Chocolate Sun Butter Bread

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.

Dill Pickle Bread

I bought dill pickles at Aldi yesterday so I could make Two Sleever’s Big Mac salad all summer. Then I saw this recipe for Dill Pickle Bread. I knew I had to make it because it was one of the weirdest sounding recipes I have ever found.

I am going to be totally honest, this recipe isn’t going to appeal to everyone. In fact, you’re either going to love it completely or absolutely hate it, there really isn’t any in between. I, personally, love the super sour, super sharp taste of this bread. If you aren’t a fan of sour tastes, I would skip this recipe.

Dill Pickle Bread

Adapted From Delish

1/4 cup sour cream

1/4 cup canola oil

1 large egg

1 1/2 tsp sugar

3/4 cup plus 2 TBS flour

1/2 tsp plus 1/8 tsp baking powder

1/4 tsp salt

1 1/2 tsp pickle juice

1/4 cup chopped dill pickle

1/4 cup shredded cheddar

Pre heat the oven to 350 degrees. Spray a 5 inch loaf pan with non stick cooking spray and set aside.

In a medium bowl combine sour cream, canola oil, egg and pickle juice.

In another medium bowl combine flour, sugar, baking powder and salt.

Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into the greased tin.

Bake 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Remove bread from tin. Cool completely before slicing.

Pumpkin Cranberry Bread

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Christmas is 13 days away.  It’s time to start baking.   The first Christmas treat I am making is a small loaf of quick bread to be the center of my Christmas eve treat plate.

Pumpkin Cranberry Bread

Adapted  from Libby’s.com

¾ cup all purpose flour

1/2 tsp  cinnamon

1/4 tsp ginger

1/8 tsp cloves or allspice

1/8 tsp nutmeg

1/2 tsp baking soda

½ tsp salt

¾ cup sugar

1/4 cup  pure pumpkin

1 egg

¼ cup vegetable oil

¼ cup oj or water

¼ cup fresh, frozen or dried cranberries

Pre heat the oven to350 degrees.  Spray 2 5 inch x 3 inch loaf pans with non-stick cooking spray.  In a medium sized  bowl, combine the flour, cinnamon,  nutmeg, allspice, ginger,  baking soda, salt and sugar.   Mix well.   In another bowl,  combine the pumpkin, egg,  canola oil, and  oj or water.  Mix well.  Add the wet ingredients to the dry ingredients and mix until just moistened.  Fill each loaf pan half full.  Bake at 350 degrees for 50 – 60 minutes.

Treacle and Ginger Soda Bread

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This time of year you will find you will find a lot of debate on exactly what Irish soda bread is. Traditionalists will insist if it has any ingredients beyond flour, baking soda and buttermilk, it isn’t really Irish soda bread. Then there are people, like me, who think a few added ingredients don’t take away from the charm of a loaf of soda bread cooling on the counter. I try any and all variations of soda bread I can find and generally love them all.

This recipe calls for Treacle, which I gather is a very British ingredient. I couldn’t find it at any of the stores I looked in all over my home town and a bit beyond. So according to Google, molasses is an acceptable substitute so that’s what I used.

Treacle and Ginger Soda Bread


Ingredients
1/2 cup buttermilk
1 TBS molasses
1 3/4 cup flour
1 TBS sugar
1/4 tsp salt
1/2 tsp baking soda
Pinch of ginger

Preheat the oven to 350 degrees. Spray a cooking sheet with nonstick cooking spray, set aside. In a small bowl, combine the milk and molasses, stirring so all the molasses is dissolved completely. In a medium bowl, combine flour, sugar, salt, baking soda and ginger. Add the milk mixture to the dry ingredients to form a soft dough. Shape the dough into a disc about 4 inches across. Put the dough onto a baking sheet. Using a serrated knife, cut an x across the top of the dough about 1/4 inch deep. Bake in the center of the oven for 40 minutes. Cool on a wire rack.

Banana Split Bread

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My friends at work were treated to a week full of treats from my kitchen. Audrey over Lady Melady, My Castle, My Food, made this quick bread week and I am a quick bread/muffin freak. So that, coupled with the fact I haven’t really baked anything since my leave of absence in December, sent me into a baking frenzy. When a baking frenzy occurs, I take the results to work to share with my friends because even small batch baking is too much for one person when you are trying 3 or 4 small batch recipes at a time. Anyway my friends appreciated it and I got to bake until my heart’s content without consuming all the calories myself. It was a win-win situation.

This banana bread recipe came at a perfect time because I can get all the bananas I want for free. Apparently, my friends’ dad knows a truck driver who failed to store the bananas properly in his truck so the store refused delivery. Now the company has 36,0000 pounds of bananas to get rid of. I thought that was wrong too but it isn’t, they really have 36,000 pounds of bananas. It boggles the mind. Anyway, the initial recipe came from Audrey’s blog then I tarted it up with chocolate chips and pineapple because, well, everything is better with chocolate and you cant have a banana split without pineapple. Enjoy.

Banana Split Bread


Ingredients
7 TBS Flour
6 TBS sugar
1/4 tsp baking soda
1/8 tsp salt
1/4 cup mashed banana
3 TBS lightly beaten egg
2 TBS oil
2 TBS buttermilk
1/4 tsp vanilla
2 1/2 TBS marschino cherries
1/4 cup chocolate chips
2 TBS crushed pineapple
Preheat the oven to 350 degrees. Spray a 5 x 2 inch bread pan with non stick cooking spray, set aside. In a small bowl, combine flour, sugar, baking soda and salt; mix well. In knife around another bowl, combine the mashed banana, egg, oil, buttermilk and vanilla; mix well. Add the wet ingredients to the dry ingredients and mix until just moistened. Add cherries, chocolate chips and pineapple, gently fold in. Scrape batter into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Run a thin bladed around the outside of the pan. Turn out on to the wire rack cool completely.