It is not as frequent as we would like but we treasure the time we can find to spend a couple of hours together. We talk about our grandkids, our adult kids, our activities, our concerns.
Sometimes read books together and pray together. We deal with the needs and concerns of aging parents and we gush over the arrival of new grandbabies. Occasionally we even cry together.
We laugh together too and encourage one another, always leaving with a better perspective and lighter heart after spending time together.
I remember my mom reciting this poem to me when I was little and there is truth in these words.
Here is a lovely recipe to make and share with your friends. It doesn’t need the frosting but hey, extra pizzazz is one of the things friends bring to the table. A little indulgence can be a good thing occasionally.
Don’t like dried cranberries? Just leave them out.
Orange poppy seed bread is almost cake-like, flavored with fresh orange zest, poppy seeds, sour cream and dried cranberries.
Mix… spread the batter into your baking pan and pop into the oven.
Now your house smells so good!
Here is the bread before the glaze or frosting is added. Either way you choose, it is good.
Yield: 12 servings
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
2 teaspoons orange zest, finely chopped
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup dried cranberries
1/3 cup powdered sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest
1/4 cup butter, softened
8-ounces confectioners’ sugar
1 tsp vanilla
1-2 Tbs. milk
Preheat oven to 325°F. Spray bottom only of loaf pan with nonstick cooking spray.
For tea bread, whisk flour, baking powder, salt, poppy seeds and orange zest in small bowl; set aside.
Beat butter on high speed of electric mixer 30 seconds. Add sugar; continue beating 3 minutes until mixture is light and fluffy. Add vanilla; beat well.
On medium speed, add eggs, one at a time, beating 30 seconds after each. Add one third of the flour mixture, beating on low speed just until combined. Beat in half of the sour cream. Add another one third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, beating after each addition just until combined. Stir in dried cranberries; pour batter into pan.
Bake 60-65 minutes or until wooden pick inserted in center comes out clean and top is golden brown.
For the glaze, combine powdered sugar, orange juice and zest.
Immediately remove bread from pan to cooling rack. Brush some of the glaze onto top and sides of warm bread. Repeat several times with remaining glaze as bread cools. Cool completely. Cut into slices. To store tea bread, wrap loosely in plastic wrap and store at room temperature. The bread also freezes well.
To make frosting:
In medium bowl, mix butter, confectioners’ sugar and salt with mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Cook’s Tips: Baked goods will have a higher volume when all of the ingredients start at room temperature. For this recipe, remove butter, eggs and sour cream from the refrigerator at least 30 minutes before you begin mixing.
Stored in an airtight container this bread will keep at room temperature for about 3 days. For longer storage it will keep in the freezer for 3 – 6 months. If you want single servings from the freezer, prior to freezing slicing it and separate the slices with wax or parchment paper. The whole loaf will thaw in about 30 minutes at room temperature, while a single slice can be microwaved for 10 – 15 seconds for a warm and comforting treat.