Today is your lucky day! It’s time for Beth Fish‘s Weekend Cooking:
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.
And I have another recipe from my mom…Graham Cracker Bread. Hamburger and I have been snarfing it down all week.
My mom made this for us a few weeks ago and it was so yummy that I actually made some more. I know! I voluntarily baked something…it’s practically a miracle.
Graham Cracker Brown Bread
4 teaspoons graham cracker crumbs
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup butter, softened
1 cup graham cracker crumbs
1 large egg
1/3 cup dark molasses
1 cup fat-free buttermilk
1 cup raisins (note from softdrink, who generally hates raisins…use the golden raisins, they’re much better )
Preheat oven to 350°.
Coat an 8 x 4-inch loaf pan with cooking spray; dust with 4 teaspoons crumbs.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, nutmeg, and salt in large bowl, stirring with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add 1 cup crumbs; beat until well combined (about 2 minutes). Add egg, and beat 1 minute. Add molasses, and beat until well combined.
Beating at low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended. Stir in raisins. Pour batter into prepared pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.