Monday, January 22, 2018

Cinnamon Swirl Loaf

A great loaf to serve
for afternoon tea,
or anytime guests drop in. 










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 mixture 
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 soda
3/4 cup semi-salted butter softened.


PREPARATION

With the rack in the middle position, 
preheat oven to 350 deg. F
grease and line a 8 inch square 
pan with parchment paper.
If you want thinner squares,
use a 8 x 12 pan. 


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 5-8 minutes. Let cool.



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






Spread half (1/2) of the crust

 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 top crust is slightly brown.

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

Remove from pan and cut into 9 to 16 squares.







They freeze well.

Thanks for your visit xo