Brown Bread!!

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No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!  

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Yes I said a can…you know a can that veggies come in or soup 

I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂

Wikipedia says – 

New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.

I really had forgotten about this Brown Bread until I read this blog “A Small Insight” http://asmallinsight.wordpress.com/2013/04/09/mammas-fruit-loaf/
Lucy call it “Mamma’s Fruit Loaf and when I read this post and saw what it was, I immediately thought of Brown Bread 🙂 

So go to her blog and check her out and her recipe for her Mamma’s Fruit Loaf 🙂

All  know is that I really was not a big fan growing up, but now this stuff if great and I like mine with butter, now my Mom likes her’s with cream cheese.  So its up to you on which way you eat it, its also good heated in the microwave 🙂

My recipe here is is made with a couple of can, I also used small paper loaf pan, easy to give as gifts and I made some today for our office and I used a Bundt pan and it just came out so nice…perfect with you were having people over for coffee or tea, it’s perfect.

Now I did compare my brown bread to the ‘Can” kind you find in the store and let me say, I thought the store bought one was very dense, dry, very little raisins compared to mine.  And the flavor well I am sorry to say it was just plan awful…sorry if you like it, I just didn’t care for it 🙂

Store bought

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Ingredients

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Raisins and water in a small sauce pan

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add flour, salt, baking soda and bran/bran buds to bowl 

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Mix together
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cream butter and sugar

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stir in egg and vanilla

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add dry mixture and stir a little

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add raisin mixture

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Fold to combine

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pour batter into your containers

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bake

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this is the can

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this looks so good

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this is store on left and mine on right

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You can see that mine has so many more raisins

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Both buttered and ready to eat

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Out come, like I said did not care for the store bought, took one bite 😦

Mine oh it looks so good!!!!

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Brown Bread Recipe

1 1/2 -2 cups raisins
2 cups water
1 cup Bran or Bran Buds Cereal
1 3/4 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 tbsp. butter, softened
1 egg
1 tsp. vanilla

4 – 16oz. cans (fill 2/3 full)- bake for 35-55 minutes, small loaf pans (fill half full) – bake 30 minutes, large loaf pan (fill half full to 2/3’s) – bake 40 – 50 minutes, bundt pan (whole recipe) – bake 45 minutes.  With any of these just keep an eye on it, when you stick a toothpick or skewer in bread it should come out clean, it then is done.   Cool upside down on a cooling rack.

Pre-heat oven to 325 degrees

In a small to med sauce pan add water and raisins, bring to a boil over med-high heat, once it boils, remove from heat and set aside for 10 minutes.

In a small bowl add flour, bran/bran buds, salt and baking soda, stir to mix…set aside
In a large bowl cream together butter and sugar for 1 minute, then stir in egg and vanilla, then add dry mixture, stir it a little and raisin mixture, fold to fully combine.

Pour into your WELL greased or spray baking container, and bake.  Let cool enough to handle and then you can dig in 🙂

The Bundt pictures

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Zucchini and Nectarine Crisp

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So this weekend was my Mom’s Birthday and I was trying to come up with a dessert that was different. I had a few Nectarines and I thought…cobbler…crisp???? but not enough to a full recipe and I’ve done that before….but not with zucchini 🙂

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So this is what I came up with and I thought it was yummy!!! 😛

Ingredients
a co-worker gave me some nice spices from Penzeys, so I used them, otherwise I would
have used whole nutmeg and grated it myself 

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peel, slice zucchini

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put into large skillet

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add lemon juice, butter, cinnamon, nutmeg, salt and brown sugar, stir and cook

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meantime, peel and slice nectarines, and set aside

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once zucchini has cooked and softened, remove from heat

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fold in nectarines

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pour into a 9×9 (8×8 will work too)

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make the crisp topping

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add cold butter cubes, mix with fingers, or use pastry cutter

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you want it to be crumbly, about pea size pieces

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sprinkle on top of zucchini mixture

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bake

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Recipe – Zucchini & Nectarine Crisp

Filling 

3 medium zucchini, peeled, halved lengthwise, then sliced
3 good size nectarines, peeled, sliced, set aside
3 tbsp. butter
2/3 cup packed brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup lemon juice

Add zucchini slices to large skillet, add butter, lemon juice, brown sugar, cinnamon, nutmeg, and salt, cook over medium high heat, once butter is melted and mixture starts to boil, reduce heat to medium and continue to cook for about 5 minutes until zucchini is softened.  Remove from heat and fold in nectarines, spray a 9×9 or 8×8 baking dish and pour mixture in baking dish.

Preheat oven to 375 degrees

Topping

1 cup rolled oats
3/4 cup all-purpose flour
1/3 cup cold butter, cut in cubes
1/4 tsp. salt
1 tsp. cinnamon

Add all dry ingredients to a medium bowl, then add butter, with your fingers squeeze butter cubes with dry ingredients, to make a crumbly mixture.   Sprinkle mixture all over zucchini mixture and bake for 35 to 45 minutes or until golden brown and bubbly around the edges.

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Serve with sweet whipped cream or vanilla ice cream….Enjoy!!!

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Mammoth Cafe…Newport, Ky

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I moved back to Ky (where I am from) nine months ago, I am getting use to new places to hang out and to go and I must say that Newport, Ky has a lot of good places to do just that 🙂

plus one of our Grocery Stores is in Newport 🙂

As I am friends with the Mayor of  the City of Newport, he recently told me about a few more places that would be opening and I am looking forward to trying those places.

But in the mean time, the main strip down the center of town has a “Wide” variety of places, from diners (that have good diner food to home style cooking),  burger places, pizza places that are so GOOD, a bakery to coffee shops.

That’s just to name a few, there are all kinds of small shops along the way too, and lots of stuff off the side streets too like Sweet Tooth Candy Shop…not only do they have all kinds of candy and they make all kinds of candy and fudge, but they have Ice Cream with freshly made waffle cones and ice balls…that post will be coming on up 🙂

There is a lot to choose from!!!

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But today I want to feature the Mommoth Cafe, I stumbled upon this place one day and loved it.  They are open only till 3pm, but don’t let that stop you, get your butt up and get in there 🙂

I am now known to girl that works their as “It’s my Saturday”, when I first went in to the shop I was talking to them and they commented about the weekend and I told them that today was my weekend “It’s my Saturday” I said (see my off day’s are on Tues & Weds)…so now when I walk in she always says “Hey it’s my saturday” it’s like I’m Norm from “Cheers” when he would walk into the Bar everyone would say his name 🙂

This is what you can expect when you come to Newport, good friendly people that make you feel welcome

On my last trip there a friend of mine and I went for lunch and again this place has plenty to choose from 😛

Check out the menu

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As I started off with a Coke Zero (my fav)

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I got the “Cured Bootlegger”
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Roasted Turkey, bacon, gouda cheese, with jalapeno jam on a grilled ciabatta roll

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It also came with a side, I got the homemade chips & salsa

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My friend got “The Elliot Ness”
Roasted Turkey, smoked gouda, Mammoth red onion-cranberry marmalade, lettuce on whole grain bread with a side of horseradish mayo

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Theses sandwiches were to die for, we shared a little with each other

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I just loved adding the horseradish mayo to my sandwich

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Then I added it to my chip with both salsas 🙂

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It was a 3 napkin meal 🙂

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Not only is this such a cute place to visit or hang out, they have plenty of seating inside

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and they have a few table outside too.  My friend and I love to hang out there on a nice day, sit watch the people and traffic go by, I give this place “two thumbs up” for sure.

So if you ever make to Newport, Ky this place is a great stop for breakfast or lunch and they have great coffee too!! 🙂

And tell them that “It’s My Saturday” sent you 🙂

Homemade Goetta!!!! You must try it!!!

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GOETTA…you say WHAT!!  

What is Goetta, that is the question I got the most from my friends that are not from this area (Greater Cincinnati/Northern Ky area) when I told them I was going to blog about Goetta.  Now in my house I felt like when we had Goetta is was a breakfast treat, we didn’t have it all the time and usually only in the wintertime.

This is taken from Wikipedia – 

Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef) and steel-cut oats. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century.

The word “Goetta” comes from the Low German word götte.
Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.

The modern popularity of goetta in Cincinnati has led to it being called “Cincinnati Caviar”. Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb (450 metric tons) annually, around 99% of which is consumed locally in greater Cincinnati.

I must say I’m not a fan of Glier’s or for that fact any other brand except my Mom’s, oh and they have a Fest called Goettafest 🙂

In the Greater Cincinnati area, there have been annual celebrations since 2004 with the central theme of Goetta.

The “Original Goettafest” is an annual cultural and culinary celebration held in Covington, Kentucky (where my Grandmother grew up), just across the river from Cincinnati, Ohio. Covington has a rich heritage of German immigrants and this festival is held in MainStrasse Village, an area of Covington a few blocks from the Ohio River. 

Goetta is typically formed into small loaves, and then cut into squares and fried, often in the oil left over from browning the meats or in bacon drippings. Traditionally a breakfast food, goetta is often served with apple butter, ketchup, mustard, syrup, grape jelly, honey, or eaten by itself.

More recently, goetta has become an all purpose food eaten with any meal. New goetta products in the Cincinnati area include goetta burgers, goetta dogs, and goetta pizza.  Yes Goetta Pizza…one of our local pizza places (Newport Pizza) has a Goetta Pizza, with Goetta, fried potatoes, onions and fried eggs, there might be more on it, I can’t remember, I wanted to try it till then told me they used Glier’s and well NO 😛

Yes I come from a part German background, my Dad’s Mother was actually born in Germany and came to Covington, Ky when she was a baby.

My Mom told me that when my Grandmother would make goetta, she would roast a pork butt then grind it herself with one of those old hand grinders.  I was like what…wow!!!

We didn’t do that in our house, but I must say I think my “Mom’s” is the best, I don’t care if you follow this same recipe, I can tell her’s from anyone else, so I called on her to make this goetta.

Well she didn’t really make it she instructed me and I made it at her house.  

Now my Mom does follow the recipe on the back of the “Dorsel’s Pinhead Oatmeal” bag in some ways, but add’s Jimmy Dean’s Pork sausage.   And she makes her’s in the microwave, now you can make it on the stove or in a slow cooker too it you want.

I do apologize for the making of pictures the lighting in her kitchen was not the best. 

Ingredients 

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She uses this 5 quart glass pot

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She chops her onions (I gave them this chopper one
year for christmas, my Dad loves it!! 🙂   Add salt, pepper, onions, bay leaves

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then add oats                         then 6 cups of water give a stir add lid

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cooking in microwave for 30 minutes….stirring after 15 minutes

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this is what it looks like after 30 minutes   pork, beef & pork sausage

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Take out bay leaves, this is the tool she used to get all the meat fully incorporated 

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This is fully incorporated…cooking again for 30 minutes

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Stirring after 15 minutes again          then after 30 minutes your done

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We put it into large loaf pans, and refrigerate it for up to 2 months

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I made some small loaves too

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Now in prepation to cook it, really is to each own, I think it depends on how you were introduced to it.

My Mom likes it right after it was made (before you form it into loaves) in a bowl with a drizzle of maple syrup.

My Dad eats this way, this is the way I eat it too 🙂

Goetta, bread, butter and ketchup (Heinz Ketchup only)
                                                                 Yes I am Ketchup snob!!

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I use a non stick skillet on med       till it get brown and crispy then I add a touch of butter

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I toast my bread                        butter my bread

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then I add the crispy brown goodness!!!

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Then drizzle it with Heinz Ketchup 
usually no fork or knife is needed, just pick it up
                                                              and eat it like pizza

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But I did use a fork and knife this time  🙂

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Then it was gone and it was OOOOOO so GOOD!!!!

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This is the recipe on the back of the bag

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My Mom's Goetta

  • Difficulty: easy
  • Print

1 pound lean ground beef
1 pound lean ground pork
1 pound Jimmy Dean’s Hot Pork sausage (she prefers this brand and like it hot, I got the regular not hot and I loved it)
1 med – large onion, diced
3 bay leaves
3 tsp. salt
1/4 tsp. pepper
2 1/2 cup Dorsel’s Pinhead Oatmeal
6 cups water

To a 5 quart glass microwave pot add onion, salt, pepper, bay leaves and oatmeal, stir in water.
Cook in the microwave for 30 minutes, covered, stirring after 15 minutes, continue to cook just watching so it does not boil over, if it start to boil over just give it another stir.

After the 30 minutes add all the meat and with a potato masher mix in meat and make sure it is fully incorporated. 

Cook another 30 minutes covered in microwave again stirring after 15 minutes.

Then take mixture add it to loaf pans, packing down as you add it, chill then, and wrap with plastic wrap and foil.

Once completely chilled, slice in about 1/2 – 3/4 inch thick pieces and fry.  Serve it up with or however you like!!

And I hope the one’s of you who have never tried this will give it a try!!! Enjoy!!!

 

Cream Scones

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6 tbsp. cold unsalted butter, cut into small pieces
1 egg
1/2 cup cream, plus 2 tbsp. extra
1 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. salt
1/4 cup sugar
2 tsp. baking powder

Sift together the flour, salt, sugar and baking powder into a large bowl,  in a small bowl beat together 1/2 cup cream, egg and vanilla.  Add the butter to the flour mixture using your hands or a pastry cutter, cut in the butter until mixture resembles fine breadcrumbs.
Make a well in the center of the flour mixture, pour cream mixture in the well and with using your hand gently fold mixture together. Just when mixed together, turn out onto a floured surface, knead very gently only 3-4 times.  Form into a circle and pat gently to about 1 inch thick, using a 3 inch round biscuit/cookie cutter cut out scones, you will get about 8 scones.  Or you can cut the circle into 8 wedges.  Brush scones with extra cream, and place onto a baking sheet, bake at 375 degrees for 15 minutes, risen and golden.

Serve with English clotted cream or English Double Devon Cream and fruit preserves.

I’ve made these several times and they always turn out so yummy and they are so so easy and simple….A must try for breakfast or afternoon tea!!