INGREDIENTS ------------------------------------------------------------ 1 cup Currants 1/2 cup Dark rum 3 cup Flour 1 tsp Salt 1 tsp Baking soda 1 tsp Baking powder 2 tsp Cinnamon 1/2 tsp Grated nutmeg 2/3 cup Sweetened coconut 1/2 cup Vegetable shortening 1 cup Packed brown sugar 2 ea Eggs beaten lightly 1/3 cup Buttermilk 1 cup Mashed ripe banana DIRECTIONS ------------------------------------------------------------ Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * Cat fur on clothes brings good luck. --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE200018Date: 09/30/96 From: MARY A. SMITH Time: 08:30pm \/To: ALL (Read 5 times) Subj: Breads 3 of 3 1/2 This message was originally addressed to ALL and a carbon copy was sent to you. ---------------------------------------- Contains Recipe ************************* ***** Pumpkin Bread ***** ************************* Categories: Breads Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 1/2 cup Unbleached flour; sifted 1 1/2 cup Light brown sugar; packed 1 1/2 cup Sugar; granulated 2 tsp Baking soda 1 1/2 tsp Salt 1 tsp Cinnamon; ground 1/2 tsp Nutmeg; ground 4 Eggs; lg 1 cup Salad oil 2/3 cup Water 2 cup Pumpkin; mashed, canned 1 cup Raisins 1 cup Walnuts; chopped DIRECTIONS ------------------------------------------------------------ Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Spicy Applesauce Bread ***** ********************************** Categories: Breads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Raisins 1/2 cup Water 1 cup Applesauce 1 1/2 cup Unbleached flour; sifted 1 tsp Baking soda 1/2 tsp Cinnamon; ground 1/8 tsp Cloves; ground 1/2 cup Butter 1 cup Sugar 1 Egg; lg 1 tsp Vanilla 1/2 cup Walnuts; chopped DIRECTIONS ------------------------------------------------------------ Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * Give me chocolate and nobody gets hurt! (Continued to next message) --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE200019Date: 09/30/96 From: MARY A. SMITH Time: 08:32pm \/To: ALL (Read 5 times) Subj: Pies This message was originally addressed to ALL and a carbon copy was sent to you. ---------------------------------------- Contains Recipe **************************** ***** Brandy Pecan Pie ***** **************************** Categories: Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: