Quick Bread Pudding II Recipe

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup milk

2 eggs, beaten

2 teaspoons white sugar

1 cup butter, softened

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup chopped cherries

1 cup chopped almonds

Directions

In a medium bowl, mix the flour, baking powder, baking soda, and salt. Make a well in the center, and pour in the milk, eggs, sugar and butter. Mix briefly. Spread the mixture onto ungreased muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean. Let cool and freeze in refrigerator.

In a small bowl, mix together lemon juice and vanilla extract. Beat eggs into flour mixture. Check to make sure there are no lumps. Stir in cherries and almonds. Frost muffins, cover and refrigerate 4 hours or overnight before serving.

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Comments

bblablaa12 writes:

⭐

was like cut liver w/o grill. simple. i added garlic powder & parsley. i couldnt have asked for better!<|endoftext|>TL;DR: Children shouldn't have poured boiling water on them in a massaging bath like this. It can be easily ruined by regular use. This is pretty basic--just put a dollop of this on a warm, not so fluffy bun, and sprinkle with coarse sugar. But it's pretty and tasty, and I followed the recipe exactly. The only thing is, I didn't measure my sugar, so it might be a little sweet. Maybe I'll add some in a pinch when I make it.

filicii397 writes:

⭐ ⭐ ⭐ ⭐

I made this recipe for a church bread pudding, and it was a hit - the only change I made was that I added 1/2 cup of sour cream. The rest of the recipe was the same as the first time, and I thought it was worth it. I liked the addition of the sour cream, just not as tasty. A great family recipe! Thanks!