 |
 |
Daily Bread Recipe |
Read more posts from Daily Bread Recipe |
 Loading ... |
|
|
Loading ... |
|
|
Loading ... |
|
|
Loading ... |
|
|
Loading ... |
|
|
Loading ... |
|
|
Loading ... |
|
|
Loading ... |
|
|
|
 |
|
 |
Recipe Archive: |
|
Our Friends: |
|
|
|
INGREDIENTS
- 2 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raisins
- 1/2 cup chopped walnuts
- 1 egg, beaten
- 1 teaspoon vanilla
- 2 tablespoon melted shortening
- 10 oz. can crushed pineapple (not drained)
- 1 teaspoon baking soda
|
DIRECTIONS
- Combine the salt, baking powder, flour and sugar into a mixing container before adding in the nuts and the raisins.
- In a separate mixing container combine the vanilla, shortening and then eggs together and then pour them over the dry mixture.
- Break down the baking soda into the pineapple and then stir them well before mixing it with the batter.
- Fill a lightly oiled bread pan with batter and then set your oven to 350 degrees F and then place the pan inside the oven and let them cook for an hour. Allow it to cool down completely before serving.
Read the rest of this entry » |
|
|
|
|
|
INGREDIENTS
- 1 cup melted butter
- 3/4 cup buttermilk
- 1 1/2 cups cream corn
- 1 cup cornmeal
- 1 large onion
- 2 eggs, beaten
- 1/2 teaspoon baking soda
- 1 1/2 cups cheddar cheese, grated
- 3 hot peppers, chopped
|
DIRECTIONS
- Combine the buttermilk, butter, corn meal, corn, baking soda, onions and eggs until they are well mixed.
- Fill a 9 inch square pan with half amount of batter and then layer it off with cheese, peppers and then cheese again.
- Pour the rest of batter into the pan and then set your oven to 350 degrees F and then let it cook for fifty minutes and then serve them hot.
|
|
|
|
|
|
INGREDIENTS
- 1 (16 oz.) can sliced peaches
- 6 tablespoons butter, melted
- 2 eggs
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup chopped pecans
- 2 tablespoons peach preserves
|
DIRECTIONS
- Set up the strainer over a bowl, separate the peaches from the water and then set aside a quarter cup of peach water. Cube the peaches and then set it aside.
- Using an electric mixer, pour in the peaches, butter, eggs, lemon juice and a quarter cup of peach water extract. Pour the mixture to a mixing bowl and then add in the sugar, flour, salt and baking powder. Blend them well without over mixing. Toss in the chopped nuts and cubed peaches.
- Fill a lightly oiled 8x4x2 bread pan with batter and then set your oven to 350 degrees F.
- Allow it to cook for an hour and then let it cool down for ten more minutes before taking it off the pan and into the wire racks for further cooling.
Read the rest of this entry » |
|
|
|
|
|
INGREDIENTS
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter (softened)
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon grated orange rind
- 1/2 cup chopped pecans
- 1/2 cup milk
- 1 tablespoon orange juice
- 1 tablespoon honey
|
DIRECTIONS
- Combine the salt, baking powder and flour together.
- In a separate mixing container soften the butter while carefully adding in the sugar and the eggs. Beat them continuously and then pour in the orange rinds and the nuts. Add in the dry mixture alternately with water.
- Fill a lightly oiled pan with mixture and then set your oven to 350 degrees F.
- Place the pan inside the oven and allow it to cook for fifty to sixty minutes. When done cool it for ten more minutes. Meanwhile prepare the glaze by combining the honey and the orange juice together and then pour it over the top of the warm loaf. Place it back inside the oven and let it cook for another minutes. Take it off the oven and place it into the wire racks for further cooling.
Read the rest of this entry » |
|
|
|
|
|
INGREDIENTS
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups water
- 1 cup vegetable shortening
|
DIRECTIONS
- Combine the baking powder, flour and salt and then add in the water and then it on a lightly floured board and then start kneading the mixture until you have made a soft dough. Set it aside, covered with moisten cloth for fifteen minutes.
- Make a ¼ inch thick, eggs size round pieces and then prick it with your fingers.
- Heat the shortening over high flame and then fry the dough, one piece at a time flip it over to fry the other side until both sides are golden brown and then place into a paper towel to drain the excess oil.
|
|
|
|
|
|
INGREDIENTS
- 2 cups flour, sifted
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cup sugar
- 2 eggs
- 3/4 cup oil
- 2 1/2 cups chopped mango
- 1 teaspoon lemon juice
- 1/2 cup raisins
|
DIRECTIONS
- Mix together the first five ingredients listed. While in a separate bowl whisk the eggs, oil and then pour it over the dry mixture. Add in the mango, raisins and lemon juice.
- Pour it over a couple of 8 x 4 inch bread pans and then set your oven to 350 degrees F.
- Place the pans inside the oven and let them cook for an hour or just until the toothpick poked at the middle of the loaf do not have anything sticking to it when pulled out.
|
|
|
|
|
|
INGREDIENTS
- 6 tablespoons soft butter
- 1 cup sugar
- 2 tablespoons of grated lime peel
- 2 eggs
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup half and half
- 2/3 cup pecans
|
DIRECTIONS
- Soften the butter and sugar and then add in the eggs, grated lime and them mix them well.
- Pour in the flour, baking powder, salt while alternating it with cream. Blend them well without over mixing,
- Fill a lightly oiled 9 x 5 inch bread pan. Set your oven to 350 degrees F and then allow it to cook for an hour and then cool it down for five minutes before taking them off the pan.
|
|
|
|
|
|
INGREDIENTS
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 3/4 cups sugar
- 3 eggs
- 1 cup oil
- 2 tablespoons lemon extract
- 1 tablespoon grated lemon rind
- 2 cups lemon yogurt
- 3/4 cup chopped almonds
|
DIRECTIONS
- Set your oven to 325 degrees F and then lightly oil a couple of 9 x 5 inch bread pans.
- Mix together the baking powder and soda, salt, flour and sugar together and then still until blended. Pour in the eggs, oil, lemon rind and yogurt and then mix. Toss in the chopped almonds.
- Fill the pans with batter and then cook it for fifty five to sixty minutes. Allow it to cool down for ten minutes before taking them off the pans and into the wire rack fir further cooling.
|
Read the rest of this entry »
|
|
|
|
|
INGREDIENTS
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 1/4 cup sugar
- 2 eggs
- 2 tablespoon grated lemon rind
- 1/2 cup milk
- lemon juice from a whole lemon
|
DIRECTIONS
- Mix together the baking powder, flour and salt together. Soften the shortening and then carefully add in a cup of sugar. And then add in the dry mixture and the milk.
- Fill the pan with the batter and then cook at 350 degrees F for fifty to sixty minutes.
- Take it off the oven and allow it to cool down for ten minutes. Meanwhile prepare the glaze; combine the lemon juice and a quarter cup of sugar and then spread over the top of the cooled bread. Take it off the pan and then serve.
|
Read the rest of this entry »
|
|
|
|
|
INGREDIENTS
- 2 cups cornmeal
- 16 oz. sour cream
- 3 eggs (beaten)
- 1 medium onion (chopped)
- 1 large can cream style corn
- 1 small can chopped jalapenos
- 2 cups shredded cheddar cheese
|
DIRECTIONS
- Combine all the listed ingredients together and then pour them over a 13 c 9 inch muffin pan.
- Set your oven to 350 degrees F and let them cook until it is ready.
|
|
|
|
|
|
Recipe Categories: |
|
Recipe Comments: |
 |
Download Bread Recipe's
Toolbar and get updated
with the latest bread recipes. |
|
 |
|
 |
|
|
|
|
|
|
|
|
(3 votes, average: 4.67 out of 5)
(4 votes, average: 3.50 out of 5)
