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Zucchini bread 2 loaves

2 cups sugar
1 cup oil
2 c grated Zucchini
1/4 c nuts
3 eggs
blend well

3 C Flour
2 tsp Vanilla
1/4 tsp Baking powder
1 tsp soda
pinch salt
1 tsp cinnamon
3 tsp Grated orange peel

Add grated zucchini and flour mixture
Blend well add nuts and vanilla

Bake 1 hour at 325 degrees in 2 well-greased bread pans]]>
Zucchini bread 2 loaves

2 cups sugar
1 cup oil
2 c grated Zucchini
1/4 c nuts
3 eggs
blend well

3 C Flour
2 tsp Vanilla
1/4 tsp Baking powder
1 tsp soda
pinch salt
1 tsp cinnamon
3 tsp Grated orange peel

Add grated zucchini and flour mixture
Blend well add nuts and vanilla

Bake 1 hour at 325 degrees in 2 well-greased bread pans]]> https://twitchinkitchen.com/thread-213.html Thu, 24 Apr 2008 08:20:28 -0400 https://twitchinkitchen.com/thread-213.html

1 1/2 cups cold water 1 package yeast
3/4 cup cornmeal 1/4 cup lukewarm water
1/1/2 cups boiling water 2 cups mashed pumpkin
1 1/2 Tbs salt 6 cups rye flour
2 TBS sugar 2 cups whole wheat flour
2 TBS soolid shortening
1 TBS caraway seeds


Stir cold water into cornmeal. Add to boiling water and cook stirring cosntantly until thick. Add salt, sugar, caraway. Let stand till lukewarm Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir pumpkin and yeast into cornmeal dough. Add rye flour and enough whole wheat to make a stiff dough you have to stir with hands. Turn dough out onto floured board and knead for 10-15 minutes until it becomes elastic and doesn't stick to the boare. Place dough in large greased bowl, grease its surface and set in warm place (80-85 degrees) to rise until doubled (it will take longer than white or whole-wheat breads; set in metal bowl in dishpan or bigger bowl of hot water to help it along). Punch down and form into 3 cannon-ball loaves. Grease tops of loaves, let rise again until doubled in bulk. Bake in preheated 375 degree oven about 1 hour.A This bread is orange-brown, not dark like most bakery pumpernickle, because it uses no molasses.]]>

1 1/2 cups cold water 1 package yeast
3/4 cup cornmeal 1/4 cup lukewarm water
1/1/2 cups boiling water 2 cups mashed pumpkin
1 1/2 Tbs salt 6 cups rye flour
2 TBS sugar 2 cups whole wheat flour
2 TBS soolid shortening
1 TBS caraway seeds


Stir cold water into cornmeal. Add to boiling water and cook stirring cosntantly until thick. Add salt, sugar, caraway. Let stand till lukewarm Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir pumpkin and yeast into cornmeal dough. Add rye flour and enough whole wheat to make a stiff dough you have to stir with hands. Turn dough out onto floured board and knead for 10-15 minutes until it becomes elastic and doesn't stick to the boare. Place dough in large greased bowl, grease its surface and set in warm place (80-85 degrees) to rise until doubled (it will take longer than white or whole-wheat breads; set in metal bowl in dishpan or bigger bowl of hot water to help it along). Punch down and form into 3 cannon-ball loaves. Grease tops of loaves, let rise again until doubled in bulk. Bake in preheated 375 degree oven about 1 hour.A This bread is orange-brown, not dark like most bakery pumpernickle, because it uses no molasses.]]> https://twitchinkitchen.com/thread-152.html Thu, 10 Apr 2008 07:27:12 -0400 https://twitchinkitchen.com/thread-152.html

INGREDIENTS:
1 cup butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans


PREPARATION:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.
This banana nut bread recipe makes 2 loaves.]]>

INGREDIENTS:
1 cup butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans


PREPARATION:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.
This banana nut bread recipe makes 2 loaves.]]>