|EASTER CRAISIN BREAD|
(Bread Machine Recipe)
|1 Pound Loaf
||1 ½ Pound Loaf
||7z (3/4 c. +2 tbl.
||8 ½ z (1 c. +1 tbl.
||2 c.||Bread flour
||2 2/3 c.
||1 tbl.||Dry milk
||1 ½ tbl.
||1 ½ tsp.
||1 tbl.||Butter or margarine
||1 ½ tsp.
||Active dry yeast or||2 tsp.
||1 tsp.||Bread machine/|
Fast rise yeast
|1 ½ tsp.
||1/4 c.||Chopped nuts (optional)
|| ½ c.
Add liquid ingredients to pan.|
Add dry ingredients, except yeast, to pan.
Tap pan to settle dry ingredients, then level
ingredients, pushing some mixture to corners.
Place butter into corners of pan.
Make a well in center of dry ingredients;
add yeast. Lock pan into bread maker.
Program for BASIC/SPECIALTY and Bread Color.
Start bread maker. When done, turn off and
remove bread from pan. Cool before slicing.
(SPECIAL TIP:) Place craisins around edge
away from yeast and not in water.
SLOW-COOKER SCALLOPED POTATOES AND HAM
3# med. potatoes, peeled and sliced|
1 onion, chopped
1 c. shredded cheddar cheese
1 c. chopped, cooked ham
1 can cream of mushroom soup
1/2 c. water
Combine the potatoes, onion, cheese
and ham in a slow-cooker (crock pot).
Stir together the mushroom soup, and water
in a small bowl until well blended.
Pour over potato mixture.
Cover crock pot.
Cook on high for 4 hours.
Stir the mixture just before serving.
HAM 'N SWISS BROCCOLI QUICHE
15z pkg. pie crust (I use Pillsbury)|
1 c. half and half
4 eggs, beaten
1/2 tsp. dry mustard
1/8 tsp. pepper
1 c. cubed ham
1 1/2 c. shredded Swiss cheese
1 c. broccoli (cooked, drained)
1 tbl. onion, chopped
Heat oven 350°F.
Prepare crust for one pie.
In medium bowl, combine half and half,
eggs, dry mustard and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust.
Pour egg mixture over ham, cheese and broccoli.
Bake for 40-50 min.
Cool 5 minutes before serving.
BEST BRAN MUFFINS
5 tsp. soda
1 qt. buttermilk
2 tsp. salt
5 C. flour
1 C. oil
3 C. sugar
1-15oz. box Raisin Bran
In large bowl beat eggs, oil & blend with buttermilk.
Mix in bran flakes and let set for 5 min.
Then, add flour, sugar, soda & salt.
Allow to set 24 hours.
Can be refrigerated for up to 6 weeks.
350° for 20-25 minutes.
Thanks to my friend Sherry
from Whittier, CA