Hazelnut Bread & Nutmeg Applesauce

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Hazelnut Banana Bread

Nutmeg Applesauce

 

* Exported from MasterCook *

 

Hazelnut Banana Bread

 

Recipe By : The Global Vegetarian, by Jay Solomon, page 155

Serving Size : 1 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup canola oil

1/2 cup orange juice

1 cup brown sugar -- packed

1 large egg plus

1 large egg white

1/4 cup buttermilk or skim milk

1 teaspoon vanilla extract

2 cups mashed ripe bananas -- (4 to 5 bananas)

2 cups unbleached all-purpose flour

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped hazelnuts or walnuts

Vegetable spray

 

This banana bread is lighter and nuttier than most banana breads. Use

overripe bananas for the best results. If your bananas are overripe before

you are ready to make the bread, you can save them in the freezer.

 

Preheat the oven to 350F.

 

In a medium mixing bowl, whisk together the oil, juice, and sugar. Add the

eggs, buttermilk, and vanilla and whisk until the batter is light. Blend

in the bananas.

 

In a small bowl, mix the dry ingredients. Gently fold the dry ingredients

into the banana batter. Spoon the batter into two 8 1/2 " X 4 1/2 " sprayed

loaf pans and bake for 40 to 50 minutes, until a toothpick inserted in the

center comes out clean. Let cool for about 15 minutes on a rack before

serving.

 

Makes 2 small loaves

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Nutmeg Applesauce

 

Recipe By : The Global Vegetarian, by Jay Solomon, page 158

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 unpeeled apples -- diced

(any variety except Red Delicious)

4 tablespoons water -- up to 5

2 tablespoons honey

1/2 teaspoon nutmeg or allspice

 

Every October in Ithaca my friends and I make our yearly pilgrimage to the

area's orchards for an afternoon of apple picking. For days afterward a

blizzard of apple dishes ensues. This is one of the simplest and most

satisfying apple creations. If you make a large batch, place the apples in

a bowl of cold water with a few slices of lemon as you dice them. The

acidified water keeps them from browning.

 

In a medium saucepan, place the apples and water and cook over medium heat

for 25 to 30 minutes, stirring occasionally, until the apples have a mashed

consistency. Stir in the honey and nutmeg. Let the mixture cool for a few

minutes.

 

Transfer the mashed apples to a blender and mix until smooth. (For a

chunky sauce, mash the apples with a spoon by hand.) Chill for at least 1

hour before serving.

 

Makes 4 cups

 

Unpeeled red apples will give the sauce an appealing mauve-pink hue.

 

Converted by MC_Buster.

 

 

 

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