Genie's Southern Kitchen

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From:

Grammit

Sent: 23/03/2007 09:50

Banana Nut Bread

10 oz. margarine
26 oz. granulated sugar
9 oz. eggs (about 5 total)
26 oz. bananas, mashed
2 lbs. all-purpose flour
4 tbsp. baking powder
2 tsp. salt
1/2 tsp. baking soda
8 oz. pecans or walnuts, chopped
3/4 cup milk

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs to creamed mixture. Beat 2 minutes.

Add bananas. Beat 1 minute.

Combine dry ingredients and nuts.

Add dry ingredients and milk to creamed mixture. Mix on low speed for 1 minute.

Scale batter into four greased loaf pans (5x9x2 3/4-inches), approximately 2 lb. per pan.

Bake at 350 degrees F for 50 minutes. Cut 16 slices per loaf.

Yield: 64 servings -- 4 loaves 5x9 inches

From:

Genie· (Original Message)

Sent: 6/26/2008 4:50 PM

Pineapple Bread

3/4 cup butter, softened

2 cups sugar

4 eggs

3-1/3 cups flour

1 tsp. baking powder

1 tsp. baking soda

3/4 cup buttermilk

1 tsp. vanilla extract

1 cup chopped walnuts

1 can (20 oz.) crushed pineapple, well drained, reserving juice

1/2 cup sugar

3 TB reserved pineapple juice

Preheat oven to 350º F.

In large bowl, beat butter with 2 cups sugar until well blended (mixture may

not blend together completely).

Add eggs, one at a time, beating well after each addition. Add flour, baking

powder, soda, buttermilk,

and vanilla extract and beat until combined.

Stir in walnuts and thoroughly drained pineapple.

Spray two 9" glass loaf pans with nonstick baking spray. Divide batter among

pans.

Bake at 350º F., for 55 to 65 minutes until loaves are well browned and

toothpick inserted in center

comes out clean.

In small bowl, combine 1/2 cup sugar with 3 tablespoons reserved pineapple

juice and mix well. Drizzle

this mixture over the hot quick breads. Let stand for 10 minutes, then run a

knife around the sides to

make sure the bread is loose from the pan.

Carefully remove from pans, place on wire racks, and let stand until cool.

Store tightly covered at room temperature.

Yield: 2 loaves.

From:

lindah© (Original Message)

Sent: 9/9/2008 10:33 PM

Apple Cinnamon Bread

3 Tbs. butter; melted
2 Tbs. quick rise yeast
2 apples; peeled, cored, and sliced
2 tsp. salt
1/2 cup brown sugar
1 1/2 cups warm water; 120° F.
1 tsp. ground cinnamon
2 eggs; beaten
1/3 cup chopped walnuts
1/3 cup vegetable oil
3/4 cup raisins
1/2 cup sugar
4 1/2 cups bread flour
1 tsp. ground cinnamon
1/2 cup sugar

In a large bowl combine 2 cups of the flour, sugar, yeast, and salt. Stir to mix. Add water, eggs, and oil and mix in well. Mix in remaining flour 1/2 at a time and work until dough forms a ball. Place dough on a floured board and knead for 5 minutes. Put dough in greased bowl, cover and place in a warm area free from drafts until dough has doubled in size.

In a 12" Dutch oven add melted butter, apples, brown sugar, cinnamon, raisins, and walnuts. Stir until brown sugar has dissolved and the apples are well coated. Spread apples out evenly on bottom of oven.

To a small bowl add 1/2 cup sugar and 1 tsp. cinnamon. Stir to mix well. Punch dough down and form into 1" size balls, roll in cinnamon sugar mixture, and arrange in Dutch oven allowing them to touch.

Cover oven and let dough raise for 20 minutes. Bake using 10-12 briquettes bottom and 14-16 briquettes top for 35-40 minutes. Remove Dutch oven from heat and allow to rest with the lid on for 10 minutes. Remove bread from oven by inverting the oven so the bread lies on the lid, then remove the oven.

Serve warm.

Serves: 12-14

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