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Loafing Around

I'm roaring into the Twenties with some cool recipes for y'all! This week's is a cinnamon-spiced quick bread that's a yummy cold weather snack. Of course there is always Banana Nut Bread.

Did you see last week's newsletter Ronette's Fantastic Cheese Ball?

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Enjoy this Texas Cooking recipe and have a great week!

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Applesauce Bread

Filled with raisins and pecans, the applesauce in this bread turns it all into a sliced tasty treat. It bakes nicely in a 9x5 loaf pan.

Ingredients:
  • 2 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cups applesauce
  • 1/3 cup sugar
  • 1/4 brown sugar
  • 1 egg
  • 1/3 cup melted butter
  • 1 cup chopped pecans
  • 3/4 cup raisins
  1. Preheat oven to 350°F, and lightly grease and flour a 9x5-inch loaf pan.
  2. Sift together the flour, baking powder, soda, cinnamon, nutmeg and salt, and set aside. Combine applesauce, sugar, brown sugar, egg and melted butter. Mix well.
  3. Fold in the pecans and raisins.
  4. Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean.
  5. Cool in pan for 10 minutes, then remove and finish cooling on wire rack. Wrap tightly for storage. This bread freezes well.
  6. Makes 1 loaf.

Kitchen tools you'll need: Loaf Pan, Mixing Bowls, Rubber Spatula, Sifter

More quick bread recipes: Blueberry Tea Bread, Zucchini Nut Bread, Lemon Loaf.

Lone Star List

Here are some things that caught my eye this week!

  1. Blue Bell brings back Mardi Gras King Cake! Laissez le bon temps rouler!
  2. A Pleasant Little Kitchen: Stuffed Shells with Ricotta and Beef
  3. Big World Small Girl: Things to do in Marble Falls, Texas, Austinot: Austin Speakeasy Secrets
  4. Texas Highways: You Say You’ve Never Been to a Rodeo? - The new Dickies Arena means there is no reason to miss this year’s Fort Worth Stock Show and Rodeo
  5. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

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