September 12, 2009

Monster Zucchini Bread

Brynne, 4 Sept 09, PWYF Forum

Preheat oven to 350F.

2 C grated zucchini
1 C sugar
½ C vegetable oil
½ C applesauce
½ C plain yogurt (I usually don’t measure and end up doing more like a full cup)
3 eggs
3 C flour
1 tsp ground cinnamon
1 tsp baking soda
¼ tsp baking powder
1 C chocolate chips OR dried cranberries OR chopped nuts

Pour into two VERY WELL GREASED loaf pans (9”x5”). Bake for 50-60min or until toothpick comes out clean. Allow to cool in pans before removing. (otherwise the bottom will tear)

Beer Bread

Black Bear, 29 July 09, PWYF Forum

3 cups flour
3 tsp baking powder
1.5 tsp salt
3/4 tsp baking soda
2 tbl sugar
1 bottle of beer. (Do NOT use unfiltered wheat beer for this–I love drinking wheat beers, but in this recipe the gluten makes the bread completely unmanagable. I’m partial to brown ales, like Newcastle.)

Melt a stick of butter (1/4 lb). Put the dough into an ungreased loaf pan, then pour half the butter over top of it. Bake 20 minutes at 350°F, then pour the rest of the butter over top and bake another 25 min.


Beer Bread – easiest recipe ever

Megan Doreen, 29 July 09, PWYF Forum

Preheat oven to 350 F.

Mix together:
1 can/bottle beer of choice  (12 fl oz)
3 cups self rising flour
3 T sugar

Put into greased loaf pan. Bake for 40-50 minutes. Cool and enjoy. (Or don’t cool, and let melting butter drip down your chin and arms as you make a pig of yourself!)

Blueberry Bread

Robin, Ungleblarg post, August 12, 2009

¼ c lightly salted soft butter

1 ¾ c all purpose flour, although replacing about half a cup with wholemeal/whole wheat is good

1 T baking powder

½ c ordinary white sugar

1 large egg

1/3 c apple juice

¼ c port wine †††

2 c blueberries

Add dry to butter, smush well.  Add egg, juice, and port, and beat smooth with your little electric mixer.  Gently stir in blueberries.  Pour in greased and floured 8” loaf pan;  350° about an hour.  Let cool before you turn it out of the tin, and it’ll slice easier if you refrigerate it first.  (Then toast it and put butter on it.)Bue

Apricot Gingerbread

Robin, 4 April 09, ‘Apricots’

½ c sugar

½ c butter

½ c blackstrap molasses

1 egg lightly beaten

3 c flour**

1 ½ tsp baking soda

1 tsp baking powder

1 ½ tsp (ground) ginger

1 tsp cinnamon

¼ tsp cloves

1 c orange juice

½ tsp orange essence

½ c chopped candied ginger

1 ½ c chopped dried apricots

Cream butter and sugar.  Add molasses, then egg.  Beat thoroughly.  Add the orange essence to the orange juice, and add alternately with flour mixed with baking powder, etc.  Beat till it goes all smooth and creamy.***  (You can use your electric mixer if you want.)  Stir in candied ginger and apricots.  Pour into buttered 13 x 9″ pan;  350°F about 35 minutes, till done:  you know, toothpick in the middle comes out clean, sides of the cake just beginning to pull away from the dish.

** Mostly white, but I usually use something like 2 c unbleached white, ¾ c wholemeal spelt, and ¼ c either barley flour or fine oatmeal.  I’ve told you before about using a little barley or oatmeal for background depth of flavour^.

^ Blah blah blah blah blah. What is this, a wine tasting?

*** I don’t have to tell you (again) to adjust as you see fit, do I?  I was wondering why Betty Crocker and Fanny Farmer never tell you to adjust if your batter looks too runny/ too dry.  And it’s probably because Betty and Fanny are expecting you to buy standard white flour at the standard white shop, instead of cruising the countryside and the internet for small cranky independent whole grain millers–whose unbleached white is creamy beige and faintly freckled–let alone wholemeal and stuff like oatmeal and barley.


Maureen E, 27 April 09, Festival Food

Original recipe:
1 c lukewarm milk
6 tsp yeast
1/2 tsp sugar
1/2 c golden raisins
1/2 tsp powdered saffron (1/2 tsp tumeric)
1/4 c rum
2 c powdered sugar
5-6 cup flour
2 tsp salt
1 tsp vanilla
10 egg yolks lightly beaten
1/2 pound butter–cut into bits
1/2 c slivered or chopped almonds
1/2 c golden dried or candied fruits–apricot, papaya, mango, etc., cut into small bits

In 2008 we did 1 1/2 times the recipe and used 15 eggs. We also substituted 1/2 margarine and 2 Tbs butter for the 1/2 lb butter. While all butter is wonderful, it also leads to an extremely dense bread and rising problems. Usually we use 1/2 c golden raisins and 1/2 c mixed fruit, 3 Tbsp yeast for 1 1/2 times the recipe.

Dissolve yeast in milk with 1/2 tsp. sugar. Keep warm until it doubles in volume. Soak raisins and dried fruit in rum/brand and saffron/tumeric.

Combine powdered sugar, 4 cups of flour and salt. Pour in yeast mixture, vanilla, and egg yolks. Add fruit and rum mixture and mix until smooth (or as smooth as possible with fruit). Add butter a little at a time. Dough will be soft. Kneed or mix 10 minutes. Let rest 10 minutes. Add up to 2 more cups of flour until dough is shiny and elastic.

Place in buttered bowl. Cover. **Place in a warm spot** Let rise until double. Punch down. Add almonds.

The traditional kulich shape is tall and fairly skinny. We use old tin cans to bake it in. The smallish coffee size is ideal but any largeish tin can should work. Line with foil and waxpaper, grease heavily. Fill can a little over half full with dough. Shape the top into a smooth dome. Cover with towel and put back in your warm place. Let rise until almost to the top of the can.

Preheat oven to 350/325 degrees. Bake for 10-15 minutes depending on the size of the cans, then lower to 300 degress. Bake for one hour, or until done (depends on heat of oven and size of cans). Cool 5-10 minutes before removing from can.

Glaze with thick white icing: 1 c powdered sugar, 1/2 t vanilla, 1 Tbsp milk.

Sweet Potato Biscuits

Robin: December 11, 2008: And we have to get on with the food

This was also from Cold Weather Cooking by Sarah Leah Chase to begin with, before I took it apart and put it back together again.  Mind you, her original is fine.  I just like mine better.

Sweet Potato Biscuits

2 large sweet potatoes

½ c slightly salted butter, melted

1 c all-purpose unbleached white flour

½ to 1 c wholemeal or (preferably) wholemeal spelt flour

¼ c malt syrup, for choice.  I didn’t discover this stuff till I moved over here, so it may not be available in the States.  Otherwise ¼ c honey is good, or 2T molasses, or 2T molasses and 2T granulated sugar.  All of these will be much sweeter than the malt, which is fairly subtle

2 tsp baking powder

Stab two large sweet potatoes several times with a knife and put them in a moderate oven (in a pan. They will leak) for 30-45 minutes, till they are very soft.  Let cool enough so you can handle them.  Then cut (lengthwise) in half and scrape out the contents into a bowl.  Add the melted butter and any runny sweetener and beat till smooth.  An electric mixer is a boon here.  When you’re done if the mixture is any warmer than tepid, let it cool some more.

Now beat in the first cup of flour and if you’re using any granulated sugar, the sugar.  I do this with a spoon although I suppose you could go on with a mixer.  Then start adding the wholemeal flour roughly by handfuls.  Shortly before you think you’ve added enough flour–you’re going to have to roll or pat this out, so it can’t be too sticky–add the baking powder.

You can then do it right, and roll it out (flour both your counter and the rolling pin), cut with a biscuit cutter, gather your scraps together and reroll and recut.  This does make very stylish proper biscuits.  Or you can cheat, line a cookie sheet with parchment paper, and pat or roll (depending on how clever you are about using a rolling pin over a cookie sheet, ie with a brim, it does take a little practise) the dough out–don’t try to fill it up to the edges:  the dough will be fairly elastic, and you can tell when it’s stretched as far as it wants to–and then cut it up into about twenty rectangles, or whatever shape and number look good to you as you stare down at that cookie sheet whilst thoughtfully waving a knife, which will grow back together again when they bake, but not too badly.

Bake at 425° (or possibly 450 if you trust your oven) 15-20 minutes.  Eat them as soon as you won’t burn your mouth.  Gloriously unspeakable vice includes splitting them, running them briefly under the grill to get faintly brown and crusty, and then loading ‘em with butter and maple syrup.

Fruit Loaf

B_twin_1: Recipe Thread: December 14, 2008

Fruit Loaf
1/4 cup milk powder
3/4 cup sultanas
1 cup All Bran
1 cup chopped apricots
3/4 cup raw (granulated) sugar
1 1/4 cups water
1 1/2 cups wholemeal self raising flour
1/2 tsp cinnamon (when I am not making a show cake I add more)

Combine milk powder, water, sultanas, All Bran, apricots and sugar. Stand for 2 hours. Stir in sifted flour and cinnamon. (Let’s face it – wholemeal flour doesn’t really sift. So I don’t.) Spoon mixture into a greased, lined 23cm x 13cm loaf pan, bake at 180C, 55-60 minutes until cooked.

I find it keeps very well. Easily a week + in a cool dark place in an airtight container. Well it would…. if it didn’t vanish really quickly. It’s a very handy recipe if you have someone who can’t have eggs.

Bran Tea Loaf

AJLR: Recipe Thread: December 14, 2008

Bran Tea Loaf


All Bran (the breakfast cereal from Kelloggs – I’m assuming this is widely available? If you can’t get it, use ordinary bran but only about 3/4 of the quantity. It doesn’t work with Bran Flakes – not enough bran in that)
Dried mixed fruit
Sugar (any granulated type is fine)
Milk (I use semi-skimmed but any type is fine)
Self-raising flour (or plain/all-purpose flour with a rounded tsp of baking powder to a mug-full)

To make a mixture that slightly more than half fills a 2 lb loaf tin, you will need an average-sized (half a pint or 10 fl oz) coffee mug of each of the above ingredients.

Put a mug-full of each of the first four ingredients together into a good-sized mixing bowl and leave to soak for an hour (needs slightly less soaking time if you’re using skimmed milk). Grease the loaf tin (or any other baking/cake tin of approximately the same capacity) well – this really does need to be well greased and I’ve found butter works much better than oil. After the hour’s soaking time, add the mug-full of flour and stir everything well. Pour the mixture into the baking tin and put into the middle of an oven, pre-heated to 200 degrees C (gas mark 6), for an hour, checking from 45 minutes onwards if you’re using a tin that allows the mixture to spread out more than a loaf tin will. It’s done when the top is firm to the touch. Allow to cool in the tin for a few minutes and then turn out onto a rack to finish cooling.

This will keep for 4 days if kept well-wrapped (not that it usually has a chance to, around here…)

Margy’s Banana Bread Recipe (with leavening trick included)

Debra on 25th August 2008, in “varieties of book mail”

My fave Banana Bread recipe has a great trick for leavening: 1 teaspoon of Baking Soda and 2 tablespoons of Buttermilk*. The CO2 produced by the chemical reaction is terrific. Works really well with heavier flours.

*In the best of worlds, you can find a can of powdered buttermilk at the store. It lasts forever. A tablespoon of powder plus a tablespoon of milk makes a tablespoon of buttermilk. In the next best of worlds, you buy a pint of liquid buttermilk and freeze the leftovers (doesn’t hurt it at all). In the desperate of worlds, you mix 1 tablespoon of lemon juice or white vinegar in 1 cup of milk, which you stir and let stand for 5 minutes. Or use plain yogurt or sour cream. It’s the acid plus the baking soda, that you’re going for. The milk proteins also help.

Because I, too, am a member of the Lazy Slut Clan, I stick the bananas that are beyond hope in the freezer without peeling. Just IN THERE. When I run out of freezer space, I haul out the bananas and let them thaw in a bowl. The number of loaves of banana bread is determined by the number of bananas (total divided by 3). The pulp is now pre-mashed by the freezing process — I can tear off an end and squeeze it out like toothpaste. As a bonus for laziness, freezing releases banana oils from the skin increasing the banana flavor. I just pour the brown “tea” that collects in the bowl into the batter as well.

Here’s hoping this proves helpful — a small drop of return on the delight you’ve provided me over the years. (Just finished rereading Blue Sword AND Sunshine this week!)


Margy’s Banana Bread Recipe
Cream together:
1 stick butter (or substitute 1 cup of applesauce for a lowfat version)
1 cup sugar

Mix in:
3 ripe mashed bananas
2 eggs
2 cups flour
1 teaspoon salt

Mix together:
1 teaspoon baking soda (NOT baking powder)
2 tablespoons buttermilk

Add buttermilk mixture to batter and mix well.

OPTIONAL: 1 cup chopped nuts.

Pour batter into a greased, floured loaf pan.  Bake at 325° for 1 hour, or until a knife inserted in the center comes out clean.

Next Page »