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Jennifer Wong sent the recipe Still Moist & Chewy the Next Day Bread to Jennifer.wong
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Rascal Event - 08/26/2014
 
Aug 26, 2014
Maureen Ghosh printed the recipe "PENNSYLVANIA ALTAR BREAD"
Dan and sushi
Dan and Alicia from Burlington, VT
"Life is a moderately good play with a badly written third act."  - Truman Capote

Dan and Alicia

Burlington, VT

83
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Boston Brown Bread

  • 1 pint rye flour
  • 1 quart corn meal
  • 4 ounces Graham flour
  • 2 ounces molasses or brown sugar
  • 1 tsp salt
  • 2/3 teacupful homemade yeast
  • 1 tsp baking soda
Mix all of the above ingredients into as stiff a dough as can be stirred with a spoon, using lukewarm water for wetting. Let it rise (rise up!) for several hours, or overnight. When you awake the next day, or when light, add baking soda dissolved in a spoonful of lukewarm water (above 90 degrees). Beat it well and turn into well-greased deep bread-pans. Let it rise (rise up!) again. Bake in a oven heated to 350F at 350 degrees F from 3-4 hours.

Banana Bread Bundt

  • 1 (18.25 oz) box yellow cake mix
  • 1 (3.4 oz) pkg banana cream flavored instant pudding **
  • 4 eggs
  • 1 cup water
  • 1/4 cup canola oil
  • 1 cup mashed bananas (about 3)
  • 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and Flour a bundt pan or spray the pan with Pam Baking spray. (Be sure it is the BAKING spray.
It has flour added to the spray. It is the only way I do bundts now. They never stick to the pan)
In a large bowl, add the cake mix, pudding mix, eggs, water, oil, and banana.
Blend with a mixer on low for 30 seconds then on medium speed for 2 minutes.
Fold the nuts into the batter and pour into the bundt pan. Bake at 350 degrees for 55-65 minutes until a toothpick inserted in the bread comes out clean.
Allow bread to cool in the bundt pan for 10 minutes then invert onto onto cooling rack.
** vanilla pudding can be substituted

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