| Plum Cake and Cherry Bread
1 stick butter
1/2 c. sugar plus 2 Tbs. for topping
2 eggs
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. almond or vanilla extract
1/4 tsp. cinnamon
some plums
Preheat oven to 350. Cut plums into bite-sized pieces. Cream butter and sugar. Add eggs and vanilla or almond extract. (I used almond.) Sift dry into wet. Pour the batter into a pie-pan. Put the plums on top of the batter. Bake for 45-55 mins.
Cherry Bread
1 stick butter, softened
3/4 c granulated sugar
2 eggs, beaten
1 tbs vanilla extract
1 3/4 c all purpose flour
1/2 tsp cardamom
1/2 tsp salt
1 tbs baking powder
2 c fresh pitted cherries
Preheat
oven to 350 deg F. Grease a 9 x 5" loaf pan. Cream the butter and sugar
together. Add eggs and vanilla extract. Sift dry ingredients into wet
ingredients. Stir to combine. Fold in the cherries. Spoon batter into
loaf pan. Bake for 45 - 55 min or until tests done. Cool for 10 min in
the pan and turn out on a rack to fully cool. Devour. It's so good. I imagine you could use frozen cherries, too.
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| Apple Muffins and Banana Bread
Banana Bread
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp fresh ground nutmeg
2 eggs, beaten
3 large bananas, slightly mashed- LEAVE CHUNKY!!
3/4 C sugar
1/3 C canola oil
Grease two loaf pans. Preheat oven to 350. Mix together eggs, oil, bananas, and sugar. Sift dry ingredients into wet. Mix until just moistened. Bake for 40 to 45 mins, or until knife comes out clean. (You can add nuts or chocolate chips or any other tasty things to the wet ingredients.)
Apple Muffins
1 3/4 C flour
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 C sugar
2 tsp baking powder
2 eggs
2 tbsp melted butter
3/4 C soymilk
1 apple, grated (peeled or unpeeled)
Streusel topping
1/3 C sugar
1 tbsp butter
1/4 C flour
Make streusel topping first. Cut butter into sugar and flour until crumbly.
Combine eggs, butter, milk and apple. Sift dry ingredients into wet until just wet. Fill well-greased (or papered) muffing tins 2/3 full. Top with streusel mixture and bake 20-35 mins.
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| Rainbow Tomato Bruschetta
And it tasted even better than it looks!
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| Apricot Jam
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