Quick Bread Mix
10 cups flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups shortening
Additional Ingredients for Muffins:
1/4 cup sugar
1 1/2 teaspoons grated orange peel
1 can (8 ounces) crushed pineapple, undrained
1/4 cup milk
Additional Ingredients for Bread:
1 package (8 ounces) cream cheese, softened
1 cup sugar
3/4 cup mashed ripe banana (about 1 banana)
1/2 cup chopped pecans
In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
To Prepare Muffins: In a bowl, combine 1 3/4 cups quick bread mix, sugar and orange peel. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400ºF for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 Muffins.
To Prepare Bread: In a mixing bowl, beat cream cheese and sugar. Add eggs, one at a time. Beat in banana. Stir in 2 1/4 cups quick bread mix and pecans just until moistened. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350ºF for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Yield: 1 Loaf.
Source of Recipe: Taste of Home
Share this article