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 breakfast. Show all posts
Showing posts with label breakfast. 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.
7.21.2009
Atole
A thick hot breakfast cereal drink similar to American Cream of Wheat only drinkable. Quite often it's served with a dollop of fruit puree of marmalade. This recipe was first posted by Chelsie Kenyon at http://mexicanfood.about.com/bio/Chelsie-Kenyon-16233.htm
Atole
1/3 cup masa harina blended with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)
Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
Atole
1/3 cup masa harina blended with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)
Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
7.16.2009
Healthy Apple Pancakes
I like apple pancakes. These are a heck of a lot better for you than my father's pie filling pancakes that he'd make when I was younger. I'd hazard to say that subbing buckwheat flour would taste fine with them as well.
Healthy Apple Pancakes
4 medium apples
2 tsp unsalted butter
1/2 cup Sugar (or equivalent sweetener)
1/4 cup water
3 large egg whites
1 large egg yolk
3/4 cup non-fat buttermilk
3/4 cup all purpose flour
1/4 tsp salt
2 Tbsp Sugar (or equivalent sweetener)
2 tsp unsalted butter
Peel and core apples.
Slice very thin (about 1/8 inch thick).Preheat oven to 425°F.
In a 12 inch iron skillet (or non-stick skillet) heat the butter, sweetener and water until boiling. Add apples and cook about 15 minutes. Stir the apples gently about every 3 minutes. As the apples cook the liquid will reduce and the mixture will turn a light golden brown caramel color. The bottom of the apples should be a caramel brown.
While the apples are cooking place the eggs whites, egg yolk, buttermilk, flour, salt and the 2 tablespoons sweetener in a blender. Blend until smooth.
When the apples are caramelized pour the flour/buttermilk mixture over the apples so that the liquid covers them completely.Transfer the pan to the oven and bake for about 15 – 18 minutes. The pancake is done when it is brown on top. It will puff slightly as it cooks.
Remove from the oven an place the 2 tsp. butter on top of the pancake to melt.
Makes 4 pancakes.
Healthy Apple Pancakes
4 medium apples
2 tsp unsalted butter
1/2 cup Sugar (or equivalent sweetener)
1/4 cup water
3 large egg whites
1 large egg yolk
3/4 cup non-fat buttermilk
3/4 cup all purpose flour
1/4 tsp salt
2 Tbsp Sugar (or equivalent sweetener)
2 tsp unsalted butter
Peel and core apples.
Slice very thin (about 1/8 inch thick).Preheat oven to 425°F.
In a 12 inch iron skillet (or non-stick skillet) heat the butter, sweetener and water until boiling. Add apples and cook about 15 minutes. Stir the apples gently about every 3 minutes. As the apples cook the liquid will reduce and the mixture will turn a light golden brown caramel color. The bottom of the apples should be a caramel brown.
While the apples are cooking place the eggs whites, egg yolk, buttermilk, flour, salt and the 2 tablespoons sweetener in a blender. Blend until smooth.
When the apples are caramelized pour the flour/buttermilk mixture over the apples so that the liquid covers them completely.Transfer the pan to the oven and bake for about 15 – 18 minutes. The pancake is done when it is brown on top. It will puff slightly as it cooks.
Remove from the oven an place the 2 tsp. butter on top of the pancake to melt.
Makes 4 pancakes.
5.03.2009
Ciraulo Family Waffle Mix
Chris often makes these on weekends or for dinner on nights when I'm out. They are quite yummy and extras can be saved for the toaster oven later. The cake mix makes it sweet and yummy (i generally just keep a box of generic yellow cake mix for this) and the recipe came handed down from my mommy.
3 eggs
1/3 cup canola oil
1 1/2 cups milk
1 cup flour
3/4 cup cake mix
2 tsp baking powder
1/2 tsp salt
mix until there are no more lumps. let stand 10-15 mins. Use for pancakes or in waffle iron. Be sure to grease Pan or griddle
5.01.2009
Praline French Toast
Aside from being REALLY fattening, this is also REALLY good. Great for those vacation mornings when you stay at home and pamper yourself.
Praline French Toast
1 cup light brown sugar
½ cup butter
2 (6 ¼ oz.) pkg of frozen crescent rolls, defrosted
2 tablespoon light corn syrup
6 large eggs
1 ½ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt
Stir brown sugar, butter and corn syrup together and cook in a saucepan over medium heat, stirring often until the mixture is smooth. Pour the mix into a lightly greased 13” x 9” baking dish. Place the crescent rolls in a single layer over the mixture.
Whisk eggs, milk, salt and vanilla together and pour it over the rolls. Cover and refrigerate for at least 8 hours. Let stand for 30 minutes at room temperature before preparing to bake.
350°. Bake for 45 minutes and serve immediately.
Praline French Toast
1 cup light brown sugar
½ cup butter
2 (6 ¼ oz.) pkg of frozen crescent rolls, defrosted
2 tablespoon light corn syrup
6 large eggs
1 ½ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt
Stir brown sugar, butter and corn syrup together and cook in a saucepan over medium heat, stirring often until the mixture is smooth. Pour the mix into a lightly greased 13” x 9” baking dish. Place the crescent rolls in a single layer over the mixture.
Whisk eggs, milk, salt and vanilla together and pour it over the rolls. Cover and refrigerate for at least 8 hours. Let stand for 30 minutes at room temperature before preparing to bake.
350°. Bake for 45 minutes and serve immediately.
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.***
Blueberry Buckle
Buckles are a little like a cobbler only more bready and not quite as moist as a kuchen.
Blueberry Buckle
12 tablespoons unsalted butter, softened and divided
½ cup packed light brown sugar
1 teaspoon ground cinnamon
2 ¾ cup flour, divided
1 ½ teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ teaspoon almond extract
½ cup milk
2 cup blueberries, washed & patted dry
325°. Butter a 9” square pan and set aside. In a medium bowl combine 6 T butter, light brown sugar and cinnamon together with an electric beater for 1 minute. Add ¾ C flour slowly until it forms a crumbly mixture. Set aside
Sift together remaining flour, baking powder and salt. Set aside. Beat butter and sugar together on medium speed until creamed. Add eggs, vanilla, and almond extract and beat for 2 minutes on medium speed. Switch to low speed and beat in half of the flour mixture. Add milk just until blended. Then add the rest of the flour mixture and blend until smooth. Fold in the blueberries and spread into the pan evenly. Top with the crumble mix. Bake 50 minutes or until a toothpick comes out clean. Cool cake thoroughly on a wire rack.
Blueberry Buckle
12 tablespoons unsalted butter, softened and divided
½ cup packed light brown sugar
1 teaspoon ground cinnamon
2 ¾ cup flour, divided
1 ½ teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ teaspoon almond extract
½ cup milk
2 cup blueberries, washed & patted dry
325°. Butter a 9” square pan and set aside. In a medium bowl combine 6 T butter, light brown sugar and cinnamon together with an electric beater for 1 minute. Add ¾ C flour slowly until it forms a crumbly mixture. Set aside
Sift together remaining flour, baking powder and salt. Set aside. Beat butter and sugar together on medium speed until creamed. Add eggs, vanilla, and almond extract and beat for 2 minutes on medium speed. Switch to low speed and beat in half of the flour mixture. Add milk just until blended. Then add the rest of the flour mixture and blend until smooth. Fold in the blueberries and spread into the pan evenly. Top with the crumble mix. Bake 50 minutes or until a toothpick comes out clean. Cool cake thoroughly on a wire rack.
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.***
Pannakor
Another recipe from Anne's Food. This time flurry buttermilk pancakes that sound phenomenal. http://annesfood.blogspot.com/
Pannakor
250 ml (1 cup) buttermilk
2 tbsp neutral oil
1 egg
2 tbsp sugar
250 ml (1 cup) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Whisk all of the wet ingredients, and add them to the dry ones. Stir until smooth, and then fry small pancakes on medium heat in some butter. Turn when they're starting to look a bit dry on the surface.
Pannakor
250 ml (1 cup) buttermilk
2 tbsp neutral oil
1 egg
2 tbsp sugar
250 ml (1 cup) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Whisk all of the wet ingredients, and add them to the dry ones. Stir until smooth, and then fry small pancakes on medium heat in some butter. Turn when they're starting to look a bit dry on the surface.
10.01.2008
Carrot Cake Pancakes with Cream Cheese Spread
Pancake Batter
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract
In a mixing bowl sift together the flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
Cream Cheese Spread
4 ounces cream cheese
1/4 powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon
For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract
In a mixing bowl sift together the flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
Cream Cheese Spread
4 ounces cream cheese
1/4 powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon
For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
Strawberry Dessert Crepes
This certainly isn't your average crepe recipe. It's very light and very summery. It's a staple at Drayton Place in Mobile, Alabama.
Crepe Batter:
4 cups all purpose flour
1 tsp. salt
1/2 cup salad oil
4 cups milk
1 cup soda water
4 eggs
Sift the flour and salt together; set aside. Blend the oil, milk, and water together. Beat the eggs and add to the liquid. Blend in the dry ingredients; beat until smooth in thin batter is formed. Ladle into crepe pan and cook until brown, flip and brown other side.
Filling:
Saute sliced strawberries with a splash of brandy in a saute pan (BE CAREFUL, brandy will flame.) Combine sour cream, powdered sugar and cinnamon to taste. Spread sour cream mixture on each crepe, top with strawberries and fold. Top with whipped cream.
Crepe Batter:
4 cups all purpose flour
1 tsp. salt
1/2 cup salad oil
4 cups milk
1 cup soda water
4 eggs
Sift the flour and salt together; set aside. Blend the oil, milk, and water together. Beat the eggs and add to the liquid. Blend in the dry ingredients; beat until smooth in thin batter is formed. Ladle into crepe pan and cook until brown, flip and brown other side.
Filling:
Saute sliced strawberries with a splash of brandy in a saute pan (BE CAREFUL, brandy will flame.) Combine sour cream, powdered sugar and cinnamon to taste. Spread sour cream mixture on each crepe, top with strawberries and fold. Top with whipped cream.
9.30.2008
Ham and Swiss Crustless Quiche
Sick days usually consist of boring food like chicken noodle soup and gingerale. My last bout with the flu I discovered this fast and satisfying quiche that hit the spot.
Ham and Swiss Crustless Quiche
1/2 cup of cubed ham or lunchmeat
1 cup of shredded swiss cheese
1/3 cup of chopped onion, browned in butter
1/2 cup of bisquick or pancake mix
2 cups of milk
4 eggs
1/4 teaspoon of salt
1/4 teaspoon of pepper
pinch of paprika
pinch of garlic powder
Sprinkle ham, cheese and onion evenly over the bottom of a greased corningware pan. Place remaining ingredients into a bowl and whisk until blended well and fluffy (at least 1 1/2 minutes). Bake at 350F for 40-45 minutes or until a knife inserts cleanly into the center. Let stand for 5 minutes before serving.
Ham and Swiss Crustless Quiche
1/2 cup of cubed ham or lunchmeat
1 cup of shredded swiss cheese
1/3 cup of chopped onion, browned in butter
1/2 cup of bisquick or pancake mix
2 cups of milk
4 eggs
1/4 teaspoon of salt
1/4 teaspoon of pepper
pinch of paprika
pinch of garlic powder
Sprinkle ham, cheese and onion evenly over the bottom of a greased corningware pan. Place remaining ingredients into a bowl and whisk until blended well and fluffy (at least 1 1/2 minutes). Bake at 350F for 40-45 minutes or until a knife inserts cleanly into the center. Let stand for 5 minutes before serving.
8.29.2008
Mashed Potato Pancakes
I adore potato pancakes, even better if they're made of seasoned mashed potatoes. These are a beautiful addition to any breakfast platter, served with sour cream or applesauce or both. They also do wonders for planning what to do with the previous night's leftover mashed potatoes.They also make a flavorful side dish served with almost any meat and gravy entree.
Mashed Potato Pancakes
2 cups chilled mashed potatoes
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons salt
1/4 teaspoon pepper
Divide the mashed potatoes into 8 equal portions then pat into 1/2" patties. Heat the oil *and* butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan, reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes (check befre turning to ensure the crust has formed). Turn and cook the other side until golden brown, about 15 minutes.
Mashed Potato Pancakes
2 cups chilled mashed potatoes
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons salt
1/4 teaspoon pepper
Divide the mashed potatoes into 8 equal portions then pat into 1/2" patties. Heat the oil *and* butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan, reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes (check befre turning to ensure the crust has formed). Turn and cook the other side until golden brown, about 15 minutes.
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