2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: BAKING COOKIES: 1)
1: Bake only one baking sheet at a time in oven for best results
2: If cookies brown unevenly, rotate the baking sheet from front to back halfway through baking
3: If you do use more than one baking sheet at a time, switch them halfway through baking
4: Space oven racks 6" apart
5: 2)
6: Make sure baking sheets do not touch sides or back of oven
7: 3)
8: Allow baking sheets to cool between batches
9: Dough will spread on warm baking sheets
10: 4)
11: For bar cookies, rack should be in center of oven
12: 5)
13: Watch cookies carefully to avoid overbaking
14: Check them at the minimum baking time, then often to make sure they do not overbake
15: It is generally better to underbake than overbake
16: 6)
17: Most cookies should be removed from baking sheets as soon as they come from the oven
18: Use a wide spatula to keep them from breaking
19: 7)
20: Cool bar cookies in pan on wire rack
21: 8)
22: Most cookies should be removed from cookie sheets immediately after baking
23: Cool on waxed paper or paper towels
24: Only use wire racks to cool cookies that are firm
25: If cookies stick to pan before you can remove them, return to oven for a few seconds to warm them for easier removal
26: From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini