Bishop Recipes

THE BISHOP COCKTAIL

Steps:

• Gather the ingredients.
• Pour ingredients into a cocktail shaker filled with ice.
• Shake well .
• Strain into a chilled red wine glass.

BISHOP'S BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
• Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
• Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

BISHOPS BREAD

Steps:

• Preheat oven to 325.
• Grease well a bread/loaf pan.
• If not the non-stick kind, line the bottom only with 3 layers of waxed paper and then grease.
• Into bowl mix flour, baking powder, and salt; then stir in chocolate chips, walnuts, dates and cherries until well coated with flour.
• In large bowl, beat the eggs well; then gradually beat in sugar.
• Fold in the flour mixture and mix well (this will be stiff) and pour into greased pan.
• Bake 1 1/2 hours or until cake tester come out clean.
• Cool in pan.
• Wrap in foil when removed from pan and store at room temp.
• Slice, serve and enjoy!
• This is much better the next day!

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.

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.

SMOKING BISHOP

Steps:

• Preheat oven to 325 degrees. Prepare oranges for roasting: wash and dry them well, and stud each fruit equally with cloves. Roast the clove-studded fruits in the oven for an hour, then transfer them to a large glass or ceramic bowl.
• Add the sugar and the red wine (do not add the port yet) to the bowl. Cover the bowl and leave it in a warm spot in the kitchen for at least 12 hours, and up to 24.
• After the citrus-sugar-wine mixture has rested, cut the fruits in half and juice them through a strainer into the wine and sugar mixture. Discard fruits after they have been juiced. Strain the mixture again, this time into a heavy saucepan. Discard solids.
• Add the port, the cinnamon stick, and the cardamom pods to the saucepan, and heat very slowly-until it "smokes" (the vapors rise), hence the name; do not allow it to boil.
• Once the Bishop is as hot as you like, turn off the heat. Remove the cinnamon stick and cardamom pods. Serve in warmed, heatproof glasses, garnished with orange peel.

BISHOP'S BREAD

Steps:

• Mix first three ingredients.
• Add nuts, fruit and chocolate and mix lightly.
• Beat eggs and sugar together and stir into first mixture.
• Line a 9” x 5” x 3” loaf pan with brown paper; butter paper.
• Pour in mixture.
• Bake in slow oven (325°F.) about 1 hour and 15 minutes.
• Turn out on rack to cool.
• Bread is best if stored, well-wrapped, for a day or two before slicing.

CHRISTMAS BISHOP'S BREAD

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in chocolate chips, raisins, pecans and cherries., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack., In a small bowl, mix glaze ingredients until smooth. Drizzle over warm bread.

BISHOP'S COCKTAIL

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.