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Peach Bread

I love quick (sweet and fruited) breads.  This peach bread is yummy.  I added pecans to mine and thought it turned out wonderfully.  I adapted this recipe from one I got from my friend, Donna.  Her recipe used 16 ounces of canned peaches instead of fresh, which would work fine when peaches are out of season and hard to come by.

Peach Bread

2 cups fresh peaches, finely diced
1/4 cup peach nectar (Kern's) or peach juice
1 T. lemon juice
2 eggs, slightly beaten
1 tsp. salt
6 T. butter or margarine
3/4  cup sugar
2 cups all purpose flour
3 tsp. baking powder
3/4 cups chopped walnuts or pecans

Preheat oven to 350 degrees.  Grease a standard sized loaf pan.  Mix dry ingredients and set aside.

Cream butter and  sugar.  Add eggs, peach nectar, lemon  juice,and mix.  Blend in dry ingredients just until mixed.  Gently stir in peaches and nuts.  Turn batter into prepared loaf pan and bake 50-60 minutes, test with toothpick.  Remove from oven and cool 10-minutes, remove from pan and continue cooling on wrire rack

posted by: artichoke72 at 19:18 | link | comments |
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Oatmeal Molasses Bread

I found this recipe in the newspaper and gave it a try.  The bread turned out pretty good.  This recipe makes alot.  I divided the dough in half and formed one of the halves into a round loaf.  I divided the other half of the dough into fourths and made four little round loaves to give away.  I liked the way the smaller loaves turned out and the next time I make this bread, I will probably just do 8 small round loaves.

Oatmeal Molasses Bread

1 cup quick oats
1-1/2 Tablespoons butter
1 package dry yeast
1/2 cup warm water
1/2 cup molasses
2 teaspoons salt
4-2/3 cups flour

Bring 2 cups water to a boil. Remove from heat and stir in quick oats and butter. Let stand for one hour. Soak yeast in lukewarm water for 5 minutes. Stir until dissolved and add molasses, salt, and oatmeal mixture. Stir thoroughly and add 4-2/3 cups of flour. Knead for 8 minutes. Allow to rise until doubled in bulk. Divide into 2 pieces and mold into 2 loaves of bread. Let rise in a warm place, covered with a towel, until doubled in size. Bake at 375 degrees for 35 minutes.

Recipe source:  Rabbit Hill Inn and Dining Room, Lower Waterford, VT.  Found on 1st Traveler's Choice Internet Cookbook.

posted by: artichoke72 at 15:08 | link | comments |
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Steak & Stout Stew/Pie

This is a comforting and hearty  recipe from Scotland (although I didn't eat anything this yummy when I was in Scotland). 

I'm not sure why, but I don't usually do the puff pastry squares to go along with this stew (although they are most excellent and really add to the dish).  Instead, i usually make a batch of mashed potatoes (with lots of butter) and serve the steak and stout stew over those.

Steak & Stout Stew/Pie

3 pounds stew beef (in bite-size chunks)
1 cup chopped onion
1 cup sliced mushrooms
2 cloves crushed garlic
1 cup good beef broth
1 cup ale or stout (such as Guinness)
4 tablespoons cornstarch
Salt and pepper to taste
Puff pastry squares (measuring about 4 inches by 4 inches), baked according to package directions.

Put the beef, onion, mushrooms, garlic and broth in a stew pot.  Dissolve the cornstarch in the ale, and add to the stew pot. Cook slowly over low heat for at least 2 hours or until beef is very tender. Salt and pepper to taste. To serve, spoon the stew onto the plate, and top with a pastry square. Serves 8.

posted by: artichoke72 at 15:40 | link | comments |
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Tor-pea-does

my dad concocted tor-pea-does many years ago.  hot black-eyed peas topped with shredded cheese and salsa, wrapped up in warm corn tortillas.  in addition to the cheese and salsa, i like to add pickled jalapenos and sour cream to mine.  tor-pea-does are such a comforting dish.  simple, quick, inexpensive, and a delightful mesh of flavors. 

tor-pea-does bring back good memories from my childhood....my family sitting around the table playfully boasting about how many tor-pea-does we could eat.  i can eat 4!  well, i can eat 5!  oh yeah, i can eat 6!  fun times.  tor-pea-does are an all-time favorite and a dish that i hold dear.

i make sure to keep a few cans of black eyed peas and fresh corn tortillas in the pantry for this quick meal.

you don't really need a recipe for tor-pea-does...just heat up some black eyed peas, throw them in a warmed corn tortilla (you can zap it in the microwave for 15 seconds or toast in a hot pan), and then top with cheese and salsa (add sour cream, cilantro, jalapenos, or anything else you would like).  don't overfill or the whole thing will fall apart (if that happens, just bust out the fork).

posted by: artichoke72 at 22:33 | link | comments |
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