Very Cherry Nut Bread

Source: Midwest Living Magazine, August 1998

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
3 tablespoons cooking oil
1/2 teaspoon almond extract
1 cup maraschino cherries, well drained, coarsely chopped
2/3 cup almonds, chopped

Lightly grease a 9 x 5 x 3-inch loaf pan and set aside.

In large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder and salt.

In small bowl, stir together egg, milk, cooking oil and almond extract until well combined.

Add egg mixture to dry mixture all at once. Stir till just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.

Bake in a 350 degree F oven for 1 hour or until a wooden wooden pick inserted near center comes out clean. Cool in loaf pan on wire rack 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight before slicing.

Sugar Gingerbread

1/4 cup butter
1 cup granulated sugar
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/2 cup milk

Preheat oven to 375 degrees F.

Cream butter and sugar; add egg. Sift dry ingredients. Combine the two mixtures, and stir in the milk. Bake in greased and floured 8-inch square pan for 20 to 25 minutes. Sprinkle with sugar.

Strawberry Sour Cream Bread

1 cup sour cream
1 cup strawberry jam
1 cup butter or margarine
1 1/2 cups granulated sugar
4 eggs
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3 cups all-purpose flour
3/4 teaspoon cream of tartar

Preheat oven to 350 degrees F. Spray two 9 x 5 x 3-inch loaf pans with Pam.

Fold sour cream into jam.

Cream butter and sugar; add eggs and extracts and beat well.

Combine dry ingredients. Add jam mixture to dry ingredients. Pour into prepared baking pans, and bake for 40-45 minutes or until bread tests done. Cool in pans for 10 minutes, then remove from pans.

Toffee Meringue Gingerbread (T&T)

Posted by Elaine at recipegoldmine.com 2004/3/31 08:15

2 1/2 cups all-purpose flour
1/2 cup shortening
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 egg
1/2 cup chocolate-covered toffee bits

Heat oven to 325 degrees F. Grease and flour two 9 x 3-inch or one 9-inch square pan. Beat all ingredients except toffee bits for about 3 minutes. Stir in toffee bits and pour into pan. Bake about 50 minutes or until it tests done.

Increase oven temperature to 400 degrees F and make meringue.

Brown Sugar Meringue
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup packed brown sugar
1/4 cup chocolate-covered toffee bits

Beat whites and cream of tartar until foamy. Beat in sugar, a little at a time, until stiff. Stir in toffee bits. Spread meringue over hot gingerbread and bake 8 to 10 minutes until light brown. Serve warm.

Enjoy.

Tangerine Bread

2 cups all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons grated tangerine peel
1/2 cup pecans, chopped
1 egg, well beaten
1/2 cup fresh tangerine juice
1/2 cup milk
1/4 cup butter, melted

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

Mix all dry ingredients in a large bowl. Add all remaining ingredients at once. Stir until well blended. Pour into prepared loaf pan. Bake for 55 to 60 minutes.

Let stand 10 minutes.

Remove carefully from pan and let cool completely on a rack.

Vanilla Cornbread

Vanilla sets off the sweetness of corn and is good when you want a slightly sweeter bread.

2 tablespoons butter
1 cup stone-ground cornmeal
1 cup all-purpose or whole wheat pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
1/4 cup corn oil or butter, melted
4 tablespoons honey or more to taste
1 cup milk

Preheat oven to 425 degrees F. Put the butter in an 8-inch square baking pan and set in the oven while it’s heating.

Meanwhile, stir the dry ingredients together and make a well in the center of the bowl.

In another bowl, whisk together the wet ingredients.

As soon as the oven is hot, remove the pan and brush the butter around the edges. Pour any excess into the wet ingredients. Quickly mix the wet and dry ingredients together, then pour the batter into the pan and bake in the middle of the oven until golden brown on top and beginning to pull away from the edges, about 25 minutes.

Serve hot.

Whole Wheat Zucchini Bread

3 beaten eggs
1 cup vegetable oil
2 cups brown sugar, firmly packed
2 cups ground zucchini
2 tablespoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped nuts

Mix together eggs, oil, brown sugar, zucchini and vanilla extract in a large bowl.

In a separate bowl, combine flour, baking soda, salt, baking powder and cinnamon. Add flour mixture to zucchini mixture, stir until smooth. Fold in nuts.

Pour batter into large loaf pan, or two smaller ones. Bake at 325 degrees D for 75 minutes, or until a wooden pick inserted in the center comes out clean.