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Tag Archives: Bread

Cranberry Orange Bread with Orange Glaze

18 Friday Dec 2020

Posted by cathysmaha in Holidays

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Tags

aroma, Bread, Christmas, cranberry, holidays, orange, smell

Cranberry and Orange are a culinary match made in heaven.  The combination in this wonderful quick bread is divine, especially with the addition of Orange Glaze.

The bread is great with a cup of coffee or tea or can be served as a dessert.  

CRANBERRY ORANGE BREAD WITH ORANGE GLAZE

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries

For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

  • Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
  • Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
  • Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
  • Note-The bread is best eaten within 2-3 days or freeze.

Recipe from twopeasandtheirpod.com 

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Oatmeal Coconut Chocolate Chip Zucchini Bread

30 Friday Oct 2020

Posted by cathysmaha in Garden, New Favorite

≈ 1 Comment

Tags

Bread, chocolate chips, coconut, garden, zucchini

Unique Zucchini recipes are always of interest to me and this Oatmeal Coconut Chocolate Chip Zucchini Break did not disappoint.  Breads, cakes and cookies with rolled oats are a favorite, now adding coconut and chocolate…what’s not to like!

OATMEAL COCONUT CHOCOLATE CHIP ZUCCHINI BREAD

1 cup old fashioned rolled oats
1 cup whole wheat white flour (may be substituted with all purpose flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup coconut sugar (may be substituted with granulated or brown sugar)
1/3 cup coconut oil, melted and cooled (may be substituted with canola oil)
2 large eggs
2 cups grated zucchini (about 2 medium zucchini)
1/2 cup sweetened shredded coconut
1/3 cup dark chocolate chips

  • Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
  • Whisk together the oats, flours, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
  • In a medium bowl, whisk the brown sugar, granulated sugar, eggs, and coconut oil vigorously, until foamy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.
  • Add the wet ingredients to the dry ingredients, and stir just until incorporated.
  • Pour the batter into the prepared pan and spread evenly.  Bake on the middle rack of the oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove from pan, and cool completely before slicing. Enjoy!

Recipe from Flavorthemoments.com

 

 

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Cherry Tomato Jam

09 Friday Oct 2020

Posted by cathysmaha in Garden, New Favorite, Vegan, Vegetarian

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appetizer, Bread, cherry tomato, garden, jam, savory, sweet, tomato

Sungold cherry tomatoes have become our family’s favorite tomatoes, eating them off the wine as a treat.  They are so sweet and incredibly delicious. Just perfect for Cherry Tomato Jam. 

Each year I seem to have an abundance of tomatoes, making salads with them, roasting them with peppers and garlic and much more.  Tomato Jam recipes were popping up this year and I decided to try it.  It’s so easy and delicious.  I haven’t tried to can it because it disappears from the frig long before the expiration date.  Serve it on a crusty bread or on top of a soft cheese.  I also made a Grilled Cheese with a schmeer of tomato jam.  YUMMO!

CHERRY TOMATO JAM

1 tablespoon olive oil
1 large shallot, chopped (about 1/3 cup)
3 cloves garlic
1 teaspoon chili powder
1 teaspoon smoked paprika
32 ounces (2 lbs.) cherry tomatoes (about 2 1/2 pints)
1/4 cup water
2 tablespoons red wine vinegar
2 tablespoons pure maple syrup
1 large spring thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

  • Heat the olive oil in a large stainless steel or non-reactive pot over medium heat.  Add the shallot and garlic and sauté for 3-5 minutes until softened.
  • Add the chili powder and smoked paprika and sauté 30 seconds more.
  • Add the remaining ingredients and bring to a boil.  Reduce heat to medium low and simmer, stirring often, until the tomatoes burst and thicken, for about 10-15 minutes.  If at any time the pan becomes dry and the tomatoes begin to burn, add a tablespoon or two more of water and reduce the heat a bit more.
  • Remove from heat and season with additional salt and pepper, to taste.  Cool completely and store in an airtight container in the refrigerator for 10-14 days.
Recipe from flavorthemoments.com

 

 

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Thanksgiving Family Favorites

21 Tuesday Nov 2017

Posted by cathysmaha in Family, Family Favorites, Holidays, Home

≈ 1 Comment

Tags

bars, Bread, brussel sprouts, dessert, family, pecans, Pie, Pumpkin, squash, Thanksgiving, Turkey

And these are a few of my favorite things!  Wishing you all a wonderful Thanksgiving with family and friends.

CRANBERRY RELISH

CRANBERRY BREAD

PUMPKIN PIE

The Best Ever Pumpkin Pie

PUMPKIN BREAD

PUMPKIN BARS

QUINOA WITH ROASTED BUTTERNUT SQUASH, PINE NUTS, FETA

ROASTED BRUSSEL SPROUTS, CINNAMON SQUASH, PECANS & DRIED CHERRIES

TURKEY AND DRESSING

TURKEY VEGETABLE SOUP

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Big Country Breakfast Bread Pudding

24 Friday Mar 2017

Posted by cathysmaha in Family Favorites, New Traditions

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Tags

bacon, Bread, bread pudding, breakfast, Casserole, cream cheese, easy, eggs, overnight, sausage, shredded cheese

Breakfast casseroles are always a treat and easy peasy when you make it the night before.  This casserole has a wonderful cream cheese surprise in many bites.  Why have I never thought of that?

Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and great conversation.

BIG COUNTRY BREAKFAST BREAD PUDDING

1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
9 eggs
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)

  • Spray a 9×13″ extra deep baking dish and place 1/2 to 2/3 of the bread cubes in the dish.
  • Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth.  Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
  • Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese.  Lightly press the bread down to aid in absorption of the egg mixture.  Top with cream cheese, sausage and bacon, if desired.
  • Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
  • The next morning, preheat oven to 375 degrees.
  • Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
  • Serves 12.

Recipe adapted from foodforayear.com

 

 

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Pumpkin Zucchini Bundt Cake

21 Friday Oct 2016

Posted by cathysmaha in New Favorite

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Tags

Bread, cake, Fall, garden, Pumpkin, zucchini

Pumpkin Zucchini Bundt Cake

3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (I used 1/8 teaspoon)
1/2 teaspoon ground ginger (I used 1/4 teaspoon)
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 large eggs
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
2 cups shredded zucchini
1 cup Raisins (I skipped the raisins since the family doesn’t like)

  • Preheat the oven to 350 F. Grease a Bundt or 9 inch loaf pan.
    In a bowl, add the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda and combine.
  • In a separate bowl, whisk the eggs, pumpkin, brown sugar, butter, and vanilla until
    light and fluffy. Stir in the shredded zucchini. Then transfer this batter to the flour mixture and stir until everything is combined. Fold in the raisins.
  • Pour into the baking pan. Bake for 60 to 70 minutes or until a toothpick inserted in
    the center comes out clean. Allow to cool in the pan for 10 minutes then turn out onto a cooling rack to completely cool.
    ** Please note, cook time for Bundt pan will be around 60 minutes and for the 9 inch loaf pan, around 1 hr 10 minutes. Always check after 1 hr for doneness as all ovens are different.

Slightly adapted from Lovefoodies.com 

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Lemon Yellow Summer Squash Bread

29 Friday Jul 2016

Posted by cathysmaha in Family, Family Favorites, Garden, New Favorite

≈ 2 Comments

Tags

Bread, garden, glaze, lemon, summer squash, yellow squash

When yellow squash and zucchini are plentiful and I’ve made every possible recipe, I go to the web and try to find something different to make.  This bread was a phenomenal find. I’ve always been fond of lemon cake and this bread is addictive. No, you can’t have just one slice, I guarantee it!

IMG_7593

LEMON YELLOW SUMMER SQUASH BREAD

There is no reason you couldn’t substitute zucchini in this recipe; would be pretty with the green zucchini and yellow lemon zest!  I did not make the Sweet Roasted Lemon Garnish).
Serves: 2 loaves

1 cup melted butter
2 cups sugar
¼ cup lemon juice
2 tsp. lemon zest
1 tsp. vanilla
3 eggs
3 cups flour
1 tsp. salt
½ tsp. baking powder
1 tsp. baking soda
2 cups grated summer squash

For the Glaze:

1 Tbsp. melted butter
½ cup powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest

For the Sweet Roasted Lemon Garnish (edible and optional!):

1 lemon, halved lengthwise, thinly sliced, seeds removed
½ tsp. sugar
1 Tbsp. olive oil

  • Preheat oven to 325 degrees.
  • Grease and flour 2 regular loaf pans or 4 mini pans.
  • Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
  • Add eggs one at a time and once all are incorporated beat for 2-3 minutes until light and fluffy.
  • Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
  • Add squash and stir just to blend.
  • Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
  • Allow the pan to cool; remove the bread and place top down on a serving plate (makes for a nice presentation for the glaze and lemons).
Make the Roasted Lemons:
  • Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
  • Gently toss lemon slices with sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
Make the Glaze:
  • Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
  • Add water or milk if necessary to get the right consistency.
  • Pour the glaze over the top; covering it completely and letting excess dribble down the sides.
  • Arranged sweet, roasted lemons on top.
  • Serve warm or at room temperature.

Recipe from CreativeCulinary.com

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Runza

22 Friday Jan 2016

Posted by cathysmaha in Family Favorites, New Favorite

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Tags

Bread, cabbage, cake, comfort food, dough, hamburger, onion, runza

I know Runzas are a staple to my Nebraska and Kansas friends but not something we grew up with in Iowa.  A few years ago I was watching the television show, Diners, Drive-Ins and Dives where they visit Lauer-Krauts  in Brighton, Colorado.  A friend and I made the trek to Brighton to try one of their krautburgers and they were delicious, but frankly, too far a drive when you have a craving.

This recipe was close to what we experienced and I decided to give it a try.  It was very good and I would love to try making them with either a mixture of fresh cabbage and sauerkraut or simply with sauerkraut.  Growing up in Iowa, Mom’s homemade sauerkraut was amazing and I now love all things kraut!

IMG_7620 IMG_7616

RUNZA

Makes 10 Runzas

Dough:

1/4 oz packet of dry yeast
3 tablespoons sugar
4 large eggs
3 1/2 cups bread flour
12 tablespoons salted butter
2 teaspoons salt

Filling:

1 pound lean ground beef
salt and pepper to taste
1 tablespoons salted butter
1 Vidalia onion, diced
3 cloves garlic, minced
1/2 teaspoon thyme
1 teaspoon rosemary
1 tablespoon canola oil
1/2 head cabbage, chopped

  • To make the dough, combine 3/4 cup of very warm water, a pinch of sugar, and the yeast in a bowl. Let it sit until it blooms. If you’ve never done this before, pop yourself some popcorn and sit back and enjoy the show. You’ll know what I mean when the “blooming” begins. Okay, maybe it’s not that cool…
  • Add 3 of your eggs and whisk with your yeast mixture.  Add 2 cups of your flour to the liquid and mix well with a wooden spoon.  Add the butter, the sugar, the remaining flour and salt and mix well.
  • Knead the dough on a floured surface for about 5 minutes.  Place the dough ball in a buttered bowl and let sit for one hour at room temperature.  Transfer to the refrigerator and let sit for at least an hour.
  • Remove the dough and divide into 10 equal portions. Roll into separate balls and let sit covered while you make the filling.
  • Speaking of the filling, get your ground beef sizzlin’ on a skillet.  Season as desired with salt and pepper.  Cook until lightly browned, then remove the beef from the skillet with a spoon and place it in a bowl, leaving most of the grease behind.  Add your butter to the skillet and begin sizzlin’ your onion.  Cook until translucent, about 10 minutes or so.  Add your garlic, thyme and rosemary and cook for an additional 2-3 minutes.  Add this whole mixture to the bowl with the beef.
  • Next, using the moisture still in your skillet, get the pan nice and hot.  Add your cabbage and stir constantly until the cabbage is lightly browned and translucent-ish.  It may seem like a lot of cabbage at first, but it shrinks down substantially.  Add the cabbage to the beef mixture.
  • Flatten your balls of dough with a rolling pin.  Each dough saucer should be about 8 inches in diameter.  Place 1/3 to 1/2 cup of filling in the center of each dough-saucer and pull the edges together and pinch to enclose the filling in the dough.  To avoid a thickened dough-seal, I actually cut off the excess dough with cooking shears.  If you don’t do something like this, you’ll find a doughy center as you take your first chomp.
  • Preheat the oven to 375° while the runzas sit and rise for a bit.  Brush some of the egg (your remaining egg of the 4 you originally had) on the top of each runza to give it a nice browning while in the oven.  Cook the runzas on a greased baking sheet for about 25 minutes or until golden brown.

Recipe from Highheelsandgrills.com 

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Fresh Pear Bread

23 Friday Oct 2015

Posted by cathysmaha in New Favorite

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Tags

Bread, breakfast, coffee, fresh, moist, nuts, Pear, simple, tasty

Pears, pears, pears!  I’ve overrun with pears thanks to my CSA shares this fall. They have been absolutely delicious but more than I can eat.

This recipe was simple and resulted in a moist, delicious bread great for a breakfast treat with a cup of hot coffee, tea or hot chocolate.  Due to family tastes, I omitted the nuts, but it would be delicious with walnuts or pecans!

Fresh Pear Bread

Fresh Pear Bread

FRESH PEAR BREAD

3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts (optional)
  • In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick).
  • Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Recipe from Taste of Home

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Grilled Peach Bruschetta

21 Friday Aug 2015

Posted by cathysmaha in New Favorite, Vegetarian

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Tags

basil, Bread, buratta, cheese, goat cheese, grilled, honey, peach

The idea of Peach Bruscetta resonates with me as did the Strawberry Bruscetta I’ve made many times. This recipe was delicious and I made it strictly according to the recipe.  The grilling of the bread and the peaches took some time, but the end result was worth it.

Next time, however, I may try using Goat Cheese instead of Burrata and skip grilling the peaches, using my tried and true Peach Salsa as the topping with a drizzle of honey.

Anyway you make, you can’t go wrong this time of year with fresh Colorado peaches, cheese and bread.  MMMMM….

GRILLED PEACH BRUSCHETTA

1 loaf ciabatta bread, thinly sliced
3 tablespoons olive oil, divided
8 ounces burrata cheese, torn
3 medium ripe peaches, halved and cored
2 tablespoons fresh tarragon
Flaky sea salt and freshly cracked black pepper, to taste
Honey, for drizzling

  • Preheat and oil a cast iron or gas grill. Brush 2 tablespoons olive oil evenly over ciabatta slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
  • Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium-sized bowl.
  • Chop tarragon and add to bowl along with salt, pepper and remaining tablespoon of olive oil and mix to combine.
  • Spread a layer of burrata over each slice of ciabatta and top with a dollop of grilled peach mixture. Season with additional salt and pepper and drizzle with honey.

Recipe from: http://www.lepetiteats.com/2014/08/grilled-peach-bruschetta-2.html

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