Tag: aroma

Breads · Holidays

Cranberry Orange Bread with Orange Glaze

cathysmahaLeave a comment

Cranberry and Orange are a culinary match made in heaven.  The combination in this wonderful quick bread is divine, especially with the addition of Orange Glaze.

The bread is great with a cup of coffee or tea or can be served as a dessert.  

CRANBERRY ORANGE BREAD WITH ORANGE GLAZE

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries

For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

  • Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
  • Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
  • Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
  • Note-The bread is best eaten within 2-3 days or freeze.

Recipe from twopeasandtheirpod.com 

Family Favorites · Holidays

Dutch Apple Pie

cathysmahaLeave a comment

Autumn inspires me to bake, especially the traditional Apple Pie. Don’t get me wrong, I love traditional, 2 crust apple pie but I LOVE a Dutch Apple pie with its delectable crunchy topping. This recipe, from McCall’s Cook Book 1963 has been in my recipe box for a L-O-N-G time and always a winner. It’s a crowd-pleaser and the aroma of the baking pie fills the house with baked love!

DUTCH APPLE PIE

9 inch unbaked pie shell

TOPPING:
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter

FILLING:
1 pound tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup sugar
dash salt
1 teaspoon cinnamon

  • Prepare pie shell; refrigerate until used.
  • Preheat oven to 400F.
  • Make Topping: Combine flour and sugar in medium-sized bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
  • Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon,mixing well. Toss lightly with apples.
  • Turn filling into unbaked pie shell, spreading evenly. Cover with topping.
  • Bake 40-45 minutes or until apples are tender.
  • Serve warm.  Options:  top with whipped cream or ice cream