Quick Breads


Angel Gingerbread
(From Barbara Mather) Thoroughly cream shortening and sugar; add eggs and molasses; beat well. Add sifted dry ingredients alternately with hot water, beating until smooth. Bake in greased 9x13" pan at 350° for 45 min. While gingerbread is still hot, spread on 2/3 c. brown sugar creamed with 2 tbsp. butter and 1 tbsp. cream.
Apricot Rolls
(From Judy Marshall) Grease muffin tins. Put an apricot half in each one, also 2 tsp. sugar and ½ tsp. butter. Put a biscuit on top. Bake at temperature given on canned biscuits. When done turn upside down on waxed paper. Sometimes the apricot will stick--simply remove with a fork. Makes 10 rolls.
Banana Fritters
Cut the bananas into halves lengthwise, then cut in half crosswise. Sprinkle with sugar, lemon juice and orange rind; cover and let stand 30 minutes. Dip bananas in fritter batter and fry. Serve with a lemon sauce.
Banana Nut Bread Blend the first five ingredients. Mix in the chopped nuts. Combine remaining ingredients and blend thoroughly. Add all at once to dry mixture, stirring only enough to moisten dry ingredients. Turn batter into a greased (bottom only) 9½x5¼" loaf pan and spread batter evenly into the corners. Bake at 350° about 1 hour or until a cake tester tests clean. Cool bread l0 min. in pan on rack. Remove from pan and cool completely. Cut bread thinly and sandwich slices together with whipped butter. Makes l loaf.
Banana Nut Bread Sift flour; measure and sift again with all dry ingredients. Cream shortening; add sugar, cream well. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with banana, beat well. Add nuts. Pour into loaf pan, bake 1 hour at 350°.

A Little Larger Loaf:
½ c. shortening
1 scant cup sugar
1 cup sugar
2 eggs
2 or 3 bananas
2 cups flour
1 tsp. soda
½ tsp. salt
1½ tsp. cream of tartar
½ c. nut meats

One Large Loaf and One Small:
½ cup shortening
3 eggs
1½ cups mashed bananas
2¼ cups flour
1¼ tsp. soda
¾ tsp. salt
1¾ tsp. cream of tartar
¾ cup nut meats

Bake same as above for both these changes.


Blueberry Tea Loaf Preheat oven to 350°. Lightly grease a 9x5" loaf pan. Sift flour with baking powder, nutmeg, and salt; set aside. In large bowl, with electric mixer at high speed, beat butter with granulated sugar and eggs until light and fluffy-about 2 minutes. At low speed, beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth. With rubber scraper, gently fold in blueberries just until combined. Turn into prepared pan; bake 60-65 min., or until cake tester inserted in center comes out clean. Let cool in pan on wire rack 20 minutes. Turn out of pan onto wire rack; sprinkle top with confectioners sugar. Serve slightly warm, or let cool completely. To serve, cut in thin slices.
Brer Rabbit Gingerbread Cream together butter and sugar, add beaten egg, then add alternately the dry ingredients which have been sifted together and the mixture of milk and molasses. Pour in a buttered shallow pan. Bake at 350° 30-35 min.
Carrot Bread Mix dry ingredients together. Add currants, coconut and nuts. Add remaining ingredients and mix well. Pour into 3 greased 1-lb. vegetable or fruit cans. Let stand 20 minutes. Bake in moderate oven (350°) 1 hour. Cool slightly and remove from cans. When cold, wrap and refrigerate. Bread will keep up to two weeks in the refrigerator. It can also be frozen.
Cheese-Onion Sesame Rolls Heat oven to 400°. Sprinkle onion over water and let stand 5 min.; add to cheese. Place sesame rolls in pinwheels on greased baking sheet. Sprinkle with cheese mixture. Bake 8 to l2 min., or until cheese is melted. Makes 10 rolls.
Cherry Sweet Bread Sift together flour, baking powder, soda and salt. Sprinkle 1 cup of mixture over combined fruits and nuts. Cream butter and sugar thoroughly. Add eggs and beat until light and fluffy. Add dry ingredients and orange juice, stirring until just blended. Fold in floured nuts and fruit. Spoon batter into well greased 9" tube pan. Bake at 350° for 1 hour or until it tests done. Cool for 5 min. and remove from pan. Frost and top with nuts, if desired. Makes l2 to 14 servings.
Corn Bread

WITH BUTTERMILK

WITH SWEET MILK Sift all dry ingredients. Beat egg, add to dry ingredients with milk. Add melted shortening. Bake in a well greased shallow pan at 450° about 25 min.
1. Date Nut Bread Sprinkle soda over dates. Pour on boiling water. Mash with spoon. Beat egg yolks, add sugar, salt, vanilla and melted butter. Stir in date mixture, flour and nuts. Stir thoroughly. Last add beaten egg whites. Bake at 300° for 1 hour. Makes two loaves.
2. Date Nut Bread Sprinkle dates with soda, pour boiling water over, cool to lukewarm. Beat eggs until light; stir in sugar and butter. Sift flour, baking powder and salt and stir in dry ingredients alternately with the water from the dates. Fold in dates and nuts, turn batter into buttered loaf pan. Bake 350° one hr.

Note from Janet: This second Date-Nut Bread recipe was on the same card as the first, but in her own handwriting. I think someone gave her the first recipe, and she revised it and always made it the second way.


Grape-Nut Bread
V.G.
Sift together: Add dry ingredients to first mixture. Pour into two loaf pans (or three small ones.) Bake at 325° for about 1 hour.
Nut Bread
(From Yvonne Huggett) Boil above ingredients together. When cool add: Bake in mod. oven (350°) for 60 min. Stays fresh quite awhile. Bake in well-greased loaf pan. Makes two loaves.
Onion Parmesan Bread

Combine

Slice one loaf French bread in half lengthwise. Spread cut surfaces of bread with Parmesan-onion mixture. Place on baking sheet; bake at 375° for 15 to 18 min. or till bubbly and brown. Cut in pieces. Makes about 10 servings.

May also be wrapped in foil and heated on the grill.


Orange Nut Bread
(From Rosita)

Part I
Boil rind of 3 oranges for 5 minutes. Pour off water and repeat three more times. Chop or grind rind and add 1 cup sugar and 1/3 c. water. Simmer 30 minutes.

Part II

Add eggs and milk, then butter and nuts, and orange mixture. Bake at 350° for 1 hour. Makes a very large loaf or smaller ones.
Peach Nut Bread
  • 1 can (1 lb.) cling peach slices
  • 2½ c. sifted flour
  • ¾ c. sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • ½ tsp. soda
  • ¼ c. shortening
  • ¾ c. roasted diced almonds
  • 2 eggs, beaten
  • ¼ tsp. almond extract
  • ½ c. sifted powdered sugar
Drain peaches, saving 2 tbsp. syrup. Mash peaches ¼ tsp. almond extract or put through sieve or use blender. Sift together flour, granulated sugar, salt, baking powder and soda; cut in shortening until mixture resembles coarse crumbs. Add almonds; toss to mix well. Stir in peaches, ¼ c. peach syrup, eggs and extract. Turn into greased and floured loaf pan. Bake at 350° about 1 hour. Cool in pan 10 min.; remove from pan to cool on rack. Combine powdered sugar with remaining syrup. Drizzle over loaf while still slightly warm.

Persimmon Date Nut Bread
  • 6 tbsp. butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. soda
  • 1 cup persimmon pulp
  • 2 cups sifted all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  • 2 tsp. grated orange rind
  • 1 cup chopped dates
  • 1 cup chopped nuts
Cream butter; add sugar, beating well. Add eggs, one at a time, beating after each addition. Dissolve soda in persimmon pulp. Mix into creamed ingredients. Combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Stir into creamed mixture. Add orange rind, dates and nuts. Turn into greased 9x5" loaf pan. Bake at 350° for about 75 minutes, or until food pick stuck in center comes out clean. Turn out on rack to cool.

Pineapple Nut Bread

Sift together

  • 2 cups all-purpose flour
  • ½ c. sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
Add
  • 1 cup seedless raisins
  • 2 c. coarsely chopped walnuts
Beat together
  • one egg
  • 2 tbsp. melted butter
  • 1 tsp. vanilla
Add to dry ingredients. Measure 1 cup of canned crushed pineapple, just as it comes from the can. Dissolve in it one teaspoon of baking soda. Stir this into the first mixture until just blended. Pour into a greased 8x4" loaf pan, and bake at 350° for one hour. Turn out on a wire rack to cool. This makes elegant sandwiches with plain sweet butter or cream cheese softened to spreading consistency with a little sweet cream.

Pumpkin Walnut Bread

In a bowl mix together 1¾ c. cooked pumpkin, 1½ c. light brown sugar, firmly packed; 1 stick butter, melted; and 3 eggs, lightly beaten. Stir mixture thoroughly. Sift together 5 c. flour, 2 tbsp. baking powder, 1 tsp. cinnamon and ½ tsp. each of nutmeg and salt. Mix 2 c. chopped (coarsely) walnuts into the dry ingredients and stir in the pumpkin mixture well. Pour batter into well-oiled loaf pans and bake at 350° for 1 hr, or until done.


Sugared Golden Puffs

Delectable, spicy-rich little doughnut balls, cake-like inside, crusty outside.
Sift together:

Add:
  • ¼ c. Wesson Oil
  • ¾ c. milk
  • 1 egg
Stir with a fork until thoroughly mixed. Drop by teaspoonfuls (too large puffs will not cook through) into deep hot oil or fat at 375. Fry until golden brown, about 3 min. Drain on absorbent paper. Roll warm puffs in cinnamon-sugar or glaze puffs by dipping into a thin confectionersí sugar icing. Makes about 2½ dozen.

Note: If too many puffs are cooked at a time, the fat cools and the puffs will become grease soaked. Fat is 375° when a l" bread cube browns in 40 seconds.


Waioli Tea Room Carrot Bread
  • 2 c. flour
  • 2 tsp. soda
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • ¼ c. nutmeats
  • 1 c. Wesson Oil
  • 1 tsp. vanilla
  • 1½ c. sugar
  • 2 c. grated carrots (finely)
  • 3 eggs
Optional:
  • 1 c. raisins or
  • ½ c. shredded coconut or ½ c. raisins
Sift flour, salt, soda and cinnamon together. Make a well in the mixing bowl with the dry ingredient mixture. Add nuts, oil, vanilla, sugar, carrots and optional raisins or coconut. Personally I like the coconut and raisins added. Pour into well greased 9x5 loaf pan. Let stand about 20 min. before baking. Bake at 350° for about one hour. Cool before slicing to prevent crumbling.

Whole Wheat Fig Bread
  • 1½ c. sifted flour
  • 1½ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup whole wheat flour
  • 1 c. dried white figs, cut in ½" pieces
  • ½ c. honey
  • 1½ c. buttermilk
  • ¼ c. melted butter or margarine
  • 1 c. chopped hazelnuts or pecans
Lightly butter a 9x5" loaf pan. Preheat oven to 375°. Sift flour before measuring. Sift 1½ cups sifted flour, salt, baking powder and soda into a large bowl. Stir in whole wheat flour and dried white figs, until evenly mixed and pieces of figs are coated.
Stir honey into buttermilk until dissolved. Add to flour mixture with melted butter, mixing until well blended. Stir in chopped nuts. Pour into prepared pan. Bake at 375 for 50 min. or until cake tester inserted in center comes out clean.
Let stand 5 min., then turn out of pan onto wire rack. Cool completely before slicing. Serve in thin buttered slices. Makes 1 loaf.