"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Nut Bread Recipe

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This recipe for Nut Bread, by , is from BROAD STREET BUFFET , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Koski
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Dry Yeast
1/2 C. Lukewarm Water
1 1/2 Cups Condensed Milk Plus water to equal amount.
1/2 C. White Sugar
1 scant T. Salt
2 Beaten eggs
3/4 C. Oleo
4 1/2 C. Flour
1/2 C. Nuts

Directions:
Directions:
Dissolve yeast in warm water. Warm the condensed milk plus enough water to make 1 1/2 cups. Add liquid to white sugar, salt, eggs and oleo. (Best to melt oleo in the milk) Add the flour and let it rise in bowl. Shape into loaves and place in well greased loaf pans. Let rise to only 1 inch above rim. Bake at 300 at least 45 minutes. Place on racks and slightly grease tops.

Kuchen: To make the Kuchen spread the dough into well greased round loaf pans. After it rises spread with melted oleo and sprinkle with cinnamon and white sugar. Bake as above.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
If your remember this you'll remember mom making Kuchen. Look for that recipe! This recipe is from Aunt Irene.

 

 

 

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