Cherry Almond Loaves

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Cherry Almond Loaves

Servings: 8
Author: MrsH of Port Charlotte, FL

Ingredients

  • 3/4 cup Butter softened
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 cup sugar
  • 2 tablespoons firmly packed brown sugar
  • 1 cup toasted slivered almonds
  • 1 cup dried cherries

Instructions

  • Heat oven to 350°F. Combine flour, baking powder, baking soda, salt and cloves in medium bowl; set aside. Combine sugar, 3/4 cup butter, brown sugar, honey and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Reduce speed to low. Beat, gradually adding flour mixture alternately with buttermilk and scraping bowl often, until well mixed. Stir in almonds and cherries by hand. Spoon batter evenly into five well-greased (5 1/2x3-inch) mini loaf pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Notes

I make this cherry almond butter to go with the bread. Beat 1 cup butter in small bowl at medium speed until creamy. Reduce speed to low. Add ½ C cherry preserves, 2 tablespoons powdered sugar and 1 teaspoon almond extract; beat until well mixed. Serve with cooled bread. It is one of my family's favorite breads and I have to make it every Christmas for everyone.

 

Cherry Almond Nougat

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Cherry Almond Nougat

Author: Rob of Kentucky

Ingredients

  • 3 egg whites
  • 1-1/2 cups sugar
  • 1-1/4 cups light corn syrup
  • 1/4 cup water
  • ALMOND MIXURE:
  • 3 cups sugar
  • 3 cups light corn syrup
  • 1/2 cup butter melted
  • 4 teaspoons vanilla extract
  • 3 cups slivered almonds toasted
  • 1 teaspoon salt

Instructions

  • Heavily butter a 15-in. x 10-in. x 1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down. Cook, without stirring, until a candy thermometer reads 238° (soft ball stage), about 6-8 minutes. With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer.

 

Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 box lemon cake mix
  • 1 c. boiling water
  • 1/2 c. oil
  • 1 sm. box vanilla pudding
  • 4 eggs
  • 1/3 c. poppy seeds

Instructions

  • Mix all ingredients together and fill muffin cups about half full with batter. Bake at 425 degrees for 15 minutes.

 

Sayer Foods: Lemon Poppy Seed Muffins

Banana Pancakes

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Banana Pancakes

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 c. Bisquick
  • 2 1/4 c. milk
  • 2 eggs
  • 1 c. mashed bananas
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 tsp. sugar
  • 1/4 c. wheat germ

Instructions

  • Beat ingredients by hand until well blended. Pour onto hot griddle. Cook until edges are dry. Turn and cook until golden.

 

Sayer Foods: Banana Pancakes

Breakfast Burritos

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Breakfast Burritos

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 8 potatoes diced
  • 3/4 c. chopped onion
  • 3/4 c. chopped green pepper
  • 1/3 c. oil
  • 10 eggs
  • 1 c. grated cheddar cheese
  • 2 tbsp. butter/butter
  • 1/2 lb. bacon sausage or steak strips
  • 1 package of flour tortillas
  • Cilantro
  • Salt and pepper to taste
  • Picante sauce

Instructions

  • Fry chopped onion, peppers and diced potatoes in oil until brown and cooked all the way through. Drain off the excess oil and add the eggs and butter and scramble mixture. When almost done add cheese until melted. Add the fresh chopped cilantro and remove from heat.
  • In a separate pan, cook bacon, sausage or strips of steak until fully cooked. Assemble burritos and serve.

 

Sayer Foods: Breakfast Burritos

Red Velvet Pancakes

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Red Velvet Pancakes

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 1/2 C. Flour
  • 2 tbsp. Cocoa Powder
  • 3 tbsp. Sugar
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp ground Cinnamon
  • 1 tsp. Salt
  • 1 1/4 C. Buttermilk
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1 tbsp. Red Food Coloring
  • 1/2 stick of Butter melted

Instructions

  • Begin by mixing all of the dry ingredients first and then add all of the wet ingredients. Mix until smooth and lump free. Lightly oil the griddle before cooking pancakes to prevent sticking.
  • Try butter-cream frosting as a topping for these pancakes.

 

Sayer Foods: Red Velvet Pancakes

Bran Muffins

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Bran Muffins

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 c. all-bran
  • 3/4 c. milk
  • 1 egg
  • 1/4 c. shortening
  • 1 c. flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 c. sugar heaping

Instructions

  • Combine bran and milk and allow to sit until most of the moisture is absorbed. Cream shortening, egg and sugar and add in remaining ingredients. Stir only until mixed and do not overwork.
  • Fill greased muffin pans 2/3 full and bake at 400 for 30 minutes.

 

Cornbread Muffins

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Cornbread Muffins

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 c. flour sifted
  • 2 tsp. baking powder
  • 2 tbsp. sugar
  • 3/4 tsp. salt
  • 1/3 c. vegetable oil
  • 1 egg beaten
  • 3/4 c. milk
  • 2/3 c. yellow corn meal

Instructions

  • Combine all dry ingredients and mix together. Next, add in wet ingredients and mix until combined. Do not overwork the mixture. Spoon mixture into muffin cups until 2/3 full. Bake at 400 for 20-25 minutes.