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Receta Persimmon Hickory Nut Bread
by CookEatShare Cookbook

Persimmon Hickory Nut Bread
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  Raciónes: 12

Ingredientes

  • 2 c. flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 c. sugar
  • 3/4 c. shortening
  • 2 Large eggs, well beaten
  • 1 c. persimmon pulp
  • 1 c. minced Hickory nuts

Direcciones

  1. Stir together flour, soda and salt. In a separate bowl cream sugar and shortening. Add in Large eggs, pulp and nuts. Mix and pour into flour mix. Stir into a very stiff batter. Line 2 loaf pans with oiled wax paper. Fill half full. Bake 1 hour at 325 degrees.