Peanut butter sandwich variations page 2
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Peanut butter sandwich variations page 2
  Peanut    Butter    Sandwiches  
Last updated 6/12/2012 12:49:08 AM. Recipe ID 10444. Report a problem with this recipe.
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      Title: Peanut butter sandwich variations   page 2
 Categories: Sandwiches
      Yield: 1 Servings
 
 
  Cranberry Bread Directions. .................................. 1...
  Preheat the oven to 350 F. Butter a 9x5x3 inch loaf pan. Line the
  bottom with wax paper and butter the paper.
  
  2... In a large bowl, sift together the flour, baking powder, baking
  soda and salt. Stir in the sugar.
  
  3... Add the egg, orange juice, and melted butter and stir until well
  combined. Fold in cranberries, walnuts, raisins and orange rind.
  
  4... Turn into prepared pan and bake 1 hour, or until a cake tester
  inserted in center comes out clean.
  
  5... Invert on a rack, peel off paper and let cool.
  ....................................................... ..... BISHOP'S
  BREAD RECIPE. .............................. Like many breads with
  fruit, Bishops Bread is moist and rich, slightly sweet and wonderful.
  ............................
        1    loaf 9x5x3 inches
  
    1-1/2 c  all-purpose flour
        2 t  baking powder
      1/4 t  salt 1 C coarsley snipped pitted dates
        1 c  raisins
        1 c  coarsley chopped walnuts 2/3 C coarsely chopped bittersweet
  choclate
        4    eggs, separated
        1 c  sugar
        1 t  vanilla
  
  1... Preheat oven to 350 F. Butter a 9x5x3 inch loaf pan.
   Line the bottom with wax paper and butter the paper.
  
  2... in a large bowl, sift together the flour, baking powder, and
  salt. Stir in the dates, raisins, walnuts and choclate, coating them
  well with the flour mixture.
  
  3... With an electric mixer or whisk, beat the egg yolks and sugar
  until they are a pale yellow color. Stir in the flour mixture. Stir
  in the vanilla.
  
  4... In a clean bowl, beat the whites until stiff, but not dry. Stir a
  quarter of the whites into the flour mixture, then fold in the
  remaining whites. ( The batter will be very stiff. ) Pour into the
  prepared pan and bake 1 hour 15 minutes, or until tester comes out
  clean. Cool on a rack. remove the wax paper and cool.
  
  Formatted for MM by Jeannie Allen
  
  From: Lewisallen
 




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Recipe ID 10444 (Apr 03, 2005)

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