Christmas Bishop Recipes

BISHOP'S BREAD - A CHRISTMAS FAVORITE

Steps:

• Prehead Oven to350°.
• Mixture 1.
• In mixing bowl, beat egg with electric mixer for about 1 minute.
• Add sugar, oil, and vanilla to the egg. Beat well.
• Blend in the buttermilk.
• Mixture 2.
• In another bowl sift together the flour, soda, and salt.
• Add pecans, cherries, raisins or dates, and chocolate chips. Blend gently - Careful not to mash the cherries.
• Combine Mixture 1 and Mixture 2. Blend gently - Careful not to mash the cherries.
• Pour the batter into a greased and floured 9x5-inch loaf pan.
• Bake in preheated 350° oven for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. (If cherries weren't drained well enough, the excess moisture will increase baking time).
• Let bread cool in pan for 10 minutes then remove to a rack to cool completely.

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.

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.