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Recipe By : Better Homes and Gardens
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour, all-purpose
2 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
2 cups sugar
2 cups pumpkin, canned
1 cup egg beaters 99% egg substitute
1/2 cup canola oil
2 cups cranberries -- coarsely chopped
1/2 cup almonds, toasted -- sliced
--- for icing ---
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons skim milk
Spray 2 loaf pans with cooking spray; set aside. In a medium bowl stir
together the dry ingredients. In a large bowl, combine the remaining
ingredients. Add flour to pumpkin mixture; stir just until moistened.
Fold
in cranberries and almonds. Pour batter into prepared loaf pans. Bake
in a
350 degree oven for 60 to 65 minutes or until a wooden toothpick inserted
in
the center comes out clean. Cool for 10 minutes. Remove from pans;
cool.
Wrap and store overnight. Drizzle with vanilla icing before serving.
Back to the
top
1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
1 tsp. vanilla
1/2 c. sour milk or buttermilk
2 eggs
2 1/2 c. flour
1 tsp. soda
4 T. cocoa
2 c. shredded zucchini
1/4 c. chocolate chips
optional
1/2 tsp. cinnamon
1/2 tsp. cloves
Cream together oleo, oil, sugar, vanilla, sour milk and eggs. Add flour,
soda, cinnamon, cloves and cocoa; mix well. Fold in zucchini. Put batter
into 2 greased and floured loaf pans. Sprinkle 1/4 cup chocolate chips
on
top of each loaf before baking. Bake at 325 for 1 hour. Makes 2 loaves.
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1 c Salad Oil
3 ea. Eggs
1 t Salt
1/4 t Baking Powder
1 t Baking Soda
2 oz Baking Chocolate, Melted
2 c Grated, peeled Zucchini
1 c Chopped Nuts
2 c Sugar
3 c Flour
1 t Cinnamon
1 t Vanilla
1/2 c Chocolate Chips
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.
Back to the top
Yield: 60 servings
4 c All-purpose flour
1 t Baking powder
1 1/2 t Baking soda
1 1/2 t Salt
2 T Pumpkin pie spice
1 1/2 c Granulated sugar
1 1/2 c Packed brown sugar
4 Eggs
1/2 c Sourdough starter
2/3 c Water
1 c Vegetable oil
2 c Canned pumpkin
1 1/2 c Prepared mincemeat
1 c Chopped walnuts or pecans
Grease three 9 x 5 or five 7-1/2 x 4 loaf pans, set
aside. Preheat oven to 350. In a large bowl, stir together
flour, baking powder, baking soda, salt, pumpkin pie spice,
granulated sugar and brown sugar; set aside. In a
medium bowl, beat eggs. Stir in sourdough starter,
water, oil and pumpkin. Pour all at once into flour mixture.
Stir until dry ingredients are just moistened.
Stir in mincemeat and nuts. Pour evenly into prepared pans.
Bake in preheated oven 1 hour or until a wooden
pick inserted in center comes out clean. Turn out of pans.
Cool top side up on a rack. Wrap each cooled loaf in plastic
wrap or foil as a gift or to freeze. Thaw wrapped
frozen loaves at room temperature 2 hours.
Makes 3 large loaves or 5 medium loaves.
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Yield: 3 loaves
3 c Flour
2 c Sugar
1 ts Baking soda
1 ts Cinnamon
1 ts Salt
20 oz Strawberries, frozen
1 c Oil
4 Eggs
Preheat oven to 350. Grease and flour 2 loaf pans.
Combine dry ingredients; mix well. Make a well in
the center of the mixture and pour all liquid ingredients
into it. Mix with spoon. Pour mixture into pans and
bake for 1 hour, until tester inserted in center comes
out clean. Can be frozen.
Slice thinly before completely thawed.
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Yield: 2 loaves
BREAD
1/2 c Margarine
1/2 c Sugar
2 ts Salt
2 c Milk, scalded
2 package active yeast
1/2 c Warm water
2 Eggs, lightly beaten
8 c Unsifted flour
FRUIT NUT FILLING
Red and green candied
-cherries, drained
1 Tube (3/4 oz) white
-decorator frosting
Apricot glaze
FRUIT NUT FILLING
1 1/2 c Light corn syrup
1 1/2 c Chopped mixed candied fruit
1 1/2 c Sliced almonds
APRICOT GLAZE
1/2 c Light corn syrup
1/2 c Apricot preserves
In large bowl with mixer at medium speed, beat
margarine, sugar and salt.
Add milk, beating until margarine is melted.
Sprinkle yeast over water, stir until dissolved.
Add to margarine mixture with eggs.
With mixer at low speed add 4 cups of the flour,
1 cup at a time, beating until well mixed.
Stir in remaining flour with wooden spoon.
On lightly floured surface knead 8 to 10 minutes
or until smooth and elastic.
Place dough in greased bowl; turn to grease top.
Cover with towel; let rise in warm place 2 hours or
until doubled in bulk.
Punch down dough; form into ball; cut into quarters.
Set 2 quarters aside; cover with towel.
Use reserved quarters to make two Fruit Nut Loaves.
(Instructions at end of this recipe.)
On lightly floured surface roll out one quarter into
rectangle 15x12 inches.
Cut into 2 triangles each with a base of 10
inches, a height of 12 inches and 15 inch sides.
Place one triangle on large greased cookie sheet.
Reshape into triangle if necessary.
Spread 1 cup of Fruit Nut Filling over
dough on cookie sheet to within 1/2 inch of edge;
moisten edges with water.
Place second dough triangle over fruit filled one
pressing to seal edges.
Roll out second quarter of dough to 1/2 inch
thickness.
With 2 1/2 inch doughnut cutter cut 17 circles; remove centers.
Overlap cut circles on tree triangle.
Roll out scraps of dough to 1/2 inch
thickness; cut one 2 inch square.
Place on center of base of triangle to form
"trunk" of tree.
Cut one 3 inch star; place on top of tree.
Cover; allow to rise in warm place 1
hour or until almost doubled in bulk.
Bake in 350 F oven 35 minutes or
until golden brown.
Remove from oven.
Place cherries in center of circles.
While warm, brush lightly with glaze.
Decorate tree with decorator frosting.
Makes one tree and 2 loaves.
Fruit Nut Filling: In small saucepan stir together all
ingredients.
Stirring constantly, bring to boil over medium heat
and boil 1 minute.
Cool.
Apricot Glaze: In small saucepan stir together the
corn syrup and
preserves. Stirring constantly, bring to boil over
medium heat and boil 1
minute.
Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x
3 inch loaf pans. Roll out each quarter of reserved
dough into 15 by 9 inch rectangle. Spread 1 cup of
Fruit Nut Filling over each rectangle of dough to
within 1/2 inch of edge, roll each rectangle up
from short side. Press ends to seal; fold ends
under; place seam side down into prepared pan.
Cover; let rise about 1 hour or until doubled.
Bake in 350-F oven 40 to 45 minutes or until bread sounds
hollow when tapped. Remove from oven.
While still warm, brush with Apricot Glaze.
Back to the top
Yield: 4 loaves
1 1/2 c All purpose flour
1 ts Ground cinnamon
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cloves
1 c Dried cranberries, dried
-pitted cherries, or
Snipped dates
1/2 c Dried blueberries OR raisins
1/3 c Chopped hazelnuts OR pecans
2 Eggs
3/4 c Packed brown sugar
1/2 c Orange juice
1/3 c Cooking oil
Brandy
Grease bottom and sides of four 4 1/2 x 2 1/2 x 1
1/2 inch loaf pans.
(Greasing the sides only parkway up will result in
nicely rounded tops and
prevent unwanted rims along the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon,
baking powder,
baking soda, and cloves. Add cranberries or
cherries, blueberries or raisins, and hazelnuts or pecans.
In a medium mixing bowl, beat eggs; stir in brown
sugar, orange juice, and cooking oil. Stir into fruit mixture.
Spoon about 3/4 cup of the batter into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40
minutes or till a toothpick inserted near the center
of each loaf comes out clean. Cool the loaves in
the pans on wire racks for 10 minutes. Remove
loaves from pans. Cool thoroughly on wire racks.
Wrap loaves in brandy moistened cheesecloth.
Over wrap with foil. To mellow flavors, store
in the refrigerator for up to 8 weeks. Re moisten
cheesecloth with about 1 Tablespoon of brandy
once a week or as needed.
Makes 4 loaves, 8 servings each.
From: THE JOY OF HOLIDAY BAKING, Better
Homes and Gardens, 11/90 Posted
by: Karen Brewer, Cooking Echo, 6/92
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1/3 cup butter or margarine, softened
3/4 cup sugar
1 ea. egg
1 cup mashed banana
2 cup all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans (or walnuts)
1/2 cup chocolate chips
1/2 cup buttermilk
Preheat oven to 350F. Cream butter and sugar. Mix in egg and banana.
Stir together flour, baking powder, baking soda, salt, nuts and
chocolate chips. Add this mixture to creamed mixture alternately with
buttermilk. Stir until just blended. Pour batter into a greased and
floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until
bread
tests done. Cool in pan for about 5 minutes, then turn out on a wire
rack. Makes 1 loaf.
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1/2 cup Shortening
3/4 cup Brown sugar
2 Tbs. White vinegar
3 Ripe bananas, mashed
3 Tbs. Water
1 Tbs. Lime juice
1/2 tsp. Salt
1/2 tsp. Ginger powder
3/4 cup Coconut, grated
1 tsp. Baking powder
2 cup White flour
GLAZE
1/4 cup Brown sugar
1 Tbs. Oil
1 Tbs. Rum
3 Tbs. Lime juice
Beat shortening for a few seconds. Add brown sugar & beat till well
blended & creamy. Stir in vinegar, bananas, water & lime juice.
Ensure
that all ingredients are well mixed. Add salt, ginger & grated
coconut.
Mix well. Stir in baking powder. Sift flour & beat with a wooden
spoon
till well blended & smooth. Transfer into a greased loaf pan &
bake at
350F for 1 hour. Let cool for 10 minutes before removing from pan to
a
wire rack.
Meanwhile, combine brown sugar, oil, rum & lime juice in a small
pot over
a low heat. Stir constantly for 5 minutes until you have a thin syrup.
Pour over the loaf, spreading it with a spatula, let it run over the
sides.
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1/2 cup Vegetable oil
1/2 cup Sugar
2 Eggs (well beaten)
1/4 tsp. Salt
1 1/2 cup 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 16 servings
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3 1/2 cup Flour
1/2 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Bicarbonate of soda
1 1/4 cup Buttermilk: to 2 1/2 cup *
* You will need somewhere between these two amounts of buttermilk,
depending on how much liquid your flour tends to absorb. Try to avoid
using regular milk: if you must, use baking powder instead of
bicarbonate of soda. -- Lightly grease a heavy skillet (if making
"soda farl", the flat version of soda bread) or preheat the oven to
450 F (if making "soda cake", the round, more bread like version.)
Sift the dry ingredients together into a large bowl; make sure the
soda is evenly distributed. Make a well in the center of the dry
mixture and add about half the buttermilk. Stir until you have a
raggy dough that is very squashy but which looks more or less dry.
Add more liquid sparingly until you achieve this texture. Blend until
all the flour has achieved this consistency; then turn out
immediately onto a lightly floured board and knead *** for no more
than a minute or a minute and a half ***. Over kneading makes this
bread very tough, and it's very easy to overdo it. If making soda
cake, shape the dough into a circle about 8-9 inches across and about
an inch and a half thick. Cut a cross about on the top, about half
an
inch deep, and place on a floured baking sheet. Bake at 450 F for
45-50 minutes. If making soda farl, shape the dough into a circle
about 9 inches by one inch thick and cut into four wedges or "farls":
place in the preheated skillet, with cut edges about half an inch
apart. Cook slowly on the stovetop over low - to - medium heat: it
should
take about 20 minutes for the farls to puff up and turn a light brown
on the pan side. Turn them and cook for another 20 minutes. -- For
a
softer crust on either soda cake or soda farl, wrap in a dishtowel
after baking.
1 lb Flour
1 tsp. Salt
1 tsp. Sugar
1 tsp. Baking soda
1 1/2 cup Buttermilk
Sift flour, salt, sugar & baking soda together a few times to mix
the
thoroughly. Make a well in the center & stir in the buttermilk
gradually to make a soft dough. Turn out on a floured board & knead
lightly for a few minutes. Flatten it out to about 1/2" thick. With
a
floured knife, cut a cross on it to help it cook evenly throughout.
Bake at once in a hot oven (450F, Gas 8, 230C) for 45 min. To test
whether the cake is done or not, tap the bottom - if cooked it should
sound hollow.
The traditional bread of Ireland
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3-1/2 cups all purpose flour, sifted
1-1/2 tsp. salt
2 tsp. baking soda
1 tsp. mace
2 cups granulated sugar
1 cup butter, melted
4 eggs, lightly beaten
2/3 cups cognac or bourbon
2 cups persimmon pulp, pureed (about 4 medium)
2 cups walnuts, coarsely chopped (optional)
2 cups raisins (optional)
Preheat oven to 350o. Grease and flour loaf pans. Sift all five dry
ingredients onto mixing bowl. Make a well in the center; add melted
butter and eggs; then, cognac, persimmon puree, walnuts and raisins.
Mix dough until it is quite smooth.
Fill prepared loaf pans 3/4 full. Bake for 1 hour. Cool in pans;
then turn out on a wire rack.
Note: Wrap in foil if you wish to keep them. They will keep for 2 weeks.
Back to the top
1 cup persimmon puree (One large, soft persimmon yields 3/4 to 1 cup
puree)
1 tsp. baking soda
2-1/2 cups all-purpose flour
1/2 cup each granulated sugar and firmly packed brown sugar
2-1/2 tsp. baking powder
1 tsp. each salt, ground cinnamon, and ground nutmeg
1 large egg
1/3 cup milk
3 Tbs.. salad oil
3/4 cup chopped nuts
Prepare puree: Cut very ripe fruit in half; scoop out pulp; discard
skin,
seeds, and stem.
In food processor, whirl pulp until smooth. Dissolve baking soda in
persimmon pulp; set aside for 5 minutes. Preheat oven to 350o.
Grease a 9" x 5" loaf pan.
In a bowl, combine flour, sugars, baking powder, salt, and
spices; set aside. In a large bowl, beat together egg, milk, oil,
and persimmon mixture; add flour mixture and stir just until blended.
Stir in nuts. Spoon mixture evenly into greased loaf pan.
Bake for about 1 hour (until a wooden pick inserted
in center comes out clean).
Let cool in pan for 15 minutes; then turn out onto a wire rack.
Serving Size : 1
Categories : Bread
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
eggs
3/4 cup
sugar
1/2 cup
oil
1 cup
persimmon pulp
1 teaspoon
baking soda
1 1/2 cups
flour -- sifted
1 teaspoon
cinnamon
1/2 teaspoon
salt
1/2 cup
walnuts -- chopped
1/2 cup
raisins (optional) -- chopped
Preheat oven to 325 degrees. Blend eggs, sugar and oil together.
Mix soda
into pulp. Add to sugar mixture. Sift flour before measuring.
Add
cinnamon and salt to measured flour. Add coarsely chopped nuts
to dry
ingredients and fold into persimmon mixture. Pour into oiled
3 x 4 x
9 inch pan. Bake for 1 hour 15 minutes. Makes 1 loaf
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Fruits
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
Seedless raisins
1/2 cup
Brandy
1/2 cup
Sugar
2 cups
Brown sugar -- firmly packed
2 cups
Persimmon pulp
1 cup
Vegetable oil
4
Eggs
4 cups
All-purpose flour
2 teaspoons
Baking soda
1/2 teaspoon
Salt
1 teaspoon
Cinnamon
1 teaspoon
Nutmeg
1 cup
Walnuts -- chopped
Preheat oven to 350 degrees. Lightly grease and flour two 9 x
5 -inch or
three 8 x 4 -inch loaf pans. Put the raisins in the brandy and
set aside.
Combine the sugars, persimmon pulp and oil. Add eggs, one at a time;
beat
well after each addition. Sift together the dry ingredients into
a medium
bowl. Add to the egg mixture and stir in the brandied raisins
and the
nuts. Pour into greased pans. Bake for 1 hour, a bit longer for
the 9 inch
pans. Be sure to test with a cake tester to make sure the bread
is done;
you may have to adjust cooking time. Makes about 16 slices.
Back to the top
1 package active dry yeast
1/2 cup warm water (105-110 degrees)
2 tablespoons sunflower oil
1 egg
1/2 cup cottage cheese
1/4 cup honey
1 teaspoon salt
2 to 21/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
cornmeal
Sprinkle yeast in warm water; stir to dissolve. In a large bowl, mix
sunflower oil, egg, cottage cheese, honey, and salt. Add dissolved
yeast
and 2 cups bread flour, beating until flour is moistened. Gradually
stir
in whole wheat flour, wheat germ, rye flour and oats, plus enough bread
flour to make a soft dough. On a floured surface, knead dough about
10
minutes or until dough is smooth and elastic. Place dough in
a greased bowl;
cover loosely with oiled plastic wrap. Let rise in warm place until
doubled
in size, about 30 minutes.
Punch down dough. Shape into one round loaf. Place into a greased pie
pan sprinkled with cornmeal. Cover with oiled plastic wrap and let
rise
until doubled in size (about 1 hour).
Brush with egg white and sprinkle with wheat germ, sunflower kernels,
or
oatmeal. Bake at 350 degrees for 35-40 minutes. Yield: 1 loaf (2 lb..)
Note: If too dark, cover loosely with foil the last 10-15 minutes of
baking. Remove from pie pan and cool on a wire rack.
2 1/2 cups sifted all-purpose flour
4 tsp. baking powder
3/4 tsp. salt
3/4 cup chopped nuts
1 1/2 cups mixed candied fruits
1/3 cups raisins
1/2 cup shortening
3/4 cup sugar
3 eggs
1/2 cup mashed banana
1/2 cup orange juice
Sift together flour, baking powder and salt. Stir in chopped nuts,
candied fruits, and raisins. Cream shortening, add sugar, beat until
light and fluffy. Add eggs, one at a time, beating after each addition.
Combine mashed banana and orange juice; add to creamed mixture
alternately with flour mixture, beginning and ending with dry
ingredients. Turn into a greased, paper lined 9 x 5 x 3 loaf pan.
Bake at 350 1 1/4 hours. Cool 20-30 min. before turning out on cake
rack. Makes 1 loaf.
From: Arizona Cookbook
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