Doughy Delights

(Page 7 of 8)

March/April 2008
MaryAnna Clemons 
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Note: Walnuts can be substituted for pecans.

RELATED CONTENT

Pudding sensations

Marta Cuddeback, of Port Jervis, New York, has lost her recipe for Sensational Bread Pudding. It appeared in Grit maybe 30 years or so ago, and it had cherries in it for Washington’s Birthday.

B. Martin, of Cambridge, Ohio, sends a version that might be close.

Bread Pudding


iStockPhoto.com/Josh Monken
Delicious bread pudding makes a special treat.

1 loaf sandwich bread
4 cups milk
4 tablespoons sugar
2 or 3 eggs
2 teaspoons vanilla
3 ounces raisins
8 to 12 cherries
Nutmeg, grated

Heat oven to 375°F. Butter 9-by-13-inch baking dish; set aside.

Trim crust from bread and cube slices. Place in large bowl. Pour milk over bread and allow to soak for 2 to 3 minutes. Mix in sugar, eggs, vanilla, raisins and cherries.

Place mixture in prepared dish and sprinkle nutmeg over top. Bake for about 45 minutes, or until knife inserted in center comes out clean.

Chocolatey zucchini

Doris Bertolet, of Oley, Pennsylvania, is looking for a recipe for chocolate zucchini bread.

Rowena McDermott, of Phelan, California, sends this version.

Chocolate Zucchini Bread

2 cups flour
2 cups sugar
1 teaspoon salt
3 cups zucchini, grated (thawed and drained, if frozen)
3 eggs
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 cup oil, or, for low-fat, 1 1/2 cups applesauce
3/4 cup cocoa

Heat oven to 350°F. In large bowl, combine dry ingredients. Mix in all wet ingredients. Place dough in 2 loaf pans; bake for 45 minutes to 1 hour.

Variation: Use 3 teaspoons cinnamon and 2 teaspoons vanilla extract in place of cocoa.

Helen Lamison, of Carnegie, Pennsylvania, sends another recipe.

Chocolate Zucchini Bread

2 squares (1 ounce each) unsweetened chocolate
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup semisweet chocolate chips

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