Christmas Tree Bread

Makes One Tree 4-3/4 cups all-purpose flour 1/2 cup sugar 2 envelopes Fleischmann's RapidRise Yeast 2 teaspoons salt 3/4 cup milk 1/2 cup water 1/2 cup butter or margarine 1 egg, large Cinnamon Filling (recipe follows) Maraschino cherries, optional Directions In a large bowl, combine 1 1 / 3 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator. On lightly floured surface, roll dough to 18- x 10-inch rectangle. Sprinkle Cinnamon Filling over dough to within 1 / 2-inch of edges. Fold crosswise in thirds, to enclose filling. Press edges to seal. Cut dough into 16 strips. Holding ends of each strip, tie into a knot. On lower third of large greased baking sheet, arrange 5 knots in a row, with edges touching. Build a tree with additional rows of knots 4 knots in second row, 3 knots in third row, 2 knots in fourth row, and one for top of tree. Place remaining knot at bottom center of tree to make a trunk. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350F for 25 minutes or until done.

Remove from sheet; cool on wire rack. Decorate with maraschino cherries, if desired. Cinnamon Filling: In a bowl, cut 1 / 2 cup butter into 1 / 4 cup firmly packed brown sugar and 3 tablespoons sugar until crumbly. Stir in 1 teaspoon ground cinnamon. Nutrition Information Per Serving: Serving size : 1/ 16 of recipe Calories : 300 Total fat : 12 g Saturated fat : 7 g Cholesterol : 45 mg Sodium : 420 mg Carbohydrates : 41 g Dietary fiber : 1 g Protein : 5 g

Classic Stollen
Makes 2 coffeecakes. 5 to 5 1/2 cups all-purpose flour 1/3 cup sugar 2 packages FLEISCHMANN'S RapidRise Yeast 2 teaspoons grated lemon peel 1 1/2 teaspoons SPICE ISLANDS Ground Cardamom or 3/4 teaspoon Ground Mace or Ground Nutmeg 1/2 teaspoon salt 1/2 cup water 1/2 cup milk 1/2 cup butter or margarine, cut into pieces 2 eggs 3/4 cup golden or dark raisins 1/2 cup finely chopped candied orange peel 1/2 cup blanched slivered almonds, toasted 1 egg white 16 candied cherry halves, optional Powdered sugar

Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom, and salt. Heat water, milk, and butter until very warm (120 to 130F). Stir into dry ingredients. Stir in 2 eggs, raisins, candied orange peel, almonds, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each half to 12 x 8-inch oval. Fold dough in half lengthwise, slightly offcenter, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm place until doubled in size, 30 to 45 minutes. Lightly beat egg white; brush on loaves. Arrange 8 cherry halves in a row along bottom edge of each stollen. Bake at 350F for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; let cool on wire rack. Sift powdered sugar over stollens. Nutrition Information Nutrition information per serving (1/24 of recipe): calories 196; total fat 6g; saturated fat 3g; cholesterol 28mg; sodium 99mg; total carbohydrate 31g; dietary fiber 1g; protein 5g.

Cream Cheese Danish Heart

Makes 1 heart 2 1 1 1 1 1 1 1 cups all-purpose flour / 4 cup sugar envelope FLEISCHMANNS RapidRise Yeast / 2 teaspoon salt / 4 cup water / 2 cup sour cream / 4 cup butter or margarine large egg Directions In a large bowl, combine 3 / 4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator; roll to 16- x 8inch rectangle. Spread evenly with Cream Cheese Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form a large heart; pinch ends together. Place on greased baking sheet. With a sharp knife, cut 1 / 3 through heart at 1-inch intervals, alternating from side to side to resemble a heart. Cover; let rise in warm, draftfree place until doubled in size, about 1 hour. Bake at 375F for 20 to 25 minutes. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze. Cream Cheese Filling: In a bowl, combine 1 (8ounce) pack cream cheese, softened; 1 / 3 cup sugar; and 1 teaspoon vanilla extract. Stir until

smooth. Powdered Sugar Glaze: In a bowl, combine 1 cup powdered sugar, sifted; 2 to 3 tablespoons milk; and 1 teaspoon vanilla extract. Stir until smooth. Add 2 drops red food coloring; stir until well blended. Nutrition Information Per Serving Serving size : 1 / 12 of recipe (86 g) Calories : 280 Total fat : 13 g Saturated fat : 8 g Cholesterol : 55 mg Sodium : 210 mg Carbohydrates : 36 g Dietary fiber : <1 g Sugars : 18 g Protein : 5 g

Fresh Bread Bowls

Makes Four Bread Bowls to Fill with your Favorite Soup or Chili 5-1/2 to 6 cups all-purpose flour 2 tablespoons sugar 2 envelopes Fleischmann's RapidRise Yeast 1-1/2 teaspoons salt 1 cup water 1 cup milk 2 tablespoon butter or margarine Directions In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes. Divide dough into 4 equal portions; shape each into a ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. With sharp knife, make 4 (1/4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375F for 25 to 25 minutes or until done. Remove from baking sheets; cool on wire rack. Cut off one-third of loaf; hollow out loaf to form 1/4-inch thick bowl. Fill with soup. Nutrition Information Per Serving Serving Size: one bowl (1/4 of recipe) Calories: 355 Total Fat: 5 g

Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 485 mg Carbohydrates: 74 g Dietary Fiber: 3 g Protein: 11 g

Greek Trinity Bread

Makes 1 loaf. This traditional Greek Easter bread gets its name from its shape: three loaves joined together, surmounted by a cross, represent the Trinity. Greek tradition has it that the bread is not to be cut until the family is seated at the Easter dining table; and that each person present should get one thin slice from each of the three loaves. Dough 3 to 3 1 / 2 cups all-purpose flour 1 / 4 cup sugar 2 envelopes FLEISCHMANNS RapidRise Yeast 1 teaspoon salt 1 teaspoon anise seed 1 / 2 cup water 1 / 3 cup butter or margarine 2 large eggs 1 egg yolk, reserve white for Egg Glaze 1 cup golden raisins Egg Glaze 1 egg white 1 tablespoon water Directions In a large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, and anise seed. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, egg yolk, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Remove about 1 / 4 dough; reserve. Knead raisins into remaining dough; divide into 3 equal pieces. Form each into smooth ball; arrange on greased baking sheet in the shape of a three-leaf

clover. Divide reserved dough into 4 equal pieces; roll each to 10-inch rope. Twist 2 ropes together; pinch ends to seal. Repeat with remaining ropes. Arrange twisted ropes on clover in the form of a cross, tucking ends under. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush surface with Egg Glaze. Bake at 375oF for 30 to 35 minutes or until done. Egg Glaze: In a small bowl, combine egg white and water. Stir to blend. Nutrition Information Per Serving: Serving size: 1 slice; 1 / 12 of recipe Serving weight: 2.8 ounces Calories 240; Total fat 7 g; Saturated fat 3.5 g; Cholesterol 65 mg; Sodium 260 mg; Carbohydrates 40 g; Dietary fiber 2 g; Sugars 13 g; Protein 6 g

Green Chile & Cheddar Stuffed French Bread

Makes 1 loaf Dough 2 to 2-1 / 2 cups all-purpose flour 1 envelope FLEISCHMANNS RapidRise Yeast 3 / 4 teaspoon salt 3 / 4 cup very warm water (120o to 130oF) 1 tablespoon olive oil Chile and Cheddar Filling 1-1 / 2 cups shredded sharp Cheddar cheese 1 (4.5-ounces) can diced green chiles, well drained 1 / 4 cup drained chopped ripe olives 1 / 4 cup chopped green onions Egg Glaze 1 egg white 1 tablespoon water Directions In a large bowl, combine 2 / 3 cup flour, undissolved yeast, and salt. Gradually add water and olive oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 14 x 10-inch rectangle. Sprinkle evenly with Chile and Cheddar Filling to within 1 / 2-inch of edges; pat down lightly. Beginning at long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch long roll. Place, seam side down, on greased baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Brush loaf with Egg Glaze. With sharp knife, cut three 4-inch diagonal slits at the center of loaf,

deep enough to expose filling. Bake at 400oF for 18 to 20 minutes or until crust is golden. Cool 5 minutes before removing from sheet. Serve warm. Chile and Cheddar Filling: In a bowl, combine cheese, chiles, olives, and green onions. Stir until well blended. Egg Glaze: In a small bowl, combine egg white and water. Stir to blend. Nutrition Information Nutrition Information Per Serving: Serving size : 1 /12 of recipe (2 ounces) Calories : 160 Total fat : 6 g Saturated fat : 2.5 g Cholesterol : 15 mg Sodium : 270 mg Carbohydrates : 20 g Dietary fiber : < 1 g Sugars : 1 g Protein : 7 g

Honey Bunnies
Makes 15 bunnies. 4 1/2 to 5 cups all-purpose flour 2 packages FLEISCHMANN'S Active Dry or RapidRise Yeast 1 teaspoon salt 2/3 cup evaporated milk 1/2 cup water 1/2 cup honey 1/2 cup butter or margarine, cut into pieces 2 eggs Raisins Honey Glaze (recipe follows) Directions In large bowl, combine 1 1/2 cups flour, undissolved yeast, and salt. Heat evaporated milk, water, honey, and butter until warm (105 to 115oF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Place in greased bowl. Grease top; cover tightly with plastic wrap. Refrigerate for 2 to 24 hours. Remove dough from refrigerator; punch down. Remove to floured surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope. Divide each rope into 1 (12-inch), 1 (5-inch), and 3 (1inch) strips. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head. Place on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes. Bake at 375oF for 12 to 15 minutes. Remove from sheets to wire racks. Brush with Honey Glaze

while warm. Insert raisins for eyes. If desired, brush again with glaze before serving. Honey Glaze: Combine 1/2 cup honey and 1/4 cup butter in a small saucepan. Cook over low heat until butter melts, stirring occasionally. Nutrition Information Nutrition Information Per Serving: Serving size: 1 bunny (3.5 ounces) Calories 320; Total fat 11g; Saturated fat 6g; Cholesterol 55 mg; Sodium 270 mg; Carbohydrates 50 g; Dietary fiber 1g; Sugars 20 g; Protein 6g

Hot Cross Buns

Makes 12 buns. Bread has always played a major role in the observance of holidays, especially Easter and Christmas. Hot Cross Buns with their combination of spicy, sweet and fruity flavors have long been an Easter tradition. These little treats make a delicious addition to an Easter brunch. To give the buns a glossy appearance, brush beaten egg white over the top before baking. Have you heard this song? Hot Cross Buns! Hot Cross Buns! One a penny, Two a penny, Hot Cross Buns! If you have no daughters, Pray give them to your sons! One a penny, Two a penny, Hot Cross Buns! Dough 3 to 3 1/2 cups all-purpose flour 3 tablespoons sugar 1 package FLEISCHMANNS RapidRise Yeast 1 teaspoon salt 1 teaspoon freshly grated lemon peel 1/4 teaspoon SPICE ISLANDS Ground Nutmeg 1/2 cup milk 1/4 cup water 1/4 cup (1/2 stick) butter or margarine 2 eggs 1/2 cup dried currants or raisins 1/4 cup finely chopped dried or candied pineapple 1 egg white, lightly beaten Icing 3/4 cup sifted powdered sugar 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract 2 to 3 teaspoons milk

Directions To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg. Heat milk, water and butter until very warm (120 to 130oF); stir into dry ingredients. Stir in 2 eggs, currants, pineapple and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; form each into a ball. Place, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375oF for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle over buns in shape of cross. Nutrition Information Nutrition information per serving (1 roll): Calories: 240 Total fat: 5g Saturated Fat: 3g Cholesterol: 45 mg Sodium: 240 mg Carbohydrates: 42 g Dietary fiber: 2g Protein: 5g

Monkey Date Bread

Makes 1 loaf

Dough 3-1 / 2 to 4 cups all-purpose flour 1 / 4 cup sugar 1 envelope FLEISCHMANNS RapidRise Yeast 1 teaspoon salt 3 / 4 cup milk 1 / 4 cup water 1 / 4 cup butter or margarine 1 large egg Date-Nut Filling 3 / 4 cup chopped dates 1 / 4 cup chopped walnuts 1 / 2 teaspoon ground cinnamon 1 / 4 cup melted butter or margarine 1 / 4 cup melted butter 1 / 4 cup maple syrup Directions In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 24 equal pieces. With palm of hands, flatten to 3-inch circles. Place about 1 teaspoon filling in the center of each circle. Pull up both edges and pinch to enclose filling. Dip balls in remaining 1 / 4 cup melted butter; arrange in

greased 10-inch tube pan, making 2 layers of balls.* Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Pour maple syrup over balls. Bake at 375oF for 35 to 40 minutes or until done. Let cool in pan on rack for 20 minutes. Turn onto serving plate. Serve warm. Date-Nut Filling: In a small bowl, combine dates, walnuts, cinnamon, and butter. Stir to blend. * If pan has removable bottom, line with foil before greasing. Nutrition Information Nutrition Information Per Serving: Serving size: 1 slice (1.8 ounces) Calories 170; Total fat 7g ; Saturated fat 4 g; Cholesterol 25 mg; Sodium 160 mg; Carbohydrates 24 g; Dietary fiber 1 g; Sugars 8 g; Protein 3 g

The Pilgrim Loaf

Makes 1 loaf 3 to 3-1 / 2 cups all-purpose flour 1 / 2 cup cornmeal 1 envelope FLEISCHMANNS RapidRise Yeast 1 teaspoon salt 1 cup water 1 / 4 cup butter or margarine 2 tablespoons honey 2 tablespoons molasses 1-1 / 2 cups cooked wild rice or brown rice, cooled* 1 / 2 cup chopped pecans, walnuts or hazelnuts, toasted 2 tablespoons cornmeal Directions In a large bowl, combine 1 cup flour, 1 / 2 cup cornmeal, undissolved yeast, and salt. Heat water, butter, honey, and molasses until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in rice, nuts and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 9-inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife, make 4 equally spaced cuts from curved edge toward folded edge, about 2 / 3 of the way across loaf (cutting through both layers). Place on greased baking sheet that has been sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle top of loaf with remaining cornmeal. Bake at 375oF for 30 minutes or until done. Remove from sheet; cool on wire rack.

* 1-1 / 2 cups cooked rice equals about 1 / 3 cup uncooked wild rice or 1 / 2 cup uncooked brown rice. Nutrition Information Nutrition Information Per Serving: Serving size: 1 slice (1 / 12 of recipe; 3.4 ounces) Calories 260; Total fat 8 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 240 mg; Carbohydrates 42 g; Dietary fiber 2 g; Sugars 6 g; Protein 6 g

Twelfth Night Cake

Makes 1 cake, 8 to 12 servings Dough 1 / 2 cup sour cream 1 tablespoon solid vegetable shortening Grated peel and juice of 1 medium orange 2-1 / 2 cups HODGSON MILL Naturally White Flour, divided 1 envelope FLEISCHMANNS RapidRise Yeast 1 / 4 cup granulated sugar 1 teaspoon salt 1 / 2 teaspoon ground nutmeg 1 / 4 teaspoon ground cardamom 1 egg 7 to 11 milk chocolate nuggets with almonds, unwrapped Coin or trinket, wrapped in parchment paper Topping Butter, melted Granulated Sugar 8 to 12 candied cherries or gumdrops Directions Combine sour cream, shortening, orange peel and orange juice in a medium saucepan; stir. Heat until shortening melts. Remove from heat and let cool to 120o to 130oF. Sift 1 cup of the flour, yeast, sugar, salt, nutmeg and cardamom into a medium mixing bowl; stir with a fork to mix. Stir sour cream mixture into flour mixture; beat about 3 minutes, or until thoroughly mixed. Beat in eggs. Stir in the remaining 1-1 / 2 cups flour; mix until all the flour is incorporated. Turn out dough onto a lightly floured surface. Knead 3 minutes. Cover dough with a damp towel and let rest 10 minutes.

Lightly grease a 9-inch ring mold or tube pan. Divide the dough into 8 to 12 pieces, depending upon the number of servings you want. Flatten each piece into a circle about 3 inches in diameter. Reserve one dough circle for the coin or trinket. Place one chocolate nugget in the center of one dough circle; wrap dough around chocolate by pulling up the sides and pinching the top to form a teardrop shape (this forms the points of the crown). Repeat with remaining dough circles and chocolate nuggets. Wrap the coin or trinket (wrapped in parchment paper) in the reserved dough circle. Evenly space the pieces, point-side up, in the prepared ring mold. Cover with a towel and let rise in a warm, draft-free place about 1 hour, or until doubled in size. About 15 minutes before end of rising time, preheat oven to 350oF. Bake cake 25 to 30 minutes, or until golden brown. Let cool in pan about 30 minutes, then remove from pan and place on wire rack. Brush all sides with melted butter and sprinkle with granulated sugar. Garnish points with candied cherries or gumdrops, using toothpicks or a small amount of frosting to secure them. Note: If you use toothpicks to attach the candied cherries, be sure to remove them before serving the cake to small children, and warn older guests as well. Nutrition Information Per Serving: Serving size: 1 roll; 1 / 12 of recipe Serving weight: 2.4 ounces Calories 210; Total fat 7 g; Saturated fat 3 g; Cholesterol 25 mg; Sodium 220 mg; Carbohydrates 33 g; Dietary fiber 1 g; Sugars 12 g; Protein 5 g

World Class Waffles

Makes 4 round waffles. 2 1/4 cups all-purpose flour 3 tablespoons sugar 1 package FLEISCHMANN'S RapidRise Yeast 3/4 teaspoon salt 2 cups very warm milk (120 to 130oF) 3 eggs 1/3 cup butter or margarine, melted 2 teaspoons SPICE ISLANDS Pure Vanilla Extract Directions In large bowl, combine all ingredients in order listed; mix just until blended. Cover; let rise in warm, draft-free place until doubled, about 1 hour. Or, cover and refrigerate overnight, if desired. Stir down batter; bake in hot, greased waffle iron until steaming stops and waffles are golden brown. Serve immediately with your favorite toppings. Nutrition Information Nutrition information per serving for PLAIN WAFFLE, using RapidRise Yeast (1/4 of recipe): calories 558; total fat 22g; saturated fat 12g; cholesterol 209mg; sodium 704mg; total carbohydrate 70g; dietary fiber 2g; protein 17g.

BBQ Chicken Pizza

Makes 1 (12-inch) thick-crust pizza Dough: 2 1 / 4 to 2 1 / 2 cups all-purpose flour 1 envelope FLEISCHMANNS RapidRise Yeast 1 teaspoon salt 3 / 4 cup water 2 tablespoons olive oil Cornmeal Topping: 1/2 cup barbecue sauce Barbecued Chicken (recipe follows) 1 1/2 cups diced ham 2 tablespoons chopped green onion 1 cup grated Swiss cheese Directions In a large bowl, combine 3 / 4 cup flour, undissolved yeast, and salt. Heat water and olive oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Shape dough into a ball; roll to a 13-inch circle. Place on 12-inch pizza pan that has been brushed with olive oil and sprinkled with cornmeal. Form a standing rim by pinching the edge of the dough. Let dough rest 10 minutes; prick with fork randomly. Par bake at 400oF for 10 minutes. Spread barbecue sauce over dough. Top with meats, onion, and cheese. Bake at 450oF for 10 to 12 minutes or until crust is golden.

Barbecued Chicken: Season 2 boneless chicken breasts with 1 teaspoon salt and 1 / 2 teaspoon ground black pepper. Marinate in 1 cup barbecue sauce for 1 hour. Drain chicken; discard marinade. Grill or broil chicken, turning and basting with additional sauce, about 15 minutes or until chicken is tender and no longer pink in center. Slice. Nutrition Information Nutrition Information Per Serving Serving size: 4.7 ounces (1 / 12 of recipe) Calories 270; Total fat 11g; Saturated fat 4 g; Cholesterol 45 mg; Sodium 730 mg; Carbohydrates 24 g; Dietary fiber 1 g; Sugars 3 g; Protein 17 g

Cheese Tomato Pizza

As a meal or an after-school treat, Cheese-Tomato Pizza is a crowd pleaser for all ages Makes Two (12-inch) Pizzas Dough: 3-1/2 cups all-purpose flour 1 tablespoon sugar 1 package Fleischmann's RapidRise Yeast 1-1/2 teaspoons salt 1 cup water 2 tablespoons peanut oil Topping: Quick Tomato Sauce (recipe follows) 1-1/2 cups mozzarella and provolone cheese blend 1/2 cup grated Cheddar cheese 1/2 cup grated fresh Parmesan cheese Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm (120o to 130oF). Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place each on greased 12-inch pizza pans or baking sheets. Prick dough with fork; let rest 10 minutes. Parbake at 450oF for 5 minutes. Remove from pans; place on wire cooling racks. Spread Quick Tomato Sauce evenly on each crust; sprinkle with cheese. Bake on wire racks at 450o F for 10 minutes or until done. Cut into wedges and serve immediately.

Quick Tomato Sauce: Combine 1 (8-ounce) can tomato sauce and 1/4 cup tomato paste. Stir in 1/2 teaspoon each of crushed oregano and crushed basil. Nutrition Information Per Serving Serving Size: 1 slice; 1/24 of recipe Calories 120; Total fat 4 g; Saturated fat 2 g; Cholesterol 10 mg; Sodium 310 mg; Carbohydrates 15 g; Dietary Fiber < 1g; Protein: 5g

Four Seasons Pizza

Distinct Sections Feature Ham, Plum Tomatoes, Chopped Olive-walnut-garlic Mixture, and Artichoke Hearts Atop, a Thin Layer of Asiago Cheese Below, Fresh Crisp Crust Makes Two (12-inch) Pizzas Dough: 3 cups 2 tablespoons 1 envelope 3/4 teaspoon 1 cup 2 tablespoons Topping: 1 cup 1 cup 1 6.5-oz. jar 1/2 cup 1 medium 1 3.8-oz. can 2 tablespoons 1 teaspoon 1/4 cup all-purpose flour grated Asiago cheese Fleischmann's RapidRise Yeast salt water olive oil spaghetti sauce grated mozzarella cheese marinated artichoke hearts, well drained and coarsely chopped thinly sliced ham, cut into squares plum tomato, seeded and thinly sliced sliced ripe olives chopped walnuts minced garlic grated Asiago cheese Directions In a large bowl, combine 1 cup flour, Asiago cheese, undissolved yeast, and salt. Heat water and olive oil until very warm (120o to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 2 equal portions; roll each to 12-inch circle. Place on greased 12-inch pizza

pan. Spread each pizza with spaghetti sauce; sprinkle with mozzarella cheese. With a knife, lightly mark a cross on top of each pizza to create quadrants. Top each quadrant as follows: first quadrant - artichokes; second quadrant - ham; third quadrant - tomato slices; fourth quadrant sliced olives, walnuts, and minced garlic. Sprinkle topped pizza with Asiago cheese. Bake at 400oF for 25 to 30 minutes or until done. Cut into wedges; serve immediately. Nutrition Information Per Serving Serving Size: one slice (1/24 of recipe) Calories: 120 Total Fat: 5 g Saturated Fat: 1.5 g Cholesterol: 5 mg Sodium: 200 mg Carbohydrates: 15 g Dietary Fiber: 1 g Protein: 4 g

Garden Patch Pizza

Makes 1 (12-inch) pizza. Whole Wheat Pizza Dough (see Master Pizza Dough recipe) 3/4 cup spaghetti sauce 2 cups (8 ounces) grated mozzarella cheese 3 cups thinly sliced fresh vegetables (green bell pepper, zucchini, mushrooms, carrot, broccoli, and/or onion) 1 (2-ounce) jar sliced pimientos, drained 1/2 cup grated Parmesan cheese Directions Prepare dough as directed. Roll to fit bottom and sides of greased 12-inch pizza pan or 15- x 10inch baking sheet. Spread sauce over dough. Top with mozzarella cheese, vegetables, pimientos, and Parmesan cheese. Bake at 450oF on lowest oven rack for 20 minutes or until golden. Nutrition Information Nutrition information per serving (1/8 of recipe): calories 353; total fat 12g; saturated fat 5g; cholesterol 20mg; sodium 600mg; total carbohydrate 45g; dietary fiber 4g; protein 17g.

Homemade Calzones
Makes 10 calzones Dough 3 to 3-1 / 2 cups all-purpose flour 1 / 2 cup cornmeal 1 envelope FLEISCHMANNS RapidRise Yeast 1 teaspoon salt 1-1 / 4 cups water 1 / 4 cup olive oil Prosciutto and Cheese Filling 1-1 / 2 cups ricotta cheese 1-1 / 2 cups grated mozzarella cheese 1 / 2 cup freshly grated Parmesan cheese 1 (4-ounce) jar diced pimientos, well-drained 2 ounces thinly sliced prosciutto or salami 2 tablespoons fresh, minced parsley 2 medium cloves garlic, minced 1 / 2 teaspoon dried basil leaves 1 / 4 teaspoon dried rosemary Directions In a large bowl, combine 1 cup flour, cornmeal, undissolved yeast, and salt. Heat water and olive oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 10 equal pieces; roll each piece to 6-inch circle. Place 1 / 3 cup filling on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 400oF for 20 to 25 minutes or until done. Serve warm. Prosciutto and Cheese Filling: In medium bowl, combine cheeses, pimientos, prosciutto, parsley, garlic, basil, and rosemary. Stir to blend well. Refrigerate until ready to use. Nutrition Information Nutrition Information Per Serving: Serving size: 1 calzone (5.8 ounces) Calories: 390 Total fat: 17 g Saturated fat: 8 g Cholesterol: 40 mg Sodium: 560 mg Carbohydrates: 41 g Dietary fiber: 2 g Sugars: 3 g Protein: 16 g

Master Pizza Dough

Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas. 3 to 3 1/2 cups all-purpose flour 1 package FLEISCHMANN'S RapidRise Yeast* 3/4 teaspoon salt 1 cup very warm water (120 to 130oF) 2 tablespoons olive or vegetable oil Cornmeal Directions In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (see Pizza Toppings tip below) Bake at 400oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings. *To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (105 to 115oF), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups allpurpose flour; stir well. Stir in enough remaining flour to make soft dough. Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired. **Master Pizza Dough fits the following pans:

- 1 (15 x 10-inch) baking pan - 1 (13 x 9-inch) baking pan - 1 (14-inch) or 2 (9-inch) deep-dish pan(s) - For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets. GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons SPICE ISLANDS Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients. CORNMEAL PIZZA DOUGH: Replace 1/2 cup allpurpose flour with cornmeal. WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour. Nutrition Information Nutrition information per serving for master pizza dough and garlic and herb pizza dough, without toppings (1/12 of recipe): calories 153; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g. Nutrition information per serving for cornmeal pizza dough, without toppings (1/12 of recipe): calories 152; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 150 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 4 g. Nutrition information per s

Mexicali Pizza Wheel

Makes 1 (14-inch) pizza. Cornmeal Pizza Dough(see Master Pizza Dough recipe) 1 pound lean ground beef 1 clove garlic, minced 1 (8 3/4-ounce) can kidney beans, drained 1 (8-ounce) can tomato sauce 1 tablespoon SPICE ISLANDS Chili Powder 1 cup (4 ounces) grated mild Cheddar or Monterey Jack cheese 1 (4-ounce) jar diced pimientos, drained 2 tablespoons chopped mild green chilies Directions Prepare dough as directed. In skillet, cook beef and garlic over medium-high heat 5 minutes or until browned, stirring to crumble. Drain. Add beans, tomato sauce, and chili powder; stir well. Cook for 5 to 7 minutes, stirring occasionally, until liquid is absorbed. Roll dough to 15-inch circle. Place in greased 14inch pizza pan. Form a standing rim of dough around edge of pan. Cut a 7-inch "X" in center of circle. Cut another "X" to form 8 wedges in center. Spread a 3-inch-wide border of meat mixture evenly around edge of dough; sprinkle with cheese, pimientos, and green chiles. Pull cut points of dough over filling; tuck under rim of dough, and press to seal. Bake at 425oF on lowest oven rack for 15 to 20 minutes or until done. Nutrition Information Nutrition information per serving (1/12 of recipe): calories 282; total fat 11g; saturated fat 4g; cholesterol 33mg; sodium 350mg; total carbohydrate 31g; dietary fiber 3g; protein 14 g

Pizza Mexicali (ENGLISH VERSION)

Pizza Mexicali adds Mexican Flavors to an American Favorite Easy to Prepare, You'll be Glad this Recipe makes Two Pizzas, as its Sure to be a Hit at your Cinco de Mayo Fiesta Makes Two (12-inch) Pizzas Dough: 3-1/4cups all-purpose flour 1 tablespoon sugar 1 package Fleischmann's RapidRise Yeast 1-1/2 teaspoons salt 1 cup water 2 tablespoons shortening Topping: 1 pound lean ground beef 2 cloves garlic, minced 1 (15 1/2 oz.) can kidney beans, drained 2 (8 oz.) cans tomato sauce 1 tablespoon chili powder 2 cups grated mild Cheddar cheese 1 (4 oz.) jar diced pimientos, drained 2 tablespoons chopped fresh mild green chiles Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and shortening until very warm (120o to 130oF). Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes.

Parbake at 450oF for 8 minutes. Remove from sheets; place on wire cooling racks. Spread meat topping evenly on each pizza crust. Sprinkle with cheese, pimientos and green chiles. Bake on wire racks at 450oF for 15 to 20 minutes or until done. Cool slightly; cut into slices to serve. Topping: In skillet, cook beef and garlic over medium-high heat 5 minutes or until browned, stirring to crumble. Drain. Add beans, tomato sauce, and chili powder; stir well. Cook for 5 to 7 minutes over medium heat, stirring occasionally until liquid evaporates. Nutrition Information Per Serving: Serving Size: one slice (1/24 recipe) Calories: 180 Total Fat: 8 g Saturated Fat: 2.5 g Cholesterol: 25 mg Sodium: 290 mg Carbohydrates: 18 g Dietary Fiber: 2 g Protein: 9 g

Pizza Romano
Makes 2 (12-inch) pizzas Dough: 3 1/4 cups all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 package FLEISCHMANNS RapidRise Yeast 1 cup water 2 tablespoons peanut oil Topping: 1 (15 ounce) can crushed tomatoes cup freshly grated Romano cheese 1 tablespoon peanut oil 1 teaspoon dried marjoram leaves 1/8 teaspoon ground black pepper 2 cups sliced fresh mushrooms Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm (120 to 130oF). Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes. Parbake at 450oF for 8 minutes. Remove from sheets; place on wire cooling racks. Spread topping evenly on each pizza crust. Sprinkle with mushroom. Bake on wire racks at 450oF for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve. Topping: In medium bowl, combine tomatoes, cheese, oil, marjoram leaves, and ground

black pepper. Stir well. Nutrition Information Per Serving: Serving size: 1 slice ( 2 ounces) Calories 100; Total fat 2.5 g; Saturated fat 0.5 g; Cholesterol 0 mg; Sodium 190 mg; Carbohydrates 15 g; Dietary fiber < 1 g; Sugars 1 g; Protein 3 g

Pizza Splendita
Makes 2 (12-inch) pizzas 4 to 4-1/2 cups all-purpose flour 2 cups grated mozzarella cheese 2 envelopes FLEISCHMANN'S RapidRise Yeast 1/4 cup thinly sliced pepperoni 1/4 cup finely chopped green onion 1 teaspoon salt 1 teaspoon oregano 1 teaspoon fennel seed (optional) 1 cup water 3/4 cup prepared salsa 2 tablespoons olive oil or vegetable oil Directions In large bowl, combine 4 cups flour, 1 cup cheese, undissolved yeast, pepperoni, onion, salt, oregano, and fennel seed. Heat water, salsa and oil until very warm (120 to 130oF). Stir in warm liquids into dry mixture. Stir batter vigorously, until it forms a soft ball. Turn out onto floured surface. Knead in enough remaining flour until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.With lightly oiled hands, divide dough in half. Roll and stretch each to a 13-inch circle. Place on 2 (12-inch) greased round pizza pans. Cover; let rise 15 to 20 minutes. Sprinkle tops with remaining cheese. Bake at 400oF for 15 minutes or until crust is brown. Serve immediately. Nutrition Information Per Serving: Serving size: 1 slice; 1 / 24 of recipe Serving weight: 1.9 ounces Calories 120; Total fat 3 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 140 mg; Carbohydrates 18 g; Dietary fiber less than 1 g; Sugars 1 g; Protein 5 g

Prosciutto and Cheese Calzones

Makes 6 calzones. Master Pizza Dough (see recipe) 1 1/2 cups ricotta cheese 1 1/2 cups (6 ounces) grated mozzarella cheese 1/2 cup grated Parmesan cheese 1 (4-ounce) jar diced pimientos, well drained 2 ounces thinly sliced prosciutto or salami 2 cloves garlic, minced or pressed 1/2 teaspoon SPICE ISLANDS Rosemary, crushed Olive oil Cornmeal Directions Prepare dough as directed. In medium bowl, combine cheeses, pimientos, prosciutto, garlic, and rosemary. Set aside. Divide dough into 6 equal pieces. Roll each piece to 7-inch circle. Place a rounded 1/2 cup prosciutto mixture on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on large baking sheet brushed with oil and sprinkled with cornmeal. With sharp knife, make 3 (3/4-inch) slits across top of each calzone. Brush tops with oil. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400oF for 25 minutes or until done. Remove from sheet to serving platter. If desired, brush with additional oil. Serve warm. Nutrition Information Nutrition information per serving (1 calzone): calories 544; total fat 22g; saturated fat 9g; cholesterol 46mg; sodium 776mg; total carbohydrate 59g; dietary fiber 2g; protein 27g.

Quiche-Topped Pizza
Makes 1 (12-inch) pizza.
Crust

1 1/4 to 1 3/4 cups bread flour 3 tablespoons grated Parmesan cheese 1 package FLEISCHMANN'S RapidRise Yeast 1/2 teaspoon salt 2/3 cup very warm water (120 to 130oF) 2 tablespoons olive oil Topping 1 1/2 cups (6 ounces) shredded Gruyere or Swiss cheese 1/4 pound sliced fully-cooked ham, cut into 2 x 1/4-inch strips 3 eggs 3/4 cup sour cream 2 tablespoons chopped green onion 1/4 teaspoon salt 1/4 teaspoon freshly ground SPICE ISLANDS Whole Black Pepper Directions To make crust: In large bowl, combine 1 cup flour, Parmesan cheese, undissolved yeast and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Roll or press dough to form 12-inch circle on greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To top: Sprinkle cheese and ham evenly over dough. In medium bowl, beat eggs lightly. Add sour cream, green onion, salt and pepper; beat until smooth. Spoon egg mixture over cheese and ham to within 1 inch of edge. Bake at 425oF on lowest oven rack 20 to 25 minutes or until done, and knife inserted in center comes out clean. Serve warm. Nutrition Information Nutrition information per serving (1/8 of recipe): calories 325; total fat 19g; saturated fat 9g;

cholesterol 123mg; sodium 580mg; total carbohydrate 20g; dietary fiber 1g; protein 17g.

Taco Pizza
Makes 1 (12-inch) pizza Dough 2-1 / 4 to 2-1 / 2 cups all-purpose flour 1 / 2 cup cornmeal 1 envelope FLEISCHMANNS RapidRise Yeast 1 teaspoon salt 1 cup very warm water (120o to 130oF) 3 tablespoons vegetable oil Taco Topping 1 pound ground beef 2 teaspoons chili powder 1 / 4 teaspoon salt 1 cup prepared mild or medium chunky salsa 1 (2-1/4-ounce) can sliced ripe olives, drained 1 cup shredded Cheddar cheese Thinly sliced lettuce, chopped tomatoes, additional shredded Cheddar cheese, taco sauce, sour cream, and/or guacamole (optional) Directions In a large bowl, combine 3 / 4 cup flour, cornmeal, undissolved yeast, and salt. Gradually add water and vegetable oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3 / 4-inch high rim along edge. Randomly prick surface of dough with fork; let rest 10 minutes. Par bake at 425o F for 7 minutes. Remove from oven. Spoon Taco Topping onto dough to within 1 / 2-inch of edge; top with cheese. Bake at 425o F for 20 minutes or until crust is

golden. Serve warm with additional topping, if desired. Taco Topping: In large skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking into 3 / 4 inch crumbles. Pour off drippings. Season beef with chili powder and salt. Stir in salsa and olives. Nutrition Information Nutrition Information Per Serving: Serving size : 1 / 12 of recipe (5 ounces) Calories : 260 Total fat : 11 g Saturated fat : 4 g Cholesterol : 25 mg Sodium : 530 mg Carbohydrates : 25 g Dietary fiber : 2 g Sugars : 1 g Protein : 14 g

Three-Pepper Calzone
Powerful Aroma of Simmering Peppers, Garlic, Onion, Pepperoni and Crushed Red Pepper Creates Anticipation Makes Four Calzones Dough: 2-1/4 to 2-3/4 cups all-purpose flour 1/4 cup cornmeal 1 envelope Fleischmann's RapidRise Yeast 3/4 teaspoon salt 1 cup very warm water (120 to 130F) 1 tablespoon olive oil Three-Pepper Cheese Filling: 1-1/2 cups sliced bell peppers (combine red, green and yellow) 1 medium onion, sliced 2 ounces pepperoni, cut into thin strips 2 cloves garlic, minced 1-1/2 cups (6-oz.) grated mozzarella cheese 1 cup (4-oz.) grated provolone or fontina cheese olive oil 1 teaspoon crushed red pepper (optional) Directions In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir in water and oil into flour mixture. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 4 equal pieces. Roll each to 8inch circle. Place about 1 cup Three-Pepper Cheese Filling on one half of each circle; moisten edges. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make 3 (1-inch) slits across top of each calzone. Brush tops with olive oil. If desired, sprinkle with crushed red pepper.

Bake at 400F for 25 minutes or until done. Serve warm. Three-Pepper Cheese Filling: In large skillet, combine bell peppers, onion, pepperoni, and garlic. Cook over medium heat until tender, about 10 to 15 minutes, stirring frequently. Let cool. Stir in cheeses. Suggested Variation: ALL-VEGETABLE CALZONES: Prepare filling as directed except replace pepperoni with 1 tablespoon olive oil and add 1-1/2 teaspoons dried basil. Season with salt and pepper to taste. Proceed with recipe as directed. Nutrition Information Per Serving Serving Size: one calzone Serving Weight: 11 ounces Calories: 670 Total Fat: 29 g Saturated Fat: 14 g Cholesterol: 70 mg Sodium: 890 mg Carbohydrates: 75 g Dietary Fiber: 5 g Sugars: 5 g Protein: 28 g

Burger Buns
Makes 8 buns. 1/2 cup warm water (100 to 110oF) 2 packages FLEISCHMANN'S Active Dry Yeast 3/4 cup warm milk (100 to 110oF) 1/4 cup sugar 3 tablespoons butter or margarine 1 1/2 tablespoons SPICE ISLANDS Minced Onions (optional) 2 teaspoons salt 4 3/4 to 5 1/4 cups all-purpose flour 3 eggs SPICE ISLANDS Minced Onions or Poppy Seed, optional Directions Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, 1 1/2 tablespoons minced onions (if desired), salt, and 2 cups flour; blend well. Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces. Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly beat remaining egg; brush on rolls. If desired, sprinkle with minced onions or poppy seed. Bake at 400oF for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack. Nutrition Information Nutrition information per serving (1 bun): calories

394; total fat 8g; saturated fat 4g; cholesterol 93mg; sodium 667mg; total carbohydrate 68g; dietary fiber 2g; protein 12g.

Cheddar Twists
Makes 1 dozen twists. 3 to 3 1/2 cups all-purpose flour 3 tablespoons sugar 2 packages FLEISCHMANN'S RapidRise Yeast 1 1/2 teaspoons salt 2/3 cup water 1 (5-ounce) can evaporated milk 1 1/2 cups (6 ounces) grated sharp Cheddar cheese 1 egg white, lightly beaten with 1 tablespoon water Grated Parmesan cheese or SPICE ISLANDS Poppy Seed or Sesame Seed, optional Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and milk until very warm (120 to 130oF); stir into dry ingredients. Stir in cheese and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 12 equal pieces. Roll each piece to 14-inch rope; fold each rope in half and pinch ends to seal. Twist each rope two to three times. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Brush with egg white mixture. Sprinkle with Parmesan cheese, poppy seed, or sesame seed, if desired. Bake at 400oF for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire racks. Nutrition Information Nutrition information per serving (1 twist): calories 218; total fat 6g; saturated fat 4g; cholesterol 19mg; sodium 400mg; total carbohydrate 31g;

dietary fiber 1g; protein 9g.

Classic Dinner Rolls

Makes 1 1/2 to 2 dozen rolls. 4 to 4 1/2 cups all-purpose flour 1/4 cup sugar 2 packages FLEISCHMANN'S Active Dry or RapidRise Yeast 1 1/2 teaspoons salt 3/4 cup very warm milk (120 to 130oF) 1/2 cup very warm water (120 to 130oF) 1/3 cup butter or margarine, softened 2 eggs SPICE ISLANDS Poppy Seed or Sesame Seed, optional Directions In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Gradually add warm milk, warm water, and butter; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Shape as desired. Place rolls, about 2 inches apart, on greased baking sheets (or in other pans as directed). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375oF for 15 to 20 minutes or until golden brown. Remove from sheets or pans; let cool on wire racks. PAN ROLLS: Divide dough into 18 equal pieces. Roll each piece into ball. Place 9 balls in each of 2

greased 8-inch round baking pans. LUCKY CLOVERS: Divide dough into 18 equal pieces. Roll each piece into ball. Place balls in 18 greased 2 1/2-inch muffin pan cups. Let rise as directed. Just before baking: With scissors, snip each roll in half, then in quarters, cutting to bottom but not through roll. CRESCENTS: Divide dough in half. Roll each half to 16-inch circle. With sharp knife, cut each circle into 12 wedges. Roll up tightly from wide end. Place rolls, with points down, on greased baking sheets. Curve ends to form crescents. KNOTS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope. COILS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Coil each rope and tuck end under coil. TWISTS: Divide dough into 24 equal pieces. Roll to 12-inch ropes. Fold each rope in half and twist three to four times. Pinch ends to seal. CLOVERLEAF ROLLS: Divide dough into 18 equal pieces. Divide each again into 3 equal piec Nutrition Information Pan Rolls, Lucky Clovers, and Cloverleaf Rolls variation (1 roll or 1/18 of recipe): calories 165; total fat 5g; saturated fat 2g;cholesterol 33mg; sodium 243mg; total carbohydrate 26g; dietary fiber 1g; protein 4g. Crescents, Knots, Coils, Twists, Rosettes and Figure "8" rolls variation (1 roll or 1/24 of recipe): calories 124; total fat 3g; saturated fat 2g; cholesterol 25mg; sodium 182mg; total carbohydrate 20g; dietary fiber 1g; protein 3g.

Fan Tans variation (1 roll or 1/18 of recipe): calories 182; total fat 6g; saturated fat 4g; cholesterol 39mg; sodium 262mg; total carbohydrate 26g; dietary fiber 1g; protein 4g

Grandma's Best Cinnamon Rolls

Makes 9 rolls. Oatmeal Dough 2 1/4 to 2 3/4 cups all-purpose flour 1/3 cup quick oats 1/4 cup granulated sugar 1 package FLEISCHMANN'S Active Dry or RapidRise Yeast 1/2 teaspoon salt 1/4 cup (1/2 stick) butter or margarine, cut up 1/4 cup milk 1/4 cup water 1 egg Filling 2 tablespoons butter or margarine, melted 1/2 cup packed brown sugar 1 1/2 teaspoons SPICE ISLANDS Ground Cinnamon 1/2 cup raisins (optional) Honey Butter Icing 1/3 cup sifted powdered sugar 2 tablespoons butter or margarine, softened 2 tablespoons honey Directions In large bowl, combine 3/4 cup flour, oats, granulated sugar, undissolved yeast and salt. Heat 1/4 cup butter, milk, and water until very warm (120 to 130oF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place 45 to 60 minutes or until doubled. Punch down dough. (When using RapidRise Yeast, cover kneaded dough and let rest 10 minutes. Proceed with recipe.) On lightly floured surface, roll dough to 18 x 8

inches; brush with melted butter. Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges. Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces. Place, cut sides up, in greased 8 x 8-inch pan. Cover; let rise in warm place 45 to 60 minutes or until doubled. Bake at 350oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth. Drizzle or spread on rolls.Bread Machine Variation (all-size machines): Measure dough ingredients into bread machine pan as suggested by manufacturer; use 2 1/3 cups all-purpose flour and 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour to make dough easy to handle, if necessary. Roll out dough and proceed as directed. Nutrition Information Nutrition information per serving, using traditional recipe (1/9 of recipe): calories 344 g; total fat 12g; saturated fat 7g; cholesterol 52mg; sodium 250mg; total carbohydrate 55g; dietary fiber 2g; protein 5g.

Irish Freckle Rolls

Many people observe St. Patrick's Day by wearing green and looking for luck from a four-leaf clover. You can create a new tradition in your home by baking-up a fresh batch of mouth-watering Irish Freckled Rolls that will complement almost any meal. Makes Three Dozen Rolls 1-1/2 cups warm water (100o to 110oF) 1 package Fleischmann's Active Dry Yeast 1/2 cup sugar 1/3 cup dry milk 1/2 cup butter or margarine, softened 1 1/2 teaspoons salt 1 cup unprocessed wheat bran 6-1/4 to 6-3/4 cups bread flour 3 large eggs Directions Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, dry milk, butter, salt, bran and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Place dough in lightly greased bowl, turn to grease top. Cover with plastic wrap and refrigerate for future use. Punch dough down whenever doubled in size and use within three days. Remove dough to lightly floured surface. Divide into 36 equal pieces. Shape into smooth balls. Place balls, about 2 inches apart on large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 45 minutes. Bake at 375oF for 13 to 15 minutes or until done. Remove from pans; cool on wire rack.

To bake without refrigerating: After placing dough in lightly greased bowl, cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Shape dough and proceed as directed. Nutrition Information Per Serving Serving Size: one roll Calories: 130 Total Fat: 3g Saturated Fat: 1.5 g Cholesterol: 5 mg Sodium: 125 mg Carbohydrates: 22g Dietary Fiber: 1 g Sugars: 3g Protein: 4 g

Mexican Bubble Rolls (ENGLISH VERSION)

Bring The Zesty Taste Of Mexico Into Your Home As an Appetizer or Enticing Side Dish, these Dinner Rolls, Flecked with Cornmeal, will Add the Right Degree of Spice to your Cinco de Mayo Celebration Makes 24 Rolls 2 cups warm water (100o to 110oF) 2 packages Fleischmann's Active Dry Yeast 1/4 cup sugar 1/4 cup butter or margarine, softened 1 tablespoon salt 4 to 4-1/2 cups all-purpose flour 1-1/2 cups yellow cornmeal 2 jars (4 ounce each) diced pimientos, well-drained 3/4 cup grated Parmesan cheese 1 tablespoon whole cumin seed, toasted Directions Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, butter, salt, 1 1/2 cups flour and cornmeal; blend well. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Meanwhile, combine pimientos, cheese and cumin seed in small bowl. Mix well. Punch dough down. On floured surface, divide dough into 24 pieces; flatten to 3-inch

circles. Place 2 teaspoons pimiento mixture in center of each circle. Pull up dough to enclose filling and pinch to seal. Place balls, sealed side down, in 2 greased 9-inch round cake pans.* Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375oF for 25 minutes or until done. Remove from pans; cool on wire racks. * Two 10-cup tube pans may be used. Bake at 375oF for 30 minutes or until done. Nutrition Information Per Serving: Serving Size: one roll (1/24 recipe) Calories: 150 Total Fat: 2.5 g Saturated Fat: 2 g Cholesterol: 1 mg Sodium: 520 mg Carbohydrates: 24 g Dietary Fiber: 1 g Protein: 5 g

North Roll
The North Roll has four sections to signify north, south, east and west. The Egg Glaze gives them a golden, glossy top. Makes 12 rolls 2 to 2 1/2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1 package FLEISCHMANNS RapidRise Yeast 1/2 cup milk 1/4 cup water 2 tablespoons butter or margarine Egg Glaze (recipe follows) Directions In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 48 equal pieces. Shape each piece into smooth ball. Place four balls (to signify north, south, east and west) into greased 2 1/2inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.. Brush egg glaze over surface of rolls. Bake at 400oF for 10 to 15 minutes or until done. Remove from pans; cool on wire rack. Egg Glaze: Combine 1 egg and 1 tablespoon water. Stir well. Nutrition Information

Per Serving: Serving size: 1 roll Serving weight: 1.6 ounces Calories 120; Total fat 2.5 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 21 g; Dietary fiber less than 1 g; Sugars 3 g; Protein 3 g

Parker House Rolls

A Puffy, Light-as-air, Roll Famous from the Parker House Hotel in Boston Makes 36 Rolls 4-3/4 to 5-1/4 cups all-purpose flour 1/3 cup sugar 2 packages Fleischmann's RapidRise Yeast 1-1/2 teaspoon salt 3/4 cup milk 3/4 cup water 1/4 cup butter or margarine 1 large egg 1/4 cup butter or margarine, melted Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and 1/4 cup butter until very warm (120o to 130oF). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover;* let rest 10 minutes. Divide dough in half; roll each half to 12-inch square, about 1/4-inch thick. Cut each into 6 (2 x 12-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles. Brush each rectangle with melted butter. Crease rectangles slightly off center with dull edge of knife and fold at crease. Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 400oF for 13 to 15 minutes or until done. Remove from sheets; cool on wire rack. Brush with remaining melted butter. * If desired, allow dough to rise in refrigerator 12 to 24 hours. Nutrition Information Per Serving: Serving Size: one roll Serving Weight: 1.2 ounces Calories: 100 Total Fat: 3 g Saturated Fat: 1.5 g Cholesterol: 15 mg Sodium: 130 mg Carbohydrates: 16 g Dietary Fiber: < 1 g Sugars: 2 g Protein 2 g

Petite Brioches
Makes 2 dozen rolls. 4 cups all-purpose flour 1/3 cup sugar 1 package FLEISCHMANN'S Active Dry or RapidRise Yeast 1 teaspoon salt 1/2 cup milk 1/4 cup water 1/2 cup butter or margarine, cut into pieces 4 eggs Directions In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130oF); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve egg white), and 3/4 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Cover; let rise in warm, draft-free place until more than doubled in size, about 1 1/2 to 2 hours. Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight. Remove from refrigerator. Punch dough down. Remove dough to floured surface; divide into 2 pieces, one about 3/4 of the dough and the other 1/4 of the dough. Divide larger piece into 24 equal pieces. Shape into balls. Place in 24 well-greased 2 1/2-inch brioche pans or muffin cups. Divide remaining dough into 24 equal pieces. Shape into balls. Make a deep indentation in center of each large ball; moisten indentation slightly with cold water. Press 1 small ball into each indentation. Cover; let rise in warm place until doubled in size, about 45 minutes. Lightly beat reserved egg white; brush on rolls.

Bake at 375oF for about 15 minutes or until done. Remove from pans; let cool on wire racks. Nutrition Information Nutrition information per serving (1 roll): calories 137; total fat 5g; saturated fat 3g; cholesterol 46mg; sodium 150mg; total carbohydrate 19g; dietary fiber 1g; protein 4g.

Babka
Makes 1 cake 2 cups all-purpose flour 1/3 cup sugar 1 envelope FLEISCHMANNS RapidRise Yeast 1/2 cup milk 1/4 cup butter or margarine 3 eggs, large 1/4 cup mixed candied fruits* 1/4 cup raisins Rum Syrup (recipe follows) Rum Glaze (recipe follows) Directions In large bowl, combine 3/4 cup flour, sugar and undissolved yeast. Heat milk and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make thick batter. Cover; let rest 10 minutes. Stir batter down; stir in candied fruits and raisins. Turn into greased and floured 2-quart tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350oF for 35 to 40 minutes, or until done. Before removing from pan, immediately prick surface with fork. Pour Rum Syrup over cake. Let stand 10 minutes to allow syrup to be absorbed. Remove from pan; cool on wire rack. If desired, drizzle with Rum Glaze. Rum Syrup: In a saucepan, combine 1/2 cup sugar; 1/3 cup water; and 2 teaspoons rum extract. Bring to a boil, stirring constantly.

Rum Glaze: In small bowl, combine 1 cup powdered sugar, sifted; 1 to 2 tablespoons milk; and 1/2 teaspoon rum extract. Stir until smooth. * If mixed candied fruits are not available, you may substitute 1/4 cup dried mixed fruits or double the amount of raisins (1/2 cup) in the recipe. Nutrition Information Per Serving: Serving size: 1 slice; 1 / 12 of recipe Serving weight: 3 ounces Calories 240; Total fat 6 g; Saturated fat 3 g; Cholesterol 65 mg; Sodium 65 mg; Carbohydrates 43 g; Dietary fiber 1 g; Sugars 26 g; Protein 5 g

Cheese Coffeecake
Makes 2 coffeecakes. 3 1/2 to 4 cups all-purpose flour 1/4 cup sugar 2 packages FLEISCHMANN'S RapidRise Yeast 1/2 teaspoon salt 2/3 cup water 1/3 cup butter or margarine, cut into pieces 3 eggs Date Cheese Filling (recipe follows) Crumb Topping, optional (recipe follows) Directions In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130oF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; roll each half to 12 x 7-inch rectangle. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over centerthird (lengthwise portion) of each rectangle. Along 12-inch sides of each coffeecake, cut 12 (1inch-wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling. *Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired. Bake at 375F for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove

from sheets; let cool on wire racks. Date Cheese Filling: In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs. *To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer. Nutrition Information Nutrition information per serving (1/16 of recipe): calories 293; total fat 13g; saturated fat 7g; cholesterol 73mg; sodium 191mg; total carbohydrate 39g; dietary fiber 2g; protein 7g.

Cinnamon Rolls
Makes 15 rolls. 5 to 5 1/2 cups all-purpose flour 1 1/2 cups sugar 2 packages FLEISCHMANN'S RapidRise Yeast 1 teaspoon salt 1/2 cup water 1/2 cup milk 3/4 cup butter or margarine 2 eggs 1 1/2 tablespoons Ground Cinnamon 1 (8-ounce) package imported chopped or snipped pitted dates Powdered Sugar Glaze, optional (recipe follows) Directions In bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120 to 1300F); butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. *Roll dough to 22 x 10-inch rectangle. Melt remaining butter; brush on dough. Evenly sprinkle with remaining sugar, cinnamon, and dates. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into 15 pieces. Place, cut sides up, in greased 13 x 9-inch baking pan. Cover; let rise in warm, draftfree place until doubled in size, about 30 to 60 minutes. Bake at 375oF for 30 minutes or until done. Remove from pan; let cool on wire rack. Brush with Powdered Sugar Glaze, if desired. Powdered Sugar Glaze: In small bowl, combine 1 cup powdered sugar, sifted, and 1 to 3 tablespoons milk. Stir until smooth.

*To Shape as Hearts: Divide dough in half. Roll each to 12 x 10-inch rectangle. Melt remaining butter; brush on dough. Evenly sprinkle rectangles with remaining sugar, cinnamon, and dates. Beginning at long ends, roll up tightly as for jelly rolls. Pinch seams to seal; place rolls seam sides down. Mark each roll into 16 equal pieces. Starting with first mark, slice every other mark 3/4 of the way through dough. Slice remaining marks all the way through dough to make 8 rolls from each piece. Spread apart the 2 halves of each roll. Gently flatten with hand; pinch and shape to resemble hearts. Place on greased baking sheets. Cover; let rise as directed. If needed, carefully reshape each roll to heart shape. Bake at 375oF for 15 to 20 minutes or until done. Remove to wire racks. Brush on Honey Glaze (recipe follows) while warm. Brush again before serving.Honey Glaze: In small saucepan, combine 1/2 cup honey and 1/4 cup butter. Cook over low heat until butter melts and mixture is blended, stirring frequently. Nutrition Information CINNAMON ROLLS Nutrition information per serving as prepared for cinnamon rolls, without glaze (1 roll): calories 379; total fat 11g; saturated fat 6g; cholesterol 54mg; sodium 264mg; total carbohydrate 66g; dietary fiber 3g; protein 6g. HEARTS variation Nutrition information per serving as prepared for hearts, using honey glaze (1 heart): calories 413; total fat 13g; saturated fat 8g; cholesterol 58mg; sodium 278mg; total carbohydrate 70g; dietary fiber 3g; protein 6g.

Doughnuts
Makes about 20 doughnuts. 1/4 cup warm water (100 to 110oF) 1 package FLEISCHMANN'S Active Dry Yeast 3/4 cup warm milk (100 to 110oF) 1/3 cup sugar 3 tablespoons butter or margarine, softened 1 teaspoon salt 3 3/4 to 4 1/4 cups all-purpose flour 2 eggs Vegetable oil (for frying) Vanilla Glaze or Chocolate Glaze (recipes follow) Directions Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, butter, salt, and 1 1/2 cups flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour. Punch dough down. Remove dough to floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2 1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on greased baking sheets. Cover; let rise in warm place until doubled in size, about 1 hour. Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375oF. Place 2 or 3 doughnuts in oil. (Handle dough as little as possible to prevent falling.) Cook about 1 minute on each side or until golden brown. Drain on paper towels. Repeat with remaining doughnuts. Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spread with Chocolate Glaze. Drain on rack set over wax paper.

Vanilla Glaze: In small bowl, combine 2 cups powdered sugar, sifted; 1/3 cup milk; and 1 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth. Chocolate Glaze: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze. Nutrition Information Nutrition information per serving (1 doughnut): calories 216; total fat 7g; saturated fat 2g; cholesterol 27mg; sodium 148mg; total carbohydrate 35g; dietary fiber 1g; protein 4g.

Gobblin Donuts
Makes 30 doughnuts 5 1 / 2 cups all-purpose flour 1 / 2 cup granulated sugar 1 / 4 cup firmly packed brown sugar 1 envelope FLEISCHMANNS RapidRise Yeast 2 tablespoons grated orange rind 1 teaspoon salt 1 teaspoon ground nutmeg 1 / 2 teaspoon ground cinnamon 1 / 4 teaspoon ground ginger 1 cup milk 1 / 4 cup water 1 / 4 cup butter or margarine 2 large eggs Vegetable oil Powdered Sugar (optional) Powdered Sugar Glaze (optional) Directions In a large bowl, combine 1 3 / 4 cups flour, sugars, undissolved yeast, orange rind, salt,nutmeg, cinnamon, and ginger. Heat milk, water, and butter until very warm (120o to 130o F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough on lightly floured surface to 1/2-inch thickness; cut with a 2 1/2-inch doughnut cutter. Knead together trimmings; reroll and cut. Place doughnuts on greased baking sheets.

Cover; ler rise in warm, draft-free place until doubled in size, about 1 hour. Deep fry at 375oF for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil. If desired, roll doughnuts in powdered sugar or drizzle with Powdered Sugar Glaze, while warm. Powdered Sugar Glaze: In a bowl, combine 2 cups powdered sugar, sifted and 3 to 4 tablespoons milk. Stir until smooth. Nutrition Information Serving size : 1 doughnut Calories : 190 Total fat : 6 g Saturated fat : 1.5 g Cholesterol : 20 mg Sodium : 105 mg Carbohydrates : 30 g Dietary fiber : <1 g Protein : 3 g

Sally Lunn
A Fluffy, Sponge Cake-like Yeast Bread Made from a Batter Instead of a Dough Origins in 1700's England Makes One Loaf 4 cups all-purpose flour 1/3 cup sugar 1 envelope Fleischmann's RapidRise Yeast 1 teaspoon salt 1/2 cup water 1/2 cup milk 1/2 cup butter or margarine, cut into pieces 3 large eggs Directions In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF); gradually stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover; let rest 10 minutes. Stir batter down, and beat well for about 30 seconds. Spoon into greased 12-cup tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 325oF for 35 to 40 minutes or until done. Let cool 5 minutes in pan. Turn out onto rack to complete cooling. Nutrition Information Per Serving Serving Size: (1/12 of recipe) Calories: 270 Total Fat: 10 g

Saturated Fat: 5 g Cholesterol: 75 mg Sodium: 220 mg Carbohydrate: 38 g Dietary Fiber: 1 g Protein: 6 g

Master Sweet Dough

4 1/2 cups all-purpose flour 1/3 cup sugar 2 packages FLEISCHMANN'S Active Dry or RapidRise Yeast 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/3 cup butter or margarine, cut into pieces 2 eggs Directions In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until warm (105 to 115oF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation. LEMON NUT TWISTS (use 1/2 of dough): In small bowl, combine 1/2 cup toasted slivered almonds, 1/3 cup firmly packed brown sugar, and 1 tablespoon grated lemon peel; reserve. Roll dough to 21 x 8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middlethird of dough (covering 7 x 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch-wide) strips. Twist each strip two or three times. Place on greased baking sheet.

Bouquet Coffeecake

Cover; let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375oF for 15 minutes or until done. Remove from sheet; let cool on wire rack. Drizzle with Lemon Icing (recipe follows). Makes 8 twists. Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted, and 4 to 5 teaspoons fresh lemon juice. Stir until smooth. PEANUT BUTTER AND JAM TURNOVERS (use 1/2 of dough): In small bowl, combine 1/3 cup creamy peanut butter and 1/3 cup jam; stir to blend. Set aside. Roll dough to 15 x 12-inch rectangle; cut into 20 (3-inch) squares. Place 1 rounded teaspoon of filling in center of each square. Fold each square in half to enclose filling, making a triangle. Seal seams with tines of fork. Cover and let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Again, seal with tines of fork. Bake at 375F until done, switching positions of sheets halfway through baking for even browning. Remove from pans; cool on wire racks. Makes 20 turnovers. BOUQUET COFFEECAKE (use 1/2 of dough): Roll dough to 14-x7-inch rectangle. Cut into 14 (1inch) strips. Twist 2 strips together. Form into coil and tuck ends underneath. Repeat with remaining strips to make 7 coils. Place 1 coil of dough in center of greased baking sheet. Arrange remaining coils around center coil in circle with sides lightly touching. Cover; let rise in warm, draft free place until doubled in size, about 20 to 40 minutes. Lightly beat 1 egg with 1 tablespoon water; brush on cake. With thumb, press deep identations in center of coils. Fill each with about 2 teaspoons raspberry or strawberry jam. Bake at 375F for 20 minutes or until done. Remove from baking sheet; let cool on wire rack. Makes 1

coffeecake. CREAM CHEESE AND JAM FOLDOVERS (use 1/2 of dough): In small bowl, combine 4 ounces cream cheese, softened, and 2 tablespoons sugar; stir to blend. Set mixture aside. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place 1 rounded teaspoon cream cheese mixture in center of each square. Overlap two opposite corners of each square over center of cream cheese mixture; pinch to seal. Place foldovers on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375F for 15 minutes or until foldovers are done, switching positions of sheets halfway through baking for even browning. Remove foldovers from baking sheets; let cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each foldover. Drizzle with Vanilla Icing (see recipe above). Makes 16 foldovers. FRESH FRUIT KUCHEN (use 1/2 of dough): Roll dough to 15- x 10-inch rectangle. Place on large greased baking sheet. Cut fresh fruit (such as apples Nutrition Information - LEMON NUT TWISTS variation Nutrition information per serving for lemon nut twists (1 twist): calories 357; total fat 12 g; saturated fat 5 g; cholesterol 45 mg; sodium 233 mg; total carbohydrate 58 g; dietary fiber 2 g; protein 7 g. - PEANUT BUTTER AND JAM TURNOVERS variation Nutrition information per serving for peanut butter and jam turnovers (1 turnover): calories 142; total fat 4 g; sa

Lemon Babka
Makes 1 cake. 3 cups all-purpose flour 1/2 cup sugar 1 package FLEISCHMANN'S Active Dry or RapidRise Yeast 2 teaspoons grated lemon peel 1/2 teaspoon salt 3/4 cup milk 1/2 cup butter or margarine, cut into pieces 1/4 cup water 3 egg yolks 1 cup raisins Lemon Glaze (recipe follows) Directions In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel, and salt. Heat milk, butter, and water until very warm (120 to 130F); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With RapidRise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.) Stir batter down; stir in raisins. Turn into greased 3-quart tube pan. Cover; let rise in warm, draftfree place until doubled in size, about 1 hour. Bake at 350F for 35 to 40 minutes or until done. Invert onto wire rack. Brush warm cake with Lemon Glaze; let cool. Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water, and 2 tablespoons lemon juice. Bring to boil; reduce heat and simmer, stirring constantly, for 3 to 5 minutes or until

syrupy. Nutrition Information Nutrition information per serving (1/16 of recipe): calories 219; total fat 7g; saturated fat 4g; cholesterol 56mg; sodium 141mg; total carbohydrate 35g; dietary fiber 1g; protein 4g.

Salt-Free Whole Wheat Bread

Makes 2 loaves, 15 slices per loaf 2 2 1 1 1 2 4 1 / 4 cups warm water (100o to 110oF) packages FLEISCHMANNS Active Dry Yeast / 3 cup unsalted margarine, softened / 4 cup honey tablespoon sugar cups whole wheat flour 1 / 2 to 5 cups all-purpose flour Directions Place 1 / 2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, margarine, honey, sugar, whole wheat flour, and 1 / 2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally. Stir in enough remaining flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 8 1 / 2 x 4 1 / 2 -inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 400oF for 30 to 35 minutes or until done. Remove from pans; cool on wire racks. Note: This bread is for individuals under strict salt-free diet. The absence of salt in the dough causes the side top crust to crack during baking.

Nutrition Information Per Serving: (1/30 of recipe) Calories 120; total fat 2.5 g; saturated fat 0 g; cholesterol 0 mg; sodium 0 mg; carbohydrates 23 g; dietary fiber 2 g; protein 3 g

Salt-Free White Bread

Makes 2 loaves, 15 slices per loaf 2 2 1 2 6 cups warm water (100o to 110oF) packages FLEISCHMANNS Active Dry Yeast / 4 cup unsalted margarine, softened tablespooons sugar to 6 1 / 2 cups all-purpose flour Directions Place 1 / 2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, margarine, sugar and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 / 2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8 1 / 2 x 4 1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 400oF for 25 to 30 minutes or until done. Remove from pans; cool on wire racks. *Note: This bread is bland because of the absence of salt. It is for individuals under strict salt-free diet. The absence of salt in the dough also causes the side top crust to crack during

baking. Nutrition Information Per Serving: (1/30 of recipe) Calories 110; total fat 2 g; saturated fat 0 g; cholesterol 0 mg; sodium 0 mg; carbohydrates 20 g; dietary fiber less than 1 g; protein 3 g

Salt-Free French Bread

Makes 2 loaves, 20 slices per loaf 5 1 1 2 2 1 1 3 / 4 to 6 1 / 4 cups all-purpose flour tablespoon sugar envelope FLEISCHMANNS RapidRise Yeast cups water tablespoons unsalted margarine tablespoon egg substitute or 1 egg white tablespoon cold water Directions In large bowl, combine 2 cups flour, sugar, and undissolved yeast. Heat water and margarine until very warm (120o to 130oF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a stiff dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide in half; roll each half into a 15 x 10-inch rectangle. Beginning at long end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam sides down, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Beat egg substitute with cold water. Brush on loaves. With sharp knife, slash tops of loaves diagonally. Bake at 450oF for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks. Nutrition Information Per Serving: (1/40 of recipe) Calories 70; total fat 1 g; saturated fat 0 g; cholesterol 0 mg; sodium 0 mg;

carbohydrates 14 g; dietary fiber less than 1 g; protein 2 g

Rapidmix One Bowl Low Cholesterol Bread

Makes 2 loaves 7 2 1 2 2 1 to 8 cups all-purpose flour tablespoons sugar envelope FLEISCHMANNS RapidRise Yeast teaspoons salt 1/2 cups warm water tablespoon margarine Directions In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and margarine until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam sides down, in 2 greased 9 x 5 x 3inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in size, about 1 hour. Bake at 400oF 40 to 45 minutes or until done. Remove from pans; cool on wire racks. Nutrition Information Serving size : 1 / 24 of recipe Calories : 150 Total fat : 1 g Saturated fat : 0 g Cholesterol : 0 mg Sodium : 200 mg Carbohydrates : 31 g Dietary fiber : 1 g

Protein : 4 g

Low-Fat Cinnamon Rolls

Makes 12 rolls. Dough 2 1/2 to 3 cups all-purpose flour 1/4 cup granulated sugar 1 package FLEISCHMANN'S RapidRise Yeast 2 tablespoons nonfat dry milk 3/4 teaspoon salt 3/4 cup very warm water (120 to 130oF) 1 jar (6 ounces) pear baby food 1 1/2 cups whole wheat flour 3 egg whites Filling 2 tablespoons honey 1/3 cup packed brown sugar 1 tablespoon SPICE ISLANDS Ground Cinnamon 3/4 cup raisins Icing 1 cup sifted powdered sugar 3 to 4 teaspoons milk 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract Directions To make dough: In large bowl, combine 1 cup allpurpose flour, granulated sugar, undissolved yeast, dry milk and salt. Stir in water, baby food and whole wheat flour. Stir in egg whites and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To shape and fill: Roll dough to 18 x 12-inch rectangle. Brush with honey to within 1/2 inch of edges; sprinkle evenly with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut into 12 equal pieces. Place, cut sides up, in greased 13 x 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about

30 to 45 minutes. Bake at 375oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle over rolls. Nutrition Information Nutrition information per serving (1 roll): calories 281; total fat 1g; saturated fat 0g; cholesterol 0mg; sodium 173mg; total carbohydrate 64g; dietary fiber 4g; protein 7g.

Croissant .
Everybody thinks croissants were invented by the French, but it was in Budapest in 1686 that the first croissant was born. I recommend doubling this recipe, since croissants can be baked, immediately frozen, and reheated as needed. (Reheat in a 350F (175C) oven for 5 minutes, or until the crust is crisp. They will always taste fresh if this procedure is followed.) Ingredients: 1 pound all-purpose flour 4 Tbsp sugar 1 tsp salt 1/2 ounce fresh yeast (or 1 Tbsp dry) 1-1/4 cups milk 12 ounces unsalted butter, at room temperature 1 egg, lightly beaten, for egg wash Instructions: Using the dough hook of an electric mixer, combine flour, sugar, and salt in the bowl. Dissolve the yeast in 1 cup lukewarm milk. Add to the flour mixture, together with the remaining milk, and mix until dough forms a ball. emove dough hook. Cover bowl with plastic wrap and allow dough to rest for 1 or 1-1/2 hours, until double in bulk. Punch down the dough and refrigerate it, covered, for 30 minutes. Mold the butter into a block. Remove the dough from the refrigerator. Cut a deep cross in the dough. Spread out the sections of dough so that the center is the thickest part. Roll it in opposite directions to form a four-leaf clover, keeping the center thicker. Place the block of butter diagonally in the center of the cloverleaf and bring the edges of the dough to the center, enclosing the butter completely. Wrap tightly in plastic wrap and chill for 1 hour. To make the turns, place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable. Roll out into a rectangle approximately 9 by 16 inches. With the 9-inch side in front of you, fold into thirds, starting with the bottom third and folding over the top third. You have now completed the first turn. Turn the dough so that the narrow end faces you, keeping the seam on your right (a quarter turn). Again, roll out the dough into a rectangle approximately 9 by 16 inches, and again fold into thirds. You have now completed two turns. Wrap in plastic wrap and refrigerate for 30 minutes.

Pound the dough evenly and again roll out into a 9-by-16-inch rectangle. Complete two more turns to make four turns. Wrap in plastic wrap and refrigerate for 50 to 60 minutes. Preheat oven to 400F (205C) . Roll out dough into two rectangles 1/6 inch thick. Cut into triangles and shape into crescents. Put them on a baking sheet and allow to rise for 20 minutes. Brush each croissant with egg wash and bake for 15 minutes, or until golden brown. Yield: Makes 24 croissants

The French Croissant

One of the finest croissants I was ever served was aboard the transatlantic passenger liner the SS France. On a round-trip voyage of the ship, I spent several memorable days with her boulangers and ptissiers working and observing. Unlike today's one-class cruise ships, the France carried first-class and second-class passengers. In the ship's bakery, the croissants for the first-class dining room were made in the traditional crescent shape, while the same croissants destined for the other dining room were not given the quarter-moon shape but left straight. "When we are making hundreds, it just takes less time to shape and we can get more of them on a baking sheet," explained M. Gousse, the ptissier. This is the SS France recipe for its feather-light (1-ounce) croissant. Ingredients: 3 Tbsp flour 3 sticks butter (3/4 pound) of butter and margarine, equally divided and softened at room temperature 4 cups all-purpose flour, approximately 2 tsp salt 2 Tbsp sugar 2 packages dry yeast 1/4 cup warm water 1-1/2 cups milk, warmed to 80F to 90F (27C to 32C) 1/2 cup half-and-half, warmed 1 egg 1 Tbsp water Instructions: Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours. While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes. Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass. If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water,

milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't overknead! This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour. Determine that both butter and dough are about the same temperature 65F (23C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical. Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes. Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours. Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight. Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles. Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim

irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point. Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume. Preheat the oven to 425F (220C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving. Yield: 24 to 30 croissants

Danish Pastry Dough

Recipe By : Family Circle Magazine February 1974 Serving Size : 24 Preparation Time :0:00 Categories : Cakes And Baked Desserts Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 envelopes active dry yeast 1/2 cup very warm water 1/3 cup sugar 3/4 cup milk -- cold 2 eggs 4 1/4 cups sifted all-purpose flour 1 teaspoon salt 1 pound butter flour for work surface Carefully read TIPS FOR THE BAKER at bottom of recipe before proceeding. 1. Sprinkle yeast into very warm water in a 1 cup measuring cup. ("Very warm" water should feel comfortably warm when dropped on wrist.) Stir in 1/2 teaspoon of the sugar. Stir until yeast dissolves. Let stand, undisturbed until bubbly and double in volume, about 10 minutes. Now you can tell the yeast is working. 2. Combine remaining sugar, milk, eggs, 3 cups of the flour, salt, and the yeast mixture in a large bowl. Beat with electric mixer at medium speed, for 3 minutes (or beat with spoon for 3 minutes). Beat in remaining flour with a wooden spoon until dough is shiny and elastic (dough capable electric mixer is fine, this is an old recipe!). Dough will be soft. Scrape down sides of bowl. Cover with plastic wrap. refrigerate 30 minutes. 3. Place the sticks of butter 1 inch apart, between two sheets of waxed paper; roll out to a 12 inch square. Chill on cookie sheet until ready to use. 4. Sprinkle working surface heavily with flour, about 1/3 cup; turn dough out onto flour; sprinkle flour on top of dough. Roll out to an 18" x 13" rectangle. Brush off excess flour with a soft pastry brush. 5. Peel off top sheet of wax paper from butter; place butter paper side up on one end of dough to cover 2/3 of the dough; peel off remaining sheet of waxed paper. For easy folding, carefully score butter lengthwise down the center, without cutting into the dough. Fold the

third of dough which is not covered with butter over the middle third of the dough to enclose the butter completely. Turn dough clockwise so the open side is away from you. 6. *Roll out to a 24" x 12" rectangle using enough flour to keep dough from sticking. Fold both side ends in to meet in the center of the dough (creating a folded edge at both sides of dough). Fold in half to bring the two folded edges together and create four layers of dough. Turn again so the open side is away from you. * Repeat rolling and folding this way two more times. Keep the dough to a perfect rectangle by rolling straight up and down and from side to side. When it is necessary, chill the dough between rollings. Clean off the working surface each time and dust lightly with flour. Refrigerate dough 1 hour or more (even overnight, if you wish) to relax dough and firm up butter layers). Cut dough in half. You can see the buttery layers, which when baked become flaky and crisp. Work with only half the dough at a time. Keep the other half covered and refrigerated until ready to use. At this point use dough to make pastries like Cheese Danish, Almond Crescents etc. See individual recipes. ** TIPS FOR THE BAKER: It is important to keep butter enclosed in dough. If it oozes out, immediately sprinkle with flour and if dough becomes too sticky to handle it is probably because the butter has softened. Just chill 30 minutes before continuing rolling and folding. Use more flour than you would normally use for rolling out pastries, then brush off excess with a soft pastry brush before folding or filling; this way flour will not build up in the pastry. Since the dough is very rich, it is best to let pastries rise at room temperature . Do not try to hasten the rise by using heat; doing so would melt the butter. This would ruin the texture of the pastry. If using margarine (NOT recommended because of changes in the water content in recent years) which is of a softer consistency than butter, refrigerate 20 minutes between each rolling. For freezing: Place shapes pastries on cookie sheets. Don't brush with egg or sprinkle with toppings until ready to bake. Cover with foil or plastic wrap and freeze. To Bake from frozen state: Remove Danish from freezer the night before and place in refrigerator. Next morning, arrange on cookie sheets, 2 inches apart. Let rise at room temperature, away from drafts until

double in volume, about 1 1/2 hours. Brush with egg wash, sprinkle with toppings; bake following individual recipes. For refrigerating: Place shaped Danish on cooky sheets; cover; refrigerate. To bake simply remove from refrigerator, let rise and bake as above.

Danish Pastry (Dansk Wienerbrod)

4 cup flour 1 tsp. Salt 1/4 cup sugar 2 yeast cakes (2-1/4 oz.) 1 cup milk 1 egg 1 1/2 cup butter

Sift flour and mix with sugar and salt. Mix yeast with a little cold milk. Add the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon. Roll out the dough on baking board to 1 finger thickness. Spread small pieces of butter on 2/3 of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times. Leave in a cold place for 1/2 hour. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15 to 20 minutes, then brush with egg white and bake in a fast oven until golden brown. Yield: 1 serving Variations: Cock's Combs (hanekamme): Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4" x 4". Place filling across middle and fold over. Press the edges firmly together and make 4 or 5 deep slashes in this side. Let rise, brush with egg white and spread with chopped almonds and sugar. Spandaurers:: Roll out dough, spread with paste and cut as above. Place filling in middle. Fold corners to the center and press down. After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioner's sugar and water. Chocolate Buns: Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners to the center, forming dough as a ball and place upside down on baking sheet. After baking spread with frosting of confectioner's sugar, cocoa and water. Any filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste. Vanilla Creme: Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon flour and 3/4 cup milk and cook until thick. Take off, add 1/2 teaspoon vanilla extract and cool stirring occasionally.

Almond Paste: Cream 1/2 cup butter, add 1/4 lb. ground, blanched almonds and 1/2 cup sugar and mix well until smooth. Another kind of almond paste without butter is made of: 1/4 lb. almonds, 1/2 cup sugar and 3 egg whites. Work well together until smooth.

Scandinavian Rye Bread

Makes 1 loaf The combination of aromatic orange peel, anise and fennel in this recipe creates a unique flavor that's reminiscent of the finest, old-world limpa breads. 2 to 2-1/2 cups all-purpose flour ISLANDS Anise Seed 3/4 cup medium rye flour ISLANDS Fennel Seed 1/4 cup chopped pitted dates 1 package FLEISCHMANN'S RapidRise Yeast 1 teaspoon salt molasses 1 teaspoon freshly grated orange peel vegetable oil 1/2 teaspoon SPICE 1/2 teaspoon SPICE 3/4 cup milk 1/4 cup water 2 tablespoons light 2 tablespoons

Directions In large bowl, combine 1 cup all-purpose flour, rye flour, dates, undissolved yeast, salt, orange peel, anise seed and fennel seed. Heat milk, water, molasses and oil until very warm (120 to 130F); stir into dry ingredients. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2inch loaf pan. Cover; let rise in warm, draftfree place until doubled in size, about 30 to 45 minutes. Bake at 375F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Nutrition Information Nutrition information per serving (1/12 of recipe):

calories 158; total fat 3g; saturated fat 1g; cholesterol 1mg; sodium 205mg; total carbohydrate 29g; dietary fiber 2g; protein 4g.

Country Rye Bread

Makes 2 round loaves. 4 to 4 1/2 cups all-purpose flour 1/3 cup firmly packed light brown sugar 2 packages FLEISCHMANN'S Active Dry or RapidRise Yeast 1 tablespoon SPICE ISLANDS Whole Caraway Seed 1 1/2 teaspoons salt 2 cups very warm water (120 to 130oF) 2 tablespoons vegetable oil 2 cups rye flour 1 egg white, lightly beaten with 1 tablespoon water Directions In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed, and salt. Gradually add very warm water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With RapidRise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove to lightly floured surface; divide in half. Shape each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, make 4 slashes (1/4 inch deep) in crisscross fashion on top of each loaf. Brush

with egg white mixture. Bake at 400oF for 35 minutes or until done, covering with foil halfway through baking to prevent excess browning. Remove from sheet; let cool on wire rack. Nutrition Information Per Serving: Serving size: 1 slice; 1 / 24 of recipe Serving weight: 2 ounces Calories 130; Total fat 1.5 g; Saturated fat 0g; Cholesterol 0 mg; Sodium 150 mg; Carbohydrates 27g; Dietary fiber 2g (1 g / oz); Sugars 4 g; Protein 3g.

Multigrain Bread
Makes 2 loaves.

1 cup water 1 cup plain yogurt 1/4 cup vegetable oil 1/2 cup oats (old-fashioned or quick-cooking) 1/3 cup wheat germ 1/3 cup unprocessed bran 5 to 5 1/2 cups all-purpose flour 1/4 cup firmly packed light brown sugar 2 packages FLEISCHMANN'S RapidRise Yeast 2 teaspoons salt 2 eggs Additional wheat germ or oats, for topping
Directions Heat water, yogurt, and oil to simmering. Stir in oats, wheat germ, and bran. Set aside until cooled to very warm (120 to 130oF), about 30 minutes. In large bowl, combine 1 cup flour, brown sugar, undissolved yeast, and salt. Add cooled bran mixture; blend well. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, make 3 diagonal slashes (1/4 inch deep) on each loaf. Lightly beat remaining egg; brush on loaves. Sprinkle with wheat germ or oats. Bake at 375oF for 25 to 30 minutes or until done. Remove from pans; let cool on wire racks. Nutrition Information Per Serving: Serving size: 1 slice; 1 / 24 of recipe Serving weight: 2 ounces Calories 150; Total fat 3 g; Saturated fat 1.5 g; Cholesterol 25 mg; Sodium 230 mg; Carbohydrates 26 g; Dietary fiber 2 g (1 g / oz); Sugars 4 g; Protein 5 g

Ten Grain Bread

Makes 2 loaves 2 2 2 2 1 1 2 1 to 2 1 / 2 cups all-purpose flour cups ten-grain bread mix tablespoons sugar envelopes FLEISCHMANNS RapidRise Yeast teaspoon salt 1 / 2 cups water tablespoons butter or margarine large egg Directions In a large bowl combine 3 / 4 cup all-purpose flour, bread mix, sugar, undissolved yeast, and salt. Heat water and margarine until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 400oF for 20 minutes or until done. Remove from pans; cool on wire racks Nutrition Information Per Serving Serving size: 1 slice; 1 / 24 of recipe Serving weight: 1.5 ounces Calories 90; Total fat 1.5; Saturated fat 0.5 g; Cholesterol 10 mg; Sodium 300 mg; Carbohydrates 17 g; Dietary fiber 2 g (1.3 g / oz); Sugars 1 g; Protein 3 g

Old World Rye Bread

Makes 1 loaf

1-1 / 2 cups rye flour 1 to 1-1 / 2 cups all-purpose flour 1 / 4 cup firmly packed brown sugar 1 envelope FLEISCHMANNS RapidRise Yeast 1 teaspoon salt 3 / 4 teaspoon caraway seed 1 cup buttermilk 1 / 2 cup water 1 / 3 cup instant potato flakes or buds 2 tablespoons vegetable oil Cornmeal
Directions In a large bowl, combine rye flour, 1 / 3 cup all-purpose flour, brown sugar, undissolved yeast, salt, and caraway seed. Heat buttermilk, water, potato flakes, and vegetable oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly oiled surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Shape dough into 10 x 4-inch oval, tapering both ends slightly. Brush all surfaces with water; roll in cornmeal to coat completely. Place on greased baking sheet. Cover; let rise in warm, draftfree place until doubled in size, about 45 minutes. With sharp knife, cut three 5-inch slits (1 / 4-inch deep) lengthwise down center, cutting at a slight diagonal. Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Nutrition Information Per Serving: Serving size: 1 slice; 1 / 12 of recipe Serving weight: 2.5 ounces Calories 140; Total fat 3 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 220 mg; Carbohydrates 26 g; Dietary fiber 2 g (0.8 g / oz); Sugars 6 g; Protein 4 g

Cheese Braid
Makes 1 loaf 1 1 3 1 1 1 3 3 1 / 4 cup warm water (105o to 110oF) envelope FLEISCHMANNS Active Dry Yeast cups all-purpose flour tablespoon sugar teaspoon salt cup (4-ounces) grated sharp Cheddar cheese tablespoons butter or margarine, softened / 4 cup very cold water egg white beaten with 1 tablespoon water Directions Place 1 / 4 cup water in small bowl. Sprinkle in yeast; stir until dissolved. Insert metal blade in food processor bowl. Add flour, sugar, and salt; process 5 to 10 seconds to combine. Add yeast mixture through feed tube. Process 5 to 10 minutes to combine. Add cheese and butter. Begin processing, then slowly pour cold water through feed tube until dough forms a ball, about 10 to 15 seconds (all water may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough and blade from processor bowl. Shape dough into ball and form hole in center. Stretch dough and fit back into processor bowl; grease top. Cover; let rise in warm, draftfree place until doubled in size, about 1 hour. Punch dough down. Remove dough to lightly floured surface; divide into 3 equal pieces. Roll each piece to 12-inch long rope. Braid ropes together, pinch ends to seal. Place braid on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush egg white mixture on braid. Bake at 375oF

for 25 to 30 minutes, or until done. Remove from sheet; cool on wire rack. Nutrition Information Per Serving: Serving size: 1 slice; 1 / 12 of recipe Serving weight: 2.3 ounces Calories 180; Total fat 6 g; Saturated fat 3.5 g; Cholesterol 20 mg; Sodium 280 mg; Carbohydrates 25 g; Dietary fiber less than 1 g; Sugars 2 g; Protein 6 g

Onion-Poppy Seed Twist

Makes 1 loaf. Dough 2 1/2 to 3 cups all-purpose flour 3 tablespoons sugar 1 package FLEISCHMANN'S RapidRise Yeast 1 teaspoon salt 1/2 cup milk 1/4 cup water 3 tablespoons butter or margarine, cut up 1 egg Filling 1 cup finely chopped yellow onion 2 tablespoons butter or margarine, melted 2 tablespoons SPICE ISLANDS Poppy Seed 1/8 teaspoon salt Topping 1 egg 1 tablespoon water Additional SPICE ISLANDS Poppy Seed Directions To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130oF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To make filling: In small bowl, combine filling ingredients; mix well. Set aside. Roll dough to 14 x 10-inch rectangle; cut lengthwise into two strips. Spoon half the filling down center of each. Bring up sides to enclose filling, pinching seam and ends to seal. With seam sides down, arrange ropes, side by side, on greased large baking sheet. Twist ropes together; pinch ends to join. Cover; let rise in warm, draft-

free place until doubled in size, about 20 to 30 minutes. In small bowl, beat together egg and water; brush onto top of dough. Sprinkle with poppy seed. Bake at 375oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Nutrition Information Nutrition information per serving (1/12 of recipe): calories 192; total fat 7g;saturated fat 3g; cholesterol 40mg; sodium 283mg; total carbohydrate 28g; dietary fiber 2g; protein 5g

Choose-Your-Own-Topping Pizza
Simple, Relatively Fast Recipe Hearty, Delicious Crust Will Stand-up to Any and All Toppings Makes One (14-inch) Pizza 3 1 1 1 2 to 3-1/2 cups all-purpose flour envelope Fleischmann's RapidRise Yeast teaspoon salt cup very warm water (120o to 130oF) tablespoons olive oil

Toppings (suggestions follow) Directions In large bowl, combine 1 cup flour, undissolved yeast, and salt. Add water and olive oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 14-inch circle; place on 14-inch pizza pan that has been brushed with olive oil. Prick dough with fork randomly; let rest 10 minutes. Par bake at 400oF for 5 minutes. Remove from oven; top with selected toppings. Bake at 400oF for 20 minutes or until crust is golden. Serve warm. Toppings: Use your favorite toppings or select new combinations from the following suggestions: Sauces: homemade or prepared pizza, tomato or spaghetti sauce, pesto, salsa, barbecue sauce,

hoisin sauce Cheeses: mozzarella, Cheddar, Swiss, Monterey Jack, Parmesan, Brie, feta, Muenster, blue, fontina Meat/Seafood: pepperoni, salami, ham, cooked bacon or sausage, smoked turkey, roasted chicken, anchovies, clams, shrimp Vegetables: tomatoes, bell peppers, summer squash, onions, mushrooms, olives, carrots, broccoli, artichoke hearts, jalapeno peppers Seasonings: garlic, basil, rosemary, oregano, thyme, fresh parsley or cilantro, crushed red peppers Note: To prevent soggy pizza, slice raw vegetables thinly and do not overload pizza. If desired, use lightly cooked, drained vegetables. Nutrition Information Per Serving (for Recipe Pictured): Serving Size: 1/12 of recipe Serving Weight: 75 grams (2.6 ounces) Calories: 150 Total Fat: 3 g Saturated Fat: 0.5 g Cholesterol: 0 mg Sodium: 210 mg Carbohydrates: 27 g Dietary Fiber: 1 g Sugars: 1 g Protein: 4 g

Gourmet's Choice Pizza

Makes 2 (12-inch) pizzas. Garlic and Herb Pizza Dough (see Master Pizza Dough recipe) 2/3 cup Quick Tomato Sauce (recipe follows) 2 1/2 cups (10 ounces) grated Cheddar cheese 1 1/2 cups drained, quartered marinated artichoke hearts 3/4 cup drained, chopped roasted red peppers 2 cups sliced fresh mushrooms 2/3 cup drained, chopped ripe olives 1/4 cup chopped walnuts 1 to 2 teaspoons minced garlic 2 green onions, thinly sliced Directions Prepare dough as directed. Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans. Spread 1/3 cup Quick Tomato Sauce over each. Reserve 1/4 cup cheese; sprinkle remaining cheese on pizzas. Starting at outside rim, arrange half of following ingredients, in order, in concentric circles on each pizza: artichoke hearts, roasted red peppers, and mushrooms. Combine olives, walnuts, and garlic; spread in center of pizzas, dividing evenly. Sprinkle pizzas with remaining cheese and green onions. Bake at 400oF on lowest oven rack for 20 minutes or until done. Quick Tomato Sauce: Combine 1 (8-ounce) can tomato sauce and 1 (6-ounce) can tomato paste. Stir in 2 teaspoons SPICE ISLANDS Oregano (leaves) or Sweet Basil and 1 clove garlic, minced. Makes 1 1/2 cups. Reserve remaining tomato sauce for other uses. Nutrition Information Nutrition information per serving (1/16 of recipe): calories 227; total fat 10g; saturated fat 4g; cholesterol 19mg; sodium 435mg; total carbohydrate 25g; dietary fiber 2g; protein 9g.

Easy Cheese Rolls

Makes 12 rolls

2-1/4 cups all-purpose flour 2 tablespoons sugar 1 envelope FLEISCHMANNS RapidRise Yeast 1/2 teaspoon salt 1/3 cup milk 1/4 cup water 1/2 cup butter or margarine 1 egg, large 3 tablespoons chopped green pepper 1 (2-ounce) jar diced pimiento 1/2 cup grated Cheddar cheese
Directions In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour, green pepper, pimiento, and cheese to make a stiff batter. Spoon in greased muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 375oF for 15 to 20 minutes or until done. Remove from cups; cool on wire rack. Nutrition Information Per Serving: Serving size: 1 roll Serving weight: 2.2 ounces Calories 190; Total fat 10 g; Saturated fat 6 g; Cholesterol 45 mg; Sodium 210 mg; Carbohydrates 21 g; Dietary fiber less than 1 g; Sugars 3 g; Protein 5 g

Spekkle A healthy loaf enriched with sunflower seeds and soya bean flakes.

NORLANDER RYE BREAD

An authyentic Viking recepie originating from the Northern lands of Europe. A truly dark, full bodied malted rye bread with sunflower seeds. Ingredients: sunflower seeds, rye, wheat, malted rye, coarse rye, gluten, linseed, malt flour, yeast, sea salt, bread spices and sourdough.

Quiche Lorraine
1 recipe pastry for a 9 inch single crust pie 12 slices bacon 1 cup shredded Swiss cheese 1/3 cup minced onion 4 eggs, beaten 2 cups light cream 3/4 teaspoon salt 1/4 teaspoon white sugar 1/8 teaspoon cayenne pepper

1 Preheat oven to 425 degrees F (220 degrees C). 2 Place bacon in a large skillet, and fry over medium-high heat until crisp.
Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell. pepper. Pour mixture into pastry shell.

3 In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne 4 Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F

(150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Makes 6 servings