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| | From:  Genie· (Original Message) | Sent: 1/23/2008 3:14 AM |
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| | | From: Genie· | Sent: 5/19/2008 9:46 PM |
| Summer Strawberry Bread
1/2 cup butter or margarine or solid white vegetable shortening
1 cup sugar
1/2 teaspoon almond or vanilla extract
2 eggs separated
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tsp salt
1 cup fresh crushed or diced strawberries Cream butter, sugar and extract until fluffy.Beat in egg yolks.Sift the remaining dry ingredients. Add the sifted ingredients alternately with strawberries to creamed mixture. Beat whites until stiff but not dry. Fold into berry mixture. Grease a loaf pan and line with greased wax or brown paper. Place batter into pan. Bake in a preheated 350F oven about 1 hour or tested done. Remove to rack to cool. Remove from pan after 15 minutes and let cool completely. Freezes well. Great as is or toasted and spread with cream cheese.
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Reply
| | | From: Genie· | Sent: 5/24/2008 7:38 PM |
| From: river girl (Original Message) | Sent: 4/14/2002 10:43 AM | | Strawberry Bread 1 cup butter or margarine 1 1/2 cups sugar 1 tsp. vanilla 1/2 tsp. lemon extract 4 eggs 3 cups flour 1 tsp. salt 1 tsp. cream of tarter 1/2 tsp. baking soda 1 cup strawberry preserves 1/2 cup sour cream 1cup walnuts or pecans ( optional ) Cream butter and sugar. Add vanilla and lemon extract. Stir in eggs. Sift flour with salt, cream of tarter and baking soda. Combine preserves and sour cream. Add preserve mixture and creamed mixture alternately to dry ingredients. Stir in nuts. Bake in greased small loaf pans at 350° for 50 minutes. Makes 2 loaves | |
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Reply
| | | From: Genie· | Sent: 6/9/2008 3:45 AM |
Blackberry Cobbler Bread---------Betty B. | Ingredients: | | 5 c | Fresh blackberries | | 1 1/4 c | Sugar | | 3 1/2 T | Sifted flour | | Butter | | ***********DOUGH************ | | 2 c | Flour | | 2 T | Sugar | | 4 ts | Baking powder | | 1/2 ts | Salt | | 1/2 ts | Cream of tartar | | 1/2 c | Butter | | 1/2 c | Milk |
Instructions:Toss 5 cups fresh blackberries with 1 1/4 cups sugar and pour them into a well buttered 1 1/2 quart oblong baking dish.
Sprinkle 3 1/2 tablespoons sifted flour pour the berries, dot them with butter, and set them aside.
into a bowl, sift 2 cups flour with two tablespoons sugar, 4 teaspoons baking powder, and 1/2 teaspoons each of salt and cream of tartar.
Cut in 1/2 cup butter until mixture resembles coarse meal.
With a fork, stir in 1/2 cup milk and form the mixture into a ball.
Roll the dough out 1/4 inch thick on a floured board.
Cover the blackberries with the dough and trim the edges.
Cut a vent in the center of the dough and sprinkle the top generously with sugar.
Bake the cobbler in a hot oven (400F.
) for 40 minutes, or until the crust is golden.
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:54 AM |
Cheery Cranberry Chocolate Chip Bread Ingredients: - 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup pecan pieces
- 2 teaspoons freshly grated orange peel
- 2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup orange juice
- 1 egg, slightly beaten
- COCOA DRIZZLE GLAZE(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans.
2. Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
3. Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle COCOA DRIZZLE GLAZE over top. 3 loaves.
COCOA DRIZZLE GLAZE
1 tablespoon butter or margarine
1 tablespoon HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK
Cocoa
1 tablespoon water
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1. Microwave butter in small microwave-safe bowl at MEDIUM (50%) 20 to 30 seconds until melted. Stir in cocoa and water. Microwave at MEDIUM 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
2. Gradually add powdered sugar and vanilla, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. About 1/4 cup glaze. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:31 PM |
Cranberry Gingerbread Loaf
- 2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup molasses
1/2 cup milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries - Preheat oven to 325º. Grease a 9 x 5-inch loaf pan.
- Combine all of the dry ingredients in a medium mixing bowl. Combine molasses and milk in a separate mixing bowl. Add remaining ingredients, except cranberries. Add liquid ingredients to dry, mixing just until the dry ingredients are moist. Stir in cranberries.
- Pour batter into loaf pan. Bake for 65 minutes or until a toothpick inserted into the center of the bread comes out clean. Loosely cover with foil if bread begins to brown quickly. Cool 5 minutes on a wire rack. Remove from pan and cool completely.
Makes 1 loaf. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:32 AM |
Cranberry Bread
1 cup walnuts, about 4 ounces
1 stick unsalted butter, melted
1 cup sugar
1 egg
1 cup orange juice
3 cups flour
1 tablespoon baking powder
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1 cup fresh or frozen cranberries
Preheat oven to 350F. Grease a 9 x 5 3 inch loaf pan. Place nuts on a baking sheet and toast in oven until very lightly browned and fragrant, about 5 minutes. Leave oven on. Coarsely chop nuts and set aside. In a large bowl, using a hand held mixer, beat butter and sugar until light and fluffy. Add egg. Beat 1 minute. Gradually beat in juice. Add flour, baking powder, orange zest and salt. Mix until just blended. Stir in cranberries and toasted walnuts. Spread batter into pan. Bake until top of loaf is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let stand in pan for 10 minutes, then unmold onto a wire rack and let cool completely. Serves 8.
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:40 AM |
Strawberry Nut Bread
2 pints strawberries
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup sugar
1/3 cup Shortening
2 eggs
1/3 cup water
1/2 cup nuts, chopped
Puree enough berries to make 1 cup. Pour into saucepan and heat to boiling over medium heat. Cook 1 minute, stirring constantly. Cool. Slice remaining berries and chill them. Cream sugar, shortening and eggs until fluffy. Combine dry and add alternately with the water. Sir in pureed cooked strawberries. Fold in nuts. Pour batter into greased 9 x 5 inch loaf pan. Bake at 350F for 1 hour or until tester inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool completely on rack. Let stand, wrapped in foil at room temperature for 24 hours. To serve, cut into thin slices and top with reserved berries.
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