I realize it has been a while.  I’ve actually been following recipes more often lately.  I took the ratios from a macaroni and cheese recipe and made my own version, but it still could use some improvement and it might be a while before I get back to it.  I made a different version of potato soup with blended carrots, but it’s basically the same recipe.  How many versions do you need to publish.  I like soup.  I’ve made it many times.  I will make it many more.  This is a recipe I based on a buttermilk blueberry bread.  Basically I just needed a sweet bread to accent and be a house for the jam.  On to the recipe.

Ingredients:

• 5 cups cake flour
• 5 tsp baking powder
• 1 tsp salt
• 10 tbsp butter
• 1 cup sour cream
• 2 1/2 cups granulated sugar
• 3 eggs
• 1 1/2 cup buttermilk
• 1 cup jam or jelly
• 1/2 cup milk
• 2 tsp vanilla

Instructions:

1. Mix together sugar, flour, baking powder, and salt in large bowl.  Whisk until incorporated.
2. Melt butter and allow to cool.  Set aside.
3. Beat 3 eggs in medium bowl.  Mix in buttermilk, milk, vanilla, then sour cream, then cooled butter.
4. Pour, in thirds, liquids into dry ingredients, mixing thoroughly after every pour.
5. Butter two 10″ x 5″ loaf pans.
6. Pour half of the batter in each pan.
7. Take a half cup of jam and spread it over the top of each pan full of batter.
8. Take a butter knife and mix the jam into the batter going from one end of the pan to the other for both the length and the width in a zigzag motion.
9. Bake in preheated 350 degree oven 55-65 minutes or until toothpick comes out clean.