Yesterday I made Glenna's All Day Spaghetti Sauce. It filled my house with wonderful smells all day. Five pounds of meat sounds like a lot of meat, but I will be able to freeze enough sauce for at least two, maybe three more meals.
I also made the cinnamon bread. It turned out better this time. Except I used an 8 x 4 inch pan instead of a 9 x 5 inch pan and the bread cooked over the edge. But it still tasted yummy! Here is the recipe I use. I'm thinking the next time I make it I'm going make a streusel topping instead of using the cinnamon/brown sugar mixture on top.
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 teaspoon salt
1/4 c. butter (room temperature)
1 c. white sugar
2 large eggs
1 tsp. orange juice, fresh if you have it
1/2 tsp. orange peel zest
1 c. buttermilk (I use 1 tbsp. white vinegar, plus enough milk to make 1 cup)
1 c. brown sugar
2 heaping tablespoons ground cinnamon
Preheat oven to 350°.
Mix the flour, baking soda, baking powder, and salt in a bowl. Cream the butter and sugar in another bowl. Beat in the eggs, orange juice and orange zest.
Mix 1/3 of the dry ingredients into the wet ingredients. Mix 1/2 of the buttermilk into the wet ingredients. Mix 1/3 of the dry ingredients into the wet ingredients. Mix the remaining buttermilk into the wet ingredients. Mix 1/3 the remaining dry ingredients into the wet ingredients. Mix the brown sugar and cinnamon in a bowl.
Pour 1/3 of the batter into a greased 9x5 inch loaf pan. Pour 1/3 of the cinnamon mixture on top. Pour 1/3 of the batter on top. Pour 1/3 of the cinnamon mixture on top. Pour the remaining batter on top. Pour the remaining cinnamon mixture on top. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about an hour.
I hope you are having a wonderful weekend. Today we are off to Portland to have lunch with some friends. Tomorrow I have to work. Tuesday is my first day babysitting Mr. E.