Please welcome Beverley Bateman, one of the 21 authors of the Exquisite Christmas anthology, who has a recipe for Christmas Quick Bread to share with us. It looks delicious.
I am so proud to be part of the wonderful anthology. Rose Anderson, a great author, suggested it to one of my groups. She handled everything for us. The authors wrote a holiday story, sometimes two stories along with a recipe. They’ve all been edited and Rose did our beautiful cover, which I love.
I also love the stories in the book. Each is so different. They’re romantic and positive. And trust me, the recipes are yummy. I’ve read all of them and tried several. This book would make a great Christmas gift.
Get one or yourself and maybe a couple for gifts. Here are the buy links.
I’m a Canadian author and live in the Okanagan valley in British Columbia. I write romantic suspense. For the anthology I wrote two stories. Christmas Traditions is about a young couple who move to a small town just before Christmas. She left family, friends and their Christmas traditions behind and is feeling lonely. I included a recipe for my rum balls.
The second story is The Christmas Risk. A small town doctor in Montana is doing Christmas Eve home visits and gets caught in a blizzard. With the possibility she might not make it home she realizes the important things in her life.
Here’s my recipe for Christmas Quick Bread
2 ½ cups flour
¾ cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup salad oil
1 cup crushed pineapple, drained
1/2 cup maraschino cherries (cut in quarters)
1/3 cup blanched slivered almonds
Additional almonds and cherries for topping.
You will need a large mixing bowl, small mixing bowl, a 9”x5” loaf pan, and a cooling rack.
1. Preheat oven to 350° F.
2. Grease and flour loaf pan.
3. Blend dry ingredients in a mixing bowl.
4. Combine milk, oil, and egg in a small bowl. Beat slightly.
5. Add milk mixture to dry ingredients. Stir until moistened.
6. Stir in pineapple, cherries, and almonds.
7. Pour batter in a greased 9” x 5” x 3” loaf pan.
8. Let rest for 20 minutes.
9. Bake 65-70 minutes. When golden and sounds hollow when rapped on the bottom, turn out on cooling rack.
10. To decorate top, pierce a cherry with an almond and press into cake. Continue with the remaining cherries and almonds.
Makes 12-14 1/2-inch slices.
Find Beverley at:
Website – http://www.beverleybateman.com
Blog – http://beverleybateman.blogspot.ca/
Facebook – https://www.facebook.com/beverley.bateman.18?fref=ts
Facebook Authorpage – http://www.facebook.com/AuthorBeverleyBateman?ref=hl
Amazon author page http://www.amazon.com/Beverley-Bateman/e/B008M01F5E
Happy Holidays and enjoy the book.