Cinnamon Swirl Loaf

If you are looking for a simple loaf that works perfectly for coffee break or afternoon tea, look no further.  This recipe came from my friend Mary many decades ago, and has been tweaked a little over the years.  The beauty of this particular recipe is that you get 'two-for-one'!  One to share with your family and friends today...and another one for the freezer for another day!

Cinnamon Loaf

• 2 cups sugar
• 3/4 cup vegetable oil
• 4 eggs
• 4 cups flour
• 2 tablespoons baking powder
• 1 teaspoon salt 
• 1 1/2 cups milk

 Topping:

• 4 rounded tablespoons sugar
• 4 teaspoons cinnamon

Directions:

1. Preheat oven to 350° F.  Spray two 9 x 5 loaf pans with oil (line bottom with parchment paper if desired).
2. For topping, mix sugar and cinnamon and set aside.
3. In mixing bowl, combine sugar and oil with mixer on low speed. Beat in eggs.
4. Sift together dry ingredients; add alternately with milk. 
5. Pour about 1/4 of batter into each of the prepared pans.
6. Sprinkle about 1/4 of cinnamon topping evenly over each pan.
7. Repeat with remaining batter and cinnamon/sugar mixture.
8. Draw knife through batter to marble.
9. Bake in pre-heated oven for 45-50 minutes or until a toothpick inserted in centre comes out clean.
10. Let cool in pan on cooling rack for about 15 minutes.  Loosen edges with knife and remove from pan carefully.
11. Cool completely before slicing.  

 

Pina Colada Pie

If you can't join your friends who are vacationing in Hawaii, how about enjoying the flavours of Hawaii at home? This creamy pineapple coconut macadamia pie is a tropical delight.

• pastry for a 9-inch pie (homemade or store-bought)
• 3 cups fresh pineapple, cut into 1/2" pieces
• 3/4 cup sweetened shredded coconut, divided
• 1/2 cup coarsely chopped macadamia nuts
• 3 eggs
• 3/4 cup sugar
• 1 cup whole milk (or light cream) 
• 1 tablespoon butter, melted 
• 1/3 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt

1. Line a 9" pie plate with pastry.  Trim and crimp edges.
2. Place pineapple pieces evenly over pastry-lined pie plate.
3. Sprinkle with 1/2 cup of coconut.
4. Put remaining ingredients in a blender; blend until smooth and creamy. 
5. Pour the mixture carefully over the pineapple and coconut in pie plate. 
6. Sprinkle macadamia nuts and 1/4 cup coconut on top.
7. Bake in a 350°F degree oven for 50-55 minutes or until firm in centre and golden.
8. Cool.  Refrigerate.
9. Serve with whipped cream.

Serves 8