Nothing makes the mouth water like the wonderful smell of something baking in the oven. 400 sweet and savory recipes, all shown in beautiful color photos, will have everyone rushing to the table--and you will refer to this cookbook again and again. Make appetizing breads, delectable pies, awesome cakes, delicious cookies, scrumptious
This lght fine-textured cake (or any of the ten variations that follow) may be baked in four 5 3/4 " by 3-1/4" mini loaf pans for 40 minutes, or until the bread tests done with a toothpick. These mini-loaves make great gifts.
Prep 25 minutes
Bake 1 hour 5 minutes
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine (1 stick), softened
1 1/4 cups sugar
2 large eggs
1 container (8 ounces) sour cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease 9" by 5" metal loaf pan; dust with flour. In medium bowl, stir together flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat butter until smooth. Add sugar and beat until creamy.
Reduce speed to low and add eggs, 1 at a time, beating after each addition until well blended, scraping bowl occasionally with rubber spatula. Add flour mixture alternately with sour cream, beginning and ending with flour mixture.
Spoon batter into prepared loaf pan. Bake 1 hour 5 minutes, or until toothpick inserted in center of loaf comes out clean. Cool loaf in pan on wire rack 10 minutes; remove loaf from pan and cool completely on wire rack.
Makes 1 loaf -16slices.
Each slice: about 225 calories, 3 g protein, 31 g carbohydrate, 10 g total fat (6 g saturated), 0.5 g fiber, 48 mg cholesterol, 230 mg sodium.
ROSEMARY AND GOLDEN RAISIN TEA BREAD Prepare as above but omit vanilla. Combine 1 1/2 teaspoons finely chopped dried rosemary with 1/2 teaspoon vegetable oil; stir into batter after adding eggs. Fold 3/4 cup golden raisins into batter before spooning into pan. Bake as directed.
Each slice: about 245 calories, 4 g protein, 37 g carbohydrate, 10 g total fat (6 g saturated), 1 g fiber, 48 mg cholesterol, 235 mg sodium.
CHERRY-ALMOND TEA BREAD Prepare as above and add 1/2 teaspoon almond extract with vanilla. Fold 1 cup dried tart cherries, coarsely chopped, into batter before spooning into pan. Before baking, sprinkle 1/4 cup sliced almonds on top of batter. Bake as directed, covering loaf with foil after 45 minutes of baking to prevent overbrowning.
Each slice: about 255 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (6 g saturated), 0.5 g fiber, 48 mg cholesterol, 230 mg sodium.
BLUEBERRY STREUSEL TEA BREAD Prepare batter as for Sour Cream Tea Bread and fold in 1 1/2 cups blueberries, In small bowl, with fingertips, mix -1/4 cup all purpose flour, 1/4 cup packed light brown sugar, 2 tablespoons chopped pecans 1/8 teaspoon ground cinnamon, 2 tablespoons butter or margarine, softened, until blended. Sprinkle streusel over batter. Bake 1 hour 15 to 25 minutes.
Each slice: about 270 calories, 4 g protein, 38 g carbohydrate, 12 g total fat (7 g saturated), 1 g fiber, 52 mg cholesterol, 250 mg sodium.
CURRANT AND SPICE TEA BREAD Prepare batter as for Sour Cream Tea Bread and add 3/4 teaspoon each ground ginger and cinnamon and 1/8 teaspoon ground nutmeg to flour mixture. In 1-quart saucepan, heat 1/4 cup water and 1 cup dried currants over high heat 5 minutes, or until water has been absorbed; cool and fold into batter. Bake as directed.
Each slice: about 250 calories, 4 g protein, 38 g carbohydrate, 10 g total fat (6 g saturated), 1 g fiber, 48 mg cholesterol, 230 mg sodium.
GINGER TEA BREAD Prepare batter as for Sour Cream Tea Bread and add 1 teaspoon ground ginger to flour mixture. Fold 1/2 cup crystallized ginger, coarsely chopped, into batter. Bake as directed.
Each slice: about 250 calories, 3 g protein, 38 g carbohydrate, 10 g total fat (6 g saturated), 1 g fiber, 48 mg cholesterol, 240 mg sodium.
APRICOT-ALMOND TEA BREAD Prepare batter as for Sour Cream Tea Bread and add -1/2 teaspoon almond extract with vanilla. Fold 1 cup dried apricots, coarsely chopped, into batter. Before baking, sprinkle 1/4 cup sliced almonds over batter. Bake as directed, covering loaf with foil after 45 minutes of baking to prevent overbrowning.
Each slice: about 255 calories, 4 g protein, 37 g carbohydrate, 11 g total fat (6 g saturated), 1 g fiber, 48 mg cholesterol, 235 mg sodium.
