Plum Loaf

Every year at this time is the only time I see the small Italian or prune plums in the stores.  So, I bake several of the loaves we love so much.

Italian Prune Nut Bread
1 cup butter
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups flour
1 teaspoon salt ( I never use it because I used salted butter)
1 teaspoon cream of tartar
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup sour cream (I used fat free yogurt)
2 teaspoons grated orange peel
2 cups Italian prunes, pitted and chopped in 1/2 inch pieces.
1 cup chopped nuts

Cream butter, sugar and vanilla until fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, salt, cream of tartar, cinnamon and baking soda.
Blend sour cream and orange peel...
.. add to creamed mixture alternately with dry ingredients.
Stir til blended.
Add prunes and nuts; mix well.
Divide between two greased loaf pans (9x5x3).
Bake at 350F for 50-55 minutes
.... or until tooth pick inserted in centre comes out clean.
Cool 10 mins. in pan
Remove from pan and cool thoroughly on rack.

............ options .... I added a bit of ginger, all spice and nutmeg to the cinnamon. Be careful with nutmeg and all spice..just a tiny "sprink" goes a long way! The nuts in mine were walnuts and I lightly toasted them before chopping. I halved the recipe for my test loaf.... but it was so good I will be making more right away. Double wrapping with foil and plastic keeps loaves as fresh as the day you bake them. Just thaw and enjoy later. Last week I sliced an egg nog loaf from Christmas baking..... perfect for a surprise treat at tea time ...

Barm Brack

I don't have a clue what happens...but, it does.  Time just flies .... and no blogging happens.  Not to say no cooking and baking happens.... because it definitely does.  Even on the hottest days of summer it happens around here.  My neighbours think I'm nuts.... probably because I am.

So...golf season is over and none too soon.  My elbow is totally wrecked.  I can hardly lift a glass to my lips... it's very difficult to floss and brush and ...well, it just hurts all the time.  X-rays yesterday to make sure there is no bony involvement...and then...in a week.... begin some physio.  If that doesn't show immediate results..I have other treatments in mind.... we'll see how it goes in the next few weeks.
Won't be seeing this beautiful water treatment behind the 17th hole for a loooong time now.  Our next golf season won't open til April... and usually we don't get to play til closer to May..... sigh...

Meantime... seeing as I can't dig in the garden, or lift very much...I've been catching up on housework that got neglected over the summer...and doing some baking.  I love baking and it's so much fun to do.  I prefer it to housework of course...so I do it instead... oooooh.... bad me....bad me.  Although, I can dust while muffins are baking or toss in some loads of laundry before I even start to gather ingredients for biscotti or soups, etc....I could vacuum while a loaf bakes........ I could..........

The other day I made Barm Brack and have decided to share that loaf today... you'll have to hurry if you actually want to share a real piece...it's almost gone!  I've already gained back two of the eleven pounds I lost over the summer... marching around that golf course.  No time to eat while I'm out there.

Barm Brack is an Irish loaf... and you need to begin the night before to make it.  Raisins need to be soaked in tea overnight.  As usual, I make my own changes to the loaf, but initially, here is the recipe directly from the Company's Coming cookbook.

Barm Brack

1  cup cold leftover tea
1  cup raisins
1/2  cup peel
1/2  cup currants
1  cup granulated sugar
1  egg
1/4  cup melted butter
2  cups all purpose flour
1  tsp.  baking powder
1/4  tsp  baking soda
1/4  tsp salt (I never use it because I use salted butter)

Put tea in a large bowl along with raisins, peel, currants and sugar.  Let stand covered overnight.

Next morning, beat egg until frothy.  Stir into fruit mixture.  Stir melted butter into fruit.

Combine and stir the four remaining dry ingredients.  Add to fruit batter.  Stir until blended.  Spoon into greased loaf pan 9 X 5 X 3 inches (23 X 12 X7cm).

Bake in 350F (180C) oven for 60-70 minutes.  (Mine usually take a bit less... keep an eye on things) Cool 10 minutes. Turn out on rack to cool completely.

Options::::  I don't usually have peel or currants hanging around...so use two types of raisins and some dried cranberries. I don't bother with the exact measurements they give for the fruit ... it is too much for me .. I like less in my loaf...and also like to add some toasted chopped walnuts.  Into the tea and raisins I also grate some orange zest and a squeeze or two of the juice and add a tsp of vanilla.  This batter is very soft...almost pourable, but not quite..and makes a nice moist loaf.
Oh, ...and...almost forgot!  spices.  Stir a sprinkle, or a tiny dash into the flour.  I like some cinnamon, all spice, nutmeg and ginger.... but, do be careful with the amounts if you are not used to using spices.... a little can go a long way... it's nice to have a hint of flavour rather than have it overpowering.  In my loaf...it's almost difficult to make out what the spices actually are ...but, you know it's that certain 'something' that gives it more appeal if you know what I mean.

Aperitif Cake??

I've never heard of an Aperitif Cake, have you?  I half expected it to be alcoholic.  But...there it was at the end of the recipe..."slice and serve with drinks" ... aha...so... with the aperitifs then....  alright.  Got it.  And... it isn't really a cake...it's actually a loaf.

When I was watching Laura Calder make it (on the food channel) ..I thought it might taste like bacon and cheese scones...and it does..sort of... but, not just any old scones.  More like the ones you make yourself...at home.... with a lot of thought.. and extra ingredients.  Yummy.
Next time... this same recipe will be scones.  Well, maybe not exact, because it seems I never have all the same ingredients on hand and I don't run out to buy things if I have something that can be substituted.... besides...  those of you who know me.. know how I do love to experiment with my food.

Bacon and Olive Aperitif Cake

1 1/2  cups flour
1 1/2  tsps baking powder
1/2  tsp ground pepper
3  eggs, lightly beaten
1/2  cup plus 1 TBSP butter, melted
2/3  cup olives, pitted and sliced
4 ounces bacon, about 4 slices into small chunks and fried
1  cup grated Gruyere cheese or grated Parmesan
pinch of salt, or to taste
1  TBSP chopped fresh rosemary (optional)

Heat oven to 350F/180C.
Butter and flour a loaf pan.  Sift flour and baking powder into mixing bowl, and stir the pepper through.
Beat eggs into the flour.
Beat in the melted butter.
Stir through the remaining ingredients to distribute evenly.
Spoon batter into the pan and bake 45 minutes, or until a toothpick inserted in the centre comes out clean.
Cool slightly.  Slice, and serve with drinks.


I tweaked things a bit::::

I had no bacon so used a couple slices of ham diced and cooked.  Added half an onion diced and sauteed.
Only used 2 eggs and a few tablespoons of egg white.  I used less than 1/2 cup of butter and added a few dollops of plain yogourt to keep the moisture ratio to flour about the same.
We had no Gruyere..and I always try to use less cheese.. so used up a bit of Parmesan and tiny chunk of Gouda still in the fridge from Christmas.  Also a bit of grated cheddar.
I used a bit of chili powder as well as the pepper,...  and some Italian Seasoning... and some sweet basil

...be careful if you do use Rosemary..it is a very strong herb and too much will overpower any dish.  A tiny bit goes a long, long way.

We had ours for supper because it came out of the oven at 6:00 .... with a lovely mixed green salad and Orange Vinaigrette...

Wonder what it would taste like toasted lightly ... with a mug of steaming coffee... for breakfast?

Orange Pumpkin Loaf

I did just stop for tea... and had a lovely slice of pumpkin loaf.  They call this a Tea Bread.... but, honestly?  a loaf describes it more accurately to me... as in my head I always think of bread as being of the yeasty variety.  But, that's just me.

It is from the Company's Coming Muffins and More book... by Jean Pare.  I've made lots of the muffins and loaves in her book.... all tasty...

File this under any name you like.... although I'll print it out here as what they call it in the book.  The orange goes so well with the pumpkin.

Pumpkin Tea Bread

1/2   cup butter
1 1/2   cups granulated sugar
2  eggs
1   cup canned pumpkin
1   tbsp. grated rind of orange
1/4   cup orange juice
2 1/4   cups all purpose flour
1/2   tsp. baking powder
2   tsp.  baking soda  (I never put as much as they say... your call)
1/2   tsp. salt  (I never put any, the butter already has plenty for me)
1/2   tsp. cinnamon  (use more.... it benefits from a bit more in the spice department)
1/2   tsp. cloves
1/2   cup chopped nuts  (I use toasted walnuts)
1/2   cup chopped dates  (or raisins) ....

optional:::  I like to also add some ground ginger, a sprinkle of all spice instead of the cloves and a tiny sprink of nutmeg...

Cream butter, sugar and 1 egg.  Beat in second egg unti smooth.  Mix in pumpkin, rind and juice.

In another bowl, measure and stir well all remaining ingredients.  Pour all at once into batter in mixing bowl.  Stir only enough to moisten.  Pour into greased loaf pan 9 x 5 x 3.

Bake at 350 F (180 C) for about 1 hour or until an inserted toothpick comes out clean.  Cool in pan 10 minutes.  Remove loaf from pan to rack.  Cool and wrap.

This loaf tastes even better the second and third day....

A plum by any other name....

.... is still a plum to me. Apparently the official title for this loaf (or quick bread) is Italian Prune Nut Bread. It calls for Italian prunes.... or prune plums as they are also called...but I finally found out that they are the same little plums we used to pick off the backyard trees in any neighbourhood in Kamloops when we were kids ...

The grocery store had a very small display of them... I bought them all. I'm freezing some for when I want this loaf and there is two feet of snow on the ground. I'm also baking two more today. It's that good!! One of the tastiest loaves I have ever baked.











Italian Prune Nut Bread
1 cup butter
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups flour
1 teaspoon salt ( I never use it because I used salted butter)
1 teaspoon cream of tartar
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup sour cream (I used fat free yogurt)
2 teaspoons grated orange peel
2 cups Italian prunes, pitted and chopped in 1/2 inch pieces.
1 cup chopped nuts

Cream butter, sugar and vanilla until fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, salt, cream of tartar, cinnamon and baking soda.
Blend sour cream and orange peel...
.. add to creamed mixture alternately with dry ingredients.
Stir til blended.
Add prunes and nuts; mix well.
Divide between two greased loaf pans (9x5x3).
Bake at 350F for 50-55 minutes
.... or until tooth pick inserted in centre comes out clean.
Cool 10 mins. in pan
Remove from pan and cool thoroughly on rack.

............ options .... I added a bit of ginger, all spice and nutmeg to the cinnamon. Be careful with nutmeg and all spice..just a tiny "sprink" goes a long way! The nuts in mine were walnuts and I lightly toasted them before chopping. I halved the recipe for my test loaf.... but it was so good I will be making more right away. Double wrapping with foil and plastic keeps loaves as fresh as the day you bake them. Just thaw and enjoy later. Last week I sliced an egg nog loaf from Christmas baking..... perfect for a surprise treat at tea time ...

Mennonite Girls Can Cook is the site where I found the recipe .... look under quick breads if the link doesn't take you immediately to the page. Have a look at all the other wonderful recipes while you are there ..... I love the beautiful photos. It seems that Mennonite Girls can indeed cook .... and they all seem to be pretty amazing photographers as well.

Pineapple Cheese Loaf

disclaimer:: this picture has absolutely nothing whatsoever to do with this post...I just think it is beautiful. It is an Australian Rainbow Bee Eater... done in pastels...I bought it on ebay. Love this lady's work.

.......................................................................

Is it Thursday?

Our Mom didn't bake a lot....as a matter of fact she didn't cook much at all. There were lots of underlying factors; so, we didn't really expect much and knew better than to ask.. We ate a lot of toast...made it ourselves from the time we were about 5...... or sandwiches.... I remember we always knew it was Thursday if she made mashed potatoes,sausages and creamed corn. ick...still makes me shiver to say it out loud. Once, several years ago, I made it just for a laugh when my sister was visiting me. It wasn't Thursday..., but she looked right at me and asked, "is it Thursday"? We hooted. Poor Mom... hope she knows we loved her in spite of our silly jokes about her culinary talents. Honestly, every so often she would make a loaf or a birthday cake for one of us four, or some little cookies...and we absolutely loved it. She really did a great job when she did bake.... was always very precise in her measuring...so clean and careful with every little ingredient...of course, you sure as heck didn't waste a speck of anything in those days ... no wonder she was afraid to bake. The expense..... but, back to it.... I remember her saying that careful measuring was the key to having baking turn out right. How often I still hear that today...read it in all the cook books..... even see it in info from the pastry chefs. Once again...Mom had it right...

This is one of the loaves she used to surprise us with every so often.... quite tasty even if it sounds like an odd combination.

Pineapple Cheese Loaf

2 cups sifted all purpose flour

3/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt (optional..I never use it ..I find enough in butter or marg).

1 teaspoon vanilla

1 cup crushed pineapple

2 tablespoons melted butter or margarine

1 large egg

1/2 cup grated cheddar cheese

1/2 cup chopped nuts (I like walnuts).

Line bottom of loaf pan with waxed paper, or grease and flour the pan. Into mixing bowl, sift first 5 ingredients. Combine vanilla, pineapple, shortening and egg, stir into dry ingredients until they are moistened.

Lightly stir in cheese and nuts; transfer to prepared pan; let stand 15 minutes.

Bake at 325 -350 F. about 60 minutes.

last of the 'nog

... and a pretty good "last" it was! It is called Christmas Bread...but really, it seems like a pound cake or loaf to me. Last week I found a whole shelf of eggnog on sale for only 99 cents for the two liter size. Over at Joe's blog... they were talking about eggnog cheesecake...and then off I went somewhere else....and they were talking about an eggnog loaf .... had to try at least one of 'em, didn't I ?!
hhmmmm.... where was that? ok....thinking...... it was eggnog, it was a cooking blog....it was .... darn it... where was that? HAH! I remember... it was Megan's blog. This is ridiculous, typing along trying to remember where I actually saw something, then having to open another window to try to find it, then trying to get back to where I am typing up my post.....sheeesh. Sometimes I make a boo boo and close out my blog entry...luckily it gets saved automatically most of the time.













It definitely has the great taste of 'nog if you like it.

I thought it a tiny bit drier than I would have liked it (easy to fix next time, more eggnog!!) ...but very tasty. If you make some holes with a skewer prior to drizzling on the glaze...it will even seep inside the loaf a bit....mmmmmm very yummy. Oh, I'm bad. I am pretty sure everybody is trying their darndest.. (just like moi )...to lose the few extra Christmas pounds we gained. so... .. highlight, copy, print, stick it in your holiday fare binder, and bake it next year!!





















Eggnog Christmas Bread with Buttered Rum Glaze
Makes: 1 loaf
2 eggs
1 cups sugar
1 cup eggnog
1/2 cup butter, melted
1/2 teaspoon nutmeg (freshly grated)
1 1/2 teaspoons rum extract
1 teaspoons vanilla
2 1/4 cup flour
2 teaspoons baking powder

Buttered Rum Glaze
Make this after bread comes out of the oven:
1/4 c brown sugar
1/3 c unsalted butter
1 teaspoon rum extract
Melt butter and brown sugar together in a saucepan until smooth and sugar loses it’s graininess.
Preheat oven to 350 degrees.
Butter a 9×5x3 bread pans.
Beat eggs, add sugar, eggnog, butter,
rum and vanilla until blended.
In a bowl mix together flour, baking powder and nutmeg. Add to the egg mixture and stir until just moistened. Don’t over stir.
Pour into greased pans.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out
clean
Cool 10 minutes. Remove from pan.
Glaze with frosting while still warm.
Cool bread completely before slicing.

Surprise !!

Look at that! Never see me for weeks...then...twice in the same day. Hah!

and...I have a sweet surprise.

Chocolate Date Loaf

1 cup chopped dates

1 tsp. baking soda

1 cup boiling water

1 tsp. Vanilla

3/4 cup butter or margarine

1 cup granulated sugar

2 eggs

2 cups all purpose flour

1/2 cup cocoa

1 tsp. baking soda

1/2 tsp. salt ( optional… lol ….I never use it; I think there is plenty in the butter)

1/2 cup semi-sweet chocolate chips

In small bowl combine dates, soda, boiling water and vanilla. Stir; set aside to cool.

In mixing bowl, cream butter & sugar. Add eggs one at a time, beating ‘til smooth. Add cooled date mixture and stir.

Measure flour, cocoa, soda, choc. chips and salt into separate bowl. Stir to mix well, then pour flour mixture into mixing bowl. Blend until just moistened. Spoon into large greased and floured loaf pan ( 9 X 5 X 3 inch ). Dust with a bit of cocoa powder instead of flour if you don’t want any white on outside of your loaf. Bake for 1 hour at 350 F or 180 C or until it tests done. Wait about 10 mins. for loaf to cool a bit before removing from pan to a rack to finish cooling.

Yummy, moist … decadent ….

ooops .... sorry... just crumbs left....

Cranberry Orange Loaf

Okay!! I know this is not cookies as I promised..but..I did figure out how to get the recipe here from Word ...finally!!! So, I am a happy camper; will go ahead and do my recipes in Word, transfer them and have them as I want them to appear. Yesssss!!

Later today I will get the cookies posted...but first, brekky and then...my friend Maggi from the doll club is coming by to play with some clay or some bear fur ...we haven't yet decided which.........

Easy Cranberry Orange Loaf

1/4 cup butter or margarine
1 cup white sugar
1 egg
3/4 cup orange juice
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt...(I never use it as I think there is plenty in the butter)
1/2 or 1 tsp. finely grated (or zested) orange rind. (it says of whole orange...ick..too much!)
small handful of cranberries...I used dried from Safeway bulk bins..but Craisins will work too... or fresh or frozen ....

Mix together flour, baking powder, soda and salt in bowl. In larger bowl, beat together butter, sugar and egg til smooth. Stir in juice and grated orange rind. Pour in flour mixture... stirring until just moistened. Pour into greased loaf pan. Bake in 350F (180 C.) preheated oven for one hour ...until loaf is a lovely brown colour. Remove from pan and cool on wire rack.

Oh, and when you test the center?...If you use a knife to check for doneness?....DONT LICK IT! I did.... OUCH!!!!! Yep that is how I fried my tongue and could hardly talk for two days !! Man... that was hot!


Then.... make tea and enjoy!!!!!! yum....