Bread Maker Rolls

2 eggs
1 cube of butter or margarine, melted
1 1/2 cups warm water
5 1/4 cups flour
1/2 cup sugar or honey
1 tablespoon yeast (I found SAF Instant 2 1/2 teaspoons salt works the best)
2 tablespoons powdered milk

Set bread machine to dough setting. Place first 6 ingredients in pan then add flour. Make indentation in flour and add yeast. Start machine. I do help machine by using a rubber scraper and mixing the flour with the wet ingredients. Add more flour if needed. Dough should be a smooth ball. If making bread you can cut the sugar or honey in half. Start dough setting. (It will take 1 1/2 hrs). When finished, preheat oven to 350. Roll dough into balls and place on greased cookie sheet. Let rise for 45 minutes. Bake at 350 for 15 minutes or until golden brown. Rub top of rolls with stick of butter or margarine.
(Submitted by Julie Manning)

Pumpkin Swirl Bread

8 oz cream cheese
1/4 c sugar
1 egg
1 3/4 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 c pumpkin
1/2 c margarine
1 egg
1/3 c water

Combine cream cheese, sugar & egg until well blended.  Set aside. Combine dry ingredients.  Add pumpkin, margarine, egg & water, mixing just until moistened.  Reserve 2 cups pumpkin batter.  Pour remaining batter into  greased & floured loaf pan.  Pour cream cheese mixture over pumpkin batter &top with reserved batter.  Cut through batters with knife several times for swirl effect.  Bake tat 350 for 1 hour 10 minutes or until toothpick comes out clean.  Cool, remove from pan.  Best after being chilled.

Amish Cinnamon Bread

Important Preparation Tips: 
Do not use metal spoon or bowl for mixing.
Do not refrigerate.
If air gets in the bag, let it out It is normal for batter to thicken, bubble and ferment

Instructions:
Day 1 Receive fermented batter and place on counter top
Day 2 Squeeze the bag several times
Day 3 Squeeze the bag several times
Day 4 Squeeze the bag several times
Day 5 Squeeze the bag several times
Day 6 Add 1 cup of flour, 1 cup of sugar and 1 cup of milk to bag and squeeze the bag several times
Day 7 Squeeze the bag several times
Day 8 Squeeze the bag several times
Day 9 Squeeze the bag several times
Day 10 In a large non-metal bowl, combine the following:   Contents of bag, 1 cup of flour, 1 cup of sugar and 1 cup of milk. Mix with a wooden spoon. Pour four +cup starters into 1 gallon zip lock bags and give them to your friends along with a copy of these instructions.

Add the following ingredients to the remaining batter in the bowl: 1 cup of oil, 1 cup of sugar, 1 tsp. vanilla, 3 eggs, 1/2 tsp. salt, 2 cups flour, 1/2  cup milk, 1/2 tsp. baking soda, 1 1/2 tsp. baking powder, 2 tsp. cinnamon, and 1 large box of vanilla instant pudding.

In separate bowl, mix 1 tsp. cinnamon and 3 Tbs. sugar and set aside. Grease 2 regular size loaf pans or 6 mini pans and dust with cinnamon/sugar mix on top of batter. Bake at 325 degrees for 1 hour in the regular pans or 45-50 minutes in the mini pans.

To start your own, put 1 cup of flour, 1 cup of sugar and 1 cup of milk into a zip lock bat and start on Day 1 instructions.

 (submitted by W. Adamson)

Scotch Shortbread

1 cup butter, softened
1/2 cup granulated sugar
2 1/2 cups sifted all-purpose flour

Cream together butter and sugar until light and fluffy. Stir in flour. Dough will be crumbly at first, but work in flour by hand until dough becomes pliable. Chill several hours. Divide dough in half. On ungreased cookie sheet, pat each halfinto a 7-inch circle. With fork prick each mound deeply to make 16 pie-shaped wwedges.
Bake on ungreased gookie sheet at 300 deg. about 30 minutes. Cool slightly; remove from pan.  Makes 32 wedges.

(submitted by P. Wren)