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.

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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.

Stuffed tenderloin

I've talked about this one before...but didn't have any pics of the "before".....only the "after".. plus, this time I tried trussing it the same way the butcher does it at Safeway.
Last time I was there, I was picking his brain about what he uses in his stuffing... he admitted to me that he uses Stove top! ackk! I was pretty surprised.... but, when he told me he takes them home and stuffs them there...I was shocked! I am sure the health inspectors don't know he is doing that...and he was talking loud enough for anyone to hear.... too weird. Just never know half of what is happening do we?

My stuffing begins with sauteed onions...check out the other post if you would like to try this yummy meal..










trussed up just like the butcher does it.. looks pretty tidy doesn't it? Slide in some round strong toothpicks every inch or inch and half or so.. then lace a piece of kitchen string around the ends of each toothpick..just like lacing a shoe.. tie off at one end...










This is where mine differs from the butcher 's. I use something to coat the meat in order to stick some crumbs to it. This time it was a tablespoon of mayonnaise, some Dijon mustard and a bit of yogurt. Mix it up and smear it on the meat.. then press on cracker or bread crumbs. this really helps to keep the meat moist and tender.










Sprinkle with some lovely fresh cracked pepper..place in a lightly oiled baking dish. If one end of the tenderloin is thin...just tuck it under itself so it doesn't overcook.










This time, I drizzled on a few tablespoons of diced tomatoes and juice..... and added a few tiny dabs of butter on top.......










Baked for barely 30 minutes..at 350F ... .... mmmmm.... just look how tender and moist.

lovely weekend....

Baked a batch of Blueberry Lemon muffins...from my own lovingly perfected recipe. I am kind of picky about muffins... like them rustic looking and with great flavour, so I worked for quite a while 2 years ago to get this one just so..... we love these.










The next day I baked again... this time my little batch of two loaves.... 1/2 whole wheat bread. ..(half and half white and whole wheat flours) I might give a try to a full whole wheat soon, just to see what it turns out like. It may be a bit too dense..but no harm in experimenting. Oh, and talking of experimenting.... just reading my new books about bread baking makes me want to try a different loaf each and every day! I wish I could figure out a way to eat all of that and still stay the same size.... hmmm... a challenge!













I also ate chocolates seeing as it was Easter. Russian chocolates from a friend in Puschino.... mmmmm .....

Tomorrow, back on the treadmill...but.... more baking I think.....cuz I am out of biscotti.... for dipping......... with tea.

OH MY!!!

WOW!! Honestly, I just can't believe it..... this is something huge.

Lewis .... of Table Bread... (who is now in transition whilst moving to Italy) .... sent me these beautiful books in a Pay It Forward that began on a baking blog! Talk about surprised! I wanted to play along and agreed to send a little gift to 3 others... and, of course, had no idea that he was going to be sending me something as amazing as this! Thank you so much Lewis! What a generous soul you are.

Well, now I have absolutely no excuse to be intimidated by any bread in the world. These books are perfect. Lots of great photos... info second to none.... and all I want to do is get busy baking!


















..mmmmm what could be better.... wine, cheese and home made breads!











Festive and fruited breads.... will I have time for something for Easter?..... ooooh, sure hope so!




































I was just wondering the other day about some of these!!

Well, .....whatever else I had planned for today...forget it.

Right now, a cup of tea, some biscotti for "dipping" and a relaxing look through my new books is next on my menu! Thanks again Lewis... tell your wife to look the other way, cuz I am blowing you a big kiss!

Cinny buns....

So, ....I just tried baking my own bread a few weeks ago and have made several batches. The first few loaves didn't last long! But... now...I am over having to eat 4 or 5 slices a day. Well, almost over it.... .... some days it is more difficult than others. But, at least now I do put one loaf in the freezer right away.... and do try to show a little restraint. It ain't easy ya know! Home made bread!!

Anyway, so then I decided to make it worse for myself...and try cinnamon buns next. Why do all the recipes have to make so many? You have to be absolutely ruthless and freeze half the minute they are cool...or give them away to somebody; quick! However,... I do have to say that my first batch looked better than they tasted. I thought they seemed a bit on the dry side even while mixing the dough...but.... baked and iced them anyway...and by the way they disappeared? ...well, they were still okay... not great, but okay. I won't bother posting the actual recipe I used.... yet.... I want to test it again..or try one of the others that I have since downloaded. The ratio of liquid to dry ingredients is a bit different on the one I used... even though it was from my Kitchen Aid mixer book...as was the great bread recipe I used...... but who knows?.....
There could be a misprint...I may have added a bit much flour right off the bat...(we are at elevation here; close to 3500 ft)...and sometimes it changes things...so I will test it a few more times.... then post the recipe that works the best and tastes great.

I wanted to show you what they looked like even if they weren't perfect... because they sure did look great.










This is what I was eating while waiting for the dough to "proof".... read what Wik has to say if you are interested.. {{ Proofing is the general term for allowing a bread to rise while at room temperature after it has been shaped }}.. but there is more... lots of info if you click on proof above.










A quick, simple and nutritious "brekky" ...(on home made bread too! lol)
Smear a tiny bit of butter in a bowl... pour in some egg whites (( I use Simply Egg Whites from Naturegg, because I am trying to cut down cholesterol)) ... then just nuke the bowl for 2 mins. uncovered, while making toast...turn out onto toast and sprinkle with pepper... pretty tasty and very quick. Becel on my toast, cuz I am really trying with the cholesterol part... ..but a teeensy bit of butter in the bowl for a little bit more flavour. The only butter in my day..... well, unless I eat a cinnamon bun.... but I sure don't eat those every day!










The house smelled amazing and they looked wonderful...... !!