Vintage Peanut butter bread

Peanut butter bread may sound like a novelty, but it is a surprisingly old recipe, from the Great Depression era. Most modern recipes are based on a 1932 version from a Canadian cookbook titled “Five Roses".

 

Ingredients for Peanut Butter Bread: 

 

Peanut Butter - 1/2 cup 

 

Whole milk - 1 cup 

 

Brown sugar - 1/3 cup (packed) 

 

Egg - 1 large 

 

Flour - 2 cups 

 

Baking powder - 2 tsp. 

 

Salt - 1 tsp.

Method of preparing the Peanut Butter Bread: 

 

Preheat oven to 350°F (180°C) and spray a loaf pan (9x4) with baking spray. 

 

Microwave the peanut butter for a few seconds to soften it. 

 

Then, whisk it with the milk, brown sugar and egg in a large bowl until smooth. 

 

Sift the flour, baking powder and salt together and add to the wet ingredients. 

 

Whisk until combined and pour the batter into the loaf pan. 

 

Bake for 50-55 minutes and serve.

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HONEY CAKE (Diabetic friendly)

 INGREDIENTS

◾️1 cup honey

◾️½ cup melted butter 

◾️4 eggs 

◾️½ cup milk

◾️2½ cup flour 

◾️2 tsp baking powder

◾️1 tsp baking soda

◾️½  tsp cinnamon powder.

 

 PREPARATIONS

Combine flour, baking powder, baking soda and cinnamon and set aside

Whisk together honey, melted butter and eggs

Add in little milk, mix and add in little flour mixture then mix again

Repeat step 3 until all flour mixture and milk is exhausted mix well to incorporate

Pour into greased pan and bake in a pre-heated oven @180 deg. C for 15-20 minutes or till done.

 

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

 

Eggless Fudgy Brownies

 Ingredients
 

    ¾ cup (90g) all-purpose flour
   1 tbsp (10g) cornstarch
   ¼ tsp salt
   7 tbsp (105ml) milk
   1 tsp white vinegar
   ½ cup (114g) unsalted butter
   ½ cup (100g) light brown sugar
   ½ cup (100g) granulated sugar
   ½ cup (42g) cocoa powder
   1 tsp vanilla
   100 g semi-sweet chocolate chips or chunks

For Topping (optional)

    2 tbsp semi-sweet chocolate chips

 

Instructions
 

    Preheat the oven to 350°F (180°C). Grease an 8×8 inch square pan with a nonstick oil spray or butter.
    Then, line it with parchment paper and keep the parchment paper hanging over both sides. Set it aside.
    Whisk flour, cornstarch, and salt together in a medium bowl. Set it aside.
    In a bowl, combine milk and vinegar, stir, and let it rest.
    Melt the butter in a saucepan or microwave and transfer to a large mixing bowl. Add the sugars to melted butter and stir until well combined, for about a minute.
    Now add the milk + vinegar mixture to the butter mixture. Whisk well to incorporate and microwave this mixture for a minute. Remove the bowl from the microwave and whisk well until the sugar is completely dissolved and the mixture is smooth.
    To check, rub a little mixture between your first finger and thumb. If it feels smooth without any grain, the mixture is ready. But if you find some grains, microwave the mixture again and stir well until the sugar is dissolved.
    Add cocoa powder and vanilla, and stir well for a minute or until cocoa powder is fully incorporated.
    Then add the flour mixture and chocolate chips and stir until just combined. Transfer the batter to the prepared baking pan and spread it evenly. Top it with more chocolate chips or chunks if desired.
    Bake the brownies for 32-35 minutes or until a toothpick inserted in the center comes out almost clean.
    Let it cool completely in the pan and remove gently by lifting the edges of the parchment paper. Then, slice the brownies into desired-sized squares.

 

 

Notes

1. Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
2. Cocoa Powder: I have used Dutch-processed cocoa powder, providing a deeper chocolatey flavor to the brownies. However, you can use natural cocoa powder if you have only that one.
3. Chocolate Chips: I added semi-sweet chocolate chips to the batter and also topped the batter with them. Instead of semi-sweet chocolate chips, you can use dark chocolate chips or chunks.
4. Baking The Brownies: Do not over-bake the brownies. So, keep an eye on the brownies after 28 minutes of baking. Ensure to check the center using a toothpick to note it is done; the toothpick should come out with some soft crumbs stuck to it.
5. Cooling The Brownies: It is essential to let the brownies completely cool down in the pan. Then, remove carefully by lifting the edges of the parchment paper and then use a sharp knife to cut the brownies.
   

 

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