Friday, August 22, 2008
LEMON TEA BREAD
copyright Bettina Network, Inc. 2008
A wonderful cake/bread which is delightful for breakfast and with tea anytime during the day - or try it with hot chocolate before bed.
8 ounce package organic cream cheese (Creole Cream Cheese makes this fantastic)
1/2 cup organic unsalted butter
1 and 1/4 cup organic Turbinado Raw Sugar
2 organic eggs rich in Omega 3's
1 and 1/4 cup organic whole wheat pastry flour
1 cup organic whole wheat stone ground flour
1 tablespoon baking power
1/2 teaspoon salt
4 overripe bananas (organic - which you let ripen until the skins turn black)
the bananas are not a pretty sight on the side board while they over ripen,
but the taste and nutrition they add to this cake/bread are worth the eye sore
for a few days.
Sauce for After Baking
2 lemons
1/4 cup organic Turbinado Raw Sugar ( much better than powdered sugar for the
flavor and texture it adds to the bread.
A. Put butter in a mixer and let it whip until the butter becomes light and fluffy.
B. Add the cream cheese to the whipped butter and let it take a turn in the mixer
until the two ingredients have combined and are even lighter and fluffier.
C. Add sugar very slowly - Pouring it into the mixer turned on high until all three
ingredients are blended and look very light and fluffy.
D. Mix flour, baking powder and salt in a glass bowl with a whisk until all the
ingredients are mixed together and look as though they are full of lots of air.
E. Mash the bananas until they are the consistency which you would try for if
you were going to feed them to a baby.
F. Add the flour mixture - alternating with the mashed bananas - and mix slowly
because at this point mixing does not increase the goodness of the bread, but
too much mixing will make it very rubbery - so be careful that you don't overmix.
G. Pour the batter into two buttered glass loaf pans and bake at 350 degrees for about
40 to 45 minutes. Glass loaf pans because when you look at your cake/bread you can
readily see the amount of doneness and are not likely to let this cake/bread get too
dark and because we think glass bakes this cake/bread beautifully. We tried it in
black steel and it wasn't as good.
We would NEVER bake this or anything else in Aluminum
no matter if its in the core surrounded by tankers imported from Iraq to protect us from the bad that
we believe Aluminum puts into your food - we just wouldn't take the risk. Life is
too short and too full of disease as it is - why risk adding more.
H. Test your cake/bread for doneness by inserting a thin knife into the middle, which
should come out dry. - OR - we just touch the top and if it doesn't feel like
hot whipped egg whites, but closer to a substantial bread feel we know its done.
I. Make the sauce to pour over the hot bread when it comes out of the oven.
Scrape the rind off two lemons and put it on the side. Squeeze the juice out of
the two lemons and mix the juice and rind. Add the 1/4 cup sugar, mix and spoon
this over the lemon cake/bread as soon as it comes out of the oven.
J. Let your magnificent creation sit and cool and absorb the juice from the lemon mixture.
K. When it has come to a nice, barely warm state - cut and serve it with organic hot tea -
your favorite kind or try it with Bettina's Red Tea (known in other circles as Hibiscus Tea.)
The person who gets the end of this Lemon Cake/Bread Loaf is indeed a happy camper!!!
TO RESPOND TO THIS BLOG e-mail comments to info@bettina-network.com
TO LEARN MORE about the Bettina Network, inc. try www.bettina-network.com
A wonderful cake/bread which is delightful for breakfast and with tea anytime during the day - or try it with hot chocolate before bed.
8 ounce package organic cream cheese (Creole Cream Cheese makes this fantastic)
1/2 cup organic unsalted butter
1 and 1/4 cup organic Turbinado Raw Sugar
2 organic eggs rich in Omega 3's
1 and 1/4 cup organic whole wheat pastry flour
1 cup organic whole wheat stone ground flour
1 tablespoon baking power
1/2 teaspoon salt
4 overripe bananas (organic - which you let ripen until the skins turn black)
the bananas are not a pretty sight on the side board while they over ripen,
but the taste and nutrition they add to this cake/bread are worth the eye sore
for a few days.
Sauce for After Baking
2 lemons
1/4 cup organic Turbinado Raw Sugar ( much better than powdered sugar for the
flavor and texture it adds to the bread.
A. Put butter in a mixer and let it whip until the butter becomes light and fluffy.
B. Add the cream cheese to the whipped butter and let it take a turn in the mixer
until the two ingredients have combined and are even lighter and fluffier.
C. Add sugar very slowly - Pouring it into the mixer turned on high until all three
ingredients are blended and look very light and fluffy.
D. Mix flour, baking powder and salt in a glass bowl with a whisk until all the
ingredients are mixed together and look as though they are full of lots of air.
E. Mash the bananas until they are the consistency which you would try for if
you were going to feed them to a baby.
F. Add the flour mixture - alternating with the mashed bananas - and mix slowly
because at this point mixing does not increase the goodness of the bread, but
too much mixing will make it very rubbery - so be careful that you don't overmix.
G. Pour the batter into two buttered glass loaf pans and bake at 350 degrees for about
40 to 45 minutes. Glass loaf pans because when you look at your cake/bread you can
readily see the amount of doneness and are not likely to let this cake/bread get too
dark and because we think glass bakes this cake/bread beautifully. We tried it in
black steel and it wasn't as good.
We would NEVER bake this or anything else in Aluminum
no matter if its in the core surrounded by tankers imported from Iraq to protect us from the bad that
we believe Aluminum puts into your food - we just wouldn't take the risk. Life is
too short and too full of disease as it is - why risk adding more.
H. Test your cake/bread for doneness by inserting a thin knife into the middle, which
should come out dry. - OR - we just touch the top and if it doesn't feel like
hot whipped egg whites, but closer to a substantial bread feel we know its done.
I. Make the sauce to pour over the hot bread when it comes out of the oven.
Scrape the rind off two lemons and put it on the side. Squeeze the juice out of
the two lemons and mix the juice and rind. Add the 1/4 cup sugar, mix and spoon
this over the lemon cake/bread as soon as it comes out of the oven.
J. Let your magnificent creation sit and cool and absorb the juice from the lemon mixture.
K. When it has come to a nice, barely warm state - cut and serve it with organic hot tea -
your favorite kind or try it with Bettina's Red Tea (known in other circles as Hibiscus Tea.)
The person who gets the end of this Lemon Cake/Bread Loaf is indeed a happy camper!!!
TO RESPOND TO THIS BLOG e-mail comments to info@bettina-network.com
TO LEARN MORE about the Bettina Network, inc. try www.bettina-network.com
Labels: Bettina's Cookbook
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