bread

Rhubarb Nut Bread

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I recently posted a photo of myself and one of the GIANT rhubarb leaves from my garden on Facebook. At the time, I ask my visitors for their favorite rhubarb recipes - I’ve got enough for every recipe out there! Many were kind enough to send me their best-loved, tried-and-true, blue-ribbon-winner rhubarb treats.

From fruit leathers to sauces, pies to puddings, and bars to breads, I’ll never have to ask myself “What am I going to do with all this rhubarb?!” again!

Here’s the first of many recipes I’ll share. This one comes from Bonnie - thank you!

Rhubarb Nut Bread

Ingredients:

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  • 1-1/2 cup firmly packed brown sugar

  • 2/3 cup veg. oil

  • 1 egg

  • 1 cup buttermilk

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 2-1/2 cups flour

  • 1-1/2 cups fresh rhubarb stalk, cleaned and diced

  • 1/2 cups chopped walnuts or pecans

  • For Topping:

    • 1/2 cup sugar

    • 1/2 tsp cinnamon

    • 1 Tblspn softened butter

Directions:

  1. In a small mixing bowl, combine dry ingredients: flour, salt and baking soda.

  2. In a large mixing bowl, combine wet ingredients: brown sugar, oil, buttermilk, egg, and vanilla, blend well.

  3. Add dry mixture to large bowl, stir to combine and add diced rhubarb and nuts.

  4. Pour into greased and floured bread baking pans.

  5. Blend the Topping ingredients in a small bowl with a fork, sprinkle over tops of bread batter.

  6. Bake at 325 degrees approximately 50-60 minutes or until toothpick inserted in center comes out clean.

  7. Cool, slice, and enjoy with a cup of tea!!!


Cheesy Jalepeño Loaf

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Fall is in the air, in fact, we tried to have a BBQ at the studio recently and even though the sun was shining brightly, the wind was from the north and so cold we picked up our plates and headed in to eat in the dining room!

I can't think of a better way to eat my way through this transitional time that with a mix of fresh veggies and fruits from the garden and some warm comfort foods like soups. Paired with those items, there can be nothing better than a thick slice of this dense cheesy bread.

Made with a beer batter base, and incorporating a little spice (not too much) with jalepeño peppers, it's just the ticket to a tailgater, an office potluck, or your next family meal.

It's "Steve Made" of course, so you know it's been tried and tested.  Here ya go!

Ingredients:

  • 3 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 teaspoon garlic salt
  • 1 teaspoon granulated sugar
  • 1/2 cup packed shredded cheddar cheese
  • 1/2 cup packed shredded pepper jack cheese
  • 1/4 cup pickled jalepeño peppers, chopped
  • 2 tablespoons green onion (green part), chopped
  • 12 ounces of beer 
  • 1/3 cup unsalted butter, melted, plus extra for greasing


Directions: 

1. Preheat oven to 375°F.
2. Grease a 9 x 5 bread loaf pan with butter.
3. Whisk together the flour, baking powder, garlic salt, and sugar in a large bowl.
4. Add the cheddar and pepper jack cheeses, jalepeños, and green onion, stir until combined.
5. Add beer to mixture, using a spatula stir until combined and batter is wet.
6. Transfer the batter to the greased loaf pan. Use the spatula to level the top.
7. Add the melted butter to the top of the batter, making sure to cover the entire top of the batter.
8. Bake for 1 hour, or until a knife inserted in the middle of bread comes out clean.
9. Remove bread pan from oven to a wire rack and let cool for 10 minutes. Then remove bread from loaf pan and let cool on wire rack for 5 more minutes.


Mmmmm. Thanks Steve!