Nesco FD-1040 Manuel télécharger pdf (Page 29)

BEST BANANA BREAD

Chunks of dried bananas, nuts, and dates

make this a delightful breakfast bread.

3/4 cup margarine or butter

2 cups flour

1-1/2 cups sugar

1 teaspoon baking soda

2 eggs

1/2 teaspoon salt

1 teaspoon vanilla

1-1/2 cups mashed ripe banana

(4 to 6 medium size)

1/2 cup chopped dried banana

1/2 cup chopped pecans

1/2 cup buttermilk

1/2 cup chopped dates

2 Tablespoons brown sugar

Preheat oven to 350°F (175°C). Generously

grease and flour 3 small (3" x 5") loaf pans or

two medium (3-1/2" x 7-1/2") loaf pans. Cut

waxed or parchment paper to fit bottoms

and line pans. In a large bowl, cream

margarine or butter with sugar. Add eggs

and vanilla. Mash bananas in separate bowl

with a fork. Add to margarine/egg mixture. In

a separate bowl, combine flour, soda, and

salt. Stir until well mixed. Add flour to

creamed mixture alternately with 1/2 cup

buttermilk, blending just until combined. Fold

in dried banana chunks, pecans, and dates.

Pour into prepared pans. Sprinkle brown

sugar over tops of loaves. Bake in preheated

oven about 45 minutes, until a wooden pick

inserted in center comes out clean. Cool 10

minutes in pan. Remove from pan and cool

on a cooling rack. Makes 3 small or 2

medium loaves.

Variation:

Add dried pineapple

instead of dates

AWESOME BRAN MUFFINS

Make these for breakfast, and pop the

extra in your children's lunch box!

1 cup wheat bran

2-1/2 cups all-purpose flour

1 cup boiling water

2-1/2 teaspoons baking soda

1/2 cup margarine

1/2 teaspoon salt

2 cups buttermilk

1 cup chopped dried apple, dates, raisins

or pineapple

2 eggs, beaten

1 cup granulated sugar

1/2 cup chopped walnuts or pecans

1/2 cup brown sugar, firmly packed

2 cups wheat bran

1/4 cup sugar

Preheat oven to 400°F (205°C). Fill 24 muffin

pans with muffin liners. Wipe muffin liners

with vegetable oil. In large bowl, pour boiling

water over 1 cup bran and let stand. Add 1/2

cup margarine to bran/boiling water mixture.

Stir in buttermilk, eggs, white and brown

sugars and remaining bran. In large bowl, sift

together dry ingredients: all-purpose flour,

baking soda, and salt. Add chopped dried

fruit and stir. Combine with wet ingredients

and stir only until dry ingredients are moist.

Mixture should be lumpy. Spoon into

prepared muffin cups. Sprinkle sugar on

tops. Bake at 400°F (205°C) for 20 to 25

minutes. Remove from pan and place on

rack to cool. Makes 24 of the best bran

muffins you've ever tasted!

Variation: Substitute 1 cup oat bran for

wheat bran for an oat taste.

Recipes

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