San Diego Sunshine Bread

INGREDIENTS:

3/4 cup warm water
1 tablespoon honey
1 1/3 cups bread flour
2 tablespoons cracked wheat
2/3 cup whole wheat flour
1 teaspoon salt
3 tablespoons butter
2 tablespoon brown sugar or molasses
grated zest of one orange
2 teaspoons active dry yeast

DIRECTIONS:

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and light crust color, then press start.

Best Ever Bread Pudding

INGREDIENTS:

1 1/2 lb. white sliced bread
1 1/2 pint of whole milk
7-8 teaspoons mixed spice
12 oz brown sugar
4 medium eggs beaten
7 oz shredded suet
2 lb. luxury dried mixed fruit
2 oz glace cherries chopped
butter to grease tin
confectioner’s sugar
grated nutmeg (optional)
10″ x 13″ meat tin

DIRECTIONS:

Preheat oven to 350F (180C) (gas mark). In a large bowl, soak bread in milk for 10 minutes. Stir well to break bread up and add the mixed spice, sugar and eggs. Stir in suet and fruit.
Grease a 10″ X 13″ meat tin with butter. Pour in mixture. Grated nutmed can be sprinkled on prior to cooking if desired.

Cook in the center of the oven for 1 1/2 TO 1 3/4 until firm to the touch. Sprinkle with desired amount of confectioner’s sugar.

Allow to cool and cut into squares. Wrap in foil to keep moist, and fresh.

Hamburger Stuffed French Bread

INGREDIENTS:

1 loaf French bread
1 onion, chopped
3 cloves garlic, minced
1 lb ground beef, browned w/onion and garlic
1 can condensed cream of mushroom soup
salt and pepper to taste
1 1/2 cups shredded cheese (any type)
1/4 cup fresh parsley, chopped (optional)

DIRECTIONS:

In a skillet, sauté hamburger with minced garlic, chopped onion and (optional) parsley.
Preheat oven to 350°F.

Carve top in a circle (leaving a “cap” that you will replace on top later) out of French bread and hollow out the middle. Break up the bread innards into small pieces and set aside in a medium bowl.

To these bread crumbs, add the browned hamburger mixture, condensed cream of mushroom soup, and seasonings to taste.

Mix ingredients well and restuff this mixture back into French bread shell.

Top with cheese and replace the top (hopefully you saved it).

Wrap in aluminum foil and bake in 350°F oven 20 minutes. This will melt the cheese and help the flavors to combine. Slice and serve. Individually wrapped slices freeze well and make a quick and yummy take-to-work lunch.

Caribbean Bread Pudding

INGREDIENTS:

16 slices week-old bread
1/4 cup butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup rum (to soak raisins)
4 large eggs
2 cups evaporated canned milk
1/2 cup water
1/2 cup coconut milk
pinch allspice (optional)
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup gold rum (divided into 2)
1/8 cup water
1 teaspoon cinnamon

DIRECTIONS:

Soak raisin with 1/8 gold rum prior for 2 hours, or until hydrated. In large bowl tear sliced bread, in separate bowl mix milk, 1/2 cup of water, brown, granulated sugar, eggs, cinnamon, all spice, nutmeg, salt, and coconut milk. blend with mixer or blender until smooth. Combine with bread add raisin and butter.
Place in greased Pyrex dish and into a pan of water.

Bake at 350°F for 50 minutes until golden brown.

While still warm, add remaining rum and 1/8 water on top.

Serve hot or cold.

Great with vanilla ice cream!!!

Bread Machine Cinnamon Buns

INGREDIENTS:

Filling:

1/2 cup butter, softened)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon gound cinnamon
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (plumped) and also (optional)
Frosting:

1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring

DIRECTIONS:

Set bread machine on the DOUGH cycle, place the ingredients for “dough” in the order listed. Allow your machine to complete the dough cycle. In the mean time, prepare your filling mix, except for the plumped raisins, and set aside.
When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the “filling” ingredients.

Sprinkle with your prepared filling mixture. If adding the plumped raisins, do it now and evenly sprinkle them over the prepared filling mixture.

Roll the dough into a log. Cut into 12 equal pieces.

Place in a prepared 13 x 9 inch baking pan. Cover with plastic wrap; place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven (175 degrees C.) and bake for 15 - 20 minutes.

When done, remove from oven and place on wire rack to cool.

Mix frosting ingredients as listed in a small bowl. Spread over warm buns.

These are the most like “bakery” cinnamon buns that I have ever made or tasted! And so easy with your bread machine too! Hope you enjoy them as much as we do!

Deluxe Bread Pudding

INGREDIENTS:

6 slices bread
3 tbsp. butter
1/2 c. brown sugar
3/4 tsp. cinnamon
1/2 c. raisins
4 eggs, beaten
1/2 c. white sugar
1 1/2 tsp. vanilla
3 1/2 c. scalded milk
Dash of salt

DIRECTIONS:

Butter 1 1/2 quart casserole dish. Toast bread lightly. Spread with butter; sprinkle with brown sugar and cinnamon. Put 2 slices together, making a sandwich. Remove crusts. Cut each sandwich into 4th’s. Arrange in casserole dish. Sprinkle with raisins.

Blend eggs, white sugar, vanilla, and salt. Gradually stir in scalded milk, pour over toast. Place in a pan of very hot water, 1 inch deep. Bake 45 minutes at 350 degrees or until a knife inserted in center comes out clean. Remove casserole from water. Serve warm or cool with whipped cream.

French Bread Bread Pudding

INGREDIENTS:

4 eggs
1 loaf French bread
1 med. box raisins
2 sm. cans crushed pineapple
1 tsp. coconut extract
1 tsp. vanilla extract
1 tsp. cinnamon
1 block melted butter
4 c. milk

DIRECTIONS:

Slice French bread. Toast in oven. Beat eggs. Add milk. Put toast in. Mix all other ingredients; mix well. Put in oven at 350 degrees for 30 minutes. Serves 8.