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!

10 ‘Depression Era’ Recipes to Make if your Pantry is Bare

One of my favorite things to do is look for vintage and old timey recipes. I decided to scour the internet for depression era recipes for today’s article. I thought it fitting since many items are scarce in grocery stores today. My grocery store is almost always out of flour. Eggs are a hit and miss. Sometimes they have a ton, sometimes none at all.

I always admired people who lived during the great depression. We can, by no means, compare ourselves to what they went through. With shanty towns, food lines and the dust bowl, things were much worse back then. We live in luxury by comparison. With that said, there are certain things that may be hard to get and we can learn a lot from their strength and creativity.

I tried to find recipes that had basic ingredients. Because they were cheaper, hot dogs were often used as the protein. I have included 2 such recipes here. Under normal circumstances, hot dogs wouldn’t be included as an ingredient on this site, but I wanted to include it for authenticity. Feel free to swap out the hot dogs in favor of a healthier meat or sausage. The main point is use what you’ve got on hand and get creative, as they did.

Grandma Pruit’s Vinegar Pie

Taste of Home

This one looks rather interesting. But, is a perfect fit for our theme today. If you have limited resources, this is a great recipe. The author of the recipe says: “This historic pie has been in our family for many generations and is always at all of the family get-togethers.

Old Timey Country Potato Soup

Recipe Lion

This recipe is a wonderful way to fill some bellies and stretch just a few ingredients a long way. As the recipe author says: “Indulge in the comforts of old-fashioned cooking with this classic recipe for Old Timey Country Potato Soup. This easy potato soup recipe will give you something delicious and hearty to serve anytime you’re debating over what to put on the dinner table.”

Poor Man’s Cookies

Taste of Home

These are very interesting and remind me of a similar cake recipe: water cake.
From the author of the recipe: “In the 1930s, producers of a popular radio program called Jake and Lena invited listeners to write in for this recipe. My mother changed the name from Jake and Lena Cookies to Poor Man’s Cookies because they contained no eggs, milk or nuts. Despite the name, the cookies are rich in taste!

Old-Fashioned Hot-Water Cornbread

The Spruce Eats

If your grocery store is anything like mine, regular flour is a scarcity. If this is the case, and you have corn meal in your pantry, give this recipe a try. With only four ingredients, it couldn’t be easier!

Granny’s Cocoa Cream Pie

Forgotten Way Farms

This recipe looks soooo good, and soooo easy! The recipe comes from the author’s own grandmother! I would venture to guess that most pantries will have the ingredients.

Shoo Fly Pie

Grandma’s Vintage Recipes

According to Wikipedia: Shoo Fly Pie is is a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s, who ate it with strong black coffee for breakfast.
source

War Cake

First We Feast

This recipe goes back to rationing during World War II. While technically not “depression era”, it does fit in with the “limited pantry” theme as well as the “no flour” thing! WHY? It has no flour!
source
source

Vintage Brown Buttered

Homemade Noodles Recipe

Happy Money Saver

If With only 4 ingredients, this recipe is awesome. That said, it has 2 of the scarcest ingredients at the moment: eggs and flour.
This homemade noodles recipe comes from a 1900's recipe box. If you want to make noodles from scratch, the old fashioned way, this is a great recipe to try.
This homemade noodles recipe comes from a 1900's recipe box. If you want to make noodles from scratch, the old fashioned way, this is a great recipe to try.

Poor Man’s Meal

Clara’s Kitchen

At the time this lovely video was made, in 2009, Clara was 91 years old. In this video below, she shares a staple of life in the depression: poor man’s meal. I highly recommend watching the video. Clara shares some of her history as she makes the meal.

Hoover Stew

Just a Pinch

According to Mental Floss, this recipe is a generic name for recipes made from soup kitchens soups or thin broth. One recipe calls for spaghetti and hotdogs, such as the one shared by Just a Pinch.
This Recipe And Picture Is By A Woman Named Mrs. Dunn And I Found It On The Web Site-depression Era Recipes.

Until next time, namaste my friends

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