Still loafing Around

In Canadian kitchens in the 1970’s and 80’s, quick breads were the rage. Zucchini loaf anyone?  Even my Mother who had better things to do then cook, made a decent banana bread. Hey, there were quick and women who were now working outside of the home, trying to juggle both, could find the time to make one and have something homemade in lunch pails.

Quick breads aren’t as popular as they once were, they’re meant to be sliced and shared. In this age of eating by yourself on the run, it’s hard to grab a loaf and go; muffins, scones, and tasteless franchised doughnuts have replaced them.

I’ve made two this week and given most of both away, it’s good to share. Make one, call a friend over, brew some tea. Slow down, waste time, eat, talk, listen, and laugh.

Apple and Cheese Nut Bread (great in a lunch box, but better with a hunk of Canadian cheddar and a big cup of hot tea) Another recipe by Edna Staebler from More Food That Really Schmecks

1/2 cup shortening (I use butter)

2/3 cup sugar

2 eggs

1 cup finely chopped apples, unpeeled

1/2 cup grated old cheddar 1/2 cup chopped walnuts

2 cups flour

1 teaspoon baking powder

1/2 teaspoon soda

1 teaspoon salt

Cream the shortening; gradually add the sugar, and beat until fluffy. Add the eggs, one at a time, beating well after each one. Stir in the apples, cheese, and nuts. Sift the flour, baking powder, soda, and salt into the mixture and stir only until all the flour is dampened. Spoon into a buttered loaf pan, pushing the batter into the corners and sides of the pan. Bake at 350° F for about an hour. Serve slightly warm for the best effect.

Staebler offers a variation of the recipe, perfect for those who don’t want to slice and share.  She writes “You could drop this batter into muffin tins, put them in a 400° F oven and have muffins in 20 minutes.”



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