bout three cups of Honey Shredded Wheat and put it in a
br>Lightly mix in the shredded wheat and peanuts.
Drop rounded
Preheat oven to 350 degrees.
Process shredded wheat and 1/2\u00b0C chocolate chips in food processor until finely ground.
Beat together butter, applesauce, stevia, eggs, and vanilla.
Add flour, baking powder, baking soda, and salt.
Mix in shredded wheat mixture, remaining chocolate chips, and nuts.
Drop by tablespoons onto greased pan and flatten out (these do not spread very much).
Bake 8-10 minutes or until edges are light brown and cookie is set.
Split Shredded Wheat biscuits and spread with butter.
Mix cheese and mustard.
Beat egg whites stiff and fold into cheese mixture.
Spread on halves of Shredded Wheat and place in a greased baking sheet.
Bake in a hot oven at 425\u00b0 until puffed and slightly browned.
Makes 12 dreams.
Pour boiling
water
over Shredded Wheat biscuits.
Add salt, granulated sugar, molasses and shortening.\tLet Shredded Wheat, water,
salt,
sugar,
molasses
and shortening cool to lukewarm and add
yeast in warm water.
Mix thoroughly and add flour.
Let rise double in bulk.
Shape in 2 loaves; let rise. Bake at 400\u00b0 the first 15 minutes, then at 350\u00b0 for remaining time, 40 to 50 minutes.
r two.
Combine the shredded wheat and 1/2 cup of
Preheat to 350.
Butter a 9x13 dish.
Pour some milk in a bowl. Dip both sides of each shredded wheat square in the milk. Open each square in half and place in dish.
Sprinkle over shredded wheat the sugar, ground walnut, honey and cinnamon.
Pour milk over and dot with desired amount of butter.
Bake for 30 minute.
Blend the yeast, shredded wheat, water and shortening.
Add molasses, then the other ingredients.
Knead 5 minutes; let rise 3 times its size.
Knead and shape into loaves.
Bake at 350\u00b0 for 40 minutes.
Put Shredded Wheat squares in a cake pan.
Put about 2 pats of butter on each square.
Sprinkle with sugar, cinnamon and nutmeg. Put in broiler for about 5 minutes.
Carefully put into a cereal bowl and add milk.
Dissolve 1 yeast cake in 1/2 cup warm water.
Add boiling water to shredded wheat biscuits.
Let cook down, add yeast mixture.
Add rest of ingredients.
Turn out on floured board and knead until smooth.
Place in greased bowl and grease surface of dough lightly. Cover.
Let rise until double.
Knead and divide in half.
Shape into loaves.
Put in 2 loaf pans.
Cover and let rise.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 375\u00b0 and continue baking 20 to 30 minutes.
In a large bowl, mix together and let cool:
shredded wheat biscuits, shortening, sugar, molasses, salt and boiling water. Dissolve yeast and 1 teaspoon sugar in the 1/2 cup lukewarm water. Stir into the above mixture.
Add about 6 cups flour. Mix well and turn onto a floured surface and
knead.
Let rise until double. Then make into two loaves of bread or 2 dozen rolls and place in greased pans.
Let rise again until doubled and bake at 375\u00b0 for 30 minutes for bread or 20-25 minutes for rolls.
Pour 2 cups boiling
water
over
2 Shredded Wheat biscuits. Add sugar, salt,
molasses\tand shortening.
Let cool. Dissolve yeast cake in 1/2
cup
warm water.
Mix together and add 5 to 6 cups flour or
enough
for\tform a firm dough.
Let rise until double in bulk.
Knead
and
set
in
greased bread tins.
Let rise.
Bake 45 minutes at 350\u00b0.
Pour hot water over Shredded Wheat; add molasses, salt and shortening.
Let cool.
Add yeast mixture; let rise.
Add enough flour to make a stiff dough.
Knead and let rise twice in size. Put in pans; let rise.
Bake at 375\u00b0 for 30 minutes or until golden brown.
In large bowl, combine broken up Shredded Wheat biscuits and pour over them 1 cup very warm tap water.
Cool slightly and add margarine, beaten egg, molasses, 1 cup very warm tap water, salt and undissolved dry yeast.
Mix well.
Gradually add enough flour to make a thick batter.
Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hour.
Pour boiling water over shredded wheat biscuits.
Add salt, sugar, molasses and shortening.
Let stand until cool.
Dissolve yeast in 2/3 cup warm water.
Add to mixture; add flour until dough is of workable consistency.
Knead well on floured board. Place ball of dough in greased bowl and allow to rise until double in size.
Punch down dough.
Divide into 2.
Place in greased pans and allow to rise until double in size.
Bake at 375\u00b0 for 40 to 45 minutes.
Brush baked loaves with melted butter.
Makes 3 loaves.
Pour milk over shredded wheat biscuits and cool to lukewarm. Add softened yeast, salt, shortening and molasses.
Add approximately 1/2 of the flour.
Beat well.
Add enough more flour to make a soft dough.
Prepare as any other yeast bread.
Place in greased bread pans.
Bake at 400\u00b0 for 10 minutes.
Reduce to 375\u00b0 and bake 35 to 40 minutes longer.
Makes 2 loaves.
Pour boiling water over Shredded Wheat. Add molasses, shortening and salt. When cool, add eggs and yeast (dissolved according to directions).
Add enough flour to make a good dough. Knead well, at least 5 minutes; the more, the better.
Let rise double in bulk.
Punch down and let rise again.
Put in pans.
Let rise. Bake 1 1/4 hours at 350\u00b0.
Crumble Shredded Wheat biscuits and pour over them milk and water.
Add 1/2 cup molasses.
Add lard and salt; let stand until cool.
Add yeast dissolved in warm water.
Stir in flour, knead and let rise double; poke down and shape into 2 large or 3 small loaves.
Bake for 50 to 60 minutes at 350\u00b0.
Pour water over Shredded Wheat.
Add shortening, salt, sugar and molasses.
Stir to mix.
Cool to lukewarm.
Dissolve the yeast in 1 cup warm water with 1 tablespoon sugar and 1 teaspoon salt. Add to mixture.
Add enough flour to make a stiff dough.
Knead 10 minutes.
Let rest 30 minutes and knead again.
Raise until double, about 1 1/2 hours.
Shape into 5 loaves and put into pans.
Raise again about 1 hour.
Bake at 375\u00b0 for 45 minutes.
emaining 2 cups flour and shredded wheat; beat at med. speed 1