green chile cheddar cheese cornbread

 

I made some white chicken chili for dinner and decided to make cornbread to go with it.  My husband usually isn't a big fan of cornbread but remarked that this is the best cornbread he'd ever had.  I think it's the add-ins plus the super fine corn mesa flour that I used.  I will never go back to the regular corn meal!  This was a very soft, tasty cornbread.

green chile cheddar cheese cornbread (two peas and their pod)

1 cup all-purpose flour

1 cup cornmeal (I used corn mesa flour!)

1/4 cup granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup buttermilk

3 tablespoons butter, melted

3 tablespoons olive oil

2 large eggs

1 cup frozen corn, thawed

1 (4 ounce) can green chiles

1 cup shredded cheddar cheese (I used fiesta blend cheese)

Center a rack in the oven and preheat the oven to 400 degrees.  Spray an 8x8 Pyrex baking dish with nonstick cooking spray and set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.  Set aside.

In a medium bowl, whisk together the buttermilk, melted butter, oil and eggs.  Pour the liquid ingredients over the dry ingredients and stir until combined.  The batter will be lumpy.  Stir in the corn kernels, green chiles, and cheddar cheese.  Pour batter into prepared pan.

Bake cornbread for 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center.  Let cornbread cool in pan for 15 minutes before cutting.  Cut into squares and serve.

easy vegan sheet pan pancakes

 

I love the sheet pancake recipe I typically use but I needed a vegan recipe since one of my daughters is vegan and would be over for Christmas breakfast.  I found this recipe and it's great!  I actually gave my daughter one of the cookbooks the author of this recipe wrote.  I think she'll have fun with it.

easy vegan sheet pan pancakes (it doesn't taste like chicken)

2 1/4 cups all purpose flour

3 tablespoons white sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

2 cups plant-based milk

1 1/2 tablespoons lemon juice

6 tablespoons vegan butter, melted

1 teaspoon vanilla extract

optional toppings:  Banana slices, berries, vegan chocolate chips, peanut butter drizzle, chopped nuts, vegan sprinkles, etc.

Preheat oven to 425 degrees.  Lightly grease an 11x17 baking sheet (10x15 will work too).

Add the flour, sugar, baking powder, and salt to a large bowl and whisk well.  Now add the plant-based milk, lemon juice, melted vegan butter, and vanilla extract and gently combine.  The batter will be lumpy and full of big bubbles.

Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula.

Decorate the top of the pancake with any optional toppings as desired.

Bake for 15 minutes until the edges of the pancake are lightly browned.  The top of the pancake will be pals, but it will be cooked, you can test it by lightly poking it.  Slice and serve with maple syrup or any desired toppings.

chocolate chocolate chip waffles

 

This is a really delicious waffle recipe.  The batter even looked silky and delicious.  Highly recommend.

chocolate chocolate chip waffles (Costco magazine, February 2024)

1 1/2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsweetened cocoa powder

2 large eggs

1 1/2 cups milk

1/4 cup butter, melted

1 teaspoon vanilla extract

1 cup chocolate chips

whipped cream, fresh berries for topping

Preheat the waffle maker.  Combine flour, sugar, baking powder, salt and cocoa in a large bowl.  Make a well in the middle of the ingredients and set aside.

Separate the egg yolks from the whites.  In a medium bowl, beat the egg whites with a mixer until fluffy.  In another bowl, mix the egg yolks, milk, butter and vanilla extract.  Fold in the egg whites, leaving it lumpy.  Add the chocolate chips.  When the waffle maker is hot, spray with cooking spray.  Ladle batter, about 2/3 cup per waffle, into the waffle maker.  Cook the waffles until crisp.

Serve hot with whipped cream and fresh berries.  Makes about 5 waffles.

the best banana bread

 

We like cinnamon, ginger and cloves in pumpkin bread so why not banana bread?  I went ahead and doubled the recipe and made two loaves.  They turned out perfectly and we were able to share a loaf with friends who also enjoyed it.

the best banana bread (lalalisette)

3 ripe bananas

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 tablespoon honey (I omitted)

1/2 teaspoon vanilla extract

1/2 cup butter, melted

1/2 teaspoon salt

1/3 teaspoon cinnamon (I used 1/2 teaspoon)

1/4 teaspoon nutmeg (I used 1/2 teaspoon)

1/4 teaspoon cloves (I used a rounded 1/4 teaspoon)

dash of ginger powder (I used 1/4 teaspoon)...you've got to be able to taste the spices!

1 1/2 cups flour

1 teaspoon baking soda

1/2 cup walnuts or pecans, chopped, optional

Preheat oven to 350 degrees.

Mash bananas

Mix the mashed bananas, melted butter, eggs and vanilla extract.  Add sugars.  Add in the salt and spices.

Add the flour, baking soda and nuts and mix until just combined.

Pour batter into a greased 9x5 bread pan.

Bake for 45-50 minutes, or until inserted toothpick comes out clean.

pancakes

 

This is my go-to pancake recipe and it's FINALLY on my blog.  I can stop taking out the Betty Crocker cookbook every time and instead pull it up my phone. Yay.  I like to add a little bit of vanilla and cinnamon to the recipe.

pancakes (Betty Crocker's 40th Anniversary Edition Cookbook)

1 egg

1 cup flour

3/4 cup milk

1 tablespoon granulated or packed brown sugar (I usually use half that)

2 tablespoons vegetable oil

1 tablespoon baking powder

1/4 teaspoon salt

optional:  teaspoon of vanilla and generous sprinkling of cinnamon

Beat egg with hand beater in medium bowl until fluffy.  Beat in remaining ingredients.

Heat skillet to 375 degrees.  Grease griddle with butter.  For each pancake, pour 1/4 cup batter onto hot griddle.  Cook pancakes until puffed and dry around the edges.  Turn and cook other sides until golden brown.

healthy whole wheat pumpkin waffles

 

These waffles are top notch.  The aroma in the kitchen was incredible and these waffles were incredibly tasty with maple syrup.  We had them as part our dinner last night but I popped them in the toaster this morning to crisp the leftovers for breakfast.

healthy whole wheat pumpkin waffles (ambitious kitchen)

2 cups whole wheat flour

4 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 teaspoon salt

1 1/2 cups pumpkin puree

1 1/2 cups unsweetened almond milk or regular milk or coconut milk

2 eggs

2 teaspoons vanilla

4 tablespoons maple syrup

2 tablespoons oil

Preheat waffle iron.  Add dry ingredients to a large bowl and whisk to combine.

In a separate large bowl add wet ingredients and mix until smooth.  Add dry ingredients to wet ingredients, mixing until just combined.

Spray waffle iron with nonstick cooking spray and cook according to waffle iron directions.  Makes 4 large belgian waffles (6 regular waffles for us).

dairy-free banana blueberry muffins

 

This muffin recipe turned out to be a good one!  My son asked me if I used whole wheat flour (he asked in a skeptical tone).  I replied that no, I used plain white flour.  His confidence in these muffins improved.  I was already pretty confident because I stuffed them full of bananas and blueberries.  My second oldest ate three in a row and thought they were pretty darn good.

dairy-free banana blueberry muffins (adapted from allrecipes.com)

3 cups all-purpose flour

1/2 cup brown sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon salt

2 cups mashed ripe bananas

1 cup canola oil (I used 1/2 cup oil and 1/2 cup water)

1 cup coconut milk (I used light)

2 handfuls of fresh blueberries

Preheat the oven to 350 degrees.  Grease 12 muffin cups or line with paper liners (I lined 15).

Mix flour, sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large mixing bowl.  Stir bananas, oil and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined.  Fill muffin cups with batter.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 30-35 minutes.

peach coffee cake (made vegan)

I made this for breakfast this morning so it's already a great day!  This was the first square out of the pan so it didn't hold its shape but maybe that's a good thing.  You can see the yummy glossy peaches inside.  I took a regular recipe and made a couple easy swaps to make this recipe vegan.  You can add an egg, use real butter and real milk if you prefer...but you won't notice a difference.  This is a great recipe!

peach coffee cake (made vegan) (Better Homes and Gardens New Cook Book)
1 1/2 cups chopped, peeled, apple, apricots, peaches, pineapple or blueberries (I used frozen diced peaches to make it easy!)
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup Earth Balance plant based buttery spread
1/2 cup almond milk mixed with 1 teaspoon vinegar (to make a "buttermilk")
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons Earth Balance

In a medium saucepan combine fruit and water.  Bring to boiling; reduce heat.  Simmer, covered 5 minutes or till fruit is tender.  Combine the 1/4 cup sugar and cornstarch; stir into fruit.  Cook and stir over medium heat till mixture is thickened and bubbly.  Cook and stir 2 minutes more; set aside.
In a mixing bowl combine the 1 1/2 cups flour, 3/4 cup sugar, baking powder and baking soda.  Cut in the 1/4 cup butter till mixture resembles coarse crumbs.  Make a well in the center of the dry ingredients; set aside.
In another bowl, combine buttermilk and vanilla.  Add all at once to dry mixture.  Using a fork, stir just till moistened.  Spread half of the batter into an ungreased 8x8x2 inch baking pan.  Spread fruit mixture over batter.  Drop remaining batter in small mounds atop filling.
Stir together the 1/4 cup flour and 1/4 cup sugar.  Cut in the 2 tablespoons butter till mixture resembles coarse crumbs.  Sprinkle atop coffee cake.  Bake at 350 degrees for 40-45 minutes or till golden.  Serve warm.  Makes 9 servings.

the best vegan blueberry muffins

Outstanding muffins!  My family LOVED these muffins and wouldn't have guessed they are vegan.  Each got two muffins and were hoping for more. I've never made so many hot breakfasts as I have during this covid-19 pandemic and my family is okay with that. :)  I made the muffins with my oldest in mind because she had her 4 wisdom teeth out earlier this week and has eaten close to nothing the past two days. It's time to get her jaw moving again!

Note:  I'm putting this recipe in my emergency preparedness binder.  Great recipe if you don't have eggs.  We can use our powdered milk and freeze dried fruits!

the best vegan blueberry muffins (slightly adapted from mydarlingvegan.com)
1 cup soy milk (or almond milk or oat milk- I used oat milk)
1 teaspoon apple cider vinegar
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons canola oil
1 teaspoon orange extract (you can use vanilla extract or lemon extract)
1 1/2 to 2 cups fresh blueberries

Preheat the oven to 375 degrees.  Line muffin tins with paper liners or spray with cooking spray.
In  small bowl or liquid measuring cup combine soy milk and apple cider vinegar.  Set aside to allow the milk to curdle.
In a larger bowl, combine sugar, oil and lemon extract.  Add baking powder, baking soda and salt and combine thoroughly.  Add soy milk/vinegar mixture and stir to combine.  Add flour.  Combine but be careful not to over-mix.  Gently fold in the blueberries.
Use a cookie scoop to fill muffin cups 3/4 full.  Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.  Remove from heat and allow muffins to cool before removing from pan.

no-flip pancake

My family LOVED these pancakes and I did too.  No more flipping?  That's brilliant!!!  If I ever flip pancakes again it will be because I forgot about this recipe.  Seriously!

no-flip pancake (my friend Lindsey M. who lives in Utah)
Preheat you oven to 425 degrees.  Coat a cookies sheet with a lip with cooking spray.
Prepare 3 cups of pancake mix according to package directions (I combined 3 cups mix with 2 cups milk- I started using milk because they taste even better!).  Pour the batter into the pan, spreading it into an even layer.
Top with your favorite pancake add-ins!  Above I used fresh blueberries, banana slices and mini chocolate chips.  Get creative!
Bake 12-15 minutes.

power pancakes

I got another breakfast recipe through the covid pandemic recipe exchange so thought we would give it a try.  They were a hit!  I think my family is loving having hot breakfasts almost every morning.  You could put anything on these power pancakes and they'd be yummy.  We went with strawberries and powdered sugar and also maple syrup.

power pancakes (Covid-19 recipe exchange, from Brianne T.)
6 eggs
1 1/2 cups dry oatmeal
1 1/2 cups cottage cheese
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 tablespoons sugar
1 teaspoon vanilla

Preheat pan to medium heat, about 350 degrees.
Combine all ingredients in the blender.
Blend until well combined.
Cook until golden brown on both sides.

father's day coffee cake

This was a great coffee cake!  The only thing I didn't like was how the recipe was written so I disregarded it and did my own thing.  I wasn't sure it would turn out as great as it did.

father's day coffee cake
2 cups flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1 egg
3/4 cup milk or as needed
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon

streusel topping:
1/4 cup flour
2/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter

Preheat oven to 350 degrees.  Grease an 8x8 inch pan.  Make the strusel topping:  In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt.  Add melted butter.  Crack an egg into a measuring cup and then add milk to make 1 cup.  Stir in vanilla.  Pour into crumb mixture and mix just until moistened.  Spread into prepared pan.  Sprinkle with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool.

cinnamon banana bread muffins

We got home yesterday from a beach/Disneyland trip and I had some extra ripe bananas waiting for me.  After a quick search I found this recipe and I'm sure glad I tried it.  It was a huge hit.  The insides are incredibly soft and delicious.  Fantastic recipe and I didn't even put the cinnamon sugar topping on top.  Make a double batch. :)

cinnamon banana bread muffins (together as a family)
2/3 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
2/3 cup mashed banana (about 2 small bananas)
1 teaspoon vanilla extract
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

cinnamon and sugar topping
3 tablespoons melted butter
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Heat oven to 375 degrees.  Spray bottoms only of 12 regular-size muffin cups with cooking spray (or use paper lines like I did).  
In a medium bowl, combine the sugar, oil, eggs and stir with wire whisk.  Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt and cinnamon and stir together until just combined.
Divide batter evenly among muffin cups.  Each muffin cup will be almost to the top.  About 3/4 full.  Bake 17-21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top.
Remove muffins from pan to a cooling rack.
For the cinnamon and sugar topping combine the sugar and cinnamon in a small bowl.  Put melted butter in a separate small bowl.  Dip muffin tops into melted butter and then into cinnamon-sugar.  Serve warm or let cool.

homemade baked doughnut

I thought doughnut making would be a fun after school activity and it was!  The kids and I made some very traditional looking and tasting donuts.  My husband grabbed all sorts of interesting things from the pantry to make voo-doo type doughnuts.  These baked doughnuts aren't the same as fried but they're totally fun to make and a lot healthier.
Note:  I made a double batch so that's the recipe you'll find below.  It made 3 dozen doughnuts in Wilton donut pans.
Update 1/24/18:  My daughter and I made these for the treat bucket for Activity Days.  We omitted the nutmeg and used 1/2 teaspoon lemon extract instead.  We added 3/4 cup mini chocolate chips to the batter.  For the vanilla glaze we added some lemon extract and everyone agrees they were much better!

homemade baked doughnuts (King Arthur Flour.com)
1/2 cup butter, room temperature
1/2 cup vegetable oil
2/3 cup brown sugar
1 cup granulated sugar
4 eggs
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg (I may put use lemon extract instead next time)
1 1/2 teaspoons salt
2 teaspoons vanilla
5 1/3 cups all-purpose flour
2 cups milk

Preheat oven to 425 degrees.  Lightly grease doughnut pans.  In a large mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.  Stir the flour into the batter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
Bake for 9 minutes.  Remove them from the oven, and wait 5-7 minutes before turning them out of the pans and onto a rack.  Dip into a glaze and decorate with toppings of your choice.

easy vanilla glaze
2 1/2 cups powdered sugar
2 tablespoons light corn syrup
2 tablespoons melted butter
4 tablespoons milk or water
1 teaspoon vanilla extract
Mix until nice and smooth.

chocolate glaze
1 cup semisweet chocolate chips
4 tablespoons butter
2 tablespoons plus 2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

Melt in a small sauce pan on low heat until nice and smooth.

quick and easy blueberry muffins

We picked blueberries again so this morning there was really only one right thing to do- make blueberry muffins!!  I had many hands helping me and these muffins were eaten right out of the oven, hot and delicious.  Excellent recipe.

quick and easy blueberry muffins (inspired taste)
1 1/2 cups flour
3/4 cup sugar, plus 1 tablespoon or more for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1 egg 
1/3 to 1/2 cup milk
1 1/2 teaspoons vanilla extract
1 cup fresh blueberries

Heat oven to 400 degrees.  For standard-size muffins, line 12 standard-size muffin cups with paper lines.
Whisk the flour, sugar, baking powder and salt in a large bowl.
Add the vegetable oil to a measuring cup that holds at least 1 cup.  Add the egg then fill the measuring cup to the 1-cup line with milk.  Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine.  Do not over mix.  Add blueberries and gently fold them into the muffin batter.
Divide the batter between muffin cups.  Sprinkle a little sugar on top of each muffin.
Bake approximately 18 minutes.  Transfer to a cooling rack and cool.

zucchini bread

This bread got rave reviews from my family and from two friends (tasters) which means one thing- this recipe is a keeper.  This bread got 5 stars at allrecipes from over 4,000 people so it's safe to assume you can make this bread knowing it will turn out a-okay. Warning:  this bread disappears within seconds.

zucchini bread (allrecipes.com)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Grease and flour two 8x4-inch loaf pans.  Preheat oven to 325 degrees.
Combine flour, salt, baking powder, soda and cinnamon together in a bowl.
Beat eggs, oil, vanilla and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini until well combined.  Pour batter into prepared pans.
Bake for 40 to 60 minutes or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from the pan and cool completely.

pumpkin chocolate chip bread

Whenever I make this pumpkin chocolate chip bread I always get requests for the recipe.    It's super moist and you just can't go wrong with the combination of chocolate and pumpkin.  This is my mom's pumpkin bread recipe with chocolate chips thrown in.

pumpkin chocolate chip bread (my mom)
makes 2 loaves
3 1/2 cups flour
1 tablespoon baking soda
1 1/4 teaspoons salt
1 teaspoon cinnamon
1 cup nuts, optional
4 eggs
3 cups sugar
2 cups canned pumpkin puree
1 cup vegetable oil
2/3 cup water
1 cup or more chocolate chips

Combine flour, soda, salt and cinnamon.  Mix with chopped nuts.  Set aside.  Thoroughly beat eggs, sugar, pumpkin, oil and water.  Fold in flour mixture.  Pour into 2 greased 4 1/2 x 8 1/2-inch loaf pans.  Bake at 350 degrees for 60 to 70 minutes or until a toothpick comes out clean.

apple cranberry cake

I had apples to use up and some cranberries in the freezer.  A quick ingredient search and we had a winner- apple cranberry cake!

apple cranberry cake (allrecipes.com)
2 eggs
3/4 cup sugar
2 tablespoons canola or vegetable oil
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped, peeled tart apples
1 cup fresh or frozen cranberries
1/2 cup chopped nuts, if desired 
powdered sugar for dusting


In a mixing bowl, beat the eggs, sugar and oil.  Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture until combined (batter will be very thick).  Stir in the apples, cranberries and nuts.
Transfer to an 8x4x2 loaf pan (I doubled the recipe and poured it into a 9x13 pan) coated with nonstick cooking spray.  Bake at 350 degrees for 60-65 minutes (40 minutes for a 9x13).  Let cool then dust with powdered sugar

gingerbread waffles

I'm sure I don't have to tell you just how divine our home smelled yesterday morning as I made these gingerbread waffles.  These waffles are wonderful any way you choose to eat them but if you'd rather have them for dessert, serve them with buttercream syrup topped with vanilla or egg nog ice cream and top with your favorite gingerbread house toppings.  What a treat!  The holidays have never tasted so good.  By the way, thee waffles freeze fantastically.  Simply warm them in your toaster.

gingerbread waffles (Family Fun Magazine, April 2010)
4 eggs
1/2 cup sugar
1 cup molasses
1 cup buttermilk
3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup unsalted butter, melted
fresh whipped cream and fruit, optional


With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes.  Add the sugar, molasses and buttermilk and mix until blended about 1 minutes.  In a separate bowl, sift together the flour, spices, salt, baking soda and baking powder.  Add the dry ingredients to the egg mixture and stir until smooth.  Stir in the butter.  Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes (I put 1/2 cup batter in at a time).  Serve with whipped cream and fruit, if you like.  Made about 8 large round waffles.


buttermilk syrup (my friends Linsy J. and Danielle O.)
1 cup sugar
1 cup butter
1/2 cup buttermilk
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla


Boil all ingredients except vanilla for 5 minutes.  Remove from heat and then add vanilla.

classic cranberry orange bread

I love fall.   This season I can't seem to get my hands on enough pumpkins and gourds- they're all so pretty and unique.  I'm trying to enjoy all the colors and flavors of fall while I can as there's only a few more weeks until the Christmas season arrives.  The flavors in this bread are marvelous.  You'll want to enjoy this bread all year long so pick up a few extra bags of fresh cranberries when they're on sale and freeze them!

classic cranberry orange bread (Ocean Spray)
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons oil
1 tablespoon grated orange peel
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees.  Grease a 9x5-inch loaf pan.  Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.  Stir in orange juice, oil, orange peel and egg.  Mix until well blended.  Stir in cranberries and nuts.  Spread evenly in loaf pan.  Bake for 55 minutes or until a toothpick inserted in the center comes out clean.  Cool on rack for 15 minutes.  Remove from pan; cool completely.  Makes 1 loaf.