QUICK & EASY---BREADS

CARAMEL STICKY BUNS

Dough:
* 1/2 cup sugar
* 3/4 cup butter
* 3/4 cup milk
* 1 tsp salt
* 1 pkg yeast
* 3/4 cup warm water
* 5 cups flour (approximately)
* 1 egg

Filling:
*1/2 cup sugar
* 1 tsp cinnamon
* 1/4 cup butter, softened

Caramel:
* 1/2 cup firmly packed brown sugar
* 1/3 cup butter
* 1/3 cup dark corn syrup
* 1 cup chopped nuts

1. In a saucepan combine 1/2 cup sugar, 3/4 cup butter, milk and salt. Cook over mediuim heat, stirring occasionally, until butter is melted. Cool to warm.
2. In a large mixing bowl dissolve yeast in warm water; add butter mixture, 2 1/2 cups flour and 1 egg. Beat at medium speed, scraping bowl often, until smooth. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic.
3. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Punch dough down; divide in half. Let rest for 10 minutes.
4. Meanwhile, in a small bowl stir together 1/2 cup sugar and cinnamon. In saucepan stir together all caramel ingredients except pecans. Cook over medium heat, stirring occasionally, until butter is melted. Stir in pecans.
5. Pour half of caramel mixture into a 9-inch round cake pan. On lightly floured surface roll half of dough into a 12x9 inch rectangle. Spread dough with 2 tablespoons butter to within 1/2 inch of edge; sprinkle with 1/4 cup sugar/cinnamon mixture. Roll up jelly roll fashion beginning with 12 inch side; seal seams well.
6. With serrated knife cut into 12 (1 inch) rolls. Place rolls in the prepared 9-inch pan. Repeat with remaining dough and sugar/cinnamon mixture. Cover and let rise for 30 minutes.
7. Heat oven to 375 degrees. Bake for 25-35 minutes or until golden brown. Immediately invert pans onto heat-proof serving platters. Let pans stand 1 minute to allow caramel mixture to drizzle over bun; remove pans.




FRESH SAGE & PEPPER POPOVERS

Popovers:
* 3 eggs, room temperature
* 1 1/4 cups milk, room temperature
* 1 1/4 cups flour
* 1/2 tsp dried sage
* 1/4 tsp coarsely ground pepper
* 1.4 tsp salt

Sage Butter:
* 1/2 cup butter, softened
* 1/2 tsp dried sage
* 1/4 tsp coarsely ground pepper

1. Heat oven to 450 degrees. In a small mixing bowl beat eggs at medium speed, scraping bowl often, untiil light yellow. Add milk, continue beating for 1 minute to incorporate air. By hand, stir in all remaining popover ingredients.
2. Pour batter into a greased 6-cup popover pan or 6-ounce custard cups. Bake for 15 minutes; reduce temperature to 350 degrees. DO NOT OPEN OVEN DOOR. Continue baking for 25 - 30 minutes or until golden brown.
3. Meanwhile, in small mixing bowl beat the sage butter ingredients at low speed, scraping bowl often, until light and fluffy; set aside. Insert knife into popovers to allow steam to escape. Serve immediately with sage butter.

Cooking Class--FRUIT & SPICE BREADS--Page 4

CINNAMON SWIRL BREAD

Bread

2 cups milk

1 Tbsp butter

1 pkg yeast

1/4 cup warm water

5 1/2 to 6 1/2 cups flour
2 Tbsp sugar
2 tsp salt

Filling

1/4 cup butter, softened
2/3 cup sugar
1 1/2 tsp cinnamon
1 Tbsp butter, melted

In 1 quart saucepan combine milk and one tablespoon butter. Cook over medium heat until butter is melted. Cool to warm. In large mixing bowl dissolve yeast in warm water. Add milk mixture, 3 cups flour, 2 Tbsp sugar and salt to yeast. Beat at medium speed until smooth. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double in size. Dough is ready if indentation remains when touched. Punch dough down; divide in half.

Roll half of dough into 14x8 inch rectangle, In a small bowl combine 2/3 cup sugar and cinnamon. Spread dough with 2 Tablespoons butter to within 1/2 inch of edges; sprinkle with 1/4 cup cinnamon sugar mixture. Roll up jelly roll fashion beginning with 8 inch side; seal seams well. Repeat with remaining dough. Place loaves in 2 greased 9x5 inch loaf pans. Cover; let rise until double in size. Heat oven to 400 degrees. Brush tops of loaves with 1 tablespoon melted butter; sprinkle with remaining cinnamon sugar mixture. Bake for 25 to 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire rack.

Cooking Class--FRUIT & SPICE BREADS--Page 3

GOLDEN PUMPKIN BREAD

1 1/2 cups flour

1 cup firmly packed brown sugar
1 cup cooked pumpkin
1/2 cup butter, softened

2 eggs

1 1/2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp ginger

1/4 tsp cloves

Heat oven to 350 degrees. In a large mixing bowl combine all ingredients. Beat at medium speed, scraping bowl often, until well mixed.  Pour into greased 9x5 in loaf pan or 3 greassed 5 1/2x3 inch mini loaf pans. Bake for 45 to 55 minutes for larger pan or 30 to 35 minutes for mini pans or until mixture tests done.  Cool for 10 minutes; remove from pan. Cool completely; store refrigerated.

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CURRANT BISCUITS

2 cups flour
2 tbsp sugar

2 tsp baking powder

1/2 tsp ginger

1/4 tsp salt

1/4 tsp nutmeg
1 tsp grated orange zest
1/2 cup butter
1/4 cup shortening
1/2 cup half and half
1/2 cup currants or raisins

2 Tbsp butter, melted

Heat oven to 400 degrees. In a large bowl combine flour, sugar, baking powder, ginger, salt, nutmeg and orange zest. Cut in 1/2 cup butter and shortening until crumbly. Stir in half and half and currants just until moistened. Turn dough onto lightly floured surface; knead until smooth. Roll out dough to 3/4 inch thickness. With 2 1/2 inch biscuit cutter cut out biscuits. Place 1 inch apart on cookie sheet. Brush the tops with 1 Tbsp melted butter. Bake for 10 to 12 minutes or until lightly browned. Brush tops with remaining melted butter.

Pecan Buns or Rolls

To make pecan buns or rolls:

1 1/4 cups milk, scalded

1 pkg yeast

1/4 cup warm water

5 cups sifted flour

1 1/2 tsp salt

1 Tbsp sugar

3/4 cup butter
3/4 cup sugar
2 eggs
1/2 cup brown sugar
1 Tbsp cinnamon
1/2 cup chopped pecans
3/4 cup raisins
1 cup light corn syrup

Scald milk and cool to lukewarm.  Dissolve yeast in water. Combine milk and yeast. Add 2 cups flour, salt and the 1 tablespoon sugar; beat until smooth. Set in warm place until bubbly. Cream 1/2 cup butter and 3/4 cup sugar until fluffy.  Add eggs, one at a time; beat well. Add yeast mixture. Beat until smooth. Stir in remaining flour and knead until smooth and elastic. cover; let rise in warm place until double in bulk. Divide dough in half. Roll out on floured board into rectangles about 1/4 inch thick. Spread with remaining 1/4 cup butter; sprinkle with brown sugar, cinnamon, chopped nuts and raisins. Roll up like a jelly roll; cut into 2 inch slices. Grease muffin pans; put a few whole pecans in each cup, add syrup about 1/4 inch deep. Place slices in cups, cut side up. Cover; let stand until double in bulk. Bake in a 350 degree oven about 35 minutes or until brown. Turn out of pans at once.  Makes about 24 buns.

Breakfast Fruit Bars

4 pears, diced
4 slices bread, crumbed;
1/2 cup dry oatmeal;
1/3 cup brown sugar;
1/4 tsp salt;
1 tsp vanilla;
1/2 tsp cinnamon;
2/3 cup dry milk;
3 Tbsp margarine.

Mix crumbed bread, oatmeal, brwn sugar, salt, vanilla, cinnamon, dry milk and margarine together. Cut up fruit into a separate bowl. Place 1/2 of the dry mixture into an 8x8 inch greased pan or baking dish. Pack down mixture, then pour in the fruit, spread evenly. Pour on remaining half of dry mixture and press gently all around. Bake at 350 degrees for 35 minutes.  Other fruits to be used include: 2 cups blueberries; 2 bananas; 4 peaches.  It makes a great breakfast.

Serves: 4

Raisin-Wheat Germ Pancakes

2 cups whole wheat flour;

1/2 cup wheat germ;

2 tsp. baking soda;

1 tsp. salt;

2 cups buttermilk;

3 eggs;

2 Tbsp. oil;

2 Tbsp. honey;

1/2 cup raisins.

Combine dry ingredients in large bowl; add buttermilk, eggs, oil and honey all at once. Stir well, then add raisins. Drop by 1/4 cup measure onto hot oiled griddle and turn when bubbly. Brown on other side and serve hot with warmed honey or pure maple syrup.