RIBBON NUT BREAD
With lemon, walnuts and a center of sweetened cream cheese, this lovely loaf is a tempting holiday treat. I like making an extra one to wrap up and give as a gift to a friend or neighbor.-Linda Evancoe-Coble, Leola, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- For filling, in a small bowl, beat cream cheese and sugar. Beat in egg; set aside., Preheat oven to 350°. In a large bowl, combine the flour, sugars, baking soda and salt. Whisk the eggs, milk, oil and lemon zest; stir into dry ingredients just until moistened. Fold in walnuts., Spoon 1 cup batter into a greased 9x5-in. loaf pan. Spread filling evenly over batter. Top with remaining batter, carefully spreading to cover., Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 283 calories, Fat 18g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.
VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING
Steps:
- Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
- Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
- Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).
DATE NUT BREAD
A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.
Provided by Peggy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
- Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
- Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g
EXTREME BANANA NUT BREAD 'EBNB'
This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe. It's always completely gone in minutes. This is great at parties, but hazardous at home. HEALTH WARNINGS: EBNB may be habit forming. A very flexible recipe that will accommodate changes based on what you have on hand. Use any type of fat in place of the butter, such as shortening or oil. It works with either brown or white sugar too.
Provided by SASEIGEL
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
- Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
- Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 29.7 g, Cholesterol 51.3 mg, Fat 11.9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.5 g, Sodium 268.4 mg, Sugar 19.2 g
MOIST DATE NUT BREAD
A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.
Provided by Canadian Girl
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
- When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 46.9 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 365.2 mg, Sugar 29.6 g
PARTY RIBBON SANDWICHES
Lovely layered sandwiches showcase three fabulous fillings and two kinds of bread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h35m
Yield 32
Number Of Ingredients 17
Steps:
- Place all shrimp filling ingredients in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Remove from food processor; set aside.
- Place all turkey filling ingredients except celery in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Stir in celery. Remove from food processor; set aside.
- Place all cheese and olive filling ingredients except olives in food processor. Cover; process 3 to 5 seconds or until mixture is creamy. Stir in olives.
- To assemble ribbon sandwiches, place one slice white bread on cutting board. Spread 5 tablespoons cheese and olive filling over white bread. Top with 1 slice wheat bread; spread with 1/4 cup turkey filling. Top with 1 slice white bread; spread with 1/4 cup shrimp filling. Top with 1 slice wheat bread. Repeat process 3 more times to make a total of 4 sandwich stacks. Wrap each in plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.
- Just before serving, cut each sandwich stack in half lengthwise and then crosswise into 4 slices.
Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 220 mg, Sugar 1 g, TransFat 0 g
NUT BREAD (ORIGINAL BETTY CROCKER)
From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely!
Provided by MyHeartRejoices
Categories Quick Breads
Time 1h15m
Yield 1 9-inch loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°.
- Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
- Mix all ingredients; beat 30 seconds.
- Pour into pan(s).
- Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
- Loosen sides of loaf from pan; remove from pan.
- Cool completely before slicing.
- To store, wrap and refrigerate no longer than 1 week.
- *If using self-rising flour, omit baking powder and salt.
- Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
- Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
- Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
- Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
- Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.
BANANA NUT BREAD
Provided by Food Network
Time 1h45m
Yield 12 slices
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 9 1/2 by 5 1/2-inch loaf pan.
- In a large mixing bowl, sift flour, whole-wheat flour, baking powder, and baking soda. Reserve.
- In the bowl of an electric mixer, food processor, or blender, add eggs, butter, buttermilk, lemon juice, bananas, sugar, and salt.
- Mix or blend until smooth. Slowly add dry ingredients. Fold in nuts. Pour batter into pan and bake 1 hour and 25 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 272.6 calorie, Fat 12.4 grams, SaturatedFat 4 grams, Carbohydrate 38 grams, Fiber 3.3 grams, Protein 5.6 grams
BLUE RIBBON WHITE BREAD
This is a county fair 'blue ribbon' winning loaf that is very tender and creamy.
Provided by Kristin Eichers
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
- Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 4.8 g, Cholesterol 7.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 217.6 mg, Sugar 4.7 g
VEGGIE RIBBON SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
- Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
- Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.
FRUIT-AND-NUT RYE BREAD
This bread tastes even better the next day. Store in an airtight container at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 2h15m
Yield One 9-by-5-inch loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Spread the nuts on a baking sheet and bake until lightly toasted, about 10 minutes. Let cool, then roughly chop.
- Pour the hot water over the dried fruit in a bowl; let soak until softened, about 15 minutes. Drain the fruit, reserving the soaking liquid. Add more water to the liquid to equal 1 cup. Let the liquid cool to room temperature.
- Stir the bread flour, rye flour and yeast in the bowl of a stand mixer with a wooden spoon. Make a well in the center and add the 1 cup soaking liquid, molasses and vegetable oil. Stir with the spoon until the mixture forms a stiff shaggy ball (there might be some patches of dry flour). Cover the dough with a lightly damp kitchen towel and let sit until the liquid is absorbed, about 20 minutes.
- Sprinkle the salt evenly on the dough. Knead with the dough hook on medium speed until the dough pulls away from the bowl and is very smooth and elastic, about 7 minutes. With lightly oiled hands, mix the nuts and dried fruit into the dough. Press down on the dough to remove any air pockets. Lightly oil the top. Cover with a lightly damp kitchen towel and let rise at room temperature until doubled in size, about 2 hours.
- Lightly oil a 9-by-5-inch loaf pan. With oiled hands, gently deflate the dough in the bowl and transfer to the pan, pressing down until smooth and even. Push down and submerge any visible fruit or nuts on the top of the dough to keep them from burning during baking. Cover with a lightly oiled piece of plastic wrap and set aside until the dough rises 1 to 1 1/2 inches above the top of the pan, about 1 1/2 hours.
- Position a rack in the middle of the oven; preheat to 375˚ F. Brush the top of the loaf with water. Sprinkle some oats on top. Bake until the crust is dark brown and a thermometer inserted into the middle of the bread registers 200˚ F, 35 to 40 minutes (tent the bread with foil if it starts getting too dark). Remove the loaf from the pan and transfer to a rack to cool completely.
BLUE-RIBBON DOUGHNUTS
What could be more delicious than a warm homemade doughnut? I've been making these tasty treats for my children and grandchildren for many years. -Kay McEwen, Sussex, New Brunswick
Provided by Taste of Home
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours. , On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until browned, about 2 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 147mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
RIBBON PUMPKIN BREAD
"No one will guess they're eating lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside," assures Beth Ask, Ulster, Pennsylvania.
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. , In a bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts., Divide half of the batter between two 8x4-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 165mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BLUE RIBBON WHITE BREAD
This recipe took first-place honors 7 consecutive years at our local fair. My relatives rave about this bread and its pleasant subtle ginger flavor.
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40-45 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC NUT BREAD WITH FRUIT OPTIONS
Make and share this Basic Nut Bread With Fruit Options recipe from Food.com.
Provided by papergoddess
Categories Quick Breads
Time 1h20m
Yield 1-2 loafs
Number Of Ingredients 8
Steps:
- OPTIONAL ADDITIONS:
- Apricot Nut Bread; Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel, 3/4 cup orange juice, and 1 cup finely chopped dried apricots.
- Banana Nut Bread; Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (2-3 medium).
- Date Nut Bread; Add 1 cup chopped dates.
- Orange Nut Bread; Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice.
- Prune Nut Bread; Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped prunes.
- Heat oven to 350°F Grease and flour a 9x5x3-inch loaf pan, or two 8 1/2 x 4 1/2x2 1/2 inch loaf pans.
- Measure all ingredients into large mixing bowl.
- Beat on medium speed 30 seconds, or mix with a whisk until well blended.
- Pour into pans; bake 55 to 65 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 3358.2, Fat 130, SaturatedFat 24, Cholesterol 228.7, Sodium 4742.3, Carbohydrate 491.6, Fiber 20.8, Sugar 207, Protein 72.3
FLOURLESS NUT BREAD
This bread is different and delicious! It's very satisfying, and fabulous toasted or with a little sun-dried tomato pesto or roasted red pepper pesto.
Provided by GinnyP
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Grind nuts in a cuisinart or food processor one third at a time.
- In a medium bowl, mix together nuts, egg yolks, sea salt, garlic powder, and parsley flakes.
- In a separate bowl, beat egg whites with an electric mixer until stiff.
- Using electric mixer, beat 1/4 of the beaten egg whites into the nut mixture.
- Fold the remaining egg whites into the nut mixture.
- Pour the mixture into a lightly greased jelly roll baking pan and gently spread it evenly over the pan.
- Bake 20 minutes or until lightly browned.
- After it cools, cut into bread-size slices.
- Refrigerate or freeze leftover slices using waxed paper in between slices to prevent sticking.
Nutrition Facts : Calories 320.1, Fat 28.5, SaturatedFat 3.6, Cholesterol 246.8, Sodium 508.4, Carbohydrate 6.6, Fiber 3.8, Sugar 2.1, Protein 12.8
FRUIT AND NUT BREAKFAST BREAD
This is really easy, I got the recipe from a Pillsbury Cook Book. Perfect for a Brunch. They say it serves 10...but...make it and see how many it serves at your house!!
Provided by katie in the UP
Categories Quick Breads
Time 40m
Yield 10 slices
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Carefully unroll dough onto cookie sheet. Sprinkle with apricots, dates and almonds evenly over dough. Starting with long side, roll up; seal edges. Fold ends under; seal.
- Bake 26 to 30 minutes or until deep golden brown. Immediately remove loaf from cookie sheet; place on serving plate or cutting board. Cool for 10 minutes.
- Meanwhile, in a small bowl, blend powdered sugar and enough milk for desired drizzling consistency (I added just a little splash of almond extract!) stir until smooth.
- Drizzle icing over slightly cooled loaf. To serve, cut diagonally into slices with serrated knife.
Nutrition Facts : Calories 206.7, Fat 4.7, SaturatedFat 0.5, Cholesterol 0.1, Sodium 215.1, Carbohydrate 38.3, Fiber 3.4, Sugar 18.9, Protein 4.9
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