Pumpkin Bread

I'm so excited about my Pumpkin Bread, which I rarely make...my daughter is the Pumpkin Bread 'queen' and also makes the best Pumpkin Pie for Thanksgiving, with her amazing homemade crust.
When I was  a 'kid' I hated pumpkins, and squash...how absurd was that! Even now, it's still not my favorites; but I've learned to adapt a liking to all of these wonderful fall treasures!

I normally would not have even made it, but my daughter and family were away for a long weekend last week, kids were out of school the following Monday. I was happy to  'dog sit' for my favorite little guys that I have spoiled since the last few years and they were so excited to have me around to give them treats and take them for walks. In the meantime, I was treated royally by my son and family to invite me over for dinner each evening, so I didn't even have to cook, and just bring dessert which happens to be my 8yr. old granddaughter's favorite...Pumpkin Bread!...my, how times have changed...tastes have changed since I was their age. Kids are so much more adventurous with their foods and are offered a lot more healthier choices!

Instead of googling for a Pumpkin Bread recipe, I decided to look for one in Martha Stewart's cookbook, which was of course a 'thrift find'...a 1995 edition that has so many great recipes...even if the book does not have any photos...you gotta love anything from Martha Stewart! Instead of making one loaf of bread spending precious time to make it, why not make 2 or 3 loaves? I can't even find this recipe online so I will have to type it out, and the modifications I had to make, that even gave it a nicer and much more flavorful, moist bread!

I was totally looking forward to making the Pumpkin Bread, and have an extra loaf to keep. I love these cute little loaf pans, and they're so perfect and handy being attached instead of separated.

Pumpkin Bread
source; Martha Stewart, from the Martha Stewart
cookbook...1995 edition

my modifications in blue

12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
I used 1 stick of butter
3 Tbsp. molasses
I omitted the molasses
2 cups sugar
I used 1 1/2 cups sugar
2/3 cup orange juice or water
I used 1 cup fresh orange juice from 2 oranges
also grated the zest from one of the oranges
2 cups pumpkin or squash puree
I used 1 can (15 oz. 425g.) Libby's pumpkin puree
3 1/3 cups flour
I use 3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
I used 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
I used 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
I used 1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 cup raisins or currants
I omitted raisins and currants

Preheat the oven to 350 degrees F. Butter 3- 9x5x3-inch loaf pans.
I sprayed cooking spray (for baking that has flour mixed in) Used 1 used 4 attached mini loaf pans, and 1- 9x5x3 loaf pan.
With an electric mixer, cream the butter, molasses,and sugar until light and fluffy.
I used a metal whisk to cream the butter,eggs and sugar until light and fluffy
Beat in the eggs one at a time.
I added the 4 eggs to the butter, and sugar, the vanilla extract, and whisked it until a light lemony color.
Add orange juice and pumpkin puree and mix well.
Sift the dry ingredients together into a large bowl.
No need to sift...just mix them all together without sifting. 
Add the pumpkin mixture to the dry ingredients with a wooden spoon, stirring well incorporated.
Add the raisins at this time. I omitted the raisins.
Spoon into prepared pans. Bake for 1 hr. or until toothpick inserted comes  out clean. Cool in pans for 10 minutes, then turn out unto racks to cool.
I baked the mini pans for 35 minutes at 350 degrees F. along with the larger loaf pans...took the mini pans out of the oven, leaving the 9x5 loaf pan in the oven...lowered temperature to 325 degrees F. and bake for an additional 20 minutes...tested with toothpick and it was done in 55 minutes.

For Orange Glaze; 2 cups of powdered (icing) sugar, and 1 Tbsp. orange juice...mix it well together, until smooth (you should have a thick paste) ...drizzle on the bread with a soup spoon, or omit the drizzle.

Note: This was the best Pumpkin Bread that turned out so moist, the orange zest and the extra orange juice gave it such a pretty color, and flavor with the vanilla extract addition. The glaze is optional, but you don't have to use it on all the Pumpkin Breads...leave some without it if you prefer!

Asparagus-Potato Frittata

Although I've been feeling so 'out of it' and not really in the mood for driving, grocery shopping, and...especially cooking, due to not feeling my best with the bandage on my forehead to cover and protect the 'skin cancer surgery'...and taking strong antibiotics is not my favorite thing at all. I finally had the stitches removed and now I'm on my way to healing with a slight scar about 1 1/2 inches which will fade in time. I scheduled for my next surgery appointment  a month away!

When you know you have a dozen eggs in your fridge...actually, you only need 8, have onions, and some kind of fresh veggies, you could whip up a frittata in no time, at all!

I really do not need a recipe for this simple frittata, but I got inspired by Martha Stewart's Whole Living magazine...sad to say, is no longer in circulation. Again...I swapped the vegetables and omitted the jalapeno peppers which I did not have, but no worries...if you want it spicy, you can use chili pepper flakes for a spicier flavor. Recipe also calls for fresh corn kernels (you can use frozen)...I used diced potatoes, instead...otherwise, you can be creative and add veggies of your choice! Click on the link, for the recipe!
SPICY ZUCCHINI FRITTATA

The next day, I still had a lot of leftovers and had a yummy cold frittata sandwich for lunch. Some people do not like cold eggs...but as for me; I love cold hard boiled eggs, or a frittata (fried-scrambled eggs) especially on simple, fresh whole wheat bread.

My poor little kitty, Mush has found a little 'me space' which I usually have it stacked with cook books and some novels, and just stared out at me feeling left out, while I am finishing my post.

Pets can pick up on your 'moods' and feelings. Poor baby has felt neglected all week long...or is she just watching the red ribbons protruding from the book?...most likely. She is such a comfort, so sweet and delicate little thing, and oh, so 'finicky'...just like most female cats are. (she still misses Prince, can't believe its been already over one year that he had to be put down...sigh!)

I really appreciate all your caring and friendship; if I neglected to comment on your blog...I will try to catch up visiting and commenting, and as for my posts; I need to step that up, as well and post at least twice a week. Take care, and Hugs to all!

#BundtaMonth-Banana Zucchini Bundt Cake

I’ve loved baking Bundt cakes since my kids were little. Baking a Bundt is homey and comforting. There’s something about a round Bundt with the glaze drizzled down the side that is irresistible. Perfect for coffee or tea time with friends or to bring to a party.




It’s lovely that Lora (Cake Duchess)and Anuradha (Baker Street) collaborated to form a monthly baking group dedicated just to Beautiful Bundts: Bundt a Month!

What is #BundtaMonth all about?


Here’s the challenge:
 
Anuradha and Lora will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to their blogs throughout the month. It's that simple! 
We decided to be creative with zucchini in our September Bundts.

Check out what our Bundt loving baking friends created for this month:


Anuradha from Baker Street baked Chocolate Zucchini Bundt Cake

Deb from Knitsmatic baked Healthy Wanna-Be Bundt Cake

Kate from Food Babbles baked Chocolate Coconut Zucchini Bundt Cake

Kate from Diet Hood baked Zucchini Banana Bundt Cake with Maple Cream Cheese Frosting

Renee from Magnolia Days baked  Zucchini Spice Bundt Cake

And Lora from Cake Duchess baked Chocolate Zucchini Swirl Bundt Cake

Here's how to bake with #BundtaMonth:

- Bake your September #BundtaMonth Zucchini Bundt.
- Post it before September 30, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read - #BundtaMonth: Chocolate Zucchini Bundt)
- Join the Bundt baking party! Share your link it to our blog hop by clicking here or here.
- Link back to both Anuradha’s and Lora’s announcement posts.










Mixing zucchini, banana and spices make a wonderful September Bundt cake.



Banana Zucchini Bundt Cake
yield: one cake-serves 12 – 16
adapted from Martha Stewart and Dorie Greenspan

Ingredients:
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. ground ginger
½ tsp. salt
2/3  cup canola oil
1 cup granulated sugar
2 whole eggs, room temperature
2 tsp. vanilla extract
1 cup sour cream
1 ½ cups mashed overripe banana (about 2 large bananas)
1 ½ cups grated zucchini, drained on towel (about 1 large zucchini)

Directions:
Preheat oven to 350 degrees. Butter and flour a Bundt pan, set aside.

In a medium bowl whisk together flour, soda, cinnamon, nutmeg, ginger, and salt. Set aside.

In a mixing bowl, mix together the oil and sugar until combined (about 2 minutes). Beat in the eggs one at a time until light and fluffy (about another 3 minutes). Beat in the vanilla and scrape down the sides of the bowl to incorporate all the ingredients.

With the mixer on low, mix in 1/3 of the flour mixture until fully incorporated and no streaks of flour remain. Stir in ½ cup of the sour cream and mix again until combined. Alternate with the remaining flour mixture and sour cream, ending with dry ingredients. Stir in bananas and zucchini until combined.

Pour batter into prepared pan and bake in preheated oven for 50-60 minutes or until cake tester inserted into center comes out clean. *I check my cakes at 30 minutes and with this cake, I lowered the heat to 325 for the remaining baking time.

Lemon Glaze:
juice of 1 lemon
1 ½ cups powdered sugar

Juice lemon and whisk in the powdered sugar a little bit at a time until right consistency (I test it on my finger.If it doesn’t run down my finger, it’s ready). Remove cake from oven and allow to cool in pan on wire rack for 15 minutes before turning out onto rack and cooling completely. Drizzle glaze over cooled Bundt cake.

Have fun baking your Bundt!

...also linking to:Hearth and Soul Blog, @Zesty South Indian Kitchen

Mark Bittman's Bread Pudding...and Giveaway!

Perfect bread pudding, right out of the oven!

There's a saying..."what you see, is what you get"...or a favorite of mine...IT IS, WHAT IT IS!...When life gives you lemons; you make LEMONADE...When your son brings you a homemade beautiful round Challah bread with raisins, from a Kosher kitchen...that has been blessed by a Rabbi...you eat half, freeze the other half...and make the best Bread Pudding...ever!
Linking to:
Hearth and Soul Blog Hop @Zesty South Indian Kitchen
Full Plate Thursday @ Miz Helen's Country Cottage 
Thursday Favorite Things @ Katherines Corner 

Not only did I feel blessed, but comforted...knowing, that this bread will be best, used  for french toast, or make a fabulous bread pudding...not just any old recipe, but my most favorite, trustworthy Mark Bittman's
"How to Cook Everything" Simple Recipes for Great Food!...don't expect pretty photos, and illustrations in this 944 page of a bright yellow soft covered book (comes in hard cover, as well)...you can certainly order this on Amazon, and get it for a great price, but mine was also NEW, which I purchased 2 years ago at Goodwill for 79 cents...a price which is no longer available for soft covered books. Today, it would cost me $4.00 even at Goodwill...but then you can probably get this at Amazon for the same price, and pay $3.99 for shipping. It's still a great bargain...either way!

I don't recall bragging so much about any cookbook, as I am totally in love with this one. I have managed to take it home several times...only, to find it back here at my daughter's house because we are both sharing the book.

This is how it goes...you decide to make a great dish, dessert, breads, anything your heart desires...you will find a simple version of it in this book; it virtually is, like a Bible...next, you go online, if you want to compare other similar recipes, and even find photos of it, and start comparing and creating it to your needs...but don't be "stingy"...be a friend, and mention the source! I can relate to your own creation of a fairly simple 'staple' recipe which do not require a source...but let's face it. We are not 'Martha Stewart'...or 'Giada'...or 'Nigella'...we don't have a cooking show, or have our own 'food magazine' like Martha Stewart...LIVING, which by the way, is one of my all-time favorite cooking magazines, next to Bon Appetit!

...but, you never know! Dreams can become a reality! You can become the next Food Channel 'cooking star'...or can go on T.V.'s CHOPPED program...and get yourself 'chopped off' after the first 'brutal challenge'...or, become the winner and take home the $10,000. which is not EASY!

I'm getting way off the subject here. I will share 2 recipes with you...the other, which I promised is my 'staple' banana bread recipe...and I do repeat...'staple'..because, both Lora and I make this once or twice a week, without consulting a recipe...just have it memorized after all these years, and totally cut down on the 1970's overload of sugar, and oil that they used in basic recipes. When I see a banana bread recipe posted with 1 cup of oil, and 2 or more cups of sugar, I just want to scream...NO, NO...you're killing us! (well, just a little dramatization of it) but seriously, who needs all that cholesterol and sugar, and most of the time with the overload of 'butter'...and let's not even go there...we all know what happened with Paula Deen; don't get me wrong, I love her dearly, and all her creative recipes, and her Southern "y'all" charm. We just need to stay, or get healthy, that's all!

Bread Pudding
adapted from: How to Cook Everything 
by, Mark Bittman

3 cups of milk, (I used low-fat)
4 Tbsp.=1 1/2 sticks butter, plus extra  for greasing the pan. (I used cooking spray to grease pan)
1 1/2 teaspoon ground cinnamon
1/2 cups sugar plus 1 Tbsp.
pinch of salt
8 thick slices of white bread, crust removed
(I used leftover Challah)
3 eggs ( I used 4)

Preheat oven to 350 degrees F. Over low heat in a small saucepan warm the milk, butter 1 teaspoon cinnamon, 1/2 cup sugar, Just until butter melts. Butter, or spray an 8x8 square glass baking dish, or a casserole dish that can fit 1 1/2 quarts.

Cut or tear the bread in bite-size pieces (as in upper photo) and pour the milk mixture over it. ( I sprinkled the cinnamon, salt, and sugar, directly on the bread cubes, did not add in the milk mixt. to heat up)

Let the milk mixture sit for a few minutes, submerging
any pieces of bread that rise to the top.

Beat the eggs lightly, and pour over the bread mixture, stirring gently, being careful not to disturb the bread pieces. Mix together the 1 Tbsp sugar with the 1/2 teaspoon cinnamon, and sprinkle over the top.

This is how the mixture should look like...now, you are ready to bake it.

Bake 45 minutes...no longer than 1 hr. Center will be just a little wobbly, but it will settle as it cools a little.
Serve warm, or cold, with maple syrup, whipped, cream, or just plain powdered (icing sugar)

For chocolate pudding: Melt 2 ounces bittersweet chocolate with the milk, and butter, and proceed as above.

For Apple-Raisin filling: Add 1 cup peeled, grated, and drained apples, and 1/ cup or more raisins to the mixture, along with the eggs.

Elisabeth's Banana Bread

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cane sugar
1/4 cup light brown sugar
2 eggs
1/4 cup vegetable oil
1/4 cup low-fat milk
3 rip bananas mashed
1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray, set aside. In a large bowl, add the flour, baking soda, baking powder, and salt. Mix together. In a medium bowl, mash the bananas with a potato masher, or fork, and add the sugars to it; stir to combine. In a small bowl, mix together the eggs with the oil, and milk, beating with a fork, or whip just to combine well. Add the bananas mixture to the flour, and pour the egg mixture over the top...stir to combine.
Stir 3/4 cup of the chocolate chips into the batter; spoon into the loaf pan, and sprinkle the remaining chocolate chips over the top. Bake for 30 minutes @ 350 degrees F.  Lower the temperature to 325 degrees, and bake for an additional 25 to 30 minutes. Cool on rack, and it will release easily from pan, after it cools down slightly.

note:
This is my very own "tried and true" recipe, and it is 'fail proof' ...you must add the ingredients just the way I have it written, in that order, and also for the temperature, and time baked. For the sugar, you can use just white sugar instead both kinds, but increase to sugar to 1 cup. You can also substitute by adding equal amount of whole wheat flour to equal amount un-bleached all purpose flour. You can add raisins, chopped nuts, cranberries, dried cherries, or any kind of dried fruits. I would not recommend fresh chopped fruit, they will add too much moisture and make the bread soggy!

...one more thing; I just recently received this special back order issue, for my 2yr Blog Anniversary giveaway.

I have not heard from anyone if you are in interested in my special giveaway of the 100yrs of American cooking edition, which came out in 1999. I love this special issue, and kept the magazine for 13 years now, using some of the best recipes...ever!

Back in 1999, it cost $3.95...I back ordered a special order...brand new one, plastic sealed edition...which cost $12.99 (still a thrift price) for something so special..the shipping was (that's where they get you) another $3.99, well worth it!

Are you going to miss out on this giveaway gift that has century old culinary stories, including the famous Amircan Apple Pie that debuted in 1900, the famous Coca Cola, in the late 1899,  the famous Betty Crocker in the late 1930's, Julia Child in the early 1950's famous movie stars, our very own American Mac n' Cheese, with updated old recipes...just look at the famous American list of products that our known all over the world, and when they debuted!

Hostess Twinkies (1930)
Snickers (1930)
Bisquick (1931)
Fritos Corn Chips (1932)
Skippy Peanut Butter (1932)
Campbell's Chicken Noodle
and Cream of Mushroom  Soups (1932)
Ritz Crackers (1934)
Five Flavors Life Savers (1935)
Kraft Miracle Dressing (1935)
Kix Cereal (1937)
Kraft Macaroni and Cheese Dinner (1937)
Pepperidge Farm Bread (1937)
Spam (1937)
Lawry's Season Salt (1938)
Lay's Potato Chips (1938)
Nestle's Crunch bars (1939)

There's a lot more to mention...and the most popular of them all is the famous OREOS that just recently celebrated its 100 years in America and is now, famous, and well liked all over the world! Now, isn't this something for us to be proud of that's American?
...and don't forge the JELL-O which has been around since 1897...and took America by the storm in the 1920's...and making a comeback now, after declining since the late 80's.

...one more item...(among tons of others) THE CANDY MAN
who can forget the ever so famous HERSHEY'S CHOCOLATE BARS?
Founded by Milton Hershey, in 1900...his chocolate was so well known an famous, by 1906, he got the town named after him!
So, there you have just some of the famous century information, along with photos and updated old recipes, and new ones, as well!
It's a whopping double issue of 254 pages, compared to this July grilling issue of Bon Appetit, of 122 pages. that costs you $4.99 an issue, if you don't have a subscription, which I've had for over 20 years!

I'm repeating this giveaway gift...just let me know if you would like it...no strings attached...but if you don't mention something about this amazing issue, then I will assume you're not interested in winning this!

 
OK...gotta go now. Luigi the little precious Chihuahua ...and Stella (not pictured) are hungry, and so am I...so let me hear from you...until then, have a wonderful Monday, Tuesday at some places...we're getting a tropical storm, rain, rain...and more rain!
xo

Two Black Bean Dishes..."kill two birds with one stone"

 

I'm so sorry to disappoint all of you with my simple dishes and not making ooey-gooey cupcakes, cakes, and super rich dishes, so I decided at least the things that I do make are healthy, and delicious...that is if you like black beans!
The one thing, or maybe two things you might have noticed since I started my Weight Watchers diet program, is that I'm concentrating more on making things look attractive, and improve on my photos, as well!

Remember that huge container of black beans? well, I made another big pot of black beans from dried black beans.
This first one is a delicious CUBAN BLACK BEANS, and the second one coming up, is my BLACK BEANS PAPAYA SALSA...I decided to "kill two birds with one stone"...I'm sure you've heard the meaning before!

Not my own photo...courtesy of National Geography

Realistically speaking...who would want to kill these beautiful Rainbow bee-eaters? The term killing two birds with one stone is "performing two tasks at the same time" has been mentioned that it originated from the Japanese, the Chinese, the Romans, and from a Greek Mythology! Well, they all can call it their own, but this famous Idiom Definition is referred by Hobbes, in 1841, in England. According to Hobbes, it was to "satisfy two arguments with one answer." It is almost impossible to kill two birds with one stone, unless they are sitting close together as these lovely birds!

My second bean dish is BLACK BEAN PAPAYA SALSA...a very nice, refreshing salsa that is perfect as a side dish with BBQ or just have around as a great snack to satisfy the in-between meals hunger!

Love this refreshing salsa, and so easy to make. I will post both recipes for you, and for the next post I will try to keep it on the sweet side by making a yummy dessert of some sorts!

Cuban Black Beans
adapted slightly from: Everyday Food from the
Kitchens of Martha Stewart Living

1 Tbsp. extra-virgin olive oil
1 medium yellow onion diced
2 celery stalks diced
2 garlic cloves smashed, and peeled
2 carrots, diced  
1 1/4 teaspoons ground cumin
coarse salt, and ground black pepper
2 lbs dried black beans, soaked according
to package instructions
1 dried bay leaf
1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved

In a large Dutch oven, or a large heavy pot, heat oil over medium. Add onion, celery, and garlic, and cook until onion is softened, about 6 minutes. Add carrots and cumin, and cook until fragrant, 1 minute. Season with salt and pepper.

Add black beans, 8 cups water, bay leaf and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems. (To store, refrigerate up to 5 days or freeze up to 6 months. You will be able to use these beans to make other recipes with it. Makes 7 cups
Points value: 6

Black Bean Papaya Salsa
adapted by: All Recipes.com

2 cups cooked, or canned black beans
2 small, or 1 large papayas peeled seeded
 and diced small
1/2 red bell pepper diced small
3/4 cup pineapple juice
 ( I used 7 1/2 oz can crushed pineapple)
!/2 cup lime juice (4 limes)
(I used 2 limes)
2 Tbsp minced green chile peppers of your choice
( I also used 1/2 of a medium purple onion, diced)

Dice the papaya in small pieces

If your onion is large, just cut in half, wrap the other half and save for next time. Peel and dice in small pieces.

I used green chiles, sliced them with the seeds. You can slice in half, scrape the seeds out, and dice them if you don't want it too spicy.

Clean and slice half of the red bell pepper in thin long slice, and dice the pepper in small pieces.

 Rinse the black bean in cold running water, in a colander.

Chop a handful of fresh cilantro.

Layer all your ingredient in a big bowl. I also used about 2 teaspoon of jalapeno sauce...you can use red hot sauce if you can't get jalapeno sauce.

With a fork squeeze the lime into the bowl and just turn the fork well with one hand and squeeze with the other to get all the juices in there.

Sprinkle with the chopped cilantro, and stir together gently, and serve...Enjoy!
Points value: 6

Cookbook Sundays-Cranberry Oatmeal Walnut Cake



There's been so much going on getting ready for Thanksgiving, and this year it's going to be with two other families and their children. Glad it won't take place in my "shoe box" size beach condo. I actually did get a head start on Cookbook Sundays, thanks to my friend Brenda, from
 Brenda's Canadian Kitchen...who started it. I will link this back to her blog.

This cake is so perfect for Thanksgiving morning with coffee or tea, and it really is from a coffee cookbook, called Coffee Cakes, by Lou Seibert Pappas. it's a 2006 edition, and it's a fairly new book for me that I found about a month ago, at Goodwill for $.79. Originally listed for $18.95. Now, that's what I call a bargain. I may want to start a "giveaway"...because, really, I'm starting to feel guilty for getting all these nice books for "peanuts"...and the rule is at Goodwill, any paper back regardless of the size, is 79 cents, so therefore, I have quite a lot collected, and I've been donating them back, along with a lot of my own that I don't need. I think it would be nice to pass them along to other bloggers that can use them. I will mention about this soon.



Cranberry Oatmeal Walnut Cake
adapted from Coffee Cakes by Lou Seibert Pappas

1 1/2 cup quick cooking or old fashioned
rolled oats
2 large eggs
1/2 cup firmly packed light brown sugar
1/2 cup canola oil
1 1/2 cups buttermilk, or low-fat plain yogurt
1/2 cup dark molasses
1 teaspoon vanilla extract
1 cup unbleached all purpose flour
1 cup whole -wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups fresh or frozen cranberries
1/2 cup (2 ounces chopped walnuts
pecans, or toasted and skinned hazelnuts

Preheat oven to 350 degrees. Butter and flour a 9x13 inch baking pan
(I used a bundt pan)
Spread the oats in a rimmed baking sheet and bake for 8 to 10 minutes or until
lightly toasted. Let cool.

In a large bowl, beat the eggs, brown sugar, and oil together until blended and
stir in the buttermilk or yogurt, molasses, and vanilla.
In a medium bowl, combine flours, toasted oats, baking soda, baking powder,
salt, and 1 teaspoon of the cinnamon. Stir to blend. Add the dry ingredients to
the buttermilk mixture and beat for about 1 minute, or until smooth. Stir in the
cranberries. Spread evenly in the prepared pan. Toss the nuts, and remaining 1
teaspoon cinnamon together, and sprinkle evenly on the top.

Bake for 25 to 30 minutes, or until the cake is golden brown and a cake tester
inserted in the center comes out clean. Let cool in the pan on a wire rack.
Cut into squares, or strips.
Serves 12.
Note: I used a bundt pan, and used the 2 teaspoon cinnamon, along with the chopped
walnuts in the batter. Also I used 2 cups of unbleached all purpose flour. (did not have
whole-wheat flour on hand. Also, I used a simple sugar glaze, mad with one cup of powdered sugar, and about 1 teaspoon water, mixed to a medium thick glaze, and drizzled the cooled cake with a large spoon.