Search For The Answer
Click here to access our database of
Plant Answers
Search For The Picture
Click here to access the Google database of plants and insects

Information Index
Alphabetical Listing of Topics, Recommendations and Plants

Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247

Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.

Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.

BeveragesBreads and CerealsCondiments
HerbsJellies and Preserves
Main DishesSalads and Dressings
Side Dishes
SoupsSugar Free

(Stephens County 4H)

1 1/2 cups vegetable oil
2 cups granulated sugar
3 medium eggs
2 cups unbleached flour
1/8 teaspoon ground cloves
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
1 cup blended oatmeal
1 1/4 cups chopped pecans or walnuts
3 1/4 cups peeled, grated apples, 5 or 6 (preferably granny smith green apples)

Using an electric mixer, beat oil and sugar in a large bowl until thick and opaque. Add eggs, one at a time, beating well after each addition. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, baking soda and salt; stir in oatmeal. Add to oil and egg mixture and mix until well blended. Add pecans and the grated apples all at once and stir batter until well mixed. Pour batter into two large loaf pans (5 x 7 inch) which have been greased and floured. Bake in a pre-heated oven at 325 degrees for 1 hour, or until a toothpick inserted in the center comes out clean. Let bread cool for 10 minutes and then unmold.
Yield: 16 servings.