Saturday, November 17, 2007
First snowfall last evening. Two inches on the ground at 7 AM. Boys were up at 4:30 AM to take advantage of opening day of deer season. Joan prepared this quick bread to welcome them home.
Preparation: 10 Min., Cook: 8 Min., Bake 1 hr.
Cool: 25 Min.
Depending on the number of guests, you may need to double or triple this recipe. It's great served warm: expect a little crumbling when you slice it. It's also good at room temperature the next day and will slice beautifully.
1 cup chopped pecans
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. grated lemon rind
2 cups sugar
3/4 cup canola oil
3 large eggs
1 tsp. vanilla extract
1 (21 -oz.) can peach fruit filling
Cooking spray for baking
1. Heat chopped pecans in a small non-stick skillet over medium-low heat, stirring often, 5 to 8 minutes or until toasted.
2. Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar, oil, and eggs. Gradually add sugar mixture to flour mixture, beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8-
x 4-inch) loaf pans coated with cooking spray for baking.
3. Bake at 350° for 45 minutes; shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted in center comes out clean. Cool loaves in pan on a wire rack 10 minutes. Remove from pans to wire rack, and cool 15 minutes.
Yield: Makes 2 loafs
Wednesday, November 7, 2007
3 eggs, beaten
1 cup sugar
1 teaspoon cinnamon
1 (32-ounce) can pumpkin
1/2 teaspoon ginger (optional)
1/2 teaspoon cloves
1 (14-ounce) can evaporated milk
1 (2-layer) white or yellow cake mix
1 stick butter, melted
1 cup walnuts or pecans, chopped
Whipped cream or ice cream
Mix eggs, sugar, cinnamon, pumpkin, ginger, cloves, and milk. Whisk until blended and pour into a greased or sprayed 9 x 13-inch pan. Sprinkle 1 package cake mix over top. Drizzle melted butter over top. Sprinkle wit chopped nuts. Bake at 350 degrees for 1 hour.
Serve with whipped cream or ice cream.
Monday, November 5, 2007
Dip 4 boneless chicken breast halves (about 1 1/4 Ibs.) in 1/4 cup flour, shaking off excess. In nonstick skillet, melt 2 Tbsp. of margarine over medium-high heat and brown chicken, turning once. Stir in 1 envelope Lipton Recipe Secrets - Savory Herb & Garlic Soup Mix blended with 1 3/4 cups water and 2 Tbsp. lemon juice. Reduce heat and simmer covered 5 minutes or until chicken is thoroughly cooked.
Serve lemon garlic chicken with wild rice.