RECEIPE OF THE MONTH

Rhubarb Bread from

The Historic Anderson House

Rhubarb Bread

¾ c Brown Sugar

½ c White sugar

2/3 c oil

1 egg

¾ c buttermilk

¾ t soda

¾ t salt

¾ t vanilla

½ t cinnamon

2 ¼ c flour

1 ¼ c rhubarb

½ c walnuts (optional)

Topping:

½ c sugar

½ t cinnamon

1 T soft butter

Blend sugar and oil, add egg and vanilla, mix well.  Combine all dry ingredients.  Mix into sugar and oil alternately with buttermilk.  Stir in rhubarb and walnuts. Place in greased loaf pan. Combine topping ingredients and spoon over dough mixture.  Bake @ 325 for 50 – 60 minutes or until toothpick inserted comes out clean

Coconut Bread from

The Historic Anderson House

4 eggs

2 c sugar

1 c vegetable oil

2 tsp. coconut extract

3 c all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

1 c buttermilk

1 c coconut

1 c nuts,

if desired Glaze:

1 ½ c sugar

3 T butter

¾ c water

1 tsp. coconut extract

Heat oven to 325.

Spray 2 9x5” loaf pans with nonstick cooking spray, lightly flour In large bowl, combine eggs, sugar, oil and extract. Gradually add and stir in flour, baking powder and baking soda alternately with buttermilk. Stir in coconut and nuts. Pour mixture in pans. Bake 1 hour or until toothpick inserted in center comes out clean. Cool slightly in pans on wire rack, remove from pans. To prepare glaze, combine all ingredients in medium saucepan. Heat to boiling; cook 5 minutes, stirring occasionally. Pour over warm breads. Let stand 3 to 4 hours. Store in refrigerator.  

The Historic Anderson House
333 Main St. West
Wabasha, MN 55981
Phone: 651-565-2500 Fax: 651-565-2600