As I got older, my time at our family gatherings slowly shifted from playing hide and seek in corn fields and playing backyard baseball or kickball, to sitting with the adults and quietly taking in their conversations. The topics varied widely, but always included how much rain we had (or hadn’t) gotten, who was doing what at church, and some type of hometown or national politics. They pretty much broke all the social rules of conversation and usually things went well. But, when they didn’t, my sister and I would start talking loudly and dramatically about the current (and highly fictional) price hike in cans of creamed corn. This cue became a family joke, and usually got the job done. But inevitably someone (usually Grandma) would fall for it and we would have to explain. Not only did “creamed corn” come up at every family gathering, this dish made an appearance, too. I have adapted it from my Aunt’s recipe to make it gluten free, and it is still as tasty as ever.
Tag Archives: Grandma
Corn Chowder
I stomped up the three concrete steps and swung the screen door open to the covered stoop, stopping just shy of the threshold to kick the snow off my little boots. My sister pushes me from behind, in a hurry to escape the cold. We bust through the back door and stumble into the kitchen. The warmth of my grandparent’s house overwhelms by face and the smell of pork and sour kraut on this New Year’s Day makes my nose tingle with delight.
I shed my winter clothes and pass through the kitchen and stop at the bottom of the stairs. Aunts, uncles and a few cousins lay in various states of nap across the couches and in recliners as a football game plays out on the television. Some ‘Happy New Year’ mumbles are audible as I rush up the stairs to see my favorite cousins and their new Christmas toys.
Now that I am grown, New Year’s Day traditions have developed, and yet some have stayed the same. There are still football games. Naps on the couch. Christmas toys getting a good breaking in.
The pork no longer simmers on the stove – there is a restaurant that does a better job than I ever could. And there is soup. Not just any soup. Corn chowder with Christmas ham trimmings and bursts of corn from this fall’s harvest. Simultaneously fresh and hardy, it is a terrific way to ring in the new year.
Vintage Thread and Mr. Zoot Suit shared this recipe with us and it quickly became a must-have, not only on New Year’s Day, but any wintery cold day here in the Midwest.
Ham and Corn Chowder
Ingredients:
1 tablespoon butter
2 tablespoons canola oil
1 onion (large) finely chopped
1 red bell pepper finely chopped
1 green bell pepper finely chopped
2 tablespoons flour (Gluten free option: 1 T. corn starch, 1 T. gluten free flour blend)
2 lbs potatoes pealed a diced (I use three pounds)
4 cups chicken stock (32 oz box)
4 cups water (I use six cups)
1 bay leaf
salt and pepper to taste (about ½ t each)
11 ounce can yellow corn, drained.
¼ lb diced ham (1 ½ c.)
½ c heavy cream (1/2 &1/2)
1 teaspoon liquid smoke
1-2 cups instant mashed potatoes
Paprika for garish
Preparation:
• In a heavy dutch oven melt the butter with the oil over medium heat.
• Add onion and both peppers. Cook about 5 minutes until onions are translucent.
• Add flour, stir occasionally and cook 2 minutes.
• Add potatoes. Turn heat up to high and add stock. Bring to a boil.
• Add bay leaf, salt and pepper. Turn down to a simmer, cover and leave it there for 20 minutes or until potatoes are tender.
• Add corn and simmer for 5-10 minutes.
• Remove two cups of the soup and blend in food processor, then add it back into the pot.(or, use an immersion blender for 30 seconds in dutch oven.)
• Add ham and a touch of liquid smoke. Heat through about 5 minutes.
• Remove the bay leaf and stir in cream. Adjust thickness with instant mashed potatoes and seasonings to taste. Serve hot, sprinkled with paprika.
Bread Pudding with Bourbon Sauce
I anxiously waited while peeking out the eat-in kitchen window. The drapes where brown and white and I would wrap them around my face and exhale on the window, making small moist spots, and watch them disappear. She always came to pick us up on Friday afternoons. I can’t remember a Friday in my childhood that her car didn’t climb the gravel driveway, and I didn’t bound to the back door to let her in. Grandma was taking us for a sleepover.
Our first stop would be dinner. One of our favorite places was a little green and white building in town along the route to her house. Empire Restaurant. My sister and I would fight over who got to sit by her, order soda, because we were never allowed soda otherwise, and I insisted on the fried fish with french fries. Again.
The end of dinner was always the same. “Eat more of your fish and you can have bread pudding”. “No, I said fish, not french fries. You have to eat the fish.” I would do anything for the bread pudding and she knew it.
Unfortunately, Empire closed it’s doors and it would be years before the taste of perfect bread pudding would cross my mouth again. There were glimmers of hope along the way. A Mom and Pop cafe here, a chain restaurant there. I would see it on the menu and get all giddy with the excitement, then the let-down would come. Mushy, tasteless, drowned in too much sauce. It was never the same.
One day R & S called and invited us out to a neighborhood pub. We had been there before and I had seen the teaser of bread pudding on the menu, but had lost all hope and declined to order it time and time again. R & S insisted it was all that bread pudding was supposed to be, and who was I to argue – they are British after all. So, I took a chance.
The fork passed my lips and I suddenly felt like a child again, and for a moment I panicked because I hadn’t finished all my fish.
I found this recipe after our local Pub closed and I was missing this dessert. A extensive search for that recipe turned up an article written in the early nineties and there it was! I have since made a few changes, and the Pub’s other locations no longer serve it with this sauce.
Bread Pudding
Ingredients:
1 loaf Challah bread, cubed (about 9 cups)
1/2 lb butter (2 sticks)
3 eggs, beaten
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup Light Brown Sugar
1 can evaporated milk (12 fl. oz.)
1 1/4 Cup Sugar
1 Small Can Crushed Pineapple (8 oz, do not drain)
3 Tablespoons Vanilla Extract
1/2 Teaspoon Nutmeg
¾ cup chopped walnuts (optional)
Topping:
2 tablespoons light brown sugar
1 tablespoon granulated sugar
Combine topping in a small bowl. Set aside.
Preparation:
- Preheat oven to 325 degrees
- Reserve 2 cups of bread cubes, set aside.
- Using two baking sheets, spread remaining bread cubes in one single layer.
- Toast in oven for 15 minutes, tossing once half way through, and rotating baking sheets to opposite racks.
- Place in a large bowl, set aside to cool.
- Melt the butter and pour over bread cubes.
- In a medium bowl combine all remaining ingredients and pour over bread crumbs. Stir gently with a rubber spatula and let stand for ten minutes.
- Pour mixture into well-buttered 8”x11” baking dish.
- Spread reserved bread cubes over top, slightly pressing them in. Sprinkle sugar topping evenly over the pudding.
- Bake for 40 to 50 minutes until a knife inserted in the center comes out clean.
- Cool for a minimum of 20 minutes before serving with Bourbon Sauce.
Bourbon Sauce
Ingredients:
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
3 tablespoons whipping cream
2 tablespoons bourbon
Pinch of salt
Preparation:
- Melt butter in small saucepan over medium heat.
- Whisk in remaining ingredients.
- Simmer until thickened, whisking often, about 3 minutes.
- Cool slightly and add bourbon. Serve over warm Bread Pudding.
A Revisit – Grandma’s Banana Bread
This week we bury our wonderful Grandmother. While we are stricken with grief, we are thankful for her long and meaningful life and grateful she did not suffer long. We thank the team at Hospice for helping the family through her last days and allowing her to pass peacefully in her home. I wrote this post when she started taking a turn for the worse and re posting it today in her memory.
She was a young lady growing up on a small farm in southwest Ohio and the boy courting her was making his way around the fields at midnight. Her siblings where trying to gather the loose horses just as they returned home from their first date. Two hours into the hunt they finally had them on the way back to the barn by rattling buckets of feed and leading the way.
They married at the small brick Baptist Church and started building a home on her parent’s land. A three bedroom cottage with a kitchen facing east, to catch the morning sun. He traveled to town with his lunch pail in hand to manage the produce at the local grocer. After the house was finished they planted fruit trees with care around the property and started working the land for the start of a garden.
Still newlyweds, he took the call to travel to Wright Field. He packed his uniforms, and she went with him to say goodbye.
He would write letters every week, sometimes more, sometimes less. She had a good idea of where he was at the beginning with the post marks coming from the East Coast during his training, then across the pond. They slowed then, taking longer to travel the ocean to her. She wrote back – and one letter told the news of her belly growing with his baby. My father.
He returned to a toddler son, a happy wife, and silently put the months of the German Black Forest behind him. They had two more babies. A girl, then another boy.
We would stop over often. In the summer I would run to the back yard to find them weeding their impressive garden, or find Grandma up a tree picking apples while Grandpa mowed the grass. Tough as nails, she never slowed – even in her sixties, and we continually reminded her that climbing on the counters to reach serving dishes was not ideal. At her five-foot height, she ignored us regularly and smirked every time she was caught in the act.
Her sunny kitchen always had a hidden gem. She tore paper towels into quarters and placed them in front of my cousins and me – waiting impatiently. She would pull a foil package from the bread drawer, carefully unwrap and slice the treat into equal pieces. The Banana Bread was portioned onto the towels and we would eat it greedily, always asking for seconds.
After I moved away, she would sneak a foil covered package out of her freezer for me to take back to my college apartment.
She turned Ninety Five last week.
Happy Birthday, Grandma.
Esther’s Banana Bread
Ingredients:
¼ cup buttermilk
1 teaspoon baking soda
1-1/2 cups sugar, plus more for topping
1/2 cup shortening (not butter)
2 eggs
2 cups flour
3 over-ripe bananas
1/4 teaspoon salt
1 teaspoon vanilla
Preparation:
• Preheat the oven to 300 degrees.
• Pour buttermilk into measuring cup. Add baking soda and stir. Set aside.
• In a stand mixer with the paddle attachment, cream together sugar and shortening on medium speed for three minutes, scraping the bowl with a rubber spatula half way through. • Turn the speed to low and add eggs one at a time.
• Turn speed up to medium/high and mix for 30 seconds.
• In a medium bowl mash bananas with a fork or meat tenderizer into little to no chunks remain. Add vanilla and salt to bananas.
• With the mixer on low, alternate adding flour and buttermilk to creamed mixture, ending with flour.
• Add banana mixture. Do not over mix. Streaks of flour should remain.
• Grease* the bottom and sides of a large loaf pan.
• Spread batter into pan. Sprinkle with sugar.
• Bake large loaves for 1 hour; until a toothpick comes out clean from the center of the loaf.
*I grease the entire interior of the pan, then place a piece of parchment paper (cut to fit) in the bottom of the pan.
Note: Freezes very well.
Jessica’s Gluten Free Banana Bread
Ingredients:
¼ cup buttermilk
1 teaspoon baking soda
2 cups gluten free flour blend*
¼ teaspoon xanthan gum
1 tablespoon baking powder
1-1/2 cups sugar, plus more for topping
1/2 cup shortening (not butter)
2 eggs
3 large or 4 small over-ripe bananas
1/4 teaspoon salt
1 teaspoon vanilla
*Gluten Free Flour Blend
24 ounces white rice flour (4 ½ cups, pus 1/3 cup) (one bag of Bob’s Red Mill brand)
7 ½ ounces brown rice flour (1 2/3 cups)
7 ounces potato starch (not potato flour) (1 1/3 cup)
3 ounces tapioca starch (also called tapioca flour) (3/4 cup)
¾ ounce nonfat milk powder (3 tablespoons)
Measure out all ingredients and place in a zip sealed bag. Mix well. Store in refrigerator for up to three months)
Preparation:
• Preheat the oven to 300 degrees.
• Pour buttermilk into measuring cup. Add baking soda and stir. Set aside.
• In a medium bowl, combine gluten free flour blend, salt, zanthan gum and baking powder. Set aside.
• In a stand mixer with the paddle attachment, cream together sugar and shortening on medium speed for three minutes, scraping the bowl with a rubber spatula half way through. • Turn the speed to low and add eggs one at a time.
• Turn speed up to medium/high and mix for 30 seconds.
• In a medium bowl mash bananas with a fork or meat tenderizer into little to no chunks remain. Add vanilla to bananas.
• With the mixer on low, alternate adding flour mixture and buttermilk to creamed mixture, ending with flour.
• Add banana mixture. Do not over mix. Streaks of flour should remain.
• Grease* the interior of a large loaf pan.
• Spread batter into pan. Sprinkle with sugar.
• Let the batter rest for twenty minutes.
• Bake for 1 hour; until a toothpick comes out clean from the center of the loaf.
*I grease the entire interior of the pan, then place a piece of parchment paper (cut to fit) in the bottom of the pan.
Note: Freezes very well.
Restaurant Style Garlic Bread
I can’t help it. I am a sucker for garlic bread. When I was a kid it was a big deal to go a ‘fancy’ restaurant. Not only was Red Lobster or The Olive Garden a good forty five minute drive, but the money just wasn’t there for us to enjoy such things regularly. There is a side of my family that gatherings were not the norm and although Grandma Louise had a healthy appreciation for good food, a cook she was not. So, her birthday usually meant a trip to The City for her celebration – and these eateries always had a bread basket.
I would try to recreate the garlic breads at home, but the ingredients we had on hand at the farmhouse (Nickel’s White Sandwich Bread and garlic powder) where less than sufficient, so I stuck to the good stuff under the linen napkins whenever I had the chance.
In 1999 Mystery Man and I were on the last leg of a road trip from Atlanta when the topic of discussion turned to food, as it did often. I admitted my life long obsession with garlic bread and he eagerly suggested we hurry to Cincinnati so I could try LaRosa’s Pizzaria garlic bread. Both of our eyes turned to the clock on my dash board. Calculating the miles per hour, I quickly determined we could make it before they closed. If we hurried.
I pushed that little gold Saturn sedan to it’s limits, and we slid into the bright red booth with big grins and minutes to spare.
____________________________
Being diagnosed with Celiac Disease, my passion for garlic bread was kicked to the curb for a short while. But, where there is a will, there is a way. You can use this same method on a ‘normal’ loaf of Italian bread from your local grocer, or go gluten free like me.
CHEESY GARLIC BREAD
Serves 6 to 8
Ingredients:
5 cloves garlic , grated
8 tablespoons unsalted butter (1 stick), softened
1/2 teaspoon water
1/4 teaspoon Table salt
1/4 teaspoon ground black pepper
1 gluten free baguette (18- to 20-inch), sliced in half horizontally
1 1/2 cups cheese (shredded Italian blend)
Preparation:
- Adjust oven rack to lower-middle position and heat oven to 400 degrees.
- In a small nonstick skillet, saute garlic, 1 tablespoon butter, and water over low heat, stirring occasionally, until straw colored, 7 to 10 minutes.
- Mix hot garlic, remaining butter, salt, and pepper in bowl and spread on cut sides of bread.
- Sandwich bread back together and wrap loaf in foil. Place on baking sheet and bake for 15 minutes.
- Carefully unwrap bread and place halves, buttered sides up, on baking sheet.
- Bake until just beginning to color, about 10 minutes. Remove from oven and set oven to broil.
- Sprinkle bread with cheese. Broil until cheese has melted and bread is crisp, 3 to 4 minutes.
- Let cool for five minutes.
- Transfer bread to cutting board with cheese side facing down. Cut into pieces.
Notes:
Serrated bread knives can pull off the cheesy crust. To prevent this, place
the slightly cooled garlic bread cheese side down on a cutting board. Slice through the crust
(rather than the cheese) first – this will keep the cheese in place.
Deviled Eggs and Green Beans
My father’s side of the family had gatherings galore. It may have been just the Grandparents and a few aunts, uncles and cousins. Or it may have been the whole shootin match including second cousins of whom I would routinely forget the names.
There were birthdays at the Cousin’s house with baseball in the side yard and playing ‘fort’ in the tree-less tree house.
There were retirement parties with volleyball nets in the back yard of the Great Uncle where I learned diving on your knees is for athletes, with knee guards.
There were Christmases with rousing games of Uno and Pit card games in Grandma’s dining room.
There were Easter Egg hunts at Great Aunt’s house where I said hello to my first snake in a huge pile of wood stacked for the winter.
We ran, played and explored until dark and sometimes into the night chasing lightning bugs and playing flashlight tag through the corn fields. Mom and Dad would give many fair warnings when it was time to go home but we always whined and cried when the minutes ran out. Wide awake and promising we were not tired, we were forced into the car. By the time we arrived home they would have to carry our sleeping bodies to bed.
No gathering was complete without an enormous meal. If you wanted to come to one of our gatherings, you’d better have a dish in your hand to get through the door. We were all about the potlucks. Gone was the belief that one maternal member of the family was to slave away in the kitchen, only to slave away again cleaning up afterwards. Each person had their specialty dish and I looked forward to each one.
My talented mother walked through the door with two, and sometimes three dishes in hand. Deviled Eggs and Green Beans were the ‘expected’ dishes and sometimes, if she had time, there would be a pie or cake in tow.
The next time you find yourself going to a houseful of family I hope you reach for these recipes, I promise they are crowd pleasers. Who knows, maybe you will have so much fun someone will have to carry you to bed.
Deviled Eggs
Ingredients:
12 eggs, hard boiled, peeled and rinsed {how to hard boil eggs}
1 cup Miracle Whip divided into 2 – 1/2 cup measures
1/2 teaspoon cider vinegar
1/4 cup sugar
1/4 teaspoon prepared mustard
Pinch salt
Preparation:
• Carefully slice the eggs in half and put yolks in the mixing bowl of a stand mixer or a bowl suitable for a hand mixer. Place the egg whites on a serving platter to be filled later.
• In a small bowl mix 1/2 cup Miracle Whip with vinegar, sugar and mustard. Let stand for five minutes and stir again.
• Using a stand mixer with the paddle attachment beat the dry egg yolks along with the salt for about thirty seconds. Add the Miracle Whip mixture to the beaten egg yolks and whip until smooth, about thirty seconds.
• Add the remaining Miracle Whip and blend until uniformly mixed.
To fill the eggs:
• Scoop egg filling into a pastry bag using a large tip, or a quart-sized zip plastic bag with the corner snipped off. Fill the reserved egg white halves to the inner rim. Once all eggs are filled, use the remaining filling to top off each egg.
• Garnish, if desired. (Good garnishes are: paprika, parsley, sliced olive, pimento, etc.)
• Refrigerate until ready to serve. Make up to two days in advance.
How to Hard Boil Eggs
Put the eggs in a single layer in a saucepan, completely cover with cold water. Turn the burner on high and bring the water to a boil. As soon as the water starts to boil reduce the heat to low. Let simmer for twelve minutes. Remove the eggs with a slotted spoon and place them into a bowl of ice water (or strain the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down). Let eggs cool until easily handled with bare hands. Refrigerate for up to four days or proceed making deviled eggs.
Hints – Fresh eggs can be hard to peal, so buying them a week before the event is a good plan. If eggs are still hard to peal, try refrigerating them for a few hours (if you have time) and try again.
Mom’s Green Beans for a Crowd
Ingredients:
1/2 pound bacon, cut into 1 inch pieces
1 can (8 pound, 5 ounce) cut green beans
salt to taste (about ¼ – ½ teaspoon)
pepper taste (about ¼ – ½ teaspoon)
Preparation:
• In a large, deep pan fry the bacon until crisp. Remove the bacon pieces with a slotted spoon and drain on a paper towel. Set aside.
• Pour the bacon grease from the pan, but to not wipe it clean. Leave the bits of bacon in the pan and a small amount of grease. Discard or refrigerate the remaining grease for other recipes.
• Drain the green beans, reserving 1 cup of the liquid.
• Pour the reserved liquid in the pan used to fry the bacon. Bring to a boil and stir to loosen the stuck-on bacon pieces.
• Salt and pepper the resulting broth to taste.
• Add the drained green beans to the broth in the pan. Carefully stir, coating the green beans with the seasoned broth.
• Salt and pepper the green beans to taste, if needed.
• Place in a warm oven or transfer to a crock pot set on low until ready to serve.
Banana Bread (AND Bonus Gluten Free Recipe)
She was a young lady growing up on a small farm in southwest Ohio and the boy courting her was making his way around the fields at midnight. Her siblings where trying to gather the loose horses just as they returned home from their first date. Two hours into the hunt they finally had them on the way back to the barn by rattling buckets of feed and leading the way.
They married at the small brick Baptist Church and started building a home on her parent’s land. A three bedroom cottage with a kitchen facing east, to catch the morning sun. He traveled to town with his lunch pail in hand to manage the produce at the local grocer. After the house was finished they planted fruit trees with care around the property and started working the land for the start of a garden.
Still newlyweds, he took the call to travel to Wright Field. He packed his uniforms, and she went with him to say goodbye.
He would write letters every week, sometimes more, sometimes less. She had a good idea of where he was at the beginning with the post marks coming from the East Coast during his training, then across the pond. They slowed then, taking longer to travel the ocean to her. She wrote back – and one letter told the news of her belly growing with his baby. My father.
He returned to a toddler son, a happy wife, and silently put the months of the German Black Forest behind him. They had two more babies. A girl, then another boy.
We would stop over often. In the summer I would run to the back yard to find them weeding their impressive garden, or find Grandma up a tree picking apples while Grandpa mowed the grass. Tough as nails, she never slowed – even in her sixties, and we continually reminded her that climbing on the counters to reach serving dishes was not ideal. At her five-foot height, she ignored us regularly and smirked every time she was caught in the act.
Her sunny kitchen always had a hidden gem. She tore paper towels into quarters and placed them in front of my cousins and me – waiting impatiently. She would pull a foil package from the bread drawer, carefully unwrap and slice the treat into equal pieces. The Banana Bread was portioned onto the towels and we would eat it greedily, always asking for seconds.
After I moved away, she would sneak a foil covered package out of her freezer for me to take back to my college apartment.
She turned Ninety Five last week.
Happy Birthday, Grandma.
Esther’s Banana Bread
Ingredients:
¼ cup buttermilk
1 teaspoon baking soda
1-1/2 cups sugar, plus more for topping
1/2 cup shortening (not butter)
2 eggs
2 cups flour
3 over-ripe bananas
1/4 teaspoon salt
1 teaspoon vanilla
Preparation:
• Preheat the oven to 300 degrees.
• Pour buttermilk into measuring cup. Add baking soda and stir. Set aside.
• In a stand mixer with the paddle attachment, cream together sugar and shortening on medium speed for three minutes, scraping the bowl with a rubber spatula half way through. • Turn the speed to low and add eggs one at a time.
• Turn speed up to medium/high and mix for 30 seconds.
• In a medium bowl mash bananas with a fork or meat tenderizer into little to no chunks remain. Add vanilla and salt to bananas.
• With the mixer on low, alternate adding flour and buttermilk to creamed mixture, ending with flour.
• Add banana mixture. Do not over mix. Streaks of flour should remain.
• Grease* the bottom and sides of a large loaf pan.
• Spread batter into pan. Sprinkle with sugar.
• Bake large loaves for 1 hour; until a toothpick comes out clean from the center of the loaf.
*I grease the entire interior of the pan, then place a piece of parchment paper (cut to fit) in the bottom of the pan.
Note: Freezes very well.
Jessica’s Gluten Free Banana Bread
Ingredients:
¼ cup buttermilk
1 teaspoon baking soda
2 cups gluten free flour blend*
¼ teaspoon xanthan gum
1 tablespoon baking powder
1-1/2 cups sugar, plus more for topping
1/2 cup shortening (not butter)
2 eggs
3 large or 4 small over-ripe bananas
1/4 teaspoon salt
1 teaspoon vanilla
*Gluten Free Flour Blend
24 ounces white rice flour (4 ½ cups, pus 1/3 cup) (one bag of Bob’s Red Mill brand)
7 ½ ounces brown rice flour (1 2/3 cups)
7 ounces potato starch (not potato flour) (1 1/3 cup)
3 ounces tapioca starch (also called tapioca flour) (3/4 cup)
¾ ounce nonfat milk powder (3 tablespoons)
Measure out all ingredients and place in a zip sealed bag. Mix well. Store in refrigerator for up to three months)
Preparation:
• Preheat the oven to 300 degrees.
• Pour buttermilk into measuring cup. Add baking soda and stir. Set aside.
• In a medium bowl, combine gluten free flour blend, salt and baking powder. Set aside.
• In a stand mixer with the paddle attachment, cream together sugar and shortening on medium speed for three minutes, scraping the bowl with a rubber spatula half way through. • Turn the speed to low and add eggs one at a time.
• Turn speed up to medium/high and mix for 30 seconds.
• In a medium bowl mash bananas with a fork or meat tenderizer into little to no chunks remain. Add vanilla to bananas.
• With the mixer on low, alternate adding flour mixture and buttermilk to creamed mixture, ending with flour.
• Add banana mixture. Do not over mix. Streaks of flour should remain.
• Grease* the interior of a large loaf pan.
• Spread batter into pan. Sprinkle with sugar.
• Let the batter rest for twenty minutes.
• Bake for 1 hour; until a toothpick comes out clean from the center of the loaf.
*I grease the entire interior of the pan, then place a piece of parchment paper (cut to fit) in the bottom of the pan.
Note: Freezes very well.
Purple Leopard Recipes 