Raspberry Almond White Chocolate Bread

This bread is amazing it is absolutly perfect! We made it for a tea party we hosted last Wednesday, it is just thing you need at a tea party so next time you do one be sure to make this bread.

Thank you Bake or Break for this fabulous recipe!


2 1/4 sticks butter
1 1/4 c. sugar
4 eggs
1 c. flour
1 1/4 c. almond meal( we ground our own almonds and it turned out okay, we like it better with almond meal from the store)
grated lemon zest and juice of 1 lemon
1 1/4 c. fresh raspberries
5 oz. white chocolate, roughly chopped

Heat oven to 350. Butter a 8 cup loaf pan. Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blened. Stir in flour, ground almonds and lemon zest and juice. Spoon mixture into loaf pan. Scatter berries and chocolate over batter. Bake 1 hr to 1hr. 20min. Until toothpick inserted comes out clean. Cool in pan 30 min. Then cool completely on rack . Cut into thick slices then in half if desired!

Apple Walnut Muffins with a Cinnamon Cream Cheese Spread

1 c. buttermilk
1/2 c. walnuts or raisins
1 c. Uncle Sam Cereal or oats
1 egg
1/3 c. honey
1 c. whole wheat flour
11/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 apple peeled and chopped

Mix together all the wet ingredients. Add dry. Fold in apple and walnuts. I also sprinkled a few walnuts on the top of my muffins.
Bake at 370 for 17-20min.

Cinnamon Cream Cheese Spread
4 oz. cream cheese, softened
11/2- 2 T. Butter, softened
1/2 tsp. cinnamon
3 T.finely chopped walnuts

Mix together till creamy. Spread on muffins!

The recipe!

White Chocolate Frosting
2 1/2c. cold heavy cream
6oz. white chocolate, chopped

Cake
2 1/4c. cake flour
1 1/2t. baking powder
2T. poppy seeds
1/4t. salt
1 1/2c. sugar
1 1/4c. sticks of butter
1 ½ T. lemon zest
2T. lemon juice
Whites from 3 eggs and 1 whole egg
1c. milk

8T. strawberry jam
1lb. fresh strawberries ( reserve 4 for decorating the top) hulled and sliced

1. Frosting: Pour 1 c. of the cream into a 4c. glass measure: bring to a simmer in the microwave, about 2min; add the white chocolate. Let stand 2min. Whisk until smooth: refrigerate till ready to use.

2. Cake: Heat the oven to 350. Line 2 (8in.) pans with greased parchment paper and grease under(paper) and sides of pans.

3. In a med bowl, whisk together the flour, baking powder, salt. Poppy seeds. Set aside.
Beat the sugar and the butter, lemon juice and zest till light and fluffy. About 3min. add the egg whites and whole egg. Mix well. Then add the dry ingredients and milk alternately till combined. Beat at med. speed for 3min. Divide batter into both pans.

4. Bake for 35-40min. until toothpick comes out clean. Cool in pans for 10min.
Loosen the edges with a knife and put on wire racks to cool completely.

5. To finish the frosting: In a large bowl, beat the chilled white chocolate-whipped cream mixture with the remaining 1 1/2c. whipping cream/heavy cream. Till stiff peaks form.

6. To assemble the cake, with a serrated knife cut each layer in half, creating 4 thin layers out of you two cakes. Put 1 cake on your desired plate, spread with 2T. of the strawberry jam, 2/3c. of the frosting, and 1/3 of the strawberries. Repeat till you get to the last layer, then spread the remaining frosting on the top and sides of the cake. Decorate with the extra berries and any other desired object.

The best cake ever................

Here is the cake we made for Mother's Day...................Lemon Poppyseed Strawberry.................recipe to come soon!

Hummus Pancakes with Tahini Dressing

1/2 c. flour
1 T. baking powder
1 tsp. salt
1/2 tsp. cumin powder
1 c. chickpeas, drained( reserve liquid)
1/2 c. tahini
1/4 c. reserved chickpea liquid
2 cloves garlic, chopped fine
1/4 c. lemon juice
2 eggs

Put wet ingredients into a blender. Blend in dry ingredients. Pulse until flour disappears. Then cook just as you would ordinary pancakes, dropping about 1/4 c. of batter onto a lightly oiled preheated skillet. Cook on both sides until lightly browned. Cool slightly.


DRESSING:
1 c. soy mayonnaise
1 1/2 T. lemon juice
1 T. tahini
1/2 tsp. cumin powder
dash of salt

Whisk together and pour over pancakes. Then top with grape tomatoes red onions or extra chickpeas. We topped our with a little feat cheese!



We also served it with sauted green bell peppers and onions! This was a very yummy filling lunch.

One BIG sandwhich

Now thats a BIG Bite!!!!

Cranberry Orange Scones

Cranberry Orange Scones 

2 cups all-purpose flour 
10 tsp. sugar divided 
1 Tbsp. grated orange peel
2 tsp. baking powder 
½ tsp. salt
¼ tsp. baking soda 
1/3 cup cold butter (or margarine) 
1 cup dried cranberries
¼ cup orange juice
¼ cup half-and-half cream
1 egg
1Tbsp. milk

Glaze

1/2 cup confectioner's sugar
1 Tbsp orange juice

Orange Butter

1/2 cup butter, softened
2-3 Tbsp orange marmalade

In a bowl, combine flour, 7 teaspoons sugar, orange peel, baking powder, salt, and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine cranberries, orange juice, cream, and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface, knead
6 -8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased
baking sheet. Brush with milk; sprinkle with remaining sugar. Bake at 400 degrees Fahrenheit for 10 -12 min. or until golden. Combine glaze ingredients and drizzle over scones. Combine orange butter ingredients if desired; serve with warm scones. Yield: 10 scones