1 cup whole wheat flour
2 cup all-purpose flour
1 tsp salt
1/2 tsp soda
1 tsp baking powder
2 tsp cinnamon
1 cup walnuts, chopped
3 large eggs
1 cup sugar, white or brown
1 cup oil
1 tsp vanilla
2 cup prepared fruits such as
1 banana, zucchini, carrot,
1 tomato, orange or apple
Directions
COMMENTS: Choose from the following: Banana: Peel and pure, 4 to 5
medium bananas for 2 cup total. Carrot: Grate 1 or more medium
carrots for 2 cups total. Zucchini: Shred 3 medium zucchinis for 2
cups total. Orange: Grate one tablespoon orange rind. Peel seed and
chop 4 medium oranges for 2 cups total. Apples: Peel, core and shred
four medium apples. To two cups shredded apple, add one teaspoon
lemon juice. Tomato: Peel three to four medium tomatoes. Cut in
halves and squeeze out seeds. Chop and measures two cups pulp. For
quick loaves, have ready two greased loaf pans, 8 1/2 x 4 1/2 x 2
inches. For muffins, have ready 2 12-cup muffin pans. In a medium
bowl, combine flours, soda, baking powder, cinnamon and walnuts. If
preparing muffin mix for storage, omit nuts and divide dry
ingredients into three batches. In a large bowl, whisk eggs until
foamy, add sugar, oil and vanilla and whisk until blended. Add choice
of fruit or vegetables. Add dry ingredients and stir with fork just
until blended. Do not beat. Divide dough between loaf pans or muffins
pans. Bake loaves in preheated 350'F. oven for 50 to 60 minutes or
until tops are golden brown and a toothpick inserted in centre of
loaves comes out clean. Cool in pans for 10 minutes, before turning
loaves out on wire racks. When completely cool, wrap loaves in
aluminum foil and refrigerate for 24 hours before slicing. To freeze
for up to one month, put foil-wrapped loaf in heavy plastic bag and
seal. Bake muffins in pre-heated 375'F. oven, 12 minutes for large
ones, 10 minutes for small. Serve hot. For one-third muffin batch:
Use one cup plus one tablespoon dry mix, one egg, 1/2 cup sugar, 1/3
cup oil, 1/2 tsp. vanilla, 2/3 cup prepared fruit or vegetable and
1/3 cup nuts.
Servings: 24 servings
All-Season Quick Bread Or Muffins (Basic R Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin; Quick
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into the far past, in fact as far back into history as early Egypt, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just basic pictorial instructions for preparing meals.
During the time of the Roman Empire a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius tells us how the Roman chefs used many aromatic flavours, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. Over the following few hundred years, the powerful families of Europe strove to serve the most exotic meals, and consequentially cooks and their collection of recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking books were greatly in demand mostly as a result of better eduction, people having more free time and disposable income. |
We hope you enjoy this All Season Quick Bread Or Muffins (Basic R recipe.
