• 8/30 Nat Trail-Mix Day 1

    From Dave Drum@1:2320/105 to All on Wed Aug 30 15:06:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Trail Mix Tin Can Quick Bread
    Categories: Breads, Fruits, Nuts
    Yield: 2 Loaves

    2 c Dried fruit bits
    2 c Hot water
    4 ts Baking soda
    1 1/2 c Sugar
    1/4 c Oil
    1/2 ts Salt
    3 c All-purpose flour
    1 c Chopped walnuts or pecans
    1/2 ts Cinnamon; opt
    1/2 ts Almond extract; opt

    For fruit - dried cranberries, cherries, blueberries,
    currants or raisins

    Preheat the oven to 350-|F.

    Grease and flour two 1-pound coffee cans or 2 9" x 5"
    loaf pans and line bottoms with wax paper. Grease and
    flour the wax paper.

    Place the fruit bits or raisins in a large bowl, cover
    with the hot water, and stir in the baking soda. Cover
    with plastic wrap and leave overnight to plump. All of
    the liquid is used in the batter, so don't drain.

    Mix together the fruit bits or fruit or raisins, soaking
    water, sugar, oil, salt, flour, and the nuts. Stir to
    blend. Add the cinnamon and almond extract if desired.
    The batter should be thick enough to spoon. If thin, add
    a small amount of flour.

    Spoon the batter into the prepared cans, filling between
    1/2 to 2/3 full. Push the batter down into the bottom
    with a spatula. Bake 1 hour, or until a deep, dark brown.

    Remove the bread from the oven and allow to sit for 10
    minutes before slipping them out of the containers. Let
    the breads cool completely on wire racks.

    When completely cooled, return the breads to the cans
    and cover with their plastic lids or wrap tightly in

    Keeps for 3 or 4 months stored in the refrigerator.

    Makes 2 loaves

    Recipe By: Nathalie Dupree, Well-Stocked Pantry

    From: http://www.recipesource.com

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    ... Cook until really tender which, for some beans could be days.
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