This week’s column is dedicated to the Home Kitchen Cafe, a small place in the north end of Rockland that specializes in home cooking and has fabulous Reuben sandwiches.
Spice bread with maple butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup white flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1/3 cup milk
1/2 cup chopped walnuts
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flours, baking powder, spices and salt; add to creamed mixture alternately with milk. Fold in walnuts. Transfer to a greased 8-by-4-inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
While bread is baking, prepare maple butter:
1/2 cup butter, softened
2 tablespoons maple syrup
1/2 teaspoon cinnamon
Beat butter, add other ingredients until blended; serve with bread.
Slow cooked barbecued pork in buns
1 (3-pound) boneless pork roast, cut into thin strips
3/4 cup chopped onions
1/4 cup cornstarch
1/4 cup firmly packed brown sugar
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper (cayenne)
1 1/2 cups ketchup
2 tablespoons Worcestershire sauce
18 sandwich buns, split
In a 3 1/2- to 4-quart slow cooker, combine all ingredients except buns and mix well. Cover, cook on low setting for six to eight hours or until pork is tender. Spoon about 1/3 cup pork mixture into each bun. If you are going to eat it like a sandwich, choose a hard roll or sub roll with a durable crust.
Our thought for the week: You don’t need a reason to be happy.
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