Thursday, August 26, 2010

Share a Spoon - Basic Beer Cheese Bread

I really couldn't choose between a sweet and a savory bread from Maurnie.  I mean really.  Bread is bread is bread.  I love it all.

So here is the second entry for the day.

Basic Beer-Cheese Bread

 1 TBSP olive oil
½   cup finely chopped onion (I use yellow)
¼   tsp freshly ground black pepper
1 garlic clove, minced
3 cups all-purpose flour
3 TBSP sugar
2 tsp baking powder
1 tsp salt
1 cup shredded Monterey Jack cheese (I have also used sharp cheddar and gruyere)
1 12 oz bottle lager-style beer (such as Bud)
2 TBSP melted butter, divided
Cooking spray
Preheat oven to 375
Heat olive oil over medium heat.  Add onion and sauté until browned slightly.  Stir in pepper and garlic, cook for 1 minute.
Combine flour, sugar, baking powder and salt in bowl.  Stirring with whisk make a well in the center of dry mixture.  Add onion mixture, cheese and beer for dry mixture, stirring until just moist.
 Spoon batter into a 9x5-inch loaf pan coated with cooking spray.  

Drizzle 1 TBSP butter over batter.  Bake at 375 for 35 mins.  Drizzle remaining 1 TBSP butter over batter and bake an additional 20-25 minus until a deep golden brown and a test inserted into center comes out clean. 
Cool 5 minutes in pan before removing.

Again, special thanks to Maurnie Braund for sharing not one, but two recipes for my favorite thing in the world!  I am seriously gonna hop the border and head on up to Canada to eat at her table.

Kidding.  I have a passport!  No need to HOP the border.  Geez people calm down!


Share a Spoon - Land of Nod Cinnamon Buns

So Maurnie submitted two recipes this week for Share a Spoon and said I could pick which one I wanted to use.  Um...I pick both!

I will make them separate posts so that they are easily printable.

Here we go!

Cinnamon buns are bread…right?  *Even* if one is not actually making the bread?  This is a do-ahead recipe so make before you head to bed and you’ll be enjoying cinnamon buns with your morning coffee.

Land-of-Nod Cinnamon Buns

20     Frozen buns or rolls (plain, white pre-made bread rolls.  The kind you take and bake at home)
1    cup lightly packed brown sugar
¼   cup dry vanilla instant pudding mix
2         TBSP cinnamon
¾   cup raisins or nuts (optional)
½   cup butte

Mix brown sugar, pudding mix, cinnamon and raisins/nuts in a bowl.

Grease an angel food cake pan

Place rolls in pan (only 20).

Pour sugar mixture evenly over frozen buns.

Melt butter and drizzle over buns

Cover with damp, clean cloth in a warm, draft free location over night.  

The buns will thaw and rise over night.
 In the morning preheat oven to 350 and bake for 25 minutes until browned nicely. 

Remove from oven and cool slightly.  Invert them on serving platter and voila! pull apart cinnamon buns.

This sounds EASY and amazing.  What's better than that?

Thanks for Sharing this recipe Maurnie!

Thursday, August 19, 2010

Share a Spoon - Twisted Shepherd's Pie

Think Tank Momma

This is a savoury one and a slight variation on an old favorite. It’s like stuffed peppers meet shepherd’s pie.

Shepherd’s Pie…with a Twist.


8-10 large green/red/orange or yellow peppers (whichever you prefer)

Potato Topping

* 6 medium Yukon gold potatoes, scrubbed

* Coarse salt and freshly cracked black pepper, to taste

* 1/4 cup half and half cream (60 ml)

* 1 tablespoon butter (15 ml)

* Salt and pepper

Meat Filling

* 1 tablespoon butter (15 ml)

* 1 pound ground beef (or you can use just 2 pounds of ground beef and omit the pork)

* 1 pound ground pork

* 2 small onions, finely chopped

* 2 cloves garlic, chopped

* 2 stalks celery, finely diced

* 2 carrots, finely diced

* 2 teaspoons fresh chopped thyme (10 ml)

* 1 teaspoon dried oregano (5 ml)

* 1 cup beef stock (250 ml)

* 1 tablespoon Worcestershire sauce (15 ml)

* 1 tablespoon Dijon mustard (15 ml)

* Coarse salt and freshly cracked black pepper


Potato Topping

1. Preheat oven to 375 degrees F.

2. Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork. Remove from oven, peel and put into a large bowl. Mash potatoes and add butter, cream, and salt and pepper. Stir with wooden spoon until blended. Adjust seasoning.

Meat Filling

1. Put butter into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes.

2. Add meat, breaking it apart and stirring until it’s browned.

3. Add the celery, carrots, thyme, oregano and season with salt and pepper.

4. Continue to cook over high heat until carrots begin to soften.

5. Add stock into pan and then add the Worcestershire and Dijon. Bring to a boil and then reduce heat to low.

6. Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes. (you can add additional stock if it seems to by drying out too much)

Prepare Peppers

1. Cut top off peppers and remove all membraine and seeds from inside

2. Divide meat amongst the peppers and spread mashed potatoes over the top

3. Bake until top is golden and filling is bubbling, between 20 and 30 mintues depending on the size of peppers you have.

OR if you don’t want to use peppers you can just make it the good old fashioned way and:

1. Put meat mixture into a rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spread the mashed potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes

This recipe was submitted by Maurnie Braund.

Thursday, August 12, 2010

Share A Spoon - Overnight Caramel French Toast

Think Tank Momma

I know this site needs work.  TRUST ME, I know.  I will be working on it.  The new improved Blogger editor and templates SUCK.  It's really difficult to manipulate and I really am LESS than impressed.  I'm not a cookie cutter kind of blog design kind of gal.  Need something with a little flair and I will get there, just going to take much longer than I originally thought.

Anyway, welcome to Momma B's kitchen.  This is a blog for me to post recipes I receive for Share a Spoon, and I will post other recipes I come up with over here as well.  Thursdays will specifically be for Share a Spoon though.


I cut and pasted the emailed recipe I received this week.  Haven't tried this yet, but trust me....I AM GOING TO STAT!

It is obscenely good and is a favorite Christmas morning and really handy because it is a do ahead.

Overnight Caramel French Toast

1 ½ Cups Brown Sugar

3/4 Cup Butter

½ Cup Corn Syrup

8-10 slices 1.5 inch thick bread (either Texas Toast or French Bread)

4 eggs

2 ½ Cups whole milk

1 TBSP vanilla

¼ tsp salt

¼ tsp nutmeg (or to taste)

2 tsp sugar

1 tsp cinnamon

Combine Brown Sugar, butter and corn Syrup in a heavy, medium sized saucepan. Stirring constantly, cook over medium heat for about 5 minutes until bubbly and thickened. Pour mix evenly over bottom of 9X13X2 baking dish. Arrange bread slices close together over caramel sauce. Mix the eggs, milk, vanilla, salt and nutmeg and pour over the bread slices. Cover and chill 8 hours or overnight. In the morning combine sugar and cinnamon and sprinkle over the bread. Bake at 350 for 45-50 minutes or until puffed and firm in the centre. Serves 8-10.

A person can only eat about one slice each as it is very sweet and rich.
This recipe was submitted by Maurnie Braund.