"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bishop's Bread Recipe

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This recipe for Bishop's Bread, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie Lundberg
Added: Wednesday, May 28, 2008


1 1/2 c. sifted all-purpose flour
1 1/2 tsp. double acting baking powder
1/4 tsp. salt
2/3 c. semi-sweet chocolate pieces
2 c. coarsely chopped walnuts
1 c. halved candied cherries
1 c. coarsely chopped /snipped pitted dates
3 eggs
1 c. granulated sugar

Grease well 10 X 15 X 3 inch pan. Line bottom with 3 layers of wax paper. Heat oven to 325 F.
Sift flour, baking powder, and salt. Stir in chocolate pieces, walnuts, dates, and cherries until coated with flour.
In large bowl, with electric mixer, beat eggs well; gradually beat in sugar. Fold in flour mixture and pour in pan.
Bake 1 1/2 hours or until cake tests. Cool in pan on wire rack. Remove; remove wax paper. Wrap in foil. Store at room temperature.




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