POPPY SEED BREAD AND OTHER GOODIES

POPPY SEED BREAD.....

1 1/2 CUP SUGAR
3 EGGS
1 CAN PET CONDENSED MILK (CARNATION OK TOO EXCEPT FOR TASTE)
1 1/2 CUP WESSON OIL (CRISCO OR ??)
3 CUP FLOUR
3 TSP BAKING POWDER
1/4 TSP SALT
1 TSP VANILLA
1/4 CUP POPPY SEED (SUGGESTION PURCHASE THE POPPY SEED FROM THE BULK SECTION OF YOUR
GROCERY, ESPECIALLY IF YOU ARE GOING TO MAKE A LOT OF BREAD)

MIXING THIS VERSATILE BATTER AS FOLLOWS:

COMBINE SUGAR, EGGS, MILK, OIL.
MIX UNTIL WELL BLENDED
SIFT FLOUR AND BAKING POWDER
ADD FLOUR, VANILLA TO EGG MILK MIXTURE

THIS WILL SERVE FOR YOUR BATTER FOR OTHER COMBINATION BREADS, SUBSTITUTE EQUAL AMOUNTS OF CELERY SEED, PINONS, OR YOUR CHOICE FOR THE POPPY SEED.

FOR POPPY SEED BREAD ADD THE SEEDS AND MIX WELL.

USING 3 9X5 GREASED BREAD PANS EQUALLY DIVIDE THE BATTER INTO THE PANS.

PLACE IN A PREHEATED 325 DEGREE OVEN FOR 40 MINUTES OR UNTIL A LARGE CRACK DEVELOPES IN THE TOP.

WHEN DONE USING A ICING BLADE GO AROUND SIDES OF PANS THEN TURN OVER CAREFULLY
ONTO COOLING TOWELS (CLEAN DRY DISH CLOTHS) COVER AND ALLOW TO COOL, SLICE AND ENJOY.
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NEW ORLEANS STYLE BREAD PUDDING....

1 LOAF OF BREAD (DAY OLD BEST) SLICED, FRENCH, ITALIAN, TORN APART AND PLACED IN A LARGE MIXING BOWL AND COVERED WITH 1 QUART PLUS 1 CUP WHOLE MILK OR HALF AND HALF MIX IN 1 TABLESPOON BAKING POWDER.

ALLOW 30 MIN TO 1 HOUR FOR BREAD TO ABSORB MILK.

LIGHTLY SPRAY BAKING PAN 8X12X2 OR LARGER WITH PAM FOOD SPRAY. LIGHTLY PLEASE.

WHIP 6 EGGS WITH 1 TB SPOON VANILLA OR (JACK DANIELS OR JIM BEAM)
ADD 4 CUPS SUGAR AND 2 1/2 CUPS RAISENS
MIX WELL AND POUR INTO BAKING PAN
BAKE 1 HR AT 325 DEGREES
ITS DONE WHEN IT PASSES THE TOOTHPICK CHECK OR IS SLIGHTLY CRUSTY ON TOP.

SERVE WARM WITH COLD SAUCE SERVE COLD WITH WARM (HOT) SAUCE

(SAUCES CHOCOLATE, SWEET FRUIT SAUCE, WHISKEY/RUM FRUIT, WHIPPED CREAM.