3 cup flour
2 tsp soda
2 cup sugar
1 tsp salt
3/4 cup vegetable oil
1/2 tsp baking powder
3 eggs
2 tsp vanilla
1 1/2 tsp cinnamon
3/4 cup chopped walnuts or pecans
1 can crushed pineapple
2 cup prepared fruit or
1 vegetable, as below
Directions
Contributed to the echo by: BOYD NARON ALL-SEASON BREAD Apple Bread:
Shred two peeled, cored apples to make 2 cups. Carrot Bread: Peel and
shred 2 carrots to make 2 cups. Stir in 1 T.
reserved pineapple juice.
Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir
in 1 T. of reserved pineapple juice.
Zucchini Bread: Shred 2 zucchini to make 2 cups.
Combine first six ingredients and set aside. Beat eggs and add next 3
ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if
called for. Stir in pineapple and prepared fruit or vegetable. Stir
in dry ingredients just until moistened. Spoon into 2 greased and
floured 5x3 loaf pans. Bake at 350 degrees for 1 hour or until
toothpick comes out clean. Cool 10 minutes before removing.
Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans
take 1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes.
Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.
Servings: 2 servings
All-Season Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to read the history of meal recipes way back into distant history, certainly as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient recipes were just primitive pictorial recipes for preparing food.
As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times were skilled in the use of a wide range of herbs, including a few you will know like bay, mint and parsley. During the following few centuries, the rich and powerful families of Europe tried to lay on the most exotic banquets, and consequentially chefs and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing recipes to help cooks of their time. The revolution that is television brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this All Season Bread recipe.
