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Reply
| | From:  Genie· (Original Message) | Sent: 4/6/2008 5:43 PM |
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Reply
| | | From: Genie· | Sent: 4/6/2008 5:43 PM |
| Pecan Lemon Loaf 1/2 cup softened butter 1 1/2 cup sugar- divided 2 eggs 2 cups flour 1 tsp baking powder 1/2 tsp salt 3/4 cup sour cream 1 cup chopped toasted pecans 1 Tbls lemon zest 1/2 cup lemon juice In a large mixing bowl, cream butter and 1 cup of sugar until light and flffy. Add eggs, mix well after each. Combine flour, baking powder & salt and add alternatley with sour cream, mixing well after each addition. Fold in pecans and lemon zest. Pour into greased 9x5x3 loaf pan. Bake in a 350 oven for 50 to 60 minutes or until toothpick comes out clean. In a small saucepan, combime lemon juice and remaining sugar. Over medium heat cook and stir until sugar is dissloved. Pour over bake bread and let cool completely in pan on wire rack. | |
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Reply
| | | From: Genie· | Sent: 4/30/2008 4:01 AM |
| Hawaiin Macadamia Nut Bread
1/4 cup butter -- softened
3/4 cup light brown sugar
2 eggs -- beaten
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup macadamia nuts -- chopped
1 cup fresh pineapple; with juice -- shredded Cream butter and sugar, beat in eggs. Combine flour, baking powder, baking soda, and salt. Stir in nuts. Stir half flour mixture into creamed mixture. Gently stir in pineapple and remaining flour mixture. Turn batter into greased 9"ex5"ex3"e pan. Bake 1 hr. in preheated 350~ or until it tests done. | |
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:22 PM |
Sour Cream Cinnamon Loaves
2 cups all purpose flour
1/1/2 t baking powder
1 t baking soda
1/2 t salt
1 cup sugar
1/2 cup shortening
2 eggs
1 t vanilla
1 cup dairy sour cream
1/4 cup milk
1/3 cup sugar
2 t ground cinnamon
1-1/2 t finely shredded orange peel.
In mixing bowl, stir together flour, baking powder, baking soda
and salt, set aside. In large mixer bowl, cream together the
1-cup sugar and shortening till light and fluffy. Add eggs and
vanilla, beat well. Blend in sour cream and milk. Add flour
mixture to sour cream mixture, mix well. Spread 1/4 of the
batter in each of 2 greased 7-1/2x3-1/2x2 inch loaf pans.
Combine the 1/4-cup sugar, the cinnamon and shredded orange
peel. Sprinkle all but 1-tablespoon sugar-cinnamon mixture over
the batter in pans. Top each with half of the remaining batter.
Cut through batter gently with knife to make swirling effect
with cinnamon. Sprinkle with remaining sugar-cinnamon mixture.
Bake at 350 degrees for 35-40 minutes. Cool in pan 10 minutes.
Remove from pans, cool thoroughly on wire racks. Makes 2 small
loaves.
I usually make these in the small 5-7/16 x 3-1/2 x 2 aluminum
foil pans I get at Wal-Mart, since these are usually for gifts
around the holidays. I can usually get 6 to 7 small loaves
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:22 PM |
Chocolate Pistachio Bread-ChadsAngel 2/3 Cup Sugar 1/2 Cup Butter, melted 3/4 Cup Milk 1 Egg 1 1/2 Cups All-Purpose Flour 1 Cup Chopped Pistachio Nuts 1/2 Cup Baking Cocoa 2 tsp. Baking Powder 1/4 tsp. Salt Decorating Sugar, if desired Heat oven to 350 degrees. Grease 9 x 5 x 3 inch loaf pan with shortening. Mix sugar, butter, milk and eggs in a large bowl until well blended. Stir in remaining ingredients, except decorating sugar. Pour into pan. Sprinkle with decorating sugar. Bake 50 to 55 minutes or until toothpick inserted in center come out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. |
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:23 PM |
Pistachio Swirl Bread - OutdoorLadybug 1 cup natural California pistachios, finely chopped in food processor or blender
1 large egg
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 1/2 tablespoons finely chopped orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 loaf frozen bread dough, thawed until soft and puffy
1 egg white, beaten with 1 tablespoon water
Glaze (recipe follows) Mix pistachios with egg, sugar, butter, orange peel, vanilla and salt; set aside. Roll out dough on floured board to 12 x 9 inch rectangle (dough will feel elastic and want to pull back). Spread pistachio mixture onto rectangle, leaving 1/2 inch border at edges. Roll up dough, starting from long side. Transfer to oiled, 12 inch pizza pan. Carefully shape into ring, then seal ends together, wetting dough with water if necessary. With kitchen shears or knife, snip into or slice dough ring at 3/4 to 1-inch intervals, cutting from outside edge toward center but not quite all the way through. Gently pull apart and turn each slice to face up. Brush ring with egg wash. Place in warm place for 30 to 60 minutes to let rise until soft and puffy. Pre-heat oven to 375 degrees F.; bake for 17 minutes or until golden, covering loosely with foil if it begins to get too brown. Cool; drizzle with glaze. Makes approximately 8 servings. Glaze:1 cup powdered sugar mixed with 4 to 5 teaspoons lemon juice. Garnish with extra chopped pistachios. |
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Reply
| | | From: Genie· | Sent: 6/9/2008 6:46 PM |
Almond Bread Category: Almond Bread Serves/Makes: 6 | Difficulty Level: 2 | Ready In: 1-2 hrs Ingredients: 2 1/2 cups bisquick 1/2 cup sugar 1 cup toasted almonds 4 eggs 3/4 cup buttermilk 1 teaspoon baking soda Directions:
Mix ingredients. Bake in greased and floured loaf pan at 375 for about 50 minutes. Ice the top lightly with powdered sugar mixed with milk.
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Reply
| | | From: Genie· | Sent: 6/9/2008 7:12 PM |
Kiwi Walnut Bread
Serves 6 �?8 people
Ingredients:
2 cups sifted flour
½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1-½ cups kiwifruit, drained and chopped
¾ cups walnuts, chopped
1 egg, beaten
¼ cup butter or margarine, melted
1 tsp vanilla extract
Sift flour with sugar, baking powder, baking soda and salt into a large bowl. Add kiwifruit and walnuts, and mix well. Add egg, butter and vanilla. Stir until just blended. Pour mixture into a greased and floured 9 x 5 x 3-inch loaf pan. Bake in a preheated oven at 350 degrees for one hour or until a wooden toothpick inserted near the center of the loaf comes out clean. Let the bread cool in the pan five minutes, then place it on a rack to complete cooling. Serve in thin slices spread with softened cream cheese.
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:45 AM |
| Pineapple Pecan Bread
Bread:
2 cups sugar
1 cup margarine or butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 tablespoons grated lemon peel
1/2 teaspoon lemon extract
1/2 cup chopped pecans
1 - 20 ounce can crushed pineapple, drained, reserving
juice
Glaze:
1/2 cup sugar
3 tablespoons reserved pineapple juice
1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Grease and flour bottom
only of two 9 x 5 loaf pans.
In a large bowl, beat sugar and margarine until light
and fluffy. Add eggs one at a time, beating well after
each addition. Add flour, baking powder, baking soda,
salt, buttermilk, lemon peel and lemon extract; mix
until smooth. Stir in pecans and pineapple. Pour into
greased and floured pans.
Bake at 350 degrees F. for 50 to 65 minutes or until
toothpick inserted in center comes out clean. In small
bowl, blend all glaze ingredients until smooth; spoon
over warm loaves. Cool 10 minutes, then remove from
pans. Cool completely on wire racks. Wrap tightly and
store in the refrigerator.
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:18 PM |
| Sweet Potato Nut Bread
A delectable nut bread With the added flavor of
sweet potatoes
1 1/2 cup(s) , White Sugar
1/2 cup(s) , Vegetable Oil
2 large , Eggs
1 3/4 cup(s) , Flour
1 teaspoon(s) , Baking Soda
1/4 teaspoon(s) , Salt
1 teaspoon(s) , Ground Cinnamon
1/2 teaspoon(s) , Ground Nutmeg
1 tablespoon(s) , Instant Coffee Powder
1/2 cup(s) , Water
1 cup(s) , Sweet Potatoes Cooked
3/4 cup(s) , Pecans Chopped
Preheat oven to 350 F. Butter a 9 x 5 inch loaf pan.
Combine sugar and oil and beat well. Add eggs, one at
a time, and beat until mixture is smooth and creamy.
In a bowl sift together flour, baking soda, salt,
cinnamon and nutmeg. Stir in instant coffee. Stir
flour mixture into egg mixture alternately with water.
Stir in sweet potatoes and chopped nuts. Pour batter
into greased 9 x 5 inch loaf pan. Bake at 350 F for
about one hour or until cake tester comes out clean.
Cool in pan on wire rack. Remove from pan when cool.
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:25 AM |
Pecan Orange Bread
3/4 cup sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 11 ounce cans refrigerated buttermilk biscuits
1 3 ounce package cream cheese, cut in 20 cubes
1/2 cup butter, melted
1 cup 10x confectioners' sugar
2 tablespoons orange juice
Combine sugar, pecans, orange rind in a small bowl. Separate each biscuit, place a cream cheese square into 1/2 of biscuit and pinch sides together. Dip biscuit in butter and then in sugar mixture. Stand biscuits on edge in greased bundt pan, space evenly. Drizzle remaining butter and sugar mixture over biscuits. Bake at 350F for 35 minutes. Invert onto serving plate. Combine 10x sugar and orange juice and drizzle over warm bread.
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:40 AM |
Hawaiian Macadamia Nut Bread
1/4 cup butter, softened
3/4 cup light brown sugar
2 eggs, beaten
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup macadamia nuts, chopped
1 cup fresh pineapple; with juice, shredded
Cream butter and sugar, beat in eggs. Combine flour, baking powder, baking soda and salt. Stir in nuts. Stir half flour mixture into creamed mixture. Gently stir in pineapple and remaining flour mixture. Turn batter into greased 9 x 5 x 3 pan. Bake 1 hour in preheated 350F oven or until it tests done.
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