Ilana, this is the recipe I've been using, I like the addition of honey. I don't do this by hand, I put the wet ingredients into the bread machine, add the dry ones and set it on "dough". I normally start with 3 cups of white and 3 of wheat, and adjust by adding more flour if the dough is too wet. HONEY WHOLE WHEAT BREAD · 3-1/2 to 4 cups all purpose flour · 2-1/2 cups whole wheat flour · 2 pkg. active dry 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 all-purpose 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 F (warm) Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough. Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk. Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" 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 snugly fitted against the sides of the pans. 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 for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust. This has become my "go to" wheat bread recipe, even the grandkids like it. Annie

Sally, this is one of the easiest things I've ever made, we love it, and I eat it out of the jar with a spoon. Don't tell my kids, LOL. Colleen's notes are at the end: Lemon Butter �(Colleen�s) � 4oz butter (NOT margarine) � 3/4 cup lemon juice �(about 3 lemons' worth) � all the rind from the lemons, grated � 1 cup sugar (I use superfine) � 4-5 eggs, thoroughly beaten � � Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. �Cook on high about 3 minutes, stirring halfway through. �Butter should be melted and sugar dissolved. �Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. �Whisk after each burst. �Cool and pour into sterilised jars. �Cover immediately. �Store in refrigerator after opening, or even before opening to prolong the shelf life, which is short. � Makes about 3 medium sized jars. � � Sneaky notes: � If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. �Then cut off the white pith with a paring knife. �Making sure there are no seeds, drop lemon flesh into blender. �Whizz it up until the rind is pulverised. �You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. �You can double or triple the recipe, just use a bigger bowl and adjust the times. � I also use the blender to whizz the eggs. �If they are not totally beaten, you can get little white strings from the egg white which don't look great. � If you overcook it and it separates, beat up an extra egg. �Gradually mix separated (sounds much better than curdled, doesn't it? �) mixture into egg. �Repeat if necessary. Annie�

I've not made that recipe....but I would just let it rise, punch it down rest 10 minutes and shape... Either free form or loaf. Will you be doing it by hand? or in a mixer or processor? When I make beer bread I just use room temperature beer, and either it's flat ( like from the bottom of a keg) or I make it flat by pouring it from glass to glass....as the "head" makes it hard to mix. But I can't imagine hand kneading dough with velveeta cubes in it....sort of a texture thing....and I don't think that kind of cheese grates well at all....so I would use all grated chedder and add it with the flour.

Yes, Chas, I have three freezers. We've put two deer, a couple dozen chickens, half a beef, a whole pig, those chicken backs, etc., all in the freezers. I also freeze things that don't can well, like rhubarb for pies (24 quarts right now), strawberries, blueberries, mashed butternut squash, shredded zucchini, and 50+ quarts of shelled cranberry beans because we like them better frozen than we do canned or dried. I've canned over 200 quarts of beans this year, along with tomatoes, tomato sauce, stewed tomatoes, chili sauce, enchilada sauce, tomato marmalade, grape jelly, greens, chicken stock, jalapeno relish, well, you get my drift. If I can grow it, I can it, or I freeze it. We eat it all winter and I start again next year. I do dehydrate leeks, garlic and sometimes apples, as well as hot peppers. As Peppi mentioned, meats and vegetables that are not pickled must be pressure canned. High acid fruits, pickles and fermented products like sauerkraut can be water bath canned. Both my canners are in the garage, which is attached to my kitchen, and I can all winter. Lids, strainers, funnels and empty jars are also in the garage on shelves. And to make it even more convenient my "new" Detroit Jewel Stove is sitting in the back laundry room, so I can make a mess, leave it there, make dinner in the "real" kitchen, then go back and finish my canning project before cleaning up for the night! Can away, you'll find what's most convenient for you and do that thing, but it'll take a couple of tries before things fall into place. At least that's what happens for me. Even a small garden or a great buy at the farmer's market results in canning for me. A peck of grapes or flat of strawberries can be frozen and then turned into jam or pancake syrup or pie filling in January, when I have more time and the weather makes it more enjoyable. Cabbage is $1 a head? Oh boy, gotta snap up five or six and a box of kosher salt and make sauerkraut. A lot of things only get a few jars, like chicken stock, or jelly or hot sauce, but it keeps on the shelf for at least a year, most of the time much longer, and if your neighbor has a peach tree and doesn't use them or you want to have half a dozen jars of chicken soup on the shelf for quick meals or you want to just grab a jar and take it to work for lunch, well, canning is easy and convenient and infinitely better than fast food or taking a 10 mile trip to the grocery in a snowstorm! Annie