| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Blender, Breads, Tea loaf | 14 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Pecans or peanuts |
| 1 | Egg | |
| 1/4 | c | Butter or shortening; softened |
| 3/4 | c | Brown sugar |
| 1/3 | c | Frozen orange juice concentrate; thawed |
| 1 | cn | (8 3/4 oz) crushed pineapple |
INSTRUCTIONS
Sift flour, soda, and salt into a bowl. In covered container of blender, blend nuts at high speed until coarsely chopped. Stir into dry ingredients. Blend remaining ingredients, except pineapple, at low speed until smooth. Stir in undrained pineapple; add to flour mixture; mix well. Pour into greased 9 x 5 inch loaf pan. Bake at 350 F for 50 to 60 minutes or until it tests done. Remove from pan and cool. Formatted by Mardi Desjardins March 11, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 12, 1998
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