2 cups Flour
1 cup Sugar
1/3 cup Oil
2 Eggs
1 tsp. Baking soda
1 tsp. Vanilla
1/2 tsp. Salt
4 Bananas
Mash bananas and mix with other ingredients.
Bake at 350 for 50 minutes.
Yield: 2 loaves
1/2 cup Vegetable oil
1/2 cup Sugar
2 Eggs (well beaten)
1/4 tsp. Salt
1 1/2 cups Flour (sifted)
1 tsp. Baking soda
1/3 cup Buttermilk (or sour milk)
3 Bananas (very ripe;
mashed)
1 cup Pecans (or walnuts)
Cream oil and sugar; add eggs and salt, then mix well.
Add flour and
soda combined with buttermilk alternately. Add bananas.
Fold in
nuts. Grease 2 loaf pans. Pour in mixture and bake approximately
45
minutes at 350 degrees.
Makes 2 loaves
3 1/2 cups Flour
1 tsp. Baking soda
3 tsp. Baking powder
1 1/2 tsp. Salt
4 tsp. Orange rind, grated
2 Egg
1/2 cup Oil
2 cups Bananas
1 cup Milk
1 1/2 cups Sugar
Sift first 5 ingredients, combine remaining ingredients, stir
into
dry mix, bake at 350 for 50 minutes in a greased lined loaf
pan.
Yield: 1 servings
----------------------DRY INGREDIENTS-------------------
2 cups Flour
1/2 tsp. Salt
1/4 tsp. Baking soda
1/2 Tbs. Baking powder
1 tsp. Cinnamon
1 ds Allspice
----------------------WET INGREDIENTS--------------------
4 Ripe bananas, mashed
2 Jars baby food prunes
1/2 cup Brown sugar, or less
Juice
of one lemon
Zest of
1/2 lemon, or more
2 Egg substitutes,
beaten
1 1/2 tsp. Vanilla
--------------------OPTIONAL INGREDIENTS------------------
Raisins
Dried
cherries
Preheat oven to 350. In large bowl, mix dry ingredients.
Combine wet
ingredients thoroughly, and add to dry ingredients. Mix until
evenly
moistened (do NOT over mix). Spread batter into a loaf pan
that has been prepared with oil spray.
Bake 45-50 mins till a knife inserted comes clean.
Let cool in pan 10 minutes, then cool completely on rack.
Recipe from Veggie Life recipe archives
1 tsp. Cinnamon, ground
1 tsp. Baking powder
4 cups Flour
1/4 cup Oil
1 tsp. Salt
2 tsp. Sugar
1 cup water
Sugar & cinnamon mixture
Sift all dry ingredients together.
Slowly add water and a little oil.
Turn onto a lightly floured board and knead until dough is smooth and
elastic. Divide into about 40 small balls; roll out into approximately
4" to 6" circles. Fry in very hot oil (hot and deep) until
delicately browned on both sides. Drain on paper towels and sprinkle
with cinnamon and sugar mixed..
8 oz lukewarm water
1/4 cup tang
1 cup fresh or frozen cranberries
1/4 cup strawberry butter [non sugar
1/2 tsp. sea salt
1 1/2 cup bread flour
1 1/2 cup whole wheat flour
2 tsp. dry yeast
Bread Machine settings: [bread] [light] [timer delay up to 10 hours]
loaf is 2 lb, moderate texture, medium brown color.
Yield: 8 servings
1 Orange; large, seedless
2 cup Cranberries; picked over
2 1/4 cup Sugar
1/3 cup -Water
2 Eggs, large
1 pinch Cinnamon; ground
1 1/2 cup Milk
1/2 cup Heavy cream
3 Tbs. Grand Mariner liqueur
1 tsp. Vanilla
8 oz French bread loaf; or Italian
-trimmed
of crusts, cut in
-thin
slices
Heavy
or whipping cream
Finely grate the peel from the orange. Remove the skin and
membranes for the orange. Section the orange and cut each section
across into thin slices. Combine the orange peel, orange slices,
cranberries 1 1/2 cups sugar and the water in a medium saucepan. Heat
to boiling; reduce the heat. Simmer covered 10 minutes. Remove cover
and continue to cook until slightly thickened, about 5 minutes.
Remove from heat.
Preheat the oven to 325 F. Beat the eggs with the cinnamon in a
large bowl until light. Beat in the remaining 3/4 cup sugar, the milk
and 1/2 cup cream, Grand Mariner liqueur and vanilla. Place a layer
of bread over the bottom of a buttered 2 qt soufflé dish. Using
a
ladle, add enough egg mixture to cover the bread. Spoon one third of
all the cranberry mixture over the top. Repeat the layers two more
times, adding all the egg mixture to the dish before spooning on the
last third of the cranberries. Bake until firm, about 1 hour. Serve
slightly warm or at room temperature with heavy cream. SERVES: 8
------------------------REGULAR LOAF---------------------
2 tsp. Yeast
2 cup Bread flour
1 Tbs. Dry milk
1 tsp. Salt
1 Tbs. Butter
2 Tbs. Orange marmalade
3/4 cup Cranberry juice
1/4 cup Dried cranberries
-------------------------LARGE LOAF----------------------
1 Tbs. Yeast
3 cup Bread flour
2 Tbs. Dry milk
1/2 Tbs. Salt
2 Tbs. Butter
3 Tbs. Orange marmalade
1 1/4 cup Cranberry juice
1/3 cup Dried cranberries
Dried cranberries are sometimes called "ruby raisins."
SUCCESS HINTS: Place dried cranberries away from water if baking on
delayed time cycle. This recipe can be baked with regular or delayed
time baking cycles
Sylvia's comments: I didn't have dried cranberries, so stuck some
frozen berries in the oven for a couple hours at 250. Presto!
Dried
cranberries. I added them during the second beep. I also cut
the
cranberry juice down to 1 cup for the large loaf, and the dough still
looked VERY wet. It came out with a pale top but cooked, and was a
big hit with visiting cranberry fans.
Yield: 1 Cake
2 cup Flour
3/4 cup White sugar
1 1/2 tsp. Baking powder
1 tsp. Salt
1/2 tsp. Baking soda
1 cup Cut cranberries
1/2 cup Chopped walnuts
1 tsp. Grated orange peel
1 Beaten egg
3/4 cup Orange juice
2 Tbs. Salad oil
Sift together dry ingredients. Stir in cranberries, nuts &
orange
peel. Combine eggs, orange juice, salad oil, stirring just till
moistened.
Bake in greased 9 1/2 x 5 x 3" pan in moderate oven 350 - 50 minutes
or until done.
Yield: 12 servings
1 cup Dates; chopped
7 oz 7 Up
1 tsp. Baking soda
1 cup Sugar
2 Tbs. Butter
1 ea. Egg
1 1/2 cup Flour
1/2 cup Nuts; chopped
1 tsp. Vanilla
1 pinch Salt
Bring dates and Up to a boil in a saucepan, add baking soda and set
aside to cool. Add remaining ingredients; beat very well, pour
into a
loaf pan and bake one hour in a 350 F. oven. Serve with whipped
cream.
You're Really Cooking when You're Cooking with Up!, 1957
from 'Cakes Men Like' by Benjamin Darling
Yield: 1 servings
--------------------------CRUST----------------------
3 cup Flour
2 Tbs. Baking powder
1 tsp. -Salt
1 tsp. Sugar
1/2 cup Lard
1 cup Milk
--------------------------FILLING-----------------------
2 Tbs. Butter; softened
1 cup Brown sugar
1 tsp. Cinnamon
1 cup -Water
Sift the dry ingredients together. Blend in the lard to form a coarse
mixture. Gradually add the milk until a soft dough is formed. Roll
the
dough until it is fairly thin, although it should be thicker than a
regular pie crust. Butter the dough with soft butter, cover with 1/4
inch of brown sugar and sprinkle with cinnamon. Roll the dough up
like a jelly roll and slice into circles about 1/2 inch thick. Pour
water into a casserole dish. Put the sliced dough into the casserole
and bake at 375F for about 30 minutes or until the pets de soeur are
golden brown.
VARIATION: Cranberry jam may be substituted for the sugar and the
cinnamon.
"This traditional recipe for a simple cinnamon bun has infinite
variations on the theme or on your mood. The basic dough
recipe is the same while the fillings may differ."
DOUGH:
3/4 cup milk
2 Tbs.. butter/margarine
1 large egg
1 tsp. salt
2 Tbs.. sugar
3 cups all-purpose flour
2 tsp. yeast
Additional Ingredient:
1 Tbs.. melted butter
FILLING 1, BASIC CINNAMON:
1/4 cup sugar
1 Tbs.. cinnamon
1/2 cup raisins
1/4 cup chopped walnuts
FILLING 2, ORANGE CRAISINS *:
1/4 cup sugar
1 to 2 tsp. orange peel
1/2 cup craisins
1/4 cup chopped/sliced almonds
FILLING 3, CARAMEL ALMOND:
2 Tbs.. brown sugar **
1 tsp. almond extract
1/2 cup finely diced almonds
General Directions: Remove dough upon completion of cycle and roll
into a rectangle on a floured counter. Add only enough flour to
prevent sticking. Brush dough with melted butter. ** Mix the
tablespoon of melted butter with the other ingredients for the
Caramel Almond Filling. Mix the first two listed filling ingredients
together and spread evenly over dough. Sprinkle remaining ingredients
over the dough. Roll dough in a jelly roll fashion wide end to wide
end. Cut into 12 equal pieces and place in greased muffin tins.
Cover and let rise in a warm, draft free location for 45 minutes.
Bake in a preheated 350 degree oven for 20-30 minutes or until golden
brown.
Cycle: dough * Craisins are dried, sweetened cranberries available
from large grocery stores, gourmet shops or mail order catalog.
From: Donna German Newsletter
1/4 cup Margarine, softened
1/4 cup Brown sugar, packed
Raisins
Nuts
Cinnamon
1/2 cup Sweet Roll Dough
--------------------------FILLING-----------------------
1/4 cup Margarine, soft
1/2 cup Brown sugar
Cream 1/4 cup butter or margarine and 1/4 cup sugar. Spread on
bottom of
9 X 9 X 2 square pan. Sprinkle with desired nuts, chopped or
whole. Roll
out dough 12 X 16 inches. Spread with 1/4 cup margarine. Sprinkle with
1/2
cup sugar. Sprinkle with cinnamon and raisins. Roll up from long
side, jelly roll style. Pinch edges to seal. Cut across into 12
pieces 1 inch each. Place cut side down in pan. Let rise till doubled.
Bake at 375 F for 25 to 30 min.
1 cup Water
2 Tbs. Margarine or butter,
Softened
3 cup Bread Flour
1/4 cup Sugar
1 tsp. Salt
2 1/2 tsp. Bread machine or regular
Active
dry yeast
Filling
(below)
2 Tbs. Margarine or butter,
Softened
Vanilla
Glaze (below)
Measure all ingredients except Filling, 2 Tbs.. margarine and Vanilla
Glaze into bread machine pan in the order recommended by the
manufacturer.
Select Dough/Manual Cycle
Prepare Filling: Grease square pan, 9 x 9 x 2 inches.
Flatten dough with hands or rolling pin into 9 inch square on lightly
floured surface. Spread with 2 Tbs.. margarine: sprinkle
with
filling. Roll dough up tightly; pinch edge of dough into roll to
seal. Cut roll into 1 inch slices. Place in pan.
Cover and let
rise in warm place 1 to 1-1/4 hours or until double.
Heat oven to 375. F. Bake 25 to 30 minutes or until golden brown.
Remove from pan to wire rack. Drizzle Vanilla glaze over warm
rolls.
Serve warm. 9 rolls.
Filling: Mix 1/3 cup sugar and 2 tsp. ground cinnamon
Vanilla Glaze: Mix 1 cup powdered sugar, 1/2 tsp. vanilla and
1 to 2
Tbs.. milk until smooth and thin enough to drizzle.
From: Gold Metal Bag
3 ea. Eggs
1 cup Oil
2 cup Shredded raw zucchini
1 3/4 cup Sugar
1/4 tsp. Baking powder
2 tsp. Baking soda
2 tsp. Cinnamon
1 tsp. Salt
2 tsp. Vanilla
1 cup Chopped nuts
2 cups Flour
Put zucchini in strainer and press or squeeze with hands to get
excess
liquid out.
Beat eggs, sugar, and oil together. Add flour, baking powder, soda,
cinnamon, salt, vanilla, and nuts. Mix together by hand. Add
zucchini (minus liquid). Beat mixture. Pour into 2 greased,
floured, loaf pans. Bake 1 hr. at 350 degree F.
Recipe may be doubled.
Yield: 2 loaves
1 cup Salad Oil
3 ea. Eggs
2 cups Sugar
2 oz Baking Chocolate, Melted
2 cups Grated, peeled Zucchini
1 tsp. Vanilla
3 cups Flour
1 tsp. Salt
1 tsp. Cinnamon
1/4 tsp. Baking Powder
1 tsp. Baking Soda
1 cup Chopped Nuts
1/2 cup Chocolate Chips
Cream together, oil, eggs, sugar.
Mix melted chocolate into egg mixture along with zucchini
and vanilla. Sift flour with salt, cinnamon, baking powder
and baking soda. With a large spoon, stir into zucchini
mixture, along with nuts and chips.
Mix thoroughly. Spoon into 2 well greased 9" x 5" pans.
Bake at 350F for 1 hr.
3 x Eggs
1 cup Oil
2 cup Brown sugar
3 tsp. Vanilla
3 cup Grated zucchini
1 Tbs. Molasses
4 cup Flour
1 tsp. Salt
1 tsp. Soda
1/4 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Allspice
1 tsp. Nutmeg
1/2 cup Chopped nuts
Beat eggs, oil, & brown sugar together. Add vanilla, zucchini, &
molasses. Mix dry ingredients together. Add to the zucchini "wet"
mixture. Add nuts. Mix well. Bake in floured bread loaf pan at 350
F
for approximately 1 hr.
1 kg Flour
2 1/2 dl Warm milk
40 g Fresh yeast
2 Eggs for yeast mixture
120 g Sugar
150 g Butter; softened
20 g Malt extract; powder or
- liquid
15 g Salt
250 g Raisins
Lemon
zest; grated
1 Egg, beaten
Apricot
glaze and
- water
icing
Flaked
almonds; optional
Add the yeast, the 2 eggs, sugar, malt, salt, lemon zest and flour to
the milk. Knead well to obtain a smooth dough. Add the softened
butter and knead again. Finally add the dried fruit.
Cover the dough and leave to rise in a warm place for about 1 hour.
Divide the dough into 2 equal parts as if making two French sticks
and
place in 2 fruit cake tins.
Leave again in a warm place to rise to 3/4 height of tin.
Brush with beaten egg and make zig zag cuts with the scissors
in
the surface.
Bake in the tins at 200 C (400 F) for 25 minutes .
Remove from oven, brush with an apricot glaze and then coat with a
water icing.
Toasted flaked almonds can be sprinkled on top.
TAILLAULE FROM NEUCHATEL: the story
"Taillaule", a sort of sweetened bread, was made differently in the
past. It was a flattened ball of dough baked directly on the floor
of
the oven. The surface was cut sharply with a pointed knife or snipped
with scissors to form deep parallel cuts. This gave rise to its name
"taillaule" meaning cut. These early "taillaules" had a somewhat
different flavor from the present day molded loaves. Culinary Art and
Traditions of Switzerland, Pro Gastronomia, 1992
Recipe By : The Art of Quick Breads - Beth Hensperger
Serving Size : 12 Preparation Time :0:00 Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cranberries -- whole, fresh
1 cup sugar
2 cups flour, all-purpose
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
grated zest of two oranges
1/2 cup walnuts -- chopped
3/4 cup fresh orange juice
1/2 cup egg beaters Æ 99% egg substitute
1 teaspoon vanilla extract
4 tablespoons unsalted butter -- melted
Preheat oven to 350F. Combine the cranberries and sugar in the work
bowl of
a food processor fitted with the steel blade. Pulse to coarsely grind.
Set
aside.
In a large bowl, combne the flour, baking powder, spices and salt. Add
the
orange zest and walnuts. Toss to blend.
In a small bowl, combine the orange juice and egg substitute. Beat with
a
whisk until frothy. Add the vanilla extract and cranberry mixture.
Stir to
combine. Pour over the dry ingredients and drizzle with the butter.
Stir
with a spatula just until moistened and cranberries are evenly distributed.
Pour the batter into a loaf pan coated with cooking spray. Bake on the
center rack of the preheated oven for 45 to 50 minutes, or until a
wooden
toothpick inserted in the center comes out clean. The top surface should
be
crusty and golden. Turn the loaff out onto a wire rack to cool completely.
Wrap tightly in plastic wrap and let stand at room temperature overnight
before serving.
Yield: 1 loaf
3 ea. Large ripe bananas
2 cups Self rising flour
1 cup Sugar
1/2 cup Oil
2 ea. Eggs, lightly beaten
1/2 cup Walnuts (optional)
Mash the bananas with a fork. Stir in the flour and sugar together
and mix this with the bananas, oil, and eggs. Fold in the
nuts, if
desired. Pour into a greased and floured loaf pan. Bake
for 1 hour
at 325 F, until golden brown.
