Without the almond, I'd say cardamom (and maybe a wee bit of lemon juice to punch it up a bit...not enough to detect). With the almond, I'd say leave the almond and apricot to speak for themselves. I'm not a big fan of almond with other flavors, though. I had a recipe ages ago (lost to the Great Hard Drive Explosion) that used apricot, vanilla and orange flower water. Smelled incredible. I put The Spice House Cake Spice Blend on oatmeal, cereal, toast... LOL! I don't care for it with fruit, though. Too many competing flavors.

Not W-S but good.... HOT CINNAMON PULL-APART BREAD 1 loaf frozen bread, thawed 1/2 c. butter 1 c. sugar 1 tbsp. cinnamon 1/2 tsp. nutmeg Cut bread dough into 3 inch diamond shape with a cutter. Dip pieces of dough one by one into melted butter and layer into a greased 10 inch ring mold or tube cake pan. Mix sugar, cinnamon, and nutmeg for cinnamon filling. Sprinkle with 1/3 of the cinnamon filling. Makes 3 layers ending with a sprinkling of cinnamon filling. Don't fill pan to full or dough will pop off. Bake at 400 degrees for 35 minutes. Let cool 5 minutes. Serve warm. PULL APART BREAD 20 Rhodes frozen dinner rolls 1 sm. pkg. butter pecan instant pudding 1/2 c. butter, melted 1/2 c. brown sugar, melted Place rolls in ungreased bundt pan and sprinkle pudding over top. Pour butter and sugar mixture over top. Let rise 6 1/2 hours. Bake at 350 degrees for about 20 minutes. Cool in pan 20 minutes or it will fall apart. BUTTERSCOTCH COFFEE CAKE PULL APART 24 frozen bread rolls (frozen food section, 12 balls per pkg.) 1 pkg. butterscotch pudding (not instant) 1 stick butter 3/4 c. brown sugar 3/4 tsp. cinnamon The night before: Arrange frozen rolls in greased tube pan. Sprinkle dry pudding over rolls. Melt butter, add brown sugar and cinnamon. Cook until bubbly, pour over rolls and cover tightly with foil, leave on counter overnight. Morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy. NOTE: Chopped nuts may be added to melted butter mixture. MY FAVORITE CINNAMON PULL-APARTS 1/2 c. white sugar 1 tbsp. cinnamon 1/2 c. brown sugar 1/2 c. (1 stick) butter 3/4 c. vanilla ice cream 1 loaf frozen bread dough, thawed Combine white sugar and cinnamon. Pull apart bread dough and roll into 1 inch balls. Roll balls in cinnamon-sugar and place in bread pan. Bring to a boil: brown sugar, butter and ice cream. Pour over bread dough and let stand 30 minutes. Bake in 350 degree oven for 30 minutes, until golden brown. PULL-APART COFFEE CAKE 2 loaves frozen white bread 1 c. melted butter 1 1/2 c. sugar 2 tsp. cinnamon 1 c. chopped pecans Thaw bread. Melt butter in small container. Combine sugar, cinnamon in small bowl and set aside. When loaves are thawed, shape dough into small balls (like walnut), roll in melted butter, coat with sugar and cinnamon mixture then roll in chopped nuts. Place the balls (not too close together) in tube pan. Fill 1/2 full with balls. Cover and let rise in warm place for 1 hour. Bake at 350 degrees for 30 or 40 minutes. To serve, pull balls apart. May be wrapped in foil to heat. EASY CARAMEL ROLLS OR PULL APARTS 2 loaves frozen bread dough (thawed) 1/2 c. butter 1 c. brown sugar 1 lg. box vanilla pudding (not instant) 2 to 3 tbsp. milk Cinnamon to taste Grease bottom of 9 x 13 pan. Tear pieces off one of the bread loaves and place into pan. Mix all other ingredients together and pour mixture over bread in pan. Sprinkle with cinnamon. Tear second loaf of bread into pieces and place on top of rest. Sprinkle with cinnamon. Let rise 2 to 3 hours. Bake at 350 degrees for 30 minutes. Remove from oven. Invert pan onto serving plate. OVERNIGHT PULL - APART ROLLS Hot roll mix or frozen bread dough 1 stick butter 1 pkg. butterscotch pudding mix (dry) 1/2 c. brown sugar 1/2 c. nuts (if desired) Cinnamon and sugar mixture Night before: Prepare hot roll mix or thawed dough into 1 inch balls. Melt 1/2 stick butter and roll balls in it, then in cinnamon-sugar mixture. Place in greased bundt pan in layers. Top with pudding mix, brown sugar, and nuts. Pour remaining butter (melted) over this. Cover with plastic wrap and refrigerate overnight. Note: Remove rolls from refrigerator 10-15 minutes before baking. Bake in a 350 degree oven approximately 30 minutes. PECAN PULL APARTS 1 loaf frozen bread dough 1 pkg. reg. (not instant) butterscotch pudding 1/2 c. brown sugar 3/4 c. chopped pecans Dash cinnamon 1 stick (1/4 lb.) butter, melted The night before serving rolls, partially defrost bread dough and break into small pieces. Lay pieces flat in bottom of greased pan. Cover with dry pudding mix, brown sugar, pecans, cinnamon and butter. Cover pan and let set at room temperature overnight. Next morning preheat oven to 350 degrees. Uncover pan and bake 20 minutes or until done. BUTTERSCOTCH PULL APARTS 1 c. brown sugar 1 sm. pkg. vanilla pudding 1 tsp. nutmeg 1/2 stick butter 3/4 c. nuts 1 sm. pkg. butterscotch pudding 1 tsp. cinnamon 2 tbsp. cream 2 loaves frozen bread Thaw bread. Mix dry ingredients and set aside half of ingredients. Melt butter and add 1/2 of dry ingredients. Spread in dripper pan. Sprinkle nuts over mixture. Cut bread in small pieces and roll in dry mixture; place over mixture in pan. Pour any remaining dry mixture over all. Let rise. Bake at 375 degrees for 1/2 hour. Turn pan over after taking out of oven. Serve while warm. CARAMEL - PECAN PULL - APART ROLLS 2 frozen loaves of bread, thawed 1 stick butter (or butter) melted 1/2 c. brown sugar 1 tbsp. milk 1 (3 oz.) pkg. butterscotch pudding & pie filling (not instant) 1/2 c. chopped pecans Mix butter, brown sugar, pudding, milk and nuts together. Spread over bottom of 9 x 13 inch pan. Cut each loaf into 10-12 pieces and arrange in pan over caramel mixture. Raise until double, about 2 hours. Bake at 350 degrees about 30 minutes. Remove from pan while warm Optional: Can use 2 dozen frozen rolls instead of loaves. Can prepare the night before and let raise in refrigerator overnight. Bake in the morning. Can make half a recipe in 9 x 9 inch pan using 1 dozen frozen rolls. CARAMEL PULL-APARTS 2 loaves Rhodes frozen bread dough 1 c. brown sugar 1/2 c. butter 2 tbsp. milk 1/2 tsp. cinnamon 1 pkg. vanilla pudding (non-instant) Thaw frozen bread, then cut into pieces. Scatter bread pieces into greased 9x13 inch pan. Cook butter, brown sugar, milk, cinnamon and pudding; bring to boil. Pour mixture over bread pieces. Let set in refrigerator overnight, then bake at 375 degrees for 30-35 minutes. Serve warm or cool. STICKY PULL APART ROLLS 1 (4 oz.) pkg. regular butterscotch pudding 1 c. chopped nuts 1/2 c. brown sugar 1/4 c. butter, softened 1 tsp. cinnamon 2 (16 oz.) bread dough, thawed In mixing bowl combine pudding mix, walnuts, sugar and butter and cinnamon. Mix until crumbly. Cut each loaf lengthwise then into 8 pieces (each loaf 16 pieces each). Sprinkle 3/4 mixture in greased 13 x 9 pan place pieces of dough in pan. Sprinkle remaining mix cover and let rise until doubled (about 1 hour). Bake at 350 degree oven for 20 to 40 minutes. Turn out of pan immediately.

Karen - Just yesterday I cracked my "Bread Machines for Dummies" in an effort to finally motivate to try my bread machine. Here's a paraphrased version of their recipe. Obviously not T&T but I'd expect it to be reliable. Dump in room temp ingredients in the following order: 1 cup water 2T olive oil 1t salt 4t sugar 3 cups flour 2.25t active dry yeast Select Dough or Manual setting. Once cycle is complete, shape into a ball on lightly floured surface. Place on greased cookie sheet and flatten to a 10" circle. Prick with a fork. Arrange toppings (suggestions are thinly sliced roasted pepper, sun-dried tomato, red onions, olives, green pepper, sesame seeds, sauteed onions with sugar and salt) and drizzle with olive oil. Sprinkle Italian seasoning, S&P to taste. Cover and let rise about 15 min. Bake in preheated 375 oven for 25 to 30 min. Good luck!

Here's one I haven't long time!! Almost forgot about it! But it's wonderful and makes the most awesome toast! Dartmouth oatmeal bread.... Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water. Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard) 1/2 cup dark molasses Mix and cool Add the yeast mix to the oatmeal mix. Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes! And...another Here's a Rye bread Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread! And this....known to Swedes as Limpa....and Ann's bread is wonderful! From the Kitchen of Ann Straight Swedish Rye Bread (5 loaves) 2pkg dry yeast 1 cup warm H2O dissolve these three ingredients 1tsp. sugar (meanwhile) 1 cup brown sugar 1 cup whiter sugar 1tsp. salt (scant) 1/4 tsp. fennel seed 1 cup shortening (I use oleo) 1/2 (scant) molasses 4 cups warm H2O (combine this), add yeast mixture Stir in 4 cups Rye Flour Work in 8 or more cups of white flour (I use 10 cups) The dough should be soft, but of course it should be workable Knead for 5 minutes Mix well--cover and let rise in warm place until double--- stir or punch down Dump out on lightly floured counter Divide into 5 sections---shape Place in greased pans--let rise Bake at 275 -300 degrees until done