Category Archives: breads/cakes

Lemon Poppy Poundcake

Posted on June 23, 2013 | Leave a comment
Lemon poppy seed loaf and Valentines Day brownies in July

Lemon poppy seed loaf and Valentines Day brownies in July

DSCN0216DSCN0227DSCN0228DSCN0230DSCN0232Back to baking again and anything containing lemons has me interested. This pound cake contains olive oil and buttermilk and lemons and poppy seeds. Nothing and I mean nothing is as easy to bake as a loaf style cake. I am thinking that this would make a good bundt cake as well. Baking at altitude is always a challenge for me because I hate to change quantities of liquids etc.  I just keep recipe as is and pray for the best, it usually works out just fine. You gotta love a cake recipe that doesn’t require anything but a bowl and a whisk, no electronics on this one!

This time I baked my cake, and when it was completely cooled down I wrapped it and froze it . When I will want to use it I will defrost , bring to room temperature and then do the glaze. It’s great when I know I need a dessert and it’s already baked and in the freezer ready to go. I would serve this pound cake with some beautiful berries alongside.

I got this recipe from the NY Times food section , I love the Wednesday Dining Section I try and never miss it.

Ingredients:

1 3/4 cups all-purpose flour

zest of 2 lemons ( I prefer large lemons)

1 cup sugar

1/2 cup buttermilk

3 tablespoons plus 4 teaspoons lemon juice ( the 2 lemons you zested should do it) you may need an extra lemon for extra 4 teaspoons of lemon juice for glaze.

3 large eggs ( room temperature for baking is best )

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2/3 cup extra-virgin olive oil

1 tablespoon poppy seeds

1/2 cup confectioner’s sugar (for glaze)

Directions:

Preheat oven to 350 degrees. Butter and flour an 8 ” loaf pan. Or you can spray with Pam ( for baking I use Pam Baking Spray)

In a bowl, combine lemon zest and sugar and rub with your fingers until it resembles wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and the eggs.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk dry ingredients into the batter, then whisk in the oil and poppy seeds.

Pour batter into prepared loaf pan. Bake until a cake tester emerges clean, app. 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Glaze:

Whisk together remaining 4 teaspoons lemon juice and the confectioner’s sugar. Use a pastry brush to spread glaze evenly over the top and sides of cake. Cool completely before slicing.

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Coconut Bread

Posted on April 26, 2013 | 1 comment

I love coconut and believe it or not had a whole big bag leftover from Passover holiday. What to do with it? Of course I had  I found this recipe on the Smitten DSCN0004DSCN0006DSCN0009DSCN0012Kitchen website and thought it sounded amazing. You’ll need a 9x5x3 loaf pan and if you’re loaf pan isn’t this size you can pour some of the batter into muffin tins, just don’t fill to the tippy top, it will be a mess, 2/3 to the top is perfect. I made 2 of them and will be freezing one for another time, it should stay in freezer for at least 2 months, cool down completely then wrap with a good plastic wrap and I then put it in a large Ziploc and mark what it is and the date. This bread is not super sweet at all despite the amount of sugar that went into it. I used sweetened coconut and sugar. I ate it plain, and then I ate a slice which I toasted in the oven, and put a little jam on it. It would be awesome with a little butter, or a little honey or just plain. It’s a great bread to serve with breakfast, brunch, lunch , afternoon coffee or tea , or just any time of the day. I am working on a coconut bread with bananas and less sugar, I will keep you posted on that.

Ingredients:

2 large eggs ( at room temperature is always best)

1 1/4 cups milk ( I used whole milk) coconut milk could work well here as well

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1/4 teaspoon table salt

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 cup granulated sugar

1 1/2 cups sweetened flaked coconut

6 tablespoons unsalted butter, melted

nonstick cooking spray for baking pan (Pam)

Directions:

Preheat oven to 350 degrees.

In a small bowl , whisk together the eggs, milk and vanilla.

In a medium bowl, sift together the flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to incorporate. Make a well in the center of the dry ingredients, and pour in the egg mixture, then stir wet and dry ingredients together until just combined. Add melted butter, and stir until just smooth, do not overmix !

I sprayed my loaf pan with Pam Spray. Spread batter in pan and bake until a toothpick or cake tester inserted into the center comes out clean, anywhere from 50 minutes to 1 1/4 hours. It really depends on your oven, my oven was 1 hour cooked through, I think I will cut cooking time to 55 minutes next time I make it.

Serve in thick slices, with butter, jam or honey or just plain.

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Hurricane Sandy Pumpkin Cranberry Bread

Posted on November 5, 2012 | 1 comment

Continuing on my Hurricane Sandy bender. Sitting in the house gives me an opportunity to get to some recipes that I haven’t had time to get to. I already purchased ingredients in the hopes to make them and there is no time like the present, especially while you’re being pummelled by a hurricane. I am just hoping to get through the baking process without losing power, dicey at best. So far so good though and I only have 20 minutes left on the timer. This recipe has been sitting in my recipe file since last fall. I combined a few recipes and came up with this bread. I used fresh cranberries since I had them, I prepared them in 1/4 cup water with 1/4 cup sugar brought them to a boil and simmered for 10 minutes. Cooled them off and drained off excess liquid before folding into the batter. This is going into my freezer and it will be retitled Sandy Pumpkin Cranberry Bread.

*just a little note, this bread was made right before we lost our electricity, we were sitting down to watch Homeland and out went the lights! We did however enjoy this bread as did everyone who ate it. Great with afternoon coffee or tea. I was planning on saving for Thanksgiving but it came in handy the night the lights went out.

Ingredients:

2 cups all purpose flour

2 teaspoons pumpkin pie spice or 2 tsp. cinnamon, 1 1/2 teaspoon ginger, and 3/4 teaspoon nutmeg.

1 teaspoon baking powder ( check expiration date or this bread will not work)

3/4 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons ( 3/4 stick) unsalted butter, softened to room temperature

1 cup plus 1 tablespoon sugar

2 large eggs ( always room temperature)

1 cup canned pure pumpkin

1 teaspoon vanilla extract

2/3 cup buttermilk

1 cup fresh cranberries ( or 1/2 cup dried sweetened cranberries) * see note above on preparing cranberries

1/2 cup coarsely chopped walnuts

Directions:

Preheat oven to 350 degrees. You’ll need a loaf pan ( 9 x 4.3 inches) I sprayed with baking spray and sprinkled flour and shook out excess flour. You can also use parchment paper. In a large bowl whisk together flour, pumpkin pie spice, baking powder, salt and baking powder to blend.

Using electric mixer, beat butter until fluffy ( with paddle attachment) Gradually add 1 cup sugar, beating until blended. Beat in eggs 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients, alternating with buttermilk in 2 additions each. Fold in drained cranberries and walnuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.

Bake bread until tester into center comes out clean, about 1 hour ten minutes. Cool bread in pan on rack. Cut around bread at short ends to loosen from pan. Turn bread out onto rack, cool bread completely. When completely cool you can wrap and store at room temperature for a few days. I plan on freezing it for my Thanksgiving Table.

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Shelly’s Pumpkin Ginger Muffins – I love Pumpkin

Posted on October 14, 2012 | 1 comment

My friend Shelly who is an excellent cook and baker gave this recipe to me back in 2012.  I wanted to try them because I love all things Pumpkin and ’tis the season. I was leaving Colorado for the season and  planned on freezing these delicious beauties so they would be here when we return. Shelly said that she freezes them, then takes them out for breakfast individually by putting the frozen muffin in the microwave  or toaster oven. A little butter and jam don’t hurt either. The list of ingredients may seem daunting. I had to shop for a few of the items, but don’t let this stop you because these are fairly healthy and a perfect brunch/breakfast item, or good for just mid-afternoon tea. They contain fiber and aren’t cloyingly sweet. I love ginger and I love pumpkin. If you don’t like the ginger spice you can cut down or eliminate the crystallized ginger. Wow, pumpkin and ginger. What more can I say? Thanks so much Shelly for your contribution.

Ingredients:

1 cup all-purpose flour

2 cups whole wheat flour

2 1/2 cups wheat bran

approx. 1/3 cup of crystallized ginger (very small pieces), available in Whole Foods and most supermarkets

2 tsp. baking soda

4 tsp. pumpkin pie spice

2 tsp. ground ginger

1/2 tsp. salt

2 cups packed brown sugar

1 15 ounce can pumpkin (not pumpkin pie filling- be careful)

2/3 cup buttermilk

2/3 cup canola oil

1/2 cup molasses

2 tsp. vanilla extract

4 large eggs (room temperature please)

raw sugar to sprinkle on top

Muffin cups (the paper kind are perfect)

Directions:

Preheat oven to 400 degrees .

Combine flour, whole wheat flour, wheat bran, pumpkin pie spice, baking soda, ginger powder and salt in a large bowl. Stir well to combine, then make a well in the center.

Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla and eggs, and whisk it all together until well combined. Add this mixture into the flour mixture and stir well until moist. Mix in the crystallized ginger.

Coat muffin tins with baking spray. I use a 12 muffin tin. Spoon mixture into cups. I used a large tablespoon and just dropped in. (See picture.) Sprinkle raw sugar on  top of muffins before baking (use as much or as little as you like).

Bake for about 16 minutes or until cake tester comes out clean. Mine baked for 17 minutes. Let cool down and remove from pan onto wire rack. If you have no wire rack just a baking sheet will do.

Enjoy! These are delicious and pretty nutritious. Serving size should make about 24 muffins.

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Pumpkin Spice Bundt Cake – I love Pumpkin

Posted on October 8, 2012 | Leave a comment

It’s pumpkin time again! and I am clearly obsessed  with pumpkins. This is a pretty easy  to make bundt cake. Perfect for Thanksgiving or any time. You can make it ahead of time and freeze for another, or make two. While you’re making the mess anyway, you might as well bake two, and freeze one. Got this one from Gourmet Magazine. Just saying while I’m not a big raw cookie dough person I am a very big batter person and this batter was pretty delicious right out of the bowl!

Ingredients:

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan (or spray with Pam) I buttered this time

2 1/4 cups all-purpose flour, plus additional for dusting the pan

2 teaspoons baking powder

1 teaspoon cinnamon

3/4 teaspoon ground allspice

1/2 teaspoon salt

1 1/4 cups canned solid-pack pumpkin (from a 15 ounce can; not pie filling)

3/4 cup well-shaken buttermilk

1 teaspoon vanilla

1 1/4 cups granulated sugar

3 large eggs (room temp. is always best for baking)

Icing:

2 tablespoons plus 2 teaspoons well shaken buttermilk

1 1/2 cups confectioners sugar

You will need a 10-inch nonstick bundt pan (3 quart)

Directions:

Put oven rack in middle position and preheat oven to 350 degrees. Butter/spray bundt pan generously then dust with flour and knockout excess flour.

Whisk together flour ( 2 1/4 cups) , baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk and vanilla in another bowl.

Beat butter ( 1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 – 5 minutes, then add eggs and beat another minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a cake tester or wooden pick inserted into center of cake comes out clean, 45 – 50 minutes. Cool cake on a rack for about 30 minutes, then invert cake , mine slid right out onto rack. I completely cooled cake for a few hours before I iced it. You can ice while cake is still warm however. I would let it sit for at least 1 hour before I iced though. It came out perfectly. Icing will get hard on the cake and be very white, it’s a beautiful presentation.

Icing:

While the cake is cooling, whisk together buttermilk and confectioner’s sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Cake can be made 3 days ahead and kept in an airtight container, I would ice it when I planned on serving it.

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Chocolate Banana Bread

Posted on August 29, 2012 | 1 comment

Chocolate Chips and Bananas , love it! How can it be bad?  It is pretty darn good. After our hike up Hanging Lake we were having lunch at our house, and I remembered that I had this bread frozen from the winter! The night before I took it out of freezer to defrost. What luck, and I of course tasted it to make sure it was fine and it was more than fine, it was as good as it ever was.  I know I am always extolling the virtues of freezing but when it works out it’s like magic! How perfect , if you have all the ingredients bake the cake and don’t eat it, freeze it . It defrosts very quickly and I didn’t have to do a thing, I had already made lunch and didn’t feel like baking. So happy when I saw this bread in the freezer. As long as you wrap it carefully , baked goods come out of the freezer perfectly . Cookies are even better for some reason and they defrost superfast. The original recipe comes from Joy the Baker. This is the recipe Leslie, and hope you enjoy making it and now I want your pumpkin spice bread!

Ingredients:

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 stick (8 Tablespoons) unsalted butter, at room temperature

3/4 cup sugar

1/2 cup light brown sugar ( packed)

2 large eggs ( room temperature)

2 very ripe bananas, mashed

3/4 cup buttermilk, you can use low fat or non fat

3 ounces bittersweet chocolate, coarsely chopped or semi sweet chocolate chips which is what I used (much simpler)

Directions:

Preheat the oven to 350 degrees. Place rack in the center of oven. Butter ( or spray Pam) a 9 x 5 loaf pan and place it on a baking sheet. If you use 2 baking sheets it will act as an insulated baking sheet and prevent bottom of the bread from overbaking. Just a little trick.

Sift together the flour, cocoa, baking powder, salt and baking soda

In electric mixer with paddle attachment, beat the butter at medium speed for about a minute or two, until soft. Add the sugars and beat for 2 more minutes or until well combined. Add the eggs one at a time, beating for a minute after each addition. Batter may look a little curdled, this is OK. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in three additions, mixing only until flour disappears into the batter. While on low speed, add the buttermilk, mixing until it is all incorporated. Stir in the chocolate. chips. Scrape batter into the prepared 9 x 5 loaf pan.

Bake for 30 minutes. Then cover the bread loosely with a foil to keep the top from getting too dark, and continue to bake for another 40 – 45 minutes. ( total baking time 1 hour 10 minutes to 1 hour 15 minutes) or until a cake tester inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around edges of the bread and unmolding it. Just invert cake in pan and then continue to cool down right side up before freezing or storing it. Enjoy!

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Summer Blueberry Cake

Posted on August 24, 2012 | 3 comments

I just keep finding new recipes for blueberries. I love blueberries and they are so abundant right now and in peak season. I love them right out of the containers, and I love them in muffins, pies, cakes and cobblers. Here is another delicious cake which you can freeze and a few months from now when fresh blueberries aren’t really around ,you will bring back that summer day that you baked this. I cut this in 1/2 , 1/2 for now and 1/2 for when I return in the winter. You can always make this with frozen berries but I have never done so. To me it’s all about cooking with fruits and vegetables that are seasonal.  There really is nothing like fresh seasonal fruits and vegetables, and I can’t get enough of them . This is a fairly easy cake to bake. I baked it for 45 minutes, and the tester came out clean. You’ll have to check your own oven for cooking time . It can vary from 40 – 50 minutes depending on your oven.

I found this recipe on one of my favorite cooking blogs , Smitten Kitchen. I may have made a few changes which I often do, but it is pretty much the same.

Oh, and I threw in a picture of me and my grandson who is out here visiting.

Ingredients:

2 cups all – purpose flour, plus another tablespoon to dust blueberries with

1 tablespoon baking powder

1 teaspoon table salt

2 sticks unsalted butter ( softened) YIKES

3/4 cup light brown sugar packed

1/2 cup sugar ( regular granulated sugar)

3 large eggs ( room temperature)

1 cup buttermilk ( I used low-fat buttermilk)

1/2 cup fresh blueberries

Topping:

1/2 cup fresh blueberries

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

Directions:

Adjust oven rack to middle position and preheat oven to 350 degrees. Spray and lightly flour a 9 x 13 baking pan. ( I prefer Pam baking spray)

Whisk 2 cups flour, baking powder, and salt together in a medium size bowl. With electric mixer, beat butter and sugars on medium high-speed until fluffy. Add eggs one at a time, beating until each egg is just incorporated. Don’t overbeat. Reduce speed to medium and beat in 1/3 of the flour mixture, and beat in 1/2 of the buttermilk. Beat in another 1/3 of the flour and the remaining milk, and then the remaining flour mixture. Toss  blueberries with a tablespoon of flour just lightly dust them. Using a rubber spatula, gently fold in 1/2 of the blueberries. Spread batter into prepared dish.( see photo)

For the topping:

Scatter remaining 1/2 of the blueberries over the top of the batter. Stir sugar and cinnamon together in small bowl and sprinkle all over the top of the batter. Bake until cake tester or toothpick comes out clean in center of cake. I cooked for 45 minutes. It should take anywhere between 40 – 50 minutes. Cool in pan for about 1/2 hour, then turn it out of baking dish or cut out pieces. I turned it out, cut in 1/2 and froze 1/2 of it for the cold months. This is a delightful cake served for dessert, and so perfect for breakfast and a great afternoon snack with ice coffee .

I threw in a photo of me and my grandson, Riley who was out here at the time.

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Blackberry Clafouti (Blackberry Cake)–Simple and Easy to make

Posted on June 13, 2012 | 1 comment

I made this cake because I love blackberries and I had all the ingredients in my house. If you like blackberries, this is a light cake which will be perfect for dessert and not too heavy at all.  Clafouti is actually french for a cake made with cherries. If it’s made with blackberries or other berries it is called a Flaugnarde, which sounds super fancy and difficult to make and this is anything but that so we’ll just call it Clafouti! We aren’t going to get too technical here and I hope I don’t offend the French chefs out there. This is pretty much the same as the cherry Clafouti which I plan on baking soon and will post that once I’ve cooked that, but we have to wait for the cherries to be super ripe.  This cake is so very easy to make, requires no fancy equipment, and you can whisk ingredients in one bowl. Just use a pie baking dish to bake in. I had a glass dish and am happy that I did, because I could see the blackberries in the cake. This cake would be a most amazing breakfast type of cake–not too thick, but sort of like a blackberry muffin flattened out. Blackberries are so plump and delicious right now, you gotta cook this as soon as possible.

*In order for the blackberries not to sink in cake, I made sure they were dry after rinsing and then I put in a bowl with some flour and coated the berries in flour before adding them , not too heavily floured just a dusting.  It came out perfectly. I have made it where I forgot to dust with flour and they did sink. It didn’t look as pretty but it tasted just fine.

Ingredients: 

1 stick unsalted butter

1 cup sugar plus 1/4 cup of sugar for top of cake

1 cup Self-Rising Flour  Presto), sifted

1 cup whole milk

2 cups blackberries, fresh or frozen (I used fresh)

* A little extra flour for dusting the blackberries before baking with them (see note)

Directions:

Preheat oven to 350 degrees. I sprayed the baking dish with baking spray but you can also butter it.

Rinse and pat dry the blackberries. Melt the butter in microwave. Pour 1 cup sugar and flour into a mixing bowl. Slowly whisk in the milk and mix well. Then pour in the melted butter and whisk it all together well.

Dust blackberries with a little bit of flour and mix well. Pour the batter into the prepared baking dish. Sprinkle blackberries over the top of the batter, distributing evenly.  Sprinkle 1/4 cup sugar over the top.

Bake in the oven at 350 degrees for about 1 hour or until golden.  Yum!

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Ellen’s Challenge to Great Aunt Selma’s Banana Cake

Posted on April 20, 2012 | Leave a comment

g’morning-  i’d like to challenge Great Aunt Selma with  my MOTHER’S CHOCOLATE CHIP BANANA CAKE.  here’s my recipe, similar,  just a little different. (my secret is mixing the sour crm and bicarbonate (baking soda) together so they rise and that makes a fluffy, moist cake)

I received this after I published my Great Aunt’s recipe, I love that Ellen sent this to me and welcome any and all feedback, especially when you believe it to be so very good like Ellen obviously does! I am going to try this recipe as soon as I have some more rotten bananas to use. It certainly sounds great! Thanks so much Ellen for all your input and support!

preheat oven to 375

1 stick butter

2 cups all-purpose flour sifted

1/2 cup crisco oil

1 1/4 cup sugar

4 tbsp sour crm

1 tsp. baking soda

1/4 teasp salt

2 eggs

2 overripe bananas- mashed well

cup mini choc chips (if you flour chips lightly they will not sink to bottom)

1.  mix sour crm and baking soda together in a small bowl and set aside

2.  crm butter and sugar

3.  add sour crm mixture and rest of ingredients

4.  pour into buttered loaf pan

5.  bake 375 for 15 minutes

6.  REDUCE heat to 350 and bake for 50- 60  minutes (testing, last 10 minutes)

kisses, El

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Great Aunt Selma’s Banana Coffee Cake – More Rotten Banana Tales/ Banana Bread

Posted on April 20, 2012 | 1 comment

A while back my Mom (G’ma Millie) gave me a bunch of recipes, and since then I’ve had some time to sift through them. I came across this one on type-written paper, which in and of itself was sort of amazing from my Great Aunt Selma. Selma was my grandfather’s sister and known to be a  very good cook, Hungarian Czech background. I scanned in recipe so you can see what the original looks like, I have been trying to scan all of my old recipes in so that I don’t lose them.  So I figured I’d try out the recipe, because it was different from mine and contained sour cream. How bad can it be? And since there is always the matter of rotting bananas in the house, this is a perfect use for them.  I guess what to do with those rotten bananas isn’t exactly a new problem!

*a few little notes on this recipe. If you are using a loaf pan and you find that in the past your breads are uncooked in the center, and you don’t want to burn entire cake to get the middle cooked, use an 8 x 8 pan and treat it more like a coffee cake! or if you’ve used a glass loaf pan, and you’ve tested center with a long cake tester ( which is a must for loaf type breads) you can try turning heat down 10 degrees and cook for another 10 minutes, or just put in microwave for a quick 1 – 2 minute zap after you remove from oven. If you leave in the oven too long the outside will burn and the inside may still be raw, so this can work.

Ingredients:

1/2 cup butter or margarine softened ( if you haven’t taken out of fridge, put in microwave for a few seconds just to soften not melt)

1 cup sugar

2 eggs ( room temp. always best) or cheat and let eggs sit in warm water for 15 minutes while you get all the ingredients together

1/2 cup mashed ripe (very) bananas ( between 1 and 1 1/2 bananas)

1/2 teaspoon vanilla

1/2 cup Sour Cream ( Lite is fine , no fat-free)

2 cups sifted Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

topping:

1 cup chopped nuts (walnuts, pecans, etc.)

1/4 cup sugar

1/2 teaspoon Cinnamon

Directions:

Preheat oven to 350 degrees

Using Electric Mixer cream butter, gradually add sugar, beat in 2 eggs one at a time, add mashed bananas, vanilla and sour cream. Sift together flour, baking soda, and baking powder. Fold the dry ingredients into cream mixture just to blend in a bowl. ( don’t overmix)

Grease a loaf pan or an 8 x 8 cake pan and sprinkle 1/2 of the topping mixture in bottom of greased pan ( I used loaf pan)  spoon in the batter, sprinkle remaining topping on top. Bake in 350 degree oven for about 45 minutes. Check with cake tester, after 40 minutes. Let cake cool at least 10 minutes in pan. I usually just let it sit for as long as possible, till completely cool. I bake in a loaf pan. This is like a banana bread. Use a long cake tester, which is an inexpensive wonderful tool for loaf type breads/cakes.

*see notes above

Thanks Aunt Selma. xoxoxoo

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