Rosemary Orange Cornbread

We just love cornbread in my home! It forms the basis for the cornbread stuffing my family enjoys each thanksgiving. So, when I was presented the task of creating a recipe using ingredients from the Paradise Fruit Company, I knew cornbread would somehow be involved.

As I looked through all of the wonderful fruits sent to me by the Paradise Fruit Company, I decided the orange peel would pair best with the corn flavor. However, To enhance the flavor of the candied orange peel, I added fresh orange juice, fresh orange zest and a bit of rosemary, for a nice woodsy flavor. The result is a wonderful, slightly sweet orange flavored cornbread, with a hint of rosemary in the background. SCRUMPTIOUS!

Most of the ingredients I used are shown below. However, after taking the photo, I decided to add another egg, as well as baking powder, 2 ingredients missing from the photo.

To begin with, I preheated the oven to 375 degrees and lined a loaf pan with parchment paper.

Next, mix the wet ingredients together in a small bowl.

Mix remaining ingredients in a medium size bowl, including the candied orange peel. It’s important for the peel to get coated in flour. This will help them stay suspended throughout the bread and prevents them from “sinking” during the baking process. Make sure the rosemary and fresh orange zest are very finely minced.

Add liquid ingredients to flour mixture. Mix until just blended. Do not over mix.

Pour batter into lined loaf pan and bake at 375 degrees for one hour or until toothpick comes out clean. If the bread begins to brown too much, cover with foil the last 15 minutes.

You must use the toothpick test to detect doneness, not the browness of the bread. This bread browns nicely and very quickly. The first time I tried, I mistook the browness as the bread being done. The toothpick came out “mostly clean”, (there were wet crumbs on the toothpick, but not batter) The bread was also quite brown, so I assumed it was done. This was after the usual cornbread baking time of 30-45 minutes. When we cut into the bread, the middle was still quite doughy.

So, the second time around, I covered it with foil at the 45 minute mark and left it in a full hour. I did the “toothpick test” again, and it was completely clean this time.

Rosemary Orange Cornbread

  • Servings: 12
  • Difficulty: Easy
  • Print

This is a wonderful, slightly sweet, orange flavored cornbread, with a hint of rosemary in the background. It would pair wonderfully with poultry or make great muffins!


Credit: Tamara Hoerner

Ingredients

  • 1/2 cup melted butter
  • 3 eggs
  • 1 cup buttermilk
  • juice and zest of 1 orange
  • 2 tbs fresh rosemary or 2 tsp dried (or combination)
  • 1/2 cup sugar
  • 1 1/4 cup flour
  • 1 1/4 cup cornmeal
  • 8 ounces Paradise Fruit Candied Orange Peel
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Directions

  1. Preheat oven to 375 degrees and line a loaf pan with parchment paper.
  2. Mix butter, eggs, buttermilk, and orange juice in a small bowl and set aside.
  3. In a medium bowl, combine remaining ingredients and blend well.
  4. Add liquid ingredients to flour mixture. Mix until just blended. Do not over mix.
  5. Pour batter into lined loaf pan.
  6. Bake for 1 hour or until toothpick comes out clean. If the bread begins to brown too quickly, cover with foil for the last 15 minutes.

I hope you enjoyed my little adventure into creating recipes with Paradise Fruit. Let me know if you try it. This was so much fun, that I already have 2 other recipes: Herb Ginger Roasted Lamb and Old English Coconut Oatmeal Cookies. Look for those coming out in the near future. Thanks for stopping by my kitchen!

50 Immune Boosting Vegetarian Recipes And Foods

In my oh so humble opinion, you can NEVER have enough vegetable recipes!! A plant based diet is key to a healthy body and long life. Here’s are 50 vegetarian recipes from Veg Recipes from India!

1000+ images about Healthy Quotes on Pinterest | Fitspo ...

“In this critical time, it is essential to have food that your body needs. You can make a conscious decision to move into healthy eating habits and choices.

I am sharing vegetarian plant-based foods and recipes which I am personally going to focus on and prepare at home. I am not going to overboard as an excess of everything is not good. Balance is the key. But I would like to include more of these immune-boosting food in our diets than earlier.”

FOLLOW THE LINK BELOW FOR THE MAIN ARTICLE AND ACCESS TO THE 50 RECIPES

feedproxy.google.com/~r/vegrecipesofindia/~3/PPBMtsYb4M8/

As my thanks to you: Amish Friendship Bread & Sourdough Stuff

I REACHED 100 FOLLOWERS TODAY!!

As my way of saying thank you, I found the most authentic Amish Friendship Bread Recipe possible. The recipe is from Lovina Eicher, a member of Old Order Amish church in Michigan. She is the daughter of the original author of the Amish Cook newspaper column, and continued the column after her mother’s death in 1991. The link above is to a letter written by Lovina.

lovinasamishkitchen_siteheader
Here’s a link to a letter from Lovina

I found Lovina’s Friendship Bread recipe at the website, Amish 365, a website containing authentic Amish recipes. You can find it at the link below. While this is not a gluten free recipe, I can think of no better way than to share this wonderful tradition with you.

If you aren’t familiar with Amish Friendship bread, Amish women would give their bread starter as gifts to their friends or to their daughters as a wedding present. Here is a short quote from the Amish 365 article:

“The recipe’s name “friendship bread” seems to have its roots in the fact that the starter is often given away as gifts to people so that they can make their own!”

So, onto the recipe. Thank you for following me, visiting my blog and most of all, enjoying my articles!

AMISH FRIENDSHIP BREAD

Sourdough starter:

  • 3 pkgs. yeast
  • 1 c. warm water

Starter feed

  • 3/4 c. sugar
  • 3 tbsp. instant potatoes
  • 1 c. warm water

Sourdough bread

  • 2 tablespoons sugar
  • 1/2 c. corn oil
  • 1 tsp. salt
  • 1 c. starter (potato fed)
  • 1 1/2 c. warm water
  • 6 c. bread flour

Follow the link below for the complete instructions

To see the recipe from Amish 365: Amish Recipes: Amish Friendship Bread & Sourdough Stuff | Amish 365: Amish Recipes – Amish Cooking

Here are a few other possibilities for sourdough recipes:

AMISH CHOCOLATE FRIENDSHIP BREAD

SOURDOUGH STICKY BUNS

HOME JOYS

SOURDOUGH CORNBREAD

HOME JOYS

SOURDOUGH WHEAT BISCUITS

AMISH 365

AMISH FRIENDSHIP BREAD STARTER SOURDOUGH CREPES

A VIRTUOUS WOMAN

AMISH FRIENDSHIP BREAD

SNICKERDOODLE COOKIES

FRIENDSHIP BREAD KITCHEN

IRISH SODA AMISH FRIENDSHIP BREAD

FRIENDSHIP BREAD KITCHEN

WARM APPLE APRICOT

AMISH FRIENDSHIP BREAD CAKE

FRIENDSHIP BREAD KITCHEN

AMISH FRIENDSHIP BREAD GRANOLA BARS

FRIENDSHIP BREAD KITCHEN

I tried it: Keto Vanilla Pound Cake by Hey Keto Mama

Baking has long been a love of mine. I remember as a teenager, baking cookies, which is when my love affair with food began. I didn’t want my continuous efforts to lose weight inhibit my love of baking. So I’m always on the look out for good recipes to use, while I try to lose weight.

I found this recipe, a Keto Vanilla Pound Cake by Hey Keto Mama, as I searched for a quick and easy dessert for dinner last night. The above photo is actually my second attempt. My first attempt was hindered by a rookie mistake. I accidentally put 2 teaspoons of baking soda in the first cake, instead of 2 teaspoons of baking powder. I didn’t realize it until after the “cake” came out of the oven. As you might imagine, the results were quite disastrous. The cake quite literally fell apart as I unmolded it from the pan.

As I stood there looking at the horrible mess in front of me, I couldn’t for the life of me figure out what went wrong. I went upstairs to do some cleaning when it dawned on me what I had done. So, back to the drawing board, I made my second attempt.

The results: the cake you see above. The cake was made in a bundt pan. As you know the “top” becomes the “bottom” when you flip it over and unmold the cake. As you can see, the bottom of the cake, got a bit too brown. Next time, I’ll cover it with foil toward the end of the baking period.

Other than the over brown bottom, the cake was delicious. I served it with homemade keto whipped cream and berries, both sweetened with Swerve. My better half loved it, even going back for seconds.

The Ingredients:

  • 2 cups almond flour
  • 1/2 cup butter
  • 1 cup granular erythritol (Swerve)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 ounces cream cheese
  • 4 large eggs

For the entire recipe, including instructions, FOLLOW THIS LINK, to Hey Keto Mama’s website.

Closing thoughts:

This cake, once I got the rising agent correct, was very easy to make, and quite delicious! I highly recommend giving it a try. It’s terrific for anyone, whether you’re keto or not!

Until next time! Namaste my friends!

Tamara