| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Mashed bananas |
| 1/2 |
c |
Quick-cooking oats |
| 1/2 |
c |
Chopped pecans or walnuts |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Fresh blueberries |
INSTRUCTIONS
From: Patricia Moore <PCPJMOOR@IHC.COM>
Date: Wed, 24 Jul 1996 11:09:43 -0700
Cream shortening; grad add sugar, beating until light and fluffy. Add eggs
one at a time, beating well after each addition. Stir in banana. Combine
remaining ingred, stirring gently. Add blueberry mixture to creamed
mixture; stir just until moist. Spoon batter into a greased and floured
9x5x3 inch loaf pan. Bake 350 for 50-55 minutes or until wooden pick
inserted in center comes out clean. Cool in pan 10 minutes; remove from
pan, cool completely on a wire rack. Sooooo gooooood!
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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