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INGREDIENTS

• 4-4 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup grated carrots
• 1/4 cup firmly packed brown sugar
• 2 envelopes fastrising yeast
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons salt
• 1 cup water
• 1/3 cup milk
• 1/4 cup butteror margarine
• 2 large eggs
• 3/4 cup chopped dates
• 1 egg white , lightly beaten

DIRECTIONS

1. In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon, and salt.
2. Heat water, milk, and butter until very warm (120o to 130oF).
3. Gradually add to flour mixture.
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Add eggs and 1 cup all-purpose flour; beat 2 minutes at high speed.
6. Stir in dates and enough remaining flour to make a soft dough.
7. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
8. Cover; let rest 10 minutes.
9. Punch dough down; shape into 6-inch diameter ball.
10. Place in greased 9-inch round pan.
11. Cover; let rise in warm, draft-free place until doubled in size, about 1hour.
12. Brush with egg white.
13. Bake at 375oF for 35 to 40 minutes or until done.
14. Cover lightly with foil during last 10 minutes to prevent excess browning.
15. Remove from pan; cool on wire rack.
16. Drizzle Powdered Sugar Glaze on top of bun in the shape of a cross.
17. Decorate cross with sliced almonds.

INGREDIENTS

• 1 (18ounce)boxyellow cake mix
• 1/2 cup sugar
• 1 cup buttermilk
• 3/4 cupoil
• 4 eggs
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/2 cup pecans, chopped

ICING

• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla

DIRECTIONS

1. Preheat oven to 300*.
2. Mix cake mix, sugar, buttermilk, oil and eggs togehter.
3. Pour into a greased and floured 9 X 13 inch dish.
4. Mix together brown sugar, cinnamon and nuts.
5. Swirl into cake mixture and bake for 1 hour.
6. While cake is baking, mix togehter powered sugar, milk and vanilla.
7. When cake is cooked and still hot, pour icing over cake.
8. This taste best while warm.

INGREDIENTS

• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoonsyeast
• 1 tablespoon sugar
• 1/4 cuprice flour
• 3/4 cupred beans

DIRECTIONS

1. Blend together all ingredients in a food processor until crumbly.
2. Add enoughw ater until dough forms.
3. Divide into small buns.
4. Bake at 350 for 30 min until golden.

INGREDIENTS

• 2 1/2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 10 eggs
• 2/3 cup cornmeal
• 2/3 cup powdered milk
• 2/3 cup grated cheese
• 1 1/2 cups sugar
• 2 1/2 cups water
• 1 1/2 cups margarine

DIRECTIONS

1. Sift together dry ingredients.
2. Cut in butter.
3. Place in a food processor and gradually add rest of the ingredients until a ball of dough forms.
4. Rolld out and cut into eaqual pieces.
5. Place in a steamer and steam for 40 minute Serve warm.

INGREDIENTS

• 1 1/2 lbs ground beef
• 1/3 cup finely chopped onions
• 1 (10 3/4ounce)canCampbell southwest-style pepper jack soup
• 10 3/4 ounces milk
• 8 hot dog buns (regular-sized)

taco toppings

• diced tomatoes
• shredded lettuce
• sour cream

DIRECTIONS

1. in a medium skillet over medium heat, brown ground beef and onion.
2. drain and return to skillet.
3. add soup and milk mixing well,heat throughly for about 10 minutes.
4. divide meat mixture evenly between buns.
5. layer taco toppings in this order,,sour cream,tomato,and lettuce.