Chocolate Avocado Zucchini Bread

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Last Tuesday when I set out for my morning walk I noticed a twinge in my heels. This happens from time to time so I didn’t pay much attention to it. I also thought it may be time for some new workout shoes. The next day the twinge moved into an annoying pain. However, I still managed to make it downstairs for my workout. By afternoon I cancelled personal training sessions for the night and took up residence on the corner of the couch. When Thursday morning rolled around I knew that working out in any form wasn’t an option.

I’ve had the heel pain before and was told it was plantar fasciitis. Rest with periodic icing of my heels is about the only thing that helps. This was different. I used some OTC meds and iced it enough where I could get to and from the kitchen. The little voice in my head kept telling me to sit and catch up on my friend’s blogs. The other little voice in my head told me to bake. I had my mind and stomach set on making zucchini bread with avocado. The idea came to being when I had an avocado and banana smoothie the day before. I found the recipe at Cooking on the Weekends. The picture that accompanied the recipe is one of the best I’ve seen and I knew I had to give it a shot. I promised myself that vegging out would be the order for the rest of the day. Since I’d made Chocolate Zucchini Bread before I thought I’d add chocolate to this recipe. It’s also ironic that it was one of my first Foodbuzz posts. Now it’s my last.

There’s much more to come at DailyBuzz Food and I’m all for it. Except for one thing. The heel/twinge/pain situation has gotten much worse. On Friday I knew something was terribly wrong and made an appointment to see my doctor. Unfortunately she’s on vacation but I did get to see someone else in her office. She took one look at my swollen and discolored ankle and told me to get some crutches and she would give me pain meds. I also had x-rays, and blood work to see if I have gout. Stand in doctor says I could have a hairline fracture in my ankle or a partially torn tendon. Oh joy. I’m still waiting on the results of the tests, have ditched the crutches and the pain is still there. Thankfully not as bad as it was but it still hurts like the dickens. Reading food blogs and watching foodie TV only fuels my desire to get up and get back in my kitchen but I know it wouldn’t be wise. My classes start back up in less then a month and I have to be ready. So here I sit and here’s my Chocolate Avocado Zucchini Bread.

Chocolate Avocado Zucchini Bread – Adapted from Cooking on the Weekends
¼ cup, plus 2 tablespoons olive oil
½ cup sugar
1 TBS vanilla extract
2/3 cup very ripe, puréed California avocados
2 eggs
2 cups grated zucchini
2 cups all-purpose flour
2 TBS cocoa (my addition)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ tsp cinnamon
3/4 tsp all spice

Preheat the oven to 350° F, and prepare 2 (approximately 7-inch) loaf pans by brushing them with a thin coat of olive oil. I used one 9-inch. In a medium-sized mixing bowl, combine the olive oil, sugar, vanilla, and puréed avocado. Use a whisk or a fork to mix it until it’s very smooth. Then add the eggs and mix until they are fully incorporated. Fold in the grated zucchini and combine. Now sift in the flour, cocoa, baking powder, baking soda, salt and spices, and stir just until everything is evenly blended. (Do not over mix!)

Divide the batter evenly between the two pans and bake in the preheated oven until the top is golden brown, and beginning to crack, about 30 minutes. Let the bread cool in the pans for about 5 minutes. Use a dull knife to go around the edges of the bread to ensure it’s loose, and then cool the bread for at least another 20 minutes on a cooling rack. Mine took and hour to bake and I wish I had given it another 10 minutes.

I made a glaze of powdered sugar and water and drizzled over the bread which tastes more like cake. Thumbs up all the way around!!


Apricot Pound Cake

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To me the most sinful and decadent desserts are also high in cholesterol. Also, butter trumps any other type of fat when it comes to flavor and texture in baked goods. However, butter is super high in cholesterol. So in order to have my cake and eat it too, occasionally I have to make substitutions. Most of the time I sub with olive or canola oil. For this cake I used coconut oil.

The recipe I’ve chosen is one I’ve had and made in several versions before. Unfortunately I’m unable to give the origin. This recipe is one that I printed off before I started blogging and realized the importance of giving credit to my source.

Apricot Pound Cake
¼ cup apricot fruit spread
1 cup Coconut Oil
2 cups sugar
1 cup buttermilk
4 egg whites
1 large egg
1 tsp vanilla
1 tsp almond flavor
3 cups all-purpose flour
¼ tsp salt
¼ tsp baking soda
3 drops orange food coloring (optional)

Preheat oven to 325°. Prepare a 9×5 in loaf pan with non-stick spray and set aside. Sift together the flour, salt and soda and set aside. In bowl of mixer combine the oil and sugar and beat for 3 minutes. In another bowl mix together the buttermilk, eggs and flavorings just until combined. Stir into the oil and sugar mixture.

Add flour mixture to the buttermilk mixture, alternately, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Divide batter into three portions. Pour first portion into prepared pan. Stir ¼ cup apricot fruit spread and, if desired, 3 drops orange liquid food coloring into second portion; spread gently over first layer. Then spoon remaining batter over top.

Bake at 325º for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Dust with ½ cup sifted powder sugar or brush with a glaze. I combined ¼ cup of melted apricot fruit spread to 1 ½ cup of powdered sugar and applied it to the cake. The result was shiny, fruity and the perfect complement to the cake

The texture was a bit heavy and I don’t know if it was due to using oil or not, the next time I will reduce the amount to ¾ cup. Texture aside, we loved this cake and knowing I was reducing the amount of cholesterol was a relief. This cake also went fast, so fast I didn’t get any pictures of it sliced. Sorry about that, guess I’ll have to make it again.



Lowfat Granola

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I’ve been trying to forgo the sweets since I forgot the meaning of moderation over the holidays. My birthday is coming up very soon also, and you know there will be a dessert table. To somewhat satisfy my sweet tooth I decided to make some granola. Not the healthiest thing in the world but at least if I make it I’m in control of what goes in it. HA! By the time I was finished with tweaking, modifying and adding in everything except the kitchen sink, I could’ve had some cake. This recipe has been in my stash for a while and I don’t remember where I found it. And in all likelihood the original author probably would cringe if they seen how I trampled all over their healthier version. Sorry about that. I’m sharing the original recipe and including by modifications in parentheses. It’s good as a snack and also yummy warmed with some vanilla soy milk.

One word of caution; this granola talks. Each time you pass by it, it whispers your name. If you try to ignore the whisper, it yells. Your options are to wear ear plugs whenever you’re in it’s vicinity, or just have a nibble or two to shut it up. My neighbor made pear preserves and shared some with us and asked me to save the jar. I will return her jar filled with granola. I’ll be sure and tell her about the whole talking granola thing. Hope she likes it!

Lowfat Almond Granola
2 cups rolled oats
¼ cup sliced almonds (¾ cup chopped walnuts)
¼ cup honey
¼ cup dark corn syrup (½ cup)
2 TBS water
1 ½ TBS vegetable oil (olive oil)
¼ teaspoon cinnamon
¾ cup golden raisins (regular raisins)
(½ cup dates)
(¼ cup coconut)

Heat the oven to 300 °. Combine the oats and nuts in a medium bowl. In a small saucepan combine the honey, syrup, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend. Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes. Keep an eye on this, it will burn very quickly. Remove from the oven and add the raisins ( dates and coconut). Cool completely before serving. You can’t help but nibble a little bit, but not too much. Nibbling can end up being a full serving. Makes 8 ½ cup servings at 223 calories each (before any tweaking)

This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature. Good luck with keeping it around that long!


Chicken Parmesan

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Sweet Sensations is primarily a dessert blog, but the Sweet Sensations family doesn’t live by sugar alone. Thankfully we have an affinity for veggies and protein as well. As a part of the Foodbuzz Taste Maker Program I received a sample of Birdseye Voila Chicken Parmesan. This was so simple to prepare. I heated the entire bag in the microwave for about 10 minutes and my kitchen smelled like an Italian restaurant.

Nutrition wise, it was pretty good for a pre-made meal. According to the label a serving is 1 2/3 cup which is 360 calories. I was really pleased to find out that of the 11grams of fat only 2 were saturated fat. Plus, only 15 mg of cholesterol. We enjoyed out Birdseye Voila Chicken Parmesan with a salad and some yummy sourdough bread. Gabrielle even ate it, and for her that’s an big thing. In addition, I sprinkled shredded pepper jack cheese on mine, and the Mr. opted for a Parmesan/Romano cheese to top his. One other thing that I really like about it is that it eliminates the question, ”what side dish are we having?” I wouldn’t hesitate for one minute to serve this at a dinner party, it’s that good and we’re looking forward to having this again.


Ore-Ida Sweet Potato Fries

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A while back I told you about the sweet potato kick I was on a couple of years ago. I would make a sweet potato pound cake at least once a week. It was one of the first pound cakes that I perfected. From there I made sweet potato waffles, biscuits, pies of course, crusted and without. At least once a day I’d have a sweet potato and stir fry veggies for one of my meals. My family was all in but not me. Eventually the “I’ve got to have a sweet potato” everyday passion waned. Every once in a while I’ll jump on the bandwagon again, but not like before. I couldn’t understand why everyone else didn’t love them as much as I did. What’s not to love about a veggie that:

Provides over 8,800 IU of vitamin A or about twice the recommended daily allowance. Contains only 141 calories (3 ½ oz) and provides 42 %t of the Recommended Daily Allowance (RDA) for vitamin C, 6 % of the RDA for calcium, 10 % of the RDA for iron, and 8 % of the RDA for thiamine for healthy adults. Is low in sodium and is a good source of fiber. They are a complex carbohydrate but has a lower GI than a white potato.

Imagine my delight when recently I got a chance to try Ore-Ida Sweet Potato Fries through the Foodbuzz Tastemaker Program. When I was eating them regularly I never made fries, don’t know how that escaped me. It also blows my mind that for a while I was stymied as to how to use them. I knew that I wanted to use them as a sweet and savory dish. For the savory dish I finally decided on Taco Cheese Fries, which is like Chilli Cheese Fries without the chilli sauce. The pepper jack cheese I used has a bit of a kick, so if spicy isn’t your thing, just use all shredded cheddar cheese or cheddar and plain jack cheese. Trust me on this one, it’s good, and it takes hardly any time to pull together. I baked the entire bag of Ore-Ida Sweet Potato Fries at one time because I decided to do the sweet and savory dish the same day. I was in Sweet Potato heaven!!! Here’s the savory dish.

Sweet Potato Taco Cheese Fries
½ lb ground beef or turkey
1 pkg taco seasoning
2 oz shredded pepper jack cheese
2 oz shredded cheddar cheese
½ medium Vidalia onion, finely chopped
1 4oz can chopped green chilies

Place a large, heavy-bottomed pot over medium-high heat and add the ground meat, seasoning , veggies and chilies to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks with a wooden spoon or large fork. Drain well. To serve, divide the fries between two plates and top each one with the seasoned meat and half of each of the cheeses.

Now to add a little more sweet to the sweet potato fries. The fries are so good on their own I didn’t want to doll them up too much. Hmmm, let’s see….how about a dip! Nothing wimpy and drippy, I envisioned something that was full bodied and not over the top sweet. Cream cheese to the rescue!!! Softened cream cheese with caramel ice cream topping and a couple tablespoons of powdered sugar, sprinkled with finely chopped milk chocolate. BAM!!!!

Caramel Cream Dip
4 oz cream cheese, softened
3 TBS powdered sugar
4 TBS caramel ice creamed topping, room temperature
2 oz finely chopped milk chocolate
Mint leaves (optional)

In a small bowl, mix cream cheese and powdered sugar with a whisk or use an electric mixer on low until smooth. Add caramel topping and mix until completely smooth. Place in small serving bowl and sprinkle with chopped milk chocolate. Garnish with mint leaves if desired. Serve with baked sweet potato fries.


Lavender Cordial Lemon Pound Cake

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File this one under something new and different. A while back I was checking out a post on the Frugal Antics of a Harried Housewife. She referenced the East India Company in her recipe for Stuffed French Toast with Strawberry & Pepper Jam. Her recipe was drool worthy and my interest in the East India Company was piqued. Naturally I took a look see and liked what I saw. And in the interest of brevity I’ll get to the point and tell you that they sent me a bottle of their Lavender Cordial to try in one of my recipes. Hmmm, whatever shall I make? I tossed around lots of ideas and not surprisingly came back to my cake baking comfort zone. No surprise there huh? Ok, now that I’ve decided to use it in a cake, what kind and do I use it in the batter, or the frosting? What the heck, all of the above!

The East India Company is located in London and they sent the cordial out to me lickety split. I was expecting a 2-3 week wait, instead it was four days. I was also expecting a tiny sample size bottle, but received a 250 ml which is about 8 oz, or if I’m being exact
(the Mr. says there is no such thing as about when you’re measuring) 8.45 oz. I had to taste it right away but had enough sense to take a small taste. The first thing that hit me was the aroma, pure lavender. Heady but not overwhelming, it took me straight back to my aromatherapy days. A tiny sip revealed what I’d anticipated, it was sweet, very, very sweet. I knew I had to tread lightly with this in a recipe. The Mr. is not into sweet drinks at all so I knew he wouldn’t be thrilled. Charisse always sniffs everything first and her first comment was, “it smells like air freshner. Next time I’ll keep my goodies to myself.

Back to square one, what kind of cake to bake with it. For the last couple of months I’ve seen my fair share of lavender baked goods but they all contained the lavender flowers. A web search for lavender cordial didn’t turn up much other than recipes for making it. Looks like I was about to go where no man baker has gone before. Cover me foodies, I’m going in.

Lemon Lavender Cordial Cake
2 cups sugar
1 cup Splenda for Baking
½ cup unsalted butter, softened
¼ cup + 2 TBS canola oil
4 eggs
1 tablespoon grated lemon peel
2 ½ cups all-purpose flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tsp vanilla
¾ cup milk
¼ cup Lavender Cordial
Glaze
1 cup of Lavender Cordial

Heat oven to 350°F. Grease and flour 12-cup Bundt or tube cake pan. In large bowl, beat the sugar, Splenda and canola oil with electric mixer on medium speed until light and fluffy. If using a stand mixer this typically takes approximately 5 minutes. Add eggs one at a time, beating well after each addition. Reduce speed in and stir in lemon peel and vanilla.

With the mixer still on low speed, beat in flours, baking powder, salt, baking soda and milk and lavender cordial until smooth, scraping bowl occasionally. Pour batter into pan. Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 10-15 minutes. Turn cake out onto a serving plate. While the cake is still warm, prick top and sides of cake with a fork. Brush warm cake with lavender cordial and allow the glaze to soak into cake. Cool completely, preferably overnight before serving. Garnish with lavender flowers, if desired.

After the first bite I realized that I could’ve easily used more of the cordial in the batter and a wee bit of lemon juice in the glaze. The cordial taste came through loud and clear in the glaze, but not in a bad way. It was just bold enough to call attention to it and make you wonder what it was. The crumb was a bit coarser than the typical pound cake, but that’s what I expected. And in this context coarse and dry aren’t synonymous. I enjoyed it, left out a couple of slices for the fam and happily packed up the rest for Charisse to take to work. End of story.


Maple-Java Mini Bundts with Maple Butter Sauce

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Two days ago it was 95 degrees, it felt like we were in the dog days of summer. Today, we barely made it to 60 degrees and a light jacket is needed. So long summer, hello to fickle Michigan weather. Cool and damp doesn’t equate to light and airy desserts, or maybe it’s just me. I just wasn’t in the mood for it. Since it felt like fall I decided to whip up something fall-ish. Maple-Java Mini Bundts with Maple-Java Butter Sauce. Say that five times fast.

I found the recipe at recipegoldmine.com, and if you haven’t been there you’re missing on tons of good stuff. The only drawback is that their recipes don’t have pictures. Now that food blogging is in my blood it’s hard to get into a recipe without pictures, but I make an exception for this site. My mini bundt pan yields 6 yummy treats which means leftovers are kept to a minimum. And the timing was perfect; Charisse had to work and she took them to work. I keep thinking by now some of her co-workers should be my personal training clients, because they’ve had their fair share and more of Sweet Sensations.

The mini bundts were baked, sauced and ready to eat in about an hour and a half. Which means you can whip up a batch at the last minute if company is coming, or you’re bored, or if Mother Nature is playing nasty tricks with the weather. If you’re into different types of syrup like they have at I-hop you could easily change the flavor. Serve them as dessert, or a breakfast or brunch treat. Naturally I made some changes.

Instead of all the spices listed I used ½ tsp of cinnamon and ¼ tsp of nutmeg.
No espresso powder on hand so I subbed with strong brewed coffee.
My sour cream froze in the fridge, but the plain yogurt worked liked a charm.
For the sauce, again I used the coffee, orange juice instead of bourbon and I opted out of the walnuts.

Maple Java Mini Bundts
1 ¼ cups all-purpose flour
½ cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ tsp each ground cinnamon, nutmeg, allspice and cloves
8 TBS butter, softened
1 cup granulated sugar
3 large eggs
1/3 cup maple syrup
1 ½ TBS Medaglia D’Oro Instant Espresso, dissolved in
1 tsp boiling water, cooled
¾ cup sour cream

Heat oven to 350°. Butter and flour eight 8-ounce Bundt pans. Combine all-purpose and whole wheat flour, baking powder, baking soda, salt and spices in a large bowl. Stir with a whisk to blend. In a separate bowl, beat butter and sugar using an electric mixer at medium speed until fluffy. Add eggs, one at a time. Add espresso coffee and maple syrup and blend thoroughly. At low speed, beat in flour mixture and sour cream alternately. Spoon equal amounts of batter into prepared Bundt pans and bake for 30 to 35 minutes, or until a wooden pick inserted into the cakes comes out clean. Cool on a wire rack for 5 minutes, then invert cakes out of the pans and continue to cool.

Maple Java Butter Sauce
1 cup maple syrup
4 tablespoons butter
2 tsp Medaglia D’Oro Instant Espresso dissolved in 2 tsp boiling water, cooled
2 TBS bourbon
1/2 cup walnuts, coarsely chopped

Combine maple syrup and butter in a small saucepan and simmer for 15 minutes. Remove from heat and stir in the espresso and bourbon. Brush each cake with some of the sauce. Add walnuts to the remaining sauce. When ready to serve, reheat sauce just until warm and pour a spoonful over each Bundt cake.

NOTE: One 8- to 9-inch Bundt pan can be used instead of individual 8-ounce pans. Bake the large Bundt cake for 45 to 50 minutes or until a wooden pick inserted into cake comes out clean.


Mango Fro-Yo

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My fancy smancy ice cream maker has been taking up residence in the back of my freezer for months. Last week I decided that it was time to bring it out of hiding. Ice cream isn’t high on my list of all time sweet treats, I like it alright, but it’s no chocolate cake. We’ve had ice cream turn into crystal caverns it stayed in the freezer so long. For some reason I thought, “Hey I’ll make frozen yogurt!” My inner dessert diva asked me to repeat that so I did, “Hey I’ll make frozen yogurt!” Ooook. Maybe I was thinking it’s a tad bit healthier. Or that my ice cream maker only makes a small amount so there wouldn’t be tons of leftovers. A couple of weeks ago I borrowed David Leovitz’s The Perfect Scoop from the library and never even opened it. A move I now regret. Onto the web I went. It didn’t take long before I landed on Yogurt Everyday. Here is where you can find everything you ever wanted to know about yogurt and some pretty nifty recipes.

With a sharpshooter’s precision I honed in on the Match (green tea) yogurt. Months ago I had my heart set on making a Matcha Pound Cake. I even narrowed down a couple of recipes and located the elusive Matcha powder. Until this morning the Matcha waited patiently in my cupboard waiting for me to call it into service. Mise En Place was in full effect; I felt so proud. That is until I picked up the kind of pricey can of Matcha and noticed that it was green tea bags mixed with Matcha powder. !@#*%&%#)*- use your imagination to translate that one. Now what? Then yours truly had the bright idea to try and pulverize the tea, so into the blender it went. !@#*%&%#)*- (you’re getting good at these translations), it didn’t work. I ended up with finely ground green tea leaves and a super fine matcha dust that clung to the inside of my blender. Again I say, now what? Back to Yogurt Everyday I go. Scanning the list of recipes again I decide to make the Peach Frozen Yogurt, except I didn’t have any peaches. This is rich isn’t it? What I did have was a bag of frozen chopped mango. When life doesn’t hand you peaches for frozen yogurt, you use mango.

Quickly I chopped the mango, mixed it with the yogurt, sugar and vanilla and left it to chill in the refrigerator. Two hours later I was ready, let’s get this frozen yogurt party started!!! I attached all components to the mixer, set the dasher in place in the ice cream bowl, spooned in the chilled ingredients, and turned the mixer on. About a minute in I heard a ker-clunking sound. I stopped the mixture to make sure nothing had come apart. When I restarted it the dasher wouldn’t turn and the ker-clunk was even louder. By now I’m seriously regretting not making something chocolate with butter, sugar and flour mixed in. And, the yogurt is freezing against the side of the bowl big time. Frustrated as all get out I removed the bowl, and using a rubber spatula scraped as much of the yogurt mixture as I could from the bottom of the bowl. I bet I took apart and put the whole thing back together two or three times with no result. My last resort was to painstakingly and very gingerly scrape the icy mixture from the sides of the bowl. Duhhhh. Once again I put it all back together and turned it on. Woo-hoo it worked. Why oh why oh why didn’t I look closely at the manual and see the part about not adding frozen fruit till the last 3-5 minutes and not to add the ingredients until the mixer was going. By now I’m thinking this better be the best damn frozen yogurt on the planet, and not even one teaspoon will be thrown away.

Mango Fro-Yo- adapted from Yogurt Everyday
1/3 cup mango chopped
2 ½ cups of plain, whole milk yogurt
½ cup of sugar (I used regular)
1 tsp of vanilla

Combine all the ingredients, chill for 2 hours, and then freeze according to your ice cream makers directions. Now tell me this isn’t easy! And another thing, what is Pinkberry?

Happy Dance Alert– My Mango Frozen Yogurt did not disappoint!!!


Buttermilk Lime Tea Bread

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The Mr. gifted me with a Nook Color last Christmas and boy does it come in handy. Especially when the monotony of the stationary bike is driving me bonkers. I love to look up recipes, check out you guys on Foodbuzz and all that good stuff. One site I kept going back to was Betty Crocker. Other than all the cake mix kind of stuff, the old girl has some pretty tempting recipes. It’s a pretty safe bet that I’ve bookmarked at least 15 of them to bake before summer is over. The first one up is Buttermilk Lime Tea Bread. Talk about easy, you don’t need a mixer or a bunch of pricey ingredients that you’ll not likely use again. Just the basics. The hardest part was waiting over night as the directions suggested. Waiting was hard because I couldn’t wait to tear into it. On the other hand I had lots of other things to do to keep me busy. A quiz to grade, a quiz to assemble, tabulate attendance for both classes, bake a last minute cake for a special order, plus wash a whole trough of greens for my green drink. Yeah I’m still chugging them back. And I know I’m way off topic here, but my knees are feeling years younger since I started drinking them, and my skin looks better. Then there’s the wonderful weight loss thing. Ok, I had to get that out of the way. Back to the Buttermilk Lime Tea Bread. It’s dense, tangy, mildly sweet and screams to be enjoyed with a hot beverage. I have images of using lemon, orange or maybe even grapefruit next time. Hey, how about a mixture of citrus?

The original recipe called for Gold Medal Flour. I had the store brand on hand and that’s what I used. Also, I used canola oil instead of vegetable. Don’t know when was the last time I used vegetable oil for anything. Pucker up buttercup!!!!

Buttermilk Lime Tea Bread – adapted from Betty Crocker
1 ¾ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
¼ tsp salt
1 egg
1 cup buttermilk
¼ cup canola oil
2 tsp grated lime peel
3 TBS lime juice
1 TBS sugar

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 8×4- or 9×5-inch loaf pan with shortening or spray with cooking spray; lightly flour. In medium bowl, mix flour, ¾ cup sugar, the baking powder and salt; set aside.
In another medium bowl, stir egg, buttermilk, oil, lime peel and 1 TBS of the lime juice with whisk until well blended. Add buttermilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan. Bake 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix remaining 2 TBS lime juice and 1 TBS sugar. Brush lime juice mixture over top of warm bread. Cool in pan on cooling rack 10 minutes; remove bread from pan to cooling rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Bread is best served the next day.

Be super careful when you flip the bread out of the pan. The top is all moist and sticky from the lime juice and sugar topping and it will stick to whatever you turn it out on. I flipped mine back to right side up, but still it stuck to the wax paper I used to cover it with. Maybe flipping it before dousing the top with the juice and sugar mixture would be a better idea.