The blizzard is coming to New England! Nothing better than baking all day during a snow storm. Definitely having pancakes for breakfast after working up an appetite shoveling. Then my easy but delicious baking powder raisin bread and maybe some brownies later in the day. Anybody else love to bake during a blizzard?
Baked some rolls last night to go with the chicken parm. Cinnamon raisin toast for breakfast. M+M cookies for the shovelers and plowers. Tomorrow this jam galette with some pie dough I had in the freezer. Tomorrow also some pita bread to go with the morocan braised lamb from All About Braising:) oh, and the pancakes reminded me I want to make some French toast tomorrow and cook down a jar of my canned blueberries to put on top, to fuel some more shoveling....
While I have absolutely no cred for blizzard baking (in So. Cal., it's only 10 a.m. and already 50 degrees and sunny), I'm still in a baking/cooking mood--have made lemony blueberry muffins already, next are Mr. Pine's oatmeal cookies. Made a pot of split pea soup (will serve with ham and biscuits). Love baking--could live on baked goods.
I read this to see what you folks were doing now rather than during the blizzard.
Down here in Tennessee, our storm prepartions are more like what do I need to do now that I won't be able to do when the power goes out.
The baking powder raisin bread sounds like it needs to be in my rotation.
Interesting reading. Y'all stay safe.
I love that everyone is mentioning raisin bread! Anyone else care to share the recipes? Here is the one made with baking powder. It's a really old family recipe. It's really good fresh, smeared with butter. But OMG when you toast it, it's divine. Cut about 3/4 inch thick and toast. Crunchy on outside, chewy on inside. Don't forget the butter!
This is really a variation of a soda bread, but it's made with baking powder. I believe the resting period may have to do with baking powder of yore. With today's double acting you can probably just pop into a preheated oven. I have to admit though, I always make it then turn on the oven so it rests at least 10-15 minutes anyway. Also, if you leave the raising whole the bread tends to tear a bit when cutting. Oh, and yes, that really is 4 1/2 tsp baking powder, not a typo.
3 1/2 cups flour
4 1/2 tsp. baking powder
1/2 cup sugar
1 tsp. salt
1 tablespoon butter, melted
1 1/2 cups milk
1 cup chopped raisins
Sift the flour, baking powder, sugar and salt together in a large bowl. Add the milk, egg and butter and beat well. Stir in the raisins.
Scrape dough into a greased 9 or 10-inch pie plate. Let dough rest 20 minutes before baking. Preheat oven to 350 degrees F. Bake the bread for 45-55 minutes until golden brown. Bread should sound hollow when tapped. Remove to wire rack to cool.
I am headed out in a few minutes to stock up on unsalted butter for Coconut Cake with Raspberry Preserves and GF Peanut Butter Cookies and Multigrain Raisin Bread, in preparation for the storm coming tomorrow night-when that Big Boy Blizzard finishes with New England it is due here in Nova Scotia, and we are all hunkering down!