(3 loaves)

3 tablespoons active dry yeast
3 cups warm water
9 cups flour
4 tablespoons olive oil
½ cup mixed fresh herbs (chives, tarragon, basil, dill) your choice
1 1/3 cups coarsely grated cheese (asiago, cheddar, parmesan) your choice
1 ½ tablespoons salt
2 teaspoons black pepper
3 tablespoons coarse cornmeal
1 large egg, beaten with 1 tablespoon water

Place the yeast and water in large bowl. Mix in 2 cups flour and let sit undisturbed until bubbly. About 15 minutes.

Add 3 tablespoons of the olive oil, the herbs, cheese, salt, pepper and the remaining flour until the dough pulls away from the side of the bowl. Depending on the flour and the humidity, more or less flour may be needed.

Turn bread out onto floured surface and knead until dough is satiny and smooth. Coat a clean bowl with the remaining olive oil, add dough and turn to coat. Cover with damp cloth and place in warm place to rise for 1 to 1 ½ hours. Punch down, knead briefly and form into 3 country loaves. Preheat the oven to 375. Place the loaves on a baking sheet that has been lightly coated with the cornmeal. Cover lightly and let the loaves rise about 30 minutes. Carefully paint the top of the loaves with the beaten egg and water. Bake in the lower third of the oven for 25 to 30 minutes. The loaves are done when golden brown and the bottoms sound hollow when thumped. Place loaves on rack to cool.

You may also use dry herbs.


1 package active dry yeast
¼ cup brown sugar
1 ½ cups warm water
2 eggs
1 cup winter squash or pumpkin puree (I use canned pumpkin)
1 tablespoon salt
½ cup yellow cornmeal
5 ½ - 6 cups flour

Sprinkle the yeast and a pinch of brown sugar over the water in a large bowl. Stir to combine and let stand until foamy, approximately 10 minutes.

With a whisk, beat the eggs and squash puree into the yeast mixture. Add the remaining brown sugar, salt, cornmeal and 2 cups of the flour. Beat hard with whisk until smooth, about 3 minutes. Add the flour ½ cup at a time, beat with a wooden spoon until a soft dough is formed.

Turn the dough out onto a floured surface and knead for about 5 minutes to create a soft, smooth and elastic dough. Add enough flour for the dough to hold its own shape. Grease a clean bowl and add the dough, turning to coat. Cover and let rise at room temperature until doubled in bulk, about 1 to 1 ½ hours.

Form the dough into two country loaves and place on a greased baking sheet that has been sprinkled with cornmeal. Cover the loaves and let rise for about 30 minutes. Preheat the oven to 450, place the loaves into the oven and immediately reduce the heat to 375. Bake for about 35 to 40 minutes or until nicely browned.

This is a wonderful, golden bread. Great with soups, stews….its yummy.


1/2 cup warm water
1 tsp. Honey
2 Tbsp. Yeast
Dissolve yeast and honey in warm water and let stand 10 minutes.
3 1/2 cups warm water
1/4 cup honey
1/2 cup vegetable oil
2 Tbsp. Lemon juice
4 tsp. Salt
2 cups Rogers (or any) 9 Grain Cereal
9 - 10 cups all purpose flour.

Measure warm water into a large mixing bowl; add honey, oil, lemon juice, and salt. Add yeast mixture and mix well. Stir in 9 grain cereal and sufficient flour to make a soft dough. Turn onto a lightly floured surface, knead 10 to 15 minutes until dough is smooth and elastic. Form into a ball and place in a greased bowl, turning once to grease top. Cover and let rise about an hour or until doubled. Punch down and shape into four round balls. Cover and let rest 20 minutes. Form into loaves and place in greased loaf pans. (8/12 x 4 1/2) Brush tops with oil. Let rise 50 to 60 minutes. Bake in 375 oven for 35 to 40 minutes or until bread tests done. Remove from pans and cool on a wire rack.

FLAX BREAD (in bread machine) - Squirrel

1 cup buttermilk reconstituted if using powder
1/3 cup water at room temperature
2 tablespoons vegetable oil
1 teaspoon salt
3 tablespoons liquid honey
2 cups all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 cup ground flaxseed
1/2 cup oat bran
1/3 cup natural wheat bran
2 tablespoons flaxseeds
1 1/2 teaspoons bread machine yeast

Add dough ingredients to bread machine in order specified by manufacturer..Put on dough/manual setting. Turn onto lightly floured surface,knead in flour to make dough easy to handle,rest for 15 minutes. punch dough down, shape into 7-inch round,place on greased sheet, cover and let rise until double in size. Brush top with 1 egg beaten with 1 tsp water. Score three times with sharp knife.
Bake at 375 F about 30 mins. or hollow-souding when tapped.


Put dough in machine on whole-wheat setting and do it the easy way all the way to baked.

Note...6 tbsps. of flax seed in coffee grinder makes 1/2 cup. Keep flax seed in refrigerator. Make sure all measurements are totally accurate.


2 cups flour
1 tsp vanilla
1 tsp baking soda
3 medium size bananas (about 1-1/2 cups)
1 tsp baking powder
1 tsp salt
1/2 cup milk
1/2 cup soft butter
1 cup nuts (optional)
1 cup sugar
2 eggs

Preheat oven to 350 degrees. Grease 9x5x3 inch pan. (I use Pam)

Combine all the dry ingredients, mix thoroughly. Combine all liquid ingredients in mixing bowl, mix thoroughly. Add liquid slowly to dry mixture, blend in using electric hand mixer. Mash bananas and blend in slowly. Mix in 3/4 cup nuts if desired. Sprinkle remaining nuts on top.

Bake for 50 minutes, or test until center is cooked. Do not overcook.

The bread is better the next day, and freezes beautifully.

Will stay fresh for a long time if stored in the refrigerator.

Best if eaten at room temperature, slathered with butter.


2 cups flour
3/4 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 beaten egg
1 tablespoon orange peel
3/4 cups orange juice
1/4 teaspoon lemon peel
2 tablespoons lemon juice
2 tablespoons cooking oil
1/2 cup walnuts

Mix together wet ingredients. Sift dry ingredients into wet. Mix only until combined.

Bake in a greased loaf pan at 350 degrees for 50 - 60 minutes.



3 cups all purpose flour 
1/3 cup (packed) golden brown sugar 
1 tablespoon plus 1 teaspoon baking powder 
1 1/2 teaspoons baking soda 
3/4 teaspoon coarse kosher salt 
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes 
1 cup plus 3 tablespoons old-fashioned oats 
1 cup fresh or frozen blueberries 
1 3/4 cups chilled half and half 
1 teaspoon vanilla extract 
5 teaspoons raw sugar* 
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores. 


Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.

Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly. 

Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist). 

Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 2 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar. 

Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.


8 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
2 stalks of celery,
1 green bell pepper, chopped
1 pound lean ground beef
1 14-oz. can tomatoes, undrained
1 10-oz. can tomato sauce
1 1/2 cups water, divided
2 tsp. Italian seasoning
1/2 tsp. salt
3/4 cup grated Cheddar or Monterey Jack cheese
**onions may be added but I just don't cook with them

In a large frying pan, cook celery, bell peppers and ground beef over medium heat until beef is browned; drain. Add tomatoes, tomato sauce, one cup of water, Italian seasoning and salt. Simmer for 5 minutes, stirring occasionally.

While meat mixture is simmering, break spaghetti strands into three parts. Place in an oven-proof casserole dish. Add another half cup of water and mix. Add meat mixture and combine all ingredients. Cover the casserole with aluminum foil and bake at 350º F for 40 minutes.

Uncover casserole and bake for an additional 10 minutes.


Cook 12 to 14 manicotti shells to just underdone. Rinse in cold water to stop cooking and sticking and set aside.

3 tablespoons butter
2 medium onions finely diced
4 cloves minced garlic
1 tsp. ground thyme
1/2 tsp each salt and pepper
16 cups assorted fresh mushrooms ( I use 6 cups button and 6 cups mixed exotic mushrooms)
1/3 cup dry white wine

Sauté the first 6 ingredients til soft. Add wine and cook on fairly high heat until liquid is absorbed. Cool completely and add:
2 cups shredded mozzarella cheese and 1/4 cup fresh parsley. Stir till combined. Stuff manicotti.

3 tablespoon butter
3 tablespoon flour
3 cups milk
1/2 tsp. salt
3 oz. cubed cream cheese.

Prepare as you would a white sauce. Spread 1/2 sauce in the bottom of a 9x13" pan. Arrange manicotti and pour over remaining sauce. Mix together:

1/4 cup parmesan cheese
4 finely diced Roma tomatoes 
3 tablespoon fresh parsley 

Sprinkle over top. Bake at 350* for 40 minutes until hot and bubbly.

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