Recipe: Loaf Pan Recipes (17)
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03-03-2000 - 17 Loaf Pan Recipes
Sue,.MA (08:04:06) : Zucchini Bread
3 each eggs
2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups zucchini, coarsely grated
2 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
Beat 3 eggs. Add and beat until lemon colored -- sugar, oil, vanilla. Stir in zucchini, flour, cinnamon, baking soda, salt and baking powder. Fold in chopped nuts. Pour into 2 greased and floured loaf pans or 4 mini loaf pans
KellyWA (06:45:11) : SALMON LOAF
2 cans (7 1/2 ounces each) pink salmon
1 medium onion, finely chopped
1 large stalk celery, chopped
1 tablespoon non-diet tub-style margarine or butter
1/2 cup quick-cooking rolled oats
1/4 cup fat-free egg substitute
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dry mustard
1/8 teaspoon ground celery seeds
1/8 teaspoon ground black pepper
1/4 teaspoon salt (optional)
Drain the salmon, reserving 3 tablespoons of the liquid and placing the liquid in a medium bowl.
Remove and discard the skin from the salmon. Transfer the salmon to the bowl with the liquid. Use a fork to flake the salmon and crush the bones.
In a 2-cup glass measure, stir together the onions, celery and margarine or butter. Cover with wax paper. Microwave on high power for 2 minutes.
Add the onion mixture to the salmon. Stir in the oats, eggs, thyme, basil, mustard, celery seeds, pepper and salt (if using). Mix well.
Lightly spray an 8-inch x 4-inch glass loaf pan with no-stick spray. Transfer the salmon mixture to the dish. Lightly pat evenly in the dish. Bake at 350 F for 35 minutes.
Place the pan on a wire rack and let stand for 5 minutes. Cut the loaf into 1-inch slices and use a wide-blade spatula to remove the slices from the dish. Serves 4.
KellyWA (06:43:47) : Awesome Turkey Loaf
1 medium carrot -- finely chopped
1 medium onion -- finely chopped
1 rib celery -- finely chopped
2 1/2 lb lean ground turkey
1 large egg white -- lightly beaten
1 cup herb stuffing mix -- crushed
1 tbsp prepared horseradish -- undrained
1 (10 oz.) box frozen chopped spinach, defrosted and squeezed almost dry
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup plus 2 tablespoons ketchup
Preheat the oven to 350 degrees. Spray a 9x5x2 3/4-inch loaf pan with no-stick cooking spray.
In a large mixing bowl, thoroughly mix all the ingredients, except for 2 tablespoons ketchup. Place in loaf pan.
Bake in the center of the oven for 50 to 60 minutes or until the temperature of the loaf reaches 160 degrees. Let cool in the pan for 10 minutes, then transfer to a serving platter. Let cool another 5 minutes before slicing.
KellyWA (06:41:57) : SPINACH LOAF CASSEROLE
(I have not tried this recipe yet)
10 oz Spinach, chopped (frozen or fresh)
2 tbsp Butter (or margarine)
1 small Onion, chopped
Yogurt, plain (between 1-2 cups)
2 tbsp Flour
Cheddar or parmesan cheese (between 1-2 cups), grated
Salt
Pepper
Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occasionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate.) Transfer to small bowl.
In a skillet, melt the butter (or margarine). Add the onion and cook until soft. Add the flour and stir for 1 minute over medium heat. Season the mixture to taste with salt and pepper, and then gradually whisk in the yogurt.
Add the spinach and turn to coat the leaves. Remove from heat and blend in the cheese. Pour into a greased 8x4-inch loaf pan, and bake for 20 minutes at 350 degrees F.
KellyWA (06:40:52) : Pecan Harvest Loaf with Lemon Glaze
Makes: 1 loaf
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups toasted pecans, coarsely ground
5 ounces butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
4 eggs, separated
3 tablespoons milk
1 tablespoon plus 1 teaspoon strong brewed coffee
1/2 teaspoon pure vanilla extract
1 recipe lemon glaze (recipe follows)
1.Grease an 8 x 4-inch loaf pan and preheat the oven to 350 degrees F.
2.Sift the flour with the baking powder and salt. Add the ground pecans
and mix well. Cream the butter and sugars and add the egg yolks, milk,
coffee, and vanilla.
3.Beat the egg whites till stiff but not dry. Add the flour and pecans to the
wet ingredients. When just combined, fold in the egg whites.
4.Pour the batter into the prepared pan and bake for 45 to 50 minutes, until
done. (Insert a straw or cake tester into the center of the loaf. If it comes
out clean, it's done, or if loaf has a springy feel when you press on it.)
Allow to cool slightly, then glaze with Lemon Glaze.
Lemon Glaze
Makes: 1 3/4 cups glaze, enough for 1 Pecan Harvest Loaf
1/4 cup fresh lemon juice
1 1/2 cups sugar
1.Combine the lemon juice and sugar in a small saucepan and cook over medium heat, stirring, for 10 to 15 minutes, until transparent. Test to see if the syrup forms a "string" when dropped from a spoon. When it does, take it off the heat and spoon it over the slightly cooled pecan harvest loaf.
KellyWA (06:39:07) : Country Chocolate Loaf Cake with Warm Chocolate-Coffee
Makes 16 1/2-inch-thick slices
From Start to Finish: 1 hour 55 minutes
Actual Working Time: 35 minutes
Make Ahead: Yes (see steps 6 and 7)
Can Be Frozen: Yes (see step 6)
Best Seasons: All year
For Cake
1/4 cup plus 3 tablespoons all-purpose flour (divided)
8 tablespoons (1 stick) unsalted butter, well chilled and cut into
small chunks
5 ounces semisweet chocolate, cut into small chunks
3 large eggs, separated
2/3 cup sugar
1 teaspoon ground cinnamon
For Sauce
8 ounces semisweet chocolate, cut into small chunks
5 1/2 tablespoons unsalted butter, well chilled and cut into small
chunks
2 tablespoons powdered instant coffee, dissolved in 1/2 cup hot
water
1. Arrange a rack in center position and preheat oven to 350 degrees F.
2. Line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with 2 layers of wax
paper, cut so it extends 3 inches over both long sides of pan.
3. To prepare cake: Spray pepper and pan generously with nonstick
cooking spray. Sprinkle 1 tablespoon flour over paper and shake pan to
coat generously. Shake out excess flour. Combine butter and chocolate
in top of a double boiler set over simmering water and stir until melted
and smooth. Remove from heat.
4. Beat egg yolks in a large bowl with an electric mixer on medium-high
speed. Add sugar gradually in a thin stream and beat until mixture is
quite thick and pale yellow, about 5 minutes. Reduce speed to low and
pour in melted chocolate mixture. Add remaining 1/4 cup plus 2
tablespoons flour and cinnamon and scrape down sides of bowl, if
necessary.
5. Beat egg whites in a separate bowl until firm but not dry. Stir about
1/2 cup beaten whites into chocolate batter. Fold in remaining whites, a
little at a time. Spoon batter into prepared pan.
6. Bake until a tester inserted in center comes out dry, 45 to 50
minutes. Remove from oven and let cool on a rack in pan for 30
minutes. Loosen edges with a knife and lift out, using wax paper as an
aid. (Cake will keep 4 to 5 days covered tightly in plastic wrap or foil in
refrigerator. Bring to room temperature before serving. Cake can also
be frozen; wrap in plastic and in foil. Defrost before using.)
7. To prepare sauce: Place all ingredients in a small, heavy saucepan
over medium heat. Stir until smooth, about 5 minutes. Remove from
heat, and serve warm. (Sauce can be made 1 week ahead. Cool, cover
and refrigerate. Reheat, stirring, over low heat.) Makes about 1 1/3
cups.
8. To serve, cut cake into 1/2-inch-thick slices and drizzle with sauce.
Judy/AZ (05:52:54) : Banana Bread
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking powder
1 teaspoon salt
TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped
This is outstanding and makes two large
loaves and I always ending up giving one to
a neighbor.
The topping is what really makes this so
delicious.
*******************************
Preheat oven to 350
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and
buttermilk
Mix well and add to creamed butter and
sugar.
Sift together flour, soda and salt.
Add to banana mixture, beat well.
Pour into 2 greased and floured 9x5x3-inch
loaf pans.
Bake 45 to 50 minutes or until bread pulls
away from sides of pan. Cool.
Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans.
Pour over bread spreading to all the
corners.Place under broiler until bubbly and brown. Watch closely.
Judy/AZ (05:52:40) : ORANGE COCONUT BREAD
2 3/4 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/3 cup brown sugar
2/3 cup sugar
1 Tablsp. grated orange zest
2 cups grated coconut
1/2 cup fresh orange juice
1 large egg, well beaten
2/3 cups evaporated milk
1 tsp. vanilla extract
1/2 cup butter, melted and cooled
Sift together the flour, baking powder and salt. Mix in the sugar, coconut, orange zest, orange juice, egg, milk, vanilla, and butter, mixing lightly but well. Place dour into greased 9x5-inch loaf pan. Bake in a preheated 350 oven until toothpick inserted in center comes out clean, usually about 55 to 65 minutes. Let cool a little in the pan, then turn out on cake rack. Yield: 1 (9 inch ) loaf.
MED/TN (04:25:44) : by Joel/NYC
Perfect Meat Loaf Serves: 6-8
From: The Perfect Recipe by Pam Anderson
If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze before baking, and the other half during the last
15 minutes of baking time.
Brown Sugar-Ketchup Glaze
* cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
* teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
* teaspoon hot red pepper sauce
* cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
* pound ground veal
* pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)
1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion
and garlic, and
saute until softened, about 5 minutes; set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and
milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal
and ground pork. Next add the oatmeal or crackers (depending upon what you have
decided to add), parsley, cooked onion and garlic; mix with a fork until evenly
blended and meat mixture does not stick to bowl. (If mixture does stick, add
additional milk, a couple tablespoons at a time, and continue stirring until
mixture stops sticking.)
4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a
loaf approximately 9x5 inches.
5. To bake free-form: Cover a wire rack with foil; prick foil in several places
with a fork to allow drainage. Place rack on a shallow roasting pan lined with
foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze,
then arrange bacon slices, crosswise, over loaf, overlapping them slightly and
tucking them under the loaf to prevent curling.
6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool
for at least 20 minutes. Slice and serve.
7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a
loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull
mixture away from pan sides. Brush mixture with half of the glaze. Bake until
glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake
until second coat has set and loaf registers 160 F about 15 minutes longer.
Gina,.Fla (11:31:30) : Strawberry Bread
Yields 2 loaves
2 10 oz. packages frozen strawberries, thawed
3 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
2 c. sugar
3 eggs, beaten
1 c. veg. oil
1 c. chopped pecans
Preheat oven to 350. Drain strawberries, reserving 1/2 cup juice. Mix together the flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans. Mix by hand until thoroughly combined. Pour into 2 greased and floured loaf pans. Bake 40-60 mts.
Spread:
1/2 c. strawberry juice
1 8 oz. package cream cheese
Blend together the strawberry juice and cream cheese til spreading consistency. Serve as a spread for the cooled and sliced bread.
TIO PEPE'S COCONUT BREAD
From: Gina, Fla
4 sticks (2 cups) butter, softened
4 cups sugar
8 eggs
8 tsp. coconut extract
4 cups sour cream
1 (1 lb.) bag shredded coconut
8 cups flour
4 tsp. baking soda
4 tsp. baking powder
Cream butter and sugar together. Beat in eggs and extract, then sour cream. Add coconut. Set aside.
Stir together flour, baking soda and baking powder and beat into the batter. Divide batter into 4 greased loaf pans.
Bake at 350 degrees F for 45 minutes.
Gina,.Fla (11:29:10) : Pumpkin Spice Bread Loaf
This is sooo good....
3 cups flour
2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 allspice
2 eggs
1 16 oz. can pumpkin
1 cup packed dark brown sugar
1/2 cup maple syrup
1/4 cup veg. oil
1/2 cup raisins
1/2 cup chopped pecans
Preheat oven to 350.
Mix 1st 6 ingredients. Set aside. In another bowl, beat eggs together with pumpkin, brown sugar, oil. Blend well. Add flour and mix until just moistened. Gently stir in raisins and nuts. Pour into a greased loaf pan and bake 1 1/4 hours.
Gina,.Fla (11:28:31) : CRANBERRY CHERRY FIG BREAD
This is superb for gift giving...freezes well....very moist and divine with a cup of coffee...best of all, it makes 2 loaves!
1 1/2 c. flour
1 c. whole wheat flour
1` 1/4 c. rolled oats
1 T. baking powder
1 T. ground cardamom
1 t. ground allspice
1 1/2 c. butter, softened
1 c. sugar
1/2 c. firmly packed light brown sugar
3 large eggs
1 1/2 c. fresh cranberries
1 1/2 c. mixed chopped figs and candied cherries
grated peel of 1 orange
1 1/2 c. milk
1/2 c. orange juice
1/4 c. sour cream
Oven at 375. Oil 2 loaf pans.
In large bowl, stir together flours, oats, baking powder, salt, spices.
In another bowl, cream butter and sugars. Beat in eggs one at a time. Mix in the chopped fruits and peel. Beat in milk, half and half, orange juice and sour cream. Add the flour mixture and blend only til combined. Divide the batter into the two loaf pans and bake for 50-60 mts. Cool 5 mts. in pan, then invert and cool completely on rack.
Gina,.Fla (11:27:59) : : Cabana Banana Bread
1/2 c. butter, softened
2 c. firmly packed light brown sugar
4 med. size ripe bananas, mashed
4 eggs
1/2 c. veg oil
1 c. Swiss-style pineapple yogurt
1/2 c. crushed pineapple, very well drained
1 t. vanilla
1/2 t. coconut extract
3 c. flour
2 t. baking soda
1/2 t. salt
1/2 c. shredded coconut
Oven at 350
Cream butter and sugar til light and fluffy. Beat in bananas, beat in eggs one at a time. Blend in oil. Mix in all remaining ingred. except coconut. Divide batter between two greased loaf pans. Sprinkle coconut evenly over tops of loaves. Bake 50-60 mts. Let cool 5 mts before removing from pans.
Gina,.Fla (11:27:26) : BANANA BUTTERMILK BREAD
yields 2 loaves
4 c. flour
4 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. butter
1 c. sugar
4 large eggs
4 med. ripened bananas, mashed
1 c. fresh buttermilk
2 t. vanilla
1 c. pecans or walnuts, chopped
Oven at 350. Mix the flour, baking powder, soda and salt and set aside. In a large bowl, cream the butter and sugar til fluffy. At low speed, add the eggs and mashed bananas. Add the buttermilk alternately with the flour mixture. After each addition, beat just until incorporated. Add the vanilla and nuts and mix at low speed until fully incorporated. DON'T OVERBEAT AT ANY TIME OR THE BREAD WILL COME OUT DRY.
Pour the batter into two greased and floured loaf pans. Bake for 55 mts. to 1 hour. Cool on a rack. These will keep quite well for up to 5 days at room temp. or 3 months in the freezer.
Gina,.Fla (11:26:33) : Mrs. Dibble's Back Porch Meat Loaf
Serves: 6-8
If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze before baking, and the other half during the last 15 minutes of baking time.
Brown Sugar-Ketchup Glaze
1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
dash of cinnamon
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)
1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion, bell pepper and garlic, and saute until softened, about 5 minutes; set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional buttermilk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9x5 inches.
5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.
6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.
7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.
ilovespinach/LA (09:27:28) : ALOHA LOAF
2 cups (8oz.) finely grated cheddar cheese
1/4 cup dairy sour cream
1/4 cup minced green pepper
Tabasco
2 tablespoons minced parsley
2 cups ground cooked ham
1 (8oz.) can crushed pineapple, well drained
1 (3oz.) pkg. cream cheese, softened
1 tablespoon finely chopped crystallized ginger
Parsley sprigs for garnish
Snack crackers
Line a loaf pan with wax paper; set aside. In a small bowl, combine cheddar cheese, sour cream, green peppers and a few drops of Tabasco. Spread on bottom of lined pan. Sprinkle minced parsley over top; lightly press into cheddar cheese mixture. Refrigerate 2 hours.
In a medium bowl, combine ham, pineapple, cream cheese and ginger. Spread over cheese mixture. Refrigerate another 2 hours.
Invert, remove, garnish and cut into slices. (Each slice may then be sliced vertically.) Serve cold with assorted crackers.
03-03-2000 - 17 Loaf Pan Recipes
Sue,.MA (08:04:06) : Zucchini Bread
3 each eggs
2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups zucchini, coarsely grated
2 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
Beat 3 eggs. Add and beat until lemon colored -- sugar, oil, vanilla. Stir in zucchini, flour, cinnamon, baking soda, salt and baking powder. Fold in chopped nuts. Pour into 2 greased and floured loaf pans or 4 mini loaf pans
KellyWA (06:45:11) : SALMON LOAF
2 cans (7 1/2 ounces each) pink salmon
1 medium onion, finely chopped
1 large stalk celery, chopped
1 tablespoon non-diet tub-style margarine or butter
1/2 cup quick-cooking rolled oats
1/4 cup fat-free egg substitute
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dry mustard
1/8 teaspoon ground celery seeds
1/8 teaspoon ground black pepper
1/4 teaspoon salt (optional)
Drain the salmon, reserving 3 tablespoons of the liquid and placing the liquid in a medium bowl.
Remove and discard the skin from the salmon. Transfer the salmon to the bowl with the liquid. Use a fork to flake the salmon and crush the bones.
In a 2-cup glass measure, stir together the onions, celery and margarine or butter. Cover with wax paper. Microwave on high power for 2 minutes.
Add the onion mixture to the salmon. Stir in the oats, eggs, thyme, basil, mustard, celery seeds, pepper and salt (if using). Mix well.
Lightly spray an 8-inch x 4-inch glass loaf pan with no-stick spray. Transfer the salmon mixture to the dish. Lightly pat evenly in the dish. Bake at 350 F for 35 minutes.
Place the pan on a wire rack and let stand for 5 minutes. Cut the loaf into 1-inch slices and use a wide-blade spatula to remove the slices from the dish. Serves 4.
KellyWA (06:43:47) : Awesome Turkey Loaf
1 medium carrot -- finely chopped
1 medium onion -- finely chopped
1 rib celery -- finely chopped
2 1/2 lb lean ground turkey
1 large egg white -- lightly beaten
1 cup herb stuffing mix -- crushed
1 tbsp prepared horseradish -- undrained
1 (10 oz.) box frozen chopped spinach, defrosted and squeezed almost dry
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup plus 2 tablespoons ketchup
Preheat the oven to 350 degrees. Spray a 9x5x2 3/4-inch loaf pan with no-stick cooking spray.
In a large mixing bowl, thoroughly mix all the ingredients, except for 2 tablespoons ketchup. Place in loaf pan.
Bake in the center of the oven for 50 to 60 minutes or until the temperature of the loaf reaches 160 degrees. Let cool in the pan for 10 minutes, then transfer to a serving platter. Let cool another 5 minutes before slicing.
KellyWA (06:41:57) : SPINACH LOAF CASSEROLE
(I have not tried this recipe yet)
10 oz Spinach, chopped (frozen or fresh)
2 tbsp Butter (or margarine)
1 small Onion, chopped
Yogurt, plain (between 1-2 cups)
2 tbsp Flour
Cheddar or parmesan cheese (between 1-2 cups), grated
Salt
Pepper
Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occasionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate.) Transfer to small bowl.
In a skillet, melt the butter (or margarine). Add the onion and cook until soft. Add the flour and stir for 1 minute over medium heat. Season the mixture to taste with salt and pepper, and then gradually whisk in the yogurt.
Add the spinach and turn to coat the leaves. Remove from heat and blend in the cheese. Pour into a greased 8x4-inch loaf pan, and bake for 20 minutes at 350 degrees F.
KellyWA (06:40:52) : Pecan Harvest Loaf with Lemon Glaze
Makes: 1 loaf
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups toasted pecans, coarsely ground
5 ounces butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
4 eggs, separated
3 tablespoons milk
1 tablespoon plus 1 teaspoon strong brewed coffee
1/2 teaspoon pure vanilla extract
1 recipe lemon glaze (recipe follows)
1.Grease an 8 x 4-inch loaf pan and preheat the oven to 350 degrees F.
2.Sift the flour with the baking powder and salt. Add the ground pecans
and mix well. Cream the butter and sugars and add the egg yolks, milk,
coffee, and vanilla.
3.Beat the egg whites till stiff but not dry. Add the flour and pecans to the
wet ingredients. When just combined, fold in the egg whites.
4.Pour the batter into the prepared pan and bake for 45 to 50 minutes, until
done. (Insert a straw or cake tester into the center of the loaf. If it comes
out clean, it's done, or if loaf has a springy feel when you press on it.)
Allow to cool slightly, then glaze with Lemon Glaze.
Lemon Glaze
Makes: 1 3/4 cups glaze, enough for 1 Pecan Harvest Loaf
1/4 cup fresh lemon juice
1 1/2 cups sugar
1.Combine the lemon juice and sugar in a small saucepan and cook over medium heat, stirring, for 10 to 15 minutes, until transparent. Test to see if the syrup forms a "string" when dropped from a spoon. When it does, take it off the heat and spoon it over the slightly cooled pecan harvest loaf.
KellyWA (06:39:07) : Country Chocolate Loaf Cake with Warm Chocolate-Coffee
Makes 16 1/2-inch-thick slices
From Start to Finish: 1 hour 55 minutes
Actual Working Time: 35 minutes
Make Ahead: Yes (see steps 6 and 7)
Can Be Frozen: Yes (see step 6)
Best Seasons: All year
For Cake
1/4 cup plus 3 tablespoons all-purpose flour (divided)
8 tablespoons (1 stick) unsalted butter, well chilled and cut into
small chunks
5 ounces semisweet chocolate, cut into small chunks
3 large eggs, separated
2/3 cup sugar
1 teaspoon ground cinnamon
For Sauce
8 ounces semisweet chocolate, cut into small chunks
5 1/2 tablespoons unsalted butter, well chilled and cut into small
chunks
2 tablespoons powdered instant coffee, dissolved in 1/2 cup hot
water
1. Arrange a rack in center position and preheat oven to 350 degrees F.
2. Line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with 2 layers of wax
paper, cut so it extends 3 inches over both long sides of pan.
3. To prepare cake: Spray pepper and pan generously with nonstick
cooking spray. Sprinkle 1 tablespoon flour over paper and shake pan to
coat generously. Shake out excess flour. Combine butter and chocolate
in top of a double boiler set over simmering water and stir until melted
and smooth. Remove from heat.
4. Beat egg yolks in a large bowl with an electric mixer on medium-high
speed. Add sugar gradually in a thin stream and beat until mixture is
quite thick and pale yellow, about 5 minutes. Reduce speed to low and
pour in melted chocolate mixture. Add remaining 1/4 cup plus 2
tablespoons flour and cinnamon and scrape down sides of bowl, if
necessary.
5. Beat egg whites in a separate bowl until firm but not dry. Stir about
1/2 cup beaten whites into chocolate batter. Fold in remaining whites, a
little at a time. Spoon batter into prepared pan.
6. Bake until a tester inserted in center comes out dry, 45 to 50
minutes. Remove from oven and let cool on a rack in pan for 30
minutes. Loosen edges with a knife and lift out, using wax paper as an
aid. (Cake will keep 4 to 5 days covered tightly in plastic wrap or foil in
refrigerator. Bring to room temperature before serving. Cake can also
be frozen; wrap in plastic and in foil. Defrost before using.)
7. To prepare sauce: Place all ingredients in a small, heavy saucepan
over medium heat. Stir until smooth, about 5 minutes. Remove from
heat, and serve warm. (Sauce can be made 1 week ahead. Cool, cover
and refrigerate. Reheat, stirring, over low heat.) Makes about 1 1/3
cups.
8. To serve, cut cake into 1/2-inch-thick slices and drizzle with sauce.
Judy/AZ (05:52:54) : Banana Bread
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking powder
1 teaspoon salt
TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped
This is outstanding and makes two large
loaves and I always ending up giving one to
a neighbor.
The topping is what really makes this so
delicious.
*******************************
Preheat oven to 350
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and
buttermilk
Mix well and add to creamed butter and
sugar.
Sift together flour, soda and salt.
Add to banana mixture, beat well.
Pour into 2 greased and floured 9x5x3-inch
loaf pans.
Bake 45 to 50 minutes or until bread pulls
away from sides of pan. Cool.
Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans.
Pour over bread spreading to all the
corners.Place under broiler until bubbly and brown. Watch closely.
Judy/AZ (05:52:40) : ORANGE COCONUT BREAD
2 3/4 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/3 cup brown sugar
2/3 cup sugar
1 Tablsp. grated orange zest
2 cups grated coconut
1/2 cup fresh orange juice
1 large egg, well beaten
2/3 cups evaporated milk
1 tsp. vanilla extract
1/2 cup butter, melted and cooled
Sift together the flour, baking powder and salt. Mix in the sugar, coconut, orange zest, orange juice, egg, milk, vanilla, and butter, mixing lightly but well. Place dour into greased 9x5-inch loaf pan. Bake in a preheated 350 oven until toothpick inserted in center comes out clean, usually about 55 to 65 minutes. Let cool a little in the pan, then turn out on cake rack. Yield: 1 (9 inch ) loaf.
MED/TN (04:25:44) : by Joel/NYC
Perfect Meat Loaf Serves: 6-8
From: The Perfect Recipe by Pam Anderson
If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze before baking, and the other half during the last
15 minutes of baking time.
Brown Sugar-Ketchup Glaze
* cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
* teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
* teaspoon hot red pepper sauce
* cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
* pound ground veal
* pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)
1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion
and garlic, and
saute until softened, about 5 minutes; set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and
milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal
and ground pork. Next add the oatmeal or crackers (depending upon what you have
decided to add), parsley, cooked onion and garlic; mix with a fork until evenly
blended and meat mixture does not stick to bowl. (If mixture does stick, add
additional milk, a couple tablespoons at a time, and continue stirring until
mixture stops sticking.)
4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a
loaf approximately 9x5 inches.
5. To bake free-form: Cover a wire rack with foil; prick foil in several places
with a fork to allow drainage. Place rack on a shallow roasting pan lined with
foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze,
then arrange bacon slices, crosswise, over loaf, overlapping them slightly and
tucking them under the loaf to prevent curling.
6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool
for at least 20 minutes. Slice and serve.
7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a
loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull
mixture away from pan sides. Brush mixture with half of the glaze. Bake until
glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake
until second coat has set and loaf registers 160 F about 15 minutes longer.
Gina,.Fla (11:31:30) : Strawberry Bread
Yields 2 loaves
2 10 oz. packages frozen strawberries, thawed
3 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
2 c. sugar
3 eggs, beaten
1 c. veg. oil
1 c. chopped pecans
Preheat oven to 350. Drain strawberries, reserving 1/2 cup juice. Mix together the flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans. Mix by hand until thoroughly combined. Pour into 2 greased and floured loaf pans. Bake 40-60 mts.
Spread:
1/2 c. strawberry juice
1 8 oz. package cream cheese
Blend together the strawberry juice and cream cheese til spreading consistency. Serve as a spread for the cooled and sliced bread.
TIO PEPE'S COCONUT BREAD
From: Gina, Fla
4 sticks (2 cups) butter, softened
4 cups sugar
8 eggs
8 tsp. coconut extract
4 cups sour cream
1 (1 lb.) bag shredded coconut
8 cups flour
4 tsp. baking soda
4 tsp. baking powder
Cream butter and sugar together. Beat in eggs and extract, then sour cream. Add coconut. Set aside.
Stir together flour, baking soda and baking powder and beat into the batter. Divide batter into 4 greased loaf pans.
Bake at 350 degrees F for 45 minutes.
Gina,.Fla (11:29:10) : Pumpkin Spice Bread Loaf
This is sooo good....
3 cups flour
2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 allspice
2 eggs
1 16 oz. can pumpkin
1 cup packed dark brown sugar
1/2 cup maple syrup
1/4 cup veg. oil
1/2 cup raisins
1/2 cup chopped pecans
Preheat oven to 350.
Mix 1st 6 ingredients. Set aside. In another bowl, beat eggs together with pumpkin, brown sugar, oil. Blend well. Add flour and mix until just moistened. Gently stir in raisins and nuts. Pour into a greased loaf pan and bake 1 1/4 hours.
Gina,.Fla (11:28:31) : CRANBERRY CHERRY FIG BREAD
This is superb for gift giving...freezes well....very moist and divine with a cup of coffee...best of all, it makes 2 loaves!
1 1/2 c. flour
1 c. whole wheat flour
1` 1/4 c. rolled oats
1 T. baking powder
1 T. ground cardamom
1 t. ground allspice
1 1/2 c. butter, softened
1 c. sugar
1/2 c. firmly packed light brown sugar
3 large eggs
1 1/2 c. fresh cranberries
1 1/2 c. mixed chopped figs and candied cherries
grated peel of 1 orange
1 1/2 c. milk
1/2 c. orange juice
1/4 c. sour cream
Oven at 375. Oil 2 loaf pans.
In large bowl, stir together flours, oats, baking powder, salt, spices.
In another bowl, cream butter and sugars. Beat in eggs one at a time. Mix in the chopped fruits and peel. Beat in milk, half and half, orange juice and sour cream. Add the flour mixture and blend only til combined. Divide the batter into the two loaf pans and bake for 50-60 mts. Cool 5 mts. in pan, then invert and cool completely on rack.
Gina,.Fla (11:27:59) : : Cabana Banana Bread
1/2 c. butter, softened
2 c. firmly packed light brown sugar
4 med. size ripe bananas, mashed
4 eggs
1/2 c. veg oil
1 c. Swiss-style pineapple yogurt
1/2 c. crushed pineapple, very well drained
1 t. vanilla
1/2 t. coconut extract
3 c. flour
2 t. baking soda
1/2 t. salt
1/2 c. shredded coconut
Oven at 350
Cream butter and sugar til light and fluffy. Beat in bananas, beat in eggs one at a time. Blend in oil. Mix in all remaining ingred. except coconut. Divide batter between two greased loaf pans. Sprinkle coconut evenly over tops of loaves. Bake 50-60 mts. Let cool 5 mts before removing from pans.
Gina,.Fla (11:27:26) : BANANA BUTTERMILK BREAD
yields 2 loaves
4 c. flour
4 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. butter
1 c. sugar
4 large eggs
4 med. ripened bananas, mashed
1 c. fresh buttermilk
2 t. vanilla
1 c. pecans or walnuts, chopped
Oven at 350. Mix the flour, baking powder, soda and salt and set aside. In a large bowl, cream the butter and sugar til fluffy. At low speed, add the eggs and mashed bananas. Add the buttermilk alternately with the flour mixture. After each addition, beat just until incorporated. Add the vanilla and nuts and mix at low speed until fully incorporated. DON'T OVERBEAT AT ANY TIME OR THE BREAD WILL COME OUT DRY.
Pour the batter into two greased and floured loaf pans. Bake for 55 mts. to 1 hour. Cool on a rack. These will keep quite well for up to 5 days at room temp. or 3 months in the freezer.
Gina,.Fla (11:26:33) : Mrs. Dibble's Back Porch Meat Loaf
Serves: 6-8
If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze before baking, and the other half during the last 15 minutes of baking time.
Brown Sugar-Ketchup Glaze
1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
dash of cinnamon
Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)
1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion, bell pepper and garlic, and saute until softened, about 5 minutes; set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional buttermilk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9x5 inches.
5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.
6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.
7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.
ilovespinach/LA (09:27:28) : ALOHA LOAF
2 cups (8oz.) finely grated cheddar cheese
1/4 cup dairy sour cream
1/4 cup minced green pepper
Tabasco
2 tablespoons minced parsley
2 cups ground cooked ham
1 (8oz.) can crushed pineapple, well drained
1 (3oz.) pkg. cream cheese, softened
1 tablespoon finely chopped crystallized ginger
Parsley sprigs for garnish
Snack crackers
Line a loaf pan with wax paper; set aside. In a small bowl, combine cheddar cheese, sour cream, green peppers and a few drops of Tabasco. Spread on bottom of lined pan. Sprinkle minced parsley over top; lightly press into cheddar cheese mixture. Refrigerate 2 hours.
In a medium bowl, combine ham, pineapple, cream cheese and ginger. Spread over cheese mixture. Refrigerate another 2 hours.
Invert, remove, garnish and cut into slices. (Each slice may then be sliced vertically.) Serve cold with assorted crackers.
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