Spicypeachbread Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
• Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
• Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
• Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 325°F. Grease loaf pans with melted butter.
• Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6-8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl.
• Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl.
• Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture.
• Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35-40 minutes.
• Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
• Do Ahead
• Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.

Steps:

• Blend all ingredients together by hand until moistened.
• Bake in a greased and floured bread pan at 350-375 for 60-70 minutes.

Steps:

• Cream butter; gradually add sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
• Stir in orange juice concentrate and vanilla.
• Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.
• Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Remove from loafpan and cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
• In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
• Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Steps:

• Soak sweetbreads in a large bowl of water for 1 hour; drain.
• Place sweetbreads in a saucepan and cover with cold water; bring to a boil. Drain. Run cold water over sweetbreads to cool.
• Return sweetbreads to the saucepan and cover with cold water again. Add 1 tablespoon butter, lemon juice, and salt; bring to a boil. Simmer for 10 minutes. Remove from heat and let cool.
• Melt 3 tablespoons butter in a heavy-bottomed skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes. Transfer to a plate.
• Melt remaining 3 tablespoons butter in the skillet. Add flour; cook and stir until a paste forms, about 1 minute. Season with paprika and cayenne. Pour in milk slowly, whisking until sauce is smooth, 3 to 5 minutes.
• Stir sweetbreads, mushrooms, and peas into the sauce; cook until peas are heated through, about 5 minutes. Season sweetbreads with salt. Serve garnished with jalapeno pepper.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the eggs, pears, applesauce and oil. Stir into dry ingredients just until moistened., Pour into four 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.

Steps:

• Generously grease and flour a 9x5 or 8x4 inch loaf pan with solid shortening.
• In large bowl, blend all bread ingredients at low speed with an electric mixer, until moistened.
• Beat 2 minutes at medium speed, scraping bowl occasionally.
• Stir pecans and raisins into batter.
• Pour batter into prepared pan.
• Bake in a preheated 350 degree oven for 60-70 minutes, until a toothpick inserted in center comes out clean.
• Immediately remove from pan and cool completely.
• Glaze: mix all glaze ingredients together, thinning with a little more milk to get the desired consistancy; drizzle over completely cooled peach bread.
• Wrap tightly and store in the refrigerator.