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You Asked For It

Heaven could be living on quick breads alone

By ELLEN FOLKMAN
Published November 30, 2005


Jennie Miller enjoys baking and wanted to get a head start on holiday baking. This year she wants to make quick breads, so she was looking for some recipes. Many readers shared recipes and hope that Jennie will enjoy their selections.

Madeleine O'Brien shares a recipe for nut bread that is baked in coffee cans; that makes it a unusual gift as well. Cleanup is easy because it is prepared in one bowl. JoAnn Jones shares a chocolate banana bread recipe in which she uses mini chocolate chips because they don't settle to the bottom of the batter like the larger ones. Nancy Litten's husband loves her pumpkin bread. She thinks she has made more than 1,000 loaves over the past 40 years.

She starts making them in November, then wraps them in aluminum foil and freezes them for holiday gifts. Rose Marie Plante shares a carrot and zucchini bread.

* * *

For: Jennie Miller of Crystal Beach

From: Madeleine O'Brien

Recipe: Nut Bread

Nut Bread

3 cups all-purpose flour

1 cup sugar

4 teaspoons baking powder

2 teaspoons salt

11/2 cups milk

1 egg, lightly beaten

1/4 cup shortening, melted

1 teaspoon vanilla extract

11/2 cups walnuts or pecans, chopped

1/2 cup sweetened dried cranberries, optional

Sift flour and next 3 ingredients into a large bowl; stir to combine. Add milk and next 3 ingredients, stirring until just moistened. Stir in nuts and if desired, cranberries. Pour batter evenly into 2 greased 13-ounce coffee cans (see note). Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in cans on wire rack for 10 minutes; remove from pan and cool completely on wire rack.

* Can also be baked in 9- by 5-inch loaf pan that has been greased and floured.

* * *

For: Jennie Miller of Crystal Beach

From: JoAnn Jones of Tampa

Recipe: Chocolate Banana Bread

Chocolate Banana Bread

1/2 cup butter, softened

1 cup white sugar

2 eggs

3 bananas, mashed

1 tablespoon vanilla extract

11/2 cups all-purpose flour

1 tablespoon baking soda

2 tablespoons cocoa powder

1/2 cup sour cream

1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9- by 5-inch loaf pan.

In a large bowl, cream together butter, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pan. Bake in preheated oven for 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

Makes 1 loaf.

* * *

For: Jennie Miller of Crystal Beach

From: Nancy Litton of Seminole

Recipe: Pumpkin Bread

Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs

31/3 cups flour

2 teaspoons baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

11/2 teaspoons salt

1 can pumpkin puree

1 cup chopped walnuts or pecans

Combine sugar and vegetable oil. Mix well. Add eggs, 1 at a time. Add flour, baking soda, nutmeg, cinnamon, salt and pumpkin puree and mix well. Fold in walnuts or pecans.

Preheat oven to 350 degrees. Grease and flour 2 9- by 5-inch loaf pans. Fill pans and bake for 45 minutes.

* * *

For: Jennie Miller of Crystal Beach

From: Rose Marie Plante of Clearwater

Recipe: Carrot and Zucchini Bread

Carrot and Zucchini Bread

2 eggs, beaten (or 4 egg whites)

1/2 cup corn oil

11/2 cups all-purpose flour

3/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup grated carrots

13/4 cups grated zucchini

1/2 cup golden raisins

Preheat oven to 365 degrees. Grease and flour 8- by 3-inch loaf pan. Combine eggs and oil and mix well. Add dry ingredients. Fold in carrots, zucchini and raisins. Pour into loaf pan. Bake 55 minutes. Remove from oven and cool 5 minutes in pan. Remove from pan to wire rack. Cool completely.

Recipe request

Emily Kotosky is looking for a recipe for a breakfast cereal bar made with a liquid shortening rather than a solid shortening.

Lisa Bonelli has two requests, one for broccoli cheese soup and the other for chicken marsala.

Judy Bastin is looking for a recipe for watermelon preserves. She says it's like a marmalade but is made with watermelon rind.

Judy Bertram wants a recipe for key lime crumb cake.

- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified November 29, 2005, 10:47:04]


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