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Dessert Bread
Linda Meyer, Milton

Dry ingredients:
2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
Main flavor ingredients:
1 cup zucchini, raw, shredded
1 tsp. nutmeg, ground
1/2 cup almonds, slivered (optional)
In main mixing bowl:
1/2 cup butter, softened
1 sup sugar
2 eggs
1 Tbsp. vinegar PLUS milk to equal 3/4 cup liquid

Whisk or sift dry ingredients together in a bowl and set aside. Toss together the “main flavor ingredients” in a bowl and set aside. Preheat oven to 350 degrees; grease and flour one loaf pan. Cream together the butter and sugar. Beat in eggs at high speed until mixture has lightened. At medium speed, mix in the liquid. At low speed, gradually add the dry ingredients, just until all is moistened. Continuing at low speed, blend in the main flavor ingredients. Pour mixture into the prepared loaf pan and bake in preheated oven for 60 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan for 10–15 minutes, then turn out onto a rack to completely cool.
            Main flavor ingredients may be substituted in the following groups:
            1 cup banana, ripe and mashed
            1 tsp. vanilla extract
            1/2 cup walnuts, chopped (optional)

            1 cup pumpkin (or butternut squash), cooked, mashed, and
               cooled to room temperature
            1 tsp. pumpkin pie spice mix (cinnamon, allspice, cloves)
            1/2 cup pecans, chopped (optional)

            1 cup fresh apples, peeled, cored, and shredded (or all-natural applesauce)
            1 tsp. cinnamon
            1/2 cup dried cranberries or raisins (optional)

 


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