Indiana Pawpaw Bread Food

PAWPAW BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of an 8-inch loaf pan with cooking spray.
• Combine sugar and butter in a bowl; beat together until smooth. Beat in eggs. Add pawpaw pulp and water; beat until combined, about 30 seconds. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Allow to cool before slicing, about 30 minutes.

INDIANA PAWPAW BREAD

Steps:

• Grease a large loaf pan and preheat oven to 350 degrees.
• Cream butter,sugar,eggs and vanilla with electric mixer.
• Add dry ingredients to creamed mixture.
• Stir in pawpapw puree, mashed bananas and walnuts. Mix until just blended. Do not over mix.
• Pour batter in greased loaf pan.
• Bake at 350 degrees for 1 hour or until knife comes out clean.

PAW PAW BREAD

Steps:

• Pre-heat oven to 350 degrees F.
• Butter a 9" loaf pan.
• Beat butter and sugar together until light and fluffy.
• Beat in the eggs one at a time until well mixed.
• Stir in the papaya puree.
• Sift together the flour, spices, salt and baking soda and add to papaya mixture; mix well.
• Stir in the raisins and nuts if you are using them (I like to use raisins that have been soaked in bourbon for this).
• Pour into the prepared pan and bake for about an hour or until tester comes out clean.
• Cool in the pan for about five minutes.
• Run a knife around the edges to loosen the loaf and invert the loaf onto a rack to finish cooling.

PAWPAW ICE CREAM

Steps:

• Scald 3 Celsius of the milk in the top of a double boiler.
• Beat eggs well; add salt, sugar, and the remaining cup of milk.
• Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. (To prevent curdling, do not have the water boiling vigorously, and take care not to overcook).
• Stop cooking as soon as the custard coats the spoon and remove from heat at once.
• Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator.
• Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla.
• Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place.
• Freeze and ripen according to directions accompanying ice cream freezer, or as follows:.
• Fill the freezer tub around the canister with finely cracked ice and salt, using 1 part ice cream salt to 8 parts of ice, or about 1 quart of salt for a gallon-sized ice cream freezer. Fill the freezer half full of ice before adding the first layer of salt, then alternate layers of ice and salt until the tub is filled. Freeze until the ice cream stiffens (about 20 minutes with an electric ice cream freezer). Then repack the freezer tub with ice, or remove the ice cream and place it in an ice cream mold, and let the ice cream ripen for several hours before serving.
• To repack the freezer, remove the dasher, plug up the hole in the lid of the ice cream canister, drain out the salt water through the hole in the side of the ice cream freezer, and add fresh ice and salt to fill the freezer tub. Put cracked ice, but no salt, over the top of the canister, too. Cover the whole freezer with blankets or newspapers and let it stand in a cool place for several hours.