Pluck it bread (and other favorites)

I have shown this a year or so ago, but this one from Mennonite Girls Can Cook's blog reminded me to get it going again.


 Method:

1. Cut round bread in one inch sliced (both directions) to within half an inch of the bottom)
2. Fill cuts with cheese, drizzle with butter and sprinkle with chives...or what ever pleases you on toasted bread.
3. Wrap in parchment and foil to hold together well.
4. Bake at 350 F for 15 minutes. Open foil and bake about 10 minutes longer, until cheese is melted. 

The elderly trying to set up a pass word:

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Please enter your new password.

USER:

cabbage

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Sorry, the password must be more than 8 characters.

USER:

boiled cabbage

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USER:

1 boiled cabbage

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USER:

50damnboiledcabbages

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character.

USER:

50DAMNboiledcabbages

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consecutively.

USER:

50damnBoiledCabbagesShovedUpYourAssIfYouDon'tGiveMeAccessNow!

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USER:

ReallyPissedOff50DamnBoiledCabbagesShovedUpYourAssIfYouDontGiveMeAccessNow

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The original recipe for this lovely bread comes from a Kraft Canada flyer. This one comes from Mennonite  Girls Can Cook (blog). This is on my 'to make' list.

Ingredients:

• 1 egg
• 1/2 cup mayonnaise
• 3 bananas, mashed
• 1  1/2  cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 3 Tbsp baking cocoa

Method:

1. Beat egg, mayonnaise and mashed bananas in bowl, using a whisk, until well blended. Add vanilla.
2. In separate bowl, mix flour, sugar, baking powder, soda and salt. then stir into wet ingredients.
3. Spoon half  (or slightly over half) of the batter into prepared 8x4 inch loaf pan.
4. Sift cocoa into the batter left in the bowl, stir and drop by spoonfuls onto white batter.
5. Bake in preheated 350 F oven for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, before removing to wire rack. 

Triple Coconut Pound Cake

WHAT YOU WILL NEED

• 1 1/4 cups all purpose flour
• 1/4 cup coconut flour (or use all regular flour)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 stick (1/2 cup) unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup evaporated milk (or coconut milk!)
• 1/2 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup sweetened shredded coconut plus more for garnish
for the glaze
• 1 heaping cup confectioner's sugar
• milk or cream or coconut milk, to thin
• 1/2 tsp coconut extract

INSTRUCTIONS

1. Set oven to 350F
2. Whisk together the flours, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
4. Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter.
5. Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok)
6. Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.
7. Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.