I haven't made either of these yet...hope you enjoy them if you make them.
Tropical Banana Quick Bread
Venetian Panettone
* Exported from MasterCook *
Tropical Banana Quick Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds loaf:
1/3 cup sweetened flaked dried coconut
1/3 cup milk
1 large egg
3 tablespoons butter or margarine
1/2 cup ripe banana -- mashed
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup dried papaya -- diced
2 pounds loaf:
1/2 cup sweetened flaked dried coconut
1/2 cup milk
1 large egg
1/4 cup butter or margarine
3/4 cup ripe banana -- mashed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup dried papaya -- diced
1. Toast coconut in an 8 to 9 inch frying pan over medium heat, stirring.
2. Add ingredients to bread machine pan according to manufacturer's
directions, adding coconut last.
3. Select quick-bread cycle.
4. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes
before slicing. Serve hot, warm, or cool.
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NOTES : Sunset Magazine, March 1998
* Exported from MasterCook *
Venetian Panettone
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds loaf:
1/3 cup water
2 large eggs
2 large egg yolks
1/4 lb butter or margarine
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla
1/4 cup golden raisins
1/4 cup sliced almonds
1. Add ingredients to bread machine pan according to manufacturer's
directions.
2. Select sweet or basic cycle.
2. When fruit and nut signal sounds (or 5 minutes before end of last
kneading), add golden raisins and sliced almonds.
3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15
minutes before slicing. Serve hot, warm, or cool.
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NOTES : Sunset Magazine, March 1998