Gram’s Cinnamon Bread

Every Christmas I make cinnamon bread using this recipe. It is the recipe handed down from my grandmother Hazel (Davenport) Wilson. I started making it when I was a teenager.

I’ve made a couple of minor changes that I will note in the recipe.

Makes one loaf (modification: I double the recipe and make 3 loaves)

1 Cup scalded milk (really just have to heat to warm because milk is now pasteurized)
1/4 Cup melted butter
1/4 Cup sugar
1 Teaspoon salt
1 beaten egg

1 Tablespoon yeast
1/4 warm water

~ 3 1/2 Cups bread flour (hard or red wheat)

1/4 Cup sugar mixed with 1 1/2 Teaspoons cinnamon (modification: I add 3 teaspoons or more of cinnamon). I actually don’t measure this and am pretty heavy handed with the mix.

Melt butter, warm milk then mix together and add sugar and salt and cool (if needed) to temperature of yeast mixture.  Mix yeast in 1/4 cup warm water (I hold my finger in the water to test if it is very warm but not too hot to hold my finger in it – google says 105 to 110 degrees but I’ve never measured). Beat egg and add to milk mixture. Add yeast to milk mixture once it has been activated by the warm water.

Mix in flour a little at a time until too heavy to mix with spoon. Turn out and board and knead about 5 minutes or more if needed. Add flour until dough no longer sticks to board. Place in large bowl coverd with dishtowel and let rise until double ( about 1 hour). Then punch down and turn out on board, cover with cloth and let rest 10 minutes (I don’t always do this but it makes it easier to roll out with rolling pin. The recipe says to roll out into a rectangle 7 1/2 x 19 inches – my grandmother used to actually measure. I like to roll it narrower and longer so I get more cinnamon swirls in the loaf.  Brush rolled out dough with whole milk and evenly sprinkle on cinnamon-sugar mixture. Roll up and place loaf in well oiled (I use olive oil) bread pan. Brush top with additional melted butter and sprinkle with cinnamon sugar mix.

Wondering if it would be just as good with whole wheat flour? I tried it and did not like it.

Bake in preheated oven at 350 degrees for 25-45 minutes. Test with knife to assure its done.
* If you are making one recipe into one loaf it will likely take the full 45 minutes. If you double the recipe and then split it into 3 loaves they will need to bake for 25-30 minutes.

 

 

 

Roasted Eggplant & Red Pepper

1 large eggplant cut up into pieces no thicker than 3/4 inch
2-3 red bell peppers cut up in medium sized chunks
1/2 yellow onion chopped and caramelized in a little olive oil
1/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground black or mixed peppercorns
1-3 cloves of crushed garlic
1/4 cup olive oil
Brussel sprouts are also a good addition to this dish – a few or a lot.
Mix all ingredients together and place in baking dish that is big enough so the vegetables can easily cook (not too deep). I use a 9″x13″ glass baking dish. Bake at 350 to 375 degrees for about an hour. Mix as necessary to assure all vegetables bake evenly.

 

Meat Loaf

1 lb ground venison
1 lb ground lamb
1 lb ground pork
or any variety of beef, venison, lamb, pork or goat you may have.

3 Tablespoons balsamic vinegar
2 Tablespoons mustard
1 large yellow onion (caramelized)
4-5 Garlic cloves, crushed or minced
3 eggs
3/4 Teaspoon salt
1 Teaspoon mustard seed
1/4 Teaspoon Mexican chili powder

1/2 Cup ketchup
Sauerkraut – optional

Preheat oven to 350 degrees.
Crush garlic and set aside at least 10 minutes.  Caramelize onions in olive oil and cool a little bit.
Mix all ingredients, except ketchup, together and put half of mixture into each bread pan pressing the mixture down into each pan.
Spread ketchup on top of each loaf.
Bake for about 1.5 hours. Serve with sauerkraut.

You can cut ingredients in half to make one loaf but I like to make 2 loaves at a time to put one in the freezer for another day.

Pork Chops

I have been trying flavor combinations from the book “The Flavor Bible” and they recommend tarragon and garlic to be paired with pork.

Pasture raised pork rubbed in olive oil with tarragon, dash of salt and pepper, and fresh garlic clove. Then bake. Yum!