Volume 9, Issue 97 - November 15, 2005

Hello Recipe Club Member,

I grew up in New Hampshire and one type of bread we used to have on Thanksgiving was B&M Brown Bread. That bread comes in a can and can be found at MaineGoodies.com. I have not had any in years but I can remember it's taste as if it were yesterday, rich, moist, flavorful and very dark. My point is (in case you were wondering) that bread is a critical component to a good holiday feast and should not be overlooked. It can be made a day ahead in most cases too. Today's recipes are for breads. I hope you find one you like.

New England Style Apple Cheddar Bread

Makes 8 to 10 servings

Ingredients:

2/3 cup sugar
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 cup walnuts, chopped
2 eggs, slightly beaten
one 4 ounce stick butter, melted
1 medium baking apple, peeled, cored and finely chopped
1/2 cup sharp cheddar cheese, grated
1/4 cup whole milk

Preparation:

Preheat oven to 350 degrees F. Butter a 9x5-inch loaf pan. In a large bowl, combine sugar, flour, cinnamon and nuts.

In a separate bowl, combine eggs, butter, apples, cheese and milk. Add to the dry ingredients and mix to incorporate.

Spread batter into the prepared pan. Bake for 1 hour. (Cover with foil if it browns too quickly.) A toothpick inserted into the center should come away clean.

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Betty's Cranberry Orange Bread

Makes 2 small loaves or 1 large loaf

Ingredients:

3 cups fresh or frozen cranberries
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla
2 teaspoons grated orange or lemon peel
4 eggs
3 cups Gold Medal® all-purpose flour or whole wheat flour
1/2 cup coarsely chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder

Preparation:

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8-1/2x4-1/2x2 inches, or 1 loaf pan, 9x5x3 inches.

Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Source: BettyCrocker.com

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Maple Corn Bread with Honey Butter

Ingredients:

1 1/3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup maple syrup
2 eggs, lightly beaten
1/4 cup butter, melted
1/4 cup maple syrup
1/2 cup walnuts, coarsely chopped

Preparation:

Heat oven to 375 degrees F. Grease 9 inch square cake pan.

Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup maple syrup, butter and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup maple syrup over batter. Sprinkle with walnuts.

Bake for 25 minutes or until a toothpick comes out clean.

Honey Butter

Ingredients:

1/2 pound butter (2 sticks), softened
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Preparation:

Combine the ingredients in your mixer that has a whisk attached and blend for about 3 minutes, scrapping the sides of the bowl 3 times. Remove the butter from the bowl and spoon onto parchment paper or plastic wrap. Roll into a 1 inch diameter log and refrigerate for 2 hours or freeze for later use.