L.A. TIMES FOOD SECTION 1 1/2 c Cake flour

1/2 c Flour

1 ts Ba...

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1 1/2 c All-purpose flour

3/4 c Sugar

2 1/2 ts Baking powder

1 ts Salt

1/4 c Vegetable oil

3/4 c Milk

1 Egg

1 1/2 c Blueberries (I use fresh,

-but imagine frozen would -work...

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3 c Unbleached, all-purpose

Flour 1 pk Dried yeast

1 1/2 ts Salt

1 ts Cumin seed, ground

1 c Plus 3 oz. lukewarm water

1) Place the flour, yeast, salt, and ground cumin in a large mi...

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1 Egg

1/2 ts Salt

1/2 c Sugar

1/4 c Molasses

1 1/2 c All bran

1 1/2 c Flour

1 1/2 c Sour milk

1 ts Soda

Beat egg and add salt, sugar and molasses. Add sour milk and all bran...

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3/4 c Whole wheat flour

3/4 c Flour, all-purpose

1 T Baking powder

1/2 t Salt

1/3 c Sesame seeds

2 t Poppy seeds

3/4 c Orange juice

1/4 c Honey

2 ea Eggs

1/4 c Vegatable ...

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1/2 c Whole almonds, with skins

1 1/2 c Brown rice flour

4 ts Baking powder

1/4 ts Salt

3 ts Poppy seeds

1/2 c Plain low-fat yogurt

1/2 c Water

1 lg Whole egg

1 lg Egg white...

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1/2 c Whole almonds, with skins

1 1/2 c Brown rice flour

4 ts Baking powder

1/4 ts Salt

3 ts Poppy seeds

1/2 c Plain low-fat yogurt

1/2 c Water

1 lg Whole egg

1 lg Egg white...

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1 c Milk

1 Eggs

3 tb Butter

8 oz Almond paste; 1/8" slices

2 1/2 c Flour; not bread flour

2 tb Sugar, brown

1/2 ts Salt

2 ts Yeast

-GLAZE...

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2 c Bread flour

1/4 c Water

1/4 c Sugar

1 Egg; or 1/4 cup egg sub.

1/4 ts Salt

1 1/2 ts Act. dry yeast

1/4 c Margarine

-ALMOND FILLING...

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TOPPING 1/2 c Sliced almonds

1/3 c Sugar

2 tb Butter

2 tb Light corn syrup

1 ts Grated lemon peel

1 tb Lemon juice...

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