This bread is so fast to whip up and so moist! The glaze is simply heaven! From allrecipes.
3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 T poppy seeds
2 c white sugar
1 c oil
1 c milk
grated rind of 1 lemon
1/2 c fresh lemon juice (or if you are in a pinch you can use 1 1/2 t lemon extract)
1 1/2 t vanilla extract
1/4 c orange juice
3/4 c white sugar
juice of 1/2 a lemon (or 1/2 t lemon extract, but juice is always better!)
~In large mixing bowl stir together dry ingredients.
~Make well in center and add wet ingredients. Mix them well and then incorporate all the dry.
~Mix well for about a minute, until smooth.
~Pour into greased pans (I've used different sizes, but last I made was 2 med. loaves and 2 mini loaves. It makes approximately 3 medium loaves).
~Bake at 350 for around 50-55 minutes; less time for mini loaves. DO NOT OVERBAKE! Check them very carefully with toothpick just until done.
~Mix glaze ingredients well and drizzle over hot loaves completely covering them. Cool.
~Best when eaten the next day.
Tuesday, December 21, 2010
Recipe from The Silver Scissor blog. Perfect! Not too hot. Must be served with cream cheese on Club or Triscuit crackers!
3/4 lb jalapeno peppers
2 c apple cider vinegar, divided
6 c sugar
2 pouches LIQUID pectin
green food coloring, optional but highly recommended!
~Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 c vinegar in food processor or blender (blender works great!).
~Combine puree, 1 c vinegar, and sugar in very large pot. This will bubble up quite a bit so use a stock pot or larger pot.
~Bring to a boil and continue boiling for 10 minutes. Have a book or other good reading material nearby to help pass the time!
~Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute stirring constantly.
~Remove from heat. Skim foam. Stir in a few drops of food coloring, otherwise it will be a weird yellowish color.
~Ladle hot jelly into jars leaving 1/4 inch headspace.
~Process 10 minutes in boiling water canner.
~Makes approximately 7 half pints.