serve warm. Dip pieces of pound cake or fruit.

4 cups grated cheddar cheese
1/2 cup milk
1 teaspoon dry mustard
salt and pepper to taste
1 egg yolk

Melt the cheese in a fondue pot over very low heat. Stir in milk and seasonings. Add egg yolk and reheat fondue, stirring constantly, until slightly thickened and creamy. Serve with French bread cubes and tart apples, peeled, cored and cut into bite sized pieces.
Spear a cube of bread and a piece of apple on fondue fork then dip into cheese fondue.

1/2 cup water
1-1/2 cups instant nonfat dry milk
3/4 cup sugar
1-1/2 teaspoons vanilla

Combine water and dry milk in a 1-quart microwave-safe bowl. Stir in sugar and vanilla. Microwave for 1-1/2 to 2 minutes at MEDIUM HIGH (70%) until very hot, stirring twice. (Do Not Boil)

4 cups apple juice or cider
12 medium-size Golden Delicious apples (4 pounds), peeled, cored, and sliced
1 to 1-1/2 cups sugar (for desired sweetness)
2 teaspoons cinnamon

In a heavy 4 or 5-quart pot, bring apple juice to a boil over high heat. Add apples; reduce heat and simmer, uncovered and stirring occasionally, for 45 minutes.
Stir in sugar and cinnamon until well blended. Cook over medium-low heat, uncovered and stirring occasionally, until mixture is thick and smooth (1-1/2 to 2 hours).
Meanwhile, prepare 5 half-pint canning jars by washing them well. Fill jars to 1/4-inch of the rim. Put on new lids and tighten rings. Place upside down on a cloth for about 15 minutes. Turn jar over and it should seal. If a jar doesn't seal, keep in refrigerator.