The Food Site

Preheat the oven to 375 degrees. Grease and flour 2 loaf pans or 18 muffin
cups. Cream the butter and 1 1/4 cup of the sugar together in large bowl.
Add eggs and cream thoroughly. Sift the dry ingredients together. Add them
to the egg mixture, alternating with the apple cider. Stir in the chopped
apples. Divide the batter between the prepared loaf pans. Combine the
remaining 1/4 cup of sugar with the cinnamon in a small bowl, and sprinkle
it over the batter. Bake at 375 degrees for 50 to 70 minutes for bread, or
for 30 to 40 minutes for muffins, or until a toothpick inserted in the
center comes out clean. Yields 2 loaves or 18 muffins.

1. Heat the bacon fat or vegetable oil in a large skillet over medium-high
heat. Add the celery and onion and saute until soft and translucent, about
7 to 10 minutes.

2. On a cookie sheet, toast pecans at 375?F, 5 to 7 minutes.

3. In a large bowl, mix the sauteed vegetables together with the cornbread
stuffing crumbs. Mix in the pecans and ground sage.

4. In a small saucepan, combine the cider or juice and butter; heat over
medium heat until the butter is completely melted. Pour over the stuffing
mixture, mixing well. Season the stuffing with salt and pepper.

5. Stuff turkey cavities immediately before roasting. Place any remaining
stuffing in buttered casserole and bake at 325?F until hot and crusty,
about 45 to 60 minutes.

Makes enough stuffing for a 16- to 20-pound turkey. Per 1/2 cup serving:*
115 calories, 2 g protein, 13 g carbohydrate, 7 g fat, 5 mg cholesterol,
142 mg sodium.

*Nutritional information based on stuffing baked in casserole dish, not in
turkey cavity.

Recipe developed by Sarah Leah Chase for the Butterball Turkey Talk-Line.

Split French bread loaf into halves horizontally. Mix butter,
cheeses, mayonnaise, green onions and garlic in bowl, blending well.
Spread the cut side of bread halves with spread.
Bake at 350 degrees for 7 minutes, then place under broiler
about 3 minutes longer. Cut into slices & serve.

If using a very hard baugette, run it under some water and then
crumble it into a bowl. Alternatively you can cube the bread or
lightly toast it if it’s fresh and then cut into cubes. Add the
remaining ingredients to taste.

The bread should make up about 3/4 of the salad. The consistency is
comparable to potato or rice salad. Everything is moist and clinging
together but it isn’t soupy nor is it dry.

Ripe, juicy homegrown tomatoes (this provides most of the moisture in
the dish, some of which used to come from olive oil)

I think this tastes best at room temperature.

Disolve 1 tsp sugar in the water and sprinkle the yeast over it. Add 1
Tbl of sugar, stir and let stand for 10 minutes. Combine the yeast with
the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of
sifted flour. Beat until smooth. Cover and let rise in a warm place
until light and bubbly, about 1 hour. Mix in enough of the remaining
flour to make a light, slightly sticky dough, then knead in the bowl
until smooth and elastic,(Remember the heavier the dough, the heavier the
bread.) and leaves the sides of the bowl easily. Or in the processor, add
the yeast mixture to the flour and then add the liquids. With the machine
running, add more flour until a ball forms. Allow to rest for several
minutes. Process until the dough is smooth and elastic. Form into a ball
and place in a lightly oiled bowl, turning once to oil the top. Cover
with a linen dish towl, soaked in hot water and then wrung out until damp
only, and let rise in a warm place until double in bulk. Punch down and
allow to rise again, slightly. Divide the dough into 3 parts. Divide 1
part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2
inches thick. Braid together, starting at the middle and turn the ends
under. Repeat with each of the remaining parts of the dough. Place the
loaves on buttered baking sheets. Do not crowd, since the loaves will
double in size. Cover with the damp towel and let rise until almost
double. Brush with the egg glaze and sprinkle with the poppy seeds. Bake
in a preheated 375 Degrees F. oven at least 1 hour, or until golden. Test
by rapping the bottom, there should be a nice hollow sound. Cool on wire
racks until cold before cutting.

Preheat oven to 350 degrees. Lightly coat 8x2x2 baking pan with nonstick
cooking spray. In a large bowl, combine flours, brown sugar, cinnamon,
ginger, baking powder and baking soda. In a small bowl, combine
buttermilk, applesauce, molasses and egg whites; add to flour mixture. Beat
until combined. Pour into baking pan and bake 30 to 35 minutes. Cool for
10 minutes, cut cake into nine squares and dust with powdered sugar.