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McCall’s Best Nut Bread

McCALL’S BEST NUT BREAD

McCall’s Best Nut Bread

Ingredients

2½ cups sifted all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

1 egg, beaten

1 teaspoon vanilla extract

¾ cup sugar

¼ cup butter or margarine melted, or salad oil

1¼ cups milk

1 cup finely chopped walnuts or pecans

Method

1. Preheat oven to 350F. Grease a 9-by-5 by-3 inch loaf pan.

2. Sift flour with baking powder and salt.

3. In large bowl, combine egg, vanilla, sugar, and butter. Using wooden spoon or portable electric mixer, beat until well blended. Add milk, blending well.

4. Add flour mixture, beating until smooth. Stir in nuts.

5. Pour batter into prepared pan; bake 60 to 65 minutes, or until cake tester inserted in center comes out clean.

6. Let cool in pan 10 minutes. Remove from pan; cool completely on wire rack. To serve cut into thin slices.

Variation:

Lemon-Prune Nut Bread: Omit milk in Best Nut Bread recipe. Combine ½ cup chopped, pitted, dried prunes with 1¼ cups boiling unsweetened prune juice; let cool. Use in place of milk. Add 1 tablespoon grated lemon peel along with nuts. Bake as directed.

McCall’s Best Nut Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Quick Breads – Tea Breads”, page 58 an edition of between 1950 – 1960s.

As you can see this was baked in muffin pans instead of a loaf pan, so I have decided to call them “Muffin Lemon Prune Nut Bread”. At the time of making this recipe it called for ½ cup of prunes, I only had ¼ cup of prunes and retained the milk in the recipe except for ¼ cup of milk and replaced it with ¼ cup of the boiling water to soak with the prunes. Everything else remained the same following the recipe.

THANK YOU!

ShirleyAnn Pearman

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Thursday, July 16, 2015

Oil Pastry With Plums

OIL PASTRY WITH PLUMS

Oil Pastry With Plums

Ingredients

2 cups all-purpose flour

1½ teaspoon salt

½ cup salad oil

5 tablespoons cold water

Plums (Slices)

Method

1. Stir together flour and salt.

2. Pour salad oil and cold water into measuring cup (do not stir).

3. Add all at once to the flour mixture.

4. Stir lightly with folk.

5. Form into 2 balls; flatten dough slightly.

6. Roll each between two 12-inc squares of waxed paper.

7. (First dampen the table slightly so paper won’t slip)

8. When dough is rolled in circle to edges of paper, it will be right thickness for crust.

9. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate.

10. Remove paper.

11. Finish pie shell following directions for single – or double-crust pie on opposite page.

12. Makes enough pastry for one 8 or 9 inch double crust pie.

Oil Pastry With Plums was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Pie Crusts”, page 231.

THANK YOU!

ShirleyAnn Pearman

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Wednesday, July 15, 2015

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Save on products from departments such as Electronics & Computers, Toys, Kids & Baby,

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Sports & Outdoors, and more. Try Prime today and get immediate access to deals.

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ShirleyAnn Pearman

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Tuesday, July 14, 2015

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