I am looking for bread pudding brulee. I need help plsI am looking for Pumkin bread pudding brulee recipe?
I made this last Thanksgiving and it was amazingly good- I added some southern comfort to the whipped cream mixture to give it a kick...
Pumpkin Bread Pudding Brulee
Ingredients:
1 3/4 cups half and half
3/4 cup sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
6 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)
3/4 cup canned pure pumpkin
4 large egg yolks
1 large egg
1 tablespoon amaretto or Frangelico (hazelnut liqueur)
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
6 tablespoons whipping cream
6 tablespoons (packed) golden brown sugar
Instructions:
Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup souffl茅 dishes or custard cups.
Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.
Preheat oven to 350掳F. Place souffl茅 dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of souffl茅 dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
Makes 6 servings.
Friday, July 30, 2010
Anybody know a recipe for a sandwich or melt where instead of bread you use hasbrown patties?
if you dont have a recipe what do you think would be good in the middle of the hashbrowns? thanks so much.Anybody know a recipe for a sandwich or melt where instead of bread you use hasbrown patties?
Hash Brown Breakfast Sandwich
2 squares frozen shredded hash brown potatoes, made with no added fat
Canola cooking spray
1 slice cheese, any type you like, cut in half
1 large egg (use higher omega-3 brand if available), beaten with 1 teaspoon water (or use 1/4 cup egg substitute)
Pepper or salt-free seasoning blend (like Mrs. Dash) to taste
Salt to taste, if desired
1 medium tomato, sliced (or substitute a sliced avocado)
Place hash brown squares on a microwave-safe plate and thaw in microwave on HIGH for about 90 seconds. Start heating a nonstick frying pan over medium-high heat.
When hash browns are out of the microwave, spray an area in the hot pan with canola cooking spray. Lay one of the hash brown squares on top. Repeat with remaining square. Spray tops of the hash browns with canola cooking spray. Sprinkle the tops with pepper or seasoning blend to taste and salt to taste, if desired. When underside is nicely brown (about 3 minutes), flip hash browns over and brown other side (about 2 minutes more).
Remove hash browns to serving plate and top with a piece of the cheese. Coat the still-hot frying pan with canola spray and pour in the beaten egg or egg substitute. Let it naturally form a circle shape in the pan. Top with black pepper or salt-free seasoning blend, as desired. When the underside is nicely browned (about 2 minutes), flip the egg circle over and cook the other side about 1 minute more. Cut the egg circle in half and fold each half over. Add each egg piece on top of the cheese topped hash brown squares.
Top with tomato or avocado slices
From: http://www.medicinenet.com/script/main/a鈥?/a>
There is also a good recipe with bacon, eggs, and cheddar cheese here: http://allrecipes.com/Recipe/Hash-Brown-鈥?/a>Anybody know a recipe for a sandwich or melt where instead of bread you use hasbrown patties?
Saute some onion, green bell pepper, and mushrooms for filling, top with cheese, melt the cheese of choice and top with the other patty.
Ham and cheese would ROCK between 2 hashbrowns!make up tips
Hash Brown Breakfast Sandwich
2 squares frozen shredded hash brown potatoes, made with no added fat
Canola cooking spray
1 slice cheese, any type you like, cut in half
1 large egg (use higher omega-3 brand if available), beaten with 1 teaspoon water (or use 1/4 cup egg substitute)
Pepper or salt-free seasoning blend (like Mrs. Dash) to taste
Salt to taste, if desired
1 medium tomato, sliced (or substitute a sliced avocado)
Place hash brown squares on a microwave-safe plate and thaw in microwave on HIGH for about 90 seconds. Start heating a nonstick frying pan over medium-high heat.
When hash browns are out of the microwave, spray an area in the hot pan with canola cooking spray. Lay one of the hash brown squares on top. Repeat with remaining square. Spray tops of the hash browns with canola cooking spray. Sprinkle the tops with pepper or seasoning blend to taste and salt to taste, if desired. When underside is nicely brown (about 3 minutes), flip hash browns over and brown other side (about 2 minutes more).
Remove hash browns to serving plate and top with a piece of the cheese. Coat the still-hot frying pan with canola spray and pour in the beaten egg or egg substitute. Let it naturally form a circle shape in the pan. Top with black pepper or salt-free seasoning blend, as desired. When the underside is nicely browned (about 2 minutes), flip the egg circle over and cook the other side about 1 minute more. Cut the egg circle in half and fold each half over. Add each egg piece on top of the cheese topped hash brown squares.
Top with tomato or avocado slices
From: http://www.medicinenet.com/script/main/a鈥?/a>
There is also a good recipe with bacon, eggs, and cheddar cheese here: http://allrecipes.com/Recipe/Hash-Brown-鈥?/a>Anybody know a recipe for a sandwich or melt where instead of bread you use hasbrown patties?
Saute some onion, green bell pepper, and mushrooms for filling, top with cheese, melt the cheese of choice and top with the other patty.
Ham and cheese would ROCK between 2 hashbrowns!
Recipe book for Panasonic SD-BT6P Automatic Bread Maker?
I have lost my recipe book for my Panasonic Automatic Bread Maker model SD-BT6P. Does anyone know where I can get a copy online? Does anyone know of a website that has recipes for this bread maker? Thank You.Recipe book for Panasonic SD-BT6P Automatic Bread Maker?
These manuals aren't exactly the same of your model but I'd bet they are close enough.:
usersmanualguide.comslashpanasonicslas鈥?br>
after panasonic its slash bread_maker...it wouldn't let me type the address in!! :(
These manuals aren't exactly the same of your model but I'd bet they are close enough.:
usersmanualguide.comslashpanasonicslas鈥?br>
after panasonic its slash bread_maker...it wouldn't let me type the address in!! :(
Ok so i spelled it wrong ';recipe'; for Bread pudding..?
my goodness knit pick about it..does anyone have a ';RECIPE for a good breadpudding? I would be most greatful...Ok so i spelled it wrong ';recipe'; for Bread pudding..?
Nancy's Bread Pudding
Ingredients:
stale bread torn into pieces see directions
1 cup sugar
1 teaspoon vanilla
2 whole eggs
3 Tablespoons melted butter
4 cups scalded milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
SAUCE
1 cup brown sugar, packed
1 cup Karo corn syrup
dash salt
4 Tablespoons butter
1 teaspoon vanilla
Using a 2 1/2 to 3 qt. baking pot, fill with torn bread pieces - about 1 medium loaf of bread. Using french or italian bread is fine - just slice it and tear or cut into pieces. Pieces need not be small - can be larger chunks.
To make the custard: Mix sugar, vanilla, eggs and spices together; slowly pour scalded milk into egg mixture, beating all the while. Add spices and melted butter, stir again.
Pour over the bread pieces, and if necessary, push pieces down into custard to make sure all are well coated and soaked. Bake at 350掳F for one hour. It puffs up alot, and turns brown and crusty on top. Remove from oven and as it cools it will fall and shrink. That's OK
Sauce: Stir together the brown sugar and corn syrup, cook for about 10 minutes over medium heat. Remove from heat, add remaining ingredients and stir. If too thick add a little cream, milk, or water. Serve hot or cold over bread pudding, or ice cream for that matter.
Some people add raisins - my family NEVER. The pudding could be made with 1 cup of brown sugar, packed, rather than the white, if desired. If it is not sweet enough for you, increase sugar; if too sweet, decrease to 1/2 cup. You can add another egg if wanted, but do not decrease egg quantity. Milk can be 1/2%, 1%, 2%, 4% whatever you want. Also you can decrease butter, or leave it out - just won't be as rich tasting. You can adjust spices as you want. It is a very forgiving recipe. It is marvelous served room temperature or cold, with the sauce hot! Remember leftovers must be refrigerated.Ok so i spelled it wrong ';recipe'; for Bread pudding..?
You'd better be careful, I've heard they flog people for spelling and grammar mistakes on here...
trghrhg
You didn't spell it wrong the first time....some people just don't know you used the old-fashioned term.....all ';recipes'; used to be called %26amp; spelt ';receipts';
Old Country Buffet Bread Pudding
8 slices white bread, cut up
8 glazed cinnamon rolls (this is the way they used up their old ones)
1/2 cup rasins
Base Mix:
4 eggs
2cups milk
1/4 cup sugar
1/4 cup melted butter
1/2 tsp. ground cinnamon
1 teaspoon vanilla
Bread pudding sauce:
1 cup vanilla pudding
1/4 cup warm water
dash vanilla
Preheat oven to 325*
Spray a 9x13'; pan with Pam. Place the cinammon rolls in a layer on the bottom of the pan. Add raisins, then layer the bread. Beat eggs and milk, stir in sugar, butter,cinnamon and vanilla. Pour over cinnamon rolls in pan and press down until bubbles dissapear.
Bake for 45 minutes or until internal temperature is 200*. ( I had to raise the temp. after the 45 min. to 350 and bake a bit longer to get it to temp at 200*)
Top with sauce.
I made this last week and it was wonderful.
Bentley's got a pretty good recipe, but try using Challah bread instead of french or italian bread- it's way softer and makes a much better dish. A few minutes before it's done baking, pour caramel sauce over it so it has a sweet top. SO GOOD!
oh man I love bread pudding. My mom and I love it when its warm and then we put vanilla ice cream on top. I hope you get some good recipes!
Hi it's me. I am actually making it right now. Having said that I have no recipe. I take my left overs, be it bread, cakes, cookies, whatever and mix that in my baking pan , I will throw in some raisins if I have them, nuts, banana slices, canned fruit. Anything that I find in the cupboard that appeals to me that moment. I mix about six eggs with enough milk to cover up the bread etc...and in that egg milk mix I put vanilla extract and a teaspoon (roughly) for each cup of milk of cornstarch. Mix the liquids very well to dissolve the cornstarch and pour over the bread mixture. If I have enough fruit in there then I do not add sugar. I bake this at 375 till a knife comes out clear when I test it. Always I have a great bread pudding which does not last very long. I can use a small 9 x 9 pan but usually do the larger one 12 x 5 .Hope this makes any sense. Bread pudding is the invention for left overs and adventure.
New Orleans Bread Pudding
3 eggs
1+1/4 cup sugar
1+1/2 tsp vanilla extract
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
4 Tbs butter, melted
2 cups milk
1/2 cup raisins
1/2 cup coarsely chopped pecans
5 cups very stale French or Italian bread, with crust, cut into cubes
Using an electric mixer or wire whisk, beat the eggs until extremely frothy, about 3 minutes with an electric mixer, about 6 by hand. Add the remaining ingredients except the bread and beat until thoroughly mixed. Place the bread cubes in a greased oven-proof baking dish and pour the egg mixture over them. Toss the bread to coat with the egg mixture, and allow to sit at room temperature for 45 minutes, until virtually all of the liquid is absorbed. Bake in a preheated 300F for 45 minutes, then raise the oven temperature to 425F and bake an additional 15 to 20 minutes, until the pudding is well browned and has puffed up. Serve hot, warm, or at room temperature, with whipped cream or a scoop of ice cream. Serves 8.
No sweat,people do it all the time, check out the recipe I submitted for Bourbon Bread Pudding
Nancy's Bread Pudding
Ingredients:
stale bread torn into pieces see directions
1 cup sugar
1 teaspoon vanilla
2 whole eggs
3 Tablespoons melted butter
4 cups scalded milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
SAUCE
1 cup brown sugar, packed
1 cup Karo corn syrup
dash salt
4 Tablespoons butter
1 teaspoon vanilla
Using a 2 1/2 to 3 qt. baking pot, fill with torn bread pieces - about 1 medium loaf of bread. Using french or italian bread is fine - just slice it and tear or cut into pieces. Pieces need not be small - can be larger chunks.
To make the custard: Mix sugar, vanilla, eggs and spices together; slowly pour scalded milk into egg mixture, beating all the while. Add spices and melted butter, stir again.
Pour over the bread pieces, and if necessary, push pieces down into custard to make sure all are well coated and soaked. Bake at 350掳F for one hour. It puffs up alot, and turns brown and crusty on top. Remove from oven and as it cools it will fall and shrink. That's OK
Sauce: Stir together the brown sugar and corn syrup, cook for about 10 minutes over medium heat. Remove from heat, add remaining ingredients and stir. If too thick add a little cream, milk, or water. Serve hot or cold over bread pudding, or ice cream for that matter.
Some people add raisins - my family NEVER. The pudding could be made with 1 cup of brown sugar, packed, rather than the white, if desired. If it is not sweet enough for you, increase sugar; if too sweet, decrease to 1/2 cup. You can add another egg if wanted, but do not decrease egg quantity. Milk can be 1/2%, 1%, 2%, 4% whatever you want. Also you can decrease butter, or leave it out - just won't be as rich tasting. You can adjust spices as you want. It is a very forgiving recipe. It is marvelous served room temperature or cold, with the sauce hot! Remember leftovers must be refrigerated.Ok so i spelled it wrong ';recipe'; for Bread pudding..?
You'd better be careful, I've heard they flog people for spelling and grammar mistakes on here...
trghrhg
You didn't spell it wrong the first time....some people just don't know you used the old-fashioned term.....all ';recipes'; used to be called %26amp; spelt ';receipts';
Old Country Buffet Bread Pudding
8 slices white bread, cut up
8 glazed cinnamon rolls (this is the way they used up their old ones)
1/2 cup rasins
Base Mix:
4 eggs
2cups milk
1/4 cup sugar
1/4 cup melted butter
1/2 tsp. ground cinnamon
1 teaspoon vanilla
Bread pudding sauce:
1 cup vanilla pudding
1/4 cup warm water
dash vanilla
Preheat oven to 325*
Spray a 9x13'; pan with Pam. Place the cinammon rolls in a layer on the bottom of the pan. Add raisins, then layer the bread. Beat eggs and milk, stir in sugar, butter,cinnamon and vanilla. Pour over cinnamon rolls in pan and press down until bubbles dissapear.
Bake for 45 minutes or until internal temperature is 200*. ( I had to raise the temp. after the 45 min. to 350 and bake a bit longer to get it to temp at 200*)
Top with sauce.
I made this last week and it was wonderful.
Bentley's got a pretty good recipe, but try using Challah bread instead of french or italian bread- it's way softer and makes a much better dish. A few minutes before it's done baking, pour caramel sauce over it so it has a sweet top. SO GOOD!
oh man I love bread pudding. My mom and I love it when its warm and then we put vanilla ice cream on top. I hope you get some good recipes!
Hi it's me. I am actually making it right now. Having said that I have no recipe. I take my left overs, be it bread, cakes, cookies, whatever and mix that in my baking pan , I will throw in some raisins if I have them, nuts, banana slices, canned fruit. Anything that I find in the cupboard that appeals to me that moment. I mix about six eggs with enough milk to cover up the bread etc...and in that egg milk mix I put vanilla extract and a teaspoon (roughly) for each cup of milk of cornstarch. Mix the liquids very well to dissolve the cornstarch and pour over the bread mixture. If I have enough fruit in there then I do not add sugar. I bake this at 375 till a knife comes out clear when I test it. Always I have a great bread pudding which does not last very long. I can use a small 9 x 9 pan but usually do the larger one 12 x 5 .Hope this makes any sense. Bread pudding is the invention for left overs and adventure.
New Orleans Bread Pudding
3 eggs
1+1/4 cup sugar
1+1/2 tsp vanilla extract
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
4 Tbs butter, melted
2 cups milk
1/2 cup raisins
1/2 cup coarsely chopped pecans
5 cups very stale French or Italian bread, with crust, cut into cubes
Using an electric mixer or wire whisk, beat the eggs until extremely frothy, about 3 minutes with an electric mixer, about 6 by hand. Add the remaining ingredients except the bread and beat until thoroughly mixed. Place the bread cubes in a greased oven-proof baking dish and pour the egg mixture over them. Toss the bread to coat with the egg mixture, and allow to sit at room temperature for 45 minutes, until virtually all of the liquid is absorbed. Bake in a preheated 300F for 45 minutes, then raise the oven temperature to 425F and bake an additional 15 to 20 minutes, until the pudding is well browned and has puffed up. Serve hot, warm, or at room temperature, with whipped cream or a scoop of ice cream. Serves 8.
No sweat,people do it all the time, check out the recipe I submitted for Bourbon Bread Pudding
Anyone has recipe for little/no wheat bread?
Any type of bread recipes but preferably with no wheat/kamut/barley, but other grains are ok. Anyone tried soya/chickpea flour breads?Anyone has recipe for little/no wheat bread?
peajay's Gluten Free Bread
';Yummy bread without a speck of gluten.';
Original recipe yield: 1 - 1.5 pound loaf.
Servings:12
--------------------------------------鈥?br>
INGREDIENTS:
1 egg
1/3 cup egg whites
1 tablespoon apple cider vinegar
1/4 cup canola oil
1/4 cup honey
1 1/2 cups warm skim milk
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup millet flour
1 cup white rice flour
1 cup brown rice flour
1 tablespoon active dry yeast
--------------------------------------鈥?br>
DIRECTIONS:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.Anyone has recipe for little/no wheat bread?
Grain Free Boston Brown Bread GF
1 cup plus 2 Tsp amaranth flour
1/4 cup arrowroot
1 tsp baking soda
1/2 tsp powdered ginger
1/2 cup currants
1/2 cup brazil nuts
3/4 cup boiling unsweetened fruit juice or water
1/4 cup honey or molasses
1 Tsp lemon juice or 1/4 tsp vitamin C crystals
Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes.
Oat Muffins
1 cup sifted oat flour
1/8 tsp salt
3 1/2 tsp baking powder
1 1/2 tsp sugar
1/4 cup cold water
2 Tsp milk free margarine.
Preheat oven to 425 degrees. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine and pour into muffin cups that have been greased. Bake for 25 mins.
Almond and Rice Flour Bread With Poppy Seeds
Yield: 1 Loaf VG, WF, GF, SF, SuF
1/2 c Whole almonds, with skins
1 1/2 c Brown rice flour
4 ts Baking powder
1/4 ts Salt
3 ts Poppy seeds 1/2 c Plain low-fat yogurt
1/2 c Water
1 lg Whole egg
1 lg Egg white white
2 tb Vegetable oil
Preheat oven to 350F. Oil an 8 x 4 inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed. The flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.
Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.
Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).
Amaranth Baking Powder Bread
Yield: 1 Loaf VG, WF, GF
1 c Amaranth flour
1 1/2 c Brown rice flour -OR- whole
- wheat flour
1 tb Non-alum baking powder
1 ts Sea salt (optional)
1 c Milk, soymilk, or water 3 tb Honey
2 tb Unrefined Vegetable oil
IF USING RICE FLOUR, add
2 Egg whites; beaten
Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients. Pour batter into well-oiled 8'; x 4'; pan and bake at 350 F. about 45 minutes. Cool 10 minutes before removing loaf to rack
I have lots and lots of recipes. I don't want to post them here as I wish to retain copyright but if you contact me privatley I'll be glad to share.
You can also google. The BBC website has some recipes as well.
In a small bowl combine:
1/2 cup warm water
2 teaspoons sugar
4 teaspoons dry yeast granules
Set aside and let stand for 15 minutes
2 cups white rice flour
2 cups tapioca flour
1/4 cup sugar
4 teaspoons xanthan gum
2/3 cup dry milk
1 1/2 teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).
1 1/2 cups water
4 tablespoons melted butter or oil
1 teaspoon g/f vinegar
3 eggs
Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves.
Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4'; across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.
Gluten Free White Bread
The best tasting GF bread I've found yet, and the cheapest. The ingredients are the key to this bread, so try not to substitute. The flour mix is especially important, so if possible use gluten free flour recipe to make the cheapest, best tasting gluten free bread you've ever tried. This recipe is adapted and modified from one by Bette Hagman. The biggest change to the original recipe is the flour mix used. Cooking time includes rising, baking, and cooling.
2 cups gluten-free flour
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon egg substitute
1/2 teaspoon unflavored gelatin (optional)
2 tablespoons sugar
2 1/4 teaspoons dry active yeast
2 small eggs (or 1 egg plus one egg white, medium)
3 tablespoons butter, softened
1 teaspoon vinegar (or dough enhancer)
1 cup warm water
1 loaf
1. Combine all dry ingredients except yeast. May be stored in this condition for months in a ziplock style bag.
2. Preheat oven to 400 degrees F.
3. Grease 8 1/2 x 4 1/2'; bread pan and flour with rice flour, or grease and flour muffin tins for buns.
4. In heavy duty mixer, whisk eggs and vinegar (or dough enhancer), add butter. Add about 3/4 of the warm water.
5. Combine yeast with the dry mix and slowly add to the wet ingredients with the mixer on low.
6. The mixture should be like a very thick cake mix, add more of the warm water as needed.
7. Turn mixer to high and beat for 4 minutes.
8. Turn dough out into the pan for baking.
9. Cover with plastic wrap and let rise in a warm place (on top of oven is usually a good place) until the dough has doubled in size.
10. Bake in 400F oven for 50 to 60 minutes for loaf, 30 to 40 minutes for rolls. Cover with aluminum foil after 10 minutes for light crust on top, 20 minutes for medium crust on top.
11. Remove from oven, allow to cool 20 minutes before cutting for best results.
Gluten Free All Purpose Flour Substitute
If you are like many people and can't eat wheat, barley, or rye because of celiac or gluten intolerance, you need an inexpensive and nutritious substitute for regular wheat flour that will work for baking. This is my own version of such a flour. The majority of these components may be purchased very cheaply in Asian markets. The Great Northern Bean flour is not available on the market, but G.N. beans are very inexpensive and you can make your own flour out of them with a flour mill or even a regular coffee mill (just sift the flour through a fine sieve to remove the large pieces and regrind them). If you would rather use a ready-made bean flour, you can find garbanzo/fava bean flour in most whole foods markets. It is more costly than making your own and the end result will have a stronger flavor, but it will have the same general characteristics and nutrition value. This flour works well for most baking applications such as cookies, brownies, etc, but it will have a strong flavor until cooked because of the bean flour so it is not recommended for uncooked applications. For cakes you should add 1/4 to 1/2 tsp xanthan gum per cup of flour. For bread recipes you should add 1 tsp xanthan gum per cup of flour to simulate the effects of gluten, or better yet simply follow a recipe for gluten free bread. I find that the addition of 1/2 cup of oat flour adds greatly to the consistency of this flour, but due to the ongoing debate regarding the safety of oats to celiacs I have omitted it from the ingredients list. You may add it if desired.
1 1/2 cups great northern bean flour
1 cup cornstarch
1 cup asian rice flour
1 cup sweet rice flour (aka glutenous rice flour)
1 cup tapioca flour
5 1/2 cups
1. Sift ingredients together.
2. Store in an airtight container until needed.
peajay's Gluten Free Bread
';Yummy bread without a speck of gluten.';
Original recipe yield: 1 - 1.5 pound loaf.
Servings:12
--------------------------------------鈥?br>
INGREDIENTS:
1 egg
1/3 cup egg whites
1 tablespoon apple cider vinegar
1/4 cup canola oil
1/4 cup honey
1 1/2 cups warm skim milk
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup millet flour
1 cup white rice flour
1 cup brown rice flour
1 tablespoon active dry yeast
--------------------------------------鈥?br>
DIRECTIONS:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.Anyone has recipe for little/no wheat bread?
Grain Free Boston Brown Bread GF
1 cup plus 2 Tsp amaranth flour
1/4 cup arrowroot
1 tsp baking soda
1/2 tsp powdered ginger
1/2 cup currants
1/2 cup brazil nuts
3/4 cup boiling unsweetened fruit juice or water
1/4 cup honey or molasses
1 Tsp lemon juice or 1/4 tsp vitamin C crystals
Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes.
Oat Muffins
1 cup sifted oat flour
1/8 tsp salt
3 1/2 tsp baking powder
1 1/2 tsp sugar
1/4 cup cold water
2 Tsp milk free margarine.
Preheat oven to 425 degrees. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine and pour into muffin cups that have been greased. Bake for 25 mins.
Almond and Rice Flour Bread With Poppy Seeds
Yield: 1 Loaf VG, WF, GF, SF, SuF
1/2 c Whole almonds, with skins
1 1/2 c Brown rice flour
4 ts Baking powder
1/4 ts Salt
3 ts Poppy seeds 1/2 c Plain low-fat yogurt
1/2 c Water
1 lg Whole egg
1 lg Egg white white
2 tb Vegetable oil
Preheat oven to 350F. Oil an 8 x 4 inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed. The flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.
Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.
Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).
Amaranth Baking Powder Bread
Yield: 1 Loaf VG, WF, GF
1 c Amaranth flour
1 1/2 c Brown rice flour -OR- whole
- wheat flour
1 tb Non-alum baking powder
1 ts Sea salt (optional)
1 c Milk, soymilk, or water 3 tb Honey
2 tb Unrefined Vegetable oil
IF USING RICE FLOUR, add
2 Egg whites; beaten
Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients. Pour batter into well-oiled 8'; x 4'; pan and bake at 350 F. about 45 minutes. Cool 10 minutes before removing loaf to rack
I have lots and lots of recipes. I don't want to post them here as I wish to retain copyright but if you contact me privatley I'll be glad to share.
You can also google. The BBC website has some recipes as well.
In a small bowl combine:
1/2 cup warm water
2 teaspoons sugar
4 teaspoons dry yeast granules
Set aside and let stand for 15 minutes
2 cups white rice flour
2 cups tapioca flour
1/4 cup sugar
4 teaspoons xanthan gum
2/3 cup dry milk
1 1/2 teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).
1 1/2 cups water
4 tablespoons melted butter or oil
1 teaspoon g/f vinegar
3 eggs
Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves.
Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4'; across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.
Gluten Free White Bread
The best tasting GF bread I've found yet, and the cheapest. The ingredients are the key to this bread, so try not to substitute. The flour mix is especially important, so if possible use gluten free flour recipe to make the cheapest, best tasting gluten free bread you've ever tried. This recipe is adapted and modified from one by Bette Hagman. The biggest change to the original recipe is the flour mix used. Cooking time includes rising, baking, and cooling.
2 cups gluten-free flour
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon egg substitute
1/2 teaspoon unflavored gelatin (optional)
2 tablespoons sugar
2 1/4 teaspoons dry active yeast
2 small eggs (or 1 egg plus one egg white, medium)
3 tablespoons butter, softened
1 teaspoon vinegar (or dough enhancer)
1 cup warm water
1 loaf
1. Combine all dry ingredients except yeast. May be stored in this condition for months in a ziplock style bag.
2. Preheat oven to 400 degrees F.
3. Grease 8 1/2 x 4 1/2'; bread pan and flour with rice flour, or grease and flour muffin tins for buns.
4. In heavy duty mixer, whisk eggs and vinegar (or dough enhancer), add butter. Add about 3/4 of the warm water.
5. Combine yeast with the dry mix and slowly add to the wet ingredients with the mixer on low.
6. The mixture should be like a very thick cake mix, add more of the warm water as needed.
7. Turn mixer to high and beat for 4 minutes.
8. Turn dough out into the pan for baking.
9. Cover with plastic wrap and let rise in a warm place (on top of oven is usually a good place) until the dough has doubled in size.
10. Bake in 400F oven for 50 to 60 minutes for loaf, 30 to 40 minutes for rolls. Cover with aluminum foil after 10 minutes for light crust on top, 20 minutes for medium crust on top.
11. Remove from oven, allow to cool 20 minutes before cutting for best results.
Gluten Free All Purpose Flour Substitute
If you are like many people and can't eat wheat, barley, or rye because of celiac or gluten intolerance, you need an inexpensive and nutritious substitute for regular wheat flour that will work for baking. This is my own version of such a flour. The majority of these components may be purchased very cheaply in Asian markets. The Great Northern Bean flour is not available on the market, but G.N. beans are very inexpensive and you can make your own flour out of them with a flour mill or even a regular coffee mill (just sift the flour through a fine sieve to remove the large pieces and regrind them). If you would rather use a ready-made bean flour, you can find garbanzo/fava bean flour in most whole foods markets. It is more costly than making your own and the end result will have a stronger flavor, but it will have the same general characteristics and nutrition value. This flour works well for most baking applications such as cookies, brownies, etc, but it will have a strong flavor until cooked because of the bean flour so it is not recommended for uncooked applications. For cakes you should add 1/4 to 1/2 tsp xanthan gum per cup of flour. For bread recipes you should add 1 tsp xanthan gum per cup of flour to simulate the effects of gluten, or better yet simply follow a recipe for gluten free bread. I find that the addition of 1/2 cup of oat flour adds greatly to the consistency of this flour, but due to the ongoing debate regarding the safety of oats to celiacs I have omitted it from the ingredients list. You may add it if desired.
1 1/2 cups great northern bean flour
1 cup cornstarch
1 cup asian rice flour
1 cup sweet rice flour (aka glutenous rice flour)
1 cup tapioca flour
5 1/2 cups
1. Sift ingredients together.
2. Store in an airtight container until needed.
Does anyone know a good recipe for banana nut bread?
Banana Cream Cheese Nut Bread
1 (8-oz.) pkg. cream cheese, softened
1 cup granulated sugar
1/2 cup butter or margarine - 1 stick
1 cup mashed bananas
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped nuts -walnuts or almond
Preheat oven to 350潞F. Grease and flour a 9x5-in. loaf pan.
Cream softened cream cheese, sugar and butter, blending well. Blend in bananas, vanilla extract and eggs.
Combine dry ingredients and add to banana mixture, mixing just until moistened. Fold in nuts. Pour into prepared pan.
Bake for 1 hour and 10 minutes. Cool 10 minutes before removing from pan. Cool on rack.
------------
My Fav:
Peanut Butter %26amp; Chocolate Chips Banana Bread
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt (necessary)
1/2 cup vegetable shortening
1 cup chunky peanut butter
3/4 cup brown sugar or Splenda brown sugar blend
2 large eggs
3 large ripe bananas, mashed
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350掳F.
Butter and flour a 9';x5'; loaf pan.
Sift together first 4 ingredients in a bowl.
Combine next 3 ingredients and another bowl and beat with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour mixture until just combined.
Combine bananas with lemon juice, %26amp; vanilla extract and fold into batter.
Fold chocolate chips into batter, as well.
Transfer batter to loaf pan and bake in the middle of the oven.
Bake for 1 hour and 10 minutes, or until tester comes out clean.
Cool bread in pan on rack 10 minutes and invert onto rack to cool completely
-----------------
Banana Nut Bread
1 cup white sugar
1 cup brown sugar (packed)
1 cup butter
3 eggs
2 cups mashed bananas (about 4 very ripe bananas)
3 cups all-purpose flour
1 1/4 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 cup chopped nuts
Preheat oven to 350 degrees F.
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, cinnamon, baking powder, and baking soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
Bake for 50-60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean
--------
Banana Nut Bread
2 1/2 cups white sugar
1 cup shortening
3 eggs
1 1/2 cups mashed bananas
3 cups all-purpose flour
1 1/4 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
---------
Chocolate Chip Banana Nut Bread
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
2/3 cup diced walnuts
2/3 cup mini chocolate chips
1 teaspoon vanilla extract
3 large ripened bananas
1/2 cup butter
2 whole eggs
Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
In another bowl, mash bananas and add to the main mixing bowl.
Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
Add two whole eggs to main mixing bowl.
Mix all ingredients together by hand until it has a batter-like consistency.
Pour into greased loaf pan.
Let mixture set for at least 20 minutes before baking (Preheat the oven to 325 degrees).
Bake at 325 degrees for 65 minutes (may take longer depending on the oven and altitude).
When finished baking, it is best to let it set overnight before serving.
----------Does anyone know a good recipe for banana nut bread?
Hi,
The Best Banana Bread (with walnuts)
Makes one 9-inch loaf
Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.
INGREDIENTS
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups toasted walnuts , chopped coarse (about 1 cup)
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs , beaten lightly
6 tablespoons unsalted butter , melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Cook's Illustrated, yum!Does anyone know a good recipe for banana nut bread?
1-1/2 cups flour
1/2 cup sugar
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1/4 cup oil
1/4 cup water
1-1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal
1 cup chopped PLANTERS Walnuts
PREHEAT oven to 350掳F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.
POUR into greased 9x5-inch loaf pan.
BAKE 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
For Easier SlicingWrap bread in plastic wrap and store overnight before cutting into slices to serve.
Prep Time: 15 min
Total Time: 1 hr 30 min
Makes: 18 servings, one slice each
Ingredients
* * 1/3 cup shortening
* * 陆 cup sugar
* * 2 eggs
* * 1戮 cups sifted all-purpose flour
* * 1 teaspoon baking powder
* * 陆 teaspoon baking soda
* * 陆 teaspoon salt
* * 1 cup mashed ripe banana
* * 陆 cup chopped walnuts
Directions
1. Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed banana, blending well after each addition. Stir in nuts. Pour into well-greased 9陆 x 5 x3-inch loaf pan. Bake in moderate oven at 350掳 F for 40 to 45 minutes or till done. Remove from pan; cool on rack.
Try this one. It is my favorite and it is so simple. I like to add a full cup of walnut to it.
http://www.ehow.com/how_2324778_easy-banana-bread.html
1 (8-oz.) pkg. cream cheese, softened
1 cup granulated sugar
1/2 cup butter or margarine - 1 stick
1 cup mashed bananas
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped nuts -walnuts or almond
Preheat oven to 350潞F. Grease and flour a 9x5-in. loaf pan.
Cream softened cream cheese, sugar and butter, blending well. Blend in bananas, vanilla extract and eggs.
Combine dry ingredients and add to banana mixture, mixing just until moistened. Fold in nuts. Pour into prepared pan.
Bake for 1 hour and 10 minutes. Cool 10 minutes before removing from pan. Cool on rack.
------------
My Fav:
Peanut Butter %26amp; Chocolate Chips Banana Bread
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt (necessary)
1/2 cup vegetable shortening
1 cup chunky peanut butter
3/4 cup brown sugar or Splenda brown sugar blend
2 large eggs
3 large ripe bananas, mashed
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350掳F.
Butter and flour a 9';x5'; loaf pan.
Sift together first 4 ingredients in a bowl.
Combine next 3 ingredients and another bowl and beat with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour mixture until just combined.
Combine bananas with lemon juice, %26amp; vanilla extract and fold into batter.
Fold chocolate chips into batter, as well.
Transfer batter to loaf pan and bake in the middle of the oven.
Bake for 1 hour and 10 minutes, or until tester comes out clean.
Cool bread in pan on rack 10 minutes and invert onto rack to cool completely
-----------------
Banana Nut Bread
1 cup white sugar
1 cup brown sugar (packed)
1 cup butter
3 eggs
2 cups mashed bananas (about 4 very ripe bananas)
3 cups all-purpose flour
1 1/4 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 cup chopped nuts
Preheat oven to 350 degrees F.
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, cinnamon, baking powder, and baking soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
Bake for 50-60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean
--------
Banana Nut Bread
2 1/2 cups white sugar
1 cup shortening
3 eggs
1 1/2 cups mashed bananas
3 cups all-purpose flour
1 1/4 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
---------
Chocolate Chip Banana Nut Bread
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar
2/3 cup diced walnuts
2/3 cup mini chocolate chips
1 teaspoon vanilla extract
3 large ripened bananas
1/2 cup butter
2 whole eggs
Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
In another bowl, mash bananas and add to the main mixing bowl.
Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
Add two whole eggs to main mixing bowl.
Mix all ingredients together by hand until it has a batter-like consistency.
Pour into greased loaf pan.
Let mixture set for at least 20 minutes before baking (Preheat the oven to 325 degrees).
Bake at 325 degrees for 65 minutes (may take longer depending on the oven and altitude).
When finished baking, it is best to let it set overnight before serving.
----------Does anyone know a good recipe for banana nut bread?
Hi,
The Best Banana Bread (with walnuts)
Makes one 9-inch loaf
Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.
INGREDIENTS
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups toasted walnuts , chopped coarse (about 1 cup)
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs , beaten lightly
6 tablespoons unsalted butter , melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Cook's Illustrated, yum!Does anyone know a good recipe for banana nut bread?
1-1/2 cups flour
1/2 cup sugar
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1/4 cup oil
1/4 cup water
1-1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal
1 cup chopped PLANTERS Walnuts
PREHEAT oven to 350掳F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.
POUR into greased 9x5-inch loaf pan.
BAKE 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
For Easier SlicingWrap bread in plastic wrap and store overnight before cutting into slices to serve.
Prep Time: 15 min
Total Time: 1 hr 30 min
Makes: 18 servings, one slice each
Ingredients
* * 1/3 cup shortening
* * 陆 cup sugar
* * 2 eggs
* * 1戮 cups sifted all-purpose flour
* * 1 teaspoon baking powder
* * 陆 teaspoon baking soda
* * 陆 teaspoon salt
* * 1 cup mashed ripe banana
* * 陆 cup chopped walnuts
Directions
1. Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed banana, blending well after each addition. Stir in nuts. Pour into well-greased 9陆 x 5 x3-inch loaf pan. Bake in moderate oven at 350掳 F for 40 to 45 minutes or till done. Remove from pan; cool on rack.
Try this one. It is my favorite and it is so simple. I like to add a full cup of walnut to it.
http://www.ehow.com/how_2324778_easy-banana-bread.html
Does anyone have a good recipe for banana nut bread?
We enjoy this !
1 3/4 cups all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
2/3 cup granulated sugar
1/3 cup vegetable shortening
2 eggs
2 Tbls. milk
1 cup mashed ripe bananas (about 3 med. bananas)
1/4 cup chopped walnuts
1 - 2 Tbls. butter OR margarine
Combine flour, baking powder, salt, and baking soda; set aside.
Beat together sugar and shortening with an electric mixer on medium speed for 5 minutes, scraping sides of bowl often.
Add eggs and milk, one egg/Tablespoon at a time, while beating. Beat at medium speed for 1 minute.
Alternate adding flour mixture and banana while beating at low speed until all is combined.Fold in nuts by hand.
Pour into greased loaf pan and bake in a 350 degree oven for 60 65 minutes.
Rub butter over the top of the hot loaf.
If making in (4) mini loaf pans, reduce baking time to 30-35 minutes.Does anyone have a good recipe for banana nut bread?
';Banana-Nut Loaf';
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (3 medium)
1 teaspoon grated orange juice
1/4 cup orange juice
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1) Preheat oven to 350*. Grease 9x5'; loaf pan.
2) In large bowl with mixer at medium speed, cream shortening and sugar. Add eggs, one at a time, beating well after each addition until light and fluffy. Beat in banana, orange peel and orange juice. Combine flour, baking powder, baking soda and salt. Beat into banana mixture for 1 minute, scraping bowl with rubber spatula. Stir in nuts. Spread into prepared pan.
3) Bake 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap and store overnight.Does anyone have a good recipe for banana nut bread?
Banana Sour Cream Bread
INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Hawaiian Banana Nut Bread
INGREDIENTS
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Chocolate Chip Banana Bread II
INGREDIENTS
1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
Creamy Banana Bread
INGREDIENTS
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 1/4 cups white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon
DIRECTIONS
Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.
This is so very good !!!!!!
';MaMa's Caramel-Glazed Banana Nut Bread';
MAKES 1 LOAF (16 SLICES)
11/3 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened,
plus extra for greasing pan
3/4 cup sugar
2 large eggs, lightly beaten
3 very ripe medium bananas, peeled
and mashed well to make 11/4 cups
3/4 cup pecans, coarsely chopped
Caramel sauce:
2 ounces cream cheese
1/4 cup light cream or whipping cream
3/4 cup sugar
6 tablespoons water
3 tablespoons unsalted butter, cut
into chunks
Arrange rack in lower third of oven and preheat oven to 350 degrees. Butter and flour 1 (41/2-x-81/2-inch or 6-cup) loaf pan.
Into mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.
With electric mixer on medium speed, beat butter until smooth, about 1 minute. Gradually add sugar and beat until sugar is dissolved, 2 to 3 minutes. Lower speed and add dry ingredients. When blended, add eggs and bananas and beat just a few seconds to incorporate. Fold in nuts.
Pour batter into prepared pan and spread top evenly with rubber spatula. Bake until tester comes out clean, 55 to 60 minutes. When done, let cool in pan on wire rack 10 minutes.
For caramel sauce, mix cream cheese and cream in small bowl until smooth. Set aside.
Place sugar and water in heavy, medium saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until syrup turns a rich brown color. Remove pan from heat.
Stir in cream cheese mixture--it will bubble vigorously. Whisk in butter. Use warm as a sauce or let cool to room temperature and use as a glaze or icing. (Caramel sauce can be prepared 5 days ahead. Cover and refrigerate. Reheat, stirring over low heat, when using as a sauce.)
Using icing spatula or table knife, spread enough cooled caramel sauce over top of loaf to coat evenly. Heat any extra sauce just to warm and serve drizzled over slices of banana loaf. (Loaf can be placed in airtight container and refrigerated up to 5 days. Bring to room temperature before serving.)
If you really want to indulge, serve a slice of this banana bread with a scoop of vanilla ice cream and drizzle both with some warm caramel sauce.
oh gosh I just made this lets see if I can remmber,
3 bananas mashed
1 1/2 flour
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 cup nuts
2 eggs
1 cup sugar
3/4 cup butter
mix put in baking pan 350 for 1 hour
BANANA BREAD:
1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 2/3 cup all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts
Heat oven to 350 degrees. Grease bottom only of loaf pan. 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inches. Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
*Do not use self-rising flour in this recipe
Banana Nut Bread:
1 box yellow cake mix
1 package Jell-O Instant Banana Cream Pudding %26amp; Pie Filling
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chopped pecans
Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans. Bake at 350° F for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Yield: Makes 2 large or 4 small loaves
YES
http://recipecircus.com/recipes/dbeason/… Enjoy!
This is a moist, buttery banana bread loaded with banana flavor.
INGREDIENTS:
1 cup butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans
PREPARATION:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.
This banana nut bread recipe makes 2 loaves.
This has been my mother's recipe forever. It always get praise...
1/2 c oil
1 c sugar
3 bananas
2 eggs
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 c nuts
Preheat oven to 350.
Cream oil and sugar. Mash bananas and add to sugar. Add eggs and beat well. Add dry ingredients. Stir in nuts. Bake in greased pan for 50-60 minutes.
1 3/4 cups all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
2/3 cup granulated sugar
1/3 cup vegetable shortening
2 eggs
2 Tbls. milk
1 cup mashed ripe bananas (about 3 med. bananas)
1/4 cup chopped walnuts
1 - 2 Tbls. butter OR margarine
Combine flour, baking powder, salt, and baking soda; set aside.
Beat together sugar and shortening with an electric mixer on medium speed for 5 minutes, scraping sides of bowl often.
Add eggs and milk, one egg/Tablespoon at a time, while beating. Beat at medium speed for 1 minute.
Alternate adding flour mixture and banana while beating at low speed until all is combined.Fold in nuts by hand.
Pour into greased loaf pan and bake in a 350 degree oven for 60 65 minutes.
Rub butter over the top of the hot loaf.
If making in (4) mini loaf pans, reduce baking time to 30-35 minutes.Does anyone have a good recipe for banana nut bread?
';Banana-Nut Loaf';
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (3 medium)
1 teaspoon grated orange juice
1/4 cup orange juice
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1) Preheat oven to 350*. Grease 9x5'; loaf pan.
2) In large bowl with mixer at medium speed, cream shortening and sugar. Add eggs, one at a time, beating well after each addition until light and fluffy. Beat in banana, orange peel and orange juice. Combine flour, baking powder, baking soda and salt. Beat into banana mixture for 1 minute, scraping bowl with rubber spatula. Stir in nuts. Spread into prepared pan.
3) Bake 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap and store overnight.Does anyone have a good recipe for banana nut bread?
Banana Sour Cream Bread
INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Hawaiian Banana Nut Bread
INGREDIENTS
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Chocolate Chip Banana Bread II
INGREDIENTS
1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
Creamy Banana Bread
INGREDIENTS
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 1/4 cups white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon
DIRECTIONS
Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.
This is so very good !!!!!!
';MaMa's Caramel-Glazed Banana Nut Bread';
MAKES 1 LOAF (16 SLICES)
11/3 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened,
plus extra for greasing pan
3/4 cup sugar
2 large eggs, lightly beaten
3 very ripe medium bananas, peeled
and mashed well to make 11/4 cups
3/4 cup pecans, coarsely chopped
Caramel sauce:
2 ounces cream cheese
1/4 cup light cream or whipping cream
3/4 cup sugar
6 tablespoons water
3 tablespoons unsalted butter, cut
into chunks
Arrange rack in lower third of oven and preheat oven to 350 degrees. Butter and flour 1 (41/2-x-81/2-inch or 6-cup) loaf pan.
Into mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.
With electric mixer on medium speed, beat butter until smooth, about 1 minute. Gradually add sugar and beat until sugar is dissolved, 2 to 3 minutes. Lower speed and add dry ingredients. When blended, add eggs and bananas and beat just a few seconds to incorporate. Fold in nuts.
Pour batter into prepared pan and spread top evenly with rubber spatula. Bake until tester comes out clean, 55 to 60 minutes. When done, let cool in pan on wire rack 10 minutes.
For caramel sauce, mix cream cheese and cream in small bowl until smooth. Set aside.
Place sugar and water in heavy, medium saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until syrup turns a rich brown color. Remove pan from heat.
Stir in cream cheese mixture--it will bubble vigorously. Whisk in butter. Use warm as a sauce or let cool to room temperature and use as a glaze or icing. (Caramel sauce can be prepared 5 days ahead. Cover and refrigerate. Reheat, stirring over low heat, when using as a sauce.)
Using icing spatula or table knife, spread enough cooled caramel sauce over top of loaf to coat evenly. Heat any extra sauce just to warm and serve drizzled over slices of banana loaf. (Loaf can be placed in airtight container and refrigerated up to 5 days. Bring to room temperature before serving.)
If you really want to indulge, serve a slice of this banana bread with a scoop of vanilla ice cream and drizzle both with some warm caramel sauce.
oh gosh I just made this lets see if I can remmber,
3 bananas mashed
1 1/2 flour
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 cup nuts
2 eggs
1 cup sugar
3/4 cup butter
mix put in baking pan 350 for 1 hour
BANANA BREAD:
1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 2/3 cup all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts
Heat oven to 350 degrees. Grease bottom only of loaf pan. 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inches. Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
*Do not use self-rising flour in this recipe
Banana Nut Bread:
1 box yellow cake mix
1 package Jell-O Instant Banana Cream Pudding %26amp; Pie Filling
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chopped pecans
Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans. Bake at 350° F for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Yield: Makes 2 large or 4 small loaves
YES
http://recipecircus.com/recipes/dbeason/… Enjoy!
This is a moist, buttery banana bread loaded with banana flavor.
INGREDIENTS:
1 cup butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans
PREPARATION:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.
This banana nut bread recipe makes 2 loaves.
This has been my mother's recipe forever. It always get praise...
1/2 c oil
1 c sugar
3 bananas
2 eggs
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 c nuts
Preheat oven to 350.
Cream oil and sugar. Mash bananas and add to sugar. Add eggs and beat well. Add dry ingredients. Stir in nuts. Bake in greased pan for 50-60 minutes.
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