BREAD MACHINE WHOLE WHEAT BREAD

2-1/2 t dry yeast
2-1/4 cup bread flour
3/4 cup whole wheat flour
1-1/2 t salt
1-1/2 T sugar
1/1-2 T dry skim milk
4-1/2 t shortening or sweet butter
1-1/2 cup less 3 T lukewarm water

1 - Put in dry yeast by edge
2 - Add all ingredients except water
3 - pour in water
4 - Press select button for white bread
5 - Press start

I was hoping this would turn out good, but alas it's kind of hard.  I thought it was also weird when it says to select the button for white bread instead of wheat.  Oh well.  Lately I've been just using the dough mode for my bread machine and then turning out the dough into pans and baking in the overn.  It seems to turn out way better than actually baking it in the bread machine, although using the machine is a great shortcut as far as getting the dough ready for baking.

FOUR LAYER DESSERT (from Evelyn Jackson)

Prepare the day before serving:
1st Layer:
1 cup flour
1/2 cup melted margarine
1/2 cup chopped nuts
Combine and mix thoroughly.  Pat into 9 X 12 pan.  Bake in moderate oven 15 minutes.  Let cool.

2nd Layer:
1 package (8 oz) cream cheese (room temp)
1 cup powdered sugar
1 cup cool whip
Mix ingredients and pour over first layer.  Chill.

3rd Layer:
2 packages (4 oz. each) instant pudding mix (chocolate)
3 cups milk
1 t vanilla
Beat ingredients and whenthick pour over top of 2nd layer.  Chill.

4th Layer:
Top with additional cool whip and sprinkle with nuts.  Cut in squaes.  Serves at least 10.  Spread cherry pie filling between 2nd and 3rd layer to make it extra special.

This is pretty tasty and not hard to make.  Going the extra mile with the cherry pie filling is worth it!

PEANUT BUTTER AND JELLY CAKE

2 cups sifted flour
1-1/2 cups sugar
3 t baking powder
1 t salt
1/3 cup shortening
1/3 cup peanut butter
1 cup milk
2 eggs
7-minute icing
1 cup current jelly or other
1/2 cup chopped peanuts

Sift together the flour, sugar, baking powder andsalt into mixing bowl.  Add shortening, peanut butter and milk.  Beat 2 minutes on medium speed.  Add eggs and beat 2 more minutes.  Pour into greased and floured 13 X 9" baking dish.  Bake at 350 for 45 to 50 minutes.  Cool.  Sprad stirred up current jellly evenly over cake.  Cover with 7-minute icing and sprinkle with chopped peanuts.  Cut in squares to serve.

Well, this cake tastes exactly how you think it would taste.  I looked up a recipe for 7-minute icing and used that.  It was the general concensus that the cake was all right but that the frosting combination on it was kind of weird.  I'm glad I tried it, but it could be improved.