Treasured Recipes Coffee Can Bread


I have fond memories of my great grandmas. They both were such amazing women. Both of these lovely ladies loved to cook, and neither one went by a recipe. I’m fortunate enough that someone in our family took time to write a lot of these recipes down. These recipes are something I treasure, and they always take me back to a special time. I always seem to make these recipes when I want to find my way back to a simpler time. I have continued the traditions of my great grandmas with my children, and I love the new memories made around our table while eating these recipes. I thought I would share some of these recipes from time to time here in this space. I hope your family will enjoy them as much as mine. The first recipe I would like to share is coffee can bread. Yes this bread is made in coffee cans, but don’t worry it can be made in a bread pan.


Coffee Can Bread


1/2 cup warm water

1 package yeast

1/8 teaspoon ginger

5 tablespoons sugar

2 tablespoons oil

1 large can evaporated milk

1 teaspoon salt

4-4 1/2 cups flour

1. Mix warm water, yeast, ginger and 2 tablespoons sugar together in a small bowl. Let stand for 15 minutes.

2. Add 2 tablespoons sugar to mixture and let stand for 15 minutes.

3. Grease 3 coffee cans well.

4. Add 2 tablespoons oil, evaporated milk, 1 tablespoon sugar, salt and flour to the yeast mixture. Mix well.

5. Turn dough out onto counter and knead until elastic.

6. Split the dough into three equal parts and place in greased coffee cans.  Cover the top  of bread with grease. Grease lids and place loosely on top of coffee cans.

7. Let the dough rise to the top of the cans.

8. Remove lids and bake 1 hour in a 300 degree oven.

9. Cool for a few minutes then remove bread from cans.

10. Now if you’re impatient like me (hey in this case it pays off) slice bread, smother in butter, and enjoy!

Make sure your coffee cans are metal and don’t have a lip around the top. The lip won’t allow the bread to come out of the coffee cans.  If you can’t find coffee cans that will work, place bread into greased bread pans.


Applesauce, Apple butter, Apple this, Apple that


Wow, when we picked apples little did I know I would end up spending two long days in the kitchen. I sliced, I cooked, and I ran the apples through the food mill. I warmed jar after jar, and I filled jar after jar full of apple goodness. I canned applesauce, some to eat and some which I then turned into apple butter. I made coffee can bread (recipe coming soon) because I didn’t have enough going with all of those apples. I made apple dumplings from the Pioneer Woman and if you have never made these you must do so immediately. These dumplings are crazy good and highly addictive. I even waited patiently while the apple butter simmered away in the crock pot. Oh yeah, let’s not even talk about the dishes from all this cooking. No, we won’t go there, but the smiles on my family’s faces made those dishes in the sink disappear. The stories that were told about our apple picking day made the canning of apple butter at midnight seem like a funny story to add to our tales. Most of all, I felt thankful for getting to spend so much time in my kitchen making something wonderful for my family, something they will enjoy for many months to come.

Slow Cooker Apple Butter


2 quarts applesauce, fresh or canned

1 tablespoon cinnamon

1/4 to 1/2 teaspoons cloves

1/4 teaspoon all spice

1/2 cup sugar

1 cup brown sugar

1. Place slow cooker on low heat.

2. Place applesauce, cinnamon, cloves, all spice, sugar, and brown sugar in slow cooker and mix well.

3. Cover loosely with lid. You don’t want to seal it tightly. You want the steam to escape so it can reduce in volume and thicken.

4. Leave it to cook on low for 6-8 hours. You can stir occasionally. You want the applesauce to reduce by half, and thicken to the consistency you like.

5. After 8 hours if it hasn’t reduced by half turn up the heat to high. Cook on high for one hour, or until the mixture thickens.

6. Place apple butter into sterile jelly jars using a large mouth funnel. Place lids on jars.

7. Store apple butter in the refrigerator- or process in a hot water bath for 10 minutes to seal. If the jars seal properly, you can store apple butter until you’re ready to serve.

This made 6 1/2 jelly jars.

Mini Meatloaves


I am the type of cook that has to follow a recipe exact the first time. I can’t just wing it. Trust me, the results are bad. Meatloaf was one of those recipes that no matter how many recipes I tried it still wasn’t right. My family would groan and check what cereal we had in the pantry when they heard I was trying another meatloaf recipe.

I started thinking about what I liked about each recipe I had tried. This led to a meatloaf recipe that didn’t cause my family to run to the nearest pizza place. When I came up with this recipe the whole cooking in a muffin tin was just becoming popular, so I thought why not try meatloaves in a muffin pan. This became the only way to make meatloaf for my family. Today, I thought I would share this recipe with you guys. I hope you enjoy it as much as my family.


1 pound lean ground beef

1 egg

1/4 cup milk

1 slice of bread torn into small pieces

1/2 pack McCormick Meat Loaf Seasoning

2 Tablespoons BBQ sauce

Topping Ingredients

1/4 cup ketchup

1/2 teaspoon mustard

2 Tablespoons brown sugar

For the meat

1. Preheat oven to 450 degrees

2..In a medium size mixing bowl combine beef, egg, milk, bread, seasonings, and BBQ sauce.

3. Mix all the ingredients well.

4. Fill a muffin pan sprayed with cooking spray 3/4 of the way full with the meat mixture.

For the topping

1. In a small bowl combine ketchup, mustard, and brown sugar.

2. Mix well.

3. Top each meatloaf with the sauce. I usually have to mix up more sauce because my family like a lot of sauce.

Bake meatloaves at 450 degrees for 8-10 minutes. Turn oven down to 425 degrees and bake for 10 more minutes. Watch closely so you don’t over cook the meatloaves. Remove from muffin tins and place on serving plate. Enjoy!

Banana Bread with Crumb Topping

Hello, today I thought I would share a recipe with you all. I love banana bread and I have tried many different recipes from my great grandmas to the current recipe floating around blog land. Last night I had some bananas that were just sitting on the counter begging to be made into some delicious bread. I knew I wanted to try to make something like a muffin with out all the scooping into muffin tins. Yes, I know lazy but like I said it was late and I was wanting find something quick and easy. A  search for banana bread with topping led me here to this heavenly recipe. I am not even joking. This bread turned out to be just what I had been looking for. It was extremely moist and the crumb topping added a nice sweetness to this bread. I do have to say the topping wasn’t like a crumb topping on a muffin but this is still my new go to recipe for banana bread. Sorry I didn’t get any beautiful pictures to go along with this post because the family felt the same way about this recipe and as soon as the ten minute cooling time had past butter was smothered atop the warm slices of bread and devoured. With their  mouths full the kids agreed this recipe was a keeper. I slightly changed the recipe so I added my changes to this recipe below.


  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 stick butter, melted
  • 1/3 cup buttermilk
  • 1 large egg, lightly beaten
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla extract


  • 1 Tablespoon flour
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon butter, at room temperature


  1.  Preheat oven to 300 degrees.
  2. Grease and flour one loaf pan.
  3. In a large bowl mix flour, sugars, baking powder, baking soda, salt, and cinnamon. Mix well.
  4. Add melted butter, buttermilk, and egg. Mix well.
  5. Add mashed bananas and vanilla extract. Mix well.
  6. Pour batter into prepared loaf pan.
  7. prepare topping. Add flour, brown sugar, cinnamon, salt and room temperature butter to a small bowl. Mix well.
  8. Drop in chunks over the top of the batter.
  9. Bake for 40-45 minutes or until a toothpick inserted into the bread comes out clean.
  10. Remove from oven and place on cooling rack for 10 minutes.
  11. Turn bread out onto cooling rack and let cool or in  our case slice, spread butter over warm bread and enjoy!


slightly adapted from Taste of Southern