Feeds:
Posts
Comments
CinnamonBread2
CINNAMON BREAD
(makes 2 loaves)
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake at 350 degrees for 45-50 min.  or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
I have also made this bread in muffin tins which made it a little easier to freeze and take out as needed.
ENJOY!!!
 meatloaf
Ingredients
2lb. ground chuck
1 can Hunts Meatloaf Fixins
2 eggs
1 1/2 cups Italian bread crumbs or quick cooking oats (my sister in law uses the oats)
1 cup ketchup
1 cup brown sugar
1/2 tsp. seasoning salt
1/2 tsp. Nature’s Seasoning or salt and pepper
dash of Tabasco sauce
1 tsp. yellow mustard
1 Tbs. Worcestershire sauce
Mix the eggs, beef, bread crumbs or oats, 1/2 can of the Hunts Meatloaf Sauce, 1/2 tsp seasoning salt, 1/2 tsp. Nature’s Seasoning, and a dash of Worcestershire sauce.
Once it is mixed well, divide in half and shape in two equal size loaves.  You can make one big meatloaf but two smaller ones cook faster and you get more of the sauce on each slice.  This is one of my sister in law’s tips that makes the meatloaf more tasty.  Place them in a dish sprayed with cooking spray or lined with foil.  Sprinkle the tops with seasoning salt and Nature’s Seasoning lightly.   Place in a preheated 375 degree oven for 45 minutes.
Mix the other half of the can of Hunts Meatloaf Fixins, 1 cup brown sugar, 1 cup ketchup, dash of Tabasco to your taste, 1 Tbs Worcestershire sauce, and 1 tsp. yellow mustard.  After the meatloaf cooks for 45 minutes, pour this sauce over the top making sure it is all covered and put back in for 15 minutes.
Take meatloaf out after 1 hour and spoon the sauce from the pan over the top. After about 5 minutes, slice to serve.

 

It seems that meatloaf is something that even good cooks have a problem getting quite right at times.  I am not sure why, but it can turn out really bad.  This meatloaf recipe is my sister in law’s and she undoubtedly makes the best meatloaf I have ever eaten.  She says she got this recipe way back in her home economics class ( remember when they still taught home ec).  I have modified it just a little, but not much, because you just don’t mess with perfection.   Meatloaf is one of my father’s favorite things, so I made this for his 82nd birthday dinner!
This is something that requires key ingredients to turn out just right so I will specify those.  One of them is ground chuck.  Do not use ground beef, ground sirloin, or ground round.  The first will be too greasy and the last two will be too dry.   Ground chuck is 80/20 lean to fat ratio and that is just perfect.  It is also made from the better cuts of beef and the taste is superior to ground beef.    The other ingredient that I added to this and it makes the meatloaf so good is the can of  Hunt’s Meatloaf Fixins.  It’s on the aisle with the canned tomatoes and tomato sauce and such.  It has the seasonings like green pepper and onion in it blended well so you don’t need to add the raw vegetables to the meatloaf.  I hate meatloaf with big chunks of onion or green pepper in it. I think that is what turns people off about meatloaf.
From: Sweet Tea and Cornbread

 

Two 12 ounce pkgs extra sharp cheddar cheese, grated
One 12 ounce pkg mild cheddar, grated
Juice of 1 1/2 lemons
2 garlic cloves, crushed
1 teaspoon dry mustard
1 teaspoon ground red pepper or more to taste
1 bottle warm beer

Mix all the ingredients in blender or food processor. Serve with bread cubes or crackers.

From ‘Fifty Years and Still Cookin’; Nags Head cookbook. Entry by Nancy Roop Carawan

Pumpkin Pecan Pie

3 eggs slightly beaten
1 cup cooked mashed pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 unbaked 9-inch pastry shell
1 cup chopped pecans
Whipped Cream
 
Combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt; mix well.  Pour into pastry shell.  Top with chopped pecans.  Bake at 350 degrees for about 50 minutes or until knife inserted in center comes out clean; chill.  To serve, top with whipped cream.  Yield: one 9-inch pie.
Contributed by: Rose Marie Smith

Cheese Spread

1 and ½ pkgs of cream cheese (the large packages)

 ½ stick of butter  (OR you can use 2 large pkgs of cream cheese and omit butter)

 1 large can crushed pineapple—drained

Green onions—chopped—3 tablespoons or so, more if you like

Seasoned salt to taste

1 ½ to 2 cups of toasted pecan pieces

 Yellow or orange pepper—chopped (use however much you want)

 Let the cream cheese and butter soften then blend well. Add the crushed pineapple and other ingredients and chill. Better the next day!

If you prefer to make a cheese ball instead of a spread just save ½ cup of the chopped pecans and once the spread has been formed into a ball (after chilling) then you can roll it in the pecans.

Serve with good crackers.

I also sometimes add sweet basil or other herbs that I have on hand—dried or fresh.  You could vary this quite a bit by adding chopped bacon or black olives, etc.

Contributed by: Jeannie Maynard, Village Realty

1 cup of self rising corn meal

1 cup of buttermilk

1 egg

Mix 3 ingredients thoroughly & let sit 10+ minutes

Preheat oven to 425 degrees

Works best with 9” Cast iron “seasoned” frying pan (makes the best crusty slices)

Pour 2 T of vegetable oil in the frying pan

Put the frying pan in the oven while it is preheating

Check often and heat the frying pan w/oil until hot & oil “sizzles” when a drop of water is sprinkled on…. really sizzles but not “smoking”.

Immediately remove the pan and pour the oil in the mixture; the buttermilk mixture should bubble up and sizzle in the frying pan

Put the pan back in the oven and bake about 20-30 minutes until browned.

Slice in like a pie (8 med or 6 lg) and lots of real butter!

Contributed by: Jackie Myers, Village Realty

I got my weekly Veggie Basket from Weeping Radish which included a delicious fresh basil pesto. I had no idea what I could do with it so I googled and found this wonderful recipe.

Ridiculous is all I can say!! Check out this link for the recipe ~ Kalyn’s Kitchen

Follow

Get every new post delivered to your Inbox.