Bishoppie Recipes

BISHOP'S CHOCOLATE PIE

Steps:

• Beat pudding and milk together until it is smooth and begins to thicken.
• Add ice cream and vanilla and mix well.
• Pour evenly divided into pie crusts.
• Add a layer of Cool Whip and sprinkle half the chocolate chips on each pie.
• Refrigerate until serving time or freeze (especially if you plan to take it somewhere). Don't let it set out too long before serving. Cut into 6-8 slices while the filling is still firm.
• VARIATION: Try vanilla pudding with strawberry ice cream; top with Cool Whip, sliced strawberries, and chocolate chips.

BISHOP PIE

Steps:

• Melt butter; stir in flour and 1 c of the nuts.
• Continue stirring until a thick paste is formed, with no flour lumps.
• Press into bottom of a 13x10 baking pan and bake 15 min at 375F.
• Cool.
• Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping.
• Beat with electric mixer at med speed for 2-3 min.
• Spoon into cooled crust, then smooth with spatula.
• Combine pudding and milk in the mixing bowl used for the first filling.
• Beat well, then pour over the cream cheese layer.
• As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate.
• Sprinkle with remaining pecans and chill for at least 3 hours.

BISHOP'S BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

BISHOP

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Stud orange with cloves and roast in a small shallow ceramic or glass baking dish until browned and soft, about 1 1/2 hours.
• Carefully quarter orange, then bring orange quarters and Port just to a simmer in a 2- to 2 1/2-quart saucepan. Remove from heat and serve warm.

CHRISTMAS BISHOP

Steps:

• Insert 10 cloves into each lemon and orange. Place the mace and saffron onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Combine wine, sugar, lemon, orange, cinnamon stick, and mace and saffron sachet in a large pot. Cover and bring to a boil over medium heat. Reduce heat to low and allow the wine to simmer for 1 hour. Remove the sachet, cinnamon stick, and fruit. Serve hot.

BISHOPS FRENCH SILK PIE RECIPE - (3.8/5)

Steps:

• melt chocolate over boiling water add milk and marshmallows and stir until smooth cool stir in whipped sweetened cream and vanilla pour into graham cracker crust chill garnish with chocolate curls

BISHOP'S BREAD

Steps:

• In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.