STAR FRUIT (CARAMBOLA) BREAD
Light and bright bread with coconut. I you have a star fruit tree, you will appreciate having this recipe.
Provided by Ambervim
Categories Breads
Time 1h5m
Yield 1 Loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- In a small bowl, combine flour, baking powder and salt.
- In a large bowl, cream sugar and butter and then cream in eggs.
- Blend in white wine and star fruit.
- Stir in flour mixture, blending thoroughly and then stir in coconut.
- Spoon into a well greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan or just use silpat.
- Bake for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 3360.7, Fat 164.6, SaturatedFat 112.2, Cholesterol 802, Sodium 2774.6, Carbohydrate 430.9, Fiber 27.8, Sugar 217.3, Protein 54.1
STAR FRUIT BREAD.
I have a star fruit tree in my garden so I am always on the look out for recipes to use up the fruit. I found this on the net and its easy and delicious, especially with a bit of butter on it. If you don't have access to star fruit you can substitute fresh pineapple if you use tinned make sure you drain well.
Provided by K1968
Categories Quick Breads
Time 50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) loaf pan.
- In a large mixing bowl, combine the puree, sugar, milk, and egg.
- In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
- Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.
- Note: If using a black non-stick baking tin reduce the heat to 325.
- Remove from the oven and allow to cool completely before serving.
Nutrition Facts : Calories 165.2, Fat 1.4, SaturatedFat 0.5, Cholesterol 17.6, Sodium 295, Carbohydrate 35.9, Fiber 1.8, Sugar 18.9, Protein 3.6
GARLIC-AND-HERB STAR BREAD
This pillowy soft bread comes together quickly without any special equipment. It would work well with a variety of fillings, but the soft garlic cheese punched up with smoky chiles, fresh herbs and lemon is a bright combo against the buttery bread.
Provided by Food Network Kitchen
Categories side-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in a large bowl.
- Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours.
- When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable. Set aside.
- Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces.
- Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet). Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about 3/4 inch from the edge. Roll out the second piece of dough into an 11-inch round and place on top of the first. Pinch and press the edges of the dough together to seal.
- Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Halve each quarter to make 8 equal wedges; halve those to make 16 wedges.
- Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 400˚ F. Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt. Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.
STAR FRUIT UPSIDE-DOWN CAKE
We were pleasantly surprised to find that star fruit tastes a lot like apple in this star-studded cake. So we drifted toward warm fall spices like cinnamon, nutmeg and allspice. The tropical fruit is packed with fiber and vitamin C, not to mention making the cake a conversation starter!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings (1 slice)
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
- For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
- For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
- Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
- Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.
Nutrition Facts : Calories 350 calorie, Fat 22 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 320 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 5 grams, Sugar 23 grams
CHRISTMAS STAR TWISTED BREAD
Steps:
- Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. of edge. Repeat twice, layering dough and jam, and ending with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC FRUIT BREAD RECIPE
Add any fruits, vegetables, nuts and spices that you desire.
Provided by Helen H.
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
- Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
- Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 52.1 g, Cholesterol 37.2 mg, Fat 18.1 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 357.1 mg, Sugar 22.1 g
STAR FRUIT CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Mix flour, baking powder, and baking soda together in a bowl.
- Beat 2 cups pureed star fruit, sugar, butter, and lemon juice in a large bowl with an electric mixer until smooth. Gradually mix in dry ingredients until combined. Fold in 1 cup sliced strawberries. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Meanwhile, whip heavy cream, powdered sugar, and remaining 1/4 cup pureed star fruit together to make the icing.
- Spread icing over the cooled cake and top with remaining sliced strawberries.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 76.6 g, Cholesterol 108.6 mg, Fat 34.1 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 21.2 g, Sodium 168 mg, Sugar 53.1 g
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