Its Tomato week here at BCdc!

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

 

Tomato Bread

• 2 1/2 cups all-purpose flour


• 2 tsp baking powder (NOT SODA!)


• 1 1/2 tsp salt


• 1/2 tsp baking soda (NOT POWDER!)


• 1 1/4 cups buttermilk


• 2 eggs, beaten


• 1 TBSP granulated sugar


• 3/4 cup oil-packed sun-dried tomatoes (chopped)*


• 2 TBSP oil from the sun-dried tomatoes


• 1/4 cup green onions (chopped)


• 4 tsp+ basil (chopped) -  HEAEPING


• 4 tsp+ parsley (chopped) -  HEAEPING


• 3 tsp oregano (chopped)


• 1 1/2 tsp minced garlic


• 1/2 cup grated Provolone or Moz


• 1/4 cup grated Parmesan

Preheat the oven to 350 (f).

Spray (or grease) a 4 by 8-inch loaf pan

In a large bowl sift together all your  “powdery” ingredients: the flour, baking powder, sugar, salt, and baking soda.

In a separate bowl, whisk together: the buttermilk, eggs, and oil.

Gradually mix the powder into the bowl containing the liquid ingredients.  I think a whisk works the best.  Doing it gradually will help keep the lumps away.  If you just dump it all in at once you wont be able to see where the lumps are and what not, so SLOW AND STEADY WIN THE RACE. =D

Whisk in your veggies and spices: the tomatoes, onions, basil, parsley, oregano, and garlic.

I find by now I have had to lose the whisk and use my big wooden spoon.   Dump in the cheese and mix well.

Bake for about an hour or until a toothpick comes out clean.  Remove from the oven and let sit for about 10 minutes in the pan.   This will allow the loaf to shrink away from the pan some, so you can get it out and put on a wire rack to cool.  Once its  room temp you can slice it.

 

*I found these in a little jar at Walmart.  They weren’t down the tomato isle though, they were down the “healthy food” isle.

**I like to sprinkle a little SHREDDED PARM on it while its still piping hot – before I cut it.  It just makes it real pretty to see those little white bits of cheese on the top.

Nana Bran Bread

• 1 – 3/4 cups all purpose flour
• 1 tsp baking POWDER
• 1/2 tsp baking SODA
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup margarine, softened
• 1 egg
• 1 1/2 cups Bran flakes (crushed to abt a cup)
• 1 1/2 cups ripe bananas (abt 3)

PREHEAT OVEN TO 350(f)

Sift together all DRY ingredients except sugar and set aside.

In a large bowl, beat sugar and margarine.  Add the egg and mix well.  Mix in the cereal and mashed bananas.  Add the flour mixture, mixing only enough to combine it.  Dont over beat it or you wont have any banana chunkies left in your bread! 

Spread the batter in a buttered loaf pan, and bake at 350(f) for abt 1 hour or until a toothpick inserted comes out clean.  Let cool abt 10 minutes before trying to remove from pan, and then remove from pan and let cool on a cooling rack completely before trying to slice.

 

source: Nana’s recipe box

**this is the best smelling bread…  Nothing like waking up to this cooking in the morning.  It just fills the entire house and feels like HOME.  *sigh*

Easy Banana Nut Bread

• 3 Cups Bisquick
• 2/3 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 cup mashed bananas ( abt 2 med)
• 2/3 cup chopped nuts

Preheat oven to 350(f) and grease and flour a loaf pan (9x5x3)

Mix all ingredients.  Once incorporated stir vigorously for 30 seconds!  Pour batter in pan.

Bake 55 – 60 minutes or until a tooth pick inserted in the center comes out clean.  Let cool 10 minutes and then remove from pan.  Let cool to room temp (preferably on a cooling rack) before trying to slice.

source: Clipping from Nana’s box

Cranberry Brilliant Bread

• 2 Cups Cranberries (fresh or frozen, halved)
• 1 egg (beaten)
• 1/4 Cup butter
• 1 Cup Milk
• 2 Cups flour
• 1 Cup Sugar
• 1 tsp baking powder
• 1 tsp orange peel, (grated)
• 1/2 tsp salt
• 1 1/2 cups Cheddar (shredded)
• 1/2 cups walnuts (chopped)

Preheat oven to 350.  Butter a 9x5 loaf pan.

In a bowl combine: egg, butter, milk, and orange peel. In a large bowl, sift together: sugar, baking powder, flour, and salt.   Add the cranberries, cheddar, and nuts to the flour mixture and lightly mix.   Dump the milk mixture into the flour mixture and use a fork to  incorporate.   Place the moistened dough ball in your buttered loaf pan, and bake for an hour and 15 minutes (or until a toothpick comes out clean).  Let stand 10 minutes before removing from the pan, and finish cooling on a wire rack before cutting.

This is a beautiful loaf, it almost looks like its filled with red brown and yellow confetti!

ENJOY!

Grans Mexican Cornbread

This cornbread is so good, it is my Gran’s absolute favorite.  You can use less jalapenos if you don’t like heat. :)

1 cup corn meal
1 cup sweet milk
1/3 cup oil
2 eggs beaten
3 jalapenos (de-seeded!)
1/3 cup cream style corn
1 onion diced

Combine all ingredients.  Make sure your jalapenos have bee deseeded or they will burn your mouth off!  lol…    Mix well.  Bake in a hot greased skillet for 35 minutes @ 425.