Herman Starter

Title: Herman Starter
Categories: Breads, Breadmaker
Servings: 1

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2 tb Or 2 envelopes active dry Yeast
1 c Sugar
2 c All purpose white flour
1/4 c Warm water
2 c Milk (see note)

DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Combine remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or container.(Do not use metal bowls or utensils as these may retard starter growth). With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so Herman can breathe. Let stand in a warm draft free place overnight.
DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.
DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24 hours.
DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.
DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup flour.
THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings. After feeding, wait 24 hours before using
the renewed starter. DAILY stirring helps keep yeast mold from forming. Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter. It is, however, a safer course for busy cooks with fast growing starters. Herman also is freezer-friendly and may be kept on ice between baking impulses if you get bored.
NOTE: If desired,substitute buttermilk for milk in starter for more flavor and less fat. If more starter is needed, additions may be doubled when 2 or more cups of starter are used.....

BREAD FAT SUBSTITUTE - APPLESAUCE

Title: BREAD FAT SUBSTITUTE - APPLESAUCE
Categories: Tips, Breads, Apples, Breadmaker
Servings: 1

Try substituting unsweetened applesauce for the fats called for in your bread recipes. This even works with chocolate cake! Many can't tell any difference in taste and the pectin in the applesauce keeps the bread moist longer. I buy the small Motts individual containers so I don't have a large jar going bad in the fridge. I've read that you can use up to one tablespoon of applesauce per cup of flour. If you do make this substitution hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back in a tsp. at a time during the kneading cycle.

KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1
Categories: Information, Breads
Servings: 1

The following information comes from King Arthur Flour "A Short Course in Cooking With & Keeping the Elusive Wild Yeast". What is a Sourdough Starter? "A sourdough starter is a wild yeast living in a batter of flour and liquid. Yeasts are microscopic fungi related distantly to mushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of circumstances. Some will make delicious loaves of bread; others will create yogurt and cheese out of milk; still others will turn the juices of grains and fruit into beer and wine." "Active dry yeast, the kind we can buy in packets at our grocer's, is a domesticated descendant of these wild relatives, one which has been grown for flavor, speed of growth and predictability. But domestic yeasts are much more fragile and can't be grown at home without eventually reverting to their original wild state." "If you can imagine a world without any packets of active dry yeast, you can imagine how important your sourdough starter would be to you. Without it, you would be doomed to some pretty awful eating. It is no wonder that sourdough starters were treasured, fought over, and carried to all ends of the earth. To the early prospectors, it was such a valued possession (almost more than the gold they were seeking), that they slept with it on frigid winter nights to keep it from freezing. (Ironically, freezing won't kill a sourdough starter although too much heat will.)" Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus. As it feeds on the natural sugars in grain, it multiplies and gives off carbon dioxide (just as we do when we breathe). This invisible activity of yeast is called fermentation. When you make bread with wheat, by kneading the long elastic strands of wheat protein (called gluten) into an elastic mesh, you create traps for these carbon dioxide bubbles causing the dough to expand as if it contained a million tiny balloons."

KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2
Categories: Information, Breads
Servings: 1

(Continued) How to Feed & Care for Your Sourdough Starter: "Keeping a sourdough starter is somewhat like having a pet because it needs to be fed and cared for. But its requirements are simple and not time consuming. Baking with sourdough is also a simple process. All it takes is a little planning and timing. The results are so satisfying, you'll grow to treasure your invisible pet the way our ancestors did." "When you receive your starter, refrigerate it if you don't intend to feed it immediately (at any rate, starter should be fed as soon as possible after you receive it). To feed it for the first time, snip off a corner of the plastic bag and squeeze the starter into a glass or ceramic bowl (not metal). Stir in 3 cups of lukewarm water (what feels comfortable on your wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well blended and the consistency of pancake batter. Let the replenished starter sit at room temperature for at least 12 hours to give the yeast a chance to multiply and become active before you put it in the refrigerator. Ordinarily you would feed your starter when you remove some to bake with it. A good rule of thumb is to replenish it every two weeks or so, preferably because you made a wonderful loaf of sourdough bread, a stack of pancakes or a delicious sourdough cake." (This previous paragraph is for those people who have ordered King Arthur's Sourdough Starter from their catalog.) "During the time the starter is stored in the refrigerator, it becomes relatively dormant which is why it can survive so long with so little attention. You'll find that a clear, amber colored liquid will accumulate on the surface of the starter. This liquid contains 12% to 14% alcohol." "When yeast is in contact with air, it produces carbon dioxide; when it's not, it produces alcohol. When you blend the alcohol back into the starter, it helps produce the unique flavor you find in good sourdough breads. For milder flavor, you can pour off some of the alcohol if you wish although this will thicken the starter requiring a bit more liquid to return it to its "pancake batter" consistency. (To "sweeten" a starter in another way, see Troubleshooting which follows.) The alcohol itself dissipates during the baking process." (Continued)

KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3
Categories: Information, Breads
Servings: 1

Storing Your Starter: "Once your sourdough pet is cold and relatively dormant, it can survive quite a long time between "feedings." It is certainly not as demanding as children, or more traditional pets, but it isn't happy just sitting for months on end like a packet of commercially dried yeast either." "Freezing: You may be able to ignore your starter for a month or even much longer, but if you know you're going to be away for a time, you can store it (unlike children or pets) in the freezer. You may want to transfer it to a plastic container first as it will expand as it freezes. When you are ready to use it again, give it a day to revive, feed it a good meal, give it another day to build up an armada of fresh, new wild siblings and it will be ready to go to work." "Drying: An alternative storage method is to dry your starter by spreading it out on a piece of heavy plastic wrap or waxed paper. Once it's dry,
crumble it up and put it in an airtight container. Store it some place cool, or, to be safe, in the freezer. To reactivate the dried starter, grind it into small particles with a hand cranked grinder, a blender or a food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable on your wrist) into a glass or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This isn't necessary but it gives the yeast an easy "first course." Blend in an equal amount of flour and dried starter. Cover the bowl with plastic wrap and watch for small telltale bubbles which should begin to appear on the surface within a few hours. Once you see them you'll know it's alive and well. Let it continue to feed and grow for a further 12 hours before you cover and refrigerate it." How to Remove Some Starter for Baking: "With a spoon or wire whisk, blend the liquid back into the starter and then measure out the quantity required by your recipe. Replace the amount taken with equal amounts of flour and water. Since many recipes are based on using 1 cup of starter, you would return to your starter pot, 1 cup of
flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but you can adjust the amount whenever you want.) As you did when you first fed your starter, let it sit at room temperature for at least 12 hours to give the yeast a chance to "feed" and multiply before you chill it again."

KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4
Categories: Information, Breads
Servings: 1

Feeding Without Baking: "If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, take out and discard 1 cup of starter and replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead of discarding the starter you removed, ask a neighbor if he or she would be interested in adopting a starter of his/her very own.) Let the resuscitated mixture sit at room temperature for 12 hours or so before you return it to the refrigerator." Treating a "Sluggish" Starter: "If you feel that your starter is just not "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix into the starter when you feed it. (If you live in an area where water is chlorinated, let some sit out overnight to allow the chlorine to dissipate to preclude any interference with the development of the sourdough micro-organisms)." Sweetening a Starter: "If your starter becomes too sour, take out 1 cup, dispose of the remainder, and add 2 cups of each of flour and water to refreshen it." Increasing Your Starter: "If you want to grow a large amount of starter to give some to a friend or to do a lot of baking, simply increase the amount you feed it." Resuscitating a Neglected Starter: "If your sourdough starter has sat in the refrigerator months beyond the point of health, give it a fighting chance for survival before you throw it out. A little warmth and a good meal of strong, high energy carbohydrates may be all it needs to get it off and running again." "The layer of liquid on the surface will probably be very dark, making it look as if the starter must surely have expired. Quell your fear, wrestle the top off the jar and give it a sniff. If it smells the way it should, though exceptionally sour, it may just be sitting there in a dormant state waiting to be fed. The only way to know is to give it a meal." "Blend it back together and pour it into a glass or ceramic bowl. (Take this opportunity to give its jar a good wash.) As the starter will probably be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and thicken it. Leave the bowl out on the counter where it will be warm and visible." (Continued)

KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5
Categories: Information, Breads
Servings: 1

"In a couple of hours you may see tiny bubbles appear on the surface. If so, cheer your brew on by keeping it warm and covered overnight. In the morning, celebrate by making sourdough pancakes (which you'll find ...in our "King Arthur Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the remaining starter another feeding, let it sit for 12 more hours to ensure its reawakened vigor before you tuck it back in the frig. Then quietly heave a sigh of relief and congratulate yourself on your rescue." How to Decide if You Need to Start Over (groan): "If your sourdough begins to mold or develop a peculiar color or odor instead of a "clean, sour aroma," give a sigh, throw it out and, if you're patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This happens very infrequently so don't let this possibility dissuade you from a sourdough adventure."
Starter Variations: "Here are some variations on the basic flour/liquid/yeast combination that will produce sourdough starters with different personalities. *Substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached all-purpose flour. *For tap water, substitute water from cooking potatoes. It contains nutrients which any kind of yeast loves and along with making the yeast happy, it creates great flavor in bread. *Substitute buttermilk for tap water.

KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS

Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS
Categories: Information, Breads
Servings: 1

"One of the most frequently asked questions of us here at King Arthur Flour is, 'What is gluten?' Gluten is an element of the wheat berry that contains two special proteins, gluten in and gliadin. When you are making bread, and you add liquid to the flour, you get these two proteins in business. They start to interact and form a web which traps the carbon dioxide that the yeast is giving off. This web is developed during the kneading process. Wheat is the only grain which contains gluten." "To use gluten, we have found that adding a tablespoon for each cup of flour called for in the recipe will increase the rise in the bread from 25% to 30%. The proper way to measure the gluten is to put 1 tablespoon of the gluten in your measuring cup and then spoon the flour into the cup on top of the gluten. Level off the flour with the back of a knife."

KING ARTHUR FLOUR - BAKING TIPS

Title: KING ARTHUR FLOUR - BAKING TIPS
Categories: Information, Breads
Servings: 1

1. Yeast Proofing: To "proof" yeast, first dissolve the sugar (about 1 Tbsp. for each 2 cups liquid) or other sweetener in warm water (about 95 degrees) and then add your yeast. Wait several minutes for it to dissolve and begin to "work", or develop tiny bubbles. If it doesn't show signs of life, discard it and try another batch. Because yeast doesn't like salt, add it after the yeast is "proofed".
2. A Better Measure: Because flour settles and compacts in storage, fluff it up before you measure. Then, gently sprinkle it into your measuring cup and scrape the excess off with the back of a knife. This will insure a 4 oz. cup of flour rather than the 5 oz. you would have if you scooped it out with your cup.
3. Rest When You "Knead" It!: After 3 or 4 minutes of kneading dough, let it rest for a few minutes. The rest relaxes the dough and makes the remaining kneading easier.
4. Liquid Assets: Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt, or sour cream. It can add a whole new flavor and improve nutrition.
5. Sweeteners: Even though you don't need it when making bread, a little sugar can bring out flavor, just as salt can. For added moisture, try honey, maple syrup, or regular or dark unsulphured molasses.
6. Oil for Longevity: If you don't mind a few extra calories (12 to 15) per slice (a slice of bread without fat has only 60 to 65 calories!), add a couple of tablespoons of butter or vegetable oil to your dough, and your bread will stay fresher for a longer period.
7. Storing King Arthur Flour: If you use your flour fairly quickly, store it in a cool, dry cupboard and stick a couple of bay leaves in the bag to discourage any visitors. If you use your flour more slowly, especially your whole wheat, put it in a lock-type plastic bag and store it in your freezer.

OAT-WHEAT BAGEL BREAD

Title: OAT-WHEAT BAGEL BREAD
Categories: Breadmaker, Breads
Servings: 1

1 1/2 ts Yeast -
1 1 1/2 ts Cinnamon 1
1 1/2 ts Gluten
- 1 1 ts Salt - 1 1/2
1 1/2 c Oat flour
1 3 tb Honey - 2
1 1/2 c Whole wheat flour
- 1 1 c Water - 5 1/2 oz

1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right are for 1 pound loaves.
Variations: Add 1/3 c grated or chopped carrots, millet and/or sunflower seeds.

ANOTHER SOURDOUGH STARTER

Title: ANOTHER SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usual until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in there.

BASIC SOURDOUGH STARTER (WITH POTATO)

Title: BASIC SOURDOUGH STARTER (WITH POTATO)
Categories: Breads, Sourdough, Starter
Servings: 1

1/2 tb Active dry yeast
Lg baking potato peeled,cube
1 ts Sugar
1 c White flour

Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desirable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate.

WHOLE-WHEAT SOURDOUGH STARTER

Title: WHOLE-WHEAT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

1 ts Active dry yeast
1 1/2 c Whole wheat flour
1 1/2 x Lukewarm water

In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour.

YOGHURT SOURDOUGH STARTER

Title: YOGHURT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

2 tb Natural plain yogurt
1 c Low fat milk
1 c White flour

Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water.

BASIC SOURDOUGH STARTER

Title: BASIC SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

3/4 c Milk
1 ts Active dry yeast
1 c Flour *
1/4 c Warm water

Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume.

SOURDOUGH RYE STARTER

Title: SOURDOUGH RYE STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

1 1/2 c Lukewarm water
2 c Rye flour Onion slice optional
1 tb Yeast

In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days.; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one.

ALASKA SOUREST DOUGH

Title: ALASKA SOUREST DOUGH
Categories: Starter, Sourdough, Breads
Servings: 2

1 pk Yeast
1 tb Vinegar
2 1/4 c Warm water
1 ts Salt
2 tb Sugar
2 c Bread flour
1 Disolve yeast in
1/4 cup warm water.

Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.

CARAWAY RYE *** XXMX58B

Title: CARAWAY RYE *** XXMX58B
Categories: Breads, Breadmaker, Jewish
Servings: 1

1 c Flour; better for bread flo
1 tb Caraway seeds
1 c Flour; all purpose
1 tb Butter
1/2 c Rye flour
1 c Warm water
3/4 ts Salt
1 1/4 ts Yeast

Add in the order required for your BM It is on the sweet side. Re- ally our favorite.

Pizza

Title: Pizza
Categories: Breadmaker, Breads
Servings: 1

2 1/4 c Bread flour TOPPINGS:
1 ts Salt
2/3 c Pizza sauce (10 oz)
1 1/2 ts Vegetable oil
2 c Mozzarella cheese (8 oz)
3/4 c Water Garnishes of your choice
1 ts Dry yeast

1. Place first 3 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later)
2. Divide the dough into 4 equal portions. Roll each portion into a ball.
3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.
4. Roll out each ball into a flat circle.
5. Place on a greased baking pan. Prick the surface with a fork.
6. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice.
7. Bake in 500 deg. oven for 12 to 15 minutes or until ingredients are cooked and the dough is crisp and slightly brown.

SOURDOUGH STARTER AND BREAD

Title: SOURDOUGH STARTER AND BREAD
Categories: Sourdough, Starter, Breads, Breadmaker
Servings: 1

2 c Skim milk
2 c Bread flour
1 Pk Yeast

Place milk in a glass container and allow to stand at room temperature for 24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5 days, depending on how long it takes it to bubble and sour. If it starts to dry out, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time part of the starter is used, replenish with a mixture of equal parts milk and flour. Leave at room temperature several hours or overnight, or until it begins to fill with bubbles. Then cover and store in refrigerator. Starter is best if used at least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and discard about half and replenish as described. Given attention, a starter becomes more flavorful with age. Starter can be frozen if it is not to be used for several weeks. This will slow down yeast action and should be left at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above thoroughly (using half of the flour) and let stand uncovered to ferment overnight in a warm place. Next morning, after the mixture has risen and fallen, stir down any crust that may have formed. Add the rest of the flour. When thoroughly mixed, turn out onto a board covered with a little flour so it won't stick. Shape dough into 2 loaves, put into bread pans, brush lightly with liquid Butter Buds, and let rise covered until almost doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes.
Note: This recipe works GREAT in a bread machine. Simply put all of the ingredients in the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices) Per slice Fat: 0.21g Calories: 96 Cholesterol:0.42 mg Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg

Three Cheese Bread

Title: Three Cheese Bread
Categories: Breads, Breadmaker
Servings: 16

3/4 c Water
1/2 c Shredded Swiss Cheese
3 c Bread Flour
1/3 c Creamed Cottage Cheese
2 tb Sugar
3 tb Grated Parmesan Cheese
1 1/2 ts Salt
2 ts Regular Active Yeast
2 tb Margarine or Oil

Place ingredients in bread pan in the order recommended by the manufacturer. Don't use the delayed timer cycle since the cheese may spoil. Bake on light crust.
NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry.

Blueberry Muffins

Title: Blueberry Muffins
Categories: Muffins, Breads, Fruit
Servings: 12

---------------------------CYNTHIA MERZER CPFX72A---------------------------

1 c Sugar
3/4 ts Nutmeg
1/4 c Margarine
1/2 ts Vanilla extract
1 c Milk
1/4 ts Salt
1 lg Egg
1 1/3 c Flour
2 ts Baking powder
3/4 ts Cinnamon
1 c Blueberries, fresh or-unsweetened frozen, thawed-and drained

Preheat oven to 375. Prepare muffin tins with paper liners. In medium bowl, cream sugar and margarine on low speed of electric mixer until smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg, vanilla and salt. Mix just until thoroughly blended. Gently mix in remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries. Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes.

Hamburger Pizza

Title: Hamburger Pizza
Categories: Cheese, Ground beef, Breads
Servings: 8

-----------------------------------CRUST-----------------------------------

2 1/2 c Bisquick Baking Mix
2/3 c Water; Hot
1 pk Active Dry Yeast

--------------------------------MEAT MIXTURE--------------------------------

1 lb Lean Ground Beef
2 ts Oregano Leaves
1/2 c Onion; Chopped
1/4 ts Pepper
15 oz Tomato Sauce

----------------------------------TOPPING----------------------------------

1/2 c Green Pepper; Chopped (opt)
1 c Parmesan Cheese; Grated
2 c Mozzarella Cheese; Shredded

Heat the oven to 425~. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is
resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13x9" or on a pizza pan 12" in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.

Spiced Apple Muffins

Title: Spiced Apple Muffins
Categories: Breads, Fruits, Muffins, Apples
Servings: 12

1/3 c Shortening
1/2 ts Cinnamon
1/2 c Sugar
1/4 c Milk
1 Egg
1 c Apple sauce
1 1/2 c Sifted flour
1/3 c Melted butter
2 ts Baking powder
1/2 ts Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg

Cream together shortening and sugar. Add egg. Sift dry ingredients, add dry ingredients alternately with milk to creamed mixture. stir in apple sauce. Fill greased muffin cups 3/4 full and Bake at 400 F 20-25 minutes. Cool for 10 minutes, then dip each muffin top into melted butter, followed by mixture of sugar and cinnamons. Serve warm or cold.

Apple Butter Bread

Title: Apple Butter Bread
Categories: Breads, Fruits, Apples
Servings: 1

1 1/2 c Flour
1 Egg
2 tb Flour
4 tb Melted butter
2 tb Baking powder
1/2 c Apple butter
1/2 c Brown sugar
1/4 c Milk
1 ts Cinnamon
1/4 c Apple cider
1/2 ts Nutmeg
1/2 c White raisins,soaked in
1/2 ts Salt
2 tb Orange juice

Preheat oven to 350 F. In large bowl, mix flour, baking powder, sugar, spices and salt. Make a well in center and add egg, butter, apple butter, milk and cider. Mix quickly. Add drained raisins. Pour into greased loaf pan. Bake for 45 minutes.

Apple Banana Bread

Title: Apple Banana Bread
Categories: Breads, Fruits, Apples
Servings: 8

1/2 c Butter, softened
2 c Flour
1/2 c Brown Sugar
1 ts Baking Powder
1/2 c Granulated Sugar
1 ts Baking Soda
2 Eggs
1/2 ts Cinnamon
3 tb Sour Cream
2 Apples, cored and chopped
1 Banana, mashed
1/2 c Chopped Walnuts
1 ts Vanilla

Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour.

Apple Pancakes II

Title: Apple Pancakes II
Categories: Breads, Apples
Servings: 1

1 c Flour
1/2 c Milk
1/4 ts Salt
1 Egg; beaten
1 1/2 ts Baking powder
1/2 ts Vanilla
1 tb Butter; melted
1 1/4 c Applesauce

Sift flour, salt and baking powder. Combine butter, milk and egg. Stir into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot, well greased griddle, allowing enough batter to make 4 " cakes. When edges are lightly browned, turn and cook on second side. Serve hot with maple syrup or apple jelly and lots of butter.

7-Up Apple Dumplings

Title: 7-Up Apple Dumplings
Categories: Breads, Apples
Servings: 10

2 c Sugar
10 Large apples
1 ts Cinnamon
1 Can biscuits
1/2 ts Nutmeg
1 ts Nutmeg
1 Stick butter
20 oz 7-up
1/2 stick butter
1 ts Cinnamon

In saucepan combine first group of sugar, cinnamon, nutmeg, butter and the 7- up. Heat until melted, set aside. Peel and core apples, separate dough from 1 can biscuits. Separate and roll out each biscuit individually and place 1 apple in each. Combine second group of sugar, cinnamon and nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with 2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9 x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45 minutes.

Apple Rolls

Title: Apple Rolls
Categories: Breads, Rolls, Apples
Servings: 2

2 c Flour
1/4 c Shortening
4 ts Baking powder
2 tb Melted butter or butter-substitute
3/4 c Milk
4 c Pared, sliced apples
1 ts Cinnamon
1/4 c Brown sugar
1 c Brown sugar
1/2 ts Salt

Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1cup sugar and the cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2 inches thick. Sprinkle 1/4cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 F) about 40 minutes. 8 servings.

Apple Pancake Puff

Title: Apple Pancake Puff
Categories: Breads, Apples, Low-cal
Servings: 4

1 tb +1 t rc margarine
1 ts Cinnamon
3 Small mac. apples;cored &
2 Large eggs Cut into 1/4" thick slices
1/2 c Skim milk
2 tb Dark raisins
1/4 c + 2 Tb. flour
3 tb Granulated sugar
1 ts Vanilla extract
2 tb Orange juice

In heavy med. oven proof skillet, melt 2 tsp of the margarine. Add apples, raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8 minutes, until apples are just tender. Remove apples to bowl. Preheat oven
to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes longer, until batter is smooth. Add remaining 2 tsp. margarine to same skillet. Place in oven to melt, abt 1 minute. Pours batter into skillet;bake 10 minutes. Remove from oven and spoon apple mixture into center of pancake. Return to oven and bake 12-15 min. longer until puffed and golden. Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B, 1 FR, 60 cal.

Apple Bread #2

Title: Apple Bread #2
Categories: Breads, Apples
Servings: 2

1/2 c Butter
1 tb Butter (melted)
2 c Peeled, diced,apples
2 tb Buttermilk
1 c Sugar
1/4 c Packed brown sugar
1/2 c Chopped walnuts
2 c All purpose flour
2 Eggs
1/4 ts Cinnamon
1/2 c Raisins
1 ts Vanilla
1 ts Baking soda

Cream butter, slowly adding sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve baking soda in buttermilk, add to batter, mixing well. Stir in flour. Add vanilla and stir well. Stir in apples, walnuts and raisins. Spoon into 2 greased and floured loaf pans. Drizzle melted butter over loaves. Combine brown sugar and cinnamon, sprinkle over loaves. Bake at 350 for about 40 to 45 min. Cool in pan for 5 minutes and then cool completely on rack.

Apple Bread

Title: Apple Bread
Categories: Breads, Apples
Servings: 12

4 c Apples, sliced
2 lg Eggs
1 c Butter
2 ts Cinnamon
2 c Sugar
1/2 c Hazelnuts, chopped
2 c Flour, pastry

Core and peel apples before slicing. Melt butter. Preheat oven to 350. Mix all ingredients together in large work bowl. Pour batter into greased 9"x5" bread pan. Bake one hour.

Ange's Apple Bread

Title: Ange's Apple Bread
Categories: Breads, Apples
Servings: 2

2 c Sugar
1 ts Baking soda
1 c Oil
1 ts Cinnamon
3 Eggs
2 ts Vanilla extract
3 c All purpose flour
2 c Chopped peeled apples
1 ts Salt
1 c Nuts

Grease 2 loaf pans. In a large bowl beat together the sugar, oil and eggs. In a separate bowl sift together the flour, slt, baking soda, and cinnamon. Add the dry ingredients to the sugar mixture. Add the vanilla, apples, and nuts. Pour the batter into the prepared pans. Bake in a 325F over for 1 hour.

Walnut Apple Bread

Title: Walnut Apple Bread
Categories: Breads, Apples
Servings: 1

1 1/2 c All-purpose flour, sifted
1 1/2 c Wheat cereal flakes, crushed
2 ts Baking powder
1 c Walnuts, coarsely chopped
1/2 ts Baking soda
1/4 c Apple, chopped
1/2 ts Salt
1 Egg, slightly beaten
1 ts Cinnamon
1/4 c Brown sugar, firmly packed
1/4 ts Nutmeg
2 ts Vegetable oil
1/8 ts Allspice
1 1/2 c Buttermilk, low fat

Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift flour, baking powder, baking soda, salt and spices into bowl. Stir in cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil; add to dry mixture. Stir just enough to moisten dry ingredients. Do not beat. Spoon into pan. Bake at 350F one hour or until toothpick inserted into center comes out clean. Makes 1 loaf.

Sourdough Apple Sorcery

Title: Sourdough Apple Sorcery
Categories: Breads, Sourdough, Apples
Servings: 4

3/4 c White flour
1/2 ts Ground cinnamon
3/4 c Whole wheat flour Egg
2/3 c Lightly toasted wheat germ
1/2 c Brown sugar
1/2 ts Salt
1/2 c Safflower oil
1/2 ts Baking soda
1 c Sourdough starter, room temp
1 ts Baking powder
1 c Unsweetened thick applesauce

Combine flours, wheat germ, salt, baking soda, baking powder and cinnamon and blen well. In lg bowl, beat egg lightly and blend in sugar and oil. Mix in starter and applesauce and mix well. Add mixture and stir just until dry ingredients are moistened. Spoon into 4 prepared ** #4 loaf pans and bake in oven preheated to 350 for 50 mins or until bread tests done. Cool on wire rack 10 mins, turn out, turn right side up, remove waxed paper and cool. **To keep quick breads from sticking to pan, line pan with strip of waxed paper; oil pan, place paper in pan invert paper so that batter is on oiled surface.

Apple Breakfast Bread

Title: Apple Breakfast Bread
Categories: Breads, Apples
Servings: 2

2 c Flour
3 Apples
1 ts Salt
4 ts Baking powder
2 tb Brown sugar
4 tb Shortening
3/4 c Milk
2 c Chopped raisins
1 ts Cinnamon
1 Egg, well beaten
2 tb Melted butter or butter-substitute
2 tb Brown sugar

Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F) 20 minutes or until apples are tender.

Sourdough Apple Pancakes

Title: Sourdough Apple Pancakes
Categories: Sourdough, Breads, Apples
Servings: 4

2 c Starter
1 tb Sugar
1 Egg; beaten White flour; kneaded
1/2 c Applesauce
1/2 ts Baking soda
2 tb Butter; melted

add egg, applesauce, melted butter, sugar and salt to the starter and mix briefly. Add flour to attain desired consistency mix until lump free. Just before baking dissolve baking soda in a tablespoon of water and gently blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook 2 to 4 minutes and turn for an additional 2 minutes.

STRAWBERRY-ORANGE MUFFINS

Title: STRAWBERRY-ORANGE MUFFINS
Categories: Muffins, Fruits, Breads, Nw
Servings: 16

----------------------------NORMA WRENN NPXR56B----------------------------

2 1/4 c All-purpose flour
1 Egg
2 ts Baking powder
1 tb Finely grated orange zest
1 ts Baking soda
1 c Fresh strawberries; thinly
-sliced 1/8"; pat dry
-between paper towels to
-keep juices from coloring
-the batter
1/2 ts Salt
3/4 c Sugar
1/2 c Milk
1/2 c Sour cream
1/3 c Vegetable oil
1/3 c Strawberry jam

Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a medium bowl whisk together the sugar, milk, sour cream, oil,
egg and orange zest until mixed; stir in the strawberries. Add to the combined dry ingredients and stir just until blended. Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove. Makes about 16 standard muffins.

Boboli Topping 23

Title: Boboli Topping 23
Categories: Breads, Boboli, Cheese/eggs, Pizza
Servings: 1

Here are some of the pizza combinations. All have mozzarella cheese in addition to the other ingredients. HAWAIIAN--pineapple, bacon or canadian bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled chicken marinated in an orange teriyaki sauce, red onions, scallions and sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers, fresh tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh tomatoes, Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce. SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime and herbs, homemade black beans, fire-roasted mild chilies, sweet white onions and cheddar cheese. Serve with green tomatillo salsa and sour cream. FIVE CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo mozzarella, fontina, smoked gouda, and romano cheeses.

BOBOLI CRUST

Title: BOBOLI CRUST
Categories: Pizza, Crust, Italian, Breads, Nw
Servings: 2

-----------------------------ED BOSMAN MKPN54A-----------------------------

2 1/2 c BREAD flour
2 sm Cloves garlic; thinly sliced
1/2 ts -Salt
2 tb Rosemary*
3/4 ts Active dry yeast
3 tb Bertolli Light olive oil
1 c -Warm water

Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary int indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread 2/3 baked and will require only enough time so that the cheeses, etc. are bubbly.

Swedish Oven Pancakes

Title: Swedish Oven Pancakes
Categories: Breads, Breakfast, Brunch, Main dish
Servings: 6

3 c Milk
4 tb Butter, melted
4 Eggs
1 ts Salt
2 c Flour
2 tb Sugar

Beat eggs well. Add milk, melted butter, salt and flour. Bake in a greased 9 X 13 pan in 425F oven for 25-30 minutes. Cut into squares and serve immediately with butter and syrup.
Variations: Omit butter. Saute 3 strips bacon, cut up, until crisp. Put drippings and bacon in bottom of pan and pour batter over. Bake 375F for 30 minutes.
Serve with berry and cream topping: 1/2 pint cream, whipped and 1 jar preserves (ie: raspberry, strawberry, apricot etc.) Serve with sour cream mixed with brown sugar.

Lemon Bread

Title: Lemon Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
3/4 c Milk; scalded
3 c Bread flour
1 Egg + 1 yolk; room temp.
1/4 c Sugar
1/4 ts Lemon extract
1/2 ts Salt
2 ts Dried or freshly grated-lemon peel
1/4 c Butter; room temperature

Place all ingredients into breadmaker pan in the order above, select white bread and push start.

Pumpernickel Bread

Title: Pumpernickel Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 1/2 pk Yeast
1 1/2 ts Salt
2 c Rye flour
3 tb Molasses
1 tb Vegetable oil
1 3/4 c Bread flour
1 1/4 c Warm water
2 ts Caraway seed
1 tb Unsweetened cocoa
1/2 c Unprocessed whole-bran-cereal

Add all ingredients in the order listed, select white bread and push start.

Drew's Famous Onion Dill Bread

Title: Drew's Famous Onion Dill Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
------------------------------------ADD------------------------------------

1 pk Yeast
1 1/2 ts Salt
3 1/3 c Flour
1 Egg; unbeaten, room temp
1/4 ts Baking soda

-------------------------MIX TOGETHER, WARM AND ADD-------------------------

1/4 c Water
3 tb Minced dried onion
3/4 c Cottage cheese
2 tb Whole dill seed
3/4 c Sour cream
1 1/2 tb Butter
3 tb Sugar

Place dry ingredients and egg into inner pan. Warm next set of ingredients, add, select white bread, and push start. Lightly brush the top with a little melted butter at baking time if you wish.

Diet Rite Bread

Title: Diet Rite Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
1 1/4 c Diet rite soda, or Club soda-at room temperature
3 c Bread flour

Place all ingredients into pan, select white bread, and push start.

Potato Loaf Bread

Title: Potato Loaf Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
2 1/2 ts Sweet butter
3 c Bread flour
2 tb Instant mashed potato flakes
1 tb Sugar
1 c Hot milk
1 1/2 ts Salt

Place the first 5 ingredients into the pan. Sprinlke the potato flakes over the hot milk and stir. Let cool slightly. Add milk, select white bread, and push start.

Real Chocolate Bread

Title: Real Chocolate Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
1 Egg; unbeaten
3 c Bread flour
1/4 c Soft butter, or margerine
1/2 c Sugar
1/2 ts Vanilla
1/4 c Unsweetened cocoa
1 c Warm milk

Add all ingredients in the order given, select whiter bread, and push start.

Title: Beer Cheese Bread

Title: Beer Cheese Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
10 oz Beer; at room temperature
3 c Bread flour
4 oz Processed American cheese-(2 slices)
1 tb Sugar
1 1/2 ts Salt
4 oz Jack cheese; or any other-(cut in 1/4" cubes)
1 tb Butter

Warm beer and American cheese over low heat on top of stove or in microwave. Cheese doesn't need to melt completely. Stir. Add all ingredients listed, select white bread and push start.

Bloody Mary Bread

Title: Bloody Mary Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
6 oz Can of spicy V-8 juice; at-room temperature
3 c Bread flour
1 ts Salt
1 tb Vodka
1 tb Sugar
1 tb Water
1 tb Soft butter
1 Egg

Place all ingredients into pan, select white bread and push start. Serve with a stalk of celery.

California Dip Bread

Title: California Dip Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

1 pk Yeast
1/4 ts Baking soda
3 1/3 c Flour
1 Egg; room temperature

-------------------------MIX TOGETHER, WARM AND ADD-------------------------

3/4 c Cottage cheese
1 1/2 tb Butter
3/4 c Sour cream
1/4 c Water
3 tb Sugar
1 pk Lipton's onion soup mix

Place the first 4 ingredients into the pan. Slightly warm the next 6 ingredients and pour into pan. Select white bread and push start.
NOTE: Vary the amount of soup mix to suit your taste.