By Beverly Barbour
Fruit breads, quickly made
We had a request for an old Pear Bread recipe, made with molasses that was published in 1999. I have looked, searched and scratched my head, but for some reason I cannot find the recipe. It must be good (we hope that they all are) as she wrote that a number of people have asked for the recipe, or asked her to make it again, and she can't find her copy. We all know the feeling!
If any of you happen to have such a recipe in your files, kitchen drawer, or stuck in a cookbook, would you please send a copy to me, c/o the High Plains Journal, and we will publish it again. Thanks for your help!
In flipping through my files for that particular recipe I came upon others that are seasonable and quick to make. Maybe one of these will fill the void.
APPLE CHEESE NUT BREAD
A sharp cheddar is good in this and makes a very attractive loaf. Don't be afraid to use any grateable cheese that you have on hand. This is nice way to use cheese that has turned hard in some corner of the refrigerator.
2/3 cup granulated sugar
Grease and lightly flour a loaf pan. Cream sugar and shortening then stir in beaten eggs. Sift together the flour, baking powder, soda and salt and then stir into this flour mixture the apples, nuts and cheese. Hand stir flour mixture into batter, being careful to stir only until combined; do not overmix. Let this batter stand for 20 minutes. Give it a quick, gentle stir and pour into loaf pan. Bake 1 hour in preheated 350 F. oven. Test for doneness. Makes 1 loaf.
APPLE DATE BRUNCH LOAF
A delicious, moist, quick bread--good plain or spread with butter or softened cream cheese.
1 cup granulated sugar
Preheat oven to 350 F. Grease and flour 1 loaf pan. Cream sugar, butter and shortening; beat in egg. Sift dry ingredients together and add alternately with milk to creamed mixture. Stir in apple, dates and nuts. Even batter out in loaf pan and bake 1 hour or until done. Remove from pan, cool on rack. Makes 1 loaf.
PINEAPPLE PETAL RING
A pretty wreath made with refrigerator biscuits that can be served piping hot for brunch or a la mode for a cobbler like-dessert.
5 pineapple slices, well drained
Preheat oven to 425 F. and grease ring mold. Gently bend pineapple slices to fit into bottom, spacing evenly. Combine sugar and cinnamon on a saucer. Dip and turn each biscuit, first in oil and then in cinnamon-sugar mixture. Now stand 1 biscuit on edge in each of the 5 pineapple slices. Lay remaining 5 biscuits flat in the spaces between. Bake 15 minutes; invert on serving dish. Let ring mold set 5 minutes before lifting off. Makes 5 generous servings.
APRICOT PRUNE BREAD
Mrs. H. J. Lund of Comfrey, MN sent this recipe which calls for cooked prunes and cooked apricots. Just cover the dried fruits with water and simmer until soft.
1 cup granulated sugar
Preheat oven to 350 F. Grease and flour a loaf pan. Chop prunes and apricots, cover with water and simmer until tender. Save the water as a part of the 1 1/2 cups boiling water called for in the recipe. Combine the first 4 ingredients. Stir together the remaining ingredients and then combine with first mixture. Bake for 1 hour or until done. Makes 1 loaf.
QUICK BREADS MAKE A QUICK, EASY, TASTY TREAT