Brittany's PantryPioneer Bread
Brittany wrote this on 6 May 2014
buttermilk, dates, honey, raisins, walnuts, whole wheat flour
Can I just, say something…crazy?
In my head, that request was stated like Princess Anna in Frozen.
Ok. Here is the crazy thing. Are you ready?
This bread tastes like history. Like the Old West. Like The Oregon Trail.
I TOLD you it was crazy, and although I am not a woman prone to exaggeration (*cough cough* ahem), I promise you this is true. It makes you think of covered wagons, sod houses, and Little House On The Prairie. I take a bite, close my eyes, and I no longer hear the beep of the microwave timer, but instead, the clang of the iron cookstove door as my husbands adds more logs to the fire. I can almost smell the waist high grasses blowing outside of the open kitchen window. My calloused hands bring the still warm slice of bread to my lips for another taste and a sudden bellow from Mazy in barn reminds me that its almost time for evening milking.
Don’t you love it when food does that to you? Transports you to another time and place or evokes a thought or feeling with just a taste? I do. That is one of my favorite things about food. Perhaps a little of it is the name, but I feel stronger, more independent, and more adventurous just mixing up a batch.
The recipe-or a version of it-has been handed down through families for generations. It relies on the acid of sour milk to do its leavening and contains no refined sugars and no butter or oil. Certain items have been changed over time, such as the use of wheat flour, but I think it still stays true to its name. It is hearty and a bit heavy, due to the denseness of the ingredients, but it isn’t TOO heavy. The dried fruit helps sweeten the bread but the honey flavor comes through and results in a bread that nearly tastes like sunshine itself. We like to eat it sliced thick, plain, right out of the hand. When you get to the end of the loaf after a day or two, toasted with butter is down right excellent. Milk cow and covered wagon optional.
One Year Ago: Pomegranate Sorbet W/Mini Chocolate Chips & White Sangria,
Two Years Ago: Classic Buttermilk Biscuits, The BEST Strawberry Rhubarb Jam,
Three Years Ago: Lemon Chiffon Pie & Outrageous Grilled Pork Chops
Pioneer Bread
Adapted from Americas Test Kitchen
The little boost of sugar is not necessary, but I found that it makes the honey flavor a bit stronger in the finished bread.
3 c white whole wheat flour, or regular whole wheat flour
1 c all purpose flour
1/4 c sugar (optional)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg
2 c buttermilk
1/2 c honey
1 c chopped walnuts
1/2 c chopped dates
1/2 c raisins
Preheat oven to 300 degrees. Combine dry ingredients in a bowl. In a large glass measuring cup, whisk together the buttermilk, egg, and honey until combined. Gently stir into dry ingredients, folding together until not quite mixed. Add the nuts and dried fruit and gently fold together until completely combined. Pour the batter into two, well greased or sprayed 9X5 inch loaf pans. Bake for 50-60 minutes or until golden brown and toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a rack and let cool the rest of the way. Store well wrapped on the counter for a day or two, or freeze.
Granny’s Buttermilk Pound Cake
Brittany wrote this on 26 April 2014 buttermilk, strawberries
Sometimes things come along in life that you just know are special.
The first time I tasted this pound cake was one of those times. Not special like the birth of my children or my wedding day, but something that you know is different. Lovely. My best friend makes this pound cake and yes, as you may have guessed, it is her Granny’s recipe. The same Granny, I might add, that is also responsible for this wonderful casserole of deliciousness. The Granny who’s granddaughter introduced me to some of my most favorite southern foods; this classic pound cake among them. Once I tried this, I have never really cared to try anyone else’s. It is just simply-the best.
That specialness I was speaking of, is love. Yeah yeah. I know. *eye roll* Sappy right? What I mean is love, as an ingredient. There is something about this cake that makes people stop and smile. It is velvety and moist and perfect and…well…special. Just like chicken noodle soup can taste like home and comfort, so can this cake remind you of something familiar and warm and loving. Which, as I experienced the handful of times I personally got to spend with Granny, is exactly the kind of woman she was. I may make different kinds of pound cakes over the years, but nothing beats this traditional, classic version that has been through the hands of generations of southern women and made (literally) hundreds of times.
With this move to South Carolina coming closer and closer, I know I will be able to hold my own at the church pot-luck dinners and any school bake sale that comes my way. I may still throw a Tator-Tot Casserole or Wild Rice Soup at them once in awhile, just to remind them that Yankees can cook too. But you just can’t argue with tradition.
Granny would approve.
Two Years Ago: Strawberry Shortcake Cake
Three Years Ago: Lemon & Herb Deviled Eggs
Granny’s Buttermilk Pound Cake
Adapted, ever so slightly, from Jewel Amason (Granny)
This recipe originally called for Crisco but I rarely ever keep it in my house. For the sake of convenience, I use butter. If we are being totally honest here, I actually prefer the taste of this cake with shortening (gasp!) but butter works well too. It is the ONLY thing I have changed from the original recipe as given to me by the family so I hope they can overlook it! 🙂 This cake is not fussy or temperamental which makes it very reliable. It freezes WONDERFULLY and that is one of my most favorite things about it! Because it makes a full bundt pan, I usually serve half the cake and then wrap the second half well and store it in the freezer. Give it a bit to thaw on the counter and it is just as good-even a bit better!-than freshly baked. Being a simple pound cake, it is fantastic with just a dusting of powdered sugar and eaten out of hand. I am sharing it with you now because it is also the perfect vehicle for spring berries! The pic above is smothered in a strawberry/rhubarb sauce and that is hands down our favorite way to eat it. Whipped cream or vanilla ice cream isn’t too bad either!
The recipe format is a bit different because I am going to write it exactly how it was given to me. I have never deviated from the directions for fear of it turning out different!
Add ¼ tsp baking soda to 1 c buttermilk and stir. Set aside.
Cream:
1 c Crisco (or softened butter)
2 ½ c sugar
Add 5 eggs one at a time.
Alternate adding 3 c flour and buttermilk mixture until blended.
Add 2 T boiling water and 1 tsp vanilla.
Blend well.
Pour into greased and floured bundt pan and bake at 350 for 1 hour.
Let cool in pan for 5 minutes then turn out to cool completely.
Slice and enjoy!
Savory Lemon Grilled Drummies
Brittany wrote this on 22 April 2014 chicken, gluten-free, lemon
Easy recipes that I can make off the top of my head are what I turn to most often. A simple formula that I can make again and again with ingredients I always have on hand. Generally, that is what this blog is all about. Recipes that have passed the test and actually work. No kinks to iron out and no surprises. Today’s recipe is a prime example of this. How something simple and quick can taste soooo good. Tang + spices+fire=grilled wonderfulness.
I make this chicken all the time. I just kind of throw things together without all that much thought because I am usually desperate to get dinner on the table. Then I realized that I was ‘throwing things together’ pretty much in the same way. So I decided to actually write it down! No frills and no extra steps. The great thing, is that chicken crummies (or even thighs) are fairly inexpensive so be sure to take advantage of them when they go on sale in bulk packages. Divide them up into portions that suit your family and freeze. Then, when you don’t know what to make, toss this dish together! The other thing I love about these grilled drummies, is that I usually end up pairing them with whatever I have on hand to round out the meal. Leftover mashed potatoes from a few days ago? Great! I can make this to go with it! Random miscellaneous veggies floating around the fridge? Perfect for this pasta salad. Or good grief! Just nuke your leftovers from the week and have a smorgasbord. Its all good. This chicken will pull it all together.
One Year Ago: Spring Asparagus W/Raspberry Vinaigrette & Toasted Walnuts
Two Years Ago: Fruit Dip
Three Years Ago: Breakfast Burritos
Savory Lemon Grilled Drummies
This would be equally great on skinless, bone-in chicken thighs.
the juice of 2 lemons, about 1/3 c
1/4 olive or grape seed oil
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2-3 lbs chicken drumsticks, about 8, skin on or off
Combine all ingredients in a large, heavy duty zip top bag, or bowl. Toss chicken to coat and let marinade up to 3 hours, turning occasionally. Grill over medium, direct heat, turning to cook evenly, until golden brown and cooked through. Alternatively, roast in a 375 degree oven for 20-30 minutes or until cooked.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
