Food, Recipes

Rustic Cornmeal Loaf Cake 

I’ve always claimed that I’m not much of a baker. I still stand by this statement, but I admit I’ve been doing far more baking since I moved into this little cabin. I’m not sure if it’s all the hard work that we’re putting into building a homestead or if it’s stress baking from coronavirus. Either way, y’all benefit with some delicious recipes!

I’ve been making variations of this cornmeal loaf for a few weeks now just to have as a snack for my hard-working farming man. The great thing about this loaf is I’ve tried it was several types of fruit, so far my favorite has been the combination of blueberries, blackberries, strawberries, and raspberries, but I’ve got the recipe shown below with rhubarb which makes for a unique and tart treat.

Rustic Cornmeal Loaf CakeIMG_4599

  • 1 1/2 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup granulated sugar
  • 1 cup milk (regular or non-dairy)
  • 1/4 cup honey
  • 2 cups of fruit
  1. Preheat oven to 375 degrees
  2. Grease pie pan (or baking pan) with butter
  3. Line fruit at the bottom of the baking dish
  4. In a mixing bowl, combine all ingredients and mix making sure to add fruit last after all other ingredients are mixed well
  5. Add to the baking dish
  6. Bake for one hour or until inserted knife comes out clean. Make sure to rotate halfway through.
  7. Remove, let cool… if you can, slice and enjoy!

 

 

Food, Recipes

Let Them Eat Cake…. and Fruit

I’ve never been much of a baker. I’m more of a fly by the seat of my pants, a little of this, a little of that… little more this kind of gal. This makes baking more of an experiment most of the time. Well, during my time at home the last few months I’ve spent a lot of time experimenting and picking up a cardio routine.

I’ve created this dense, spongey cake that is a delightful dessert or afternoon snack with a cup of coffee. I’ve made it with various different fruit: peaches, blueberries, strawberries, mango… you name it, they all work.

Tooty Fruity CakeIMG_3576

  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup of melted butter
  • 1/2 cup of all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup milk (regular or non-dairy)
  • 1 to 2 cups of fruit
  • Brown sugar (optional)
  1. Preheat oven to 375 degrees
  2. Grease pie pan (or baking pan) with butter
  3. Line fruit at the bottom of the baking dish
  4. In a mixing bowl, combine sugar, eggs, vanilla, butter, flour, baking powder, and milk then add to the baking dish
  5. If using brown sugar, sprinkle on top. It caramelizes and makes a nice crust
  6. Bake for one hour, rotating halfway through.
  7. Remove, let cool… if you can, slice and enjoy!
12 Day of Crafting, Canning, Food, Uncategorized

When Life Gives You Oranges

FullSizeRenderWhen I first started experimenting with canning I asked everyone what there favorite jam or jelly was.  The people pleaser inside of me was eager to make an impression.  Naturally, I asked my mother. She was quick to let me know that her favorite flavor out of a jar was lemon curd.  I was quick to learn that it is one of mine too.

Being in Texas we have the luxury of having some really great organic citrus grown in our backyard in McAllen, TX.  G&S Grove, check them out. (Seriously, the best grapefruit I’ve ever had.) So why does delicious curd have to stop with lemons?

FullSizeRender

I heard through the grapefruit vine that a friend liked grapefruit curd, viola, it appeared!  I had done a blend of grapefruit and orange, which was delightful! This holiday season, I will be introducing straight up orange curd! Yes, I certainly tried my darn-dest not to eat it all before canning it up!

I will have these little babies available at the Holiday Handmade Show at OPA! this Saturday!  See you there!