cinnamon swirl bread

One of my favorite activities of the year is our youth group's annual baking party. We have a fantastic and supportive congregation who encourages and contributes so much to our group.  A few years ago, we decided to say "Thank you!" through a holiday baking marathon.

In theory it sounded like a breeze until a pretty good-sized group of teenagers showed up all at once, eager to roll up their sleeves and get cooking.  Only then did I realize I really should have had a plan.

We began measuring, pouring, cracking and whisking all kinds of craziness together to try to bake every family in our congregation a loaf of bread - about 150 total.  Several hours (and a bajillion trips up and down the stairs with trays of loaf pans going into the ovens on two different floors) later, we actually had loaves that resembled pumpkin cranberry bread.  Honestly, they were pretty good, but let's just say they all had their own "unique" style.

Over the years we have gotten a little better as we've kept up the tradition, but this year we decided to try a different bread.  I had baked Cinnamon Swirl Bread a handful of times and thought it might be a good one to do. The buttermilk makes it incredibly tender, the house smells unbelievable as it bakes, and a little cinnamon-sugar caramelization on top of anything is never a bad thing.

If you're wanting a good sweet bread to gift to someone this season, I encourage you to try this. The recipe will make one regular-sized loaf or three mini loaves.  Enjoy!

Cinnamon Swirl Bread

makes one 9x5 loaf or three mini loaves

• 1 cup sugar, divided
• 1 tbsp cinnamon
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 cup buttermilk
• 1/4 cup vegetable oil

1. Preheat oven to 350 degrees, and spray and flour baking pan (or three mini pans, if using).  

2. Mix 1/2 cup sugar and cinnamon together in small bowl.  Set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt and remaining 1/2 cup sugar.  

3. In a separate bowl, mix together egg, buttermilk and vegetable oil.  

4. Add wet ingredients to dry ingredients, mixing just until combined.

5. Put half of the batter in the pan. Batter is a bit thick, and I have found that an ice cream scoop works well here.  With the back of a spoon, spread batter to cover bottom evenly.

6. Sprinkle enough cinnamon-sugar mixture over the top of the batter to cover it well.

7. Spread the last of the batter over the cinnamon-sugar layer, smoothing to edges again.  Cover with more cinnamon-sugar mixture.  Save any cinnamon-sugar mixture left for another use.

8. Place knife in batter and swirl through the batter twisting and turning as you move through.  Again, it's thicker batter, so it will not be ultra-smooth.  Use the tip of your knife to "poke" the batter to an even thickness.

9. If cooking a large loaf, bake for 50-55 minutes.  If doing mini loaves, check at 35 minutes, and bake until top is set and toothpick comes out clean.

Recipe adapted from Taste of Home. 

SUPER-EASY pulled pork loin over hoe cakes

It has been a really great week of eating.  We were gone all last week for Spring Break visiting family in Indiana, and when we take those trips, I always take the stack of magazines I've saved to read.  I watch Create TV, of which I have fallen in love, and I surf the internet more than ever.  I prepare and plan meals the way I wish I always did, and it makes for such a smooth week when we return.  Grilled burgers and romaine, fish tostadas with cilantro lime crema, roasted salmon with lemon butter...  Good, good and good.

I'm in the middle of planning for this coming week and am thinking of using one of the greatest gifts given to working moms - the crockpot.  It's a lifesaver and a planner's - or, in my case, a wannabe planner's - dream.  If you have a hunk of meat and any spices at all, you can usually pull something together and make it great.

Enter this recipe.

Once upon a time, there was a pork loin roast hanging out in my freezer, and the rest is history.  It comes out tender, juicy, wonderfully good, and you can use the results for just about anything. As you can see here, I just added some more BBQ sauce and spooned over Paula Deen's Hoe Cakes. Southern goodness.  Almost zero work.  Sounds like a plan to me!

Pulled Pork Loin in Crock Pot

makes about three pounds of meet

printable recipe

• 3 pound pork loin
• 8 ounces of BBQ sauce of choice
• 1 small onion minced (I grated mine - quick and easy to incorporate)
• 2-3 garlic cloves minced
• hot sauce as desired
• salt and pepper 

1. If you have time, salt and pepper the pork loin and let sit for at least an hour.  If not, just do right before using.

2. Mix remaining ingredients in a bowl and pour over loin.

3. Cook on low 6-7 hours.  

* Towards the end, I did give the meat a good stir and left off the lid to cook off some of the liquid, although you don't have to.  You can drain.  At this point, the meat is not overly BBQ-y.  That's what makes this a flexible dish.  I did add more sauce, as we were wanting a BBQ meal.  And extra sauce is definitely a must for the following hoe cakes to taste their best!

Paula Deen's Hoe Cakes

makes about 15-17 cakes

• 1 cup self-rising flour
• 1 cup self-rising cornmeal or mix (Aunt Jemima recommended)
• 2 eggs
• 1 tbsp sugar
• 3/4 cup buttermilk
• 1/3 cup plus 1 tbsp water
• 1/4 cup vegetable oil or BACON GREASE (can you tell which one I prefer?)
• Oil or butter for frying

1. Mix all the ingredients except for the frying oil.  Heat that oil in a medium or large skillet (a griddle or cast iron skillet is my preference) over medium heat.

2. Drop the batter by tablespoons (two per cake) onto the hot skillet.  Fry until brown and crisp and then turn to do the other side.  

3. Remove cooked cakes with slotted spoon and drain on paper towels.  Will keep in fridge for two days.

ma's cornbread

Forever.  As much as I'd like it to, not much lasts that long.  Maybe that's why those few things that do are treasured so dearly.  This written recipe is one of them for me.  Although I've been eating it all my life, Ma just wrote it out a little over 16 years ago at my request.

I enjoy all kinds of cornbread, but Ma's Cornbread is most preferred.  With a buttery, tender crumb, it is my favorite alongside a bowl of beans and greens.  I remember the day she wrote this recipe down for me, we made a pan of it together.  I can still hear her strongly passing along two necessities needed in making it the best ever - a cast iron skillet and Hot! Hot! Hot! Crisco.  You can see on the recipe card:

"Hot Hot Hot Crisco." 

Word for word.  Just like that.

Ma's health is getting the best of her most days now.  She's written a couple of her dishes down for me, but I hope to get more from her.  It's a little tricky, because like many grandmas, she usually doesn't have a specific recipe.  It just comes from the heart along with a little of this and that.  You probably have a grandma just like that, too.  Aren't they the best?

You may want to try pairing this with my favorite chili, Ground Beef Chili, or this unique blend, Autumn Chicken Stew.   

Ma's Cornbread

makes one 10-inch pan
printable recipe

• 1 cup yellow self-rising cornmeal
• 1/4 cup butter, melted
• 1 egg
• 3/4 cup milk
• 1/4 cup Crisco

1. Heat oven to 400 degrees.  

2. Place Crisco in cast iron skillet and place in oven while oven heats.

3. In the meantime, mix together all other ingredients and pour into skillet when Crisco is melted.

4. Cook 20-25 minutes until golden brown.

5. Let cool about five minutes, cut and serve.

Recipe from Ma. 

summer in the south - blueberry buckle coffee cake

I have to admit that I'm really never sad to see summer on its way out.  I know.  I'm completely and totally in the minority.  I'm OK with it.

I do enjoy all the seasons, and I look forward to summer.  Work slows a bit, and June and July allow me to be with my family a little more.  But I've always been - and always will be - a sucker for cooler temperatures and a need to pull a great cozy blanket over my toes to start perusing cookbooks for caramel apple somethings or pumpkin spice whatevers.

Of course, since we're only leaning into Labor Day weekend, and the autumn season is not yet here, I thought I should feature a brand new recipe to use up the last of any berries you might have from your summer picking.  Actually, the recipe is for blueberries.  Hence, the title.  But as I have thought about it, there's really no reason you couldn't replace with another favorite.  I think blackberries would be heavenly.

We had a birthday breakfast at school earlier this week, and I decided to give this recipe a whirl.  I also made one for my family, because unfortunately, thankfully, they give me honest feedback and help me decide what's worth keeping and posting.  When Daniel asked me every morning this week, "Mom, do you have any more of that cake?", I knew we had a keeper.

The original recipe called for a drizzle, but I'm here to say, "Not needed."  The cake and crumble topping is divine and absolutely sweet enough.  In fact, I really like how the tart aspect of the berries breaks through much of the richness.  It has a good, balanced flavor.

I am really looking forward to an extra day this weekend and enjoying the drop in humidity.  Some football, good eats and time with my three guys is definitely calling my name.

Come to the feast,
Jen

Blueberry Buckle Coffee Cake

serves 8
printable recipe

For the cake

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 1/2 tsp salt
• 1/4 cup shortening
• 3/4 cup milk
• 2 cups blueberries

For the crumb topping

(mix all ingredients together until crumbly)

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter, softened
• 1/2 tsp cinnamon

1. Mix together flour, sugar, baking powder, salt, shortening and milk.  Beat for 30 seconds; carefully fold in berries.

2. Spread batter into greased 9-inch cake pan; sprinkle with crumb topping.  

3. Bake at 375 for 45-50 minutes.

Tips and Tricks:

Cut a round piece of parchment paper the size of the cake pan. Spray both the paper and the pan. Once cake finishes cooking, let cool for five minutes and turn over to easily remove from pan. Peel off the parchment and place on cooling rack.

me and oprah's corn fritters

John and I have been married 19 years this May.  Wow.  I've heard myself say that out loud a couple of times in conversation over the last few weeks, and it sounds really strange.  But what is even more strange is seeing it in writing.  Nineteen years?  Where did they go?

Right before we married, I graduated college and worked part time in the business office of my university, waiting as patiently as possible for a job in the music industry - landing one was a dream of mine.  In the meantime, I was learning to become a wife, and for me, that meant learning to cook.  On my days off, I would do everything I could to make sure and catch Martha Stewart in the morning and Oprah in the afternoon, hoping for anything "domestic" to increase my spousal aptitude.  With pen and paper in hand, I would madly write down the ingredients to an intriguing dish and add it to my stash.  You can find one of my all-time Oprah favorites, here!

This past New Years Day, I pulled out that stash and reminisced.  As crazy as it sounds, there are some pieces of paper with recipes of which I can remember the exact moment I wrote them.  Nineteen years ago...

Almost.

Six months after graduation I did finally land my dream job, so Martha and Oprah were no longer a daily habit.  I worried about falling by the wayside when it came to my growing ability in the kitchen, but little did I know my new boss was a domestic goddess and food queen.  I learned so much from her that I carry with me to this day.  But once in a while, as I did here, I pull out an Oprah just for old times' sake.  Oh, how I love memories.

These corn fritters are a great addition to many tables.  Served under tangy barbecue, in a bowl of soup, or alongside a stew, they are super-tender and savory.  We recently enjoyed them with this soup I posted not too long ago.  A wonderful blend of flavor and texture, go ahead and add this one to the menu pronto!

Oprah's Corn Fritters

printable recipe

• 2/3 cup cornmeal
• 1/2 cup self-rising flour
• 1 cup buttermilk
• 1 egg
• 1 1/2 cups sweet corn (I prefer frozen or fresh)

1.  Preheat griddle or cast iron skillet.  

2.  Mix first four ingredients until smooth.  Stir in corn.

3.  Using "fat" of choice, melt butter/bacon grease or heat oil to medium-high.  

4.  Drop 1/4 cups full onto hot surface and let sit until bubbles form and edges start to dry (similar to pancakes).  Flip and cook until set and cooked through.  

5.  Remove from heat and place in warm oven to keep until ready to serve.

6.  Serve with butter, but for a sweet touch, serve with honey or syrup.  

new every morning bread

"The steadfast love of the Lord never ceases. His mercies never come to an end. They are new every morning…"  

Lamentations 3:22-23

I've always been a morning person, and, oh, how I love the words of the verse above.  They refresh, they renew, they restore hope.  Watch the 10:00 news for five minutes or read internet headlines and you understand why meditating on them is so absolutely necessary.

This has become my favorite place in our house, I do believe.  The chair gets comfier every time it's occupied, my great-grandmother's quilt envelops me, and it's the meeting place for God and me every morning at 5:00.  Even though its only two or three feet from the edge of my bed, there's something comforting about knowing I'm heading to that spot at sunrise to receive His new and endless mercies.  It's a gift.  And all He's asked me to do is just show up.    

The chaos and stress of mornings can make it one of the absolute hardest times of the day, but sustenance can make all the difference in the world.  The feeding of the soul and the body can make for a hopeful start, that's for sure.

This is a great recipe to get you going and so easy to grab and go.  You can make substitutes to your liking, but I like it just like this.  Mom made it the first time I had it, and I instantly loved it.  The next time I craved it, I made it, though slightly different, due to some ingredients I didn't have on hand.  No matter the version, it works, and it's very healthy.  But beware… it won't last long!

New Every Morning Bread
makes one loaf

• 1 banana, mashed
• 1/2 cup plain Greek yogurt
• 1 egg, beaten
• 2 T oil
• 1/2 tsp pure vanilla
• 1 carrot, grated
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup wheat flour
• 3/4 cup granola cereal
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda

~ Pre-heat oven to 400 degrees.

~ Grease and lightly flour 9x5 loaf pan.  

~ Mix all wet ingredients together, stirring in cranberries and nuts.  Add in dry ingredients 

    in the order listed just until moistened.  

~ Fill pan and bake until golden and edges begin to pull away from sides of pan, about 

   45-55 minutes.

~ Cool in pan 5 minutes then remove and cool on rack.  Serve immediately or wrap tightly 

    and store in refrigerator.

  

book it and cook it - puny's banana bread (a no-sinker!)

It had been a week since Puny Bradshaw had rung [Father Tim's] doorbell at precisely eight o'clock in the morning and started taking over his house... "Don't mind me," she said, seeing that he minded very much.  "My granpaw was a preacher, and I waited on 'im hand and foot for years, so you might say I'm cut out for this job..."  

When he arrived home that afternoon at 5:30, he found a steaming, but spotless, kitchen and a red-cheeked Puny.  "That bushel of tomatoes like to killed me!" she declared.  "After I froze that big load of squash, I found some jars in your garage, sterilized 'em in your soup pot, and canned ever' one in th' bushel.  Looky here," she said, proudly, pointing to fourteen Mason jars containing vermillion tomatoes.  "Puny," he exclaimed with joyful amazement, "this is a sight for sore eyes."

(excerpt from At Home in Mitford)

Endearing, that Puny is.  I appreciate her spunk, her work ethic, and her cooking.  A maid of all trades, if you will, Puny comes into Father Tim's life to help him organize it.  Little does he know the best cookin' and a huge heart of gold comes along with her.  Reading through the pages for the umpteenth time, I feel like I've eaten the very food she's prepared the rector in his warm and cozy parsonage.  It's so fun to actually have real recipes that belong to her.  The compilation of this one, and many others, can be found in the Mitford Cookbook and Kitchen Reader.  

I have not had banana bread in ages.  With a few bananas getting more than slightly brown on my counter, I decided to throw them into this recipe for a sweet treat.  I love this particular one more than any I've tried, because it doesn't sink in the middle.  It's a beautiful loaf with a slightly caramelized edge.  Perfection.

I've taken a couple extra pictures to show you what to look for, so that your end result is as good as it can be.  For about two seconds, I thought about altering the recipe... maybe a few toasted walnuts or less sugar... so thankful I didn't.  For rich and moist, beautiful slices, follow this one just as stated.  Without a doubt, you'll be pleased you did Puny proud!

When baking quick breads or pastries, I usually prefer a lighter colored aluminum pan.  The darker versions tend to brown the outside before the rest is cooked through

For a caramelized "crust," and to ensure doneness, remove from oven once toothpick comes out clean AND the sides have pulled away from the pan.  You can see the slight gap around the edges.    

Puny's Banana Bread - makes one loaf

Ingredients:

• 1/3 cup vegetable oil
• 1 1/4 cups granulated sugar
• 2 large eggs, beaten
• 3 large very ripe bananas, mashed with a fork
• 1 1/2 cups White Lily all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup buttermilk

~ Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with nonstick cooking spray.

~ Cream the oil and sugar together in the bowl of an electric mixer until light and creamy.

~ Beat in the eggs.

~ Add the bananas and mix well.

~ In a separate bowl, sift together the flour, baking soda, and salt.  

~ Add 1 cup of the flour mixture to the banana mixture, mix well, then add half of the

    buttermilk and mix well. 

~ Add the remaining flour, and then the buttermilk and mix just until blended.

~ Pour the batter into the  pan, smooth the top, and bake for 45 minutes, or until 

    toothpick comes out clean when inserted into the center of the bread.

~ Cool in pan for 5 minutes, then invert onto a wire cooling rack.

Tips and Tricks

Although my bread comes out fairly easily, you could cut a piece of parchment paper to fit the bottom of your pan and spray as instructed.  That would take away any chance of the bread breaking as it's releasing from the pan.

My bread is never done at 45 minutes.  I tent the pan with a piece of aluminum foil beginning at 45 minutes to prevent over-browning, and it usually is just right at one hour.  You can check in five-minute intervals.

Recipe from the Mitford Cookbook and Kitchen Reader