Recipe: Quick Bread Recipes (25)

Quick Bread Recipes (25) 1997-11-02

Strawberry Bread
Apple Bread
Lemon Poppy Seed Bread
Lemon Bread
Joe's Favorite Pumpkin Bread
Cheese & Herb Quick Bread
Cornbread Jalapeno I
Strawberry-Pecan bread
Apricot-Nut Bread
Banana Bread
Cheddar-Dill Bread
Lemon Blueberry Bread
Banana Bread
Linda's Whole Wheat Zucchini-Banana Bread
Apple-Molasses Bread
Old Thyme Inn Glazed Apple Bread
Peanut Butter Bread
Carrot-Pineapple Bread
Kiwi Walnut Bread
Honey Fry Bread
Mr. Bill's Beerbelly Bread
Quick Cinnamon Loaf
Quick Fruited Monkey Bread
Western Style Jalapeno Cornbread
Cranberry Lemon Bread

CarolB, FL (9:09:31 pm) : STRAWBERRY BREAD
3 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
2 sups sugar
4 eggs, well beaten
1-1/4 cups Crisco oil
1 cup pecans, chopped
2 cups strawberries, sliced
Sift dry ingredients together into mixing bowl. Make a deep well in center.
Mix remaining ingredients and pour into the well in center of dry
ingredients. Stir well to moisten all. Pour into two (9x5x3") loaf pans
which have been greased and floured. Bake at 350 degrees F for one hour.
Cool in pans on wire rack for 5-10 minutes and remove from pans.
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Betsy-TKL (9:12:43 pm) :
From: skthom@ccmail.monsanto.com (Sheri K. Thomasson)
Newsgroups: rec.food.recipes
Apple Bread
From: The Wooden Spoon Bread Book
2 c flour
1/4 tsp salt
1/4 tsp baking soda
2 tsps baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 egg whites whipped
1 c brown sugar (packed) or honey
1/2 c applesauce
1/3 c skim milk at room temperature
1 1/2 c apples peeled/ chopped
Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a
mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon,
ginger, and cloves. In another mixing bowl, combine egg whites, brown
sugar, applesauce, milk, and apples. Pour mixture into prepared
pan(s). Bake for 1 hour depending on pan size.
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Betsy-TKL (9:17:21 pm) :
Carol - I haven't tried this one:
From: JGruhn@aol.com
Newsgroups: rec.food.recipes
LEMON POPPY SEED BREAD
(Makes one 4x7-inch loaf)
3/4 Cup Sugar
2 eggs
1/2 cup milk (Low fat is OK)
1/2 cup (1 stick) unsalted butter,
melted & cooled
1 TBS lemon extract (I always use 2)
1 1/2 Cups all purpose flour (Or 1 cup
AP & 1/2 cup whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBS poppy seeds (more optional)
--------------------------------
Preheat oven to 325 degrees. Grease & flour 4x7-inch loaf pan.
Combine sugar and eggs in a large bowl and beat until very light and
fluffy. Slowly beat in milk. Add butter and lemon extractand blend well.
Sift together flour, baking powder, baking soda and salt. Add to sugar
mixture with poppy seed and stir to blend. Turn batter into prepared pan.
Bake until bread is golden and tester comes out clean, about 50 - 60
minutes.
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Betsy-TKL (9:19:26 pm) :
For Lemon Poppyseed bread and muffins I like to zap canned lemon frosting in
the microwave just long enough so it will drizzle and decorate the tops with
zig zag lines of the frosting
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Betsy-TKL (9:20:05 pm) :
From: JGruhn@aol.com
Newsgroups: rec.food.recipes
LEMON BREAD
1/2 cup vegetable shortening
1 1/4 cups sugar
2 large eggs
1 1/4 cups all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup finely chopped walnuts
1 teaspoon freshly grated lemon zest
1/4 cup fresh lemon juice
In a bowl cream together the shortening and 1 cup of the sugar until the
mixture is light and fluffy and beat in the eggs, 1 at a time, beating until
the mixture is smooth. Into another bowl sift together the flour, the baking
powder, and the salt and stir the mixture into the egg mixture alternately
with the milk, stirring until the mixture is just combined. Stir in the
walnuts and the zest, transfer the batter to a well-buttered 9- by 5-inch
loaf pan, and bake the bread in the middle of a preheated 350 degree oven
for
1 hour, or until a tester comes out clean. Transfer the bread in the pan to
a rack and with a small skewer poke it all over. In a small bowl stir
together the remaining 1/4 cup sugar and the lemon juice, pour the mixture
over the hot bread, and let the bread cool.
Makes 1 loaf
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CarolB, FL (9:20:19 pm) : JOE'S FAVORITE PUMPKIN BREAD
1 1/2 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon (heaping)
1 2/3 cup flour
1/2 cup butter, softened
1/2 cup water
1 cup mashed pumpkin
2 eggs
1 cup chopped walnuts
Mix it all together and pour into greased and floured loaf pans. Makes one
9x5" loaf or 2 mini loafs. Bake at 350* for 35-40 minutes. Insert knife into
center and it should come out clean when done.
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Betsy-TKL (9:22:42 pm) :
From: skthom@ccmail.monsanto.com (Sheri K. Thomasson)
Newsgroups: rec.food.recipes
Cheese & Herb Quick Bread
2 cups flour (I used all purpose, cause it was the first one to
come out of the cupboard)
1/4 tsp salt
2 tsp baking powder
2 tsp sugar
1/4 cup Margerine
1 cup cheese (I used sharp cheddar, swiss and a bit of
parmesan thrown in for bite)
1 1/2 tsp dill
2 tsp chopped chives (dry works fine)
3/4 cup milk
1 egg
Preheat oven to 350 F
Grease a standard loaf pan
Sift together flour, salt, b.p. and sugar
Cut margerine into flour mix until it looks like cornmeal
Toss grated cheeses and herbs with flour mixture
In a seperate bowl mix egg and milk until well combined.
Add milk mix to flour mix and stir until dry ingredients are wetted.
Do not overmix.
Pour into loaf pan and flatten top,
Bake until knife inserted in bread comes out clean, about 40 minutes.
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CarolB, FL (9:23:02 pm) : This is the one I use, Heidi. You can adapt it to
fit what you have.
Cornbread Jalapeno I
1 cup Cornmeal
1 cup Flour
1 cup Milk
1/2 tsp Soda
1 tsp Salt
1 Can Mexi-Corn
1 cup Cream Style Corn
1/4 cup Oil
3 Medium Chopped Fine Jalapeno Peppers
2 Eggs
1/2 cup Cut Fine Green Onions
1/2 lb Grated Cheddar Cheese
1 lb Fried & Crumbled Bacon
2 Cloves Mashed Garlic
*** Mix all ingredients together except oil. Reserve 1/2 of cheese for
topping. Put oil in skillet and heat over low flame till hot.
Pour over corn meal mixture in bowl. Stir real fast to melt cheese. Pour
mixture into hot skillet. Top with cheese. Bake @
350 F for 40-60 minutes.
Yield: 10 Servings
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Betsy-TKL (9:24:52 pm) :
From: skthom@ccmail.monsanto.com (Sheri K. Thomasson)
Newsgroups: rec.food.recipes
Strawberry-Pecan bread
2 eggs
1 cup granulated sugar
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 10-ounce package frozen, sliced strawberries or red raspberries in
syrup, partially thawed
1 1/2 cups coarsely chopped pecans or walnuts
1/2 cup oil
Beat eggs, sugar and oil until well combined. Add flour, cinnamon,
baking soda and salt. Beat until well blended (batter should be
thick). Stir in the partially thawed, undrained berries and the nuts.
Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350F for
55-65 minutes, or until tester comes out clean.
Let cool in pan for 10 minutes. Remove from pan and cool completely
on a wire rack. Wrap and store in refrigerator.
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Betsy-TKL (9:25:32 pm) :
From: skthom@ccmail.monsanto.com (Sheri K. Thomasson)
Newsgroups: rec.food.recipes
Apricot-Nut Bread
SOURCE: Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 102
INGREDIENTS FOR 16 SERVINGS:
2-1/2 cups all-purpose flour
1 cup chopped dried apricots
2/3 cup sugar
1/2 cup chopped walnuts
1 tablespoon baking powder
1 teaspoon salt
4 teaspoons grated orange rind
1 cup orange juice
1/2 cup 1% low-fat milk
3 tablespoons unsweetened applesauce
2 egg whites, lightly beaten
Vegetable cooking spray
INSTRUCTIONS:
Combine first 7 ingredients in a large bowl. Combine juice and the
next 3 ingredients in a bowl; stir well. Add to dry ingredients,
stirring just until moistened.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake
at 350 degrees for 1 hour or until a wooden pick inserted in center
comes out clean. Remove from pan; let cool on a wire rack. Yield: 16
servings.
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Betsy-TKL (9:28:40 pm) :
Newsgroups: rec.food.recipes
From: ehunt@bsc835.bsc.edu (Eric Hunt)
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Banana Bread
Categories: Breads
Yield: 6 servings
2 1/2 c All-Purpose Flour
2 ts Baking Powder
1 ts Baking Soda
1 ts Cinnamon, ground
1/2 c Applesauce
1 c Granulated Sugar
3 Egg Whites
4 Bananas, ripe, peeled mashed
1 ts Vanilla Extract
Preheat oven to 350 degrees. Spray a 9 * 5 loaf pan with
non-stick cooking spray. Combine flour, baking powder, baking
soda and cinnamon and set aside. In a larger bowl, whisk together
applesauce, sugar, egg whites, banana and vanilla. Add flour
mixture all at once and stir gently to blend. Pour batter into
prepared loaf pan and bake for 50 - 60 minutes or until knife
inserted comes out clean. Cool bread completely before slicing.
162 calories, .291 grams of fat per slice.
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CarolB, FL (9:31:35 pm) :
* Exported from MasterCook *
CHEDDAR-DILL BREAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Self-rising flour -- *see note
1 tablespoon Sugar
1/4 cup Butter or margarine
1 cup Cheddar cheese -- shredded
2 teaspoons Dill weed
1 Egg
3/4 cup Milk
Recipe by: Sue Klapper Preparation Time: 0:40
In a large bowl combine flour and sugar. Cut in butter until crumbly; stir
in the cheese and dill. In a small bowl, beat egg and milk; pour into dry
ingredients and stir just until moistened. (Batter will be very thick.) Pour
into a greased 8 inch x 4 x 2 loaf pan. Bake at 350 for 35 - 40 minutes or
until bread tests done. Cool in pan 10 minutes before removing. Note: As
substitute to self-rising flour, place 1 T. baking powder and 1 t. salt in a
measuring cup. Add enough flour to equal 2 cups.
Source: Taste of Home; Feb./March 1995.
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CarolB, FL (9:34:09 pm) : - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Lemon Blueberry Bread
Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :1:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1/3 cup butter or margarine -- melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon peel
1/2 cup nuts -- chopped
1 cup blueberries -- fresh or frozen
***GLAZE***
2 tablespoons lemon juice
1/4 cup sugar
In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking
powder and salt; stir into egg mixture
alternately with milk. Fold in peel, nuts and blueberries. Pour into a
greased 8 x 4 x 2 loaf pan. Bake at 350 for 60 to 70 minutes or until bread
tests done. Cool in pan for 10
minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and
drizzle with glaze. Cool on a wire rack.
Source: Taste of Home; Feb./March 1995.
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Betsy-TKL (9:35:37 pm) :
Newsgroups: rec.food.recipes
From: ehunt@bsc835.bsc.edu (Eric Hunt)
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Banana Bread #2
Categories: Breads
Yield: 1 loaf
1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground allspice
1/4 ts Grated nutmeg
1 ts Grated lemon peel (optional)
1/4 c Ground almonds (optional)
1/2 c Butter or margarine
3/4 c Sugar
2 Eggs
1 1/2 c Mashed banana (4 medium
-bananas)
1. Preheat oven to 350 F. Grease 9 x 5 inch loaf pan. 2. Sift
flour,baking powder, baking soda, salt, ginger,
allspice and nutmeg together in bowl. Add lemon peel and almonds.
Stir until combined. Set aside. 3. Beat butter in large mixing
bowl until soft amd creamy.
Beat in sugar until light and fluffy. Add eggs and beat until
thoroughly blended. Beat in flour mixture alternately with
bananas until mixture is well blended. Pour into prepared pan. 4.
Bake in center of oven 1 hour to 1 hour 5 minutes, or until
toothpick inserted in center comes out clean. 5. Cool in pan on
wire rack 10 minutes. Invert from pan and cool completely on
rack.
Variation: Banana-walnut or -pecan bread: Omit almonds. Add 3/4 cup
coarsely chopped walnuts or pecans with bananas.
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Betsy-TKL (9:41:12 pm) :
Newsgroups: rec.food.recipes
From: ehunt@bsc835.bsc.edu (Eric Hunt)
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Linda's Whole Wheat Zucchini-Banana Bread
Categories: Breads
Yield: 2 loafs
2 Eggs
1 c Applesauce
2 ts Vanilla
1 1/2 c Sugar
2 c Grated Zucchini
1 sm Mashed Banana (Soft)
2 c White Flour
1 c Whole Wheat Flour
1 ts Baking Power
3/4 ts Baking Soda
1 ts Cinnamon
3/4 ts Salt
1 c Chopped Nuts
1/2 c Golden Raisins
1/2 c Dark Raisins
* This recipe uses applesauce instead of oil to reduce total fat*
Beat eggs. Add the applesauce, vanilla, sugar, zucchini and banana.
Mix together well and add remaining ingredients.
Pour into 2 greased and floured loaf pans (approx. 3x9x3 deep.)
Preheat oven to 350 deg. and bake for 45 minutes to 1 hour, or until
toothpick inserted in center comes out clean.
Makes two loafs.
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Betsy-TKL (9:43:50 pm) :
From: dboyes@is.rice.edu (David E Boyes)
Subject: apple-bread.fmt
Date: 10 May 1994 04:03:46 GMT
APPLE-MOLASSES BREAD
APPLE-BREAD - A simple, fragrant apple nut raisin bread
I found this recipe on the back of a label for a baking loaf pan. It is easy
to make and because of the molasses it is very fragrant while baking.
INGREDIENTS (1 large loaf)
1/2 cup butter
1 cup sugar
3 eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup applesauce
1/4 cup dark molasses (treacle)
1 cup raisins
1/2 cup chopped nuts
(1) Preheat oven to 350 deg. F.
(2) In a large bowl, cream butter and sugar until
light and fluffy.
(3) Add eggs, one at a time, beating well after each
addition.
(4) Combine flour, baking powder, salt, cinnamon and
nutmeg; set aside. Combine applesauce and
molasses.
(5) Add dry ingredients alternately with applesauce
mixture to egg mixture. Fold in raisins and nuts.
(6) Pour into a greased 9 1/4x5 1/4x2 3/4 inch loaf
pan. Bake at 350 deg. F for 1 hour, or until a
toothpick inserted into the center comes out
clean. Cool 10 minutes, remove from pan and con-
tinue cooling on a wire rack.
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Betsy-TKL (9:45:15 pm) :
Old Thyme Inn Glazed Apple Bread
Ingredients
1/2 cup canola oil
1 cup sugar
1 teaspoon vanilla
1 large egg
2 cups sifted unbleached flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons milk
1/2 cup raisins
2 large apples finely chopped (Use good baking apples)
1/2 cup walnuts chopped
Glaze
1/2 cup powdered sugar, sifted
1 tablespoon water
2 tablespoons melted butter
Combine oil, sugar, an vanilla. Cream until light and fluffy. Add eggs and
beat well. Sift together flour, cinnamon, salt, and baking
powder. Add milk, raisins, apples, nuts, and dry ingredients to mixture and
stir only until flour is well dampened. Bake in well-greased
9x5x4 inch loaf pan at 350 degrees for 50-60 minutes. Cool; remove from pan.
Combine glaze ingredients; mix well and pour over loaf.
Let glaze set before wrapping loaf tightly. Best if made day prior to
serving.
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Betsy-TKL (9:50:27 pm) :
Date: Mon, 21 Mar 1994 21:08:11 -0800
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.CC.VT.EDU
From: Boston-Baden hazel@NETCOM.COM
RECIPE: Peanut Butter Bread (9x5 loaf pan)
3/4 cup peanut butter
1/4 cup (1/2 stick) butter or margarine, softened to room temperature
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder, double-acting
1 tsp salt
1 egg
1 1/4 cup milk
1 Tb grated orange rind
For convenience, best flavor and easy slicing, make this unusualy flavored
loaf the day before serving.
Grease a 9-by-5 inch loaf pan; set aside.
In small bowl, with a fork, beat peanut butter and butter or margarine until
fluffy. In medium bowl, mix flour, sugar, baking poweder, and salt and add
to peanut butter mixture, mixing only until the mixture resembles coarse
crumbs.
In small bowl, beat egg slightly, stir in milk and orange rind, then stir
into flour mixture just until moistened. Pour batter into prepared pan and
bake in a 375-degree oven for 1 hour or until cake tester inserted in center
comes out clean. Remove from oven and let cool in pan 10 minutes before
inverting onto wire cake rack to cool completely. Makes 1 loaf.
taken from o.c.register, jun30/1988.
July 1988
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Sharon, WI (10:11:15 pm) : Carrot-Pineapple Bread
1 * cups all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
* tsp salt
2 eggs, beaten
1 cup vegetable oil
1 cup raw carrots, grated
* cup pineapple, crushed, undrained
1 tsp vanilla
Preheat oven to 350. Combine first six ingredients in a large mining bowl;
stir in remaining ingredients. Beat on medium speed with electric mixer for
2 minutes. Pour into a greased and floured 9x5x3 inch loaf pan. Bake for 50
- 55 minutes or until a skewer inserted in center comes out clean. Makes 1
loaf.
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Berta, Ca (10:24:06 pm) : Kiwi Walnut Bread
Mix in a large bowl
2 c. flour
1 1/2 c. sugar
2 teasp. baking powder
1 teasp. baking soda
1/2 teasp. salt
Add
1 1/2 cups cooked kiwi
3/4 cups chopped walnuts
1 egg
1/4 c. melted butter
1 teasp. vanilla
Stir until just blened turn into a greasedand floured 9x5 pan. Bake 350
degrees one hour. Cool 5 minutes before removing from pan.
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Bill,DC (10:27:45 pm) : * Exported from MasterCook *
Honey Fry Bread
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Ethnic Breads For Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 cup honey
2 cups vegetable oil -- for frying
Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup
water and mix well, adding a bit more water if needed to make a stiff dough.
Turn out on lightly floured surface and knead until dough becomes elastic
and smooth. Let rest for 10 minutes.
Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in
very hot oil until golden brown. Drain on brown paper bags or paper towels.
Drizzle honey in a very thin stream over bread and serve immediately.
Sprinkle with a little cinnamon if desired.
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NOTES : A variation of the southwestern U.S. fry bread recipe.
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Bill,DC (10:28:45 pm) : * Exported from MasterCook *
Mr. Bill's Beerbelly Bread
Recipe By :
Serving Size : 1 Preparation Time :1:00
Categories : Breads Recipes With Alcohol
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups all-purpose flour
3 teaspoons double-acting baking powder
1 1/2 teaspoons salt
1 1/2 cups sour cream -- 12 ounces
5 tablespoons sugar
12 ounces beer
1 tablespoon margarine
1/2 teaspoon mixed herbs -- optional
* If using self-rising flour, omit the baking powder and salt. Use a
combination of herbs and spices as you wish. Try some dried basil, oregano,
sage and rosemary.
1. Combine the sifted flour, sugar, baking powder and salt in a large bowl;
blend well.
2. Pour in the sour cream and beer and mix thoroughly but do not beat
mixture. Grease a 2-1/2 quart baking dish or similar sized pan. Preheat oven
to 350 degrees.
3. Pour mixture into pan and bake for 40-45 minutes.
4. Remove and brush top with 1 tablespoon margarine. Return to oven and bake
15 minutes longer, or until browned and sounds "hollow" when tapped.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with chili or baked beans.
NOTES : This does not keep as well as regular biscuits or bread, so eat
right away. Leftovers do make good toast.
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Peggy. WA (10:29:51 pm) : QUICK CINNAMON LOAF
From Joy of Cooking 1982.
Slice thick or thin to taste a loaf of French or Vienna bread. Do not slice
it all the way through; leave the bottom crust in tact.
With a pastry brush, spread the top and sides of each piece with the
following mixture:
1/3 cup melted butter
1/2 cut white or brown sugar
2 tst white or light sugar
A grating of nutmeg
1/4 teaspoon grated lemon peel
Cover the loaf with foil.
Bake 8 minutes in a 400 degree oven:
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Bill,DC (10:31:25 pm) : * Exported from MasterCook *
Quick Fruited Monkey Bread
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Snacks Breads For Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans canned biscuits
2 tablespoons ground cinnamon
2/3 cup sugar
3/4 cup pecans -- chopped fine
1/2 cup margarine -- melted
1/2 cup brown sugar
1 tablespoon dried apricots -- minced
1 tablespoon seedless raisins -- chopped
1/2 teaspoon orange peel -- grated
* Use your choice of canned biscuits, usually sold in cans of 8-10 biscuits
or cans of 5 giant-sized.
1. In small bowl, mix the cinnamon and sugar. Mix the chopped raisins,
minced apricots and chopped nuts in another bowl. Place the nut mixture into
the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan.
2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture. Place
the coated biscuits atop the nut mixture, fitting into the pan lightly. Keep
stacking until all are used.
3. Melt the margarine; add the brown sugar and orange zest. Pour this very
carefully and evenly over the biscuit pieces. Bake in a preheated 375-degree
oven for about 20 minutes, checking after 15 minutes.
4. Invert onto serving dish immediately. Serve warm.
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Serving Ideas : Serve with coffee or hot chocolate.
Nutr. Assoc. : 2244 0 0 0 0 0 0 0 0
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Bill,DC (10:32:19 pm) : * Exported from MasterCook *
Western Style Jalapeno Cornbread
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:35
Categories : Breads Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar -- optional
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 large eggs -- beaten
1 cup buttermilk
1/3 cup onions -- minced
1 cup creamed corn -- 8 ounce can
2 tablespoons green peppers -- minced
2 tablespoons jalapeno peppers -- chopped
1/2 cup cheddar cheese, shredded
Combine dry ingredients in mixing bowl. In a separate bowl add the beaten
eggs and all the remaining ingredients, blending well. Add the two mixtures
together and stir only until moistened.
Use a heavy cast iron skillet if available; if not, use a 9-inch square
baking dish. Grease the skillet or dish, pour in the mixture and bake in a
preheated 350-degree oven for 30-35 minutes or until golden brown. Cool
slightly and serve immediately.
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Berta (10:40:33 pm) :
Cranberry Lemon Bread
IN a medium bowl combine well:
2 cups all purpose flour
1 teasp. salt
1 teasp. baking soda
1 teasp. baking powder
In a large bowl stir together
1/4 Vegetable shortening, softened
1 1/4 cup sugar
2 eggs
1/2 cups buttermilk
1/2 teasp vanilla
Add flour mixture and stir the batter until just
combined.
Add
1 cup fresh or unthawed frozen cranberries, picked
over
1 tables.freshly grated lemon rind.
Stir in cranberries gently. Divind the batter into 6
greased loaf pans 4 1/2x2 3/8 x 1 1/2 inches and
bake it in the middle of a preheated 350 degree
oven for 30-40 minutes. The pread keeps, wrapped
tightly in foil and chill, for up to one week or it
may be frozen. Server the bread warm with
softened butter.
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