Death by Chocolate Brownies

I have to thank Rayna, from the Naughty Editions Book Reviews, for sending me this recipe.  I’m making them for a party she’s having and when I first looked at it, I thought it was going to be a little more time-consuming than it ended up being.

Making brownies from scratch hasn’t always worked for me.  I’m still trying to find a good recipe and I think this is it.  Not only was it ridiculously easy, but I had all the ingredients in my pantry.  Well, I didn’t have the two chocolates, but that’s because the last type I used was white, but I do typically have bar chocolate in the cupboards.  So this is one I could definitely keep on hand for whenever Jesse or I get the chocolate craving.

Plus, I totally see possibilities for turning these into either Dark Chocolate or White Chocolate brownies.  I haven’t tried it yet, but I’m thinking if I change the semi-sweet chocolate to dark or white, that it could work.  For the white, I may have to change the unsweetened as well, but I’m going to have to try it first.  It’s a good thing I’m going to my mother’s soon…now that I found a recipe to play with, I am so totally going to do it.

I may have made one mistake when I made these.  I’m not usually a fan of coffee in my baked-goods, but it wasn’t a lot so I gave it a whirl. The mistake may have been how much I put in.  I neither have espresso powder or instant coffee crystals.  Jesse prefers the ground coffee grounds and that’s what I used for the brownies.  Thankfully, I used the smaller measure amount (1-1/2 tsp), so hopefully it won’t come out too strong or weak.  We’ll have to see.

Side note: Adding nuts to the top is totally optional. Whenever I include nuts within the recipe, I like to have them on top so it’s easily recognizable that it’s not something for anyone with nut allergies.  Also, I’ll get a better picture once I cut.

DSC09631Ingredients:
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/2 teaspoons instant espresso powder or 2-3 teaspoons instant coffee crystals
1 1/4 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract or (Chocolate Extract if you have it)
tiny drops almond extract*
3 large eggs
2/3 cup all-purpose flour (extra half to a full cup for cake-like brownies)
3/4 cup toasted pecans (optional)

Directions:

  1. Pre-heat oven to 325F. Adjust an oven rack to a lower-middle position.
  2. Line an 8 inch square metal baking pan with foil or parchment paper.
  3. Mix and bake brownies according to type desired – Fudge-like or Cake-like.
  4. Cool brownies in pan on a wire rack. When cool enough to handle, use the foil or parchment to pull the brownies from pan. Completely cool brownies on rack, at least 3 hours for fugdey and 1 hour for cakey. Be patient, or the brownies won’t cut into nice squares and you’ll have a mess on hand. … Cut and enjoy!!!

Fudge-Like brownies
Put chocolates, butter, and instant coffee/espresso in a microwave safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is almost melted. Remove from microwave, and stir to melt remaining bits of chocolate. Alternatively, you can melt the choco/butter/coffee combo over a pan of simmering water: put a heat-proof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, and stir until everything is melted. Remove from heat.

Whisk in sugar, salt, baking powder, and extracts into the chocolate mixture. Then whisk in the eggs, one at a time, mixing each one completely before adding the next one. After adding the eggs, whisk the mixture until smooth and glossy. Add flour; whisk until just incorporated. Do not over mix. Stir in the nuts.

Pour batter into the prepared pan; flatten the top with a spatula. Bake until a toothpick poked into the center comes out with wet crumbs, 55 to 65 minutes. Start checking at 40 minutes, oven may vary.

Cake-Like Brownies
Melt chocolate and coffee together using the above instructions. Let rest. Combine both mixtures together. Sift flour, salt, baking powder together. Then fold in/add that to the choco/butter mix. That should be all the ingredients but the nuts.

Pour batter into the prepared pan; flatten the top with a spatula. Bake until a toothpick poked into the center comes out with clean, 45 to 55 minutes. (If your oven is notorious for overheating, start checking around 35 minutes.)

April 26, 2010   Posted in: Brownies  One Comment

Rum Balls

I love this recipe of my grandmother’s. It’s the one holiday treat the I (and the rest of my family) look forward to every year

Since we’re not fans of keeping alcohol in the house, I did attempt to make these with rum extract, but I’ll be honest, it doesn’t come as good.  For someone who grew up with these, I could tell the difference in the rum.

Ingredients:
4 cups crushed vanilla wafer cookies (a 12oz box)
1 cup chopped walnuts
1 (3.5oz) pkg of coconut
Powdered sugar
1 (14oz) can sweetened condensed milk
1/4 cup rum

Directions:
In large bowl, mix crumbs, nuts and coconut. Add milk and rum, mix well. Refrigerate 4 hours or overnight. Dip palms of hands in sugar. Shape dough by teaspoon into 1″ balls, roll in powdered sugar (rechill if mixture becomes to soft). Cover and store in refrigerator. If desired, re roll in powdered sugar before serving.

Tip: The flavor of these cookies improves after 24 hours. They may be made ahead and stored in refrigerator or freezer for several weeks

Rum Conversion
Dark Rum Liquor Conversion: For every tablespoon of dark rum called for in a recipe, you should use 2 tablespoons of rum extract. If the recipe calls for ½ cup of dark rum, it probably makes sense to go out and buy a bottle of rum, since the extra ½ cup of liquid would sink many recipes.

Light Rum Liquor Conversion: For every 5 tablespoons of light rum called for in a recipe, you should use 1 tablespoon of rum extract. If the recipe calls for ½ cup of light rum, you would use 1 tablespoon and 2 teaspoons rum extract for the equivalent flavor (and depending on the recipe, you would probably need to add 3/8 cup of water to keep the ratio of liquid ingredients right).
—Source: Savory Spice Shop

April 8, 2010   Posted in: Cookies & Fudge  One Comment

Tortilla Wedges

This was a fun recipe I received from my friend Nikki that seemed to go over well with Jesse.  While I’m not usually a fan of many of the ingredients, I did try them and they were pretty good.  Myself, I couldn’t eat a lot of them, but that’s mainly because it was a little spicier than what I’m used to.  I have to admit, I didn’t try it with the salsa, so there may be a totally different taste once you add that. If you like Mexican and spicy, then definitely try this recipe.

Oh, and the amount of tortillas change depending on how much filling you use. If you like the filing to be thick, then you’ll need fewer tortillas; but if you like the filling to be light, then you’ll need more tortillas.

Ingredients:
1 (8oz) brick cream cheese, softened
1/2 cup sour cream
1 (4oz) can chopped green chillies
1/2 cup sliced green onions
1 tbsp minced jalapeños (about 1 pepper)
Salt (to taste)
Pepper (to taste)
10-20 flour tortillas
Salsa (optional)

Directions:
Combine first seven ingredients in large bowl or food processor and mix well. Spread generously on a tortilla, then cover with another tortilla. Cut into 8 wedge pieces. Serve with salsa.

April 7, 2010   Posted in: Appetizer  One Comment

Lemon Cake with a Blueberry Crown

In addition to the all time favorite Oreo Dark Chocolate Cake, I wanted something fruity as well for Ian’s third birthday party.  So when I came across the Lemon Cake with a Blueberry Crown recipe in the The Cake Mix Doctor Returns!, I figured why not.

According to the author, when she made it, all of the blueberries had sunk to the bottom of her pan during baking – that didn’t happen with mine.  Maybe I did something wrong, but it appears as if the blueberries are spread out pretty well.  Either way is good with me, I’m just saying don’t expect to see a crown.  Since my top didn’t come out quite as hers did, I added all of my extra blueberries into the center well to add a little color to the cake.  Plus it gave me something to do with all the extra blueberries (the ones I haven’t ate yet).

One thing I love about Bundt cakes is they are easy to make.  There’s really no frosting involved, so they are great as last minute dessert plans.

lemonblueberrybundtIngredients:
Vegetable oil spray
Flour
1 pkg plain yellow cake
1-1/2 cups fresh blueberries (plus more if you want to put any in the well)
1 pkg (3oz) lemon gelatin
2/3 cup hot water
2/3 cup vegetable oil
4 large eggs
2 medium lemons
1 to 2 cups confectioners’ sugar, sifted

Directions:

  1. Place a rack in the center of the oven and preheat to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
  2. Measure out 2 tablespoons of the cake mix and place in a small mixing bowl. Rinse and pat the blueberries dry with paper towels. Add the berries to the small bowl and toss them to coat well with the cake mix. Set the blueberries aside.
  3. Place the remaining cake mix and the lemon gelatin, hot water, oil and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just blended – about 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until smooth, 2 minutes longer, scraping down the side of the bowl as needed. Fold the blueberries into the batter. Pour the batter into the prepared Bundt pan, smoothing the top with the ru ber spatula, and place the pan in the oven.
  4. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 40 to 45 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 minutes. Run a long sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer.
  5. Make the glaze, if using: Rinse and pat the lemons dry with paper towels, then grate enough zest to measure 1 teaspoon. Cut the lemons in half and squeeze the juice into a small bowl; you will need 1/4 cup. Add the lemon zest, then whisk in the confectioners’ sugar until the glaze is smooth.
  6. To glaze the cake, place it on a cake plate and spoon the glaze over the top, allowing it to drip down the sides. Or just dust the cake with confectioners’ sugar. Slice and serve the cake.

Source: The Cake Mix Doctor Returns!: With 160 All-New Recipes by Anne Byrn

What could be better than a phenomenon? The return of a phenomenon. Ten years ago Anne Byrn’s The Cake Mix Doctor began its extraordinary run as one of the most popular baking books of all time. Now Anne Byrn is back with the all-new Cake Mix Doctor Returns! From the beloved author who showed home bakers how adding a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest could transform the ordinary into the extraordinary. Here are 160 brand-new recipes—that’s right, 160 amazing cake mix recipes—for luscious layer cakes, sheet cakes, brownies, bars, cookies, and more.

And the book is needed more than ever. Today 90 percent of home cooks use prepackaged mixes, while the economy is creating a perfect excuse to let them eat cake—cake equals happiness. And what cakes! 40 layer cakes, from Tiramisu Cake to The Best Red Velvet Cake, Strawberry Refrigerator Cake to Chocolate Swirled Cannoli Cake. 35 sheet cakes. 38 bundt and pound cakes. 16 cupcakes and muffins, plus the cult classic Whoopie Pie. And brownies, bars, and cookies, including Spice Drop Cookies, Angel Food Macaroons, and Chocolate Espresso Biscotti. There’s even a wedding cake, a frequent request from the author’s passionate online community.

March 6, 2010   Posted in: Cakes & Pies  No Comments

Black Bean Salsa Bread

Since we tried the Easy Bread recipe by Marcia Passos Duffy via the The Heart of New England and it was really good, we figured we could make a couple of specialty breads with it.  So here’s our attempt at Black Bean Salsa bread.  It still needs a little work (we’re thinking it needs some cayenne pepper to give it more of a kick), but Jesse is really enjoying it.

Updated 11/27: I’m still working on this recipe.  This time around, instead of mashing all of the black beans, what I did instead was place half of them in a blender along with the tomatoes, onions, jalapeños and 2 cups of hot water for less than a minute.  I didn’t want to puree anything, just finely chopped the tomatoes a little more and it made smashing the beans a little easier.  This also gave them this nice tiny bites that should help color the bread a little.  I’ve also added the cayenne and black pepper to the recipe.  Jesse’s biggest complaint on the first attempt was that it wasn’t spicy enough, so I’m trying to fix that.  One other thing I’m trying is using a bread machine (we finally got a new one) to make up the dough and then I’ll bake it in the oven.  I’ll add my bread machine directions below.

Ingredients
1/2 (6.5oz) jar of sun-dried tomatoes, drained and diced
1/2 a can of black beans, drained
1/2 small onion
1 tbsp diced jalapeños
2 cups hot water (120-130 degrees F.)
1 garlic clove, minced
1 tsp onion powder
1 tsp garlic powder
dash of cumin
1 tsp of cayenne pepper
5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2 cups).
2 tbsp brown sugar
1 tbsp salt
dash coarsely ground black pepper
2 tbsp of dry yeast
A cake pan of hot water (used for humidity)

Directions:

  1. Mix 3 cups of the flour with the yeast, sugar, onion powder, garlic powder, cumin, cayenne pepper and salt.  Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).
  2. Take 1/2 of the black beans and smash with a potato smasher (or some other method). Mix together smashed black beans, whole black beans, tomatoes, onion, jalapeños and minced garlic.  Add to flour mixture and mix well.
  3. Stir in the remaining flour until the dough loses its stickiness.  Turn onto a floured surface. Knead for 8 minutes.
  4. Place dough in a greased bowl and cover with a warm damp cloth.  Let rise for 15 minutes in a warm spot (away from drafts).
  5. Punch down and divide the dough into two pieces.  Shape into round loaves and place on a greased baking sheet.  Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife.
  6. Place baking sheet with loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf.  Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.

Bread Machine Directions:

  1. Add 1/2 of the black beans, tomatoes, onions, jalapeños and 2 cups of water (although if you can finely dice the onions and jalapeños, you don’t have to blend them) to a blender.  Blend for less than 1 minute, just enough to do a good dice.  Add to bread machine pan.
  2. Add all the dry ingredients to the bread machine pan, on top of the wet mixture.
  3. On the bread machine, select the dough setting and press start.
  4. Place dough in a greased bowl and cover with a warm damp cloth.  Let rise for 15 minutes in a warm spot (away from drafts).
  5. Punch down and divide the dough into two pieces.  Shape into round loaves and place on a greased baking sheet.  Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife.
  6. Place baking sheet with loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf.  Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.

November 25, 2009  Tags: ,   Posted in: Bread  No Comments

Simple Bread

We’re huge fans of fresh bread and ever sine our bread machine committed suicide, we haven’t had any in the house.  Jesse recently got a craving for it and found this Easy Bread recipe by Marcia Passos Duffy via the The Heart of New England.

I was kind of skeptical at first, but it really is a simple recipe to make.  I can handle 8 minutes of kneading and other than mixing the ingredients, there really isn’t that much more to it.  The taste was really good to.  I do think I made a mistake when I was forming the loaves, but that’s only because of the “cut” they want you to do to the top.  Other than that, it was really good. We already have plans of using it as a base recipe for a few different types of breads we want to try.

Ingredients
5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2
cups).
2 tbsp of dry yeast
2 tbsp brown sugar
1 tbsp salt
2 cups hot water (120-130 degrees F.)
A cake pan of hot water (used for humidity)

Directions:

  1. Mix 3 cups of the flour with the yeast, sugar and salt.  Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).
  2. Stir in the remaining flour until the dough loses its stickiness.  Turn onto a floured surface. Knead for 8 minutes.
  3. Place dough in a greased bowl and cover with a warm damp cloth.  Let rise for 15 minutes in a warm spot (away from drafts).
  4. Punch down and divide the dough into two pieces.  Shape into round loaves and place on a greased baking sheet.  Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife.
  5. Place baking sheet with loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf.  Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.

November 24, 2009   Posted in: Bread  No Comments

Broccoli-Cheddar Soup

I haven’t tried this one yet, but considering how cold it has been lately, that may soon change.  This recipe came from Nikki and she says it’s really good, so if anyone does try it before me, let me know how it turns out.

Ingredients:
2 pounds potatoes (peeled and cubed)
32 ounces broth (chicken or veggie)
3 cups broccoli
3 cups cheddar cheese (shredded)
2 cups onion (diced)
salt and pepper to taste
2 tbs. Butter

Directions:

  1. Saute the onions in the butter. Do not brown.
  2. Add onions, potatoes, and broth. Bring to a boil and simmer until potatoes are tender (about 15 min.).
  3. Add the broccoli and continue to simmer until the broccoli is cooked (5 min.).
  4. Transfer half of the mixture to a food processor or blender and puree (or use immersion blender).
  5. Add the puree back into the pot.
  6. Salt and pepper to taste.
  7. Add the cheddar cheese and warm the soup until the cheese is melted.

November 12, 2009   Posted in: Soup  No Comments

German Chocolate Upside Down Cake

This is a recipe my friend Rachel sent me and it sounds really yummy. I may have to make this relative soon.  I’m adding this recipe exactly as she sent it to me, but I’m thinking that before cutting the cake and inverting each piece individually, it might be a little easier to flip the cake all at once.  However, I haven’t made it yet, so I’m not entirely sure how that would turn out.

Ingredients:
1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners’ sugar, about 3 3/4 cups, unsifted

Directions:

  1. Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.
  2. Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners’ sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.
  3. Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.

November 11, 2009   Posted in: Cakes & Pies  One Comment

Sugar Free Chocolate Cake

My mother is a diabetic, so for her 50th birthday party, I wanted to have a chocolate cake for her. Ideally, it was going to be a chocolate cake with strawberry mousse, but after tasting the chocolate cake, I didn’t want to try strawberries just yet. Quite honestly, I haven’t had time to play with this yet, so she’s getting my first attempt.  Well, I my second attempt since I didn’t like my first attempt enough to let it slide and decided to take the time to rebake it even though I was running out of time.

The first time I made this, I forgot I had unsweetened baking chocolate in the cupboards and tried using regular semi-sweet chocolate chips.  Yeah, don’t do that.  Well, the batter wasn’t bad with this, it just had more of a peanut butter-chocolaty feel more than straight chocolate.  I also made the mistake of not looking too closely at the directions and I doubled the recipe since I was going to use two 9inch round baking pans.  Don’t do that either.  Doubling the recipe was a bad idea because I ended up with way more batter than I needed, which was the real reason I scrapped the first cake.  Upon baking, the cake overflowed (but didn’t destroy) and it was a little too moist for my likening.  Think quicksand moist.  On top of the peanut butter-chocolaty favor, I wasn’t too happy with it.

So I decided to redo it and I have to say that was a great idea. This was about the time I remembered I had the unsweetened chocolate and that made a world of difference.  I originally thought that there was too much butter in the recipe, but I forgot that the chocolate chips added some of that favor as well.  Plus, the unsweetened bars gave the cake more of a chocolate look than the chips did.

This recipe is really just the Chocolate Cake recipe from my Better Home & Garden’s New Cookbook, but instead of using the sugar, I substituted it with Splenda.  I also didn’t use as much the second time around since I ended up being a little under 1/4 cups than I needed, so I didn’t worry about it.  It’s for a diabetic, oh no I didn’t use all the sugar.  We’ll see if I’ll need to retract that later.

My original idea for the cake included a strawberry mousse, but I’m running out of time and my recipe is just too complicated for that (I was planning on using the Raspberry Mousse recipe, substituting strawberries for raspberries, but next time).  However, I’ve been thinking about this so what I am going to do is get either a cream cheese or cheesecake or vanilla pudding mixture, do the mousse like I normally do, but add in some sliced strawberries.  It may not be a strawberries mousse, but at least it’ll have some strawberries in there.  I’m going to use frozen strawberries since that’s what I have, but I’m sure fresh would work just as well.  Plus, with the frozen ones, after they’ve thawed out a bit, they’ll be a little mushy so they’ll blend better with the mousse.  At least I hope so.

Ingredients:
2-1/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup butter or margarine
1-3/4 cups Splenda
2 eggs
3oz unsweetened chocolate, melted and cooled
1 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees F. Grease and lightly flour two 9×1-1/2 inch round baking or one 13x9x2 baking pan; set pan(s) aside. Stir together flour, baking powder, baking soda and salt. Set aside.
  2. In a large mixing bowl, beat the the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar; beta til well combined. Add eggs, one at a time, beating well after each. Beat in chocolate and vanilla. Add dry mixture and 1-1/4 cups water alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan(s).
  3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks.

Sugar-Free Frosting

Ingredients:
1 (1.4oz) package sugar-free instant pudding mix
1-3/4 cups milk
1 (8oz) package cream cheese
1 (8oz) container lite frozen whipped topping, thawed

Directions:

  1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
  2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

August 8, 2009  Tags:   Posted in: Cakes & Pies  2 Comments

Zucchini Bread

Seriously, I don’t have a zucchini bread recipe here?  Okay, I’m rectifying that now since I’m making a few loaves.  I love zucchini bread and I’m still trying to find a really good recipe.  I have my grandmother’s (which will be posted later), but Jesse is hooked on his moms (which I don’t have).  So I’m trying to find one that is mind.  What I have right now is the one from the Better Homes & Garden New Cookbook.  Although, I did add an extra 1/2 cup of zucchini shreddings since my grandmother’s called for 2 cups and this one only has 1. I also took out the nutmeg, which may or may not be a good thing. I’m not a fan of a lot of nutmeg, so I didn’t want it in there. The original recipe calls for 1/4 tsp. I also use a stone bread pan, so I had to lengthen the time they state in the recipe, so adjust as necessary.

Ingredients:
1-1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1 cup finely shredded zucchini
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts or pecans

Directions:

  1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside.
  2. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder and salt (and nutmeg); set aside.
  3. In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts or pecans.
  4. Spoon batter into the prepared pan. Bake for 55 to 60 minutes or till a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight.

Yield: 1 loaf

Nutritional Information: Calories 148; Fat 6g (saturated fat 1g); Cholesterol 13mg; Sodium 83mg; Carbohydrates 22g; Fiber 1g; Protein 2g.
Diabetic Values: Vitamin A 80%; Vitamin C 1%; Calcium 1%; Iron 4%

August 5, 2009   Posted in: Bread  No Comments