Category Archives: Breads

Pumpkin Bread

From Natalie:

I really don’t bake often but the two breads that I make, banana bread, that was posted earlier, and this pumpkin bread, are favorites.  The pumpkin bread is great with a mug of hot soup, a cup of tea or a glass of milk.  This bread smells particularly nice while it bakes.  The aroma of all the spices gives the house a nice fall smell.

Ingredients:

  • 1 1/2 cup sugar
  • 1 2/3 cup flour
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 2 eggs, well beaten
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 can pumpkin (15 ounces, plain pumpkin)
  • 1/2 cup walnuts, if desired

Combine the dry ingredients.  Add the eggs, oil, water, pumpkin, and nuts.  Blend together and put into a large loaf pan, (or two small ones), that have been buttered and floured.

Bake at 325 degrees for about 1 hour, until a knife blade comes out clean.  Delicious warm!  Enjoy!

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Evening Dinner & Sail on WHISPER

The traditional farewell (or toast) of a Mariner is wishing a friend  “fair winds and following seas.”  

Last weekend, we had the blessing of being all together for a sunset dinner sail on the Whisper.  The wind was fair, the seas were calm and the food was just delicious. 

Thank you Captain Dave Rubbo and all your mates for yet another memorable evening sailing under a summer sky.   And love to my dear friends for a fun birthday celebration filled with wonderful foodie treats, laughter and really, really, good wine!~ Sheryl

Beachpeach Gals

Menu for an evening sail…

 “Keep the moon on the right”!

Banana Bread

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From Natalie:

Don’t throw away the brown bananas!  Just pop ’em in the freezer until you are ready to make banana bread.  With the kids heading back to school tomorrow after vacation, I thought I would make some homemade banana bread as a nice breakfast for them.

Ingredients:

  • 1 cup sugar (I like to use organic)
  • 2 eggs
  • 1 stick of salted butter (if you use unsalted, add one teaspoon of salt)
  • 1 1/2 cups unbleached flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of pure vanilla
  • 2 ripe bananas (if they are frozen, take them out of the freezer as you are collecting the ingredients and they will be fine to use when you are ready for them)
  • 1/2 cup of walnuts (optional)

Preheat the oven to 350 degrees and spray a loaf pan with cooking spray.  In a bowl, put one stick of butter (room temperature) and 1 cup of sugar.  With a hand mixer, work in one egg at a time until mixture is smooth.  Then add 1 1/2 cups of flour, 1 teaspoon of baking soda, 2 teaspoons of vanilla and 2 bananas until mixture forms a batter.  Add 1/2 cup of walnuts, if desired.

Use a spatula to get all of the batter out of the bowl and into the loaf pan.  Put into the oven for 1 hour.  When an inserted toothpick comes out dry, it is done.

This bread is great served warm (can be quickly reheated in the microwave) with a cup of tea and fresh fruit.  Enjoy!

CROSTINI w/Goat Cheese~Tomato ~Basil & Balsamic Glaze RECIPE

From a tiny BEACH kitchen…

I needed a quick and easy appetizer to bring to Easter dinner.   Krisann deserves the credit for this recipe. The bread and basil are super fresh.  The goat cheese is pricey but makes a big difference in taste and is easy to spread on the baked bread.  Just delicious!  The basil and balsamic glaze are sprinkled on top.  The plate looks amazing without a lot of effort.   Which was a good thing- this Easter morning it was 55 degrees on our porch! Yeah summer! There were kids playing on the beach with dogs and easter baskets in tow.

 Ingredients:

  • French Bagette, sliced thin
  • Fresh basil
  • Cherry Tomatoes, halved
  • Herb Goat Cheese
  • Balsamic Glaze
  • Olive Oil Spray
  • Salt and Pepper

Heat oven to 375 degrees.  Put sliced bread on cookie sheet.  Spray with Olive oil,  sprinkle with salt and fresh ground pepper.  Bake 5 minutes.  Use tongs and flip bread slices.  Bake 3 more minutes.  Meanwhile cut tomatoes in half and sliver the basil.

Spread each cooked bagette with goat cheese.  Top with half a cherry tomato.  Sprinkle sliced fresh basil over the tomatoes.- Do NOT used dried basil.  It won’t taste or look the same.  Then simply drizzle a small amount of balsamic glaze over the top.  Serve on a long platter with fresh basil tucked in a corner ~  The presentation is beautiful.  ~ ENJOY!

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