News
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ANOTHER AWARD FOR BONSHAW BREEZES!
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BONSHAW BREEZES BED & BREAKFAST AWARDED FIRST ANNUAL BRAND ESSENCE AWARD
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CYCLIST WELCOME PROGRAM LAUNCHED AT BONSHAW BREEZES B&B
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BONSHAW BREEZES OFFERS GUESTS GEOCACHING "EXPERIENCE" TO REMEMBER
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Celebrating 100 years of Anne!
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Orange-Rhubarb Breakfast Bread |
A Tangy Tasty Bread to start your Prince Edward Island vacation day!
Ingredients
1/3 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract  A great way to use all that tasty spring PEI rhubarb!
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup orange juice
1 cup chopped fresh or frozen rhubarb
1/2 cup slivered almonds
2 teaspoons grated orange peel
Method
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Beat in vanilla. Combine the flour, baking
powder, baking soda, salt, ginger and nutmeg; add to creamed mixture
alternately with orange juice. Fold in the rhubarb, almonds and orange peel.
Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for
55-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
If using frozen rhubarb, measure rhubarb while still frozen, then
thaw completely. Drain in a colander, but do not press liquid out.
1 loaf.
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