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ALLSEASO
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1989-11-24
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51 lines
ALL-SEASON BREAD
3 c. flour
2 t. soda
1 t. salt
1/2 t. baking powder
1-1/2 t. cinnamon
3/4 c. chopped walnuts or
pecans
Apple Bread: Shred two
peeled, cored apples to make 2
cups.
Sweet Potato Bread: Peel and
shred 1 sweet potato to make 2
cups. Stir in 1 T. of
reserved pineapple juice.
3 eggs
2 c. sugar
3/4 c. vegetable oil
2 t. vanilla
1 8-oz. can crushed pineapple
2 c. prepared fruit or
vegetable, as below
Carrot Bread: Peel and shred
2 carrots to make 2 cups.
Stir in 1 T. reserved
pineapple juice.
Zucchini Bread: Shred 2
zucchini to makes 2 cups.Combine first six ingredients and set aside. Beat eggs and
add next 3 ingredients. Beat until creamy. Drain pineapple and
reserve 1 T. if called for. Stir in pineapple and prepared fruit
or vegetable. Stir in dry ingredients just until moistened.
Spoon into 2 greased and floured 9 x 5 x 3 loaf pans. Bake at
350 degrees for 1 hour or until toothpick comes out clean. Cool
10 minutes before removing.
Other pans: Two 6-cup Bundt pans take 45 minutes. Two
shortening cans take 1 hour and 15 minutes. Two 7 x 3-1/2 x 2
pans take 45 to 50 minutes. Eight 4-1/2 x 2-1/2 x 1-1/2 pans
take about 30 to 35 minutes.
Date Entered: November 24, 1989
By: Donna Kummer