When we were at Hester Creek last week for the last of my birthday present(s), Chef Roger Gillespie made these to go with the dessert. Really a nice touch and the flavour is awesome as well. Thank you Chef Roger.
- 1/3 cup butter
- 3/4 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/4 tsp. almond extract
- 2 tsp. orange zest
- 2 1/4 cups flour (sifted)
- 1 ½ tsp. baking powder
- 1/8 tsp. ground nutmeg
- pinch pf salt
- ½ cup toasted almond pieces
Preheat oven to 325 degrees. Grease and flour a large baking sheet.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, vanilla, almond extract and zest. Combine the flour, baking powder, nutmeg and salt. Stir into the creamed mixture until just blend. Mix in the almonds.
Divide the dough into 2 pieces. Form into long flat loaves about ½ inch high and 12 inches long. Place the loaves 2 inches apart on the prepared cooking sheet.
Bake in the oven for 25 minutes or until a light golden brown. Cool on a wire rack for about 5 minutes.
With a serrated knife. Cut diagonally into slices about ½ inch thick. Lay the slices on their side and bake for a further 10-15 minutes. Turning over just once.
These could be sprinkled with icing sugar or dipped into some luscious melted chocolate and left to set before storing. HAHAHA….as if they will last that long. Enjoy!
Transfer to a rack to cool.
Blackberry Orange Tea Loaf
It is always nice to discover a new loaf to serve either family or guests and this one’s just the trick for you.
- 5 cups flour (this is right)
- 1 cup sugar
- 1 cup dark brown sugar
- 2 tbsp plus 1 tsp. baking powder
- 2 pinches of salt
- 2 cups fresh blackberries
- 2 tsp. grated orange rind
- 2 eggs
- 2 cups milk
- 1/2 cup orange juice
- 1/2 cup half and half cream
- 2 tsp. almond flavouring
- 6 tbsp. Crisco oil
Preheat oven to 350 degrees. Grease 2 loaf pans and set aside.
Mix all the dry ingredients together in a bowl. Mix the liquid ingredients together. Gently add the dry ingredients and lightly mix.
Divide the batter equally between the pans amd bake for about 55-60 minutes.
Remove from oven and cool for10 minutes. Remove from pans and cool completely. They can now be wrapped in saran wrap and then tin foil. You can make a drizzle of icing sugar and cream and drizzle across the top or just sprinkle heavily with icing sugar (as a powder).
Before putting in the freezer, write on the packages the date and what it is. Enjoy.
Raspberry-Sour Cream Muffins
Here is another muffin recipe to add to the cache you are collecting.
- 1 1/2 cups brown sugar
- 2/3 cup Crisco Oil
- 1 large egg
- 1 tsp. almond flavouring
- 1 generous cup sour cream
- 1 tsp. baking soda
- pinch of salt
- 2 1/4 cups flour
- 1 1/2 cups raspberries
- 1/2 cup chopped pecans ( or pistachios for a pretty contrast in colours)
Preheat oven to 325 degrees. Beat the brown sugar, oil, egg, almond flavoring and sour cream well to combine.
Sift the dry ingredients and slowly add to the creamed mixture, but do not over mix. Fold in the raspberries and pecans.
Bake in texas size muffin pans that have been sprayed with Pam for 20-25 minutes.
While hot, ice the tops with cream cheese icing and let it melt and run down the sides. This way you get the taste of sweet but not thick like a cake.
French Madeleines
I published this recipe last year but thought it needed to come back again to be used for the holidays. These really are awsome. These are little cakes that are eaten like a cookie.
It makes 20-24 cookies and you will need:
- 2 eggs
- 1/4 cup unsalted butter
- 1 tbsp. grated lemon, lime or orange rind (fresh)
- 3/4 tsp. pure almond flavouring
- 1/2 cup flour
- 1/3 cup sugar
- pinch of salt
- icing sugar
A Madeleine pan is a must and is available through cooking or specialty stores.
Preheat oven to 375 degrees. Butter and flour the pan(s) making sure to get into the crevices or it won’t release when baked.
In a bowl, beat eggs, almond flavouring and salt at high speed until light. Continue beating and add the sugar and whip until thick, pale and will form ribbons when beaters are lifted (about 6-9 minutes)
Sift the flour into the egg mixture, dividing into thirds, GENTLY folding after each addition. Add the lemon zest and pour the melted but cooled butter around the edge of the bowl and quickly and gently fold the butter in.
Spoon the batter into the pans Madeleine Pan. Bake for about 14-17 minutes until golden brown. Loosen with a knife and invert on a rack to cool. Sprinkle with sifted icing sugar or dip one end into melted chocolate. Enjoy!
The French really knew what they were doing when they made this one.
Everyone will love these and you will make them often.
