Cinnamon Coffee Cake Loaf

Why is it that when you can't have something, that's when you start craving it?  Saturday was baking day and all the smells started me craving some coffee cake.  I knew I wouldn't be able to eat our family favorite since it is a bit on the dry side (as a good coffee cake should be).  Then I remembered a recipe I had made numerous years ago from a Taste of Home magazine.  It is more of the moist cake like texture one would expect from a quick bread recipe.  It's easy to put together and made for a nice treat.  I wasn't able to even eat a full slice but at least I had a few nibbles.  It really hit the spot!

Cinnamon Coffee Cake Loaf

 adapted from taste of home magazine

Ingredients for cake:

1 cups all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

3 teaspoons baking powder

1 and 1/2 teaspoons ground cinnamon

1 teaspoon salt

2 eggs

1 cup buttermilk ( no buttermilk? See note in directions!)

1/3 cup vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon maple extract

 Cinnamon mixture:

3 tablespoons butter, melted

1 and 1/2 teaspoons cinnamon

1/4 cup granulated sugar

Directions

Preheat oven to 350° and  grease a 9-in. x 5-in. loaf pan.  I like to use a bit of parchment paper to line the bottom of my loaf pan so that the bread doesn't stick.  I still will use some cooking spray along the sides of the loaf pan and even on the parchment paper.

Combine  flour, 1 cup sugar, baking powder, 1-1/2 teaspoons cinnamon and salt in a large bowl. 

Combine the eggs, buttermilk, oil and vanilla and maple extract (I like the bit of maple flavoring but you can also just use another 1 teaspoon of vanilla extract in place of the maple extract.) into another large bowl; stir in dry ingredients  until just moistened.  In making a quick bread you want to be sure that you do not over mix.  Its ok to have some lumps!   Note: if you do not have buttermilk on hand use this substitute.  Add one teaspoon lemon juice or white vinegar to a one cup measuring cup.  Add milk and fill to the one cup line.  Let set for five minutes before using. 

Combine the cinnamon mixture into a small bowl along with the melted butter.

Pour half of the batter into your prepared loaf pan.

Sprinkle with half the cinnamon-sugar mixture. If you want you can swirl the mixture into the batter but I never bother. It seems to naturally marble itself into the batter while baking. Pour over remaining batter and top with the last of the cinnamon mixture

Bake  for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Sausage Quiche

Finally I can introduce soft foods into my diet.... Yeah!!  I made a quiche for dinner last night that was out of this world delicious.  At first I thought it was just my taste buds giving a standing ovation for decent flavor, but then the rest of the family gave it two thumbs up as well.  

Quiches only seem intimidating but are really quite easy to make.  I just think of it as an omelet in a pie shell. I didn't follow any recipe, just threw some items in with the eggs and put it all in the pie shell.  Since I made this for dinner I used pork sausage....an entire pound.  Not exactly the healthiest but it gave it more substance for the men.

I've been growing spinach and lettuce, along with other things, and was able to use the fresh items.  I was absolutely tickled to find this spinach leaf....How cute is that!

Sausage Quiche
1 pound pork sausage, cooked and drained of grease
1/2 onion, dice fine  (I used a sweet onion)
1 cup fresh spinach chopped
2 leaves of fresh basil, chopped
1 teaspoon salt
freshly ground black pepper
6 eggs
1 1/2 cups fat free half and half
1/2 cup cheddar cheese cheese  (I used a cheddar jack mix)
2 tablespoons Parmesan cheese
9-inch pie shell, unbaked   (I always make my own pie crust)

Directions:

Preheat oven to 350 degrees F.

In a medium frying pan, combine the onion and pork sausage; cook until browned.  Drain the sausage over a paper towel to get rid of some of the grease.

While the sausage is browning, make the pie crust. We like to use this pie crust from my blog.

In a medium bowl, add the eggs and half and half; whisk well.  Add the spinach, basil, salt, pepper, cheeses and sausage; mix to combine.  Pour into pie shell.

Bake in oven for 35-40 minutes, or until the center is set (not jiggly any longer) or knife inserted in center comes out clean.  Serve while still warm.

serves 6 to 8 people, depending on how big you slice the pieces.

SRC: Veggie Converter's Pumpkin Waffles

The surgeon I am seeing has asked me to drop forty pounds and begin the process of what will eventually be three weeks of liquid protein diet.  Yeah, doesn't sound like fun and really isn't.  But it is what it is and I will follow the docs orders.  Thankfully My Secret Recipe Club Blog this month was with my new found love, The Veggie Converter .  To quote her site's theme it is " One vegetarian mom + one meat-eating dad and two undecided kids = a challenge to create meals that incorporate more whole foods into the family's blended-eater lifestyle". How convenient for me, eh??! LOL!  It sure made my life a whole lot easier having to pick something from this heavenly site rather than a dessert based site (kind of like mine LOL!) 

I still want to try her Black Bean Soup, Zucchini Quinoa Burgers, and Butterbean Ragout Tortilla Casserole. But when it came to finalizing my decision I went with something I knew the whole family would love; Whole Wheat Pumpkin Waffles. 

Knowing that my husband prefers a more fluffy waffle, I changed things up a bit by whipping up my egg whites and folding them into the batter.  This did indeed produce more of a light and fluffy batter which made him very happy.  I also used regular all-purpose flour instead of whole wheat since it is what I had on hand.

Light and Fluffy Pumpkin Waffles
adapted from Veggieconverter.com

2 cups all purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
2 eggs, separated
1 1/2 cups milk
1 cup canned pumpkin (not pie filling! there is a difference!)
2 tablespoons canola oil

Directions 

In a large bowl, combine the dry ingredients; flour, brown sugar, baking power, salt, cinnamon, nutmeg and ginger. Mix together to combine.

Next, add the egg yolks, pumpkin, milk and oil. Mix until just combine.

I did a double recipe which is why you will see four eggs and not two!

In a second bowl, whip up the egg whites to stiff peaks.  Gently fold into wet mixture.

Pour about 3/4 cup waffle batter into your waffle iron and cook to desired brownness. Repeat.

Recipe yields about 10 servings.

Breakfast Sausage Casserole

To raise money for the Women's retreat, our church made a cookbook.  This breakfast casserole is the first actual meal I have made from it.  This was super easy and very tasty.  It would be tasty to add some onion and peppers to it as well.... but not if you ask my husband!
Life has been a bit ho hum lately.  With everyone back living at home I suppose that is a good thing! I just haven't been blog motivated.  March recipes are rather meager.... I better get my back side into gear!

Breakfast Sausage Casserole
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
5 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces shredded cheddar and Monterey jack cheese blend

Directions:
Brown sausage in a medium skillet; crumble and drain.
In a large bowl, mix together mustard powder, salt, eggs and milk.  Add the sausage, bread cubes and cheese; stir to blend completely.  Pour into a greased 9x13-inch baking dish.  Cover and chill in the refrigerator overnight.  Preheat oven to 350 degrees F.  Cover and bake 45 minutes.  Uncover and reduce temperature to 325 degrees F.  Bake for an additional 30 minutes or until set.
   **  I did not let it set overnight... I didn't plan that well!  I just reduced the cooking time to a straight 45 minutes and it was done.