I'm sure everyone has a quick bread they enjoy making?

I got a 3 lb. bag of whole pitted dates at Costco for less than $2 after
Christmas, so tomorrow I plan to make a couple loaves of Date-Nut Bread.
I haven't made that for a very long time, but always liked it so well,
as I love anything with dates.

At our house, we also love Banana Bread, and if the grandchildren will
be around, I leave out the nuts, as they don't care for them. We also
like Zucchini Bread (with, or without pineapple) and Pumpkin Bread.

I also have a couple great cheese quick bread we enjoy also.

What about you? Have a favorite recipe?

Judy

On 1/14/2012 7:55 PM, Judy Haffner wrote:
>
> I'm sure everyone has a quick bread they enjoy making?
>
> I got a 3 lb. bag of whole pitted dates at Costco for less than $2 after
> Christmas, so tomorrow I plan to make a couple loaves of Date-Nut Bread.
> I haven't made that for a very long time, but always liked it so well,
> as I love anything with dates.
>
> At our house, we also love Banana Bread, and if the grandchildren will
> be around, I leave out the nuts, as they don't care for them. We also
> like Zucchini Bread (with, or without pineapple) and Pumpkin Bread.
>
> I also have a couple great cheese quick bread we enjoy also.
>
> What about you? Have a favorite recipe?
>
> Judy
>

I have a chocolate chip fruitcake recipe that I got here at least 10
years ago. Maybe closer to 20. It's actually a quickbread. Recipe is
on my other computer. (or maybe my other *other* computer)

-Bob

On Jan 14, 5:55*pm, (Judy Haffner) wrote:
> I'm sure everyone has a quick bread they enjoy making?
....
> What about you? Have a favorite recipe?
I make what I've named a Lemon Pucker Bread for our family Christmas
boxes (minimum of 40 mini-loaves each year) that everyone loves. It
is extremely lemon flavored, having three cups of fresh lemon juice in
each batter and drizzle-soak batch that makes 6 minis. Several people
admit to hiding this one bread so as not to have to share with their
own families.

I will be happy to post my recipe if anyone would like, and I sure
will be watching this thread for a replacement quick-bread because my
first year for a pineapple one turned out to be rather blah.
....Picky

"Judy Haffner" > wrote in message
...
>
> I'm sure everyone has a quick bread they enjoy making?
>
> I got a 3 lb. bag of whole pitted dates at Costco for less than $2 after
> Christmas, so tomorrow I plan to make a couple loaves of Date-Nut Bread.
> I haven't made that for a very long time, but always liked it so well,
> as I love anything with dates.
>
> At our house, we also love Banana Bread, and if the grandchildren will
> be around, I leave out the nuts, as they don't care for them. We also
> like Zucchini Bread (with, or without pineapple) and Pumpkin Bread.
>
> I also have a couple great cheese quick bread we enjoy also.
>
> What about you? Have a favorite recipe?

I used to make casserole bread all the time. I varied the herbs that I put
in it. And I love the cranberry bread that my mom used to make. It wasn't
overly sweet. Too many carbs in it for me now. I also used to make
something called Spanish Bun. It was a nut bread.

And now that I have to bake gluten free, most breads do not come out well.
Exception being zucchini. The one that I make takes just like the real
thing. But again too many carbs so when I do make it, it is in the form of
small muffins.

On Sat, 14 Jan 2012 19:28:35 -0800 (PST), JeanineAlyse
> wrote:

> I will be happy to post my recipe if anyone would like,

I would!

> and I sure
> will be watching this thread for a replacement quick-bread because my
> first year for a pineapple one turned out to be rather blah.

Well, my favorite quick bread is beer bread so I doubt you'd be
interested. It's not even faintly a fruit bread.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

JeanineAlyse wrote:

>I make what I've named a Lemon Pucker
> Bread for our family Christmas boxes
> (minimum of 40 mini-loaves each year)
> that everyone loves. It is extremely
> lemon flavored, having three cups of
> fresh lemon juice in each batter and
> drizzle-soak batch that makes 6 minis.
> Several people admit to hiding this one
> bread so as not to have to share with
> their own families.

>I will be happy to post my recipe if
> anyone would like, and I sure will be
> watching this thread for a replacement
> quick-bread because my first year for a
> pineapple one turned out to be rather
> blah. ...Picky

I would like you to post that recipe, as I love anything made with lemon
that is real "tangy". I have a lemon bread that I make for the holidays,
that has chopped maraschino cherries in it and nuts too, and everyone
loves it that I give a loaf too.

Judy

Julie wrote:

> I used to make casserole bread all the time. I varied the herbs that I put
> in it.

"Casserole" bread? That's a new one on me; can you describe it?

Bob

zxcvbob wrote:

>I have a chocolate chip fruitcake recipe
> that I got here at least 10 years ago.
> Maybe closer to 20. It's actually a
> quickbread. Recipe is on my other
> computer. (or maybe my other *other*
> computer)

If it's the one I'm thinking of, it doesn't use the candied fruits &
peels like a lot of the fruitcakes, but maraschino cherries and walnuts,
cut up, besides the chocolate chips? That's a good recipe for anyone
that doesn't care for "traditional" fruit cake.

Judy

sf wrote:

>Well, my favorite quick bread is beer
> bread so I doubt you'd be interested. It's
> not even faintly a fruit bread.

We like beer bread too...been making it for many years, and always goes
over well.

Judy

"Judy Haffner" > ha scritto nel messaggio
> I'm sure everyone has a quick bread they enjoy making?
>

Cornbread and biscuits are both really unusual here but well accepted, so I
make those most. I made zucchini bread wehen the neighbors complained about
too many, and they liked it but never wanted to make it. They did stop
complaining about too many zucchini, however.
My real favorite which I never make these days was a dill bread that had won
a Pillsbury Bakeoff. As I recall it had cottage cheese in it and was a
batter yeast bread.

On Jan 14, 3:55*pm, (Judy Haffner) wrote:
> I'm sure everyone has a quick bread they enjoy making?
>
> I got a 3 lb. bag of whole pitted dates at Costco for less than $2 after
> Christmas, so tomorrow I plan to make a couple loaves of Date-Nut Bread.
> I haven't made that for a very long time, but always liked it so well,
> as I love anything with dates.
>
> At our house, we also love Banana Bread, and if the grandchildren will
> be around, I leave out the nuts, as they don't care for them. We also
> like Zucchini Bread (with, or without pineapple) and Pumpkin Bread.
>
> I also have a couple great cheese quick bread we enjoy also.
>
> What about you? Have a favorite recipe?
>
> Judy

I make an excellent banana nut bread. My secret is to use the most
awful gooey and seeping bananas I can find. Having a bunch of rotting
bananas will compel me to make it.

My daughter's friend makes banana nut bread even better than mine. He
says it's his grandma recipe. Talented kid.

Judy Haffner wrote:
>
> I'm sure everyone has a quick bread they enjoy making?
>
> I got a 3 lb. bag of whole pitted dates at Costco for less than $2 after
> Christmas, so tomorrow I plan to make a couple loaves of Date-Nut Bread.
> I haven't made that for a very long time, but always liked it so well,
> as I love anything with dates.
>
> At our house, we also love Banana Bread, and if the grandchildren will
> be around, I leave out the nuts, as they don't care for them. We also
> like Zucchini Bread (with, or without pineapple) and Pumpkin Bread.
>
> I also have a couple great cheese quick bread we enjoy also.
>
> What about you? Have a favorite recipe?
>
> Judy

Boston Brown Bread (could perhaps sub diced dates for the raisins),
serve lightly toasted with softened cream cheese.

On Jan 14, 7:55*pm, (Judy Haffner) wrote:
....
>
> What about you? Have a favorite recipe?
>
> Judy

Yeah, I was eating a piece the other evening when reading this thread
and forgot I've put a lot of my recipes on my computer. I put some
pitted whole cherries and pecans in this batch cause I had them left
over from Christmas Candy:

Banana Bread: Makes 2 loaf pans.

dry mix:
3 1/2 cup flour
4 1/2 tsp baking powder
1 tsp salt

(optional)
1/2tsp-1tbs cinnamon
1/2tsp-1tbs nutmeg

hold.


Cream together:

1 1/3 sugar (white and brown)
1 1/3 stick butter (room temp)

Add and mix:

3 eggs
3-4 bananas

Mix in dry ingredients, then fold in any small pieces of fruit and/or
nuts.

Bake at 350F for an hour or so, or until a clean dry toothpick comes
back clean!


John Kuthe...

Judy Haffner wrote:
> zxcvbob wrote:
>
>> I have a chocolate chip fruitcake recipe that I got here at least
>> 10 years ago. Maybe closer to 20. It's actually a quickbread.
>> Recipe is on my other computer. (or maybe my other *other*
>> computer)
>
> If it's the one I'm thinking of, it doesn't use the candied fruits &
> peels like a lot of the fruitcakes, but maraschino cherries and
> walnuts, cut up, besides the chocolate chips? That's a good recipe
> for anyone that doesn't care for "traditional" fruit cake.
>
> Judy
>

Here's the recipe. It specifically calls for California apricots, but I
use Turkish because that's what I can get at Fleet Farm. Now that
there's a Trader Joe's here, I should try the CA kind and see what
difference it makes. Cheap nasty "fruit cake mix" works just fine for
the dried fruit because of the raisins, aps, and chocolate.

> From: Margaret Suran
> Newsgroups: rec.food.cooking
> Subject: Recipe Request (non tradional fruitcake)
> Date: Wed, 01 Sep 2004 21:00:56 -0400
> Message-ID: >
>
> Bishop's Bread (Bischofsbrot)
>
> l cup boiling water [I use orange juice for extra flavor]
> l cup raisins
> l ounce butter
> 2 cups flour
> 1 tsp baking soda
> 1 cup sugar [I use less, because the fruits are sweet]
> 3 large eggs
> l cup chopped dried California apricots (Turkish apricots do not have the same flavor or tartness)
> l cup fruitcake fruit or chopped dried fruit (apples, prunes, peaches, pineapple, cherries, cranberries, etc)
> 1/2 cup chopped walnuts or pecans
> 1 cup bittersweet chocolate chips
>
> Place raisins and butter into bowl and pour boiling water over it.
> Put aside to soak.
>
> In large mixing bowl, combine flour, baking soda and sugar. Stir to
> combine. Beat the eggs slightly and add to the flour mixture. It
> will be very dry. Add the raisins with the water. Stir until well
> combined. Add all the other ingredients.
>
> Grease two 8" x 4" loaf pans with butter and dust with flour. Divide
> the batter between the two pans and bake in preheated 325 degree oven
> for about 1 hour, or until wooden toothpick inserted in the middle
> comes out clean.

On Sun, 15 Jan 2012 08:44:58 -0600, zxcvbob >
wrote:

> >
> > Bishop's Bread (Bischofsbrot)
> >
> > l cup boiling water [I use orange juice for extra flavor]

Do you boil the OJ?


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

John Kuthe wrote:

>Yeah, I was eating a piece the other
> evening when reading this thread and
> forgot I've put a lot of my recipes on my
> computer. I put some pitted whole
> cherries and pecans in this batch cause
> I had them left over from Christmas
> Candy:

>Banana Bread: Makes 2 loaf pans.

<snipped for length>

That sounds good, John! Did you use whole candied cherries in it? I bet
they and the pecans made a good addition? I've made it with spice
before, but I think I prefer it without.

Our one granddaughter, that just move into her very 1st apartment,
E-mailed me for my banana bread recipe last night. When she was going to
Boise State, I would often make her a loaf and send and she'd share with
the others in the dorm. They couldn't wait for it to get there!

Over the years, I have tried many recipes, but this is probably my most
favorite of all, and is so moist and wonderful.

Banana Bread

3 VERY ripe bananas - medium to large
3/4 cup granulated sugar
pinch salt
1 egg, beaten
1/2 cup butter, melted
1 tbsp. water
1 tsp. baking soda
1 tsp. vanilla extract
2 cups flour
chopped nuts (optional)

Mash bananas well with a fork, so are no big lumps. In a mixing bowl,
beat egg; add mashed bananas, sugar and salt and mix well. Add melted
butter and vanilla and mix in. Dissolve baking soda in the 1 tbsp. water
and stir into mixture. Add flour and mix well (I use low speed of
electric mixer). If adding nuts, stir in. Put batter into well
greased/floured 9 x 5" loaf pan. Bake about 55 minutes at 350º, or
until tests done, when stick a sharp small knife down through the middle
and it comes out clean. Immediately remove bread from pan to a wire rack
to cool.
NOTE: I never add the nuts, if making it for the grandkids, as they
don't like nuts of any kind. Also the blacker the bananas are on the
outside, the better the flavor.

Judy

On Jan 14, 8:18*pm, sf > wrote:
> Well, my favorite quick bread is beer bread so I doubt you'd be
> interested. *It's not even faintly a fruit bread.
I certainly may like this Beer Bread as an add to the Christmas
boxes. I've never tried it but have heard others like it a lot. The
"Christmas Breads" I make each have fruit or nuts in them, but
changing the pineapple-blah one to this may be quite welcome if you'd
care to share your recipe.

Note: I use this recipe for quantity baking so it's written from the
original for one standard size loaf, times 4 for making 10-12 minis.

Picky's Lemon Pucker Bread - Oven at 350 - Bake 40 minutes

Batter
4 cups granulated white sugar
1-1/3 cups butter, melted
4 tsp. lemon extract
1 cup fresh lemon juice
8 eggs, extra-large
6 cups all purpose flour
4 tsp. baking powder
4 tsp. sea salt
2 cups whole milk
2 tsp. lemon oil
Topping
2 cups powdered sugar
2 cups fresh lemon juice

The Batter: Combine sugar, butter, extract and juice; beat in eggs,
one at a time until smooth; set these "wets" aside.

Whisk together flour, baking powder and salt. Stir in the wets
alternately with the milk; stir in the lemon oil.

Pour batter into greased pans (I use Butter Pam) filling each 2/3
full; put pans onto a cookie sheet (or use a multi-mini-cakes pan
making 4-6 loaves per pan). Bake breads for about 40 minutes until
pick-tests clean, though do not over-bake.

The Topping: Disolve sugar in lemon juice over low heat. Pierce top
of hot loaves in several places with a sharp knife and pour topping
over crust.

Let loaves cool well in their pans for at least one hour. Remove from
pans, individually wrap each in foil, let sit for 24 hours for the
flavors to mature.

Note: I have found that these freeze for a month and thaw to serve or
give another day quite well. Double wrap each loaf in foil, then
plastic-bag three at a time.

On Jan 14, 5:55*pm, (Judy Haffner) wrote:
> I'm sure everyone has a quick bread they enjoy making?
.........
> What about you? Have a favorite recipe?

Beer rye bread from "Great Food Without Fuss".
2 cups self-rising flour
1 cup rye flour
1 TB sugar
3 TB caraway seeds
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
12 oz. beer (note: nowadays many beers are 11 oz.)
3 TB melted

Stir dry ingredients together, then the beer just until the mixture is
sticky. Spoon into buttered loaf pan (9x5) and bake at 350F for 30
minutes. Pour melted butter over the top and bake another 30 minutes
or until the loaf sounds hollow when tapped. Cool slightly, turn out
onto rack.

It's not real rye bread but it's delicious. -aem

Giusi wrote:

>My real favorite which I never make
> these days was a dill bread that had
> won a Pillsbury Bakeoff. As I recall it
> had cottage cheese in it and was a
> batter yeast bread.

This is probably the one you're talking about. It was the Grand Prize
Winner from the 12th Pillsbury Bake Off, and a recipe we've enjoyed
through the years.

Dilly Casserole Bread

Soften.... 1 packet of active dry yeast in
1/4 cup warm water
Combine......in mixing bowl:
1 cup creamed cottage cheese heated to lukewarm
2 tbsp. sugar
1 tbsp. instant minced onion
1 tbsp. butter
1 tsp. dill seed
1 tsp. salt
1/4 tsp. soda
1 unbeaten egg and the
softened yeast.
Add.............. 2-1/4 to 2-1/2 cups flour to form a stiff dough,
beating well after each addition. Cover.
Let rise............... in warm place, until light and doubled in size,
50 to 60 minutes.
Stir ............. down dough. Turn into well-greased 8" round (1-1/2 to
2 quart) casserole.
Let rise.............. in warm place, until light, 30 to 40 minutes.
Bake............ at 350º for 4o to 50 minutes, until golden brown.
Brush with soft butter and sprinkle with crystal salt.

Judy

On Jan 15, 11:31*am, (Judy Haffner) wrote:
....
> That sounds good, John! Did you use whole candied cherries in it? I bet
> they and the pecans made *a good addition? I've made it with spice
> before, but I think I prefer it without.
....

No, real Bing cherries, pitted. I put 'em in whole too! Pecans as
well.

They are delightful to bite into while eating the bread! :-)

John Kuthe...

On Jan 15, 1:28*am, dsi1 > wrote:
> On Jan 14, 3:55*pm, (Judy Haffner) wrote:
>
>
>
>
>
>
>
>
>
> > I'm sure everyone has a quick bread they enjoy making?
>
> > I got a 3 lb. bag of whole pitted dates at Costco for less than $2 after
> > Christmas, so tomorrow I plan to make a couple loaves of Date-Nut Bread..
> > I haven't made that for a very long time, but always liked it so well,
> > as I love anything with dates.
>
> > At our house, we also love Banana Bread, and if the grandchildren will
> > be around, I leave out the nuts, as they don't care for them. We also
> > like Zucchini Bread (with, or without pineapple) and Pumpkin Bread.
>
> > I also have a couple great cheese quick bread we enjoy also.
>
> > What about you? Have a favorite recipe?
>
> > Judy
>
> I make an excellent banana nut bread. My secret is to use the most
> awful gooey and seeping bananas I can find. Having a bunch of rotting
> bananas will compel me to make it.
>
> My daughter's friend makes banana nut bread even better than mine. He
> says it's his grandma recipe. Talented kid.

You are correct in using the darkest, slimiest bananas available-
otherwise it has no flavor....

On Jan 15, 9:31*am, (Judy Haffner) wrote:
> John Kuthe wrote:
> >Yeah, I was eating a piece the other
> > evening when reading this thread and
> > forgot I've put a lot of my recipes on my
> > computer. I put some pitted whole
> > cherries and pecans in this batch cause
> > I had them left over from Christmas
> > Candy:
> >Banana Bread: Makes 2 loaf pans.
>
> <snipped for length>
>
> That sounds good, John! Did you use whole candied cherries in it? I bet
> they and the pecans made *a good addition? I've made it with spice
> before, but I think I prefer it without.
>
> Our one granddaughter, that just move into her very 1st apartment,
> E-mailed me for my banana bread recipe last night. When she was going to
> Boise State, I would often make her a loaf and send and she'd share with
> the others in the dorm. They couldn't wait for it to get there!
>
> Over the years, I have tried many recipes, but this is probably my most
> favorite of all, and is so moist and wonderful.
>
> Banana Bread
>
> 3 VERY ripe bananas - medium to large
> 3/4 cup granulated sugar
> pinch salt
> 1 egg, beaten
> 1/2 cup butter, melted
> 1 tbsp. water
> 1 tsp. baking soda
> 1 tsp. vanilla extract
> 2 cups flour
> chopped nuts (optional)
>
> Mash bananas well with a fork, so are no big lumps. In a mixing bowl,
> beat egg; add mashed bananas, sugar and salt and mix well. Add melted
> butter and vanilla and mix in. Dissolve baking soda in the 1 tbsp. water
> and stir into mixture. Add flour and mix well (I use low speed of
> electric mixer). If adding nuts, stir in. Put batter into well
> greased/floured 9 x 5" loaf pan. Bake about 55 minutes at 350º, or
> until tests done, when stick a sharp small knife down through the middle
> and it comes out clean. Immediately remove bread from pan to a wire rack
> to cool.
> NOTE: I never add the nuts, if making it for the grandkids, as they
> don't like nuts of any kind. Also the blacker the bananas are on the
> outside, the better the flavor.
>
> Judy

Chocolate chips are a good addition also...

On Jan 15, 8:24*am, merryb > wrote:
> On Jan 15, 1:28*am, dsi1 > wrote:
>
>
>
>
>
>
>
>
>
> > On Jan 14, 3:55*pm, (Judy Haffner) wrote:
>
> > > I'm sure everyone has a quick bread they enjoy making?
>
> > > I got a 3 lb. bag of whole pitted dates at Costco for less than $2 after
> > > Christmas, so tomorrow I plan to make a couple loaves of Date-Nut Bread.
> > > I haven't made that for a very long time, but always liked it so well,
> > > as I love anything with dates.
>
> > > At our house, we also love Banana Bread, and if the grandchildren will
> > > be around, I leave out the nuts, as they don't care for them. We also
> > > like Zucchini Bread (with, or without pineapple) and Pumpkin Bread.
>
> > > I also have a couple great cheese quick bread we enjoy also.
>
> > > What about you? Have a favorite recipe?
>
> > > Judy
>
> > I make an excellent banana nut bread. My secret is to use the most
> > awful gooey and seeping bananas I can find. Having a bunch of rotting
> > bananas will compel me to make it.
>
> > My daughter's friend makes banana nut bread even better than mine. He
> > says it's his grandma recipe. Talented kid.
>
> You are correct in using the darkest, slimiest bananas available-
> otherwise it has no flavor....

What a surprise that was when I learned about that!

dsi1 > wrote:

>On Jan 15, 8:24*am, merryb > wrote:
>> On Jan 15, 1:28*am, dsi1 > wrote:

-snip-
>> > I make an excellent banana nut bread. My secret is to use the most
>> > awful gooey and seeping bananas I can find. Having a bunch of rotting
>> > bananas will compel me to make it.
-snip-
>>
>> You are correct in using the darkest, slimiest bananas available-
>> otherwise it has no flavor....
>
>What a surprise that was when I learned about that!

You can kick it up even further by using 5-6 banana's and cooking them
down so the mass equals whatever your recipe calls for.

Someone here pointed me to this recipe last year.
http://www.americastestkitchen.com/r...hp?docid=25349

I peel and freeze bananas when they turn black & when a ziplock has 5
banana's in it-- it is time to make this bread again.

Thanks again to whoever pointed it out-

Jim

zxcvbob wrote:

>Here's the recipe. It specifically calls for
> California apricots, but I use Turkish
> because that's what I can get at Fleet
> Farm. Now that
>there's a Trader Joe's here, I should try
> the CA kind and see what difference it
> makes. Cheap nasty "fruit cake mix"
> works just fine for the dried fruit
> because of the raisins, aps, and
> chocolate.

<snipped for length>

The recipe you posted here sounds really good, and haven't seen one like
it before, and I like the idea of the orange juice and also the dried
fruits.

This is the one's I've made, using chocolate chips....

Chocolate Chip Fruit Bread

1/2 cup butter
1 cup granulated sugar
2 eggs
1 cup mashed ripe bananas
2 cups flour
1 tsp. baking soda
1/4 cup nutmeats
1/4 cup chocolate chips (I prefer the mini chips)
1/2 cup chopped maraschino cherries

Cream butter, sugar and eggs. Add bananas and mix well. Stir in the
flour and soda. Add nutmeats, chocolate chips and cherries. Mix and pour
into 9 x 5 inch loaf pan, lined with foil. Bake at 350º for 1 hour, or
until tests done.
NOTE: If the top starts to get too brown before the baking time is over,
can cover loosely with a foil tent.

Judy

merryb wrote:

>Chocolate chips are a good addition
> also...

I agree, I have added them...prefer using the mini chocolate chips
myself.

Judy

sf wrote:
> On Sun, 15 Jan 2012 08:44:58 -0600, zxcvbob >
> wrote:
>
>>> Bishop's Bread (Bischofsbrot)
>>>
>>> l cup boiling water [I use orange juice for extra flavor]
>
> Do you boil the OJ?
>
>


I don't know, those were Margaret's comments. From the context, I would
assume so. Maybe microwave it and the butter together in a glass bowl
and add the raisins when it boils?

-Bob

On Sun, 15 Jan 2012 13:12:49 -0600, zxcvbob >
wrote:

> I don't know, those were Margaret's comments.

Oh, okay. I thought you'd made it.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:
> On Sun, 15 Jan 2012 13:12:49 -0600, zxcvbob >
> wrote:
>
>> I don't know, those were Margaret's comments.
>
> Oh, okay. I thought you'd made it.


Of course I've made it. I use boiling water.

-Bob

On Sun, 15 Jan 2012 10:24:53 -0800 (PST), merryb >
wrote:

> You are correct in using the darkest, slimiest bananas available-
> otherwise it has no flavor....

What is it about banana bread that I am not doing right? I've taken
what are idiot proof recipes for beginners and still ended up with a
layer of banana at the bottom. I even tried it again in the last few
months. Not as bad as in the past, but still not as good as a
non-cook can make.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sun, 15 Jan 2012 09:45:42 -0800 (PST), JeanineAlyse
> wrote:

> On Jan 14, 8:18*pm, sf > wrote:
> > Well, my favorite quick bread is beer bread so I doubt you'd be
> > interested. *It's not even faintly a fruit bread.
> I certainly may like this Beer Bread as an add to the Christmas
> boxes. I've never tried it but have heard others like it a lot. The
> "Christmas Breads" I make each have fruit or nuts in them, but
> changing the pineapple-blah one to this may be quite welcome if you'd
> care to share your recipe.

The internet is littered with beer bread recipes and they're all
pretty much the same; so here's the first beer bread recipe I ever
used which is hand written on a 3x5 file card.

My caveat is to use a very well flavored beer. I've used Mickey's ale
in the past and I see that Bob T recommends wheat ale. I thought
wheat beer was "beer" not ale (I love wheat beer), but I'm not much of
a beer drinker so I don't know my ales from my lagers. I do know that
I really like the deep amber or reddish colored beers best (and wheat
beer is up there with them).


sf's very first Beer Bread recipe

3 cups self-rising flour
2 tablespoons sugar
12 oz beer, room temperature (use a hearty tasting beer)
7 tablespoons melted, unsalted butter

Preheat the oven to 350°.

Combine flour, sugar and beer in a large bowl. Mix thoroughly.

Pour into an 8x4 inch loaf pan. Spoon 4 tablespoons melted butter
evenly over the top and bake in the middle of the oven for 20 minutes.

After 20 minutes take the bread out of the oven and brush with the
remaining butter. Return it to the oven and continue baking about
another 25 minutes or until the top is golden brown, the sides shrink
away from the pan slightly and a tester inserted in the center comes
out clean.

>
> Note: I use this recipe for quantity baking so it's written from the
> original for one standard size loaf, times 4 for making 10-12 minis.
>
> Picky's Lemon Pucker Bread - Oven at 350 - Bake 40 minutes

Thanks for the recipe, Picky! Copied and saved. You *know* how
much I like lemon. Heheh. Have I mentioned here that I'm planning to
make an orange and lemon cake that uses olive oil instead of butter?
I intended to make it yesterday, but I forgot all about it until it
was too late. We had more than enough food anyway.

Orange-Lemon Cake
http://www.notonlypizza.com/2010/06/...e-lemon-cake//

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

At work they used to sell a pineapple nut bread by the slice that was
stupendous. Very very heavy bread, yet not oily-I never liked
banana,zuchini,lemon-poppy seed breads because they were always oily.

This hawaiian bread had a sweet pineapple nut crust that wasn't a baked
on topping but more of a risen to the top yet still part of the bread
crust-you couldnt identify pineapple pieces in it so I think the
pineapple was juice in nature-more of a nut bread with lots of chopped
nuts dispersed thru the bread. I think they stopped selling it because
they would sell out so fast that they didnt have enough to serve
everyone all day. I wish I had that recipe.

Your lemon bread sounds good. Many people fix lemon recipes but few
actually are really lemon-tart for us lemon lovers. I buy jars of Mackay
lemon curd for $5.99 because I love good lemon so much-I have recipes to
make lemon curd but I know I wouldnt like it as much if I made it.

On Sun, 15 Jan 2012 15:00:51 -0500, Jim Elbrecht >
wrote:

> On Sun, 15 Jan 2012 11:20:06 -0800, sf > wrote:
>
> >On Sun, 15 Jan 2012 10:24:53 -0800 (PST), merryb >
> >wrote:
> >
> >> You are correct in using the darkest, slimiest bananas available-
> >> otherwise it has no flavor....
> >
> >What is it about banana bread that I am not doing right? I've taken
> >what are idiot proof recipes for beginners and still ended up with a
> >layer of banana at the bottom. I even tried it again in the last few
> >months. Not as bad as in the past, but still not as good as a
> >non-cook can make.
>
> Maybe not cooking long enough? It seems like the addition of a
> banana, even when the liquid is compensated for, adds 30 minutes to
> the time it takes to reach 195F internally.
>

I considered that, but I actually took its temperature this last time
and everything checked out (don't remember what temperature I was
looking for at the moment - maybe it wasn't 195) until I cut it open
and found the layer of banana at the bottom. Think I'll make a
note of that temperature on the recipe. Thanks!

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Jan 15, 12:43*pm, (Judy Haffner) wrote:
> JeanineAlyse wrote:
> >Picky's Lemon Pucker Bread - Oven at
> > 350 - Bake 40 minutes
>
> <snipped for length>
>
> The bread sounds very good, and I definitely will copy the recipe. Never
> used lemon oil before, but am thinking this bread is VERY tart?! :-O
Yes, that is why I tossed in the Pucker word, as it is truely a LEMON
bread. Perhaps it could be tamed a bit by using Meyer lemons, but my
tree (that bears enough for the entire neighborhood) is just the plain
ole lemons.
....Picky

"Judy Haffner" > wrote in message
...
>
> I'm sure everyone has a quick bread they enjoy making?
>
The only bread I make is cornbread. It's a quick bread, for sure. It has
its own cast iron skillet, never used for anything else.

Cornbread:

2 c. yellow cornmeal
1 c. all purpose flour
1/8 c. sugar (optional, I use about 1 Tbs)
4 tsp. baking powder
1/2 tsp. salt
1 c. milk or buttermilk*
1 large egg
1/4 c. butter or vegetable shortening

Mix all dry ingredients together. Stir in milk, egg and butter or
shortening until you have a slightly lumpy batter. Pour into a greased 8"
cast iron skillet or muffin pan (for 12) and bake at 425 for 20-25 minutes
until golden. This is great with a big pot of chili!

*If you don't have buttermilk add 1 Tbs. white vinegar to milk and stir
well. It will curdle and turn into a satisfactory equivalent.

Jill

On Jan 15, 1:59*pm, (z z) wrote:
> At work they used to sell a pineapple nut bread by the slice that was
> stupendous. Very very heavy bread, yet not oily-I never liked
> banana,zuchini,lemon-poppy seed breads because they were always oily.
>
> This hawaiian bread had a sweet pineapple nut crust that wasn't a baked
> on topping but more of a risen to the top yet still part of the bread
> crust-you couldnt identify pineapple pieces in it so I think the
> pineapple was juice in nature-more of a nut bread with lots of chopped
> nuts dispersed thru the bread. I think they stopped selling it because
> they would sell out so fast that they didnt have enough to serve
> everyone all day. I wish I had that recipe.
>
> Your lemon bread sounds good. Many people fix lemon recipes but few
> actually are really lemon-tart for us lemon lovers. I buy jars of Mackay
> lemon curd for $5.99 because I love good lemon so much-I have recipes to
> make lemon curd but I know I wouldnt like it as much if I made it.

That pineapple bread sounds fantastic! BTW, lemon curd is so easy, and
a lot cheaper to make yourself- just sayin'!

dsi1 wrote:
> On Jan 14, 3:55 pm, (Judy Haffner) wrote:
>> I'm sure everyone has a quick bread they enjoy making?
>>
>> I got a 3 lb. bag of whole pitted dates at Costco for less than $2 after
>> Christmas, so tomorrow I plan to make a couple loaves of Date-Nut Bread.
>> I haven't made that for a very long time, but always liked it so well,
>> as I love anything with dates.
>>
>> At our house, we also love Banana Bread, and if the grandchildren will
>> be around, I leave out the nuts, as they don't care for them. We also
>> like Zucchini Bread (with, or without pineapple) and Pumpkin Bread.
>>
>> I also have a couple great cheese quick bread we enjoy also.
>>
>> What about you? Have a favorite recipe?
>>
>> Judy
>
> I make an excellent banana nut bread. My secret is to use the most
> awful gooey and seeping bananas I can find. Having a bunch of rotting
> bananas will compel me to make it.
>
> My daughter's friend makes banana nut bread even better than mine. He
> says it's his grandma recipe. Talented kid.

In that vein, I only recently realized why I couldn't find ripe
bananas in supermarkets. It's because the ripe ones are with the
discounted produce! Some of the other produce looks just awful at
any price. It's kind-of odd that bananas are put there in their
prime--or as they approach that state. I guess they just don't
want those spots and the encroaching brownness destroying their
picture-perfect yellow sea of bananas.

--
Jean B.

zxcvbob wrote:
> Here's the recipe. It specifically calls for California apricots, but I
> use Turkish because that's what I can get at Fleet Farm. Now that
> there's a Trader Joe's here, I should try the CA kind and see what
> difference it makes. Cheap nasty "fruit cake mix" works just fine for
> the dried fruit because of the raisins, aps, and chocolate.

Hint: get the Blenheim variety, not the Patterson variety. I
like nice tart apricots, but the Patterson ones are too sour even
for me. I do wonder whether they might be good in baked goods,
even perhaps mixed with other varieties.
--
Jean B.

aem wrote:
> On Jan 14, 5:55 pm, (Judy Haffner) wrote:
>> I'm sure everyone has a quick bread they enjoy making?
> ........
>> What about you? Have a favorite recipe?
>
> Beer rye bread from "Great Food Without Fuss".
> 2 cups self-rising flour
> 1 cup rye flour
> 1 TB sugar
> 3 TB caraway seeds
> 3/4 tsp baking powder
> 1/4 tsp baking soda
> 1 tsp salt
> 12 oz. beer (note: nowadays many beers are 11 oz.)
> 3 TB melted
>
> Stir dry ingredients together, then the beer just until the mixture is
> sticky. Spoon into buttered loaf pan (9x5) and bake at 350F for 30
> minutes. Pour melted butter over the top and bake another 30 minutes
> or until the loaf sounds hollow when tapped. Cool slightly, turn out
> onto rack.
>
> It's not real rye bread but it's delicious. -aem
>
Now THAT is interesting. I even have the book somewhere. Thanks
for posting it!

--
Jean B.

z z wrote:
> At work they used to sell a pineapple nut bread by the slice that was
> stupendous. Very very heavy bread, yet not oily-I never liked
> banana,zuchini,lemon-poppy seed breads because they were always oily.
>
> This hawaiian bread had a sweet pineapple nut crust that wasn't a baked
> on topping but more of a risen to the top yet still part of the bread
> crust-you couldnt identify pineapple pieces in it so I think the
> pineapple was juice in nature-more of a nut bread with lots of chopped
> nuts dispersed thru the bread. I think they stopped selling it because
> they would sell out so fast that they didnt have enough to serve
> everyone all day. I wish I had that recipe.
>
> Your lemon bread sounds good. Many people fix lemon recipes but few
> actually are really lemon-tart for us lemon lovers. I buy jars of Mackay
> lemon curd for $5.99 because I love good lemon so much-I have recipes to
> make lemon curd but I know I wouldnt like it as much if I made it.
>
You can sub applesauce or some such compatible thing for some of
the excess oil in quick breads. Start subbing for about half if
the oil and go from there. One thing I discovered in the course
of doing such things is that I can get more pumpkin into pumpkin
muffins. Yum.

I agree about the lemon. I like it really tart! I was thrilled
to discover a recipe I fiddled with many years ago, because I have
been thinking that I might be able to inject more lemon flavor and
tartness into them by using True Lemon. Have you met that
product? I have been known to carry it with me. It is quite
good, although, depending on what you use it in, there could be a
bit of a grainy texture.

--
Jean B.