nd serve.
VARIATION: QUICK CHEESE BREAD WITH BACON, ONION, AND GRUYERE
large bowl combine flour, cheese, baking powder, garlic powder & dill
b>cheese, crab/shrimp, and chilies. Add seasoning to taste.
Cut bread
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
owl, combine cream cheese and chiles.
Place bread halves, cut sides
Preheat oven to 350\u00b0.
Butter 2-quart baking or souffle dish. Layer bread, cheese and tomatoes in that order (2 layers).
Beat together eggs, milk, wine, thyme and mustard.
Pour over cheese, bread and tomatoes.
Bake 35 to 45 minutes or until puffed and browned.
Heat oven to 350\u00b0.
Grease loaf pan (9 x 5 x 3-inch).
Beat egg in large mixer bowl.
Add remaining ingredients.
Beat on medium speed for 1/2 minute.
Pour batter into pan.
Bake 1 hour.
Cool. (Can be served immediately.)
Wrap and refrigerate.
Twenty-five minutes before serving, heat oven to 375\u00b0.
Place wrapped cheese bread on oven rack.
Heat 15 minutes.
Slice.
Pile a small handful of cheese in the centre of the
br>To Make The Cream Cheese Filling: In the bowl of
dd spices.
Add cheese gradually, stirring until cheese is melted.
an; add blue cheese.
Stir until blue cheese is melted and
BASIC BREAD:
Mix the flours, salt
Slice bread all the way through top
cook and stir the cream cheese and salsa over medium heat
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.
Smoke garlic (see related recipe) and cool to room temperature.<
f the top of the bread. Hollow out the inside
rom the oven. The bread should still be very blond
Roll out bread dough (any recipe).
Spread Italian sausage (seasoned with parsley, oregano and pepper) over dough.
Sprinkle on Mozzarella, then Longhorn cheese.
Roll and bake according to bread recipe.
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.