Orange Raisin Five Spice Banana Bread

Orange Raisin Five Spice Banana Bread

We experiment quite a bit with our favorite banana bread recipe. We've developed chocolate versions, added white chocolate or chocolate chips and all have turned out well. This is another great version that would make a delicious addition to any lunchbox or brown bag lunch or especially served warm at a weekend brunch.

Orange Raisin Five Spice Banana Bread

Recipe by Barry C. Parsons

A different citrus and spice twist on a traditional banana bread. A great addition to packed lunches or as an afternoon snack. Makes a terrific bake sale contribution too.

Prep time: Approximately 20 minutes
Cook time: 45 minutes
Total time: Apprroximately 1 hour 15 miutes
Yield: 1 large or 2 small loaves
Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• ½ cup vegetable oil vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp Chinese five spice powder
• 1/4 cup orange juice
• zest of one orange finely minced
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F.
2. Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
3. Sift together dry ingredients and fold into banana mixture alternately with orange juice.
4. Fold in raisins.
5. Pour batter into 1 large or two small greased loaf pans and sprinkle the tops with turbinado sugar if desired for a little extra crunch.
6. Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.

Orange Raisin Five Spice Banana Bread

We experiment quite a bit with our favorite banana bread recipe. We've developed chocolate versions, added white chocolate or chocolate chips and all have turned out well. This is another great version that would make a delicious addition to any lunchbox or brown bag lunch or especially served warm at a weekend brunch.

Orange Raisin Five Spice Banana Bread

Recipe by Barry C. Parsons

A different citrus and spice twist on a traditional banana bread. A great addition to packed lunches or as an afternoon snack. Makes a terrific bake sale contribution too.

Prep time: Approximately 20 minutes
Cook time: 45 minutes
Total time: Apprroximately 1 hour 15 miutes
Yield: 1 large or 2 small loaves
Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• ½ cup vegetable oil vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp Chinese five spice powder
• 1/4 cup orange juice
• zest of one orange finely minced
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F.
2. Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
3. Sift together dry ingredients and fold into banana mixture alternately with orange juice.
4. Fold in raisins.
5. Pour batter into 1 large or two small greased loaf pans and sprinkle the tops with turbinado sugar if desired for a little extra crunch.
6. Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.

reade more... Résuméabuiyad

Brined Pan Seared Pork Chops with Maple Five Spice Apples

Brined Pan Seared Pork Chops with Maple Five Spice Apples

This recipe just says "great Fall or Winter comfort food meal". The brining of the pork chops is optional of course and should not be done for longer than a couple of hours but the process does impart great deep seasoned flavor and makes the chops extra plump and juicy. Thick cut pork chops are best for this recipe, thinner ones will be over-brined. The brining also allows the sear on the chops to be extra caramelized and flavorful with a beautiful deep brown color.

The fragrantly spiced apples get some tart balance for the maple syrup from apple cider vinegar and lemon juice, making them the perfect accompaniment to the pan seared pork chops. We served them with some steamed green beans and Sauteed Orange Walnut Sweet Potatoes for a complete and delicious meal.

For the brining liquid stir together until the salt and sugar is dissolved:

6 cups water
2 cups apple juice
1/2 cup brown sugar
1/4 cup sea salt
2 tbsp black peppercorns
2 fresh thyme sprig
3 cloves chopped garlic

Soak 4 large thick cut pork chops in the brine for no longer than 2 hours. Remove from the brine and pat dry.

Preheat oven to 400 degrees F. 

Heat a cast iron pan or heavy bottom, oven-safe frying pan over medium high heat. Add

3 tbsp canola oil


Pan sear the chops for about 2 minutes per side. Place pan in hot oven for 10 minutes to finish cooking. Cooking time may be longer depending on the thickness of your chops. Use a meat thermometer to get the internal temperature to at least 145 degrees F.

Maple Five Spice Apples

3 large Granny Smith Apples, peeled cored and sliced thick
3 tablespoons  butter

Saute the apples in butter over medium heat to get them warmed then add:

1/2 tsp dry thyme
4 tablespoons raisins
1/3 cup apple juice
1/4 cup maple syrup
1 tsp five spice powder
juice of half a lemon
3 tbsp apple cider vinegar

Simmer until the sauce reduces to a glaze-like consistency. Serve warm over the cooked pork chops.

Brined Pan Seared Pork Chops with Maple Five Spice Apples

This recipe just says "great Fall or Winter comfort food meal". The brining of the pork chops is optional of course and should not be done for longer than a couple of hours but the process does impart great deep seasoned flavor and makes the chops extra plump and juicy. Thick cut pork chops are best for this recipe, thinner ones will be over-brined. The brining also allows the sear on the chops to be extra caramelized and flavorful with a beautiful deep brown color.

The fragrantly spiced apples get some tart balance for the maple syrup from apple cider vinegar and lemon juice, making them the perfect accompaniment to the pan seared pork chops. We served them with some steamed green beans and Sauteed Orange Walnut Sweet Potatoes for a complete and delicious meal.

For the brining liquid stir together until the salt and sugar is dissolved:

6 cups water
2 cups apple juice
1/2 cup brown sugar
1/4 cup sea salt
2 tbsp black peppercorns
2 fresh thyme sprig
3 cloves chopped garlic

Soak 4 large thick cut pork chops in the brine for no longer than 2 hours. Remove from the brine and pat dry.

Preheat oven to 400 degrees F. 

Heat a cast iron pan or heavy bottom, oven-safe frying pan over medium high heat. Add

3 tbsp canola oil


Pan sear the chops for about 2 minutes per side. Place pan in hot oven for 10 minutes to finish cooking. Cooking time may be longer depending on the thickness of your chops. Use a meat thermometer to get the internal temperature to at least 145 degrees F.

Maple Five Spice Apples

3 large Granny Smith Apples, peeled cored and sliced thick
3 tablespoons  butter

Saute the apples in butter over medium heat to get them warmed then add:

1/2 tsp dry thyme
4 tablespoons raisins
1/3 cup apple juice
1/4 cup maple syrup
1 tsp five spice powder
juice of half a lemon
3 tbsp apple cider vinegar

Simmer until the sauce reduces to a glaze-like consistency. Serve warm over the cooked pork chops.

reade more... Résuméabuiyad

Mango Five Spice Orange Cheesecake Muffins

Mango Five Spice Orange Cheesecake Muffins

I've fallen in love with this decadent muffin recipe. Last week we featured the Lemon Blueberry version of this recipe and right away I started thinking about new flavor combinations for this incredibly moist muffin with a creamy cheesecake center.  I love the complimentary combination of orange and mango here and the spices in Chinese five spice mix add the perfect fragrant flavor back note. These would be the star of any Sunday Brunch, and I think they are dessert-y enough to be served as a final course at any dinner; perhaps with a little dollop of whipped cream.

Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.

Begin by soaking together for 10 minutes:

• 1 cup large rolled oats ( not minute or instant oats)
• 1 cup soured milk (Add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)

While the oats are soaking cream together until well blended:

• 1 cup (8oz) cream cheese
• zest of 1 orange, finely grated
• 1/4 cup sugar
• 1 tsp vanilla extract

Set aside.

Sift together and set aside:

• 1 cup flour
• 3/4 cup lightly  packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 
• 1 tsp Chinese Five Spice Powder

To the oatmeal mixture add:

• 1 beaten egg
• 1/4 cup melted butter

 Stir until well blended then fold in the dry ingredients just until incorporated, ten gently stir in 

• 1 cup fresh diced mango

Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.

Mango Five Spice Orange Cheesecake Muffins

I've fallen in love with this decadent muffin recipe. Last week we featured the Lemon Blueberry version of this recipe and right away I started thinking about new flavor combinations for this incredibly moist muffin with a creamy cheesecake center.  I love the complimentary combination of orange and mango here and the spices in Chinese five spice mix add the perfect fragrant flavor back note. These would be the star of any Sunday Brunch, and I think they are dessert-y enough to be served as a final course at any dinner; perhaps with a little dollop of whipped cream.

Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.

Begin by soaking together for 10 minutes:

• 1 cup large rolled oats ( not minute or instant oats)
• 1 cup soured milk (Add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)

While the oats are soaking cream together until well blended:

• 1 cup (8oz) cream cheese
• zest of 1 orange, finely grated
• 1/4 cup sugar
• 1 tsp vanilla extract

Set aside.

Sift together and set aside:

• 1 cup flour
• 3/4 cup lightly  packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 
• 1 tsp Chinese Five Spice Powder

To the oatmeal mixture add:

• 1 beaten egg
• 1/4 cup melted butter

 Stir until well blended then fold in the dry ingredients just until incorporated, ten gently stir in 

• 1 cup fresh diced mango

Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.

reade more... Résuméabuiyad

Pear and Ginger Coffee Cake with Almond Shortbread Crumble Topping

This delicious coffee cake was born of the necessity to put to good use some of the large bag of pears we bought last weekend. Pears are Spouse's favourite fruit so I decided to "pair" them with ginger, which is probably Spouses favourite spice. I added a little of my favourite Chinese five spice to the mix and since the almond shortbread crumble topping was such a success on our Cherry Swirl Almond Crumble Coffee Cake I decided to add it to this one as well. My willing taste-testers at the office had this moist, delicious coffee cake reduced to crumbs in minutes.

Coffee Cake

Sift together and set aside:

2 2/3 cups flour
3 tsp baking powder

3 tsp powdered ginger

1 tsp Chinese five spice powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

½ tsp almond extract (optional)

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed. Stir in:

2 tbsp very finely grated fresh ginger

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine. When the flour is almost incorporated, fold in:

2 large or 3 small pears, peeled and diced (about a half inch dice is fine)

Pour the batter into a greased and floured 10 inch spring form pan.

Almond Shortbread Crumble

1/3 cup ground almonds
2/3 cup flour
1/3 cup butter
½ tsp vanilla extract

Pulse together in a food processor or rub the butter into the flour with your hands until fully incorporated.

Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces, which get scattered all over the surface of the batter.  You can also add in some slivered almonds and a few extra cherry pieces with the crumble for an extra flourish of garnish. 

Bake for 50-60 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure that this cake is fully baked. Cool in the pan for about 10 minutes before moving to a wire rack to cool completely or serve while still warm.

This delicious coffee cake was born of the necessity to put to good use some of the large bag of pears we bought last weekend. Pears are Spouse's favourite fruit so I decided to "pair" them with ginger, which is probably Spouses favourite spice. I added a little of my favourite Chinese five spice to the mix and since the almond shortbread crumble topping was such a success on our Cherry Swirl Almond Crumble Coffee Cake I decided to add it to this one as well. My willing taste-testers at the office had this moist, delicious coffee cake reduced to crumbs in minutes.

Coffee Cake

Sift together and set aside:

2 2/3 cups flour
3 tsp baking powder

3 tsp powdered ginger

1 tsp Chinese five spice powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

½ tsp almond extract (optional)

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed. Stir in:

2 tbsp very finely grated fresh ginger

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine. When the flour is almost incorporated, fold in:

2 large or 3 small pears, peeled and diced (about a half inch dice is fine)

Pour the batter into a greased and floured 10 inch spring form pan.

Almond Shortbread Crumble

1/3 cup ground almonds
2/3 cup flour
1/3 cup butter
½ tsp vanilla extract

Pulse together in a food processor or rub the butter into the flour with your hands until fully incorporated.

Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces, which get scattered all over the surface of the batter.  You can also add in some slivered almonds and a few extra cherry pieces with the crumble for an extra flourish of garnish. 

Bake for 50-60 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure that this cake is fully baked. Cool in the pan for about 10 minutes before moving to a wire rack to cool completely or serve while still warm.

reade more... Résuméabuiyad