Mom's Meatloaf-A family favorite for more than 50 years!
1 lb. ground beef or beef and pork mixture 2 slices bread, crusts removed and cut or torn into small pieces 1/2 cup milk 1 egg, beaten 1/3 cup diced onion 1/2 teaspoon each: pepper, dry mustard, celery salt and garlic salt 1 tablespoon Worcestershire sauce Ketchup Combine milk, egg and seasonings in a small bowl, stir in onion and add bread cubes. Stir to combine. Add to meat and mix gently. Shape into loaf and transfer to a small roasting pan. If desired, make indentations and fill with ketchup. Bake at 350 degrees for 1 hour and 15 minutes.
Panettone is a rich, eggy bread with raisins, citron and citrus peel usually found at the holidays. It originated in Milan but is now found all over Europe as well as the U.S.
While it is delicious as is or toasted for breakfast, it makes a wonderful bread pudding. It can be a simple dessert or you can fancy it up by adding some crème anglaise You can make it truly elegant by adding a bruleé topping and serving it with an individual sauce boat of the crème anglaise. Because both the pudding and the sauce can be made ahead, it's a perfect dessert to prepare for company.
Panettone Bread Pudding
½ lb. panettone, cubed
4 large eggs
1 cup heavy cream
1 cup whole milk
½ cup sugar
1 teaspoon almond extract
Butter a 9 x 6 baking dish and add panettone cubes.
Whisk eggs and sugar, add remaining ingredients and whsk to combine.
Pour over bread cubes and allow to soak for at least 30 minutes, pressing down on bread cubes a few times.
You may cover the dish and refrigerate overnight if you so desire.
Preheat oven to 350°.
Bake pudding for about 45 minutes or until puffed and lightly browned.
Allow to cool for about 30 minutes before serving.
It seems anyone who has a vegetable garden is inundated with zucchini at this time of year. There are rumors of people leaving their excess harvest on neighbors doorsteps in the middle of the night! And no matter how diligently you gather your harvest there are always one or two zucchini who manage to hide under those lush leaves and grow into giants. While they are no longer the best choice for the usual vegetable recipes, they do make a delicious quick bread. Make a batch, freeze them and you have a teatime treat on hand. Wrap one in cellophane, tie it with a pretty ribbon and you have a great hostess gift!
Ingredients:
2¼ cups all-purpose flour, divided
½ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¾ cup sugar
¾ cup light brown sugar, packed
1 cup vegetable oil
3 eggs
2 cups grated zucchini
¼ cup whole wheat flour
1 cup coarsely chopped walnuts
Preheat the oven to 350ºF. Grease and flour two 8-inch loaf pans.
Sift together 2 cups of the flour with the baking powder, baking soda, salt, cinnamon and nutmeg. Combine the sugar, brown sugar, oil, and eggs and mix on medium speed using the paddle attachment of a stand mixer (or use a hand mixer) until blended, about 2 minutes. Add the sifted dry ingredients and mix until just combined, about 30 seconds.
Toss the grate zucchini with the remaining all-purpose flour and the whole wheat flour. Blend the zucchini and the walnuts into the batter.
Divide the batter evenly between the two pans. Bake for about 1 hour or until a tester inserted in the center comes out clean. Cool in the pans for about five minutes then turn out onto a rack to cool completely.
I don't know about you but, every so often I end up with a few overripe bananas and this bread, a favorite of our granddaughter Eliza (photo), is a great way to use them up. In fact, it's worth buying a few extra bananas just for this purpose!
Ingredients
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup semisweet chocolate chips
¾ cup walnuts, toasted, chopped
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 ½ teaspoons vanilla extract
Preheat oven to 350°F.
Butter and flour 9x5x2 ½ -inch metal loaf pan.
Whisk first 4 ingredients in medium bowl to blend.
Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended.
Beat in eggs 1 at a time.
Beat in mashed bananas, lemon juice and vanilla extract.
Beat in flour mixture.
Spoon ⅓ of batter into prepared pan.
Sprinkle with half of nut mixture.
Spoon ⅓ of batter over. Sprinkle with remaining nut mixture.
Cover with remaining batter.
Run knife through batter in zigzag pattern.
Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.
