Cinnamon Loaf

This is a recipe I have made so many times over the years. It comes from the Protestant Ladies Chapel Guild RCAF Station La Macaza, Quebec cookbook.

Cinnamon Loaf

Ingredients:

Loaf:
1/2 cup butter
2 eggs
1 cup white sugar
2 cups unbleached flour
pinch salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla extract
1 cup sour milk (add 1 tsp. vinegar to make the milk sour)

Ingredients:

Cinnamon Filling & Topping:

3 Tbsp. brown sugar
1 Tbsp. cinnamon

Directions:

Preheat oven 350º.
Butter your loaf pan of your choice.
In small bowl whisk flour, baking powder, baking soda and salt. Set aside.
In measuring cup add milk and the vinegar. Add vanilla. Set aside.
In small bowl combine brown sugar and cinnamon and mix. Set aside.
In your mixer add butter and sugar and mix until light and creamy.
Add one egg at a time and mix until combined.
Add your dry ingredients alternately with sour milk.
Do not over mix this mixture.
Add 1/2 the batter to your loaf pan.
Sprinkle cinnamon mixture onto this batter.
Add remaining batter and sprinkle with the remaining cinnamon mixture.
Bake 1 hour or until tooth pick comes out clean.
Let cool in loaf pan for a least 1 hour.
Remove and place on cooling rack to cool completely.
It is best to cut this loaf the next day.

♥

Coffee Cake Muffins

This Recipe for Coffee Cake Muffins I found on Martha Stewart's Blog was a very nice muffin. It made about 1 1/2 dozen in regular muffin tin. I took them to work and everyone enjoyed them.

Coffee Cake Muffins

Ingredients:

Streusel Topping:

1 cup packed dark brown sugar (Used golden)
1 cup unbleached flour
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup cold butter, cut into small pieces

Muffin Ingredients:

1/2 cup room temperature butter (if you do not use liner paper you will need more butter for the muffin tin)
1 3/4 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 cup sugar
1 tsp. vanilla extract
2 large eggs
Icing sugar for dusting tops

Directions:

Prepare streusel topping:

In medium bowl combine, brown sugar, flour, cinnamon and salt.
With a pastry blender cut in butter until mixture looks like course meal.
Keep in frig until ready to use.

Muffin Directions:

Preheat oven to 350º.
Prepare muffins tins, either by adding muffin papers or butter and flour pan.
In small bowl combine with whisk flour, baking powder, baking soda. Set aside.
In your mixer bowl combine butter, sour cream, sugar and vanilla.
Beat until mixture is light and fluffy.
Beat in one egg at a time, until well combined.
Reduce speed on mixture and add flour mixture and mix only until combined.
Spoon 1/2 the batter into muffin tins.
Add streusel mixture to top of batter.
Cover with the remaining batter; and top with streusel topping.
Bake for 25 to 30 minutes or until tooth pick comes out clean when inserted.
Cool in pans for 5 minutes.
Then remove and place on cooling rack until completely cooled.
Dust with icing sugar to serve.(which I forgot to do)

Cheese Bacon Rounds

The other day I found this recipe on all recipes. And it was so worth making even though I did not have bacon. So with the bacon you can imagine it will be that much better.

Cheese Bacon Rounds

Ingredients:

4 baking potatoes, cut into 1/2 inch slices
1/4 cup oil
8 slices bacon - cooked and crumbled
1/2 cup shredded Cheddar cheese
1/2 cup minced sweet onions

Directions:

Preheat oven to 375º.
Wash and peel potatoes.
Slice the potatoes to about 1/4" thick.
On cookie sheet pour some of the oil and roll the potato pieces in it.
Arrange potatoes on sheet top with cheese, onion and bacon.
Bake for 30 to 40 minutes or until golden brown.

Morning Glory Muffins

This recipe comes from Muffin Mania Cookbook by Cathy Prange and Joan Pauli. I really like this book I have made many recipes from it over the years. The one I linked to is a different cover than mine which is from the 1980's but it appears to be the same book. I would recommend to buy this cookbook.

Morning Glory Muffins

Ingredients:

2 cups unbleached flour
1 1/4 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

2 cups grated carrot
1/2 cup raisins
1/2 cup toasted nuts of choice
1/2 cup coconut
1 apple, peeled, cored and grated

3 eggs
1 cup oil
2 tsp. vanilla extract

Directions:

Preheat oven to 350º.

In large bowl combine flour, sugar, baking soda, cinnamon and salt.
Whisk together.

In medium size bowl combine:

carrots, raisins, nuts, coconut and apple.
Stir to combine.
Stir into flour mixture.

In small bowl combine eggs, oil and vanilla.
Whisk together.
Add to flour and fruit mixture and combine until just mixed together.

Spoon into prepared muffin tin evenly.

Bake for 20 minutes.
Makes 14 large muffins.

Happy St. Patrick's Day

Creme Brulee French Toast

On family day and I was searching around the internet and came across Creme Brulee French Toast. It was so worth making. My daughter came the next week and I made it for breakfast for her. She really enjoyed this recipe as well.

Creme Brulee French Toast

Ingredients:

1/2 cup butter
1 cup packed brown sugar
2 tbsp. corn syrup
6 slices bread
5 eggs
1 1/2 cups half and half cream
1 tsp. vanilla
1 tsp. orange liqueur
1/4 tsp. salt

Directions:

In medium sauce pan melt butter over medium heat.
Add brown sugar and corn syrup.
Stir until sugar is dissolved.
Pour into bottom of baking pan 9X13" .
Remove crusts from bread and arrange into the baking dish in a single layer.
In small bowl combine eggs, cream, vanilla, orange liqueur and salt. Whisk together.
Pour over the bread.
Cover, and chill at least 8 hours or overnight.
Preheat oven 350º.
Remove the dish from frig and bring to room temperature.
Bake uncovered 35 to 40 minutes or until golden brown.

Banana Cream Pie

Banana cream pie is a classic. One of the comfort foods you remember from your childhood. Martha Stewart had this recipe we decided to try. The pie crust is The Perfect Pie Crust.
I have added this recipe to Sweet As Sugar Cookies Blog, Sweets for a Saturday #8.

Banana Cream Pie

Ingredients:

Follow the pie crust recipe and blind bake shell.

Filling ingredients:

1 package vanilla pudding mix
1 1/2 cups milk
1 1/4 cups whipped cream
1/3 cup toasted coconut, plus more for garnish
3 small or 2 large bananas, sliced into 1/4-inch-thick rounds

Directions:

Make the filling:
In a medium saucepan, whisk together pudding mix and milk.
Place over medium heat and cook, stirring, until mixture thickens and comes to a boil.
Remove from heat and transfer to a medium bowl.
Cover with plastic wrap, pressing down on the surface to prevent a skin from forming.
Transfer to refrigerator and let chill.

Fold 1/4 cup whipped cream, coconut and bananas into pudding.
Pour filling into cooled pie crust, spreading evenly with a spatula.
Add remaining 1 cup whipped cream over the top of the pie.
Sprinkle with remaining toasted coconut.
Keep pie refrigerated until ready to serve; pie is best served the day it is made.