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Swirled Cinnamon Bread and Dutch Baby Pancakes for Mothers Day


Before I could make the recipes I’m sharing for cinnamon quick bread and Dutch baby pancakes, I had to wait until my “girls/chickens” laid eggs. They sure were taking their time laying today. But lay they did. Check out the photo of my bounty: blue, green, pink, brown eggs. Good job, girls!

With mother’s day coming up, I’m sharing two nice recipes just for you. Get the little ones involved if you can.

Remember, a gift from the hands is a gift from the heart, and I for one can tell you nothing pleases me more.

Happy mother’s day to all of our “Abouteating.com” Moms!

Swirled cinnamon quick bread

“This is a good recipe since it makes 2 loaves, one for giving, and one for keeping”, one of my students said. Nice to tote to a mother’s day brunch. The crust will be dark due to the cinnamon.

Ingredients batter

2 sticks/1 cup unsalted or salted butter, softened

2 cups sugar

2 large eggs

2 cups buttermilk

1 tablespoon vanilla

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

Ingredients & instructions cinnamon sugar mixture

Whisk together:

1/2 cup + 2 tablespoons sugar

1 tablespoon plus 2 teaspoons cinnamon or to taste

Instructions

Preheat oven to 350. Butter or spray two 9 x 5″loaf pans.

Cream together softened butter, sugar and eggs.

Add buttermilk, vanilla, flour, baking soda, cinnamon and salt and blend well.

Pour 1/4 of batter into each pan. You’ll have 1/2 of the batter left. Sprinkle 3/4 of the cinnamon sugar evenly between pans. You’ll have 1/4 of the cinnamon sugar mixture left to sprinkle on top.

Spoon remaining batter on top in each pan, smooth the batter, and sprinkle rest of cinnamon sugar on top, dividing between the 2 pans. Take a knife and go fairly deep into the batter, swirling as you go for a marbled effect.

Bake 30 minutes, then tent pans with foil to prevent top from getting too brown. Continue to bake for an additional 20 minutes or so, until a toothpick inserted into the center comes out clean.

Let sit a few minutes, then loosen edges with a knife and invert onto a cooling rack to cool.

Store tightly wrapped at room temperature for up to 3 days.

To freeze, wrap loaf or slices in plastic wrap and then place in a zip-close freezer bag. Freeze up to one month.

No buttermilk? Make your own!

Homemade buttermilk

This will not be as thick as what you buy in the store, but works well in baking. Stir 1 tablespoon fresh lemon juice or white/clear vinegar into 1 cup milk. Let stand about 10 minutes for the acid to curdle (sour) the milk. It will look clumpy. You’ve just made buttermilk.

Don’t strain, use as is.

German/Dutch Baby Pancake

This is fun. And yes, the pancake collapses after baking, leaving a generous “well” for berries or whatever. When I looked through all my Dutch baby recipes, I kept coming back to this one, only slightly adapted from King Arthur Flour.

Recipe doubles easily.

Ingredients

1 tablespoon butter for greasing pan

1/3 cup all-purpose flour

Heaping 1/8 teaspoon salt

1 teaspoon sugar

1/4 cup milk

1 teaspoon vanilla

2 large eggs

1 tablespoon melted butter for batter

Topping

Whatever you like – berries, jam, syrup, with a shower of powdered sugar

Instructions

Preheat oven to 425. Lightly grease with 1 tablespoon butter a 9” cast iron skillet (measure the top) or 8” round cake pan.

Whisk flour, salt and sugar together.

Separately, whisk milk, vanilla and eggs.

Add liquid ingredients to dry ingredients. Whisk until fairly smooth, leaving a few lumps.

Stir in melted butter, and pour into pan.

Bake 15-20 minutes or until puffed and golden.

Serve immediately, garnished with whatever you like.

Tip: Garnish dishes naturally.

I always think of my parents, Mary and Charlie Nader, when I go outside to pick edible flowers. Mom showed us which wild flowers were edible. Dad always grew edible marigolds and zinnias in his tiny garden in front of the porch, Notice the edible dandelions and violet flowers as a garnish for the cinnamon bread.

My website abouteating.com has a list of edible flowers. Just make sure you pick “clean” – no pesticides, no animals tromping on them, etc.

 

 

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