| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Brandname |
18 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Margarine or butter; softened |
| 2 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Chunky Apple Sauce |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Margarine or butter |
| 2 |
tb |
Sugar |
| 2 |
tb |
Flour |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
BREAD
TOPPING
Heat oven to 350F. Grease bottoms only of three 6x3 1/2-inch loaf pans.
In large bowl, beat sugar and margarine until light and fluffy. Add eggs;
beat well. Combine flour, baking powder, baking soda and salt. Stir in
flour mixture, apple sauce and vanilla just until combined.
Spread batter in prepared pans.
In small bowl, combine all topping ingredients. Sprinkle over batter.
Bake at 350F for 35 to 45 minutes or until toothpick inserted in center
comes out clean.
Yields 3 mini-loaves.
Notes: Pantry: Mott's Chunky Apple Sauce. A streusel topping gives an added
touch of sweetness to these miniature loaves. They are an ideal size for
singles or smaller families.
>Hanneman/Buster 1998-Apr
Recipe by: Motts Applesauce www.motts.com
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18,
1998
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”