{ Cherry Almond Bread …}

Today is the official “get myself TOGETHER” day.

Need to get to the store for more butter and start baking some goodness.

Last night I went to the gym (I have been HORRIBLE about going. Ugh.) and my trainer saw me running on the treadmill.

He stood in front of me until I stopped running (ha). I told him, “You are my worst nightmare.” He just laughed and said, “We need to talk.”

So, I got off the treadmill and he said, “You need to be over on the OTHER side of the gym (weights)… and how is your diet coming along?”

1. I gave him a look like, “what are you talking about? Of COURSE I am not eating carbs, sugar, anything with fat in it … I am offended you would even ask ..?!”

2. He gave me a look that said, “Don’t even go there.”

3. He actually said, “I expect lots of baked goodies from you this year.”

YAY! Permission to bake!

So, back to the recipes …

The house favorite is my Mom’s Cherry Almond Bread.

It’s good as mini loaves, muffins, or large loaves of bread to serve with hot chocolate and coffee.

I eat more if it than I will ever admit to Chris (trainer).

Preparing my poker face.

It is THAT yummy.

{ Cherry Almond Bread  }

1 1/2 C Butter

1 1/2 C Sugar

4 Eggs

1 C Milk

1 C Sour Cream

2 tsp. Almond Extract

4 C Flour

1 TBSP. Baking Powder

1/2 tsp. Salt

1 1/2 C Halved Maraschino Cherries

1 C Chopped Almonds

{ Glaze }

2 C Powdered Sugar

2 tsp. Almond Extract

Preheat oven to 350 degrees. Butter two 6-cup capacity bread loaf pans.

Cream butter & sugar for 3 minutes.

Add eggs (one at a time), add almond extract, milk, and sour cream.

Whisk flour, powder, and salt. Add flour mixture to cherries and almonds and incorporate into wet ingredients. Do not over-mix!

Bake 70 minutes. (Start checking bread at 55 minutes – your oven is probably different than mine…)

*Yes, I realize the picture is of sugar cookies. Will take some pictures of the bread today as I bake it. YUMMY.