HOMEMADE BLUEBERRY MUFFINS

from Rachael Lundeberg
     1 1/2 c. all-purpose flour
     1 Tbsp. baking powder
     1/2 tsp. salt
     1/4 c. sugar
     4 Tbsp. (1/2 stick) unsalted butter, melted and cooled
     1 large egg, beaten
     3/4 c. plus 2 Tbsp. milk
     1/2 - 1 c. blueberries
Preheat oven to 400 degrees.  Line a muffin pan with paper baking cups or spray with non-stick cooking spray.

Sift flour, baking powder and salt into a large bowl.  Stir in the sugar.  In a seperate bowl, whisk together the melted butter, egg and milk.  Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).  Add the blueberries to bowl and stir just enough to combine.

Divide batter evenly among the prepared muffin cups.  Fill empty cups halfway with water.  Bake the muffins until golden, 18-24 minutes.  Remove the muffins from the pan and transfer to a wire rack to cool.  Muffins are best served warm.

HOMEMADE PITA BREAD

from Rachael Lundeberg
     2 1/2 c. warm water
     2 Tbsp. yeast
     4 Tbsp. sugar
     5 c. flour
     1 tsp. salt
Combine water, yeast and sugar in a large bowl; let sit 10 minutes.  Add flour and salt; mix well.  Knead dough for 5 minutes.  Let rise 2 minutes.

Make eight balls out of dough the size of baseballs; lay on towel.  Start timing from the first ball, and raise 5 minutes.  Preheat oven to 500 degrees.

Roll 1st ball into a disk (about 5 inches) using a little flour and rolling out 4 times, turning it over each time.  Place on upside-down, ungreased cookie sheet.  Repeat with 2nd ball.  Place cookie sheet in oven.  Work on rolling out other pitas while the first two cook.  As soon as pita balloons, take it out (3 - 5 minutes--no longer than 5!).    Remove to an unzipped plastic bag. 

When ready to serve, open by cutting each circle in half and opening the pocket. 

*This is wonderful served with Chicken Salad!

SHREDDED CEREAL BREAD

from Myrna Johnson
     1 1/4 c. boiling water
     3 lg. shredded wheat cereal biscuits
     1 tsp. salt
     2 tsp. shortening (oil)
     1/2 c. brown sugar
     1 Tbsp. powdered yeast
     1/4 c. warm water
     5 1/2-6 c. all-purpose flour
     1 Tbsp. vegetable oil
Step 1: In large bowl, pour boiling water over biscuits; stir in salt, shortening and sugar.  Cool to lukewarm. 
Step 2: In a small bowl, dissolve yeast in warm water.  Add this to the lukewarm biscuit mixture.  Stir in flour, one cup at a time, beating well after each addition.  When the dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes (or 5 minutes in a mixer).  Lightly oil a large bowl.  Place dough in bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place until double in volume, about 2 hours.
Step 3: Deflate the dough and turn out onto a lightly floured surface.  Divide dough into two equal pieces and form into loaves.  Place the dough into two lightly greased 9x5-inch loaf pans.  Brush tops of loaves with 1 Tbsp. oil.  Cover the loaves with a damp cloth and let rise until double in size, about 1 hour.  Pre-heat oven to 400 degrees.
Step 4: Bake in a pre-heated oven for 45 minutes, until browned (if bread is browning too quickly, turn heat down to 375 degrees).
Step 5: Turn out on a cooling rack.  Enjoy!

KNEADERS' RASPBERRY BREAD PUDDING

from Mike Bennett
Cream mix:
     1 1/2 loaves aged, white bread
     1 qt. heavy cream
     3 c. sugar
     1 egg
     1 tsp. vanilla

In a large bowl, combine cream, sugar, egg and vanilla.  Cut bread into 1 1/2-inch cubes and add to cream mixture, coating bread well.  Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely.

Fruit filling:
     5 c. frozen raspberries
     1 c. sugar
     1/2 c. apple juice

Combine raspberries, sugar and apple juice; stir until sugar is dissolved.  Layer a 9x13-inch baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly; top with remaining bread.  Bake 40 minutes at 375 degrees.  Serve warm.  Top with vanilla sauce.

Vanilla sauce:
     1 1/3 c. butter
     5 Tbsp. flour
     3 c. heavy cream
     1/3 c. sugar
     2 tsp. vanilla

Over medium heat, melt butter; add flour; stir 10 minutes until it has a nutty aroma--do not brown.  Add cream and sugar; boil until mixture is thick.  Remove from heat, adding vanilla.  Serve this wonderful sauce cold.