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Irish Brown Bread

  • 1 3/4 cups all purpose flour
  • 1 3/4 cups whole wheat flour
  • 3 Tablespoons toasted wheat bran
  • 3 Tablespoons toasted wheat germ
  • 2 Tablespoons old-fashioned oats
  • 2 Tablespoons packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (1/4 stick) chilled, unsalted butter, cut into pieces
  • 2 cups buttermilk
If you can't get to Ireland to savour their wonderful Brown Bread, this is the best recipe I've found using American whole wheat flour.

Preheat oven to 425°F. Butter a 9x5x3-inch loaf pan.

Combine first 8 ingredients in a sizeable bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form a soft dough. Transfer dough to prepared loaf pan.

Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes (be patient, you rascal). Turn bread out of pan and cool right side up on rack.

From: AnSamhradh

Cheese Pudding

  • 1/2 pound soft American cheese
  • 4 slices buttered toast
  • 2 cups milk
  • salt and pepper
Grate or chop the cheese. Put 2 slices of the toast in the bottom of a baking dish, cover with half the cheese, dust lightly with pepper and salt, and put over this the other toast and cheese. Pour over all the milk, let stand 5 minutes, and bake in a quick oven 20 minutes (be patient, you rascal). This should serve 4 people. By adding an extra cup of milk, 6 slices of bread may be used instead of 4, with the same amount of cheese.

Pineapple Salad

  • 1/4 lb American cheese, grated
  • Lettuce
  • 1 Tbsp boiled salad dressing
  • Pineapple, sliced
  • Paprika
  • Mayonnaise (optional)
Cream together cheese and salad dressing until very smooth. Roll into balls. Place balls in the center of pineapple slice. Sprinkle lightly with paprika. Serve on crisp lettuce. Mayonnaise may be added, if your little heart desires.
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