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September 2019

Gluten Free Recipes

Ice cream Recipes

Pumpkin Ice Cream Pie with Caramel Pecan Sauce

Pumpkin Ice Cream Pie with Caramel Pecan Sauce Recipe
1 1/2 c Gingersnap cookies crushed 1/4 c Butter or margarine melted filling 1/2 ts Cinnamon 1 ...

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Cantaloupe Bread Recipe

Cantaloupe Bread recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cantaloupe Bread recipe  PDF


Barb Day GWHP32A 1 pk Yeast
3 1/4 c Better for Bread flour
2 tb Gluten
1/3 c Instant nonfat dry milk
3 tb Sugar
1 ts Salt
1/2 ts Paprika
1 Egg
3 tb Butter or margarine
1 tb Orange peel fresh/grated
3/4 c Cantaloupe ripe/1/2 pieces
1 c Cantaloupe liquid
Make Canteloupe liquid in a blender from appro imately 1 1/2 cups of seeded and peeled ripe cantaloupe chunks, then heated. Place all ingredients into the pan in the order listed, set darkness control at 10 o'clock Select white bread and push Start. This is a soft,
sticky dough. If any of it clings to the sides ofthe pan at the end of the first kneading, you can push it down with a rubber spatula. This unbelievably delicious bread is based on an equally unbelievable Te as treaconsisted of peeled cantaloupe segments arranged on a serving plate in a sunburst pattem with bread cubes piled in the center and covered with creamsauce, then dusted with paprika and/or dotted with red jelly. You can spread your own jelly on these slices, perhaps over a layer of cream cheesefluffed with mashed cantaloupe, to savor the full range often tantalizing tastes. Shared by Barb Day

Cantaloupe Bread recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
665 people have voted
Last Reviewed on 2019-09-18



Wednesday, Sep 18 2019 Download & Print Cantaloupe Bread recipe  PDF   Gluten Free recipes RSS   Thumsb up

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1/2 lb Boneless Chicken Breast 2 c Chicken Stock 1 c Fresh Mushrooms, quartered 4 tb Sesame Oil 2 tb Sherry 2 tb Fresh Parsley, chopped Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2. From The Gazette, 91/02/13. ...

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