On 15 Nov 2005 at 11:31, Barbara wrote:
> I am looking for a recipe for Bishop's Bread. It is a holiday loaf
> bread made with the fruit like fruitcake, but not as much and has nuts
> and chocolate chips in it. The batter is lighter than fruitcake too.
> Many people who don't like fruitcake love Bishop's Bread. I got the
> recipe when my husband was working at North GA College in the early
> 80's and we made it for several years as gifts, but I have now lost
> the recipe. Would appreciate any help you can provide in the search
> for this lost recipe. Thanks, Barbara
There are lots of recipes for Bishop's Bread. Below are the first three that I came upon.
1 1/2 c. sifted all-purpose flour
1 1/2 tsp. double acting baking powder
1/4 tsp. salt
2/3 c. semi-sweet chocolate pieces
2 c. coarsely chopped walnuts
1 c. coarsely snipped pitted dates
1 c. halved candied cherries
1 c. granulated sugar
*Make day before serving.
1. Grease well a 10 x 5 x 3 inch loaf pan. Then line bottom of
pan with 3 layers waxed paper. Start heating oven to 325 degrees.
2. Into bowl, sift flour, baking powder and salt. Then stir in
chocolate pieces, walnuts, dates and cherries until well coated
with flour mixture.
3. In large bowl, with electric mixer at medium speed, beat the
eggs well, then gradually beat in sugar. Now fold in the flour
mixture and pour into the greased loaf pan.
4. Bake for 1 1/2 hours or until cake tests in center comes out
clean. Cool in pan on wire rack.
Remove from pan, remove paper, wrap in foil and store at room
temperature. Serve sliced the next day. May freeze. To serve,thaw
unwrapped at room temperature for 1 hour. Slices best with
electric knife. Makes 1 loaf.
3 eggs, well beaten
1 c. sugar
1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 (6 oz.) pkg. chocolate chips
2 c. chopped nuts, pecans
1 c. dates, chopped
1 c. candied cherries, red & green
Beat eggs and sugar. Sift flour, powder and salt. Then mix
dates, nuts, cherries and chips into flour mixture. Fold in egg
and sugar; mix lightly. Pour into oiled, wax-paper lined bread
loaf pan. Bake at 325 degrees for 1 1/2 hours. Check after 1st
hour - if browning too fast put foil on top. Check middle
(broomstraw) for doneness.
2 c. flour
2 tsp. baking powder
1 c. chopped nuts
1 tsp. salt
1 c. chopped dates
1 c. maraschino cherries
1 pkg. (6 oz.) chocolate chips
4 eggs, beaten
1 c. sugar
Stir together flour, baking powder and salt. Stir in chocolate
chips, nuts, dates and cherries. In small bowl, beat eggs and
sugar. Stir into flour mix. Pour into well-greased and floured
loaf pan. Bake at 325 degrees for 1 hour and 15 minutes. Cool for
10 minutes and remove from pan. If possible, store well wrapped 1
to 2 days before slicing.
>On 14 Nov 2005 at 15:00, Deena wrote:
> Dear Phaedrus,
> I have been looking for a recipe for powdered sugar pecans. I remember
> having them as a child. The only recipes that I have been able to find
> called for granulated sugar or cinnamon. The ones I remember had a
> generous coating of powdered sugar.
2 lbs. whole pecan halves
1 stick oleo
1 stick butter
Salt in salt shaker
Powdered sugar (opt.)
Preheat oven to 225 to 250 degrees, depending on your oven.
Place pecans, spread evenly on a shallow broiling pan. Cut butter
and oleo in chunks and put around top of pecans. Place in oven.
Stir every 12 to 15 minutes to spread butter and oleo over pecans
and salt while stirring. Do this about 1 hour or until the nuts are
nice and brown. Remove from oven and place pecans on wax paper on
top of newspaper to cool. Taste pecans, when still warm add salt if
more is needed or barely salt while cooking. Put pecans in while
still warm in a bag with powdered sugar and shake to cover.
3 c. flour
1 tbsp. sugar (white)
1 c. oleo
1 c. pecans (finely chopped)
1 tbsp. vanilla
Mix all ingredients with hands. Roll into balls. Bake 1 hour at
275 degrees on lightly greased baking sheets. Roll in powdered
sugar as soon as they come out of the oven.
Hi, I was perusing your requests board and saw that one of the
requests was for Kresge's recipes. Here's one to add (courtesy
of MarieAlice at www.recipezaar.com)
Kresge's Fruit Cake.
This is the recipe for the fruitcake that used to be sold by
Kresge's (K-Mart)every Christmas. At one time they were handing
out the recipe to lucky shoppers. It's one of our favorite seasonal
cakes. It just wouldn't be Christmas without it. Bake times are
Kresge's Fruit Cake
1 cup butter
1 1/2 cups white sugar
5 large eggs, separated
1 cup milk
3/4 cup blanched almonds
1 cup mixed peel, diced
1 1/4 cups glace cherries
3 cups white raisins
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons lemon extract
1 hour 20 minutes 20 mins prep
Line 2 loaf pans with well greased brown paper or foil, shiny side
down. (9 x 5 x 3 inches).
Preheat oven to 275°F.
Cream butter and sugar together for five minutes.
Stir in beaten egg yolks. Stir in milk; mix well.
Chop the almonds and the fruits. Mix together and then stir into
Sift together dry ingredients and stir into creamed mixture,
Beat egg whites until stiff, but not dry. Fold into cake batter
along with the lemon extract.
Pour batter into prepared pans.
Bake until cake tests done, using a skewer. (About 1 hour).
Allow to rest on rack and cool to warm before removing from pans.
On your popular request board, I saw a request for Woolworth's
recipes, too, and here is one to add:
Woolworth's Frito Pie
2 slices bacon, cut into 1 inch pieces
1 clove garlic, crushed
1 medium onion, chopped
1 pound ground chuck
1 teaspoon salt (more or less to taste)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/3 cup tomato paste
1 1/2 cup water (more if necessary)
1 cup canned pinto beans, rinsed and drained
5 cups Fritos corn chips
1/2 pound Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish
Cook bacon in heavy skillet until fat is rendered. Add onion and
garlic and cook until onion is softened.
Add ground chuck and cook over medium high heat, stirring and
breaking up lumps, until browned, 3 to 4 minutes. Pour off excess
fat and add salt, chili powder, cumin, and tomato paste.
Slowly add water and simmer 10 min, adding more water if necessary.
Add beans until heated through.
Divide corn chips among individual wide shallow bowls, top with
chili. Sprinkle cheese on top.
Garnish with onion and jalapeno if desired.
courtesy of http://www.razzledazzlerecipes.com/eatingout/eating_w/frito-pie.htm
More Woolworth's Recipes
On 16 Nov 2005 at 11:51, Jill wrote:
> I have been in search of a couple of recipes for a while now, I hope
> you can help. OK my second question is: We also use to have
> Banana Fritters (I have this recipe) with a reddish type of sauce that
> was served hot. What is this sauce? I also want to thank you for the
> Rochetts Baked Bean Recipe. I hope you can help me. If not, Thank you
> for trying.
Banana fritters are most often served with either pure maple syrup
or a sauce made with maple syrup. See the first recipe below. Below
it are some other sauce recipes that I found.
Maple Banana Fritters
1 cup dark amber maple syrup
Vegetable oil, for frying
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 tablespoon vanilla extract
4 ripe bananas, peeled
2 tablespoons lemon juice
Preheat oven to 250 degrees F.
In a saucepan bring maple syrup to a gentle boil, reduce heat and
let simmer and cook for 10 minutes until thick and will coat the
back of a spoon. Remove from heat and let cool enough to pour into
a serving container.
In a deep frying pan, add 2 to 2 1/2-inches of oil and heat to 350
to 375 degrees F or until a drop of batter immediately rises to the
While oil is heating, sift together in bowl the flour, baking powder,
and salt. Beat eggs in a separate bowl and add to dry ingredients.
Add milk and vanilla to batter and mix until all ingredients are
incorporated and it has a pancake batter-like consistency. Add
additional milk a little at a time if needed. Let batter rest for 10
minutes to let the baking powder to become active and bubble.
Next, cut bananas into 1-inch size pieces on an angle and toss in a
bowl with lemon juice. Using two forks, coat banana pieces with the
batter and drop one at a time into the hot oil. Let cook until both
sides are golden brown, about 3 to 4 minutes for each side.
Turn bananas with forks as they brown. Remove and drain on paper
towels, then place in oven on a lined baking pan to keep warm.
Repeat steps if doing a larger batch. Pour syrup over bananas and
serve as a dessert or side dish.
Banana Fritters With Cinnamon - Vanilla Bean Syrup
2 c. firmly packed golden brown sugar
1 c. water
1 vanilla bean, split lengthwise
1 cinnamon stick
2 c. all-purpose flour
2 tbsp. golden brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) chilled unsalted butter, cut into small pieces
2 lg. ripe bananas, mashed (about 1 cup)
1 tsp. vanilla extract
Vegetable oil (for deep frying)
For Syrup: Heat sugar and water in heavy, small saucepan over
low heat, stirring until sugar dissolves. Scrape in seeds from
vanilla bean; reserve pod for another use. Add cinnamon stick.
Bring to simmer over medium heat. Remove from heat. Cover and
steep 30 minutes. Uncover and simmer until slightly thickened,
about 5 minutes. Discard cinnamon stick. For Fritters: Mix first
four ingredients in processor. With machine running, add butter and
process until fine crumbs form. Transfer to large bowl. Add mashed
bananas and vanilla and stir to form soft but not sticky dough.
Turn onto lightly floured work surface and pat or roll into 6 x 12
inch rectangle. Cut into 14 (6 x 3/4 inch) strips. Form strips into
rings, pinching ends to seal. (Fritters can be prepared 2 hours
ahead. Cover lightly with cloth. Leave at room temperature.) Heat
oil in deep pot to 375 degrees. Deep-fry fritters in batches until
crisp and golden brown on all sides, about 5 minutes. Serve with
Banana Fritters With Lemon Sauce
3 to 4 bananas
1/4 c. rum
1 c. flour, sifted
2 tsp. baking powder
1 1/4 tsp. salt
1/4 c. sugar
1/3 c. milk
2 tsp. melted butter
3 tbsp. flour for dredging
2 c. vegetable oil
1 c. sugar
1/4 c. butter
3 egg yolks
3/4 c. boiling water
3 tbsp. lemon juice
Peel bananas and cut each into 4 diagonal pieces. Soak in rum for
20 minutes. Dredge in flour, then dip into batter. Batter: Sift
together 1 cup flour, baking powder, salt and sugar. Blend together
eggs, milk and melted butter. Combine with dry ingredients and mix
well. The batter will be stiff. Fry in hot deep fat until fritters
are brown. Turn over once. Drain and serve with lemon sauce. To
prepare ahead: follow directions for making fritters. Reheat by
placing them in a hot 400 degree oven for 7 minutes before serving.
In the top of a double boiler, cream butter. Slowly add sugar. Add
one egg yolk at a time and beat until thoroughly blended. Pour in
boiling water gradually. Cook in top of a double boiler over low
heat stirring constantly, until sauce thickens. Add lemon juice and
mix well. Serve with banana fritters. To prepare ahead: Cook sauce
in the morning. Warm by reheating in top of double boiler.
Banana Fritters With Orange Sauce
3 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 1/3 c. milk
1 c. sugar
1 c. boiling water
Sift together flour, baking powder and salt. Beat eggs, add milk
and stir into the dry ingredients. Remove skins from bananas, cut
the fruit into small bits and stir into the batter. Drop by
tablespoonfuls into hot fat and fry to a delicate brown. Serve with
Orange Sauce. Remove the skin from the oranges and slice. Add the
juice of one lemon, sugar and boiling water. Let boil two minutes
and serve while hot.