Three bread recipes with cheese - Yummmmm.
Martha
Golden Spoon Bread
Hearthside Cheddar Bread
Little Cheddar Biscuits
* Exported from MasterCook Buster *
Golden Spoon Bread
Recipe By :
Serving Size : 6 Preparation Time :
Categories : Breads/Cheese
Amount Measure Ingredient -- Preparation Method
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10 ounces cheddar -- sharp, grated
4 each egg yolks -- lg
1/4 cup butter
1/2 teaspoon salt
2 cups milk
1 cup corn meal -- yellow
1 teaspoon sugar
4 each egg whites -- lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a
small bowl and set aside. Scald the milk in the top of a double boiler.
Meanwhile beat the egg yolks until thick and lemon-colored then set them
aside. When the milk is scalded, add the corn meal very gradually,
stirring constantly. Stir until the mixture thickens and becomes
smooth. Remove the top of the double boiler from the simmering water
and gradually add the beaten egg yolks, stirring constantly. Mix in the
grated cheese, butter, sugar and salt. Beat the egg whites, in a small
bowl, until round peaks are formed. Gently spread the beaten egg whites
over the corn meal mixture then carefully fold together until just
blended. Turn the mixture into the greased casserole dish. Bake at 375F.
for 35 to 40 minutes or until a wooden pick or cake tester
comes out clean when inserted in the center of the dish. Serve piping
hot with butter and maple syrup or honey.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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* Exported from MasterCook Buster *
Hearthside Cheddar Bread
Recipe By :
Serving Size : 4 Preparation Time :
Categories : Breads/Cheese
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon cinnamon -- ground
1/4 cup vegetable oil
1 1/2 cups apples -- cooking, *
3/4 cup walnuts or pecans -- chopped
1/2 cup sugar
1 teaspoon salt
3/4 cup milk
2 each eggs -- lg
2 cups cheddar -- sharp, shredded
* Apples should be the cooking type (sour not sweet eating apples).
Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch
loaf pan. In a large bowl, combine the flour, sugar, baking powder,
salt and cinnamon. Make a well in the center of the dry ingredients and
add the milk, oil, and eggs. Stir until thoroughly combined. Gently
stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour
and 15 minutes in the preheated oven until loaf is browned and sounds
hollow when tapped on the bottom. Cool in the pan on a rack for 5
minutes. Remove from the pan and cool to room temperature, on a wire
rack, before slicing.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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* Exported from MasterCook Buster *
Little Cheddar Biscuits
Recipe By :
Serving Size : 8 Preparation Time :
Categories : Biscuits/Cheese
Amount Measure Ingredient -- Preparation Method
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2 cups unbleached flour
1 teaspoon paprika
1 cup butter -- room temperature
1 teaspoon worcestershire sauce
1 teaspoon mustard -- dry
1/4 teaspoon baking powder
10 ounces cheddar -- sharp, grated
Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at
medium speed, until light and fluffy. Slowly beat in the cheddar cheese
and Worcestershire sauce. Gradually add the flour mixture, stirring
with a fork, until well blended. On a lightly floured surface, shape
the dough into a long roll about 1 3/4-inches in diameter. Wrap in
plastic wrap or foil. Place on a platter and refrigerate for at least 2
hours, better overnight. Preheat the oven to 325 degrees F. Slice the
dough about 1/3 inch thick. With your hands, roll each slice into a
ball. Flatten slightly and place on an ungreased baking sheet about 2
inches apart. Bake 8 minutes in the preheated oven. Biscuits will only
brown slightly on the bottom.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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