Pumpkin Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 can pumpkin
• 4 eggs
• 1 cup oil
• 2/3 cup cold water
• 3 cups sugar
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 1 teaspoon nutmeg

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix together pumpkin, eggs, oil and cold water.
• 3 sift together sugar, flour, baking soda, cinnamon, salt and nutmeg.
• 4 mix dry ingredients with pumpkin mixture.
• 5 pour into two greased bread pans.
• 6 bake 350 degrees for one hour.

Momosita's Scallop Squash (patty Pan) Gratin

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 small scallop squash
• 2 tablespoons butter
• 1 small onion, diced
• 1 garlic clove, minced
• 3/4 cup sweet corn
• 1/8 teaspoon paprika
• 1 pinch sugar
• salt and pepper (i use garlic salt)
• handful chopped cherry tomatoes (the sweeter, the better)
• 3/4 cup breadcrumbs
• 2 eggs
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 cup parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
• 3 boil the squash covered in 1 inch of water for 2 minutes.
• 4 line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
• 5 melt the butter in a pan and saute the onion and garlic for 2 minutes. add the corn and continue cooking until soft. add salt, pepper, paprika and sugar.
• 6 in a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
• 7 add the sauteed vegetables to the breadcrumb mixture. mix gently and then spoon it over the tops of the squash (they will be overflowing).
• 8 sprinkle the parmesan cheese over the top and replace the squash tops.
• 9 bake for 30 minutes.

Pumpkin Bread With Cream Cheese Filling

Old Fashioned Scalloped Tomatoes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 4 tablespoons butter (1/2 stick) or 4 tablespoons margarine (1/2 stick)
• 1 (28 ounce) can diced tomatoes
• 5 slices bread, lightly toasted
• 1/4 cup brown sugar, firmly packed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cook onion in butter just until tender, but not browned. pour into a bowl with the tomatoes.
• 3 cut very lightly toasted bread inro small cubes and add. add remaining ingredients and stir to combine well.
• 4 pour into greased casserole dish and bake 45 minutes in preheated oven.

Pumpkin Bread Pudding With Apple Cider Butter Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3/4 cup canned pumpkin puree
• 1/2 cup whole milk
• 1 cup heavy cream
• 3 whole eggs
• 2 egg yolks
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 6 cups stale bread, cubed
• 3/8 cup butter, melted
• 1 large apple, diced
• 1/2 cup butter
• 1 lb confectioners' sugar (powdered sugar)
• 1/4 cup apple cider

Recipe

• 1 preheat oven to 350 degrees. in a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. set aside.
• 2 toss the cubed bread with the melted butter in a large mixing bowl. add in the apples. pour egg mixture over and gently stir to coat.
• 3 pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased. allow to rest in the fridge for 30 minutes (or up to 3 hours). bake for 30 - 40 minutes or until everything is set and lightly beginning to brown. i loosely cover mine with foil for the first 15 minute of baking.
• 4 to make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. add in the confectioner's sugar and apple cider. heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.
• 5 while bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. reserve the remaining sauce for serving.
• 6 note: i've found that the leftovers are best if used up by the following day. after that, the bread pudding can get quite soggy. i have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. this will crisp the pieces up a bit. also, if you have sauce leftover, it can be stored in the fridge. it will harden, but can be reheated until it returns to a pourable consistency.

Paleo Coconut Rosemary Bread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 4 eggs
• 1 banana, very ripe
• 1/4 cup coconut oil
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon dried rosemary
• 2 teaspoons dried onion (or garlic & onion mix)
• 1/3 cup coconut flour

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine all ingredients, except coconut flour, in blender. blend to smooth.
• 3 add coconut flour and blend.
• 4 spread batter into a parchment paper lined pan. (8in pie pan or square pan).
• 5 sprinkle more dried onions on top.
• 6 bake for 30 mins until browned.
• 7 cut into 4ths & slice through to make 2 sandwich slices per quarter!
• 8 yum!

Olive Oil Dip

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1 cup olive
• 1/2 lb whole wheat bread, cut in squares

Recipe

• 1 pour the olive oil in a plate.
• 2 dip the bread squares in the olive oil.
• 3 serve the olives on the side.
• 4 the flavor of the dip can be enriched by adding to the olive oil chopped garlic clove, bay leaf and oregano.

Pumpkin Bread Pudding With Praline Pecan Sauce

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 10
• 5 large eggs
• 1 (29 ounce) can pumpkin
• 1 1/2 cups milk
• 1 cup granulated sugar
• 1 1/2 tablespoons cinnamon
• 1 teaspoon salt, i use sea salt
• 1 tablespoon nutmeg
• 1 teaspoon vanilla extract
• 1 loaf french bread, cut into 1-inch cubes about 10 cups
• praline sauce
• 1 cup pecans
• 1 1/2 cups brown sugar
• 1/2 cup butter
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract

Recipe

• 1 bread pudding.
• 2 1. wisk together eggs and then add the next 8 ingredients. stir in bread cubes and seal the bowl with plastic wrap. cool over night.
• 3 2. preheat oven to 350. pour mixture into a greased 13 x 9" pan. cover with foil and bake for 35 minutes. uncover and continue to bake for 15 minutes.
• 4 praline sauce.
• 5 1. heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. until lightly toasted and fragrant. remove pecans from skillet.
• 6 2. cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. this takes 3 or 4 minutes. remove from heat and stir in pecans and vanilla.
• 7 3. pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.

Paleo Bread In Thermomix

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 300 g almonds
• 15 g desiccated coconut
• 40 g flax seeds (linseeds)
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking soda or 1 1/2 teaspoons bicarbonate of soda
• 5 eggs
• 50 g coconut oil
• 35 g honey
• 15 g apple cider vinegar

Recipe

• 1 set oven 180 degrees and line a small loaf tin approx 10x20cm with baking paper.
• 2 mill almonds and desiccated coconut in tm bowl 30 sec speed 10.
• 3 add linseeds, salt and bi carb, mix 5 sec speed 5.
• 4 add eggs, coconut oil, honey and cider vinegar mix 15 secs speed 3.
• 5 pour into a lined small loaf tin approx 10x20cm and bake for 45 mins at 180 degrees (or until skewer comes out clean).

Apple Shortbread Pie

Marinated Mushroom Squares

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 slices challah
• 2 teaspoons cream cheese, softened
• 1 cup marinated mushrooms, drained
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon thinly sliced green onion
• 1 tablespoon finely diced seeded tomato

Recipe

• 1 cut crusts from bread. spoon cream cheese evenly over one side.
• 2 slice into 4 equal squares. spoon mushrooms on top of each and sprinkle with parmesan.
• 3 place on a baking sheet and bake until bread is crisp and cheese is melted, about 5 minutes.
• 4 garnish with green onions and tomatoes.

Lentil "meat" Loaf With Potato Filling

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup raw lentils
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 5 ounces mushrooms, chopped or 5 ounces baby portabella mushrooms
• 5 ounces thawed frozen chopped spinach
• 1 tablespoon low sodium soy sauce
• 2 tablespoons wheat germ
• 2 tablespoons ground flax seeds
• fresh ground pepper
• 1 dash nutmeg
• 1 cup gruyere, shredded
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/4 cup italian seasoned breadcrumbs
• 1 cup coarsely mashed potatoes (1 medium cooked and peeled potato)
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil

Recipe

• 1 rinse and sort the lentils, combine in heavy saucepan with 4 cups water. bring to a boil, then lower heat and simmer, covered, until the lentils are tender. roughly 45 minutes
• 2 preheat your oven to 350 degrees.
• 3 heat oil in large skillet. add garlic, mushrooms and saute over medium heat until mushrooms are wilted. stir in spinach, lentils, soy sauce, wheat germ and flaxseed. grind in pepper and nutmeg. cook, stirring until the mixture is blended well. then, add the cheese! stir some more.
• 4 lightly oil a 9 x 5 by 3 inch glass loaf pan. pour in 2/3 of the mixture, press some of the mixture up the side to create a shell about 1/2 inch high.
• 5 ***now prepare the potato filling.
• 6 use a skillet, add the oil and chopped onion. saute til golden brown. add remaining filling ingredients and stir for 5 minutes.
• 7 transfer the mixture to the top of your lentil mix in the loaf pan. then, add the remaining lentil mixture to the top.
• 8 bake for 45 mins, or until the top is crusty and bubbling.
• 9 remove from oven and let stand 15 mins before serving. use a knife and spatula to slice.

Peanut Butter And Bacon Sandwich

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon peanut butter
• 2 slices whole wheat bread, toasted
• 2 slices crisp bacon

Recipe

• 1 spread peanut butter on one slice of toast.
• 2 top peanut butter with sliced bacon and remaining piece of toast.

Pumpkin Bread, Courtesy Of "the Daniel's Fast Cookbook"

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 cups whole grain whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 cup coconut oil, organic extra-virgin cold pressed
• 3/4 cup raw agave nectar
• 1 tablespoon lemon juice
• 1 (15 ounce) can pumpkin puree (libby's 100% pure works)
• 1 teaspoon coconut oil, organic extra-virgin cold pressed (to lightly oil pan)

Recipe

• 1 preheat the oven to 350 degrees, f.
• 2 use 1 tsp coconut oil to lightly grease the bread pan, then lightly flour.
• 3 in a large bowl, combine the agave and coconut oil. if the coconut oil is solid, melt in the microwave prior to mixing with the agave.
• 4 in a small bowl, combine pumpkin and lemon juice. add to the agave mixture.
• 5 in another small bowl, combine flour, baking soda, salt and spices. add to the agave- pumpkin mixture and mix well.
• 6 pour into bread pan and bake for 45 minutes.
• 7 notes: because of temperature differences in ovens, check your bread 5-10 minutes before the end of the recommended cooking time. insert a toothpick in the center of the loaf, if it comes out clean, the bread is done.
• 8 if possible, use a glass bread pan. a dark pan may make the bread brown prematurely.

Raisin-eggnog French Toast

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 12 slices raisin bread, dry and firm
• 2 cups eggnog
• 1/4 cup butter
• confectioners' sugar

Recipe

• 1 cut bread into 1-inch wide strips; trimming crusts from any long edges of strips.
• 2 pour eggnog into a shallow bowl and dip each strip of bread into the eggnog.
• 3 turn each strip over to coat well.
• 4 melt butter in a skillet over medium heat.
• 5 cook strips of bread on both sides until golden brown.
• 6 sprinkle with confectioners' sugar before serving.

Francis Ray Hot Buttery Sweet Milk Toast

Total Time: 22 mins Preparation Time: 4 mins Cook Time: 18 mins

Ingredients

• Servings: 1
• 3 slices bread
• 3 tablespoons sugar
• table salt (per taste, but required)
• 3 teaspoons butter, available
• 1 3/4 cups of fresh cold milk

Recipe

• 1 please read all the way through first:.
• 2 the first step is to have a serving bowl that will contain the majority of the 1 3/4th cup of milk and only be approximately 3/4th full or close to that quantity (because there needs to be room later to also hold the toasted bread)/ consequently, i usually pour enough milk into my serving bowl to fill it 3/4th full and use that amount of milk to boil.
• 3 then pour that amount of milk into a small pan and place on stove and turn heat to high at first and adjust as you go but we need milk to boil.
• 4 add 1 tsp of butter into the stove pan of milk immediately.
• 5 add 1/4 tsp of salt to the stove pan of milk and stir.
• 6 add 2 tbsp of sugar, stir until dissolved.
• 7 have the last tbsp available for preference at end.
• 8 you should understand that the milk will scorch if you don't stir when it gets close to boiling.
• 9 toast the three slices of bread to the darker setting without burning.
• 10 if toast becomes burnt, replace and try again/ it's very important to get this part exactly right, the toast must be darker than regular breakfast toast but never burnt-- but very close/ it must still look and taste good at this finished point/ if you hate darker toast then don't toast it this dark but as far as you can take it, is best.
• 11 add another 1 tsp of butter to your not yet boiling milk while continuing to stir slowly/ (you can add another one if you like, or even a part of it, i do).
• 12 butter the toasted bread lightly but into all area's of the darkened but not burnt toast/ if you like pepper, add just a small touch on each slice or leave off.
• 13 lightly salt the buttered toast on the buttered side into all area's of the toast & this is necessary.
• 14 bring milk to a boil where it will rise in the pan and require your blowing it down/ this is normal and will happen at a flash point, be ready to take milk off of heat/ then pour into your serving bowl where you will still have about 1/4th of it still free or unfilled/ taste to test if more sugar is needed.
• 15 pull apart your toast by hand and drop 'gently' into the top of your served hot milk without forcing it down to much.
• 16 what your striving for is an even mixture of milk and toast/ you don't want to much toast that it dries up the hot milk and you do want a bit more milk than toast.
• 17 lastly, you must again lightly salt your bowl of hot milk and toast.
• 18 it takes less than a 40 seconds to cool down but do eat while hot/ you should be tasting a hot buttery sweet milk of nicely salted bread that draws you back each time/ adjust salt, sugar and butter to taste.
• 19 again, the boiling milk will froth and rise quickly, be ready and have a hot pan holder ready to pick up pan and blow down the rising froth, it means, it's ready.

Pumpkin Breakfast Bread

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup evaporated milk
• 1/2 cup pudding mix (or 1 small box)
• 1 cup flour
• 1 (15 ounce) can pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Recipe

• 1 first up, cream together your butter and brown sugar.
• 2 add in your egg, vanilla, and evaporated milk.
• 3 mix well and then add in your pudding mix and flour.
• 4 finally, you'll add in your pumpkin, cinnamon, nutmeg, salt, baking powder, and baking soda.
• 5 mix up your streusel ingredients; the brown sugar, pecans, cinnamon, and nutmeg.
• 6 pour about half the batter into a 9x11 pan. sprinkle half your streusel mixture over the batter. pour the rest of your batter in the pan and sprinkle the rest of the streusel mixture over the top.
• 7 pop it in the oven at 350 for 45-50 minutes. and let me tell ya, be flexible with the time! this is a really moist bread so it's imperative that it's cooked all the way through. if you need an extra five minutes, by all means take it. just make sure that toothpick comes out clean!

Pumpkin Bread Pudding - Caramel Apple & Pecans

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 2 eggs
• 3/4 cup light brown sugar
• 3/4 cup fat free greek yogurt
• 2 cups pumpkin puree (or 15oz can)
• 1 apple
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 10 ounces stale bread
• 1/2 cup pecans

Recipe

• 1 puree the apple.
• 2 mix everything in the order given.
• 3 once it's all mixed, throw in your stale bread (i used my sponge started challah, but anything stale will work) and let it sit together for 20-ish minute.
• 4 if you want it dryer pour it into a pie plate, if you want it wetter, a bread pan.
• 5 top with pecans.
• 6 baked at 350f in for 25-40min -- it's up to you how "done" you want it to be.
• 7 i like it so it's like a pumpkin custard ;).

Pumpkin Bread Pudding

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb firm french bread
• 2 cups half-and-half (half milk, half cream)
• 1 1/2 cups sugar
• 3 eggs
• 15 ounces pumpkin pie filling (seasoned)
• 1/2 cup raisins
• 1/2 cup pecans
• whipped cream

Recipe

• 1 lightly grease a medium casserole dish.
• 2 pre-heat the oven to 350 degrees.
• 3 tear the bread into medium pieces.
• 4 add to a mixing bowl.
• 5 sprinkle on the sugar.
• 6 in a separate bowl, lightly beat the eggs.
• 7 add the half and half and pumpkin mix.
• 8 toss the mixture with the bread.
• 9 place half in the casserole.
• 10 add the raisins and pecans.
• 11 top with the other half of the mixture.
• 12 bake for 25 to 35 minutes or until firm and lightly brown.
• 13 serve warm with whipped cream.

Pumpkin Bread Pudding With Ginger Cream

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 3 eggs
• 1 1/4 cups sugar
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 1/2 teaspoons vanilla
• 1 3/4 cups plain breadcrumbs
• 2 cups milk
• 1 cup canned pumpkin
• 1/2 cup raisins
• 1 cup whipping cream
• 3 tablespoons sugar
• 1/2 teaspoon ginger

Recipe

• 1 heat oven to 350 degrees.
• 2 spray 8 or 9-inch square pan with nonstick cooking spray.
• 3 in large bowl, beat eggs until well blended.
• 4 add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well.
• 5 add bread crumbs, milk and pumpkin; mix well.
• 6 let stand 10 minutes.
• 7 add raisins to batter; mix well.
• 8 spread evenly in sprayed pan.
• 9 bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean.
• 10 cool 30 minutes.
• 11 in small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form.
• 12 to serve: cut pudding into squares.
• 13 serve warm or cool topped with ginger cream.
• 14 store in refrigerator.

Pumpkin Bread Pudding

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter, softened
• 5 eggs
• 2 cups pumpkin puree
• 3 cups half-and-half
• 1/2 cup dark brown sugar
• 1 cup sugar
• 3 tablespoons vanilla extract
• 1 vanilla bean, scraped
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 1/2 loaf day-old cinnamon-raisin bread or 1/2 loaf brioche bread

Recipe

• 1 preheat oven to 325°f.
• 2 butter sides and bottom of 8 eight ounce ramekins or souffle dishes, approximately 2 inches high and 5 inches in diameter.
• 3 to prepare custard, whisk together in a bowl the eggs, pumpkin, half-and-half, sugars, vanilla and spices.
• 4 pour through a strainer and set aside.
• 5 remove crust from bread cut into eight 3-inch squares 1/2 inch thick.
• 6 cut the remaining bread into 3/4-inch cubes (you'll need 4 cups of cubed bread).
• 7 place one of the 3-inch squares of bread in the bottom of each of the buttered ramekins.
• 8 top with 1/2 cup of the cubes of bread and then pour in six ounces of the the custard.
• 9 let sit for 30 minutes so the bread has a chance to absorb the custard, then top off with a little more custard.
• 10 place the ramekins in a shallow pan with water and bake in the oven for 40 to 45 minutes.
• 11 let the pudding cool at room temperature.
• 12 serve while still warm.
• 13 to serve unmold the ramekins and place on a plate with the top side up.

Pumpkin Bread With An Orange Spice Glaze

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 3/4 cup vegetable oil
• 4 eggs
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 2 cups sugar
• 1/4 cup orange juice
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon nutmeg
• 1 cup confectioners' sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup orange juice

Recipe

• 1 preheat oven to 350ºf.
• 2 grease 2 8"x4" loaf pans.
• 3 in a large mixing bowl, cream together oil, eggs, pumpkin and sugar.
• 4 stir in orange juice.
• 5 in another mixing bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.
• 6 combine both mixtures and mix well.
• 7 spoon batter into pans and bake for 50-60 minutes.
• 8 cool in pans for 10 minutes and turn onto wire racks to finish cooling.
• 9 combine glaze ingredients and brush on warm, but not hot, bread.

Old Fashioned Rich Shortbread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 ounces plain flour
• 2 ounces caster sugar
• 3 ounces unsalted butter

Recipe

• 1 mix flour and sugar together.
• 2 rub in the butter untill it comes together and makes a smooth dough.
• 3 roll out between parchment paper about half an inch thick, or use a shortbread mould if you have one.
• 4 place on a greased baking tray.
• 5 prick with a fork to decorate and flute the edges if you wish.
• 6 bake for 25/30 minutes at 175c.
• 7 dust with a little castor sugar while cooling.

Lent Bread Slices

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 2 cups almond milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 pinch saffron (optional)
• 1/2 cup dates, chopped
• 1/2 cup raisins
• 3 slices bread (toasted)

Recipe

• 1 combine almond milk, sugar and salt, and bring to a low boil.
• 2 add saffron if desired.
• 3 simmer for about twenty minutes and then add remaining ingredients.
• 4 continue cooking until well mixed and then pour into bread pan or mold.
• 5 chill well, slice, and serve (chilling will take about 2 hours).

Mommom Cash's Stuffed Meatloaf

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 3 lbs ground turkey
• 1 small onion, grated
• 1 (12 ounce) bag bread, soft cubed
• 1 tablespoon instant minced onion
• 4 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 add cubed bread to a large mixing bowl and set aside.
• 2 melt butter over low heat and add minced onion. sprinkle with salt and pepper. stir to combine.
• 3 drizzle melted butter mixture over cubed bread and stir to coat/combine.
• 4 crumble ground turkey into a separate bowl and grate onion over the meat. stir or 'smush' into the turkey.
• 5 place a large sheet of wax paper on counter or tabletop. dump meat mixture onto wax paper and flatten into a large rectangle (about 1/2 inch thickness).
• 6 run a line of cubed/herbed bread down the center of the meat length-wise. spread out and press down slightly to within 1 inch of the edges.
• 7 starting with a short end, roll tightly sealing the seams and ends as you go. seal completely and shape into a large loaf shape.
• 8 place seam side down in a oiled/sprayed 9"x12" baking pan.
• 9 bake in a 375 degree oven for 45 minutes or until the center temperature reaches 180 degrees on a meat thermometer.
• 10 cool, in the pan, on a wire rack for 10 minutes before slicing.

Pumpkin Bread In Jar

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2/3 cup shortening
• 2 2/3 cups sugar
• 4 eggs
• 1 (16 ounce) can pumpkin
• 2/3 cup water
• 3 1/3 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2/3 cup chopped nuts

Recipe

• 1 grease inside of 8 (1 pint) wide mouth canning jars.
• 2 cream shortening with sugar.
• 3 beat in eggs, pumpkin, and water.
• 4 combine flour, spices, baking soda and powder.
• 5 add to pumpkin mixture.
• 6 stir in nuts.
• 7 pour into jars until 1/2 full.
• 8 bake uncovered for 45 minutes at 325 degrees fahrenheit.
• 9 when done, remove jars and wipe down.
• 10 seal with new lids; the heat will seal the jars.

Paleo Sandwich Bread

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 3/4 cup almond butter, smooth
• 6 eggs
• 2 tablespoons honey
• 1/4 cup coconut oil, melted
• 1/2 teaspoon apple cider vinegar
• 1/4 cup golden flax seed, ground
• 3 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

Recipe

• 1 preheat oven to 350 degree f. line an 8"x 4" loaf pan with parchment, grease well with coconut oil.
• 2 in a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
• 3 in a separate bowl, combine the flax, coconut flour, baking soda and sea salt. mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
• 4 remove from oven and allow to cool in pan 10 minutes. remove from pan by pulling up on the parchment. set on wire rack to cool completely.
• 5 store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.

Raisin-bread Strata With Plums And Sausage

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb bulk sausage
• 8 large eggs
• 4 cups whole milk
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 16 ounces sliced raisin bread, each slice halved on diagonal
• 18 pitted dried plums, each cut into 3 pieces (prunes)
• pure maple syrup

Recipe

• 1 saute sausage in large nonstick skillet over medium heat until brown and cooked through; breaking up with a fork, about 6 minutes.
• 2 using slotted spoon, transfer sausage to bowl; cool.
• 3 butter 13x9x2-inch glass baking dish.
• 4 whisk eggs, milk,salt, and pepper in a medium bowl.
• 5 arrange half of the bread in bottom of prepared dish with bases of triangles facing in the same direction.
• 6 scatter half of sausage, then half of plums over bread.
• 7 arrange remaining bread in dish with triangles facing in opposite direction.
• 8 scatter remaining sausage and plums over bread.
• 9 pour milk mixture over; press on bread to submerge.
• 10 cover; chill overnight.
• 11 position rack in center of oven and preheat oven to 350 degrees.
• 12 place strata on rimmed baking sheet.
• 13 bake uncovered until strata is puffed and golden and knife inserted into center comes out clean, about 1 hour.
• 14 cut strata into squares and serve with maple syrup.

Raisin Sweet Potato Bread

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 2 cups self rising flour
• 2 cups sugar
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups mashed cooked sweet potatoes
• 1 cup vegetable oil
• 3 eggs
• 3 teaspoons vanilla extract
• 3/4 cup raisins

Recipe

• 1 in a bowl, combine the flour, sugar, cinnamon, nutmeg and cloves. combine the sweet potatoes, oil, eggs and vanilla; stir into the dry ingredients just until moistened. fold in raisins. transfer to two greased 8-inch x 4-inch x 2-inch loaf pans.
• 2 bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks.

Farina Bread

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 cup unbleached flour
• 3/4 cup cream of wheat or 3/4 cup farina
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg (beaten)
• 3/4 cup milk
• 1/3 cup cooking oil

Recipe

• 1 mix together the farina, flour, sugar, baking powder, and salt.
• 2 in a separate bowl mix egg, milk and oil together.
• 3 add egg mixture to flour mixture, stirring just until moistened. batter will be a little lumpy.
• 4 grease loaf pan and pour batter into pan.
• 5 bake at 400 for about 30 minutes or until done.

Pumpkin Bread: No Nuts,eggs Or Dairy

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 cups all-purpose flour
• 3 1/2 cups sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon ground nutmeg

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease well (3) 8 1/2" by 4 1/2" bread pans (i use crisco).
• 3 mix in larger bowl oil and pumpkin
• 4 in separate bowl combine all dry ingredients and mix well.
• 5 add dry ingredients slowly to wet ingredients until well mixed.
• 6 divide batter into 3 loaves.
• 7 bake approximately 60 minutes until knife comes out clean.
• 8 alllow to cool before removing from pans.

Pumpkin Bread Pudding

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• unsalted butter, room temperature, for ramekins
• 6 tablespoons dark brown sugar
• 1 cup raisins
• 1/3 cup bourbon
• 1/3 cup hot water
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 1 cup granulated sugar
• 1 1/2 cups milk
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 pinch salt
• 1 loaf day-old brioche bread or 1 loaf challah, cut into 3/4 inch cubes
• confectioners' sugar, for dusting

Recipe

• 1 preheat oven to 350°f butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. drain; set aside.
• 2 in a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. toss in the bread cubes and stir gently to evenly coat; let stand for a few minutes. fold in the raisins. divide among prepared dishes, pressing down slightly to make level.
• 3 bake until custard is set in the center and top is golden, about 40 minutes. if bread browns too quickly, cover loosely with aluminum foil. remove from oven; let cool slightly. to serve, un-mold onto plates; dust with confectioners' sugar.

Jack Cheese And Smoky Chipotle Fondue

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 4 slices bacon, halved crosswise
• 1/4 cup finely chopped green onion
• 1/4 cup finely chopped sweet red peppers or 1/4 cup yellow sweet pepper
• 2 garlic cloves, minced
• 2 teaspoons all-purpose flour
• 4 cups shredded monterey jack cheese (16 ounces)
• 2 (8 ounce) cartons sour cream
• 2 -3 teaspoons finely chopped chipotle chiles in adobo
• french bread or italian bread, cut into bite-size cubes
• tortilla chips or tortilla chips, cups

Recipe

• 1 in a heavy, medium saucepan, cook bacon till crisp. remove bacon; reserving 1 tablespoon drippings in pan. drain bacon on paper towels; crumble bacon and set aside.
• 2 add green onions, 1/4 cup sweet pepper and garlic to saucepan. cook and stir onion mixture over medium heat about 5 minutes or till vegetables are tender. stir in flour. stir in cheese, sour cream and chipotle peppers. cook and stir over medium-low heat till cheese is melted and mixture is smooth.
• 3 transfer cheese mixture to fondue pot. top with crumbled bacon. place over a fondue burner; keep warm up to 2 hours. spear bread cubes with fondue fork; dip in fondue, swirling to coat. or, dip tortilla chips in fondue.

Middle Eastern Semolina And Saffron Bread

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• 1/2 cup warm water (105 degrees f to 115 degrees f)
• 1 (1/4 ounce) package active dry yeast
• 2 teaspoons sugar
• 1 cup water
• 3 tablespoons olive oil
• 2 -2 1/2 cups bread flour
• 1 2/3 cups semolina flour
• 1 teaspoon saffron, finely crushed
• 1/4 teaspoon turmeric
• 2 teaspoons caraway seeds or 2 teaspoons anise seed or 2 teaspoons fennel seeds, may also be used
• 1 teaspoon salt
• 1 tablespoon semolina flour
• 2 cups ice cubes

Recipe

• 1 crush the saffron and mix it in 1 teaspoon of boiling water, set aside.
• 2 in a large bowl whisk together the 1/2 cup warm water, the yeast, and sugar. let stand about 5 minutes or until frothy.
• 3 stir in the 1 cup water and 2 tablespoons of the olive oil saffron mix. add 2 cups of the bread flour, the 1-2/3 cups semolina flour, the turmeric, caraway seed and salt. beat with an electric mixer on low speed until combined, scraping sides of bowl occasionally.
• 4 turn dough out onto a lightly floured surface. knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). shape dough into a ball. grease a large bowl with the remaining 1 tablespoon olive oil. place dough in greased bowl; turn once to grease surface of dough. cover and let rise in a warm place until double in size (about 1 hour).
• 5 punch dough down. turn out onto a lightly floured surface. divide dough in half. cover and let rest for 10 minutes. line a large baking sheet with parchment paper; sprinkle parchment with the 1 tablespoon semolina flour. set aside. shape each dough half into a 6-inch round loaf. place dough rounds on the prepared baking sheet. cover and let rise in a warm place until nearly double in size (about 30 minutes).
• 6 adjust one oven rack to the lowest position and another oven rack to the lower-middle position. set a shallow baking pan on the bottom rack. preheat the oven to 450 degrees f.
• 7 using a sharp knife, cut an x into the top of each loaf. place baking sheet with dough rounds on the middle rack. place the ice cubes in the shallow baking pan on the lower (as they melt, they'll create steam, which helps the dough rise and develop a crisp crust). bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped. if necessary to prevent overbrowning, cover rounds with foil for the last 10 minutes of baking.
• 8 transfer to a wire rack; cool completely.

Pumpkin Bread

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 cup sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon vanilla
• 3/4 cup canned pumpkin
• 3/4 cup oil

Recipe

• 1 preheat oven to 350.
• 2 combine flour, baking soda, baking powder and salt, set aside.
• 3 beat eggs, sugars, and vanilla in large bowl on high speed for about 30 seconds.
• 4 add dry ingredients and mix well.
• 5 add pumpkin and oil and mix well.
• 6 pour batter into greased loaf pan.
• 7 bake approx 70 minute or until toothpick inserted come out clean.
• 8 cool on wire rack.

Pumpkin Bread

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (28 ounce) can pumpkin puree
• 4 large eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups granulated sugar
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

• 1 preheat oven to 350 degrees f. grease and flour three 9-1/4 x 5 1/4 inch loaf pans.
• 2 in a large bowl, mix the pumpkin puree, eggs, oil, water, vanilla extract and sugar until well blended.
• 3 in a separate bowl, add the two flours, baking soda, salt, and spices and stir using a fork.
• 4 stir the dry ingredients into the wet ingredients just until blended. pour into the prepared pans.
• 5 bake for 40 - 50 minutes or just until a cake tester inserted in the centre comes out clean. cool the pans on a wire rack. remove bread from pans once cooled.

Pumpkin Bread

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (16 ounce) can pumpkin
• 1/2 teaspoon clove
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 3 1/2 cups flour

Recipe

• 1 preheat oven to 350 degrees. cream sugar and vegetable oil together. beat eggs in separate bowl. add all ingredients except for the flour. gradually add flour, 1/2 cup at a time. grease pans. bake for 1.5 hours, checking occasionally.

Pumpkin Bread

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 2 cups pumpkin

Recipe

• 1 preheat over to 350.
• 2 stir dry ingredients together.
• 3 mix pumpkin, water, oil, and eggs together.
• 4 combine dry ingredients and pumpkin mixture together.
• 5 pour into 2 medium and 4 small greased loaf pans or 7 small greased loaf pans or 2 large greased loaf pans - 9x5x3.
• 6 bake large loaf pans for 1 hour 15 minutes.
• 7 bake medium & small loaf pans for 45 minutes.
• 8 bake small loaf pans for 45 minutes.

Rich Scalloped Corn

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (16 ounce) can whole kernel corn, drained
• 3/4 cup half-and-half
• 1 cup cheddar cheese, grated
• 2 eggs, lightly beaten
• 2 tablespoons onions, chopped
• 3 pieces whole wheat bread, chopped
• 4 teaspoons butter, melted

Recipe

• 1 combine corn, half and half, cheese, eggs, onion and a dash of pepper in a 1 quart ungreased casserole dish.
• 2 toss bread and butter together, spread over top. sprinkle with a bit more cheese if desired.
• 3 bake for 45 minutes at 350 degrees f or until set in center.

Cranberry Lemon Bread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup shortening
• 1 1/4 cups sugar
• 2 eggs, lightly beaten
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla
• 1 tablespoon freshly grated fresh lemon rind
• 1 cup fresh or unthawed frozen cranberries

Recipe

• 1 combine dry ingredients.
• 2 set aside.
• 3 cream together the shortening and sugar.
• 4 stir in eggs, one at a time, beating after each one until well combined.
• 5 stir in buttermilk, vanilla and rind.
• 6 stir in flour mixture until just combined.
• 7 gently stir in the cranberries.
• 8 pour into a greased and floured loaf pan.
• 9 bake in the middle of a preheated 350f oven for 30 to 40 minutes, or until done.
• 10 remove from oven and cool in the pan for 10 minutes.
• 11 turn out on a rack to finish cooling.
• 12 this bread freezes well.

Raisin Salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup red bell pepper, diced small
• 1/2 cup yellow bell pepper, diced small
• 1/2 cup green bell pepper, diced small
• 1 cup dark raisin
• 1 cup pineapple, diced small
• 1/2 cup red onion, diced small
• 1/2 cup jicama, diced small
• 1/4 cup fresh cilantro, fresh, finely chopped
• 1/2 cup green chili, finely chopped
• 2 tablespoons lime juice, fresh
• 1 garlic clove, minced
• 1/2 teaspoon chili powder
• 1/8 teaspoon cumin
• 1/4 teaspoon salt

Recipe

• 1 combine all ingredients in a medium bowl.
• 2 cover & refrigerate at least 1 hour for flavors to blend.
• 3 serve with chips, as a dip or spread onto halved or quartered toasted bread.

Cheddar And Onion Flat Bread

Raisin Oatmeal Bread

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• 2 1/4 teaspoons active dry yeast
• 2 cups warm water
• 1 1/2 teaspoons salt
• 3 tablespoons sugar
• 2 tablespoons shortening, softened
• 2 cups all-purpose flour
• 1 cup rolled oats
• 2 cups whole wheat flour
• 1/2 cup raisins

Recipe

• 1 in a large mixing bowl, dissolve the yeast in the warm water. stir in the salt, sugar, and shortening, plus 2 cups of flour and rolled oats. beat this mixture for 3 minutes.
• 2 stir in the last 2 cups of flour and the raisins; mix till batter is smooth and satiny. cover with a clean cloth and let rise in a warm place until doubled in size.
• 3 once doubled, stir down the batter while counting slowly to 15, then spoon the batter into 2 greased loaf pans; cover with a cloth, let rise before baking.
• 4 bake in a 350f oven for 50 minutes.

Pumpkin Bread

Total Time: 1 hr 12 mins Preparation Time: 12 mins Cook Time: 1 hr

Ingredients

• 29 ounces pumpkin
• 1 cup shortening
• 3 1/2 cups sugar
• 5 eggs
• 1 cup water
• 4 1/3 cups flour
• 2 1/2 teaspoons baking soda
• 2 teaspoons salt
• 1/2 teaspoon baking powder, and
• 1/8 teaspoon baking powder
• 2 teaspoons cinnamon

Recipe

• 1 -preheat oven to 350.
• 2 -combine shortening and sugar with a mixer.
• 3 -add pumpkin, eggs, and water.
• 4 -stir.
• 5 -add in the rest of the ingredients.
• 6 -grease the bottom of four pans.
• 7 -cook 45 minutes to one hour (cook longer if needed). use a toothpick to test if they are cooked through.

Hot Stuffed Banana Peppers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs bulk sausage, italian
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/2 cup romano cheese, grated
• 8 slices bread, with crust on, roughly chopped
• 12 banana peppers, cut in half lengthwise, seeded and cored

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 place a baking sheet on the middle shelf of the oven.(this will prevent the bottom of the peppers from burning.).
• 3 in a bowl, combine sausage, eggs, garlic salt and romano cheese until well blended.
• 4 add chopped bread to the stuffing mixture, incorporating until all the bread is used.
• 5 place peppers on a clean baking sheet and fill with the stuffing mixture.
• 6 place on top of the heated baking sheet.
• 7 cook for 30 minutes or until golden brown.
• 8 serve immediately.

Paistetut Sienet (finnish Fried Mushrooms)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb mushroom, sliced
• 3 tablespoons butter
• 1 medium onion, chopped
• 2 tablespoons fine dry breadcrumbs
• 1 cup milk
• salt
• pepper
• 1/2 cup sour cream

Recipe

• 1 sauté mushrooms and onion in butter, stirring constantly, until lightly browned.
• 2 stir in rest of ingredients and simmer over medium low heat long enough to heat through and thicken a bit, but do not allow to come to a boil.

Pumpkin Bread

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• 1/2 cup water, lukewarm
• 2 teaspoons sugar
• 1 tablespoon dry yeast
• 1/4 cup sugar
• 1/4 cup molasses
• 2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons ginger
• 1/2 teaspoon ground cardamom
• 1 cup canned pumpkin
• 2 eggs, beaten
• 1 cup milk, scalded and cooled to lukewarm
• 1/2 cup cooking oil
• 8 cups all-purpose flour, approximately
• 1 cup seedless raisin
• 1 tablespoon melted butter

Recipe

• 1 measure water into a large mixing bowl; add 2 teaspoons sugar and stir to dissolve, then sprinkle yeast over water and let stand for 10 minutes and.
• 2 stir well.
• 3 add 1/4 cup sugar, molasses, salt, spices, pumpkin, and eggs. beat very well with a wooden spoon to blend.
• 4 stir in milk, oil, and half the flour and beat well with wooden spoon; stir in raisins.
• 5 add enough of remaining flour to make a firm dough that is easy to handle.
• 6 turn onto floured board and knead until smooth and elastic.
• 7 put in greased bowl, cover with a damp cloth, and let rise in a warm place until double, about 1-1/2 hours.
• 8 punch down and rise again until nearly double, about 30 minutes.
• 9 divide in two and shape each into a loaf, put in pans and let rise until double. brush with butter.
• 10 bake in 375°f oven for 40-50 minutes.

Pumpkin Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 1/2 cups flour
• 2 1/2 cups sugar
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon nutmeg
• 1 cup oil
• 4 eggs
• 2 cups canned pumpkin

Recipe

• 1 preheat oven to 350.
• 2 mix oil, eggs, and pumpkin together.
• 3 add flour, sugar, salt, baking soda, and spices.
• 4 beat well.
• 5 pour into two greased and floured loaf pans.
• 6 bake for 60 to 70 minutes on 350.

Paleo Bread

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 cup smooth raw smooth cashew butter, at room temperature
• 4 large eggs, separated (mine weighed about 9 ounces in their shells)
• 1/2-2 tablespoon honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
• 2 1/2 teaspoons apple cider vinegar
• 1/4 cup almond milk
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

Recipe

• 1 preheat your oven to 300 degrees. for a colored loaf as in the photo, place a small dish of water on the bottom rack.
• 2 line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
• 3 beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. i’ve done this with both electric hand beaters and a stand mixer and both seem to work equally as well. i would not try to make this by hand due to the stickiness of the butter.
• 4 beat the egg whites in a separate bowl until peaks form. i used an electric hand mixer, but if you want a bicep workout, you can also do it by hand.
• 5 combine the dry ingredients in another small bowl. sorry for all of the dishes!
• 6 make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. you don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.
• 7 pour the dry ingredients into the wet ingredients, and beat until combined. this will result in more of a wet batter than a dough. make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.
• 8 pour the beaten egg whites into the cashew butter mixture, beating again until just combined. you don’t have to be gentle with this, but don’t over mix.
• 9 pour the batter into the prepared loaf pan, then immediately put it into the oven.
• 10 bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
• 11 remove from the oven, then let cool for 15-20 minutes. use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. cool right-side up for an hour before serving.
• 12 wrap the loaf up tightly and store in the fridge for 1 week. i actually think the loaf gets better as the days go on.

Raisin Scones

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 3 cups flour
• 3/4 cup sugar
• 3/4 cup raisins (optional)
• 1/4 cup shortening
• 3/4 teaspoon salt
• 3 teaspoons baking powder
• 1 cup milk

Recipe

• 1 put the first six ingredients in a large bow.
• 2 mix with 1 cup milk.
• 3 (try not to handle too much. you may need a tiny bit more milk but you don't want sticky dough.) pat on a floured board and shape into a circle.
• 4 then cut in diamond shapes.
• 5 bake at 375 for 15 minutes or golden brown.

Pumpkin Bread

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• 2 1/2 cups granulated sugar
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 eggs
• 1 (16 ounce) can pumpkin, not pie filling
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1 cup pecans, chopped

Recipe

• 1 in a large bowl, combine the sugar, cream cheese and butter; mix until well blended.
• 2 add eggs, one at a time, mixing well.
• 3 fold in the pumpkin.
• 4 sift together the dry ingredients and add to pupkin mixture; mix just until well moistened.
• 5 fold in pecans.
• 6 pour batter into two greased and floured 9x5" loaf pans.
• 7 bake at 350 for 1 hour and 10 minutes.
• 8 allow to cool 10 minutes before removing from pans.

Pumpkin Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 2 cups pumpkin (1 can)
• 2/3 cup water
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 3 1/3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt

Recipe

• 1 blend together the sugar and oil.
• 2 add eggs, pumpkin, water, vanilla, and almond extract.
• 3 sift together flour, soda, spices, and salt. add to above.
• 4 mix with mixer until well blended.
• 5 for loaves: bake one hours at 350 degrees in greased and floured loaf pans. can make as muffins (mom's instructions: bake less time but i don't remember. i think 15-20 but watch closely after ten min.).

Pumpkin Bread Pudding With Caramel Sauce

Ingredients

• 1 -1 1/4 lb pumpkin
• 3 1/4 cups milk
• 1 1/2 cups dairy eggnog
• 5 eggs, beaten
• 3/4 cup brown sugar, packed
• 2 teaspoons vanilla
• 1 1/2 teaspoons pumpkin pie spice
• 1/3 cup golden raisin
• 8 -10 ounces french bread, cut into 1-inch cubes(8 cups)
• 10 pieces vanilla caramels
• 1/2 cup whipping cream
• 1/4 teaspoon anise seed
• 1/4 teaspoon rum flavoring

Recipe

• 1 preheat oven to 350*.cut pumpkin into quarters; remove seeds.discard seeds or save for roasting.place pumpkin, cut side down, on a lightly greased baking pan.bake, uncovered, for 30 minutes or until almost tender.remove peel; cut baked pumpkin into 3/4 inch pieces.
• 2 in a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla and pumpkin pie spice.sprinkle raisins on bottom of an ungreased 3 qt. rectangular baking dish.spread bread over raisins.pour egg mixture evenly over bread.
• 3 carefully stir in cubed pumpkin.
• 4 bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
• 5 cool pudding slightly (pudding will fall in center). drizzle with warm caramel sauce. makes 12 servings.
• 6 warm caramel sauce: in a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.
• 7 stir in anise seed and rum flavoring, if desired.
• 8 cool slightly before serving recipes from better homes and gardens magazine

Olive Ricotta Torte With Tomato Sauce

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 (15 ounce) cartons ricotta cheese
• 4 eggs
• 1/2 cup parmesan cheese, shredded
• 1 (7 ounce) jar pimento stuffed olives, drained and sliced
• 4 tablespoons plain breadcrumbs
• 1 tablespoon olive oil
• 1 (14 1/2 ounce) can diced tomatoes with basil, , hunts (, hunts)
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon capers

Recipe

• 1 preheat oven to 350° f degrees.
• 2 combine cheeses, eggs and olives.
• 3 coat an 8" round cake pan with oil and sprinkle evenly with bread crumbs.
• 4 sread cheese mixtue evenly in pan.
• 5 bake 75 minutes.
• 6 cool to room temperature.
• 7 sauce: combine tomatoes, oil, vinegar and capers.
• 8 to serve, invert torte onto plate and cut into wedges, top with sauce.

Midnight Eggs And Cheese Sandwich

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 2 slices bread
• 2 slices cheese
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 teaspoon tabasco sauce

Recipe

• 1 toast the bread, and while still hot, place on a plate and add one slice of cheese to each slice of toast.
• 2 melt the butter in a frying pan.
• 3 crack the egg into a bowl, fill one half of the egg shell with water and pour into the bowl.
• 4 add the tabasco sauce and whisk into a froth.
• 5 pour the beaten egg into the frying pan, and stir lightly until the egg has set.
• 6 pour the scrambled egg and the butter from the pan on one slice of the toast, place the other slice on top, and allow to cool.

Pumpkin Bread

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 1/2 cups sugar
• 1/2 cup oil
• 2 eggs
• 1 cup pumpkin
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/2 teaspoon cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup water
• 1/2 cup raisins (optional)
• 1/2 cup nuts (optional)

Recipe

• 1 sift dry ingredients together and set aside.
• 2 mix sugar and oil in bowl.
• 3 add eggs and pumpkin, mix well.
• 4 add sifted dry ingredients to pumpkin mixture and add water.
• 5 grease bottom of a 9x5x3 loaf pan.
• 6 pour mixture into loaf pan.
• 7 bake at 350 degrees for 1 hour or when toothpick comes out clean.
• 8 if using fresh pumpkin, you will not need the water.

Pumpkin Bread

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• 3 1/2 cups flour
• 3 cups sugar
• 2 tablespoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 4 eggs
• 1 cup oil
• 3/4 cup water
• 2 cups canned pumpkin
• 1 cup chopped nuts
• 1/2 cup raisins

Recipe

• 1 preheat oven to 350-degrees f.
• 2 grease and flour 2 loaf pans (9x5-inch).
• 3 sift together first 6 ingredients (flour- nutmeg).
• 4 set aside.
• 5 in a large bowl, beat eggs.
• 6 add oil, water and pumpkin to eggs, blend well.
• 7 add flour mixture to batter, blending well.
• 8 fold in nuts and raisins.
• 9 pour into loaf pans, filling them half full.
• 10 bake for 1 hour 10 minutes to 1 hour 20 minutes or until done.

Cheddar Apple Bread

Pumpkin Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2/3 cup butter
• 2 2/3 cups sugar
• 4 eggs
• 1 (1 lb) can pumpkin
• 2/3 cup water
• 2 1/3 cups flour
• 2 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 2/3 cup nuts
• 2/3 cup raisins

Recipe

• 1 preheat oven to 350 degrees. grease 2 loaf pans (9"x5"x3").
• 2 mix pumpkin base ingredients together in bowl. mix dry ingredients together in another bowl.
• 3 add dry ingredient mix to pumpkin base mix. fold in nuts and raisens. pour into loaf pans.
• 4 bake until a toothpick inserted in middle comes out clean, approximately 60-70 minutes (or in cans, about 50 minutes).

Rich Rolls

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 1 cup milk, scalded
• 1/3 cup butter
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 2 (1/4 ounce) packages dry yeast
• 1/4 cup lukewarm water
• 5 cups sifted flour
• 2 eggs, beaten

Recipe

• 1 combine milk, butter, sugar and salt; cool to lukewarm. soften yeast in lukewarm water; stir and combine with milk mixture.
• 2 add 1/2 of flour and eggs; beat well. add enough additional flour to form a soft dough. turn out onto floured board; knead for 10 minutes.
• 3 place dough in greased bowl; let rise until doubled. shape into rolls; place on greased baking sheet. let rise until double.
• 4 preheat oven to 375 degrees. bake for 15-20 minutes. brush tops with melted butter. turn out onto wire racks. serve warm.
• 5 it's supposed to yield about 4 dozen; but i only get about 18 rolls.

Raisin Granola Bread

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• 1 cup water
• 1/2 cup milk
• 1 (1/4 ounce) package active dry yeast
• 1 teaspoon salt
• 1/4 cup oil
• 1/4 cup honey
• 4 -4 1/2 cups all-purpose flour
• 1/4 cup granola cereal
• 1/2 cup sunflower seeds
• 1/2 cup raisins
• 2 tablespoons orange peel, grated
• 1 egg
• 1/2 tablespoon milk

Recipe

• 1 spray 9x5" loaf pan with cooking oil.
• 2 set aside.
• 3 heat 1 cup water and milk to 105 degrees f., put into large mixing bowl with yeast; dissolve yeast. add honey, oil and salt; mix well.
• 4 measure 4-4 1/2 cups flour carefully.
• 5 add half of flour to yeast mixture; blend on low speed of mixer until moistened; then beat 3 minutes on medium speed.
• 6 stir in granola, sunflower nuts, raisins, orange peel and remaining flour.
• 7 on floured surface, knead in flour, adding enough to make dough smooth and elastic; about 10 minutes.
• 8 place dough in greased bowl, cover loosely with moist cloth towel.
• 9 let rise in warm place *80-85 degrees f.* until light and double in size, about 1 hour.
• 10 punch down on flour surface to remove all air bubbles.
• 11 shape into loaf; place in prepared loaf pan.
• 12 cover; let rise in warm place until doubled in size. about 45-60 minutes.
• 13 heat oven to 350 degrees f.
• 14 in small bowl, combine egg and 1/2 tablespoons milk; brush over top.
• 15 bake for 35-45 minutes or until deep golden brown and loaf sound hollow when tapped.
• 16 remove from pans immediately; cool on wire rack.

Pumpkin Bread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup vegetable oil
• 3 large eggs
• 1 (16 ounce) can solid pack pumpkin

Recipe

• 1 preheat oven to 350 degrees. mix the dry ingredients together in a large bowl, then add the eggs, oil, and pumpkin. use a mixer on a medium setting until the batter is well-combined. pour into two greased loaf pans (we use sillicone with smart balance and a little flour, and it works wonders) and bake for 45 minutes or until done.

Paleo Bread For Thermomix

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 300 g almonds
• 15 g desiccated coconut
• 40 g seeds
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking soda or 1 1/2 teaspoons bicarbonate of soda
• 5 eggs
• 50 g coconut oil
• 35 g honey
• 15 g apple cider vinegar

Recipe

• 1 set oven 180 degrees and line a small loaf tin approx 10x20cm with baking paper.
• 2 mill almonds and desiccated coconut in tm bowl 30 sec speed 10.
• 3 add linseeds, salt and bi carb, mix 5 sec speed 5.
• 4 add eggs, coconut oil, honey and cider vinegar mix 15 secs speed 3.
• 5 pour into a lined small loaf tin approx 10x20cm and bake for 45 mins at 180 degrees (or until skewer comes out clean).

Raisin Or Date Bran Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups natural bran
• 1/3 cup brown sugar, lightly packed
• 1/2 cup raisins or 1/2 cup dates, chopped
• 1 egg, beaten
• 1 cup sour milk
• 2 tablespoons vegetable oil

Recipe

• 1 preheat oven to 400 degrees fahrenheit.
• 2 blend together flour, baking powder, baking soda and salt.
• 3 blend in bran, brown sugar and raisins or dates.
• 4 mix a well in the centre of dry ingredients.
• 5 combine and add egg, milk and vegetable oil.
• 6 stir only until combined.
• 7 fill paper lined muffin cups 2/3 full.
• 8 bake for 20 to 25 minutes.

Pumpkin Bread

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 3 1/2 cups flour
• 3 cups sugar
• 2 cups pumpkin, a 16 oz can
• 1 cup oil
• 2/3 cup water
• 4 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon

Recipe

• 1 heat oven to 350 and non-stick spray 4 one pound loaf pans, or 1 9x13 pan.
• 2 combine all ingredients and mix until well blended.
• 3 pour batter into pans and bake for about 1 hour.

Hot Spinach Leek And Cheese Dip

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups chopped fresh spinach (or frozen, squeezed)
• 1 leek
• 2 cloves garlic
• 1 teaspoon red pepper flakes
• 1/2 cup ricotta cheese
• 8 ounces cream cheese
• 3/4 cup sour cream
• 8 ounces monterey jack cheese
• 1 teaspoon oil
• 1 sourdough bread (bowl)

Recipe

• 1 saute the leek in oil.
• 2 shred monterey jack and mix all ingredients together and put in bread bowl.
• 3 heat oven to 350 and bake loosley covered in foil for 20 min remove foil and bake for 5 more min to crisp outside of bread.
• 4 slice the middle piece leftover from the bread and use to dip, or use french bread or crackers.
• 5 you can use a small casserole dish if you don't want to use the bread bowl.

Momma's Best Cornbread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (8 1/2 ounce) boxes jiffy corn muffin mix
• 4 egg whites (or 2 whole eggs)
• 2/3 cup sour cream (i use fat free)
• 2 tablespoons milk
• 2 tablespoons instant minced onion
• 1/4 cup splenda sugar blend for baking

Recipe

• 1 preheat oven to 400°f.
• 2 grease 8x8-inch glass baking pan with cooking spray oil.
• 3 in a large mixing bowl add contents of both jiffy corn muffin mixes.
• 4 add egg whites, sour cream, milk and dry minced onions.
• 5 blend ingredients with a whisk.
• 6 pour mixture into greased 8x8-inch glass baking pan.
• 7 bake about 30 minutes.

Pumpkin Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 cup butter, softened
• 3 cups sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg
• 16 ounces pumpkin

Recipe

• 1 in a mixing bowl, cream butter and sugar. add eggs; mix well. combine dry ingredients; stir into creamed mixture just until moistened. stir in pumpkin. pour into two greased 9-in.x5.in x 3in. loaf pans. bake at 350 for 1 hour or until a tooth pick inserted near the center comes out clean.

Glamorgan Sausages (welsh Veggie Sausages)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 275 g day old bread, crusts removed and cut into chunks
• 1 onion, peeled and cut into chunks
• 1 tablespoon chopped fresh flat leaf parsley
• 1 teaspoon thyme leaves
• 225 g caerphilly cheese or 225 g lancashire cheese, grated (caerphilly is a mild but tangy cow's milk cheese)
• 1 teaspoon dijon mustard
• 2 eggs (divided)
• 8 tablespoons flour, to coat
• 3 -4 tablespoons olive oil
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 tablespoons sun-dried tomato puree
• 500 ml vegetable stock

Recipe

• 1 whizz the bread in a food processor to make fine breadcrumbs.
• 2 place in a bowl.
• 3 whizz the onion, parsley and thyme in the processor until finely chopped, then add the cheese andmustard and process until finely chopped.
• 4 spoon the cheese mixture on to the bread crumbs.
• 5 season well with salt and pepper, then add the 1 whole egg and 1 egg yolk (reserving the egg ) and stir well.
• 6 use your hands to form the mixture into 8 to 10 sausages.
• 7 place the egg in a bowl and whisk with a fork.
• 8 roll the sausages in the egg , then in flour.
• 9 heat the oil in a pan over medium heat and cook the sausages until brown all over, about 10 to 15 minutes.
• 10 to make the sundried tomato gravy; heat the oil in a saucepan over a low heat, then cook the onion until softened.
• 11 add the tomato puree and vegetable stock, bring to the boil, then reduce the heat to low and simmer for 15 minutes.
• 12 season with salt and pepper.
• 13 serve with the sausages and mashed potatoes.

Rich Lemon Butter Tarts

Total Time: 7 hrs 30 mins Preparation Time: 7 hrs Cook Time: 30 mins

Ingredients

• 3/4 lb butter
• 1 cup powdered sugar
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 1/4 cups granulated sugar
• lemon zest
• 9 extra large eggs
• 1 1/2 cups lemon juice
• 3 ounces butter

Recipe

• 1 shortbread crust:.
• 2 cream 3/4 lb softened butter and 1 cup powdered sugar together.
• 3 sift 3 cups flour, 1/4 cup sugar and 1/2 teaspoon salt, then add to mix.
• 4 add 1/2 teaspoon vanilla, blend.
• 5 wrap dough in wax paper, chill 4-6 hours in refrigerator.
• 6 put in two 9" tart pans (1 1/2" high) an bake for 27-30 minutes at 325 degrees f. [time is adjusted for silicone pans].
• 7 tart:.
• 8 in a food processor or blender, combine the lemon zest (7 med. sized lemons worth) with 1/4 cup of the sugar and process until fine and moist, several minutes.
• 9 in a medium-sized bowl, combine the eggs, the 3/4 cup sugar, and the zest mixture. whisk briskly until well blended. stir in freshly squeezed lemon juice. place the bowl over a saucepan half-filled with slowly simmering water and stir until the mixture thickens enough to lightly coat the back of a wooden spoon, 6 to 8 minutes.
• 10 stir in the butter, a piece at a time, mixing until melted and smooth. strain through a fine-mesh sieve. immediately pour the lemon butter into the tart shells and set aside. the filling will set as it cools. let cool completely before serving.
• 11 just before serving, lightly dust the edges of the tarts with powdered sugar.