Saturday, December 18, 2010

Gingerbread Mini Loaves

3 c. all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated ginger root
1/8 tsp ground cloves

2 eggs, beaten
2/3 c. dark molasses
2/3 c. canola oil
1/2 c. golden brown sugar, packed
1/2 c. milk
1 tsp vanilla

Preheat oven to 350. Grease 4 mini loaf pans.

Combine flour, baking powder, baking soda, cinnamon, ginger, cloves & fresh ginger in large mixing bowl. Make a well in center of flour mixture; set aside.

Combine egg, molasses, oil, brown sugar, milk & vanilla; stir thoroughly. Pour egg mixture all at once into dry ingredients. Stir just until moistened & most lumps have disappeared.

Divide batter into the prepared pans.

Bake for 25 minutes or until center tests clean. Remove from pans. Cool completely on wire racks. Wrap & store in refrigerator or freeze.

Chai Spice Blend

1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
3/4 tsp ground ginger
1/2 tsp ground coriander
1/4 teaspoon ground 3 peppercorn blend (black, pink & white)

1/4 piece vanilla bean*

Stir all spices together in small bowl until evenly blended. Store in tightly covered container.
*Add vanilla bean to container for Oregon Chai

This spice blend lends itself to limitless possibilities. Steep it in tea. Sprinkle into hot cereals. Substitute when recipes call for cinnamon or "pumpkin pie spice".

Chai Spiced Tea Loaves

1/2 c. water
1 tea bag-English Breakfast Tea

3 c. all-purpose flour
2 tsp chai spice blend*
1 tsp baking powder baking powder
1/2 tsp baking soda

3/4 c. vanilla low-fat yogurt
1 c. (2 sticks) butter or margarine, softened
1 c. granulated sugar
1 c. packed light brown sugar

5 large eggs
1/2 tsp vanilla

Preheat oven to 350 degrees.
Grease and flour 5 mini loaf pans.

In micro-proof measuring cup, heat 1/2 cup water in microwave 2 minutes or until boiling. Steep tea bag in water; set aside to cool.

Combine flour, chai spice, baking powder & baking soda in medium mixing bowl.

Drain tea bag & pour off any excess to reserve 1/3 c. and stir in yogurt.

In large bowl, cream butter until light, about 1 minute. Gradually beat in granulated and brown sugars in 2 batches. Beat 2 minutes or until fluffy. Beat in eggs in 2 batches, until well blended. Add vanilla & beat until combined.

Mix in flour mixture and tea mixture alternately, beginning & ending with flour mixture just until combined.

Spoon batter evenly into prepared pans.

Bake loaves 30 minutes or until tester inserted in centers comes out clean. Remove loaves to cool on wire racks 15 minutes.

*Chai Spice Recipe