A bit off topic but I do sometimes like to share my food discoveries with you all. This morning I looked in the kitchen and decided to try a new recipe for Orange Sunflower Seed Bread. I don't typically like orange flavoring in most food, but this bread sounded scrumptious, I had all the ingredients on hand, and my tummy was hungry.
It came out very good, not too sweet and the sunflower seeds gave it just the right amount of texture and roasted nutty flavor.
Orange Sunflower Seed Bread
3 Cups all purpose flour
1 Cup sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg, beaten
3/4 Cup orange juice
4 tsp grated orange peel
3/4 Cup milk
1/4 Cup butter, melted
3/4 Cup roasted shelled sunflower seeds (I used non salted)
Heat oven to 350º
Grease 9 x 5 x 5" loaf pan
Sift dry ingredients together. Combine egg, orange juice, orange peel, milk and melted butter; add to dry ingredients, mixing well. Stir in sunflower seeds. Pour into greased loaf pan and bake for 1 hour, or until toothpick put in center comes out clean. Cool on rack 15 minutes before removing from pan.
Wait until bread is completely cooled before slicing.
For easier slicing, coarsely chop sunflower seeds before adding them.
After making it I took a slice and used some Cornelian Cherry Preserves we recently purchased. The preserves were made with just fruit and sugar, but we didn't see the fine print that it still had the seeds! so took some time yesterday to rescue what I could and drained the cherries from the preserves and took off as much of the fruit as I could. The cherries are small and have a larger pit like an olive. I managed to salvage about 3/4 of the jar. Who wants pits in their preserves?
Which all led me to look on line where I came to discover that the cornelian cherry is not a cherry at all but the fruit of a dogwood tree, so a dogwood berry. Cherry or Berry, I really like this preserve and suggest you try it along with this recipe for orange Sunflower Bread. Happy Friday!