1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter

DIRECTIONS:

Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.

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1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)

DIRECTIONS:

Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:

1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened

Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.

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1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt

DIRECTIONS:

Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.

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Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.

DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.

DAY 2, 3 and 4: Stir with a wooden spoon.

DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.

DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.

DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.

Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)

Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots

Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.

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This is the day that you receive the starter from your friend. You have nothing to do but put it in a place that is room temperature and let it sit there.

DAY 2 – 4:

Stir gently with a wooden spoon. DON’T every use a metal spoon on this recipe!

DAY 5:

Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with wooden spoon.

DAY 6 – 9:

Stir with a wooden spoon.

DAY 10:

Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with a wooden spoon. Pour off 3, 1 cup portions into separate containers. Keep one for yourself and give the other two to two of your friends. Preheat oven to 350 degrees. After you poured the 3 portions off, the remainder gets the following:

INGREDIENTS:

1 c. oil
2 c. flour
3 eggs
1 c. sugar
1/2 c. milk
1 tbsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 lg. box vanilla pudding
1 c. nuts (optional)

DIRECTIONS:

Mix this together with a wooden spoon and pour into well greased and sugared loaf pans. Bake at 350 degrees for 40 to 60 minutes. Cool bread for 10 minutes before removing. This bread freezes very well.

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1 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm water
2 c. sifted flour
1 tsp. salt

DIRECTIONS:

Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night.
When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe.

Do not use metal spoon. Do not refrigerate. The day you receive the started mixture – do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends.

The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes.

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2 tbsp. sesame seed
4 1/2 to 5 1/2 c. bread flour
1/4 c. sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
1 c. water
1 c. milk
1/2 c. butter
2 eggs

FILLING:

4 oz. (1 c.) shredded Mozzarella cheese
1/2 tsp. Italian seasonings
1/4 tsp. garlic powder
1/4 c. butter, softened

DIRECTIONS:

Generously grease 12 cup fluted tube or 10 inch tube pan; sprinkle with sesame seed. Lightly spoon flour in measuring cup; level off. In large bowl combine 2 1/2 cups flour, sugar, salt and yeast, blend well. In small sauce pan heat water, milk and 1/2 cup butter until very warm (120 to 130 degrees), add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand stir in remaining flour to form stiff batter. In small bowl combine all filling; mix well. Spoon half of batter into prepared pan; spoon filling evenly over batter to within 1/2 inch of sides of pan. Spoon remaining batter over filling. Cover; let rise in warm place (80 to 85 degrees) until light and double in size, about 30 minutes. Heat oven to 350; bake 30 to 40 minutes or until golden brown and bread sounds hollow when lightly taped. Remove from pan immediately; serve warm or cool.
Variation: Can add 3/4 lb. of crumbled cooked sausage to filling.

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3/4 c. raisins
2 tbsp. dark rum
1 lb. French bread, cut into 1 inch cubes
3 c. whole milk
1 c. half and half
3 eggs, beaten to blend
2 c. sugar
2 tbsp. unsalted butter, melted
1/2 tsp. cinnamon
2 tbsp. vanilla

SAUCE:

1/2 c. unsalted butter
1/2 c. golden brown sugar, packed
1/2 c. sugar
1 egg
3 tbsp. whiskey
Whipped cream

DIRECTIONS:

For pudding: Place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325. Generously butter 9×13 inch pan. Place bread in large bowl. Pour milk and half and half over. Let soak 5 minutes. Whisk eggs with sugar, butter, vanilla and cinnamon in a medium bowl. Pour over bread. Add raisins and rum. Toss to coat. Transfer bread mixture to prepared pan. Bake about 1 hour.
Sauce: Melt butter and both sugars in heavy saucepan over low heat stirring until sugars dissolve. Whisk egg in small bowl to blend. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 minute, do not boil. Whisk in whiskey. Spoon warm bread pudding onto plate. Spoon sauce over, top with whipped cream.

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INGREDIENTS:

3 c. bread crumbs, made from dense, preferably home-made bread
5 tbsp. butter, room temperature
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1/4 c. sugar
5 eggs, lightly beaten
2 c. dried fruit (currants, raisins, chopped dates)

DIRECTIONS:

You will also need a large (at least 15 quart) pot, a wooden spoon or stick longer than the mouth of the pot is wide, a couple of feet of clean cotton twine, and a 2 x 2 foot square of natural linen or cotton (a napkin you don’t care about, or a clean dish towel will do nicely).
Fill the pot 2/3 full of water – at least 8 inches deep. Place pot over high heat, covered.

Place the crumbs in a large mixing bowl, and add 4 tablespoons of the butter, cut into buts. Blend well, adding spices, salt and sugar. Stir in eggs and dried fruit. Allow to rest while you prepare your pudding cloth and wait for the water to come a full, rolling boil.

Use the remaining 1 tablespoon of butter to thoroughly grease a one foot diameter circle in the center of your cloth. Drape the buttered pudding cloth in a large bowl, buttered side up. Pour in the pudding. Draw up the four corners of the cloth to enclose the pudding, and tie the neck of the bag securely with twine. Try to arrange the pleats neatly, and allow a little head-space, as your pudding will grow a little as it cooks.

When the water is boiling rapidly, lower in the pudding. Place the wooden spoon or stick across the top of the pot, so that you have something to which to tie the pudding to keep it from touching the bottom. Take care that it is also completely submerged. Cover the pot as best you can so that the water will return to the boil as quickly as possible. Maintain a good boil and your pudding should be ready to be pulled out of the pot in 35 minutes.

Hang the boiled pudding on its bag over the sink to drain. Allow it to rest thus for 15 minutes to “come together”. Then take your pudding down, cut the twine and release it onto a plate. You may bathe it with butter, and sprinkle it with sugar before serving.

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2 (3 oz.) pkgs. cream cheese
2 tbsp. white sugar
1 egg
1/2 c. chopped peeled apple

BREAD:

1 pkg. Pillsbury Apple Cinnamon or Cranberry Quick Bread mix
1/2 c. chopped, peeled apple
3/4 c. water
1 egg
1 tsp. almond extract

TOPPING:

1/4 c. sliced almonds
Apple jelly

Heat oven to 350 degrees. Grease and flour 8×4 or 9×5 inch loaf pan. In small bowl blend all filling ingredients except apple. Beat at medium speed until smooth. Stir in apple; set aside.
In large bowl, combine all bread ingredients. Stir by hand until mix is moistened. Pour 1/2 of batter into prepared pan. Carefully spoon cream cheese filling over batter.

Spoon remaining batter on top of filling. Sprinkle with almonds. Bake at 350 degrees for 70-85 minutes for 8×4 inch pan, 65-75 minutes for 9×5 inch or until toothpick inserted near center comes out clean. Cool 15 minutes, remove from pan. Cool completely. Brush with melted apple jelly. Store in refrigerator. Yield: 12 servings.

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