Prune and Nut Bread

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             FOOD FUNNY
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Here's another good one from Rosemary Zwick:

Two successful restaurateurs were discussing business when one suddenly
dropped his head and solemnly announced, "Did you know that my married
daughter is having an affair?"

"Is that so," said the other. "Who's catering it?"

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             TODAY'S RECIPE
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This little loaf makes a wonderful low-fat accompaniment to a breakfast
or brunch menu, and is great all by itself as a snack at any time of
day. Try it toasted with a little bit of honey or your favorite preserves.

Prune and Nut Bread

2 cups (500 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
1/3 cup (80 ml) sugar
1 Tbs (15 ml) plus 1 tsp (5 ml) baking powder
1 1/2 cups (375 ml) skim milk
1 egg
3 Tbs (45 ml) butter, melted
1 tsp (5 ml) vanilla extract
36 pitted prunes, chopped (about 3 cups, 750 ml)
30 whole shelled almonds, chopped

Combine all-purpose flour, whole wheat flour, sugar and baking powder in
a large bowl. In a separate bowl combine the milk, egg, butter and
vanilla and beat slightly with a fork. Stir into the flour mixture until
combined - do not over mix. Fold in prunes and almonds. Spoon into a 9x5
inch (22x12 cm) loaf pan that has been sprayed with cooking spray. Bake
at 325F (160C) for 45 to 60 minutes, until a toothpick inserted in
center comes out clean. Cool for 10 minutes before removing from pan.
Makes 12 to 18 servings.
Received on Sun Dec 16 19:23:42 2007