1/3 C. CHESTNUT FLOUR
2/3 C. ALL-PURPOSE FLOUR
1 t. BAKING POWDER
½ t. GINGER
¼ t. SALT
6 T. MILK
½ t. VANILLA
½ C. BUTTER, SOFTENED
¾ C. SUGAR
2 EGGS
Preheat oven to 325o F. Butter and flour a small loaf pan. (Approx. 8”x4”).
Mix flours, baking powder, ginger and salt in a small bowl. Combine milk and vanilla in another bowl. Beat the butter with the sugar with an electric beater until it is fluffy. Add eggs one at a time and beat well after each addition. Alternately add the dry ingredients and the milk to the mixture, beating at low speed until each is incorporated. Pour mixture into prepared pan and bake in the middle of the oven for 55-60 minutes or until it is brown on top and tester inserted in center comes out clean. Run a knife along edges and invert on a cake rack until cool. Serves 10-12.
Moist and delicious. Serve along with fruit or top with a mixture of whipped cream and chestnut purée.
1 C. CHESTNUT FLOUR
1 C. ALL PURPOSE FLOUR
¼ C. SUGAR
2½ t. BAKING POWDER
¼ t. SALT
6 T. BUTTER
1 EGG
1 C. BUTTERMILK
Preheat oven to 400o F. Grease an 8 in. iron skillet or an 8 in. square baking pan. Sift dry ingredients together into mixing bowl. Melt butter and add to slightly beaten egg and buttermilk. Add mixture to dry ingredients. Mix quickly. Do not over mix. Pour batter into prepared pan. Bake for 20-25 min. or until knife inserted in center comes out clean. Cut into wedges or squares to serve. Yield: 8-10 servings
Delicious warm with soup or salad or for breakfast with butter and/or honey.
4 OZ. UNSWEETENED CHOCOLATE
1 C. SOFTENED BUTTER
1 ¾ C. SUGAR
3 EGGS
2 t. VANILLA
¾ C. COOKED CHESTNUTS
1/3 C. CHESTNUT FLOUR
2/3 C. ALL PURPOSE FLOUR
