Monday, 30 October 2017

Carrot Tea Bread With Carrot Glaze



Carrot Tea Bread With Carrot Glaze
Click here for photos.

Ingredients

1/2 cup mashed carrots
1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt

Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Glaze
4 tablespoons sugar
2 - 3 carrot water (the water carrots were cooked in)
Boil until sugar dissolves.

Method

Cook Carrots in water until tender to mash.  Cool.

Cream the butter and sugar together until light and fluffy.

Gradually beat in the eggs.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with the mashed carrots.   Fold in optionals nuts and raisins.

Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.

Glaze.

Carrot Tea Bread prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman
Carrot Tea Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for carrots.


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Tuesday, 24 October 2017

Orange Bread With Orange Glaze



Photos of Orange Bread With Orange Glaze

Orange Bread With Orange Glaze Recipe

Ingredients

1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1/2 cup sour cream
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt
1 orange rind (peel)
2 teaspoons of orange juice.
Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Glaze
1/4 cup of sugar
1-2 tablespoons of Orange juice

Method

Cream the butter and sugar together until light and fluffy.   Gradually beat in the eggs.  Add orange rind and juice.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with sour cream.   Fold in optionals nuts and raisins.
Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.
Bring sugar and juice to boil and sugar dissolves.  Pour over bread.

Orange Bread With Orange Glaze was prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Orange Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for sour cream and orange. .






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Wednesday, 11 October 2017

Pumpkin Tea Bread



Pumpkin Tea Bread

Ingredients

1/2 cup mashed pumpkin
1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt
Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Method

Cook Pumpkin in water until tender to mash.  Cool.
Cream the butter and sugar together until light and fluffy.   Gradually beat in the eggs.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with the mashed pumpkin.   Fold in optionals nuts and raisins.
Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.

Pumpkin Bread prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Pumpkin Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for pumpkin.
Pumpkin was home grown, picked and cooked.

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