Apple Pumpkin Bread

The South Arm Community Kitchen made a quick bread with fall theme ingredients.

This Apple Pumpkin Bread is moist with a little crunch from the walnuts.

Ingredients

• 1 cup granulated sugar
• 1/2 cup olive oil, extra virgin or any other vegetable oil
• 2 eggs
• 1 cup canned pumpkin puree
• 1 baking sweet apple (should yield 1 cup grated apple)
• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup chopped walnuts

Source: this recipe is adapted from Giulia Melucci

Makes 1 loaf, 6 to 8 servings

Gluten Free Lemon Poppy Seed Bread

The South Arm Community Kitchen made a Gluten Free Lemon Poppy Bread for dessert.

This is a high fiber quick bread and it’s great for breakfast or any time of the day.

Ingredients

• 2 1/2 cups rolled oats
• 4 large eggs, room temperature
• 1 cup full-fat Greek yogurt
• 3/4 cup honey
• 1/4 cup lemon juice
• 3 teaspoons lemon zest
• 1/4 cup poppy seeds
• 2 1/4 teaspoons baking powder
• pinch of salt

Source: this recipe is adapted from Tasty

Simple Scones

This is a recipe from the South Arm Community Kitchen which I missed. I was away on vacation.

It is a recipe for Simple Scones. Photo credit to Hong Cui.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar + 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1/2 cup raisins (or dried currants)
• 1/2 cup sour cream
• 1 large egg

Instructions

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees Celsius.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together).
5. Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 teaspoon sugar. Use a sharp knife to cut into 8 triangles (we cut into small round dough); place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Source: South Arm Community Kitchen

In the same kitchen, the South Arm Community Kitchen also made a Might Grain Salad and Edamame Dip which I had blogged before.

Mighty Grain Salad

Edamame Dip

Lemon Loaf with Poppy Seeds

Minoo shared a Lemon Loaf with Poppy Seeds to complete a meal of Caldo Verde and healthy Rice and Spinach Croquettes.

These Lemon Loaf with Poppy Seeds is great for tea break.

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• rind (finely grated) and juice of 1 lemon
• 1/2 cup milk
• poppy seeds

Source: South Arm Community Kitchen

Delicious Corn Bread

The Spiced Squash and Corn Chili goes well with Corn Bread. If you like other variation of corn bread there are a couple of corn bread recipes on Chowtimes:

• Honey Corn Bread
• Jalapeno Chili Corn Bread

The corn bread is great to be dunk into the chili to absorb the sauce (‘jhup’) of the chili.

Cornbread is a traditional staple of South and Southwestern of United States. It is a common bread served in restaurants which serve soul food.

Ingredients

• 3/4 cup cornmeal
• 1 1/4 cup milk
• 1 cup all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup granulated sugar
• 1 egg
• 1/4 cup vegetable oil

P/S: missing ingredients from the photo: vegetable oil, granulated sugar and all-purpose flour

Source: unknown

Serves 12

Zucchini and Cheddar Muffins

This is another recipe shared by Marian in the South Arm Cooking Club for Seniors. This is Marian’s way to incorporate vegetables into her daughters’ diet. Marian also has fussy eaters in her household like mine.

These Zucchini and Cheddar Muffins are moist and cheesy. They are savoury and not sweet. You can replace the zucchinis with carrots. These savoury muffins are perfect for lunch boxes.

Ingredients

• 2 medium size zucchinis, trim ends and grate coarsely
• 125 gram cheddar, grated
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoons ground black pepper
• 2 medium eggs
• 3/4 cup soy milk
• 1/4 cup unsalted butter, melted

Please note that the baking soda should not be in the photo above.

Source: Marian

Yield 12 muffins.

Carrot Orange Loaf

For dessert, Marian prepared a Carrot Orange Loaf for the South Arm Cooking Club for Seniors.

The Carrot Orange Loaf is moist and perfumed with orange and cinnamon. A great ending for a meal. They are great for breakfast or snack and made a great lunch box treat.

Ingredients

• 1/2 cup vegetable oil
• 1 cup sugar
• 1 large egg
• 1 cup finely shredded carrot
• 1 teaspoon finely grated orange zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon table salt

Source: unknown via Marian

Yield 1 loaf

Jalapeno Chili Corn Bread

Jorge served the Chicken Ratatouille with Jalapeno Chili Corn Bread.  Corn bread is native to the New World and was discovered by the Europeans during the European exploration of North America.

This Jalapeno Chili Corn Bread is not as spicy as it should be because Jorge toned down the heat by using less jalapeno due to not many of the seniors can tolerate the heat.

Ingredients

• 1 cup of coarse corn meal (also packed as polenta)
• 2 cups buttermilk
• 1 3/4 cups of unbleached all purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/4 cup of granulated sugar
• 1/4 cup of firmly packed brown sugar
• 3 large eggs
• 2 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 2 1/2 cups fresh or frozen corn kernels
• 2 jalapeno chili
• 2 tablespoons vegetable oil

Source: Jorge Viduenez

Prep time:  30 minutes;  Bake time: 30 minutes;  Serves 12