| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Quick bread |
10 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS (BNVX05A) |
| 1 |
c |
Zucchini; grated & peeled |
| 1 |
c |
Sugar |
| 1/2 |
|
Orange; grated. Use fruit, juice, and peel. |
| 2 |
|
Eggs |
| 1/2 |
c |
Butter; softened |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1 |
c |
Yellow raisins |
| 1 |
pk |
Cream cheese (8 oz) |
| 1/3 |
c |
Orange honey |
| 1 |
tb |
Orange peel; grated |
| 1 |
tb |
Frozen orange juice concent. |
INSTRUCTIONS
HONEY ORANGE CREAM CHEESE
Beat together first 6 ingredients until blended. Combine and add the
remaining ingredients and stir until dry ingredients are just moistened. Do
not overmix.
Place batter into a 9x5-inch greased loaf pan and bake in a 350 oven for
50-55 minutes or until a cake tester, inserted in center, comes out clean.
Allow to cool for 15 minutes, and then remove from pan and continue
cooling on a rack. Serve with Honey Orange Cream Cheese for a special
occasion. Yields: 1 large loaf.
For Honey Orange Cream Cheese: Beat cream cheese until light and fluffy.
Beat in the remaining ingredients until blended. Place mixture into a
pretty bowl or crock and refrigerate until serving time. SOURCE: Coffee
Cakes and Quick Breads by Renny Darling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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