Sweet Cinnamon Quick Bread

This is an old recipe that I have in my file.  If you need a quick gift to bring, maybe you could try this delicious bread.  It's really perfect for any season.  Those of you that love cinnamon, should really like this.  I hope you try it!

Makes 4 small loaves

Bread
                                                                                
2 cups flour
1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
1 cup buttermilk **
1/3 cup oil
2 teaspoons vanilla
2 eggs

Streusel

2 Tablespoons sugar
1 teaspoon cinnamon
2 teaspoons butter or margarine, softened

Heat oven to 350 degrees.  Grease & flour bottom only of 9 x 5- inch loaf pan.  Lightly spoon flour into cup; level off.  In large bowl , combine all bread ingredients & beat for 3 minutes on medium speed of mixer.  Pour batter into prepared pan. 

In small bowl, combine all streusel ingredients until crumbly; sprinkle over batter & swirl lightly to marble.   Bake for 45-55 minutes or until a toothpick inserted in center comes out clean.  Remove from pan immediately.  Cool completely before slicing.  Wrap & refrigerate leftover bread.

Tips: ** To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to measure 1 cup.  I also always have on hand powdered buttermilk & you use 4 T. of it with 1 Cup of water.

NOTE:  I made 4 small loaves to give as gifts (this way, I can keep one, too!!).  I baked the small loaves for 30 minutes, but still did the toothpick test.

Ready for gifting

People always appreciate food as a gift

I am sharing with:
On the Menu Monday
Tea Party Tuesday
Tabletop Tuesday
Wow Us Wednesday
Rock 'n Share Wednesday
Full Plate Thursday
Foodie Friday
http://momscrazycooking.blogspot.com/2011/12/12-days-of-christmas-goodies-reeses.html

Favorite Pot Roast

Isn't this the perfect time of year for cooking comfort food?  I love a good pot roast.  It's so great to come home to that fabulous aroma at the end of a day.  Here's an easy recipe for one.  I like to brown mine in a dutch oven & then use my oven as a "slow cooker". This way I can brown  the meat & use the same pot.  I'm lazy that way!!!   If you prefer, you can brown the meat in a skillet & then transfer it to a slow cooker.  Here's the recipe:

1-2 T. vegetable oil
3-4 lbs. chuck roast
pepper (I don't use salt because of the sodium in the soups)
1 packet dry onion soup mix
1 cup of water or beef broth
1 can cream of mushroom soup
3-4 carrots, peeled & cut in chunks
3-4 potatoes, peeled & cut up

Heat the oil in a dutch oven (or skillet).  Season the meat with pepper.  Brown the meat on all sides.

If using a slow cooker, transfer the meat to that & continue on.

Mix the dry onion soup mix, the water or broth & the cream of mushroom soup in a small bowl.  Pour over the meat.  Add the carrots & potatoes.

Cover & cook in a 220 degree oven for 8-10 hours.  If using a slow cooker, cook on low for the same amount of time.  When finished,  we like to serve this in a bowl because of all the yummy gravy


NOTE:  Sometimes I leave out the potatoes & make mashed potatoes or  noodles & serve the pot roast over those.

I am sharing with:
On the Menu Monday
Rock 'n Share Wednesday
Full Plate Thursday
Foodie Friday

Pumpkin Butterscotch Streusel Muffins

A friend told me about this recipe for Mini Pumpkin Butterscotch Muffins.  I wanted to try it, but adapted it slightly.  I LOVE streusel-topped muffins (isn't that the best part?) and decided to use my favorite streusel recipe from here, only using half the amount.  I also thought cinnamon chips would be delicious, so I did half the batter in those & half in the butterscotch to see which I liked better.  I also made regular-size muffins.  Here's the adapted version!

Ingredients for the MUFFINS:

1 3/4 cup flour
1/2 cup packed brown sugar                          
1/2 cup white sugar
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1 t. baking soda
1/4 t. baking powder
1/2 t. salt
2 eggs
1/2 c. vegetable oil
1 c. canned pumpkin
1 (6 ounce) package butterscotch or cinnamon chips that have been tossed with a small amount of flour (to prevent sinking)

Ingredients & directions for  the STREUSEL TOPPING:

1/2 c. flour
heaping 1/4 cup packed brown sugar
3 T. melted butter
Mix the flour & brown sugar in a small bowl.  Add the melted butter & stir.  Set this aside for 5 minutes.  Using your fingers, break the crumbs into 1/4"-1/2" pieces. 

Directions for the Muffins:

Preheat oven to 350 degrees.  Grease 18 regular-size muffin cups.
Stir together all the dry ingredients into a large bowl.  Whisk the eggs, oil & pumpkin in a separate bowl.  Mix the flour mixture with the egg mixture.  Stir in the butterscotch or cinnamon chips; pour into each of the muffin cups, about 3/4 full.  Top with the streusel topping, slightly pressing down. 

Bake for 15-20 minutes.  Mine were done in 18 minutes. Let cool on a wire rack for about 5 minutes, then remove from muffin pan & cool completely on wire rack. If you wait longer than 5 minutes, the muffins tend to stick to the bottom of the pan.

Makes 18 muffins

I am sharing with:

Full Plate Thursday

Foodie Friday

Seasonal Sundays

On the Menu Monday

Tea Party Tuesday