Wednesday, December 10, 2008

Yet a few more holiday baked gifts!



I just got done reading the December issue of the Family Fun magazine and just had to pass along a few great recipes for bread they printed. They also gave a few very cute ideas for packaging!
Chocolate Chip Pumpkin Loaf
RECIPE INGREDIENTS:
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each: cinnamon, ground ginger, ground nutmeg
1/3 cup milk
3/4 cup chocolate chips or raisins
3/4 cup chopped walnuts or pecans
1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350°.

2. Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin.

3. In a medium-size bowl, sift together the flour, baking soda, baking powder, salt, and spices.

4. With a wooden spoon, blend a third of the flour mixture into the butter mixture. Then add half the milk. Alternate additions of the remaining flour mixture and the milk, blending well after each addition. Fold in the chocolate chips and walnuts.

5. Scrape the batter into the prepared pan. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean (except for a little melted chocolate), about 50 to 60 minutes. 6. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.
Coconut Lemon Loaf


RECIPE INGREDIENTS:
1 cup sugar
5 tablespoons unsalted butter, melted
3 tablespoons canola or vegetable oil
1 1/2 tablespoons finely grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/4 cup milk
2 large eggs
3/4 cup buttermilk
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (2 ounces) sweetened flaked coconut
Coconut-Lemon Glaze (optional)

1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350°.

2. In a large bowl, whisk together the sugar, melted butter, oil, lemon zest, lemon extract, vanilla extract, and milk.

3. In a small bowl, whisk the eggs and the buttermilk until evenly blended. Set the bowl aside.

4. In a medium-size bowl, whisk the flour, baking powder, and salt. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the remaining egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in the coconut.

5. Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.

6. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf and place it on the rack to finish cooling. When the loaf is completely cooled, in about two hours, apply the Coconut-Lemon Glaze, if using. Makes 10 servings.

Double Apple-Walnut Bread

RECIPE INGREDIENTS:
1 cup smooth unsweetened applesauce
1/2 cup sugar, plus 1 tablespoon for sprinkling
1/2 cup packed light brown sugar
2 large eggs
1/4 cup canola or vegetable oil
1/4 cup plain yogurt
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup peeled, cored, and finely diced apple
1/2 cup chopped walnuts

1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350°.

2. Combine the applesauce, sugar, brown sugar, eggs, oil, yogurt, and vanilla extract in a large bowl. Whisk well to blend.

3. In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not overmix. Fold in the apples and walnuts.

4. Scrape the batter into the prepared pan and smooth the top with a spoon. Evenly sprinkle one tablespoon of sugar over the top. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 50 to 55 minutes.

5. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings




Gift Wrapping Ideas

Personalized Gift Tags - Simple yet sophisticated, brown paper (cut from a roll or a paper bag) makes an earth-friendly and easy wrapper for a holiday quick bread. To dress it up, use a ribbon and a family photo tag. Make the tag by printing or trimming an image to size. Insert it in a metal scrapbooking rim (as shown), or glue the photo to a store-bought tag or circle of card stock. Cutting Board Keepsake - For a gift that keeps on giving, cover a loaf of quick bread in foil or parchment, then gift wrap. Put the loaf on an inexpensive cutting board and tie a pretty ribbon around the two.Seasonal Sampler - Instead of a single loaf, give friends slices of several quick breads. Wrap each slice in parchment, add a handwritten tag indicating the type, and package the slices together in a gift bag or bakery-style gift box.

4 comments:

Katie said...

Oh that coconut lemon loaf lookes TO DIE for and the idea of giving slices of loaves is GENIUS!!! Totatlly saving that!

Sange said...

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JonnyWalker said...

I love these ideas-especially the spoons! How fun!

Thanks, and let us know if you find any more!
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Sange said...

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