|War-Time Breads and Cakes|
|by Amy Handy|
With simple recipes that are accessible to even the most inexperienced cook, Amy Handy's 1918 work aims to allow homemakers to bake their own brea...
Results 51 - 60 of 459 for zucchini raisin bread
Beat eggs, mix oil in, add dry ingredients and mix. Add coarsely grated squash, vanilla and nuts. Bake at 350 degrees for 1 hour (makes 2 small ...
Beat sugar, eggs, ... thick. Stir in zucchini and pineapple. Combine ... 2 1/4 or use 2 average size bread pans. Bake larger pans 1 hour and 15 minutes.
Beat eggs until ... add alternately with zucchini to egg mixture. Add raisins and nuts. Pour into 2 greased and floured bread pans. Bake in ... oven about 55 minutes.
Preheat oven to ... loaf pans. Scrub zucchini and shred, using ... fold in zucchini, raisins and nuts. Divide ... preheated oven until bread tests done with ... rack. Makes 2 loaves.
Shred zucchini, chop nuts. ... baking powder, nuts, raisins, nutmeg and ... 5"x9" loaf pan at 350 degrees for 1 hour. Cool 10 minutes, then remove from pan.
Combine eggs, sugar, and oil. Add to mixed dry ingredients. Fold in zucchini, raisins, and cereal. Add vanilla.
Chop walnuts into ... mixture alternately with zucchini. Stir in raisins, walnuts and ... mixed to spreading consistency with a little cream. Freezes well.
Beat eggs until ... vanilla. Beat in zucchini. Add all the dry ... Add optional nuts or apples. Grease 2 bread pans. Bake at 325 degrees for 60-75 minutes.
Mix egg, applesauce and butter in large bowl. Sift dry ingredients together. Add to egg mixture; mix well. Add nuts. Pour into well greased loaf pan. ...
Beat eggs in ... Add sugar, oil, zucchini, carrot and ... Add pecans and raisins and mix until ... to 60 minutes. Remove from pans and cool on wire racks.
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