Tropicalsenior

Yes it is, thank you. I will correct it. Unfortunately, when I wrote the recipe I wrote it just for my archives and had no plan to share it.

Sorry to be so late with this but I hope you enjoy it as much as I do.

There is a story behind this bread. My German grandmother always used to make Schnitzbrote every Christmas, but the Schnitzbrote that she made was the real German yeast bread. It is a very dark heavy yeast bread. I loved it but I was the only one in the family that did so I got all the bread that she sent to the family. Wrapped in foil it would keep for months in the refrigerator. Grandma, being very old school never wrote down a recipe so hers was lost forever. Years later, when recipes became available on the internet I tried every one that I could find. I've never had so many back-to-back failures in my life. One batch came out so hard that we thought about keeping them for self-defense in case someone broke in the house we could beat them to death with the loaves. Not one to give up easily, I decided to incorporate the flavors in a quick bread and this is the recipe that I developed. It has quickly become my favorite quick bread.

Quick Schnitzbrot 1 1/2 cup all purpose flour flour 1 cup sugar 1 teaspoon soda 1/2 teaspoon salt 1 1/2 tablespoons anis seed 1 teaspoon cinnamon 1/4 teaspoon cloves 1 egg 1/2 cup milk 1 small jar baby food, prunes 1/4 cup cooking oil 1/4 cup chopped dried prunes 1/4 cup chopped dates or dried figs 1/4 cup rum soaked raisins 1/2 cup chopped nuts Combine sugar, flour, soda, salt and spices and mix well with a whisk.Combine milk, egg, baby food and oil and mix until egg is well incorporated. Chop prunes and dates and coat with flour; mix into flour mixture. Very gently combine liquid, raisins and flour mixture. Pour into greased 9" x 5" loaf pan and bake at 350 degreesF for 1 hour.

Is there a way to whisper in print? I like it, too.

For me it is more like a glorified spam. Next time I make it I'm going to try half beef and half pork. The texture is totally different than meatloaf and that's why you have to follow the directions explicitly.

This is a rabbit hole well worth falling down. This post by @Duvelpretty much explains It all. If you decide to make it, follow the directions to the letter. Method is everything.

What a great example of perfectly cooked shrimp. I can almost taste their juicy crunch.

Last night was kind of an international mishmash. I made @Duvel's Leberkäse and I was finally very happy with the result. Perfect texture and great taste. I served it with polenta, mushroom gravy, and popovers. With Greek bean salad with a balsamic dressing. For dessert, I made a Mock Snitzbrote.

I just found this thread. Wow! It sounds like your dad will be on his feet in no time and your mother, too. Too bad she missed out on all the good food. I too have wondered where you were and I missed your posts. Welcome back and I am glad that everything seems to be back on track for you and your parents.

I followed the recipe in my post. I think the problem was that I didn't work fast enough and it got too puffy before it got in the oven. My kitchen is also pretty hot but it's a recipe from the Middle East so I don't imagine that they have it any better. It is something that I will try again. The Taste overrides the appearance.

I'm getting a little tired of making my Sunday meat buns so I went out on a limb and tried something new. Cheese Fatayer. They are supposed to look like little boats. If anyone tries using mine for boats they are going to die. The only thing they have going for them is the taste. They are delicious. Served with a big green salad for dinner, they should be great. Ready to bake, still looking like boats. Right out of the oven, more like a raft.

Thank you!

Is that by any chance Roma? That's the only Italian brand that we can get here. If so, how did you like it?

For a change you might want to make something like this. I make them quite often and I made them last Sunday for dinner. I left out the boiled egg and used about a tablespoon of mustard seed instead of Caraway. They were delicious. Now if I could just learn to pronounce them.

I also have a Henry but he's a cat, a very nasty cat. He likes to walk in front of me and stop all of a sudden. Fortunately I've only stepped on him instead of tripping over him. But I'm afraid that day will come.

@Margaret Pilgrim and @Darienne. I promised to report back on my inventory system and it is working like a charm. It has already become a habit to Mark something off as I use it and to indicate in my inventory when I need to put it on my shopping list. It saves me time making my list because I don't have to run all over the house to check my supplies and it has saved me money at the store because I can go directly to the items that I need and I don't go up and down the aisle and give in to impulse buying. I am extremely happy with the results. It is definitely a two-step process. First as I use things up and then on shopping day, reentering my purchases. Now, I just don't dare lose my phone.

Welcome to eGullet. Glad to see that you are jumping right in. I think that you are going to enjoy it here.

Hey, I've got no complaints. Either way is a good way to get food in your stomach.

Steak tartare?

You need to cook it like I cook Costa Rican steaks. I cut them in razor thin strips and make stroganoff or stir fry.

Just Googled it and it sounds delicious. Was it pretty salty?

No matter how much worry you cause us.

I think also that when you're hangry you actually crave food. And the worst of it is, sometimes you've got no idea what it is. I can't count the times that I have just gotten home from grocery shopping, I have a full pantry, two full refrigerators, and a full freezer and I can't think of a single thing in there that I want to eat. It's not poor planning because I have no idea what it is that I am hungry for.

I would love to see a floor plan and an outline of your storage system. Or maybe not. It is definitely keeping my poor old mind active trying to imagine it.