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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is great for the end of the summer and tomatoes must be harvisted. Green Tomato Bread is a welcome trade-off from fried green tomatoes. Ingredients:
8 to 10 medium green tomatoes |
2/3 cup vegetable shortgening |
1 tbsp vinalla |
3 1/3 cups flour |
1 1/2 tsp salt |
1/2 tsp baking powder |
1/2 tsp powdered cloves |
2/3 cups seedless raisins |
2 2/3 cups sugar |
4 eggs |
2 tsp baking soda |
1/2 tsp salt |
1 1/2 powered cinnamon |
2/3 cups pecans or walnuts coarsely chopped |
2/3 cups boiling water |
Directions:
1. Preheat oven to 350°F.
2. Quarter and core green tomatoes. Run cut up pieces through blender until smooth and creamy.You should have 2 cups of pulp.
3. Set raisins to soak in 2/3 cup of boiling water and set aside to cool.
4. In a large mixing bowl, cream shortening and sugar until fluffy. Add eggs, 2 cups tomato pulp and the plumped raisens and water in which they were soaked and vanilla.
5. Beat Well.
6. In another bowl combine flour, soda, salt, baking powder, cinnamon, cloves and nuts.
7. Add one cup of flour at a time to mixture in large bowl, Stirring well after each addition.
8. Divide batter into two 9 x 5 inch greased loaf pans.
9. Bake in 350°F oven 1 hour and 10 minutes, or until toothpic inserted in center comes out clean.
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