level braided challah which looks great & is really easy.
Prepare
xactly what you want for easy braiding later on.
Place
tart adding additional flour.
Recipe will use approximately 6 cups
- When I use the Elevated Challah recipe, I divide it into 16
o 400.
Slice the challah bread very thickly.
Let
o hold three slices of challah side by side, whisk eggs
Preheat oven to 325 degrees. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11x7 inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325 degrees for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.
arm water, and soak the challah, one slice at a time
nd mix well. (If making challah add eggs at this stage
Cut challah into 1-inch cubes and
Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.
baking sheets.
Spread challah bread cubes onto prepared baking
Line a large loaf pan with aluminum foil.
In a shallow bowl, mix sugars and the cinnamon together.
Take the defrosted challah dough and pull off pieces that the size of quarters and roll them into balls.
Dip each dough ball into the melted margarine and then roll in the sugar mix.
Put all the balls into the loaf pan and push them toghether to pack them inches.
Bake at 350 degrees F. for 45 minutes.
Cool in pan for 10 minutes turning out onto a serving platter.
Serve warm.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables