blueberry buckwheat pancakes

So again, trying to make some healthier pancakes and these were a success!  The blueberries burst with flavor and add a sweetness to this healthy batter.  Add maple syrup if you want to sweeten these up – or make a fruit compote instead.  Yum.  The were a hit with Alisa, Rob and me – the kids, well, they don’t love blueberry pancakes.  I studded a few with chocolate chips for Andy and well, yes, of course very good!  Enjoy these – easy to make, pretty to look at, and a pleasure to eat!

blueberry buckwheat pancakes (from Williams-Sonoma’s Eat Well):

1 1/4 cups all purpose flour
3/4 cup buckwheat flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
2 tablespoons canola oil
1 1/4 cup fresh blueberries
warm maples syrup (optional)

Whisk together the flours, baking powder, soda and salt.  In a small bowl, whisk together the eggs, buttermilk and oil until well blended.

Stir the egg mixture into the flour mixture until just blended, and then gently fold in the blueberries.

Coat your pan with a little bit of oil and wipe out excess.  Heat pan over medium heat and spoon batter into the pan in 1/4 – 1/3 cup portions.

Cook until pancakes are browned on  the bottom and bubbles from on the surface – for a bout 2 minutes…then flip and and cook another 1-2 minutes.

Enjoy-

crystal almond pound cake w/citrus glaze

Truly one of the best cakes – my family loves loves loves this.  Rob said “every little bite has great flavor.  Sylvie said, ” It’s fanmazing!!” and the boys agree.   A hit with friends too – Amy said, “you will put this on the blog, right?”   This cake is moist and delicious – a melt in your mouth kind of cake.  This weekend my in-laws visited and I remembered that they too enjoyed it years ago – so a perfect time to bake, for them and for the blog.  This recipe is from Flo Braker again – her cookbooks are a joy and pleasure to read.  This cake is lovely for brunch or after dinner – really can go both ways, all ways.  Bring as a gift as it presents so well with the sparkly citrus glaze.  Do not freeze as the glaze breaks down.  But know that the cake is as good on day five as it was on day one.  Still so moist and flavorful.  Enjoy-

(You can find almond paste in your supermarket.  Usually top shelf in baking isle.)

crystal almond pound cake w/citrus glaze (from The Simple Art of Perfect Baking by Flo Braker):

3/4 cup (75 grams) sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon lemon zest (from one lemon)
1 teaspoon orange zest (from one orange)
5 large eggs, room temp
1 1/2 teaspoons vanilla extract
7 ounces (3/4) cup almond paste (not marzipan), room temp
1 cup sugar
2 sticks (8 oz) unsalted butter, room temp

citrus glaze–

3 tablespoons lemon juice
3 tablespoons orange juice
3/4 cup sugar

Preheat oven to 350 and place baking rack in lower third of oven.  Find an 8 1/2 inch tube pan or other 7-8 cup decorative baking pan.

Grease the bottom and sides of pan generously (this one can stick) with shortening (Flo recs this), although I used butter and then dust (either way) with flour.

If you have a scale it is best to weigh the flour in this recipe so that you don’t have to sift and measure.  But if not, sift and measure flour.  Whisk together the flour, baking powder and salt.

Grate the lemon and orange and collect zest (do not grate the white part, the pith, as it is bitter) – and set aside.  Gently mix together the eggs and vanilla.

With the paddle attachment of you mixer – beat the almond past on low speed to break it up.  Then slowly (on lowest speed) add the sugar in a steady stream, and beat until incorporated.  Go carefully here if you mix too fast, the almond paste will jump out of the bowl.

Continue on medium low speed and add the butter by tablespoon – taking about a minute in total.  Increase the speed to medium and cream the mixture for about 3 minutes.  Scrape down the bowl and mix another minute or two until it is lighter and fluffier.

On medium speed, add the eggs, little by little – and let each bit get absorbed before you add the next.  If at any time the ingredients look watery or shiny, stop adding the egg and mix again until the batter is smooth again.  Resume with eggs.  Scrape the bowl and mix again for 1-3 minutes.

Remove from mixer and mix in the lemon and orange zest.  Then gently fold in the flour mixture about 1/2 at a time.  Pour into prepared pans and bake for about 44–50 minutes or until the sides begin to pull away from pan and the cake springs back lightly when touched – and or when the toothpick comes out just clean.

Let cake cool on rack for 5-7 minutes.

Make the glaze.  Mix together the lemon and orange juice and the 3/4 cup sugar and stir to blend.

Invert cake and position it on a cooling rack over a sheet of foil or parchment (to catch the drips).  Brush the entire surface of the warm cake with all of the glaze.

Let the cake cool for 3-4 hours – so the glaze can set and serve at room temp and do not refrigerate or freeze.

ENJOY-

pumpkin walnut bread

OK, so again, easy and delicious.  2 bowls, no mixer and lots of yummy spices.  Not too sweet pumpkin bread with lots of healthy walnuts make this an easy staple for a breakfast treat, brunch or an afternoon snack.  And save for the icing, it is dairy free (and it is still quite good without).  I made this with my continued vertigo so you know it is simple.  I felt like purging the excess from my (somewhat excessive) pantry and I knew I would not want pumpkin in the spring and summer.  I scoured my new Sur La Table cookbook which is chock full of baking tips – really good ones – and found this.  I took out a little sugar since I wanted it to be more bread(y) than sweet and it was a great success.  Everyone really enjoyed – Mike thought too many nuts – so go easy on them if you prefer less.  These would also be great as muffins.  (Just adapt and watch baking time.)  Smart to make a double batch and pop one in the freezer since this freezes very well.  Enjoy-

pumpkin walnut bread (adapted from Sur La Table’s The Art and Soul of Baking):

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 (almost) teaspoon kosher salt
2 large eggs, room temp
1/3 cup water
1 1/2 cups sugar (minus 3 tablespoons – if you want sweet bread, keep the tablespoons)
1 cup canned pumpkin puree
1/2 cup canola oil
1 1/2 teaspoon vanilla extract
1 cup toasted chopped walnuts (or less if desired)
sprinkling of sugar for top (optional)

cream cheese frosting (you will have a leftover – hold for another occasion) –

6 oz cream cheese, room temp
1 1/2 oz butter room temp
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Toast your walnuts and set aside.

Lightly coat at 9×5 loaf pan with butter or spray – and line the bottom with parchment.

In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, nutmeg, ginger and salt.  Set aside.  In a medium bowl, whisk together the eggs and water, then add the sugar and mix well.  Next add the pumpkin puree, oil and vanilla extract and mix well.

Add the wet mixture to the dry ingredients and mix until just blended.  Add the walnuts and mix in.  Pour batter into prepared pan and level the top with a small palate knife or back of a spoon.  Optional – sprinkle one tablespoon of sugar to the top of the loaf for a crispy slightly sugary top – especially good if you do not plan to ice the bread.

Bake for about 54-64 minutes – until the bread is firm to touch and toothpick comes out clean.  Let cool for 15 minutes- then turn out onto pan to cool completely before you frost (if you plan too.

icing–

Place the cream cheese, softened butter in mixer and blend until smooth (with paddle – or hand mixer).  Beat well –

Whisk the confectioners’ sugar then add to the mixture and blend on low for a minute.  add the vanilla and on medium speed beat for about a minute, scrape down sides and beat again.

Spread desired amount onto pumpkin loaf and enjoy!  (The icing does need refrigeration – so pull out of frige a half hour before you plan to serve for best flavor.)

strawberries with sweet mascarpone cheese

My vertigo sadly seems to be sticking… so again, I decided to make simple, easy and a somewhat healthy dessert.  Although as a busy mom of three I suppose I’m often bakin’ easy regardless of my motion sickness.  Anyway this sweet treat is sooo very much better than you would think.  The sweet cheese and the macerated strawberries are delightful on your tongue.  Really.  The kids loved the fruit  – the cheese they were hesitant, but surprised when they realized it was good (I didn’t tell them it was cheese at first).  Alisa looked at it with glee – so excited to eat it – as she loves mascarpone.  She said it was divine.  Loved every spoonful and when I told her she could finish it (all) she looked so very happy…and she did (finish it :))  Anyway – it is elegant and lovely to serve for company.  Although I’ve made something similar before, I was reminded of sweet mascarpone from the book The Mediterrasian Way.  I do love this book – for savory as well as sweets and love the advice the authors give on balancing your lifestyle.  Sweets included (in moderation!)

Enjoy-

macerated strawberries with sweet mascarpone cheese (from The Mediterrasian Way by Ric Watson and Trudy Thelander)

serves 4

28 tasty strawberries, hulled and quartered
1 teaspoon superfine sugar or granulated is fine too
dash of fruit liqueur like cointreau
1 cup mascarpone cheese
2 tablespoons confectioners’ sugar
dash vanilla

Toss the quartered strawberries with the teaspoon of sugar and Cointreau.  Cover and allow to macerate in the refrigerator for at least an hour.

Mix together the mascarpone cheese, sugar, and dash of vanilla in a small bowl until well combined.

Serve together and enjoy –

(seriously delicious) dried fruit compote with greek yogurt

The subject line in my friend Suzanne’s email read OMG!!! after she tasted this dessert.  “Such a treat,” she said.  “I savored every bite and didn’t want it to end.  One of my overall favorites!”  It really is delicious.  Do not skip this even if you think it isn’t for you.  It’s like that dress that you wouldn’t have tried on, but your friend makes you…and it happens to look great on you.  The fruit and yogurt deliver powerful flavors and texture.  It satisfies your sweet tooth yet makes you feel good at the same time.  Sylvie said it was unexpectedly good (which is great coming from an 8 year old.)  As usual (which seems to be my M.O. of late) it is easy to make.  I happen to be out of commission for a bit with a long bout of vertigo (that still persists) but in the midst (of the more severe week) I thought that baking might calm and restore my senses and equilibrium – so this is one of the many easy things I made when I was spinning.  I also decided that some healthier desserts would be necessary since I was feeling so ill.  Anyway, on I go – try this.  Surprise someone.  Lovely for a casual dinner with friends.  And definitely serve it with the Greek yogurt – it cuts the sweetness of the dried fruits.  On top of ice cream too (for a sweeter sweet.)  Enjoy-

dried fruit compote with greek yogurt (adapted slightly from The Mediterrasaian Way by Ric Watson and Trudy Thelander):

1 cup orange juice (freshly squeezed if you have the time)
1/2 cup water
2 teaspoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
pinch of kosher salt
1 cup dried apricots
1/2 cup dried figs (some sliced in half)
1/2 cup raisins (mix in gold if you can, or try dried blueberries or cranberries)
Greek yogurt or vanilla ice cream
almond slivers (optional)

In a small saucepan, mix together the orange juice, water, brown sugar, cinnamon, clove, and salt and bring to a boil.  Reduce heat to low-simmer, and add the apricots, figs, and raisins.  Cover the pot and simmer for about 20 – 25 minutes until liquid get syrupy and reduces a bit.

Serve the compote in bowls with a spoon ful of yogurt or ice cream.  Sprinkle with nuts if you choose.  Enjoy-

banana streusel cake

This banana cake is scrumptious.  In the midst dealing with a flat tire, trying to fix the TV volume that was (and still is) stuck on mute, and driving the kids to and from activities…I noticed that I had three very ripe bananas sitting on the counter and decided that I must use them today.  I wanted something different than my basic banana bread (that we do love) – was in the mood to try something new – but something just as simple to make since I was pressed for time.  Well, I found a good one!  I was able to prep the ingredients in between Triple A coming, rushing the car in for service (apparently I had only 10 minutes before the tire deflated again!), picking the car up 25 minutes later (I owe Jack’s Automotive some cake) and continued as I prepped dinner as well (it was a crock pot night which made things easier).  By the time dinner ended I had my mise en place and was ready to combine the measured ingredients and pop in the oven.  This is an incredibly long winded way of telling you that this is easy to make.  More importantly, it is yummy.  I made one with streusel on top and with out chocolate.  And I made one with the streusel and mini chips swirled a bit throughout.  I gave Greg the non-chocolate version in his lunch and as soon as he saw me after school he said, “what was that amazing thing in my lunch?”  Josh and Lauren loved the chippy version and Mike, Zach, Andy, Sylvie and Rob loved both.  This cake is light, delicate and more cake-y than the banana bread (which makes sense).  Anyway, the streusel topping is divine.  I love streusel.  Rambling now, but this in my little mug of ice cream…can’t wait! Enjoy-

banana streusel cake (with or without chocolate chips) only very slightly adapted from Flo Braker’s Baking For All Occasions:

streusel–
6 tablespoons all purpose flour
6 tablespoons firmly packed light brown sugar
3 tablespoons unsalted butter, cut into little pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt

cake–
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup mashed banana (2 medium or 3 small or 9 oz)
3 tablespoons whole milk
1 teaspoon pure vanilla extract
4 oz (1 stick) unsalted butter, room temp
1 cup sugar
1 large egg, lightly beaten, room temp
mini chocolate chips 2/3’s cup (or more or less to your taste)

streusel – in a medium bowl combine the flour, brown sugar, butter, cinnamon and salt.  Rub the mixture with your hands over and over again until the butter smooshes a bit and the dry ingredients start to look like slightly wet sand.  Set aside.

Preheat oven to 350 degrees and place oven rack in center.  Line the inside of a 9×9 pan with foil or parchment so that it comes up the sides of the pan.  Then you can pull whole cake out of oven using foil as an aide.  Look to baking tips to see photos of this with a cranberry cake.  You can also butter and parchment and flour traditionally – but it is trickier to invert from the pan – yet do-able for sure.  (These would be great in muffin shape as well!  Just adjust baking time – shorter.)

Whisk together the flour, baking powder, baking soda and salt.  Set aside.

Mush the bananas and stir in the milk and vanilla and set aside.

With the paddle attachment of the mixer – beat the butter and sugar for 3-4 minutes on medium speed.  Scrape down sides beat again for 30 seconds.  Add the egg and beat until incorporated.

Next add the banana mixture (it might look curdled that is ok) – and beat until combined.

On the lowest speed, add the flour in 2’s – and mix until just incorporated.  Finish folding by hand for best results.  If using mini chips you can fold in (some) now or you can wait and place on streusel or a little bit of both!

Spoon the batter into the pan, smooth and then cover evenly with the streusel.  And again, if using the chocolate chips, you can place some on top.  I swirled the chip batter with a knife but I actually prefer the crunch streusel on top vs inside the cake, but up to you.

Bake for about 42-50 minutes, but check often and before with a wooden toothpick.  Let cool for 10 minutes then remove from pan with the foil as aide – or invert if you buttered and floured the pan (carefully).

Let cool, and cut and enjoy!

This cake freezes well.  Wrap with plastic and then foil and freeze up to 2 weeks.

jeweled winter fruit soup (delicious!)

Oh, I LOVED this.  Make this!  I served it to a few friends on Saturday and it was a huge success.  Very special – especially for a fruit salad (although I do love fruit).  The marinating syrup is delightfully refreshing – with fresh vanilla, ginger and citrus flavors.  It also presents beautifully.  This calls for some fruits you may have to search for – but are well worth it – but of course you can skip or substitute for what you cannot find.  Make this the day before you plan to serve as it needs to chill overnight.  Ali (my neighbor) was looking forward to a taste…but unfortunately (for her) I gobbled it ALL up finishing it Sunday midday!  Mmmm…

(I’m placing this in the medium effort category only because of the time it takes to cut the fruit.  The actual recipe is very easy.  Please taste your purchased fruit before you use it.  Your fruit salad is only as good as your fruits so try to start with the very best.  Seeding vanilla beans and pomegranates are at bottom of the post.)

jeweled winter fruit salad (slightly adapted from the December 2009 issue of the Food Network Magazine):

1/2 cup sugar
2 cups water
1 1-inch piece of fresh ginger, peeled and sliced thin
1 vanilla bean, split and scraped (see bottom of post if you are unfamiliar with vanilla beans)
1 lemon
7 – 8 blood, cara cara or naval oranges (I used 5 blood, 2 cara cara, and one naval – if all large oranges use seven, if small oranges use eight – the blood and cara cara are red hued and look beautiful – taste good too!)
2 mangos, peeled and diced
5 kiwis, peeled and diced into large chunks
8 kumquats sliced very thin – seeds removed
1 – 1 1/2 cup pomegranate seeds (About 1-2 pomegranates. See bottom of post if you are unfamiliar with removing pomegranate seeds.  Try to use them because they add crunch, flavor and beautiful color.  They need to be ripe and good so ask for help in your grocery if you are unfamiliar.)
1/2 cup red currants (or more to taste I love these sour bites) if you can find them
2 firm bananas

Combine the sugar, sliced ginger, vanilla seeds and vanilla pod in a saucepan.  With a wide veggie peeler, remove wide strips of lemon and orange zest (from one of the oranges) and add to the saucepan.  Later you will have to pull these items out – so if you want to wrap up in cheesecloth feel free.  I just fished around the fruit.

Bring all to a boil over medium-high heat.  Once boiling, reduce and simmer for about 5 minutes.  Refrigerate until cold.  (To speed up the process place in an ice water bath in the fridge.)

Peel remaining oranges by cutting off the tops and bottom and then using your knife to peel following the natural curve of the orange so that the segment is revealed.  Over a medium bowl, use your knife to cut along both sides of each membrane to free the segments, letting them fall into the bowl.  Squeeze all remaining juice from the orange.  Repeat with all remaining oranges.

Add the cut mangoes, kiwis, kumquats, pomegranate seeds and red currants and gently toss.  Pour the chilled syrup over the fruit.  Then add the bananas and again, very gently toss.

Let chill overnight.  Before serving, remove the citrus zest, ginger and vanilla pod.  Serve in small bowls and enjoy-

vanilla bean– To seed the vanilla bean, place the long bean on a cutting board.  With your paring knife, slice the bean lengthwise – from top to bottom all the way down and through.  Open it up and you will see soft brown inside.  With the back of your knife, scrape the seed gently (while holding the end of the pod) collecting all the goodness from inside.  These are the seeds and they should be on your knife.  The pod contains more flavor and seeds and is often added to marinating liquids or ice creams – and pulled out later.  You can purchase at the grocery or get a bunch from penzeys.com – store  them in an airtight container or they dry out.

pomegranate– To remove seeds from pomegranate, place it on a cutting board and cut into quarters.  Over two bowls, one for white pith/skin and one for seeds, gently break apart each quarterbending it slightly.  More and more pomegranate seeds will be revealed.  You might get splashed a little bit if you pop a seed which is likely and normal.  (Do not wear your favorite white t-shirt.  Or any favorite shirt.  A dark pj top should do the trick.  Or naked is good!)  Peel away the thin membrane and gently pull the seeds from the shell.  You eat the whole little red thing.  Seed included.  Delicious.

chocolate yogurt muffin cakes

These muffins are moist and delectable – and great for a brunch treat.  They are very easy to make and you probably have most of the ingredients on hand right now.  I happen to love muffins with a textured top and the added chips and sugar (placed on top before you bake them) gives them a pretty sheen and a delicious bite.  My whole family loves these.  Ali did too – she said they are definitely blog-worthy – she brought them to a playdate and they treated her like a queen!  They were a hit with Lauren and Zach too.  Andy especially loved these – he even tried one with white chocolate chips – which I still can’t believe.  The other day he was bummed that I forgot to cook the broccolini – today, white chips!  Crazy.  Anyway – mix in white chips, semi or milk  to your liking.  And enjoy-

chocolate yogurt muffin cakes (adapted from Florence Fabricants recipe from The Great Cooks’ Guide To Cakes):

8 tablespoons (1 stick) butter, softened room temp
1 1/2 cups sugar
2 eggs
2 cups flour
3/4 cup cocoa powder (natural)
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1 1/2 cups plain yogurt
1 1/2 teaspoons vanilla extract
semi-sweet chocolate chips, milk choc chips, and/or white chocolate chips – about 1-2 cups total (up to you how much you put in – I like a lot, no surprise oh, and save some for the tops)
sugar for sprinkling tops

Preheat oven to 350 degrees.  Line muffin pans with paper.  This will make about 20 muffins I think (sorry we ate some of them too fast to count!)

Cream the butter and sugar with paddle attachment or beaters – until light and fluffy – about 4-5 minutes.

Beat in the eggs, one at a time.  Add the vanilla and scrape, and beat again.

In a small bowl, whisk together the flour, cocoa, baking soda and salt and add to the batter in thirds, alternating with the yogurt (in halves).  Mix on lowest speed or by hand and until just incorporated.

I divided my batter into three.  Then added about 1/2 cup of semisweet chips to some, about 1/2 white chips to some, and 1/2 cup milk.  Of course do what you want here – do all semi, or all white or milk.  Or mix them up in one if you choose.

Spoon into muffin liners about 3/4’s full.  Place a few chips on top of the batter and then sprinkle with a little bit of sugar (granulated).

Bake muffins for about 20-25 minutes.  But as usual check often and before – these are really good but not so great if overbaked.

Enjoy-

(very moist) orange cake

100 percent happiness – we all LOVED this orange flavored cake.  Really a new favorite in our house!  As I nibbled and watched my family enjoying… sighing, smiling, making mmm noises, and Sylvie licking the crumbs off her plate…well, life seemed very good and simple that moment.  When I saw that this cake featured olive oil, I was curious but also slightly worried that it wouldn’t be “blog-worthy” or that the olive oil would overwhelm the flavor.  But no worries, the oil added an amazing dimention –  it was so tasty and so incredibly moist.  My family and neighbors Ali and Jonathan had no idea that there was olive oil in the cake (although I tasted it – and enjoyed it!)  The orange syrup finished the cake with even more orange flavor.  Not much more to say, save that it is nice there is no butter in this recipe, it is fairly easy to make and you will most likely have most of the ingredients on hand.  This is perfect for everyday and company too.  I mean it.  Try it.

(very moist) orange cake (slightly adapted from The Modern Baker by Nick Malgieri):
4 navel oranges
3 large eggs (room temp)
2 1/2 cups sugar
1 1/2 cups olive oil (I used extra virgin, but you can also use pure olive oil – use an olive oil that you like, that is high in quality)
1 1/2 cups milk (pull to room temp if you can)
2 1/2 cups all purpose flour (look to baking tips and measuring flour so that you don’t add too much)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

syrup–
1/4 cup freshly squeezed orange juice
6 tablespoons sugar

Rub 2, 9 inch cake pans with a little bit of canola oil.  Line bottom of pans with parchment rounds.  (These might be nice in a muffin shape too.  Just adjust baking time.)

Preheat oven to 350 degrees.  Place rack in middle of oven.

Wash the oranges.  Grate the zest from the oranges – being careful to grate only the orange part of the orange – do not grate the pith (the white bitter part).  You can segment the oranges with a grapefruit knife and eat for a snack :))

Juice enough of the oranges to reserve 1/4 cup for the syrup.  Set aside zest and juice (separately).

In a medium sized bowl, whisk together the eggs and orange zest.  Whisk in 1 cup of the sugar and whisk for about a minute.  I did this by hand – vigorously. Then once lighter, whisk in oil and milk.

In a small bowl, stir together the remaining 1 1/2 cups sugar, flour, baking powder, baking soda, and salt.

Whisk the dry mixture into the egg mixture in three additions — whisking until smooth.  But don’t over mix.

Divide and pour batter into prepared pans.  Bake the cakes until they are a golden, and firm when you press in the center.  It should take from 50-55 minutes.

Cool the cake for 5 minutes, then run a knife around the edges (if needed), invert, and un-mold.  Then turn right side up again.  Repeat with other cake.

Make the syrup while the cake is cooling.  Bring the 1/4 cup juice and sugar to a boil.  And simmer for a minute or so.

Once cake is inverted poke little holes all over the cakes with a toothpick.  Then brush the warm syrup all over the cakes and repeat until you have used it all.

Let cool.  Delicious.  Once cool, you can wrap and freeze the cake as well.

Enjoy-

cranberry orange tea bread

This is one of my favorites from childhood.  I loved this tea bread.  Mmmm… filled with walnuts, cranberries, orange zest and juice it is packed with flavor and texture.  It was on my camp visiting day “request list” for years.  That and chicken soup (that day my mom would bring me anything!)  My mom used to toast it for me and then spread a little butter or cream cheese on it (at home, not at camp).  So delicious.  Greg’s friend Zach loved it – his mom Jodi reporting, “he woofed it down saying, this is good!”  Sylvie loved it too.  I quickly gave the rest of this one away for a Gilda’s club event (I couldn’t trust myself to not eat the whole thing) – so no one else got to try.  Next time.  This is good anytime of day, a breakfast treat, an afternoon tea break or even in the evening with ice cream (in a little mug for me).  The cakey bread looks festive – which might be really nice for the holidays – especially if you have family coming in.  It is dense like a fruitcake, but tastes nothing like a fruitcake (sorry if you love fruitcake!)  Enjoy-

cranberry orange tea bread:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sugar
1 cup chopped walnuts
2 cups fresh (or frozen) cranberries (not dried), coarsely chopped
grated zest and juice from 1 large naval orange
1/4 cup melted butter
1 egg, well beaten

Preheat oven to 350 degrees.  Line a large loaf pan – or one medium and one small (I did this – I wanted to give a little one away), or a bunch of little loaf pans with butter and place parchment on the bottom, and butter again.  Lightly flour and tap out excess.

In a large bowl, combine and stir together the flour, baking soda, baking powder, salt, sugar, walnuts and cranberries.

In a liquid measuring cup, combine the orange zest, and melted butter.  Add enough orange juice so that your have 3/4 cup liquid (and zest) in total.  If you have extra juice, take a shot.  If you don’t have enough juice to reach 3/4 of a cup, add water so that you reach 3/4 cup.  Add the beaten egg to this mixture.

Pour the wet ingredients over the dry and mix to just incorporate.  It will be a very dense and thick batter.  Spoon into prepared pans, and bake until done.

My medium sized loaf pan took 1 hour.  My little one took 35 minutes.  The cake will get nicely browned and the top will feel slightly firm to touch.  You can use a toothpick too – to check.  Try not to over bake (as usual) or the cake will dry out.  (Although if you do – you can always slice, toast and spread a little butter on it to remedy!)

Enjoy-