86-L«ncaster Farming. Saturday, March 23, 1996
Add Fruit And Nuts
For Variety Breads
Bread used to conjure visions of
either whole wheat or white. But
now, chebk out markets and bake
ries, every imaginable—and even
some unimaginable breads are
being sold.
This week’s issue features
breads made with fruits and nuts.
Although a different flavor results,
walnuts, pecans, and other nuts are
interchangeable.
Most of the selections are quick
breads, which means they are
made using baking powder and
baking soda instead of yeast. Try
these recipes and experiment with
some of your own by substituting a
different fruit or bread as an
ingredient.
STRAWBERRY-NUT LOAF
I cup butter
I'A cups sugar
1 teaspoon vanilla extract
VA teaspoon lemon extract
4 eggs, beaten
3 cups sifted flour
1 teaspoon salt
3 teaspoons cream of tartar
'A teaspoon baking soda
1 cup strawberry jam
'A cup sour cream
'A cup chopped walnuts
Cream together butter, sugar,
and extracts. Add eggs, beat well.
Sift dry ingredients. Combine jam
and sour cream. Add jam mixture
and flour alternately to creamed
mixture. Add walnuts. Pour into 2
greased loaf pans. Bake at 3SO
degrees for SO minutes. Cool 10
minutes.
Yvonne Peterman
Pa. Alt. Dairy Princess
RAISIN BREAD
2 eggs
1 cup sugar
1 cup milk
'A teaspoon salt
1 cup raisins
3'/j cups flour
3'/i teaspoon baking powder
S tablespoons melted butter
Preheat oven to 375 degrees.
Mix all ingredients. Pour into
greased standard loaf pan. Let
stand 20 minutes. Bake 60 minutes
or until done.
Amy Paul
Somerset Co. Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
March
30-
April-
6-
13-
20-
CHERRY WALNUT
MUFFINS
114 cups whole wheat flour
14 cup brown rice flour or whole
grain commeal
14 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup plain nonfat yogurt
VA teaspoons vanilla extract
2 egg whites
V* cup coarsely chopped, pitted
frozen cherries
Topping:
1 tablespoon sugar
1 tablespoon finely ground
walnuts
To make topping, combine the
sugar and walnuts until crumbly.
Combine the whole wheat flour,
rice flour, sugar, baking powder,
and baking soda. Stir to mix well.
Add yogurt, vanilla, and egg
whites. Stir just until the dry ingre
dients are moistened. Fold in the
cherries.
Coat muffin cups with nonstick
cooking spray; fill ’/< full with bat
ter. Sprinkle the topping over the
batter. Bake at 350 degrees for 15
to 18 minutes or until a wooden
toothpick inserted in the center of a
muffin comes out clean.
Remove the muffin tin from
oven and allow it to set for 5
minutes before removing muffins.
Serve warm or at room tempera
ture. Yields 12 muffins.
APPLE NUT BREAD
'A cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
I'A tablespoon sour cream
2 cups sifted flour
1 teaspoon baking powder
I teaspoon baking soda
Vi teaspoon salt
1 cup chopped nuts
1 cup chopped, unpeeled apples
Cut butter into sugar. Add eggs,
one at a time, mixing well after
each one. Blend in vanilla and sour
cream. Sift together dry ingre
dients. Add nuts. Combine with
first mixture. Stir in apples. Pour
into greased loaf pan. Bake at 325
degrees about one hour.
Diane Yoder
Mifflin Co. Dairy Princess
Easter Candy Time
Egg Recipes
Using Graham Crackers in Recipes
Other Burger Meats
Chicken, Turkey, Pork
CHOCOLATE NUT BREAD
6 cups sifted flour
2 cups sugar
6 teaspoons baking powder
2 cups milk
1 tablespoon butter, melted and
cooled
1 cup chopped pecans
1 teaspoon salt
'/> cup cocoa
2 eggs
1 cup ground nuts
Combine dry ingredients; sift
together into mixing bowl. Beal
eggs with milk; add to dry ingre
dients, blending well. Add butter,
chopped pecans and ground
pecans. Divide dough evenly
between two greased loaf pans. Let
stand in warm place for 30
minutes. Meanwhile preheat oven
to 325 degrees. Bake for VA hours
or until it tests done. Turn out onto
wire racks to cool. Let stand 24
hours to improve flavors before
slicing. Makes two loaves.
Sarah Clark
Breezewood
BJ. Light
Lebanon
PEANUT MUFFINS
I'/i cups all-purpose flour
1 tablespoon baking powder
'/ teaspoon salt
'/< cup sugar
2 eggs, beaten
'/> cup milk
'A cup butter, melted
V* cup unsalted dry roasted
peanuts
Preheat oven to 400 degrees. In
a large bowl, combine the flour,
baking powder, salt, and sugar.
Make a well in the center of the
mixture. In a medium-size bowl,
combine the eggs, milk, and butter;
pour into the well and stir just until
moistened. Gently stir in the pea
nuts. Spoon the mixture into
greased muffin tins, filling three
fourths full.
Bake for about IS minutes or
until a wooden toothpick inserted
in the center comes out clean.
Let cool slightly, then remove to
a rack to continue cooling. Makes
1 dozen.
Fruit and nut breads open up new culinary delights.
NANA-JAM IT BREAD
'A cup shortening
2 eggs
1 teaspoon lemon juice
1 tablespoon baking powder
Vi cup strawberry jam
1 cup sugar
1 cup ripe bananas
2 cups flour
Vi teaspoon salt
1 cup chopped pecans
Cream shortening; gradually
add sugar, beating until light and
fluffy. Add eggs one at a time,
beating well after each addition.
Combine bananas and lemon juice;
stir into creamed mixture. Com
bine flour, baking powder, and
salt; add to creamed mixture, stir
ring just until moistened. Stir in
jam and pecans. Spoon into two
greased and floured loaf pans.
Bake at 350 degrees for 50 minutes
or until tests done. Cool 10
minutes in pan. Invert on wire rack
to finish cooling.
Everyone knows that families in the fast-paced 1990 s don’t have
enough quality time together as is, let alone the desire to dedicate hours
in the kitchen preparing meals.
“Mr. Food’s Just Say Cheese” brochure is filled with quick and easy
recipes featuring convenience, easy to use kitchen staples such as
cheese, tomato sauce, and rice. These mouth-watering recipes offer a
no-fuss, yet exciting twist to the standard mealtime fare.
As a special service, the American Dairy Association and Dairy
Council Mid East is now offering the free brochure by phone. Dial
1-800-778-MILK.
Here is one of the recipes featured in the brochure
CRUNCHY TUNA MELT PIZZA
2 6-ounce cans water-packed tuna, well drained and flaked
Vi cup mayonnaise
12-inch to 14-inch prepared pizza shell, thawed if frozen
1 cup shredded monterey jack or havarti cheese
V* cup coarsely crushed potato chips
'/« cup chopped or thinly sliced red onion for topping (optional)
'A cup chopped or thinly sliced green pepper for topping (optional)
Preheat oven to 4SO degrees. In a small bowl, combine tuna and
mayonnaise and mix until well blended. Place pizza shell on a pan and
spread evenly with tuna mixture. Sprinkle with cheese, red onion and
green pepper, then with crushed chips. Bake for 8 to 10 minutes, or
until crust is crisp and brown. Cut and serve. Makes 6 to 8 slices.
Sarah Clark
Breezewood
Sarah Clark
Breezewood
Featured Recipe
BANANA NUT LOAF
Mix together thoroughly:
% cup sugar
'/> cup soft shortening
2 eggs
Stir in:
3 tablespoons sour milk or
buttermilk
1 cup mashed bananas
Sift together and stir in:
2 cups sifted flour
1 teaspoon baking powder
Vi teaspoon baking soda
Vi teaspoon salt
Blend in:
Vi cup chopped nuts
Pour into well-greased loaf pan.
Let stand 20 minutes before bak
ing. Bake until it tests done. Serve
warm or cold.
Applesauce Loaf: Follow the
above recipe except use brown
sugar instead of granulated and
applesauce in place of grated
apple. Omit sour milk.
June Unruh
Adamstown
(Turn to Page B 8)