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1 servings
Ingredients:
2 cloves garlic1/3 cup pine nuts2 1/2 cups all-purpose flour1 1/4 teaspoons salt2 teaspoons baking powder1/3 cup sun-dried tomatoes packed in oil, drained and diced1 bunch green onion, chopped5 ounces provolone cheese, shredded2 teaspoons fresh rosemary3/4 teaspoon coarsely ground black pepper2 tablespoons shortening2 tablespoons white sugar2 eggs1 1/4 cups buttermilk
Instructions:
Preheat oven to 350 degrees F (175 degrees C).Lightly grease a 9x5 inch loaf pan.In a small sauce pan, cover the unpeeled garlic cloves with water.Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside.Place the pine nuts on a baking sheet and toast at 350 degrees F (175 degrees C) until golden, about 10 minutes; cool and set aside.In a large mixing bowl, sift together the flour, salt and baking powder.Add the chopped sun-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts.In a medium mixing bowl, cream together the shortening and the sugar.Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk.Add the shortening/buttermilk mixture to the flour mixture and stir well to combine.Pour the batter into the prepared loaf pan.Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.
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