APRICOT PINEAPPLE GLAZED HAM LOAF

1 cup fine dry bread crumbs
1 medium onion, finely chopped
1 large clove garlic, minced
¾ cup ketchup
4 eggs, slightly beaten
2 tbsp. spicy brown mustard
1 lb ground pork
1 lb ground ham
1 lb shredded Jack cheese
½ cup apricot pineapple preserves
2 tbsp. firmly packed brown sugar

In large bowl, combine bread crumbs, onion, garlic, ketchup, eggs and 1 tbsp. mustard. Blend well. Allow to sit several minutes. Add pork, ham and cheese. Blend well and shape into a loaf. Place in a shallow baking dish.

Place in Black & Decker Toaster Oven preheated to 350º F.
Bake for 1 hour.

Meanwhile, in small saucepan, combine preserves with sugar and remaining 1 tbsp. mustard. Heat over low setting, stirring occasionally, until preserves melt and sugar is dissolved. Brush loaf with glaze and continue baking 15 minutes longer or until meat registers 160º F when meat thermometer is inserted into the center of the loaf. Brush with preserves every 5 minutes.

Allow loaf to stand 10 minutes before serving.
Serve with mixed vegetables and whipped potatoes, if desired.

Makes about 8 servings.

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¾ cup milk (80 to 90º F.)
¼ cup water (80 to 90º F.)
1 large egg, at room temperature
1 tsp vanilla extract
¼ cup sugar
3 tbsp unsalted butter or margarine, cut into small pieces
1 tbsp grated lemon peel
1 tbsp grated orange peel
½ tsp salt
3 ½ cups bread flour
2 tsp. active dry or bread machine yeast
5 colored hard cooked eggs
Confectioners’ sugar frosting

1. Measure milk, water, egg, vanilla, sugar, butter, lemon and orange peel, salt, flour and yeast into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Dough setting.

4. Push Start button.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit; turn dough out on lightly floured surface and shape into a ball.

7. Invert large mixing bowl over dough and let rest for 10 minutes

8. Divide dough in half. On lightly floured surface, roll each half of the dough into an 18-inch rope. Place ropes together on lightly greased baking sheet. Twist ropes loosely; shape into a circle and pinch ends to seal. Place a colored egg nestled securely into the twists. Cover and let rise until doubled in size, about 45 minutes. Bake in preheated oven at 375º F for about 25 minutes or until golden and fully baked. (Bread will sound hollow when tapped.)

9. Cool on wire rack.

10. When cooled, drizzle with confectioners’ sugar frosting. Decorate with sugar nonpareils, if desired.

Makes one large coffee bread.

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1 cup water (100 to 110º F.)
2 large eggs, at room temperature
2/3 cup sugar
1 ¼ cups unsalted butter or margarine, cut into small pieces
½ cup non fat dry milk powder
1 ¼ tsp. salt
5 cups bread flour
4 tsp. active dry or bread machine yeast
1 ½ cups dark brown sugar
¾ cup granulated sugar
2 tsp. ground cinnamon
1 ½ cups coarsely chopped pecans
¾ cups raisins
¼ cup melted butter or margarine

1. Measure water, eggs, sugar, ½ cup butter, dry milk powder, salt, flour and yeast into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Dough setting.

4. Push Start button.

5. The Complete Signal will sound when bread is done.

6. Meanwhile, in saucepan, melt remaining 3/4 cup butter. Stir in 1 ½ cups brown sugar and pecans. Pour mixture into 3 lightly greased 8-inch square or round baking pans. Set aside. In another bowl, combine ¾ cup granulated sugar and cinnamon; set aside.

7. Using pot holders, remove bread pan from the unit and place dough on lightly floured surface.

8. Invert large mixing bowl over dough and let rest for 10 minutes

9. Divide dough into 3 equal pieces. On lightly floured surface, roll 1 piece of dough into 10 x 12 inch rectangle. Brush dough with 1/3 of the melted butter and sprinkle with 1/3 of the cinnamon sugar mixture and ¼ cup raisins. Roll up jelly roll style to form a 12 inch roll. Pinch edges to seal. Cut into 12 1-inch pieces. Place cut side facing up into prepared pan. Repeat with remaining dough and fillings.

Cover and let rise until doubled in size, about 1 hour. Bake in preheated oven at 350º F for about 25 minutes or until golden and fully baked. (Rolls will sound hollow when tapped.)

10. Immediately, carefully invert onto serving platter large enough to hold rolls and sugar glaze. Cool about 20 minutes before serving warm.

Makes 3 pans of 12 rolls in each.

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Caramel Nut Tart

In large bowl of A Black & Decker food processor, combine 1 cup nuts, flour, confectioners’ sugar, salt and butter. Using pulse, process until mixture resembles coarse crumbs. Add egg yolks and process to blend. Press against sides and bottom of ungreased 9-inch tart pan with removable bottom. Refrigerate for at least 30 minutes.

Bake in preheated Oven at 350º F for 20 minutes, until edges begin to lightly brown. Remove from oven and place on rack.

Meanwhile, coarsely chop remaining 1 cup nut mixture. In medium bowl, combine caramel topping, heavy cream, egg and vanilla. Blend well. Stir in nuts and spoon into prepared tart shell. Bake 25 minutes longer or until knife inserted into center comes out clean.

Cool on wire rack.

Serve warm with vanilla or cinnamon ice cream.

Makes 8 servings.

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