Scroll down right here & you'll see a pizza dough recipe that's getting raves.

Posted by Roger_z7 (My Page) on Fri, Nov 15, 02 at 10:21 Here is a recipe that has bounced around in several newspapers before it ended up in our "daily blab". I have never seen anything like it and thought some of you might like to try it during the holidays. Looks pretty decadent. Sweet Potato Bread Pudding w/ Whiskey Sauce Pudding 10 slices white bread, cubed and toasted 2 cups sweet potato, peeled and cubed 4 tbs butter, melted 3/4 cup sugar, granulated 10 eggs, beaten 2 cups heavy cream OR half-and half OR milk 1 tsp vanilla 1 tsp nutmeg, ground 2 tsp cinnamon, ground Boil potato cubes in enough water to cover until barely soft. Drain. Place sugar, nutmeg and cinnamon in a large bowl and mix. Add eggs and cream OR milk and stir. In a separate bowl, combine sweet potatoes and butter and mash together. Let cool. In a large mixer bowl, combine potato mixture, sugar mixture and vanilla. Set mixer speed on low and mix for a minute or two. FOLD in the bread cubes and let stand for 5 minutes. Coat a 9 X 13 baking dish with butter and pour mixture into it. Bake on lower rack at 250 degrees for 45 minutes to an hour. Test for doneness with toothpick. Whiskey Sauce 2 cups sugar, confectioners 1/2 cup sugar, brown, packed 2 cups cream OR half-and-half OR evaporated milk 1/4 cup butter, unsalted, cubed 1/4 tsp vanilla 1/4 tsp nutmeg, ground 2 squares chocolate, white, optional 2 tbs whiskey, or to taste, optional In a heavy saucepan, place cream OR milk, both types of sugar, nutmeg and vanilla. Slowly bring to a boil and simmer until volume is reduced to one half. Remove from heat and whisk in butter. Add white chocolate and stir until it melts. Add whiskey and stir. Pour sauce over pudding or over individual servings. Note: Do not reheat sauce as it will separate. Keep it warm by placing in a stainless steel bowl that is sitting in a container of hot water.

Skip the bran and wheat germ, use a high glutin flour and knead it well... It's the glutin that makes breads chewey....and my adding bran and wheat germ you are decreasing the proportions of glutin. Linda C

Here's one.... SWEET POTATO PANCAKES 1 lb. sweet potatoes Cold water 1/4 lemon 2 eggs 3 tbsp. all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1 tbsp. granulated sugar 2 to 3 tbsp. oil 2 to 3 tbsp. butter TIPS: Pancakes can be made ahead. Reheat in the oven at 350 degrees for 5 to 10 minutes. Peel potatoes and shred fine. Place in large bowl of cold water mixed with juice of 1/4 lemon. When ready to cook, drain well and pat dry. In large bowl, beat eggs lightly. Blend in flour, baking powder, salt, cinnamon and sugar. Stir in sweet potatoes. In large skillet over medium-high heat, heat 1 tablespoon oil and butter. Spoon about 3 tablespoons potato mixture into skillet, forming 3-inch pancake. Repeat, spacing pancakes in skillet. Cook until golden on underside. Turn pancakes over. Press lightly with spatula. Let cook until other side is lightly browned and crisp. Transfer to paper-lined baking sheet. Keep warm. Repeat with remaining batter, adding oil and butter as needed. 4 serving, 12 pancakes