Trials of a Long Haired Girl tries...a Vintage Recipe...Peanut Butter Bread

 

From my 1914 Recipe book:

 This recipe is handwritten.  Although, not all of the recipes are and it appears that some are from a later time period (1934, specifically) and are cut from the newspaper.  


As I began to type out this recipe, I realized that she only listed the ingredients, nothing more.  No instructions on how to combine or what temperature to bake it on and for how long.  So, I winged it.

 Peanut Butter Bread

 2 cups Flour

1 teaspoon Baking Powder

1 teaspoon Salt

1/2 cup Sugar (or less)

1/2 cup Peanut Butter

2 Large Eggs

Milk to make stiff batter (about 1/2 cup)

 Directions:

  • 1.       Preheat oven 350 degrees.
  • 2.       Grease loaf pan and set aside.
  • 3.       Combine Dry ingredients (flour, baking powder salt, sugar).
  • 4.       Beat your eggs and add them to your dry ingredients.
  • 5.       Add your peanut butter.
  • 6.       Mix together.
  • 7.       Then add your milk approximately 1 tablespoon at a time until you get a stiff batter.
  • 8.       Put in your greased loaf pan and cook for approximately 55-60 minutes.
I wound up only putting in 6 tablespoons of milk and my bread came out a little dry and crumbly, but it had a good flavor.


Update!  I wasn't happy with the first footage, so I made the recipe again.  I floured the bottom of the pan so it didn't stick so bad.  Used 1/2 cup of crunchy peanut butter rather than creamy.  I'll post a picture of the second version.







Comments

  1. ARV ENTERPRISESFebruary 4, 2022 at 11:14 AM

    It is truly a well-researched content and excellent wording. about Buy peanut butter. I got so engaged in this material that I couldn’t wait to read. I am impressed with your work and skill. Thanks.

    ReplyDelete

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an
Read more

Souptember Collab - Pumpkin Chili

A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration.   I used this recipe as my guide for this Pumpkin Chili.  I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients:  1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more