INGREDIENTS:

1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.

DIRECTIONS:

Separate eggs.

Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.

Pour into buttered baking dish and set in pan of water to bake until it sets.

Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.

Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving.

INGREDIENTS:

1 loaf day old Italian or French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur

DIRECTIONS:

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.

Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.

Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.

Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).

Cool and serve with whipped cream or banana sauce below.

Optional Banana Liqueur Sauce:

1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.

INGREDIENTS:

1 cup water
1 egg
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter
3 tablespoons unsulphured molasses
2 1/2 teaspoons unsweetened cocoa powder
1 tablespoon caraway seed
1/2 teaspoon instant coffee (optional)
1/3 cup raisins
2 3/4 teaspoons active dry yeast
3 tablespoons instant potato flakes

DIRECTIONS:

In a small saucepan, combine water, raisins, potato flakes, caraway seeds, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm.

Add remaining ingredients to bread machine and pour in liquids and raisin mixture when cooled.

Select medium crust setting on bread machine and press start. Do not use a rapid-rise or quick setting.

To bake conventionally:

If you use the dough setting and bake this in a conventional oven, coat the bottom of the pan with a light dusting of cornmeal.

Shape into a round oblong loaf. Coat with a light egg wash (1 tablespoon water mixed with 1 egg white).

Bake at 350°F degrees until loaf sounds hollow when tapped on bottom, but be careful not to overbake as this will dry it out.

INGREDIENTS:

4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
4 tablespoons unsalted butter, softened
3 tablespoons lard
1/2 cup milk, scalded
1 cup water
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 egg yolk
3 1/2 tablespoons sugar or honey

DIRECTIONS:

This is a good sized loaf for the larger bread machines, but can also be made conventionally.

If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk which also exists in non-fat dry milk solids, that has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product.

Note: That having been said, you may opt to skip the scalding process if you’re in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken the extra step.

In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon, removing as much as possible.

Add butter, lard, salt, and allow to cool to lukewarm before adding to remaining ingredients in bread machine. This makes a 2 lb. loaf for bread machines like the Zojirushi.

This makes a rich, tasty white bread with a nice crust that keeps well.

Bake at medium crust setting.

INGREDIENTS:

olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg

DIRECTIONS:
2 HOURS BEFORE SERVING:

In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.

In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned.

Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.

Bring to a boil, stirring to loosen brown bits from bottom of skillet.

Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.

Corn-bread topping:

5 minutes before pork is done, prepare topping.

Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.

Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.

Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.

Serve immediately.

8 servings.

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INGREDIENTS:

1/2 c. butter
1 c. sugar
1 egg, beaten
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. mashed bananas
3 tbsp. milk
1/2 c. chopped walnuts

DIRECTIONS:

1. Grease 9 x 5 x 3 inch loaf pan.

2. Beat butter, sugar and egg in a large bowl until fluffy.

3. Combine bananas and milk in a bowl.

4. Sift flour, baking powder and baking soda onto waxed paper. Stir into sugar mixture alternately with banana - milk mixture. Stir in nuts. Bake in 350 degree oven for 1 hour. Cool in pan 5 minutes. Turn out of pan.

INGREDIENTS:

1/2 c. butter
1 c. sugar
2 eggs, beaten
1/4 tsp. salt, optional
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
Walnuts
2 ripe bananas
2 tbsp. milk

DIRECTIONS:

Combine butter, sugar and eggs. Add flour and baking powder. Combine mashed banana, milk and baking soda. Add to sugar mixture. Add nuts. Bake at 350 degrees for 55 minutes (toothpick).

Egg whites can be substituted. Whole wheat flour. Sugar substitute can be used. Carob or chocolate chips can be used.

Source:

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INGREDIENTS:

1 c. sugar
2 eggs, beaten
1/2 c. butter
3 c. flour
1 c. English walnuts
1 tsp. soda
3 ripe bananas, mashed
1 tsp. vanilla

DIRECTIONS:

Cream sugar and butter. Add eggs and bananas; combine with remaining ingredients. Place in greased bread pans and bake at 325 degrees for 45 minutes.

Makes 2 loaves.

INGREDIENTS:

1 c. butter
1 c. sugar
2 eggs
3 ripe bananas, mashed
2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 c. chopped pecans

DIRECTIONS:

Cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in bananas, flour, soda and nuts. Mix until just blended.

Bake in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan at 300 degrees for approximately 1 1/2 hours.