Here they are with Annie's comments: I recently made a couple of batches of honey wheat bread that I really liked. My "white bread" family chose the honey wheat dinner rolls over the white ones at Christmas and it's wonderful warm with some honey or jam. 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. Well, now I'm going to have to bake some more bread, maybe that Onion Braid....or some Maple Oatmeal....or Honey Wheat. Annie Sybil, here is that bread recipe, our family holidays wouldn't be the same without these rich and slighly sweet rolls. Grandma made cinnamon rolls out of the same dough. I do use bread flour, or add vital wheat gluten to the regular flour for a better rise. I usually double the recipe, sometimes triple it. I also make a single batch in my breadmaker on the "dough" cycle, then just form it into rolls and bake them. BREAD (GRANDMAS RECIPE) 1/3 cup sugar 1 cup milk 1/3 cup butter 2 eggs 1 pkg yeast 1 tsp salt 4  4 ½ cups flour vital wheat gluten (optional) Mix milk, butter and sugar, heat until butter melts and liquid is very warm. Add eggs, then beat in flour, salt and yeast until stiff dough forms. Turn onto floured surface and knead until smooth and elastic, 7  8 minutes. Turn dough into greased bowl and let rise in warm place until double. Punch down dough, shape into loaves or dinner rolls and let rise again. Bake at 350 until done (25 - 30 minutes for loaves, 12-15 minutes for dinner rolls) Makes 1 large or two small loaves or 18 dinner rolls Annie (posted by Carol)

olychick, that's kind of confusing, I know. It's actually a recipe I got from Carol/Readinglady, and it's definitely worth the trouble. Measure the fruit and add a cup to the cooking pot. Add a cup of sugar, stir to dissolve, then add more fruit, stir, add more sugar, stir, keep alternating until it's all in the pot. That way the sugar will dissolve and not clump up or stay grainy. Happy Canning! Annie

Sister lives in a townhouse... mini-backyard that doesn't get a lot of sun. BUT she has a great friend nearby with a BIG back yard. She lets my sister plant a garden, do all the dirty work and they share the results. One summer, had zukes up to their knees!! My sister shredded/grated a bunch, then measured out and froze in amounts just right for a loaf of zuke bread... in zip bags and stored flat. When she decided to bakes, would just put shredded zukes in a container of room temp water... for maybe 20-25 minutes... and it was ready to go.

Liz, here you are! Annie's Salsa Recipe ⢠8 cups tomatoes, peeled, chopped and drained ⢠2-1/2 cups onion, chopped ⢠1-1/2 cups green pepper, chopped ⢠3 - 5 jalapenos, chopped ⢠6 cloves garlic ⢠2 teaspoons cumin ⢠2 teaspoons ground black pepper ⢠1/8 cup canning salt ⢠1/4 cup fresh cilantro, chopped ⢠1/3 cup sugar ⢠1 cup 5% apple cider vinegar ⢠2 cups (16 oz.) tomato sauce ⢠2 cups (16 oz.) tomato paste Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars leaving 1/2" headspace, seal and process in a boiling water canning bath for 15 minutes. Adjust for your altitude. Makes about 6-7 pints.