1 tablespoon yeast
1 tablespoon sugar
1 cup warm water (not to hot)
2 1/2 cups flour
1 teaspoon salt
1 tablespoon rosemary
1 tablespoon butter (melted)
5 servings
1 hour 10 minutes 50 mins prep
Dissolve yeast in water.
In sperate bowl, combine flour salt and sugar.
Add the water. Mix.
Divide mixture in half let sit for 5 minutes.
Knead for 5 minutes.
It bounces back to the touch.
Spray pam on a pan. Form into 2 small loaves, sprikle rosmary on top of each.
let loaves rise for 45 minutes or until doubled. Bake at 375 degrees for 15-20 minutes.
Brush with melted butter Eat with grarlic olive oil. Enjoy!
I found this a long time ago on another site, but I can't remember where... very yummy anyhow.
2 cups flour
2 1/2 tablespoons butter
1 tablespoon sugar (optional)
200 ml milk (or 1 egg and 150ml milk mixed together)
4 teaspoons baking powder
1/2 teaspoon salt
4-6 servings 12 scones
30 minutes 20 mins prep
Sift the dry ingredients together.
Cut the butter into the dry ingredients. Rub with the fingertips lightly. The mixture should resemble course crumbs. You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
Add your liquid and mix lightly and gently with a butterknife or the fingertips. Don't over mix, this can create heavy scones.
Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
Cut into squares or use a scone cutter.
Pop them onto a baking tray. Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
VARIATIONS.
Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
Fruit scones: Add 1/2 cup raisins to the dough.
1 package dry yeast
3 cups flour
2 tablespoons dry milk
1/3 cup coconut
1 teaspoon salt
3 tablespoons sugar
1/4 cup oil
1 (8 ounce) package cream cheese, at room temperature
2 teaspoons coconut extract
1 (8 ounce) can pineapple chunks, drained (reserve juice)
1/4 cup pineapple juice (reserved)
1 loaf
Place all ingredients in bread machine on sweet bread setting, using darker than normal crust setting.
Dough will appear dry until the cream cheese and pineapple become well blended.
1/2 cup milk
1/3 cup bananas, mashed
1 egg
1 tablespoon butter or margarine
2 cups bread flour
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon cinnamon, ground (optional)
1 teaspoon active dry yeast or bread machine yeast
1/2 cup walnuts, chopped & toasted*
16 servings
3 hours
Spread the nuts in a single layer in a shallow baking pan.
Bake at a 350 oven for 5 to 10 minutes or till light golden brown, watching carefully and stirring once or twice so food doesn't burn.
Add the ingredients to a bread machine according to manufacturer's directions, adding the banana with the milk.
Bake the bread using regular or white setting (use the light color setting, if available).
1 3/4 cup sifted flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed, riped bananas
1 tsp vanilla
1/2 cup nuts - chopped walnuts or pecans are good!
Sift together - flour, salt, baking powder, baking soda
Beat shortening until creamy. Add sugar and beat til light and fluffy. Add eggs and beat well.
Add flour mixture, alternately with mashed bananas, to the egg mixture.
Pour into greased bread pan.
Bake at 350 degrees for 60-70 minutes
Flour, Sugar, baking soda, cream of tartar, egg, buttermilk, stick of butter.
Mix (sift together): 1 pound of flour
2 T sugar
1 t baking soda
1 t cream of tartar
Then chop in butter with a pastry cutter or two forks until mixture is a dustier version of pie crust.
In a seperate container
Beat: 1 egg with 1/4c- 1/2c buttermilk.
Make dry ingrediants into a mountain with a hole in the center. Start by slowly add liquids into center and work your way through out until you get a sticky dough that pulls away from itself. Not to wet, not to dry.
Optional:
Add a selection of berries and nuts or savory items such as grated cheese and parsley to your liking.
Form dough into a a ball and semi flatten. Cut into 4 or 6 triangles dust with flour and put onto a baking tray. Bake in the oven at a moderate temperature for apx 45 minutes until scones are golden brown.
3 Eggs well beaten
1/2 cup milk
3 cups corn bread mix (2boxes of Jiffy Corn Brd)
1/2 cup cooking oil (olive oil is great)
1 1/2 cups grated sharp cheese or 1 2 cup bag
3 tsp sugar
1 large onion chopped fine
1 #2 can cream style corn
1 tsp baking powder
1 can regular corn (drained)
2 tblsp chopped jalapenos (approx.)
Mix all ingredients well and cook in a preheated oven on 350 degrees for about 40 to 50 minutes or until done.
My sister started cooking this corn bread years ago. It is so yummy it's almost sinful. Enjoy.
ADD A GENEROUS PINCH OF ORANGE ZEST TO YOUR CORNBREAD MIX.
THIS CAME FROM MY EXPERIMENTING WITH YELLOW CORN AND GRIT IDEAS.
I love lemons, the smell, taste, texture. Everything about it makes it so great! I found this recipe several years ago and then made some changes to make it my own.
For a variation, try lime instead of lemon, or do what I did, combine lemon AND lime in one!
INGREDIENTS:
1 1/2 cup flour
1 cup sugar
1 t baking powder
1/2 t salt
2 eggs
1/2 cp whole milk
1/2 cp oil
2 t grated lemon peel
GLAZE:
1/3 cup sugar
1/4 cup lemon juice
Zest of 1 whole lemon
DIR: Preheat oven to (350) and lightly grease 8x5 loaf pan. In medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add the dry ingredients and stir enough to moisten the mixture.
Pour into prepared loaf pan and bake 40-45 min or until bread is golden. You can test for doneness by poking it with a skewer. If it comes out clean, it's done. If not, bake for 5 more minutes.
Let cool about 10 min and poke holes with wooden skewer all the way through the bread so the glaze can penetrate throughout.
Make glaze, by dissolving sugar in juice over medium heat. Add grated lemon peel to the glaze for added flavor. Drizzle glaze over bread. Let cool before serving.
Makes 12 servings.
Ingredients:
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cup mashed ripe bananas
1/3 cup water
1 2/3 cup flour
1/2 small box (3.5 oz) instant banana pudding
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Topping:
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Preheat oven to 350
Grease & flour bottom of 8 ½ X 4 ½ loaf pan
Mix butter & sugar to form a grainy paste. Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in remaining ingredients until just moistened. Pour into pan and lightly sprinkle with topping mixture. Bake in a preheated over for 1 hour. Let cool in pan, then remove to a cooling rack.
Easy way to jazz up plain biscuits - another Paula Deen recipe! I added some fresh chives into the butter and it turned out really well - my husband loves these.
1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
I found this recipe on Kraftfoods.com. If you love cream cheese this is the recipe for you!
Ingredients:
1 can (16.3 oz.) refrigerated buttermilk biscuits
1/2 cup sugar
1 Tbsp. ground cinnamon
1 pkg. (8 oz.) Cream Cheese, cut into 12 cubes
1/4 cup (1/2 stick) butter, melted
Directions:
Preheat oven to 350°F. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.
Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
Bake 15 minutes or until golden brown. Serve warm.
I've made these with just about any kind of jam. Raspberry is very good too. These don't last long in our house.
Enjoy :)
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1 package store bought crescent roll dough (recommended: Pilsbury brand)
1/4 cup apricot preserves or all fruit spread
1/4 cup orange marmalade
1 egg
Splash of water
1 tablespoon sesame seeds
1/4 cup sliced almonds
Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.
My family has a cabin in Estes Park, Colorado and every year I'd spend the summer there. We always made sure to go to the Baldpate Inn for lunch while we were there. The food is very simple-only soup, salad, breads and desserts-but so amazing. This is my favorite thing to eat there and everyone I make it for loves it too!
Baldpate Inn Cornbread
• 1 cup butter
• 1 cup sugar
• 4 eggs
• 2 cups creamed corn
• 1/2 cup monterey jack cheese, grated
• 1/2 cup medium cheddar cheese, grated
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoons salt
Preheat oven to 350.
Cream butter and sugar, then add eggs one at a time. Gradually mix in corn and cheeses. Stir in remaining ingredients. Spread evenly in a greased 9x13" cake pan. Place in oven and immediately reduce oven temperature to 300 degress. Bake for 1 hour.
This makes the moistest corn bread you'll ever have! I usually double the recipe for company since it goes so fast!
2 C flour
2 tsp baking soda
1 tsp cloves
1 tsp allspice
1/2 tsp salt
1 1/2 C sugar
3 eggs
1/2 C vegetable oil
1/2 C melted butter
2 C partly mashed, partly diced mangos
1/2 C chopped macadamia nuts
optional: coconut
Preheat oven to 350. Grease pan. Combine dry ingredients. Beat eggs in large bowl. Add oil and beat for approx. 2 minutes. Add dry ingredients and mangos to eggs and oil.
Spoon loaf pan. Cook for 45 to 60 mins. depending on oven.
This dough requires no kneading and can be made up to 4 days ahead. Just take it out of the refrigerator, let rise and bake.
Makes 2 dozen rolls
Ingredients:
1 cup warm water (105 to 115 degrees F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 - 4 1/2 cups unbleached all-purpose flour
Additional melted butter, (optional)
Directions:
1) Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
2) Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
When ready to bake
3) Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
4) Preheat over to 375. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Helpful hints
* in this recipe do not use quick rising dry yeast, since it is designed to raise breads quickly.
1 1/2 cups all-purpose flour
1/2 cup sugar
1 cup sour cream
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter
1 large egg
1 teaspoon vanilla
Preheat oven to 400 degrees F and put liners into muffin tin.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture and whatever mix in you want to go with the muffins (chocolate chips, blueberries, walnuts, bananas, etc...) into flour mixture until just combined.
Fill each muffin cup evenly and bake in middle of oven until golden and toothpick comes out clean - appoximately 20 minutes.
"This has been a favorite family recipe since I was a little kid. These biscuits are amazing and best served warm."
Italian Biscuits
1 c. grated parmesan (the kind in the green bottle)
2/3 c. mayo
a few tbsp. of fresh chopped green onion
Garlic powder to taste
Italian seasoning to taste
1 can Hungry Jack flaky biscuits
Directions:
1. Mix all ingredients except last. Flatten biscuits on an ungreased cookie sheet.
2. Spread an equal amount over all biscuits.
3. Bake 13-15 minutes, eat hot!
This is especially popular at our house around the holidays. This recipe makes a ton--so it's good for sharing extra with friends and family.
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 cup veg. oil
3 cups sugar
3 large eggs
2/3 cup water
2 cups pumpkin
1 cup raisins
1. Spray loaf pans with Pam and preheat oven to 350.
2. Sift flour, soda, salt, powder, cinnamon, and nutmeg. Set aside.
3. Stir or beat oil and sugar in a large bowl until well mixed.
4. Beat in eggs one at a time.
5. Mix in water and pumpkin
6. Gradually add flour mixture and raisins
7. Pour into loaf pans, being careful not to overfill
8. Bake at 350 for 1 hour or until done.
For my wedding I wanted to make Strawberry bread and Banana bread muffins for my favors. My mother in law was nice enough to give me copy of her yummy Banana bread recipe and here it is.
Ingredients:
3 bananas, smashed
1/4 cup butter
2 tablespoons lemon juice
1 egg
1 1/2 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup nuts (pecans, walnuts, almonds, etc)
Directions:
- Combine all ingredients except for nuts, using a mixer.
- Add nuts and mix by hand
- Grease bread pan
- Cook for 50 minutes at 350 degrees
- Check with toothpick for doneness
(may need to cook longer, possibly 15 more minutes.)
This recipe can also be turned into muffins. Simply scoop the batter into 12 muffin cups. Cook at the same temperature but reduce bake time to 25 minutes.
*Beat 2 eggs until frothy
* Add
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla
* Stir in
- 1 cup loosely grated zucchini
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
Optional - 1/4 cup chopped nuts
* Stir all ingredients together well
* Pour into greased loaf pan
* Bake at 350 for 45 minutes
1/2 cup water
1 Tbsp. vanilla extract
1/3 cup sour cream
1 egg
1 Tbsp. butter, softened
3 cups bread flour
3 Tbsp. granulated sugar
1 1/4 tsp. salt
2 tsp. bread machine or quick active dry yeast
Measure carefully, placing all ingredients in bread machine pan in the order listed. Select Sweet or Basic/White cycle. use Light crust color. Do not use delay cycle. Remove baked bread from pan and cool on wire rack.
1 cup sour cream
1/3 cup milk
1 egg
1/4 cup oil
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
1 1/2 cups blueberries
Streusel:
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. butter
Combine sour cream, milk, egg, and oil in bowl and beat together. Mix together flour, baking powder, baking soda, salt, and sugar. Add to milk mixture. Stir with spoon until blended. Dough will be stiff. Fold in blueberries. Spoon into a well-greased muffin pan. Mix together streusel ingredients until crumbly. Spoon crumbs over top of muffins. Bake at 375° for 15-25 minutes. Serve warm or cold.
Yield: 12 muffins
This is from my favorite cookbook, "The Madison County Cookbook". It's super easy and super yummy!
Basil Bread
2 C flour
1 T baking powder
1 t salt
2 T fresh Basil (chopped) or 1 T dry
1/2 C milk
1/2 C butter or margarine
1/2 C sugar
2 eggs
1. Combine dry ingredients and set aside.
2. In a sauce pan, combine milk and basil. Warm over medium heat then let stand to cool
3. Cream butter and sugar together and add eggs one at a time
4. Add flour mixture and mix alternately with milk mixture.
5. Pour into loaf pan and bake at 350 for 50-60 minutes.
6. Cool bread on wire rack
Variation: You can substitute dill, sage, or rosemary for basil
this is from my favorite cookbook "Bride & Groom First & Forever Cookbook"
Ingredients:
1-1/2 cups (5 oz) walnuts
2-1/4 cups all purpose flour
1 tsp kosher salt
1/2 tsp ground cinnamon
3/4 cup vegetable oil
2-1/4 cups sugar
3 eggs, lightly beaten
1-1/2 tsp vanilla extract
1-1/2 tsp baking soda
1/2 cup buttermilk (I use Half 'n Half instead)
2 cups very ripe mashed bananas (about 5 small or 4 medium)
Directions:
Position the rack in the center of the oven and preheat oven to 350 degrees.
Put the walnuts on a baking sheet & roast until aromatic & lightly browned, 12-15 minutes. After 6-8 minutes, shake the pan & rotate if necessary to ensure even browning. When broken in half, the interior of the walnuts should be golden. Let cool, then roughly chop the walnuts or break them into pieces by hand. Keep the oven set at 350 degrees.
Spray two 9 x 3 inch loaf pans with vegetable-oil cooking spray.
Stir together the flour, kosher salt & cinnamon in a medium bowl. Set aside.
Combine the oil & sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a hand mixer. Beat on low speed, until combined. (I do it the old-fashioned way and use a hand-whisk - no electricity needed - and have no problems other than a little flour flying later on : D) Add the eggs & vanilla & beat until incorporated, about 1 minute.
Stir the baking soda into the buttermilk (or half 'n half) in a small bowl or measuring cup. Add one third of the dry ingredients to the mixer, followed by half of the buttermilk (or half 'n half) & mix on low speed until barely combined, 10 to 15 seconds.
Repeat.
Scrape down the sides & mix in the remaining dry ingredients. Add the mashed bananas & walnuts & mix until just incorporated. Do not overmix.
Pour the batter into the prepared pans. Bake until the bread is golden brown & a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pans to wire racks & let cool for 5 minutes, then remove the loaves from the pans & let cool on the racks for at least 10 minutes before serving.
Ingredients:
1 1/3 cp sugar
3/4 tsp. salt
1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp cinnamon
1 cp pmpkin
2 eggs
1/3 cup water
1/3 cup shortening
Optional ingredients:
1/3 to 1 cup chopped nuts
1/3 to 1 cup raisins
Directions:
1) Preheat overn to 350.
2) Grease bottom of 9x5x3 loaf pan 8 1/2x4 1/2x 3 loaf pan.
3) Measure all ingredients into a bowl
4) Beat by hand or electric mixer for 1 minute.
5) Pour into pan. Bake for 55 to 65 minutes.
This is adapted from a recipe out of Bon Appetit-August 1997
2 large eggs
1 cup smashed ripe bananas-about 3 med.
1 tablespoon safflower oil (or vegetable, walnut)
1 Tbl. vanilla extract
1 3/4 cup buttermilk
1 cup all purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chopped nuts
1/4 cup flaked coconut
Pre-heat to 325. Grease/flour 8" bread pan. Beat eggs, sugar, until thick about 5 min. Mix in mashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat til just blended. Add nuts and coconut; mix til just blended. Transfer to pan. Bake until golden, about 1 hour. Cool on rack.
Ingredients:
1 -4pk of pillsbury biscuits
1 tbls. cinnamon
1/2 cup sugar
1 cup brown sugar
1 1/2 sticks butter
1 tsp vanilla
1 cup chopped nuts
Directions:
1) Cut all biscuits in 4's and then shake in cinnamon and sugar
2) Place 1/2 cup chopped nuts in bottom of bundt pan.
3) Place cinnamon sugar coated biscuits in bundt pan.
4) In a medium saucepan melt the butter, add brown sugar and cook until hard ball stage add vanilla to mixture before removing from heat and stir it in.
5) Remove mixture from stove and pour over biscuits. Sprinkle remaining nuts over top of saucy biscuits.
6) Bake at 350 for 30 minutes.
7) Let cool for 5 minutes. Remove from pan by turning upside down over large plate.
ENJOY!
This is a family recipe. Everyone loves it! Best with Fajitas, Breakfast Tacos (Egg and Potato, Chorizo and Egg, bean and cheese, etc), My rice, pinto beans, or plain with butter. MMM.
Measurements are pretty accurate but it may take a couple of tries to get the consistancy right.
Ingredients:
3 c. flour
1 tbsp salt
1/2 tbsp of baking powder
3 tbsp of corn oil or vegetable (my grandma uses lard but of course this is a little more figure friendly. They taste fabulous with lard though :)
1 c. of Hot Water
1. Add 3 c. of flour into a mixing bowl.
2. Add salt and baking powder, mix with flour with hands.
3. Add oil. Mix with hands.
4. Add about 3/4 c. of hot water. Make sure it's Hot not lukewarm but not too hot where it burns you.
5. Mix with your hands and knead. Add more water as needed. The masa(dough) should be a teeny bit sticky but more dry. It shouldn't stick to your fingers but it should be sticky. (That's the best I can explain it). If it's too sticky add a bit more flour.
6. Heat an ungreased griddle on Medium.
7. After it's kneeded take pieces of the dough about the size of a golf ball, maybe a bit bigger. And make the dough into little balls.
8. Roll out with a rolling pin: Flatten the ball. Start in the middle and roll up. Middle roll down. Than rotate till it's rolled out thin and round. If it looks like Australia or China instead of a cirlce it's ok... it will still taste good :)
9. Place on griddle after rolled out. Flip until golden brown on each side. I have a long flat griddle so I can fit three at a time.
10. Place in a tortilla container and/or wrap in a clean kitchen towel. They will stay warm that way.
11. EAT!!
I gave this to my neighbors for Christmas, and received rave reviews!
1 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup softened butter or margarine
1 cup granulated sugar
3 eggs
½ cup Amaretto
1 cup chopped walnuts
1 cup sour or Bing cherries, pitted, halved (canned cherries can be substituted)
Directions:
Preheat oven to 350 degrees.
In large bowl, cream sugar and butter. Mix in eggs. Sift dry ingredients into egg mixture and stir until incorporated. Fold in Amaretto, cherries and nuts.
Pour into greased 9x5 inch loaf pan and bake for 1 hour.
Amaretto Glaze
6 tablespoons granulated sugar
6 tablespoons Amaretto
Mix both ingredients. Let stand until sugar dissolves. Poke holes into warm bread and pour glaze over top.