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Cherry Almond Bread

April 20, 2009 By Kate 25 Comments

I have still been working on tackling a big bag of dried cherries we were gifted with from a neighbor. Between the chocolate cherry muffins I made a few weeks ago and this bread, I’ve used 3/4 of the bag already. I’m actually surprised and a little sad I’ve used so many already. I think the cherries are going to run out before the ideas. I guess dried cherries will just have to become a regular purchase.

This bread turned out so good! It is moist and full of flavor, but it’s not dense and heavy like some other breakfast-type breads. (Not that there’s anything wrong with dense and heavy quick breads. Not at all!)

I made this bread two times – once using the almonds and once without. If you want to keep the cost of the bread down, you can definitely leave them out without greatly affecting the taste or texture.p4194735

Cherry Almond Bread

  • 1/2 c. butter
  • 3/4 c. sugar
  • 3 eggs
  • 1 1/2  t. almond extract
  • 2 c. flour
  • 1/2 t. baking soda
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 1/2 c. sour cream
  • 1 c. dried cherries
  • 1/2 c. slivered almonds, optional

1. Cream the butter and sugar together until light and fluffy. Beat in eggs and almond extract.

2. In a small bowl, mix together flour, baking soda, baking powder and salt. Add to the mixing bowl alternately with the sour cream. Do not overmix. Stir in the cherries and optional almonds.

3. Pour into a greased and floured bread pan. Bake at 375 degrees for about 1 hour, until bread is golden brown and passes the toothpick test. p4194716

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“Purple” Potatoes

April 19, 2009 By Kate 4 Comments

I love cooking with red cabbage. The color is amazing and it makes everything look good. I’ve found that even my non-cabbage eating kids will gobble this up. And the color is definitely the reason. When you have girls who love the color purple, I guess that should go without saying. (By the way, I just don’t get why it’s called red cabbage when it is so clearly purple. Does anybody know?)

If you’ve never cooked with red cabbage, this would definitely be a great introduction for you. It is easy and tastes great.cabbagepotatoes

“Purple” Potatoes

  • 2 T. olive oil
  • 1 large onion, thinly sliced
  • 2 lbs. red skinned potatoes, thinly sliced
  • 2 T. butter
  • 1/2 head red cabbage, thinly sliced
  • 2 T. apple cider vinegar
  • 1 t. each salt, pepper & thyme (plus more to taste, if desired)

1. Heat olive oil in a large skillet. Add onion and potatoes, cook about 5-7 minutes over medium heat, until potatoes just start to get a little browned. Reduce heat, cover and cook until potatoes are almost tender, about 10-15 minutes.

2. Turn heat back up; add remaining ingredients and cook just until cabbage is tender, about 5 minutes.  Serve hot or at room temperature.

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Italian Breadsticks

April 17, 2009 By Kate 14 Comments

I had quite a few requests for the breadstick recipe I mentioned in my baking day post earlier this week, so I knew I had to share. I can’t take credit for this recipe. It comes from my good friend Joy. It is without a doubt the best breadstick recipe I’ve ever made!

Italian Breadsticks

  • 1 1⁄2 cup warm water
  • 1 T. yeast
  • 2 T. sugar
  • 3 1⁄2 c. flour
  • 1⁄2 tsp. salt
  • 2–3 T. butter, margarine, melted, or extra-virgin olive oil
  • Garlic powder/salt
  • Parmesan cheese

Add the yeast to the warm water and stir. Let it sit for 5-10 minutes until bubbly.

Mix sugar, flour, and salt together. Add the yeast mixture and stir to mix well.

Knead for a few minutes until smooth. Let stand 10 minutes.

Pour melted butter/margarine or olive oil in a 9”x13” baking dish.

Press the dough into the dish, spreading it out to fill it completely.

Cut the dough into strips in the baking dish and sprinkle with garlic and/or Parmesan cheese as desired. (I usually add some extra melted butter or olive oil on top too, but I’m overindulgent like that. You really don’t need to.)

Cover and let rise for 30 minutes.

Bake 20 minutes in a preheated 375 degree oven until golden brown.

And here is one of our favorite, over-the-top indulgent variations – mozzarella and bacon breadsticks.

After the first 10 minutes of baking, I pulled the breadsticks out and covered them with 1 c. of mozzarella cheese and about 8 strips of fully cooked and crumbled bacon.

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