"x5\"x3\" loaf pan with nonstick cooking spray, and set
ery liberally on all sides with the Salt & Black Pepper, season
-inch round cake pans with nonstick cooking spray.
Prepare
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).
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.
Heat oven to 350 degrees F. Coat 2 (9x5-inch) loaf pans with no-stick cooking spray.
Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Beat pumpkin, oil, sugar and eggs in bowl with electric mixer until well blended. Add dry ingredients; mix well. Divide batter between prepared loaf pans.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn oven to broil. Sprinkle marshmallows evenly over breads. Broil 3 minutes or until marshmallows are lightly browned. Cool completely.
Add all the ingredients to your bread machine pan as per your manufacturer's recommendations. Set the machine to Basic White cycle or its equivalent. Or, if you wish, combine the ingredients in the order listed, starting with the water.
Remember to replenish your Sourdough Starter with 3/4 cup flour and 3/4 cup water. If you make the dough by hand and bake it in your oven, shape as a sourdough loaf and bake it at 400 degree Fahrenheit for about 15 minutes.
When done, remove and cool.
In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
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!
Soak the rye bread slices in vegetable oil about two minutes, and then embrocate bread with grated garlic and a bit of salt. Place the slices on a tray and fry in heated oven about 10 minutes.
Cover the rye bread slices with mayonnaise and crushed hard boiled egg.
Slice cucumber and tomato and place them on the top of bread. Season with pepper to taste.
Pour the olive oil into a plate.
Slice the bread, then dip one side of each slice into the oil. Squeeze out the excess.
If using fresh tomatoes, slice them in half then rub the cut side over the bread until it is red. If using tomato paste, just spread over the bread.
Sprinkle with salt and pepper.
Add capers, olive slices, flakes of tuna, chopped green peppers and other ingredients on top.
Heat broiler.
Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden.
Rub one side of bread with garlic, then drizzle with oil. Arrange prosciutto slices on brad, trimming as needed. Top with cheese.
Broil or grill until cheese is bubbly and starting to brown, about 2 minutes. Transfer to serving platter and serve at once.
Arrange 8 slices of farmer's bread on cookie sheet.
Cover farmer's bread with 2 slices each of ham; top with 1/2 cup Monterey Jack cheese.
Salt and pepper all 8 slices.
Close sandwiches.
Spoon white sauce over each sandwich.
Sprinkle with remaining cheese.
Broil for 4 minutes in oven until bubbly. Serve at once.
Makes 4 servings.
Squeeze margarine in the bottom of a 9 x 15-inch pan.
Put
a layer of bread, with crusts removed, in bottom of pan.
Squeeze margarine on top of bread.
Sprinkle cinnamon and sugar mixture on top also.
Layer more bread and repeat.
toothpick inserted into the bread comes out clean. Remove from
void the pith). Repeat with the remaining fruit. Reserve
out a month and make bread baking go much faster.<
b>No-Knead Flatbreads Recipe #387518.
Prepare 2 large baking sheet pans with
Line 2 large baking pans with foil.
Arrange eggplant, pepper
ntil almost smooth. Season chimichurri with salt and pepper.
Brush