Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
Set the machine for either the Sweet or Basic/White bread cycle.
Select either a Light or Medium crust.
Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
*Note: Do not use the delay cycle for this bread recipe.
nto the top of the bread batter.
Bake at 350
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
pread butter and jam over bread. Cut into quarters then distribute
rozen berries, see note in recipe description above).
Continue to
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Add all the ingredients to the bread pan following the manufactures's directions for your bread machine.
Set the machine for the basic bread cycle.
Select the Medium crust setting.
*Do not use the delay cycle for this bread recipe.
**Optional Powdered Sugar Glaze.
Stir together in a small mixing bowl 1/2 cup sifted powdered sugar and 1-2 teaspoons milk to make a glaze to drizzle over the loaf of bread.
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
ote: For the best results, this recipe requires bread flour.
All-purpose
Preheat oven to 325\u00b0F. Grease an 8-cup ovenproof dish. Butter one side of each slice of bread and cut in half diagonally. Layer triangles, buttered-side-up, in prepared dish.
Whisk eggs, sugar, vanilla, milk and cream together in a large bowl. Strain egg mixture on to bread slices. Let stand at room temperature 30 mins. Sprinkle with blueberries, placing some between layers of bread. Bake 40 mins or until just set, covering with foil, if necessary, to prevent burning. Remove from oven, brush with jam and serve.
Slice bread all the way through top
Arrange half of bread cubes in a lightly greased
venproof pan with the stale bread cubes (You can leave them
Smoke garlic (see related recipe) and cool to room temperature.<
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
BASIC BREAD:
Mix the flours, salt
Set machine on \"mix\" setting if you have one (seems to do best).
br>Spread each slice of bread with the jam, then cut
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.