Mardi Gras Bread Recipes

Steps:

• 1. Beat oil, sugar, and eggs well.
• 2. Add in carrots and pineapple; mix well.
• 3. Sift dry ingredients.
• 4. Add dry ingredients to the wet ingredients.
• 5. Add vanilla and nuts.
• 6. Grease and flour 2 loaf pans. Divide batter evenly between the pans.
• 7. Bake at 350 degrees for 1 hour or until a tester comes out clean.

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Steps:

• Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
• When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
• To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
• Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
• Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Steps:

• 1. PLEASE READ THROUGH THE ENTIRE RECIPE BEFORE YOU BEGIN:
• 2. Preheat the oven to 350 degrees F.
• 3. Spray a bundt pan with nonstick cooking spray.
• 4. Mix the granulated sugar and cinnamon; set aside.
• 5. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
• 6. Cut each cream cheese block into 20 equal cubes.
• 7. Press the biscuits out with your fingers, cut in halves; sprinkle each with 1/3 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of half of the biscuits, wrapping and sealing the dough around the cream cheese. Roll into a ball. Place half a strawberry in the center of the other half of the biscuits, wrapping and sealing the dough around the strawberries. Roll into a ball.
• 8. Sprinkle 1/3 of the nuts into the bottom of the bundt pan. Pour 1/3 of melted butter mixture over the nuts. Place half of the prepared biscuits in the pan. You can mix the cream cheese balls with the strawberry balls or have one layer of the cream cheese balls and then the other layer with the strawberry balls. It's your call.
• 9. Sprinkle with cinnamon sugar, pour 1/3 of the melted butter mixture over the biscuits, and sprinkle on 1/3 of nuts.
• 10. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/3 of nuts.
• 11. Bake for 30-45 minutes or until golden brown. Remove from the oven and cool for 5 minutes.
• 12. Place a plate on top and invert. Decorate the top with colored sugars (green, gold, purple), in alternating sections, about 2 inches each.
• 13. Don't forget to hide the plastic baby charm inside one of the dough balls, but warn everyone to look for it!

Steps:

• Combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan.
• Heat slowly until butter is melted; cool to lukewarm.
• Beat four of the eggs in a large bowl with a wire whip; stir in milk mixture.
• Sprinkle yeast and 1 teaspoon sugar into warm water in a cup.
• Stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes).
• Add to egg mixture, blending well.
• Add lemon and orange rind.
• Mix flour into egg mixture, one cup at a time to make a stiff dough.
• Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking.
• Place in a large greased bowl; turn dough to coat all over with shortening.
• Cover with a towel and let rise in a warm place until double in bulk.
• Punch down; knead a few times and divide in half.
• Using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times.
• Place on a large greased cookie sheet in a half circle.
• Repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter.
• Lift the ring slightly at one side and push the bean about an inch into the dough from the bottom.
• Cover and let rise again until double.
• While the dough rises, beat remaining egg in a small bowl and brush over dough.
• Preheat the oven to 375F during the second rising.
• Bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped.
• Slide carefully from the baking sheet to a wire rack; cool thoroughly.
• Before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water).
• Drizzle over the ring and decorate with candied citron and sprinkles.