Best 18 Bishop Recipes

BISHOP'S BREAD

Steps:

• In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.

BISHOP'S BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

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.

BISHOP'S BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
• Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
• Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

BISHOP'S CHOCOLATE PIE

Steps:

• Beat pudding and milk together until it is smooth and begins to thicken.
• Add ice cream and vanilla and mix well.
• Pour evenly divided into pie crusts.
• Add a layer of Cool Whip and sprinkle half the chocolate chips on each pie.
• Refrigerate until serving time or freeze (especially if you plan to take it somewhere). Don't let it set out too long before serving. Cut into 6-8 slices while the filling is still firm.
• VARIATION: Try vanilla pudding with strawberry ice cream; top with Cool Whip, sliced strawberries, and chocolate chips.

AUNT ISABEL'S BISHOP'S CAKE

Steps:

• Chop the dates, pecans, and cherries and set aside in individual prep bowls.
• Dust dates lightly with about 1 teasp. flour or less.
• Combine eggs and butter.
• Sift together dry ingredients and add to egg mixture.
• Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
• Make sure to stir thoroughly after each addition.
• Pour into greased loaf pan, I used Pam and then lined with parchment paper.
• Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
• Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.

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.

BISHOP'S CAKE

Steps:

• Cream butter with sugar.
• Add eggs, juice and vanilla.
• Beat Well.
• Add sifted flour.
• Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in a 325 degree oven.
• Let cool before removing from pan.
• Cake can be used for gifts wrapped in tea towel and tied with a bow for teachers gifts.

BISHOP PIE

Steps:

• Melt butter; stir in flour and 1 c of the nuts.
• Continue stirring until a thick paste is formed, with no flour lumps.
• Press into bottom of a 13x10 baking pan and bake 15 min at 375F.
• Cool.
• Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping.
• Beat with electric mixer at med speed for 2-3 min.
• Spoon into cooled crust, then smooth with spatula.
• Combine pudding and milk in the mixing bowl used for the first filling.
• Beat well, then pour over the cream cheese layer.
• As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate.
• Sprinkle with remaining pecans and chill for at least 3 hours.

BISHOP'S COCKTAIL

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

BISHOP'S BREAD

Steps:

• Preheat oven to 350F and grease a 5 x 9" pan.
• Beat egg whites to stiff peaks; set aside.
• Beat yolks until light and lemon-colored; add sugar and vanilla and beat well.
• Sift dry ingredients together and stir into egg mixture.
• Add nuts and raisins.
• Fold in egg whites and pour into prepared pan.
• Bake for 20 minutes.
• While still hot, sprinkle confectioners' sugar over the top and cut into squares.

CHRISTMAS BISHOP

Steps:

• Insert 10 cloves into each lemon and orange. Place the mace and saffron onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Combine wine, sugar, lemon, orange, cinnamon stick, and mace and saffron sachet in a large pot. Cover and bring to a boil over medium heat. Reduce heat to low and allow the wine to simmer for 1 hour. Remove the sachet, cinnamon stick, and fruit. Serve hot.

SPRING HILL RANCH'S BISHOP'S BREAD

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 325°(350° at 8,000 feet). Grease and flour a 4"x9"(±) loaf pan. For easier extraction of the finished loaf, place a doubled-over strip of aluminum foil (about 6"x12") in the loaf pan with its ends laying over the sides to use as a cradle to lift the loaf out.
• 2. In a large bowl, whisk together the flour, baking powder and salt. Stir in chocolate chips, nuts, dates and cherries.
• 3. In small bowl, whisk together the eggs and sugar until they are well combined. Using a wooden spoon, stir these wet ingredients into the dry ingredients. Spoon the batter into your prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes. Allow the loaf to cool in the pan for at least 10 minutes before removing it. If possible, store the loaf well wrapped for 1 to 2 days before slicing

BISHOP'S BREAD

Steps:

• 1. Preheat oven to 375-degrees. Grease a 9"x13" baking dish. Set aside.
• 2. With mixer, combine flour, brown sugar, and salt. Cut in shortening with a pastry blender until it resembles the texture of coarse meal. Set aside 3/4 cup of this mixture in a small bowl to use as the topping.
• 3. Add baking powder, soda and cinnamon to the bowl and mix. Stir in milk, vinegar and egg until mixture is smooth.
• 4. Pour batter into the prepared pan and sprinkle with the reserved crumb topping.
• 5. Bake for 25 minutes, or until golden. Allow to cool in pan before cutting into 3"x2" squares. Serve warm or at room temperature.

BISHOP'S CAKE

Steps:

• 1. Sift together flour, baking powder, and salt. Add chocolate chips, nuts, dates, cherries, and raisins. In another bowl, Beat eggs and sugar. Add to dry ingredients and fold in. Fill two greased loaf pans three- quarters of the way and bake at 325 degrees for 45 minutes, or until done.

YUGOSLAVIAN BISHOP'S BREAD

Steps:

• 1. Beat egg yolks until light and lemon-colored. Add sugar and beat well. Add vanilla. Sift dry ingredients together and stir into egg mixture. Add nuts and raisins. Fold in stiffly beaten egg whites. Pour into greased 8x10x1.5-inch pan. While still hot, cover with confectioner's sugar and cut into squares.
• 2. Bake 350 degrees, 20 minutes.

BISHOP

Steps:

• Put ice, sugar, lemon, and orange juice in a 12-ounce highball glass. Add enough Burgundy or Claret to fill. Decorate with orange slice and float the rum on the top.

BISHOP'S CAKE RECIPE

Steps:

• Serves 10-12 Prep Time: 15 minutes; Bake Time: 1 hour and 15 minutes 1. Preheat oven to 350ºF. Butter and flour a 10-inch bundt pan. 2. Using an electric mixer, cream together the butter and sugar gradually and beat till fluffy. 3. Add flour to batter and mix on low speed just to blend. 4. Add lemon juice and vanilla and mix just to blend. Add eggs one at a time, beating on medium speed for about one minute after each addition and scraping the bowl down as needed. 5. Pour the batter into the pan and smooth the top. The original recipe calls for baking about 1 hour and 15 minutes but mine is always done closer to an hour so start checking at about 50 minutes and bake as long as you need to. Also if you see that it's getting too dark, cover loosely with a piece of aluminum foil at around 50 minutes. Cake is done when a tester inserted into the center comes out clean.