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Results 51 - 60 of 169 for pureed bread
Process about 12 large calamondins in the blender; use peel and pulp but remove seeds. Place 1 cup of this puree in large (4 quart size) ...
For a welcome change of ... and spicy pumpkin bread. Moist and cake-like, it's ... least 15 minutes before removing from pan. Serve. Makes 1 loaf.
In blender: Puree or liquify ... into well greased bread loaf pans. Bake 1 hour ... well. Can be made with many kinds of fruits or combinations.
54. PUMPKIN BREAD
Preheat oven to 350°F. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup water and the spices ...
55. PEACH BREAD
Cream sugar and shortening. Add ... into greased loaf pans. Bake at 325 degrees for 55 to 60 minutes or until bread tests done. Yield: 2 loaves.
56. PEACH BREAD
Cream sugar and shortening. Add ... pans. Bake at 325 degrees for 55 minutes to 1 hour. Let bread cool for 20 minutes before removing from pan.
Have all ingredients at room temperature. Preheat oven to 350 degrees. Sift flour, salt, baking powder, and lemon peel. Set aside. Cream ...
58. PEACH BREAD
Preheat oven to 325 degrees. ... well. Stir in pureed peaches, vanilla and nuts. Pour ... with fingers. (If bread is browning too fast, cover ... also may be frozen.
59. CALAMONDIN BREAD
Wash calamondins (about 12), cut into halves, seed and puree in blender. Put puree in large bowl and add sugar, walnuts, eggs, milk, oil, ...
Have all ingredients at room temperature. When using real lemon rind, combine lemon rind with Crisco and sugar mixture. Preheat oven to 350 ...
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