DIJON HAM AND CHEESE TWIST

4 cups flour
2 tablespoons sugar
1/2 tsp salt
2 pkg yeast
1 cup water
1/4 cup Dijon mustard
2 tablespoons butter
1 1/2 cup chopped cooked ham
1 cup shredded cheese
1/2 cup chopped dill pickle (or pickle relish)
1 egg

Set aside 1 cup flour. Mix remaining flour, sugar, salt, and yeast. Heat water, mustard, and butter to 125 to 130 degrees F. Stir into flour mixture. Mix in enough reserved flour to make soft dough. Knead 4 minutes.

On greased baking sheet, roll dough to 14x12 in. Sprinkle ham, cheese, and pickles down center 3rd dough lengthwise. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Bring strips from opposite sides of filling together. Twist and place ends at an angle across filling; cover. Place large shallow pan with boiling water. Place baking sheet over pan; let dough rise 15 minutes. Brush loaf with egg. Bake at 375 for 25 minutes.

CHOCOLATE CUPCAKES

Stir Together:
1 cup flour
1 cup sugar
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking powder

Add and mix:
1 egg
1/4 butter/margarine melted
1 tsp vanilla extract

Dissolve one tsp baking soda in 1 cup boiling water. Add to mix.

Bake at 350 for 30 minutes.

Makes 1 8x8" pan or 1 dozen cupcakes

Danish Pancakes

Originally submitted by Randi DeRoest

1 cup milk
½ cup flour
2 eggs
1 Tablespoon sugar
1 Tablespoon butter
dash of salt

Mix together and cook like a pancake.

Banana Bread

- Originally submitted by Tami Hughes

3 Ripe Bananas
1 Stick of Butter
1 Cup Sugar
1 Teas. Vanilla
2 Eggs
2 Cups Flour
1 Teas. Baking Soda

Cream bananas. Soften butter and add to bananas. Mix. Add sugar, vanilla and eggs. Cream well. Add dry ingredients. Mix until well blended. Split in 2 greased bread loaf pans. Bake at 350 degrees for 35 minutes

Cranberry Orange Muffins

- Originally submitted by Amy Carpenter

(adapted from recipezaar.com)

2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C whole fresh cranberries (if none available, use dried cranberries)
1 egg, beaten
3/4 C. sugar
3/4 C. orange juice
1/4 C. vegetable oil
1 tsp. grated orange rind (optional)

Combine dry ingredients. Stir cranberries into dry mixture. Combine wet ingredients, including sugar and orange rind. Add wet mixture to dry mixture all at once. Mix until moistened (12-15 stirs only--ovemixing increases gluten in the batter which creates a tunnel texture in the muffin).

Spoon into greased muffin cups. If desired, sprinkle with a little sugar on top. Bake at 375 degrees for 20 minutes until lightly browned. Makes 12-14 muffins.

Zucchini Blueberry Bread

INGREDIENTS:

3 eggs
1 1/2 cups sugar
1/2 cup oil
1/2 cup applesauce
1 1/2 tsp vanilla
1 tsp salt
1 cup white flour
1 cup wheat flour
1 1/4 cups fresh blueberries
2 cups grated zucchini
1 Tbsp cinnamon
1/2 tsp baking soda
1 1/2 tsp baking powder


DIRECTIONS:

Beat first four ingredients with a mixer until thick and well combined. Combine remaining dry ingredients and carefully blend into wet ingredients with a wooden spoon or spatula--do not over-mix. Fold in blueberries being careful so as not to break the berries. Pour batter into two greased bread pans or four mini loaf pans. Bake at 350 degrees for an hour (30 minutes for the smaller pans) or until a toothpick comes out clean.

CORN BREAD

- originally submitted by Kathie Rutherford

(Eileen Fahey's Recipe)

(I use half butter and half applesauce and whole wheat flour.)

Stir together:
3 eggs
1 cup margarine (melted and cooled)
1 cup sugar
1 1/2 cups milk
3/4 teaspoon baking soda
1/2 cup cornmeal
3 cups Bisquick

Bake in ungreased pan until golden brown, about 30 minutes at 450 degrees.