Aloha Loaf Food

ALOHA QUICK BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange zest and extracts. , Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5-in. loaf pan. , Bake 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

ALOHA ! BREAD

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, salt, baking soda, sugar, and cinnamon.
• In another bowl, combine remaining ingredients together, add to flour mixture, stirring just until dry ingredients are moistened.
• Spoon batter into 2 greased and floured 8-1/2 x 4-1/2 x 3-inch loaf pans.
• Bake for 1 hour and 10 minutes.
• Remove from pans and let cool on wire racks.

ALOHA LOAF

Steps:

• Preheat oven to 350°F
• In a large mixing bowl, cream margarine and sugar.
• Beat in eggs, one at a time.
• Combine the banana and buttermilk in a small cup.
• In a separate small bowl, stir together the flour, soda, baking powder and salt.
• Add the flour mixture alternately with the banana and buttermilk mixture to the egg mixture.
• Fold in chopped cherries.
• Pour into an ungreased loaf pan.
• Bake for 50 to 55 minutes or until a toothpick inserted into the loaf returns clean.
• Makes 1 loaf or 18 slices.
• Calories per serving: 143 Fat: 3 gm. Cholesterol: 30 mg. with egg; 0 gm. with substitute Sodium: 142mg.
• For exchange diets, count: 1 bread/starch, 1/2 fruit and 1/2 fat.

ALOHA HAWAIIAN BANANA BREAD

Steps:

• Your will need two (8 1/2x4 1/2x3) loaf pans.
• Preheat oven to 350 degrees.
• Spray two (8 1/2x4 1/2x3) loaf pans with Bakers Joy (or grease and flour) and set aside.
• In a medium bowl, combine the first 5 ingredients and stir with a wire wh.isk to blend well.
• Stir in nuts to combine and set aside.
• In another bowl, combine the eggs, oil, mashed bananas, pineapple, vanilla and honey (if you're using Splenda) Stir lightly just to mix.
• Add the wet ingredients to the dry and mix only enough to moisten the dry.
• DO NOT overmix or your bread will be tough and heavy.
• Its ok to have some lumps.
• Spoon the dough into the two pans,making sure to divide it equally between the two.
• Bake for about 1 hour to 1 hour 10 minutes.
• A good rule of thumb is to check after about 50 minutes.
• Insert a toothpick or bamboo skewer into the center to test for doneness.
• This bread will crack--don't worry.
• Once done, remove to wire racks and cool for about 10-12 minutes in pans.
• Turn the bread out carefully onto the racks.
• Allow it to sit for about 15 minutes upside down, then carefully turn right side up to finish cooling.
• As with any bread, slice with a serrated knife and enjoy.
• Just a note--if you use Splenda or any artificial sweetener, the shelf life will be shorter and texture may not be the same than if you had used real sugar.

ALOHA BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine in the order recommended by the manufacturer.
• Select Sweet or Basic/White cycle. Use light or medium crust color. DO NOT USE DELAY CYCLE!
• Remove baked bread from pan and cool on wire rack.

OOH LA LA ALOHA LOAF!

Steps:

• Cut the top off the bread and hollow out the bowl by tearing out the middle of bread.
• Reserve the torn bread pieces, wrapped to preserve freshness.
• Combine ingredients, mixing well.
• Spoon into hollowed out bread, replace the top crust and bake for 45 minutes at 300* degrees.
• Serve with bread pieces, crackers, or buttered & broiled (or just plain) French baguette slices.

ALOHA MUFFINS

Steps:

• Preheat oven to 400.
• Spray muffin tins with nonstick spray.
• In a large bowl, SIFT together flour, baking soda, baking powder, sugar and cinnamon.
• Make sure they are thoroughly combined.
• Stir in macadamia nuts.
• In a separate large bowl, mix together the mashed bananas, pineapple juice, crystallized ginger, sour cream, vegetable oil, eggs, vanilla and pineapple extract.
• Make sure these are well blended.
• Add flour mixture to banana mixture, stir just until flour is moistened, (the batter will be thick and lumpy).
• Fill muffin cups approximately 2/3 full.
• Bake for 15 minutes, or until golden and they test done.
• Makes 24 regular muffins or 12 jumbo.
• (you will need to lengthen cooking time for jumbo muffins by about 10 minutes, for a total of 25 minutes).

HAWAIIAN BANANA BREAD

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in bananas and sour cream. Combine the flour, baking powder, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts and ginger if desired., Pour into 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 wire rack to cool completely.