You
are reading this so you were blessed with another day. Thank you God for
everything. I don’t know what you are doing, but I am getting set for
Thanksgiving. A blessed safe day to you and yours.
“My Sweetbread”
I
am not one to follow the rules of any recipe. I always add or take out something.
Regular vanilla is good, but I use Tonka Bean vanilla and My Sweetbread looks
and tastes delightful!
INGREDIENTS:
3
Cups Flour
1
Cups granulated sugar … I am using brown sugar.
3
Tsp. baking powder
¾
Cup water
1/2
Cup margarine, room temperature
1½ Tsp. vanilla essence
1
Egg
½
Cup mixed peel (I put in my magic bullet to make the pieces smaller because I
don’t like the size of the mix peel.
1
Cup raisins
1
Coconut
1
Tsp Angostura bitters
1
Cup cherries (Everyone tells me it is ½ cup, but I love cherries in my
sweetbread)
¼
Cup Brown Sugar to sprinkle on top of sweetbread.
My Preparation:
1.
Cut each cherry into four pieces.
2.
Chop mixed peel into smaller pieces.
3.
Grate coconut then add sugar, water and mix with a wooden spoon.
4.
Beat egg with bitters and vanilla, pour into coconut mixture.
Add
margarine, mix thoroughly.
5.
Sift flour and baking powder then mix into the coconut mixture.
6.
Add fruits and mixed peel.
7.
Pour into a baking pan and bake at 350◦F for 50 - 60 minutes or until a toothpick inserted
in the center comes out clean.
8. Sprinkle with brown sugar, put back into oven
for 5 minutes.
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