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.

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