We had our first measurable snow yesterday. It came down most of the day. Total accumulation is less than an inch I'd say. At 7 a.m. this morning, it was -2 degrees. I've just been informed that our garage door is frozen shut!! Oh well, I'm not going anywhere.
Did y'all watch Downton Abbey last night? Change is afoot with a new working-class prime minister. Some at the Abbey are pleased. Some are not. It will be interesting to see how that plays out. Will Edith find a true and lasting love? If I invited you to dinner and requested that you wear elbow-length gloves to dine, would you come?
The Stained Glass Window Tea Bread that I showed off with my little Christmas tree toting woodie turned out to be quite tasty. I found the recipe in one of Diane Mott Davidson's books about Goldie, the Colorado caterer. If you haven't found these books, I do recommend them. Goldie, in addition to catering, solves murder mysteries. Well written, they offer the whodunnit with a bit of levity and a lot of recipes.
The cakes are not overly sweet and are perfect for breakfast or when you need a little something with tea in the afternoon. If you bake the smaller loaves, they make nice little gifts. They freeze well.
Stained Glass Sweet Bread
1 cup dried cherries
1 cup chopped dried pineapple
4 Tbsp softened butter
1 cup sugar
4 cups flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups orange juice
1. Place the dried fruit in a bowl and cover with boiling water. Let stand 15 minutes, drain and dry with paper towels. Spread out on a tray and let stand 1/2 hour.
2. Butter and flour two 8 x 1/2 x 4 1/2 loaf pans.
3. Cream the butter and sugar. Add the eggs and beat well.
4. Sift the dry ingredients together twice. Add them to the creamed mixture alternating with the orange juice--begin and end with the flour mixture. Fold in the fruits, blending well. Divide evenly between the pans and let stand for 20 minutes while the oven is preheating to 350 degrees.
5. Bake breads for 45 to 55 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, remove the breads to a rack and cool completely. (I used four smaller pans and baked for about 40 minutes.)