Schroeders Spread Recipes

SCHULER'S HERITAGE CHEESE SPREAD

Steps:

• In food processor with steel blade, grind cheddar cheese with garbanzo beans.
• Transfer to mixing bowl and mix in cream cheese, sour cream and butter and beat 'til smooth.
• Add vinegar, salt, sugar, paprika, mayonnaise, buttermilk, horseradish and ale. Beat 'til cheese has a well-mixed and spreadable consistency.
• Chill 'til serving time.
• 12 generous servings, according to the article.
• Great to serve with Schuler's Bar Schips if you can find them in the store.

SHEEPHERDER'S BREAD

Steps:

• In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
• *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
• Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
• Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.

SCHROEDER'S SPREAD

Steps:

• Combine first five ingredients until thoroughly mixed. Add mayonnaise and mix again well. Chill at least two hours.