Date Bread…..

orng chx slm patDSCN3137_2817I am in love with old-fashioned recipes that remind me of my Grandmothers.   I got this recipe out of Cooking Light Magazine years ago and it’s my go-to Date Bread recipe.  Add walnuts or chocolate chips if you wish.   Stir them in with the dry ingredient to keep them suspended during baking.   Moist and delicious and love that it isn’t loaded with fat.  This bread freezes beautifully as well.

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I baked my batter in small loaf pans.  I love doing this because the baking time is significantly shorter.  This recipe makes 4-5 small loaves (about a cup and a half of the batter)  and it takes about 30 minutes.  Check with a toothpick after 30 minutes and add time if necessary one to two minutes at a time.

I don’t know about you but I am SO ready for fall!  This 90′ weather has got to go.  Bring on the comfort foods!!

Have a nice day~

Angie

Blueberry Streusel Muffins…..

What’s not to love about fresh blueberry muffins with streusel no less?  These are very moist, delicious, and easy to make.  Use fresh or frozen blueberries.  Great for breakfast, brunch, or after school…come to think of it, great at anytime of the day!

Blueberry Streusel Muffins

For the muffins:
1 ½ cups all purpose flour
½ cup whole wheat flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons melted butter
1 cup milk
1 egg, beaten
1 cup fresh blueberries, or frozen blueberries, thawed

For the streusel:
¼ cup flour
½ cup sugar
½ teaspoon cinnamon
3 tablespoons softened butter

1) Use muffin cups to line muffin pans, coat with cooking spray and set aside. Preheat oven to 350’.
2) In a small mixing bowl, combine all streusel ingredients well with your hands. Set aside.
3) In a large mixing bowl, add all dry ingredients, blend well with a whisk. Make a well in the center. Add wet ingredients and mix until just blended, do not over mix.
4) Scoop about a tablespoon of batter into the bottom of each prepared muffin cup. Top with about 5 blueberries, use them all. Evenly distribute the rest of the batter over the top of the blueberries.
5) Top with a good amount of streusel topping. Bake for 17 minutes. Test with a toothpick. Allow to cool 10 minutes before removing from pan. Serve warm.