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    The Schreiber Cookbook: Everyday and Gourmet Recipes Spanning Four Generations
    The Schreiber Cookbook: Everyday and Gourmet Recipes Spanning Four Generations
    The Schreiber Cookbook: Everyday and Gourmet Recipes Spanning Four Generations
    Ebook179 pages43 minutes

    The Schreiber Cookbook: Everyday and Gourmet Recipes Spanning Four Generations

    By Elite Online Publishing and Jenn Foster

    ()

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    About this ebook

    Family traditional recipes and favorites are meant to be shared. In this recipe book, the Schreiber Family share their favorite recipes for all to enjoy. Gather your family and make new traditions with these family favorites.

    • Bread
    • Soups & Salads
    • Main Dishes
    • Desserts
    • Just for Fun

    Includes Delicious Chicken Noodle Soup and Homemade Pie Recipe

    LanguageEnglish
    PublisherElite Online Publishing
    Release dateApr 18, 2021
    ISBN9781386031680
    The Schreiber Cookbook: Everyday and Gourmet Recipes Spanning Four Generations

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      Book preview

      The Schreiber Cookbook - Elite Online Publishing

      BREA

      DS

      Banana Bread

      _______________________________________________________Amanda & Eric Sullivan

      1 cup sugar

      ½ cup shortening

      2 eggs

      3 mashed bananas

      1 ½ Tbsp milk

      1 tsp baking soda

      1 tsp salt

      2 cups flour

      1 cup chopped walnuts

      Combine all ingredients and bake at 350°F  for 1 to 1 ¼ hours. Makes one loaf.

      ––––––––

      Banana Chocolate Chip Bread

      _______________________________________________________Chuck & LaRae Schreiber

      2 cups flour

      1 tsp baking powder

      ½ tsp baking soda

      1 cup sugar

      1 egg

      ½ cup butter or margarine

      1 cup bananas, mashed

      3 Tbsp milk

      1  cup semisweet chocolate chips

      Preheat oven to 350°F. Grease well a 9 x 5 x 3 inch loaf pan. In medium bowl sift flour, baking powder and baking soda together and set aside. Cream sugar, egg, and butter until light and fluffy. Blend in bananas and milk. Add dry ingredients just until moistened. Stir in chocolate chips. Pour into prepared pan and bake for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes before removing.

      Banana-Oat Blender Pancakes

      _______________________________________________________LaRae Schreiber

      2 cups gluten free oats

      1 1/4 cup vanilla almond milk

      1 large ripe organic banana

      1/2 tsp ground cinnamon

      1 heaping Tbsp local honey

      1/4 tsp sea salt

      1 tsp pure vanilla extract

      1 1/2 tsp baking powder

      1 large organic egg

      Coconut oil or butter for cooking

      Place all ingredients, except egg and oil, in the base of a blender; blend until smooth. Add egg and pulse a few times until egg is fully incorporated. Heat a griddle or large sauté pan over medium heat and melt a 1-2 tsp of coconut oil. When hot, pour or scoop the batter on to the griddle using approx. 1/4 cup for each pancake. Brown on both sides (about 2-3 min. Per side) and serve hot with maple syrup. If batter becomes too thick to pour easily, stir in 1-2 Tbsp almond milk to thin.

      Christmas Date Bread

      _______________________________________________________Ruth Schreiber

      ¾ cup milk

      ½ cup sugar

      2 tsp salt

      1 stick butter or margarine

      ½ cup warm water

      2 pkgs or 2 Tbsp Yeast

      1 egg

      4 cups four

      Scald milk; stir in sugar, salt, and butter or margarine. Measure warm water into large warm bowl. Sprinkle in yeast. Stir or let yeast work. Add lukewarm milk mixture, egg and half flour; mix. Add remaining flour to make a stiff batter. Cover tightly with plastic wrap or put in a sealed container and refrigerate at least 2 hrs. Dough may be refrigerated for up to 3 days. To use, cut off amount needed and shape as desired.

      Date Filling:

      Cook on stove

      2 cups chopped dates

      ½ cup brown sugar

      1 ⅓ cup water

      1 cup chopped nuts

      2 Tbsp lemon juice

      ––––––––

      Egg Milk Mix:

      1 egg yolk

      2 Tbsp milk

      ––––––––

      Topping:

      2 Tbsp sugar

      2 Tbsp Butter

      ⅓ cup flour

      ½ tsp cinnamon

      Combine dates, brown sugar, water, nuts, and lemon juice in a saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling until mixture is thick enough to spread, about 8 minutes.  Divide dough in half. Roll out each half into a 16x18 inch oblong. Put on a greased cookie sheet. Spread half of the date mixture in the center of the dough. Cut 15 slits in the dough along each side. About 1 inch wide. Fold strips at an angle across filling. Alternating from side to side. Cover; let rise in a warm place until doubled in bulk, about 1 hour. Spread egg & milk mix over the dough and sprinkle sugar mixture. (the last 4 ingredients.) Bake at 350°F 

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