Jiffy Hands Pear Bread

In my real life, I teach second graders.  The first day of fall means a whole new set of books on display in my classroom.  Without hesitation, I will read Mr. Putter and Tabby Pick the Pears by Cynthia Rylant. I love Mr. Putter, his fine cat Tabby, busy Mrs. Teaberry, and Zeke the dog! When my children are through with Mr. Putter, I will have to find a way to continue reading them to anyone who will listen.

The Pick the Pears book finds Mr. Putter unable to pick pears because of some "cranky knees," but he does have some "jiffy hands" to get rid of the pears littering the ground. The book ends with Mr. Putter being surprised by wonderful, fall baked goods.

As I picked up my CSA box with 4 not-so-ripe looking pears, I thought, "What can I do with these overripe pears?"  A quick Google search of those exact words showed me tons of ideas, but the bread seemed best for our family.  It will be a great treat as we enjoyed reading and listening to the adventures of Mr. Putter.

Those pears have seen better days!

INGREDIENTS:

• 3 cups all-purpose flour
• 1 t baking soda
• 1/4 t baking powder
•  1 t salt
• 1 T ground cinnamon
• 1 cup walnuts, chopped
• 1 1/2 sticks of butter, softened
• 3 eggs, beaten
• 2 cups sugar
• 4 pears
• 1 t vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Prepare two 9 x 5 inch loaf pans. 
2. Combine flour, baking soda, baking powder, salt and cinnamon in large mixing bowl. Mix well.
3. Peel and core the pears.  Grate them. Set aside.
4. Combine butter, eggs, sugar, vanilla, and pears.  Mix well.
5. Add pear mixture to dry mixture.  Combine well.  Add nuts. Mix.
6. Bake for 60 - 70 minutes; until a toothpick come out clean.
7. Cool bread on wire rack. 

TIME: 20 minute prep time; 60 minutes baking time

DIFFICULTY: Medium 

SOURCE: My search led me here: http://www.thekitchn.com/falls-other-fruit-8-things-to-131549

Kale and Fontina Panini

When my family first started getting the bulk of our fresh veggies through a CSA, we had to open our minds and taste buds to some new flavors.  Kale - hailed as a super food - was one that I really wanted to like but had a hard time in doing so.  I tried it many different ways - kale chips, in smoothies, in combination with other greens, and more - but the first recipe that I tried that I absolutely loved that had kale in it was this one.  Honestly, you could use just about any cheese that you have, but we really enjoyed the not-so-cheap fontina as a special treat.

INGREDIENTS:

• 1 Tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 3 Tbsp balsamic vinegar
• 1 clove garlic, minced
• 8 cups chopped kale
• 1/4 cup water
• 1/4 tsp salt
• 8-10 slices country bread (1/4 inch thick), preferably whole wheat
• 1 cup fontina or Gruyere cheese, shredded
• 1-2 medium tomatoes

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.  Add onion and cook, stirring frequently, until golden brown, 5-7 minutes.  Add vinegar and cook until almost evaporated, about 1 minute.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  
2. Add kale, water and salt (the pan will be full).  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.
3. To prepare panini: Preheat panini maker to high.  Coat one side of each slice of bread with cooking spray.  With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich).  Top each with 1/4 cup cheese and 2 slices of tomato.  Top with the remaining bread, sprayed-side up.  Press in the panini maker until crispy, 3-5 minutes.

Note: If you do not have a panini maker, make these sandwiches in a skillet.  Place a medium pan on top of them and add four 15 oz cans to the pan to weigh it down.  Cook 2-3 minutes per side.

Difficulty: medium

Time:  ~40 minutes

Source: eatingwell.com magazine May/June 2014

Cranberry White Chocolate Orange Bars (AND Ocean Spray Giveaway!)

I love the flavors of fall - pumpkin and cranberries being two of my favorites. This month's edition of Costco Connection magazine actually showcases Ocean Spray cranberries. I buy lots of Craisins; we put them on salads and make bags for lunch boxes.  I never knew the idea of Craisins was an innovation finding a use for cranberry juice's byproduct -- hulls.  The hulls are reinfused with juice and dried to create the tasty snack.  (Sorry for the "How It's Made" aside...I love finding companies that work outside the box!)

Speaking of boxes, we were asked by Ocean Spray to sample and review the Concord Foods' Fresh Cranberry Bread Mix.  It is a seasonal item; only available during the cranberry harvest season which runs through December 31.  My family loved the bread; it was a nice surprise on a cold, Saturday morning. I used fresh cranberries, but if they weren't available, the box recommends soaking Craisins in warm water-I always have those on hand.

I chose to use 3 small seasonal loaf pans as I experimented with homemade gifts.  My extended family is growing to include fiancees and boyfriends; everyone comes to MY house and, I want to have something to give them.  The decorative pans filled with fresh cranberry bread, wrapped in clear cellophane tied with twine will dress up my holiday table while also making a tasty, inexpensive gift.

You really can't get any easier than following the directions on the box of Concord Foods' Cranberry Bread Mix for a yummy seasonal treat, but we also wanted to take advantage of the versatility of this mix and try something different.  I needed only a few extra ingredients, which I already had in my pantry, to make a dessert definitely worthy of a Thanksgiving buffet.

Both Ocean Spray and Concord Foods have additional recipes to include one of Mother Nature's super fruits, the cranberry, in your holiday desserts. Try this recipe for Cranberry White Chocolate Orange bars, and then enter to win a great gift from Ocean Spray!

ENTER BELOW TO WIN A BAG OF CRAISINS, A BOX OF CONCORD FOODS CRANBERRY BREAD MIX, AND A BRAND NEW CALPHALON LOAF PAN!

INGREDIENTS:

• 1 pkg Concord foods' Cranberry Bread Mix
• 1/2 cup water
• 1 egg
• 1 tsp freshly grated orange zest
• 1 cup Ocean Spray Cranberries, coarsely chopped, fresh or frozen
• 1 cup white chocolate chips
• 1/2 cup walnuts, coarsely chopped

GLAZE (Ingredients not pictured)

• 2 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 tablespoon butter, softened
• 1/4 teaspoon freshly grated orange zest

DIRECTIONS:

1. Preheat oven to 350°F.  Spray a 9" x 13" baking pan with non-stick cooking spray; set aside.
2. In mixer bowl, combine Cranberry Bread Mix, water, egg and orange zest. Beat on medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
3. By hand, stir in cranberries, white chocolate chips, and pecans. Spread into prepared baking pan.
4. Bake for 20 to 25 minutes or until edges are lightly browned. Remove from oven and cool completely.
5. To make glaze: In mixer bowl combine all glaze ingredients. Beat at medium speed, scraping bowl often, until well mixed and creamy (1 to 2 minutes).
6. Spread glaze on top of cooled bars. 

Difficulty: Easy

Time: 10 minute prep time; 20-25 minutes baking time.

Source: Concord Foods

a Rafflecopter giveaway

Disclosure: We were contacted by Ocean Spray to sample and review these products

Banana Bread

I do anything in my power to not throw food away; usually that means taking leftovers to work to eat for lunch.  But when it comes to fruit, I like my apples crisp and my bananas so fresh they are almost green.  So, what to do with those three way too ripe bananas sitting in the fruit bowl?  Make banana bread, of course!

INGREDIENTS:

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1 egg
• 1 cup mashed banana (3 medium)
• 3/4 cup sugar
• 1/4 cup cooking oil
• 1/2 cup chopped walnuts or pecans
• a handful of chocolate chips (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees.  Grease the bottom and sides of a 8 x 4 x 2 inch loaf pan; set aside.
2. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt.  Make a well in the center of the mixture; set aside.
3. In another bowl, combine the egg, mashed bananas, sugar, and cooking oil.  Add egg mixture all at once to dry mixture.  Stir just until moistened (batter should be lumpy).  Fold in nuts and chocolate chips, if using.
4. Spoon batter into the prepared pan.  Bake for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean.  

Note:  The original recipe also says to cool in pan on a wire rack for 10 minutes then remove loaf and cool on wire rack.  Wrap and store overnight before slicing.  This doesn't happen in my house.  We let it cool in the pan and leave it there...often eating it before the next day.

Difficulty: Measuring aside, this is easy and delicious.

Time: 15 minutes prep, 50 minutes baking

Source:  adapted from Better Homes and Gardens New Cookbook, 11th edition

Party Pepperoni Bread

These days, I feel pretty good about the variety of delicious meals that I am able to put on the table for my family.  Where I often feel as though I fall short is when I am entertaining or if I am asked to bring an appetizer to a party.  Sure, I have the old standbys that serve me well: taco dip, buffalo chicken dip, crab dip.  But, sometimes, the occasion calls for something a bit different.  Or maybe I just like a lot of variety.

That is when Gooseberry Patch's Game-Day Fan Fare comes in.  This book offers great ideas to use when planning appetizers, meals, or even desserts for a crowd.  I have made the Black Bean Salsa, which made a hefty amount (I split it and used it at two separate functions) and was super easy, and the Bubbly Tomato Bread, which took a bit more effort but was absolutely delicious, and this Party Pepperoni Bread.  Let's just say that this bread will definitely be making many, many more appearances at get-togethers that I attend or host.  When I took it to my Uncle's house for a Memorial Day party, it was met with rave reviews; I didn't even get a chance to set down the platter before it was half gone.

This giveaway has ended.  Congrats to our winner!

INGREDIENTS:

• 1/2 tsp shortening
• 1 lb loaf frozen bread dough
• 3/4 tsp dried parsley
• 3/4 tsp dried oregano
• 4 oz pkg sliced pepperoni
• 2 cups shredded mozzarella cheese

DIRECTIONS:

1. Spread shortening over frozen bread dough.  Let dough thaw and rise according to package directions.
2. Press dough onto a lightly greased 15" x 10" jelly-roll pan.  Sprinkle herbs over dough.  Top with pepperoni slices, leaving a 1/4 inch border around the edge; sprinkle with mozzarella cheese.
3. Roll up dough, starting at long edge; pinch seams together to seal.  Place seam-side down on a lightly greased baking sheet.  Poke multiple holes in bread with a knife tip to vent.
4. Bake at 350 degrees for 20 to 25 minutes, until golden.  Let stand 5 minutes before slicing.

Difficulty: easy

Time: there is the time to let the dough thaw and rise (about 7 hours for mine), so you have to plan ahead, but the actual time to make it is about 10 minutes prep and 20-25 minutes baking.

Source:  Gooseberry Patch's Game-Day Fan Fare, copyright 2012

a Rafflecopter giveaway

Zucchini Bread with Pineapple

Zucchini is something that seems to grow extremely well in our part of the country. People are always giving me fresh zucchini from their gardens. My CSA produce contains zucchini almost every week so I've tried lots of recipes.  Now that the weather is cooling off, I am ready to start turning up the oven for baking. This recipe is from one of the best bakers I've ever met; she often brings warm baked treats into work in the morning.  I have yet to be able to bring one of these loaves of bread to work warm, but everyone enjoys them anyway.

INGREDIENTS:

• 2 grated zucchini (I peel and throw them in my mini-chopper)
• 8 oz of crushed pineapple (drained)
• 3/4 cup oil
• 2 t vanilla
• 3 cups flour
• 1 t baking powder
• 1 t cinnamon
• 1 cup nuts (I use chopped walnuts)
• 2 cups sugar
• 3 eggs
• 1/2 t salt
• 1 t baking soda
• 1 t nutmeg
• 1 cup chocolate morsels (this is my addition to Susan's recipe)

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix oil, sugar, vanilla; beat well.
3. Add eggs; beat.
4. Add grated zucchini and pineapple; mix.
5. Add dry ingredients and mix until blended.
6. Pour into 2 loaf pans (sprayed with cooking spray and floured)
7. Bake at 350 degrees F for 1 hour.
8. Test with a toothpick; cool 10 minutes.
9. Turn out onto wire rack.

Difficulty: Medium

Time: 30 minute prep; 1 hour baking time

Source: my coworker Susan