Apple Ginger Loaf

Welcoming the change of season with this lovely autumnal loaf that smells and tastes divine. 

Apple Ginger Loaf

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2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon salt

2 large eggs, beaten

1/2 cup dark brown sugar

1/2 cup vegetable oil

2 tablespoons milk

3 medium sized apples, cored and cut into cubes

1 cup chopped walnuts, optional

thinly sliced apple pieces,  for decorating the top 

Preheat the oven to 350ºF. Grease and line a 8x4 loaf tin. 

In a large bowl combine the flour, baking powder, ground ginger, salt, chopped walnuts and the cubed apple together. 

In another bowl add the 2 eggs and gently beat together; add the brown sugar, vegetable oil and milk and stir to blend together, add to the dry ingredients and stir until just blended, do not beat or over stir. Spread into the prepared loaf tin. Add the slices of apple on top.

Bake in the preheated oven for 60 to 80 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack for 10 minutes before removing from the tin. 

 

Reusable Bowl Covers

An alternative to cling wrap or plastic wrap are these reusable, machine washable, cloth bowl covers by Now Designs. According to the package, 2 bowl covers are the equivalent of using 20 plus cling wrap rolls. They have a food-safe lining that keeps moisture in and food fresh. In this package you get two, one that fits up to 10.5 inches (27cm) in diameter and the other one, 9 inches (24cm) in diameter. By purchasing this set you are not only being environmentally friendly but also supporting a Canadian non-profit organization called Education Without Borders. They empower disadvantage and at-risk children through initiatives in South Africa and Canada by instilling a love of learning through educational opportunities. 

Have a nice weekend and stay safe everyone! - JD    

Food Photo of the Day ~ Marmalade

I... we, did get up to having a bit of kitchen foolery. I say that because we did not exactly slave in the kitchen to make these jars of marmalade. Most of the pulp, rind and essence that makes up this jam was already done and came in a huge can. We just added the sugar, water and a dollop of butter, followed the directions and simmered it on the stove and poured it into sterilized jars. It was a bit of a process however not labour intensive. I remember my parents making strawberry jam and helping out, my husband and I have made lemon curd and he recalls making jars of various things when growing up. If anything this was a process, an exercise and certainly gives me a taste for creating my own jam from start to finish.  

- JD  

Harvest Spread

Celebrating Mabon or Autumn... Autumn Equinox is a delight. There are many things one can make or do and share to give thanks to the fruits of the earth during the cooler months ahead. This Harvest Spread is one of many delicious recipes you can create to celebrate.    

Harvest Spread

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1 cup tart apple, cored and finely diced

1 cup celery, finely chopped

1 cup sharp cheddar cheese, grated

2 pkgs (80z each) cream cheese bricks

1 tablespoon mayonaise

1 tablespoon sugar

1/2 teaspoon cinnamon

1 cup chopped pecans or walnuts

Prepare the ingredients as stated. Place all the ingredients in to a large bowl. Mix with a wooden spoon until blended. Refrigerate for several hours before serving. Serve with crackers and rustic  slices of bread or spread on toast. 

Rice Blend with Corn

 

Simplicity always wins and what could be more simpler and more easier than this, rice and corn. Served with lemon wedges for a freshly squeezed dose of summer zest and flavour.  

Rice Blend with Corn

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approximately 4 servings

1 cup vegetable stock

1 cup water

1 cup rice blend 

pinch of salt

1 tablespoon butter or oil

1 can of corn kernels

fresh lemon wedges

parsley, optional

 

In a large saucepan bring the vegetable stock and water to a boil.

Add the rice and stir; then add the salt and butter, to taste.

Cover the saucepan, with tight fitting lid, and reduce heat to a low simmer for 20 minutes.

Remove from heat and add the corn. Cover and steam for 5 to 10 minutes. Fluff lightly with a fork and serve with lemon wedges and chopped parsley. 

Hope everyone had a nice weekend. Seems like there is a bit of catching up to do, so I will be taking a week or two off, during that time I may do a quick post or two, depends on how focused I will be. Stay safe everyone!    - JD 

Sunflower Seed Cake

A golden cake that defines September with a unique mellow flavour and all the sunny celebrations of sunflower seeds. I enjoy making this cake around this time of year as it reminds me, not only of Autumn and the passing of the seasons but of a renewed spirit of reflection and giving thanks.    

      

Sunflower Seed Cake 

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makes 16 squares

2 sticks (1 cup) butter, softened

1 cup superfine sugar

3 eggs, lightly beaten

1 teaspoon maple flavouring

1 3/4 cups all purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 cup sunflower seeds

2/3 cup sour cream

Preheat oven to 350ºF. Grease and line the bottom and sides of a square cake baking tin.

Place the butter and sugar into a large bowl and beat together until light and fluffy. Gradually add the eggs one at a time. Stir in the maple flavouring. 

In another bowl, sift the flour, baking powder, baking soda, and cinnamon together; then add the sunflower seeds. Then fold the flour mixture into the butter mixture and alternate adding the sour cream. Spoon the batter into the prepared baking tin and smooth the top. 

Bake in the preheated oven for about 30 to 40 minutes or until well risen and firm. Transfer to a wire rack and allow to cool. Cut into squares and serve.   

Leftovers #53 ~ Ham and Mushroom Risotto

Leftover ham can be added to so many things like eggs, salads, pasta dishes and rice dishes. One dish I enjoy making is risotto; I sum it up to the attention to detail and standing over the stove  with a watchful eye, seeing everything come together to create a delicious nourishing meal. Also risotto recipes are great for using up leftovers; can be made and enjoyed anytime during the year and are the perfect side dish or main meal, depending on what you add to it. It's just a matter of having some key ingredients on hand, using leftovers and possibly resorting to picking up just a few ingredients.    

Hope everyone had a nice weekend, we did. - JD