Posts filed under 'Breads'

Not Your Grandma’s Spiced Rum Fruitcake

 

Fruitcake zps850860d7 Not Your Grandmas Spiced Rum Fruitcake

 

 

Ingredients:

  • 3/4 C Spiced Rum
  • 1 1/2 sliced maraschino cherries, drained (green and red varieties)
  • 1/2 crushed pineapple in juice, drained
  • 2 C raw sugar
  • 3 eggs
  • 1 1/2 C canola oil
  • 4 C flour
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. baking powder
  • 1/2 tsp. lemon zest or juice
  • 1 1/2 C chopped pecans

Directions:

Preheat oven to 350 degrees.  Prepare bread pans with baking spray (flour blend) or use a Bundt pan for a more decorative look.  In a large mixing bowl, beat together cherries, pineapple, sugar, egg, oil and spiced rum until well blended.  In a separate bowl, combine together flour, cinnamon, nutmeg, baking soda and baking powder.  Blend in with the fruit mixture.  Stir in the lemon.  Fold chopped pecans into the mixture until well blended.  Bake for 60 – 70 minutes or until a toothpick inserted in the center comes out clean.  Garnish with sliced cherries or candied pineapple, if desired.  Great with butter.

 

 

 

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Cranberry Almond Dessert Bread (Or Cookies)

 

CranberryBread001 zps56030209 Cranberry Almond Dessert Bread (Or Cookies)

Ingredients:

  • 2 C Sweetened, dried cranberries
  • 1/4 C honey
  • 1 T Almond extract
  • 2 C raw sugar
  • 2 eggs
  • 2 C Canola or Vegetable oil
  • 2 1/2 – 3 C all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 C sliced almonds

 

Directions:

Preheat oven to 350 degree F.  In a large mixing bowl, combine the first 6 ingredients until well blended (Cranberries through oil).  In a medium sized bowl, combine flour, baking soda, salt and baking powder.  Stir to blend.  Slowly add the dry ingredients to the wet until well blended.  I recommend you use the 2 1/2 cups of flour and add the other 1/2 cup flour separately.  Fold in almonds.  Mixture will be thick, similar to cookie dough.

Spray, bread pans with flour cooking spray, such as Bakers Joy.  You will need 1 large and 1 small or 2 medium bread pans.  Bake on rack at center height in oven in middle for about 60 minutes or until toothpick comes out almost clean.  Cover with foil for the last 30 minutes to prevent the top from getting too dark.  Cool on wire racks.  For an added twist, sprinkle with a little raw sugar during the last 10 to 15 minutes of baking to add a sweet crust to the top.  Excellent served with a dessert coffee.  Can be made ahead and frozen up to 3 months.

Note: Found that you weren’t all that fond of the bread?  This dough also makes great cookies!  They are easy to carry and work great for all those holiday parties.  Just make sure that you use the full 3 cups of flour so the dough is thicker.  Bake on cookie sheet lined with parchment paper for 10 – 12 minutes or until lightly browned.  Space them about an inch apart.   Cool on wire racks.

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Auntie_Dee in Breads,Cookies,Desserts,Holiday am December 10 2013 » 0 comments

Grandma Sheri’s Rhubarb Bread

Camera5 18 12004 Grandma Sheris Rhubarb Bread

 

 

 

 

 

 

Ingredients:

  • 1 1/2 C rhubarb cut into 1/2-inch pieces
  • 1 C sugar
  • 1 C Brown sugar, packed
  • 2/3 C oil
  • 1 egg
  • 2 1/2 C flour
  • 1 C sour milk (1 T white vinegar mixed in milk)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 C chopped walnuts

Topping Ingredients:

  • 1/2 C sugar
  • 1 T soft butter
  • 1 tsp cinnamon

Directions:

Preheat oven to 350 degrees and prepare 2 loaf pans by greasing bottom and sides.

In a large mixing bowl, combine the Rhubarb through vanilla until well blended.  Fold in walnuts.  Pour into prepared pans and bake for 5 minutes.  Mix together the ingredients until well blended and crumbly.  Sprinkle over bread mixture and bake 55 more minutes or until toothpick inserted into the center of the loaves comes out clean.

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Home Style White Bread

Ingredients:

  • 2 pkgs active dry yeast
  • 3/4 C warm water, 75  degrees or room temperature
  • 1/4 C sugar
  • 1 T salt
  • 3 T  shortening, melted in 3 T milk
  • 9 – 10 C flour

Directions:

In a large bowl, add yeast to 1 cup flour, salt and sugar, mix.  Add warm water and melted shortening.  Knead in remaining four, add one cup and a time.  Place in greased bowl and let rise, lightly covered with damp towel, for one hour.  Punch dough down and separate evenly into 2 greased loaf pans.  Let rise, covered with damp towel, for one hour or until doubled in size.  Bake at 425 degrees for 30 – 35 minutes or until browned on top to desired darkness.  Coat top of loaf with butter (lightly) and set aside to cool on wire rack.  Makes 2 loaves.

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Auntie_Dee in Breads am January 21 2011 » 0 comments

Low Fat Maple Muffins

Ingredients:

  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 C brown sugar
  • 2 egg whites
  • 1/2 tsp salt
  • 1/2 C apple sauce
  • 1/4 C oil
  • 1 T maple syrup

Directions:

Preheat oven to 375 degrees.  Blend together dry ingredients in large bowl.  In a medium bowl, mix together the rest of the ingredients.  Make a cavity in the middle of the dry ingredients and pour in the wet ingredients.  Blend together well.  Spray muffin tins with cooking spray, fill each tin about 3/4 full.  Sprinkle top with sugar.  Bake for 20 – 25 min or until center is set.  Makes about 6 jumbo muffins.

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Auntie_Dee in Breads am December 19 2009 » 0 comments

Zucchini Nut Bread

Ingredients:

  • 2 C shredded zucchini
  • 2 C sugar
  • 2 eggs
  • 1 C vegetable oil
  • 3 C all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. lemon zest or lemon juice
  • 1 C chopped walnuts

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, beat together zucchini, sugar and egg with a wooden spoon until completely blended.  Add oil and mix well.  In a separate bowl, combine flour, cinnamon, baking soda, nutmeg, salt, baking powder and lemon zest (add lemon juice directly to zucchini mixture). Stir into zucchini mixture.  Fold in nuts. 

Pour batter into 2 greased loaf pans.  bake for 60 – 65 minutes, or until toothpick inserted into center comes out clean.  Cool in pan on cooling rack.  Remove from pan and wrap in plastic wrap to store overnight.

Option:

Also great as a bar with cream cheese frosting on top!  Just pour the mixture into a 9 x 13 cake pan and bake as directed. Cool and top with your favorite cream cheese frosting recipe!

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Auntie_Dee in Breads am October 06 2009 » 0 comments