Recipe: Poppy Seed Bread

Poppy Seed Bread, Courtesy: www.bettycrocker.com
Poppy Seed Bread, Courtesy: http://www.bettycrocker.com

Did you know that the Czech Republic is the poppy seed capital of the world, producing close to 25,000 metric tons of the seeds each year? The next closest producers are Turkey, with just over 16,000 metric tons and Spain, with 11,000 metric tons annually (www.wikipedia.com). The poppy seed is derived from the opium poppy and is used whole or ground, or pressed to make poppy seed oil. In this recipe, they are used whole and add a slightly nutty flavor.

Ingredients:
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup poppy seed
1 1/4 cups milk
1/3 cup vegetable oil
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 egg
Powdered sugar, if desired

Directions:

  1. Heat oven to 350ºF.
  2. Grease bottom only of loaf pan, 9x5x3 inches.
  3. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon.
  4. Pour into pan.
  5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
  6. Cool 10 minutes.
  7. Loosen sides of loaf from pan; remove from pan to wire rack.
  8. Cool completely, about 2 hours.
  9. Sprinkle with powdered sugar.

Food Mingle Blog Alternatives and Substitutions:

  • Serve with your favorite flavored butter or jam.

Source: http://www.bettycrocker.com, http://www.wikipedia.com

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Recipe: Parmesan Oyster Crackers

Parmesan Oyster Crackers, Courtesy: www.foodnetwork.com
Parmesan Oyster Crackers, Courtesy: http://www.foodnetwork.com

In case you were wondering, there are no oysters in Oyster Crackers. Instead, they are wheat flour based-crackers, similar to saltines in taste, but with less salt. Said to have originated in the early to mid-1800s in the New England region of the USA, they most likely got their name because they have a shape similar to that of an oyster and were originally served with oyster stew. Today, however, they are usually served with Clam Chowder and other seafood-based soups and stews.  For those of us who prefer a little more flavor in our crackers, here is a recipe for Parmesan Oyster Crackers.

Ingredients:

2 cloves garlic
Kosher salt and freshly ground black pepper
1/2 stick unsalted butter
2 Tbsp. extra-virgin olive oil
2 cups oyster crackers
1 handful flat-leaf parsley, finely chopped
1/4 cup grated Parmigiano-Reggian
Directions:
  1. Preheat oven to 250 degrees F.
  2. Chop garlic cloves then sprinkle with some salt and smash to make a paste.
  3. Set a large nonstick pan over medium heat.
  4. Add butter, oil and garlic and swirl pan.
  5. Add oyster crackers and chopped flat-leaf parsley and toss to coat.
  6. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano.
  7. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.

Food Mingle Blog Alternatives and Substitutions:

  • Substitute your favorite grated cheese for the Parmigiano.

Yield: 2 cups

Source: http://www.foodnetwork.com, Courtesy: Tyler Florence, Show: Tyler’s Ultimate, Episode: Ultimate Fish Fillet Sandwich, and http://www.thekitchn.com

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Recipe: Pumpkin Bread

Pumpkin Bread, Courtesy: www.foodnetwork.com
Pumpkin Bread, Courtesy: http://www.foodnetwork.com

Autumn is the perfect time to make this pumpkin bread. You can use fresh pumpkin, but you’ll save a lot of time and energy by using the canned variety.

Ingredients:
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup water

Directions:

  1. Preheat oven to 350 degrees.
  2. Butter and flour 2 9” x 5″ loaf pans.
  3. Stir together sugar and oil.
  4. Stir in eggs and pumpkin.
  5. Combine dry ingredients in separate bowl.
  6. Blend dry ingredients and water into wet mixture, alternating.
  7. Divide batter between two loaf pans.
  8. Bake for 30 to 40 minutes or until cake tester (or toothpick) comes out clean.
  9. Let stand 10 minutes.
  10. Remove from pans and cool.

Food Mingle Blog Alternatives and Substitutions:

  • I don’t make many substitutions when it comes to baking – even with quick breads like this one.   However, you might want to serve it with a cream cheese icing.
  • This wasn’t quite done after the 30-40 minutes of baking – I let it go 5 more minutes, but a little longer might have been even better.

Yield: 2 loaves

Source: http://www.foodnetwork.com, Food Network Kitchen

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Recipe: Cake Mix Apple Bread

Bread 1 box yellow cake mix 1/2 cup vegetable oil 3/4 cup milk 3 eggs 1 Tbsp. ground cinnamon 3/4 tsp. ground ginger 1/4 tsp. ground nutmeg 2 cups coarsely shredded, peeled tart apples (2 medium) Topping 2 Tbsp. sugar 1/2 tsp. ground cinnamon
Cake Mix Apple Bread, Courtesy: http://www.bettycrocker.com

You don’t always have to bake or cook ‘from scratch.” It’s ok to use a few shortcuts now and then. This recipe uses a boxed cake mix to get the job done – your guests will never know the difference!

Ingredients:

Bread
1 box yellow cake mix
1/2 cup vegetable oil
3/4 cup milk
3 eggs
1 Tbsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
2 cups coarsely shredded, peeled tart apples (2 medium)

Topping
2 Tbsp. sugar
1/2 tsp. ground cinnamon

Directions:

  1. Heat oven to 350°F.
  2. Grease and flour bottoms only of two 8×4-inch loaf pans.
  3. In large bowl, beat all Bread ingredients except apples with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
  4. Stir in apples.
  5. Divide batter evenly between pans.
  6. In small bowl, mix Topping ingredients. Sprinkle over batter in pans.
  7. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
  8. Cool 10 minutes.
  9. Remove from pans to cooling rack.
  10. Cool completely, about 1 hour.

Food Mingle Blog Alternatives and Substitutions:

  • Be sure to let the bread cool completely so that it doesn’t crumble.

Source: http://www.bettyycrocker.com

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National Zucchini Bread Day – April 25th

Happy National Zucchini Bread Day!

Zucchini are a summer squash, treated as a vegetable in the culinary world, but botanically, zucchini are a fruit (a type of berry), as they are the ovary of the zucchini flower. Either way, they have a wonderful nutritional profile:

  • Calories – approximately 17 calories per 100 grams
  • Folate – 24 ug per 100 grams
  • Potassium – 261 mg per 100 grams
  • Vitamin A –  200 IU per 100 grams

Need a recipe to celebrate National Zucchini Bread Day? No problem – try mine: Zucchini Bread

Zucchini Bread, Courtesy: www.bettycrocker.com
Zucchini Bread, Courtesy: http://www.bettycrocker.com

Enjoy!

Source: http://www.nationaldaycalendar.com, http://www.wikipedia.com

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