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Saturday, April 10, 2010

Food: Blueberry Orange Bread

I love blueberries! Blueberry muffins, pancakes, scones, pies.....it's one of my favorite fruits to eat. And they are very good for you too!
My grandmother must have liked them too, because I found quite a large number of recipes in her recipe file that included blueberries. This Blueberry Orange Bread is one of them and it's since become a favorite of mine to make.The recipe must have been an old one because it didn't have an oven temperature on it. It just said "moderate oven". Basically, a 'moderate oven' translates to 325 degrees.

Blueberry Orange Bread:
2 T. butter                                          1 egg
1/4 c. boiling water                             1 c. sugar
4 tsp. ground orange rind                    2 c. flour
orange juice                                        1 tsp. baking powder
1. c blueberries (frozen or fresh)         1/4 tsp. baking soda
2 T. honey

Melt butter in boiling water in a small bowl. Add 1/2 c. orange juice and 3 t. orange rind. Beat egg with sugar in another bowl until light and fluffy. Add sifted dry ingredients alternately with the orange liquid, beating until smooth. Fold in berries. Bake in a greased 1.5 quart loaf pan in moderate oven (325 degrees F) for about 1 hour and 10 minutes. Turn out onto a cooling rack. Mix 2 T. of orange juice , 1 tsp of rind and 2 T honey and spoon over hot loaf. Let stand until cold.

I recently made a loaf to give to my Dad on his birthday.
I love to give home-baked gifts. And it's fun to package them prettily. People always appreciate the effort.

I also recently made some blueberry pecan scones. I got this recipe from a Taste of Home magazine.They are excellent!

Blueberry Pecan Scones:
2 c. flour                                  1/4 c. plus 1 T sugar, divided
3 tsp.baking powder                 1/4 c. cold butter
3/4 tsp. salt                               1/2 c. milk
1 egg                                      
1 1/2 tsp vanilla                        1 c. fresh or frozen blueberries
1/3 c. toasted, chopped pecans
1 egg white, lightly beaten

In a large bowl, combine flour, 1/4 c. sugar. baking powder and salt. Cut in butter until mix resembles coarse crumbs. In another bowl, whisk egg, milk and vanilla; add to crumb mixture. Stir in blueberries and pecans until just moistened. Turn dough onto a floured surface. Knead 6-8 times. Pat into an 8 inch circle; cut into 8 wedges. Separate wedges and place 2 in. apart on a greased baking sheet. Brush scones with beaten egg white and sprinkle with remaining sugar. Bake at 375 degrees F for 18-22 minutes until golden brown.


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