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Jun 062014
 

Orange And Pecan Breakfast Bread

A couple of weeks ago, I ran across the 1948 publication of the Rumford Complete Cook Book that first made it’s debut in 1908 and as a sucker for those old cookbooks, I couldn’t resist buying it to add to my collection. It’s in fairly good shape, had a couple of hand written recipes in it and the best part, it was only a buck! The very first page is an advertisement for Noctil which was a cleaning booster for just about anything from dishes to making woodwork shine without rubbing. It was manufactured by Rumford Chemical Works that was established in 1854 in Rumford, R.I. If it did what it says, I wish I could find some today! There’s also a little history about the man who started it and I will save that for another time as it is quite interesting….

bread and book 005
When I saw this recipe which they called Orange Sandwich Bread I knew I had to try it and with a little tweaking, we really enjoyed it this morning with our coffee and now Kenny is dying to have some with the homemade orange sherbert in the freezer. I think I would rather have it with vanilla ice cream myself, you know, more like a Creamsickle with nuts thrown into the mix! I don’t know why they called it sandwich bread as it is more like a cake bread and not something I would make a sandwich out of!

bread and book 003

Gotta buy a new camera!

 

Orange And Pecan Breakfast Bread
 
Ingredients
  • ¼ cup shortening at room temperature
  • 1 cup sugar
  • 1 egg at room temperature
  • 3 cups flour, sifted
  • 4 teas baking powder
  • ½ teas baking soda
  • 1 teas salt
  • ½ cup milk
  • ½ cup fresh orange juice
  • 1-1/2 tbls finely grated orange rind
  • 1 cup chopped pecans
Instructions
  1. Cream the shortening and sugar; add egg that has been slightly beaten.
  2. Sift together the flour with the next 3 ingredients.
  3. Alternately add the flour mixture, milk and orange juice to the creamed mixture.
  4. Add the orange rind and fold in the pecans.
  5. Pour batter into a greased and floured loaf pan (10x5 inches) and bake in a 350 degree oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

 

Oops, I forgot to mention, there were 3 four leaf clovers pressed in the book too, my lucky day! I just would like to know when they were put there. Hope you enjoy…………..

Jun 042014
 

Crock Pot Pork Chops With Sour Cream And Onion Gravy

After getting up at O’dark thirty yesterday morning, I didn’t feel like spending a lot of time in the kitchen preparing dinner and my mind went right to the crock pot and even that didn’t go as planned! First of all, my mashed potatoes were more on the style of soupy mashed taters and I made a major boo boo when it came to making the gravy for the chops; just don’t know where my mind was other than maybe taking a nap after a long day of working around the house and the lack of sleep could have been huge contributing factors. You see, I always use sour cream in my taters instead of milk, last night, used milk and then for the gravy, instead of sour cream, I used cream cheese! Why was my mind so distant to using sour cream, I have no idea. I was looking at the gravy thinking something didn’t look right but was totally at sea as to what I had done. Sometimes when you make something often enough, you seem to get a brain fart and that’s exactly what I did last night. Well, all was not totally lost, as I never let on to husband about the mistakes and he found it so tasty that he wants some of the left-over gravy over fresh biscuits for lunch! I do have to admit that my goof-up did turn out okay but just with a little different flavor and consistency than normal. So I am going to give you my normal way of making it and my little screw-up version in parenthesis!

porkchop gravy 001

Needed more bread!!!

Crock Pot Pork Chops With Sour Cream And Onion Gravy
 
Ingredients
  • 4 boneless pork chops between ¼ and ½ inch thick
  • Pepper and onion powder to taste
  • Flour for dredging
  • 1 large sweet onion sliced about ¼ inch thick, I used Vidalia
  • 2 cups chicken broth, I use low-sodium
  • 2 tbsp dried chives ( I left these out last night, well initially )
  • 2 tbsp flour, i use more to get a thicker gravy but start with 2 and then add more whisked together with a little water until you get the consistency desired
  • 1 container (8 oz) sour cream (my screw-up as I used 8 oz of whipped cream cheese with chives instead, guess I had the chives in my head telling me that I had forgot them earlier!)
Instructions
  1. Rub pork chops with the pepper and onion powder; dredge lightly in flour, shaking off excess.
  2. In a lightly oiled skillet over medium heat, brown chops on both sides.
  3. Place chops in crock pot and top with sliced onions; add the chicken broth and chives.
  4. Cover and cook on LOW for 5 to 6 hours or until chops are tender.
  5. Remove chops from cooker and add the sour cream that has been combined with the 2 tablespoons of flour to the meat juices.
  6. Turn pot on HIGH and cook for about 15 minutes, stirring occasionally, until sauce has thickened, adding more flour paste if necessary.

 

I hope you enjoy as much as we do and if you notice, I was so tired, I even skipped on a veggie and that is something I very rarely do………………….

 

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