Sunday, August 30, 2015

Fresh Tomato Bread


I'm just a simple country cook and was raised by a GREAT country cook!   I grew up using what was fresh and plentiful to make delicious, soul soothing food.  This recipe was passed to me from a long time friend and it reminded me of growing up in Henry County so much I could smell my Mama's kitchen again!.  Here is a nostalgic flash back recipe, a wonderful compliment to any meal. 

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter, melted
2 eggs
1/2 cup sour cream
1 cup buttermilk
1/4 cup mayonnaise
1/3 cup chopped onion or scallions
1 cup peeled and chopped or mashed tomatoes
1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.

If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.
To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Green Tomato Bread

I dug up this recipe for green tomatoes and I thought, Oh Why Not!  I wasn't sure how this would turn out and in all honestly, I expected a complete flop!  But what I got was a total FLIP!  Crab a cold glass of milk and get ready for the surprise of your life! 

3 cups all purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 tablespoon cinnamon
1 tablespoon cinnamon sugar
2 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped green tomatoes
1 12 cups of chopped pecans
1/2 stick melted butter
1/2 cup brown sugar

Combine the dry ingredients in large bowl. Make a well in the center of mixture.  Combine the eggs, oil, and vanilla, melted butter; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.

Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.

Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.

Sunday, August 2, 2015

Ice Cream Dreams

I Scream, You Scream, We ALL Scream for ICE CREAM! It's hot outside so why not be cool about dessert and treat your friends and family to a frosty home made treat! Dig out that Ice Cream Maker and get your Rock Salt ready!

Base for Flavored Ice Cream
2 C Heavy Whipping Cream
2 C Whole Milk
2 C White Sugar
1/4 t Salt
2 t Vanilla
3 C Flavor of your choice (I like to use 4 cups...I always like extra:) Fruit and candies work well with this recipe.  You are only limited by your imagination and what you have on hand. Blend two flavors if you feel bold!

Chop your flavoring (fruit or candies), add to cream, milk, sugar, salt and vanilla....blend all together well. You don't have to beat it to death, just blend it well (I use a whisk). Pour mixture into the well of your ice cream maker.

Basic Freezing Instructions (all flavors):Seal with lid (be sure your seal is complete) the add layer of 2"ice to 1/2" Rock Salt and repeat until the freezer is full. Plug it in and let it start churning. You'll notice a change in the sound of the freezer or it will stop churning suddenly (usually in 30-45 minutes). That's the sign that you are done! Unplug immediately! You can serve it as a soft serve straight from the freezer or transfer the ice cream to a Tupperware container and freeze in your deep freeze until it has firmed. Makes 2 Quarts.

Butter Pecan (Daddy's Favorite)
1 pint Heavy Whipping Cream
1 pint Half and Half (or Whole Milk)
2 C Brown Sugar
1 1/2 sticks Melted Butter
1 1/2C Chopped Pecans (toasted lightly in butter then cooled)
2 t Vanilla

Combine all ingredients then add to Ice Cream Maker and start the freezing process. I doubled the butter in this recipe as I like it extra super buttery...but then who doesn't!!!