Grandma Linda is a collector of vintage recipes. She enjoys sharing her collection on her blog at http://grandmasvintagerecipes.blogspot.com For diabetic recipes she suggests diabeticenjoyingfood.squarespace.com
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Walking into the house to the smell of fresh baked bread always brings to mind memories of grandma's house or coming home hungry after school and knowing mom had been spending time in the kitchen. Following are a couple of old recipes retrieved from my mother's old tin recipe box that I got when she passed away. Walnut date loaf and orange walnut bread can both be made with pecans, if you don't like walnuts. However, walnuts have known health benefits and we could all stand to eat more of them. Also, both of these breads make good gift breads. Give as hostess gifts, take to the office, wrap in plastic wrap, tie with a pretty bow and give for Christmas gifts, etc.
ORANGE-WALNUT BREAD
3 cups all-purpose flour
1 1/2 cups coarsely chopped walnuts
1 1/4 cups sugar
1 1/2 tsp salt
shredded peel of 1 orange
5 tsp double-acting baking powder
3 eggs
1 1/2 cups milk
1/3 cup salad oil
Preheat oven to 350 degrees.
In a large bowl, with fork, mix flour and walnuts, sugar, salt, orange peel, and baking powder. In a small bowl, with fork, beat eggs slightly; stir in milk and salad oil. Stir into flour mixture just until flour is moistened. Pour batter into a 9x5" loaf pan. Bake one hour and twenty minutes or until bread pulls away from sides of pan. Cool in pan on wire rack for ten minutes; remove from pan and cool completely on rack. Makes one loaf of bread. NOTE: Diabetics can enjoy this bread by replacing 1 cup of the sugar with Splenda granular.
WALNUT-DATE LOAF BREAD
1 cup chopped dates
1 cup boiling water
1 tbsp vegetable oil
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped walnuts
In a mixing bowl, combine the dates, water, and oil. Let stand for 10 minutes; do not drain. Add the brown sugar, egg and vanilla; mix well. In another bowl, combine the flour, baking soda, and salt. Stir flour mixture into the date mixture just until combined. Do not beat. Fold in walnuts. Transfer batter into a greased 8-inch loaf pan. Bake at 350 degrees for 60 to 65 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool ten minutes before removing from pan. Finish cooling on a wire rack.
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com
Cranberry-Orange Bread is delicious bread early to Christmas and Thanksgiving. Cranberries are a healthy holiday season on the menu to add. They are advantageous for a kidney infection and strengthen the blood vessels. I use butter in this recipe, healthy, dehydrated cane sugar contains more minerals and vitamins instead of refined white sugar.
This recipe makes a feast for Thanksgiving dinner and a great gift forChristmas. Make a few extras in the freezer for a quick gift store or if you need more food to bring to a party.
Cranberry-Orange Bread Recipe
2 cups unbleached flour
¾ cup dried cane
1 ½ teaspoon baking powder
¾ c. teaspoon sea salt
½ teaspoon teaspoon baking powder
½ cup softened butter to feed the cows
Spoon 1 teaspoon of orange rind, orange-based organic
¾ cup orange juice
1 egg, food Chickens
1 cup chopped fresh or frozen blueberries
½ cup walnuts or pecans, chopped
Step 1: Preheat oven to 350 degrees. Grease a loaf pan with lard.
Step 2: In a bowl, combine flour, dehydrated cane sugar, yeast, salt and yeast. Mix the butter until mixture is crumbly.
Step 3: Stir in orange peel, orange juice and eggs until well blended. Stir in cranberries and walnuts.
Step 4: Pour the mixture into> The pan and cook for 1 hour and 15 minutes. Insert a toothpick or knife control erupted in the middle of the kitchen. When done, slide the pool wall to loosen and turn on a grid. After cooling, cut into slices and store in a covered container.
© 2009 Ohme Shanna
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