Hot Food & Recipes

Servings: 8 Servings
Category: Quickbreads | Holiday | Favorite
Ingredients

• 1 c Dried apricots; chopped
• 1 ts Baking soda
• 1/4 c Apricot brandy; plus:
• 1 tb Apricot brandy
• 1/4 ts Salt
• 1/2 c Shortening
• 1 ts Cinnamon
• 1 c Sugar
• 1/2 ts Nutmeg
• 1/4 ts Allspice
• 2 c Flour
• 1/4 ts Cloves
• 1 c Pecans; chopped
• 1 c Applesauce
• 1 Egg

Directions
Combine apricots & brandy; cover and refrigerate overnight. Cream shortening; gradually add sugar and beating well. Add egg, and mix well. Combine one cup flour with baking soda, spices, and salt; set aside. Add pecans to apricot mixture; combine with reserved flour mixture. Toss well to coat all pieces with flour; set aside. Add remaining one cup flour to shortening/sugar mixture alternating with applesauce, (beginning and ending with flour mixture). Stir in reserved apricot mixture. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 min. or until toothpick inserted in center comes out clean. Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack. Yield: 1 loaf. Notes: May be frozen up to 3 months. This is more of a sweet cake than a bread. May be wrapped in cheeecake and soaked with additional brandy and stored in a tin, if desired. Judy Garnett From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Loaf
Category: Quick bread | Usenet
Ingredients

• 1/2 c Butter
• 1 c Sugar
• 3 Eggs
• 2 c Flour, all-purpose
• 1 ts Baking powder
• 1/2 ts Salt
• 1/2 ts Cinnamon, ground
• 1/4 ts Nutmeg, ground
• 1 c Applesauce
• 1/4 c Dark molasses (treacle)
• 1 c Raisins
• 1/2 c Nuts, chopped

Directions
Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350 degrees F. for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. NOTES: * 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. Yield: 1 large loaf. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. : Precision: measure the ingredients. : Lou Ann Puetz : Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA : {hplabs,amdcad,decwrl}!cae780!louann : Copyright (C) 1986 USENET Community Trust From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 16 Servings
Category: Quick | Breads
Ingredients

• 3/4 c Sugar
• 1/2 c Margarine, softened (may use
• -1/4 cup margarine + 1/4 cup
• -applesauce)
• 2 md Bananas (very ripe), mashed
• 1/2 c Sour cream- (may use non
• -fat)
• 2 lg Eggs (may use 1/2 cup egg
• -substitute)
• 2 c Flour
• 1 ts Baking soda
• 1/2 ts Salt
• 3/4 c Miniature chocolate chips
• -(or less if you must!)

Directions
OVEN: 350 Grease and flour bottom only of 9 x 5 or ( 2 )- 8 x 4-inch loaf pans. In large bowl, combine sugar and margarine.. Beat til light and fluffy. Add bananas, sour cream and eggs; blend well. Stir in flour, baking soda and salt; blend well. Stir in chocolate chips. Pour into pan(s). Bake 55 to 65 minutes, or until toothpick inserted into center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. NOTES : Best served next day- if it lasts that long! Freezes well. Recipe by: adapted from Pillsbury- The Complete Book of Baking p. 380 Posted to JEWISH-FOOD digest V97 #205 by Linda Shapiro on Jun 28, 1997

Servings: 12 Servings
Category: Quick bread | Breads | Fruits
Ingredients

• 2 c Flour
• 1 ts Baking soda
• 1/2 ts Salt
• 1/2 c Butter
• 1 c Sugar
• 2 Eggs
• 1 ts Vanilla
• 1 c Mashed banana – 3
• 1/3 c Milk
• 1 ts Lemon juice or vinegar
• 1 c Nuts optional

Directions
Sift flour, and salt set aside. Cream together butter, sugar, eggs and vanilla. Add lemon OR vinegar to milk;stir. Add to creamed mixture alternating between milk and flour mixture. Add bananas and nuts. Pour into loaf pan, may be sprayed with Pam. Bake at 350F for 35 to 40 minutes or until toothpicks comes out clean. Posted to Bakery Shoppe Digest146 by “KAR” on Jul 5, 1997

Servings: 1 Loaf
Category: Quick bread | Usenet
Ingredients

• 3 Bananas, very ripe
• 1 c Sugar
• 1/2 c Shortening (butter)
• 2 Eggs
• 3 tb Yoghurt or sour cream
• 2 c Flour
• 1 ts Baking soda
• 1 c Walnuts, chopped
• Rum, vanilla, or amaretto
• -(optional)

Directions
Preheat the oven to 350 degrees F. Cream the shortening and sugar. Mix in the bananas. Mix in the remaining ingredients. Pour into a greased loaf pan. Bake 1 hour 15-20 minutes at 350 degrees F. NOTES: * This recipe is from my friend Ayalla — It makes a heavy, but moist, loaf of banana bread. * If you use more than 3 normal-size bananas, I suggest that you lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked. : Difficulty: easy. : Time: Preparation: 10 minutes; baking: at least 95 minutes. Allow some time for cooling. : Precision: Approximate measurement OK. : Aviva Garrett : Santa Cruz, California, USA : (Excelan, Inc., San Jose) : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 36 Servings
Category: Quick | Breads | And | Muffins
Ingredients

• 2 lg Unpeeled baking apples,
• -cored and quartered
• 1 lg Orange, unpeeled, quartered
• 1 1/2 c Raisins
• 2/3 c Shortening
• 2 c Sugar
• 4 lg Eggs
• 1 ts Lemon extract
• 4 c All-purpose flour
• 2 ts Baking powder
• 1 1/2 ts Baking soda
• 1 ts Salt
• 2/3 c Orange juice
• 1 c Walnuts, chopped

Directions
In blender or food processor, process apples, oranges and raisins until finely chopped, set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. Pour into 3 greased 8″ X 4″ loaf pans. Bake at 350 degrees doe 50-55 minutes. or until a wooden pick inserted near center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #662 by lunchuck on Jul 09, 1997

Servings: 10 Servings
Category: Quick bread | Banana brea
Ingredients

• 1 c Whole wheat flour
• 3/4 c All purpose flour
• 2 md Bananas
• 1 ts Baking soda
• 1/2 ts Cinnamon
• 1/2 ts Salt
• 2 tb Lemon juice
• 1/2 c Rolled oats; quick cook
• 3 tb Margarine
• 1/4 c Sugar
• 1 Egg
• 1 c Blueberries; fresh or frozen

Directions
1. Preheat oven to 350 degrees and lightly grease 8 1/2 x 4 1/2 inch loaf pan. 2. Combine flour, soda, salt and cinnamon. Stir in oats and set aside. 3. Cream margarine and sugar. Whip in egg; add bananas and lemon juice. Stir until blended. Fold in blueberies. 4. Add dry ingredients and mix until just moistened. 5. Pour batter in loaf pan and bake 1 hour. Let bread cool in pan for 10 minutes. 6. Turn out on a wire rack to cool. Wrap and refrigerate several hours before slicing. Notes: Per serving nutritional information (1/10 th of loaf) 169 calories, 4.5 grams of fat, 29 grams carbohydrates, 2.7 gram dietary fibre, 23%CFF Recipe by: Christa – RecipeLu List Posted to recipelu-digest Volume 01 Number 644 by RecipeLu on Jan 30, 1998

Servings: 12 Servings
Category: Quickbreads | Diabetic | Breads/bm
Ingredients

• 1 1/2 c Whole wheat flour
• 1 ts Baking soda
• 1 tb Baking powder
• 1 ts Ground cinnamon
• 1/4 ts Ground nutmeg
• 1/4 ts Ground ginger
• 1 Egg
• 2 tb Vegetable oil
• 1/4 c Raisins
• 1/4 c Chopped walnuts
• 1/3 c Lowfat milk
• 8 oz Can uns. crushed pineapple
• 1 1/2 c Grated carrots

Directions
Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes. 1 muffin – 127 calories, 1 bread, 1 fat exchange 19 grams carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 23 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Servings: 8 Servings
Category: Quick | Breads
Ingredients

• 1 c Flour; sifted
• 3/4 c Sugar
• 1/2 ts Baking powder
• 1/4 ts Baking soda
• 1/4 ts Salt
• 1 Egg
• 1/3 c Buttermilk
• 1/2 ts Vanilla
• 1/3 c Unsalted butter
• 1 1/4 c Fresh red raspberries

Directions
—————————-SUGAR CRUMB TOPPING—————————- 1/2 c Brown sugar; packed 1 tb Unsalted butter; cut into sm Pieces 1 1/2 ts Semi sweet chocolate; grated 2 tb Flour Melt and cool unsalted butter. Preheat oven to 375~. Butter a 9″ round or 8″ square baking pan. Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl. In another bowl, beat together egg, buttermilk and vanilla until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with sugar-crumb topping. Bake in preheated oven until nicely browned, about 40-45 minutes. Let cool on rack until warm. Serve warm. SUGAR CRUMB TOPPING: Witm metal blade in place, add all ingredients to processor. Process to a fine consistency. Posted to EAT-L Digest by “Iris E. Dunaway” on Sep 7, 1997

Servings: 4 Servings
Category: Easy | Dessert
Ingredients

• 1 c Cold milk
• 1 pk (3.9 oz.) instant chocolate
• -pudding mix
• 1 c Whipping cream, whipped
• 1/2 To 1 cup miniature
• -marshmallows
• 1/4 To 1/2 cup chopped salted
• -peanuts

Directions
In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped cream, marshmallows and peanuts. Spoon into individual dessert dishes. Refrigerate until serving. Yield: 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking Posted to MM-Recipes Digest by “Cindy Hartlin” on May 11, 1998