Monthly Archives: May 2014

Orange Nut Bread

24 Saturday May 2014

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OrangeNutBread OnStoneREADyOrange Nut Bread
(I altered this one a bit for two reasons: 1. I wanted to start using gluten-free flour to possibly curb the number of migraines I’ve been having, and 2. I didn’t have all of the ingredients, as usual.)

2 1/4 cups all purpose flour (I used gluten-free plus 3/4 teaspoons Xanthan Gum for every cup of flour. This helps keep the bread firm)
3/4 cup sugar
2 1/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup chopped nuts (I used almonds because I didn’t have any walnuts)
1 tablespoon grated orange peel ( I used lemon. No oranges in the house)
I beaten egg
3/4 cup orange juice
2 tablespoons salad oil (I assumed this meant canola oil)

I also added 1 cup craisins soaked in boiling water to plump them up.

Sift together dry ingredients. Stir in nuts and orange peel. Mix egg, juice and oil. Stir into dry ingredients until just moist, then fold in craisins. Pour into greased loaf pan. Bake at 350 degrees for 55 minutes or until done. Remove from pan and cool on rack. Wrap and store overnight.

It turned out pretty good. It’s really good with coffee.

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OrangeNutBread RecipeCard READY

 

 

Blackberry Filling

15 Thursday May 2014

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BlackberryFillingInJarSmallBerryRingSmallI decided to try my hand at making the Branbury Tarts again last night for a friend of mine – and typical of me – I ran out of the raspberry preserves. Joe suggested I make my own filling using some of the blackberries we picked last summer.

Hmmm. Good idea!

So I did. I mixed the frozen blackberries with sugar on the stove – and voila! Instant filling.

They’re tasty, too!

Branbury Tarts

09 Friday May 2014

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Tarts with OlvatineSmall

 

I chose this recipe out of my great grandmother’s collection because I thought it was going to be more like a turnover. I don’t know what I was thinking. They seem to be basically thumbprint cookies. But who am I to question a recipe?

And again, a basic instruction was left out. I suppose everyone knew what, “… bake in a slow oven until brown,” meant several decades ago. Time frames! I need time frames!

I think I baked them between 25 and 30 minutes. I lost track of time because I was also trying to get ready for work. I just kept checking them.

One more note: They are quite possibly the best cookies / tarts I’ve ever eaten! Recipe below:

TartCollageBranbury Tarts

3 sticks butter
1 cup sugar
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
3 3/4 cups flour (I used all purpose)
Strawberry preserves ( I used raspberry preserves)
Pecan halves (I used sliced almonds)

Cream butter and sugar. Add egg yolks, salt, vanilla and flour. Mix well. Form into balls the size of walnuts and place on cookie sheet. Dent each ball in the center. Fill dents with small preserves. Top each with a pecan (or several almond slices) and bake in a slow oven 325 degrees until brown.

Tip: it takes about 25 to 30 minutes. Remove from oven when the bottoms of the tarts begin to get crispy brown. Also, I halved the recipe, and only baked a few at a time. I am keeping the dough in the refrigerator so I can bake some fresh for my in-laws.

Brownie points for me!