A large Pullman Loaf of Anadama
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Stovetop Date bread
2 packed cups pitted dates, chopped
1 cup water
4T. chopped butter, room temperature
160g (3/4 cup) sugar
1 tsp baking soda
2 eggs, lightly beaten
190g self-raising flour
Add chopped dates and water to a 5 qt. pot and heat until dates soften. Off stove, mash dates to a chunky paste. Add butter, whisk. Add sugar and b soda, whisk. Add both eggs, whisk. Sift sr flour into pot and fold to combine. Pour batter into parchment lined 9x5 loaf pan. Bake in the oven 350F oven for 40 - 45 min.
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These were inhaled at the bday party.
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These are basic madeleines with a chocolate orange coating. After they are baked you coat the pan with chocolate and after chocolate sets you are suppose to pop them out. Well they dont pop out easily for me. And believe me I’ve tried many times. From now on I’m just dipping them for my sanity.
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Would a few minutes in the freezer help them release?
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Fig, blackberries, cherry cake, some flaked almonds sprinkled around the edge. This is the same base as the cake upthread, I’ve had very pleasing results with this cake from Natasha’s kitchen. ( Easy strawberry cake) Waiting for this to cool to slice a piece, sour cream lemon ice cream will be on the side.
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Chocolate-zucchini cake with walnuts.
My jumping off point is this recipe from All Recipes, but I make a number of changes:
Sub 25% white whole wheat flour, adding 1 t. espresso powder to the dry and 2 t. Frangelico to the wet. Oil reduced from 1 ½ cups to 1 cup. Dutch process cocoa powder instead of regular, and therefore omit the baking soda, and use a total of 5 t. baking powder. I omit the cinnamon (just personal preference). The grated zucchini was wrung (hard) and packed for measuring.
Will leave this unfrosted, 'cuz that’s how we like them.
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blueberry muffins - this is from Paula Dean - butter,sugar,blueberries . . .(g)
simple recipe - but they sure are good
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Ive tried the freezer method, in the fridge, and just leaving on the counter. Watched numerous you tube but still no luck.
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We need “smell a vision”! 
Looks amazing, as always.
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Thank you, BG, I had a slice and it’s PDG!
Ok. Another milk bread, and this one is god-damned PERFECT. The shaping, the rise, the crumb, the flavor, I ticked all the boxes I want to tick.
Now it’s time for the final boss of milk bread:
The Pullman loaf pan.
I just put them on my Amazon list.
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Did this one use the same modifications you listed last time? Just halving the sugar, is that right?
Correct
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I made Alison Roman’s Tomato Tart yesterday. It is fantastic.
What’s not to live? Two pounds of tomatoes, so you’re not cheated of tomato flavor. Brown butter, which is culinary magic, in the crust. Press in crust; I’m terrible at rolling dough. Easy to make.
I used zebra cherry tomatoes that were quite large for cherry tomatoes. I used salt packed capers.
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My wife is a big Alison recipe fan. That recipe has been prepared by my wife quite a few times. Very delicious.
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And how thin did you slice them? Sounds wonderful!
Chocolate chip banana bread! I found some frozen overripe bananas in the freezer, and thawed them while the butter and eggs came to room temp (and while we ate dinner). I’ve made tons of BB in my lifetime - mostly from the old red Betty Crocker cookbook - but this recipe was new to me. It’s definitely a keeper!
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The tomatoes were about the size of small golf balls. I cut them into three or four slices each.
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