Nutty Harvest Loaf Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

Steps:

• Grease a 1-lb loaf pan. Bring a pan of lightly salted water to a boil and cook the potatoes for 10 minutes, until cooked through. Drain well, mash, and set aside.
• Melt 1 tablespoon butter in a skillet. Add the onion and garlic and fry gently for 2-3 minutes, until soft.
• Finely chop the nuts or process them in a food processor for 30 seconds with the breadcrumbs.
• Mix the chopped nuts and breadcrumbs into the potatoes with the egg, cilantro, and stock. Stir in the onion and garlic and mix well.
• Melt the remaining tablespoon of butter in the skillet, add the sliced mushrooms, and cook for 2-3 minutes.
• Press half of the potato mixture into the base of the loaf pan. Spoon the mushrooms on top and sprinkle with the sun-dried tomatoes. Spoon the remaining potato mixture on top and smooth the surface. Cover with foil and bake in a preheated oven at 350° for 1 hour, or until firm to the touch.
• Meanwhile, mix the sauce ingredients together.
• Turn out the loaf, cut into slices, and serve with the sauce.