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Maureen Ghosh printed the recipe "PENNSYLVANIA ALTAR BREAD"
Dan from Burlington, VT

Dan

Burlington, VT

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Bread and Butter Pudding

  • 6 slices bread, broken
  • 1/4 pounds raisins
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 1 quart milk hot
  • Pinch salt
  • Pinch ground nutmeg
  • 1 teaspoon vanilla
  • 6 tablespoons butter, melted
  • Apricot Sauce
  • Apricot Sauce:
  • 1/2 can apricots
  • 1 cup water
  • Juice of 1/2 lemon
  • 1 cup sugar
  • Pinch of salt
Butter 6 individual molds, place them in a shallow pan half-filled with hot water. Fill the cups three-fourths full with the bread. Pour custard mixture (eggs, milk, sugar, salt, spices, melted butter) into the cups, then apportion the raisins into them. Bake until firm, in oven heated to 350F, 350°F., Serve with Apricot Sauce

Apricot Sauce:
Stir together 1/2 can apricots, 1 cup water, juice of 1/2 lemon, 1 cup sugar and pinch of salt; bring to boiling point; strain , add a drop of red coloring. Serve hot, with the pudding.

BANANA-NUT BREAD

  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup mashed ripe bananas
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup solid vegetable shortening
  • 1 cup sugar
  • 2 large eggs
  • 1 cup pecans, toasted & chopped
Preheat oven to 350°F. Butter and flour 9 1/4 x 5 x 2 1/2-inch loaf pan.

Whisk together flour, baking powder, salt and baking soda in a medium bowl. In a small bowl, mix mashed bananas, milk and vanilla. Using an electric mixer, beat shortening in a sizeable bowl until it has a creamy consistency. Gradually beat in sugar. Add eggs 1 at a time, beating with vigor after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes (be patient, you rascal). Cool for 5 minutes (be patient, you rascal). Turn out onto rack and cool completely.

This can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.

Makes 1 loaf.

Recipe courtesy of: Susan C. Samuel, Montgomery AL

=========Tim and Sheila Culey ======


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