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In this Issue:

• EVENTS FOR 2003 UPDATED
• CO-OP DELIVERIES SCHEDULED
• RECIPES - CREAM CHEESE BREAKFAST BISCUIT, FLAX OATMEAL COOKIES
• PAST ISSUES

EVENTS FOR 2003

The following class will be held, at our store, on the dates indicated.  Classes are free, but space is limited!  Reservations are required!  Call 770-516-5000 (xt10) to reserve your seats (Grown-ups only, no child care/play areas available).

GETTING STARTED

• Wednesday    October 8, 2003      10AM - 2:00PM
• Thursday         October 16, 2003    10AM - 2:00PM

BEYOND BREAD II

• Monday    October 13, 2003    7:00PM - 9:00PM

CO-OP ORDERS AND DELIVERIES SCHEDULED

If you are not already part of a co-op, or have not yet heard from your Co-op Coordinator, Co-op Deliveries have been scheduled for November 2003:

• Your order is due to your coordinator by October 6, 2003
• Co-op Deliveries will be scheduled from November 3 through November 14, 2003

If you do not yet belong to a co-op, please go to www.breadbeckers.com/coops.htm to see a list of the locations we serve.  Please use the form on that page to e-mail us for information about a specific co-op.

An updated price list has been posted to our web site at www.breadbeckers.com/retail_price.htm  There are a few new items, and we have deleted items we no longer carry.  The co-op coordinators will have the same list.

RECIPES

CREAM CHEESE BREAKFAST BISCUIT

• 2 cups flour (hard white, or if you would like to use Soft White use 2 ½ cups)

• 1 Tbs. Baking Powder

• ¾ tsp salt

• 3 ounces cream cheese

• ½ stick butter

• 2/3 cup milk

Mix together dry ingredients, cut in cream cheese and butter.  Make a well in the center of the dry ingredients, pour in milk.  Mix together to form a ball.  Turn out onto floured service and knead 10-12 times.  Roll out to ½ inch thick and cut into rounds.  Bake 10-12 minutes at 450.

***For a more tender biscuit place rounds on a cookie sheet with sides touching.

FLAX OATMEAL COOKIES

• 1 cup Butter

• 1 cup Sucanat w/ Honey

• 1 cup Sucanat

• 2 Eggs

• 1 teaspoon Vanilla

• 2 ½ cups fresh Soft White Wheat Flour

• 1 cup Oatmeal

• ½ cup milled Flax Seed

• 1 teaspoon Baking Soda

• 1 teaspoon Baking Powder

• ½ teaspoon salt

• 1 ½ cups Almonds, chopped

• 2 cups Chocolate Chips (optional)

Preheat oven to 350⁰

Cream butter, Sucanat, and Sucanat w/Honey making a grainy paste.  Add eggs and vanilla and beat well.  Mix dry ingredients and stir into creamed mixture.  Add almonds and Chocolate chips.  Make into 1” balls and place on ungreased cookie sheet 2” apart.

A cookie scoop works great at making perfectly round cookies.

Bake at 350 degrees for 10 minutes.  Makes about 5 dozen cookies.

Our Favorite Chocolate Chip Variation

• Use 3 ½ cups fresh Soft White Wheat Flour.

• Omit Oatmeal.

• Use 1 ½ cups of Shredded Unsweetened Coconut in place of chopped almonds.

• Use 2 cups of Chocolate Chips (or more)

Mix as directed in above recipe.

My husband gets tired of oatmeal cookies so this has become our favorite cookie recipe.

            Ashley McCord

PAST ISSUES

Past issues of eBread can be found on our web site at  www.breadbeckers.com/ebread.htm