Sunday Favorites

Sunday Favorites” Information
“Sunday Favorites”…. A New Sunday Meme!!!

Hello my friends! I hope that you’re having a super Sunday!

Happy To Design“Chari” Of “Happy to Design” blog thought that it might be fun to dedicate Sundays to a “re-run” of a favorite blog post!
“Sunday Favorites” is designed to give bloggers an opportunity to share, once again, one of their favorite posts! She loves this idea!!! So many fabulous posts have been published…and regrettably, forgotten about…they have been buried under a myriad of previous posts. She believes these fabulous posts deserve a second showing!!!
Here’s Sunday meme( begun in 2009)…”Sunday Favorites”…where we can repost a favorite! Many of you have been blogging for years and you have published some really great posts…it would be so nice to share them again!
Cranberry Banana Bread with Orange sauce

********[Originally posted in 2009] ***********

Delicious fruited bread to eat on a Saturday morning or to serve for a brunch or afternoon tea.

Bake the night before plan to serve it.

Cranberries were probably first known as crane berries because cranes living near cranberry bogs fed on the fruit. Later they were dubbed “bounce berries” because by the way ripe berries jump if dropped (bruised ones stay put).

The marshy waters of Cape Cod are a prime source of this native wetland berry and they are also in southern New Jersey.

CRANBERRY BANANA BREAD WITH ORANGE SAUCE

Directions:

1 1/2 cups all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 beaten eggs

1 cup sugar

3/4 cup coarsely chopped cranberries

3/4 cup mashed ripe banana

1/4 cup cooking oil

1 teaspoon finely shredded orange peel

Orange Butter

In a mixing bowl combine flour, cinnamon, baking soda, salt, and nutmeg.

In another bowl stir together eggs, sugar cranberries, banana, oil, and orange peel. Ad to flour mixture, stirring just until combined.

Pour batter into greased   9x5x3 inch loaf pan.

Bake in a 350 degree oven for 50  to 60  minutes or till a toothpick inserted near the center comes out clean.

Cool 10 minutes.

Remove from pan;cool on a wire rack. Wrap and store overnight. Serve with Orange Butter.

Makes 1 loaf(18 servings).

Orange Butter:

In a small mixing bowl beat 1/2 cup margarine or butter with an electric mixer til softened. Add 1 tablespoon powdered sugar, 1 teaspoon finely shredded orange peel, 1 tablespoon orange juice, and 1/4 teaspoon vanilla.

Beat until smooth.

Nutrition information:

173 calories, 2 gram protein, 22 gram carbohydrate,9 gram total fat,(1 g saturated), 24 mg cholesterol, 103 mg sodium, 53 mg potassium

Source:

Heritage of America cookbook, copyright 1993.

Better Home and Gardens.</strong

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Raisin Scones

fresh homemade scones by Aunt Kathleen

Raisin Scones

These were so delicious, I asked Aunt Kathleen for the recipe.

Here is one of the recipes.

2 cups flour

3 T butter

1/2 tsp salt

1/2 cup milk

3 tsp baking powder

1/4 cup sugar

1 egg beaten

1/2 cup seedless raisins

Preheat oven to 425 degrees F.

Directions:

Sift the flour, salt, baking powder, and sugar together.

Cut in butter, until you have coarse crumbs.

Mix milk,egg, and add to flour mixture all at one time.

Add raisins and mix just until dough follows fork around bowl.

Knead gently 1/2 min on floured surfaced.

Pat til 1/4 inch thick and  out into 3 inches squares.

Cut squares to form  2 triangles .

Bake on ungreased cookie sheet about 10 -12 minutes at 425 degrees F.

Makes 24 scones

Recipe:  ( a Fireman’s Wife recipe book).

 

Another recipe for Scones (from another source)

Maple pecan scones. I’ll toast the pecans. Use up the last of the cream. Create my very own recipe.

 

Maple Pecan Cream Scones

 

Whisk together in a large bowl:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons raw sugar
3/4 cup toasted/chopped pecans

 

Add wet ingredients to dry:
1 cup cream
2 tablespoons grade B maple syrup

 

Stir until just combined and turn out onto lightly floured surface. Knead gently (about 8 to 10 times). Pat dough down until roughly 1/2 inch thick (square it up or leave it free-form—it’s your call).

 

If you square it up, quarter and then halve quarters (you’ll get about eight pieces). If you leave it free-form, cut out using 2″ round cutter (you’ll get about 9 rounds).

 

Transfer to parchment lined baking sheet.

 

Brush tops with cream and sprinkle heavily with more raw sugar.

 

Bake for 20 minutes at 400 degrees.
Posted by Amuse-bouche for Two at 11:09 AM
http://amusebouchefortwo.blogspot.com


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