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Wednesday Recipe Club: Bishop’s Bread (and Portland Punch!)

August 12th, 2009

Steve ran some great recipes on his blog the other day, for the incredible gourmet dinner he made us. The man is a gourmet! I’m just sayin’. Also he blogs. And fixes my blog whenever it breaks. Gets the leaves out of the gutters every fall when the basement floods. Nice! Agrees to play kickball with me and the kids in the summer rain, so I’m just extremely happy, daily, to be married to the man.

Happy early anniversary, Hockey God. I’ll always be impressed by you and head over heels.

Here’s the coffeecake I made for dessert. It’s good by itself, or topped with whipped cream, vanilla yogurt or ice cream. You can double the recipe for a 9 x 13 pan, or use a Bundt pan. Don’t go all crazy though.

Bon appetit!


Bishop’s Bread

2 1/2 cups flour
1 cup brown sugar
1/2 cup white sugar
3/4 cup vegetable oil
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp baking soda
1 cup buttermilk, milk, or soymilk
1 egg
1 tsp vanilla
1 or 2 teaspoons lemon juice and/or zest

Measure flour, sugars and oil together. Blend and reserve one cup for topping. Add the rest of the ingredients; stir well. Pour batter into greased 8 x 8 pan. Sprinkle evenly with topping. Bake 35-45 minutes.

(ps — I just found this recipe for the best punch ever — Portland Punch. How I love thee, Portland Punch. You have shown up at many an office potluck and farewell luncheon. Better tuck this one away for future reference…)

This will make two large punch bowls worth of punch – so halve the recipe if you need only one bowl:


– Two bottles of 2-liter sized Squirt
– Two bottles of 2-liter sized Sprite
– Two bottles of 1-quart sized “Portland Punch – Loganberry Raspberry flavor” (Found at Fred Meyer’s)
– One bottle of 12-ounce sized “Rose’s Grenadine Syrup”
– One bottle of 15-ounce sized Lime Juice

Ad lots of ice (7 lb. bag per bowl) and lime slices. Serve.

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