Orange Cranberry Pumpkin Loaf

Orange and cranberries, a great

combination, to add flavour to this

delicious pumpkin bread. 

Ingredients
Makes 1 loaf.

1 cup fresh or frozen cranberries, chopped
(dried cranberry are good also)
1 2/3 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
(cloves or ginger may also be used,
or pumpkin spices)

Zest from 1 orange, reserving

some for the glaze.

1/2 cup butter at room temp.
1 cup white sugar
1 tsp pure orange extract, or

(vanilla extract)

1 tbsp orange juice

2 large eggs at room temp.
1 cup pumpkin puree,
(canned pumpkin puree with 
no spices is good to use.) 


Preheat oven to 350deg.F
In a large bowl sift or whisk together the flour,
 baking powder, baking soda, salt and spices.

Add the cranberries 

and the orange zest/rind

With an electric beater, 
 beat together the butter and sugar
 until light and fluffy.

Add the eggs and beat well.
Beat in the orange extract 

(or vanilla extract).  orange juice

 and pumpkin purée.

Combine both bowls.

Pour the batter in a loaf pan.
I grease and put parchment paper in the pan.

Bake 350deg.F, about 55-65 minutes.

 (depending on your oven and your pan, 

dark pans and glass pans, 

 cook the contents more 

quickly than light pans).

Insert a toothpick inserted 

in the middle of the loaf, 
if it comes out clean, 

your loaf is done.

Remove from oven and 

place on a wire rack to cool.

Cool about 10 minutes

 before removing from the pan.

The Glaze

1 cup icing sugar/powdered sugar

2 tbsp milk

1 tsp orange extract or orange juice.

(if too thin, add more icing sugar,

if too thick, add more milk)

Spread over loaf.

Enjoy!

Thanks for visiting my blog 💞

Purple Cabbage Rolls With Cooked Ground Beef

I planted 2 red cabbage plants

 in an old barrel and they grew very well.

After harvesting them, 

I didn't want them to go to waste and 

decided to try making stuffed cabbage.

 I made the green stuffed cabbage before 

and this was the first time I try the purple.

The red/purple cabbage is a kind of cabbage with coloured leaves of red or purple. The plant changes its colour according to the pH level of the soil. In acidic soils, the leaves grow more reddish,

in neutral soils they will grow more purple.

Preheat oven to 350deg.F

The filling

1 lb. ground beef

1 cup cooked rice

1/2 onion

2 tbsp chopped parsley

salt and pepper to taste.

Brown the meat in a skillet

add the onion, cooked rice and spices.

Cook on low for about 5 minutes.

The Sauce

2 tbsp olive oil

1 onion chopped

1 garlic clove chopped

1 (28oz) can crushed tomatoes

2 tbsp balsamic vinegar

1 tbsp brown sugar

2 tsp dried oregano

pinch of salt

and pepper

In a skillet with the olive oil,

cook the onion until soft,

about 5 minutes. 

Add the crushed tomatoes, garlic,

vinegar, brown sugar, oregano,

 salt and pepper.

Lower heat and simmer

approx. 20 minutes.

Blanch the cabbage leafs.

Place the whole cabbage in a large pot of boiling water

 to soften the leaves about two minutes. 

Remove and carefully separate each leaf.

 

Cut out the hard core and some part of the ends.

Pour about 1/2 of the sauce in the

 baking dish before placing the rolls.

Fill each leaf with the meat filling,

about 1/3 cup, then roll up, 

tucking in the sides as you roll.

Place with seam side down on top of the sauce. 

Cover with the sauce.

Bake for about 1 hr.

Enjoy!

I also made: PURPLE CABBAGE SLAW

Thanks for your visit 💖