I told you I was gonna post more this month. It helped I was very inspired on Friday night. My co-worker gave me a huge bin full of cookbooks, cooking magazines, cooking pamphlets and tons of recipes she cut out of magazines for, probably, years. I spent Saturday morning sorting through this bin and found so much great stuff. There are a lot of church and community cookbooks, which I love. These cookbooks are a reflection of what real people eat at that moment in time. The cookbooks range from 2003 to 1975, which means they came out when I was 6.
The magazines are Taste of Home and Quick Cooking. They magazines aren’t as old as some of the cookbooks. The oldest magazine I found was from 1999 and the newest, so far, from 2003. It is, in most cases, impossible to date the pamphlets and recipe clippings. But, I am guessing, they would be from around the same time as the magazines.
Many of the cookbooks and magazines have recipes that rely heavily on processed ingredients like canned cream soups. I don’t use very much processed food in my cooking so it is fun to me t see if I can come up with a way to make the recipe without the processed ingredient.
Why are these things so inspiring to me? Even today, community and church cookbooks aren’t known for having well edited recipes. The directions are often minimal and , sometimes, incomplete. To me, its fun to see if I can figure out how to make them work regardless.
In one of the church cookbooks I looked at on Saturday, I found a recipe for peanut butter bread. I wanted to make so bad but I didn’t have any peanut butter and I didn’t really want to run out at 4 in the morning to get some. Before any asks, yes, I really do bake at 4am, sometimes even earlier. I substituted some chocolate Sun Butter I had for the peanut butter. It worked really well.
Chocolate Sun Butter Bread
3/4 cup plus 2 TBS flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
2 1/2 TBS chocolate Sunbutter
3 TBS lightly beaten egg
1/2 cup buttermilk
In a medium bowl, combine the flour, baking soda and salt. Mix well. In another medium bowl, combine the brown sugar, Sunbutter, egg, and butter milk. Mix until the brown sugar is dissolved. Stir the flour mixture into the wet mixture. Stir until the flour is just combined. Spray two 5 x 3 inch loaf pans with non-stick cooking spray. Fill each pan 2/3’s full of batter. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.