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7
Cinnamon Raisin Quick Bread
Topping:
2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon butter
Preheat oven to 350ºF.
Topping:
In a small cereal bowl combine sugar, cinnamon, and butter. Mash
with a fork until crumbly. Set aside.
Bread:
Place dry ingredients and raisins in mixing bowl. Using the flat beater
attachment, mix on setting 1 until just mixed (about 10 seconds). Add butter-
milk, oil, eggs, and vanilla. Mix on setting 1 until blended then on setting 2 for
about 1 minute. Pour batter into a greased 9x5-inch pan. Sprinkle cinnamon
topping over batter. Bake for 50 minutes or until tests done with a toothpick.
Remove from pan and let cool on rack.
Makes 12 servings.
Roasted Red Pepper Dip
8-ounces cream cheese, softened
3
⁄
4
pound Monterey Jack cheese,
shredded
1 cup mayonnaise
Preheat oven to 350ºF. Using the flat beater attachment, combine cream cheese,
Monterey Jack, and mayonnaise. Mix on setting 3 until blended. Add red pepper,
onion, and mustard. Continue to mix on setting 3 until blended. Spoon into a
greased, 2-quart baking dish. Bake for 20 minutes or until bubbly. Serve with
crackers or thinly sliced baguettes.
Makes 4 cups.
Chicken ’n Basket
8 ounces cream cheese, softened
1 can chicken, drained
1 small onion, chopped
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon pepper
Preheat oven to 375ºF. With flat beater attachment, mix cream cheese, chicken,
onion, salt, pepper, tarragon, and parsley at a medium setting until well blended.
Unroll crescent rolls, tear apart, and place on cookie sheet. Spoon mixture onto
the center of the dough. Roll starting with the wide end of the dough. Ensure
dough covers filling. After all have been assembled, roll in Parmesan cheese and
bake for 15 to 18 minutes or until golden brown.
Makes 16 servings.
Bread:
2 cups flour
1 cup sugar
2 teaspoons baking powder
1
⁄
2
teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1
⁄
2
cup raisins
1 cup buttermilk
1
⁄
4
cup vegetable oil
2 eggs
1 teaspoon vanilla
7-ounce jar roasted red pepper,
drained and diced
2 tablespoons finely minced onion
2 tablespoons Dijon mustard
1
⁄
4
teaspoon tarragon
1
⁄
2
teaspoon parsley flakes
2 cans refrigerated crescent rolls
1
⁄
2
cup Parmesan cheese
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