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	<title>Blue Cooks. &#187; Bread</title>
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	<description>and cleans. and dances and sings.  sometimes all at the same time.</description>
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		<title>Cranberry walnut bread</title>
		<link>http://bluecooks.com/?p=1219</link>
		<comments>http://bluecooks.com/?p=1219#comments</comments>
		<pubDate>Fri, 30 Oct 2015 15:19:55 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Uncategorized]]></category>

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		<description><![CDATA[I mix this up and knead this on dough cycle in my bread machine adding the nuts and dried cranberries at the last few minutes of the kneading cycle.]]></description>
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		<item>
		<title>Sue&#8217;s Iron Skillet Texas Cornbread</title>
		<link>http://bluecooks.com/?p=1180</link>
		<comments>http://bluecooks.com/?p=1180#comments</comments>
		<pubDate>Thu, 15 Nov 2012 01:16:35 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Bread]]></category>

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		<description><![CDATA[Yes, another cornbread recipe. I make a new one up almost every Fall. This one is kind of back to basics Texas fare: green chile, cheese, but cutting down on bacon fat and substituting olive oil. Best I&#8217;ve made in a while! Preheat oven to 400 degrees. Place in 10&#8243; iron skillet: 2 Tablespoons olive [...]]]></description>
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		<title>Texas Style Cornbread</title>
		<link>http://bluecooks.com/?p=1107</link>
		<comments>http://bluecooks.com/?p=1107#comments</comments>
		<pubDate>Thu, 03 Nov 2011 20:35:25 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Family Recipes]]></category>
		<category><![CDATA[Side dishes]]></category>

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		<description><![CDATA[This cornbread contains all three of the primary tastes that Texans love: savory (bacon grease), sweet (creamed corn), and spicy (chipotle peppers). If you don&#8217;t like spicy leave out the peppers, but you are missing a way to jump start your metabolism if you don&#8217;t use peppers. You are also missing the way the your [...]]]></description>
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		<item>
		<title>Buttermilk cheddar biscuits</title>
		<link>http://bluecooks.com/?p=1097</link>
		<comments>http://bluecooks.com/?p=1097#comments</comments>
		<pubDate>Tue, 27 Sep 2011 15:36:58 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>

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		<description><![CDATA[I found this Ina Garten recipe on Food Network, and after reading a lot of reviews, modified it slightly, adding soda where Ina did not call for soda and decreasing the salt because the cheddar has a lot of sodium in it already. These are the best cheddar biscuits I&#8217;ve ever eaten!! It makes eight [...]]]></description>
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		<title>Pumpkin Cinnamon Rolls</title>
		<link>http://bluecooks.com/?p=1057</link>
		<comments>http://bluecooks.com/?p=1057#comments</comments>
		<pubDate>Mon, 23 May 2011 01:04:31 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>

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		<description><![CDATA[These were *really* good. I got the basic dough recipe from the King Arthur Flour website and modified it a bit to suit me. Mostly because I can&#8217;t follow directions (I&#8217;m a rebel like that when it comes to cooking). The rolls are not screaming with pumpkin flavor but they DO scream with deliciousness, with [...]]]></description>
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		<title>Bran Buttermilk Pecan Pancakes</title>
		<link>http://bluecooks.com/?p=868</link>
		<comments>http://bluecooks.com/?p=868#comments</comments>
		<pubDate>Sat, 16 Jan 2010 17:21:12 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>

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		<description><![CDATA[I developed this recipe to avoid having the sugar rush and subsequent blood sugar drop that you get when you have pancakes made with white refined flour only. The fiber in the pancakes slows down the digestive process and helps avoid the extremes of the sugar rush. Mix together in small bowl, allowing to sit [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Beer Battered Oat Bread</title>
		<link>http://bluecooks.com/?p=800</link>
		<comments>http://bluecooks.com/?p=800#comments</comments>
		<pubDate>Mon, 16 Nov 2009 19:04:06 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Family Recipes]]></category>

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		<description><![CDATA[Another recipe from my Tía Loca.  This is my kind of recipe &#8211; beer and oatmeal.  Sounds like breakfast to me. Ingredients: 2 cups all purpose flour 1 ¼ cups rolled oats 1 Tablespoon baking powder 1 teaspoon salt 1 Tablespoon brown sugar 1 Tablespoon honey 1 12 oz. beer 1 stick of butter Directions: Preheat [...]]]></description>
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		<title>Mema&#8217;s yeast rolls</title>
		<link>http://bluecooks.com/?p=523</link>
		<comments>http://bluecooks.com/?p=523#comments</comments>
		<pubDate>Sun, 27 Sep 2009 20:58:35 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Family Recipes]]></category>
		<category><![CDATA[Thanksgiving 2008]]></category>

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		<description><![CDATA[No holiday meal was complete without my sweet Mother In Law&#8217;s rolls. The first meal I ate at her table consisted of fried chicken (lightly fried then baked in the oven), fresh black eyed peas, homemade cream style corn, rice with celery and onions sauteed in butter, and these rolls served with home churned butter. [...]]]></description>
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		<title>Pumpkin Nut Bread</title>
		<link>http://bluecooks.com/?p=465</link>
		<comments>http://bluecooks.com/?p=465#comments</comments>
		<pubDate>Sun, 27 Sep 2009 16:54:07 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Family Recipes]]></category>

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		<description><![CDATA[When Fall mornings are crisp and the smell of maturing crops is in the air, I pull out my mixer and make this cake. We used to bake it in one pound coffee cans but alas I have no one pound coffee cans any more. Matt always loved pumpkin bread and would have it for [...]]]></description>
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