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Ingredients: 1 1/2 Cup(s) Milk 1 1/2 Cup(s) Whipping cream 1 Vanilla pod 1 small Loaf stale French stick 4 Tablespoon(s) Softened butter for spread 1/2 Cup(s) Raisins 1 Lemon, finely grated zest of 1/4 Cup(s) Sugar 4 Whole eggs 4 Egg yolks 1 Ounce(s) Dark rum 2 Tablespoon(s) Sugar, for sprinkling Directions: In a small saucepan over medium heat, combine milk, cream and vanilla. Slowly bring almost to the boiling point, remove from heat and let stand 30 minutes. Remove and discard vanilla pod before serving. Cut the bread into thick (1/2 inch) slices, removing the crusts if desired. Spread each slice thinly with butter and cut into quarters (or halves if slices are very small). In a large buttered baking dish (casserole or souffle), arrange one-third of the buttered bread in a layer on the bottom. Sprinkle a half each of the raisins, lemon or orange zest and sugar evenly on top. Arrange another one-third of the bread on top, sprinkle with remaining raisins, zest and sugar. Arrange the remaining bread, buttered side up, on top. In a bowl, lightly beat the eggs and yolks with the milk, cream and rum. Pour this mixture into a spouted jug, for easier pouring. Pour the egg mixture down into the side of the baking dish. Avoid getting the top layer wet or it won't crisp up. (Depending on the volume of the dish, you may not use all the mixture, or you may need to add a little milk so the liquid comes up almost to the top layer. Sprinkle sugar on top. Place the baking dish in a large roasting pan containing a shallow layer of boiling water. Place in a 350F oven and bake for about 30 to 40 minutes, until the custard is set and the top is brown and crusty. Serve hot from the dish accompanied by creme anglaise.
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Pouding aux pommes au sirop d'erable (apple maple pudding) Arrange apples in a greased 8 inch square baking pan. Pour 1/2 cup of the maple syrup over apples, stirring to coat well, and spread in an even layer. In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2 cup maple syrup. Apple butter-streusel muffins Preheat oven to 400 F. Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners, or spray bottoms only wtih cooking spray. In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt, mix well. In small bowl, combine ap Classic white bread - abm - large loaf Source: Electric Bread This is a classic - plain white bread, but a world away from store-bought! Success Hints ------------- This recipe can be made with the regular, rapid or delayed time bake cycles. Mincemeat plum pudding In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, 17th century bread Stir the sugar into the water. Sprinkle in the yeast. Let the mixture stand until the yeast bubbles to the surface. Stir in the white flour and 1/2 whole wheat flour. Mix well. Cover the batter with waxed paper and a towel. Let it sit until it Cinnamon bread Mix all dry ingredients Add butter, egg, milk Grease and flour loaf pan Bake at 350 degrees for 45 minutes Parmesan-pepper bread Formatted for MM by Pegg Seevers Anoushabour (christmas pudding) Serves: 8-10 Cooking time: 2-1/2 hours Wash barley well, place in a bowl and cover with 4 cups cold water. Soak overnight. Next day put barley, soaking water and cinnamon bark into a heavy pan and bring to the boil. Boil gently, uncovered, unti 7 or 9 grain bread (abm) an easy low-rising bread - 7/9 grain cereal may be found at your HFS. ~ Flour Equivalent 3 cups Butter tart squares White bread dough - rolls Sift the flour, salt and sugar into a bowl and rub in the butter. Warm the water to blood heat, add the yeast and stir to disperse. Add this to the dry ingredients. Mix to a smooth, elastic dough, cover and allow to rise in a warm place until doubled in s Swedish limpa bread - abm - regular loaf Source: Electric Bread This rich but light rye is the cornerstone of a traditional Swedish breakfast. The anise and orange peel add just a kiss of flavor to complement the rye. Nice with a slice of cheese, a soft-boiled egg in an egg cup and a cup of s Apple butter stack cake Cream butter and sugar at least 10 minutes by hand, or 5 minutes in electric mixer. The mixture should be thick and white. Add eggs one at a time, beating well after each addition. Stir in vanilla. 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In a large non-stick skillet, brown ground beef over medium heat until no longer pink. Pour off drippings. Stir in corn, barbecue sauce, green onions and salt. Heat through. Place bread shell or pizza crust on a large baki Cheesy garlic bread 1. Cut slices down the length of the bread loaf at 1 inch intervals, without cutting all the way through. 2. Combine butter, garlic, parsley and parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf. 3. Wrap bread in foil