1 1/8 cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
3/4 teaspoon caraway seed
2 teaspoons bread machine yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the Basic cycle, and press Start.
Chocolate Milkshake
Make chocolate syrup:
In a 1 quart casserole with lid, combine 1@ cup sugar, 1 Tablespoon baking cocoa, 2 1/2 teaspoons cornstarch, and 1/2 cup water. Cover and microwave on high 2 minutes, stir, microwave 2 more minutes, stir in 2 Tablespoons unsalted butter and 1/2 teaspoon pure vanilla extract. Use 1/4 cup of this for the milkshake and save the rest for hot fudge sundaes.
Put 1/2 cup milk, 1/4 cup of the above chocolate syrup, and blend a few seconds on high speed. Add 1 1/2 cups softened frozen vanilla yogurt and blend until smooth starting on stir and gradually increasing speed.
In a 1 quart casserole with lid, combine 1@ cup sugar, 1 Tablespoon baking cocoa, 2 1/2 teaspoons cornstarch, and 1/2 cup water. Cover and microwave on high 2 minutes, stir, microwave 2 more minutes, stir in 2 Tablespoons unsalted butter and 1/2 teaspoon pure vanilla extract. Use 1/4 cup of this for the milkshake and save the rest for hot fudge sundaes.
Put 1/2 cup milk, 1/4 cup of the above chocolate syrup, and blend a few seconds on high speed. Add 1 1/2 cups softened frozen vanilla yogurt and blend until smooth starting on stir and gradually increasing speed.
Breakfast loaf
Heat oven to 400 degrees.
Grease a glass loaf pan.
Brown 2 sausage patties with 1/4 cup chopped onion and crumble the meat. Drain any grease.
Stir together the sausage/onion mixture, 3/4 cup hash browns, and 1/2 cup shredded cheese and put in loaf pan.
In a bowl, mix 1/4 cup flour, 1/2 cup milk, 1/16 teaspoon pepper, and 1 egg. Pour over the mixture in the loaf pan.
Bake uncovered for 20 minutes or until a knife inserted in the center comes out clean. Cool five minutes before serving.
This makes 2 big servings that should hold you until lunch time. If you only eat part of it, refrigerate the rest and heat it in the microwave for another time.
Grease a glass loaf pan.
Brown 2 sausage patties with 1/4 cup chopped onion and crumble the meat. Drain any grease.
Stir together the sausage/onion mixture, 3/4 cup hash browns, and 1/2 cup shredded cheese and put in loaf pan.
In a bowl, mix 1/4 cup flour, 1/2 cup milk, 1/16 teaspoon pepper, and 1 egg. Pour over the mixture in the loaf pan.
Bake uncovered for 20 minutes or until a knife inserted in the center comes out clean. Cool five minutes before serving.
This makes 2 big servings that should hold you until lunch time. If you only eat part of it, refrigerate the rest and heat it in the microwave for another time.
Creamy Fruit Salad
Mix 2/3 cup pineapple tidbits (none of the juice)
1 cup sliced canned peaches (none of the juice)
a 11 ounce can mandarin oranges (none of the juice)
1 sliced banana
In a separate bowl, mix; then beat with a mixer 2 minutes
3 Tablespoons plus 2 1/2 teaspoons vanilla pudding mix
3/4 cup milk
1/6 cup orange juice concentrate
Mix in by hand until well blended:
3/8 cup sour cream
Pour the milk/pudding/sour cream/orange juice mixture on top of the fruit. Toss to coat.
Cover and refrigerate for at least 2 hours.
1 cup sliced canned peaches (none of the juice)
a 11 ounce can mandarin oranges (none of the juice)
1 sliced banana
In a separate bowl, mix; then beat with a mixer 2 minutes
3 Tablespoons plus 2 1/2 teaspoons vanilla pudding mix
3/4 cup milk
1/6 cup orange juice concentrate
Mix in by hand until well blended:
3/8 cup sour cream
Pour the milk/pudding/sour cream/orange juice mixture on top of the fruit. Toss to coat.
Cover and refrigerate for at least 2 hours.
Oils
Canola and olive oils are good to use for stir-frying because they have less saturated fat.
To protect the nonstick surface when stacking your pots and pans, place a paper towel or something else soft inside each one.
To protect the nonstick surface when stacking your pots and pans, place a paper towel or something else soft inside each one.
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