What a great recipe! I'll definitely try this one some time this fall! Creativity is a wonderful thing!
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Regina Marie via Cookinginthedark Sent: Wednesday, August 13, 2014 4:37 AM To: [email protected] Subject: [CnD] Anything Bread I thought this recipe might be helpful. You can truly make anything into bread: bananas, cranberry sauce, pumpkin, zuckini, applesauce, yams/sweet potatoes canned apricots or peaches. Pumpkin, squash, and yams/sweet potatoes must be cooked and smashed first or canned. Drain excess liquid on all canned items packed in syrup or juice. Applesauce and cranberry sauce can be used straight from the can. You can use whole or jelled cranberry sauce. Just smash the bananas up after peeling. You get the picture. Ingredients: 2 cups pulp, (see notes above 1 cup oil (canola, corn, or vegetable) 1 and 1/2 cups sugar (you can use half white and half brown or substitute 1 cup of honey) 3 eggs 1 teaspoon vanilla 3 cups self-rising flour (Gold Medal makes a good one) (or you can also use 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda instead) 1 teaspoon nutmeg 1 tablespoon cinnamon Variations: Be creative with these but remember some work better than others. For instance, pumpkin, squash, and applesauce work with these extra spices but yams/sweet potatoes and cranberry sauce do not: 1/2 teaspoon ginger 1/2 teaspoon allspice or ground cloves 1 cup chopped nuts of choice, optional Directions: Preheat oven to 350 Degrees F. Grease and flour or spray 2 loaf pans, the larger size. Beat together pulp, oil eggs, sugar and vanilla till smooth and well combined. Add all dry ingredients except nuts and mix till worked into batter well, scraping the sides of the bowl often. Stir in nuts if desired. Pour into 2 loaf pans, half of the batter in each. Bake at 350 degrees F for one hour or until toothpick or knife in center comes out clean or the bread springs back when pressed with finger in the middle. Remember, metal pans may cook a bit more quickly. You can top with a thin layer of butter/margarine and either confectioners sugar or cinnamon and white sugar or cinnamon and brown sugar mix whichever you think will taste best. Be creative. This recipe is very flexible, can be made ahead and refrigerated to bake later, and you can be mixing this, stop in the middle, refrigerate and come back to finish mixing and adding the rest of the ingredients without messing it up. Hint: I always set the batter out and let it come to room temperature before baking if I've refrigerated it. *smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
