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Rutherford Weekly's Favorite Reader Recipes 10-22-15

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Orange Pumpkin Loaf

1 large orange

1/3 cup butter, softened

1 1/3 cups white sugar

2 eggs

1 cup canned pumpkin

1/3 cup water

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup chopped walnuts

1/2 cup chopped raisins

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Apple Breakfast Bread

1/2 cup butter

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 apples - peeled, cored and chopped

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Chocolate Banana Bread

1 cup margarine, softened

2 cups white sugar

4 eggs

6 bananas, mashed

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1/4 cup unsweetened cocoa powder

1 cup lite sour cream

1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

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