Wednesday, March 20, 2013

Food For The Soul

Last weekend I had the opportunity to attend a women's day of recollection...yeah, peace and meditation uninterrupted by munchkins.  What a wonderful way to 'celebrate' Lent and its true meaning.  Mom (who organized this event) asked me to make some goodies for it.  Sure!  I can do that.  I love being in the kitchen. This bread recipe I have been itching to make since my sister in law posted it.  Mouthwatering and delicious! This scone recipe is also easy and delicious too.

Cranberry Citrus Bread
adapted from:

2 cups flour
1 cup sugar
1/2 t baking soda
1 1/2 t baking powder
1 t salt
1/4 cup lemon juice (I just used fresh squeezed orange and filled the last tablespoon with lemon)
1/2 cup milk
1 T lemon peel (just used a 'splash) of extract)
2 T vegetable oil (used olive oil)
1 egg, beaten
1 1/2 cups fresh/frozen cranberries (chopped)-I did not bother chopping them

Preheat oven to 350.  Grease a standard bread pan.  Whisk together dry ingredients.  In another bowl combine wet ingredients.  Incorporate the two together. Fold in berries.  Pour batter in prepared pan.  Bake 45-55minutes.  Cool IN PAN for 15minutes. Carefully run knife along edges of pan to remove completely. Cool thoroughly. Wrap before slicing/serving.  Best to let rest overnight (and remember to put it high enough so the ravenous 2-year old does not dig into it).

Cinnamon Chip Scones
adapted from:

2 cups flour
2 t baking powder
1/2 t baking soda
1/2 t salt (omitted since I used salted butter)
2 T sugar
1/2 cup cold butter, cubed
3/4 cup cinnamon chips
1 egg yolk
1 t vanilla
3/4 cup buttermilk
1/4 cup milk (I used 1/2-n-1/2)
cinnamon sugar

Preheat oven to 375.  In a food processor combine flour, baking powder, baking soda, salt and sugar.  Cut in butter until crumbly.  In another bowl (measuring cup works well) combine buttermilk, egg yolk and vanilla.  Slowly add liquid to dry just until moistened.  Turn on to a flour surface.  Fold in chips.  Pat into 1/2-inch thick 10-inch circle.  Transfer to a parchment lined baking sheet. Cut into 8 wedges. Brush with milk and sprinkle generously with cinnamon sugar. Bake about 25minutes until just set. Cool slightly. Serve warm with tea and coffee.

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