Free Recipes Archive
Serving Size : 10 BREAD PUDDING 6 ounces semisweet chocolate chips 1 cup whipping cream 2/3 cup firmly packed brown sugar 5 eggs, separated 1/2 cup butter or margarine, cut into pieces 1 teaspoon vanilla extract 4 cups soft bread Read More …
Serving Size : 6 1 loaf heavy white bread, crusts removed, cubed 3-1/2 cups milk 3 ounces unsweetened baking chocolate 2 cups sugar 3 eggs, beaten 2 tablespoons vanilla extract 2 teaspoons cinnamon 1 cup dried cherries dash salt 3 Read More …
Yield: 8 Servings 1 Roll, 10″ long and 2 1/2″ In diameter or the equivalent amount of bread 2 c Heavy cream 1/2 c Milk 1/4 c Sugar 9 oz White chocolate, chopped 1 Egg 4 Egg yolks Semi-sweet chocolate Read More …
Serves 6 For the Banana Bread 120 g (4-1/2 ounces) butter 100 g (4 ounces) soft light brown sugar 100 g (4 ounces) granulated sugar 2 medium eggs 250 g (9 ounces) very ripe bananas, mashed 325 g (11-1/2 ounces) Read More …
Source: Four Square – Durham, North Carolina 3/4 loaf chocolate brioche (plain brioche may be substituted if chocolate is not available) 1-1/2 cups crushed (medium-sized chunks) English toffee, such as Heath Bar 12 ounces high quality bittersweet chocolate 2-1/2 cups Read More …
Original and reduced fat/sugar versions “The desserts are divine at Hubbell House in Mantorville, Minnesota….The sweet sauce of this cream pudding tames the dessert’s tart raspberry jam.” This is a tried and true bread pudding. I made a reduced fat Read More …
1 loaf brioche (12-inch long), cut into 12 slices 1 cup (2 sticks) unsalted butter, melted 8 ounces good-quality bittersweet chocolate, pref. Caillebaut 3 cups heavy or whipping cream 1 cup milk 1 cup sugar 12 egg yolks 1 teaspoon Read More …
Source: Executive Chef Peter Seratoni, Chevy’s Fresh Mex Pudding 3/4 cup granulated sugar 1/2 loaf day-old French bread, cut into half-inch slices then divided in half 2 tablespoons butter, melted 3/4 cup diced pineapple 3/4 cup chocolate chips 3 eggs, Read More …
Source: The River House, Grassy Creek, North Carolina 1/4 cup dried currants 1/4 (generous) cup cognac Butter and sugar for coating ramekins 6 cups (about 6 ounces) French-style bread, cut into 3/4-inch cubes 6 tablespoons melted butter 2 eggs 1/3 Read More …
Yield: 12 servings PUDDING 6 c Heavy cream 2 c Milk, whole 1 c Sugar, granulated 10 oz Chocolate, white; broken into small pieces 4 Eggs 15 Egg yolks 1 Bread, French 24″ loaf SAUCE 8 oz Chocolate, white; broken Read More …
8 slices of bread (cubes) 1 Cup sugar 3 beaten eggs 1/2 teaspoon vanilla 1 teaspoon cinnamon 1-1/2 Cup milk 1 teaspoon butter 1 Cup raisins (optional) Place bread in a casserole dish. Mix together the rest of the ingredients. Read More …
4 slices lightly buttered bread, cubed or whole 2 cups milk 2 eggs 4 TBSP sugar 1/4 teaspoon salt 1/2 teaspoon Vanilla extract 4 TBSP powdered chocolate milk mix 4 TBSP chopped nuts or raisons if desired Place bread in Read More …
2 cups Milk 4 cups coarse bread crumbs Heat milk to scalding, and pour over bread crumbs, cool and add: 1/2 cup melted butter 1/2 cup sugar 2 beaten eggs 1/4 teaspoon salt 1 cup seeded raisins 1 teaspoon cinnamon Read More …
6 slices day-old bread, cut into 1/2 inch cubes 1 cup hot water 1 cup brown sugar 4 eggs, lightly beaten 2 cups warm milk 1/2 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon salt Place Read More …
5 cups torn stale bread (6 slices) 1/3 cup raisins 1/4 cup butter; in small pieces 4 cups milk or light cream 5 each eggs; lightly beaten 1/2 cup honey 1 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon grated nutmeg Read More …
3 each eggs 1/2 cup granulated sugar 2 teaspoons vanilla 1 pinch salt 2-1/2 cups milk 4 cup small pieces white bread; slightly dry 1 cup raisins 1 teaspoon cinnamon In bowl, combine eggs, sugar, vanilla and salt; beat until Read More …
8 cups dry French bread – in chunks 3-1/4 cups milk – can be skim 2 cups sugar 6 tablespoons butter 1 cup blueberries or other fruit 3 eggs 1 tablespoon cinnamon 1/4 teaspoon mace 1/2 teaspoon cardamom 2 tablespoons Read More …
1 loaf French bread, crumbled 1 quart milk 3 eggs, slightly beaten 2 cups sugar 2 tblsp vanilla 1 cup raisins 3 tblsp butter Soak bread in milk, mixing with hands until well mixed. Add eggs, sugar, vanilla, and raisins. Read More …
3 cups milk 3 envelopes dry yeast 3/4 cup shortening 1 cup warm water 1/2 cup sugar 10-12 cups flour 2 tablespoons salt Scald milk. Put shortening, sugar and salt in bowl; pour in hot milk. Stir until sugar is Read More …
2 TBS molasses 2 TBS light honey 1 pkg active dry yeast 4 cups whole-wheat flour 1/2 teaspoon crushed fennel seed 2 TBS grain coffee 2 TBS carob powder 1-1/2 cups rye flour 1 TBS crushed caraway seed 1/2 ysp Read More …
There can be many variation on this but what you do is make a round loaf of bread and cut a hole in the top. You then hollow out the center leaving room for your soup. Better to leave at Read More …
4 teaspoons dried yeast 1 teaspoon caster sugar 600 ml warm water 25 g butter or vegetable fat 625 g wholemeal flour 175 g wheatgerm 2 teaspoons salt 2 teaspoons malt extract 1 egg; beaten Yield: 2 x 450g loaves Read More …
1 cup Rhubarb, Coarsely Chopped 1 cup Sugar 1-1/2 cups Flour 1-1/2 teaspoons Baking powder 1/2 teaspoon Baking soda 1/2 teaspoon Salt 1 Egg 2 tablespoons Milk 4 tablespoons Butter, Melted 1/2 cup Hickory Nuts, Coarsely Chopped Let the rhubarb Read More …
1-1/2 cup milk 1-1/2 cup water 1/4 cup mild honey 3 tablespoon safflower or corn oil 2 pkg. active dry yeast 3 cup whole wheat flour 2 cup unbleached white flour 1/2 cup soy flour 1 tablespoon salt 2 cup Read More …
Source: Kurt Spataro, Paragary’s Restaurant Group, Sacramento, California 1 round country style bread 2 cups white bean puree 1 bunch Broccolini sweet baby broccoli 1/4 yellow onion, diced 1 to 4 cloves garlic 1 good size piece Parmesan for shaving Read More …
1 cup Starter 1-1/2 cup Water 1/2 cup Oil 1/2 cup Sugar 12 Apricots (dried), diced 1/4 cup Walnuts, coarsely chopped 2 cup Whole wheat flour 4 cup Bread flour, bromated 1 teaspoon Salt Feed starter 1/2 cup sugar, 1 Read More …
SOURDOUGH STARTER 2-1/4 teaspoon Active Dry Yeast 1/2 cup Warm Water (110-F Degrees) 2 cups All-purpose Flour 2 cups Lukewarm Water 1 tablespoon Granulated Sugar 1 teaspoon Salt SOURDOUGH BREAD 2-1/4 teaspoon Active Dry Yeast 1/2 cup Warm Water (110-F Read More …
1/2 cup white corn meal 4 cup sweet milk 1 teaspoon salt 1 tablespoon sugar 5 tablespoon Crisco or other shortening 10-1/2 cup sifted bread flour Scald 1 cup milk and pour over corn meal. Let stand in warm place Read More …
Source: St. Louis Bread Company 1 St. Louis Bread sourdough round or 3 sourdough soup bowls 1/2 cup butter, melted 1 tablespoon fresh oregano or basil or dill weed 1/2 teaspoon fresh garlic 1/2 cup Parmesan or Romano cheese Starting Read More …
10 oz package frozen sliced strawberries 2 eggs 1/2 cup cooking oil 1 cup sugar 1-1/2 cups bread flour 1-1/2 teaspoons cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup chopped almonds Defrost strawberries. Beat eggs in a bowl Read More …
4 each Eggs 1 tablespoon Cinnamon 20 ounces Frozen sliced strawberries 1 teaspoon Baking soda 1 cup Cooking oil 1 teaspoon Salt 2 cups Sugar 1-1/4 cups Chopped nuts 3 cups Flour Serving Size : 2 Defrost strawberries. Beat eggs Read More …
2 eggs 1 cup applesauce 2 teaspoons vanilla 1-1/2 cups sugar 2 cups grated zucchini 1 small, soft mashed banana 2 cups bread flour 1 cup whole wheat flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1 teaspoon cinnamon Read More …
(see also Potato Starter) 1 cup active potato starter (put remainder back in refrigerator- keep lid loose) 1.5 cup warm water 3 tablespoon sugar 1 tablespoon salt 1/4 – 1/2 cup vegetable oil (to taste) 6 cups or more of Read More …
3 large sweet potatoes 1/4 cup yellow corn meal 2 cups milk 4 tablespoon unsalted butter 1/4 cup light-brown sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1-1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 cup all-purpose flour 1/4 Read More …
CHARACTERISTIC BISCUITS MUFFINS YEAST BREADS AND ROLLS Color. . . . . . . . . . Uniform golden brown top and bottom. Inside creamy white. Free from yellow or brown spots. Uniform golden brown out- side. Inside creamy Read More …
250 g (=0.5 lb) rye bread 100 g (=1/2 cup) sugar 20 g yeast 2 l (= 10 cups) water some raisins (to taste) Cut bread into thin slices. Dry bread slices in a pan without oil or in an Read More …
3 large eggs 1 tablespoon chopped fresh basil 1 tablespoon chopped green onions 1 tablespoon chopped fresh tarragon 2 tablespoons grated Romano cheese 1 clove garlic, peeled and minced 2 slices Italian country bread, buttered and grilled or toasted Combine Read More …
1 pkg active dry yeast 2-1/2 cups bread flour 5-1/3 tablespoons sugar 1-1/2 tablespoons non-fat milk powder 1-1/3 tablespoons butter 1 teaspoon salt 300 ml water (approx. 10 oz) 4 oz raisins Follow your ABM mfg.’s directions for preparation of Read More …
4 cups bread flour 1 teaspoon baking powder 1-1/2 teaspoons baking soda 1-1/2 teaspoons salt 2 tablespoons pumpkin pie spice 1-1/2 cups sugar 1-1/2 cups packed brown sugar 4 eggs 1/2 cup sourdough starter 2/3 cup water 1 cup vegetable Read More …
The most flavorful meatball around, blended with apple butter, onion and bread crumbs and baked in a rich, creamy allspice-and-honey favored sauce; its a true patron pleaser. 24 servings 2 Tbsp. vegetable oil 2 cups minced red onion 2 lb. Read More …
6 cups grated Parmesan cheese 1 cup dried oregano 1 cup dried parsley flakes 3 cups butter or margarine softened 12 garlic cloves minced 3 cups vegetable oil 18 French bread loaves cut into 1/2″ slices 18 pounds shredded mozzarella Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 3 pkg. (2 lb 4 oz) chocolate chips, semisweet 3 1/3 gallon (4 lb) bread, day old 1/2 Read More …
Yield: 100 portions (4 pans) Each Portion: 2/3 cup Temperature: 350 F Pan Size: 12 x 20 x 2-1/2 inch steam table pan Ingredients Weights Measure NONSTICK COOKING SPRAY 3/4 oz PEACHES, CANNED, QUARTERS DICED, DRAINED 8-1/3 lb 1 Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm 1-1/2 quart (30 eggs) eggs, whole. Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 2-1/4 raisins 3 1/3 gallon (4 lb) bread, day old 1/2 inch cubes 2 cups (1 lb) butter Read More …
Yield: 100 portions Each Portion: 2 squares Ingredients Weights Measure BREAD, WHITE, SLICED DAY OLD, CUBED 6 lb 3-3/4 gal APPLES, FRESH, COOKING PARED, CHOPPED 2 lb 7 cups RAISINS 2 lb 6 cups EGG SUBSTITUTE 3 lb 6 cups Read More …
Yield: 100 portions (8 loaves) Each Portion: 1 slice Temperature: 350F Oven Pan Size: 16 x 4-1/2 x 4-1/2 inch loaf type pan Ingredients Percent Weights Measure Shortening 5.18 1 lb 2-1/4 cups Sugar, granulated 14.24 2 lb 12 ounces Read More …
3 cups grated parmesan cheese 1/3 cups dried oregano 1/3 cups dried parsley flakes 1 cups butter or margarine, softened 3 cloves garlic, minced 1 cups vegetable oil 6 loaves French bread, cut into 1/2 inch slices 6 lb. mozzarella Read More …
CHARACTERISTIC BISCUITS MUFFINS YEAST BREADS AND ROLLS Outside Appearance Shape irregular. . Too much liquid. Dough not rolled to uniform thickness. Improper cutting of dough. Uneven oven heat. Too much flour. Not enough liquid. Overmixing. Too much batter in Read More …