Recipes for April 1

Bread Pudding

8 to 10 slices bread, lightly toasted and buttered

1/2 c. raisins, optional

6 c. scalded milk

6 eggs, beaten

1/2 tsp. salt

1 c. sugar

1 tsp. vanilla

cinnamon and sugar for topping

Lightly toast the bread and butter. Cut slices in half and place slightly on top edge of the piece before in a 9x12-inch pan. This keeps the bread from lying flat on the pan. Beat the eggs, add the sugar and salt and mix well. Scald the milk. Add vanilla to the milk and stir slowly into the beaten eggs. Mix well and pour slowly so eggs don’t cook. Add the raisins if using. Pour over toasted bread. Allow to soak until all bread is soaked through. Press down with spoon to wet whole piece of bread; about 5 minutes. Sprinkle top with cinnamon and sugar to cover completely. Bake at 350 degrees for 30-45 minutes. Insert a knife to test for doneness. It will be puffy and sink upon cooling.

SHIRLEY SELLMAN, SAGINAW

Choco-Monkey Banana Bread

3-4 ripe bananas, mashed

1/3 c. butter or margarine, melted

2/3 c. sugar

½ tsp. salt

1 egg

1 T. vanilla

1 tsp. baking soda

1½ c. flour

¾ c. chocolate chips

Preheat oven to 350 degrees. By hand, mix mashed bananas and melted butter. Add in egg, vanilla and sugar and mix well. Mix in salt, baking soda and flour. Fold in chocolate chips. Note: if you leave out the chocolate chips, increase sugar to 3/4 cup. Pour into a greased loaf pan. Bake for 55 minutes. Let cool 5 minutes and remove from loaf pan to cooling rack.

CHRISTY LAMMINEN, DULUTH

Cheese Bread

1 loaf of French bread

1 pkg. Swiss cheese slices

1/2 lb. butter

1 c. chopped onion

2 T. poppy seed

1 tsp. dill weed

Slice bread and put cheese between each slice and place in foil. Melt butter with onion, poppy seed and dill weed. Mix and pour over bread, separating the slices a bit as you pour the butter mixture over so it goes between each slice. Push back together and wrap in foil. Bake at 350 degrees for 30 minutes.

ANNETTE REID, DULUTH

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