The Smells Of Summer

My entire house smells like zucchini bread this morning. Everyone's mouths are watering. Breakfast is coffee and warm bread fresh from the oven.

Blessings from The Holler

The Canned Quilter

Egg Bread

As Easter season is upon us here in Hickery Holler we see the return of the eggs. Our chickens lay sparingly in the cold, dark, short days of winter and during molting. We could put a light on the chickens all winter but instead of incurring that expense we simply eat fewer eggs and let the chickens have a rest too. 

Once the days lengthen and the sun begins to shine in early spring my refrigerator again fills with eggs. As a general rule enough for me to cook, enough to hatch meat birds to can in the fall and then enough for the neighbors that choose to purchase them. I think it is no coincidence that eggs play such a prominent role in Easter foods and activities considering the holiday falls at exactly the time that the hens start to go into full production and before any of them get broody and set. 

The eggs pictured above are turkey eggs waiting to be put in the incubator. Turkey eggs by the way are very rich and are great for baking cakes and such. Same with goose and duck eggs. Guinea eggs are also great as a substitute for chicken eggs either boiled or prepared for breakfast scrambled. 

With plenty of eggs being produced I thought I would bake some egg bread for Easter.  I wanted some to freeze because it make the best french toast ever. Many cultures have this type of bread in their Easter/Passover celebrations. The Jewish have a similar eggs based bread called Challah. Where I grew up outside New Orleans the french influence abounded and you saw a french egg sweet bread called brioche. All of these breads are rich in eggs which would be plentiful this time of year. Butter which would also be plentiful since most calves on a farm are planned for the spring. Therefore the cows would be milking making both cream and butter plentiful and easily accessible. 

So I decided to share my Egg Bread recipe. This recipe makes two large braided loaves.   

EGG BREAD

2 teaspoons active dry yeast
2/3 cup warm water
6 eggs room temperature
1/2 cup softened unsalted butter
1/3 cup white sugar
1 teaspoon salt
4 1/2 cups all purpose flour
1 egg
pinch of salt

In a large bowl dissolve the yeast in warm water (110 degrees F )
I add a tbs of the sugar to this to feed the yeast. Let yeast sit and rise or proof.

Once yeast has formed a thick foam add 6 eggs, softened butter cut into chunks, remaining sugar, and salt. 

Add about 3 cups of the flour and stir to make a soft sticky dough. Turn onto floured surface gradually add remaining flour  while kneading until smooth and elastic. I knead about 6 to 8 minutes. Place in a well  buttered bowl and allow to rise for about 2 hours or until doubled in size. Then I punch down and let it rise a second time until again doubled in size.

Punch down and divide dough in half. Divide each half into the pieces and each half should make three strands about 10 to 12 inches long. Braid the three strands to make a loaf. Then braid the remaining three strands to make a second loaf.  

Combine that last remaining egg ( number 7) and a pinch of salt and beat together. Place braided loaves on individual baking sheets that have been greased. Brush each loaf with egg and salt solution. Allow loaf to double in size. Brush with egg yolk solution a second time once the dough is ready to go into the oven. Sesame or poppy seeds may be added on top at this time if desired. 

Place baking sheets in a preheated 375 degree oven and bake for 20 to 40 minutes depending on your oven. Watch closely.

Turn out once browned and allow to cool. 

I then brush mine with melted butter.

 I sliced one loaf and froze the slices to make oven french toast on Easter. 

Baby O had french toast for breakfast the next day. She has tested and approved this recipe.....

Blessings from The Holler

The Canned Quilter

Hickery Holler 6 Week Bran Muffins

Sometime around the late eighties my then mother in law shared a muffin recipe with me called 6 week muffins. You can find many variations of this recipe all over the internet. The greatest thing about this recipe was that it was said that the batter would last for 6 weeks in the refrigerator.  Now to be honest I have no idea as to if it will last that long or not. In the late eighties I had 4 growing children in my household and this muffin recipe was a staple for many breakfasts for my children. No muffin batter was going to last for 6 weeks in my house unless there was something seriously wrong with it. It's been probably 30 years now and I am still making this muffin.  And it still doesn't last 6 weeks : )

This recipe makes a huge amount of batter but it does keep well and I think the batter gets better after about a week in the fridge. The original recipe is as follows. 

6 Week Muffins

1 (15 ounce) box Raisin Bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
4 beaten eggs
1 cup melted margarine
1 quart buttermilk



Mix raisin bran, sugar, flour, soda,cinnamon and salt in large bowl.
Stir in beaten eggs, margarine, and buttermilk.

Mix well.

Store, covered, in refrigerater.

To use, bake at 400* for 15-20 minutes.

Will keep in fridge for 6 weeks.

Now over the years I have experimented with many additions. From the main bowl I simply remove 2 1/2 cups of the mixed batter. I added 1/2 cup apple sauce and 1 small chopped apple and about 1/2 cup of walnuts then mixed well and baked as directed. They were wonderful sweet and moist. 2 1/2 cups of batter will make about 12 muffins with additions. 1 1/4 cups batter with half the additions will make 6 breakfast muffins which is what I bake in the mornings. 

  

These muffins are great with that same 2 1/2 cups of original batter and a cup of grated carrot, or try some of my canned pineapple zucchini or even just plain zucchini. Or maybe a cup of sweet potatoes grated or a cup of pureed pumpkin. 

A great way to start off the morning or a convenient after school snack with the batter handy in the refrigerator. Even if you don't have a house full of kids bet these won't last 6 weeks at your house either. 

This recipe should make from 4 to 5 dozen regular size muffins . 

Blessings from The Holler

The Canned Quilter

Blackberry Snack Cake

This recipe was clipped from a magazine years ago. It was originally for Blackberry Bread. I usually just make it in a skillet or small 8 X 8 baking dish. It is great alone or with just a sprinkling of powdered sugar over it. On this day Baby O was in the mood for icing. 

 

Blackberry Snack Cake

1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 1/2 cups fresh or frozen blackberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
1 teaspoon lemon zest
2 tablespoons lemon juice
 

Preparation

1. Preheat oven to 350 degrees. Stir together flour, salt baking powder and cinnamon.Now stir in Blackberries enough to coat berries in flour mixture. 

2. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.

***I use an 8 X 8 baking dish and have even used a well greased skillet*** 

  
3. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

*****I do not remove from pan but rather serve it as a snack cake!!*******

 

Icing

On this day we wanted icing so I took half a small block of cream cheese and brought to room temperature. I put the softened cream cheese in the bowl of my mixer and added about 2 tablespoons blackberries. Turn on the mixer and mix slowly the blackberries and cream cheese. Then I added a couple drops lemon juice.  Now with mixer going on slow I added powdered sugar about 1/4 cup at a time to the mixing bowl with the beaters running until it reached the consistency of icing.

 

 Baby O and I are loving this color!

Now spread on cooled cake.

 Just a small cake with a little berry/lemon/cream cheese zing. Perfect for some summer snacking!

 Blessings from The Holler

The Canned Quilter

Making Whole Wheat Buns

Recently I did a post showing these sandwich buns! After many requests for the recipe I decided to make them again last week when I had guests and take pictures of them for a post. 

When we want hamburgers, pulled pork or sloppy joe sandwiches this is my go to recipe for buns usually made with a combo of whole wheat and all purpose flour.  

BUNS

1 1/2 cups warm water

1 teaspoon yeast

1/2 teaspoon salt

1/4 cup honey

1/4 cup melted butter

1 1/3 cups whole wheat flour

2 cups all purpose

1/4 cup vital wheat gluten

Place 1 1/2 cups of warm water in large mixing bowl. You want the water to be hot to the touch but not so hot that you cannot hold your fingers in it. Bath water! Add 1/4 cup honey and stir to combine.  

To this water add your 1 teaspoon yeast! Stir well...

Set the yeast and water mixture aside and in a warm kitchen usually within 15 minutes or so you will see a healthy foam on top where the yeast has started to bloom. You know now that your yeast is active and if it does not do this then I start over. If your water is too hot you will kill your yeast and it will never proof. 

To this mixture I now add my melted butter, wheat gluten and salt. Stir well to combine all ingredients. 

Now I start adding the flours beginning with 1 1/2 cups of purchased whole wheat flour. Stir well. Once combined now I start adding my unbleached all purpose flour about 1/4 cup at a time until my bread dough starts to pull away from the side of the bowl.

**Note vital wheat gluten helps whole wheat products to rise high and light and not be heavy. It makes a world of difference in your whole wheat baked goods.**

Once the dough pulls away from the side of the bowl I put mine on the counter and start adding just a sprinkling of flour at a time. Do not add too much flour but instead keep flour on your hands and gently knead until a good dough forms that can be worked without being super sticky. I knead for about 6 minutes.    

Then I take just about half a pat of softened butter and grease my bowl with it. Place dough in bowl and turn dough once to get a light coating of butter on both sides of dough surface. This helps the top of the dough not to dry out while rising.

I then place a piece of waxed paper over my dough and a damp rag on top and allow to rise until doubled. 

Once the dough rises once I take my dough and punch down and then split it into equal size balls. In this case about the size of golf balls. 

I placed the dough balls on a buttered baking sheet.

Covered the dough balls with buttered waxed paper and again allow to double in size. 

Then I beat together 1 egg and 2 tablespoons milk and brush each risen rolls with this mixture to help brown.

I baked in a preheated 350 degree oven until browned or for me about 27 minutes. Once they come out of the oven I again brush the top of each bun with a little melted butter.

The buns pictured above were simply made larger to be used as traditional hamburger buns. I have even used this recipe and made sub rolls by simply making long roped the size of bread sticks with the dough.

These buns were made to be smaller and I was serving them on a buffet at a barbecue with pulled meat as sliders so I wanted them smaller.  And since there were children including my own grandchildren smaller buns make for less messes.

As you can see golf ball size dough balls made 3 inch slider buns easily. 

Light and fluffy with a slight hint of honey.

Add some pulled barbecued meat and what a great addition to a Memorial Day cookout buffet. Noodle salad and grilled asparagus sides.

And for desert good old American apple pie!

Blessings from The Holler

The Canned Quilter

Return To Homestead Blog Hop # 114

Cinnamon Flop

(By request this is a repost of a Feb. 2011 entry. DFW I hope you enjoy!)

We all know those times when you want something just a little sweet but don't want to spend the day in the kitchen. Or maybe just want something small for a quick after school snack for the grandkids. My go to recipe is Cinnamon Flop. Quick to mix up from everyday kitchen staples then baked in my skillet sometimes drizzled with a little powdered sugar icing or just dusted with powdered sugar this is the perfect accompaniment to a cup of tea or coffee. But not so large that so much is left over that we can't eat it all.

CINNAMON FLOP

1 cup sugar

2 cups flour

2 tsp baking powder

1 Tablespoon melted butter

1 cup milk

brown sugar, cinnamon, and butter cubed for top

Preheat oven to 350

Sift together flour, sugar and baking powder.

 Add melted butter and milk and stir until well blended.

Grease or spray 2 9" inch cake pans. Divide mixture between the 2 cake pans. 

Sprinkle top of batter with flour then brown sugar and then cinnamon.  

Then push small chunks of butter into the dough. This makes holes and later gets gooey as it bakes. 

Bake at 350 for 30 minutes. Cut into wedges and serve warm.

(As an after school snack I half this and cook in a 9 inch skillet then sprinkle with powdered sugar. I serve it to the grandkids warm with a glass of cold milk.)

Blessings from The Holler

The Canned Quilter

Pumpkin Bread

What could be better on a brisk winter's night than a cold glass of milk and a slice of homemade pumpkin bread. Or in the morning with a hot cup of coffee. Our pumpkin harvest of Long Island Cheese Pumpkins was healthy this year. With  pumpkin canned in jars and pumpkins stored under the stairs this is a wonderful treat for the family as well as a way to use up some of that excess pumpkin stock.  An easy recipe that makes 2 loaves so there is even plenty to share and either freeze or send home with the grandchildren. Makes great muffins also. I have even used this recipe with sweet potatoes or butternut squash substituted for pumpkin puree. Each has their own distinctive flavor. Dress these loaves up with some nuts and raisins and wouldn't they be great wrapped as holiday gifts. I think I will leave a couple loaves in the mailbox for the mail carrier. 

Pumpkin Bread

1 quart canned pumpkin chunks or 1 15 oz can pumpkin

4 eggs

1/2 cup vegetable oil

1/2 cup ..1 stick unsalted butter

2/3 cup water

1 cup brown sugar

2 cups white granulated sugar

1/2 tsp vanilla

3 1/2 cups all purpose flour

2 teaspoons baking soda 

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ginger

optional:

1/2 cup raisins

1/2 cup toasted pecans or walnuts

If using home canned pumpkin chunks open jar and allow chunks to drain in colander reserving liquid to use in place of water in recipe. 

Preheat oven to 350 degrees F. 

Grease and flour 2 loaf pans. 

In large mixing bowl combine all liquid ingredients together mixing well. (pumpkin, water, eggs, oil, butter and vanilla. Add sugars and mix until well blended.

In another large bowl sift together flour, baking soda, salt. Add cinnamon, nutmeg, cloves and ginger.

Combine dry ingredients into wet ingredients just until blended. Add nuts or raisins if desired (do not over work dough)

Pour into greased loaf pans

Bake approximately 1 hour or until toothpick inserted in center comes out clean

Blessings from The Holler

The Canned Quilter

Link To Farm Girl Blog Fest

Sunday Dinner And Buttermilk Coconut Pie

Like so many Sunday mornings  I sit at my computer early enjoying my coffee and catching up on posts. Both reading other peoples posts and writing my own. The smell of homemade bread this morning lingers on the air. I got it on early and made extra to freeze for garlic bread for other future meals. With plenty of fresh canned tomato products again in my pantry it will go perfectly with those pasta dishes.  

I took lasagna out of the freezer last night and it is defrosting on the counter. A loaf of frozen garlic bread already beside it from a previous batch frozen earlier.  

And for dessert a buttermilk coconut pie cooling. You can find the recipe here at 

The Country Farm Home. 

With lunch already lined out I can spend my Sunday as I please and I think today I will work some more on that quilt I have on the frame. I need to finish it because I need to make a new wedding quilt.

Seems that my baby boy (all 6'4" of him) proposed to his girl friend on my birthday. I am thrilled as I love her to death, and at 33 I think he is ready. What a great birthday present! 

Anyone have any suggestions for a wedding quilt : ) 

Blessings from The Holler

The Canned Quilter 

Zucchini Bread

My favorite thing to do with all those zucchini cranking out of the garden this time of year is still zucchini bread.  What do I do with those little zucchini loaves? I make O Wise One tiny loaves of bread then freeze them in vacuum bags for the winter. During deer season when he is going hunting he likes to get up and stick them in the microwave and eat while in his deer stand : ) 

Zucchini Bread

3 cups all purpose flour

1 tsp salt

1 tsp baking soda

3 tsp ground cinnamon

1/4 tsp baking powder

3 eggs

2 cups white sugar

3 tsp vanilla extract

1 cup vegetable oil

3 cups grated zucchini

1 cup chopped walnuts optional

1/2 cup raisins optional

Preheat oven to 350. Sift together flour, salt, soda, cinnamon, and baking powder. Beat eggs. Add sugar, vanilla and oil to egg  and mix well.  Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts and raisins if desired. Pour into 2 loaf pans. Bake at 350 for 1 hour.. or until tests done. Cool on rack and then remove from pans. May be drizzled with a powdered sugar and milk glaze.  

Note Since I made mini loaves the cooking time was much shorter

Blessings from The Holler

The Canned Quilter