Blueberry Bread

Yield: Makes 2 large or 5 small loaves

A versatile recipe that can be doubled or halved with ease and made with different nuts, liquids, or fruits. Try Strawberry-Orange Bread, for example, using fresh strawberries and 1 cup orange juice in place of 1 cup milk. If you use bananas for the fruit, reduce the liquid by a half cup. –The Darby Field Inn, Conway, New Hampshire

  • 5 cups white flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups sugar
  • 3/4 cup butter (6 ounces)
  • 4 eggs
  • 2 cups milk
  • 2 teaspoons vanilla
  • 3 cups blueberries or fresh strawberries
  • 1-1/2 cups chopped walnuts (optional)

Sift flour, baking powder, salt, and sugar together. Cut butter into flour mixture as you would when making pie dough. In a separate bowl, thoroughly blend eggs, milk, and vanilla. Add blueberries and nuts if desired. (If you use frozen blueberries, it’s better not to defrost them before adding to liquid ingredients.) Grease bread pans: five 6-1/2×3-inch or two 9×5-inch. Add wet ingredients to dry ingredients and blend together thoroughly but quickly. Pour batter into pans and put immediately into a preheated 350 degrees F oven. Bake for 60-80 minutes.

Apricot Almond Bread

Yield: Makes 1 loaf.

A colorful loaf with a crisp crust. Serve plain, or with butter and cream cheese.

2 cups flour

1/2 to 2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 cups diced dried apricots

1/2 cup thinly sliced almonds

2 eggs, lightly beaten

1 cup milk

1/2 cup melted butter

1 teaspoon pure almond extract

  1. Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. In large bowl sift together flour, sugar, baking powder, and salt. Add apricots, cranberries, and nuts. Toss lightly until fruit is coated. In small bowl combine eggs, milk, butter, and lemon peel. Pour over dry ingredients and stir until moistened. Do not ove rmix. Pour into greased pan and bake 60 to 70 minutes. Cool in pan 10 minutes, then finish cooling on a rack.

     

Lemon Poppy Seed Bread

Bread

1 ½ sticks of unsalted butter, at room temp.

¾ c. sugar

1 ½ c. flour

¾ tsp. baking powder

½ tsp. salt

2 tablespoons poppy seeds

3 eggs

¼ c. milk

2 tablespoons of fresh lemon juice

Zest of two lemons

1 ½ tsp. of vanilla extract

Preheat the oven to 350°F. Lightly grease one 9x5x3 inch loaf pan. Place the butter and the sugar in a small mixing bowl and mix until light and fluffy (about 3 minutes). Place the flour, baking powder, salt in a bowl and stir. In a separate bowl, mix together the eggs, milk, lemon juice, lemon zest and vanilla extract.

Add all ingredients together a little at a time being careful not to over-mix. Spoon the batter into the pan. Bake until toothpick inserted in the center of the loaf comes out clean and the top of the loaf is turning lightly gold-brown in color.

Bake for 40-45 minutes testing regularly.

 

Glaze

1/3 c. fresh lemon juice

1/3 c. sugar

In a small saucepan, over medium heat, bring juice and sugar to a boil. Stir constantly until all the sugar has dissolved. Using toothpicks, poke several holes in the top of the baked loaves. Pour the glaze evenly over the bread.

Apricot Almond Bread

Yield: Makes 1 loaf.

A colorful loaf with a crisp crust. Serve plain, or with butter and cream cheese.

  • 2 cups flour
  • 1/2 to 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups diced dried apricots
  • 1/2 cup thinly sliced almonds
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup melted butter
  • 1 teaspoon pure almond extract

Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. In large bowl sift together flour, sugar, baking powder, and salt. Add apricots, cranberries, and nuts. Toss lightly until fruit is coated. In small bowl combine eggs, milk, butter, and lemon peel. Pour over dry ingredients and stir until moistened. Do not ove rmix. Pour into greased pan and bake 60 to 70 minutes. Cool in pan 10 minutes, then finish cooling on a rack.

 

French Peasant Soup recipe

6 T butter

4 leeks, trimmed, chopped finely

2 C chopped turnip

1 C chopped celery

1/2 C chopped onion

1/2 tsp garlic

3 medium tomatoes chopped or one can plum tomatoes

2 C beef broth (Deb Cotes says: I substituted veg broth and have made with chicken)

2 C water

1 cucumber peeled and diced

salt & pepper

1/4 C uncooked white rice (instant is OK)

3/4 C Cream (Optional, I use Fat Free)

Directions

Melt 3 T butter and sauté leeks, turnips, celery, & onion

Add chopped garlic

Add tomatoes, broth, water, and cucumber

Add salt and pepper and BRING TO A BOIL

Turn down and simmer one hour

Strain vegetables and put in food processor (actually, I have become lazy and mash them until they are unrecognizable!)

Return soup to saucepan and add rice.

RETURN TO A BOIL

Add small amount of cream and butter when served (optional)

And of course serve with a fresh baguette

Note: All vegetables measurements can be doubled as can the rice. This is a basic veg. soup recipe you can modify as you choose.

Whole Kernel Corn Cornbread recipe

Cook corn from the cob, canned or defrosted frozen kernels

Preheat oven 400°

Spray pans with cooking spray

 

Flour mixture

Combine in a large separate bowl:

¾ C all purpose flour

¼ C oat bran

1 C corn meal

4 t baking powder

¾ t salt

¼ C sugar

 

Corn mixture

Combine in medium bowl using a hand mixer:

1 C 1% low fat milk

2 large eggs

1 ½ T vegetable oil

1/2 C whole kernel corn, cooked

2 T melted butter

¼ C honey

 

Add wet ingredients to dry mixture.

Using hand mixer, lightly mix in ½ whole kernel corn, cooked.

By adding the corn in twice you get the flavor and the second addition, you get the texture of biting into corn kernels.

Bake for 20-25 minutes/until wooden pick inserted in the center comes out clean.

Small loaf pans:  18 minutes

Muffins: 15 minutes

10” skillet: Oil pan & preheat before pouring mixture into it (time unknown)

Wild Blueberry Bread recipe

This is a nice, easy to make recipe.  Maggie Botelho says double the recipe to make two loaves.  Best to only bake two at a time.

1 ½ C all purpose flour

1 t salt

1 t baking powder

1/8 t ground cinnamon

1 C fresh or frozen blueberries

1 C sugar

½ C milk

1/3 C butter, melted

2 large eggs

1 T lemon juice

 

Preheat oven to 350. Stir together flour & nest 3 ingredients in a medium bowl, stir in blueberries.

Whisk together sugar & next 5 ingredients in a medium bow until blended.  Add to flour mixture, stirring just until blended.  Pour batter into a lightly greased 8 ½ x 4 ½ inch loaf pan

Bake at 350 for 1 hour or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan to wire rack, and cool completely.

Cranberry Orange Loaf recipe

Prep time 15 minutes, cook time 1 hour – Serves 12

Ingredients:

2 c all purpose flour

1 1⁄2 t baking powder

1⁄2 t baking soda

1⁄2 t salt

1 T grated orange zest

1 1⁄2 c fresh cranberries, or 1 c of craisins

1⁄4 c margarine, softened

1 c white sugar

1 egg

3⁄4 c orange juice

 

Directions:

Preheat the oven to 350 degrees F. Grease & flour a *9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest & cranberries, set aside.

In a large bowl, cream together margarine, sugar & egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.

Bake for 1 hour (Larger loaf pan) or 50 minutes (Smaller loaf pans) in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

George Washington Great Cake, 1780 recipe

350° at least one hour

13 x 9 x 3 buttered, paper lined pan buttered

Serves 20

In a large bowl:

Cream until soft and pliable:

1 Lb butter

Gradually add and beat until smooth and fluffy:

2 C sugar

In a medium bowl:

Beat together:

4 egg yolks

1 C sugar

Then stir briskly into butter sugar mixture.

In a medium bowl, sift together

4 C all purpose flour

2 T baking powder

1 t each: mace, cinnamon, salt

Then add to creamed mixture alternating with:

1 C milk/beating well after each addition.

Stir in:

1 c seedless raisins

1/3 C currants

¼ C finely cut citron (purchase at Holiday time in dried fruit area)

 

Beat egg whites until stiff, but not dry.

Fold into flour mixture.

Pour into prepared pan.

Bake one hour or until done.

Cool in pan for 10 minutes, run knife around edges, turn on cooling rack.

 

WHITE FROSTING:

In a medium bowl:

Blend together:

¼ C melted butter

1 t vanilla

¼ t salt

½ C sifted confectioner’s sugar

Add alternately in small amounts beating well after each addition:

Add only enough cream to make the frosting easy to spread:

2 ½ C sifted confectioner’s sugar

5 T scalded cream (approximate)

 

History of George Washington Great Cake:

Fruit cakes, rich with spice and sin dried fruits, were most popular at Mount Vernon.  They were aptly known as “great cakes”. Directions such as these are existent in old notebooks: “Take a peck of floure and put to it ten eggs and mingle with ye floure two pounds fresh butter.” The term fruit cake did not come into vogue until Victorian days. Layer cakes, as we know them, did not exist.  This recipe, though somewhat modernized, has come down through the centuries as the General’s number one cake. This was served at Washington’s farewell party for his officers.

 

Wassail recipe

Waes thee hael
“be thou hale”

1 Gallon apple cider

2 Cups orange juice

8 Sticks cinnamon

10 – 12 whole cloves

2-3 Whole star anise pods (I’ve never found them!)

1 T allspice berries (or a shake of allspice)

1 lemon quartered

2 Oranges, sliced

1 Cup sugar

Simmer all of the above in a stockpot for 1 ½ to 2 hours, then strain out solids

Then add:

1 Gallon white wine

2 Cups rum

Return to warm, and ladle to mugs – this is delightful on a cold day, but enjoy with caution

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