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1/3 cup butter, melted
1/3 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup chopped candied pineapple or red and green candied cherries
2 tablespoons chopped blanched almonds
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
In a mixing bowl, beat butter and sugars. Add egg and vanilla mix well. Stir in pineapple and almonds. Combine dry ingredients; add to butter mixture. spread evenly into a foil-lined 8-in. x 4-in. x 2-in. loaf pan. Cover and refrigerate for at least 2 hours.
Invert dough onto a cutting board; remove foil. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool on wire racks.
Yield: 15 servings (Serving size: 15 servings)
1/3 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup chopped candied pineapple or red and green candied cherries
2 tablespoons chopped blanched almonds
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
In a mixing bowl, beat butter and sugars. Add egg and vanilla mix well. Stir in pineapple and almonds. Combine dry ingredients; add to butter mixture. spread evenly into a foil-lined 8-in. x 4-in. x 2-in. loaf pan. Cover and refrigerate for at least 2 hours.
Invert dough onto a cutting board; remove foil. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool on wire racks.
Yield: 15 servings (Serving size: 15 servings)
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