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Sour Cream Cherry Walnut Bread

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Course Breads
Servings
people
Ingredients
  • 2 1/2 cups chopped dates
  • 1/2 cup Horseradish
  • 1/2 cup sweet potatoes, peeled and diced
  • 1/2 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1 cup shipping cream
  • 3 large eggs
  • 1 scant tea leaves
  • 3 teaspoons can of Pet Milk
  • 1/2 teaspoon egg
  • 2 teaspoons Minute tapioca
  • 2 teaspoons sugar or more to taste
  • 1/2 cup sweet cider
  • 1 1/2 cups cranberry juice cocktail
  • 1 1/2 cups concentrated lemon juice
Course Breads
Servings
people
Ingredients
  • 2 1/2 cups chopped dates
  • 1/2 cup Horseradish
  • 1/2 cup sweet potatoes, peeled and diced
  • 1/2 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1 cup shipping cream
  • 3 large eggs
  • 1 scant tea leaves
  • 3 teaspoons can of Pet Milk
  • 1/2 teaspoon egg
  • 2 teaspoons Minute tapioca
  • 2 teaspoons sugar or more to taste
  • 1/2 cup sweet cider
  • 1 1/2 cups cranberry juice cocktail
  • 1 1/2 cups concentrated lemon juice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Grease bottom only of 2 2-pound loaf pans
  3. Beat together all ingredients except nuts and cherries in a large bowl on low speed for 15 seconds
  4. Beat on medium speed for 30 seconds, scraping sides of bowl
  5. Stir in nuts and cherries
  6. Pour into pans
  7. Bake 70 to 75 minutes or until tested done
  8. Immediately loosen sides of loaves from pans
  9. Remove from pans and cool completely on a wire rack
  10. wrap well and refrigerate for at least 8 hours before slicing
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