Peppernut Tea Bread Recipes

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PEPPERMINT TEA CAKES



Peppermint Tea Cakes image

A spin-off from a classic holiday cookie with a festive peppermint twist.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 56

Number Of Ingredients 6

25 peppermint candies, unwrapped
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
1 cup powdered sugar

Steps:

  • Heat oven to 400°F.
  • In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
  • Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 8 g, TransFat 0 g

PEPPERMINT TEA CHOCOLATE CAKE



Peppermint Tea Chocolate Cake image

Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.

Provided by JenniferLL

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h55m

Yield 16

Number Of Ingredients 15

1 cup water
6 peppermint tea bags
½ cup unsalted butter, softened
3 ounces unsweetened chocolate, broken into pieces
2 cups white sugar
2 eggs, separated
1 ¼ cups sour cream
1 ½ teaspoons baking soda
2 cups all-purpose flour
1 teaspoon baking powder
½ cup mini chocolate chips
1 tablespoon butter
2 tablespoons half-and-half, or more as needed
½ cup confectioners' sugar
¼ teaspoon peppermint extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
  • Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
  • Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
  • Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g

PEPPERNUT TEA BREAD



Peppernut Tea Bread image

All the peppery spiciness of the Russian/Eastern European cookie in a quick bread. This recipe appeard in Cooking Light and is being submitted (untried) for the Zaar World Tour.

Provided by justcallmetoni

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup whole wheat flour (or use just all purpose white)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated whole nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground star anise
1/4 teaspoon fresh ground black pepper
1 cup apple butter
1/4 cup sugar
1/4 cup honey
2 large eggs, lightly beaten
1/2 cup golden raisin
2 tablespoons sliced almonds, divided
cooking spray

Steps:

  • Preheat oven to 325°.
  • Lightly spoon flour into dry measuring cups and level top for measurement. Combine flours with baking soda, salt, nutmeg, cinnamon, star anise and pepper in a large bowl, stirring with a whisk.
  • Combine apple butter, sugar, honey, and eggs. Stir with a whisk until well combined.
  • Fold wet ingredients into dry along with raisins and 1 tablespoon almonds, combine with whisk or spoon until just incorporated.
  • Spoon batter into a loaf pan coated with cooking spray. Sprinkle top with 1 tablespoon of almonds. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.

Nutrition Facts : Calories 170, Fat 1.6, SaturatedFat 0.4, Cholesterol 35.2, Sodium 218.5, Carbohydrate 36.8, Fiber 1.7, Sugar 22, Protein 3.3

SPICY TEA BREAD



Spicy Tea Bread image

This was my mother's recipe which has been modified from her great grandmother's. My mother's family is from Great Britain and Germany so they brought tea time and a love of spicy sweets with them and this is the result.

Provided by shep1144

Categories     Bread     Quick Bread Recipes

Time 2h5m

Yield 10

Number Of Ingredients 18

1 (8 ounce) package pitted dates
1 cup white sugar
2 tablespoons molasses
2 tablespoons butter, each cut into quarters
1 ¼ cups strong hot black tea
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon grated nutmeg
¼ teaspoon ground cardamom
¼ teaspoon white pepper
1 egg
1 teaspoon vanilla extract
¾ cup walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and dust a 9x5-inch loaf pan with white sugar.
  • Combine dates, sugar, molasses, and butter in a large bowl. Pour tea over date mixture and mix well; set aside to cool, 15 to 20 minutes.
  • Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, cloves, salt, nutmeg, cardamom, and white pepper together in a bowl.
  • Stir egg and vanilla extract into cooled date mixture. Add 1/3 the flour mixture to the date mixture; mix well. Repeat 2 more times with remaining flour mixture until batter is just combined; fold in walnuts. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a knife inserted in the middle of the bread comes out clean, about 1 1/4 hours. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 64.9 g, Cholesterol 24.7 mg, Fat 9.1 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 217.1 mg, Sugar 36.9 g

BUTTERNUT SQUASH TEA BREAD



Butternut Squash Tea Bread image

Provided by Florence Fabricant

Categories     brunch, project, side dish

Time 1h30m

Yield 1 large loaf

Number Of Ingredients 12

1 1/4 cups diced peeled butternut squash
1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped dried apricots
1/2 cup dried currants

Steps:

  • Place the squash in a saucepan. Cover with water, bring to a boil and simmer until the squash is tender, about 30 minutes. Mash or puree the squash and set aside to cool.
  • Preheat oven to 350 degrees. Use some of the butter to grease a loaf pan 9-by-5-by-3 inches.
  • Cream the remaining butter with the sugars. Beat in the eggs. In a separate bowl mix the flour with the baking powder, baking soda and salt. Stir this mixture into the butter mixture, alternating with squash puree. Stir in vanilla and fold in dried fruit.
  • Spread the mixture into the pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool about 20 minutes in the pan, then remove to continue cooling on a rack.

PECAN-VANILLA TEA BREAD



Pecan-Vanilla Tea Bread image

Categories     Bread     Dairy     Nut     Dessert     Side     Pecan     Vanilla     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one loaf

Number Of Ingredients 9

2 cups self-rising flour
1/4 cup instant vanilla pudding mix
1/4 teaspoon ground nutmeg
1 1/2 cups sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup buttermilk
1 1/4 cups pecan pieces, lightly toasted
1/3 cup raisins

Steps:

  • Preheat oven to 325°F. Butter and flour 9- to 10-cup nonstick Bundt pan. Whisk flour, pudding mix, and nutmeg in medium bowl. Using electric mixer, beat sugar and eggs in large bowl 5 minutes. Blend in dry ingredients, then butter (batter will be thick). Fold in buttermilk, then nuts and raisins. Transfer to prepared pan.
  • Bake bread until tester inserted near center comes out clean, about 1 hour. Cool in pan 5 minutes. Turn out onto rack; cool.

PEANUT BREAD



Peanut Bread image

This moist peanut butter bread is terrific toasted and served with jelly or used in sandwiches. "Make a grilled cheese, but substitute peanut butter for the cheese and add sliced banana," suggests Barbara Hileman of Cortland, Ohio. "The gooey treat goes well with a glass of cold milk."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 6

1 cup plus 1 tablespoon water (70° to 80°)
1/2 cup peanut butter
3 tablespoons brown sugar
1 teaspoon salt
3 cups bread flour
2-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

PEPPERNUTS



Peppernuts image

Make and share this Peppernuts recipe from Food.com.

Provided by clsiehndel

Categories     Dessert

Time 8m

Yield 3-4 dozen cookies

Number Of Ingredients 10

1 cup margarine
1 1/2 cups sugar
2 eggs
2 tablespoons dark molasses
3 3/4-4 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger
1 teaspoon anise extract

Steps:

  • Cream margarine & sugar, add molasses & eggs and beat well. Add anise extract and mix well. Add dry ingredients-then work with hands until you have a very stiff dough. Form into balls & chill. Roll in long rolls about the size of your finger & cut in small pieces. Pick these up & roll into balls. About the size of a small marble. Bake for 8-10 minutes at 375 degrees.

Nutrition Facts : Calories 1593.3, Fat 65.4, SaturatedFat 13.9, Cholesterol 124, Sodium 1606.7, Carbohydrate 231.8, Fiber 5, Sugar 108, Protein 21.1

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