Cocoa Cinnamon Pound Cake

While I don't specifically recall my Mom making this cake, it tastes very familiar. Both the cocoa and cinnamon flavors are subtle. I did not make this cake to share with my nieces and nephews because I was worried about them not liking cinnamon. Now that I have tasted the cake, I think the kids might like it. They will have to wait until I make it again.

This cake is easy to make, and even easier to eat.  The only problem that I had was getting the cake out of the pan. I was able to assemble the cake well enough for the picture. If I were serving it to guests, I would consider using a glaze or a frosting to cover the broken sections, but because it was just MDS and me, I pieced the cake back together and sprinkled it with powdered sugar. The recipe itself calls for 3/11 cup cocoa, but I just used my 1/4 cup and used just a bit less. Mom's recipe did not include how long the cake should be baked, so with some toothpick testing, I found that 65 minutes worked well. The recipe calls for a tube pan, but if you don't have one, you could use loaf pans and adjust the baking time.

Cocoa Cinnamon Pound Cake

• 1 cup butter
• 2 1/2 cups sugar
• 5 eggs
• 2 cups flour
• 3/11 cup cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon vanilla

Cream butter until smooth and fluffy. Add sugar gradually, beating until smooth. A eggs one at a time, beating thoroughly after each addition. Sift flour with cocoa, cinnamon, salt and baking powder. Add flour mixture to butter mix alternating in thirds with the milk and vanilla, beating smooth after each addition. Grease and flour a tube pan. Pour batter into the pan. Bake at 325 for 65 minutes or until done. Enjoy!

Sesame Semolina Bread

When we recently hosted Easter, I decided to make some fresh bread because the Buckleys all love bread. This bread recipe is one of the favorites that I often make. It was a hit with the family. In fact, because it was fresh out of the oven, we ate most of the loaf even before dinner was served. It was delicious bread. If you can't eat all the bread fresh, then toasting the leftover pieces is an excellent way to enjoy the bread.

This bread recipe is a double rise bread, like many bread recipes. When making fresh bread, the rising times can vary based on room temperature. So, when in doubt, start the bread earlier in the day to allow for extra time. This recipe uses semolina flour, which is a bit coarser than all-purpose flour. Semolina flour can be found in many grocery stores near the regular flour. It is common in Italian bread recipes. The sesame seeds really make this bread extra tasty, so sprinkle on as many seeds as possible.

Sesame Semolina Bread 

• 2 cups all-purpose flour
• 1 cup semolina flour
• 2 teaspoons yeast
• 1 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1 cup hot water (120-130)
• 1 egg white
• 1/4 cup sesame seeds

Combine all ingredients except egg white and sesame seeds. Mix until cohesive. Allow the dough to rest for 30 minutes. Knead dough until smooth, about five to ten minutes. Allow the dough to rise in a covered bowl for one to two hours. Divide the dough into three pieces, and roll into logs approximately 12 inches long. Braid the logs. Set the loaf on a baking sheet and allow to rise, covered, for about one to two hours. Brush with egg white and sprinkle with sesame seeds. Bake for 20 minutes in a 400 degree oven. Turn oven off, leave door open and allow to cool. Enjoy!

Grandma Holmes's Spoon Bread

Here's another recipe from a collection of recipes on index cards from Grandma Holmes. MDS does not remember Grandma Holmes making this recipe. I suspect that she made it but it is not quite as memorable as the sweets she used to make. When we had this spoon bread, we put some honey on top, and it was delicious. It stores well and can easily be re-heated.

Spoon bread is a variation on corn bread that is more like a corn pudding. It is best eaten with a spoon. This recipe is a very basic recipe. It could be easily modified by adding ingredients before baking or on top of the finished product. For a great savory spoon bread, add in cheese, chives, or diced bacon. For sweet spoon bread, top with honey or add in cranberries. Or, just have the basic recipe as a great side dish to go along with any meal.

Spoon Bread 

• 3/4 cup corn meal
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 cup water
• 1 Tbsp. butter
• 2 cups milk
• 3 eggs, well beaten

Early in the day (or the day before), in a saucepan, blend together the corn meal, sugar, salt, water and one cup of milk. Cook slowly, stirring until the blend thickens. Remove from heat and cover. About one and one half hours before serving, add eggs and one cup milk. Blend well. Pour mixture into a well-greased baking dish. Bake at 325 for one hour. Enjoy!