Browsing Tag:

dried fruit

Baking

Apricot Cherry Oat Bara Brith Loaf Recipe

apricot cherry oat bara brith

Bara Brith is a lovely Welsh snacking cake. It is quick to prepare but very hearty. Bara Brith means speckled bread in Welsh.  It is a delicately sweet loaf that is loaded with dried fruits that soak in strong tea overnight. I have added a bit of rum to the tea to smooth out those black tea tannin flavours. The rum is optional, but it really brings together the tea and dried fruit flavours very well.  But, by all means, leave out the rum, if you must. It is completely optional.

I have added in loads of extra flavour components to really make the flavours of this Apricot Cherry Oat Bara Brith pop! There is maple syrup, marmalade, cinnamon, nutmeg, ginger as well as demerara brown sugar and dried fruit. The aromas coming from the oven are to die for!

 

apricot cherry oat bara brith

Bara Brith has been made in Wales for over one hundred years and was traditionally eaten on St. David’s Day or Christmas day, thickly sliced and slathered in butter. It has fallen from popularity in the last ten years and therefore some major supermarkets have removed it from their shelves. Traditional Bara Brith is made with currants. In this recipe I have used a combination of dried apricots and dried cherries which go really well together. And the oats add a lovely texture to this baked treat.

This Apricot Cherry Oat Bara Brith makes a lovely addition to packed lunches. It is also excellent with morning coffee or your afternoon tea. Not bad with your favourite program or movie after dinner either.

 

apricot cherry oat bara brith

Next time you are in the mood to bake a sweet treat for your family, try this Apricot Cherry Oat Bara Brith. It’s really hits the spot.

Apricot Cherry Oat Bara Brith

Print Recipe
Serves: 8-10 Cooking Time: 1 hour 15 minutes

Ingredients

  • 75 g dried cherries
  • 175 g dried apricots
  • 250 mL of strong black tea
  • 2 Tbsp rum
  • 100 g butter, melted
  • 2 T marmalade
  • 2 eggs
  • 100 g medium sized oats
  • 100 grams whole wheat flour
  • 250 g white flour
  • 3 tsp baking powder
  • 175 grams demerara sugar
  • 2 T maple surup
  • 2 T milk
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp ginger

Instructions

1

Soak the dried fruit in the strong black tea and rum (optional) in a bowl overnight.

2

Next day: Preheat oven to 350 F. degrees

3

Drain the dried fruit mixture.

4

Mix together the melted butter and marmalade. When this mixture is cool, add in the two eggs.

5

Mix together the flour, oats, baking powder and brown sugar and spices.

6

Add the butter, marmalade, egg mixture to the flour. Add in the milk and maple syrup.

7

The batter should be able to drop from a spoon. If it is too thick, add in more milk.

8

Line a loaf pan with parchment paper.

9

Pour batter into a prepared loaf pan.

10

Bake for 1 hour and 15 minutes. If the top starts to over brown before the cake is done, cover the top of the cake with tin foil and continue baking until a cake tester comes out clean.

11

Cool cake in the pan for about 5-10 minutes. Then remove onto a rack.

12

Wait until the cake is cold before cutting. About 1-2 hours.

13

Serve as is or with butter.

14

Enjoy!

Baking

Honey Maple Whole Oat Granola Recipe

honey maple whole oat granola

 

This is a fantastic recipe for Honey Maple Whole Oat Granola. It is chock full of dried fruit, nuts and toasty oats.

When I was a teenager I went through a phase of making granola for practically every big gathering with my friends.  I made granola for potluck dinners, going away parties and camping trips. Whatever the event,  I would be there with a 3 pound bag of my latest granola invention.

Granola is super easy to make. You don’t really need a recipe to make granola, but it is good to have a basic one to know the proportions of wet to dry ingredients as well as the amount of fruit and nuts to use. Homemade granola is also much healthier as it is lower in sugar and salt than store bought. And just by changing the sweeteners and using an assortment of nuts, dried fruit, and grains you can make hundreds of different combinations.

You could increase the sweetness to go on top of an apple crumble or to sprinkle on ice cream for dessert. Use less sweetener for a breakfast granola, or extra nuts for energy snacks for hikes or bike rides. A handful of chocolate chips or chocolate nibs after baking adds a burst of sweetness for a fantastic boost in energy. Excellent sweeteners to use range from maple syrup in the spring when the sap is running or honey in the fall when farmer’s market stalls are bursting with pails of wild flower, clover or buckwheat honey.

My son and I really like this granola for breakfast or snack with yogurt. It’s not too sweet and the cinnamon and ginger adds a lovely hint of flavour.

granola and yogurt in glass with blue napkin

Honey Maple Whole Oat Granola with Vanilla and Cinnamon

Print Recipe
Serves: 12-16 Cooking Time: 30

Ingredients

  • 1 3/4 cup quick oats
  • 1 1/4 cup whole oats
  • 1/4 cup honey
  • 2 T butter
  • 1 T maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp vanilla
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/4 cup whole almonds, chopped

Instructions

1

Preheat oven to 325 degrees.

2

Line baking sheet with parchment paper.

3

Melt the honey, butter, vanilla and maple syrup in a small pot on the stove or in a bowl in the microwave.

4

Mix together the two oats and spices. Pour the liquid into the oat mixture and stir to combine.

5

Pour onto the baking sheet lined with parchment paper. Spread out the oat mixture a bit, but not too thin as the individual oats will cook too fast and dry out or burn.

6

Bake granola for 10-12 minutes, stirring after 5 minutes then add: the cranberries, raisins and chopped almonds.

7

Continue cooking for about 5 minutes more, until oats are starting to turn golden, then remove from oven.

8

Put the tray on a wire rack. Leave the granola on the tray until cool. Store in a cool, dark place.

frozen rosebud close-up

icy rosebud

Baking

Classic Cream Scones with Orange and Cranberry Recipe

orange cranberry scones on rack

Scones are my favourite go-to treat ever. I love them with tea for a morning snack, in the afternoon with a mug of hot cocoa as well as in the evening spread with jam. This recipe of Classic Cream Scones with Orange and Cranberry is certainly not a low-fat scone, and as it’s made with ample cream and butter you don’t really need to spread it with more butter. Add a dollop of jam if you want to amp up the sweetness.

These scones come together very fast. As such, they make a particularly perfect gift for any occasion. They would be the ideal thing to make for a new mom with a newborn, a neighbour who needs cheering up, a bake sale at your local church or school, or a fundraiser for flood relief, or a sports team. They make an excellent thank you gift for a neighbour who has been collecting your mail, shovelled your driveway after a big snowstorm, or cut your grass when you couldn’t get to it.

orange cranberry scones on a baking pan

I baked a few dozen of these scones last November for my son’s high school Craft Fair. They sold out within a couple of hours. Many people came back to my table to tell me how amazing they were. I made a few different variations but the Cranberry Orange Scones were the most popular. You could also make cinnamon and raisin, chocolate chip or chopped ginger. I’ll make some more variations in the future and post the recipes.

orange cranberry scones with jam on a cutting board with thank you card

Classic Cream Scones with Orange and Cranberry

Print Recipe
Serves: 8 Cooking Time: 12-15 minutes

Ingredients

  • 2 cups (10 ounces all-purpose flour)
  • 3 tablespoons white sugar
  • 1 tablespoon baking powder
  • 5 tablespoons butter, cut into 1/4 inch pieces and chilled
  • 3/4 cup dried cranberries
  • 1 tsp grated orange zest
  • 1 cup whipping cream

Instructions

1

Line baking sheet with parchment paper. Preheat oven to 425 degrees F.

2

Put dry ingredients into a food processor and pulse 3-5 pulses. Add cubes of butter and orange zest. Pulse until butter-flour mixture is blended together like bread crumbs, it's ok to have a few larger pieces.

3

Pour into mixing bowl and add dried cranberries and stir until cranberries are coated in flour, separate any stuck together. Stir in cream until a nice dough starts to form.

4

Place dough and any unmixed ingredients onto table and knead the dough until it all comes together to a nice somewhat smooth dough. Flatten out into a circle, trying to keep edges smooth, until it has a 9 inch diameter.

5

Cut the disc into 8 triangles and place each triangle on parchment paper, about 2 inches apart.

6

Bake for 5 minutes, then turn pan in oven; bake for another five minutes or so, until nicely golden on top.

7

Remove from oven and place tray on a rack. Let scones cool for 5 minutes or so on tray, then remove from tray and place on rack. You can eat them warm or at room temperature. Store in a cool dark place 2-3 days. You can also freeze the scones for about one month.

Recipe via Cook’s Illustrated Baking Book.

pink rose flower

ombre pink rose in my garden