Today we are getting out the recipe books again to see if we can find something good to try out. Community recipe books, filled with recipes long forgotten. And today’s recipe is something else. Pork & Bean Bread. Have you heard of this? Initial thoughts? Let us know.
Who are our Questers today?
Michael, does not want the pork.
Nate, increasing his protein.
Matt, allergic to pork and bean bread.
Amy, went with all the options.
A History of Lake Delhi
Today’s episode is a little history on the area this recipe comes from.
Lake Delhi was created in 1929 when the Interstate Power Company constructed a hydro-electric dam on the Maquoketa River southwest of Delhi, Iowa.
In 1973 the power company terminated operations at the facility, and the dam was purchased by the newly formed Lake Delhi Recreation Association, a public benefit, non-profit organization. Private funding of these public waters has continued through the years, and local volunteer groups such as The Maquoketa River Water Quality Team, The Fish and Game Club, Watershed Committee, The Hartwick Huskies Ski Team, and The Snow Pioneers Snowmobile Club, have worked hard to develop and improve water quality, natural habitat, public recreational areas, and quality of life on the lake. More importantly, Lake Delhi is now home to over 900 families. It’s casual, family-oriented atmosphere has become a way of life.
On July 24, 2010, heavy rains along the Maquoketa River caused a devastating flood which damaged or destroyed hundreds of homes on Lake Delhi. The unprecedented amount of water caused the earthen embankment to the south of the dam structure to collapse. Lake Delhi was quickly emptied, leaving only a narrow stream to run through the 450 acres of lake bottom.
In the months following the breach, residents along the lake an members of the community at large have worked to gather the necessary funds to rebuild and restore this Eastern Iowa treasure. While efforts to garner support at the local, state, and federal levels are on-going, lake supporters are taking the initiative to raise funds privately for the rebuilding effort.
You support through the purchase of this cookbook takes us one step closer toward reaching our goal. We hope you will enjoy sharing these recipes with your family and friends.
So this wasn’t too complicated at all. It did take a little extra work when it came to the beans, but over all, pretty standard. The recipe comes from Robin Klima of Lake’s End
Recipe for Pork & Bean Bread by Robin Klima
1 cup raisins (optional)
1 cup boiling water
1 - 15 oz can of pork & beans
2 cups sugar
3 eggs, beaten
1 cup vegetable oil
1 tsp. vanilla
3 cups flour
1 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 cup chopped nuts
If using raisins, add to boiling water and set aside. Mash beans with a fork in a large bowl until they are very smooth. add sugar, eggs, oil, and vanilla. Mix well. Sift together the dry ingredients and fold into the bean mixture. Drain raisins and fold into batter along with chopped nuts. Spoon batter into 3 greased and floured loaf pans. Bake at 325 degrees for 50-60 minutes.
The Results
**SPOILER ALERT!**
Listen to the episode first if you do not want the results revealed to you yet!
Nate: “This is a solid bread.” 7/10
Amy: “I like this! I’ve eaten all my piece.” 7/10
Michael: “This ain’t bad, but I’m afraid.” 3/10
Matt: “This is a nice spiced bread.” 7/10
TOTAL: 24/40
There you have it. We give Pork & Bean bread the Quest for the Best seal of approval. Maybe you want to give it a try? Bake it up and let us know what you think.
Also, do you have any foods you would love to get the coveted seal of approval? Let us know in the comments what you want to hear next, along with your thoughts on this episode.
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Show Notes:
My Dam Cookbook “cooking with profanity”
G&R Publishing Company
Publication #13,631
RECIPE EPISODE: Pork & Bean Bread