Fruited Oatmeal Bread

INGREDIENTS:

2 c. boiling water
1/2 c. rolled oats, quick cooking
1/2 c. warm water
1 pkg. dry yeast
1 c. dates and nuts, chopped
1/2 c. sugar
1 tbsp. salt
2 tbsp. shortening, melted
5 to 5 1/2 c. flour

DIRECTIONS:

Pour boiling water over oats, stir and allow to cool. Soften yeast in warm water, adding half of the sugar plus 1/2 cup flour. When light and bubbly, stir in oats with remaining sugar, salt, and shortening. Stir dates and nuts into remaining flour. Add to first mixture. Knead slightly. Place in greased bowl, turning once to boil tops. Cover and allow to rise until double. Pinch down and divide into 2 portions. Knead lightly and place into greased bread pans. Let rise until double. Bake at 375 degrees or 50-60 minutes.

Simply Wonderful Fruit Bread

INGREDIENTS:

1 (6 oz.) can frozen pineapple juice blend concentrate, thawed (I use Chiquita “Caribbean Splash”)
1/2 c. plain yogurt
1 c. milk
1/2 c. apple juice
1/4 c. vegetable oil
4 c. whole wheat flour
4 tsp. baking powder
2 tsp. baking soda
1/2 c. rolled oats

DIRECTIONS:

Stir together dry ingredients. Stir together wet ingredients and add to dry ingredients. Stir until blended. Spoon into two greased 9×5 inch loaf pans and bake at 325 degrees for about 45 minutes.

Store in refrigerator. This tastes best when flavors have blended for a day or two. This bread freezes very well.

Choose A Fruit Or Vegetable Bread

INGREDIENTS:

1 c. all-purpose flour
1/2 c. whole wheat flour
1/3 c. quick cooking rolled oats
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
2 eggs
2 tbsp. milk
1 tsp. vanilla
1/2 tsp. finely shredded lemon peel
1 c. finely shredded zucchini, carrots, or finely chopped peeled peaches
1/2 c. chopped walnuts

DIRECTIONS:

Combine flours, oats and soda, set aside. In a large mixer bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar, beat until fluffy, scraping sides of bowl often. Add eggs, milk, vanilla and lemon peel, beat well. Stir in vegetable or fruit. Add flour mixture, a third at a time, beating on low speed until combined. Stir in walnuts. Spread batter in 8×4x2 inch greased loaf pan. Bake in a 350 degree oven 55-60 minutes, or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool 10 minutes. Remove from pan, cool on wire rack. Makes 1 loaf.

This is an award winning recipe.

Fruit Or Vegetable Bread

INGREDIENTS:

1 c. flour
1 tsp. vanilla
1/3 c. quick rolled oats
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
1/2 c. walnuts, chopped
2 eggs
2 tbsp. milk
1/2 c. wheat flour
1/2 tsp. lemon peel
1 c. finely shredded carrots, peas, zucchini, peaches

DIRECTIONS:

Combine flours, oats, soda and set aside. In mixer, beat butter, sugar, eggs, milk, vanilla and lemon peel. Stir in vegetable or fruit. Add flour, 1/3 at a time. Stir in walnuts. Spread batter in greased 5 1/2 cup ring mold. Bake at 350 degrees for 35 to 40 minutes. Cover with foil the last 10 minutes of baking. Wrap and store overnight for easier slicing.

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.

Greek Bread

INGREDIENTS:

1/2 c. butter, softened
2 tbsp. mayonnaise or salad dressing
1 (2 1/2 oz.) jar sliced mushrooms, drained
1 (4 1/4 oz.) can sliced black olives, drained
2 tbsp. chopped green onion tops
1 (16 oz.) loaf French bread
1 c. (4 oz.) shredded Mozzarella cheese

DIRECTIONS:

Combine first 5 ingredients; set aside. Slice bread in half lengthwise. Spread bottom evenly with butter mixture; sprinkle with cheese. Place bread top over cheese. Wrap loaf in heavy-duty aluminum foil; grill over medium coals 20-25 minutes, turning after 10 minutes. Yield: 1 loaf.

Italian Bread Salad

INGREDIENTS:

3 c. fresh Italian or French bread cubes
6 tbsp. extra virgin olive oil
2 tbsp. chopped fresh oregano
2 tsp. minced garlic
1 tsp. salt
3/4 tsp. freshly ground pepper
Pinch of dried red pepper flakes
1 lb. plum tomatoes, diced
1/2 lb. Mozzarella cheese, diced
1/4 lb. mushrooms, sliced
2 oz. sliced Italian salami in strips
2 green onions, sliced
1 bunch arugula, torn

DIRECTIONS:

Spread bread cubes on cookie sheet and let stand 2 hours. Whisk oil, oregano, garlic, salt, pepper, and pepper flakes together in large bowl. Add remaining ingredients, except arugula; toss. Let stand 15 minutes. Add arugula; toss and serve. Serves 6.

Killer Crab Bread

INGREDIENTS:

1 loaf French bread
1 cube butter, soft
1 c. mayonnaise
2 c. grated Cheddar cheese
Sm. bunch green onions, chopped
1/4 c. parsley, chopped
As much garlic as you like, but never less than 2 lg. cloves
1 can crab meat (6 oz.), washed, drained and patted dry

DIRECTIONS:

Cut the bread lengthwise and spread the butter evenly on both halves. Mix the mayonnaise, cheese, onions, parsley, garlic and crab together, then spread them evenly over the butter. Cover with foil, folded high above the surface of the bread so as not to touch the mixture.
Bake at 375 for half an hour. Take off the foil and put the bread back in the oven for another 15 minutes or until nicely brown and lethal.

New Orleans Bread Pudding With Rum

INGREDIENTS:

1 loaf French bread, torn into chunks
1 qt. milk
2 c. sugar
2 tbsp. vanilla
3 egg
1 c. peeled, diced apples
1/2 c. raisins
3 tbsp. melted butter

DIRECTIONS:

Soak bread in milk 30 minutes. Mix sugar, vanilla, eggs and apples. Combine with bread chunks. Spread melted butter on bottom of 13×9x2 pan. Add bread mixture. Bake at 350 degrees, 30-35 minutes, until bubbly and hot.

Microwave Bread Pudding With Cinnamon

INGREDIENTS:

4 c. French bread, torn into 1/2″ pieces
2 1/2 c. milk
1/4 c. golden raisins
1 tbsp. butter
3 whole eggs
1 c. granulated sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt

DIRECTIONS:

Put bread pieces in an 8 to 9 cup microwavable ring mold. Microwave the milk, raisins and butter on high for 3 1/2 minutes. Beat the eggs well with a fork, then beat in sugar, vanilla, cinnamon and salt. Slowly stir into the hot milk mixture. Pour over bread and let sit for 10 minutes.
Microwave uncovered on high for 4 minutes. Stir well then rotate the dish. Microwave on high for 15-20 minutes until pudding is set but jiggles when dish is gently shaken. Let cool. make Sauce.
CINNAMON SAUCE (for Bread Pudding, Apple Pie, etc.) :

Mix 1 cup sugar, 4 tablespoons flour, 3 teaspoons cinnamon and 1/4 teaspoon salt. Slowly stir in 3 cups of boiling water. Place on low heat and simmer, stirring until thick. Add 4 tablespoons butter and 2 teaspoons vanilla. (For a Vanilla Sauce, simply omit the cinnamon.)

Cranberry Almond Bread Recipe

INGREDIENTS:

2 cups flour
1 egg, lightly beaten
3/4 cup sugar
1 tablespoon grated orange zest
2 teaspoons baking powder
1 teaspoon almond extract
1/2 teaspoon salt
1 cup fresh or frozen Wisconsin cranberries - halved
3/4 cup whole milk
1 cup sliced almonds
6 tablespoons melted butter

DIRECTIONS:

Preheat oven to 325 degrees. Grease a 9 x 5 loaf pan. In a large bowl blend the flour, sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, egg, orange zest and almond extract. Add the wet ingredients to the dry ingredients and stir just until no streaks of flour remain. Fold in the cranberries and almonds.

Pour batter into prepared loaf pan and spread evenly. Bang the pan once or twice on the counter to remove any air pockets. Bake for 1 hour and 10 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cook the bread in the the pan for 10 minutes and then turn onto a rack to cool completely before slicing.

Classic Cranberry Nut Bread Recipe

INGREDIENTS:

2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg — well beaten
1 1/2 cup Fresh or Frozen Cranberries — coarsely chopped
1/2 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.

Apricot Orange Cranberry Breads Recipe

INGREDIENTS:

3 1/2 cups All-purpose flour
1/2 teaspoon Double-acting baking Powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 cup unsalted butter Softened
1 cup Sugar
1 tablespoon freshly Grated orange zest PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon freshly Grated orange zest
2 large Eggs
2/3 cup Fresh orange juice
2/3 cup Milk
2/3 cup Finely chopped dried Apricots
2/3 cup Chopped walnuts or pecans
3 cups Cranberries; picked over And chopped

DIRECTIONS:

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 minutes, or until a tester comes out clean.

Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Apricot Cranberry Bread Recipe

INGREDIENTS:

2 cups all-purpose flour
1 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

DIRECTIONS:

In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries. Pour into a greased and floured 9-inch x 5-inch x 3-inch loaf pan. Cut apricots in the preserves in small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350 F for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Cranberry Apricot Bread Recipe

INGREDIENTS:

1 package cranberry bread mix
2 egg whites
1 teaspoon orange peel, grated
1 cup water or skim milk
1/2 cup chopped apricots

DIRECTIONS:

Preheat oven to 375: F. In large bowl, combine all ingredients and mix until smooth. Pour batter into nonstick loaf pan. Bake for 25 minutes or until toothpick comes out clean. Cool for 10 minutes; remove from pan. Cool completely. May serve warm or cold.

Calories per slice 27 Fat 1 g Fiber 1 g.