I had some leftover California Casserole for dinner last night. Andy's been taking the leftovers regularly for lunch, but I haven't had any since I made it several days ago. WOW! The leftovers were even better than the day of.
Rhubarb bread. Of course, rhubarb isn't in season. There wasn't any in the produce section. I couldn't find any canned. My research said any tart fruit, like pineapple or sour cherries, could be used as a substitute. When I went to pick up our prosciutto yesterday at the little Italian bakery/deli down the hill, I found a beautiful jar of pitted sour cherries. Perfect!
The recipe was a little more interesting than I expected it to be, but it wasn't difficult.
The ingredients:
1 1/2 cup brown sugar (packed) I thought packing was the rule in measuring brown sugar.
2/3 cup liquid shortening I don't know what that means, but I used the regular shortening 'cubes,' which is a pretty cool innovation since it appears shortening is still in use.
1 egg
1 cup sour milk Is this just milk that's gone bad? Fascinating. I read that lemon juice could be added to milk to make it sour, but then I found out that plain yogurt could be used instead. Since I have some of that from my pre- Cross Family Cookbook staples, I'll use that.
1 t each salt, soda, vanilla
2 1/2 cups flour
1 1/2 cup finely chopped rhubarb I chopped the canned cherries.
1/2 cup nuts I have hazelnuts on hand.
Time to start. Cream shortening & sugar. Stir in egg, sour milk, and vanilla. Add dry ingregients. Stir in rhubarb & nuts. Mix. Pour into two well greased bread pans. Put the following topping on - Oh, crap. There's more now! I thought the topping would be after the bread was baked.
Topping
1/2 cup brown sugar
1/2 t cinnamon
1 T melted butter
Mix and spread on top of batter.
I melted the butter; mixed in the brown sugar and cinnamon. It was more sprinkling on top of batter than spreading.
Bake in 325 oven for 40 minutes.
What a treat. This is very much what I would call a 'coffee cake' that you get at a B&B breakfast. It will be nice to have this recipe when I have rhubarb to use.
This recipe is from Aunt Martha. I don't know Pam of the title.
Rhubarb bread. Of course, rhubarb isn't in season. There wasn't any in the produce section. I couldn't find any canned. My research said any tart fruit, like pineapple or sour cherries, could be used as a substitute. When I went to pick up our prosciutto yesterday at the little Italian bakery/deli down the hill, I found a beautiful jar of pitted sour cherries. Perfect!
The recipe was a little more interesting than I expected it to be, but it wasn't difficult.
The ingredients:
1 1/2 cup brown sugar (packed) I thought packing was the rule in measuring brown sugar.
2/3 cup liquid shortening I don't know what that means, but I used the regular shortening 'cubes,' which is a pretty cool innovation since it appears shortening is still in use.
1 egg
1 cup sour milk Is this just milk that's gone bad? Fascinating. I read that lemon juice could be added to milk to make it sour, but then I found out that plain yogurt could be used instead. Since I have some of that from my pre- Cross Family Cookbook staples, I'll use that.
1 t each salt, soda, vanilla
2 1/2 cups flour
1 1/2 cup finely chopped rhubarb I chopped the canned cherries.
1/2 cup nuts I have hazelnuts on hand.
Time to start. Cream shortening & sugar. Stir in egg, sour milk, and vanilla. Add dry ingregients. Stir in rhubarb & nuts. Mix. Pour into two well greased bread pans. Put the following topping on - Oh, crap. There's more now! I thought the topping would be after the bread was baked.
Topping
1/2 cup brown sugar
1/2 t cinnamon
1 T melted butter
Mix and spread on top of batter.
I melted the butter; mixed in the brown sugar and cinnamon. It was more sprinkling on top of batter than spreading.
Bake in 325 oven for 40 minutes.
What a treat. This is very much what I would call a 'coffee cake' that you get at a B&B breakfast. It will be nice to have this recipe when I have rhubarb to use.
This recipe is from Aunt Martha. I don't know Pam of the title.
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