Sweet Potato Bread with Pineapple Butter

Sweet Potato Bread with Pineapple Butter

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water

BUTTER:

1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained

In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine butter and pineapple. Serve with bread.

Yield: 1 loaf (16 slices) and 1 cup butter. ...........or 4 small loaves (bake for 35 minutes) 　

Recipe source: Taste of Home Magazine, Feb/March, 2009, submitted by Diane Goss of Chester, Virginia
http://www.tasteofhome.com/Recipes/Sweet-Potato-Bread---Pinapple-Butter.aspx

Orange Nut Bread With Cream Cheese Spread

Orange Nut Bread With Cream Cheese Spread

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup orange juice
1 cup chopped walnuts

SPREAD:

1 package (8 ounces) cream cheese, softened
2 tablespoons orange juice
1 tablespoon confectioners' sugar
1 teaspoon grated orange peel

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with orange juice. Fold in walnuts. Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. In a small bowl, beat the cream cheese, orange juice, confectioners' sugar and peel until well blended. Chill until serving. Serve with bread.

Yield: 3 mini loaves (6 slices each) and 1 cup spread. 

Recipe source: Taste of Home Magazine, Feb/March, 2009,  Submitted by Karen Sue Garback-Pristera of Albany, New York. http://www.tasteofhome.com/recipes/

Cinnamon Honey Spread

Cinnamon Honey Spread

1 cup butter or margarine
2 teaspoons cinnamon
1/3 cup honey

In medium bowl, cream margarine until light and fluffy. Blend in cinnamon and honey. Do not overmix. Spoon into serving bowl; cover and chill. About 1 1/2 cups.

Yogurt Veggie Spread

Yogurt Veggie Spread

Ingredients

1 cup cheddar cheese, shredded
3 tbsp. plain yogurt
1 tsp. lemon juice
1 tsp. soy sauce
1/4 cup chopped apple
1/4 cup chopped carrot
2 tbsp. chopped pecans
2 tbsp. currants
1 tbsp. toasted wheat germ
1/2 tsp. curry powder

Methods/steps

Process first four ingredients in a food processor until smooth. Stir in remaining ingredients. Spread on heavy grain bread or into pita pockets.