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.
Beat eggs until light and fluffy.
Add oil, sugar, persimmon pulp and vanilla.
Mix.
Beat well.
Add flour, salt, soda, cinnamon and baking powder (sifted together).
Mix until blended; add raisins and nuts.
Divide batter into two well-greased loaf pans.
Bake at 325\u00b0 for 1 hour or until done.
Remove from pans and cool on rack.
Sift flour, sugar, spices, salt and soda.
Mix well.
Add eggs, oil, persimmon pulp and nuts; mix well.
Bake in greased and floured pans at 350\u00b0 for 1 hour or 45 minutes if using small pans or until done.
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.
erving.
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An optional recipe: Instead of the chocolate chips
Cream butter.
Add sugar and beat well.
Add eggs, one at a time, beating after each addition.
Dissolve soda in persimmon pulp.
Mix into creamed ingredients.
Combine flour, baking powder, salt, cinnamon, nutmeg and cloves.
Stir into creamed mixture.
Cream butter; gradually add sugar, beating well.
Add eggs, 1 at a time, beating well after each addition.
Combine soda and persimmon pulp; let stand until soda dissolves.
Add to creamed mixture and blend well.
Combine next 5 ingredients, stirring well, and gradually add to batter.
Beat well.
Stir in nuts and dates.
Cream butter; add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Dissolve soda in persimmon pulp.
Mix into creamed ingredients.
Combine flour, baking powder, salt, cinnamon, nutmeg and cloves.
Stir into creamed mixture.
Add orange rind, dates and nuts.
Turn into greased 9 x 5 x 3-inch loaf pan.
Bake in 350\u00b0 preheated oven for about 75 minutes or until food pick stuck in center comes out clean.
Turn out on rack to cool.
Mix first 4 ingredients well.
Dust raisins and nuts with a little flour; add all dry ingredients, raisins and nuts to first mixture.
Add vanilla.
Bake in greased and floured 9 x 5-inch loaf pan at 350\u00b0 for 45 minutes to 1 hour.
Test for doneness.
Beat eggs and add sugar; beat until light and fluffy.
Add oil and butter.
Continue beating.
Sift together and stir in dry ingredients.
Beat well.
Add persimmon pulp and mix well.
Pour half into a greased and floured 9-inch tube pan.
Mix 1 cup nuts (finely ground), 1 teaspoon cinnamon and 4 tablespoons brown sugar.
Mix and sprinkle over the butter in the pan.
Add remaining batter and bake at 300\u00b0 for 60 minutes or bake in 9 x 13-inch pan for 30 minutes.
r until done.
Cool bread on wire rack.
Cut
om unit.
Turn bread out onto cooling rack
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.
owder and salt.
Apricot Nut Bread: Mix 1 cup finely cut
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.
OPTIONAL ADDITIONS:
Apricot Nut Bread; Decrease milk to 1/2
BASIC BREAD:
Mix the flours, salt