Ingredients

• 1 loaf (16 ounces) French bread
• 1/2 cup butter, melted
• 1 teaspoon McCormick Garlic Powder
• 1 teaspoon McCormick Parsley Flakes
• 1 teaspoon McCormick Rosemary Leaves
• 1 teaspoon McCormick Thyme Leaves
• 1/2 teaspoon McCormick Rubbed Sage
• 1/4 teaspoon salt

Directions

1. Preheat oven to 300°F. Using an electric knife, slice bread into very thin (1/8-inch thick) slices. Place bread slices in a large mixing bowl.

2. Combine remaining ingredients in a small bowl. Pour over bread slices; toss well to coat. Spread on lightly greased baking sheets. Bake 40 minutes, stirring occasionally, or until golden brown and crisp. Store in airtight container up to two weeks.

Makes 18 servings

Nutritional Info Per Serving:
Calories 114, Fat 6 g, Cholesterol 13 mg, Sodium: 224 mg, Carbohydrates 13 g, Fiber 1 g, Protein 2 g

This recipe created by McCormick, Inc.

Ingredients

• 1 (7 1/2 oz.) Crab Meat
• 1/4 lb. Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 Tbsp. parsley
• 2 tsp. lemon juice
• 2 Tbsp. butter
• 1 loaf French bread
• 1/4 tsp. garlic salt

Directions

Combine Crab Meat, mayonnaise, sour cream, parsley and garlic salt. Slice bread in half lengthwise, spread on butter, cheese slices (trim to fit bread) and Crab mixture and bake at 350 F until lightly browned, about 25 minutes.

Ingredients

• 6 oz. Crab Meat (canned or frozen)
• 1 loaf French bread
• 1 cup grated Swiss cheese
• 1/2 cup sour cream
• 2 Tbsp. minced green onions
• 1 Tbsp. lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 1 (8 1/2 oz.) can water chestnuts, drained

Directions

Drain and flake Crab Meat. In small bowl combine Crab, cheese, sour cream, onions, lemon juice, salt and Worcestershire sauce; set aside.

Slice 10 water chestnuts into thirds; set aside. Chop remaining chestnuts and add to Crab mixture. Preheat oven to 400 F. Slice bread into 1 inch slices. Spoon Crab mixture evenly onto bread and top with 1 slice water chestnuts. Place on ungreased baking sheet. Bake 10-15 minutes until bubbly. Serve hot.

Ingredients

• ¼ c Water
• 1 ¼ ts Yeast
• 13/16 c Starter (Biga)
• 2 ¼ c Water
• 1 tb Salt
• 1 ts Salt
• 7 ½ c Flour

Directions

Mix water and yeast together. Let stand for 10 mins. Add Biga (starter) and water. Mix until creamy looking. It is not necessary to get rid of strands of starter that occur.
Add all of the salt. Stir until desolved.
Add flour. Mix 2-3 minutes (electric mixer) or mix 4-5 minutes (by hand).
Dough will just barely pull away from sides of bowl. It should be very sticky. Adjust water and/or flour as necessary.
Let rise in a lightly oiled bowl for 3+ hours, covered tightly with lightly oiled plastic wrap. Dough will triple in volume.
Divide dough into four parts.
Roll each part into long strand. Roll up along length, stretching slightly. Turn dough sideways and roll to long string again. Roll up into tight ball, tucking to ends under.
Let rise 1 hour, covered with towel.
Pre-heat oven to 450, with pan of water in the oven, about 20 minutes before baking.
Lightly dust loaves with flour and place on flat cookie sheet.
Caution: The oven will be steamy when opened.
Bake with pan of water for 15 minutes. Remove water pan.
Bake 20 more minutes. Loaf should sound hollow on bottom. On of the best ways to eat this bread is by rubbing a slice with garlic, or sprinkling with crushed fresh garlic or garlic powder. Then drizzle virgin olive oil over the bread. Follow this with a light sprinkle of Parmesan cheese.
Bread dough can be wrapped in plastic at any of the stages before baking and frozen or refrigerated. Unfreeze and allow to thaw completely. This seems to work best if done before the rolling of the individual loaves.
If stored in refrigerator, allow ample room, as bread will rise in the refrigerator!

Ingredients

• 2 cups sifted flour
• 1/2 cup brown sugar, packed
• 4 teaspoons baking powder
• 3 tablespoons melted shortening
• 1 teaspoon salt
• 1 cup prepared, moist mincemeat
• 1 beaten egg
• 1/2 cup milk

Directions

Combine and sift flour, baking powder and salt.

Combine egg, milk, sugar, shortening and mincemeat. Add to flour mixture; stir only until dry ingredients are moistened.

Bake in greased 9 1/2 x 5 1/2 x 4-inch loaf pan for 1 hour at 350 degrees F.

Let stand 24 hours before cutting.

Makes one loaf.

Ingredients

• 3-4 loaves of white bread (or 5 if you like leftovers)
• water
• chicken broth
• insides of the turkey
• 2 bunches of celery
• 1 or 2 onions
• 2 TBSP butter
• 1/2 tsp. sage
• oysters (optional) and mushrooms (optional)

Directions

The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).
Remove insides for later use or discard. Keep water and put aside.
Preheat oven to 350 degrees.
Chop onion and celery and place into food processor until minced.
Melt 2-3 tablespoons of butter in large saucepan.
Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you’ve chopped, you may have to saute the onion and celery in two parts.
Once cooked, pour the onion/celery mixture directly over the dried out bread.
Pour 1/2 tsp. sage over bread/onion/celery mixture.
Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.
Mixture thoroughly and smell/taste for perfect stuffing.
If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.

Ingredients

• 1/2 cup butter
• 1/4 cup packed brown sugar
• 1 1/4 cups all-purpose flour
• Powdered sugar to dust cooled cookies

Directions

In mixer bowl, cream butter and sugar until light and fluffy. Add flour by hand, mixing well to form a ball. Roll on lightly floured board. Cut small. Bake on an ungreased sheet for 20-25 minutes at 325º

Ingredients

• 1 pkg. frozen spinach
• 1 cup mayonnaise
• 1 cup sour cream
• 1 red onion chopped
• 1 tin water chestnuts
• 1 pkg. Knorr Swiss Vegetable Soup Mix

Directions

Put all ingredients in the food processor or blender and mix. Hollow out a round sourdough loaf or Dutch loaf; pour in the spinach mixture. Heat in 350ºF oven for 20 minutes before serving. Use bread scraps and then the loaf itself for dipping.

1 c Whole wheat flour
1/2 c All purpose flour
1/2 c Rolled oats
2 tb Sugar, granulated
2 ts Baking powder
1/2 ts -Salt
2 tb Butter, melted
1/3 c Raisins; optional
3/4 c -Water; approx,

“Bannock, a simple type of scone was cooked in pioneer days over open
fires. Variations in flours and the additional of dried or fresh fruit make
this bread the simple choice of Canadian campers even today. Oven baking
has become an acceptable alternative to the cast iron fry pan. McKelvie’s
restaurant in Halifax serves an oatmeal version similar to this one. For
plain bannock, omit rolled oats and increase the all purpose flour to 1
cup….
One of the earliest quick breads, bannock was as simple as flour, salt, a
bit of fat (often bacon grease) and water. In gold rush days, dough was
mixed right in the prospector’s flour bag and cooked in a fry pan over an
open fire.
Indians wrapped a similar dough around sticks driven into the ground
beside their camp fire, baking it along with freshly caught fish. Today’s
native _Fried Bread_ is like bannock and cooked in a skillet.
Newfoundlander’s _Damper Dogs_ are small rounds of dough cooked on the
stove’s dampers while _Toutons_ are similar bits of dough deep fried. At a
promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
Doughnuts, deep fried rings of bannock dough, were served. It is said that
Inuit children prefer these “doughnuts” to sweet cookies.
Red River settlers from Scotland made a frugal bannock with lots of
flour, little sugar and drippings or lard. Now this same bread plays a
prominent part in Winnipeg’s own Folklorama Festival.
At Expo ‘86 in Vancouver, buffalo on bannock buns was a popular item at
the North West Territories ‘ restaurant. In many regions of Canada, whole
wheat flour or wheat germ replaces part of the flour and cranberries or
blueberries are sometimes added. A Saskatchewan firm markets a bannock
mix, and recipe books from coast to coast upgrade bannock with butter,
oatmeal, raisins, cornmeal and dried fruit.”

Stir together flours, oats, sugar, baking powder and salt. Add melted
butter, raisins (if using) and water, adding more water if needed to make
sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
into wedges.
SERVES:6
VARIATIONS: In place of raisins add chopped dried apricots or fresh
berries. (Blueberries are terrific if one is camping in northern Ontario in
August.)

1/3 cup vegetable oil

½ tsp ground cloves

1 cup fresh or canned pumpkin puree

3 eggs

1 cup flour

2 tsps ground cinnamon

½ cup raisins

2 1/3 cups bisquik

pinch of ground nutmeg

Preheat oven to 350 degrees. Grease 9×5-inch loaf pan.
Mix all ingredients together with wooden spoon. Pour into prepared pan. Bake for 45 minutes. Test with knife, if the knife comes out clean the bread is done. If it is not done put back in oven for 10 minutes. Cool before removing from pan. Store in plastic bag.