THE RECIPE HUT
BREAD RECIPES (3)
2/3 cup boiling water................................. Milk
1/2 cup Shortening.................................... 1 cup diced Apricots
3/4 cup Sugar........................................... 2 cups White Flour
1 Egg- beaten........................................... 2 1/2 tsp Baking Powder
1 Cup Apple- chopped ............................1/4 tsp Baking Soda
3/4 cup Walnuts- chopped ........................1/2 tsp salt
1/2 tsp Cinnamon .................................... 1/2 tsp Allspice
Pour boiling water over apricots and let stand for 15 minutes. Remove apricots from water and add milk to the water to make 2/3 cup in all. Stir together flour, baking powder, soda, salt, and allspice. Cream together the sugar and shortening. Beat in the egg. Add dry ingredients alternately with the liquid. Flod in the fruit and walnuts. Spoon into a greased and floured 9x5 pan. Bake in 350 degree oven for 1 hour. Cool on rack.
2-2/3 cups sugar .........................................2/3 cup vegetable shortening
4 eggs ........................................................2/3 cup buttermilk
2 cups mashed, ripe bananas .......................1 tsp. vanilla
3-1/2 cups flour ...........................................1/2 tsp. nutmeg
1 tsp. cinnamon ..........................................2 tsp. baking soda
1 tsp. baking powder ...................................1 tsp. salt
2/3 cup chopped nuts
Cream sugar and shortening with mixer. Add eggs and mix well. Next, add buttermilk and vanilla
and mix well. Place dry ingredients in a separate bowl and mix well. Add creamed ingredients
to dry ingredients and mix well. Gently fold in mashed bananas and nuts.
Prepare seven one-pint wide-mouth canning jars with vegetable shortening. Place one cup of
batter in each jar; do not use more than one cup or batter will overflow and jar will not
seal. Place jars evenly spaced on a cookie sheet. Bake at 325 degrees F for 45 minutes, or until
a toothpick inserted in center comes out clean.
Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat
with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread
should stay fresh for 6 months or so. If you are concerned about the quality of the seal, keep
jars in refrigerator until they are used.
3/4 cup finely chopped walnuts.......................1/2 cup finely chopped almonds
1 tsp sugar...................................................1/4 tsp cinnamon
1/8 tsp nutmeg..............................................10 sheets filo (phyllo) pastry
250g (8 oz) melted butter
CINNAMON HONEY SYRUP:
1 cup sugar...................................................2/3 cup water
1/4 cup honey................................................1 small cinnamon stick
1 tsp fresh lemon juice
Mix together nuts, sugar and spices. Stack filo between 2 dry tea-towels with a damp towel on
top. Brush half a sheet filo with melted butter; fold other half over and brush w/ butter so you
have a piece of filo 18x30cm (7x12inches). Sprinkle w/ 1 tablespoon nut mixture. Beginning at
one end roll filo as you would a jam roll. Cut into 3. Place on greased tray with smooth side of
pastry rolls up and brush w/ melted butter. Repeat with remaining filo and nut filling. Bake in a
pre-heated moderate oven (350F/180C) for 20 mins or until golden brown.
CINNAMON HONEY SYRUP:Mix all ingredients together and simmer 30 mins. Cook only until
light brown. Dip hot nut rolls into warm syrup. Makes 30.
18 graham crackers-crumbed fine....................1 lb. dates, pitted and cut into small pieces
16 marshmallows, cut into eighths...................1 cup walnuts or pecans, chopped
3/4 cup milk..................................................1 tsp. vanilla
Mix crackers, dates, marshmallows, and nuts. Then add milk and vanilla. Then form into 2” rolls,
wrap in waxed paper, chill in refrig. To serve, cut cold into slices and top with with a hot lemon
sauce. Serves 12.
Lemon Sauce :
1 tablespoon cornstarch.......................2 tablespoons lemon juice
1/2 cup sugar......................................2 tablespoon butter
1 teaspoon grated lemon......................nutmeg/ salt
Combine cornstarch, sugar, lemon peel and lemon juice. Boil 5 min. remove from heat. Add
butter. Season to taste with nutmeg and salt. Serves 4.
If you need me..........
This page graciously hosted by
ANGELFIRE
