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January 28, 2013
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Rocky Mountain Recipes 1-28-13


Pineapple Zucchini Bread

JK Chappell • Gering, Neb.

1 c. Brown Sugar, packed

1/2 c. Butter or Margarine, softened

1 c. Zucchini, shredded

1 (8 oz) can Crushed Pineapple in Juice, undrained, reserving

1 Tbsp. Liquid

2 Eggs, slightly beaten

2 c. All-purpose Flour

1 t. Baking Soda

1 t. Ground Cinnamon

1/4 t. Salt

1/4 t. Ground Allspice

1/2 c. Walnuts or Pecans, chopped

Glaze:

1/2 c. Powdered Sugar

Reserved Tbsp. Pineapple Liquid

1 t. Corn Syrup

1/4 t. Ground Cinnamon

Heat oven to 350 degrees. Grease and flour bottom only of a 9-by-5-inch loaf pan. In a large bowl with an electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, salt and allspice until well blended. Fold in nuts. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan to cooling rack. Cool 30 minutes. In a small bowl, mix all glaze ingredients until smooth. Spoon over warm loaf. Cool completely about 1 hour. Store in refrigerator. Makes 12 servings.

Blueberry Banana Bread

Cathleen Kuhlmunn • Longmont, Colo.

2 c. White Flour

1 c. Ripe Bananas

1 c. Blueberries

1 c. Sugar

1/2 c. Oil

1/2 c. Plain Yogurt

1 t. Vanilla

1/2 t. Salt

2 Eggs

1 t. Baking Soda

Preheat oven to 350 degrees. Grease loaf pans. In a mixer or a bowl, beat together the sugar, oil, bananas, yogurt, vanilla, eggs and salt. Add flour, a little at a time and mix thoroughly. Once incorporated, add the baking soda. Gently fold in the blueberries. Pour into molds. Cook for 20 to 25 minutes; you want them still moist inside.

Banana Bread

Iola Egle • Bella Vista, Ark.

3/4 c. Butter, softened

1 (8 oz) pkg. Cream Cheese, softened

2 c. Granulated Sugar

2 Eggs

1-1/2 c. Ripe Bananas, mashed

1 t. Vanilla Extract

3 c. All-purpose Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

2 c. Pecans, chopped and divided

Orange Glaze:

1 c. Powdered Sugar

2 Tbsp. Orange Juice

1 t. Orange Peel Zest, optional

In a large mixing bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla. Gently fold together. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture. Fold in 1 cup pecans. Pour into 2 greased 8-by-4-by-2-inch loaf pans. Sprinkle with remaining pecans. Bake in a preheated 350 degree oven for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean. In a small bowl, whisk the glaze ingredients. Drizzle over loaves. Cool at least 10 minutes before removing pans to wire racks.

Strawberry Nut Bread

Helen Druse • Lafayette, Colo.

1 stick Margarine

3/4 c. Sugar

1/2 t. Vanilla

1/8 t. Lemon Extract

2 Eggs

1-1/2 c. Flour

1/2 t. Salt

1/2 t. Cream of Tartar

1/4 t. Soda

2/3 c. Strawberry Preserves

1/4 c. Low-fat Strawberry Yogurt

1/2 to 1 c. Pecans or Walnuts

Add lemon extract to eggs. Mix together ingredients. Fold in strawberry preserves. Put in a 9-by-5-inch greased pan. Bake at 350 degrees for 1 hour.

Orange Glazed Cranberry Pumpkin Bread

Ethel Williams • Papillion, Neb.

3-1/2 c. Flour

1-2/3 c. Sugar

2 t. Baking Soda

2 t. Pumpkin Pie Spice

3/4 t. Salt

1 t. Baking Powder

1 (16 oz) can Whole Berry Cranberry Sauce

3/4 c. Pecans, chopped

1 (16 oz) can Solid Packed Pumpkin

2/3 c. Vegetable Oil

4 Eggs

Glaze:

1 c. Powdered Sugar

1/4 c. Undiluted Orange Juice Concentrate

1/8 t. Ground Allspice

In a large bowl, mix flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In a second bowl, mix remaining ingredients. Add pumpkin mixture to flour mixture and stir until well moistened. Pour batter into two greased loaf pans. Bake at 350 degrees for 65 minutes or until done. Cool in pans for 10 minutes and then move to cooling racks. Mix together glaze ingredients. When cool, drizzle glaze over top.

Cantaloupe Nut Bread

Marcey Dyer • Pierce, Colo.

1/3 c. Shortening

2/3 c. Sugar

1 Egg

1-3/4 c. Flour

2 t. Baking Powder

1/4 t. Baking Soda

1/4 t. Salt

1 c. Ripe Cantaloupe, mashed

1/2 c. Pecans, chopped

In a mixing bowl, cream shortening and sugar. Beat in egg. Combine the flour, baking powder, soda and salt. Add to creamed mixture, alternately with cantaloupe, until blended. Fold in pecans. Put in greased loaf pan. Bake at 350 degrees for 55 to 60 minutes. Cool for 10 minutes before removing from pan.




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