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)

Well, changeling, I'm way too late for this party, but I agree, the beans were too old. Sometimes they'll just stay hard, and that's....well....icky. Other than that, your recipe is just what I use, I seldom measure anything, I just dump things in because, after all, it's bean soup. (shrug) I don't think I've ever actually had to cook soup for 5 and a half hours, though! A couple of times I've accidentally overcooked it and ended up with bean mush which is also.....well.....icky. LOL I use navy beans, pinto beans, cranberry beans, great northern beans, whatever beans I have on hand. They take varying times to cook, but the only time I've gotten a weird color is when I cook black beans. Now, overcook them and you've got one ugly soup! Tell me the cornbread was at least good..... Annie

A-ha!!! I knew I'd posted to Annie's birthday thread!! And then, this morning, I opened it up and my post was nowhere to be found. I'm just now realizing that there were TWO Annie threads. Well, I've posted on both of them so you get double wishes from me! LOL

Katie, my friend, I was just thinking about you. I canned your French Onion soup over the weekend, and dehydrated some garlic wondered how and what you were doing. Still Librarian-ing? (Is that even a word? LOL) I do wonder when they are going to change the salsa rules enough that the recipe will no longer be "acceptable". I just keep upping the vinegar, bit by bit.... Annie