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60 minutes
Prep: 20 minutes
Cook: 40 minutes
112 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 | each | bread dough | loaf, frozen |
| 21 | ounces | cherry pie filling | |
| 1 | x | butter | melted |
| 1 | x | cinnamon sugar |
Let the frozen bread loaf rise once. Knead, reshape and place in a greased loaf pan. Let rise again. Make 2 slits in the top of the loaf to a depth equal to 1/3rd of the loaf. Divide and place the cherry pie filling in the slits. Let rise again to full size and brush the top of the loaf with melted butter and sprinkle with cinnamon sugar. Bake in a preheated 350 degree oven for 35 to 40 minutes. Remove the loaf from the pan and cool. This bread can be served either warm or cold.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 4% | Vitamin C | 6% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....
Having grown up in a dutch home and living off of "boerenkool" on cold winter nights, I read this recipe with anticipation and then almost got sick. Who wants to eat a "slurry" of kale and water. While the ingredient list is mostly correct the method is grossly wrong. In your large pot place the potatos to cover the bottom, next layer an onion and the kale (I use frozen that came from my mothers garden) Make sure the kale is fairly finely chopped. Next layer on top the coils of a good smoked pork sausage. Put water in the bottom (to almost cover the potatos) and set on the stove to boil. Cook until the potatoes are fork tender (about 30 minutes) While this is cooking dice about 1/2 a pound of bacon and fry that until crispy. When the potatos are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks. Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal. Mash the entire mixture together so it looks like slightly lumpy mashed potatos. Use a masher - not a blender or hand mixer - you want a rustic consistency. My mother always adds some vinegar before mashing (about a tablespoon). You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty. Serve with the sausage on the side. Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top. Personal preference. I have been told my non-dutch people that this is an acquired touch, although my ex-husband raved about it from the moment he tried it. This is definitely Dutch comfort food. You can also do it with carrots and add 2-3 onions. A little sweeter but just a yummy.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
