Walnut honey loaf

Yield: 1 Servings

Measure Ingredient
1 cup Honey
1 cup Milk
½ cup Sugar
2½ cup Pillsbury's Best All Purpose Flour*, sifted
1 teaspoon Soda
1 teaspoon Salt
½ cup Funsten's Walnuts; chopped
¼ cup Butter
2 \N Egg yolks or 1 egg; unbeaten

BAKE at 325 degrees for 1¼ to 1 ½ hours. MAKES 9 x 5-inch loaf.

Combine honey, milk, and sugar in 3-quart saucepan. Heat over medium heat, stirring constantly, just until sugar is dissolved. (Mixture will be lukewarm.) Cool. Sift together flour, soda, and salt. Add the dry ingredients, walnuts, butter and egg yolks ( or whole egg) to the honey-milk mixture. Beat 2 minutes (With electric mixer use the lowest speed) Turn into 9 x 5 x 3-inch pan, well greased on the bottom. Bake in slow oven (325 degrees) 1 ¼ to 1 ½ hours. Cool before slicing.

*Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe.

NOTES : "Senior Winner in Pillsbury's 5th Grand National Recipe and Baking Contest by Mrs. B.J. Feeney, Los Angeles, California. Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@...> on Nov 6, 1997

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