Secret Recipe Club is now back up and running for February! This month, I was assigned to Sara's blog, Cook with Sara. I spent hours reading through her blog, all the way back to the beginning. I made a list of recipes to try--a huge list! I found that Sara and I have similar tastes and so many of her recipes sounded delicious!
I finally narrowed my choices down to a few and I let Mike pick the winning recipe. Luckily for me, he chose the Monte Crisco Sandwiches, which meant I also got to make Sara's Cinnamon Raisin Quick Bread. What a fantastic choice! The bread was so easy to make, and it was absolutely delicious! We enjoyed the bread on the sandwiches and for a few breakfasts. The sandwiches were also fantastic. Mike and I both love breakfast sandwiches on english muffins, so it was a delicious twist to have it on a sweet bread instead. I made my eggs differently than Sara (Mike and I don't care for fried eggs, so I made ours omelet-style), but otherwise followed the directions pretty closely. I know these are both recipes we'll make again and again!
8 slices cinnamon raisin quick bread (recipe below)
8 thin slices smoked ham
4 slices swiss cheese
4 eggs, fried or cooked omelet-style
1/3 cup milk
1. On 4 slices of bread, layer two slices of ham, one slice of swiss cheese, and one cooked egg.
2. Top with second slice of bread.
3. Whisk remaining two eggs and milk in a shallow dish.
4. Carefully place the sandwiches, one at a time, in the egg batter to coat. Flip to coat both sides.
5. Place sandwiches in a hot skillet and cook over medium heat until golden brown, about 4 minutes.
6. Carefully flip sandwiches over and cook an additional 3-4 minutes until golden. Remove and serve hot.
Source: Cook With Sara
Makes one 9x4" loaf, approximately 12 slices
2 cups flour
1 cup sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (I used 1 T vinegar plus enough milk to make 1 cup)
1/4 cup canola oil (I used applesauce)
1/4 cup raisins
1-1/2 teaspoons cinnamon
1. In a large bowl, combine the flour, 3/4 cup sugar, baking soda and salt.
2. In a small bowl, whisk the eggs, buttermilk and oil.
3. Stir the wet mixture into dry ingredients just until moistened. Fold in raisins.
4. In a small bowl, combine cinnamon and remaining 1/4 cup of sugar.
5. Spoon half of the batter into a greased loaf pan. Sprinkle with half of the cinnamon sugar mixture. Repeat layers and cut through batter with a knife to swirl.
6. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes before removing to finish cooling on wire racks.
Source: Cook With Sara