Quick bread with Hawaiian flavors


August 07, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Karen M. Lawrence of Kelso, Wash., requested a recipe for a Hawaiian Nut Loaf, which she says she originally acquired in a cooking class at Saddleback College in Mission Viejo, Calif. She recalled it had pineapple, orange zest and macadamia nuts.

Her answer came from Geraldine A. Delaney of Bel Air, who wrote: "I believe this might be the recipe Karen M. Lawrence is looking for. I don't recall whether I got the recipe from a magazine or newspaper, but it's a favorite of the people with whom I work. This particular recipe doesn't specify the use of macadamia nuts, but I intend to try them the next time I bake it. Sounds great!"

Recipe requests

Mrs. G. Carl of Laurel wants a recipe for a coconut cake like the one she had at the fall festival of St. Nicholas Greek Orthodox Church on South Ponca Street. She notes that much food was brought in by many people, but the cake was so delicious. "I hope I get many recipes and would be so pleased if this lady from the church would send in the recipe. It was an unusually light cake and was moist."

Ruth Wick of Lenoir City, Tenn., sent a short and quick request. "I would like a recipe for the classic Swedish meatballs."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number.

Aloha Quick Bread

Serves 12

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs

1 cup mashed banana

1/4 cup milk

1 tablespoon grated orange rind

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup flaked coconut

1/2 cup chopped macadamia nuts

1/2 cup crushed pineapple, drained

Preheat oven to 350 degrees. Grease a 9-inch-by-5-inch loaf pan or two small ones. In a large mixing bowl, cream butter and sugar. Beat in eggs one at a time. Beat in banana, milk, orange rind and extracts. Combine flour, salt and baking soda. Add to wet ingredients and mix just until moistened. Fold in coconut, nuts and pineapple. Turn into prepared pan. Bake 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. (Start checking after 1 hour.)

Tester Laura Reiley's comments: "A twist on the classic banana quick bread, this has all the characteristic Hawaiian flavors. The bread is moist and flavorful, with the nuts and coconut providing a bit of textural contrast. It is delicious as a dessert (pair it with a scoop of coconut ice cream) or just sliced as a snack. Turn the warm loaf out onto a cooling rack, wrap carefully in plastic wrap and then in foil. It will last several days at room temperature wrapped like this."

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