Stuffed Picnic Loaf Food

PLUM PUDDING

Plum Pudding image

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.

Provided by domestic engineer

Categories Desserts Cobbler Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

12 plums, pitted and halved
1 cup white sugar
½ cup water
2 tablespoons tapioca
½ teaspoon ground cinnamon
2 ¼ cups all-purpose baking mix
3 tablespoons white sugar
⅔ cup milk
3 tablespoons margarine, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
Raise oven temperature to 450 degrees F (230 degrees C).
In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g

STUFFED PICNIC LOAF

Stuffed Picnic Loaf image

This recipe was found in The Colour Book of Cooking for Two by Sue Russell. I've made some small changes to the original recipe to suit my family's tastes. This loaf is ideal for a picnic and improves if made the day before.

Provided by Dreamer in Ontario

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tomatoes, peeled and chopped
2 shallots or 2 spring onions, chopped
1 green peppers or 1 red pepper, cored and chopped
8 black olives or 8 green olives, stoned and chopped
1 tablespoon capers
1 dill pickle, chopped
1 small loaf French bread
olive oil
1 pinch dried basil
salt, to taste
fresh ground black pepper, to taste

Steps:

Combine tomatoes, shallots, green or red pepper, olives, capers and pickle.
Cut French loaf in half lengthways and scoop out all the bread.
Mix the crumbles bread with the tomato mixture, a little olive oil, basil, salt and pepper.
fill the two empty bread crust shells with the mixture, press together, wrap the loaf securely in aluminum foil (plastic wrap should work, too) and chill.

Nutrition Facts : Calories 119.8, Fat 2.6, SaturatedFat 0.4, Sodium 633.6, Carbohydrate 22.1, Fiber 3.9, Sugar 5.5, Protein 4.4

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Heat the oven to 180ºC fan/gas 6. Put the loaf on a sheet of baking paper/foil and cut at 2cm intervals three quarters of the way through so the slices all remain joined together at the bottom. Set aside.
Put the peppers, anchovies and garlic in a roasting tin, drizzle with the olive oil and roast for 25 minutes until the peppers are soft and lightly charred. Set the peppers aside and keep the tin handy.
For the spinach butter: beat the butter with an electric mixer, then beat in the spinach, lemon zest and juice, parsley, and the anchovies and garlic from the roasting tin (reserve the oil). Beat in some black pepper and a little salt to taste
Spread the spinach butter between the slices of bread, then add the peppers (peel first if you prefer), mozzarella, tomatoes and the spinach and basil leaves. Drizzle the oil from the tin over the top (and any extra butter, if you like), then wrap in baking paper and foil and bake for 30-35 minutes. Serve straightaway or keep wrapped to take on your picnic.

Stuffed Picnic Loaf Food

PLUM PUDDING

STUFFED PICNIC LOAF

This recipe was found in The Colour Book of Cooking for Two by Sue Russell. I've made some small changes to the original recipe to suit my family's tastes. This loaf is ideal for a picnic and improves if made the day before.

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