This low-calorie cherry nut bread was a favorite of mine when I was a teenager.
Recently, I found my high school recipe party book in my barn. Back in high school, I lived on low-calorie foods to keep my waistline as small as possible.
This particular treat, cherry nut bread, was a great favorite of ours. Mom would come home to find three or four of us in the kitchen baking this recipe, as well as others.
I would serve Mom a cup of her favorite coffee so she could sit at the table and join in on the fun. We wrote down all the tidbits she shared with us.
One of us would get up in our home education class and give our report. We always showed off the advice my mother gave us. We considered her the "golden ruler" of our baking, cooking, and sewing (though I always hated sewing!).
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- 2 cups biscuit mix
- 10 maraschino cherries, drained and chopped
- 1/4 cup walnuts, chopped
- 1 1/4 cups skim milk
- 2 tablespoons non-sugar sweetener
- 1 egg, well beaten
- In a bowl, combine the cherries, nuts, and biscuit mix.
- In a separate bowl, combine the milk, sweetener, and egg. Then add the wet ingredients to the dry ingredients all at once, beating well.
- Pour the batter into an 8 1/2 x 4 1/2 x 2 1/2-inch greased loaf pan.
- Bake for 1 hour and 15 minutes at 350°F, or until done. (Yield: 15 servings). (Each serving contains 94 calories.)
When I was in school, Larry was Edie's and my best friend. He was also our "taste tester." We were fortunate that he loved our baking as we created new recipes during the summer for the fall season.
I tried to find a better photo because Larry had just messed up my hair—and it was thick and uncontrollable enough without his help.
Old photos and the memories they evoke are such a joy to have as the years go by!
© 2022 Barbara Purvis Hunter