The following recipes are for My bread machine, a Regal, Model No K6725. Yours may be different in the operation of it. So even though I have put the instructions at the bottom of every recipe for my machine, these are just general instructions. Please follow the instruction guidelines in your manual for your machine. The recipes will be the same, just different on how your's works.

General Bread Machine Instructions

1) All ingredients should be at room temperature (70-80 deg F/21-27 deg C). Always measure ingredients into bread pan in the order listed in the recipe.

A) Measure and add the water or other liquids first, except where otherwise directed.

B) Then add salt, shortening, flour and other dry ingredients, except yeast. Do not exceed 4 1/2 cups (total) of dry ingredients (i.e. flour, sugar, oatmeas, etc..) as bread could rise over the bread pan.

C) Add yeast last to keep it dormant. It is very important to keep the yeast dry and away from the salt as long as possible, especially when using the timer. DO NOT MIX INGREDIENTS TOGETHER

D) To add yeast, make a small "well" in the mound of flour and pour the dry yeast into it. Do not let the yeast touch the water or salt too early as the dough may not rise porperly. The water will activate the yeast before the ingredients are properly mixed and kneaded.

NOTE: When the room temperature is under 65 deg F/18 deg C, use lukewarm water (about 100-110 deg F/38-43 deg C) to assist the yeast.

IMPORTANT

Weather conditions such as temperature, altitude or accuracy in measuring can affect the outcome of a loaf. In order to allow you to compensate we have created each recipe with a liquid range.

We recommend you start with the smaller amount of liquid. allow unit to mix for a few minutes before checking the dough consistency. If the dough is dense, irregularly shaped or the unit is making a knocking noise, add 1 tablespoon of water at a time until the dough is soft and pliable.

Do not exceed 4 1/4 cups dry ingredients.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Classic White

Basic or Rapid Setting
Timer OK

All ingredients at room temperature (70-80 degrees F/21-27 degrees C)

1.5 pound

8-9 ounces Water
1 1/2 teaspoons Salt
2 tablespoons Butter or Margarine
3 cups Bread Flour
2 tablespoons Dry Milk
1 tablespoon Sugar
2 teaspoons Active Dry Yeast

2 pound

10-12 ounces Water
1 3/4 teaspoons Salt
2 tablespoons Butter or Margarine
4 cups Bread Flour
2 tablespoons Dry Milk
2 tablespoons Sugar
2 1/4 teaspoons Active Dry Yeast

Measure all ingredients into bread pan. Select desired setting (Basic or Rapid). Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Country White

Basic, Rapid or Sweet Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C), except milk.

2 Pound

7-9 ounces milk (110-115 deg. F/43-46 deg. C)
1 1/2 teaspoons salt
1 large egg
1 1/2 tablespoons butter or margarine, softened
4 cups bread flour
3 tablespoons sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select desired setting (Basic, Rapid or Sweet). Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Deluxe White

Basic, Rapid or Sweet Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C), except milk.

2 Pound

11-12 ounces warm milk (110-115 deg. F/43-46 deg. C)
1 1/2 teaspoons salt
2 tablespoons butter or margerine, softened
4 cups bread flour
1 1/2 tablespoons sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select desired setting (Basic, Rapid or Sweet). Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.



Basic Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

10-12 ounces water
2 tablespoons butter or margarine
1 1/4 teaspoons salt
4 cups bread flour
1/4 cup instant potato flakes
2 tablespoons non-fat dry mild
2 1/2 tablespoons sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

French Bread

French Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

11-13 ounces water
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable or olive oil
4 cups bread flour
1 tablespoon sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select French setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Italian Herb

French Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

9-11 ounces water
1 teaspoon salt
1 1/2 tablespoons vegetable oil
3 1/2 cups bread flour
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
2 teaspoons sugar
2 teaspoons dried onion flakes
1/2 teaspoon dried basil
1/2 teaspoon garlec powder
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select French setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Deli Rye

Basic or Whole Wheat Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

8 ounces buttermilk
1-2 ounces water
1 1/4 teaspoons salt
1 large egg
1 tablespoon vegetable oil
2 tablespoons molasses
2 cups bread flour
1 1/2 cups rye flour
1/4 teaspoon baking soda
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic or Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Buttermilk Rye

Whole Wheat Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

9-11 ounces water
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon white vinegar
2 cups breasd flour
1 cup whole wheat flour
1 cup rye flour
2 tablespoons powdered buttermilk
1 tablespoon vital gluten
1 1/2 teaspoons caraway seed
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Light Rye

Basic Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

10-12 ounces water
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 cups bread flour
1 cup rye flour
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.


NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Honey Wheat

Whole Wheat Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

8-10 ounces water
1 1/2 teaspoons salt
2 tablespoons butter or margarine, softened
3 tablespoons honey
3 1/2 cups bread flour
1 cup wheat flakes
2 tablespoons wheat bran
2 1/4 tespoons active dry yeast

Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

[All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

b] 100% Whole Wheat [/b]

Whole Wheat Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

10-12 ounces water
2 teaspoons salt
2 tablespoons molasses
1 tablespoon packed brown sugar
4 cups whole wheat flour
1 1/2 tablespoons vital gluten
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Cracked Wheat

Whole Wheat Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

10-12 ounces water
1 1/2 teaspoons salt
1/2 cup cracked wheat
1 1/2 tablespoons butter or margarine, softened
2 tablespoons honey
2 1/4 cups bread flour
1 1/4 cups whole wheat flour
2 1/4 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Wheat

Whole Wheat Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

10-12 ounces water
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
2 tablespoons molasses
2 cups bread flour
2 cups whole wheat flour
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Sourdough

Basic Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

10 ounces sourdough started
5-6 ounces warm water
1 3/4 teaspoons salt
4 cups bread flour
3 tablespoons sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

********************************************

Sourdough Starter

2 1/4 teaspoons active dry yeast
16 ounces warm water
2 cups all-purpose flour

In a 2 or 3 quart glass bowl; using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day. Cover loosely with plastic wrap or plastic cover; refrigerate.

To Replenish Starter

After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 10 ounces (1 1/4 cups) of starter were removed to make bread, replenish remaining starter with 10 ounces (1 1/4 cups) warm water and 10 ounces (1 1/4 cups) flour. Stir well to blend, cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in regrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed above.

Hints for Successful Sourdough Baking

1) Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react to the metal

2) All ingredients, including starter, should be at room temperature (70-80 deg F/21-27 deg C). Cold ingredients slow down the activity.

3) When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until mixture bubbles. Cover and refrigerate.

4) If starter separates (liquid forms on surface), stir until blended before using.

5) If the liquid that forms on surface of starter turns pink in color at any time , discard the starter and start over again with fresh ingredients.

6) Sourdough bread made in an automatic breadmaker requires the addition of yeast. The starter's strength and the rising times in the breadmaker are not long enough to allow proper rising without it.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Cottage Cheese and Chives

Sweet Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

1 cup cottage cheese
1 egg
1 1/2 teaspoons salt
2 tablespoons butter or margarine
3 to 5 ounces water
3 3/4 cups bread flour
3 tablespoons dried chives
2 1/2 tablespoons sugar
2 1/4 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Sweet setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Pumpernickel

Basic or Whole Wheat Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

4 ounces milk
5 to 7 ounces water
1 1/2 teaspoons salt
2 tablespoons molasses
1 1/2 tablespoons butter or margarine
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon onion powder
1 tablespoon cocoa, optional
2 1/4 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic or Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Oatmeal

Basic Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

9 to 11 ounces water
1 3/4 teaspoons salt
3 tablespoons honey
2 tablespoons butter or margarine
3/4 cup quick cook oats
3 3/4 cups bread flour
2 tablespoons oat bran
2 tablespoons dry milk
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Raisin

Basic Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

1.5 Pound

7 to 9 ounces water
1 teaspoon salt
1 1/2 tablespoons butter or margarine
3 cups bread flour
1 1/2 tablespoons sugar
1 1/2 tablespoons dry milk
1 teaspoon cinnamon
1 3/4 teaspoons active dry yeast
3/4 cup raisins

2 Pound

10 to 12 ounces water
1 1/2 teaspoons salt
2 tablespoons butter or margarine
4 cups bread flour
2 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoons cinnamon
2 teaspoons active dry yeast
1 cup raisins

Measure all ingredients into bread pan. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. When unit signals during the kneading cycle, add the raisins a few at a time. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Multi-Grain

Whole Wheat Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

8 to 10 ounces buttermilk
1 1/4 teaspoons salt
2 1/2 tablespoons butter
3 tablespoons honey
1/3 cup carrots, shredded
1/3 cup wheat germ
1/3 cup oats, quick cook
3 tablespoons wheat berries, cooked, **optional**
1 1/2 cups whole wheat flour
1 1/3 cups bread flour
2 tablespoons sugar
1/4 teaspoon baking soda
2 1/4 teaspoons active dry yeast
1/2 cup raisins

Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

** To cook wheat berries, soak overnight in water, then drain and add to boiling water. Bring back to boil, cover, reduce heat and simmer 60 minutes or until tender. Drain and cool completely under running water. Drain well before adding to bread pan.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Anadama Bread

Sweet Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

6 to 8 ounces water
1 1/4 teaspoons salt
2 tablespoons butter or margarine
1 large egg
1/4 cup molasses
1/4 cup corn meal
2 3/4 cups bread flour
2/3 cup whole wheat flour
2 1/4 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Sweet setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Honey Grain

Whole Wheat Setting
Timer OK

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

1.5 Pound

8 to 10 ounces water
1 teaspoon salt
2 tablespoons butter or margarine
1 1/2 tablespoons honey
2 1/4 cups bread flour
1 cup whole wheat flour
1/2 cup quick cook oats
2 teaspoons active dry yeast

2 Pound

10 to 12 ounces water
1 1/2 teaspoons salt
2 1/2 tablespoons butter or margarine
2 tablespoons honey
2 1/2 cups bread flour
1 1/4 cup whole wheat flour
2/3 cup quick cook oats
2 1/4 teaspoons active dry yeast


Measure all ingredients into bread pan. Select Whole Wheat setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.


NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Apple Walnut

Basic Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

6 ounces unsweetened applesauce
3 to 5 ounces apple juice
1 teaspoons salt
3 tablespoons butter or margarine
1 large egg
4 cups bread flour
1/4 cup packed brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
2 teaspoons active dry yeast
1/2 cup chopped walnuts

Measure all ingredients into bread pan. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove bread.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Panettone

Basic Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C)

2 Pound

7 to 9 ounces water
1 teaspoon salt
1/4 cup butter or margarine
1 large egg
1 1/2 teasooons vanilla extract
1 1/4 teaspoons almond extract
3 3/4 cups bread flour
1/2 cup sugar
3 tablespoons dry milk
2 teaspoons active dry yeast
3/4 cup raisins
1/2 cup candied orange peel

Measure all ingredients into bread pan. Select Basic setting. Select crust setting if other than medium. Press Start/Stop to begin. when unit signals during the kneading cycle, add the raisins and orange peel slowly. When display reads 0:00, press Start/Stop to cancel. Remove bread.


NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

Thank you SO much for all your hard work posting the recipes, I have been wanting to use my bread machine more and now I've such a variety of recipes!! :yippee: :clap:

Heather, there are more to come. My fingers just got tired typing! LOL I should be posting more tomorrow.

:bump:

I do believe you said you have more Dee? ;)

What??? You don't think one year is like *tomorrow*??? :laugh:

Okay, I'll get to it tonight after dinner. :)

LOL Deed! There are great recipes in this thread, thanks Deed!

Originally posted by Michelle
:bump:

I do believe you said you have more Dee? ;)

:laugh: I wasn't going to point that out! LOL

I need a foot tapping smiley! :glass: