Search Results for '("C'

[BakerAunt]

CAKE: Very Chocolate Potato Cake
Submitted by beachdee on April 24, 2004 at 9:27 pm

I think the original recipe came out of Cooking Light Magazine or Walking Magazine, one of those "healthy-type" ones. I've made a few tweaks, of course. It's very, very moist, heavy, rich, almost like a fudgy brownie only without all the fat.

• 1 cup sifted flour (orig. wants cake flour, I sub half whole wheat pastry flour -- you decide!)
• 1 medium russet (baking) potato, peeled and cut into 1 1/2-inch pieces (~ 6 oz.)
• 3/4 cup boiling water
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup rice, golden (e.g., Lyle's), or your preferred thick syrup
• 1/8 cup coconut oil
• 1/8 cup soft butter
• 1 egg
• 1/2 cup unsweetened pure cocoa powder (i.e., Hershey's)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped nuts (optional)
• 1 Tblsp powdered sugar

1) Grease/spray and flour a 6-cup Bundt pan (note: I did not use flour but tried greasing with coconut oil and then used sugar instead of flour. The cake came right out.

2) Place potato chunks in a pan, cover with water (not the water in the ingredients list), and bring to a boil. Reduce heat and simmer (uncovered) for 15 minutes or until very tender.

3) Drain potatoes. Press the cooked potato through a sieve into a bowl. You only need 1/2 cup of it for this recipe--place this into a small bowl and pour the 3/4 cup boiling water called for in ingredients over it, stir until smooth, and set aside.

4) Mix sugar, syrup, and shortenings together in a large bowl. Beat at medium speed with electric mixer for 5 minutes (I used a wooden spoon and my arm and it seems to have turned out fine). Beat in the egg.

5) Sift the flour, cocoa, baking powder, soda, and salt together. With low speed if using electric mixer, add dry ingredients to creamed mixture alternating with the potato mixture, and beginning and ending with the dry ingredients.

6) Pour batter into the prepared pan. Bake at 325°F for 40 minutes or until cake springs back when gently touched.

7) Set pan on rack to cool for 10 minutes; remove from pan to cool completely on wire rack. Sprinkle with the powdered sugar, or whatever sounds good to you!

Tip: Use a serrated knife to cut.

[BakerAunt]

CAKE: Pudding Cake
Submitted by beachdee on July 03, 2004 at 11:35 pm

1 cup flour
1 cup sugar divided into 2/3 cup and 1/3 cup
1/4 cup unsweetened cocoa, + 2 Tblsp.
2 tsp baking powder
1/4 tsp salt (slightly heaping teaspoon)
1/2 cup milk (I use skim)
3 Tablsp vegetable oil
1 tsp vanilla
1 cup boiling water

Combine flour, 2/3 cup sugar, 1/4 cup cocoa, baking powder, and salt in a bowl and stir well.

Combine milk, oil, and vanilla in a bowl, then add to the dry ingredients, and stir well.

Spoon the batter into a greased (or sprayed with cooking spray) 8-inch square baking dish.

Mix together the remaining 1/3 cup of sugar and the 2 Tblsp. of cocoa, and sprinkle over the batter.

Pour the 1 cup of boiling water carefully over the batter, but do not stir. Bake at 350F for 30 min. or until cake springs back when lightly touched in the center. Serve warm with ice cream, whipped topping, whipped cream--your choice.

(OPTIONS: add 1 1/2 Tblsp. instant coffee granules to the dry ingredients to make this a mocha pudding cake.

Add chopped nuts if desired.

Also, I like to throw in about 1/4 cup oat bran and reduce the flour slightly)

[BakerAunt]

CAKE: Chocolate Zucchini Rum (or no-rum) Cake
Submitted by beachdee on April 24, 2004 at 9:19 pm

I can't get it to come up in a search on their site, but I think this recipe was torn out of Sunset Magazine. After the cake recipe it says "Andee Zetterbaum, Modesto, CA, and after the glaze recipe it says "By Linda Lau Anusasananan". It has a lot of butter in it but I think it's okay to indulge ONCE in a while!

Approx. 3/4 cup (3/8 lb.) butter at room temperature
2 cups sugar
3 large eggs
2 cups lightly-packed, shredded zucchini
1/3 cup rum, brandy, or water [or be creative -BD]
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup semisweet chocolate baking bits
1/2 cup unsweetened cocoa
2 1/2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
3/4 tsp ground cinnamon
1/4 cup milk
Rum glaze (optional)

1) In a large bowl with an electric mixer, beat 3/4 cup butter and sugar until smoothly blended.

2) Beat in eggs, one at a time, until fluffy. With a spoon, stir in zuke and rum.

3) Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt, and cinnamon. Stir flour mixture and milk into egg mixture until well blended.

4) Spread batter into a well-buttered and flour-dusted nonstick 10-inch plain or fluted tube pan.
Bake in a 350°F oven until cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 minutes. Invert from pan onto rack; let cool.

Drizzle glaze over cake (recipe follows).

Glaze:
Mix together until smooth 1 2/3 cups powdered sugar and
3 Tblsp rum or water. Use within 1 hour.

Serve or store airtight up to 1 day. (Well, guess it HAS to be eaten up right away, what a shame, ha ha!)

Makes 16 to 20 servings.

Per serving: 299 cal. (45% from fat); 4.5 g protein; 15 g fat (6.7 g sat); 41 g carbohyd.; 352 mg sodium; 52 mg cholesterol

[BakerAunt]

CAKE - "Ask For Seconds" Cake
Submitted by beachdee on February 09, 2011 at 2:11 am

Really decadent, moist cake my mom used to make. This cake just gets better overnight. But seldom makes it past 3 days so can't speak for longer.

NOTE: This is an "older" recipe and has an awful lot of sugar. I haven't made it in years but if I do, I'd try dropping the sugars back to about 3/4 cup each type.

CAKE:
1/2 cup butter (1 stick)
1 cup quick-cook (not instant) oats
1 1/4 cup boiling water
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp soda
1 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon

TOPPING:
6 Tbsp softened butter
1 cup coconut
1/2 cup canned milk (evaporated, not sweetened condensed)
1/2 cup sugar
1/2 tsp vanilla
3/4 cup pecans, chopped

Place the stick of butter and the oats in the boiling water in a bowl. Stir once or twice and set it aside for 20 minutes.

In the meantime, combine all the rest of the cake ingredients. After the 20 minutes, thoroughly blend with the oat mixture and pour into a lightly greased and floured 9 1/2 x 12-inch pan.

Bake at 375°F for 40 minutes. While it is baking, prepare the topping, as it should be spread on the cake when it is just out of the oven.

Prepare topping by combining all of the topping ingredients well. Don't worry if the butter stays in little lumps and bits, but try to incorporate it some and not have big lumps.

As soon as the cake comes out of the oven, spread the topping on, set the oven to broil, and broil until the butter melts and the coconut is lightly browned. Watch it carefully!

comments
Submitted by frick on Sun, 2011-02-13 22:22.
beachdee, that sounds a lot like a cake my mother used to make. I bet I could find my version if I could ever sort through all my recipes. 🙂 Thanks for bringing it up. Glad your Mom was a good cook. frick

Submitted by beachdee on Tue, 2011-02-15 19:32.
thanks, frick; it was probably out of a newspaper or something way back when, so no doubt there were many moms who made a cake similar to this for their families! If you run across the recipe, I'll be interested to compare.

Submitted by dachshundlady on Thu, 2011-02-17 05:07.
I have a similar recipe from an old community cookbook. I'll have to dig it out. Back in the 70's and 80's dh made it all the time. I never keep quick oatmeal any more, wonder if rolled would be ok?

Submitted by dachshundlady on Thu, 2011-02-17 07:00.
It was in a Bicentennial Cookbook (1976) of the North Lansing, NY Fire Auxiliary. In the cake itself, it uses shortening instead of butter and no baking powder. Despite that, it always rose fine but is a moist, heavy cake, which we like. It also has vanilla in the batter. The other difference is that is has brown sugar in the frosting instead of white. I think I will try your version of the cake part but will stick to the brown sugar topping; I just love the stuff. The recipe that follows it is for a very similar oatmeal cake but includes a cup of raisins.

Submitted by Julie T. on Tue, 2011-02-22 15:12.
Beachdee,
Thanks for posting this recipe. It is very similar to one my mother used to make in the early 60s and neither my sister nor I could find it in her tattered recipe book or her files. She used brown sugar for the topping and raisins in the batter and we loved it. Will pass it on to my sibs.
JT
S
ubmitted by beachdee on Wed, 2011-02-23 01:24.
Thanks for the comments, all. Glad the recipe will revive a family favorite, JulieT.
Yes, DL, it IS a very moist cake, and that is indeed one of the things I always loved, also. These days I would also go for the brown sugar. Also, I think using regular rolled oats (just not the thick-cut) might be fine. We don't have any in the house, either, just regular for me, and "instant" for DH.

[BakerAunt]

CAKE: A Healthier Carrot Cake
Submitted by beachdee on April 24, 2004 at 9:17 pm

My Dad devised this. He eats it like a snack cake with a sprinkle of powdered sugar on it.

• 1/2 cup light raisins (yellow, white)
• very hot water, just enough to wet/soak and plump the raisins
• 1 3/4 cup unbleached white flour
• 2/3 cup whole wheat flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp salt
• 3/4 cup brown sugar
• 3 Tblsp extra light olive oil (or walnut oil)
• 3 drops sesame oil (optional, if you don't have it, don't stress)
• 2 whole eggs (those yolks have B vitamins!)
• 2/3 cup buttermilk
• 2 tsp vanilla
• 1 1/2 cups shredded carrots
• 1 can crushed pineapple (he didn't specify, but I think he meant the small flat tins size)

1) Preheat oven to 350°F.

2) Cover the raisins with very warm water and soak at least 15 minutes.

3) Place the following in a bowl, stir well, and set aside:
flours, soda, spices, and salt.

4) In a large bowl mix the brown sugar and oil(s).

5) Add the 2 eggs one at a time to the sugar mixture, beating well with whisk. Then add the buttermilk and vanilla and stir well.

6) Stir the dry ingredients into the wet ingredients, then add the carrots and can of pineapple (including juice). Stir well.

7) Drain raisins and stir into batter. Pour batter into lightly greased 11x13-inch cake pan (or smaller but bake longer). Bake on middle rack until done (25-45 minutes depending on your oven and the pan you used).

8) Turn out on wire rack and cool. Can be eaten like a "snack cake" without frosting, or use your favorite carrot-cake frosting using low-fat cream-cheese.

[BakerAunt]

BREAKFAST: Delicate Cornmeal Pancakes
Submitted by beachdee on January 17, 2011 at 8:41 pm

Really light, delicious cornmeal pancakes that my mom used to make for a special treat. Also great as blueberry pancakes.

I am copying this off of the recipe card in mom's handwriting from when I left home. The emphasis on using real butter is hers (and now mine!).
Source: Mom, probably from one of her old cookbooks originally.

● 1 cup flour
● 1 cup cornmeal
● 1 tsp salt
● 1 tsp sugar
● 1 tsp soda
● 1 tsp baking powder
● 3 eggs, separated
● 2 cups buttermilk
● 2 Tbsp melted BUTTER

1) Sift dry ingredients together.

2) Beat egg yolks until thick and lemon-colored.

3) Add buttermilk to eggs yolks, then the dry ingredients.

4) Beat egg whites until just stiff and fold into mixture.

5) Bake on hot, lightly-greased griddle. Serve immediately with maple syrup; do not hold these pancakes or the texture will suffer greatly. Very good also, with blueberries sprinkled onto the cooking pancakes.

comments
Submitted by annzie on Tue, 2011-02-01 15:04.
These look delicious, bd. I will copy/paste and try them. Thanks!

[BakerAunt]

BREAD, YEAST: Nut Pumpkin Bread
Submitted by beachdee on April 24, 2004 at 9:24 pm

Got the basis for this recipe from a little paperback bread machine book but I don't remember all the particulars anymore. I prefer to use pecans but of course your favorite works just as well.

3/4 cup milk (experiment with buttermilk!)
2/3 cup pureed pumpkin (I always used Libby's)
1/4 cup honey (or experiment with maple syrup--see instructions)
2 Tblsp softened butter or coconut oil
1 tsp salt
3/4 tsp cinnamon
1/4 tsp ground cloves
2 1/2 cups bread flour
1/2 cup whole-wheat flour
1 1/2 tsp bread-machine yeast
3/4 to 1 cup pecans or your favorite nut

Add ingredients to your bread machine per your manufacturer's instructions, using the "raisin bread" cycle so the nuts can be added later (usually about 5 minutes before the final kneading cycle ends).
Substitution note: If you use maple syrup instead of honey, you'll of course have a different flavor; I add a tablespoon or so extra pumpkin puree to help balance out the extra fluidity of the syrup vs. honey (maybe it's not necessary but it makes me feel better about it!)

[BakerAunt]

BREAD, YEAST: Mango Macadamia Nut Bread
Submitted by beachdee on April 24, 2004 at 9:24 pm

Got this recipe off the internet, which said the basis recipe was from The Bread Machine Book by Marjie Lambert. But of course I can never leave a recipe alone so mine is different now...

1/2 cup rolled oats (I'm partial to regular, not Quick, kind)
6 Tblsp boiling water
1 Tblsp yeast
2 2/3 cups bread flour
1/2 tsp nutmeg
1/2 tsp ground ginger
3/4 tsp salt
1 Tblsp sugar
1 1/2 Tblsp canola oil or room-temp (liquid) coconut butter
1 cup finely chopped fresh or fresh-frozen mango
6 Tblsp nonfat milk
1/3 - 1/2 cup chopped macadamia nuts (or coarsely chopped toasted almonds are good, too)

Place oats into bread machine pan, then pour the boiling water over. Stir until all oats are wet and let sit for at least 15 minutes. Add the remaining ingredients except the nuts, per your manufacturer's recommendation.

Use a medium setting; use a setting that will let you know when to add the nuts, about 5 minutes before end of final kneading.

Start the machine; check the dough after about 8-10 minutes, as you may need to adjust with milk or flour, depending on the moisture content of the mango you used.

Obvious uses (besides eating half a loaf with butter right out of the pan) are for turkey or chicken salad sandwiches, French Polynesia toast (har har)...

Don't forget to add the nuts!

[BakerAunt]

BREAD, YEAST: Fruited Oat Bran Bread
Submitted by beachdee on April 24, 2004 at 9:23 pm

1 1/2 cups water*
3 Tblsp coconut butter/oil or veg oil
3 Tblsp molasses or honey
1 tsp salt
1/2 tsp cinnamon (or cardamom for variation)
1 1/3 cups oat bran
1 cup whole-wheat flour
1/3 cup nonfat dry milk powder (try buttermilk powder for variation)
1 1/2 tsp. gluten or 3 tsp. Laura Brody's Dough Enhancer
2 1/2 tsp yeast
1/3 cup diced pear (or get creative)
1/2 cup golden raisins
1/2 cup chopped dried apricot

Put all ingredients except fruit into bread machine and start. Add fruit 5 minutes before the final kneading cycle ends, or according to your machine's "add raisins, etc." setting. Makes a 1 1/2 pound loaf.

*NOTE: You can do many things with this recipe, including using part fruit juice for water; use any diced fruits you like, just remember if they are much juicier or wetter than those listed to adjust recipe accordingly. Trader Joe's had a diced dried fruit mix they used to sell (we don't have one here so I don't know if they still sell it) that would save time.

A tropical version could be made using diced dried pineapple instead of raisins, chopped mango instead of pear, etc. you get the picture!

[BakerAunt]

BREAD, QUICK: Wheat Germ-Apple
Submitted by beachdee on May 03, 2010 at 12:46 am

I created this recipe one evening when I decided I really didn't want wheat germ chocolate zucchini cake after all, but rather something less sweet. I had already measured out the wheat germ, and I had reduced some cider down and wanted something on which it might be used. Not an overly sweet bread, but a melding of subtle whole-grain flavors with the sweet-tart fruit. It can be made sweeter by the addition of the optional cider glaze, or, feel free to improvise (I did!).

1/3 cup SHERRY + 1 teaspoon RUM
1/3 cup GOLDEN RAISINS
2 cups WHOLE SPELT FLOUR
1 cup WHEAT GERM
2 tablespoons ground golden FLAXSEED
1 tablespoon BAKING POWDER
1/2 teaspoon SALT
1/2 slightly heaping teaspoon CINNAMON
1/4 teaspoon ground CLOVES
3/4 cup SUGAR
1/4 cup WALNUT OIL
2 EGGS
1/2 cup plain YOGURT
1/4 cup unsweetened APPLESAUCE
1 teaspoon VANILLA
1/2 cup chopped WALNUTS
1 medium GRANNY SMITH APPLE, medium-fine chopped

1) Put the raisins to soak in the liquor.

2) Grease and flour 3 mini-loaf pans (3x6-inch). Preheat oven to 350F.

3) Combine next 6 (flour thru cloves) ingredients in a bowl and set aside.

4) In a large bowl, place next 6 (sugar thru vanilla) ingredients and mix well.

5) Add the chopped apple to the dry ingredients and stir once or twice just to coat the apple.

6) Stir 2 tablespoons of the raisin-soaking liquor to the wet ingredients, then drain the rest off of the raisins. (your call on what to do with the unused liquor!)

7) Add the dry ingredients to the wet ingredients and barely stir, just to start the moistening/mixing process.

8) Fold in the walnuts and raisins, and stir gently just to mix. Divide amongst the 3 pans.

9) Bake for 30-40 minutes (depends on your oven, check after 30 to 35 min.) until done. Cool in pans on rack for 5 minutes, then turn out on rack to finish cooling.

Optional glaze: Approximately half a cup of condensed cider with 1 tablespoon sherry added, gently warmed on low. Poke holes in the loaves just out of the oven and still in the pans, and drizzle the glaze over the tops. Have the glaze ready to put on right out of the oven, so the bread can soak it up while still in the pan, but without having to remain in the pans much longer than the recommended 5 minutes. Then turn out to racks to cool as usual.

[BakerAunt]

BREAD/QUICK: Raspberry Wholegrain
Submitted by beachdee on February 12, 2011 at 12:45 am
An abundance of berries frozen last summer and my usual playing around with a recipe found on a card I’d written out several decades ago (it’s now Feb 2011) but never used, resulted in this tasty loaf.
[Note: I use the “fluff and spoon” method of measuring, no sifting.]

• 1 cup WHOLE WHEAT PASTRY FLOUR
• 1/4 cup WHOLE BARLEY FLOUR (or other whole flour, such as Spelt, as desired)
• 1/3 cup unbleached CAKE FLOUR (KAF’s!)
• 1/3 cup instant/quick-cook ROLLED OATS
• 2 tsp BAKING POWDER
• 1/2 tsp BAKING SODA
• 1/2 tsp SALT
• 1/4 cup good-quality, organic LOWFAT SOURCREAM
• 1/3 cup LOWFAT MILK
• 1/3 cup HALF-N-HALF (if using 2% or higher fat milk, just use 2/3 cup of it and skip the half-n-half)
• 2/3 cup SUGAR (I use half fine-raw such as Florida Crystals, & half fine baker’s sugar)
• 2/3 cup BUTTER (I also often use half butter and half slightly-refined coconut oil – no flavor)
• 1/4 tsp ORANGE OIL
• 1 teaspoon grated ORANGE PEEL
• 1 Tbsp grated LEMON PEEL
• 2 EGGS
• 2 cups fresh or dry-frozen RASPBERRIES (i.e., not in syrup)
• 1/2 cup sliced ALMONDS (toasted or untoasted, your choice)
• Coarse crystal such as Demerara or decorative sugar to sprinkle on the top.

1) Prepare a 12 x 4-inch loaf pan (lightly grease & flour, or line w/ parchment, as desired) Preheat oven to 350°F.

2) Combine dry ingredients (flours thru salt) in a bowl and set aside.

3) Combine milk and half-n-half, and set aside.

4) In a large bowl, cream together the butter, peels, orange oil, and sugar until light and fluffy.

5) Add the eggs one at a time, beating well after each addition. Partway through beating in the 2nd egg, add in the sour cream and finish mixing.

6) Add dry ingredients in 3 additions, alternating with the milk. Beat just to mix, don’t overstir.

7) Fold in the raspberries and almonds, and stir gently just to mix. Place batter into pan; it should be on the thick side. Sprinkle with coarse sugar.

8) Bake for ~45 minutes (depends on your oven, check after 40 min.) until done. I use a bamboo skewer to check, as well as the fingerpush-on-top test.

9) Cool in pan on rack for 5 minutes, then turn out on rack to finish cooling thoroughly before slicing.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

BREAD/QUICK: Pumpkin Fruit Bread
Submitted by beachdee on November 30, 2010 at 4:04 pm

Yield: 1 loaf
Source: Whole Foods Market for basis recipe before I changed it.

 1 cup whole wheat pastry flour
 1/2 cup cake flour (e.g., Softasilk)
 1/4 cup wheat germ
 1 tsp baking powder
 1 1/2 tsp pumpkin pie spice
 1/4 tsp sea salt
 1/4 tsp baking soda
 5 Tbs natural evaporated cane sugar such as Florida Crystals
 1/3 cup organic walnut oil (or other favorite mild-flavor oil such as organic canola)
 1/3 cup honey
 1/3 cup lowfat kefir or drinkable yogurt (or 2% milk)
 1-1/4 cups pureed, cooked pumpkin
 1 large egg
 1 tsp vanilla

Optional ingredients:
 1 coarsely chopped, ripe Fuyu persimmon (may also use some other fruit, raisins, etc.)
 2 medium chunks candied ginger, finely diced/minced (or larger dice, if desired)

1. Preheat oven to 350°F. Grease an 8-inch loaf pan, a muffin tin, or other desired pan with butter, or coat with cooking spray; set aside. If adding streusel topping, prepare that first.

2. Streusel topping (optional): In a med-small bowl, blend together 2 1/2 Tbs melted butter, 1/3 cup flour (any kind), and 1/3 cup brown sugar. Stir in 2/3 cup chopped walnuts (or other nut as desired). Set aside.

3. Combine flours with wheat germ, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl. Chop the candied ginger, if using, and gently mix into flour mixture with fingertip so the pieces are coated with the flour to prevent clumping together.

4. Wash, peel, and core the persimmon, if using. Coarsely chop (~ 1/2-inch chunks or less) and add to the dry ingredients, giving a few stirs to distribute the chunks.

5. In a medium bowl, combine sugar with oil, honey, milk, pumpkin, egg, and vanilla. Stir gently into the dry ingredients, just until all is moistened – do not overstir.

6. Spoon batter into prepared loaf pan. If using streusel, level batter surface and sprinkle with streusel mixture. Bake one hour or until done (test with skewer). Check partway through baking time and loosely cover with a piece of foil if the top is browning too quickly. If using muffin pan or other, smaller pans, less time may be needed.

7. Cool for 15 minutes on a wire rack, 10 if smaller pans. Remove from pan and cool completely before wrapping.

[BakerAunt]

BREAD, QUICK: Orange-flavored Zucchini Bread
Submitted by beachdee on April 24, 2004 at 9:25 pm

I got this recipe out of a book from the Library (I obviously never thought I'd be needing to quote sources on these) and I've added a few mods of my own. It is my FAVORITE quick bread (I think...I do like mango bread, and then there's my mom's banana bread...oh well)

• 1 1/2 cups white flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp coarse sea salt or 1/4 tsp regular salt
• 1/4 tsp ground ginger (I think finely chopped candied ginger would be good, too)
• 2 eggs
• 1/2 cup walnut oil [sometimes I substitute some of the oil and egg with nonfat ricotta cheese, which makes it heavier and moister, but it's good just as written]
• 1 1/2 cups grated zucchini
• 1 tsp coarsely CHOPPED (not grated) orange peel
• 1/2 cup chopped walnuts [or favorite nut]

1) Preheat oven to 375°F.

2) Mix the flour, sugar, baking powder, baking soda, salt, and ginger together thoroughly.

3) In a medium-size bowl, beat the eggs, then add oil and grated zucchini. Stir in the dry ingredients, the orange peel (be sure to strip as much of the white stuff off the back of the peel as you can, and chop, not grate it) and the walnuts.

4) Put the batter into a buttered 9-inch loaf pan and bake in a preheated 375°F oven for about 50 minutes (test with wooden skewer). Let cool in the pan 5 minutes, then turn out onto rack to cool.

[BakerAunt]

BREAD, QUICK: Oat Bran Banana Bread
Submitted by beachdee on April 24, 2004 at 9:25 pm

Got the original recipe from Ener-G oat bran box but haven't been able to find it lately so don't know if they still make it. It had a different texture than Bob's Red Mill or Quakers. This is a really moist banana bread. When my husband's aged father was visiting and didn't have any appetite, I made him some of this and he liked it so well he went home with the recipe and declared he'd make it for himself.

1/4 cup melted butter
3/4 cup sugar
2 eggs slightly beaten
3 large, ripe bananas, mashed (~1 cup)
1/2 tsp salt
1 tsp baking soda
3/4 cup Ener-G oat bran (or whatever you have)
1/4 cup flour
1/2 cup chopped nuts of your choice

Preheat oven to 325F. Place the melted butter in a medium-large bowl. Add the sugar, slightly beaten eggs, and mashed banana and stir well.

Mix together the dry ingredients in a smaller bowl, then stir into the egg/banana mixture.

Grease a 9x5-inch loaf pan, or three mini-pans. Put the batter in the pan(s) and bake for 1 hour (large pan) or about 35 minutes (mini-pans).

Remove from oven when tests done and let sit in pan for about 5 minutes, then remove and finish cooling on a rack.

[Mike Nolan]

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• This topic was modified 9 years, 9 months ago by Mike Nolan.
• This topic was modified 9 years, 9 months ago by Mike Nolan.
• This topic was modified 9 years, 9 months ago by Mike Nolan.
• This topic was modified 9 years, 9 months ago by Mike Nolan.
• This topic was modified 9 years, 9 months ago by Mike Nolan.
• This topic was modified 9 years, 9 months ago by Mike Nolan.
• This topic was modified 9 years, 9 months ago by Mike Nolan.

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