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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Mint Loaf with Lemon-Apricot Butter Recipe

Brought to you by The Victoria, A Country Inn & Restaurant

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Ingredients:
1/2 cup softened butter
2 eggs
2 1/4 cups all-purpose flour
1/2 cup fresh mint leaves, chopped
2 Tbsp white sugar
1 Tbsp baking powder
1 tsp ginger
1/2 tsp salt
3/4 cup milk

Instructions:
In a large bowl, beat together butter and eggs. Stir together flour, mint, sugar, baking powder, ginger and salt; stir into butter mixture alternately with milk. Spoon into greased 9 x 5 inch loaf pan. Bake in 350 degree F oven for 50 to 55 minutes, or until golden and tester inserted into centre comes out clean.

To serve, slice and spread with lemon-apricot butter:

1/2 cup softened butter
1 tsp finely grated lemon rind
2 tsp lemon juice
1/4 cup finely chopped dried apricots

In a small bowl, cream butter; beat in lemon rind and juice. Stir in apricots.