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Yield: 2 loaves
Ingredients:
1 cup grape nuts
2 cups buttermilk
2 cups sugar
2 eggs
1/2 tsp salt
3 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 cup semi-sweet chocolate chips
1 vanilla bean
Directions:
Heat oven to 350F.
Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs
together in a large bowl. Add milk/Grape-Nuts mixture. Split vanilla
bean. Scrape out seeds and add to mixture.
Sift flour with salt, soda and powder and stir thoroughly into
the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2
non-stick buttered 9 x 5 loaf pans and bake for about
45 minutes, or until a toothpick comes out clean.
Ingredients:
2 cup spelt flour (or whole wheat)
1 cup flour
1 tsp cinnamon,Ground
1 tsp baking soda
3/4 cup orange juice
1/2 cup yogurt
1/4 cup sunflower oil
1/4 cup dark liquid honey
2 oz unsweetened baking chocolate
1 Tbsp ginger root, grated
Directions:
Preheat oven to 375F.
In a medium bowl, thoroughly combine all the dry ingredients.
On low heat, dissolve the chocolate in the oil. Then put the
chocolate-oil mixture into a small bowl and add all the other wet
ingredients. Mix well with an electric mixer.
Fold the wet ingredients into the dry, and stir until well mixed.
Then put the batter into two 18 cm (7 inch), lightly oiled, pie pans
or round cake pans.
Bake for 30 to 35 minutes, or until a toothpick
inserted in the middle comes out dry. Cool on racks and then serve at
room temperature.
1/2 c butter, room temperature
1 1/4 c sugar
2 eggs
2 1/4 c All-purpose flour
1/4 c powdered cocoa
1 tsp baking powder
1/4 tsp salt
1 c chopped pecans
Heat oven to 350 degrees F. In large bowl, beat butter and sugar
until well blended. Add eggs; beat until smooth.
Stir together flour, cocoa, baking powder and salt; blend into butter
mixture, beating until smooth. (Dough will be thick.) Using wooden
spoon, work pecans into dough. Divide dough in half. With lightly
floured hands, shape each half into rectangular log about 2 inches
in diameter and 11 inches long; place on large ungreased cookie
sheet, at least 2 inches apart. Bake 30 minutes or until logs are set.
Remove from oven; cool on cookie sheet 15 minutes. Using serrated
knife and sawing motion, cut logs into 1/2-inch diagonal slices.
Arrange slices, cut sides down, close together
on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an
additional 8 to 9 minutes. Remove from oven; cool on cookie sheet
on wire rack. Drizzle glaze over entire cookie. Drizzle white glaze
over chocolate glaze.
Chocolate Glaze:
Yield: About 1 cup.
1 c semi-sweet chocolate chips
1 tbsp shortening
In small microwave-safe bowl, add chocolate and shortening. Melt mixture until smooth when stirred.
White Chocolate Glaze:
Yield: About 1/4 cup.
1/4 c White chocolate chips
1 tsp Shortening
In small microwave-safe bowl, add white chocolate and shortening. Melt mixture until smooth when stirred.
Place cherries in a saucepan; cover and bring to a boil. Reduce heat and let simmer for 30 minutes. Drain thoroughly, then add whole pecans and walnuts and then lightly chop.
Combine eggs, honey and sugar. Beat with electric mixer until firm.
Sift flour, cocoa, ground pecans, yeast and cinnamon.
Melt chocolate. Add butter to chocolate. Let cool to room temperature.
Gently whisk the egg-sugar mixture into the chocolate. Fold in the flour mixture. Then, fold in the cherry-nut mixture.
Pour batter into buttered loaf pan. Cover with aluminum foil and bake for 1 hour, until a cake tester inserted in center of loaf come out clean.
My children love this! It doesn’t last more than two or three days. Give it a try and tell me what you think.
2 cups flour, all-purpose
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup pecans, chopped
1/4 cup chocolate chips, semi-sweet
1/8 tsp salt
2 eggs
1/4 cup butter, melted
3 bananas, mashed
Preheat oven to 350F.
Butter and flour sides and bottom of a 9 1/4 x 5 1/4 x 2 1/4 inch loaf pan.
Mix dry ingredients.
In separate bowl, mix wet ingredients.
Add dry mixture to wet mixture.
Mix just until dry ingredients are moist.
Pour batter into loaf pan and bake 40 minutes, out until cake tester comes out clean.
Cool on rack for 10 minutes.
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