Below are recipes submitted from various individuals. Feel free to comment on recipes below, or submit your own by emailing us.
- 8 eggs, beaten
- 1 10 oz package frozen spinach, thawed and squeezed dry
- 1 stick butter or margarine, melted
- 1 12 oz package shredded cheddar cheese
- 1 24 oz container small-curd cottage cheese
- 7 T flour
- ½ t nutmeg
- Salt and pepper to taste
1. Preheat oven to 350°.
2. Combine all ingredients and pour into a 9×13 pan.
3. Bake 1 hour.
This recipe was given to me by the chef in Boscobel Resort in Jamaica. Each pan can be sliced into at least 16 slices.
- 14 oz of brown sugar or 12 oz of white sugar
- 4 very ripe large bananas
- 3 eggs
- 16 oz of all purpose flour
- 2 oz of baking soda
- 7 oz of skim milk
- 5 oz of canola oil
- 1 t of: vanilla, nutmeg, cinnamon, all spice (or more for extra taste)
- ½ C of walnuts and ½ C of raisins (optional)
1. Preheat oven to 350°.
2. In the electric mixer blend bananas with sugar.
3. Add eggs slowly. Then add flour, baking soda, milk, oil, and spices.
4. Mix well and add raisins and walnuts.
5. Grease bread type forms (two or three) and line them with wax paper.
6. Pour the mixture on top and bake for 1 hour.
I concocted this recipe about 2 years ago. It’s very similar to the “Tastefully Simple” beer bread mix but much less expensive.
Makes 1 loaf
- 3 C self-rising flour
- 5 t sugar
- 1 t salt
- ¼ t baking soda
- ¼ t baking powder
- 4 T melted butter
- 1 12 oz beer (any kind)
1. Preheat oven to 375°.
2. Combine all ingredients and mix well.
3. Pour into greased loaf pan and bake 40 minutes.
4. Spread the top with butter and bake an additional 10 minutes.
I make this challah on Fridays for Shabbat and it’s always a hit. You can make one large loaf or 2 smaller loaves. For Rosh Hashanah I add vanilla soaked raisins and make it a raisin challah.
- 3/4 C warm water
- 2 eggs
- 1 egg yolk
- 3 C bread flour
- 2 T sugar
- 1 ½ t salt
- ¼ C butter (½ stick but I usually add a little more)
- 1 ¼ t instant yeast
1. Place all ingredients in a bread machine according to the machine’s instructions.
2. Set bread machine to “dough” setting and start. Add additional flour a little at a time if dough is too wet and sticky until right consistency. Also, use spatula to incorporate all ingredients into a ball.
3. At end of dough cycle, take dough out and punch down on a floured surface. Divide into 3 equal parts and roll each section into a long rope. Braid the three strands. Be sure to pinch each end for a tight seal.
4. Place braided dough onto an oiled cookie sheet. Cover with a damp cloth and let it rise in a warm place about an hour.
5. Preheat oven to 375°. Uncover challah and paint with an egg wash (1 egg and 2 t water). Sprinkle with sesame and poppy seeds.
6. Bake for 27 minutes or until golden brown. Cool on a wire rack and enjoy!
- 8 slices bread, cubed
- 4 eggs
- 2 C milk
- ¼ C sugar
- 1/3 C butter, melted
- ¼ C raisins
- ½ t cinnamon
- 2 T butter
- 2 T all purpose flour
- 1 C water
- ¾ C sugar
- 1 t vanilla
1. Place bread cubes in slow cooker.
2. In bowl, beat eggs and milk.
3. Stir in sugar, butter, raisins, and cinnamon.
4. Pour over bread, and stir.
5. Cover and cook on high 1 hour.
6. Reduce heat to low and cook 3-4 hours.
1. Melt butter in pan.
2. Stir in flour.
3. Gradually add water, sugar and vanilla.
4. Bring to boil.
5. Cook and stir 2 minutes until thick.
*If you double this recipe, it needs to be cooked longer.
- 1 lb butter, softened
- 2 C powdered sugar
- 4 C flour
1. Preheat oven to 250°.
2. Knead butter and powdered sugar.
3. Slowly knead flour into mixture. Make sure dough is thoroughly mixed.
4. Line 10 X 13 shallow pan (or cookie sheet) with 2 layers of brown paper bag, letting paper come over edge of pan.
5. Spread dough evenly in pan.
6. Use fork to poke through dough every couple of inches.
7. Bake for 1 ½ hours.
8. Cut into squares while still warm.