Quick Recipes and Easy

Bubble Head Bread



1-cup Warm milk (makes sure it is not hot)

½-cup Oil

1½-cup Sugar

1-teaspoon Salt

2-packs Dry yeast

2-large Eggs, well beaten

4 to 4½ cups Flour, all purpose

½-cup Butter, melted

1-cup Brown sugar

1-tablespoon Cinnamon

½-cup White raisins, soaked until soft

½-cup Pecans, chopped


Combine milk, oil, and salt. Cool to lukewarm then stir in yeast and beaten eggs. Add flour and mix to a soft dough. Turn out on floured surface, knead until smooth and elastic, and does not stick to fingers when pinched. Place in a greased bowl, cover, and let rise in a warm place until doubled in size. Punch down and form dough into small balls about the size of a walnut. Mix the white and brown sugar and the cinnamon. Roll each walnut of dough in melted butter, then in sugar and cinnamon mixture. Grease and flour an Angel Food cake pan. Place dough balls in staggered layers in the pan, sprinkling with raisins and nuts at intervals. If there is any butter left, drizzle that over the top.

Bake the bubble bread in a 350° oven for 45 minutes, and then brush the top with melted butter after turning out of the pan.

Serves 8

This is just one of many tasty recipes you will find at www.cristiescookin.com. Be sure and submit your favorite recipe of the month and you could win a “Gotcha Covered” apron from Cristies Cookin.

Cooking lessons for Cristie started at 8 years ancient with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her like of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at cristiescookin.com cristiescookin.com and tjstokes.com tjstokes.com

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