It's big! Refrigerator sized. It's an upright. I think they are so much easier to organize. With the chest freezers, in my experience, things tend to get lost in the bottom and sit there for a few years.
My mom had emailed me the peach bread recipe, so posting it here is a simple cut and paste. It's a quick bread recipe, not a proper yeast bread or anything. It's very easy to make and really yummy for breakfast and snacks.
Texas Peach Pecan Bread
2 c. unsifted all-purpose flour 2 tsp. baking powder 1/2 ground nutmeg 2/3 tsp. salt 1/2 c. butter or margarine 1 1/2 c. sugar 2 eggs 6 tbsp. sour cream (or plain yogurt) 1 c. peeled, mashed peaches 1 c. chopped pecans
Grease a 9x5x3 inch loaf pan with cooking spray. In a small bowl, stir together flour, baking powder, nutmeg, and salt. In a large mixing bowl, cream butter and sugar. Add eggs and sour cream, beat 1-2 minutes or until light. Stir in flour mixture alternately with peaches. Stir in pecans. Pour into prepared pan, and bake at 350 cegree for 50-60 minutes. Cool 10 minutes in pan. Makes one loaf.
(My mom's )comments: the original recipe calls for 2/3 c. butter and 4 tbsp. of sour cream. When I decreased the butter, it was too dry, so I’ve upped the sour cream or yogurt to make it moister. You could probably add even more. The recipe calls for fresh peaches, but frozen ones are fine.
My mom had emailed me the peach bread recipe, so posting it here is a simple cut and paste. It's a quick bread recipe, not a proper yeast bread or anything. It's very easy to make and really yummy for breakfast and snacks.
Texas Peach Pecan Bread
2 c. unsifted all-purpose flour
2 tsp. baking powder
1/2 ground nutmeg
2/3 tsp. salt
1/2 c. butter or margarine
1 1/2 c. sugar
2 eggs
6 tbsp. sour cream (or plain yogurt)
1 c. peeled, mashed peaches
1 c. chopped pecans
Grease a 9x5x3 inch loaf pan with cooking spray. In a small bowl, stir together flour, baking powder, nutmeg, and salt. In a large mixing bowl, cream butter and sugar. Add eggs and sour cream, beat 1-2 minutes or until light. Stir in flour mixture alternately with peaches. Stir in pecans. Pour into prepared pan, and bake at 350 cegree for 50-60 minutes. Cool 10 minutes in pan. Makes one loaf.
(My mom's )comments: the original recipe calls for 2/3 c. butter and 4 tbsp. of sour cream. When I decreased the butter, it was too dry, so I’ve upped the sour cream or yogurt to make it moister. You could probably add even more. The recipe calls for fresh peaches, but frozen ones are fine.
Reply
Reply
Leave a comment