Cinnamon Bread

Cinnamon Swirl Topping

• ▢ ⅓ cup packed dark brown sugar
• ▢ 1 tablespoon ground cinnamon

Cinnamon Bread

• ▢ ¼ cup unsalted butter
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup granulated sugar
• ▢ ½ cup dark brown sugar
• ▢ 2 large eggs
• ▢ ¼ cup vegetable oil
• ▢ ¾ cup whole milk
• ▢ ¼ cup sour cream
• ▢ 2 teaspoons pure vanilla extract

• 1)Set the oven rack to the center position and preheat to 350 degrees Fahrenheit. Lightly grease a 9x5-inch loaf pan with non-stick cooking spray
• 2)In a small bowl, combine ⅓ cup packed dark brown sugar and 1 tablespoon ground cinnamon for the cinnamon swirl topping, set aside.
  3)Melt the ¼ cup unsalted butter in a pan or the microwave, then cool to room temperature.
  4)In a large bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt.
  5)In a medium bowl, whisk together ½ cup granulated sugar, ½ cup dark brown sugar, and 2 large eggs until smooth and pale yellow, 1 minute.
  6)Slowly whisk the melted butter and ¼ cup vegetable oil into the egg mixture until incorporated.
  7)Whisk the ¾ cup whole milk, ¼ cup sour cream, and 2 teaspoons pure vanilla extract into the egg mixture.
  8)Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened, with some lumps and flour spots remaining. Do not over mix the batter.
  9)Add half of the batter to the pan. Sprinkle half of the cinnamon and brown sugar mixture over the batter.
  10)Top with the rest of the batter, then sprinkle the rest of the cinnamon mixture on top.
  11)Use a knife to swirl the cinnamon mixture with the batter, up and down into the batter, and around the pan in swirls, but do not completely mix.
  12)Bake the cinnamon bread for 45-55 minutes until a toothpick inserted comes out clean and the bread is set, or internal temperature reaches 205 to 210 degrees Fahrenheit. Cover the bread loosely with foil about 30 minutes into cooking to prevent the top from getting too brown.
  13)Cool the cinnamon bread in the pan for 10 minutes. Carefully remove and transfer to a cooling rack. When the loaf is cool, slice it and enjoy!
  I made this and it was so amazing I had to share! Great warmed up with butter. 
  
  
  
  

Meatloaf

 2 eggs

2 pounds ground beef (or 1 # beef and 1 s# ground pork)

1 cup oatmeal (ground to almost flour in the food processor)

2 Tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup milk

Mix the above together and refrigerate while chopping the vegetables in the food processor.

1 onion quartered

1 rib of celery cut in pieces

8 ounces white mushrooms (cleaned and cut up)

1 carrot cut in small pieces 

4 cloves of garlic (peeled)

1/2 teaspoon salt 

1 teaspoon Thyme

2 Tablespoons tomato paste

The vegetables may need to be chopped in 2 or 3 batches, depending on the size of the food processor. They are finely chopped.

Add 2 Tablespoons butter to fry pan and sauté vegetables about 10 minutes

COOL   (I skipped this cooking step and it turned out good)

When the vegetables are cool combine with the beef/pork mixture. 

Spoon into a 9X13 baking pan and top with the following tomato mixture.

1/4 cup tomato paste

2 teaspoons brown sugar

2 teaspoons Dijon mustard.

Bake 350 degrees for a little over an hour, or until the center registers 160 degrees with a thermometer.

This is a good way to add vegetables to the meal.

This was served Sunday noon after Church on a snowy March day!! 

Brownies with Black Beans

 1 (15-ounce) can black beans, rinsed and drained

2  eggs

1/2 cup unsweetened cocoa powder

1/2 cup rolled oats

1/2 cup maple syrup or honey

1/4 cup coconut oil melted (I used olive oil, but butter melted would work, too)

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

Option: chocolate chips or chopped walnuts.

350 degree oven - using a 8X8 inch pan

Blend the above ingredients in a food processor or blender until smooth. Stir in optional ingredients if using. 

Pour batter into a prepared pan and bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. 

Let cool before cutting and serving. 

Bread machine ‘Homemade cinnamon rolls’

Add to bread machine in the following order.

1 cup warmed milk (not over 110 degrees F)

2 Tablespoons granulated sugar

1 teaspoon salt

3 Tablespoons soft butter

1 large egg

3 cups flour

1 Tablespoon yeast

Mix in bread machine on the dough setting. This usually takes approximately 1:30.

After removing from bread machine roll out (on a floured surface) into a 12 inch by 18 inch rectangle.

Brush dough with 1/4 to a 1/2 cup softened butter

Sprinkle about 1 cup brown sugar over butter 

Sprinkle with cinnamon (about 2-3 Tablespoons)

Tightly roll up dough lengthwise.

Cut dough into 12 - 1” slices

Place in 9 X 13” cake pan, cover and let rise in a warm place about an hour.

Bake at 325 degrees about :15 minutes or until slightly browned.

Frost with powdered sugar frosting. (Add cream cheese if you like the flavor in the frosting)

Enjoy 😊 

Recipe from ‘the stay at home chef’ 

This is a manageable, easy cinnamon roll recipe. A special treat!

Dinner brought to the field

1 pound ground beef - browned

1 yellow or white onion- chopped and sautéed with the ground beef

3 garlic cloves- peeled and diced, add to ground beef

Add the following;

1 teaspoon chili powder

1/4 teaspoon paprika

1 can beef broth

1 can (15 oz) tomato sauce

1 can (15 oz) diced tomatoes

1/2 Tablespoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon black pepper

Bring the above to a boil and turn down to simmer for about :15.

Add

2 cups macaroni

Cook an additional 10 minutes or so. 

Before serving add;

1-2 cups of your favorite cheese, mix and serve warm. 

This is similar to a one dish meal I would rake to the field during planting, haying or harvesting. Meals outside taste so good!! 

Coconut Curry Lentil Soup

 1 Tbsp coconut oil

1 large onion, chopped

2 cloves garlic, minced

1 Tbsp fresh ginger, grated

2 Tbsp tomato paste 

2 Tbsp curry powder

4 cups veg broth

1 can full fat coconut milk (400 g)

1 can diced tomatoes (400 g)

1.5 cups dry red lentils

Salt and pepper

Garnish: chopped cilantro and sour cream

In a stockpot, heat the coconut oil over medium heat and stir fry the onion, garlic, and ginger until the onion is translucent, a couple min. Add the tomato paste, curry powder, and cook for another minute. Add the vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil, then simmer on low for 20-30 minutes until the lentils are very tender. Season with salt and pepper. Garnish with cilantro and sour cream. 

Evan and I both love this soup. Plus it smells amazing when cooking.