Cheesy Garlic Bread

This is soooo good!  I used Cheddar-Jack cheese for this, but you can certainly use any cheese that you like.  Mix and match with Mozzarella, Italian blend or whatever suits your fancy.  I wouldn’t use really sharp cheese, though, as it doesn’t melt as well.

• 4 cups shredded Cheddar-Jack cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1 loaf Vienna or French bread
• 1 stick salted butter, softened
• 4 cloves finely minced garlic

Preheat oven to 425 degrees.  Mix cheeses together with mayonnaise.  Set aside.

Cut loaf of bread in half, and then into half again.  (If you’re going to grill your bread on a large griddle, you don’t need to cut in half again.)

Spread garlic butter evenly over bread.  Grill in skillet or griddle until toasted a medium brown, but not long enough to burn the garlic.

Take out of pan and divide cheese mixture evenly over warm bread, getting cheese as close to the edge as possible.

Bake in oven until cheese melts and is hot and bubbly, about 10 minutes.

Slice and serve.

“God’s name; handle with care.”

Peach Muffins

When peaches are in season, buy up on them and freeze them (see note on freezing them).  You can bake these delicious muffins any time of the year.

• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup sugar
• 1 cup buttermilk
• 5 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups peeled, cubed (1/2″ cubes) fresh or unthawed frozen peaches
• Turbinado sugar

Position rack in lower third of the oven and preheat oven to 350 degrees.  Lightly spray 12 muffin cups with vegetable oil spray or line with paper liners.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and sugar.

In another bowl, whisk together buttermilk, oil, egg, and vanilla.  Pour wet ingredients over dry ingredients and mix just until combined.  Gently fold in the peaches, using as few strokes as possible, be careful not to overmix.

With a large ice cream scoop or spoon, scoop batter into the prepared muffin cups.  Sprinkle tops with turbinado sugar.

Bake for 25 to 30 minutes, until muffins are golden brown.  The tops should be firm to the touch and a toothpick inserted in center of muffin should come out clean.  Remove from oven and let cool for 10 minutes.

Turn muffins out of the pan and enjoy warm or at room temperature.  (The muffins can be stored in an airtight container for up to 2 days.)

(Freezing peaches:  Peel and slice peaches.  Lay flat on a cookie sheet and flash freeze.  When frozen, remove from pan and put into a plastic bag and keep in the freezer for later use.)

“Greater love has no one than this; to lay down one’s life for one’s friends.”

Fresh Strawberry Bread

I found myself the other day wondering what I should do with some strawberries that needed to get eaten.  I must find something to make with them.  So, this is it.  Now, it doesn’t look a lot like strawberry bread, but it sure does taste like it.  Yum!  Moist and delicious.  This freezes well and makes delicious toast.

• 1/2 cup butter
• 1 cup sugar
• 1/2 teaspoon vanilla extract (or almond, if you like)
• 2 eggs, separated
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup crushed or chopped fresh strawberries

Cream together butter, sugar and vanilla extract.  Beat in egg yolks, one at a time.  Sift together flour, baking powder, baking soda and salt.  Add flour mixture alternately with strawberries to creamed mixture.

Beat egg whites until stiff.  Fold into strawberry mixture.  Line a 9 x 5-inch loaf pan with greased wax paper.  Turn batter into pan.  Bake at 350 degrees 50 to 60 minutes or until bread tests done.  Cool 15 minutes on rack.  Remove from pan and cool.

Makes 1 loaf.

“Faith in God’s goodness keeps hope alive.”

Cheddar and Bacon Beer-Batter Bread

This version is yummy also.

• 3 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 (2.8-oz.) jar of Real Bacon Pieces
• 1 cup large shred Cheddar cheese
• 1 (12-oz.) light-bodied beer
• 4 tablespoons unsalted butter, melted

Heat oven to 375 degrees.  Grease a 9 x 5-inch loaf pan.

Combine flour, sugar, baking powder, and salt.  Add beer and mix until well combined.  Add cheese and bacon pieces and stir just until combined.  Pour into loaf pan and spread batter to corners.  Drizzle melted butter over top of batter.

Bake for 45 to 50 minutes.  Remove from oven and cool for 5 minutes in pan.  Remove to wire rack and cool.

“God knows us inside and out.  No renovation project is too big for Him.”

Cinnamon-Raisin Beer-Batter Bread

Crunchy outside and moist and delicious on the inside.

• 3 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 tablespoon cinnamon
• 1 cup raisins
• 1 (12-oz.) light-bodied beer
• 4 tablespoons unsalted butter, melted

Heat oven to 375 degrees.  Grease a 9 x 5-inch loaf pan.

Combine flour, sugar, baking powder, salt, cinnamon and raisins.  Add beer and mix until well combined.  Pour into loaf pan, spreading batter to corners.  Drizzle melted butter evenly over top of batter.

Bake for 45 to 50 minutes.  Cool bread in pan for 5 minutes and then remove to wire rack to cool.

Make glaze with 1/2 cup confectioners’ sugar, 1 tablespoon milk and 1/2 teaspoon vanilla.  Drizzle over top of bread.

“The gains of heaven will more than compensate us for the losses of earth.”