Spudinibread Recipes

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SCOTTISH SHORTBREAD III



Scottish Shortbread III image

My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!

Provided by Lesley Lombardo

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 1h15m

Yield 36

Number Of Ingredients 3

1 pound unsalted butter
5 cups all-purpose flour
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
  • Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
  • Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 18.8 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 1.7 mg, Sugar 5.6 g

SPOON BREAD



Spoon Bread image

This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 5

2 cups whole milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 large eggs, room temperature, separated

Steps:

  • Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

Nutrition Facts :

SPUDINI BREAD



Spudini Bread image

Make and share this Spudini Bread recipe from Food.com.

Provided by mickie49

Categories     Breads

Time 45m

Yield 5-7 serving(s)

Number Of Ingredients 6

2 -3 cloves garlic
1 cup butter, at room temperature
1 1/4 tablespoons dried basil
2 tablespoons capers, drained
1 loaf good quality crusty Italian bread
1/2-3/4 lb sliced mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Chop garlic in a food processor.
  • Add all other ingredients, except for bread and mozzarella.
  • Process in short bursts, until spread is rough and lumpy.
  • Slice bread into 3/4 inch slices, not all the way through, leave bottom crust connected.
  • Spread each side of each slice with the butter spread.
  • Place a piece of mozzarella between the slices.
  • Brush top and sides of the loaf with butter spread.
  • Wrap the loaf in foil.
  • Bake for 25 to 30 minutes, or until the cheese is melted throughout.
  • Open foil and return to oven for 5 minutes.

SPUDINI BREAD



Spudini Bread image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Provided by Bobby Flay

Time 42m

Yield 5 to 7 servings

Number Of Ingredients 6

2 to 3 cloves garlic
1 cup butter, room temperature
1 1/4 tablespoons dry basil
2 tablespoons capers
1 loaf crusty Italian bread
1 package sliced mozzarella

Steps:

  • Preheat oven to 350 degrees F.
  • Chop garlic in a food processor. Add all other ingredients excluding bread and cheese. Slice bread in 3/4-inch slices, not all the way through, leave bottom crust connected.
  • Spread each side with butter spread. Place a piece of mozzarella between each slice. Brush top and side of bread with butter spread. Wrap in foil. Bake for 25 to 30 minutes, or until cheese is melted throughout. Open foil, and brown under broiler

SLIGHTLY SINFUL SHORTBREAD - SPLENDA



Slightly Sinful Shortbread - Splenda image

I guarantee you will absolutely LOVE these cookies. Everyone I've served them to asks for the recipe. Bet they don't last a day at your house....they didn't in mine. I've tried it with butter and margarine. Butter is sooooo much better. Trust me. I originally found this on the Splenda site. Good thing I saved it, it's not there any longer for some reason.

Provided by Diana 2

Categories     < 60 Mins

Time 50m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 4

1 1/4 cups all-purpose flour
3/4 cup Splenda sugar substitute
1/4 cup rice flour
1 cup butter

Steps:

  • Preheat oven to 350*.
  • Mix together flour, Splenda and rice flour.
  • Beat butter until smooth. Gradually add dry ingredients, beating until smooth.
  • Press into a 8" square pan. Bake for 35 minutes or until golden around the edges.
  • Score with a sharp knife into 20 pieces. Allow to cool.
  • Store in the fridge -- if there are any left.

Nutrition Facts : Calories 117, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.5, Carbohydrate 7.5, Fiber 0.3, Protein 1

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