Bread Recipes

San Diego Sunshine Bread

2008-04-09T11:07:00.002-07:00

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

2008-04-09T11:07:00.001-07:00

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

2008-04-09T11:06:00.002-07:00

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

2008-04-09T11:06:00.001-07:00

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

2008-04-09T11:05:00.000-07:00

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

2008-02-20T05:24:00.002-08:00

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

2008-02-20T05:24:00.001-08:00

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.

Grandma’s Bread Pudding

2008-02-20T05:23:00.002-08:00

INGREDIENTS:

12 homemade biscuits, crumbled or broken up in pieces
4 slices bread (any kind you like)
2 c. milk (whole or skim)
1 c. sugar (less if you like)
3 eggs, well beaten
1/4 c. butter, softened
1 tbsp. vanilla (optional)
1 tsp. either cinnamon, nutmeg, or allspice
Raisins (optional)

DIRECTIONS:

You can put 1 teaspoon of all three in if you like the taste.

In a large bowl, put milk and tear up the bread in small pieces, mixing well. (I sometimes just squash it up in the milk by hand.) Then add sugar, eggs, vanilla, butter, seasonings; mix well. Finally add the biscuits. The mixture will be kind of thick and you may need to mix by hand. Add raisins; mix well. Cook in round or square well-greased iron skillet at 350 degrees for approximately 45 minutes.

Honey Bread Pudding

2008-02-20T05:23:00.001-08:00

INGREDIENTS:

4 c. milk
2/3 c. mild flavored honey
4 c. (about 10 slices) 1/2 inch size dry bread cubes
6 eggs
1/2 tsp. salt
1 tsp. vanilla
Nutmeg (optional)

DIRECTIONS:

Warm milk and honey together. Prepare bread cubes, removing crust. Place in 2 quart buttered casserole. Beat eggs slightly with salt. Add to bread cubes with honey mixture and vanilla. Sprinkle top with nutmeg. Heat oven to 300 degrees (slow). Bake 50 or 60 minutes or until custard tests done near center. Maybe served warm or cold. Makes 8 servings. HINT: Cut recipe in half. Reduces baking time 15 minutes.

Lemon Bread Pudding

2008-02-20T05:21:00.000-08:00

INGREDIENTS:

8 slices bread, crust removed
3 tbsp. lemon juice
Grated rind of 1 lemon
1/4 c. butter
1 c. sugar
3 eggs, slightly beaten

CUSTARD:

2 eggs, slightly beaten
1 c. milk
3 tbsp. sugar
1/8 tsp. salt
Grated rind of 1 lemon

DIRECTIONS:

1. Mix lemon juice, grated rind and butter, in a saucepan. Cook for two minutes. Add sugar and eggs and cook, stirring constantly, over a low heat until thick. Cool.

2. Spread bread slices with the lemon mixture and place in a buttered baking dish.

3. Mix together the 2 eggs, milk, sugar, salt and lemon rind. Pour over the bread and allow to soak for 15 minutes. Cover and bake in a 350 degree oven for about 1 hour. Serves 6.

Jalapeno Cheese Bread

2008-01-19T02:30:00.001-08:00

INGREDIENTS:

2 1/2 teaspoons yeast
3 cups bread flour
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
1 cup milk
1 cup grated Monterey Jack, Cheddar, or Parmesan
1 tablespoon fresh chopped or dry minced onion
2 tablespoons jalapeno pepper, seeded and finely chopped

DIRECTIONS:

Process in bread machine on dough cycle. When dough cycle completes, remove dough from machine and roll out thinly on a lightly floured surface to make a rectangle.

Sprinkle with grated cheese, onion, and jalapeno pepper. Roll up jelly-roll style, place in a greased and floured loaf pan and bake at 350F degrees, about 45 minutes or until crust is golden and bottom of loaf sounds hollow when tapped.

Olive Oil Bread

2008-01-19T02:29:00.004-08:00

INGREDIENTS:

Biga Starter:

3/4 cup water
1 1/2 cups bread flour
1/2 tsp SAF yeast or bread machine yeast

Dough:

1/4 cup water
3 tbsp olive oil
1 1/2 tsp salt
2 tsp sugar
1 1/2 cups bread flour
1 tsp vital wheat gluten (optional)
1 1/4 tsp SAF yeast or 1 3/4 tsp bread machine yeast

DIRECTIONS:

1. Place Biga Starter ingredients into the bread pan. Put on DOUGH cycle for 10 minutes only. Stop and unplug the machine. Let biga starter sit in the machine for 12 to 18 hours.

2. After 12-18 hours, break up the dough in the machine into 6 or 8 pieces. It will be very sticky so do the best you can.

3. Place all the dough ingredients in the pan and set the program for DARK CRUST, 1 1/2 POUND LOAF on FRENCH BREAD cycle and start.

4. When the baking cycle is complete, immediately remove the bread from the pan and place on a rack. Let cool before slicing.

Grandma Meyer’s White Bread

2008-01-19T02:29:00.003-08:00

INGREDIENTS:

1 cup warm milk
1/2 teaspoon salt
1 tablespoon butter
3 cups bread flour
3 tablespoon sugar
1 1/2 teaspoons yeast

DIRECTIONS:

Put ingreadients in 1 lb. bread machine in the exact order given.

Start the bread machine. I use the light setting in my bread machine.

You may also use the rapid cycle on your machine. Because of the milk and butter it’s not recommended to use the delay cycle.

I’ve named this after my grandma because this is the home made bread taste I remember from my childhood.

Bread Machine Stuffing

2008-01-19T02:29:00.001-08:00

INGREDIENTS:

3 - 3/4 (or up to 4) cups all-purpose flour
1/2 cup water
1/2 cup milk
1/3 cup butter
3/4 cup onions, finely chopped
1/2 teaspoon salt
2 tablespoons sugar
2 rounded teaspoons instant dry yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery seeds
1/4 cup fresh parsley, chopped
1/2 teaspoon paprika
1 tbsp. Bell’s seasoning
1/2 teaspoon of powdered chicken bouillon

DIRECTIONS:

Dissolve chicken bouillon in the 1/2 cup water. Mix with milk.

Place ingredients into bread machine following manufacturer’s instructions for making a bread loaf. This makes approximately a 1 1/2 to 2 lb. loaf for larger capacity machines.

Select the light crust setting for baking. Cool bread when done, and let sit out for several hours, without covering.

Slice into 3/4 - 1 inch cubes.

Spray with olive oil spray. If you have garlic juice spray, which is optional, spray lightly over the cubes - otherwise, sprinkle with additional garlic powder, onion powder, and paprika.

Place on a buttered cookie sheet in 350 degree oven, turning cubes several times until cubes are a light golden brown. Use in any stuffing or dressing recipe.

Variation: These also make excellent croutons. When preparing this recipe for anything other than chicken soup, you may want to substitute dry onion soup mix for the powdered chicken bouillon.

Best Bread Machine Sourdough

2008-01-19T02:26:00.000-08:00

INGREDIENTS:

1/2 cup water, warm
1 cup sourdough starter
2 1/4 cup bread flour
1 tablespoon sugar
1 tablespoon oil
1 teaspoon salt
3/4 tablespoon yeast

DIRECTIONS:

Place ingredients in order into machine or follow manufacturer’s directions.

Banana Nut Bread

2008-01-01T02:21:00.001-08:00

INGREDIENTS:

1 1/2 c. butter
3 c. ripe bananas
2 tsp. vanilla
1 c. buttermilk
3 c. sugar
4 eggs, beaten
4 c. sifted flour
1 1/2 tsp. salt
2 tsp. baking soda
1 1/2 c. nuts

DIRECTIONS:

Cream butter and sugar. Blend in eggs, bananas, and vanilla. Sift flour, baking soda, and salt together. Add to banana mixture, alternating with buttermilk. Add nuts; mix well. Pour into 5 (2 x 4 x 8 inch) greased and floured loaf pans. Bake at 325 degrees for 1 1/4 hours or until done. Remove from oven; let stand for 5 minutes. Turn onto foil.

Banana Nut Bread

2008-01-01T02:20:00.004-08:00

INGREDIENTS:

1 1/4 c. flour
1/2 c. shortening
1 c. sugar
3 ripe bananas
2 eggs
1 tsp. soda
1/2 c. chopped nuts
Vanilla

DIRECTIONS:

Cream flour, shortening and sugar together. Add eggs along with beaten and mashed bananas. Stir in vanilla and soda. Add nuts. Bake at 350 degrees for 1 hour.

Banana Nut Bread

2008-01-01T02:20:00.003-08:00

INGREDIENTS:

1 3/4 c. whole wheat flour
1 tbsp. baking powder
1/4 tsp. salt
1/2 c. walnuts, chopped
1/3 c. oil
2 eggs
3 med. bananas, mashed (about 1 c.)

DIRECTIONS:

Preheat oven to 350 degrees. Grease 9 x 5 x 3 inch loaf pan. Mix flour, baking powder, salt and nuts thoroughly. Mix oil and eggs together. Mix in bananas. Add dry ingredients to banana mixture. Stir until just smooth. Pour into loaf pan. Bake 45 minutes or until firmly set when lightly touched in center. Cool on rack. Remove from pan after 10 minutes.

Banana Nut Bread

2008-01-01T02:20:00.001-08:00

INGREDIENTS:

1 c. butter
2 c. white sugar
4 X-lg. eggs
2 tsp. vanilla
7 lg. ripe bananas, mashed (about 3-3 1/2 c. mashed bananas)
3 c. unsifted flour
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
2 c. lg. walnut pieces

DIRECTIONS:

Grease and flour two 5 x 9 inch loaf pans. Preheat oven to 375 degrees. With mixer, beat butter. Add sugar and beat. Add eggs and beat well after each addition. Add vanilla.

Mash bananas. Add 1/3 of flour mixture, add 1/2 of bananas, add 1/3 of flour, add 1/2 of bananas, add remaining flour. Stir in nuts.

Divide into 2 loaf pans. Bake at 375 degrees about 60-65 minutes. (Test with toothpick. Remove from oven when toothpick comes out clean.) Cool for 10 minutes, then remove from pan. While loaves are still warm, wrap and freeze to seal in moisture.

Banana Nut Bread

2008-01-01T02:17:00.000-08:00

INGREDIENTS:

1 c. sugar
1/2 c. butter
2 eggs
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3 mashed bananas
1/2 c. walnuts (optional)

DIRECTIONS:

Blend butter, sugar and eggs in bowl; mix well. Add flour, baking soda and salt; mix together with butter, sugar and eggs. Add bananas and nuts. Bake in loaf or tube pan at 375 degrees for 50-60 minutes.

Federation Friendship Bread

2007-12-14T07:05:00.001-08:00

DAY 1:

This is the day that you receive the starter from your friend. You have nothing to do but put it in a place that is room temperature and let it sit there.

DAY 2 - 4:

Stir gently with a wooden spoon. DON’T every use a metal spoon on this recipe!

DAY 5:

Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with wooden spoon.

DAY 6 - 9:

Stir with a wooden spoon.

DAY 10:

Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with a wooden spoon. Pour off 3, 1 cup portions into separate containers. Keep one for yourself and give the other two to two of your friends. Preheat oven to 350 degrees. After you poured the 3 portions off, the remainder gets the following:

INGREDIENTS:

1 c. oil
2 c. flour
3 eggs
1 c. sugar
1/2 c. milk
1 tbsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 lg. box vanilla pudding
1 c. nuts (optional)

DIRECTIONS:

Mix this together with a wooden spoon and pour into well greased and sugared loaf pans. Bake at 350 degrees for 40 to 60 minutes. Cool bread for 10 minutes before removing. This bread freezes very well.

Amish Friendship Bread

2007-12-14T07:04:00.001-08:00

Ingredients And Directions:

1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour

Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.

DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.

DAY 2, 3 and 4: Stir with a wooden spoon.

DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.

DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.

DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.

Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)

Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots

Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.

Irish White Soda Bread

2007-12-14T07:03:00.002-08:00

INGREDIENTS:

1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt

DIRECTIONS:

Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.

Pumpkin Tea Bread

2007-12-14T07:03:00.001-08:00

INGREDIENTS:

1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)

DIRECTIONS:

Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened

Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.

T.’S Cranberry Nut Bread

2007-12-14T07:02:00.000-08:00

INGREDIENTS:

1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter

DIRECTIONS:

Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.

Sour Dough Biscuits

2007-12-14T07:01:00.002-08:00

INGREDIENTS AND DIRECTIONS:

1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water

Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.

BISCUITS:

1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle

Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.

Sour Dough Bread

2007-12-14T07:01:00.001-08:00

INGREDIENTS AND DIRECTIONS:

1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour

Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.

FEED STARTER:

3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar

Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.

BREAD INGREDIENTS:

1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour

Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.

Sour Dough Starter

2007-12-14T07:00:00.002-08:00

INGREDIENTS:

1 pkg. yeast, dry or Fleischmann’s
1/4 c. warm water
2 tbsp. sugar
1 tsp. lemon juice or vinegar
1/2 tsp. salt
2 c. flour

DIRECTIONS:

Mix. Put in stone crock or large china bowl. Cover and leave at room temperature for 24 hours. Not too cold. Put in microwave or oven if room too cool. It can be used for pancakes, waffles, rolls and bread. Each cup of starter used is to be replaced with 1 cup flour and water if necessary to return to foamy batter. May be refrigerated several days. Should be shook or stirred each day.
Pancakes or waffles for 6 Belgian waffles, use 1 cup starter and add 3 egg yolks. Whip whites and add last. Add 1 teaspoon vanilla, 2 1/2 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 1/4 cup melted butter or shortening. Fold in egg whites. Use 7/8 c. mix per waffle. Must be batter not dough. Use water to thin.

Ukranian Perogy Dough

2007-12-14T07:00:00.001-08:00

INGREDIENTS:

750 ml container of 14% sour cream
4 cups flour
1 tsp salt

DIRECTIONS:

1. Put sour cream in bowl
2. Gradually add flour.
3. Nix with hands until dough is soft and elastic, about 15 mins.
4. Wrap dough in plastic wrap for 1 hour before rolling out.

Pierogi - Dough And Filling

2007-12-14T06:58:00.000-08:00

INGREDIENTS:

15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste

DIRECTIONS:

In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).
While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there’s no chalky line. Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.
To sauté the pierogis:

Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides.

Potato Filling:

3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley

Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.

Spiced Pumpkin Bread in a Jar

2007-12-07T02:22:00.002-08:00

INGREDIENTS:

2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Canned pumpkin
2/3 c Water
3 1/3 c Flour
1/2 ts Baking powder
2 ts Baking soda
1 ts Cinnamon
1 ts Ground cloves
1 1/2 ts Salt
2/3 c Nuts

DIRECTIONS:

Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars, filling 1/2 full. Bake at 325 degrees for 45 minutes. When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints.

Spicy Low Fat Pumpkin Bread

2007-12-07T02:22:00.001-08:00

INGREDIENTS:

1/2 c Apple sauce
1 c Cooked; pureed pumpkin
2 Egg substitute equivalent -or- 2 Egg whites; for the non-vegans
1/3 c Water
1 3/4 c Of flour
1 ts Baking soda
1 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg and ginger
1/4 ts Allspice and powdered cloves
1/2 c Currants (optional)

DIRECTIONS:

Beat together first four ingredients. Add baking soda, sugar and salt. Mix. Stir in flour and mix until just combined. Add all spices and currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about 2/3 full. Bake in a 350 F oven for 45 minutes.

West Bend Pumpkin Nut Bread

2007-12-07T02:21:00.002-08:00

INGREDIENTS:

1 c Plus 2tbsp Evaporated milk
1/2 c Canned pumpkin
3 c All purpose flour
1/4 c Whole wheat flour
1/2 c Ground nuts; your choice
2 tb Brown sugar
3 ts Pumpkin pie spice
1 1/2 ts Salt
2 tb Butter or marg
2 ts Active dry yeast

DIRECTIONS:

Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each corner. Make a well and add the yeast. Program for basic.

Spicy Raisin Walnut Pumpkin Bread

2007-12-07T02:21:00.001-08:00

INGREDIENTS:

2/3 c Sifted soy flour
1 c Whole-grain pastry flour
1/4 ts Baking powder
3/4 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Ground cloves
1/4 ts Nutmeg
1/2 ts Salt
1 c Pumpkin; canned
1 c Sugar
2 Eggs; lightly beaten
2 tb Water
1/2 c Raisins
1/3 c Chopped walnuts

DIRECTIONS:

Combine soy flour, pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; mix well.In separate bowl, mix together pumpkin, sugar, eggs and water. Add dry ingredients gradually, blending well. Stir in raisins and walnuts.

Pour batter into a loaf pan, coated with nonstick cooking spray. Bake at 350 degrees for 50 to 55 minutes. Remove loaf from pan immediately and cool on wire rack.

Yields 12 servings.

Pumpkin Bread

2007-12-07T02:20:00.000-08:00

INGREDIENTS:

3 c Flour
1/2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cloves
1 ts Cinnamon
1/2 ts Salt
3 c Sugar
1 c Veg. oil
3 Eggs
16 oz Canned pumpkin
1 c Raisins

DIRECTIONS:

In large bowl, sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt. In large mixing bowl, place sugar, veg. oil and eggs. Stir until blended. Add pumpkin. Gradually add flour mixture, stirring well after each addition. Fold in raisins. Pour batter into greased and floured tube pan. Bake in preheated 350 oven for 1 hour. Cool on wire rack 10 minutes; then remove from pan and cool again.

Cranberry - Orange Nut Bread

2007-12-07T02:17:00.003-08:00

INGREDIENTS:

3/4 c. chopped cranberries
3/4 c. nuts
2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. shortening
1/2 c. sugar
1 egg
1 1/2 tbsp. orange rind
2 tsp. honey
3/4 c. orange juice

DIRECTIONS:

Add cranberries and nuts. Mix together ingredients. Spoon into greased loaf pan 2/3 full. Let stand, covered in warm place 20 minutes. Bake at 325 degrees (preheated oven 60-70 minutes).

Date - Nut Orange Bread

2007-12-07T02:17:00.001-08:00

INGREDIENTS:

2 c. dates, chopped
1/2 c. boiling water
1 med. orange
1/3 c. sugar
1 egg or equivalent egg substitute
1 tsp. vanilla
2 tbsp. vegetable oil
1 c. white flour
1 c. minus 2 tbsp. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/2 to 1 c. walnuts, chopped

DIRECTIONS:

Cover dates with water and set aside. Grate the rind of the orange. Cut up pulp, remove seeds and blend in blender until nearly smooth. Combine dates with water, orange rind and orange pulp. Add sugar, egg, extract and oil; mix thoroughly. Sift together flour, baking soda and salt; add to wet ingredients. Stir until moist. Fold in chopped nuts. Fill 2 small loaf pans about half full. Bake at 325 degrees for 35 minutes.

Orange Pumpkin Nut Bread

2007-12-07T02:16:00.002-08:00

INGREDIENTS:

1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2 eggs
1 c. pumpkin
1/4 c. melted butter
1/2 c. orange juice
3/4 c. sugar
1/2 c. raisins
1/2 c. chopped nuts

DIRECTIONS:

1. Combine all ingredients (except for the raisins and nuts) in a bowl. Mix well.

2. Stir in the raisins and nuts.

3. Pour into a greased and floured 9″x5″x3″ loaf pan.

4. Bake in a 350 degree oven for 55 to 60 minutes or until done.

California Date Orange Nut Bread

2007-12-07T02:16:00.001-08:00

INGREDIENTS:

1 c. pitted California dates
1/2 c. walnuts
3 c. sifted all purpose flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
2/3 c. sugar
1 egg, beaten
2 tbsp. soft shortening
1 tsp. vanilla
1/2 tsp. grated orange rind
1/2 c. orange juice
1 c. milk

DIRECTIONS:

Slice dates; chop walnuts. Sift flour, baking powder, salt, and sugar into bowl. Add egg, shortening, vanilla, orange rind and juice and milk. Mix only to blend ingredients. Stir in dates and nuts. Turn into greased and floured 9″x5″x3″ loaf pan. Bake in a moderate oven, 350 degrees, about 1 hour 10 minutes or until loaf tests done in center. Turn out on rack to cool before storing. Makes 1 loaf.

Orange Nut Bread

2007-12-07T02:13:00.000-08:00

INGREDIENTS:

1/2 c. softened butter
1 c. sugar
2 eggs
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. orange rind, grated
1/2 c. milk
1/2 c. pecans, finely chopped

GLAZE:

1/4 c. orange juice
1/4 c. sugar

DIRECTIONS:

All ingredients should be at room temperature. Cream butter and 1 cup of sugar. Beat in the eggs, 1 at a time. Sift together the flour, baking powder and salt. Alternately add the flour mixture and milk to the butter mixture. Mix in the orange rind and the nuts.

Pour into a buttered loaf pan, preferably metal, and bake at 350 degrees for 50 to 60 minutes. Prepare a glaze by combining the orange juice and sugar; blend until sugar is dissolved. When the cake is removed from the oven, poke holes in the top and pour glaze over all. Let stand until cool before removing the cake from the pan.

Monkey Bread

2007-12-04T04:06:00.000-08:00

INGREDIENTS:

4 cans of biscuits (10 each Pillsbury light)
1 c. sugar
1 tsp. cinnamon
1/2 c. chopped pecans
Karo syrup

DIRECTIONS:

Mix cinnamon and sugar together. Sprinkle 1/3 cup of mixture in bottom of greased bundt cake pan. Add chopped nuts to the rest of the mixture.

Melt 1/3 cup of butter. Dip 2 cans of biscuits that have been rolled in balls (4 balls per biscuit) in butter. Layer balls and sugar mixture in pan. Repeat.

Pour 1/3 cup Karo white syrup on top layer. Bake 350 degrees for 40 to 45 minutes. Cool, turn out on plate and drizzle 1/4 cup Karo over this. Delicious!

Monkey Bread

2007-12-04T04:05:00.000-08:00

INGREDIENTS:

4 cans refrigerator biscuits, cut into 4 pieces each
2 c. sugar
4 tbsp. cinnamon
Nut and raisins, etc. (optional)
1 stick melted butter

DIRECTIONS:

Shake biscuits with sugar mixture and put into greased bundt pan. Pour melted butter over. Bake at 350 degrees for 30-35 minutes. Watch carefully. Done when top starts to brown. Pull apart to eat.

Monkey Bread

2007-12-04T04:04:00.000-08:00

INGREDIENTS:

4 pkgs. Pillsbury biscuits
1/2 c. sugar
1/2 tsp. cinnamon
1/2 stick butter
1/4 c. sugar
1/4 tsp. cinnamon

DIRECTIONS:

Cut each biscuit in 1/4’s. Shake in bag with 1/2 cup sugar and 1/2 teaspoon cinnamon. Place in bundt pan. Melt butter, sugar and cinnamon. Pour over top. Bake at 350 degrees for approximately 30 minutes.

Monkey Bread

2007-12-04T04:03:00.001-08:00

INGREDIENTS:

4 tubes Pillsbury Biscuits (not buttermilk)
1 c. sugar
3 tbsp. cinnamon
2 c. chopped nuts (walnuts)
1 1/2 sticks butter
1 c. brown sugar

DIRECTIONS:

Cut each biscuit into 1/4, roll each one into balls; shake them in a plastic bag with the sugar and cinnamon.

In a well greased Bundt pan sprinkle some nuts around the bottom. Put the balls in layers with another layer of nuts in between each layer of balls.

Monkey Bread

2007-12-04T04:01:00.001-08:00

INGREDIENTS:

4 tubes canned biscuit dough
1 c. sugar
1/2 c. butter
1 tbsp. cinnamon
1 tsp. cinnamon
1 c. chopped nuts

DIRECTIONS:

Cut biscuits into quarters and shake in bag with 1/2 cup of the sugar and 1 tablespoon of cinnamon. Place in four layers in bundt pan, sprinkling each layer with the chopped nuts. Melt the butter, add 1/2 cup sugar and 1 teaspoon sugar and pour over the dough. Bake 30 minutes at 350 degrees.

Garlic Pull Apart Bread

2007-12-04T03:56:00.000-08:00

INGREDIENTS:

1 loaf frozen bread dough
1/4 c. melted butter
1 egg, beaten
1/2 tsp. garlic powder
1 tsp. parsley flakes
Melted butter

DIRECTIONS:

Thaw and soften dough. Blend together next 4 ingredients. Cut off pieces of dough about walnut size. Dip pieces into butter mixture with slotted spoon. Place pieces into greased loaf pan, cover, let rise until doubled in size. Bake at preheated 375 degree oven for 30 minutes. Brush with melted butter. Cool on wire rack.

Cheese & Garlic For Bread

2007-12-04T03:53:00.000-08:00

INGREDIENTS:

4 oz. Parmesan cheese
1 tsp. garlic powder
2 tbsp. freeze dried chives
1 tsp. rosemary
1/2 tsp. oregano

DIRECTIONS:

Mix well and store in refrigerator. Cut French bread lengthwise, brush with melted butter butter. Sprinkle with cheese mixture on bread. Bake in hot oven, 425 degrees for 10-12 minutes until golden brown.

Cheese Garlic Bread

2007-12-04T03:52:00.002-08:00

INGREDIENTS:

1/2 c. shredded cheese
1/2 c. butter (room temp.)
1/4 c. mayonnaise
1 tsp. chopped garlic

DIRECTIONS:

Split French bread lengthwise, spread over both halves and bake at 350 degrees 15-20 minutes. Wonderful with chili, spaghetti or lasagna.

Garlic Bubble Bread

2007-12-04T03:52:00.001-08:00

INGREDIENTS:

1/4 c. melted butter
1 tsp. dried parsley flakes
1/2 tsp. dried garlic flakes
1/4 tsp. salt
1 egg, beaten

DIRECTIONS:

Mix all together. Thaw a loaf of frozen white bread and let it rise. After it is risen, pinch off pieces of bread and dip in the mixture and put bread back in pan. Let rise again. Then bake 30 minutes in 350 degree oven until golden brown.

Super Cheese Garlic Bread

2007-12-04T03:46:00.000-08:00

INGREDIENTS:

6 garlic cloves
1/2 cup cream cheese cheese spread
1/4 cup mozzarella
1 tsp Herbs de Provence
1/2 tsp paprika powder
1/2 tsp freshly ground black pepper
a pinch of nutmeg
1 small loaf French bread
butter

DIRECTIONS:

Slice the loaf into roughly 1 inch slices. Spread with butter and keep aside.
Mince the garlic and sauté in a small amount of butter along with the herbs until aromatic.

Combine the cream cheese with remaining condiments, garlic and herbs.

Spread the mixture thickly on the buttered slices and top with a sprinkle of mozzarella.

Grill at 475°F (250°C) until the cheese melts and begins to brown.

Note: Adjust all ingredients to taste.

Fruited Oatmeal Bread

2007-11-29T04:26:00.002-08:00

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

2007-11-29T04:26:00.001-08:00

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

2007-11-29T04:25:00.002-08:00

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

2007-11-29T04:25:00.001-08:00

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

2007-11-29T04:24:00.002-08:00

INGREDIENTS:

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

2007-11-29T04:24:00.001-08:00

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

2007-11-29T04:23:00.003-08:00

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

2007-11-29T04:23:00.001-08:00

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

2007-11-29T04:22:00.001-08:00

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

2007-11-29T04:19:00.000-08:00

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

2007-11-26T00:31:00.002-08:00

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

2007-11-26T00:31:00.001-08:00

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

2007-11-26T00:30:00.001-08:00

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

2007-11-26T00:29:00.000-08:00

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

2007-11-26T00:27:00.000-08:00

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.

Sweet Corn Cake

2007-11-21T03:47:00.002-08:00

INGREDIENTS:

* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen corn kernels, thawed
* 1/3 cup sugar
* 3 tablespoons yellow cornmeal
* 2 tablespoons whipping cream
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* sliced chile peppers, jalapenos or mild chile
* chopped fresh parsley, optional

DIRECTIONS:

Beat butter with electric mixer until light. Gradually beat in masa harina. On low speed, beat in water, a little at a time. Place corn in the bowl of a food processor fitted with metal blade and pulse until coarsely chopped. Stir corn into the masa mixture.

In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover tightly with foil.

Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at 350°. for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.

Corn Casserole with Tomatoes and Bacon

2007-11-21T03:47:00.001-08:00

INGREDIENTS:

* 6 slices bacon, cut in halves crosswise
* 2 cups fine dry bread crumbs
* 1/2 cup chopped green bell pepper, about 1 medium pepper
* 1 can (approximately 15 ounces) diced tomatoes
* 2 cups fresh or frozen corn kernels
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 teaspoon sugar

DIRECTIONS:

Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.

Corn Fritters

2007-11-21T03:46:00.002-08:00

INGREDIENTS:

* 1 1/2 cups sifted flour
* 1 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1 can (approximately 16 ounces) cream -style corn
* 1 egg, slightly beaten
* 1 cup corn oil
* powdered sugar

DIRECTIONS:

Sift together dry ingredients. Mix together the cream-style corn and egg. Add dry ingredients, stirring slowly until blended. Heat oil in large, deep, heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil.
Do not crowd. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper; dust with powdered sugar if desired.
Makes 16 corn fritters.

Cranberry Apple Bread Recipe

2007-11-21T03:46:00.001-08:00

INGREDIENTS:

1 1/2 cup flour
1 1/2 teaspoon Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups chopped peeled apples
3/4 cup sugar
2 tablespoons margarine or butter, melted
1/4 cup cholesterol-free egg product
1 cup fresh cranberries
1/2 cup chopped walnuts

DIRECTIONS:

Combine flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg product; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts. Spread the batter into greased 8×4-inch loaf pan. Bake at 350°F for 1 hr or until toothpick inserted in center comes out clean. Let stand in pan 10 mins.Remove from pan. Cool completely on wire rack.

Monkey Bread

2007-11-21T03:44:00.000-08:00

INGREDIENTS:

4 tubes canned biscuits
1/2 c. sugar
1 tbsp. cinnamon

DIRECTIONS:

Cut biscuits into fourths and shake in bag with 1/2 cup sugar and 1 tablespoon cinnamon. Place in Bundt pan in 4 layers. Sprinkle layers with nuts.

Melt 1 cup sugar, 1/2 cup butter, and 1 teaspoon cinnamon and pour over dough. Bake 1/2 hour at 350 degrees.

Spoon Bread

2007-11-16T00:25:00.003-08:00

INGREDIENTS:

1 c. grits
4 c. milk
1/3 stick butter
Salt to taste
1 c. corn meal
2-4 tsp. baking powder
2 eggs, slightly beaten
2 c. milk

DIRECTIONS:

Cook grits and milk slowly for about 10 minutes until thick like cream of wheat. Add to butter and salt hot grits; stir until melted. Add last 4 ingredients. Pour into a greased casserole; sprinkle with corn meal. Bake at 350 degrees for 45 minutes or 375 degree oven for 30 minutes.
This is very good served with pot roast, using some of the juice over the serving of hot spoon bread.

Quick Sourdough French Bread

2007-11-16T00:25:00.001-08:00

INGREDIENTS:

4-5 c. bread flour
2 tbsp. wheat germ
1 tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
2 pkg. fast acting yeast
1 c. warm water (120 degrees)
1 c. sour cream (room temperature)
2 tbsp. vinegar
1 egg white
1 tbsp. water
2 tbsp. poppy seeds or sesame seeds

DIRECTIONS:

In large bowl combine 1 1/2 cups flour with next 5 ingredients; add water and sour cream, vinegar to flour mixture; beat 3 minutes. Stir in 2 to 2 1/2 cups flour; mix until it cleans side of bowl, 5 minutes.
On flour surface knead in remaining 1/2 to 1 cup flour until smooth 5 minutes. Cover let rise in warm place 25-35 minutes until double. Punch down. Divide in half; make into 2 loaves. Place on greased cookie sheet. Slash top diagonally. Let rise until double, 15-20 minutes.

Baking - Oven 375 degrees. Bake for 25 minutes. Remove from oven - brush with egg white mixture. Sprinkle with seed. Bake 5-10 minutes longer. Cool on rack.

Mushroom Spoon Bread

2007-11-16T00:24:00.001-08:00

INGREDIENTS:

1 1/2 c. milk
1 (10 1/2 oz.) can mushroom soup
1 c. yellow corn meal
4 eggs, separated
2 tbsp. butter

DIRECTIONS:

Mix milk and soup in a saucepan. Add corn meal, cook slowly stirring constantly until consistency of mush. Beat egg yolks and add yolks and butter into the mixture. Pour into a greased casserole and bake in a preheated oven at 350 degrees, spoon bread is ready when top springs back at the touch of your finger.

Cheese Bread

2007-11-16T00:23:00.003-08:00

INGREDIENTS:

1 (4 oz.) pkg. shredded Mozzarella cheese
2 (4 oz.) pkgs. shredded Cheddar cheese
3 tbsp. prepared mustard
3/4 c. mayonnaise
3/4 to 1 c. grated green onion
1 French loaf bread
Pepperoni, if desired

DIRECTIONS:

Mix 2 cheeses, mustard, and mayonnaise together. Chop onion and slice loaf of bread. Spread thin layer of butter on bread. Add sliced pepperoni, add cheese mixture and sprinkle grated onion on top. Wrap each half in foil and bake in 300 degree oven for 20 minutes. Bake open-faced 1 minutes.

Spinach Spoon Bread

2007-11-16T00:23:00.001-08:00

INGREDIENTS:

1 (9 or 10 oz.) pkg. frozen onions in cream sauce
1 (10 oz.) pkg. frozen chopped spinach
2 slightly beaten eggs
1 c. Dairy sour cream
1/2 c. butter, melted
1/4 tsp. salt
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 c. shredded cheese

DIRECTIONS:

Prepare both onions in cream sauce and chopped spinach according to package directions, (drain spinach well). In large bowl, combine cooked onions in cream sauce; chopped spinach, eggs, sour cream, melted butter and salt. Stir in corn muffin mix. Pour into greased 1 1/2 quart casserole. Bake in 350 degree oven for 30 to 35 minutes or until wooden pick in center comes out clean. Sprinkle with shredded cheese. Bake 2 minutes more or until cheese melts. Serves 8.

Bread Pudding

2007-11-16T00:21:00.001-08:00

INGREDIENTS:

6 eggs, slightly beaten
10 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
4 c. homogenized milk or half and half
4 c. broken or cubed leftover bread
2 tbsp. raisins

DIRECTIONS:

Mix eggs, sugar, vanilla and salt. Add milk and set aside. In 9 x 13 inch pan put bread and add soft raisins and pour egg mixture over bread and raisins. Sprinkle with cinnamon. Place 9 x 13 inch pan in a jelly roll pan.

Put 1/2 to 3/4 inches of water in the jelly roll pan. Bake at 325 degrees in a preheated oven 45 to 55 minutes or until knife inserted in center comes out clean. Cool and serve. Serve warm or cold. May be served with a sauce or with milk, cream or plain.

Capirotada (Mexican Bread Pudding)

2007-11-16T00:20:00.002-08:00

INGREDIENTS:

12 slices of bread
1/4 lb. mild Cheddar cheese, grated
1 1/2 c. raisins
1 c. brown sugar (add more if desired)
2 c. water
2 sticks cinnamon

DIRECTIONS:

Butter bread and toast on both sides. Dissolve sugar in water. Add cinnamon and boil for a few minutes. Soak raisins in hot tea. Using a square baking pan, place 4 slices of toast in bottom, sprinkle raisins and cheese and pour some of the cinnamon sugar tea over them. Repeat until all 12 slices of bread are used. Pour remaining tea on top and bake at 400 degrees for about 20 minutes.

Chef Lee’s Bread Pudding

2007-11-16T00:20:00.001-08:00

INGREDIENTS AND DIRECTIONS:

3 eggs, beaten
1 1/2 c. white sugar
2 tbsp. brown sugar
1 tbsp. vanilla
1/2 tsp. nutmeg
1/2 stick butter, melted
3 c. heavy cream
Dash of yellow food coloring (optional)
4 c. cubed day-old white bread
3/4 c. raisins

Combine eggs, sugars, vanilla and nutmeg; add melted butter, then cream, then coloring and mix well. Stir in cubed bread and raisins and let stand 10-15 minutes. Pour into well-greased deep pan or casserole. Bake at 375 degrees for 45-60 minutes, until golden brown. Serve warm, topped with Butter Vanilla Sauce. Yield: 6-8 servings.

BUTTER VANILLA SAUCE:

1 beaten egg
3 tbsp. brown sugar
1/2 c. white sugar
2 tbsp. melted butter
1 tbsp. flour
1 tsp. vanilla
Dash of nutmeg
1 1/4 c. heavy cream

Combine in the top of a double boiler. Cook, stirring, until thickened.

Crock Pot Bread Pudding

2007-11-16T00:19:00.000-08:00

INGREDIENTS:

1/2 c. sugar
2 c. milk
4 c. 1/2 inch lightly dry bread
1/4 c. raisins (optional)
1/4 tsp. nutmeg
2 eggs, well beaten

DIRECTIONS:

Add sugar, nutmeg, and milk to eggs; beat well. Put bread cubes into a buttered cooker and pour egg mixture over bread. Allow to stand until bread is soaked thoroughly. Mix in raisins. Cover and cook on high 2-3 hours. Serves 4-6.

Chocolate Chip-Peanut Butter Bread Pudding

2007-11-16T00:17:00.000-08:00

INGREDIENTS:

6 slices bread, buttered and cubed
1/2 c. flaked coconut
1/2 c. chocolate chips
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 1/2 c. milk

DIRECTIONS:

Place the buttered bread cubes in a 9×9 inch baking dish. Sprinkle coconut and chocolate chips on top. Cream together the sugar and peanut butter with an electric mixer. Add the eggs and vanilla. Blend in the milk, pouring it over the bread. Place the baking dish in a shallow pan on an oven rack. Pour hot water in the outer pan to a depth of 1 inch.

Bake at 350 degrees for 1 hour or until a knife inserted halfway between the edge and the center of the dish comes out clean. Serve warm with whipped cream or ice cream. This dessert adds more protein to a meatless meal.

Raisin Bread For Bread Machine

2007-11-12T01:54:00.000-08:00

INGREDIENTS:

1 pkg active dry yeast
2 1/2 cups bread flour
5 1/2 tablespoons sugar
1 1/2 tablespoons nonfat dry milk powder
3 tablespoons butter
1 tsp salt
300 cc water
4 oz raisins

DIRECTIONS:

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

Bread Machine Cinnamon Buns

2007-11-12T01:53:00.003-08:00

INGREDIENTS:

Dough:

1 cup milk
1 egg; beaten
4 tablespoons melted butter
4 tablespoons warm water
1/2 (3.5 ounce) package vanilla instant pudding
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon active dry yeast

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!

Bread Machine Bread

2007-11-12T01:53:00.001-08:00

INGREDIENTS:

3 1/2 c. flour (Gold Medal general purpose)
2 tsp. canola oil
1 heaping tbsp. honey
3/4 tsp. salt
1 pkg. dry yeast
Warm water (see below for amount)

DIRECTIONS:

Add honey to a 2 cup measuring cup. Then add canola oil, salt and yeast. Add enough warm water to bring contents of measuring cup to 1 1/2 cup mark. Mix to dissolve yeast and let stand 5 minutes.

Place the 3 1/2 cups flour in machine baking pan, add contents of measuring cup and press selection for French Bread.

Five minute before second kneading ends (machine will signal) add a total of one cup of any combination of the following to suit your taste.

Whole unsalted sunflower seeds.

Chopped dried fruits: apricots, figs, dates, apple, peach, pear, prunes, raisins.

To make a sweet bread add to cup before adding water, 1/4 teaspoon vanilla, 1 heaping tablespoon molasses (in addition to honey in basic recipe.

Food Processor French Bread

2007-11-12T01:51:00.000-08:00

INGREDIENTS:

1 1/2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1 tsp. sugar
3 1/2 c. unbleached flour
2 tsp. salt
1 tsp. sugar
1 c. warm water
1 egg white
1 tbsp. water

DIRECTIONS:

1. Dissolve yeast in warm water with 1 teaspoon sugar in small bowl. Let stand until foamy, about 5 minutes.

2. Combine flour, salt and remaining sugar in food processor. Blend.

3. Add yeast mixture. Blend 5 seconds. With machine running, slowly add 1 cup warm water. Process until dough is smooth and elastic, about 15 seconds, turning machine on and off.

4. Turn dough onto lightly floured board. Knead gently.

5. Place dough in greased bowl. Cover. Let rise until doubled, 50 minutes. Punch down.

6. Divide dough in half. Roll each into rectangle. Roll up from long side, pinching to seal. Place in greased flute or baguette pans.

7. Cover. Let rise in warm place until doubled, about 45 minutes. Cut 3 or 4 diagonal slashes in top of each loaf.

8. After about 30 minutes, place 2 racks, 1 in the middle and 1 in the lower quarters of oven. Place shallow baking pan with 1 cup boiling water on lower rack. When dough is doubled, brush lightly with water. Place on rack in middle of oven.

9. Bake at 450 degrees for 10 minutes.

10. Reduce heat to 400 degrees. Bake 5 minutes. Remove pan of water. Brush bread with egg white beaten with water.

11. Bake 10 minutes longer until golden brown. Cool on wire racks.

Cranberry - Orange Nut Bread

2007-11-12T01:50:00.000-08:00

INGREDIENTS:

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts

DIRECTIONS:

Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.

If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.

Banana Nut Bread

2007-11-12T01:48:00.001-08:00

INGREDIENTS:

1 c. sugar
1/4 c. Crisco
2 eggs
1 c. ripe bananas (about 2)
2 c. Bisquick or Jiffy mix
1/3 c. nuts, chopped

DIRECTIONS:

Preheat oven to 350 degrees. Cream Crisco and sugar. Add 2 eggs, slightly beaten, very ripe bananas, Bisquick or Jiffy mix, and chopped nuts. Stir until well mixed. Pour batter into a well-greased and floured loaf pan. Bake 55 minutes in preheated oven. Remove from pan. Cool on rack before slicing.

Banana Nut Bread

2007-11-12T01:47:00.002-08:00

INGREDIENTS:

1 stick butter
1 c. sugar
2 eggs, beaten
1 lb. peeled very ripe bananas (4 lg.)
1 tbsp. vinegar
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped nuts

DIRECTIONS:

Cream butter and sugar together. Add eggs; beat. Then add bananas with vinegar; beat. Add flour with salt and baking soda. Beat; add vanilla. Stir in nuts. Bake at 325 degrees in greased and floured loaf pan for about 1 hour (or 3 baby loaf pans about 45 minutes). Check with toothpick.

Banana Nut Bread

2007-11-12T01:47:00.001-08:00

INGREDIENTS:

1/2 c. butter, softened (not diet)
3/4 c. white sugar
1/2 c. light brown sugar
2 eggs
1/4 c. sour cream
2 tbsp. light rum or milk
1 tsp. almond extract
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
Sprinkle of allspice
1 c. mashed ripe bananas (about 3)
1 1/2 c. chopped pecans
Powdered sugar (optional)

DIRECTIONS:

Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum or milk, and almond extract, mixing well. In another bowl combine flour, baking powder, soda, salt and spices; add to creamed mixture alternately with mashed bananas, mixing very well after each addition. Stir in pecans.

Pour the batter into a greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until done. If loaf gets too brown, cover it with aluminum foil. Remove from pan to cool. Sprinkle loaf with powdered sugar, if desired.

Banana Nut Bread

2007-11-12T01:45:00.000-08:00

Banana Nut Bread

2007-11-12T01:43:00.000-08:00

INGREDIENTS:

1/2 c. cooking oil
1 c. sugar
2 beaten eggs
3 ripe bananas, mashed
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. milk
1/2 tsp. vanilla
1/2 c. chopped nuts

DIRECTIONS:

Beat oil and sugar together. Add eggs and banana pulp and beat well. Add dry ingredients, milk and vanilla. Mix well and stir in nuts. Pour into greased and floured loaf pan. Bake in preheated 350 degree oven for about 1 hour. Cool well and store overnight before cutting. Makes 1 loaf.