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For

kixie who loves cinnamon :)

In a small dish combine three tablespoons (T) brown sugar and 1 T cinnamon and set aside

Cream together:
1/4 cup butter
1 cup white sugar
2 eggs
2 tsp vanilla extract

add:
2 cup flour
1/2 tsp baking soda
1 tsp baking power
1/2 tsp salt

1 cup sour milk (add 2 Tbsp white vinegar to a cup of milk to sour it)

Mix it all together. grease a good sized loaf pan
pour half the batter in the pan. sprinkle half the cinnamon and sugar mixture on top. pour the rest of the batter over top of that and sprinkle the rest of the cinnamon mixture on the top of the loaf. Then you can swirl a knife through the batter making S movements from one end of hte pan to the other.

Now here's where it gets tricky because i bake in an electric oven. 350 degrees for about 45-50 minutes or until done. I don't know what that is on a gas oven but i suppose it's probably the standard for most cake type baking.

Slice, butter if desired, and enjoy!

Current Mood: creative

Just made this twice, in small and mini loaf tins. It's soooo yummy. It's sort of a fruitcake but it's more like a pound cake with fruit, more moist than traditional fruitcake. Measurements are in Imperial not metric.

Dry:

1 and 3/4 cup flour
2/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt

Fruit and Nut:
1/2 cup chopped candied/glaced cherries
1/2 cup coarsly choppped glaced pineapple
1/2 cup chopped mixed candied peel
1/2 cup toasted slivered almonds
Wet:
1 egg
1 cup milk
1/2 cup vegetable oil
3 tbsp amaretto
1 tsp almond extract

Preheat oven to 350 fahrenheit. Great a 9x5 loaf pan.
Measure dry ingredients into a large bowl.
Add Fruit and nuts and mix to coat with flour.
Beat wet ingredients together and then add to rest of mixture. Blend until all just moistened.
Bake until knife comes out of center clean, about 55 minutes to 1 hour 15 minutes.

I check after an hour. You can also substitute milk for the amaretto and lemon extract for the almond if there's a nut allergy or you don't want to use alcohol. I don't usually measure the fruit and nuts that closely. this year i used a 2 cup (450gram) tub of mixed fruit, half a small tub of cherries halved and about a third of a cup of almonds.

Current Mood: accomplished

Norma's recipe, all "to taste"

half a block of cream cheese (or that small block you can buy, i think it's 125 g.)
one egg
olive oil
lemon juice
crushed garlic
dash or two of worchestershire sauce

toss it all in a blender and whir until liquified. You'll have to judge accordingly how thick or thin you want it. I hand squeezed both halves of a lemon but didn't really drain it. I put about 1/4 cup of olive oil and crushed three cloves of fresh garlic. I put the dressing in the fridge for an hour or two and it thickens up and then tossed the salad. Made enough salad for a side for four people or lots for three. Salad was just the romaine, croutons and real bacon bits. Can shake Parmesan over it.

I made chicken parmesan for our meal with spaghetti tossed in the tomato parmesan sauce that i cooked the chicken in.

Strawberry rhubarb pie for dessert and cheese and crackers with our tea.

I'm full.

Current Mood: full

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