Category Archives: Recipes

From Linderhof’s Kitchen by Martha Meinsen Scott

 

When we were in the city, sometimes we’d stop at Mimi’s Cafe for I loved their bleu cheese dressing and their muffins and carrot bread.      They’ve been generous by publishing their recipes on line and I make the carrot bread — sometimes for a breakfast bread basket when I have company, sometimes because I like a little sweet bread for our breakfast, and sometimes to be eaten as a dessert or for tea.     But it’s really carrot cake minus the cream cheese frosting!     However, whether you call it bread or cake, it’s a good recipe!

 

MIMI’S CAFE CARROT RAISIN BREAD

 

1 ½ c. flour
1 t. Baking soda
2 t. Baking powder
2 t. Cinnamon
½ t. Salt
1 c. vegetable oil
1 ½ c. brown sugar, firmly packed
3 eggs
½ c. chopped pecans (or you can use walnuts)
½ c. canned crushed pineapple, drained
½ c. raisins
1 c. shredded carrots

 

Mix first five ingredients in a mixing bowl.

 

In another bowl, whisk together the oil, sugar and eggs

 

Stir the liquid mixture into the dry mixture and stir until combined.

 

Add pineapple, nuts, raisins and carrots and stir until it’s all incorporated

 

Grease and flour a 9 inch square pan and bake in a preheated 350 oven for about 40 minutes.
NOTE:   You can also bake this recipe in four mini-loaves — baking time for these is about 30 minutes, however.
Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.

Olive Cheese Bread by Martha Meinsen Scott

From Linderhof’s Kitchen . . .

Martha Meinsen Scott

Every once in a while someone brings a dish to “something” and you fall in love!     Rhonda brought this to our Cookbook Book Club last Thursday night . . . and I’ve already made and taken it to two “come and brings”.       It is that good! It’s easy but not inexpensive for it calls for 2 cans/jars of olives and a whole pound of Monterey Jack cheese. But it is so worth it!     And I actually like it at room temperature rather than hot out of the oven. Both times, I brought home crumbs. This recipe is definitely going in my little black book!

OLIVE CHEESE BREAD

1 loaf French Bread

8-ounce jar Pimiento stuffed Green Olives

8 ounce can black olives

2 green onions (white and green)

1 stick butter, room temperature

½ c. real Mayonnaise

1 pound Monterey Jack Cheese, grated

Roughly chop both black olives and green olives.     Slice green onions (green and white part) into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in mixing bowl.    Stir together until thoroughly combined. Cut French bread in half, lengthwise.     Spread half of the mixture on one half of the bread. Spread the other half of the mixture on the other half of the bread.      Bake in a preheated 350 oven for 20 – 25 minutes or until cheese is melted and browning.

Cut into slices and serve.

Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.

 

From Linderhof’s Kitchen By Martha Meisen Scott

 

A and P’s Spanish Bar

 

For any of you growing up in the 50s and 60s, you often found this cake at the local A and P.     It was a favorite of mine and I was glad to find the recipe. You can double the recipe and bake in a 9 x 13 and frost the top, you can bake as is in a loaf pan or an 8-inch square pan.      The next time I make it, I will do the 8-inch square pan, cut it in half, frost one half and stick the other half on top and frost it . . . and then “comb” the top of the cake — like the cakes at the A and P!

 

A and P’s Spanish Bar

 

2 c. water

1 c. raisins

1/2 c. butter

2 c. flour

1 c. sugar

1 t. baking soda

1/2 t. cloves

1/2 t. nutmeg

1/2 t. cinnamon

1/2 t. allspice

1/4 t. salt

1 egg

1/2 c. chopped nuts (I used pecans — the A and P cake probably had walnuts)

Simmer the water and raisins in a saucepan on top of the stove for 10 minutes. Add the butter and cool the mixture. Meanwhile mix the flour, sugar, baking soda, spices and salt. Add cooled raisin mix and stir until combined. Add beaten egg and stir until combined. Add nuts. Pour into a greased and floured loaf pan and bake in a preheated 350 oven for 50 to 60 minutes or until done.     If using a 9 x 13 or an 8 inch, baking time would be closer to 30 minutes.

Martha Meisen Scott is a Fort Scott foodie who creates from her home, called Linderhof.