Plenty Sweet Life

Grandma's Recipes One By One!

Pumpkin Bread

Can you really ever have too many recipes for Pumpkin Bread? I think not. My son doesn’t think so, anyway, since pumpkin bread of any kind is his absolute favorite! I’ve made Moist Pumpkin Bread and Pumpkin Raisin Bread on Plenty Sweet Life – who can say which one is the best? All 3 of them are absolutely delicious! The pumpkin bread that this recipe makes is pumpkin-y and spicy and very tasty. There’s nothing easier to make for your afternoon coffee or tea, than a quick bread. This time of year, there’s nothing we all like more than pumpkin. Well, pumpkin bread is perfect – on both counts. It’s great from the beginning of September until the end of November – make a batch, put it in the freezer, and you’re good to go whenever you know you have guests coming (or even unexpected guests).

Cream together:

1/3 cup butter

1 1/2 cup sugar

Add:

2 eggs

Sift together:

1 2/3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon cinnamon

Combine with butter mixture.

Mix in:

1/3 cup water

1 cup pumpkin puree

Bake at 350 degrees for 1 hour and 20 minutes.

The recipe card didn’t say if this was batter for one loaf or if it was enough for two. Since it said to bake for 1 hour and 20 miutes, I decided that must mean that it was only one loaf.

Oh wow does this smell good baking!

Ugh! Man, I hate when this happens!

I just took out the pieces and put them in where they belong.

See – you can’t even tell there’s a problem on the bottom! If the pieces end up coming off when you slice the bread, just act as if the delicious crumbs were meant to come off like that!

You can see the pieces that stuck in the pan (and I so gently placed back on the loaf) coming off here on the bottom of the slices. Cook’s treat – or they just go with the slice. Yum. This bread is fragrant and spicy and so delicious – especially when slathered with nice, soft butter! You’re going to want to enjoy this pumpkin bread with a nice cup of coffee or a nice cup of hot apple cider or even a nice cup of Hot Chocolate. Who cares how you decide to enjoy it? Just make this spicy Pumpkin Bread and enjoy the fall and all the spice it brings!

 

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Cheese-and-Herb Scones

This is a recipe for Cheese-and-Herb Scones off of some ripped out magazine pages I’ve had for years, from which I’ve made several recipes: Chocolate Chip Scones, Maple Pecan Scones, and Sesame-Orange Scones. My goal is to make all of these recipes at some point, so I’m on recipe #4 and counting. I love scones, don’t you? Seriously – there’s nothing better than warm scones, fresh out of the oven, slathered in melty butter, and jam. Oh my goodness. Maybe I should go work on recipe #5 right now! Ha! Ok, ok, I’ll leave that for another day. Let’s get on with this recipe. This one’s a little bit different from your regular type of scone. It’s a savory one – not one that you’d slather with butter and jam. Well, I’d still slather it with butter, but I think it’s more the type you’d serve with Grandma’s Tomato Soup and salad instead of a breakfast or tea time treat. These scones are a lot like the Cheese Muffins recipe that my mother-in-law gave me – you should try that recipe, too!

Here is the recipe as I made it:

Cheese-and-Herb Scones

In a large bowl combine:

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon ground red pepper

Cut in until mixture resembles coarse crumbs:

2/3 cup vegetable shortening (I used butter)

Stir in:

3/4 cup shredded Cheddar cheese

Add:

1 1/3 cup milk

1 Tablespoon Dijon mustard

Mix lightly with fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

Divide dough in half.

With lightly floured rolling pin, roll one half of dough into a 7 inch round.

Cut into 4 wedges.

Repeat with remaining half of dough.

Place scones, 1 inch apart, on greased baking sheet.

Pierce tops with tines of fork.

Brush tops with water and sprinkle with remaining 1/4 cup cheese.

Bake at 425 degrees for 15-18 minutes, or until golden brown.

The savory part of these scones – the herbs added instead of sugar!

This is what it looks like when the butter is cut in – it does look like coarse crumbs.

I mixed the milk and the mustard together before adding them to the mixture.

Mix it together to make a soft dough and onto the floured surface, ready to knead.

After kneading, the next step is to divide the dough in half and roll it into a 7 inch round.

I cut the scones into 6 pieces instead of 4, just because 4 seemed like they’d be a bit large. Do this with the other half of the dough, too.

Onto the baking sheet, prick the tops with a fork, brush with water, and sprinkle on the remaining shredded cheese. I’m sure I used more than 1/4 of a cup for the topping. How bad can it be to add even more shredded cheese?

O.M.G. These smelled SOOOOO good baking!

These savory scones would be nice as an egg sandwich for breakfast, or they’d be great with Grandma’s Tomato Soup and a salad for lunch, or they’d be awesome plain slathered with the obligatory melty butter. The cheese and herbs make them absolutely melt-in-your-mouth delicious, and I’m not even kidding. You’d better make a batch of these today, because you and your family are gonna LOVE these Cheese-and-Herb Scones!

 

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Pumpkin Muffins and Make Your Own Pumpkin Pie Spice

When making Pumpkin Muffins, you also need Pumpkin Pie Spice. Why not have your cake and eat it too? Mainly, this is necessary here because I was totally out of pumpkin pie spice after last year’s fall baking season, and I wasn’t going to buy it last year for making delicious pumpkin pie spice tasting things this year. However, I didn’t realize I was out (or I should say I didn’t remember I was out) until halfway through making these delicious Pumpkin Muffins. Well, if you’ve followed this blog for any length of time, I’m famous for being out of ingredients needed to make some of these recipes and because I don’t want to take the time to run out and get said ingredient when in the middle of a recipe, I’ll just try and use something else or make my own. Hence, the recipe for making your own Pumpkin Pie Spice. It’s fall, and with the popularity of pumpkin pie spice EVERYTHING, I go through a LOT of it. Instead of running out, I’d like to be able to make my own and always be able to have it on hand. I mean, who wouldn’t? We can’t have people running out of pumpkin pie spice – what would we do? The world just might collapse. Seriously. Once I started to make these muffins, I realized that it was a HEALTHY muffin recipe. Now, I found this recipe in my mom’s recipe box, and I have absolutely no idea why she would have had a HEALTHY muffin recipe. She’s not known for making healthy recipes – she has the family sweet tooth! I have made a couple of other healthy pumpkin recipes on the blog, 2 Ingredient Pumpkin Spice Muffins and Healthy Pumpkin Spice Oatmeal Muffins, but I’m always willing to try one more.

Here is the recipe as I made it:

Pumpkin Pie Spice

Mix together:

1 Tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon ground cloves

You can always tweak these amounts depending on what you like – if you like it more cinnamon-y, add more cinnamon, etc.

You can change the ratio – if you need more spice, you just make a bigger batch. You might want to make a HUGE batch to last you all the way through pumpkin pie spice season.

Use what you need and store the rest in an airtight container.

Pumpkin Muffins

Mix and set aside:

1 1/2 cup whole wheat flour

1 1/2 cup white flour

2 teaspoons baking powder

1 Tablespoon pumpkin pie spice

1/2 teaspoon baking soda

Whisk together:

3/4 cup vegetable oil (I used canola)

2 cups pumpkin puree

1 cup plain low-fat yogurt (I used non-fat yogurt)

3 large eggs

1 cup turbinado sugar

Mix until just moistened.

Put batter into muffin tins (recipe says 12 jumbo muffins, but I made regular sized muffins).

Sprinkle tops with:

1 1/2 cups chopped walnuts

2 Tablespoons turbinado sugar.

Bake at 350 degrees for 35-40 minutes.

Cool in pans 5 minutes.

Mix all the dry ingredients together first.

Next, mix the wet ingredients.

Now mix them together.

I made regular sized muffins instead of jumbo ones.

The aroma of these babies baking – OMG!

These muffins are so good AND good for you – you’re gonna love ’em! Your family will love ’em, too! You’re friends will also love ’em! Make a batch to keep in your freezer – bring them out when you need a quick breakfast or an afternoon snack – whatever you need them for, they’ll be ready to go. This is the first pumpkin pie spice recipe of the season – try these delicious and healthy Pumpkin Muffins!

 

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Easter Braid

This recipe for Easter Braid comes from the same cookbook that has the Hopping Bunny Rolls recipe in it. It was the Better Homes & Gardens Holiday Cookbook copyright 1970 that I got for my 12th birthday, and I’ve been using the holiday recipes in that book ever since. I make the Hopping Bunny Rolls every year – it’s now a family tradition – but I have never tried this Easter Braid. Mostly because I always make the Hopping Bunny Rolls, and we don’t need more sweet bread. Well, maybe just the two kinds. There may be a new tradition in my future. Oops – I forgot the third kind of sweet bread – Hot Crossed Buns. The more the merrier, I guess. I’m so glad I tried this bread. It kind of tastes like a Christmas bread, only strangely more like a spring time sweet bread. It must be the lemon rind that’s put in it. Whatever. I’m not going to over-analyze it, I’m just going to enjoy it.

This is an all day recipe – it takes some time, but it’s totally worth it!

Here is the recipe as I made it:

Easter Braid

Soften in 1/4 cup warm water:

1 package active dry yeast

Combine:

1 cup milk, scalded

1/2 cup sugar

2 teaspoons salt

1/2 cup softened butter, margarine, or shortening (I used butter)

Cool to lukewarm.

Stir in:

about 2 cups of flour

Add:

2 eggs

Mix well.

Stir in:

softened yeast

Add:

2 teaspoons grated lemon zest

1/4 teaspoon mace (opt.-  I don’t use mace for anything, so I don’t keep that in my cupboard – I googled it and found out that allspice can be substituted, so I used that)

1 cup raisins

3 1/2 to 4 cups flour (enough to make a soft dough)

Let rest 10 minutes.

Knead on lightly floured surface until smooth and elastic.

Place in lightly greased bowl, turning once to grease surface.

Cover and let rise in a warm place until double (about 1 1/2 hours).

Punch down; let rise until almost double (about 1 hour).

Divide and round dough into 2 balls, one for each loaf.

Let rest, covered, 10 minutes.

For each loaf:

Divide one ball in fourths

Shape 3 parts into strands 12 inches long, tapering ends.

Line up strands 1 inch apart on lightly greased baking sheet.

Braid loosely without stretching dough, beginning in the middle and working toward either end.

Seal ends well.

Divide remaining dough into thirds.

Shape into strands 8-9 inches long, tapering ends.

Braid loosely and place on top of large braid, tucking ends of small braid into large one.

Cover and let rise until double.

Bake loaves at 350 degrees for 25-30 minutes.

While warm, spread with Sugar Glaze.

Makes 2 loaves.

Sugar Glaze:

Mix until well blended:

2 cups powdered sugar

1/4 cup hot water

1 teaspoon butter or margarine (I used butter)

Drizzle over warm Easter Braid.

When the dough is mixed up, put it into the lightly greased bowl and flip it over. Cover the bowl with plastic wrap and let rise.

Let rise until double – about 1 1/2 hours.

Punch down and let rise another 1 hour.

Divide the dough into two balls, cover, and let rest 10 minutes.

Cut each ball into 4 even parts. Roll 3 of the parts into logs about 12 inches long and braid together loosely. tucking under the ends. Cut the remaining part into 3 parts, roll those 3 parts into logs about 9 inches long, braid those loosely, and put on top of the larger braid, tucking in the ends. Cover and let rise until double.

After the loaves are baked, drizzle on the Sugar Glaze. What a perfect place for an action shot!

I don’t know – is that enough glaze? What do you think? I think it’s a good thing this recipe makes 2 loaves. That’s what I think.

I really don’t know why I’ve never tried this recipe before. It’s weird – for all the years I’ve had this cookbook. I’m just glad I decided to try this one now. I WILL be making this one again. It’s amazingly delicious and I can’t wait to try it as a sandwich with our Easter ham. This is the year –  try this Easter Braid and “wow” your family and friends!

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Sesame-Orange Scones

Today I’m sharing a recipe for Sesame-Orange Scones that comes from a magazine article that I ripped out of a magazine years ago. This magazine article had both the Chocolate Chip Scones and Maple Pecan Scones recipes in it, and as I’ve said before, I’m working my way through trying all of those scone recipes because they’ve all been so good. I can’t remember what magazine I ripped them out of (although I THINK it might have been Country Living Magazine) but this ripped out article (which is 9 pages long) has been around here for years. These Sesame-Orange Scones would be great for your Easter breakfast with that delicious sesame and orange flavor.

Here is the recipe as I made it:

Sesame-Orange Scones

In a large bowl, combine:

3 cups flour

1/2 cup sesame seeds (set aside 1 Tablespoon)

3 Tablespoons grated orange rind (set aside 1 Tablespoon)

3 Tablespoons brown sugar

1 Tablespoon baking powder

3/4 teaspoon salt

With a pastry blender or 2 knives, cut in until mixture resembles coarse crumbs:

2 Tablespoons vegetable shortening (I used butter)

Add to dry ingredients:

1 cup orange juice (set aside 1 Tablespoon)

Mix lightly with a fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times.

With a lightly floured rolling-pin, roll dough into a 7-inch round (I just used my hands to make the dough into a 7-inch round).

Cut into 4 wedges.

Place scones 1-inch apart on greased baking sheet.

Pierce tops of scones with a fork.

Put in a small saucepan:

reserved 1 Tablespoon orange juice

3 Tablespoons sugar

Heat to boiling and then stir in:

reserved 1 Tablespoon orange rind

Brush over tops of scones.

Sprinkle with:

reserved 1 Tablespoon sesame seeds

Bake at 425 degrees for 15-18 minutes or until golden brown.

Brush again with orange glaze.

Serve warm.

Sesame seeds seem to be an unusual ingredient for scones, but they do add a nice, crunch along with a nutty flavor.

I used my pastry blender to mix in the butter.

Ready for the orange juice.

This was how much I mixed it with a fork before turning it out to knead.

I wanted to make the recipe just as it was, but next time I would definitely cut the 7-inch round into more than 4 pieces. 6 or even 8 scones seems more logical.

The scones were huge in the end, and a bit doughy inside – not quite baked through. Cutting them into smaller scones would help that not happen next time.

Even though they weren’t quite done in the middle, these scones were amazingly delicious. They’d be another great treat for Easter morning. That crunch of the sesame seeds and the delicious and somewhat sticky orange glaze make these melt-in-your-mouth delicious. Your family would love it if you made these Sesame-Orange Scones for their Easter morning breakfast!

 

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Date-Nut Muffins

This recipe for Date-Nut Muffins is a variation of the all-purpose recipe for Muffins in Grandma’s old church cookbook. I have said before – and you all know how I feel about those old church cookbooks – those recipes are just the best. This all-purpose recipe for Muffins in Grandma’s old church cookbook has 13 different variations along with it! 13! It just shows you how recipes can be modified to suit YOUR favorite flavors and tastes. I just love that. I intend to try ALL the variations, because I’m sure they’re absolutely delicious, like these Date-Nut Muffins and the Cinnamon-Sugar Muffins I’ve already made. You really could and SHOULD play around with this recipe – add YOUR favorite flavors and let me know how it goes! So let’s get on with THIS variation.

Here is the recipe as I made it:

Date-Nut Muffins

Put in a mixing bowl:

2 cups flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

Here’s where the variation comes in: Add to the dry ingredients 1/2 cup chopped walnuts, 1/2 cup chopped dates, and 1 Tablespoon grated lemon rind.

Mix well with a fork.

Combine:

1 egg

1 cup milk

3 Tablespoons vegetable oil

Add all at once to flour mixture, stirring only until moistened.

Fill 12 greased muffin cups 2/3 full and bake at 425 degrees for 20 minutes or until golden brown.

These muffins are made from very basic ingredients – it what you add to them that makes them special!

Get the dry and wet ingredients ready before mixing – only until moistened.

You can put the muffin batter into greased muffin tins, but I like to use papers.

All ready for the oven!

Baked to perfection. Too much browning and I think they get a bit dry.

You just have to eat them warm – with lots of butter melting everywhere – and running down your arm. Just sayin’.

This muffin recipe is one to keep in your arsenal, just because it can be modified so easily – for a specific flavor, for a specific holiday, for a specific taste. The flavor of date, walnuts, and that little bit of lemon rind in these – amazing. I love these muffins and so will you. Make up a batch of these Date-Nut Muffins – right now – and see how easy it is to make them just the way you like them!

 

 

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Oatmeal Bread

Today’s recipe comes from my mom, and it makes a large batch of Oatmeal Bread. This recipe says it makes 4 loaves, and since that seems to be basically double the usual batch of homemade bread, I knew it was gonna be big. I didn’t think I could use my big mixer since this was a huge batch. I decided to do the whole thing by hand. Enter the hubs. I’m not quite up to speed yet since my bout of pancreatitis last year (I’m getting there – slow, but sure!) and I knew I’d probably “knead” some help. (Ha! See what I did there?) Well, he used to work in a bakery back in the day, so I enlisted his help with the kneading. I got it all mixed up and then he washed up and started kneading while I was taking the beauty shots. Pretty soon he looks up and takes a deep breath, “gotta take a break”. Ha! Rust never sleeps! I asked if he’d like me to take a turn, and he gladly handed over the kneading duties. I finished it off from there, and he kneading the second go round. Just when you think you’re all in shape and stuff, you find out that there’s a reason why we’re so glad we have a big mixer now and don’t “knead” to do this by hand anymore. What a workout! But it was sooooo worth it! This bread is really tasty!

Here is the recipe as I made it:

Oatmeal Bread

Mix together in a large bowl:

3 cups quick oatmeal

1/2 cup sugar

1/2 cup molasses

1/2 cup shortening (I used butter)

2 Tablespoons salt

Pour over top:

5 cups boiling water

Let stand until lukewarm.

Add:

2 packages granulated yeast (or 1 cake compressed yeast) dissolved in 1/4 cup warm water

13-15 cups flour

Knead.

Let rise until it’s twice original size.

Knead.

Let it rise again.

Form into loaves and let it rise again.

Bake at 350 degrees for 1 hour.

Makes 4 loaves.

I knew I’d need a big bowl for this, so I used the biggest container I have. It has a lid, too, so when it’s ready to rise, just snap on the lid and let it rise. I just put all the ingredients into this big container and mixed the dough in there. When we started kneading, I washed out the container and it was ready for rising.

It worked ok to put the boiling water right in there with the ingredients. I mixed it up and the heat of the water melted the butter.

My husband suggested mixing in 2-3 cups of flour first and then adding the yeast dissolved in the water. Sounded good to me. The recipe calls for 13-15 cups of flour, but we thought it was good after 11 cups. The dough wasn’t sticky anymore and if you add too much flour, the dough won’t be as tender.

Here is the huge ball of dough after adding the flour. Ready to knead. Knead it until it’s smooth and the dough bounces back when you poke your finger in.

I just put the dough back into the container – now to rise until double in size – about an hour.

Dump it back out and you’re ready to knead again. Not as long this time.

Back into the container to rise again. This is how it looks after the first rising and it’s doubled in size.

Then my ex-bakery worker husband made the loaves bakery style. Instead of making 4 loaves, we made three big loaves and four small ones for giving to mothers and adult kids living on their own.

Let them rise in the pans and then they go into the oven.

Beautiful. Delicious. Perfection.

While this does make a big batch of bread, it’s so totally worth the work. The bread is delicious and slices beautifully. We were even able to make toast with it! Roll up your sleeves, get ready for a workout, make a batch of this delicious Oatmeal Bread and see how easy and satisfying it is to make your own bread!

 

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Orange Rolls (No Knead)

The recipe for today is for Orange Rolls (No Knead), and it comes from one of Grandma’s old church cookbooks. They sounded pretty easy to do, so why not? It is citrus season, after all – the perfect time of year for anything made with oranges. Who knew back then that someday “no knead” bread and rolls would be such a big “thing”?!

Because it’s winter time, I had to share this photo of my mom and her brother with their grandparents (Grandma’s parents), and it looks like they might have a cousin (the little guy) with them. We don’t have a lot of casual photos like this, especially in the winter and OUTSIDE! I wonder if this was a special occasion, or maybe it was a photo of a new car or something. Maybe it was just a shot of them before church, who knows. I love it, though – they all have interesting headgear on their heads!

It must have been a cold day. So cute!

Ok – back to the rolls. I used the grated rind from the whole orange (as long as I was grating it – you shouldn’t waste it, right?) and also the juice from the orange (added to the warm water to make 1 cup). Pay attention to some changes as we go along – this recipe was a bit weird once I got into it.

Here is the recipe as I made it:

Orange Rolls (No Knead)

Mix:

2 cakes (packages) yeast

1/3 cup sugar

1 cup warm water

Beat:

3 eggs

Add to the water mixture.

Then add:

1/4 cup butter, melted

1 teaspoon salt

1 teaspoon orange rind (I used the rind from the whole orange, and put the juice from the orange into the measuring cup for the warm water, then added enough warm water to make the 1 cup)

4 cups flour

Spray muffin tins with non-stick spray or grease with butter (I forgot to do this – yikes!).

Put 1/2 teaspoon butter and 1 cup brown sugar in muffin tins (this sounded weird to me, and I wonder if it’s a typo – I put 1/2 teaspoon butter in each of 12 muffin tins and then added 1 Tablespoon brown sugar in each muffin tin).

Drop by Tablespoon (this also sounded weird to me, so I just made the 12 rolls – 18 rolls would have been a better size, or maybe they would have been ok in a mini muffin tin).

Let rise 2 hours.

Bake at 375 degrees for 15 minutes.

I didn’t think 1 cup of brown sugar for all the rolls sounded like enough, so I used 1 Tablespoon per muffin cup and 1/2 teaspoon of butter per cup. Oh yeah – and don’t forget to spray the tins – I did!!!

1 Tablespoon of dough didn’t seem like it would make a very big roll, either, so I made them bigger. Big mistake.

You can see that the muffin cups were way too full. They almost overflowed.

A smaller amount of dough would make a nice, small roll. Oops. I struggled a bit with this recipe.

The caramel in the bottom of the muffin cup wasn’t sticky like I thought it would be. It was more of a chewy caramel. Even though I forgot to spray the muffin tins, they came out of the pan pretty easily when I used a large serving spoon to scoop them out.

These rolls turned out to be kind of a cross between muffins and Buns, with the flavor of my famous Hopping Bunny Rolls. They are delicious, and are perfect with a morning (or afternoon) cup of coffee. Go ahead and give these a try. Just follow the recipe and don’t try to “fix” it like I tried to do. I should know better by now – just do what the recipe says. The farm wives who made these recipes and put them into the old church cookbooks knew what they were doing (as long as it’s not a typo). These Orange Rolls (No Knead) are delicious – you and your family will love them!

 

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Scandinavian Egg Sandwich

Ok guys – we’re making a Scandinavian Egg Sandwich today! Yes – you heard me! This sandwich can be made almost entirely from leftovers (for our family, anyway). It’s the perfect holiday breakfast, lunch, or snack, and it’s amazingly delicious! Our family made up this sandwich over the years, but it really came to be finalized in 2016 when my sister, her family, and my mom came to be with us for the whole Christmas holiday. Everybody loved it because it uses a lot of our favorite holiday foods. We usually have the ingredients (that are leftovers) at some point during the holiday season, so it really was a no-brainer. My family loves egg sandwiches. In fact, all of our kids HAVE to have their dad’s egg sandwiches at some point almost every time they come to stay with us for any length of time. They grew up on them with his making them before and/or after every sports event, drama event, or music event – and there were A LOT of those. There isn’t really a recipe, just a tutorial, and we’ll explore that for dad’s egg sandwiches at some point later. For now, I’ll just tell you how we made these particular egg sandwiches.

Here is the recipe as I made it:

Scandinavian Egg Sandwich

I’m showing how to make this sandwich Scandinavian here, but it’s very easy to change this and make it just how YOU like it!

Step 1-

Slice and/or toast 2 slices from a Julekaga, loaf of bread (or panettone or regular sliced bread), and put one slice on a plate. This is your platform for the rest of the sandwich. I don’t like mine toasted and that’s why I didn’t toast the bread here. My daughter was in Chicago this fall and brought home a panettone from her visit to Eatily, so I didn’t make Julekaga this year. Normally I would use Julekaga, but this year I used the panettone for the sandwiches instead.

Step 2 –

Dollop on a spoonful of your favorite jam. We used lingonberry jam to fulfill our Scandinavian theme, but any jam like strawberry or raspberry would also be delicious.

Step 3 –

Layer on slices of brown fudge cheese (Gjetost) or your favorite cheese. We always have brown cheese for the holidays. If you haven’t tried it – I HIGHLY recommend it (it seriously does taste like fudge)! If you don’t want to try the most delicious cheese in the world, then use whatever cheese you like.

Step 4 –

Next comes a slice of Christmas ham. We have fried the ham at times in the past, but this ham was very flavorful and I didn’t feel like it needed to be fried. If you like it hot, go ahead and fry it first. You could also use turkey, so this would be good for a thanksgiving treat, too. Just use cranberry sauce and turkey instead of jam and ham.

Step 5 –

Last, but not least, a fried egg goes on top. I like a fried egg on mine, and I like it a bit drippy, but you can put on whatever kind of egg you like. My husband likes to break the yolks of his eggs when making an egg sandwich, because he likes to “mess” with stuff while he’s “cooking”. He just folds it up into a square of cooked eggs and puts that on top.

Step 6 –

Top it with the second slice of bread and cut it in half. Eat it like a sandwich, or use a knife and fork – whatever works. It’s so delicious – you’re just not going to believe it! You can tell it’s good by the way the egg yolk and jam somehow drip their way down your fingers and hands. Go ahead and lick your fingers – you won’t want to waste a bit of it!

This sandwich has everything you’d want in an egg sandwich: tender, fruity bread, sweet jam, salty ham, the delicious, drippy egg. What more could you want?!! It’s the perfect after holiday breakfast or snack, as far as I’m concerned. You’re using up some leftovers and it’s ridiculously delicious to boot! I know you’re going to love it. Bring out your inner Viking and try this Scandinavian Egg Sandwich!

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Harvest Loaf Cake

Today’s recipe for Harvest Loaf Cake comes from my mom. I have no idea where she got it from, but I’m glad she got it! I’m putting it under the heading of both bread AND cake. It’s a bit of a show-stopper, and perfect for your thanksgiving dessert table.

Because we’re so close to thanksgiving, and thanksgiving is all about family, I had to share this photo of Grandma’s youngest brother from sometime around the late 1910’s or early 1920’s. He was the youngest in the family, and always had that smile on his face. I love this photo so much! He looks like he’s straight out of the musical “Newsies”! Look at that hat, and that little coat!

If you look close, you can even see the little vest he has on under the coat. Oh – and a tie! Love it! What a cutie! Grandma loved ALL of her family so much –  it was one of my favorite things about her. Absolutely everyone (sisters, brothers, nieces, nephews, grandchildren, great-grandchildren) was special, and loved, and just as important as everyone else. Ok – now that I’m remembering her and how special she was to me, I’m tearing up. Good memories can do that to me.

Ok, ok, on to the loaf/cake! There seems like a lot of steps, but most of it is all the spices in here. It’s a pretty easy recipe (Grandma would have loved it), so you can pull it together fairly quick. We like that, don’t we? Quick and easy recipes? You betcha!!

Cream wet ingredients together:

1/2 cup butter

1 cup sugar

Add:

2 eggs

3/4 cup canned pumpkin

Sift dry ingredients together:

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Add to wet ingredients.

Fold in:

3/4 cup chocolate chips

3/4 cup walnuts, chopped

I sprayed my loaf pan with a bit of non-stick spray before putting the batter in.

Bake at 350 degrees for 65-75 minutes.

Cool.

Drizzle with glaze.

Glaze:

1/2 cup powdered sugar

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1-2 Tablespoons cream (I used milk)

Sprinkle with:

1/4 cup chopped walnuts

Let stand 6 hours before slicing.

It’s a pretty thick batter, but the loaf/cake comes out tender and delicious!

Oh how I love chocolate chips and walnuts in a quick bread!

After baking it comes out of the pan beautifully.

See how pretty it is after adding the glaze and walnuts?!! Since I’ve never made this before, I didn’t know how finely to chop the walnuts to sprinkle on top. While this looks pretty, I’d chop them a bit finer next time.

I think this is a show-stopper. It’s easy to do, it’s delicious, and it looks fabulous! I mean, absolutely fabulous! The recipe is similar to Moist Pumpkin Bread or Pumpkin Raisin Bread, only with chocolate chips. Then you add the tasty glaze and the chopped walnuts, and there you go – show-stopper! Try this Harvest Loaf Cake with your thanksgiving desserts.

 

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