68 chocolate butter nut bread Recipes

sugar, margarine or 1/2 cup butter, softened, eggs, buttermilk, all-purpose flour, unsweetened cocoa, baking powder, baking soda, salt, chopped nuts

white sugar, unsalted butter, softened, eggs, matzo cake meal, salt, potato starch, chopped walnuts, semisweet chocolate chips, cinnamon sugar

bananas, ripe and mashed, butter, melted, milk, sugar, egg, beaten, vanilla, baking soda, salt, flour, coconut flakes, macadamia nuts or 1 cup walnuts, milk chocolate chips, powdered sugar, milk

banana cake mix, banana cream instant pudding, oil, water, eggs, bananas, mashed, nuts, chopped, peanut butter chips, milk chocolate chips

unsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor

dry bread, cubed (french or other ), milk, eggs, sugar, butter, melted, chocolate, ground, salt, raisins, citron, pine nuts, lemon , rind of