| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
32 |
Servings |
INGREDIENTS
| 3/4 |
c |
Oil |
| 4 |
|
Eggs |
| 2 |
c |
Sugar |
| 3 |
|
Ripe bananas; mashed |
| 2 |
md |
Sweet potatos cooked and peeled |
| 1/2 |
ts |
Salt |
| 3 1/2 |
c |
White flour |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
| 1 1/2 |
c |
Wholewheat flour |
| 2/3 |
c |
Milk with: |
| 2 |
ts |
Vinegar in it |
| 1 |
c |
Pecans; roasted and chopped |
| 1/2 |
c |
Brown sugar |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Roasted pecans |
| 4 |
c |
Confectioner"s sugar |
| 1/4 |
c |
Water |
INSTRUCTIONS
PRALINE ICING
From: esined@inforail.MV.COM (Denise Gaunt)
Date: 21 Aug 1995 22:51:09 -0500
Roast pecans in oven for 8 minutes at 350 degrees. Cool. Blend oil, eggs,
sugar, bananas and sweet potato. Puree with an electric mixer in bowl on
high for 2 minutes or by hand. Add whole-wheat flour and roasted pecans.
Pour into 2 loaf pans. Bake at 350 for approximately 1 hour and 15 minutes.
Praline Icing: Cook brown sugar and butter over medium heat until melted
(approximately 2 minutes); add pecans and remove from heat. Cool in bowl.
Add confec- tioner's sugar and half the water. Blend, add more water as
needed to make a thin icing. Remove bread from pan while hot and ice the
loaves.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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