September 23 marks the official day that autumn begins. We all look forward to cooler weather in the fall which makes baking so much more pleasurable.
Last week, as I was flipping through some older Victoria magazines, I came across the November 1997 10th anniversary edition. I saw this recipe for Harvest Oatmeal Tea Bread so I decided to bake it for today.
The recipe follows at the bottom and includes dried apricots, raisins and dried cranberries for beautiful color and cognac for flavor. This is very pretty tea bread for your Afternoon Tea Menu!
Fall is such a fun time to make special foods that reflect the season and the smell in the air! These are the days we wish we could hold on to forever. This week we are having cooler weather and rain which means we will have snow on Pikes Peak at 14,000 feet. It is just a matter of days before the aspens begin to change color. Let's enjoy every day and enjoy baking again!
Harvest Oatmeal Tea Bread:
You will need: 3/4 cup unsalted butter, 3/4 cup granulated sugar, 3 large eggs, 1 1/4 cups boiling water, 1 cup old fashioned oatmeal, uncooked, 1 cup of sifted flour, 1 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt, 1/2 cup dried chopped apricots, 1/2 cu dark raisins, 1/2 cup craisins, 4 Tb cognac (you could also add nuts if desired)
Preheat the oven to 350 degrees. In a medium sized bowl, cream the butter and the sugar and mix in the eggs one at a time until fluffy.
Boil water and add oatmeal and stir setting aside.
In a large bowl, mix flour, baking soda spices and salt. Add the dried fruits to this mixture.
Add the cognac and the creamed butter mixture to the dry components.
Fold the oatmeal into this mixture.
Now pour into a greased and floured bread pan 5 x 9 and bake for 30 minutes at 350 degrees. Next, turn the oven down to 325 degrees for an additional 45 minutes and check with a toothpick. Lately, I have been using wooden skewers instead of toothpicks and I like that! It works well. Turn out of pan while warm!