Try using the folloing procedure to make a nicely marbled loaf: Spread half the batter into the pan (greased or not as the recipe directs).
Then spread half the filling over the spread batter in the pn. Once again, spread remaining half of batter over the batter and filling already in the loaf pan. Then spread remaining filling over top of all. This should make a layered loaf that looks marbled. Good luck! Carol B. -----Original Message----- From: Gary Ray via Cookinginthedark [mailto:[email protected]] Sent: January 26, 2018 9:25 PM To: [email protected] Cc: Gary Ray <[email protected]> Subject: Re: [CnD] Fig Newton Sweet Bread recipe Marilyn: I am a bit confused. How does the Filling fit into this recipe. What do I do with it? Help me understand. Thanx! Gary Ray -----Original Message----- From: Marilyn Pennington via Cookinginthedark [mailto:[email protected]] Sent: Friday, January 26, 2018 9:05 PM To: [email protected] Cc: Marilyn Pennington Subject: [CnD] Fig Newton Sweet Bread recipe Fig Newton Sweet Bread recipe 1 1/2 cups all-purpose flour 2/3 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 2 beaten eggs 1/2 cup milk 1/3 cup oil 1 teaspoon vanilla extract Combine all ingredients together. Put in a loaf pan. Swirl in filling and bake at 350 degrees F for 1 hour 45 minutes. Filling: 1/3 cup firmly packed brown sugar 1/2 teaspoon cinnamon 2 tablespoons butter 10 Fig Newtons Crumble together and swirl into the batter with a knife to marbleize. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
