Old-Fashioned Date-Nut Bread

Ingredients:

2 C Chopped Dates or Date Crumbles

4 T Softened Butter

1 t Baking Soda

3/4 t Salt

2/3 C Brown Sugar

1 C Hot brewed coffee

1 Large egg

1 t Vanilla extract

1 T Brandy, optional

1/2 t Baking powder

1 3/4 C All-purpose flour

1 C Coarsley Chopped Walnuts

Directions:

Preheat oven to 350 degrees. Lightly grease a standard-size loaf pan. 

In a large bowl, combine dates, butter, baking soda, salt and brown sugar. Pour the hot coffee into the bowl, stirring to combine. Allow mixture to cool for 15 minutes. 

Add the egg, vanilla, brandy, baking powder and flour. Beat gently until smooth. Stir in walnuts. 

Pour batter into the prepared pan. 

Bake for 45-55 minutes. Remove from oven and allow to cool in pan for ten minutes. 

Remove to cooling rack and allow to cool completely before slicing. 

* Adapted from http://www.kingarthurflour.com/recipes/old-fashioned-date-nut-bread-recipe

Slow-Cooker Korean Beef

Ingredients:

1/2 C Water

1/2 C Soy Sauce

1/2 C Brown Sugar, packed

4 Garlic cloves, minced

1 T Sesame Oil

1 T Rice Vinegar

1 T Fresh Grated Ginger

1/2 t Onion Powder

1/2 t White Pepper

3-4 lb Beef Chuck Roast

2 T Cornstarch

1/4 C Water

1 t Sesame Seeds

2 Green Onions, sliced

Directions:

Place roast in slow-cooker. 

In a small bowl combine water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, onion powder, and white pepper. 

In another small bowl, mix cornstarch with 1/4 C water. 

Stir cornstarch mixture into soy sauce mixture. Pour over roast. 

Cook on low for 7 hours. Shred beef and continue cooking one more hour. 

Serve over rice and top with sesame seeds and green onion slices. 

* Adapted from http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

Gluten Free Custard Cake

Ingredients:

1/4 C Melted butter, slightly cooled

4 Eggs

3/4 C Sugar

2 C Whole Milk

2 t Vanilla extract

1/2 C Gluten-Free All-Purpose or Baking Flour

Pinch Salt

Cinnamon

Directions:

Preheat oven to 350 degrees. 

Grease or butter an 8x8-inch casserole dish. 

Combine all ingredients in blender and blend for 30 seconds. 

Pour into prepared pan. 

Sprinkle with cinnamon. 

Bake for 45 minutes or until set. 

Remove from oven and allow to cool. Serve warm or after chilling. 

* Adapted from http://www.hoteatsandcoolreads.com/2012/06/magic-crust-custard-pie-recipe.html

Leftover Stuffing Meatloaf

Ingredients:

Meatloaf:

2 lbs Lean Ground Beef

1 lb Ground Pork

4 Eggs

2 C Leftover Stuffing

1 C Milk

1/2 C Diced Onion (or 3 T Dried Minced Onion)

1/4 C Fresh Chopped Parsley (or 2 T Dried Parsley)

1 t Salt

1/4 t Pepper

Sauce:

1/2 C Ketchup

2 t Ground Mustard Powder

2 T Brown Sugar

Directions:

Preheat oven to 350 degrees. 

In a large bowl, thoroughly combine all loaf ingredients. 

Divide into two standard size loaf pans. 

In a small bowl, mix together sauce ingredients. 

Spread sauce evenly over each meatloaf.

Bake in preheated oven for 75 minutes. 

Allow to rest several minutes before slicing and serving.  

* Adapted from http://m.jsonline.com/food/recipes/180219271.html?category=Meats

Norwegian Applesauce Cake

Ingredients:

2 C All-Purpose Flour (use Gluten-Free if desired)

1 t Cinnamon

1/2 t Ground Cloves

1/2 t Salt

1 t Baking Soda

1/2 t Ground Nutmeg

1/2 C Lard or Shortening or Softened Butter (or 1/4 C Lard and 1/4 C Butter)

1 C Sugar

2 Large Eggs

1 C Cold Applesauce

3/4 C Golden or Regular Raisins

Directions:

Preheat oven to 350 degrees. 

Grease an 8x4-inch loaf pan. 

In a medium mixing bowl, whisk together flour, cinnamon, cloves, salt, baking soda and nutmeg. 

In a large mixing bowl, cream together shortening and sugar. Add one egg at a time, mixing thoroughly between each addition. 

Add half of the flour mixture and half of the applesauce. Mix thoroughly. Add the rest and mix thoroughly. 

Fold in raisins. 

Pour into prepared pan and bake in preheated oven for 65-80 minutes until golden brown and a tester comes out clean. 

Place on wire cooling rack for ten minutes before removing from pan. 

* Adapted from http://www.silive.com/cooking/staten-island-cookbook/index.ssf/2015/10/fall_cookbook_norwegian_apples.html

Gluten-Free Vanilla Cardamom Tea Bread

Ingredients:

2 C Gluten-Free All-purpose flour (or regular flour if not gluten free)

1/2 C Sugar

1/2 t Vanilla extract

1 t Ground Cardamom

1 1/2 t Baking powder

1/2 t Baking soda

1 t Salt

1 C Buttermilk (or plain milk kefir)

1 Large Egg

1/4 C Unsalted butter, melted

Directions:

Preheat oven to 350 degrees and grease a 9x5-inch loaf pan. 

In a large bowl, whisk together flour, sugar, cardamom, baking powder, baking soda, and salt. 

In a medium bowl, whisk together melted butter, egg, vanilla and buttermilk (or milk kefir). 

Pour wet ingredients over dry ingredients. Gently fold and stir until flour is just incorporated. Do not overmix. 

Spoon the batter into the prepared loaf pan. Spread to give a consistent shape. 

Bake in preheated oven 45-50 minutes. 

Remove from oven and let cool in pan 15 minutes. 

Remove from pan and allow to cool completely before slicing.  

Gluten-Free Buttermilk Cornbread

Ingredients:

1/2 C Butter

2/3 C Sugar

2 Eggs

1 C Buttermilk (or plain milk kefir)

1/2 t Baking soda

1 C Cornmeal

1 C Pamela's Gluten Free Bread Mix (or other gluten-free flour blend)

1/2 t Salt

Directions:

Preheat oven to 375 degrees. Grease an 8-inch square pan. 

Melt butter. 

In a large mixing bowl, mix butter and sugar. Add eggs and beat until well blended. 

In a separate bowl, combine buttermilk (or kefir) with baking soda. Stir into egg mixture. 

Stir in cornmeal, flour and stir until well blended and few lumps remain. 

Spoon batter into prepared pan. 

Bake in preheated oven for 30-40 minutes or until tester inserted in center comes out clean. 

Note: Recipe doubles well. Cook in 9x13-inch pan. Also freezes well. 

 

* Adapted from http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/