welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Sunday, May 30, 2010

orange raisin bread and a cafe latte


everyone loves a fruit bread. this recipe for orange raisin bread is easy and delicious. if fresh oranges are not in your fruit bowl, just substitute orange juice in the recipe. this recipe is easily adapted to omit the raisins and instead add chopped nuts. it also can be made with both ingredients. instead of making one large loaf, the recipe can be divided into two smaller loaf pans with an adjustment to the baking time. the large loaf bakes for 60 minutes.

taken from edible offerings, traverse city michigan.

1-3 oranges, 1 cup sugar, 1 tsp vanilla, 2 cups flour, 1 tsp baking powder, 1 cup raisins, 2 tbsp shortening/butter, 1 egg, 1 tsp baking soda, 1/4 tsp salt, 1/2 cup nuts.

squeeze juice from oranges to make one cup. grind orange rind and mix with raisins, or substitute dried orange peel. mix sugar, shortening, and the rest of the ingredients. i top my fruit breads with demeura sugar to add an interesting crunch to sweet breads.

bake 350 degrees for one hour/large loaf or 45 minutes for smaller loaves. cool, slice, and enjoy with a cafe latte.

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