HERB-ONION BATTER BREAD

Oven at 375 degrees. Yield: 1 loaf. In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. Saute onion in butter until golden; add to flour mixture. Add water and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour.

Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; serve warm or cold.

Cornmeal Cheese Muffins

In a mixing bowl, combine flour, cornmeal,sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add milk, oil and egg. Add to dry ingredients; stir just until moistened. Fold in cheddar cheese and thyme. Fill greased or paper lined muffin cups three-fourths full. Bake at 400*F for 20-25 mins. before removing to a wire rack. Yield: 1 dozen

Grandma's Potato Refrigerator Rolls

Soak yeast in water. Cream shortening, potatoes, and sugar. Add eggs and beat well; add salt and milk and mix well. Add yeast water, stir in flour. Cover dough and let rise until double. Roll out 1/2 of dough in 1/4 inch thick rectangle, sprinkle with 1/2 cup brown sugar and some cinnamon. Roll up and cut rolls 1 1/2" thick and place on baking sheet; let rise.

Bake at 325* until lightly browned. Ice while still warm. Rest of dough can be stored in refrigerator.

I used this recipe when i catered "Garden Parties" and it was always a favorite.

BASIL TOMATO BREAD WITH CHIVE CREAM CHEESE SPREAD

Put flour, baking soda, baking powder and salt into a food processor and process for 2 seconds. Remove and reserve mixture. Process ginger root, basil and scallion for 2 seconds. Add tomato and tomato paste and process for 10 seconds until pureed. Add the sugar and process for 30 seconds. Add eggs and process for 1 minute. Add the butter and process until fluffy. Add the reserved flour and turn machine on and off 5 or 6 times until the flour has disappeared. Spread dough in a greased loaf pan and bake in a 350 degree oven for 40 minutes.

WHIPPED CHIVE (SCALLION) CREAM CHEESE SPREAD:

Process all ingredients until well mixed.

PEACH BREAD

Preheat oven to 350°. Drain peaches; save 5 peaches for topping and puree remainder. Into deep bowl mix flour, baking powder, sugar, salt and allspice. Mix together pureed peaches, butter, egg and sour cream. Pour peach mixture into dry ingredients, mixing just until moistened. Pour into greased loaf pan. Mix nuts and brown sugar together; sprinkle over top of dough. Arrange peach slices on top of sugar mixture. Bake at 350° for 50 minutes or until tests done.

My Grandma's ROLL RECIPE

This makes light, puffy, high rolls and can be used for cloverleaf rolls, a loaf or two of bread or for the little roll ups described in the recipe.

Amish Secret Roll Recipe

1 cup scalded milk, cooled to lukewarm

1/2 cup sugar

1 pkg dry granular yeast

2 beaten eggs

1 tsp salt

1/2 cup melted butter, cooled

4 level cups sifted flour

Combine milk, sugar, and yeast and mix well; let stand for half an hour. Add eggs, salt, butter and then the cups of flour one at a time, mixing with a wooden spoon (you don't even have to put your hands in the dough); mix well and cover.

When dough has doubled or risen sufficiently, cut dough into quarters. Take out 1/4 at a time and prepare each quarter as indicated below.

Roll on floured board to about the size of a 9" pie pan; cut in 8 pieces like a pie. Roll from widest edge up toward point, placing point on bottom. Arrange on greased baking sheet and let rise again, then bake at 350* for 12 mins.

NOTE: If desire, the rolls can be filled before rolling them up. Combine 1/2 cup nuts, 1 stick melted butter and 1 1/2 cups brown sugar; divide mixture over tops of rolls, then roll up. Allow to rise again, then bake as directed.