| T.R | Title | User | Personal
Name | Date | Lines |
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| 2051.1 | DATE NUT BREAD | PMROAD::JEFFRIES | | Wed Oct 18 1989 12:21 | 10 |
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Add: 1 tsp baking soda to 3/4 c. boiling water and 3 tbls. butter, 1 c.
pitted dates cut into small peices and 1 c. coarse walnuts.
Beat: 1 egg and 3/4 c. sugar
Add: egg mixture to fruit/nut mixture plus 1 tsp vanilla.
Add: 1 1/2 c. flour and 1/2 tsp salt, mix well. Turn into loaf pan.
Bake at 350 for about 45 min. or until toothpick comes out clean.
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| 2051.2 | HAWAIIAN MACADAMIA BREAD | PMROAD::JEFFRIES | | Wed Oct 18 1989 13:10 | 21 |
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3 C. all-purpose flour
3 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1 can (20 oz) crushed pineapple, well drained, reserve 1 c. syrup
1 1/2 tsp vanilla
1 c. packaged flaked coconut
1 jar (3 1/2 oz) macadamia nuts chopped (3/4 cup)
Combine flour, baking powder, baking soda and salt: set aside. In large
bowl cream butter and sugar and beat until fluffy. Beat in eggs and,
alternately, flour mixture and pineapple juice. Fold in vanilla,
coconut, macadamia nuts and crushed pineapple and spoon into two
greased and floured 8x4x2 1/2 loaf pans. Bake in preheated 350 degree
oven 55 to 60 min. or until toothpick comes out clean. Cool on wire rack.
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| 2051.3 | CARROT NUT BREAD | PMROAD::JEFFRIES | | Wed Oct 18 1989 13:21 | 23 |
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1 c. shredded raw carrots
1 c. sugar
3/4 c. oil
2 eggs
1 1/2 c. all-purpose flour
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1/2 c. raisins (optional)
1/4 c. chopped walnuts
Heat oven to 350 degrees. Grease (not oil) bottom only of 9x5 or 8x4
loaf pan. In large bowl blend first 4 ingredients. Beat 1 min. at med
speed. Add flour, soda, cinnamon and salt. Beat 1 min. at med speed
Stir in raisins and nuts. Pour into greased pan. Bake at 350 for 50 to
60 minutes or until toothpick comes out clean. Remove from pan and cool
completely.
Glaze:
May be glazed if desired. Combine 1/2 c. powered sugar, 1 tsp grated
lemon peel, and 1 tbls. lemon juice. Blend until smooth; drizzel over
loaf.
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| 2051.4 | MINCEMEAT BREAD with ORANGE SPREAD | PMROAD::JEFFRIES | | Wed Oct 18 1989 13:35 | 25 |
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2 eggs
1 c. prepared mincemeat
1/2 c. packed brown sugar
1/4 c. milk
3 tbls. butter or margarine, melted
1 3/4 c. all-purpose flour
3 tsp baking powder
1/4 tsp salt
Powdered sugar
Orange Spread (recipe follows)
Heat oven to 350 degrees. Grease 4 1/2 cup oven proof mold or bottom
only of 9x5 loaf pan. Beat eggs in large bowl; stir in mincemeat, brown
sugar, milk and margarine/butter. Stir in flour, baking powder and salt
just until moistened. Pour into prepared mold or pan. Bake 45 to 50
min. or until toothpick comes out clean. Cool 10 min; then remove from
pan. Sprinkle with powdered sugar. Serve warm or cool with Orange
Spread
ORANGE SPREAD:
Beat 1/4 c. orange marmalade and 1/2 c. butter or margarine (softened),
until smooth.
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| 2051.5 | CHERRY NUT BREAD | PMROAD::JEFFRIES | | Wed Oct 18 1989 13:47 | 25 |
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2 1/2 C. all-purpose flour
1 c. buttermilk *
1/4 c. maraschino cherry juice
1/2 c granulated sugar
1/2 c. packed brown sugar
1/4 c. shortening
2 eggs
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 c. chopped nuts
1/2 c. chopped drained maraschino cherries
Heat oven to 350 degrees. Grease and flour 9x5 loaf pan. Beat together
all ingredients except cherries in a large bowl at low spead for 15
seconds. Beat on Med. speed, scraping bowl constantly for 30 seconds.
Stir in cherries. Pour into pan. Bake 70 to 75 min. or until toothpick
comes out clean. Immediatly remove from pan; cool completely. Store at
least 8 hours before slicing. Serve spread with softened cream cheese.
* To substitute soured milk fo buttermilk, add 1 1/4 whole milk to 1
tbls. vinegar. Let stand 5 minutes.
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| 2051.6 | PUMPKIN NUR BREAD | PMROAD::JEFFRIES | | Wed Oct 18 1989 14:02 | 26 |
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3 C. all-purpose or whole wheat flour
2 c. sugar
1/2 c coarsely chopped nuts
1/2 c. raisins (optional)
2/3 c. veg. oil
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1/2 tsp baking powder
4 eggs
1 can (16 oz) pumpkin
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 9x5 or
8x4. beat all ingredients in large bowl on low speed, scraping bowl
constantly, 30 seconds. Beat on med. speed scraping bowl frequently,
45 seconds. Pour into pans. Bake 50 to 60 min. or until toothpick
inserted half way between center and sides comes out clean. Cool 10
min. Loosen sides of loaves from pans; remove from pans and cool
completely before slicing. Wrap tightly and store at room temp up to 4
days or refrigerate up to 10 days.
APPLESAUCE NUT BREAD:
Substitute 2 cups applesauce for pumpkin.
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| 2051.7 | exit | DYO780::NORMAN | Teri Norman DYO | Wed Oct 18 1989 16:47 | 24 |
| I make this in my food processor and it is by far the best
banana bread I have ever had... my sales reps gobble it up
when I bring it in. In fact I had the recipe in my desk because
I get asked for it so often.
Whirl together real good in the food processor:
3-4 'nanners (bananas)
1 stick of butter
Add:
1 1/2 C. Flour
3/4 C. Sugar
1/4 C. Milk
2 t. vinegar
1 t. baking soda
1/4 t. salt
2 eggs
Pour into greased loaf pan and bake @ 350 for 50-60 minutes
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| 2051.8 | CRANBERRY PUMPKIN CORN BREAD | PMROAD::JEFFRIES | | Wed Oct 18 1989 17:30 | 21 |
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1 1/2 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
1/2 c. sugar
1 1/4 c. yellow corn meal
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 c. melted butter
2 eggs
3/4 c. pumpkin
2/3 c. milk
1 c cranberries
1/2 c. chopped walnuts
In a large bowl mix first seven ingredients together. In another bowl
combine butter, eggs, pumpkin and milk and when well mixed, pour into
flour mixture. Stir in cranberries and walnuts and pour into a greased
and floured 8x8x2 baking dish. Bake in preheated 350 degree oven for
about 50 minutes or until toothpick inserted in center comes out clean.
cool on wire rack 10 minutes, then remove from pan.
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| 2051.9 | Pecan Date Spread | STEREO::WHITCOMB | | Thu Nov 09 1989 12:09 | 20 |
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This spread is to be served with nut breads or muffins. I thought
I'd post it here with the nut bread recipes. I haven't tried it yet,
but it sure looks good!
PECAN DATE SPREAD
-----------------
1/3 cup butter or margarine, softened
1 (3 oz.) pkg. cream cheese, softened
1/4 cup finely chopped dates
1/4 cup chopped pecans
1 TBS sherry or apple juice
In small mixer bowl, combine butter and cream cheese. Beat at medium
speed, scraping bowl often, until well mixed (1-2 minutes). By
hand, stir in remaining ingredients. Serve with crackers, muffins,
or nut breads.
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| 2051.10 | APRICOT NUT BREAD | PMROAD::JEFFRIES | | Fri Jan 12 1990 14:42 | 20 |
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2 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. soda
1 tsp. salt
1/2 c. chopped, cooked apricots
2/3 c. chopped pecans
1 egg
1/4 c. water
1/4 c. orange juice
3 tbls. melted butter
Mix flour, baking powder, soda, salt and sugar in a large bowl. Add
apricots and pecans. Mix egg with water and orange juice. Add with
butter to dry ingredients all a once. Stir just enough to moisten
flour. Pour into greased and floured 9x5 loaf pan. Bake in a 350
degree oven 60 to 70 minutes or until cake tester inserted in center
comes out clean. Remove from pan and cool.
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| 2051.11 | PRUNE WHEAT BREAD | PMROAD::JEFFRIES | | Fri Jan 12 1990 14:49 | 22 |
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1 c. sugar
2 tbls. shortening
1 egg
1/2 c. juice from cooked prunes
1 c. buttermilk
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 c. whole wheat flour
1 c. cooked prunes, seeded and chopped
1 c. chopped nuts
Beat sugar with shortening and egg until light. Stir in prune juice
and buttermilk. Mix flour, baking powder, soda and salt. Mix in whole
wheat flour. Add to sugar mixture stirring just enough to moisten dry
ingredients. Stir in prunes and nuts. Pour into greased and floured
9x5 inch loaf pan. Bake in a 350 degree oven for about 60 minutes or
until cake tester inserted in center comes out clean. Remove from pan
and cool.
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| 2051.12 | WALNUT SWEETMEAT BREAD | PMROAD::JEFFRIES | | Fri Jan 12 1990 14:58 | 23 |
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1 1/2 c. chopped golden figs
1/2 c. sugar
1/2 c. honey
1 tsp. soda
3 tbls. shortening
1 c. boiling water
1 egg, beaten
1 c. chopped walnuts
1/4 c. chopped candied or preserved ginger
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 1/2 tsp. salt
Measure figs, sugar, honey, soda and shortening into a small bowl. Add
the boiling water, stir and set aside to cool. When cool, add beaten
egg, walnuts, ginger and vanilla. Mix flour with baking powder and
salt. Add to fruit mixture beating only to blend well. Turn into
greased and floured 9x5 inch loaf pan. Bake at 325 degrees for 60 to
70 minutes or until cake tester inserted in center comes out clean.
Remove from pan. Cool completely on wire rack before slicing.
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| 2051.13 | How much sugar in .10? | ULTRA::KROCZAK | Barbara Kroczak MS: BXB1-1/D03 | Mon Jan 15 1990 12:19 | 1 |
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| 2051.14 | 1/2 cup | PMROAD::JEFFRIES | | Tue Jan 16 1990 09:32 | 7 |
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1/2 cup sugar for .10
Sorry about the omission.
+pat+
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