OK, so it’s a week after Thanksgiving. There’s still ¾ of a sweet potato pie left. The chocolate cake bid us a fair adieu yesterday and the pumpkin cheesecake’s been long gone. A week without me baking something is almost unheard of these days. I wanted to bake something quick, simple, not rich and not too sweet. While I was recovering from strep throat awhile back Charisse bought me “Taste of Home Best Holiday Recipes”. I’ve been smitten with the magazine ever since. The sweet section of it is heavenly and I’ve marked off so many things I want to make, it truly is sinful.
First up is the Nutcracker Bread. The description states that it’d be good with leftover turkey, ham, or cream cheese and jelly. Cream cheese and jelly maybe, but I don’t relish the idea of having turkey or ham with a sweet bread. As much as I love sweets I’m not ready to take it to that level. It was alright, just alright. It definitely fit the bill of not being overly sweet or rich. In all honesty it was kind of uneventful.
Way back in the day my mom used to make something called a “snacking” cake. It was from a box, came with it’s own little tin pan to mix and bake it in. As I recall a little vinegar was added to the batter. That’s what this Nutcracker Bread reminds me of. If any of you foodies out there remember the “snacking” cake please let me know. Any whooo here’s the recipe.
1 cup chopped walnuts, toasted
¾ cup packed brown sugar
2 cups all-purpose flour
1 ¼ tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup reduced-fat sour cream
½ cup fat-free milk**
1 TBS cider vinegar
**I didn’t have fat-free milk on hand so I used half and half.
In a food processor, combine the walnuts and brown sugar; cover and pulse until finely chopped. Transfer to a large bowl. Stir in the flour, baking powder, salt and baking soda.
In a small bowl, beat the eggs, sour cream, milk and vinegar. Stir into dry ingredients just until moistened. Transfer to an 8 inch springform pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on wire rack for 10 minutes. Remove sides and bottom of pan and cool completely on a wire rack. Makes 16 slices.
Here’s a great tip I found in the Taste of Home magazine in regards to chopped nuts. If the word “chopped’ comes before the ingredient when listed in a recipe, then chop the ingredient before measuring. If the word “chopped” comes after the ingredient, then chop after measuring. Thanks Taste of Home.
One more note, please don’t skip out on toasting the nuts. The smell is amazing and it makes a huge difference in the taste. Trust me.