I Can T Cantaloupe Bread Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
• In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

Steps:

• Mix eggs, oil, sugar and vanilla.
• Add pureed cantaloupe to mixture.
• Sift dry ingredients; add to liquid.
• Pour into 2 greased and floured 9x5 loaf pans (or spray them with Baker's Joy).
• Bake 325°F for 1 hour or until done.
• Check after 50 minutes.
• I have also made this into muffins.
• Bake for about 25-30 minutes.

Steps:

• Preheat oven to 350°F.
• Combine all dry ingredients (flour, sugar, soda, powder, cinnamon and ginger) in a large bowl.
• Combine wet ingredients (egg, cantaloupe, half-and-half, oil, banilla) in a medium bowl.
• Make a well in the dry ingredients and pour in the wet ingredients.
• Stir until just combined.
• Pour into an oiled 9x5 loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.

Steps:

• In a large bowl, cream shortening and sugar until light & fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with cantaloupe until blended (mixture will appear curdled). Fold in nuts., Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Steps:

• Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
• Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
• In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
• Add butter or margarine and flavoring to the cantaloupe mixture.
• Pour into baked pie shell.
• Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
• Bake at 400 degrees F (205 degrees C) until delicately brown on top.

Steps:

• Take a fresh cantaloupe and dice 1/3 c to 1/2 c up well in a microwavable dish. The amount depends on the ratio of flour to cantaloupe you prefer.
• Pour the 1/4 cup flour over the cantaloupe.
• Mix the two very well. Aim for a few chunks to remain, but not many.
• Evenly spread on bottom of container.
• Microwave for about 45 seconds to a minute.
• Prepare your 1/2 c ice cream while waiting for it to cool.
• Now dip the cobbler in the ice cream or dump the ice cream on the cobbler creation.
• Then dine.