Ingredient: baking soda

Beignets

BEIGNETS
Mardi Gras Beignets
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Mardi Gras Beignets
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Servings Prep Time Cook Time Skill Level
20beignets 20minutes 2minutes
Servings Prep Time
20beignets 20minutes
Cook Time Passive Time
2minutes 2hours to overnight
Ingredients
Ingredients
Instructions
  1. In a bowl, combine flour, salt, baking soda and sugar.
  2. Make a hole in the middle and crack 3 eggs into it and mix.
  3. Add the butter, lemon juice and orange blossom water. Incorporate into the flour mix and knead.
  4. For two balls of dough and let rest in the fridge for at least 2 hours or overnight (preferably).
  5. Stretch the dough with a rolling pan (or an empty bottle).
  6. With a knife, or pizza wheel, make 20 diamonds.
  7. For a more traditional shape, make 1 1/2 long slit in the center of the diamond and take one of the diamond's corners through the slit.
  8. Heat the oil in a deep pan. Temperature should reach 350 degrees Fahrenheit.
  9. Dip beignets in the oil for a few seconds on each side (just enough time to get them to a blond, even color).
  10. Let them dry on a paper towel and for a fun effect, sprinkle confectioner's sugar on them. Enjoy!
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Cranberry-Orange Bread

Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Cranberry-Orange Bread
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
Servings Prep Time Cook Time
8servings 35minutes 50minutes
Servings Prep Time
8servings 35minutes
Cook Time
50minutes
Instructions
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
  3. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
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Emily’s Family Pumpkin Bread

banana bread
Emily's Family Pumpkin Bread
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Every Thanksgiving, my mother Ann (Nana) would make the tastiest pumpkin bread ever. Our family loved it so much, we'd ask her to make it again for Christmas!
Emily's Family Pumpkin Bread
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Every Thanksgiving, my mother Ann (Nana) would make the tastiest pumpkin bread ever. Our family loved it so much, we'd ask her to make it again for Christmas!
Servings Prep Time Cook Time
2loafs 10minutes 55minutes
Servings Prep Time
2loafs 10minutes
Cook Time
55minutes
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift all dry ingredients together in large mixing bowl.
  3. Make a well in the center of the dry ingredients then add all wet ingredients.
  4. Mix together until smooth.
  5. Grease and flour loaf pans then fill pans 3/4 full with batter. This batter is enough for 2 large loaf pans or 3 median loaf pans or 5 mini loaf pans.
  6. Bake at 350 degrees for 50-55 minutes for large pans or 40-45 minutes for small pans.
  7. Allow pumpkin bread to cool, then turn out onto racks.
Recipe Notes

The pumpkin bread is very moist and keeps for several days stored in plastic bags!

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