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
33: Lift and cut along the circular impression with a pizza wheel
0: (for home size 11 x 17-inch sheet trays) For thinly rolled dough (1/16-inch) used to make little pizzas start with 15 ounces (1/3 of the recipe)
1: For thickly rolled dough (3/8-inch) used -- start with 22 ounce for everything else
2: Line an 11 x 17-inch sheet tray with parchment paper
3: On a floured table, roll the rectangle of dough to a length of 15 inches and a width of 10 inches
4: Dust off any excess flour
5: Roll the dough up onto the rolling pin and transfer it to the sheet tray
6: Using a 10-inch rolling pin and rolling gently from the center out, roll the dough to fit the tray
7: Make sure it is even - with no lumpy edges
8: Rolling lightly and gently enables you to keep it even
9: Shapes to cut out of the 3/8-inch thick dough: Bouchee: Cut 2 3 1/2-inch rounds of dough
10: Cut a 2 1/4-inch circle out of the second round
11: Egg wash the first round
12: Place the ring from the second round over the first so that the edges line up
13: Dock the edges and center with a fork
14: Thin inner circle can be baked as well and used for a lid
15: Bouchee made from special cutter: Use and cutter made especially for this purpose
16: It has two cutting edges - one inside and shorter than the other that scores, rather than cuts the dough
17: Criss-cross Tartlet: Cut a 5-inch square
18: Fold it into a triangle and cut from each edge towards the apex, stopping about 1/2-inch short of the apex
19: The cut should be about 1/2-inch from the edge
20: Open it up to the square and place on a cookie sheet
21: Egg wash the edges
22: Bring one point over to the opposite corner of the inner square and press
23: Bring the opposite point over and press
24: Press along the rim to seal
25: Dock rim and center
26: Puff Strip: From a sheet tray of frozen dough, cut a rectangular piece 8" wide and the length of the sheet tray
27: Transfer it to a paper lined cookie sheet
28: Using a pizza wheel, cut a 3/4" strip from each edge
29: Egg wash the edges of the center piece and flip the cut strips onto the egg washed edge
30: Dock the 2 rims with a fork, then dock down the center
31: Vol-au-Vent: Similar to above, but round
32: Press whatever size round you want into the dough on the sheet tray
34: Center another round, and inch or so smaller in diameter than the first over the circle of dough and press lightly
35: Remove and cut along this line
36: Egg was the edge, as above, and cut through the outer rim in one place
37: Place the rim over the center circle, lining up the edges
38: Dock the rim with a fork, then dock the center
39: Bake 20 to 25 minutes in a preheated 425 degree oven
40: Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A40 Posted to MC-Recipe Digest V1 #309 Date: Sat, 23 Nov 1996 22:46:58 -0600 From: Jackie Bordelon <jbord@premier
41: net>