GARLIC DINNER ROLLS

BREAD MACHINE

1 cup warm water (105º to 115º)

3 cups bread flour

1/3 cup nonfat dry milk

3 Tbsp. sugar

1 tsp. salt

1 tsp. garlic powder

3 Tbsp. butter or margarine, softened

2 1/4 tsp. active dry yeast

1 large egg white

2 Tbsp. water

Place ingredients, except last two (egg white & water) in bread machine pan in order suggested by manufacturer.  Set machine on Dough cycle, press Start.

Grease muffin tin lightly.  Remove dough from machine when cycle is finished.  On lightly floured surface, divide into twelve equal pieces; shape into balls.  Place in prepared tin.  Cover with a damp cloth, allow to rise in warm place for about 45 minutes or until double in size.

Preheat oven to 350º.  Combine egg white and water in a small bowl, lightly brush over top of rolls.  Bake for 15 minutes or until light golden brown.  Serve warm.

PEANUT BUTTER PLAYDOUGH

1 cup peanut butter                

1 cup corn syrup

1 1/4 cup powdered milk

1 1/4 cup powdered sugar

Mix all ingredients together.  Can roll into balls or refrigerate as is.

If desired, put peanuts on top or shape mixture around a whole peanut.

CHERRY ALMOND GRANOLA

1 cup packed brown sugar

1/2 cup nonfat dry milk powder

1/2 cup honey

1/3 cup unsweetened apple juice concentrate

2 Tbsp. canola oil

1 Tbsp. almond extract

6 cups old-fashioned oats

1 1/2 cups dried cherries or cranberries

1 cup slivered almonds

Vanilla yogurt, optional

In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil.  Cook and stir over medium heat until the sugar is dissolved; stir in extract.

In a large bowl, combine the oats, cherries and almonds.  Drizzle with sugar mixture and mix well.

Spread in a thin layer in two 15 x 10 x 1 inch baking pans coated with nonstick cooking spray.  Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally.  Cool completely.  Serve with yogurt if desired.  Store in an airtight container.

*Add a little baking cocoa to the brown sugar for a flavor twist.

BASIC DINNER ROLLS/BREAD STICKS

BREAD MACHINE

7 1/2 oz. water (80-90ºF)                      

3 cups bread flour

2 Tbsp. dry milk                     

3 Tbsp. butter or margarine

3 1/2 Tbsp. sugar                     

1 tsp. salt

2 tsp. active dry yeast or 1 1/2 tsp. fast rise yeast

softened butter or slightly beaten egg white

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.

When done, remove dough from pan and place on a floured surface. Let rest 15 minutes.

Finish as desired. Place on greased baking pans or sheets, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350º oven for 15-20 minutes or until golden brown.   Serve warm.

Clover Leaf Rolls: Yields 1½ dozen (Make 54 balls)

Crescent Rolls: Yields 2 dozen                     

Bread Sticks: Yields 2 dozen

RAISIN BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

8 1/2 oz. water (80-90ºF)         7 oz. water

2 3/4 cups bread flour             2 cups bread flour

2 Tbsp. dry milk                      1 Tbsp. dry milk

1 1/2 Tbsp. sugar                    1 Tbsp. sugar

1 1/2 tsp. salt                           1 tsp. salt

1 tsp. cinnamon                      1/2 tsp. cinnamon

2 Tbsp. butter/margarine        1 Tbsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

1 1/2 fast rise yeast                     or 1 tsp. fast rise yeast

3/4 cup raisins                        1/2 cup raisins

Add liquid ingredients to pan. Add dry ingredients, except yeast and raisins, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients.  Make a well in the middle of the dry ingredients and add yeast.

Program machine.

When alert sounds during Kneading period, add raisins.

COUNTRY WHITE BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

8 1/2 oz. water (80-90ºF)         6 oz. (3/4 cup) water

3 cups bread flour                   2 cups bread flour

2 Tbsp. dry milk                      1 Tbsp. dry milk

2 Tbsp. sugar                          1 1/2 Tbsp. sugar

1 1/2 tsp. salt                          1 tsp. salt

2 Tbsp. butter/margarine        1 Tbsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast                   or 1 tsp. fast rise yeast

Add water to bread pan, then add bread flour, dry milk, sugar and salt; Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.

HONEY OATMEAL BREAD

BREAD MACHINE

1½ Pound Loaf                         1 Pound Loaf

8 oz. water (80-90ºF)                  5 1/2 oz. water

3 Tbsp. honey                            2 Tbsp. honey

2 1/4 cups bread flour                1 1/2 cups bread flour

1 cup oats, quick/regular           2/3 cup oats

1 1/2 Tbsp. dry milk                   1 Tbsp. dry milk

1 1/4 tsp. salt                             3/4 tsp. salt

1 1/2 Tbsp. butter/margarine     1 Tbsp. butter

2 tsp. active dry yeast or           1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast                 or 1 tsp. fast rise yeast

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.  Program machine.

HOMEMADE BISQUICK MIX

8 cups flour

1 1/4 cups nonfat dry milk

1/4 cup baking powder

1 Tbsp. salt

2 cups shortening

Combine flour, milk, baking powder and salt.  Cut in shortening. 

Store in tightly closed container in cool place.

Use anywhere Bisquick or biscuit mix is called for.