Posts Tagged ‘Bake’

Maddie’s Best Ever Nut Bread

26 May 13

This is from the wonderful girl that was my first love many (many) years ago. She is right, this is pretty good stuff.

{Herself Sez: Himself has impeccable taste. Maddie is a sweetheart and VERY married for many years! :-)}

The internet is wonderful for finding and keeping in touch with people that you haven’t seen for nearly 50 years.

660 g sugar (3 cups)
190 g Crisco, plain (1 cup)
9 g vanilla (2 tsp)
4 ea eggs, large
630 g flour (4 1/2 cups)
11 g salt (2 tsp)
10 g baking soda (2 tsp)
((420
g water (1 3/4 cups) AND <<==
40 g buttermilk powder (1/4 cups)) <<== OR
2 cups
Buttermilk
160 g chopped walnuts (1 1/2 cups)

Preheat the oven to 350°F.

This method assumes a decent mixer like a Kitchenaid. You can mix by hand if you like.

Cream together shortening and sugar until light and fluffy. Mix in vanilla and eggs. Now those who have been paying attention know that I seldom use shortening, I usually use butter. This is one of the places that you do not want butter. You would not get much, if any, lift. Your nut bread would be very dense and heavy. I think the best way to handle the Crisco is to get the bars. You probably already know the best way to measure out of a can, but I’ll review for you. If you need a cup of water or butter or anything else of a like consistency, then take a two cup measure and put in a cup of water. Begin adding the shortening until the water rises to the two cup mark. Pour off the water and you have a cup of shortening. As the philosopher said: “Eureka!” Of course, it is much easier to just weigh things.

Add the buttermilk and mix briefly. Now things will be better if you have some real buttermilk. I don’t keep it around, but I do keep a good grade of baker’s buttermilk powder. You can get it from King Arthur or your grocery may carry some. Bob’s Red Mill is a decent brand. At any rate, either use the fresh buttermilk or the powder and water. You will get a slightly lighter loaf with real buttermilk.

Add the dry ingredients and mix until completely incorporated. Add walnuts and mix just enough to incorporate.

Pour into three greased 9x5x3 loaf pans. I do use unsalted butter for the lube, but you can use what you like.

Bake at 350°F for one hour. Cool on a rack.

Like any other nut bread, this works well naked, spread with butter, served with ice cream, whipped cream, or whatever. Also works nicely toasted. This stuff also freezes rather nicely.

{Herself Sez: Sorry about no pictures – have to take some next time Himself makes this bread!}

Squash Casserole with Mushrooms

7 December 12
Butter and a butter knife

Butter and a butter knife (Photo credit: Wikipedia)

Now that spring is here veggie casseroles are worth thinking about. This is just another of the 15 billion ways of serving squash. The main thing is that this one is especially good and easy. You can vary just about any part of this to suit your own taste-buds. This will serve two as a main dish or four as a side dish – just vary the amounts to suit your own needs.

2  fair-sized crook-neck squash
1  large onion
mushrooms, sliced
unsalted butter (about 1 stick)
light wine
kosher salt
pepper
tarragon
coarse crushed saltine crackers

Preheat the oven to 400F. Butter an appropriate-sized casserole dish. Put in a layer of sliced squash.  Put a layer of sliced onion on top of the squash. Put a layer of sliced mushrooms. You can use fresh mushrooms if you’ve got them or canned (usually in a jar) if not. Dot generously with butter. Lightly salt and pepper. Repeat as necessary. When you get to the top layer, then drizzle with a good light wine. A white or rose or so that tastes good to you. Sprinkle tarragon to taste. I like it just enough wine and tarragon to lend taste, but not enough to overpower.

Bake 400F for about 50 minutes to 1 hour. The veggies should be tender but not dried or burned.  Sprinkle a heavy layer of crushed saltines. Dot generously with butter. Back in the oven for 5 to 10 minutes. You want the butter melted and bubbling but the saltines should not be burned. Broil for a few minutes until crackers are lightly browned. Serve while still hot.

Zucchini

Zucchini (Photo credit: Farmanac)

As a variation you could use panko or bread crumbs – but if you do you may have to adjust the salt a bit. The saltines lend just the right amount for the finishing touch. Another variation is to use one yellow and one zucchini, or both zucchini, or whatever. (Kinda’ nice with one yellow and one zucchini).


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