Rocky Mountain Recipes 7-22-13 |

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Rocky Mountain Recipes 7-22-13

Peach Nut Bread
Helen Druse • Lafayette, Colo.
1/2 c. Margarine
3/4 c. Sugar
1/2 t. Lemon Extract
2 Eggs
1-1/2 c. Sifted Flour
2/3 c. Peach Preserves
1/4 c. Peach Yogurt
1/2 t. Vanilla
1/4 t. Salt
1/8 t. Cream of Tartar
1/4 t. Baking Soda
3/4 c. Nuts, chopped
Cream butter or margarine, sugar, vanilla and lemon extract until light and fluffy. Add eggs one at a time, beating well. Sift flour, salt, cream of tartar and soda. Combine yogurt and preserves. Add to creamed mixture. Stir in nuts. Bake in a greased 9-by-5-inch pan for one hour in a 350 degree oven. Cool bread for 24 hours before slicing.

Oatmeal Bread
Chris Bryant • Johnson City, Tenn.
3 c. Flour
1-1/4 c. Rolled Oats
1-1/2 Tbsp. Baking Powder
2 t. Salt
1 Egg
1/4 c. Honey
1-1/2 c. Milk
Mix dry ingredients in a large bowl. Mix egg, honey and milk in a medium bowl. Pour wet mixture into dry mixture. Stir until moistened; mixture will not be smooth. Spoon batter into greased loaf pan. Bake 1 hour and 15 minutes at 350 degree oven. Do not overbake.

Orange-Pecan Tea Bread
Marlene Maurer • Lakewood, Colo.
7.9 oz (about 1-3/4 cups) All-purpose Flour
1 t. Baking Powder
1/2 t. Baking Soda
1/4 t. Salt
1/4 t. Ground Nutmeg
1/4 t. Ground Allspice
1/2 c. Granulated Sugar
1/2 c. Low-fat Buttermilk
1/4 c. Pecans, chopped & toasted
3 Tbsp. 1% Low-fat Milk
3 Tbsp. Canola Oil
3 Tbsp. Orange Marmalade
2 t. Grated Orange Rind
2 Eggs
Cooking Spray
1/2 c. Powdered Sugar
1 Tbsp. Fresh Orange Juice
1-1/2 t. Pecans, chopped and toasted
Preheat oven to 350 degrees. Weigh or lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next five ingredients (through allspice) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine granulated sugar and next 7 ingredients (through eggs), stirring with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted into center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan and cool completely on a wire rack. Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1-1/2 teaspoons pecans. Yield: 14 servings.

Pumpkin Bread
Diane Klein • Loveland, Colo.
3-1/2 c. Flour
3 c. Sugar
1/2 t. Baking Soda
3/4 t. Salt
2 t. Baking Powder
1 t. Cinnamon
1 t. Cloves
1 c. Oil
2 c. Pumpkin
4 Eggs
Put in bowl as given. Mix all at once. Pour into greased or oiled bread pans about half full. Bake at 350 degrees for 60-70 minutes or until toothpick comes out clean.
*You can add 1 cup nuts or 1 cup dates.

Melt in Your Mouth Croissant Rolls
Iola Egle • Bella Vista, Ark.
2 c. Milk
1/4 c. Butter
1/4 c. Granulated Sugar
2 t. Salt
2 pkg. Active Dry Yeast
1/4 c. Luke-Warm Water
7 c. Flour, sifted
2 Eggs
Scald the milk in a saucepan. Pour over the butter, sugar and salt in a large mixing bowl and cool. Sprinkle yeast over the lukewarm water and stir to dissolve. Add yeast mixture, 3 cups flour and eggs to milk mixture. Beat, using an electric mixer set on medium speed about 2 minutes. Gradually stir in enough flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny—about 8 minutes. Place dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until doubled. Punch down dough once and then divide into thirds; let dough rest 10 minutes. Roll out each third into a big circle about 15 inches. Cut into 8 slices like a pie and roll from large end to small end. Curve and place on cookie sheet. Let rise about 1/2 hour in warm place. Bake in preheated 400 degree oven 12 minutes or until golden brown. Cool on wire rack; Makes 2 dozen.

Cranberry Orange Bread
Sharon Raasch • Imperial, Neb.
1-1/8 c. Orange Juice
2 Tbsp. Vegetable Oil
2 Tbsp. Honey
3 c. Bread Flour
1 Tbsp. Dry Milk Powder
1/2 t. Ground Cinnamon
1/2 t. Ground Allspice
1 t. Ssalt
1 (.25 oz) pkg. Active Dry Yeast
1 Tbsp. Orange Zest, grated
1 c. Sweetened Dried Cranberries
1/3 c. Walnuts, chopped
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle and press start. If your machine has a fruit setting, add the cranberries and nuts at the signal or about 5 minutes before the kneading cycle has finished.