keeping an eye on the bread as each oven is different
Cut the bread diagonally in half.
Scoop out the soft inside.
Fill the bottom half with cheese and put the honey on top of the cheese.
Cover with the top half of the bread.
Wrap in aluminum foil and bake at 350 degrees for 25 minutes.
Combine first 7 ingredients; stir in walnuts and dates. Combine sugars, oil, eggs, milk, vanilla, and zucchini; stir well. Add zucchini mixture to flour mixture, stirring just until dry ingredients are moistened.
Pour batter into 12 greased and floured 1 cup miniature Bundt pans.
Bake at 350\u00b0 for 25 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes.
Remove from pans, and let cool on wire racks.
Serve with cheese spread.
Yield:
12 (4 inch) loaves.
killet, buttered side down. Top bread with cheese, reduce heat to low, and
In a microwave safe bowl, combine oil and garlic. Microwave for 15 seconds, then stir in herbs. Brush both sides of bread with oil mixture. Grill for 20 seconds on each side. Move bread to the coolest part of the grill, sprinkle each piece of bread with cheese and additional chopped fresh parsley. Cover lightly with foil and grill until cheese melts.
n both halves of the bread. Put the halves back together
mins. Season with pepper.
Meanwhile, for the cheese toast, preheat
ough on parchment paper sprayed with non stick spray. Extend it
br>Meanwhile, to make the cheese and bacon crostini, preheat broiler
eat. For each slice of bread, butter one side and place
Heat the oil in a large saucepan on high heat. Saute the onion and garlic for 1-2 mins, until tender. Stir in the stock and tomato and simmer for 5 mins. Add the beans and simmer for a further 4-5 mins until slightly thickened. Season to taste.
Meanwhile, preheat the broiler. Arrange the bread on a foil-lined baking pan. Broil for 1-2 mins, until golden. Turn the slices over then sprinkle with cheese. Broil for 1-2 mins, until the cheese melts.
Sprinkle the soup with chives or parsley and serve with cheese croutons.
Place orange juice, honey, cinnamon sticks and 1/2 cup water in a medium heavy-bottomed saucepan on high heat. Bring to a boil. Reduce heat to low and simmer for 15 mins, stirring occasionally, until syrupy. Remove from heat and cool. Stir in berries.
Meanwhile, whisk ricotta and orange peel in a large bowl until light and smooth. Spread raisin bread with ricotta mixture. Top with berry compote and serve.
Beat with an electric mixer until well blended. Fold in the cheese
ven proof dish with vegetable spray.
Toast the bread lightly and
Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).
Spread 1 slice of the bread with the cream cheese. Top with the other bread slice. Spread the top of the sandwich with half of the butter. Heat a skillet over medium heat or preheat a griddle to medium.
Place the sandwich, buttered-side down, on the hot surface and grill until nicely browned, 1-1 1/2 minutes. While the first side is browning, spread the top of the sandwich with butter. Flip the sandwich and brown the other side, about 1 minute longer. Cut in half and eat while it's hot!
b>bread.
Place buttered side down in baking dish.
Spread with
Trim crusts from bread.
Place 4 slices in bottom of a well-greased baking dish. Cover bread with cheese, then the remaining bread.
Beat eggs. Add milk and seasonings.
Pour over the bread and allow to stand for 1 hour. Bake at 325\u00b0 for 1 hour. Serve with or without tomato sauce.
read on cut sides of bread. Sandwich bread back together and wrap
Slice bread diagonally, crisscrossing as you go.
Do not slice through the bottom.
Mix cheese, mushrooms and onion.
Fill bread with cheese mixture, pulling slices apart and stuffing cheese in between.
Mix seasonings with butter and drizzle all over stuffed bread.
Wrap entire loaf in aluminum foil and bake at 350\u00b0 for 45 minutes to 1 hour.
Unwrap and enjoy!
This is also good for children, using Cheddar cheese, omitting seasonings and then serving with pizza sauce to dip with.