In large mixing bowl, combine cereal and milk. Let stand two minutes or until cereal softens. Add egg and oil. Beat well. Add flour, sugar, baking powder, and salt, stirring only enough to combine. Portion into muffin tin that has been coated with cooking spray. Bake at 400° for 20 minutes.

Use above All-Bran Muffins recipe. Add bananas with oil.

Combine all ingredients until moist. Pour into muffin tin. Bake at 400° for 15 minutes.

Blend dry ingredients. Add wet ingredients and wisk. Pour into muffin tin. Bake for 15 minutes at 400 °.

1. Blend in blender: eggs, butter, sugar, and bananas until smooth.
2. Sift in bowl: flour, cream of tartar, soda, and salt.
3. Pour blender mixture into dry ingredients and mix with wooden spoon.
4. Stir in chocolate chips.
Pour into loaf pan and bake at 350° for 45 minutes. Makes 2 loaves.

1. Soften yeast and sugar in warm water until bubbly.
2. Slice butter into chunks and put butter and milk into microwave for 1 minute. Then stir until the butter melts.
3. Add melted butter and milk to softened yeast, along with eggs and flour. Knead in Bosch for 5 minutes.
4. Let stand until doubled in size. (Approximately 30 minutes.)
5. Form into loaves and put into loaf pans. Allow to raise until double again.
6. Bake at 375° 25 to 30 minutes.

1. Roll out dough, and using pastry brush, spread with 6 T melted butter.
2. Sprinkle with cinnamon sugar.
3. Roll dough into log.
4. Seal edges with fingertips dipped in cool water.
5. Cut with kitchen shears about 1 inch apart.
6. Place rolls on greased cookie sheet. Allow to raise until double.
7. Bake at 350° until done, about 8 to 10 minutes.

Makes about 16 rolls.

Cream butter with powdered sugar and add Mapleline flavoring. Proceed with same instructions as for Cinnamon Rolls, using this filling instead.

Add orange extract to butter. After brushing butter on bread dough, sprinkle orange rinds and powdered sugar, and proceed with same instructions as for Cinnamon Rolls.

Heat and stir butter over low heat until melted. Remove from heat. Stir in powdered sugar and enough milk to make drizzling consistency. Spread over cooled sweet rolls.

1. Combine the whole wheat flour, yeast, brown sugar, and hot water in a gallon zip-loc bag. Smoosh around in the bag. Let mixture rest for 10 minutes.
2. Add the bread flour salt, and oil or melted butter to the bag. Gradually add enough flour to make the dough pull away from the sides of the bag.
3. Divide into two loaf pans. Rise 30 minutes.
4. Bake at 400° for 25 mintes.

1. Put bread flour, yeast, sugar, and salt in mixer and mix a little.
2. Add water and mix for 3 minutes. Let rest 10 minutes
3. Roll out partially on lightly floured surface, approximately the size of a large jellyroll pan.
4. Grease large jellyroll pan.
5. Place bread dough in jellyroll pan and push lightly to fit into sides and corners.
6. Spread melted butter on top of bread dough.
7. Sprinkle with Lemon & Herb seasoning and Parmesan cheese.
8. Using pizza cutter, cut into 1" strips lengthwise, then in half crossways.
9. Let raise 15-20 minutes or until doubled in size.
10. Bake at 375° for 20 minutes.

Mix butter, extract, and rind and brush over bread.

Brush butter over bread. Sprinkle liberally with Cinnamon sugar.

1. Put butter in a 9x9 glass baking dish. Melt in microwave for 30 seconds.
2. Put the brown sugar, orange juice, lemon juice, and cinnamon in the melted butter and stir. Spread over bottom of pan evenly. (This becomes the topping for the rolls.)
3. Place refrigerator rolls on top of topping.
4. Sprinkle the rolls with a little additional cinnamon.
5. Bake at 400° for 20 minutes.
6. Allow to cool for 1 minute and invert onto serving dish.

Yield 6-8 servings.

Mix dry ingredients together in Bosch. Cream butter with dry ingredients. Add buttermilk and cheese. Roll out and cut into small triangles. Place on cookie sheet that has been sprayed with cooking spray and bake at 400° for 15 minutes.

Mix dry ingredients together in Bosch. Cream butter with dry ingredients. Add buttermilk and raisins. (opt.) Roll out and cut into triangle shapes. Place on cookie sheet that has been sprayed with cooking spray and bake at 450° for 10-15 minutes.

Blend all ingredients in blender until thick. Serve with preserves on warm scones. Keep refrigerated.

Combine dry ingredients. Cream butter into dry ingredients. Add remaining ingredients, mixing just until moist. Roll out dough and cut into triangle shapes. Place on cookie sheet that has been sprayed with cooking spray. Sprinkle scones with sugar. Bake at 425° for 12 minutes or until golden brown. Makes about 8 scones.

1. Whisk cornmeal, flour, sugar, and baking powder together.
2. Add butter, eggs, and milk, and mix well.
3. Place in square baking dish and bake at 350° for 30 minutes. Serve warm.

1. Combine baking mix, buttermilk, sugar, salt, and 1 T of butter and mix until well-blended.
2. Turn dough onto floured surface and knead about 30 seconds, or until dough becomes elastic.
3. Roll dough to about ¾ inch thick and cut out 3-inch round biscuits.
4. Bake at 450° for 10-12 minutes or until biscuits are golden on top and have doubled in height.
5. Remove biscuits from oven immediately brush each with a light coating of the remaining melted butter. Serve warm.

Makes 8 biscuits.

1. Combine all muffin ingredients except peaches in a large bowl and whisk.
2. Fold in peaches.
3. Divide batter among 12 muffin cups that have been sprayed with cooking spray.
4. Combine all topping ingredients and mix with hand mixer. Spoon evenly over muffins.
5. Bake at 400° for 20 minutes.
6. Remove from pan immediately.

Mix all ingredients, except poppyseeds, until smooth. Add poppyseeds and mix. Pour into two greased loaf pans. Bake for 1 hour at 350°. Top with Orange Almond Glaze

Mix all of above ingredients until smooth. Pour glaze over warm sliced bread and let soak in. Bread freezes well.

1. Mix the warm water and the honey together. Stir in the yeast; let stand one hour.
2. Mix in half the flour. Then add flour until the dough is only slightly sticky. Knead in Bosch 5 minutes. Cover and let stand in warm place until double in size.
3. Divide dough into 12 balls. Roll ball into rope and form into desired shape and place on greased cookie sheet. Sprinkle with salt if desired.
4. Bake at 400° for 15-20 minutes for soft pretzels or at 500° for 15-20 minutes for hard pretzels.

1. Mix all dry ingredients.
2. Add pumpkin, oil, eggs, and water, and whisk together.
3. Spray two loaf pans with cooking spray and pour in batter.
4. Bake at 350° for 50-60 minutes.

1. Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto greased cookie sheet.
2. Bake at 350° for 8 to 10 minutes or until golden brown.
3. Mix butter and garlic powder and brush oer warm biscuits before removing from cookie sheet. Serve warm.

Makes 10 to 12 biscuits.

Melt butter. Blend in sugar. Mix in egg substitute and bananas, blending until smooth. Stir in salt, soda, flours. Soak wheat germ in hot water for a minute. Add to mix. Stir in chocolate chips if desired.

Bake at 325 ° in greased or sprayed loaf pan for 1 hour and 10 minutes, or pour into muffin tins and bake for 20-25 minutes.

*Measure ¾ wheat and grind in grain grinder.

**Measure 2/3 c oatmeal and blend in blender.

1. Stir 3 c ground wheat, yeast, honey, and water with plastic spatula. Allow mixture to rest 10 minutes.
2. Add the other 3 c ground wheat, salt, and oil. Knead in Bosch Mixer, adding extra flour if necessary until bread pulls away from the sides. Remove inside lid. Knead five minutes more.
3. Place dough inside bowl that has been sprayed with cooking spray. Place bowl on stove top. Turn on oven to 350°. When oven reaches 350°, turn off oven. Allow bread to rise ½ hour or until approximately double in size. (This step can be eliminated, but bread is lighter with the step.)
4. Punch down. Divide into three loaf pans. Allow bread to rise 30 minutes or until double in size.
5. Bake at 400° for 25 minutes.

1. Combine eggs, oil, vanilla, sugar, and zucchini and mix well.
2. Add soda, nutmeg, cinnamon, and baking powder and mix well.
3. Mix in flour.
4. Pour into 3 well-greased loaf pans.
5. Bake at 325° for 1 hour.