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Ladies Take Game One! Links, May 2, 2014

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Weather getting nicer today in KCMO & we are looking forward to a weekend of the ladies on the diamond battling for a share of the SEC title.

Christopher Hanewinckel-USA TODAY Sports

1.  Ladies take the First of Three

No. 13 Missouri Softball Defeats No. 6 Alamaba

The salt of their tears tastes sweet: Kalie Case's grand slam not enough

2. .Bryan Tibaldi staying on as director of basketball operations

Missouri Coach Kim Anderson is keeping Bryan Tibaldi as director of basketball ooperations

3 Dfence_medium

Anderson's Tigers will set tone with Defense

Loos Has St. Louis Ties

4.  121 days until FOOOOOOOOOOOTBALLLL!!

Mizzou-UCF picked for SEC Network

5.  Baseball News

Eric Anderson out with elbow injury.

Since this is Recipe Week here at RMN, I am sharing Mark Bittman's Fruit and Nut Bread Recipe which is my favorite.  I use bananas and walnuts usually but have done zucchini and almond as well.

From How to Cook Everything

Makes 1 loaf
Time: About 1 1/4 hours

This is the master recipe for making a whole family of breads, like Cranberry-Pecan, Zucchini-Sunflower, and Carrot-Walnut-you name it. If the fruit is really juicy (like peaches), put the pieces in a strainer and let them drain for an hour or so before proceeding. Feel free to experiment with the seasonings and see the variations for some specific combinations. You can also bake these as muffins: Prepare the batter as directed, then divide among 12 greased muffin cups. Bake at 400°F for 20 to 30 minutes.

4 tablespoons (1/2 stick) cold butter, plus butter for the pan
2 cups all-purpose flour
1 cup sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup fruit juice, like orange or apple, or milk
1 tablespoon minced or grated orange or lemon zest
1 egg
1 cup any raw fruit or vegetable: small berries left whole, anything else peeled and grated or chopped
1/2 cup chopped walnuts or pecans

1. Heat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter.

2. Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)

3. Beat together the juice, zest, and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.