FIG, DATE, AND WALNUT QUICK BREAD
Make and share this Fig, Date, and Walnut Quick Bread recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil).
- Remove from heat; stir in figs and dates.
- Let stand 20 minutes or until fruit softens.
- Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended.
- Stir in cooled milk mixture.
- Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture.
- Add milk mixture to flour mixture, stirring just until moist.
- Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
- Sprinkle walnuts evenly over batter.
- Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Nutrition Facts : Calories 183.6, Fat 5.8, SaturatedFat 0.8, Cholesterol 35.9, Sodium 214.5, Carbohydrate 30.6, Fiber 2.6, Sugar 16.9, Protein 4.3
WALNUT RAISIN SCONES
A good choice for breakfast, brunch or tea. Contain little sugar because sweetness comes from the raisins. Walnuts and lemon rind provide crunchiness and tang. Wonderful served warm and spread with butter and honey or jam.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 14
Number Of Ingredients 13
Steps:
- In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
- With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
- Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
- Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
- Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.
Nutrition Facts : Calories 207 calories, Carbohydrate 23.3 g, Cholesterol 18 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 261.5 mg, Sugar 7.6 g
WALNUT BREAD
Yeast walnut bread is made with a food processer. Other additions such as dried fruit can easily be added to this wholesome bread.Original recipe printed in Bon Appetit (April, 1982). Prep time includes rising time.
Provided by ellie_
Categories Yeast Breads
Time 2h40m
Yield 1 round loaf
Number Of Ingredients 10
Steps:
- To make glaze: Using a food processor, process egg and 1/2 teaspoon salt with steel knife for 2 seconds.
- Remove and set aside but do not clean work bowl before proceeding.
- To make bread: Grease or oil large bowl and set aside.
- Combine water, brown sugar and yeast in measuring cup stirring to blend.
- Let stand until foamy (10 minutes).
- Using a food processor with steel knife in the same workbowl, combine 2-1/2 cups bread flour, whole wheat flour, oil and salt.
- While machine is running pour yeast mixture through feed tube and blend (40 seconds or until dough cleans inside of bowl).
- *Ifdough is too wet add reserved 1/2 cup flour to bowl (1 tablespoon at a time until it looks uniformly moiste and elastic).
- Push dough down onto the blade and add walnuts.
- Mix 10 seconds.
- Do not overprocess.
- Transfer dough to plastic bag and press loose walnuts into dough.
- Shape dough into ball and transfer to oiled bowl, turning to coat.
- Cover bowl with damp towel or plastic wrap.
- Let rise until doubled (1 hour).
- Grease large baking sheet.
- Punch dough down.
- Turn out onto floured bread board.
- Shape dough into smooth ball.
- Cover with plastic wrap.
- Let rise until doubled (40 minutes).
- Preheat oven to 400-degrees F.
- Slash top of dough twice to make an"x" and brush with glaze.
- Bake 35-45 minutes or until bread is brown and sounds hollow when thumped.
Nutrition Facts : Calories 3378.3, Fat 165.3, SaturatedFat 16.8, Cholesterol 211.5, Sodium 3601.9, Carbohydrate 410.4, Fiber 30.7, Sugar 59.1, Protein 82.7
APRICOT, CHOCOLATE, AND WALNUT SCONES
With Valentine's Day coming up I just had to share this scrumptious-looking recipe for heart-shaped scones. I plan on trying it very soon using margarine and soy milk in place of the heavy cream! I got this from Care2.com's Eat Well Naturally newsletter. They also say you can make the dough hearts ahead of time and freeze them, then bake the frozen dough hearts 20 to 25 minutes.
Provided by Kree6528
Categories Scones
Time 50m
Yield 9 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut the butter into small cubes and sprinkle them over the flour mixture, then cut the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.
- In a small bowl, combine cream, egg, and vanilla.
- Add the cream mixture to the flour mixture and knead until well combined.
- Knead in the dark chocolate, walnuts, and apricots until thoroughly incorporated.
- Lightly dust a work surface with flour, then pat the dough out to the thickness of about 5/8 inch.
- Use a 3 1/4-inch heart-shaped cookie cutter to cut the dough into heart-shapes, gathering the scraps and repeating until all the dough has been used (This will make about 9 hearts).
- Transfer dough hearts to an ungreased baking sheet.
- Bake 15 to 20 minutes, until tops are lightly browned.
- Remove the baking sheet to a wire rack and allow to cool for 5 minutes, then use a spatula to remove scones from sheet and transfer them to a wire rack.
- May be served warm or cooled.
Nutrition Facts : Calories 445.8, Fat 29.3, SaturatedFat 13.4, Cholesterol 55.2, Sodium 230.2, Carbohydrate 45.8, Fiber 5.8, Sugar 15.8, Protein 8.8
WALNUT QUICK BREAD
The perfect size for one or two people when baked in two mini loaf pans. Eat one now and store one for later. Freezes very well. Tastes best when tightly wrapped and allowed to set overnight. I like to use walnut or coconut oil, but any neutral/mild tasting oil will do fine. There are variations listed below.
Provided by Kathy228
Categories Quick Breads
Time 46m
Yield 2 mini loaf pans, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
- Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
- Crack the egg into a measuring cup and stir to break yolk.
- Add milk up to the 3/4 cup mark; then add vanilla and oil.
- Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
- Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
- Transfer batter to prepared pan(s).
- Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
- Bake for 38 minutes or until tested done.
- Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
- Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.
Nutrition Facts : Calories 408.5, Fat 22.6, SaturatedFat 3.1, Cholesterol 39.5, Sodium 506, Carbohydrate 46.2, Fiber 2.2, Sugar 25.9, Protein 7.9
JOEY'S PEANUT BUTTER COOKIES
My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. These soft and chewy peanut buttery cookies are the best!
Provided by P Weiss
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 10.6 g, Cholesterol 12 mg, Fat 6.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 80.8 mg, Sugar 6.5 g
PUMPKIN - WALNUT BREAD
A fairly quick bread that uses a the creaming method for a lighter texture. Not cake-like, but not as dense as some quick breads. Can be served with a simple glaze or Recipe #73474.
Provided by Steve_G
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Move your oven rack so that the top of the loaf will be in the center of the oven.
- Heat the oven to 325ºF.
- Grease a large loaf pan with with shortening.
- Line with parchment if desired.
- Cream sugar and butter in a large bowl until light and fluffy.
- Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
- Beat until smooth.
- Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
- Start testing after an hour.
- Cool 5 minutes on wire rack still in pan.
- Then remove from pan and place top side up.
- Cool completely before slicing.
- Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.
Nutrition Facts : Calories 289, Fat 10.1, SaturatedFat 6, Cholesterol 59.3, Sodium 519.5, Carbohydrate 45.9, Fiber 1.9, Sugar 23.5, Protein 4.5
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