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Pumpkin Chocolate Chip Harvest Loaf

September 26
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Pumpkin Chocolate Chip Harvest Loaf
Print Recipe
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Pumpkin Chocolate Chip Harvest Loaf
Print Recipe
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Beat together the butter and sugar until incorporatated
  2. Add the eggs and mix well
  3. Add the dry ingredients and pumpkin mixing well, then fold in the chocolate chips.
  4. Pour into 4 small prepared loaf pans, sprayed generously with oil.
  5. Bake in a 350 degree oven for 35-40 minutes or until pick comes out clean and top is slightly browned.
  6. Alternative Bake Times: 1 large loaf pan--55 minutes -1 hour 18 cupcakes-- 15-20 minutes 24 mini cupcakes--10-15 minutes
  7. Serve plain or top/drizzle with cream cheese icing.
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Banana Bread

June 12
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Banana Bread
Print Recipe
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Banana Bread
Print Recipe
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Cream together the butter and sugar.
  2. Add the eggs and soft banana and mix until blended
  3. Add the dry ingredients and mix together, then add the water and blend.
  4. Fold in the chocolate chips.
  5. Pour batter into 4 small loaf pans sprayed with oil and lined with a piece of parchment on the bottom. ( If you use two medium or one large loaf pan, you may need to adjust the baking time)
  6. Bake in a pre-heated 350 degree oven for 35-40 minutes or until the top is firm, slightly golden, and a pick comes out clean. Cool 10-15 minutes and remove from pan to finish cooling on a rack. Freezes well.
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Sweet Scones

March 15
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Sweet Scones
Print Recipe
Servings Prep Time
18-20 small scones 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
18-20 small scones 10 minutes
Cook Time
10-12 minutes
Sweet Scones
Print Recipe
Servings Prep Time
18-20 small scones 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
18-20 small scones 10 minutes
Cook Time
10-12 minutes
Ingredients
Servings: small scones
Instructions
  1. Combine all dry ingredients. Cut in the butter with a pastry knife or fork until it is granulated.
  2. Add milk and stir until blended. The mixture will be sticky.
  3. Turn out onto a floured surface and knead 10-15 times until smooth. Roll or pat out and cut with a biscuit cutter.
  4. Place on a parchment lined baking sheet about 2" apart. Bake at 425 degrees approximately 10-12 minutes or until very slightly browned.
  5. Cool on rack or serve warm with fruit spreads, honey, fresh fruit and cream, or even ice cream.
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Breakfast Shortcakes & Creme Fraiche

March 19
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berry shortcake
Breakfast Shortcakes & Creme Fraiche
Print Recipe
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
berry shortcake
Breakfast Shortcakes & Creme Fraiche
Print Recipe
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Servings Prep Time
12-14 2" biscuits 15 minutes
Cook Time Passive Time
14-16 minutes 45 minutes
Ingredients
Servings: 2" biscuits
Instructions
  1. In a bowl combine the flour, sugar, salt and baking powder. Cut in the butter with a pastry knife until crumbly. Stir in the milk with a fork and stir until a soft dough forms. You may need to add more milk. Once it resembles dough, you can use your hands to mix it together, then turn out on a floured surface and pat or roll out to 3/4" thick and cut out rounds with a 2" cutter.
  2. Place the biscuit rounds on an un-greased baking sheet and cover with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
  3. Pre-heat the oven to 375 degrees. Brush the tops of the biscuits with the beaten egg. Bake for 14-16 minutes or until slightly golden.
  4. Split and serve with fresh fruit and creme Fraiche
  5. Creme Fraiche: in a glass jar combine 2 cups heavy cream, 2 tablespoons fresh squeezed lemon juice. Let this stand at room temperature for 8-12 hours in the loosely covered jar. Once it has begun to thicken, tightly cover the jar and refrigerate until ready to serve. Can add 2 tablespoons mild honey before serving, optional. (mason jars with screw lids make a nice container to make the creme)
  6. Optional additions to the berry shortcakes can be fruit curds, jams or jellies, ice cream or whipped toppings.
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Carambola Bread

January 26
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Carambola Bread
Print Recipe
Sweet and fruity bread made with star fruit
Servings
5 small loaves
Servings
5 small loaves
Carambola Bread
Print Recipe
Sweet and fruity bread made with star fruit
Servings
5 small loaves
Servings
5 small loaves
Ingredients
Servings: small loaves
Instructions
  1. Beat the eggs until light and foamy. Add the sugar and oil and beat until mixed.
  2. Stir in by hand the carambola fruit, craisens, chocolate chips, and vanilla.
  3. Combine the remaining dry ingredients in a bowl and add to the fruit mixture. Stir by hand until blended. The mixture will be stiff.
  4. Pour mix into 5 small prepared loaf pans-sprayed well and bottoms lined with wax paper. Bake at 350 degrees until golden and no longer wet in the center. Cool on a rack for 20-30 minutes. Remove from pans and cool completely. Eat or freeze.
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