Grandma’s Cinnamon Bread

February 10, 2013

Cinnamon Raisin Bread from My Pantry ShelfMy first grade son was recently asked to write up a favorite family recipe to share with his class.  The minute I heard this my mind began scanning the many recipes that he might deem worthy.  While selecting just one recipe seemed daunting to me, he quite simply stated, “I will share the recipe for Grandma’s Cinnamon Bread.” The special bread that my mom makes for him when he stays at her home.

Spreading CinnamonThis made me think, it is the children of the family that ultimately decide which recipes will live on. Perhaps this is because in childhood every moment seems larger than life.  The meals we eat, the people who prepare them for us, the experiences we have in our youth become the foundation of our life.  In truth, if I think of my own favorite family recipes, they are the ones fell in love with as a child, the Swedish Cardamom Bread at our holiday table,  my grandmother’s Royal Danish Soup, or my mother’s spaghetti sauce that I could never get enough of.  Now matter how much I might enjoy a new recipe that I develop or come across as an adult, they never hold the same place in my heart as those I loved as a child.  And also, without the enthusiastic blessing of my children, the recipe never will become a new family favorite.

Roll the cinnamon dough

Grandma’s Cinnamon Raisin Bread is a not too sweet bread with a perfect cinnamon spiral through the center.  It is delicious on its own, but my favorite way to eat it is toasted with butter.  It also makes a special French Toast.  The recipe makes two loaves.  The bread freezes well.  If you slice the bread first, it is easy to grab a slice to toast for an easy breakfast.

So, what is your favorite family recipe?  Tell us in the comments below and leave a link if there is one!  This post was submitted to Yeastspotting.

Read the rest of this entry »

Satsuma GranitaThere is sense and order to the world.  Need proof?  The ripening of winter citrus.  It is the darkest days of the year that bring us the brightly colored, terrifically acidic oranges and lemons, limes and grapefruit, or at my house…  buckets upon buckets of satsuma mandarins.  Not familiar with satsumas?  They are a small orange with a sweet tart bite.  They are similar to the other easy-peel small citrus, such as clementines, that are sold in boxes at all the grocery stores right now.  In fact, this recipe could easily be used with those little cuties or even a standard orange variety.Satsumas cut in halfSatsuma Granita is the ultimate anti-winter.  Fresh-squeezed satsuma juice is mixed with a touch of lemon juice and bit of ginger-infused simple syrup.  The mixture is frozen and fluffed, then gently packed back into the peels of the satsumas.  Fun to look at, even more fun to eat, these balls of cool orangey ice will make you forget it is the middle of winter.  As my kids said, “They are like snow cones, only BETTER!”  They are also remarkably easy to make.  If you happen to have young children underfoot that have run out of engaging indoor activities, by all means put them to work!  My daughter happily monkeyed up the tree to pick the fruit before juicing the lug of fruit.  What delicious fun!

Read the rest of this entry »

Roasted Brussels Sprouts with Blue Cheese Dip @ My Pantry ShelfOnce you fall in love with Brussels sprouts, it is impossible to get enough.  We eat them like candy at our house, or most of us do.  One child has chosen to shun these green meatballs for now- more for us!  While we enjoy them shaved in salads and sauteed with garlic, the best preparation in my opinion is to simply toss them in oil, season them with salt and pepper and roast in the oven.

Brussels Srouts and dip

Roasted Brussels Sprouts with Blue Cheese Dip can be served as either an unexpected appetizer or a gratifying side dish.  The Brussels sprouts caramelize a bit in the oven and match beautifully with the blue cheese and yogurt dip.  The dish hits all the notes of a warm, savory, dippable treat, but without the guilt of fat and carbohydrates that so many appetizers carry.

Read the rest of this entry »

Fuyu Persimmon Salsa

December 30, 2012

Fuyu Persimmon Salsa from My Pantry ShelfSome people have all the luck, like a few weeks ago when I came home to a ginormous bag of Fuyu persimmons and Meyer lemons on my front porch.  I love each of these fruits and am lucky enough to have a friend who is happy to share the bounty from her trees.  Since then I have done my best to make a strong dent in the harvest, despite the fact that my family members have all opted out of the challenge.  After weeks of nibbling and a double batch of our long-time favorite Fuyu Persimmon Chutney failed to exhaust my fruit supply, I began to question my luck.  I cannot stand for food to go to waste, and yet there were just so many persimmons.  That is when it occurred to me that when life gives you just about any fruit, it is almost always a good idea to make salsa!

Fuyu Persimmon Salsa marries the slight sweetness of firm fleshed Fuyu persimmons with the savory goodness of garlic, a little heat from a spot of ginger, and a pop of acid from Meyer lemon.  While I would not turn down an opportunity to scoop this onto a crispy tortilla chip, this salsa is perhaps better paired with seared fish or roast chicken.  Its bright fresh flavors are just the thing to erase the memory of one (or more) too many Christmas cookies.

Do you have a favorite persimmon recipe?  If so, please share in the comments below!

Read the rest of this entry »

Giftable Granola

December 20, 2012

Giftable Granola from My Pantry ShelfGranola is a hot item in our house these days. Though its name may be the butt of jokes in some circles, granola deserves credit for being not only full of healthy whole foods, but also incredibly tasty. Perhaps if Santa had to choose, granola might end up on the nice AND the naughty list.

Giftable Granola is my favorite granola recipe. It is sweet with a touch of salt and packs an endearing crunch. It tempts as a mid-day snack and turns a bowl of fruit and yogurt into a great morning. The recipe is incredibly flexible, so feel free to add your own favorite nuts, seeds, and dried fruit. The granola keeps for weeks in a sealed container, but not at our house. This batch is mostly being bagged up and given to friends, an antidote to the ever-present indulgence that is December. Make a batch of this now for gifts, or save the recipe as a kick-off to your New Year’s resolution. I think you will love it.

Read the rest of this entry »

%d bloggers like this: