mixture. Mix well. Add rest of flour to make dough.

Turn onto lightly floured surface and knead until

smooth. Put dough in a lightly oiled large pot. Make

sure all of dough is oiled. Cover with towel and let

rise 1 hour. Punch down and knead 10 times.

Divide into halves, shape into loaves, and place into

two loaf pans. Split tops with sharp knife and insert

softened margarine and Monterey jack. Bake in

cardboard oven at 350 for 20-30 minutes. Bread is

RAISIN WALNUT BRAN MUFFINS

1/4 cups oat bran

/3 cups raisins

/3 cups chopped walnuts

tsp baking powder

/2 tsp salt

3/4 cups milk

eggs, beaten

/4 cups honey

tbs vegetable oil

done if it sounds hollow when tapped with knuckle.

In a large pot, combine bran, raisins, walnuts, baking

powder, and salt. Mix well with fork. Add remaining

ingredients and mix only until dry ingredients are

moistened. Do not over mix. Spoon into muffin

cups. Bake in cardboard oven at 425 for 15 minutes

or until muffins are golden brown on top. Serve

warm.

STEAMED BROWN BREAD

cup flour

tsp baking powder

tsp baking soda

tsp salt

cup white corn meal

cup graham flour

3/4 cups dark molasses

cups buttermilk

COUNTRY BREAKFAST BREAD

cups flour

1 cup seedless raisins

1/2 cups whole wheat flour

cup chopped walnuts

pkg rapid rise yeast

tbs grated orange peel

1/2 tsp salt

1/2 cups non dairy creamer

/3 cups honey

In a large pot, mix well with fork, flour, baking

powder, baking soda, and salt. Add corn meal and

graham flour. Mix well with fork. Add remaining

ingredients. Beat well. Half fill 3 greased 1 lb coffee

cans. Cover tightly with foil. Steam 3 hours in a

covered pot, using small amount of boiling water.

Uncover cans. Place in cardboard oven (at 450 for 5

minutes. Remove bread from cans.

/4 cups vegetable oil

Set aside 1 cup flour. In large pot, combine

remaining flour, whole wheat flour, nuts, undissolved

yeast, orange peel, and salt. Heat honey and oil

until very warm - do not boil. Stir into dry mixture.

Stir in enough reserved flour to make soft dough.

Knead on lightly floured surface until smooth.

Cover, let rest 10 minutes. Divide and form dough

into 6 balls. Place three in each of two greased pie

pans. Cover - let rise in warm place until doubled,

about 30-45 minutes. Bake in cardboard oven at

HONEY ACORN BREAD

cups flour

eggs, beaten

tsp baking powder

tsp ginger

cup honey

cups milk

2 tsp salt

75 for 45 minutes. Cover with foil during last 15

minutes. Cool, slice and serve.

cup chopped acorns

margarine

tsp baking soda

tsp cinnamon:

POTATO BREAD

Grease two loaf pans with margarine. Mix together

all dry ingredients, thoroughly. Beat eggs, gradually

adding milk. Add egg mixture alternately with honey

to dry ingredients. Beat well. Stir in acorns and

pour evenly into loaf pans. Bake in cardboard oven

at 350 for 45 minutes or until golden. If bread is

done, it will come out of pan easily when pan is

turned over and tapped gently. If not, bake for

another 10-15 minutes. Remove bread from pan

immediately when done and cool. This spicy bread

always tastes better the second day when its .flavors

have had a chance to mellow and blend.

large peeled and cubed potato

1/2 cups water

tbs yeast4 tbs pancake syrup at room temp

tbs margarine, melted

c whole wheat flour

tbs margarine, softened

/2 cups shredded Monterey jack

In a small pot, boil potato in water for about 10

minutes. Mash potato in water. In a large pot,

combine yeast and pancake syrup. Stir melted

margarine into potato mixture. Add 1/2 cups flour to

yeast mixture.

Pour potato mixture into yeast

The Geezer Cookbook

-- 28 --

Dwayne Pritchett