Julie Miltenberger Recipe (Family Circle Magazine) "Chocolate Cherry Loaf"

G

gayr

Well-known member
Chocolate Cherry Loaf

Makes: 3 mini loaves (8 slices each) or one standard-size loaf.

Prep: 20 minutes

Bake: at 350 Degrees F. for 35 minutes

1/3 cup cocoa powder

1/3 plus 3/4 cup sugar

2-1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/3 cup oil

1/2 teaspoon almond extract

1 cup sour cream

1/2 cup dried cherries, chopped

3 tablespoons mini chocolate chips

Heat oven to 350 Degrees F. Coat 3, 5-3/4 x 3 x 2-18-inch loaf pans with nonstick cooking spray.

In small bowl, whisk cocoa powder, 1/3 cup of the sugar and 1/3 cup water until smooth. Set aside.

In a large bowl, whisk flour, baking powder, baking soda and salt. In a medium-size bowl, whisk together remaining 3/4 cup sugar, the eggs, oil and almond extract. Whisk in sour cream.

Stir sour cream mixture into flour mixture until blended. Stir 1-1/2 cups of the batter into the cocoa mixture, along with the chopped cherries, until no white streaks remain. Dollop alternating spoonfuls of batter into prepared pans. Swirl batters together with a butter knife until marbled in appearance. Top each loaf with 1 tablespoon mini chips.

Bake at 350 Degrees F. for 35 minutes, until toothpick inserted in center of loaves comes out clean. Cool loaves in pans on wire rack for 10 minutes, then remove directly to rack to cool completely.

NOTE: Batter may be baked as one 9 x 5 x 3-inch loaf; increase baking time to 45 to 50 minutes; test center of loaf with a toothpick before removing.

Per Slice: 201 calories, 8 g fat (3 g sat.); 3 g protein; 29 g carbohydrate; 1 g fiber; 103 mg sodium; 29 mg cholesterol.

Featured in Family Circle Magazine March 2008.

Have not tried this yet, however, it looks beautiful and thought I would post it.

Here is the web address for a photograph and many other recipes featured in the article, However, the website is very annoying with pop-ups, just a warning.

http://www.familycircle.com/poppyseed

 
Michael, If you try it please let me know. I am always afraid to change the formula ...>

for fear of bad results.

Gay

 
This is really close to Meryl's "Chocolate Cranberry Bread"

((nee) Cake, in my opinion.) And it's a definite winner. I'm comparing them right now:

Both make 3 small loaves.

The Cranberry version has less flour, more cocoa, more chocolate, more fruit.

Difference in fats? same amount, but butter (cranberry) versus oil.

The Cherry bread has 1/4 C more sour cream.

I used bing cherries in the cranberry version because I couldn't find cranberries anywhere and would do that again.

What does all this tell us? I haven't a clue.
Except that the proportions of the Cranberry bread may make it more of a cake.

 
for Michael: Lindsey Shere's Almond Tart

Lindsey Shere's Almond Tart
from David Lebovitz's blog

INGREDIENTS:
Pastry

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon grated lemon peel

1/2 cup unsalted butter, not too cold

1 tablespoon water

1/2 teaspoon vanilla

Filling

3/4 cup whipping cream

3/4 cup sugar

1 teaspoon Grand Marnier

2 or 3 drops almond extract

1 cup (about 3 ounces) sliced unblanched almonds


INSTRUCTIONS:
For the pastry shell: Mix together the flour, sugar, salt and lemon peel. If you use salted butter, omit the salt.

Cut the butter into 1/2-inch slices and work it into the flour mixture with your fingertips or a pastry blender until the butter is in mostly cornmeal-size pieces and the mixture is beginning to hold together -- the softer your butter is, the faster this will happen.

Combine the water and vanilla and work it into the flour-butter mixture until the pastry is just blended and will hold together if you press it.

Gather the pastry into a ball and wrap in plastic. Let it rest for 30 minutes.

Press the pastry into a 9-inch tart pan with a removable bottom, making sure that you have a layer of even thickness over the bottom and sides.

Before baking, set the shell in the freezer for 30 minutes or overnight, wrapped in foil. You don't need to fill the shell with beans before baking; this pastry doesn't shrink much.

Bake in a preheated 375° oven for about 25 minutes, or until the shell is light golden brown and baked all the way through.

For the filling: Mix the cream, sugar and flavorings in a saucepan large enough for the mixture to triple in volume, stirring well. Heat until it comes to a rolling boil and bubbles thickly, stirring occasionally. Remove from the heat, mix in the almonds, and let the mixture stand about 15 minutes.

Fill the shell with the warm filling, which will be quite liquid. Make sure the almonds float evenly in the filling.

Set the tart into a preheated 400° oven, the bottom of which has been lined with aluminum foil -- the tart may bubble over.

Bake for 30 to 35 minutes, or until the top of the tart is a nice shade of creamy-and-russet caramel.

Cool the tart on a rack, loosening the sides of the pan slightly every minute or two for 5-10 minutes, or until set.

Then remove the tart from the ring and return it to the rack to cool. If you remove the ring of the pan too soon, the sides will fall off the tart.

Serves 8 to 10

PER SERVING: 305 calories, 4 g protein, 28 g carbohydrate, 20 g fat (10 g saturated), 49 mg cholesterol, 67 mg sodium, 1 g fiber.

 
Oooooh. Looks good! I wonder why the recipe uses Grand Marnier...

...instead of Amaretto.

Either one would be good, as orange and almond taste good together.

Thanks Ang,

Michael

 
please make this Michael and tell me that it's great and good to serve for bookclub in Oct.

I think I would use amaretto too.

 
You must log in or register to reply here.
Back
Top