Apricot Scones 

I headed out to run a few errands this morning and couldn’t believe how chilly it was. Just yesterday I was out in a sweater. I found myself longing to be home baking these scones I’ve been dreaming about and sipping a cup of my favorite loose tea. I love dried apricots and have enjoyed them in a moist cake I bake called Swedish cream cake, in my chicken salad, and just popping them in my mouth. I could just picture The apricots peeking out of the buttery dough. Beautiful for serving in the spring at tea time. I’ve baked many scones over the years and never tire of the experience. Looking forward to sharing these.

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Banana Nut Bread

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What could be more comforting then ripe bananas baked into to bread. So sweet and so fragrant. This is one of my favorite fall treats.

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My ingredients.

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Cream the butter and sugar.

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Add banana to the creamed butter and sugar. Then add eggs, vanilla, and spices. Add flour to creamed mixture.

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Fold in walnuts.

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Pour batter into buttered loaf pan. Bake.

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Cool on a wire rack.

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Serve on your favorite plate and enjoy!

Banana Nut Bread

9 tablespoons of butter, softened

1 cup light brown sugar, packed, you may use pure cane sugar if you wish

Cream the butter and the sugar.

4 very ripe bananas, mashed

Add to the creamed mixture.

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

Add the eggs, vanilla, cinnamon, and freshly grated nutmeg to the creamed mixture. Mix until blended.

2 cups unbleached all-purpose flour

1/4 of salt

1 teaspoon baking powder

¾ teaspoon baking soda

Sift ingredients together and add to the creamed mixture. Mix on low till blended.

¼ cup whole milk

Add milk and mix on low to blend

2/3 cup walnuts, chopped

Add walnuts to the mixture by gently folding into the batter.

Pour the batter into a buttered loaf pan.

Bake in a pre-heated 350 degree oven for about 1 hour and 10 minutes. A tooth pick inserted should come out clean and the crust will be golden. Cool 10 minutes in the pan on a wire rack. Then cool until it’s warm on wire rack. Serve warm plain or spread with softened butter.

Bakers note: My ingredients were all at room temperature.

Recipe adapted from Apples for Jam by Tessa Kiros.

DSCF6941Thanks for stopping by God Bless!!! 

Cranberry Orange Muffins

These muffins smell so good baking in my oven this afternoon. I have always made these muffins just around Thanksgiving. The beautiful fresh red cranberries just beg to be added to muffins, breads, and fresh cranberry sauce of course. Who could resist them! I lived in Washington State many years ago and I would bring these muffins to my Sunday school class. Everyone really seemed to enjoy them. When you bite into this muffin it’s moist. The orange zest and cranberries give a burst of fresh tangy flavor and the nuts give a delightful crunch. Once you try these tasty muffins you will want them every year. When see those beautiful red cranberries, you won’t be able to resist!

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Cranberry Orange Muffins

2 Cups all-purpose flour

1 cup granulated sugar

1 ½ Teaspoon baking powder

½ Teaspoon baking soda

½ Teaspoon salt

1 Teaspoon ground nutmeg

1 Teaspoon ground cinnamon

½ Teaspoon ground ginger

2 Tablespoons freshly grated orange zest

½ Cup shortening

¾ Cup Fresh orange juice

2 large eggs beaten

1 Tablespoon pure vanilla extract

1 ½ Cup fresh cranberries, chopped

1 ½ Cups pecans, chopped

Bake 375 degrees in a pre-heated oven

Bake 15-18 minutes

In a large bowl add all the dry ingredients and the orange zest

Cut in the shortening

Stir in the orange juice, eggs, and vanilla

Stir just till combined, add cranberries and nuts. Gently stir just to bring ingredients together. Don’t over mix. Line muffin pans and fill 2/3 full with the batter. Makes 1 ½ dozen.

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Thanks for stopping by!!