6 cups leftover stuffing
2 eggs
2 teaspoons milk
1 cup seasoned fine bread crumbs
1 cup leftover cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
oil for frying

Put leftover stuffing onto a work surface and firmly pat about 1 inch thick layer, then cut into bite-sized cube shapes, set aside.
In a small bowl, add the eggs and milk and whisk until blended well.
In a separate small bowl, put the bread crumbs.
Coat each individual stuffing cube by dipping first in the egg/milk mixture, then dredge in the bread crumbs, making sure they are covered well; then set on platter while you prepare the pesto.
To prepare pesto: Put cranberry sauce, pepper and walnuts in food processor and pulse until almost smooth, then spoon out into a small bowl and set aside.
To prepare stuffing nibbles: In a deep heavy skillet or fryer, preheat oil to 350 degrees. Pour enough oil in so you have about 1/2 to 3/4 inch deep layer.
When oil is at 350 degrees, gently add several stuffing cubes in and fry until golden brown, about 4 to 5 minutes.
Remove each one to drain on a paper towel covered cooling rack. Sprinkle with salt while still hot from the fryer if desired.
Serve with the cranberry pesto as a dip.

Instructions:
Preheat oven to 425°Fahrenheit and lightly grease a 9″ square baking dish.

In a small bowl, combine vinegar and soy milk and allow to sit for a few minutes.

Meanwhile, sift flour into a medium-size mixing bowl and add the rest of the dry ingredients. Add the soy milk/vinegar mixture and the oil and combine until just blended.

Spoon the dough into the baking dish and bake in the oven for about 30 minutes or until cooked through.

Serve with soup!

Preheat oven to 375 degrees and spray 9 inch cake pan or cast iron skillet with non-stick oil.
Put pumpkin and dry ingredients in big bowl and mix until combined.
Add beaten egg and buttermilk, stirring to combine.
Add melted butter and stir.
Bake in preheated oven at 375 degrees for 30 to 35 minutes or until browned around the edges.

2 tsp sugar
2 1/4 tsp dry yeast
12 oz. milk warmed to 100 to 110 degrees
4 C of whole white-wheat flour, divided
1 large egg, slightly beaten
1 tsp salt
1/2 tsp cornmeal
2 tbsp butter, melted and cooled to room temperature

How to Make It:

Place the sugar and the yeast into the warm milk and stir until both are completely dissolved.
Let the mixture stand for 5 minutes.
Pour 3 C of the flour and the egg into the milk mixture and stir until the mixture is smooth.
Let the mixture stand for 15 minutes
Add 3/4 C of the remaining flour and the salt and mix until a soft dough forms.
Turn the dough out onto a lightly flour surface.
Knead the dough 8 minutes or until smooth and elastic, adding flour 1 tbsp at time so the dough doesn’t stick to your hands.
Coat a large bowl on the inside from top to bottom with a non stick cooking spray.
Place the dough into the bowl and turn to coat with the spray.
Cover and place in a warm area free from drafts and let rise for 30 minutes or until doubled.
Punch the dough down, recover and let the dough rest for 5 minutes.
Remove the dough and divide it into 16 pieces.
Work with 1 piece at a time returning the remaining pieces to bowl, covered to keep them from drying out.
Form the piece into the shape you prefer, such as a ball for a roll, twisted for a twist, a knot or a cloverleaf.
Continue with each piece until all the pieces have been shaped.
Sprinkle a baking sheet with the cornmeal and place the dough shapes onto the sheet.
Lightly spray each dough piece with the cooking spray then cover with plastic wrap.
Let the dough rise again until doubled in size.
Allow the oven to preheat to 400 degrees.
Brush the top of each roll with the melted butter.
Bake the rolls 20 minutes or until they sound hollow when slightly tapped on top and the tops are a golden brown.
Place on wire racks to cool.

Makes 16 rolls

To make plain rolls just form the dough pieces into balls. To make twists, shape the dough into an 18 inch rope; fold in the middle so the ends meet and holding both ends gently twist. To make knots, shape each dough portion into an 8 inch rope, tie the rope into a single knot and tuck the top end of the rope under the bottom of the knot. To make a cloverleaf, cut each dough piece into 3 equal size pieces and from them into balls. Place the 3 balls in a triangle on the baking being sure they touch each other so they can bake together. All purpose flour may be used in place of the whole white-wheat flour if you prefer.

Nutritional Information: (approximate values per roll)
Calories 151; Fat 2g; Saturated Fat 1g; Carbohydrates 27g; Protein 5g; Fiber 1g;
Cholesterol 18 mg; Sodium 187 mg

2 (.6 oz.) pkgs. Sugar fee cherry gelatin
2 C boiling water
1 (12 oz.) pkg. fresh cranberries
1 apple, peeled, cored and chopped
1 orange, peeled, seeded and chopped
1 (1 in.) piece of orange peel
1 (20 oz.) can crushed unsweetened pineapple with juice

How to Make It:

Place the gelatin into a mixing bowl.
Add the boiling water and stir until the gelatin is dissolved.
Add the cranberries, apple, orange, orange peel and pineapple with the juice.
Stir until all the ingredients are blended together well and allow the mixture to cool slightly.
Place the gelatin mixture in batches into the blender and blend until coarsely chopped.
Transfer the mixture to a 13X9 pan.
Refrigerate 3 hours or until firm.

Makes 16 servings

This cool colorful gelatin salad is appealing to look at and it heaven to the taste buds. Fruit is a necessary part of a healthy diet and this salad has it all. Frozen cranberries may be used in place of the fresh cranberries if you wish. Turn this delightful dish into a dessert by topping it with your favorite light whipped topping.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Nutritional Information: (approximate values per serving)
Calories 47; Fat 1g; Saturated Fat 0g; Carbohydrates 11g; Protein 2g; Fiber 0g;
Cholesterol 0 mg; Sodium 46 mg

What You Need:

1 C milk at room temperature
1 egg
1/3 C + 1 tbsp butter at room temperature
3/4 tsp salt
3 tbsp sugar
3 1/2 C of bread flour
3/4 tsp yeast
2 tbsp honey
1 tsp orange zest, grated

How to Make It:

Place the milk, egg, 1 tbsp of butter, salt, sugar, bread flour and yeast into the baking pan.
Lock the pan into the bread machine and select the dough cycle.
When the cycle is complete remove the dough and place on a lightly floured surface.
Cover the dough with a bowl and let the dough rest for 15 minutes.
Fill a deep fryer with oil and heat to 350 degrees.
Divide the dough into 10 equal size pieces.
Gently stretch the dough over your fingertips to form a 6 by 8 inch oval.
Deep fry each oval of dough for 35 seconds, holding the dough under the oil and turning once, until the dough is a light golden brown.
Remove the dough and drain on paper towel well.
In a small bowl cream the remaining butter, honey and orange zest together well.
Spread the butter on top of each warm claw before serving.

Makes 10 claws

By stretching the dough over your fingertips the edges will remain slightly thicker giving your finished product that bear claw look. Use any of your favorite topping such as flavored cream cheese, cinnamon sugar, jellies or jams.

1 1/4 C of water
2 tbsp + 4 tsp frozen orange juice concentrate, thawed and divided
2 tbsp butter, softened
1 1/4 tsp of salt
2 tbsp + 1/2 C sugar, divided
3 3/4 C of bread flour
2 tsp orange zest, grated
3/4 tsp yeast
1 (8 oz.) pkg. cream cheese, softened
1/2 C of raspberry jam

How to Make It:

Place the water, 2 tbsp orange juice, butter, salt, 2 tbsp of sugar, flour, orange zest and yeast into the bread pan as directed by the manufacturer.
Place the pan into the bread machine and select the dough cycle.
Remove the dough to a lightly floured surface, cover and let rest for 15 minutes.
Place the cream cheese, remaining orange juice and sugar into a bowl.
Beat with an electric mixer until smooth.
Lightly spray a baking sheet with a non stick cooking spray.
Roll out the dough into a rectangle and cut it into ten, 1 inch strips.
Starting in the center of each strip coil the dough into a circle and tuck the ends under.
Place the rolls onto the prepared baking sheet, cover and let rise 40 minutes or until doubled in size.
Set the oven temperature to 375 degrees and preheat.
Spread 2 tbsp of the filling into the center of each roll.
Dot each center with 2 tsp of the jam.
Bake for 15 minutes or until a golden brown.

Makes 10 pinwheels

These pinwheels are a great good morning breakfast idea. It takes a little time to make but well worth it. Be careful when making the pinwheels. Loosely coil them leaving a space between each coil. Use your hand to flatten them slightly to form the pinwheel. This will keep them from puffing up to much when they rise. Use any of your favorite jams in the center or mix and match them to ensure your whole family gets the pinwheel that will satisfy their taste buds.

What You Need:

1 C + 1 tbsp of water, divided
1 tbsp butter, softened
1 tsp salt
2 tbsp sugar
3 C of bread flour
3/4 tsp yeast
1 2/3 C of sharp cheddar cheese, shredded
1/3 C fresh parsley, chopped
2 tbsp Dijon style mustard
1/2 tsp cracked peppercorns
3 drops of hot sauce
1 egg white
Poppy seeds

How to Make It:

Place the 1 C of water, butter, salt, sugar, flour and yeast into the bread pan according the manufacturer’s directions.
Place the pan into the machine and select the dough cycle.
In a bowl combine the cheese, parsley, mustard, peppercorns and hot sauce mixing until crumbly.
Remove the dough from the bread maker and place on a lightly floured surface.
Cover the dough and let it stand for 10 minutes.
Uncover the dough and roll it into a 10 X 16 rectangle.
Cut 8 strips lengthwise and brush each strip with a little water.
Spread the filling down the middle of each strip within a 1/2 inch of the sides and ends.
Pinch the dough together then on a floured surface roll each strip into a 16 inch long rope.
Grab the ends of each rope and twist them into a rounded heart.
Place each piece on a lightly greased baking sheet.
Press the ends into the curved part of the pretzel.
Cover the pretzels and let them rise in a warm, draft free place for 1 hour or until doubled.
Allow the oven to preheat to 400 degrees.
Whisk together the egg white and remaining water until blended well.
Brush the top of each pretzel with egg white wash and sprinkle with poppy seeds.
Bake the pretzels for 18 minutes or until they sound hollow when tapped on the bottom.
Remove and allow cooling for 5 minutes before removing to a rack to cool completely.

Makes 8 pretzels

The hardest part of making these pretzels is forming them. Just keep working with them until you get the correct shape. You can also sprinkle these pretzels with sea salt if you like. The hot sauce is optional in this recipe but if you like it a little spicy, just go ahead and add it in.

What You Need:

1 1/4 C of water
2 tbsp honey
1 tsp salt
4 C of bread flour
1 3/4 tsp yeast
1 tbsp sugar

How to Make It:

Place all the ingredients except the sugar into the baking pan.
Place the baking into the bread machine and select the dough cycle.
When the kneading is completely stop the bread machine.
Remove the down to a lightly floured surface, cover with a bowl and let stand for 10 minutes.
Shape the dough into a cylinder 12 inches long.
Cut the cylinder into 9 pieces then push your thumbs through the middle of each piece for form a bagel.
Spray a baking sheet lightly with a non stick cooking spray.
Place the bagel pieces onto the prepared baking sheet.
Cover and let rise in a warm, draft free area for 20 minutes or until doubled in size.
Bring a pot of water to a full boil.
Sprinkle the sugar into the water then submerges one bagel at a time, upside down with a slotted spoon for 20 seconds or until slightly inflated.
Remove the bagels and place back on the baking sheet.
Bake the bagels for 15 minutes or until nicely browned and hollow sounding when tapped on the bottom.

Makes 9 bagels

Submerging the bagels in the boiling water with the sugar gives them their shiny appearance and their chewy texture. It also deactivates the yeast to keep them from rising more. One way to test your dough to see if it has risen enough is by pressing two fingers into the dough. If the imprints remain the dough is ready to bake.

1 C of milk, room temperature
2 eggs
2 tbsp vegetable oil
1 tsp salt
2 tbsp sugar
3 1/4 C of bread flour
1 1/4 tsp yeast
Cornmeal
Water

How to Make It:

Place all the ingredients except the cornmeal into the bread machine pan as recommended by the manufacturer of your bread machine.
Lock the pan into the machine, close the lid and select the dough cycle.
When the cycle has completed remove the dough to a lightly floured surface.
Cover the dough with a large bowl and let it rest for 15 minutes.
Roll the dough out on a lightly floured board to 1/4 inch thickness.
Sprinkle a little cornmeal over a baking sheet.
Cut the dough into 3 inch circles and place the circles onto the prepared sheet.
Brush the tops of the dough with a little water then sprinkle with a little cornmeal.
Cover the dough and let it rise in a warm draft free place for 35 minutes or until double in size.
Preheat the grill to 500 degrees.
When the dough has raised place the circle on the grill and grill for 7 minutes.
Turn and continue grilling an additional 6 minutes or until golden brown.

Makes 24 English muffins

These English muffins make wonderful breakfast toast, as sandwich bread or just a little snack in the middle of the day. You can substitute 1 C of whole flour for 1 C of the bread flour if you wish. Be sure to roll out the dough as directed in the recipe. If the dough is too thick the muffins will brown on the outside but not cook on the inside. Also remember to turn the muffins only once during the cooking time and don’t flatten the tops or press down on them when turning or they won’t puff up enough to cut in half.