| 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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