Cornell White Bread Recipe

         
      2 pk rapid rise yeast
      3 c  warm water,105 - 115 degrees
    1/3 c  honey
      3 c  all purpose unbleached flour
    1/2 c  soy flour
    3/4 c  non fat dry milk powder
      3 T  wheat germ
      2 T  oil
      2 t  salt
      4 c  all purpose unbleached
           -flour,up to 5 cups

Combine yeast, warm water & honey; stir to dissolve yeast.  Combine
3 cups flour, soy flour, milk powder & wheat germ in a large bowl.
Stir in yeast mixture, beat until smooth.  Add oil, salt & enough
remaining flour to make a soft dough.  Turn out onlto lightly floured
surface; knead until smooth & elastic, about 10 minutes.  Please in
greased bowl, turning to grease top.  Cover; let rise until double,
about 45 minutes.  Punch down, let rise again for 30 minutes.  Punch
down, divide dough in half.

Shape into loaves; place in greased 9x5x3 loaf pans.  Cover; let rise
until double.  Bake in preheated 350 oven 50-55 minutes or until done.
Cool out of pans on wire racks.  Tops may be brushed with milk and
sprinkled with wheat germ prior to baking if desired.

Cornmeal Pinon Shortcakes With Berries And Lime Cream
        
  1 1/2 c  all-purpose flour,about
    3/4 c  cornmeal
      2 t  baking powder
    1/4 t  salt
      5 T  butter (or margarine ),about
    1/3 c  caramel ice cream topping
    1/3 c  half-and-half, plus 1 tbsp milk
      1 lg egg
    1/4 c  pine nuts
      2 T  brown sugar,firmly packed
    1/8 t  cinnamon,Ground
      1 cn sweetened condensed milk
    1/2 c  sour cream
  1 1/2 t  grated lime peel,(green-part only)
    1/4 c  lime juice
      2 c  raspberries,rinsed and drained
      2 c  blueberries,rinsed and drained
      2 c  blackberries,rinsed and drained

1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, and salt. With pastry blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces.

2. In another bowl, beat to blend caramel topping, 1/3 cup half-and- half, and egg. Pour into flour mixture and stir just until moistened.

3. Pat dough into a ball. Knead on a lightly floured board just until smooth, about 10 turns; add flour to board as required to prevent sticking.

4. Pat dough into a 6 1/2-inch round. Cut into 8 wedges and place pieces about 1 inch apart on a nonstick or lightly buttered 12- by 15- inch baking sheet.

5. Brush shortcake wedges with remaining 1 tablespoon half-and-half. Combine pine nuts with sugar and cinnamon; gently pat onto shortcakes.

6. Bake in a 375 [degrees] oven until dark gold, 22 to 25 minutes. Cool on a rack.

7. In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime juice to make lime cream.

8. Split shortcakes in half. Place each bottom on a dessert plate. Combine raspberries, blueberries, and blackberries and spoon equally over shortcake bottoms. Spoon lime cream over berries, then place shortcake tops on cream.