Joleans Baked Spam Loaf Recipes
JOLEAN'S BAKED SPAM LOAF
This was a recipe of my Mom's that was a favorite to all us kids! I recently found her hand-written recipe and just had to post this (especially for Chef Bill Hilbrich who has a cookbook devoted to Spam...) When I look back on those years in the 70's when my siblings and I looked forward to this dish so much, I now realize that my Mom was just trying to "stretch her grocery budget," but how happy she must have been that we really LOVED this recipe! Funny, huh?
Provided by Stacky5
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Lay both Spam loaves side by side in glass 8 x 4 inch loaf pan.
- Insert 5 cloves into each Spam loaf, spaced evenly (in star shape).
- Mix remaining ingredients well, and spread this glaze on top of both Spam loaves (letting it drip down the sides).
- Bake in a preheated 350 degree oven for 20-25 minutes (checking so it does not burn.).
- Let cool for 5 minutes, slice and remove cloves before serving.
Nutrition Facts : Calories 616.3, Fat 48.7, SaturatedFat 18.4, Cholesterol 125.2, Sodium 2322.1, Carbohydrate 23, Sugar 17.7, Protein 22.3
EASIEST BAKED SPAM!
I have to say, I would have never touched Spam before my good friend Sue told me about this recipe, she said it was a total hit with both kids and adults. I had to give it a try and...it was delish! My family and I are hooked!
Provided by Kristiina
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place Spam in a glass baking dish.
- Spread yellow mustard over top and down sides until mostly coated.
- Pour brown sugar on top and spread to make a layer over mustard.
- Cover with foil and bake at 350 degrees for 30 minutes.
JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE
This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!
Provided by Stacky5
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
- Beat egg yolks.
- In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
- Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
- Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
- Top pie with meringue (recipe to follow).
- After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
- MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
- With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
- Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).
Nutrition Facts : Calories 514.4, Fat 22.6, SaturatedFat 9.7, Cholesterol 120.7, Sodium 326.3, Carbohydrate 70.7, Fiber 1.2, Sugar 52.6, Protein 8.2
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