PINEAPPLE & BANANA NUT BREAD
This recipe comes from
I Play Outside The Box…Be sure to check out her Etsy Store…Just click on the name to go there..
Two mixing bowls.
3-cups all purpose flour
1-teaspoon baking soda
1-teaspoon ground cinnamon
1-cup chopped pecan
1-cup vegetable oil
2-cups mashed ripe bananas
1-(8-ounce) can crushed pineapple, drained
2-teaspoon pure vanilla extract
In the large bowl...combine the first five ingredients; then stir in pecans.
In the small bowl combined remaining ingredients; then add this to flour mixture, stirring by hand just until dry ingredients are just moistened.
Spoon batter into 2 greased and floured standard size loaf pans. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove from pans, and let cool on wire racks.
CREAM CHEESE SWIRLED PUMPKIN BREAD
8 oz. cream cheese
1 large egg, lightly beaten
3/4 cup granulated sugar, divided
1-3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup firmly-packed light brown sugar
1 cup pumpkin puree (unsweetened)
1/2 cup vegetable oil
1/3 cup buttermilk
1 large egg
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
Preheat oven to 350 degrees F. Grease a loaf pan.
In a small bowl, beat cream cheese, egg and 1/4 cup of the granulated sugar with an electric mixer until smooth. Set aside.
In another small bowl, whisk flour, baking soda and salt together.
In a large bowl, beat the remaining 1/2 cup of granulated sugar, the brown sugar, pumpkin puree, oil, buttermilk, egg and spices together until smooth.
Add the flour mixture, mixing until just combined. Do not over mix.
Pour one third of the batter into the prepared pan. Top with one half of the cream cheese mixture. Repeat ending with the remaining pumpkin batter on top. With a knife, cut through the batter to create a swirl effect.
Bake 60-70 minutes until a toothpick inserted in the bread comes out clean.
Recipe from my church cook book…
UPSIDE DOWN APPLE PIE
Brown sugar and pecans make the crust special. After baking, the pie gets a
twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping. I got this recipe in an email the other day and tried it. Yummy Good!!!!
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
1/2 cup pecan halves
1 box (15 oz) refrigerated pie crusts, softened as directed on box
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Whipped cream, if desired
Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
Recipe by Mrs. Donald W. Gaard