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Category: Quick Breads

Blueberry bread

Blueberry bread

Fresh Blueberry Bread

As we are going through what has to be our 5th major storm of the winter I am thinking back to the sunny days of summer.

I have watched a snowdrift creep up the fence throughout the day, spring can not arrive early enough.

And somewhere out there buried under the snow are 4 blueberry bushes, hibernating under their thick white blanket.

This past summer I was fortunate enough to harvest enough berries to make a few loaves of blueberry bread.

Nothing fancy, a simple berry filled quick bread to feature the best of the season!


Blueberry Bread

1/2 cup  butter, softened
1-1/3 cup sugar, divided
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1-1/2 cup blueberries

Preheat over to 350. Grease and flour 9 x 5″ loaf pan.
In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes.

Meanwhile, in medium bowl, combine flour, baking powder, and salt.
Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scrapping bowl with rubber spatula. Alternately, add flour mixture and milk, mixing until just blended. Gently stir in blueberries. Spoon the batter into loaf pan.
Bake 1 hr and 5 minutes or until toothpick inserted in center, comes out clean. Cool loaf in pan on wire rack for 10 minutes.

Remove from pan. Cool the bread on wire rack.


Simple Blueberry Bread on FoodistaSimple Blueberry Bread

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Crisp Rosemary Seasalted Flatbread!

Crisp Rosemary Seasalted Flatbread!

Looking for something new to try, I thought I might give flatbread a try.

I have been on a major hummus kick as of late and am always looking for new things to spread it on.

I usually use grilled slices of mini baguettes and a salty nice crisp alternative sounds perfect.

Flatbread is quick easy and you can really play with the variations!

Give it a try when you are looking for something new!

Crisy Rosemary Seasalt Flatbread

Crisp Rosemary Seasalt Flatbread

 1 3/4 cups unbleached all-purpose flour

1 tablespoon chopped rosemary plus 2 (6-inch) sprigs

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup oil plus more for brushing

sea salt

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center,  add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on the countertop 4 or 5 times.

Rosemary Flatbread Dough

Divide dough into 3 balls and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil. Sprinkle with sea salt. Slide the parchment with the flatbread onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Crisp Rosemary Seasalt Flatbread on FoodistaCrisp Rosemary Seasalt Flatbread

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Cranberry Sauce

Cranberry Sauce


As a follow up to my Thanksgiving post I wanted to talk about cranberries!

I use them in quite a few things. Candies, breads, jams and of course, homemade cranberry sauce.

I was even a runner up in a Taste of Homerecipe contest using them!

They are tart little berries that bring a pucker to your lips and are great in so many different applications.

Far gone are the days of the congealed red tube from the can where you can count the rings.

Fresh is best, and cranberries can be found in any good grocery store.
It seems wrong to not make it.

And before I go any further, my shout out this week is to my grandmother, Dorothy Whyte.

She has been gone for a long time but has always been an inspiration to me for what she did in the kitchen. I wish she and I could have swapped recipes and talked about food.

I think she would have been pleased to know how much of an influence she has been in my cultivation of the passion I have for food and all I can create with it.

I was so very lucky to receive her last jar of crabapple jelly, which I now make, and it is exactly how hers used to be.

I think she would have enjoyed this sauce!

Citrus Honey Cranberry Sauce

1 bag of cranberries – fresh or frozen
1 cup of orange juice
1 cup of sugar
1/4 cup of honey


Place all the ingredients in a small pan. Cook  on low – medium heat, stirring occasionally.


As they heat up, the cranberries will pop open.

You know the sauce is done when 90 % the berries have split open.


Pour into a bowl to cool.


For something a bit different to use up your homeamde cranberry lovliness I am sharing a great quick bread that is fantastic for fall.

Cranberry Nut Bread

2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups of cranberry sauce
1 cup chopped walnuts

Preheat oven to 350ºF

Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.

Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.

Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.

Citrus Honey Cranberry Sauce on FoodistaCitrus Honey Cranberry Sauce

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