Monday, January 22, 2018

Cinnamon Swirl Loaf

A great loaf to serve
for afternoon tea.





Ingredients:

Cinnamon Sugar Topping:
1/4 cup brown sugar
2 tsp ground cinnamon.

The Loaf Batter
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter at room temperature.
1 cup granulated white sugar
2 large eggs at room temperature
1 tsp pure vanilla extract
1 cup buttermilk at room temperature.
If you don't have buttermilk, stir 1 tbsp. lemon juice, in milk, 
Let stand about 10 minutes before using.


_________________________________________________
Directions:
Preheat oven to 350 deg. F.

Line a loaf pan with parchment paper
and butter both ends.


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

With an electric mixer or hand mixer,
beat the butter until softened (about 1 minute). 
Add the sugar and continue to beat on medium speed
 until light and fluffy (about 3-4 minutes).
Beat in the eggs and vanilla..
On low speed, add the flour and buttermilk
alternating in 3 additions. Mix only until combined.

In the loaf pan, fill with about half of the batter.
Sprinkle about half of the cinnamon sugar 
topping on the batter.
Cover with the remaining batter and 
then sprinkle the remaining cinnamon sugar 
topping on the top.




With a wooden skewer or knife, swirl the batter.

Bake for about 55 minutes, 
or until a toothpick inserted into the middle of the loaf
 comes out clean.


 Remove from the oven and let cool on a wire rack 
for about 10 minutes before removing from pan.
Serve warm or at room temperature. 


I adapted this recipe from an
 old Nova Scotia, Canada cookbook.




thanks for your visit xo



Monday, January 15, 2018

Date Squares

These old fashioned date squares,
are always a favourite, 
 as a dessert or snack




Ingredients

FILLING

1 lb. pitted dates chopped.
(I use a box of Jaffa
dates 500g.)
1/2 cup hot water
1/4 cup brown sugar
pinch of salt
1/4 cup orange juice
Rind of 1/2 orange
2 tsp lemon juice


CRUST
1 3/4 cups quick cooking rolled oats
1 cup flour
3/4 cup brown sugar
1/4 tsp baking powder
3/4 cup semi-salted butter softened.

PREPARATION

With the rack in the middle position, preheat oven to 350 deg. F
Line a 8 in. square baking dish with a strip of parchment paper,
letting it hang over both sides.
Butter the other two sides.

MAKE THE FILLING
Chop up the dates

Combine dates, hot water, sugar, salt, orange juice, orange rind and lemon juice together in a saucepan.
Cook over medium heat until dates are soft and water is absorbed.
About 5 minutes. Let cool.



CRUST
In a bowl, combine the oats, flour, brown sugar and baking powder.
Add the butter and stir to combine.







Spread half the crisp in the pan and press firmly.


Layer with the date mixture.


Cover with the remaining crust and press lightly.

Bake for about 55 minutes or until the crisp is golden brown.

Let cool on a wire rack for about 4 hours or overnight.

Unmold and cut into 9 to 16 squares.


Thanks for your visit xo