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: Heat oven to 450
1: Prepare pie crust and bake for 9 to11 min, or until lightly browned
2: Cool completely
3: In medium saucepan, combine caramels, 1/2 c
4: whipping cream and butter; cook and stir over low heat until caramels are melted and mixture is smooth
5: Immediately spoon into bottom of baked crust
6: Sprinkle with 1/2 c
7: chopped toffee bar
8: Refrigerate 1 hr
9: or until firm
10: In small bowl, beat cream cheese, 1/2 c
11: powdered sugar and 1 tsp
12: coffee granules until well blended
13: Spread over cooled toffee caramel layer
14: Refrigerate
15: In small saucepan, combine chocolate and water; cook and stir over low heat until chocolate is melted and smooth
16: Cool to room temperature; stir in vanilla
17: In medium bowl, beat 1 1/4 c
18: whipping cream and 1 T
19: powdered sugar until stiff peaks form
20: Fold in cooled chocolate mixture
21: Spread over coffee cream cheese layer
22: Refrigerate 1 hr
23: or until firm
24: In small bowl, beat 3/4 c
25: whipping cream, 1 T
26: powdered sugar, and 1 tsp
27: coffee granules until stiff peaks form
28: Pipe or spoon over pie
29: Sprinkle with 1/2 c
30: toffee chips
31: Just before serving, garnish with toffee candy bars
32: Store in fridge
33: You will be universally loved by the masses! Recipe By : Gizmowidge From: Emory!hpclbis
34: Cup
35: Hp
36: Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp
37: idiscover
38: co
39: uk/pub/food/mealmaster/recipes/mmdja006
40: zip