Bone loaf

Scrapple, a traditional Pennsylvania Dutch food, is typically made with pork scraps or parts you might otherwise discard, such as trotters, liver, or heart. Some recipes use the head of the animal. This version uses easy-to-find cuts of pork—a combination of pork butt and bone-in pork shanks, hocks, or rib tips. Tender, long-cooked pork is finely chopped in a food processor or meat grinder, and the cornmeal cooks in the savory herbed broth. The pork, cornmeal mixture, and seasonings come together to form a tasty loaf with a sausage-like flavor. There are several steps and long cooking and chilling times, but preparation is not complicated. You may plan to make the scrapple in one day or divide it up and make it over two days. The cooked shredded pork and broth can be refrigerated in separate containers until the next day. Cut the chilled loaf into 1/2 to 3/4-inch slices, dust with flour, and fry it up for a tasty breakfast or lunch. It's a delicious protein to serve with eggs, hash browns, pancakes, or baked beans. Add a bit of ketchup or applesauce on the side, or drizzle the scrapple with maple syrup. “What a tasty, high protein breakfast option! The herbs come through to make a delicious breakfast accompaniment. I cut my loaf into individual portions and froze each to enjoy later. The scrapple slices would make a terrific sandwich meat, too.” —Mary Jo Romano Cook Mode(Keep screen awake) For the Scrapple:3 pounds boneless pork butt, or 5 pounds bone-in pork but2 pounds bone-in pork, such as rib tips, pork hocks, or shanks1 large onion, peeled and quartered1 whole bulb garlic, halved crosswise5 large dried bay leaves1 1/2 tablespoons black peppercorns2 teaspoons fine salt, more to taste12 large fresh sage leaves2 sprigs fresh thyme1/2 teaspoon dried oregano, or marjoram1 cup cornmeal1/2 teaspoon freshly ground black pepper, more to tasteFor Serving:2 tablespoons vegetable oil, more as needed1/2 cup all-purpose flour, optional Make Scrapple Gather the ingredients. The Spruce Eats/Diana Chistruga In a large stockpot or Dutch oven add the pork, onion, garlic, bay leaves, peppercorns, and salt. Cover with water enough water to submerge the meat. Bring to a boil over high heat. Reduce the heat to low and simmer until the meat is fork-tender, about 3 hours. The Spruce Eats/Diana Chistruga With a slotted spoon, remove the pork pieces to a large bowl and set aside. The Spruce Eats/Diana Chistruga Strain the broth through a fine-mesh strainer into a large bowl; discard the solids. The Spruce Eats/Diana Chistruga When the pork is cool enough to handle, shred it, discarding any bones. At this point, you may refrigerate the meat and broth in separate bowls and finish later or the next day. The Spruce Eats/Diana Chistruga Add 4 cups of the pork broth to a large saucepan. Add the sage, thyme, and oregano. (If you have leftover broth, put it in a container and refrigerate or freeze it to use in other recipes.) Bring the broth to a boil;

Eggs and cooked flaked fish. ~ seafood newburgseafood in Newburg sauce served on toast or rice. ~ lobster thermidordiced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned. ~ lutefisk, lutfiskdried cod soaked in a lye solution before boiling to give it a gelatinous consistency. ~ macedoinemixed diced fruits or vegetables; hot or cold. ~ meatballground meat formed into a ball and fried or simmered in broth. ~ meat loaf, meatloafa baked loaf of ground meat. ~ moussakacasserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs. ~ osso bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables. ~ pheasant under glassa dish of roast pheasant served in a manner characteristic of expensive restaurants. ~ pilaf, pilaff, pilau, pilawrice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes. ~ pizza, pizza pieItalian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese. ~ poiHawaiian dish of taro root pounded to a paste and often allowed to ferment. ~ pork and beansdried beans cooked with pork and tomato sauce. ~ porridgesoft food made by boiling oatmeal or other meal or legumes in water or milk until thick. ~ potpiedeep-dish meat and vegetable pie or a meat stew with dumplings. ~ rijstafel, rijstaffel, rijsttaffeldish originating in Indonesia; a wide variety of foods and sauces are served with rice. ~ italian rice, risottorice cooked with broth and sprinkled with grated cheese. ~ rouladea dish consisting of a slice of meat that is rolled around a filling and cooked. ~ salisbury steakground beef patty usually with a sauce. ~ sauerbratenpot roast

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Enjoy the tropical taste of Mary Berry’s Coconut and Cherry Loaf Cake. It’s a mix of sweet cherries with coconut’s exotic flavor. This cake will make you feel like you’re in paradise with every bite.This cake is made with Mary Berry’s special recipe, filled with love. Using key ingredients like Stork margarine (or unsalted butter), caster sugar, eggs, and more. It creates a soft, light texture that tastes amazing.The cake is not just delicious, but it’s also very pretty with its bright cherries. It pairs well with tea or coffee. You can enjoy it fresh or save some for later. Mary Berry’s Coconut and Cherry Loaf Cake is a tasty choice for any time.Ingredients and PreparationTips and Serving SuggestionsPreservationConclusionFAQCan I use butter instead of Stork margarine in Mary Berry’s Coconut and Cherry Loaf Cake?How should I store Mary Berry’s Coconut and Cherry Loaf Cake?Can I freeze Mary Berry’s Coconut and Cherry Loaf Cake?How do I prevent the cherries from sinking to the bottom of the cake?What size cake tin should I use for Mary Berry’s Coconut and Cherry Loaf Cake?How long should I bake Mary Berry’s Coconut and Cherry Loaf Cake?What is the best way to serve Mary Berry’s Coconut and Cherry Loaf Cake?Can I make any adaptations to the recipe?Is Mary Berry’s Coconut and Cherry Loaf Cake suitable for any occasion?What is the feedback on Mary Berry’s Coconut and Cherry Loaf Cake?Source LinksAuthorIngredients and PreparationTo make Mary Berry’s Coconut and Cherry Loaf Cake, you’ll need:225g self-raising flourA pinch of fine salt175g caster sugar175g soft butter or baking margarine3 large eggs2 tablespoons milk50g glace cherries, halved50g desiccated coconut1 tablespoon demerara sugarStart by sifting self-raising flour and salt into a bowl. Next, add caster sugar and mix in soft butter. You should end up with a texture like breadcrumbs. In another bowl, whisk large eggs with milk. Slowly blend this with the dry mix. Coat halved glace cherries in coconut lightly, and fold this mix into the batter.Transfer your batter into a loaf tin that’s greased and lined. Make sure the batter is spread out evenly. Sprinkle demerara sugar over the top for added sweetness. Then, preheat your oven to 180C/160fan/350F/Gas mark 4. Bake in the middle of the oven for 45-50 minutes. You’ll know it’s ready when the cake is golden brown and a skewer comes out clean.IngredientsPreparation225g self-raising flourSift the flour and a pinch of fine salt into a

Cake; it’s a memory of good times and a warm hug.This cake is great right away or saved for later joy. Try adding it to your baking list. You’ll taste the joy of tropical goodness in every bite.FAQCan I use butter instead of Stork margarine in Mary Berry’s Coconut and Cherry Loaf Cake?Yes, you can use either Stork margarine or unsalted butter instead. This works well in the recipe.How should I store Mary Berry’s Coconut and Cherry Loaf Cake?Store the cake in an airtight container or cake tin once it’s cool. It will stay good for up to three days.Can I freeze Mary Berry’s Coconut and Cherry Loaf Cake?Yes, you can freeze it. Wrap the cake in clingfilm and tin foil. It will keep well for up to three months.How do I prevent the cherries from sinking to the bottom of the cake?To stop the cherries from sinking, dry and dust them with flour. Then add them to the batter.What size cake tin should I use for Mary Berry’s Coconut and Cherry Loaf Cake?You’ll need a 20cm deep loose bottomed cake tin for this. It’s what the recipe calls for.How long should I bake Mary Berry’s Coconut and Cherry Loaf Cake?Bake it at 180C/160fan/350F/Gas mark 4 for 45-50 minutes. Check with a skewer; it should come out clean.What is the best way to serve Mary Berry’s Coconut and Cherry Loaf Cake?Enjoy it cooled on a wire rack. It’s great with a cup of tea or coffee.Can I make any adaptations to the recipe?Yes, you can change the recipe a bit if you like. Add your favorite ingredients or decorations to make it yours.Is Mary Berry’s Coconut and Cherry Loaf Cake suitable for any occasion?It sure is! This cake is ideal for many different events, or just as a sweet treat.What is the feedback on Mary Berry’s Coconut and Cherry Loaf Cake?Many folks love this cake. They say it’s moist and really tasty.Source Links