Baking with Betty

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.