Irish Skillet Bread

4 cups flour

½ teaspoon baking soda

½ cup sugar

½ teaspoon salt

1 egg, beaten

1 cup milk

2 tablespoons butter, melted

1 cup raisins

Mix dry ingredients in large bowl; add eggs, milk and melted butter. Mix lightly and quickly; knead lightly. Mixture should be slack but not wet. Add a little more milk if it is too stiff. Fold in raisins. With lightly floured hands transfer dough to a 9 inch skillet. Make a large cross in top of dough. Bake at 400ºF for 10 minutes; reduce heat to 350ºF and bake 45 minutes longer.

Cinnamon Easy’s

½ cup firmly packed brown sugar

¼ cup pecans

1/3 cup dark corn syrup

Combine brown sugar, pecans and corn syrup. Pour into bottom of greased 9”x13” pan. If desired, pan may be placed over low heat to soften mixture for easy spreading.

2 packages active dry yeast

1¼ cups warm water

¼ cup butter, softened

1 teaspoon salt

1 4-serving size package egg custard mix

3 to 3½ cups flour

Soften yeast in water in large mixing bowl. Add butter, salt and dry custard mix, stir until dissolved. Gradually add flour, mixing well. Knead dough on lightly floured board 12 times.

Roll out to an 18”x12” rectangle. Spread with 2 tablespoons butter. Sprinkle with a mixture of ¼ cup brown sugar, ¼ cup pecans and 1 teaspoon cinnamon. Starting with 18” side, roll up in jelly roll fashion. Cut in 18 one inch slices. Place cut side down in pan. Cover and let rise until double in size, about 30 minutes.

Bake at 400ºF for 15 to 18 minutes.

Zucchini Bread

3 eggs

1 cup oil

1 cup sugar

2 cups zucchini (grated and drained)

2 teaspoons vanilla

2½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons cinnamon

1 teaspoon salt

1 cup nuts (chopped)

2/3 cup raisins

Mix eggs, oil, sugar, zucchini and vanilla. Sift dry ingredients together. Combine with zucchini mix. Add raisins and nuts. Divide into 2 greased loaf pans. Bake at 350ºF for one hour. Cool and remove from pan.

2.3	19Jan02

Eric's Recipe Book - 2.3

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2002-01-21T02:22:00

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