Thursday, February 26, 2015

Jane Dough's Persimmon Sweet Bread

Often over-looked is the wonderful berry, called Persimmon. Yes, it is in fact a berry, and it's name
means 'divine fruit', or literally 'Wheat of Zeus'. So, why not indulge in the sweetness of a fully ripened Persimmon? Persimmons are high in tannins, and therefore, if eaten soon after harvest, can be bitter. Best, sweetest flavor, is had when this fruit is allowed to rest and fully ripen once harvested.  This is a sweet bread I recently baked for our Breakfast.....Check it out and love a Persimmon today. :)

2 Cups All Purpose Flour
1 Tsp. Baking Soda
1/2 Cup Butter, softened
3/4 Cup Brown Sugar
2 Large Eggs
2 Cups Mashed ripe Bananas
1 Cup peeled , diced very ripe Persimmon (fully ripe, will to some extent have a jelly-like quality and incorporates fully into the batter)
1 1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg

Grease a loaf pan with nonstick cooking/ baking spray. Preheat oven to 350'.
Cream Butter and Brown Sugar. Stir in Eggs, mashed Bananas, diced Persimmon. Add in Baking soda, Cinnamon and Nutmeg, incorporating well. Finally, Stir in the Flour to fully blend and moisten throughout.

Pour / Spread into your loaf pan. Bake at 350' until golden brown and your bread passes the old toothpick test. ( that is a toothpick inserted into the center, once withdrawn from the bread, comes out clean. ) This bread is great served warm from the oven with your favorite coffee or tea. Enjoy!

Wednesday, January 28, 2015


Let Formidable Mountains Fortify us
                                     and Fences frame our Desire
                                            Thoughts like seeds
                                            of you and me
                                            Growing in Knowledge
                                            That We are the Root
                                            of Hope
                                            and the Light
                                            of Brilliant new Days.
Let our Diverse Nature Lift us
                                       and Dance as Wind-swept Reeds                                  
                                            Calls Bridging breeze
                                            of you and me
                                            Flowing in Unison
                                            Where we are the Flow
                                            of Humanity
                                            and the Flight
                                            to Brilliant new Ways.   

Saturday, December 27, 2014

Monday, November 24, 2014

Jane Dough/ French Apple Oatmeal Bars go Naughty

Apples, Raisin and Oats get 'naughty'ied up with big thick ribbons of Rum ( I'm talking Captain Morgan :P )  glaze... Spice in the bars... spice in the glaze too ;) My French Apple Oatmeal bars are reminiscent of those little pies we loved as children with spicy apples, raisins topped with glaze.... and my bars have a lovely, silky fluffiness to them...

2 Apples, cored, peeled, finely diced ( I use Fuji Apples in my baking)
1/4 Tsp. ground Allspice  
1/4 Cup Brown Sugar
1/2 Cup Water

Place the above items in a small saucepan... cover & cook them at low to medium heat at stovetop, until the apples become tender and translucent. Let slightly cool.

Preheat your oven to 350'. In a Large mixing bowl mix: Mix:

1 Cup Old-Fashioned Oats
1 Tsp. ground Cinnamon
3/4 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 1/2 sticks Unsalted Butter, melted, slightly cooled
1/4 Cup Light Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
2 Tsp. Vanilla Extract
2 1/4 Cups All-Purpose Flour

Fold in the cooked and cooled Apples.
Spread in a  greased and floured 13x9 baking pan   

Bake in pre-heated oven until golden brown and and inserted toothpick comes out clean.
Let the bars completely cool. Make a simple glaze with Confectioner's Sugar and real Rum ( for Grown-up kids) or use Rum extract ( If real kids plan to eat the bars ) Run big ribbons of glaze over the bars and enjoy... :)


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