Archive for the ‘Bakery Recipes’ Category

Best Meatloaf Recipe

Dec 2, 2010 Bakery Recipes

If hot meatloaf and baked potatoes conjures up memories of sunday dinner in your mummy’s kitchen, you certainly are not alone! Meatloaf is a beloved comfort food of those in every generation, and continues to be an evergreen favorite on the dinner table year after year. While all meatloaf recipes contain some of the same staple ingredients, meatloaf is a versatile dish that may be cooked and prepared in a giant range of ways . You can bet that no 2 recipes are the same, and each has its own unique flavour.

First, lets take a look at ingredients. Nearly all meatloaf recipes call for some type of ground meat, be it meat, turkey or wild game. Most will also contain some sort of bread ingredient,eg crackers, dried bread crumbs or crushed croutons. To complete things off, diverse spices are added to give each simple meatloaf recipe its own particular flavor. As an example, salsa is often added to create a southwest flavour, and barbecue sauce can be added to give your meatloaf a smoked flavour. As well as these kind of ideas, there also are many twists on meatloaf that may be used to create an entire one-dish meal,eg adding a mashed potato topping.

No matter the recipe, most meatloafs are quick and easy to prepare. Convenient small plates that don’t require prep might include bagged salads, fresh rolls from the bakery, vegetable blends that may be steamed in the microwave, or pre-cut fresh fruit mixes.

For those that prefer more traditional, home cooked sides, there are several different options that go well with meatloaf. Your best shot when it comes to selecting sides is adding ones which will compliment the flavour of your personal meatloaf recipe. Southwestern meatloafs often go well with sides that also have southwestern flavours such as mexicorn and mexican cheese blends.

Naturally, dinner should be a delightful time, so don’t feel like you have to stick with “matching” sides. And with the flexibility of meatloaf, you can easily experiment with new ingredients and flavour combinations to make a taste fully your own – one that may easily “match” fried green beans, deviled eggs, or any other side plate you might select.

Most meatloaf recipes are easily as tasty hot as they’re cold, and can be reheated for a repeat of dinner, or cut into sandwiches for a new taste. And naturally, there are lots of leftover meatloaf recipes out there, from easy chili, to shepherds pie, to tatertot casserole. So if you are prepared for a hot, home cooked meal that just might last you all week, then get out there and start attempting to find some simple meatloaf recipes today.


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A recipe for the perfect cheesy garlic bread

Nov 21, 2010 Bakery Recipes

I love making Italian food, but more than that I love eating Italian food. I’m not from Italian descent that I know of, but I’ve always loved just about every kind of pasta that has come across my plate. A good pasta needs great garlic bread to go with it, and I love making my own bread.

There are three requirements of a good cheesy garlic bread.

First it needs to be fresh. That means fresh ingredients and bread. I like to go to my local grocery store around 5pm when they bring out the freshly baked French and Italian loaves of bread. They smell so good, and they taste much better when used within a few hours after being baked. There are many specialty bakeries that make wonderful bread, but I usually find that these are farther away and more expensive. So regular grocery store bought bread is good enough for me. I like to mix it up between white and wheat breads too, for a little healthier option. Wheat garlic bread also is a nice change of tastes. You’ll also need a clove of garlic, minced. Then either butter or olive oil, and your favorite cheese for the top. Also the spice, Italian seasoning. These don’t need to be expensive either, just go with what tastes good to you. I like light-flavored olive oil brushed on top, or real unsalted butter.

Just cut the bread lengthwise so you have a top and a bottom, or you can cut into smaller slices, but it will take longer to make each individual piece. Next lightly brush the olive oil or butter onto the bread. Then sprinkle some Italian seasoning spices and the minced garlic evenly. And finally add your preferred amount of mozzarella cheese and sprinkle some grated Parmesan or asiago lightly on top.

The second requirement for a great garlic bread is it needs to be crispy. Put your prepared bread into the a preheated oven at 350 degrees F for 10-15 minutes. You need to watch it closely for the last several minutes because it can brown very quickly. You want to take it out when all the cheese is melted and is started to become golden brown. The crust should also be crispy and slightly browned.

And third it needs to be delicious. If you find an ingredient that you want to try, go for it. The best thing about cooking is personalization. Some people don’t like olive oil, or maybe butter. Feel free to change any part of my recipe to fit you own tastes. I’ve also made this recipe without any cheese on top and it’s very delicious, and a few less calories.

You could buy store made garlic bread, in the frozen food section, or the bakery. But they usually are too buttery, the cheese is fake, and they’re barely edible. It’s so much better when you make your own, and your friends and family will be impressed if you don’t usually cook very often.


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Old Fashion Cake Recipes for Velvet Crumb Cake and Pineapple Flavored Pound Cake

Nov 19, 2010 Bakery Recipes

Today we have cake decorators and beautiful cakes in the bakeries, the grocery stores, discount stores, etc.  But I still like to go back to the cakes of my childhood and I’m sure many of you do too.  These recipes are for old fashion cakes that go back to my childhood and perhaps yours.  Velvet Crumb Cake is a small square cake with a crumb topping that is perfect with coffee or tea.  The Pineapple Flavored Pound Cake is perfect served with fresh fruit or berries.

VELVET CRUMB CAKE

This old recipe was found in my mother’s recipe box. It was written on a sheet of paper from an old fashion writing tablet and indicates it is from Edith. Since my mother had an Aunt named Edith, I assume this recipe was from her.

1 1/3 cups baking mix such as Bisquick
3/4 cup sugar
3 tbsps shortening
1 tsp vanilla
1 egg
3/4 cup milk

Mix all ingredients together and bake in a 350 degree oven for 35 to 40 minutes. Makes a small cake so use an 8-inch square pan, greased and floured.

Broiled Topping for Crumb Cake:
3 tbsp softened butter
1/3 cup brown sugar
2 tbsp milk or cream
1/2 cup coconut
1/4 cup chopped nuts

Mix altogether and spread on warm cake. Put under broiler until brown; approximately three minutes.

PINEAPPLE FLAVORED POUND CAKE

1 cup shortening
2 cups sugar
2 cups sifted plain flour
5 large or 6 small eggs
5 tbsps pineapple juice

Preheat oven to 325 degrees.

Cream shortening and sugar together. Add eggs to sugar mixture, one at a time. Alternately add in flour and pineapple juice. Beat at low speed of electric mixer until creamy. Bake in a greased and floured tube, Bundt, or loaf pan until done; approximately 1 hour.

This cake is great sliced and topped with fresh berries.

Enjoy!


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