starter now ready to make bread.
Give away 2 cups
Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystalized ginger. Serve with date nut bread.
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.
Combine mincemeat and egg in large bowl; blend thoroughly. Stir in cinnamon, honey and water.
Add nut bread.
Mix all at once and stir.
Pour into well-greased 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 50 to 60 minutes, until toothpick comes out clean.
Remove from pan 10 minutes after baking.
Cool completely before slicing.
Combine ingredients.
Spray bread pan.
Pour into bread pan. Bake at 350\u00b0 for 55 minutes.
Cool 10 minutes before removing from pan to cooling rack.
Cool thoroughly before slicing.
Store in Saran Wrap.
hen finished baking, it is best to let it set overnight
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.
Combine eggs, cheese, sugar, salt and extract; beat until smooth.
Blend in sour cream and put into Graham-Nut crust.
Bake at 375\u00b0 for 35 to 40 minutes.
Cool and chill 4 to 5 hours.
Serves 10.
r until done.
Cool bread on wire rack.
Cut
om unit.
Turn bread out onto cooling rack
Sift together flour, salt and soda and set aside.
Cream together shortening, sugar and bananas.
Add to creamed mixture the eggs and mix.
Add flour mixture and mix well.
Add nut meats and vanilla.
Grease and flour 2 large loaf pans.
Divide batter into pans.
Bake at 350\u00b0 about 1 hour, but check it sooner by inserting a straw into the center of the loaves.
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.
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.
ote: For the best results, this recipe requires bread flour.
All-purpose
owder and salt.
Apricot Nut Bread: Mix 1 cup finely cut
Slice bread all the way through top
In a large bowl, combine the bread and sugar; set aside.
In another bowl, beat eggs, half and half cream, cinnamon, salt and vanilla until foamy.
Pour over bread mixture; mix well.
Cover and refrigerate for 2 hours.
Cut the apples from the pie filling in half; add apples and filling to bread mixture.
Stir in pecans, raisins and butter.
Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
Pour into prepared baking dish.
Bake for 45-50 minutes, or until firm.
Cut into spuares and serve warm or cold.
.Place ingredients in the ABM in the order in which your manufacturer suggests.
Cook on whole wheat program, on light for best results.
OPTIONAL ADDITIONS:
Apricot Nut Bread; Decrease milk to 1/2
venproof pan with the stale bread cubes (You can leave them