Jerry Dennis of Fayetteville, N.C., has been searching for a recipe for Grape-Nuts Bread, which he says was printed on a box of Post Grape-Nuts in the mid-1940s. Mary Ann Ford of Cockeysville sent in a recipe given to her by her mother-in-law when she was first married in 1967. Her mother-in-law told her that it came from a box of Grape-Nuts cereal in the 1940s. Ford says it is still a family favorite today.
The only change I made to the original recipe was to substitute buttermilk for the sour milk. This bread is wholesome-tasting but a bit on the plain side. I suggest serving it with cream cheese or a good jam.
If I were to make it again, I would probably add a teaspoon or so of orange or lemon zest and maybe some nuts or raisins.
* Esther Schroeder of Buhler, Kan., would like to have a recipe for making biscotti.
* Rosalind Mann of Baltimore is looking for a recipe for a ricotta cake.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail email@example.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.
(makes 1 loaf; serves 8 to 10)
1/2 cup Grape Nuts Cereal
1 cup sour milk
1 cup brown sugar
1 tablespoon shortening
1 egg, slightly beaten
dash of salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups flour
Mix first 6 ingredients together. Sift together the last 3 ingredients and add to first. Put into a greased loaf pan. Let rise for 20 minutes. Bake 45 minutes at 350 degrees.
Per serving (based on 10 servings): 213 calories, 4 grams protein, 2 grams fat, 1 gram saturated fat, 44 grams carbohydrate, 1 gram fiber, 23 milligrams cholesterol, 246 milligrams sodium