Bourbon Pecan Bread

3/4 cup raisins
1/3 cup bourbon
3/4 cup (1 1/2 sticks) butter or margarine, softened
6 eggs, separated
1 1/2 cups granulated sugar, divided
2 1/4 cups flour
1 1/2 teaspoons vanilla extract
1 cup pecan nutmeats, broken

Soak raisins in bourbon for 2 hours and drain, reserving bourbon.

Add more bourbon to make 1/3 cup.

Grease two bread loaf pans and line pan bottoms with greased wax paper. Preheat oven to 350 degrees F.

Cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well. Add flour in thirds, alternating with bourbon. Mix until blended. Stir in raisins, pecans, and vanilla extract.

With clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff. Fold egg whites into batter; turn in to pans and bake 1 hour.

Boston Brown Bread

This is good served with cream cheese.

2 cups unsifted all-purpose flour
2 cups yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 1/3 cups milk
1 1/3 cups buttermilk
3/4 cup dark molasses
1 cup dark raisins

Grease 2 (1-pound) coffee cans. Into a large bowl, sift together flour, cornmeal, baking soda and salt.

In a small bowl, combine milk, buttermilk and molasses. Gradually add milk mixture to flour mixture; beat with a spoon until well combined. Stir in raisins. Pour mixture into the coffee cans, filling each about two-thirds full. Tie pieces of heavy aluminum foil tightly over top of each can. Place cans on a rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle. Steam 2 1/2 to 3 hours. Add more boiling water to kettle as needed to maintain level around cans.

Remove cans to a wire rack; cool.

For serving later, cool bread in cans; store in refri gerator.

To reheat, place covered cans on rack in boiling water in large kettle and steam about 30 minutes, or until heated through.

Blueberry Orange Bread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon grated orange peel
2 tablespoons butter, cut up
1/4 cup boiling water
1 egg, slightly beaten
1 cup granulated sugar
1/2 cup orange juice
1 cup fresh blueberries *

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8 x 4-inch loaf pan; set aside.

In a large bowl, stir together flour, baking powder, salt, baking soda and orange peel; make a well in center and set aside.

Stir together butter and boiling water until butter is melted.

In a medium bowl, combine egg, sugar and orange juice; stir in butter mixture. Add to the dry ingredients, stirring just until moistened. Fold in blueberries. Spoon the batter into the prepared pan. Bake for about 60 minutes or until a wooden pick inserted near the center comes out clean. Cool 10 minutes.

Remove loaf from pan. Coo l completely on rack. Wrap in foil and store overnight. Makes 1 loaf (16 slices).

* Frozen blueberries may be used, but they may "bleed" when folded into the batter.

Taco Joes

1 pound ground chuck
1 small onion, chopped
3/4 cup commercial taco sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns
Sliced American cheese

Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in taco sauce and next 4 ingredients; simmer 5 minutes or until thoroughly heated. Placed opened hamburger buns on a baking sheet. Spoon about 1/4 cup meat mixture onto bottom half of each bun. Top meat mixture with a slice of cheese. Bake at 350 degrees F for 4 minutes or until cheese melts and buns are warmed. Place top of bun over cheese.

Blueberry Nut Bread

1 pint blueberries, rinsed but not dried off
3 cups plus 3 tablespoons whole wheat flour, divided
2 cups granulated sugar
1 cup chopped pecans
1/2 cup vegetable oil
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Preheat the oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans.

In a medium bowl, combine the blueberries and 3 tablespoons flour. Toss to coat evenly.

In a large bowl, combine the remaining ingredients. Mix well. Carefully fold in the blueberries.

Spoon the batter into the prepared loaf pans. Bake for 55 to 60 minutes or until a wooden pick inserted into the center comes out clean.

Allow to cool slightly and then remove to a wire rack to cool completely.

Blueberry Monkey Bread

2/3 cup granulated sugar
1 tablespoon cinnamon
1 1/4 cups blueberries
2/3 cup brown sugar
1 1/4 sticks (10 tablespoons) butter
1 teaspoon vanilla extract
1 tablespoon cinnamon
4 (10 ounce) packages refrigerated buttermilk biscuits

Preheat oven to 350 degrees F. Thoroughly grease a 10 x 4-inch tube pan.

Mix granulated sugar and 1 tablespoon cinnamon.

Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.

In saucepan combine sugar, butter, vanilla extract, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat, cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake for 65 minutes or until done.

Lift or turn out onto cake plate.

Makes 8 to 10 servings.

Blueberry Cornbread

1 cup flour, sifted
3/4 cup cornmeal
3 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 cup blueberries, fresh or frozen
1 egg
2/3 cup milk
1/3 cup vegetable oil

Grease or spray an 8-inch square baking pan. Preheat oven to 425 degrees F.

In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries.

In small bowl beat egg; add milk and oil; mix. Pour all at once into flour mixture. Stir just until dry ingredients are evenly moistened. Pour batter into baking pan. Bake 25 minutes or until golden.

Blueberry Corn Bread

1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups blueberries, washed and dried
1/3 cup granulated sugar
2 large eggs, beaten lightly
4 tablespoons butter, melted and cooled
1 1/2 cups milk

Butter and lightly flour a 13 x 9-inch baking pan. Preheat the oven to 425 degrees F.

Combine cornmeal, flour, baking powder and salt in a large shallow bowl. Sprinkle 2 to 3 tablespoons of the dry ingredients over the blueberries and toss lightly. Stir sugar into the dry mixture, then stir in the eggs, butter and milk. Add the blueberries and mix lightly. Turn into the prepared pan. Bake 25 to 30 minutes, until a wooden pick inserted near the center comes out clean.

Cool 10 minutes in the pan, then turn out onto a plate and slice or cut into squares. Serve hot or warm with butter.

Southwestern Cheddar Melts

1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon ground cumin
8 slices sourdough bread
8 slices (8 ounces) Cheddar cheese
4 large tomatillos, thinly sliced*
1 (4 ounce) can diced green chiles, drained
2 tablespoons (1/4 stick) butter

In a small bowl, combine mayonnaise, lemon juice, and cumin; mix well and spread over 1 side of 4 slices of bread. Top each with 2 slices of Cheddar cheese, 1 sliced tomatillo, 1 tablespoon chilies and remaining 4 slices of bread. Melt the butter in a large skillet or griddle over low heat. Cook the sandwiches, covered for 3 to 4 minutes each side, until golden and the cheese is melted.

Makes 4 sandwiches.

Blueberry Cheese Bread

Slices better the day after it is baked.

Yields 1 1/2-quart round loaf.

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated orange rind
1 cup grated old Cheddar cheese
3/4 cup orange juice
2 tablespoons butter or margarine, melted
1 egg
1 cup fresh or frozen wild blueberries

Combine flour, sugar, baking powder, soda, salt, orange rind and cheese and mix together. Add juice, butter and egg. Beat until smooth. Carefully fold in blueberries. Pour into well-greased 1 1/2-quart baking dish (round is great). Bake in 350 degrees F oven for 55 to 65 minutes until bread is firm to touch.

Black Walnut Raspberry Bread

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup granulated sugar
1/3 cup confectioners' sugar
1 1/2 cups fresh or 10 ounces frozen raspberries, thawed
2 eggs, beaten
2/3 cup vegetable oil
1 cup chopped black walnuts

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 x 3-inch loaf pan.

Stir the dry ingredients together in a large bowl.

Mix the raspberries with the eggs and oil. Stir into the dry mixture until the flour is just dampened. (Do not overmix as the bread will be tough.) Add the walnuts. Pour mixture into prepared pan. Bake for 1 hour.

Serve the bread hot with butter or sift confectioners' sugar over the top and serve cold.

Black Forest Pumpkin Bread

Posted by Darlene at recipegoldmine.com 3/29/02 4:41:02 pm

Makes 3 servings.

1 cup vegetable oil
3 cups granulated sugar
4 eggs
1 1/2 teaspoons salt
1 teaspoon cloves ground
1 teaspoon nutmeg ground
1 teaspoon cinnamon ground
2/3 cup hot water
2 teaspoons baking soda
2 cups pumpkin pur?ed or squash
3 1/2 cups all-purpose flour
1 cup pecans chopped (optional)
1/2 teaspoon ginger grated fresh root (optional)

Heat oven to 350 degrees F.

In a large bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in salt, cloves, nutmeg, and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1-pound coffee cans for 1 hour or until tests done.

NOTE: Use the pumpkin from your jack-o-lantern or some squash from your garden to make th is delightful bread. Great with cream cheese.

Chicken Tortilla Soup

Serves 6.

1 cooked chicken
6 cups (48 ounces) chicken broth
1/4 cup vegetable oil, divided
6 corn tortillas, cut in 1/4-inch strips
1/2 large onion, diced
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chiles
Lime wedges
1/2 cup chopped cilantro
1 cup cubed Mexican cheese, such as queso fresco
    or shredded Mexican-style cheese blend
1 avocado, pitted, peeled and diced

Pull meat off chicken and dice into bite-size pieces. Refrigerate until ready to use. Discard skin and bones or place in saucepan with chicken broth. Bring to a simmer, cover and cook about 20 minutes. Strain, discarding skin and bones. Refrigerate broth and discard fat from top. (This is optional; you can use plain chicken broth.)

Put 2 tablespoons oil in a skillet. Working in batches if necessary, add tortilla strips and cook until lightly brown and crisp. Remove with a slotted spoon and drain o n paper towels.

Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion, cover, reduce heat and cook about 10 minutes, until softened. Uncover and add garlic. Cook 1-2 minutes. Increase heat to medium.

Add tomatoes and about half the tortilla strips. Add the broth, then bring to a boil. Remove from heat and cool slightly. Puree in the pot using an immersion blender, or in a countertop blender in batches, working carefully.

Return soup to stove over medium heat. Stir in chicken. To serve, place a few tortilla strips in a bowl. Top with soup, then garnish with lime wedges, cilantro, cheese and avocado.

Per serving: 510 calories, 41 g protein, 19 g carbohydrates, 30 g fat, 130 mg cholesterol, 1,600 mg sodium, 4 g fiber. Calories from fat: 53 %

Black Bottom Banana Bread

1/2 cup butter, softened
2/3 cup granulated sugar
3 eggs
1/4 cup milk
1 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups mashed ripe bananas (3 to 4 medium)
1 1/4 cups semisweet chocolate chips

Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan and set aside.

In a large bowl of an electric mixer, cream butter and sugar on high speed, about 1 minute. Stop mixer and add eggs. Continue beating until fluffy, about 1 minute. Add milk and stir until combined. Remove from mixer.

In another mixing bowl, sift together flour, baking soda and salt. With a wooden spoon, stir flour-mixture and mashed bananas into the creamed butter-mixture until combined. Stir in chocolate chips and pour batter into prepared loaf pan.

Bake for 55 to 60 minutes or until wooden pick inserted in center of bread comes out clean. Remove from oven and place pan on wire rack for 10 minutes. Gently rem ove loaf from pan and cool completely on wire rack.

For best flavor, when cooled, wrap bread in foil and allow bread to rest at room temperature overnight before slicing.

Quick Tortilla Soup

Yield: 4 cups

2 (10 1/2 ounce) cans chicken and rice soup, undiluted
1 cup canned diced tomatoes with juice
2 tablespoons canned green chiles
1 cup (4 ounces) shredded Cheddar cheese
2 cups crushed lightly salted tortilla chips

Combine first 3 ingredients; refrigerate overnight or at least 3 hours. Bring mixture to the boiling point when ready to serve. Sprinkle with tortilla chips and cheese.