Cherry Pecan Bread

I love quick breads, and this is one of my favorites.  I made it over the holidays and took it to work for a pot-luck we had on Christmas Eve.  It went over as well there as it does with my family and friends.   Maybe because of the pretty red color, but I do tend to make this mostly over the holiday season…something I just may change this year! 
Cherry Pecan Bread

Cherry Pecan Bread

                                                Cherry Pecan Bread
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
½ cup butter, room temp
2 eggs
1 teaspoon vanilla
1 cup buttermilk
1 cup chopped pecans
1 8-10 oz jar maraschino cherries, drained and diced
Preheat oven to 350 ͦ
In a bowl, stir together the flour, baking soda and salt.  Set aside.
In a large mixing bowl, beat together the sugar and butter until creamy.  Add the eggs and vanilla and continue to beat until light and fluffly.  Slowly add some of the flour mixture, then the buttermilk, alternating between the two until each is incorporated well.  Fold the pecans and cherries into the batter and turn the batter into a buttered or sprayed 9inch bread loaf pan.  Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool for 10 minutes before turning out onto a baking rack to cool completely.
*No buttermilk on hand?  Measure just under one cup of milk and add 1-2 tablespoons of white vinegar; mix until the milk looks “curdled.”  It’s a perfect substitute for buttermilk!

THE Best Blueberry Muffins

THE Best Blueberry Muffins

This is MY mother’s recipe.  She first brought these to me when I had just come home from the hospital with my firstborn, and I’ve been making them for my girls ever since.  Sure, I still buy that box in the grocery store with the can of blueberries in it, but every time I make these and see how easy they are and how quickly they come together, I wonder why I bother with that box….these are so much better!  Try them once and I think you’ll agree.
THE Best Blueberry Muffins
2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups blueberries (if frozen, do not thaw)
3/4 cup milk
1/2 butter, melted
2 eggs, beaten
1 cup rolled oats, uncooked
Preheat oven to 400 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon until well mixed.  In separate bowl, sprinkle blueberries with 2 tablespoons of the flour mixture, tossing to coat.  Set aside.
In a small bowl, combine milk, butter and eggs and mix until blended.  Stir into flour mixture.  Add oatmeal and stir just until mixed.  Spoon into 18-24 muffin cups.  Sprinkle with the following topping:
1/2 cup rolled oats, uncooked
1/2 cup flour
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 cup butter, room temperature
Combine all topping ingredients until mixture is crumbly.  Sprinkle over each muffin.
Bake 12- 15 minutes, or until golden brown on top.  Cool on wire rack 5 minutes before removing from pan. 

Grammy’s Oatmeal Bar

This is comfort food at it’s finest.  Served warm out of the oven with a glass of milk, we like it for breakfast or a late night snack.  It’s really important that the butter is room temperature so that it creams really well in the mixer.  Another trick is that if you don’t have evaporated milk on hand use  just a splash under a cup of milk and then fill it to the cup line with regular white vinegar.

Grammy’s Oatmeal Bar

1 cup butter, room temperature
¾ cup sugar
2 tablespoons vanilla
3 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup evaporated milk
3 cups quick-cooking oats
1/2 cup powdered sugar
Cream butter, sugar and vanilla together in a mixer until well blended (almost whipped).  In another bowl, combine flour, salt, and baking soda.  Alternating, add flour mixture and milk to butter mixture, making sure all is combined well after each addition.  Add oatmeal after last addition. Turn batter into a 9inch baking dish and bake for 20-25 minutes. If anything, you’d rather underbake this than overbake.
Make a glaze of  powdered sugar and milk and pour over warm bar before serving.



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