Scandinavian Rye - Medium Size

• 1 C Water or Milk
• 2-1/4 T. Veg. Oil
• 2-1/4 T. Molasses
• 3/4 tsp. Salt
• 1/8 tsp. Baking Soda
• 1 tsp. Fennel seeds
• 1 tsp. Caraway seeds
• 1 tsp. grated Orange Peel
• 1-1/2 C. Rye Flour
• 1-1/2 C. Bread Flour
• 2 tsp. Yeast

Saucy Bran Muffins From Frances Whitney

• 1 c. applesauce
• 1/4 c. milk
• 1 egg (If you are really paranoid about fat try using 2 egg whites instead of 1 whole egg)
• 1 T. lemon juice
• 1/4 c. salad oil
• 1 t. soda
• 1 c. bran
• 1 c. flour
• 2 T. molasses
• 1 medium apple chopped (I grate it with the cheese grater)
• 1/4 c. brown sugar

1. Soak the bran in milk & juice for 5 or 10 minutes. Add all other moist ingredients. Sift together flour and soda and add the combined liquids and chopped apple. Stir just to moisten. Bake at 400, 25 minutes.
2. This is my version of a recipe from Tree Top Applesauce. Theirs uses bran flakes which I think makes it more expensive and less healthy. I believe Tree Top puts out a booklet full of applesauce recipes, but I don't have one.

Rye Bread Recipe From Frances Whitney

• 1 package fast rising yeast
• 1 1/2 cups fine ground rye flour
• 3 1/2 to 4 cups white bread flour
• 2 teaspoons sugar
• 1 cup skim milk and 1 cup tap water, combined
• 1/4 cup warm (100 degree) water
• 1 4 oz jar pureed prunes baby food

1. Dissolve the yeast in the water with the sugar and allow to proof.
2. Mix the prunes with the combined milk and water.
3. Combine the flours in a bowl and stir well.
4. In a separate bowl, start with the yeast and milk/prune mixture, and stir well. Add three cups of flour mixture, and stir till well mixed. Add 2 cups of flour mixture on top and work in with your hands. You may want to put some flour directly on your hands and wring them like you are washing them with the flour, this will help remove the goo from your fingers. Work in as much of the flour mixture as you can.
5. Knead on a floured board for 5 to 7 minutes, until it is elastic.
6. Place in a lightly sprayed bowl, cover with plastic wrap and a towel, and et rise till double. 1 to 1 1/2 hours depending on the temp of your kitchen!
7. Punch down, reshape, and place in a 3 quart casserole dish that is sprayed and coated with cornmeal.
8. Bake at 375 for 40 to 45 minutes.
9. Cover with a towel for about 30 minutes after removing from oven, this will help make the crust soft.

Rye Bread From Frances Whitney

• 2 cups rye flour
• 2 cups boiling water
• 2/3 c. molasses
• 1/3 c. butter or margarine
• 1 T. salt
• 1 package yeast
• 1/2 cup warm water
• approx. 6 1-4 cups unbleached flour.

1. Combine in a large mixing bowl the rye flour, boiling water, molasses, shortening and salt. Cool. Proof the yeast in the warm water and add to the rye flour mixture. Gradually add enough unbleached flour to make a stiff dough. Turn out onto a floured board and knead until no longer sticky, about 10 to 12 minutes. Place in a buttered bowl, turning the dough to coat the surface. Cover and let rise till doubled, about 2 to 2-1/2 hours. Punch down and let rise again, covered, 30 minutes. Turn out onto a floured board and knead 3 to 4 minutes. Divide the dough into thirds and shape into round loaves. Place on cookie sheets sprinkled with cornmeal or on buttered cookie sheets. Cover and let rise in warm place until double. Bake at 350 degrees 40 to 50 minutes, or until dark brown and hollow-sounding when rapped with the knuckles. Cool on racks.

Round Teething Biscuits From Patti Salsbury

• 2 eggs
• 1 cup sugar
• 2 to 2 1/2 cps flour

1. Break eggs into a bowl and stir until creamy. Add flour to make a stiff dough. Roll out between 2 sheets lightly floured wax paper to about 3/4 inch thickness. Cut into round shapes. Place on lightly greased cookie sheet. Let stand overnight. Bake at 325 for 10-15 minutes or until browned and hard. This makes about 12 durable and almost crumble free teething biscuits.

Rhubarb Bread

• 1 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups chopped rhubarb
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Refrigerator Muffins From Bonnie Howell

• 2 cups oatmeal
• 2 cups (3 large bars) shredded wheat
• 2 cups boiling water
• 4 beaten eggs
• 5 tsp. soda
• 3 tsp. cinnamon
• 1 quart buttermilk
• 2 cups coarsely chopped walnuts
• 2 cups all-bran cereal
• 1 cup shortening
• 1 3/4 cups sugar
• 5 cups flour
• 1 tsp. salt
• 1 tsp. cloves
• 2 cups raisins

1. Make the batter and store in a large covered container. Bake in paper muffin cups as you need them. The batter will keep for up to 3 months!
2. In extra large mixing bowl, mix cereals together and pour boiling water over them. In different bowl, cream shortening, eggs, and sugar, add to cereal mixture in large bowl. Mix dry ingredients together and sift into big bowl with buttermilk. Stir in raisons and nuts. Bake 12-20 minutes at 425 degrees in greased or paper lined muffin tins. Makes 30-40 muffins.

Rainbow Bread

• 1 pkg yeast
• 3 c bread flour
• 1/4 c instant nonfat dry milk
• 3 tbs sugar
• 1 tbs butter buds
• 1 tsp salt
• 2 eggs or 1/2 c egg beaters
• 2 tbs butter or margarine
• 1 1/2 tsp vanilla
• 1/2 c + 1 tbs very warm water
• 1/2 c dec-a-cake sequins*
• *Multi-colored (Durkee-French) or 'Color Shots Decors' (McCormick/Schilling)

1. Add all the ingredients into the pan in the order listed, select sweet bread and push "Start." Add the candy at the raisin/nut signal.

Quick Buttermilk Sweet Dough

• 2 packages active dry yeast
• 1/2 cup warm water (105 to 115 Deg.)
• 1 1/4 cups buttermilk
• 2 eggs
• 5 1/2 to 6 cups all-purpose flour - If using self-rising flour, omit
• baking powder and salt
• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons salt

1. In large mixing bowl, dissolve yeast in warm water. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and slightly sticky).
2. Turn dough onto well-floured board; knead 5 minutes or about 200 turns. Shape dough immediately (no need to let rise) into desired rolls and coffee cakes. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when touched).
3. Sweet Icing:
4. Mix 1 cup confectioners' sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth.

The Friendly Beasts

(Old French carol)

Jesus, our Brother, strong and good,
Was humbly born in a stable rude,
And the friendly beasts around Him stood,
Jesus, our Brother, strong and good.

"I," said the donkey, shaggy and brown,
"I carried His mother uphill and down,
I carried His mother to Bethlehem town;
I," said the donkey, shaggy and brown.

"I," said the cow, all white and red,
"I gave Him my manger for His bed,
I gave Him hay to pillow His head;
I," said the cow, all white and red.

"I," said the sheep with curly horn,
"I gave Him my wool for His blanket warm,
He wore my coat on Christmas morn;
I," said the sheep with curly horn.

"I," said the dove, from the rafters high,
"I cooed Him to sleep that He should not cry,
We cooed Him to sleep, my mate and I;
I," said the dove, from the rafters high.

Thus all the beasts, by some good spell,
In the stable dark were glad to tell
Of the gifts they gave Emmanuel,
The gifts they gave Emmanuel

The Lamb and the Light

A Christmas Story by Joan Goble, 2004

Marney was so excited! Her little heart was beating in anxious delight as she was helping her mother trim the tree and decorate the house. She held the figure of a little lamb tightly in her fingers so she wouldn't drop it.

"Don't squeeze the lamb so hard dear, it is very delicate and you might crush it, put it by the baby Jesus. "

"Ok, Mommy," she said, and reluctantly she placed the figure of the little lamb in the Crèche under the tree.

"The little lamb also has a meaning, dear. It is the symbol of our Lord Jesus, who was called the `Lamb of God'. He was called the lamb, because in the ancient days the Prophets looked forward to his coming, and lambs were sacrificed as a remembrance of the Lord Jesus who would be born, and who would die for us so that we would be ableto go back to live with our Heavenly Father someday. We take the sacrament for the same reason now, dear."

Marney didn't understand much of what Mommy was talking about, she just knew that every time she said her prayers that she had a warm feeling inside that told her that Jesus loved her. She bent over the Crèche, touching each figure of the manger scene, ever so gently with her pudgy finger. She let her finger linger for a while longer on the baby Jesus, and then back to the little lamb.

"Lambs are a lot like babies, Marney," said Mommy. "They are very helpless and small and need a lot of watching and care. Jesus called us his lambs and his sheep, and he also said that he was the Good Shepherd."

"Oh, Mommy, Jesus is just a little tiny baby. These are the shepherds. You tell funny jokes sometimes."

"Yes dear, Jesus was born a tiny baby in a manger, just like you see in the Crèche. But he grew up to be our Lord and Savior. Just like your daddy was once a little baby and grew up to be your daddy."

When you are four years old, big words like "Lord and Savior and symbol" are a little confusing, but Marney still was happy andexcited about getting ready for Christmas, and she was feeling a warm glow in her heart that told her that Mommy was telling the truth and sometime she would understand more.

Mommy was standing on a step stool, placing a glowing star right up on top. "Why do we put a star on top of the tree, Mommy?"

"Long ago the prophets said that Heavenly Father would send a new, bright star to tell people that the Lord Jesus had been born. The new bright star appeared in the sky, just like the prophets said it would. It was a sign that Jesus is the Light of the World. It guided the Wisemen to see the baby Jesus; they had been watching the sky for it to appear."

"Did the baby Jesus shine like a star, Mommy?"

"Let me explain it to you, dear. Do you remember a while ago when I plugged in the string of lights, and look at them to see if any were burned out and needed to be replaced?" Marney nodded her head thoughtfully. "Well, come over here and touch the light bulbs, now that the lights have been unplugged." Marney wrapped her fingers around some of the bulbs.

"They feel kind of warm," she said.

"How did you feel in your heart at Home Night when Daddy told you how much he loves Jesus and that he knows He is real?"

"I felt warm in my heart and my tummy. I felt like laughing and crying at the same time," said Marney.

"Well, Marney. We can't see the light on the Christmas bulbs anymore, but we can feel that they are warm. You can't see the light in your heart, but you can feel it is warm. That is the light of the Spirit of the Lord. That is your heart light, dear. Jesus is the Light of the World because his spirit shines in our hearts. The Lord Jesus sends His Spirit to us, because He can't be with us in person like He was when He came as a little baby. When the shepherds came to see the little baby Jesus, they could feel the light of His spirit shining in their hearts, too."

"If Jesus came and stood here, you would see that He shines like the sun, Marney dear. But He can't stand here with us right now, so He sends us His spirit to light up your heart light."

Mommy finished putting the long string of lights on the tree, and then she plugged it in. Marney looked at the sparkling lights in awe. "They look just like a zillion sparkling stars!" squealed Marney.

"When you look at all the beautiful Christmas lights, Marney, think about the Christmas Star that Heavenly Father sent us to tell us that the baby Jesus was born, and that He is the Light of the World. And think about your heart-light- - the warm feeling you have inside you that is His Holy Spirit shining in your heart and soul." * * * * * * * *

Marney was standing and looking at the newly decorated tree, holding her newborn baby girl and watching as Ken was plugging in the lights, and the tree blazed into holiday glory. She remembered back to that day she had helped her mother decorate the tree so long ago. She now understood to some extent, what love really was, and the meaning of the words "Light of the World and Lamb of God." But she still knew, as she knew back then as a tiny four year old, the feeling of her heart-light, and the Knowing, beyond words, of the Love of the Spirit of Christ in her heart.

For me, the miracle of these Christmas lights is a special blessing. It is a special gift that I have been granted each time I look over to the little remembrance of lights I say a prayer of thanksgiving for all that Christ did for me, because He loved me, because He is the Light of the World and the Lamb of God.

For me this is truly a miracle that I witness each day and night. I don't know when these lights will start to fade but I know the miracle of it all is this ~ the brightest lights of love, always remain in our hearts and souls forever ~ they are never extinguished. We are all a part of life's miracle ~ each one of us emits a special glow and hopefully our glow will always remain.

I wish you love and an abundance of light always.

Prune Bread Can Also Use Dried Apricots From Sheri Lynn

• 1 package yeast
• 3 cups bread flour
• 3 Tablespoons brown sugar
• 1 teaspoon salt
• 1 Tablespoon butter
• 1 cup pitted prunes, cut with scissors into pieces
• 1-1/4 cup warm water or ORANGE juice

1. White bread setting

Potato Rolls By Caren Mcmanamon

• 1 cup milk (use saved potato water, add pwd. milk, this is your milk)
• 1 cup mashed potatoes
• 1 Tbl. spoon yeast
• 1/2 cup sugar
• 1/2 cup margarine
• 1tsp salt
• 4-5 cups flour
• 2 eggs

1. Peel and boil 1-2 large mashed potato
2. Mash boiled potatoes (don't add anything, just mash)
3. Mix together, you don't have to knead.
4. Divide and shape into 3 balls. Cover balls with towel or Saran Wrap. Let rest 10-15 minutes.
5. Roll ball out into a large circle ( don't get dough rolled too thin)
6. Spread with soft marg. or butter, cut like a pie, into 8 pieces ( I use a > pizza cutter to cut)
7. Roll each piece, starting with widest part roll forward toward point. I make mine into crescents (looks like a croissant)
8. Place on cookie sheet, let rise, bake 10-12 min at 400 degrees
9. Brush with melted marg. when done.

Potato Rolls

• Peal and boil 1-2 lrg. potato. Drain potato water (save)
• Mash boiled potatoes (don't add anything, just mash)
• 1 cup milk (use saved potato water, add pwd. milk, this is your milk)
• 1 cup mashed potatoes
• 1/2 cup sugar
• 1tsp salt
• 2 eggs
• 1 Tbl. spoon yeast
• 1/2 cup margarine
• 4-5 cups flour

1. Mix together, you don't have to knead. Divide and shape into 3 balls Cover balls with towel or Saran Wrap. Let rest 10-15 minutes. Roll ball out into a large circle (don't get dough rolled too thin) Spread with soft marg. or butter, cut like a pie, into 8 pieces (I use a pizza cutter to cut) Roll each piece, starting with widest part roll forward toward point. I make mine into crescents (looks like a croissant).
   
2. Place on cookie sheet, let rise, bake 10-12 min at 400 degrees Brush with melted marg. when done.

Potato Bread

• 1 pound potatoes, about 2 cups, mashed
• 1-1/2 cups milk
• 1/3 cup butter
• 2 Tbsp honey
• 2 tsp salt
• 2 packages active dry yeast
• 1/2 cup warn water (110 degrees)
• 2 eggs
• About 8 cups all-purpose flour

1. Peel potatoes and boil until tender; drain and mash. Slowly stir in milk, butter, honey and salt. If necessary, heat to 110 degrees. Meanwhile, in large bowl, mix yeast with water; let stand 5 minutes. Combine potato mixture, eggs and 3 cups flour. Gradually mix in 3-1/2 cups more flour. Turn out on floured board; knead until smooth and elastic, about 10 minutes, adding additional flour as needed. Place dough in greased bowl; turn to grease top. Cover; let rise in warm place until doubled, about 1-1/2 to 2 hours. Punch dough down; divide in thirds. Shape each portion into a smooth loaf; place in three well-greased 9-in x 5-in bread pans. Cover; let rise in warm place until almost double, about 30-40 minutes. Bake at 350 degrees for 35-40 minutes or until loaves are browned and sound hollow when tapped. Turn out of pans; cool on racks. Brush with butter, if desired.
   
2. Diabetic Exchanges: One serving equals 1 bread; also 76 calories, 89 mg sodium, 12 mg cholesterol, 13 gm carbohydrate, 2 gm protein, 2 gm fat Yield: 3 loaves (20 slices each)

Potato Bread

• 1 medium potato
• 1 yeast cake (or 1 pkg yeast)
• 4 c. potato water
• 4 tsp. salt
• 4 Tbs. sugar
• 4 Tbs. melted crisco, (I use Canola oil)
• 9 to 10 Cups flour

1. Peel potato and slice & cook in 3 c. water until well done. Mash potato in water cooked in. Strain into quart measurer and add enough water to make 4 cups. Add 3 Tbs. sugar & cool to lukewarm.
2. Dissolve yeast in 1/2 cup lukewarm water with 1 Tbs of sugar. When dissolved add to potato water. Let stand 45 min. Add melted crisco (oil) and 6 cups flour (in which salt has been mixed). Add remaining flour and knead. After mixing, let raise 1 hour. Mix down & let raise another hour. Pan bread, let raise 1 hour. Bake 35 to 40 minutes at 350 degrees Fahrenheit.
3. I have used potato flakes in lukewarm water and it works just as well.

Potato Bread

• 1 cup mashed potatoes
• 2 eggs
• 1 cup sugar
• 1 pkg. yeast (1/2 cup)
• 1 tsp. salt
• 3/4 cup shortening
• 2 cups warm water

1. Dissolve yeast in water. Stir in remaining ingredients with about 3 lbs. flour.
   
2. Mix thoroughly and knead. Cover and let rise until light.
   
3. Place in greased baking pan. Rise again until double size. Bake at 350 degrees for 30 minutes.

Pizza Dough From Laura Berg

• 2 C. Hot water
• 2 Tablespoons yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• 4 Tablespoons oil
• 5 C. flour

1. Mix together first three ingredients, let proof. Add the rest and kneed till smooth.
   
2. Spray large cookie sheet with no-stick spray and spread the dough out on the sheet. place in a warm spot while adding the toppings (it should raise a bit).
   
3. Bake at 400 degrees for about 15 minutes.

Peach Almond Coconut Muffins From Sharon In Vancouver

• 2 c. flour
• 3/4 c. milk
• 1/2 c. sugar
• 1/3 c. oil
• 2-1/2 tsp. baking powder
• 1 egg. lightly beaten
• 1/2 tsp. salt
• 1-1/2 tsp. vanilla
• 1/2 c. toasted flaked coconut
• 2/3 c. toasted silvered almonds
• 1 c. chopped fresh peaches

1. Preheat oven to 400. Grease twelve 3x1-1/4 inch muffin cups.
   
2. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in coconut and almonds to coat.
   
3. In another bowl, stir together milk, oil, egg, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in peaches.
   
4. Spoon batter into prepared muffin cups; bake 20 to 25 minutes. Remove pan to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.
   
5. Serve warm or cool completely and store in an airtight container at room temperatures. These muffins freeze well.
   
6. Makes 12.

Pate Stuffed Bread From Sharon In Vancouver

• 2 baguettes
• 2 - 8 oz pkg. lite cream cheese
• 8 oz. liverwurst, cut into small cubes
• 1 Tbsp. dry mustard
• 1/4 c. lite sour cream
• 1/4 c. finely chopped parsley
• 1/4 c. finely chopped sweet onion
• 1/4 c. finely chopped radishes

1. Cut ends off each baguette and then into 3 equal pieces, carefully pull inside bread out, leaving 1/4 inch crust. Crumble insides and toast on cookie sheet at 350 for 15 min.
   
2. Stir cream cheese until smooth, stir in sour cream, parsley, onion, radishes, and mustard. Fold in liverwurst cubes and toasted bread.
   
3. Pack mixture into bread shells.
   
4. Wrap in foil and chill 4 hours or over night.
   
5. Slice thinly to serve.

Pastry From Jeannie Williams

• 1 c SIFTED flour
• 1 T sugar
• pinch of salt
• 6 T butter, VERY COLD
• 2 T ICE water

1. Process in short bursts until ball forms. Place in plastic bag and refrigerate at least 20 minutes.
2. Hints:
3. when you roll out the dough, brush excess flour off with a small paint brush before placing in pie plate
4. larger shortening pieces make a more tender crust
5. overdeveloped gluten makes the crust tough
6. -liquid, kneading and heat develop the gluten
7. -ice water retards the gluten
8. -chilling the dough lets the gluten rest

Parkerhouse Rolls From Frances Whitney

• 1 pkg. yeast
• 1/4 c. warm water
• 1 T. sugar
• 1 c. milk
• 1 t. salt
• 3 T. Butter
• 3-1/2 to 4-1/2 c. all purpose flour
• 2 beaten eggs
• 1/3 c. sugar

1. Proof the yeast in 110-degree warm water with 1 T. sugar.
   
2. Heat the milk with the salt. Stir in the butter until melted Add beaten eggs.
   
3. In a large mixing bowl, combine the yeast and milk mixtures. Beat until smooth. Stir in flour, kneading in no more flour than necessary.
   
4. Knead on a floured surface until the dough is no longer sticky, about 10 minutes. Place in buttered bowl, turning to coat with butter.
   
5. Let rise until double, about 1 to 1-1/2 hours. Punch down, shape, rise, and bake as above.

Orange Muffins From Linda Despain

• 3/4 C. whole wheat flour
• 2 T. flour
• 3 t. baking powder
• 2 T. toasted wheat germ
• 2 T. date powder
• 1 C. rolled oats
• 1/2 t. ginger and cinnamon
• 1 egg white, 1/2 yolk or 2 whites
• 3 T. corn oil
• 1/2 C. fresh orange juice
• 1/2 C. non fat liquid milk
• 2 t. grated orange rind
• 1/2 C. raisins

1. Combine first 7 ingr. in large bowl. In another bowl combine egg, oil, juice, milk and rind. Pour liquid ing. into dry stirring w/ wooden spoon until al liquid is absorbed. Fold in raisins. Half fill muffin pan w/ batter. Bake 400 for 20-22 min.

Onion Dill Bread

• 1 Cup Water
• 2 1/4 Cups Flour
• 1 1/2 T. Sugar
• 1 1/2 T. Minced dried onion
• 1 t. salt
• 1 t. Dried Dill Weed
• 1 1/2 t. Dry Active Yeast

1. Follow instructions for 1lb Bread Setting
2. I've substituted fresh onion and dill. Just depends on what I have around the house.

One Great Pizza Dough By Ouise In Oz

• 3/4 cup warm water
• 1/4 teasp. ground oregano
• 1-2 tablespoons yeast
• 1 3/4 - 2 cups plain flour
• pinch salt
• 1/4 cup ground wheat flour
• 1 teasp. sugar

1. Pre-heat oven to 230c. (sorry - don't know farenheit).
2. Place warm water in bowl.
3. Add yeast, sugar, salt and oregano. Stir a little to break up yeast.
4. Add flours, then stir to form sticky dough.
5. Flour pizza tray and press dough with fingers, evenly, but leave edges round to form crust.
6. Spread with tomato paste (1-2 tablespoons) and sliced tomato, chopped bacon and grated cheese - or topping of your choice.
7. Bake 15-20 mins. or till lightly browned.

Oatmeal/Applesauce Muffins (Low Fat Recipe) From Stefenne Hymas

• 1 egg
• 3/4 c. milk (or 1 1/2 tbsp. Powdered milk +3/4 c. water)
• 1/2 c. applesauce
• 1 c. flour (white or wheat)
• 1 c. oatmeal
• 1/3 c. sugar
• 3 tsp. Baking power
• 1 tsp. Salt
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg

1. Mix by hand and pour into 11 muffin tins. Bake about 20 minutes in 400 degree oven.
2. For Banana Muffins: decrease milk to 1/3 cup; stir in 2-3 medium bananas; substitute brown sugar for the sugar; delete cinnamon and nutmeg.

Oatmeal Bread

• 1 & 1/2 C WARM water
• 1/2 t. Salt
• 2 T. Veg. Oil
• 3 T. Honey
• 2/3 C Quick Oatmeal
• 3 & 1/4 C. Bread Flour
• 2 T. dry milk (icky cannery milk will do)
• 4 t. Active Dry Yeast (rapid rise yeast for the rapid cycle)

1. Mix, knead, rise, punch down, form into loaf, rise, bake on 350 until golden brown, or use rapid cycle on machine.

Mormon White Bread From Debi In Fl

• 8 C flour
• 1/2 c sugar
• 2 Tbsp. salt
• 4 Tbsp. yeast (4packets)
• 5 c. very warm water
• 1/2 c. oil
• 1/3 c. white vinegar
• 6 (plus) c flour

1. Mix 8 cups flour, sugar, salt, and yeast well, then add very warm water, oil and vinegar. Stir very well before adding 6 cups plus flour gradually and working well. Turn out on floured surface; knead until smooth and satiny, about 8-10 minutes. Gradually add flour to prevent sticking. (You can save your oil to add alternately with the flour to prevent sticking) Put into greased bowl to rise till double in size.
2. Punch down dough, then shape into individual loaves. (5 or 6) let rise till double. Bake at 350 for 30min or until golden brown. Enjoy!
3. For Whole wheat-- Use same recipe only substitute 1/2 whole wheat flour for white flour and honey for sugar. You may need more white flour at the end as it tends to be stickier dough.

Monkey Bread From Alice Allen

• Combine and let set for 5 minutes:
• 2 cups very warm water
• 1/2 cup sugar
• 1 TBS salt
• 2 TBS yeast
• Stir in:
• 2 beaten eggs
• 3 cups flour
• STIR, DO NOT BEAT
• Stir in:
• 1/4 cup oil
• 3 cups flour
• AGAIN, STIR, DO NOT BEAT
• Dough will be sticky and lumpy -- let rise covered in warm place 45 to 60 minutes. Roll out like pie dough, about 1 1/2" thick. Using a tuna can as a cutter, cut out in circles. Melt 1 cube of margarine. Dip the circles in the melted margarine, place in a bundt or angel food cake pan. Let raise another 20 minutes. Bake at 350 for 30-35 minutes.

Melt - In - Your - Mouth Rolls From Anna Steele

• 1/2 c. Crisco
• 1/2 c. sugar
• 3 eggs

1. Cream until light and fluffy.
2. Dissolve 2 yeast cakes in 1/4 c. lukewarm water. Sprinkle with dash of sugar.
3. Add yeast to creamed mixture, plus 2 c. warm water and 2 tsp. salt.
4. Gradually add approximately 6 c. flour.
5. Chill for 3 hours, covered in fridge.
6. Put on floured board and pat out flat. Spread with soft butter (1 cube). Fold and pat out again.
7. Use cookie cutter to cut circles; put in buttered muffin tins and let rise for 3 hours.
8. Bake for about 12 minutes at 425 degrees.

Mashed Potato Bread From Melody Graham

• 1 cup mashed potatoes
• 2 eggs
• 1 cup sugar
• 1 pkg. yeast (1/2 cup)
• 1 tsp. salt
• 3/4 cup shortening
• 2 cups warm water

1. Dissolve yeast in water. Stir in remaining ingredients with about 3 lbs. flour. Mix thoroughly and knead. Cover and let rise until light. Place in greased baking pan. Rise again until double size. Bake at 350 degrees for 30 minutes.

Mashed Potato Bread

• 1 cup mashed potatoes
• 2 eggs
• 1 cup sugar
• 1 pkg. yeast (1/2 cup)
• 1 tsp. salt
• 3/4 cup shortening
• 2 cups warm water

1. Dissolve yeast in water. Stir in remaining ingredients with about 3 lbs. flour. Mix thoroughly and knead. Cover and let rise until light. Place in greased baking pan. Rise again until double size. Bake at 350 degrees for 30 minutes.

Maple Oatmeal Bread From Sheri Lynn

• 1 package yeast
• 1 cup quick cooking oats
• 3 cups bread flour
• 1 teaspoon salt
• 1/3 cup maple syrup
• 1 T cooking oil
• 1-1/4 cups plus 1 Tablespoon very warm water.

1. White bread setting.

Low-Fat Oatmeal/Applesauce Muffins

• 1 egg
• 3/4 c. milk (or 1 1/2 tbsp. Powdered milk +3/4 c. water)
• 1/2 c. applesauce
• 1 c. flour (white or wheat)
• 1 c. oatmeal
• 1/3 c. sugar
• 3 tsp. Baking power
• 1 tsp. Salt
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg

1. Mix by hand and pour into 11 muffin tins. Bake about 20 minutes in 400 degree oven.
2. For Banana Muffins: decrease milk to 1/3 cup; stir in 2-3 medium bananas; substitute brown sugar for the sugar; delete cinnamon and nutmeg.
3. Since these are very low fat and contain no oil, they are best hot or the same day. Day olds tend to be dry.
4. I like to make these for the kids lunches and after school snacks. After I make a fresh batch, I pop them in individual sandwich bags and freeze them. They thaw out in time for lunch and microwave nicely for snacks. Everyone loves them.

Jessie Evans Smith's 90 Minute White Bread From Laurie Berg

• 4 cups hot tap water
• 4 Tablespoons yeast
• 4 teaspoons salt
• 4 Tablespoons oil
• 8 Tablespoons sugar
• 8 to 9 cups flour

1. Combine yeast and water, then add sugar. Add the rest of the ingredients and kneed until smooth and elastic. Put in three greased loaf pans and bake 25 minutes at 400 degrees.

Jalapeño Cornbread

1. Preheat oven to 425
2. Mix 2 cornbread mix packages according to directions, or you favorite cornbread recipe
3. Add 1 small can whole corn, drained
4. 1 6 oz. can chopped jalapenos, drained
5. 3/4 cup grated cheddar cheese
6. 2 tsp. sugar.
7. Bake for 30 minutes

Hush Puppy Mix From Ag Baird

• 1 1/2 C. yellow cornmeal
• 3/4 C. all purpose flour
• 3 T. dried minced onion
• 1 t. baking powder
• 1 t. sugar
• 1 t. salt
• 1/2 t. baking powder
• 1/4 t. ground red pepper

1. In a large bowl, combine cornmeal, flour, onion, baking powder, sugar, salt, baking soda and red pepper. Store in a resealable plastic bag.
2. Yield about 2 1/4 cups.
3. To serve:
1. Heat about 1 1/2 inches vegetable oil to 350 degrees in a deep skillet. In a medium bowl, combine 1/ 1/4C. buttermilk, 1 beaten egg, and mix; stir until well blended. Drop mixture by tablespoons into hot oil. Fry until golden brown and thoroughly cooked. Drain on paper towels. Serve warm.
4. Yield about 3 dozen hush puppies.

Homemade Bisquick

• 8 1/4 cups all purpose flour
• 1 Tablesp baking powder
• 2 tsp cream of tartar
• 2 tsp salt
• 1 tsp baking soda
• 1 2/3 c instant dry milk
• 2 1/2 c. pure vegetable shortening

1. Using a wire whisk, stir together thoroughly first five ingredients in a large bowl. Do not sift. Stir in dry milk. Stir in about half the shortening until the mixture looks like cornmeal. Stir in the rest of the shortening until the remaining shortening is in pieces the size of small peas. Store in covered container and use within 6 months. Use with any bisquick recipes, only stir or roll as little as possible.

Homemade Bisquick

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• 5 cups flour
• 2 1/2 tbls double acting Baking powder
• 2 tbls sugar
• 2 tbls salt
• 1 tbls Cream of Tarter
• 1 cup shortening

1. Sift drying together. Cut in shortening with pastry blender until it resembles crumbs. Store in airtight container up to six weeks at room temp or freeze for up to six months.

Herb Biscuits From Myrna Condie

1. Melt 1/2 cube butter in pie tin.
2. Add 1 tsp each: dill seed, onion flakes, and parsley, and 1 Tbsp Parmesan cheese.
3. Cut Pillsbury refrigerator biscuits (I use the blue roll) into fourths, roll in butter mixture right in pan. (you can double it and use a 13x9" pan. )
4. Bake 10-15 minutes at 425. Serve with soups.

Heloise Biscuit Mix From Frances Whitney

1. Mix together:

• 8 c. flour
• 1/2 c. baking powder
• 2 T. salt
• 8 t. sugar (optional)

1. Using a pastry blender, cut in 1 cup shortening to the dry mixture until it resembles coarse meal. Keep refrigerated to keep fresh.
2. To use, add 1/2 c. milk to every cup of mix, roll out, and bakd at 450 for 12 to 15 minutes. I just use 1/4 c. milk to 1/2 cup mix now that my family is shrinking--that just makes a couple of biscuits.

Hawaiian Sweet Bread2 From Mastercook

• 3 teaspoons dry yeast
• 5 Tablespoons sugar
• 3 cups bread flour
• 3/4 teaspoon salt
• 2 Tablespoons dry milk
• 2 Tablespoons instant potato flakes
• 1/4 teaspoon lemon extract
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup butter
• 1 cup warm water

1. Put in breadmaker in order recommended by your manufacturer.

Grandma's Bread Stuffing Recipe From Trina

• 1 medium red or green bell pepper, chopped
• 1 lb pork sausage
• 1 chopped onion
• oil
• 2-3 stalks of celery, chopped
• 1/2 lb of giblets, chopped (keep stock and season)
• 2 chopped peeled pippin apples
• 1 can medium pitted olives
• 1 egg
• 1 box of bread crumbs

1. Fry sausage. Drain. Peel and dice apples. Add onion, celery, giblets, bell pepper, apples, and cook till tender. Season to taste. Then add bread crumbs/cubes. Moisten with stock, slowly so it does not become too soggy. Then add egg. Mix well and stuff turkey OR wrap in foil and cook slowly for 45 minutes. Serve.

Golden Harvest Muffins From Sue Chapman

• 2 cups flour
• 2 cups whole wheat flour
• 2 cups sugar
• 4 teaspoons baking soda
• 4 teaspoons cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 4 cups shredded apples (I've used both Golden Delicious and Red Delicious and
• they're both good)
• 1 cup shredded carrots
• 1 cup coconut
• 1 cup raisins, dried blueberries, or golden raisins
• 1 cup chopped walnuts or pecans
• 1-1/2 cups oil
• 1/2 cup milk
• 4 teaspoons vanilla extract
• 3 eggs, beaten

1. Heat oven to 350 degrees. Grease cupcake pans or line with papermuffin cups.
2. Lightly spoon flour into measuring cup; level off. Combine flours, sugar,
3. baking soda, cinnamon, salt and cloves. Add apples, coconut, carrots, raisins
4. and nuts; mix well. Add oil, milk, vanilla and eggs; stir just until
5. moistened. Fill muffin cups 3/4 full. Bake at 350 degrees for 20-25 minutes.
6. Makes about 36 muffins.

Golden Egg Bread From Sheri Lynn

• 1 package yeast
• 3 cups bread flour
• 4 Tablespoons sugar
• 2 eggs
• 6 Tablespoons vegetable oil
• 1-1/2 teaspoons salt
• 3/4 cup warm water

1. White bread setting

French Bread Or Pizza Crust From Lee S Peterson

• 2 T. yeast (or 3 small packages)
• 2 Cups warm water to dissolve yeast in
• 1 1/2 Cups water
• 1/4 Cup honey
• 1 T. salt
• 8-10 Cups flour (white or also add some wheat)

1. Dissolve yeast in warm water (about 5 minutes).
2. Add water, honey, & salt.
3. Add part of the flour. Keep adding the flour till you have a soft dough.
4. Knead 10 minutes.
5. For pizza dough you don't have to let it rise just spread in pan and add sauce and toppings
6. Bake 450 degrees for approx. 20 minutes.
7. For French Bread form into 4 loaves. Let rise till about double in size. Bake 400 degrees for about 20 minutes.
8. This recipe makes 2 loaves of French bread and 2 large pizzas
9. Remember to make "slash" marks with a knife along the formed loaf to make it look like real French bread!

French Bread

• Mix in a small bowl
1. 1/2 C. very warm water (not hot)
2. 2 T. yeast
3. 1 T. sugar
4. Set it aside. (Stir down if it foams too much)
• Mix together in larger bowl:
1. 2 Cups VERY HOT water
2. 3 Cups flour
3. 2 1/2 teaspoons salt
4. 5 Tablespoons sugar
5. Mix with a mixer, or by hand for 5 minutes by the clock.
• Slowly mix in by hand (unless you have a good bread mixer)
1. 3 more cups flour. Cover bowl with damp towel.
2. Every 10 minutes for 40 minutes stir or punch down.
3. Shape into 2 or 3 French loaves. (Maybe 12 to 14 inches long)
4. At this point, you can freeze the loaves you do not want to use at the moment, or put them all on a fairly lg. cookie sheet to rise. Allow to rise until at least double in bulk. Bake in a preheated 350 degree oven, until LIGHTLY golden brown and you can SMELL BREAD.
5. Allow to cool for a few minutes before cutting at an angle. WHEN completely cool, cover in plastic wrap, or cut in 1/2 and freeze in freezer bags. Begins to stale after a day or so, so only bake what you can eat.
• To FREEZE DOUGH:
1. You can either freeze in a ball shape, and after thawing, shape into French loaf, OR you can shape into French Loaf first. Either spray surface of dough with cooking spray or LIGHTLY oil before covering with plastic wrap or putting into a plastic bag. I always did 2 loaves until I began freezing some. If you freeze them, remove from freezer after an hour or two, and reshape loaf, as it may continue to rise a little, then return to freezer. Remove from freezer early or mid morning, place on a cookie sheet to thaw until properly risen, just as you would commercially frozen dough.

Fran Anderson's Homemade Dinner Rolls From Sue Chapman

• 2 Tablespoons yeast
• 3/4 cup warm water (110-115 degrees)
• 1 Tablespoon sugar
• 2 cups milk
• 1/2 cup margarine or butter
• 1 teaspoonful salt
• 6 eggs
• 1 cup sugar
• 12-14 cups flour

1. Mix yeast, warm water and sugar and let proof.
2. Scald milk to 150 degrees. Add margarine or butter and salt, mix and let cool to 100-115. Whip eggs and beat in sugar. mix well. Add to cooled milk mixture. In LARGE bowl, pour egg/milk mixture and beat in yeast with wooden spoon. Stir in flour, 2 or 3 cups at a time, until dough is slightly sticky.
3. Knead roughly on floured surface 8-10 minutes. Divide into 2 balls, lightly coat with oil and place in two medium bowls. Cover with damp cloth and let rise until double (about 1 hour). Punch down, let rest 10 minutes. Roll dough into 2" balls and arrange in 11x13 greased pans.
4. Cover with damp towel and let rise another hour.
5. Bake at 350 degrees 15-20 minutes until light golden brown.
6. Yield: 36-40 rolls

Focaccia Bread From Sharon In Vancouver

• 1 Tbsp. yeast
• 3 c. flour or less, divided
• 1 c. warm water
• 1 tsp. salt
• 1 Tbsp. olive oil
• Parmesan cheese, sliced olives, onions, peppers, and /or mushrooms
• 1 - 1/2 tsp. sugar

1. Dissolve sugar and yeast into warm water, add 1 - 1/2 c. flour and stir well. Let rise 10 min., then stir down and add 1 Tbsp. olive oil and 1 tsp. salt. Add just enough flour to make soft workable dough, knead until smooth adding only slight amounts of flour to keep dough from sticking. Let rise until double. Form large circular flat circular loaf, with fingers poke a pattern of dents in top, brush with olive oil, arrange thinly sliced vegetables on top, sprinkle with Parmesan. Let rise 10 min.
2. Bake at 350 on cookie sheet with corn meal on bottom for 20 min. or until done. Cut into wedges to serve warm. Can make sandwiches by slicing wedge in half or whole loaf as a base for thick crust pizza.
3. This bread was given to us as a Christmas present, it looked very festive, and is a nice change from all the traditional sweets.

Fluffy Oat Pancakes From Linda Despain

• 1/2 C. rolled oats
• 1/4 C. oat bran
• 1/4 C. whole wheat flour
• 1/2 t. baking soda
• 1 C. lowfat buttermilk
• 1 t. vanilla
• 2 egg whites

1. Combine oats, bran, flour, baking soda, buttermilk and vanilla. Beat egg whites until soft peaks form. Fold into oat mixture.
2. 1/4 C. pancakes 140 cal., 9 g protein, 23 g. carb., 2 g. fat

Flour Tortillas From Lynn In Texas

• 2 cups unsifted flour
• 1 teaspoon salt
• 1/4 cup shortening
• 1/2 cup lukewarm water

1. Put flour in mixing bowl, sprinkle with salt, stir to mix. With pastry blender cut in shortening until particles are fine. Add water gradually; toss with a fork to make a stiff dough. Form into a ball and knead thoroughly until smooth and flecked with air bubbles on a lightly floured board.
2. Grease the surface of the dough, cover tightly, and refrigerate for as long as 24 hours; this will make the dough easier to handle. Let dough return to room temp. before you begin to roll it out.
3. Divide dough into 11 balls for regular-sized, 7-inch tortillas. Roll between sheets of waxed paper to 8 inches diameter. Tortillas will shrink to 7 inches when cooked. I put the balls of dough through my pasta maker, the tortillas are not perfectly round but taste just as good and are much faster than rolling out each one. Tortillas are cooked on a dry grill or frying pan just until they bubble and have flecks of brown, flip and cook other side or take uncooked but rolled tortilla and drop in hot oil (for about 20 sec.) to make indian fried bread.

Finnish Cardamom Braids By Ann Amadori

• 2 pkgs yeast
• 2 cups warm water
• 1 egg at room temp
• 1/2 tsp cardamom
• 1/3 cup sugar
• 2 tsp salt
• 6-7 cups flour
• 1/4 cup margarine

1. Sprinkle yeast on warm water. Stir to dissolve.
2. Add sugar, salt, eggs, cardamom & 3 cups flour. Beat for 2 minutes at medium speed.
3. Add margarine and enough remaining flour a little at a time until your dough is soft and leaves the side of the bowl.
4. Turn onto floured board and knead 8 minutes. Place in greased bowl. Turnupside down and let rise in a warm place until double (about 1 hour). I like to turn oven on low for a minute or two, then turn it off and put dough in there.
5. Punch down, turn onto floured board, let rest 10 minutes. Divide in half. Divide each half into 3 pieces. Roll each piece between your hands to make a 12-14 inch rope. Place 3 ropes side by side on a greased cookie sheet. Begin at middle and braid to the end, tucking ends under. Braid other end. Braid second loaf.
6. Cover and let rise until double. (about 45 min) Bake at 400 degrees 20-25 minutes until light brown. Let cool
7. Mix 1/2 cup confectioners sugar with milk until runny and drizzle over cooled bread.

Egg Bagels By Cindee Nielsen

• 1 pkg. regular or quick-acting active dry yeast
• 2 eggs
• 1 cup warm water (105 to 115)
• 2 qts. water
• 4 cups all-purpose or unbleached flour
• 2 Tbsp. sugar
• 2 Tbsp. sugar
• 1 egg yolk
• 2 Tbsp. vegetable oil
• 1 Tbsp. water
• 1 1/2 tsp. salt

1. Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 1/4 cups of the flour, 2 Tbsp. sugar, the oil, salt and eggs. Beat until smooth.
2. Stir in remaining flour.
3. Turn dough onto lightly floured surface; knead until smooth and elastic,
4. about 5 minutes. Place in greased 2 1/2 quart bowl; turn greased side up. Cover and let rise in warm place until double, about 45 minutes. (Dough is ready if indentation remains when touched)
5. Punch down dough; divide into 16 equal parts. Roll each part into a rope, about 6 inches long; moisten ends with water and pinch to form a bagel. Or shape each part into smooth ball; punch hole in center and pull gently to enlarge hole and make uniform shape. Let rise 20 minutes.
6. Heat oven to 375 degrees. Heat 2 quarts water and 2 Tbsp. sugar to boiling in Dutch oven; reduce heat.
7. Add 4 bagels. Simmer uncovered, turning once, 4 minutes; drain on towel.
8. Repeat with remaining bagels, four at a time. Beat egg yolk and 1 Tbsp. water slightly; brush over bagels. Bake on greased cookie sheet until golden brown, 30 to 35 minutes; cool.
9. Yield: 16 bagels; 145 calories per bagel

Ecology Oatmeal Bread

• 1/2 c. water
• 1/2 c. milk
• 1/4 c. molasses
• 2 T oil (recipe says peanut oil, but I never have any.)
• 1/2 c. rolled oats
• 2 1/2 c. flour (can be up to 1 c. whole wheat)
• 1 t. salt
• 1 package yeast

1. Put the ingredients in the mixer in that order if you're not going to have it start for awhile--so the yeast stays dry until the machine starts to stir.

Double Bran Gem Muffins From Linda Despain

• 1 C. wheat bran
• 1 C. oat bran
• 1 C. whole wheat flour
• 2 t. baking powder
• 1 t. baking soda
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 2 large bananas mashed
• 1/2 C. skim milk
• 2 egg whites
• 2 T. olive oil

1. Combine wheat and oat bran, whole wheat flour, baking powder and soda cinnamon and nutmeg. Mash bananas, milk, whites and oil separately. Combine just until mixed. Scoop 1/4 C. in each cup.
   
2. Bake 400 14-16 minutes.
   
3. 100 calories 3 g. protein, 18 g carb. 3 g. fat

Diana's Stuffing Recipe By Diana G. Ryan

• 1 1/2 cups water
• 1 2/3 cups seasoned dry bread
• 1/3 cup margarine or cubes butter.
• 1/3 cup finely chopped celery
• 3/4 cup milk
• 3 Tbsp finely chopped green onions
• 1 1/2 cups Hungry Jack Mashed
• 2 drops hot pepper sauce (I sometimes omit this)
• Potato Flakes
• 2 slices American cheese, cut in half diagonally (I also omit this)

1. Heat oven to 350 degrees F.
2. Grease 1-quart casserole. In large saucepan, heat water and margarine to boiling. Remove from heat; add milk and potato flakes, stirring until well blended.
3. Stir in 1/1/3 cups of the bread cubes (reserve remaining 1/3 cup for topping), celery, green onions and hot pepper sauce. Spoon into greased casserole.
4. Crush remaining bread cubes; sprinkle around edge of potato mixture.
5. Bake at 350 degrees F. for 25 to 30 minutes or until light golden brown.
6. Arrange cheese slices down center of casserole; return to oven and bake an additional 3 to 5 minutes or until cheese is slightly melted.
7. 6 (1/2 cup) servings.
8. TIP: If desired, bake at 325 degree F. in oven with turkey. Increase baking time to 35 to 40 minutes.

Deep-Dish Pizza Crust By Ann Amadori

• 1 pkg dry yeast (1 Tbs)
• 1 tsp salt
• 1 cup warm water
• 2 Tbs oil
• 1 tsp sugar
• 2 cups flour

1. Dissolve yeast in warm water.
2. Stir in remaining ingredients; beat 20 strokes. Let rest 5 minutes.
3. Knead and pat into 9x13" pan.
4. Spread with toppings and bake at 425 degrees for 20 minutes

Dark Swiss Chocolate Bread with White Chocolate Chunks From Kathy Wessel

For 1 pound loaf

1/2 cup chopped white chocolate or chips

1 1/2 tsp active dry yeast

2 cups bread flour

2 TBS powdered milk

1/4 cup cocoa powder, unsweetened

1/4 cup sugar

4 TBS unsalted butter

1/2 tsp salt

1 egg

3/4 cup water

For 1.5 pound loaf

3/4 cup chopped white chocolate or chips

2 1/4 tsp active dry yeast

3 cups bread flour

3 TBS powdered milk

1/3 cup cocoa powder, unsweetened

1/3 cup sugar

6 TBS unsalted butter

3/4 tsp salt

1 egg

1 egg yolk

1 cup + 2 TBS water

1. Freeze chopped white chocolate or chips. Add all ingredients except white chocolate according to your manufacturer's directions. Process on normal bread cycle. At beeper, add white chocolate.

Dark Pumpernickel (Bread Machine - Medium Batch) From Frances Whitney

1 c. water

2 T vegetable oil

3 T. molasses

1-1/2 T. unsweetened cocoa

1 T. brown sugar

1 t. salt

1 t. caraway seeds

3/4 c. rye flour

3/4 c. whole wheat flour

1-1/2 c. bread flour ( I use all purpose)

1-1/2 t. yeast

Crunchy Wheat and Honey Bread

Extra Large Loaf -- 2 pounds [Large Loaf -- 1-1/2 pounds] [Small Loaf -- 1 pound]

1-3/4 [1-1/4] [3/4 cup plus 2 Tablespoons] cups water

1/4 cup [3 Tablespoons] [2 Tablespoons] honey

2 Tablespoons [2 Tablespoons] [2 Tablespoon] margarine or butter, softened

2-1/2 cups [2 cups] [1-1/4 cups] whole wheat flour

2 cups [1-1/2 cups] [1 cup] Better for Bread flour

2/3 cup [1/2 cup] [1/3 cup] slivered almonds, toasted

2 [1-1/2] [1] teaspoons salt

2 [2] [1-1/4] teaspoons regular active dry yeast OR 2 [1-3/4] [1] teaspoon bread- machine yeast or quick-acting active dry yeast

1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press ">" until WHOLE WHEAT is blinking. Press SELECT.
5. Select crust color: Press ">" until MEDIUM is blinking. Press SELECT.
6. If rapid cycle is desired, press SELECT when RAPID is blinking. Or press ">" if rapid cycle is not desired.
7. Select loaf size: Press ">" until LARGE or SMALL is blinking. (NOTE: Use LARGE setting for 2 pound and 1-1/2 pound loaf size. For 2 pound loaf, also add bread pan extension.). Press SELECT.
8. If delay bake option is desired, press HOUR and MIN to set timer.
9. Press START. Bread will be done baking in the number of hours indicated.

Crockpot Cornbread Dressing By Cindee Nielson

8-inch pan of cornbread

1 & 1/2 Tablespoons sage OR poultry seasoning

8 slices day old bread

1 teaspoon salt

4 eggs

1/2 teaspoon black pepper

1 medium onion, chopped

2 cans cream of chicken soup

1/2 cup chopped celery

2 cans chicken broth

2 Tablespoons margarine

Note I always add some precooked chicken or turkey, torn or cut up in bite size pieces, a cup or two or whatever I have on hand

1. Crumble breads; add all other ingredients except margarine.
2. Pour into crockpot. Dot with margarine.
3. Cover & cook on HIGH for 2 hours OR on LOW for 3 hours.
4. Makes 16 servings, 6 ounces each.
5. Can substitute cream of mushroom soup for cream of chicken soup

Crockpot Cornbread Dressing

• 8-inch pan of cornbread
• 8 slices day old bread
• 4 eggs
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 & 1/2 Tablespoons sage OR poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cans cream of chicken soup
• 2 cans chicken broth
• 2 Tablespoons margarine
• Note I always add some precooked chicken or turkey, torn or cut up in bite size pieces, a cup or two or whatever I have on hand

1. Crumble breads; add all other ingredients except margarine. Pour into crockpot. Dot with margarine. Cover & cook on HIGH for 2 hours OR on LOW for 3 to 4 hours. Makes 16 servings, 6 ounces each.
2. This is also good if you substitute the cream of chicken soup with cream of mushroom soup.
   

Crescent Rolls From Sheri Houston

• 2 tablespoons yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup shortening, margarine, or butter
• 2 teaspoons salt
• 2/3 cup nonfat dry milk
• 1 egg
• 5 to 6 cups flour
• Melted butter or margarine

1. Mix yeast & water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the Beat till smooth. Gradually add remaining flour till soft dough is formed. Knead on lightly floured surface till smooth and elastic. Place in greased bowl; cover and let rise till double in bulk.
2. Punch down; divide into thirds. Roll out one-third of dough into circle; cut into 12 pie- shaped pieces. Starting at wide end, roll up each piece into crescent.
3. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter or margarine. Let rise till double.
4. Bake at 400 degrees F. for 15 minutes.
5. Serve warm with Honey Butter, if desired.
6. Makes 3 dozen rolls.

Cornmeal Pizza Crust By Ann Amadori

1 tsp sugar

1 tsp salt

2 Tbs oil

1/2 cup yellow cornmeal

Dissolve: 1 pkg (1= Tbs) dry yeast in 1 cup warm water.

Stir in:

1 tsp sugar

1 tsp salt

2 Tbs oil

1/2 cup yellow cornmeal

1. Gradually beat in 2-2 1/4 cups flour to make a soft dough.
2. Turn out on floured board and knead just until smooth, about 5 minutes.
3. Grease 2 12" pans and sprinkle with cornmeal. Divide dough in half and stretch dough into a circle. Pat dough until it fits pan. Prick well with a fork and bake about 7 minutes until crust is set and beginning to lightly brown on bottom. Spread with toppings and bake again for 10-15 minutes.

Cornbread From Anna Steele

3 c. bisquick

3/4 c. cornmeal

3/4 c. sugar

1 1/2 c. margaring or butter, softened

3 eggs

1 1/2 c. milk

1. Mix dry ingredients together. Cut in margarine. Add eggs and milk, and mix together (I usually do this by hand). Pour into greased 9 x 13 pan and bake at 350 degrees for approx. 30 min.

Cornbread

1 cup ALL IN ONE MIX

1 1/2 tsp. baking powder

1 cup yellow cornmeal, not degerminated

1-3 eggs

3/4 to 1 cup milk

1. Mix dry ingredients.
2. If your eggs are small, or if you prefer not so crumbly cornbread, or if you would like to increase the protein value, use 2 or 3 eggs. Break eggs into measuring cup and add milk to make 1 1/4 cups. Pour into dry ingredients and mix thoroughly. Pour into greased preheated iron skillet or corn stick pans or into greased 9x9 pan.
3. For crisp, thin cornbread for use with soup, use 13x9 pan.
4. Bake at 400 degrees for 20-30 minutes.

Corn Bread (Less Crumbly) (Low Fat Recipe)

1 c. yellow corn meal (I usually just grind up popcorn in my wheat grinder)

1 c. white flour

3 1/2 tsp. baking powder

1 tsp. salt

3 tbsp. Sugar

1 egg

1 c. milk (or 2 tbsp. Powdered milk + 1 c. water)

1/4 c. applesauce

1 tbsp. Vegetable oil

1. Mix all ingredients by hand. Pour into greased (I use Pam) pan and bake at 425 degrees for 20-25 minutes.
2. 16 servings

Claudia's Favorite Pizza Crust By Claudia Dorsey

1 cup warm water (105-115 degrees)

1 package active dry yeast = 1 scant tablespoon

1 TBLSP granulated sugar

1 1/2 tsp. salt

2 TBLSP. oil -- best if you use olive or peanut oil, but fine to use regular vegetable oil

2 3/4 to 3 1/4 cups unsifted flour (I'll use part whole wheat flour, but mostly white)

Optional: a few fennel or anise seeds for that licorice taste that some pizza parlor pizza crusts have.

1. Measure warm water into a large warm bowl. Sprinkle in active dry yeast. Stir until dissolved.
2. Stir in sugar, salt, oil, and 1 and 1/2 cups flour; beat until smooth. Add enough additional flour to make a dough you can handle.
3. Turn out onto a lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top.
4. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
5. Punch dough down; divide in half, or to size needed for your pans.
6. Roll and stretch (can make two 12-inch pizzas if you roll each half to a 13-inch round). 7. Place on greased pan. Press around edge to form a standing rim of dough. (Let rise if you want a thick crust.)
7. I bake mine at 350 degrees until crust is browned (about 10 to 12minutes) -- like brown-'n-serve products. (Bake them enough so they can be taken out of the pan.) Then the crusts can be wrapped and stored in the fridge or freezer, or used right away for pizza. If I'm going to use them immediately, I turn the oven up to 400 degrees, top the crust with sauce -- sometimes my own and sometimes spaghetti sauce from a can or jar -- add some Italian seasoning and toppings, and cook until crust is done and cheese is melted.

Cinnamon Orange Oat Muffins From Linda Despain

1 C. rolled oats

1 C. oat bran

1 C. whole wheat flour

2 t. baking powder

1 t. baking soda

1 t. cinnamon

1 t. grated orange rind

1 C. applesauce

3/4 C. lowfat buttermilk

2 egg whites

2 T. olive oil

1. Combine dry ingr. Beat orange rind, applesauce, buttermilk, egg whites and oil. Pour onto dry ingr. and mix until just combined. Scoop by 1/4 C. into prepared muffin cups. Bake 400 15-17 min. 115 Cal, 4 g. protein, 19 carb. 3 g. fat

Chocolate Nut Bread (1 1/2 Pound Loaf) From Tami Boyack

1 egg + enough water to = 3/4/cup + 2 tablespoons

1/2 teaspoon salt

3 tablespoons of sugar (You can use Brown)

1 tablespoon butter

1/2 teaspoon vanilla

2 1/4 cup flour

1 tablespoon dry milk

3/4 cup semi-sweet chocolate chips

1/4 cup chopped walnuts or pecans (optional)

1 teaspoon yeast

1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Add the chips and the walnuts at the beep during the knead cycle.

Carrot Cake Muffins From Linda Despain

1 1/2 c Whole wheat flour

1 t Baking soda

1 tb Baking powder

1 t Ground cinnamon

1/4 ts Ground nutmeg

1/4 ts Ground ginger

1 Egg

2 tb Vegetable oil

1/4 c Raisins

1/4 c Chopped walnuts

1/3 c Lowfat milk

8 oz Can uns. crushed pineapple

1 1/2 c Grated carrots

1. Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper muffin cups.
2. Bake at 350 F for 20 to 25 minutes. 1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 23 mg cholesterol

Cardamom Braid

1 TBS dry yeast (1 pkg)

1/4 cup warm water

3/4 cup warm milk

1/2 cup sugar

1/2 tsp salt

2 eggs (at room temp)

1 tsp ground cardamom

4 1/2 cups flour

1/2 cup butter or margarine, melted and cooled

1. Sprinkle yeast on warm water. Stir to dissolve. Add warm milk, sugar, salt, eggs, cardamom & 3 cups flour. Beat for 2 minutes at medium speed. Add margarine and enough remaining flour a little at a time until your dough is soft and leaves the side of the bowl.
2. Turn onto floured board and knead 8 minutes. Place in greased bowl. Turn upside down and let rise in a warm place until double (about 1 hour). I like to turn oven on low for a minute or two, then turn it off and put dough in there.
3. Punch down, turn onto floured board, let rest 10 minutes. Divide in half. Divide each half into 3 pieces. Roll each piece between your hands to make a 12 14 inch rope. Place 3 ropes side by side on a greased cookie sheet. Begin at middle and braid to the end, tucking ends under. Braid other end. Braid second loaf.
4. Cover and let rise until double. (about 45 min) Bake at 400 degrees 20 25 minutes until light brown. Let cool
5. Mix 1/2 cup confectioners sugar with milk until runny and drizzle over cooled bread.

Buttermilk Cheese Bread From Sheri Lynn

1 package yeast

3 cups bread flour

1 teaspoon baking powder

1 teaspoon salt

1 Tablespoon sugar

1 cup buttermilk

1/4 cup warm water

1 cup grated (CHEDDAR or CHEDDAR&BLEU) cheese.

1. Put in bread machine in the order recommended by manufacturer.
2. White bread setting.

How To Annoy The IRS

During my short employment tour with the IRS in the mail room, I've found several harmless ways to [mess] with them and [risk] no recourse ...

IMPORTANT NOTE: These methods are only recommended when you *owe* money.

• Always put staples in the right hand corner. Go ahead and put a bunch down the whole right side. The extractors who remove the mail from the envelopes have to take out any staples in the right side.
• Never arrange paperwork in the right order, or even facing the right way. Put a few upside down and backwards. That way they have to remove all your staples, rearrange your paperwork, and restaple it (on the left side).
• Line the bottom of your envelope with Elmer's glue and let it dry before you put in your forms, so that the automated opener doesn't open it and the extractor has to open it by hand.
• If you're very unfortunate and have to pay taxes, use a two- or three-party check.
• On top of paying with a three-party check, pay one of the dollars you owe in cash. When an extractor receives cash, no matter how small an amount, he has to take it to a special desk and fill out a few nasty forms.
• Write a little letter of appreciation. Any letter received has to be read and stamped regardless of what it is or what it is written on.
• Write your letter on something unshapely and unconventional. Like on the back of a Kroger sack.
• When you mail it, mail it in a big envelope (even if its just a single EZ form). Big envelopes have to be torn and sorted differently than regular business-size ones. An added bonus to the big envelope is that they take priority over other mail, so the workers can hurry up and deal with your mess.
• If you send 2 checks they'll have to staple your unsightly envelope to your half destroyed form.
• Always put extra paper clips on your forms. Any foreign fasteners or the like have to be removed and put away.
• Sign your name in ink on every page. Any signature has to verified and then date stamped.

Great-One Liners / Bumper Stickers / Taglines

• Floggings will continue until morale improves.
• Forgive your enemies... but REMEMBER THEIR NAMES!
• Friends come and go, enemies accumulate.
• Give your child mental blocks for Christmas.
• Gravity doesn't exist. The Earth sucks.
• Grow your own dope... plant a man.
• Growing old is mandatory; growing up is optional!
• Gun control is being able to hit your target!
• Help stamp out, eliminate and abolish redundancy!
• How many of you believe in telekinesis? Raise MY hand!
• I still miss my ex-wife... BUT, my aim is improving!
• I bet you I could stop gambling.
• I can resist anything but temptation.
• I feel like a fugitive from the law of averages.
• I hate to repeat gossip, so I'll only say this once...
• Deja Moo: The feeling that you've heard this bull before.
• Nothing in the known universe travels faster than a bad check.
• It has recently been discovered that research causes cancer in laboratory rats.
• We are Microsoft. Resistance Is Futile. You Will Be Assimilated.
• Time is what keeps everything from happening at once.

End of the World

When the end of the world arrives how will the media report it?

USA Today:
WE'RE DEAD

The Wall Street Journal:
DOW JONES PLUMMETS AS WORLD ENDS

National Enquirer:
O.J. AND NICOLE, TOGETHER AGAIN

Playboy:
GIRLS OF THE APOCALYPSE

Microsoft Systems Journal:
APPLE LOSES MARKET SHARE

Victoria's Secret Catalog:
OUR FINAL SALE

Sports Illustrated:
GAME OVER

Wired:
THE LAST NEW THING

Rolling Stone:
THE GRATEFUL DEAD REUNION TOUR

Readers Digest:
'BYE

Discover Magazine:
HOW WILL THE EXTINCTION OF ALL LIFE AS WE KNOW IT AFFECT THE WAY WE VIEW THE COSMOS?

TV Guide:
DEATH AND DAMNATION: NIELSON RATINGS SOAR!

Lady's Home Journal:
LOSE 10 LBS BY JUDGEMENT DAY WITH OUR NEW "ARMAGEDDON" DIET!

America Online:
SYSTEM TEMPORARILY DOWN. TRY CALLING BACK IN 15 MINUTES.

Inc. magazine:
TEN WAYS YOU CAN PROFIT FROM THE APOCALYPSE

Microsoft's Web Site:
IF YOU DIDN'T EXPERIENCE THE RAPTURE, DOWNLOAD SOFTWARE PATCH RAPT777.EXE.

Sun:
ARMAGEDDON TOLERANT SOFTWARE NOW AVAILABLE!

A Collective From Actual Medical Interview Records

A Collective From Actual Medical Interview Records Written By Various Paramedics, Emergency Room Receptionists, And (We Are Afraid) A Doctor Or Two At Major Hospitals

• The baby was delivered, the cord clamped and cut and handed to the pediatrician, who breathed and cried immediately.
• Exam of genitalia reveals that he is circus sized.
• The skin was moist and dry.
• Rectal exam revealed a normal size thyroid.
• The patient had waffles for breakfast and anorexia for lunch.
• She stated that she had been constipated for most of her life until 1989 when she got a divorce.
• Between you and me, we ought to be able to get this lady pregnant.
• The patient was in his usual state of good health until his airplane ran out of gas and crashed.
• I saw your patient today, who is still under our car for physical therapy.
• The patient lives at home with his mother, father, and pet turtle, who is presently enrolled in day care three times a week.
• Bleeding started in the rectal area and continued all the way to Los Angeles.
• Both breasts are equal and reactive to light and accommodation.
• She is numb from her toes down.
• Exam of genitalia was completely negative except for the right foot.
• While in the emergency room she was examined, X-rated, and sent home.
• The lab test indicated abnormal lover function.
• Occasional, constant, infrequent headaches.
• Coming from Detroit, this man has no children.
• Examination reveals a well-developed male lying in bed with his family in no distress.
• Patient was alert and unresponsive.
• When she fainted, her eyes rolled around the room.
• The patient was to have a bowel resection. However he took a job as a stockbroker instead.

13 Articles of Funny Faith

1. We believe in Aunt Clara, the eternal pursuer of our genealogy, in the tradition that allows us to "let Aunt Clara do it" and in her persistence in supplying us with xerox copies of all her work.
2. We believe that man will be excused from their own genealogy, if they are earning a living, or are just too busy.
3. We hope that through the temple attendance of others, all mankind may be saved.
4. We believe that the first principles of genealogy work are: first, faith that someone else will do it; second, repentence through maintained ignorance; third, baptism by immersion and in so many other things that we don't have time to do anything; fourth, the laying on of excuses for the gift of self-justification.
5. We believe that a man must be born a genealogist, or he will never have the ability to perform the functions of record-keeping, or any research thereof.
6. We believe in following the same organization that existed before the correlation program; namely, don't try to improve the system, don't take any training courses, don't form a family organization, etc.
7. We believe in the gift of time -- time for TV, time for clubs, time for movies, etc.
8. We believe the handbook of genealogy and temple work to be the work of the Church as far as it is translated correctly. We also have our doubts about the genealogy lesson manuals.
9. We believe nothing that the ward committees for genealogy has revealed and we doubt that it will yet reveal any great or important things that we do not already know.
10. We believe in the literal gathering of names out of library books only, and that pedigrees can be built upon this theoretical foundation that all our pedigree sheets will be renewed automatically to paradisiacal correctness.
11. We claim the privelege of interpreting all family traditions and printed histories to suit our own convenience, and we allow all men the same privelege...let them assume who, where or what they may.
12. We believe in being subject to discouragement, lack of confidence, and busy schedules and ignoring, resisting or withstanding the law.
13. We believe in being lazy, and in not supporting genealogy work (which would result in good to all men), indeed we may say that we follow the lines of least resistance; we hope all things, but we do nothing, we have not endured anything and we do not expect to be able to endure anything; if there is any approved way to get out of these responsibilities, we seek after these things.

Time Management Handout

CONTROLLING THE MONKEYS IN YOUR LIFE
A monkey is whatever the next move is when a dialogue between two people breaks off. For every monkey there are two people involved-one to supervise it and one to do the actual work. A gorilla is the next series of moves to be made.

• Upward-leaping monkeys - are ones you get from your subordinates.
• Downward-leaping monkeys come to you from your "boss."
• Sideways-leaping monkeys come from your peers.
• Self-created monkeys are born in your own expectations.

It is against the rules to let a monkey starve to death, although you may consciously kill, bury and sipose of one when you decide that it doesn't need to live.

IDENTIFY SOME OF THE MONKEYS CLINGING TO YOU TODAY:

Upward -leaping monkeys (monkeys you don't have to take)
Downward-leaping monkeys (have to take these monkeys)	Example - demands of calling, children, household management, etc.
Sideways-leaping monkeys (make a decision to take these and answer with a yes or no)	Example- Doing a favor for someone
Self-created monkeys (worries you don't need)	Example - obsessed with how messy the house is

Monkeys are not all bad. Many are important. But many do not really beong to the person who currently has them. Circle any monkey above which does not really belong to you. DIFFERENCES BETWEEN THE FAMILY TEAM APPROACH AND OTHER STYLES OF HOUSEHOLD MANAGEMENT

Supermom believes she must do it all alone in order to have household chores done properly	The family team believes that each member is competent to contribute a fair share
Supermom's high standards reinforce her feelings of self and her importance in the household	The family team feels satisfaction from working together to handle chores. Their standards reflect each persons participation
Supermom doesn't ask for help, because the jobs belong to her	The family team doesn't "help"-they participate in a joint effort for joint benefit
The overworked Mom wants her family to help but often finds it easier to do the chores herself than to train, ask, plead, and argue about getting them done	The family team lives with undone chores or applies peer pressure until the person responsible does them
The overworked Mom perceives that the responsibilities belong to her.	The mother in the family team does not believe the chores belong to her. She waits, and even ignores undone chores
The overworked Mom expects her family to help her meet her style of household management	The mother in the family team doesn't get involved with style and is satisfied if the style is different from her own
The ultimate responsibility to see that the job gets done belongs to the administrator	Each person on the team is in charge of a specific chore and is responsible to see that it is done
The administrator has all the responsibility	The family members share the responsibility
When it isn't working, the administrator feels all the pressure	When it isn't working, every member of the family feels the pressure

Adapted from You Can't Do It All by Irvina Siegal Lew.

SOME WAYS TO AVOID CRISIS LIVING

• Avoid unnecessary trips to school. Prepare an emergency food packet for children to keep in a school locker in case of a forgotten lunch. Include cereal bars, a small can of fruit, carton of juice, etc. Pack a care package with some cash, sanitary supplies, dry socks, etc.
• Set up a SWAT team. Know in advance whom you will call in case your car doesn't start, a child is sick when you cannot be reached, or you get sick yourself. Carry phone numbers of friends, schools, and colleagues. Agree with friends that you will help each other.
• Set up safety rules for everyone in the family: no cooking or jumping on the trampoline when kids are home alone, leave the house in case of fire, come straight home after school, etc. Talk about what to do in emergencies.
• Have a weekly planning meeting and specifically ask each person if they have any needs or demands on your attention. Any suits to take to the cleaner? Any cookies to bake? Special costumes to make? Birthday presents to buy? Rides needed? Help with big homework projects?
• Keep your car in good condition. Check your brakes, tires, and battery. Make it a habit to check the gas gauge on the way out the driveway.
• Make a firm rule that no on in the family will accept any obligations for anyone else.
• Keep a family calendar where everyone can see it. Never schedule anything without first checking the calendar. Make a family organization book with phone lists, medical forms, school calendars, account numbers, etc.
• Set your watch a few minutes early and always plan to be early for things. Then last minute delays won't bother you.
• Make do with what you have on hand instead of making emergency trips to the store. No Milk? Sprinkle cereal on yogurt. No cereal? Eat a sandwhich for breakfast. No bread? Spread Peanut Butter on Graham crackers. No crackers? Open a can of soup. Focus on solutions instead of problems.
• Ask yourself this question: Will this really make any difference tomorrow, next month, or next year?

KEEP A LOG FOR ONE WEEK
How do you really spend your time? Keep a careful record for one week and you will be surprised where some of the time goes.

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
6:00 AM
6:30 AM
7:00 AM
7:30 AM
8:00 AM
8:30 AM
9:00 AM
9:30 AM
10:00 AM
10:30 AM
11:00 AM
11:30 AM
Noon
12:30 PM
1:00 PM
1:30 PM
2:00 PM
2:30 PM
3:00 PM
3:30 PM
4:00 PM
4:30 PM
5:00 PM
5:30 PM
6:00 PM
6:30 PM
7:00 PM
7:30 PM
8:00 PM
8:30 PM
9:00 PM
9:30 PM
10:00 PM
10:30 PM

NOW ANALYZE YOUR DATA AND DECIDE HOW YOU FEEL ABOUT YOUR WEEK.

	How much time was spent in each area?	Did you do anything of ETERNAL significance?
Sleeping
Exercising
Eating
Cooking and washing dishes
Cleaning house
Making permanent improvements around the house
Doing laundry
Traveling to and from work, church etc.,
Driving other people where they wanted to go
Caring for children
Recreation with children or spouse
Teaching and coaching children
Working for money
Shopping (spending money)
Studying scriptrues, praying, worshipping
Socializing
Conducting family business
Grooming
Pursuing a hobby, talent, or interest
Doing church work

OUR BRIGHT IDEAS FOR FINDING TIME FOR OURSELVES
Notice how different our ideas are from each other

• I put my personal plans on my calendar and keep appointments with myself as faithful as I keep appointments with other people.
• I take care of my body. I get enough sleep, exercise, and well-balanced meals. I have an annual checkup. I can't serve or work if I don't feel well.
• When I start to worry about things to be done, I write them down, prioritize, and work on one thing at a time.
• I give myself choir practice. It is what I really enjoy for me.
• I get showered and dressed first thing in the morning so I feel good about myself. I never let the house be trashed, so it doesn't take much cleaning. I feel good about my house.
• I sit in the jacuzzi. Sometimes I try to stay in my robe all day long, then I can't leave the house.
• I make sure that one room in my house is always clean and ready for guests, so I'm not embarrassed by my home.
• I decided I had to sacrifice something. It was keep a clean house or paint, and I decided to paint, so I accept my house and don't worry about it.
• I throw things out, so I never have to dust, sort, pick up, or handle them again.
• I use a timer and force myself to finish jobs fast, so I can do something else. I reward myself for every job done with lunch, a phone call, a magazine article, etc.
• I read, watch TV, or take a nap.
• I never watch TV. It gives a false sense that you are relaxing, but you don't accomplish anything to make you feel good or happy or productive. I do something that lasts, like sew or write a personal letter.
• I work like a dog on Saturday so Sunday will really be a day of rest for me.
• I go out to the car, where I am available in case of an emergency, but the children know not to bother me otherwise.
• I take the dog for a walk. Sometimes one other person goes with me and we have a nice uninterrupted visit.
• I have a plan for going to school while I work so that I can get certified and change to a career I really want.
• I get up before everyone else so I have time for myself.
• When my kids were little, I would hire a teenager to come from 4pm to 5pm everyday so I could take a shower, start dinner, and have the house in order when my husband came home. When they were older, I hired a teenager for two hours every Friday afternoon to help with cleaning.
• When I put kids down for naps, I take a nap myself, or do something quiet like read or plan projects.
• I serve dinner as early as possible so there is a long evening.
• I put my kids to bed early so I have time alone with my husband.
• I go to the movies or shopping by myself. I go to the library just to get out of the house and have some peace without spending any money.
• I don't have a husband or kids so I deserve something good in life. I take terrific vacations with friends. I've been to Europe, Alaska, Australia, and Mexico in the past few years.
• I trade babysitting with other moms so I can have some time-even a whole weekend-away from kids.
• I made up a set of 3 x 5 cards with job descriptions so I didn't have to stand over the kids and nag every step of the way.
• Little Bathroom
• Shake rug and empty trash
• Sweep the floor
• Put away stuff from other room
• Clean Mirror with Sparkle & cotton rag
• Spray sink & toilet with Dow cleaner
• Scrub around faucet with small brush
• Wipe sink & faucet with cotton rag
• Wash off and refill soap and lotion
• Scrub toilet bowl with big brush
• Wipe Toilet seat, rim, outside bowl
• Spray garbage can with Dow and wipe out
• Spray floor with Murphy's Oil and wipe
• Replace rug and clean towels
• Basement Stairs------Take a damp rage and wipe off every step. Be sure to clean corners. You may have to rinse your rag a few times.

DECIDE WHAT IS REALLY IMPORTANT TO YOU
Remember:

Time management must be powered by personal values.

Your health and happiness are important to you and your family.

Take time to refill yourself and train others to be responsible for themselves.

Your circumstances will change from time to time. Be patient and grateful for this day which the Lord has made

Ask the Lord for help in making decisions, then trust the decisions you have have made. You are not accountable to everyone you meet for the decisions you make, and you don't have to say "yes" to everyone who wants you to take a monkey.

You don't have to do everything perfectly. Some things just aren't worth it. Decide what is worth giving your life for. It feels good to know you are in control-that you are a valued individual and not a slave to everyone else's whims.

TIME MANAGEMENT TECHNIQUES

1. Analyze the time wasters in your day.
2. Work/study an eight hour day.
3. Use the on/off button on your TV
4. Plan your day's activities each morning or every evening before bed.
5. Use meal times effectively and enjoyably.....really enjoy your food and the company of the people with whom you are eating, especially if this is the only time you get to spend together.
6. Set and meet your deadlines
7. Develop your own problem solving style.
8. Use a to-do list/check off items when completed for a sense of accomplishment
9. Decide upon your goals and objectives and periodically update them
10. Set PRIORITIES
11. Delegate: Ask yourself "Should I be doing this or should someone else be doing it?" Don't get caught up in the mind-set that you must accomplish a goal completely without anyone's help.
12. Control visitors
13. If you need to see someone, go to their office/room/house, you can always leave.
14. Get up in the morning
15. Simplify your work:
1. Get Ready.
2. DO IT
3. Clean up
16. Keep a neat working area
17. Write notes on calendars
18. When you see a gift that would be perfect for someone for a birthday or Christmas, but it right then instead of waiting until the week before the event, even if you are months ahead of schedule.
19. Work during energy peaks
20. Put undone work aside in an orderly fashion
21. Take 45-second breaks
22. Take deep breaths
23. If you think you will have to wait-take work with you:letters you need to write/office-work, etc.
24. Realize that change is important. It can be good. Make it work for you.
25. Take accurate notes
26. Take good messages
27. Use the creative power of sleep
28. Work hard/PLAY HARD
29. Communicate openly, frankly and clearly and tactfully. People appreciate honesty. Don't beat around the bush. Be assertive even if you have to take a deep breath to do it.
30. Make your deadlines known to others so they will respect your schedule
31. Hire good people and let them do their work.
32. Group common activities: it is easier than you think to do more than one thing at a time.
33. Don't allow stress to over come you, the situation will not be changed or made better by stressing about it. If you can't do anything about it for the moment, focus your mind on something else. If you can do something about it. DO IT!
34. Don't complain
35. Don't whine
36. Remember you have the same 24 hour day that Einstein, Leonardo, Florence Nightingale and Abraham Lincoln had.
37. Break big tasks into little ones; a book is written just one paragraph at a time, anything is possible.
38. Kill two birds with one stone.
39. Reduce stress by exercising. Your health should be high on your priority list. If you are too busy to exercise, you are too busy.