Aloha Loaf Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Steps:

• Preheat oven to 350°F
• In a large mixing bowl, cream margarine and sugar.
• Beat in eggs, one at a time.
• Combine the banana and buttermilk in a small cup.
• In a separate small bowl, stir together the flour, soda, baking powder and salt.
• Add the flour mixture alternately with the banana and buttermilk mixture to the egg mixture.
• Fold in chopped cherries.
• Pour into an ungreased loaf pan.
• Bake for 50 to 55 minutes or until a toothpick inserted into the loaf returns clean.
• Makes 1 loaf or 18 slices.
• Calories per serving: 143 Fat: 3 gm. Cholesterol: 30 mg. with egg; 0 gm. with substitute Sodium: 142mg.
• For exchange diets, count: 1 bread/starch, 1/2 fruit and 1/2 fat.

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken., Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Steps:

• Cut the top off the bread and hollow out the bowl by tearing out the middle of bread.
• Reserve the torn bread pieces, wrapped to preserve freshness.
• Combine ingredients, mixing well.
• Spoon into hollowed out bread, replace the top crust and bake for 45 minutes at 300* degrees.
• Serve with bread pieces, crackers, or buttered & broiled (or just plain) French baguette slices.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, salt, baking soda, sugar, and cinnamon.
• In another bowl, combine remaining ingredients together, add to flour mixture, stirring just until dry ingredients are moistened.
• Spoon batter into 2 greased and floured 8-1/2 x 4-1/2 x 3-inch loaf pans.
• Bake for 1 hour and 10 minutes.
• Remove from pans and let cool on wire racks.

Steps:

• Your will need two (8 1/2x4 1/2x3) loaf pans.
• Preheat oven to 350 degrees.
• Spray two (8 1/2x4 1/2x3) loaf pans with Bakers Joy (or grease and flour) and set aside.
• In a medium bowl, combine the first 5 ingredients and stir with a wire wh.isk to blend well.
• Stir in nuts to combine and set aside.
• In another bowl, combine the eggs, oil, mashed bananas, pineapple, vanilla and honey (if you're using Splenda) Stir lightly just to mix.
• Add the wet ingredients to the dry and mix only enough to moisten the dry.
• DO NOT overmix or your bread will be tough and heavy.
• Its ok to have some lumps.
• Spoon the dough into the two pans,making sure to divide it equally between the two.
• Bake for about 1 hour to 1 hour 10 minutes.
• A good rule of thumb is to check after about 50 minutes.
• Insert a toothpick or bamboo skewer into the center to test for doneness.
• This bread will crack--don't worry.
• Once done, remove to wire racks and cool for about 10-12 minutes in pans.
• Turn the bread out carefully onto the racks.
• Allow it to sit for about 15 minutes upside down, then carefully turn right side up to finish cooling.
• As with any bread, slice with a serrated knife and enjoy.
• Just a note--if you use Splenda or any artificial sweetener, the shelf life will be shorter and texture may not be the same than if you had used real sugar.