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Apple Nut Quick Bread Yield: 12 servings 4 c Flour 2 ts Baking Soda 1 ts Salt 2 ts Cinnamon 2 c Sugar 4 Eggs, Beaten 1 c Vegetable Oil 1/4 c Sour Cream 2 ts Vanilla 2 c Chopped Apples 1 c Chopped Nuts Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt. Set aside. Combine sugar, eggs, oil, sour cream and vanilla; beat well. Blend into flour mixture. Fold in apples and nuts. Pour into two greased and floured loaf pans. Bake 1 hour or until loaves test done. |
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Apricot Bread 1 cup dried apricots 1/3 cup warm water 2 1/2 cup flour 4 tsp baking powder 1 tsp salt 2 eggs 1/2 cup sugar milk 2 Tbsp melted shortening 1/2 cup chopped nuts (optional) Wash apricots in cold water. Cut in small pieces & soak in warm water 2-3 hours. Beat eggs until light. Gradually add sugar, beating thoroughly. Drain apricots, saving liquid. Measure liquid and add enough milk to make 1 cup. Add melted shortening to milk, then add apricots. Add milk/apricot mixture to eggs; then add flour, baking powder and salt. Stir in nuts. Pour into 3 (7-5/8 x 3-7/8 x 2 1/4) loaf pans well-greased and lined with waxed paper. Let stand for 10 minutes. Bake at 350F for 1hr-15minutes. Remove from pan, let cool on rack. Note: sometimes this turns out a bit dry, but is still wonderful with butter or cream cheese. Or if you notice that it's dry before you put it in the pans, add more milk to the batter. |
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Beaver Club Banana Bread 1 pound very ripe (read black) bananas (3 medium or 2 large) 2 cups sugar 4 1/2 teaspoons baking soda 1/2 teaspoon salt 3 1/2 cups sifted all-purpose flour 4 eggs, lightly beaten 2/3 cup buttermilk 1/2 cup cooking oil Peel very dark skinned bananas and mash thoroughly. Mix in sugar combined with baking soda and salt. Add a the flour and eggs, alternating between the two, mixing well after each addition. Then mix in the buttermilk and oil. Turn into two well greased 8" x 4" loaf pans. Let stand for 25 minutes. Bake in a very slow over, 250 degrees, for about 2 hours. Cool before turning from pan. Banana Bread 1-3/4 c sifted unbleached flour 2-3/4 tsp baking powder 1/2 tsp salt 1/3 c shortening 2/3 c sugar 2 eggs 3 or 4 very ripe bananas 1/2 c chopped pecans or walnuts, optional Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat shortening in mixer until creamy consistency. Add sugar and eggs, continue beating at medium speed one minute. Add bananas to egg mixture. Mix until blended. Add flour mixture, beating at LOW speed about 30 seconds or *only* until blended. Turn into buttered loaf pan and bake for one hour...or until broom straw inserted into center of loaf comes out clean. Whole Wheat and Honey Banana Bread 1 cup whole wheat flour 3/4 cup all-purpose flour 2-1/2 tsp. baking powder 1/2 tsp. salt 1/3 cup softened butter 2/3 cup honey 2 eggs, beaten 3 very ripe bananas 1 tsp. cinnamon 1/4 tsp. nutmeg Sift flour together, add baking powder and salt, resift. Cream together butter and honey, beat in eggs, then bananas. Add spices, add flour in 2 or 3 parts. Blend well. (Optional: walnuts, raisins, etc). Bake at 350F for about an hour. Makes one loaf. |
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Bannock bread is Scottish. One variant follows: Sweet Bannock Bread 7 oz fine oatmeal 4 oz self rising flour 4 oz sugar 2 oz lard 1 oz marg 4 tbs water Mix oatmeal, flour, sugar in a bowl. Melt marg and lard in the water, pour into the bowl. Mix well, turn out onto a floured board. Roll out, cut with scone cutter, bake at 400 F for 1 minutes. Turn oven off, leave in another 15 minutes. Delicious with marmalade for breakfast or with jam for tea. |
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2/3 cup sugar 3/4 cup lukewarm honey 1 egg 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground coriander 1/2 teaspoon ground anise 1/2 teaspoon nutmeg 1/2 cup milk or Kirsch 4 1/2 cups all purpose flour with 2 teaspoons baking powder Beat the sugar, honey, egg, spices and milk or Kirsch until smooth and well blended. Stir in the flour (which has been mixed with the baking powder) until a stiff dough is formed. Knead lightly on a floured board. Cover the dough and let rest 1 hour. Roll dough to 1/2 inch thickness. Cut into 3 inch rounds (obviously biberli). Brush with milk. Bake on a greased cookie sheet in a preheated slow oven (325 degrees F) for 15 to 20 minutes or until lightly browned. Makes aprox 6 dozen. |
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Sweet Potato Biscuits --------------------- 1 c sifted bread flour 3 t baking powder 3/4 t salt 2+ T butter 1 c cooked mashed sweet potatoes (cold!) enough cold milk to make a soft dough (depends on moisture content of potatoes) -Combine flour, baking powder and salt and sift into mixing bowl. Cut in butter, rubbing it in with tips of fingers. Add sweet potatoes, then the milk (2-4 T ??) Mix Knead for 30 seconds on floured board. Pat lightly into a sheet 1/2" thick, and cut with cutter (a glass works) Place biscuits on a very lightly oiled baking sheet and bake in a 450 F oven for 12-17 min. Makes about 12. Serve very hot! Curried Biscuits ---------------- 1 c sifted bread flour 1 1/2 t baking powder 1/2 t salt 1 t curry powder 2 tablespoons T butter 1/2 c sweet milk or more correctly coconut milk! To the flour add baking powder, salt and curry powder, and sift together twice. Cut in butter, until mixture is coarse Add milk and blend to soft dough. Drop by the spoonful onto a greased baking sheet. Bake at 425 F for around 12 min. Makes about 15 small biscuits. |
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French Breakfast Puffs 1/3 cup soft shortening 1/2 cup sugar 1 egg 1 1/2 cups sifted flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 cup milk 6 Tablespoons butter or margarine, melted 1/2 cup more sugar 1 tsp. cinnamon Heat oven to 350 degrees. Mix shortening, sugar and egg. Sift together flour, baking powder, salt, nutmeg, and stir alternately with milk. Fill greased muffin cups 2/3 full. Bake 20 to 25 minutes, until golden brown. Immediately roll in melted butter, then in mixture of sugar and cinnamon. Makes 12 medium. |
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Cheddar Date Nut Loaf 8 ounces (about 1 1/2 cups) pitted, chopped dates 3/4 cup boiling water 2 tablespoons butter 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1 egg, lightly beaten 1 cup shredded sharp Cheddar cheese 1 cup walnuts, coarsely chopped Preheat the oven to 350 F. Grease and flour one 9 1/2 X 5 1/2 inch loaf pan or three 5 3/4 X 3 1/2 inch loaf pans. In a medium bowl, combine the dates, boiling water, and butter. Set aside to cool to room temperature. In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugar. Add the date mixture and egg. Stir in the cheese and nuts just until blended. Spoon the mixture into the prepared pan or pans and bake 50 to 60 minutes for the large loaf or 45 minutes for the smaller loaves, or until they test done. Cool in the pan for 5 minutes, then turn out onto a rack to finish cooling. Refrigerate until serving. |
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Cinnamon Rolls 2 tubes Pillsbury Refrigerated Crescent Dinner Rolls 3/4 cup light brown sugar, packed 6 T. (3/4 stick) butter, softened (I use unsalted) 2 tsp. cinnamon (depends on taste) 1/4 tsp. freshly grated nutmeg (depends on taste) 1 can Pillsbury ready-made vanilla frosting (optional) Unroll the dough from the packages into sheets and gently separate each sheet into 4 rectangles and press together the perforated edges. You will have a total of 8 rectangles with the two tubes. Cream together the sugar, butter, cinnamon, and nutmeg until smooth. Spread each rectangle with 1/8 of the sugar-butter mixture and roll up like a jelly roll, starting with the short end. Chill for at least 1/2 hour or overnight. May be stored in refrigerator for a few days before baking. Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan with non-stick spray. Cut each roll of dough into 6 equal slices. In the greased 9x13-inch baking pan, place the slices close together. You may need to fill the pan out with aluminum foil up next to the last row of rolls --- this will keep them from falling apart and getting messy. Bake for 20 to 25 minutes; if the rolls have been chilled overnight, they may take 1/2 hour till they are golden-brown. The rolls may be served with or without frosting. Makes 48 small rolls. |
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Date Nut Bread 1 8 oz. pkg. pitted dates 1 egg beaten 1+1/4 c. boiling water 1 stick butter, room temp. 1+1/2 c. brown sugar, firmly packed 1 c. chopped pecans 2+1/4 c. sifted flour 1+1/2 tsp. baking soda 1+1/2 tsp. salt 1 9x5 loaf pan greased and floured Cut dates into small pieces. Pour boiling water over dates. Add butter and brown sugar. Cool this mixture. Beat in eggs and nuts. Sift together dry ingredients and stir into date mixture. Do not beat. Pour into prepared pan and bake in 350 degree oven for 60 minutes or until tester comes out clean. Cool in pan 10 minutes then turn out of pan. |
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1 lb sultanas 1 1/2 ozs. currants 1/2 lb brown sugar 3/4 pint cold tea Mix and leave overnight. Next day mix in 1 egg, 1 lb flour, 4 tsps baking powder. Place in two greased loaf tins and bake in mod. oven about 1 hour. |
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2 1/4 cup Flour 1 cup Sugar 1 tbs Baking powder 1/4 lb Butter 1 1/3 cup Grated fresh coconut 2 Eggs beaten 1/2 tsp Vanilla 2 cup Heavy cream In large bowl, mix flour, sugar, baking powder - mix well. Using pastry blender, work in butter. Add coconut and mix well. In separate bowl, beat eggs, vanilla and cream and add to flour mixture. Pour into greased loaf pan and bake 40-45 minutes. |
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3/4 cup butter 1 cup sugar 3 eggs cinnamon 1 1/4 cups milk 1 cup cornmeal 2 cups flour 3 teaspoons baking powder Preheat oven to 350 F. Mix together the butter and sugar. Beat the eggs lightly and beat them into the butter and sugar. Sift the dry ingredients together then add them to the mixture alternately with the milk. Pour into a greased rectangular cake pan and bake for 1/2 hour or until it tests done with a cake tester. Serve with butter and maple syrup. |
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2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1/4 cup shortening 1 egg, slightly beaten 1/2 cup frozen orange juice, undiluted, thawed 1 (8.75-ounce) can crushed pineapple 1/2 cup chopped nuts Preheat oven to 350 degrees F. Grease and flour an 8 1/2-inch loaf pan. Measure flour into a large bowl. Add baking soda and salt; combine with a whisk until thoroughly blended. In another bowl, combine the orange juice and crushed pineapple. Set both bowls aside. In a mixing bowl, cream together the brown sugar and the shortening. Add the slightly beaten egg and mix until thoroughly blended. Alternately add the contents of the first two bowls (the flour mixture and the orange juice/pineapple mixture) to the creamed butter, sugar, and egg mixture in the mixing bowl until all ingredients are combined. Fold in the nuts. Spread batter evenly in the prepared loaf pan. Bake at 350 degrees F for one hour or until a toothpick inserted in the center of the loaf comes out clean. Makes 1 loaf. |
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Ingredients 1 3/4 cup Flour 3/4 tsp Salt 1 tsp baking soda 1/2 tsp Mace (nutmeg and cloves work well here if you don't have Mace. Use 1/2 tsp of each if you substitute. 1/2 tsp Cinnamon 1 cup Sugar 1 cup persimmon puree 1/2 cup unsalted Butter, melted 2 eggs 1/3 cup cognac, brandy or bourbon (this is adjustable to taste) 1 cup Walnuts 1 cup Raisins Preparing Mix butter, eggs and liquor. Add puree to mixture. Add dry ingredients (should be sifted or mixed prior to adding) Stir in walnuts and raisins by hand. Baking Fill two loaf pans 1/2 to 3/4 full and bake at 350 degrees for 55-60 minutes. Test after 55 minutes! Cool in pan. Notes Orange or lemon zest are excellent seasonings in this bread if you like zest. Orange seems to taste better to me. The walnuts and raisins are optional and again, add or delete to taste. |
