Jam Bread
Ingredients & Directions Small Loaf:; (Large Loaf): 2/3 c Water; (1 1/3 C) 1 1/3 tb Vegetable Oil; (2 2/3 T) 1/3 c Jam; (2/3 C) 2 ts Sugar; (1 1/3 T) 2/3 ts Salt; (1 1/3 T) 2/3 c Whole Wheat Flour; (1 1/3 C) 1 1/3 c Bread Flour; (2 2/3 C) 1 ts Yeast; (2 1/2 T) Jam Bread (also great for breakfast. We used Raspberry Jam. The bread looked kind of purple, but it tasted great!) Medium Loaf: 1 c water 2 T vegetable oil 1/2 c jam 1 T sugar 1 tsp salt 1 c whole wheat flour 2 c bread flour 1 1/2 tsp yeast Yields 10 Servings
Spinach Filled Bread – Microwave
Ingredients & Directions 16 oz Bread; round, crusty loaf 20 oz Spinach; frozen, chopped 16 oz Cream cheese 3 tb Milk 1 ts Lemon juice 1/2 ts Salt 1/8 ts Black pepper; optional 1 ds Ground nutmeg Advance Preparation: Prepare filling one day ahead; refrigerate. To serve, microwave filling at High 30 seconds to 1 1/4 minutes, or until warm. Fill bread. Microwave as directed below. Cut 1 1/2 to 2 inch slice from top of bread. Cut a circle 1 1/2 inches from outer edge of crust. Remove center, leaving at least 2 inches of bread on bottom. Cut center and top into pieces for dipping. Set aside. Place packages of spinach in oven. Microwave at High 4 1/2 to 6 1/2 minutes, or until heated, rearranging once. Drain, pressing out excess liquid. Place cream cheese in medium bowl. Microwave at High 30 to 45 seconds, or until softened. Mix in remaining ingredients. Spoon into bread shell. Place on paper towel lined plate. Microwave at High 45 seconds to 1 1/4 minutes, or until bread is warm. Serve with bread pieces for dipping. Yields 8 Servings
Chicken Stuffed With Cinnamon Bread
Ingredients & Directions 4 x Chicken breasts; boneless, -chopped (about 1 cup) -skinless, (about 1 lb) 2 tb Margarine or butter; melted 2 sl Cinnamon bread; cut into 1/2 c Apple juice -1/4-inch cubes 1/4 ts Cornstarch 1 md Apple; tart cooking, finely 1/4 ts Ground cinnamon Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/4-inch thickness. Mix bread cubes and 1/4 cup of the chopped apple. Place 1/4 cup bread mixture on each chicken breast half. Roll chicken around bread mixture; secure with toothpicks. Cover and grill the chicken 4 to 6 inches from medium coals 20 to 25 minutes, turning after 10 minutes, and brushing with margarine, until done. Remove toothpicks. Mix apple juice, cornstarch and cinnamon in 1-quart saucepan. Cook over medium heat until slightly thickened. Spoon over chicken. Mistyped for you by Elizabeth Wood. 4 servings. Per serving: calories: 250 fat: 8 (fat 29%) protein: 27 carb: 15 chol: 65 sodium: 210 Yields 4 servings
Jeanne's Cake Frosting
Ingredients & Directions 1/2 c Milk 2 tb Flour 1/2 c Butter 1/4 c Shortening 1/2 ts Vanilla 1 c Icing sugar ds Salt In small saucepan, stir together the milk and flour. Cook, stirring constantly, until mixture is thickened and smooth; cool. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is fluffy (at least 15 minutes to achieve desired consistency). The Bakery that uses this recipe is famous in Winnipeg, Manitoba Canada for the icing. It is known that people will go across the city to buy one of these cakes for any occasion. Recipe published in the Winnipeg Free Press November 16,1994 Type and passed to you by: Kathleen Pickell June 27,1995. Yields 1 Serving
Picnic Bread
Ingredients & Directions FOR 1-POUND LOAF 1 ts Active dry yeast 1 1/2 tb Sugar 2 c Bread flour 1 ts Salt 2 tb Sweet pickle relish; -(drained) 1 tb Butter 1/2 c Warm milk 2 tb Warm water FOR 1 1/2-POUND LOAF 1 1/2 ts Active dry yeast 2 tb Sugar 3 c Bread flour 1 1/2 ts Salt 1/4 c Sweet pickle relish; -(drained) 1 1/2 tb Butter 6 1/2 oz Warm milk 3 tb Warm water Picnic bread is fun for cold-cuts sandwiches because it already contains relish! This bread has a sweet and spicy taste and slightly yellow color. It looks and tasted great. Add ingredients to your Bread Machine pan in the order given. This recipe can be used with the regular or rapid time bake cycles. Yields 1 Servings
Becky's Favorite Rum Cake
Ingredients & Directions CAKE 1 c Pecans; chopped 3 Eggs 1/3 c Oil18 1/2 oz Yellow cake mix 1/2 c ;Water, cold 1/2 c Rum, dark (80 proof) -GLAZE- 1/4 lb Butter 1 c Sugar, granulated 1/4 c ;Water 1/2 c Rum, dark (80 proof) Preheat oven to 325F. Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream. Yields 10 Servings
Oregon Hazelnut-laced Chocolate Apricot Bread
Ingredients & Directions 1 c Boiling water 1 c Dried apricots 1/2 ts Baking soda 1/2 c Sugar 1/2 c Brown sugar 2 Eggs 1 1/4 c All-purpose flour 3/4 c Whole wheat flour 3/4 c Unsweetened cocoa 3 ts Double-acting baking powder 1 c Chopped oregon hazelnuts Pour boiling water over apricots and let stand until just tender; don’t oversoak. Drain off water and reserve. (If you don’t have 1 cup, add more water to it.) Roughly chop the apricots. Pour liquid into a large mixing bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then add the apricots, flours, cocoa, baking powder and nuts, and mix again. Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350 oven for about 45 minutes, or until the breads have risen, are dark in color and a toothpick inserted in center comes out clean. Cool on racks and serve. Recipes Yields 2 servings
