Cheesy Bacon Quick Bread

This recipe is easily doubled, as long as you have a pound of bacon to toss into the mix. Fortunately, we tend to cook up lots of the stuff in advance, during the summer, so that, whenever we want, we can assemble a quick BLT using the lettuce and tomatoes from Pop's garden.

If you don't have all of that lying about, though, you can probably substitute the pre-cooked bacon bits from the store. For that, you'll need to adjust and adapt according to your own tastes. I'd estimate approximately one ounce of the pre-cooked stuff per slice in the recipe, and add about 1/8 tsp more oil to the recipe.

Also, as this is a chunky batter, I recommend leaving your whisk in its drawer, or wherever you store it. This is a job for a spoon or a heavy-duty spatula.


Cheesy Bacon Quick Bread

Ingredients:

1 1/2 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded sharp Cheddar cheese
3/4 cup quick-cooking oats
6 slices bacon, cooked and crumbled
2 eggs, beaten
1/2 cup nonfat buttermilk
1/4 cup vegetable oil

Directions:

Combine the flour, sugar, baking powder, baking soda, salt, cheese, oats and bacon in a large bowl. Set aside. 

Combine the eggs, milk and oil in another bowl and add to the first mixture, stirring just enough to moisten the dry ingredients (do not overmix. This is like a muffin or pancake batter, so you don't ant to over-activate the gluten, or it will become dense and rubbery). Spoon the batter into a greased and floured 8-1/2" x 4-1/2" x 3" loaf pan. 

Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.

Remove from oven, then remove from loaf pans. Let cool on rack for 10 minutes before slicing.

Birthday SOS! We're eating sand!

Seriously. We had a message in a bottle, and it read in large, splotchy letters, "S.O.S.*", and below, the parchment read, "*She's Older Still!"

It was the party for Asteroidea's eleventh birthday. 

For her and her brother, I've been building entertaining little cakes each year on their birthdays. If you go back through this blog, you'll find a TARDIS (with Dalek cupcakes), A sailbook with Swedish Fish-filled Jell-O seas, a marshmallow-robot-infested spaceship, a giant cheeseburger and fries, with cherry ketchup, and a circus tent filled with candies. Before I started this blog, I'd built a chocolate locomotive and coal car… and a couple more. 

I try to leave them guessing what I have planned, and then to give them something a little absurd and yet tasty. Sometimes I cheat. I use mixes and store-bought tubs of frosting when I know nobody with serious taste buds will be eating the thing (i.e, if it's for the kids' party, and I'm fixing another for the grownups of the family).

With this one, I really didn't cheat. The cake was a from-scratch banana cake, with cream cheese frosting, the "sand" was a special blend of crumbs, the shells were homemade candies, and the pebbles in the sand… okay, I cheated on those. I ordered them from Amazon. 

But I did make the punch from scratch, too. See that watermelon half? Scooped out, and all that stuff put through a blender, then mixed 2:1 with seltzer. No sugar added, and the kids gulped it down. So did most of the adults (my parents are not fans of watermelon, & I'm allergic, but everybody else had multiple cups of the stuff.)

But the cake.

The cake.

I stumbled across one of my mother's old chocolate molds, and started plotting to make seashells and a starfish cake, but somehow every way I looked at my plan, it wasn't coming together.

I had been teasing Asteroidae that planning this party was driving me bananas. Then there was this make-ahead recipe for banana cake. And then, there was this lovely post on Cake Wrecks…OY! the gears started moving.

Granted, I'm no professional. I do this stuff strictly for the romp in the kitchen, and to make a couple of kids' faces light up.  But I do try. I don't expect my cakes to look anything like the Sunday Sweets, and am happy if they look slightly better than the other things featured on Cake Wrecks' regular pages.  And eventually I accomplish what I was hoping to do.

Five little girls and one little boy consumed just about every last grain of sand. Three women and two men nibbled rocks all evening. And they all had a load of fun.

I made the candy shells and the sand well ahead. The pink sugar shells were made using the "extra strong sugar molds" recipe at the bottom of this page, but substituting strained lemon juice for the water, and, once they were hardened, they were stored in the fridge until serving. The sand, however, took finesse. I learned long ago that sand isn't really "sandy" when you look at it closely. So you can't just use plain old Nilla Wafer crumbs and think you're making realistic beach scenes. You have to add texture, color, and, mmmm flavor. So I'm including my sand recipe, below.

The structure of the cake, by the way, was built by baking two 4x9" loaves and eight cupcakes – the cupcakes being four large (Texas Muffin sized) and four small (well, standard) cups filled to just above the halfway mark, and then, after baking, stacked small upon large to form the truncated cone "towers". The loaves were sliced lengthwise and crosswise, then their corners trimmed at an angle so they could nest around the cupcake "towers". When you do your own version, you'll find this initially requires improvisation.

Once you have all the components gathered and ready to assemble, frost them, build the castle, and cover with pebbles, shells, and, finally, the sand. Lots and lots of sand.

Edible sand

Ingredients:

1 Tablespoon almond bark (or, if you prefer, white chocolate)
2 1/2 cups graham cracker crumbs
2 or 3 dark chocolate wafer cookies (like Oreos w/o the cream filling), ground to fine crumbs (but NOT to dust)
3 Tablespoons brown sugar
3-5 Tablespoons yellow-colored decorating sugar
1-2 Tablespoon red-colored decorating sugar
1 Tablespoon green-colored decorating sugar
1 teaspoon blue-colored decorating sugar
5 Tablespoons regular granulated sugar

Directions:

In a microwave oven, melt the almond bark on a notebook-sized sheet of waxed paper or parchment. Using a butter knife or spreading spatula, spread the almond bark as thinly as possible. Put into freezer.

Combine other ingredients, either in a blender or using a medium bowl and a whisk.

Remove almond bark from freezer and, while still very cold, break or chop into fine chunks and crumbs. Mix into bowl with other ingredients. Put in storage container, seal, and refrigerate until you need to use it.

Quick Oatmeal Molasses Bread

As I played with this, I realized how much it reminds me of Mom's Anadama bread recipe, but slightly quicker and simpler, and with the addition of dried fruit such as raisins or dried cranberries, it's more like a luncheon bread than a hearty sandwich loaf. Nevertheless, it's tasty as all getout. Plus, it's less than an hour from raw ingredients to ready-to-eat. It's kind of hard to beat that!

Quick Oatmeal Molasses Bread 

Ingredients:

2 cups nonfat buttermilk
1/2 cup quick oats (not instant oatmeal)
1/4 cup unsulphured molasses
2 tablespoons vegetable oil
3 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup raisins or dried cranberries (optional)*

 Directions:

Preheat oven to 400°.

Heavily grease and flour two standard 8x4 loaf pans

Combine first 4 ingredients in a medium bowl. Set aside.

Sift or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.

Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.

Butter or oil your hands well and gently knead in bowl or on lightly floured surface (dough will be so sticky you will almost mistake it for thick batter); shape dough in loaf and place in loaf pan. Repeat procedure with remaining dough.

Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a VERY sharp and lightly oiled knife.

Bake at 400° for 20 minutes. Leaving loaves in oven, reduce temperature to 375°; bake an additional 15 minutes.  Remove from oven, place on cooling rack, brush lightly with butter. Let stand at least 15 minutes before slicing.



*I made this without raisins, and on a cornmeal-coated cookie sheet instead of greased loaf pans, so I had to adjust the amount of flour to use, in order for the loaf to even remotely hold its shape. I probably could have added more, plus another 1/4 cup of oats or so, as well. Either way, the dough is still very sticky, and I will consider lining the bottoms of my loaf pans with parchment, next time I make this.