• Skillet Stuffing
  
• Squash Dressing
  
• Irish Soda Bread
  
• Focaccia Bread
  
• Scottish Shortbread
  
• Quick Pumpkin Bread
  
• Irish Soda Bread
  
• "Fresh Tastes by Bev 11/98" Pumpkin Muffins
  
• "Fresh Tastes by Bev 09/99" Easy Italian Bread Sticks
  
• "Fresh Tastes by Bev 11/00" Pumpkin Muffins
  
• "Fresh Tastes by Bev 11/00" Rice Pilaf Stuffing
  
• "Fresh Tastes by Bev 11/00" Cornbread-Broccoli Stuffing
  
• "Fresh Tastes by Bev 09/02" Potato Bread
  
• "Fresh Tastes by Bev 06/03" Yankee Cornbread
  
• Homemade Bread Crumbs
  
• Oatmeal Muffins
  
• Pear-Cardamom Bread^New!!
  
  

Ingredients:

• 1/2 cup crumbled day-old cornbread
• 1/2 cup cooked rice
• 1 hard boiled egg,chopped (I only use the egg white)
• 1/2 cup chicken broth
• 1/4 cup chopped celery
• 2 T. chopped onion
• 2 T. butter
• 1 t. dried parsley
• 1/4 t. poultry seasoning
• Salt & pepper to taste

In a bowl, combine the first four ingredients; set aside. In a skillet, saute celery and onion in butter until tender. Add the cornbread mixture and seasonings; mix well. Cook over medium heat until lightly browned.

Yield: 2 servings

Note: I usually make up a pan of cornbread, crumble it up, and keep it in a plastic storage bag in the fridge so I can whip this up quickly.

Special Thanks to Dellalynn

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Ingredients:

• 2 cups cornbread crumbled
• 2 cups squash cooked and mashed
• 1 small shallot diced (use the amount your system can tolerate)
• 1/2 tsp. celery seed (use the amount your system can tolerate)
• 1/4 tsp. sage
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 stick of butter (melted)
• 3 eggs slightly beaten.

Mix all together in a GREASED pan and bake at 350 degrees for 30 to 40 minutes. (if the mixture seems a little dry prior to baking, I add a little bit of chicken broth.

(Special thanks to Sue O)

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Ingredients:

• 2-1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 Tbs. sugar
• 1-1/2 tsp. baking soda
• 1 tsp. salt
• 4 Tbs. butter (room temperature)
• 1 egg
• 1-1/4 cups buttermilk (room temperature)

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Ingredients:

• 1/4 cup olive oil
• 1 onion chopped
• 1/2 tsp granulated sugar
• 1 1/2 cups warm water
• 1 1/2 tsp active dry yeast
• 2 Tbsp olive oil
• 1/2 tsp salt
• 3 cups all-purpose flour
• 1 Tbsp chopped fresh rosemary
• Cornmeal
• Coarse salt

Turn out onto lightly floured surface and knead lightly until smooth and elastic, adding flour as needed for 8 to 10 minutes. Place in greased bowl, turning to grease all over. Cover and let rise for 35 to 45 minutes. Punch down. Divide in half; pat each half into flat round. Let rest for 5 minutes; stretch into 10-inch rounds. Place on greased baking sheets sprinkled with cornmeal. Cover and let rise for 35 to 45 minutes. Brush tops with olive oil; sprinkle with coarse salt and rosemary. Bake in 375 F (190 C) oven for 25 to 30 minutes or until bottom is browned and crisp. Let stand for 10 minutes. Cut into wedges to serve. Makes 2 rounds.

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Ingredients:

• 2 cups unsalted butter, at room temperature
• 1+3/4 cups powdered sugar (aka confectioner's or icing sugar)
• 4+1/3 cups flour
• 2 Tbs granulated sugar (or to taste)

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Ingredients:

• 1+3/4 cups all-purpose flour
• 1/4 tsp. double-acting baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1+1/2 cups sugar
• 1/3 cup shortening or butter
• 2 eggs
• 1 cup cooked or canned pumpkin
• 1/3 cup milk
• 1/2 tsp. vanilla extract
• 1/2 cup chopped nut of your choice

Pour into a greased 9x5 inch (22x12 cm) loaf pan and bake at 350F (180C) about 1 hour, until the loaf has separated from the sides of the pan.

Makes one loaf.