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Raspberry Jam Bread

Raspberry Jam Bread

1 cup butter or margarine
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cream of tartar
1 cup raspberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Butter two 9 x 5-inch loaf pans, the line with wax paper and butter again.

Cream together butter, sugar and extracts. Beat in eggs, one at a time.

Thoroughly blend dry ingredients in another bowl. Stir into egg mixture, alternately, with the preserves and sour cream. Fold in the pecans. Divide the batter between the two prepared pans and bake for 50 to 60 minutes. Let cool in pan 10 minutes. Turn onto wire rack, remove wax paper, and cool completely.

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Honey’N’ Oat’s Bread

— ——-ONE &amp A HALF POUND LOAF—————— 1/2 c Old-fashioned rolled oats

1 c Buttermilk *

1 Egg

1 1/2 c Whole wheat flour

1 1/2 c Bread flour

1 1/2 ts Salt

1 1/2 tb Honey

1/4 ts Red Star active dry yeast **

—–ONE POUND LOAF—– 1/3 c Old-fashioned rolled oats

3/4 c Buttermilk *

1 Egg

1 c Whole wheat flour

1 c Bread flour

1 t Salt

1 tb Honey

1/4 ts Baking soda

2 ts Red Star active dry yeast **

* reconstituted dry buttermilk powder may be used instead of fresh buttermilk. Use 4 tb. dry buttermilk and 1 cup water for 1-1/2 lb. loaf (if using Welbilt/Dak machine, add 2 tb. more buttermilk as well). Use 3 tb. buttermilk and 3/4 cup water for 1-pound loaf (for Welbilt machine add 1 tb. more

buttermilk). ** Use 4 teaspoons yeast for 1-1/2-pound loaf IF NOT USING RED STAR BRAND. One-pound size loaf measurement does not change. The egg and oats lend a wonderful rich, creamy flavor to this bread. Serve it with a crock of sweet butter and homemade preserves. Place all ingredients in bread pan, select Light Crust setting, and press Start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

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Spiced Gingerbread


1/2 c Shortening

2 3/4 c Flour

2 tb Orange rind, grated

1 ts Soda

1/2 ts Salt

1/2 c Brown sugar

1 ts Cinnamon

3 Eggs

1 ts Mace

1 c Molasses or sorghum

1 ts Nutmeg

1/4 c Orange juice

1/2 c Raisins

1/4 c Brandy, fruitjuice or coffee

George Washington’s mother’s recipe uses no ginger. Fruit juice or coffee may be substituted for brandy. Cream shortening and orange rind together. Add brown sugar gradually and cream thoroughly. Blend in well beaten eggs. Beat hard for 1-2 minutes to make a smooth batter. Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy. Add raisins. Pour in well greased and floured 8″ X 12″ X 2-1/2″ pan. bake at 350 degrees for 30-35 minutes. Mrs. Harold T. Cook

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Spring Street Prosciutto Bread


2 1/2 ts Active dry yeast

1 c Warm (105-110F) water

2 Eggs

2 tb Olive oil

3 1/4 c Flour

1 1/2 ts Salt

1/2 ts Black pepper

1 c Fresh Parmesan cheese

2 c Minced prosciutto

Cornmeal for dusting 1. Dissolve the yeast in the warm water in a large mixing bowl and set

aside for 15 minutes. 2. Stir in the eggs and oil. Combine 3 cups of the flour with the salt and

pepper, and stir into the yeast mixture. Knead to combine adding more flour, a little at a time, to make a firm dough. 3. Combine the parmesan cheese and the prosciutto and lightly dust with

flour. Work the misture into the dough. Turn the dough out onto a floured board and knead until smooth, 10 minutes. Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours. 4. Punch down the dough and knead for 3 minutes. Divide the dough in half.

Form each half into a oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour. 5. Line the oven with wet baking tiles, stones or trays of terra-cotta

chips and preheat to 425F. 6. Using a razor, make 6 slashes diagonally across the top of each loaf.

Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking. Cool on a wire rack. Makes 2 loaves. Source: New York Cookbook, Molly O’Neill, 1993 From: D&ampG Bakery, Spring Street, Manhatten

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Barb’s Special Sweet Breads Part 3


———————————-BARB DAY———————————- ————————-INSTRUCTIONS FOR SPANDAUER————————- Your favorite jelly Place the dough on a floured board and cut it in half. Roll each half 1/4″ thick Cut into 4″ squares. Spread Almond butter on each square.

Sprinkle plumped currants or raisins on top. Fold corners to center. Put a bit of your favorite jelly in the center. Spoon Vanilla Cream in center. Place 2″ apart on baking sheet. Brush with egg wash. Let rise till puffy. Brush again with the egg wash. Bake at 375 degrees F. for 10-12 minutes. Source: Vera Stevens, my mother

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Honey Buttermilk Bread Radis


Elaine Radis BGMB90B 1 pk Yeast scant pakg.

3 c Flour better for bread flo

1-1/2 ts Salt

3/4 c Buttermilk

3 ts Margarine

3 tb Honey

1/2 c Water

Calories per serving: 128 Fat grams per serving: 1.8 Put all ingredients in B/M. Push the button and enjoy. NOTE: We use Saco buttermilk powder and adjust the water accordingly. ROLLS: These our one of our favorite rolls. We let the machine do the work through the MANUAL method (or DOUGH cycle). Then kneed again adding some flour if the dough is sticky. shape into rolls and allow to rise until doubled in bulk. I usually do this on top of the dryer when it is in use. Then I bake at 375 degrees until lightly browned. Sometimes I use an egg wash and sprinkle with seeds of our choice sesame or caraway.

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Banana-Chocolate Chip Bread


1/3 cup skim milk (1/2)

1/3 cup mashed very ripe bananas (1/2 cup)

1 large egg (1)

1 tablespoon butter or margarine (1 tbls)

3/4 teaspoon salt (1 tsp)

2 cups bread flour (3 cups)

1/4 cup semisweet chocolate pieces (1/3 cup)

1 1/2 teaspoons bread machine yeast (2 tsp)

It’s better than a candy bar was the verdict from our panel of kid tasters. They thought the chocolate and banana combination was terrific.

Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer, adding mashed bananas with milk, and semisweet chocolate pieces with flour.

Note: How this bread turns out depends on your machine. Some machines will make a smooth chocolate-colored bread. Others will leave bits of chocolate chips, and still others will give a marbled loaf.

Recommended cycle: Basic/white bread cycle light or medium/normal color setting.

Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 178 total fat 4 g saturated fat 2 g cholesterol 21 mg sodium 216 mg total carbohydrate 30 g dietary fiber 1 g protein 6 g.

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Banana Bread W/Apple Sauce


—————————–LIZ JONES VXRF36B—————————– 2 1/2 c All purpose flour

2 ts Baking powder

1 ts Baking soda

1 ts Ground cinnamon

1/2 c Natural apple sauce

1 c Granulated sugar

3 Egg whites

4 Very large ripe bananas

-peeled &amp mashed (2 c) 1 ts Vanila

1. Preheat oven to 350-degrees. Spray an 8x4x3″ loaf pan with non-stick

cooking spray. 2. Combine flour, baking powder, baking soda and cinnamon. Set aside.

3. In a alarge mixing bowl, whisk together apple sauce, sugar, egg whites,

banana and vanilla. Add flour mixture all at once and stir gently to blend. 4. Pour batter into prepared loaf pan and bake for 50-60 minutes or until

knife inserted into the center comes out clean. Cool bread completely before slicing. Note: Loaf can be wrapped tightly and stored for up to one week or frozen for up to 2 months. Traditional Recipe: 220 calories * 8.09 fat grams Bake Lite Recipe: 150 calories * 0.34 fat grams. Mott’s Bake Lite —–