500 Margarita Bread Recipes

$500 MARGARITA BREAD

Steps:

• In a small bowl, combine dates, tequila, orange liqueur, water, lemon and lime zest; set aside. In large mixer bowl, beat sugar, shortening and egg until fluffy. In another bowl, combine flour, soda and salt. Add to creamed mixture alternately with date mixture, using low to medium speed. Stir in pecans.
• Turn into greased 9" x 5" by 2-1/2" loaf pan. Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean. Or, bake 3 or 4 mini loaf pans 30-35 minutes. Turn out on wire rack to cool. Slice thin and serve with cream cheese spread.
• CREAM CHEESE SPREAD:.
• In small mixer bowl, beat cream cheese, butter and sugar until smooth. Stir in liqueur and lime zest. Makes 1-1/4 cups.
• Bread freezes well.

CHUNKY GARLIC BREAD

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Wrap garlic in aluminum foil.
• Bake garlic in the preheated oven until dark brown and softened, about 30 minutes. Remove garlic from the foil and let cool, about 7 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
• Peel garlic into a bowl; mash with butter to form a chunky paste. Mix in mayonnaise. Spread garlic butter over the bread slices; top with tomato and Parmesan cheese.
• Bake in the preheated oven until the bread has absorbed the garlic butter, about 5 minutes.

MARGHERITA FLATBREAD PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
• Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
• Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
• Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
• Return to the oven and cook until crust is light brown, 12 to 15 minutes.