My banana bread always comes out the moistest, sweetest, densest stuff. The trick is to use bananas that are so over ripe that they're mushy.
Uber-Messy Banana Bread
1 cup Sugar
½ cup Butter Substitute
2 cup Flour
1 teaspoon Baking Soda
3 Large Overripe Bananas
1 Egg, beaten
1/2 cup light brown sugar
Preheat oven to 350°. Cream sugar and butter together. Mash the ‘nanners and add to the sugar mix. Add the flour, baking soda, and blend well. Scrape into an ungreased loaf pan then sprinkle brown sugar over the top. Bake for 45 minutes to 1 hour. A knife inserted into the loaf center will draw clean.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
8.14.2009
Apple Muffies
This afternoon I got the baking bug. This is the first thing that I made.
Apple Muffies
3 cups of apples, peeled and diced
1/2 cup of water
1 cup of brown sugar, packed, divided into 1/2 cups
2 cups sifted flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of unsulphured molasses
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of ginger
1/2 teaspoon vanilla extract
1 cup of oatmeal
1/2 cup of seedless raisins
2 eggs, beaten
1/4 cup of oil
Preheat to 350°. Combine the chopped apples, water and 1/2 cup of the brown sugar. Cook for about 10 minutes over medium or until the apples are almost tender. Allow to cool.
In a mixing bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, cloves, oatmeal and raisins. Stir in the cooled apple mixture, eggs, remaining brown sugar, molasses, vanilla and the oil. Mix together until just moistened.
Bake in an ungreased muffin pan for about 30-35 minutes at 350°. Cool for about 10 minutes before removing from the pan.
The bread may be lightly frosted with a mixture of 1 cup powdered sugar and 2 or 3 teaspoons of warm water or sprinkled with raw sugar partway through the baking process.
Apple Muffies
3 cups of apples, peeled and diced
1/2 cup of water
1 cup of brown sugar, packed, divided into 1/2 cups
2 cups sifted flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of unsulphured molasses
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of ginger
1/2 teaspoon vanilla extract
1 cup of oatmeal
1/2 cup of seedless raisins
2 eggs, beaten
1/4 cup of oil
Preheat to 350°. Combine the chopped apples, water and 1/2 cup of the brown sugar. Cook for about 10 minutes over medium or until the apples are almost tender. Allow to cool.
In a mixing bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, cloves, oatmeal and raisins. Stir in the cooled apple mixture, eggs, remaining brown sugar, molasses, vanilla and the oil. Mix together until just moistened.
Bake in an ungreased muffin pan for about 30-35 minutes at 350°. Cool for about 10 minutes before removing from the pan.
The bread may be lightly frosted with a mixture of 1 cup powdered sugar and 2 or 3 teaspoons of warm water or sprinkled with raw sugar partway through the baking process.
5.01.2009
Deep Fried Biscuits
Steak and Shake Diners used to serve deep fried biscuits on their breakfast menues. It looked like a hushpuppe covered in powdered sugar.
Deep Fried Biscuits
1 cup all purpose flour
1 tablespoon sugar
1 cup water
½ teaspoon salt
½ cup butter
5 eggs
1 teaspoon grated lemon peel or zest
confectioners sugar
lots of vegetable oil
maple syrup
In a small mixing bowl combine flour, sugar and salt; set aside. In medium saucepan heat the water and butter to boiling. Add the flour mixture in all at once, stirring vigorously until the mixture leaves the side of the pan in a smooth compact ball. Remove from heat. Place the ball mixture in a large bowl. Add the eggs one at a time, beating well after each egg until the batter is smooth and glossy. Add in the peel and mix well.
In a deep fryer (350 °) or a heavy saucepan with 3-4 inches of hot oil, drop the dough by the teaspoonfuls. Turn the dough occasionally so the balls will puff. Fry for 5 minutes or until light golden brown. Drain on a paper towel and drench in powdered sugar before it cools.
***These are best eaten when they’re hot or accompanied by real maple syrup. If you eat too many too fast you get a really bad sugar rush, but it’s worth it.***
Deep Fried Biscuits
1 cup all purpose flour
1 tablespoon sugar
1 cup water
½ teaspoon salt
½ cup butter
5 eggs
1 teaspoon grated lemon peel or zest
confectioners sugar
lots of vegetable oil
maple syrup
In a small mixing bowl combine flour, sugar and salt; set aside. In medium saucepan heat the water and butter to boiling. Add the flour mixture in all at once, stirring vigorously until the mixture leaves the side of the pan in a smooth compact ball. Remove from heat. Place the ball mixture in a large bowl. Add the eggs one at a time, beating well after each egg until the batter is smooth and glossy. Add in the peel and mix well.
In a deep fryer (350 °) or a heavy saucepan with 3-4 inches of hot oil, drop the dough by the teaspoonfuls. Turn the dough occasionally so the balls will puff. Fry for 5 minutes or until light golden brown. Drain on a paper towel and drench in powdered sugar before it cools.
***These are best eaten when they’re hot or accompanied by real maple syrup. If you eat too many too fast you get a really bad sugar rush, but it’s worth it.***
Almond Poppy Seed Muffins
Super moist and succulent muffins.
Almond Poppy Seed Muffins
¼ lb butter, softened
¼ cup vegetable oil
1 ¼ cup sugar
2 eggs
1 ½ cup sour cream
½ teaspoon salt
3 teaspoon almond extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon vanilla
2 1/3 cup flour
2 Tablespoon poppy seeds
375°. Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract and sour cream to butter and oil. Blend until mixture is smooth. Start adding the flour mixture to batter a little at a time until thoroughly blended (do not over beat).
When mixed, remove from mixer and fold in poppy seeds until thoroughly mixed through. Fill the muffin cups 3/4 full. Bake for 20-25 minutes. Check muffins with a toothpick. Do not over bake.
***Store in a sealed container. These’ll turn really quickly, so eat fast or keep them in a dry place.***
Almond Poppy Seed Muffins
¼ lb butter, softened
¼ cup vegetable oil
1 ¼ cup sugar
2 eggs
1 ½ cup sour cream
½ teaspoon salt
3 teaspoon almond extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon vanilla
2 1/3 cup flour
2 Tablespoon poppy seeds
375°. Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract and sour cream to butter and oil. Blend until mixture is smooth. Start adding the flour mixture to batter a little at a time until thoroughly blended (do not over beat).
When mixed, remove from mixer and fold in poppy seeds until thoroughly mixed through. Fill the muffin cups 3/4 full. Bake for 20-25 minutes. Check muffins with a toothpick. Do not over bake.
***Store in a sealed container. These’ll turn really quickly, so eat fast or keep them in a dry place.***
Coconut Crisp Muffins
This wonderful find comes from Anne's Food http://annesfood.blogspot.com/
Coconut Crisp Muffins
50 ml unsweetened coconut
120 g all-purpose flour
1 tsp baking powder
200 g sugar
1/2 tsp salt
1 tsp vanilla extract
2 eggs
50 ml neutral oil
100 ml buttermilk/filmjolk/yogurt*
Crispy topping:
75 g butter
100 g sugar
200 ml unsweetened coconut flakes
Mix all ingredients for the topping in a saucepan. Let the butter melt, and mix well. Mix coconut, flour, baking powder, sugar and salt in a bowl. Add vanilla extract, oil, eggs and buttermilk/filmjolk/yogurt. Stir carefully, and don't overmix. Place muffin liners in a muffin tin, or use double liners. Half-fill the liners - don't attempt to fit in more, because they will rise quite a bit! Add about a teaspoon of topping to each. Bake at 200° for about 10 minutes. Be careful not to burn the topping. Makes 16 muffins.
*If using yogurt vanilla is recommended.
Coconut Crisp Muffins
50 ml unsweetened coconut
120 g all-purpose flour
1 tsp baking powder
200 g sugar
1/2 tsp salt
1 tsp vanilla extract
2 eggs
50 ml neutral oil
100 ml buttermilk/filmjolk/yogurt*
Crispy topping:
75 g butter
100 g sugar
200 ml unsweetened coconut flakes
Mix all ingredients for the topping in a saucepan. Let the butter melt, and mix well. Mix coconut, flour, baking powder, sugar and salt in a bowl. Add vanilla extract, oil, eggs and buttermilk/filmjolk/yogurt. Stir carefully, and don't overmix. Place muffin liners in a muffin tin, or use double liners. Half-fill the liners - don't attempt to fit in more, because they will rise quite a bit! Add about a teaspoon of topping to each. Bake at 200° for about 10 minutes. Be careful not to burn the topping. Makes 16 muffins.
*If using yogurt vanilla is recommended.
Lena's Baking Powder Biscuits
Oh so yummy, recipe from my sister-in-law Lena who is, according to my 4 yr old daughter Gwen, one of two only friends Mommy has... be warned: these all get gobbled up fast. You have to ration them. If you make a double batch thinking some will be left over, they won't. Don't say I didn't tell ya.
2 cups four
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
2 tbs sugar
1/2 cup vegetable shortening (or butter or margerine)
2/3 cup of milk (or buttermilk)
blend butter and dry ingredients, then fold in milk. Form into rolls on cookie sheet. Bake at 425 deg. for 15 mins.
Perfect for gravies, of course.
Crusty Pizza Dough
This is a Bread Machine Recipe I use every Friday (in fact I have to start a batch right after I finish posting this!) The kids love it and it's healthy. Ground Flaxseed is either in the baking aisle or with the granola heath food stuff. When I run out of Flax seed, the dough comes out great without it too (just pay attention to the directions about how much water which depend on if there is flax seed or not because its so absorbant). Sometimes i change the ratio of wheat-to-white flour (the recipe has 2 to 2, but i usually do 3 white to 1 part wheat), but the total flour amount has to stay the same obviously. The batches can be mixed in 3 different sizes, which I'm going to seperate with a '|' mark so be careful to be consistant!!!!
(batch size: small | medium | large)
Water 2/3 cup | 1 cup | 1 1/3 cup
Olive Oil 1 tbs | 1 1/2 tbs | 2 tbs
Salt 1/2 tsp | 1/2 tsp | 3/4 tsp
All Purpose Flour 1 cup | 1 1/2 cups | 2 cups
Whole Wheat Flour 1 cup | 1 1/2 cups | 2 cups
Yeast 1 tsp | 1 1/2 tsp | 2 tsp
Sugar 1 tsp | 1 1/2 tsp | 2 tsp
Ground Flaxseed 1/4 cup | 1/3 cup | 1/2 cup
(increase water if including ground flax seed. increase small batch to 1 1/8 cups, medium batch to 1 1/2 cups large batch to 2 cups)
Add ingredients in order given. make indentation row in flour to put in yeast and sugar. Set bread machine to dough cycle. When done, turn dough out of machine onto floured surface (add water if too stiff, four if too gooey) Let rest for 10 mins then spread dough on oiled pan. (for thicker crust, allow to rise agian, if desired) add sauce, cheese and toppings, bake 10 mins on 500 deg, or until done.
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