Tag: Bread

Family · Family Favorites

Banana Bread with Banana Jam…double the flavor!

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Banana Bread is an old time favorite that my Mother and the women before her made for their families. I like it plain, with a little butter, but always shared with family and friends.

This time I decided to try it with the Banana Jam we drooled over in Nicaragua and I wasn’t disappointed.  This combination is great for breakfast, coffee, or dessert. Just say BANANA!

BANANA BREAD

2 cups sifted all purpose flour (or gluten-free flour)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed bananas
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon flour

  • Preheat oven to 350 degrees.
  • Sift together 2 cups flour, baking soda, cinnamon, salt and nutmeg.
  • Cream together shortening and sugar.
  • Blend in eggs and vanilla; mix well.
  • Add dry ingredients alternately with bananas, mixing just until blended.
  • Combine pecans and 1 tsp. flour; stir into batter. Pour into greased 9″ tube pan.
  • Bake for 45-50 minutes or until bread tests done. Cool in pan on rack 10 minutes. Remove from pan; cool on rack.

Yield: 1 loaf

Family Favorites · My Roots

Thanksgiving Turkey and Dressing

cathysmaha2 Comments

Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgivings past while creating new memories.

This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.

Uncle George carves Christmas turkey while Aunt Wilma and Archie watch 1961

Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.

Roast Turkey and Dressing
Roast Turkey and Dressing

ROAST TURKEY AND DRESSING

1 bag dried bread cubes
1 pan cornbread, crumbled
Chicken or turkey broth
Chopped onion
1 egg, beaten
Sprinkle of sage & poultry seasoning
Celery leaves
salt & pepper

  • Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
  • Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.
Turkey Dressing ready for the oven
Turkey Dressing ready for the oven
  • Make sure stuffing is moist!
  • Stuff mixture in and around the turkey or chicken.
Stuffed Turkey ready for the oven
Stuffed Turkey ready for the oven
  • Cover with aluminum foil tent until last 2-3 hours of roasting.  (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)
Garden · Gluten Free · New Favorite · New Traditions · Vegetarian

Almond Flour Zucchini Bread…Gluten Free!

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Almond Flour is a new experience for me and I love it.  I am truly a ‘nut’ job, loving nuts and often acting like one. Using Almond Flour in place of wheat flour was right up my alley. Oldest daughter, Megan, shared this recipe with me since she is also trying to be gluten-free.

I can’t wait to experiment using almond flour in other recipes!

ALMOND FLOUR ZUCCHINI BREAD

1 1/2 cups blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini (squeeze some of the moisture out)

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine the dry ingredients in a small bowl.
  • Place the wet ingredients in the bowl and beat on medium speed for 1-2 minutes until frothy and fully combined.  Add the zucchini and beat again just enough to incorporate.
  • Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  • Spoon the batter into 2 mini loaf pans (or use to make muffins).

  • Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Family Favorites · New Favorite

BLATO (Bacon, Lettuce, Avocado, Tomato, Onion) Sandwich Bar

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Family was visiting and we were gathering for lunch at my house.  It occurred to me that a BLT, or better yet at BLATO, bar would be fun.  Standing over the stove frying endless pieces of bacon didn’t sound appealing so I turned to baked bacon instead.

Early that morning I baked 30 pieces of bacon and it was a breeze!  I also washed and prepared the lettuce and sliced the onion for later.  Immediately before serving, I sliced the avocado and tomato.  I provided 2 types of bread along with the option of toasting the bread in the toaster oven and provided condiments of mayonnaise, mustard, ketchup.  In addition, I served sliced turkey and cheese for those that may not like bacon OR prefer to make a mega-sandwich with all of the above!

For the vegetarian or vegan in the group, they can still partake with a wonderful veggie sandwich!

BAKED BACON

  • Heat oven to 400 degrees F.
  • Place a baking rack in a large baking, or cookie, sheet. The baking rack allows the drippings to fall away from the bacon.  Place bacon strips on baking rack.  Bake for 10-20 minutes depending on thickness of the bacon.  I used thick sliced bacon that took 16-20 minutes to bake.  For 30 slices of bacon, I baked 10-12 slices per pan.
  • Remove bacon and pat excess drippings with paper towel.  Set aside until time to serve.
Family Favorites · Holidays · My Roots

Irish Soda Bread…St. Paddy’s Day Tradition

cathysmaha2 Comments

Let me just say that I will eat almost any ethnic food any time, any where.  While I’m not truly Irish, my family would say that we are part ‘Scotch-Irish‘.  Like every good American, we celebrate St. Patrick’s Day eating the traditional corned beef, cabbage and Irish Soda Bread.

Irish Soda Bread is tasty and simple.  The key is to make sure the bread is cooked through by testing with the ‘hollow sound’.  It’s delectable served warm with butter, but I love a piece drizzled in honey.

This St. Patrick’s Day:

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.
–Irish blessing

IRISH SODA BREAD

4 cups sifted all-purpose flour
1 tablespoon baking soda
1 tablespoon sugar
2 1/2 teaspoons salt
1/4 teaspoon cream of tartar
1 1/2 cups buttermilk
1 tablespoon butter, melted

  • Preheat oven to 375 degrees. Grease a large cookie sheet.
  • In large bowl, combine flour with soda, sugar, salt and cream of tartar, mix well.
  • Add buttermilk; with fork, stir just until dry ingredients are moistened. Turn out dough only lightly floured board. Knead lightly until smooth, about 1 minute.

  • Shape dough into a ball; place on cookie sheet. With hands, flatten into a 7″ circle. With sharp knife, cutting 1/4 inch deep, mark into quarters.

  • Bake 30 to 40 minutes or until top is golden-brown and loaf sounds hollow when rapped with knuckle.
  • Remove loaf to wire rack. Brush top with butter; cool completely.

Yield: 1 loaf

Family Favorites · Gluten Free · New Favorite

Hearty Minestrone…winter delight!

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With the frigid cold this past weekend, it was the perfect time to make Hearty Minestrone.  My good friend, Maribeth, introduced this recipe to me several years ago and it is a winter delight!  Pair it with a crusty, hearty bread, a nice glass of red wine and you can please family and friends alike.

This soup freezes beautifully!  With our busy schedules, what a treat to be able to have this soup on hand for those crazy, busy days we all have.  If you are gluten-free, eliminate the noodles.

Mmmm…making me hungry for another bowl of leftovers!

HEARTY MINESTRONE

2 pounds chuck roast
1 teaspoon salt
4 quarts water
1 cup sliced celery
1 onion, diced
1 carrot, peeled and diced
3 tomatoes, peeled and diced
2 tablespoons minced fresh parsley
6 ounces tomato paste
1 tablespoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounce can dark red kidney beans
15 ounce can garbanzo beans
16 ounce can pinto beans
10 ounce package frozen chopped spinach, thawed
3 small zucchini
1 pound Italian sweet sausage, sliced
8 ounce package kluski (homemade style) noodles

  • In a large kettle, combine chuck roast, 1 teaspoon salt and water. Cover and simmer for 3 hours or until beef is tender.
  • Remove meat from kettle and set aside. Remove fat from broth by letting kettle cool in refrigerator and then lifting hardened fat off top and discarding. Break meat into 1-inch pieces and combine with broth in a very large stock pot.
  • Stir in celery, onion, carrot, tomatoes, parsley, tomato paste, salt, oregano, basil, kidney beans with liquid, garbanzo beans with liquid, pinto beans, spinach, zucchini and sliced sausage.

  • Simmer, covered, until vegetables and sausage are tender, about 1 hour. Soup may be frozen at this point.
  • To serve, cook noodles according to package directions. Rinse, drain and add to hot soup. Sprinkle each serving with Parmesan cheese and crusty Italian Bread.

Yield: 8 quarts

Adapted from Creme de Colorado Cookbook 1987

Family Favorites · My Roots

Norwegian Christmas Bread (Julekake)

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Norwegian Christmas Bread (Julekake) brings back fond memories of our elderly Iowa friends, the Butlers.  Growing up, Anna would bake Julekake, Kringla, and Lefse to share with friends.  She would brew a strong cup of coffee for adults and children to enjoy with the seasonal treats.  A cup of hot coffee with a toasted slice of Julekake and butter, at Anna’s oak table was the best.  Today, I sit at the same oak table in my dining area thinking of the wonderful stories and memories created in that small farm-house so many years ago.

Kringla is an annual tradition with Julekake only every few years.  Kneading bread dough is hard for me so I’ve included, along with the traditional recipe, my version for the bread machine.  This year I borrowed daughter Sarah’s Kitchen Aid mixer to make the traditional recipe, which I split into two parts to accommodate the smaller size of the mixer.

NORWEGIAN CHRISTMAS BREAD

This is the original Christmas bread recipe from Norwegian family friend, Anna Butler

2 packages dry yeast
2 teaspoons salt
1/2 cup lukewarm water
1/2 cup chopped citron or candied pineapple
3 cups scalded milk
1/2 cup butter
2 cups raisins
1 cup sugar
1/2 cup chopped candied cherries
2 beaten eggs
1/2 teaspoon crushed cardamom
10 to 11 cups flour

  • Dissolve yeast in warm water.
  • Scald milk and then add butter, salt and sugar. Cool to lukewarm. Add to yeast mixture and add 1/2 flour and eggs. Beat well.
  • Add fruit and cardamom and remaining flour to make light dough. Knead and place in a greased bowl. Let rise until light.
  • Knead and let it rise again.
  • Shape into 5 loaves and place in greased bread pans. Let rise 1 hour or until light. Brush tops with egg yolk mixture of beaten egg yolk and water.

  • Bake at 375 degrees for 40-45 minutes or until toothpick comes out clean. After removing from oven, brush top with melted butter and sprinkle with cinnamon and sugar

NORWEGIAN CHRISTMAS BREAD (ADAPTED FOR THE
BREAD MACHINE)

This is a conversion of the original Christmas bread recipe from Anna Butler
1/6 cup lukewarm water
1 cup scalded milk (cooled to lukewarm)
1/3 stick melted margarine
1 small beaten egg
1/3 cup sugar
1/2 teaspoon salt
1/6 teaspoon cardamom
3 to 3.3 cups flour
1 package yeast
2/3 cup raisins
1/6 cup citron

  • Place ingredients in bread machine in the order given but put raisins and citron aside.
  • Start bread dough in knead mode and add raisins/citron when your bread machine prompts for add-ins.
Family Favorites

Cranberry Bread…tart, sweet and warm from the oven!

cathysmaha2 Comments

Cranberry Bread was a favorite of mine back in the day.  I would make several loaves to give as gifts for the holidays when I young, single and fancy-free in St. Joe, MO.  I’m glad to have this recipe back on my radar screen.  The kids loved it.  The tartness of the cranberries complimented by the sweet dough is wonderfully delicious warm from the oven with butter.

The bread freezes well to make ahead for holiday gifts.

CRANBERRY BREAD

2 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 cup sugar
2 tablespoons margarine, melted
3/4 cup orange juice
1 beaten egg
1 cup raw cranberries, chopped
1/2 cup chopped nuts (pecans or walnuts)

  • Sift the flour, baking powder, salt, soda and sugar. Add the orange juice, melted butter, then add beaten egg.
  • Mix well and add the chopped cranberries. Put into greased loaf pan and fill half full of batter.
  • Bake at 350 degrees for 1 hour. Cool for 10 minutes and then run knife around the pan to remove loaf.

 

New Favorite · Vegetarian

Oatmeal Quick Bread

cathysmaha2 Comments

Hearty breads are a favorite of mine and before I try to go gluten-free again (for health reasons), I wanted to try a hearty bread with the apple butter I was making (see my Crockpot Apple Butter recipe on Friday, October 26).  I discovered this recipe on the Good Housekeeping website and it reminded me of an oatmeal bread my Mother used to make.

This is a simple quick bread that would be great for breakfast, with a hearty soup, or, as you’ll see on Friday, a dessert.

OATMEAL QUICK BREAD

1 cup milk
1 cup quick-cooking oats, uncooked
1 tablespoon quick-cooking oats, uncooked
2 large eggs, lightly beaten
6 tablespoons margarine or butter, melted
1/4 cup light brown sugar, packed
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon(s) salt

  • Preheat oven to 350 degrees F. Grease 8 1/2″ by 4 1/2″ or 9″ by 5″ loaf pan. In large bowl, combine milk and 1 cup oats; let stand 5 minutes.
  • To oat mixture, add eggs, margarine or butter, and brown sugar; mix well, making sure there are no lumps of brown sugar. Stir in flour, baking powder, and salt just until blended.
  • Spoon batter into loaf pan. Sprinkle top with remaining oats. Bake 55 to 60 minutes in 8 1/2″ by 4 1/2″ pan (bake 35 to 40 minutes in 9″ by 5″ pan) until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.

Recipe from Good Housekeeping, Oatmeal-Quick-Bread

Read more: Oatmeal Quick Bread – Good Housekeeping

Family Favorites · My Roots

Zucchini Bread…a fall tradition

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Zucchini seems to multiple like rabbits. One day nothing on the vine, the next day a mega-zucchini is staring you in the face. My zucchini, however, produced zilch, nada, nothing. Luckily my buddy, Jan, and daughter, Megan, were anxious to part with their extra zucchini (Megan stooped to begging). Every year I try new recipes, but I always make my tried and true Zucchini Bread, so moist. I love nuts, but make it without since the family isn’t as ‘nutty’ as I am.  Enjoy!

ZUCCHINI BREAD

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup nuts (optional)

  • Preheat oven to 350 degrees.
  • Mix ingredients in order given.
  • Pour into two greased bread pans. Bake for 1 hour, or until done.
  • Cool 10-15 minutes. Remove from pans.

Yield: 2 loaves