CINNAMON-CHIP AND PECAN LOAF CAKE...AND BLOOMING AWAY

I've had this recipe since 2005, and am always asked for the recipe when I bring it to a gathering. We went to a pool party yesterday, and the hostess asked for the recipe. So while I have the recipe out, I thought it was time to share it on my blog. The recipe was created for a Pillsbury baking contest, and you start with a box of date bread mix. (I rarely use a boxed mix, but you really can't tell) The recipe calls for cinnamon chips, which can be found in the baking aisle near the chocolate chips.

CINNAMON-CHIP AND PECAN LOAF CAKE

Printable Recipe

1 16- to 17-ounce package date-bread mix

1/2 cup (1 stick) plus 2 tablespoons butter, room temperature

1 cup sour cream

2 large eggs

1/2 cup cinnamon chips

1/3 cup chopped pecans

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

Preheat oven to 350°F. Butter and flour 9x5x2-inch metal loaf pan.(I used a ceramic pan - see notes below)

Using electric mixer, beat bread mix and 1/2 cup butter in large bowl until crumbly mixture forms. Transfer 1/2 cup crumb mixture to small bowl; add remaining 2 tablespoons butter and rub in with fingertips until moist clumps form (for streusel). Stir sour cream and eggs into remaining crumb mixture in large bowl. Mix in cinnamon chips, pecans, cinnamon, and allspice. Pour cake batter into prepared pan. Sprinkle with streusel. Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes. Turn cake out onto rack. Place streusel side up and cool 20 minutes. Serve warm or at room temperature.

NOTES:  I used my Breville counter top oven to bake the bread, and I used the ceramic pan that you see below. I turned the temperature down to 300 after 30 minutes, and baked it for a total of 60 minutes.

Love the streusel!

Even though we have had a hot, dry summer, Joe has been watering my garden at least two times a day and we have plenty of blooms. 

Blooms, Blooms and more Blooms! Summer doesn't get any better than this. 

 Thanks for stopping by! I am joining Seasonal Sundays and Foodie Friday.

xxoo

Debbie

RHUBARB MINI PIES

I adore mini pies, and I'm madly in love with the mini pie maker that I got on sale at Williams-Sonoma for $100 off in April. The first pies I made were mini cherry pies. Since April, I have made just about every fruit pie you can name, and my new favorite is Rhubarb. Most of the pies I have given away, and my mom always enjoys the weekly delivery.

                  

I used a Rhubarb Pie recipe from Thibeault's Table (Rhubarb Pie Source: Madame Benoit Cooks at Home 1978)  It is the best rhubarb pie filling I have ever had. I baked the filling in a casserole dish before using it in the pie maker, and cut the recipe in half to make FOUR mini pies.

I have been experimenting with different store bought pie crusts to use in the pie maker, and the frozen Belmont brand deep dish pie crusts are the best by far. I found them at Aldi's in the freezer section, and they come in 9" reusable pans (keep the sturdy pans for future use). I thaw the pie crust in the refrigerator, and then remove it from the pan and roll it just enough to flatten the crimped edges. (see photo below) 

The pies sit on a tiered stand until I make my deliveries. Or until I eat one :-)

The recipe:

4 cups rhubarb, cut in to 1/2 inch pieces

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

3 tablespoons flour

pinch of salt

juice of 1/2 small lemon

1/2 teaspoon vanilla

Pastry for two crusts

1 tablespoon sugar

Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb. Pour into pour in to pie shell. Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar. Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.

While I was picking rhubarb from the garden, I took time to enjoy the joyous June blooms. 

Thank you for stopping by!

xxoo

Debbie

CHIVE BLOSSOM VINEGAR

If you have any chive blossoms left in your garden, you may be interested in making Chive Blossom Vinegar. You can find the detailed instructions on Savoring Time in the Kitchen and here. 

Close your jar, and allow to steep in a cool, dark place. After the blossoms steep in the vinegar for one to two weeks, strain and refrigerate. I didn't use a jar with a metal lid, but if you do, place some plastic wrap in between the lid and jar as the acidity of the vinegar may corrode the lid.

               

This is the pretty color after one week. 

Here is the gorgeous pink color after two weeks, strained and ready for gift giving. I also kept a jar for myself, and bought some beautiful lettuce at the farmers market today so we had it for dinner tonight. It is wonderful!

While you are in your garden picking chive blossoms, enjoy the scenery!

I'm joining the Cozy Home Party and Seasonal Sundays.

Thank you for stopping by!

Debbie