Weekend, Part 2:

I made two breads Sunday morning... with varying success.

The first is Jalapeno Cheddar Cornbread.

This one is super easy.

*1 package Corn bread/muffin mix plus whatever it calls for (normally egg and milk).

* 1 jalapeno, finely chopped

* sharp cheddar, finely chopped, as much as your little heart desires... I used a pile the same size as my pile of chopped jalapeno, plus another pile a little smaller for on top

1. Mix together corn bread mix with whatever is called for on the box.
   


2. Fold in jalapeno and most of cheddar.
   


3. Bake 5 minutes less then directions call for, pull out and sprinkle top with rest of cheddar.
   


4. Pop back into oven for the last 5 minutes.

This one was a success. Nice jalapeno flavor throughout, but not really spicy. Good cheese flavor too.

This second is Bara Brith:

"A traditional rich cake that is the centrepiece of many a Welsh tea table."

* 1lb(450g) mixed dried fruit (approx 2 cups)
* pint tea
* 2 tbsp marmalade
* 1 egg, beaten
* 6 tbsp soft brown sugar
* 1 tsp mixed spice (I used cinnamon, nutmeg, and ground ginger)
* 1lb (450g) self raising flour (2 cups)
* honey to glaze

1. Soak the fruit overnight in the tea.

2. Next day, mix in the marmalade, egg, sugar, spice and flour. Spoon mixture into a greased loaf tin and bake in a warm oven @ 325°F for 1 hour or until the centre is cooked through. Check from time to time to see that the top does not brown too much, and cover with a sheet of foil or move down a shelf in the oven if necessary.

3. Once cooked, leave the Bara Brith to stand for 5 minutes then turn out of the tin on to a cooling tray. Using a pastry brush, glaze the top with honey.

4. Served sliced with salted butter and some tasty farmhouse cheddar.

This one was slightly less successful, though I do want to try it toasted with some butter and cheddar before I really pass judgment. It's not bad, its just really sweet, and so much fruit. If there was a little more bread to it... I think it would be better. But maybe with the cheddar and butter to offset the sweet, it will be more to our liking. I'll let you know. ;-)