Tips for nut breads
Nut breads are great for breakfast, brunch, snacks, tea sandwiches, with salads, toasted, covered with fruit or ice cream and make wonderful hospitality gifts. Wrap in a decorative kitchen towel or cellophane and add to gift baskets. More tips:
– Nut breads slice easier when cold; trim crust for sandwiches while frozen
– Bread wrapped in foil will keep in the refrigerator 5-6 days.
– Frozen bread slices easily if only one or two slices are needed. Return remainder of the loaf to the freezer for later use. Cut slices will thaw within 10-15 minutes.
– Glaze for nut breads: 1/4 cup powdered sugar, juice of one lemon. Mix and pour over hot bread.
– Mix cream cheese and your favorite preserves to spread over nut bread.
– Peel and mash over-ripe bananas and mix in a little lemon juice. Freeze in measured amounts. Thaw for making banana bread, cake or muffins.
– One pound of apples yields 3 cups pared, diced or sliced when making apple bread.
– When using raisins, rinse thoroughly in hot water and drain before adding. This will make them plump, juicy and will not withdraw moisture from the batter.