ALMOND TEA BREAD
My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. -Kathleen Showers, Briggsdale, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 111mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND TEA BREAD
Make and share this Almond Tea Bread recipe from Food.com.
Provided by grandma2969
Categories Yeast Breads
Time 1h2m
Yield 2 braids
Number Of Ingredients 13
Steps:
- For bread, combine cake mix and yeast in a large bowl -- stir in hot water. Mix well Cover and let rise 1 hour or until doubled.
- Punch down. Invert onto floured surface Cover with inverted bowl and let rest 10 minutes.
- Preheat oven to 375*
- Grease 2 large baking sheets.
- Prepare FILLING: Combine almond paste, corn syrup and egg white and almond slices. Set aside.
- Divide dough in half. Roll half the dough into a 12x1- rectangle on floured surface.
- Brush with 2 tablespoons melted margarine, spread half the filling mixture in center of rectangle. Cut diagonal strips.about 1/4" wide down the 12" side of dough.
- Braid strips starting at top, continue crossing strips tucking end pieces under to seal. Place on baking sheet. Repeat with remaining dough.
- Bake at 375* for 22-25 minutes or light golden brown.
- Brush loaves with remaining 2 tbls melted margarine.
- Remove to cooling rack.
- Prepare TOPPING: Combine powdered sugar, milk and almond extract in small bowl. Stir till smooth. Drizzle over warm loaves -- sprinkle with 1/4 cup of sliced almonds. Serve warm or cool completely.
Nutrition Facts : Calories 3856.3, Fat 117.8, SaturatedFat 15.6, Cholesterol 5.5, Sodium 2196.6, Carbohydrate 637.1, Fiber 26.4, Sugar 260.2, Protein 74.5
LEMON ALMOND TEA BREAD
I jotted this recipe down from a magazine at my mom's house. It is one of my daughter-in-law's favorite and she requests it whenever they come over for dinner.
Provided by Sandy in Oklahoma
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
- Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
- Spoon into greased and floured 8x4 loaf pan.
- Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
- For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.
Nutrition Facts : Calories 252.7, Fat 9, SaturatedFat 5.4, Cholesterol 57, Sodium 198.8, Carbohydrate 40.6, Fiber 0.5, Sugar 27.7, Protein 3.1
BLUEBERRY ALMOND TEA BREAD
Make a double of this-one to eat when it comes out of the oven, and one to freeze for later. The almond paste gives this pound cake-like bread a rich flavor.
Provided by LilPinkieJ
Categories Quick Breads
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine almond paste and butter in a large mixing bowl; beat until well blended.
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
- Combine blueberries and 1 Tablespoon flour, toss gently.
- Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
- Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.
Nutrition Facts : Calories 686.3, Fat 23.1, SaturatedFat 7.5, Cholesterol 130.4, Sodium 545.5, Carbohydrate 107.8, Fiber 4.5, Sugar 51.8, Protein 14.6
ALMOND TEA COOKIES
Make and share this Almond Tea Cookies recipe from Food.com.
Provided by littleturtle
Categories Dessert
Time 30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a mixing bowl, cream sugar and butter.
- Beat in the oil, extract, baking soda, salt, flour, and nuts.
- Mix well and form into small balls (3/4-inch).
- Bake for 12-15 minutes on a greased cookie sheet.
- Roll in powdered sugar and cool on cake rack.
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