Christmas orange bread
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Christmas orange bread
  Christmas    Orange    Bread  
Last updated 6/12/2012 1:16:16 AM. Recipe ID 46049. Report a problem with this recipe.
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      Title: Christmas orange bread
 Categories: Digest, Dec., Fatfree
      Yield: 1 Servings
    1/2 c  Homemade Wonderslim (or
           Prune babyfood)
      3    Eggs equivalent of Egg
    1/2 c  Orange juice
      4 ts Baking powder
    3/4 ts Salt
    1/4 c  Raisins
    1/2 c  Chopped nuts
    1/2 c  Sugar
    1/2 c  Mashed banana
  2 1/2 c  Unbleached flour
  1 1/2    Mixed candied fruit
  Mix flour, sugar, baking powder, salt, raisins, nuts, and candied
  fruit together.  Combine and beat slightly the banana and orange
  juice; Set aside. Beat eggs into Wonderslim/prunes one at a time.
  Alternately, add prune/egg mixture and banana/orange mixture to dry
  ingredients mixed with fruits and nuts.  A wooden "fork" works well
  for the mixing. Pack into 9X5X3 loaf pan lightly sprayed with Pam and
  lined with wax paper. Bake at 350o for 1 hr. or until done.  Cool 20
  min. before removing wax paper and turning out on a rack. Cool before
  Icing:   Mix powdered sugar into an egg white until smooth and easily
  spreadable.  You want a thin icing. If you get it too thick, add a
  little skim milk.  Dot icing with cut up candied (glace') cherries as
  After frosting is firm, wrap in aluminum foil and refrigerate.
  Improves with freezing.
  Notes:  I usually double or triple the recipe. Otherwise, you'll have
  leftover icing (which is also good on cookies). You can divide the
  dough out into smaller pans; makes nice gifts.
  I have modified the original posted recipe for Homemade Wonderslim by
  decreasing the lecithin:
  3 c. water 1 12 oz. pk. prunes (cut-up type) 1 T. unbleached lecithin
  1/4 tsp. citric acid
  Cover prunes with water and bring to a boil.  Cool. Blend prunes,
  water, lecithin, and citric acid in blender until smooth. Pour in
  clean quart jar and refrigerate. Keeps up to 30 days. I pour mine
  into old jelly jars and freeze them.  I use 1:1 amounts when
  substituting for oleo in recipes.

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Recipe ID 46049 (Apr 03, 2005)

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