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October 1, 2012
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Rocky Mountain Recipes 10-1-12


Cranberry Orange Bread

Marlene Maurer • Lakewood, Colo.

1 Egg

1 c. Sugar

1 Orange Rind, grated

3/4 c. Juice of Orange

2 Tbsp. Shortening, melted

2 c. All-purpose Flour

1/2 t. Salt

1/2 t. Baking Soda

1-1/2 t. Baking Powder

1/2 c. Pecans or Walnuts, chopped

1-1/2 c. Raw Cranberries, halved

1 c. Golden Raisins, optional

Preheat oven to 325 degrees. Beat egg and sugar. Add orange rind, orange juice and melted shortening. Sift flour, salt, baking soda and baking powder. Add to egg-sugar mixture. Stir in nuts, cranberries and raisins. Pour into greased and floured 5-by-9-inch loaf pan. Bake for 1 hour. Invert at once. Wrap securely in aluminium foil and refrigerate 24 hours before serving. May freeze.

7-Up Banana Bread

Thelma Horton • Longmont, Colo.

4 c. All-Purpose Flour

1/2 t. Salt

2 t. Baking Powder

2 t. Baking Soda

1 c. Butter, softened

2 c. Granulated Sugar

4 Eggs

2 t. Vanilla Extract

2 c. Mashed Bananas

1 c. 7-Up

Heat oven to 350 degrees. Stir together dry ingredients and set aside. Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well. Add dry ingredients, alternating with the 7-Up, finishing with the dry ingredients. Pour into 2 greased loaf pans. Bake for 45 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely.

Apricot Banana Bread

Helen Druse • Lafayette, Colo.

1/3 c. Butter, softened

2/3 c. Sugar

2 Eggs

1 c. Mashed Bananas

1/4 c. Buttermilk

1-1/4 c. All-purpose Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

1 c. Bran Cereal, not flakes

3/4 c. Dried Apricots, chopped

1/2 to 1 c. Walnuts

Cream butter and egg and sugars. Add eggs and mix well. Combine bananas and buttermilk. Combine flour, baking powder, baking soda and salt. Add to cream mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into greased 9-by-5-by-3-inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until bread tests done. Cool 10 minutes before removing from pan to wire rack. Yields 1 loaf.

Mayonnaise Rolls

Chris Bryant • Johnson City, Tenn.

1 c. Self-Rising Flour

3 Tbsp. Mayonnaise or Salad Dressing

1/2 c. Milk

3/4 t. Sugar

Combine all ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased muffin pans, filling three-fourths full. Bake in a 425 degree oven for 15 minutes. Makes 1/2 dozen.

Pork ‘n’ Bean Bread

Iola Egle • Bella Vista, Ark.

1 c. Raisins

1/2 c. Dates, cut up

1 c. Boiling Water

1 (15 oz) can Pork and Beans

2 c. Granulated Sugar

3 Eggs, beaten

1 c. Canola Oil

1 t. Vanilla Extract

3 c. Flour

1 t. Ground Cinnamon

1/2 t. Baking Powder

1 t. Baking Soda

1 c. Walnuts, chopped

In a medium heat-resistant bowl, add raisins and dates and pour boiling water over them. Set aside. Place beans in a large bowl and mash with a fork until smooth. Add sugar, eggs, oil and vanilla and mix well. Sift together flour, cinnamon, baking powder and baking soda. Fold into bean mixture. Drain raisins and dates and fold into batter with walnuts. Spoon batter into 3 greased and floured loaf pans or 1 large rectangular bread pan. Bake in a preheated 325 degree oven an hour or until a toothpick inserted in center comes out clean. Serve with butter.

Glazed Zucchini Bread

Marcey Dyer • Pierce, Colo.

1 c. Zucchini, shredded and squeezed dry

1-3/4 c. Flour

3/4 c. Sugar

1 t. Baking Powder

1 t. Salt

1/2 t. Baking Soda

1/2 t. Cinnamon and Nutmeg, optional

1-3/4 c. Dried Cranberries

3/4 c. Nuts, chopped

2 Eggs

1/2 c. Butter, melted or Vegetable Oil

1/2 c. Sour Cream

1 t. Vanilla

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with non-stick spray. Mix flour, sugar, baking powder, salt, soda and spices. In a large bowl, add the cranberries and nuts. In another bowl, whisk eggs, cooled melted butter, sour cream and vanilla. Stir in zucchini to the egg mixture, then fold into the dry mixture until just combined. Spread the batter in the prepared pan.

Bake about 55 minutes. Cool 30 minutes in the pan and then turn out to cool completely. Glaze: Whisk 1 c. powdered sugar, 1 Tbsp. milk or cream, and 1/2 t. vanilla. Mix and pour over the cooled bread and set 15 to 20 minutes.




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The Fence Post Updated Oct 1, 2012 08:31AM Published Nov 5, 2012 02:24PM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.