I've made this Honey-Whole Wheat Bread twice now and we love it! I'll post the complete recipe. My bread-maker doesn't hold 6 cups of flour, so I cut the whole recipe in half. I use it to knead the dough, then put in a loaf pan and bake. Honey Whole-Wheat Bread (2 Loaves) 3 1/2 cups white flour 2 1/2 cups whole wheat flour 2 pkg yeast 2 tsp salt 1 cup milk 1 cup water 1/2 cup honey 3 tbsp oil 1 egg In large bowl, combine 2 cups white flour, 1 cup whole wheat flour, the yeast and salt and mix well. In saucepan heat milk, water, honey and oil until a thermometer reads 120-130 degrees. Add liquid mixture to dry ingredients and stir to combine. Beat this batter for 3 minutes. Gradually stir in the rest of the whole what flour and enough remaining white flour to form a firm dough. Sprinkle work surface with flour and knead dough, adding more flour if necessary, 5-8 minutes, until smooth and satiny. Place dough in a greased bowl, turning the dough to coat the top. Cover and let rise until double, 1 hour. Punch down dough and divide into 2pieces. On lightly floured surface, roll or press each piece of dough into a 14"x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5 bread pans, making sure short ends of bread are snuggly fitted against the sides of the pan. Cover and let rise in warm place until the dough fills the corners of the pans, and is double in bulk; 30-40 minutes. Bake in preheated 375 degree oven 35-40 minutes until bread is golden brown. Bread may brown too quickly because of the honey, so cover with foil if needed. Also try baking the bread on a lower rack. Remove from pans and cool on wire rack. I like to brush the bread with butter when it's still hot for a softer crust.

English Breakfast In A Bun * Time 15 minutes * Serves 6 Ingredients * 1 cup of water at room temperature * 2 1/2 tbsp olive oil * 2 1/2 tbsp dried milk powder * 2 1/2 tbsp sugar * 1 1/2 tsp salt * 3 cups white bread flour * 1 1/2 tsp active dried yeast * For the filling: * 4-5 slices of bacon * 6 mushrooms, sliced * 3 medium sized tomatoes, sliced How to make it * To make the dough, place all of the ingredients in the bread pan in the order listed unless your bread machine directions say otherwise. * Place the pan in the bread machine making sure that the pan is in the locked position. * Close lid and select dough setting and press start. * If your bread machine has a quick dough setting choose that one. * To make the filling, fry the bacon for a few minutes on each side in a frying pan. * Add the mushrooms and then the tomatoes and fry until cooked. * Put the mixture to one side to cool. * When the bread cycle is complete, remove the pan and tip the dough onto a lightly floured work surface. * Knock back the dough and then divide into 6 or 9 equal sized pieces. * I made 6 equal sized portions and they were quite big! * Flatten each piece, then divide the crumbled bacon, mushrooms and tomatoes between the centers of each. * Brush round the edges of the dough with a little water, then bring them up around the filling. * Pinch together to seal. * Place join-side down on a lightly greased cookie sheet. * Cover loosely with a clean dish towel and leave in a warm place to prove for about 20 minutes. * Bake in a preheated oven at 220 degrees for 15 minutes if making 6 buns. * If making 9 buns bake for about 10-15 minutes. Sue

oh that does sound good patti43! I have found a lot of recipes on diabetes self management that I have tried and really enjoyed. I get the magazine also. recipes from Diabetes Self-Management this is one from there that I have been wanting to try but have not done so yet. We LOVE seafood. Spanish paella with shrimp and scallops Preparation time: 35 minutes 1 tablespoon olive oil 2 cloves garlic, minced 2 cups chopped onions 1 cup short-grain white rice 1 cup low-sodium chicken broth 1/2 cup dry white wine 1/2 cup water 1 1/2 tablespoons fresh-squeezed lemon juice 1/2 teaspoon paprika 1/2 teaspoon saffron 1/4 cup boiling water 4 small plum tomatoes, chopped 1/4 cup chopped fresh parsley 1 jar (4 ounces) roasted red peppers, drained and chopped 1/2 cup frozen peas, defrosted 10 large scallops 20 large shrimp, shelled and cleaned Heat olive oil in a large skillet or sauté pan. Add garlic, onions, and rice and cook, stirring, for 5 minutes. Stir in broth, wine, water, lemon juice, and paprika. Stir saffron into boiling water and add to mixture. Stir in tomatoes, parsley, and roasted red peppers. Cook uncovered for approximately 10 minutes on medium-low heat, stirring occasionally. Stir in peas, scallops, and shrimp and cook for additional 7�"10 minutes until scallops and shrimp are done and rice is tender. Serve immediately. Yield: 7 cups Serving size: 1 cup Nutrition Facts Per Serving: Calories: 198 Carbohydrate: 12 g Protein: 28 g Fat: 3 g Saturated fat: 0 g Sodium: 89 mg Fiber: 2 g Exchanges per serving: 2 starch, 1 very lean meat Carbohydrate choices: 2

Here's a meatloaf recipe using chipotle ketchup for a bit of kick. It makes a lot, so I'm going to cut it in half. Adelle's Meatloaf with Chipotle Ketchup 2 slices applewood smoked bacon, diced 1 small yellow onion, finely chopped 1 carrot, diced 1 celery stalk, diced 1 cup shiitake mushrooms, julienned 1/4 cup red pepper, diced 2 cloves garlic, minced 1 tablespoon fresh basil, chopped 1 tablespoon fresh thyme, chopped 1 1/2 pounds ground veal 1 1/2 pounds ground pork 1 1/2 pounds ground beef 2 eggs 2 tablespoons Worcestershire sauce 6 tablespoons plain ketchup 1 tablespoon Dijon mustard Salt and pepper to taste Chipotle ketchup 4 cups tomatoes, chopped 3/4 cup tomato paste 2 cups onion, chopped 1 green pepper, chopped in 1-inch pieces Canned chipotle peppers to taste 1 bay leaf 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon black pepper, ground 1/4 teaspoon cinnamon 1/4 teaspoon dry mustard 1 teaspoon garlic, minced 1/4 cup malt vinegar 1/4 cup brown sugar For the meatloaf: Heat oven to 350 degrees. Cook bacon in skillet just until fat melts; drain and cool. In separate pan sweat the onions, carrots, celery, mushrooms, red pepper and garlic until soft. Remove from heat; add fresh basil and thyme; cool. In large bowl combine veal, pork, beef, eggs, Worcestershire, plain ketchup, mustard, salt and pepper. Add bacon and vegetables and combine well. Divide mixture among two large loaf pans, cover with foil and bake 45 minutes. Remove foil and bake 15 minutes more. While the meatloaf bakes, prepare chipotle ketchup. For the ketchup: Combine tomatoes, tomato paste, onion, green pepper and chipotle pepper in saucepan. Bring to boil and simmer for about 30 minutes. Add bay leaf, cloves, allspice, pepper, cinnamon, dry mustard, garlic, vinegar and brown sugar. Bring to boil and simmer, stirring often, for 10 minutes. Serve over meatloaf.