MINI MEATLOAVES
Simple basic weeknight dinner. There's a mixture of pork and turkey to keep it meaty and flavorful. But you can use all ground turkey if you like. The football shape is perfect for a game night.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- Gently combine the pork and turkey by hand in a large bowl. Stir together the oats, 2 tablespoons of the ketchup, 1/2 tablespoon of the mustard, the soy sauce, oregano, egg whites, onions, 1/2 teaspoon salt and 1 teaspoon pepper in a small bowl until combined. Add the oat mixture to the meat mixture and combine by hand until just incorporated.
- Form the meatloaf mixture into 4 small football-shaped loaves, about 4 inches long and 1 1/2 inches thick, and place on the prepared pan. Stir together the remaining 2 tablespoons ketchup and 1/2 tablespoon mustard in a small bowl. Brush some of the ketchup mixture on each meatloaf.
- Bake until fully cooked, about 20 minutes. Garnish with additional fresh oregano if desired, and serve.
MY MOTHER-IN-LAW'S PLUM BREAD
A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. Just like my mother-in-law used to make. Use plain, lemon, or orange yogurt.
Provided by 3dogsinthekitchen
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
- Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 51.4 g, Cholesterol 47.1 mg, Fat 12.9 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.5 g, Sodium 342.5 mg, Sugar 32.5 g
FRESH PLUM QUICK BREAD
Plums are a nice change from the typical fruit fillings found in quick breads. These pretty loaves have a tasty topping of cinnamon-sugar and crunchy pecans.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon zest. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8x4-in. loaf pans., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
FESTIVE SUGAR PLUMS - OLD FASHIONED SWEETMEATS
I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in "The Night Before Christmas"............"The children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence "sweet meat". This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!
Provided by French Tart
Categories Candy
Time 5m
Yield 12 Sugar Plums, 12 serving(s)
Number Of Ingredients 9
Steps:
- Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
- Mix the sugar and mixed spice together.
- Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
- Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
- Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
- You may be able to perform the Nutcracker ballet now - or not!
Nutrition Facts : Calories 26.4, Fat 1.4, SaturatedFat 0.1, Carbohydrate 2.7, Fiber 0.3, Sugar 2.2, Protein 0.6
STOLLEN LOAVES
The recipe for these fresh-baked fruit-dotted loaves comes from my grandmother. They fill our house with a heavenly aroma that is such a part of the season.-Tom Guenther, Oshkosh, Wisconsin
Provided by Taste of Home
Time 55m
Yield 4 loaves.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar; gradually beat in milk. Stir in yeast mixture. Beat in eggs, 4 cups flour and salt until smooth. Add enough remaining flour to form a soft dough. Stir in candied fruit, raisins and almonds., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divided into fourths. Shape each portion into a loaf. Place in four greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 107mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
TEA LOAF
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
OLD-FASHIONED PUMPKIN NUT LOAF
I love this time of year because I love anything pumpkin. I found this recipe in my mother-in-law's recipe box and it's a good one!
Provided by CookingONTheSide
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees; grease a 9x5-inch loaf pan.
- Combine the flour, pumpkin pie spice, baking powder, salt and the baking soda in a medium bowl.
- Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl.
- Add flour mixture; mix just until moistened.
- Pour into prepared loaf pan; sprinkle with nuts.
- Bake for 60-65 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack for about 10 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 205.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 38.3, Sodium 334.1, Carbohydrate 37.3, Fiber 0.9, Sugar 17.8, Protein 4.7
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