Page 11 - Scene Magazine 42-07 July 2017
P. 11

Fun With Food
BY JOANNA STELLOH PHELPS
Orange Cardamom Bread
In the heat of summer, I know we don’t always want to turn on an oven but this orange car- damom bread is so refreshing, that it’s worth it! If you make it early in the
morning, you can enjoy it throughout the day. You can double the recipe to make two loaves or you can also add toasted pe- cans or walnuts to the batter before bak- ing to add some crunch.
Orange Cardamom Bread
Ingredients
• 1 1⁄2 cups flour
• 1 1⁄4 cups granulated sugar • 3⁄4 teaspoon salt
• 3⁄4 teaspoon baking powder • 1/8 teaspoon+ cardamom
• 3⁄4 cup whole milk
• 1⁄2 cup vegetable oil
• 2 eggs
• 1 tablespoon orange zest
• 3⁄4 teaspoon vanilla
Instructions: Grease and flour an 8 1⁄2- by 4 1⁄2-inch loaf pan; set aside. Preheat oven to 350 degrees. In large mixing bowl, whisk flour, sugar, salt, baking powder, and cardamom together. Make a well in the center and add the milk, oil, eggs, zest, and vanilla and whisk all to- gether with dry ingredients until smooth. Pour into prepared pan and bake about 45 minutes or until top is lightly golden brown and toothpick comes out clean. Let cool in pan about 10 minutes then remove from pan to baking rack to cool complete- ly. You can eat it as is or top with orange glaze. Orange Glaze: 1 cup powdered sugar, 1⁄2 teaspoon orange zest, and 1-2 tablespoons orange juice. Whisk together until smooth and pour over cooled bread. Just a reminder: This is picnic season and it is important to keep cold foods cold and hot foods hot. Cold foods should be kept at 40 degrees or lower and hot foods should be maintained at least at 165 de- grees. Make ice bowls to put salads in and for no more than two hours. Do not keep food in direct sunlight. We want everyone to have a safe and healthy summer!
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