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.

Ravencajun, just reading the description of how the roast looks and tastes is making me very hungry. I bought some bakery orange cranberry muffins and they were so good I've been looking for a recipe since. I tried one but it was to orange-y. Now I'll try this one and see how it works. Hey, it's Martha, dontcha' know? Orange Cranberry Walnut Bread 8 tablespoons (1 stick) unsalted butter, at room temperature zest of 1 orange 1 cup sugar 2 large eggs 3/4 cup heavy cream 2 tablespoons orange juice 1 teaspoon vanilla 2 cups flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup cranberries, diced 1/2 cup roasted walnuts, chopped Preheat oven to 350�F. In a small bowl, stir heavy cream, orange juice, and vanilla. In another small bowl whisk together flour, baking powder, baking soda, and salt. In a large bowl beat butter, orange zest, and sugar with an electric mixer until fluffy. Add eggs one at a time while continuing to beat. Alternate adding flour mixture and cream mixture until fully incorporated. Add cranberries and walnuts. In a prepared loaf pan or cardboard loaf pan, fill with batter until 2/3 full. Bake about 30 minutes in the oven until gold brown or until a toothpick come out clean when put in the center of the loaf. Let cool completely on a rack. Loaves can be wrapped in plastic wrap and stored on the counter for days or in the freezer for weeks. Yields 1 large loaf or 3 mini loaves.

I made this last night and it is really pretty and it tastes amazing! I did and would suggest people boil it longer closer to a soft boil, as mine still isn't too firm. Black Cherry Swirl Fudge 1-1/2 teaspoons plus 3/4 cup butter, divided 3 cups sugar 3/4 cup heavy whipping cream 1 package (10 to 12 ounces) vanilla or white chips 1 jar (7 ounces) marshmallow creme 2 envelopes unsweetened black cherry soft drink mix Directions Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes. Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds. Here is a link that might be useful: Black Cherry Swirl Fudge Recipe

Chewy Spice Cookies (Real Simple) I don't like spice cookies, but you guys might! 2 cups all-purpose flour, spooned and leveled 2 teaspoon ground ginger 1 1/2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper 1/8 teaspoon ground cloves 3/4 cup vegetable shortening (preferably trans-fat-free) 2/3 cup packed light brown sugar 1 large egg 1/2 cup molasses 1 teaspoon pure vanilla extract 1/4 cup granulated sugar Heat oven to 350ð F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves. Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix). Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a âÂÂ-inch thickness and sprinkle with more granulated sugar. Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.