No Slivers Here

August 3, 2009

Blueberry Banana Bread

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , — bettylou79 @ 9:37 pm

What a perfect combination and what a perfect way to use some great fruit.  I always seem to have bananas in my house, in the fruit basket or in the refrigerator awaiting their fate or even in the freezer all nice and mashed and measured!  Unfortunately I was out of the frozen blueberries that my husband and I picked last summer so I had to resort to store bought, boo!
This bread turned out wonderful.   I loved the addition of the blueberry to the banana bread.  I sent half of this loaf with my husband to share with his coworkers.  They gobbled it up!  I plan on making this again when we go blueberry picking this month.  I think I will make 2 loaves this time.

I found this recipe while scrolling through my Google Reader.  Go on over to Delicious Melscious and check out her other delightful morsels!  Enjoy!

100_3866

Blueberry Banana Bread

source: Delicious Meliscious
Ingredients:
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups ripe, mashed, bananas
1 cup frozen blueberries
1/2 cup coconut

Directions:
Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.

In a medium bowl and with an electric mixer at medium speed, beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in flour, baking soda, and salt, stirring well. Add bananas and coconuts, stirring just until combined. Spoon batter into prepared pans.

Bake for 1 hour, or until a tester inserted into center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.

Advertisements

May 5, 2009

Garden Harvest Cake

Filed under: Bread, Breakfast, Dessert, Fruit, Vegetables — Tags: , , , — bettylou79 @ 12:26 pm

I’m always in the mood for new bread or cake recipes and when I spotted this one in Cooking Light I knew I would be trying it soon.  It was also a great excuse to use my stoneware loaf pan again!  This cake was so tender and moist.  I loved how sweet it was too.  It smelled just like fall when it was baking. Memories!

I did learn that I should trust the recipe.  When it says that 1 carrot shredded will equal 1/2 of a cup, believe it!  I bought double the amount called for of apple, zucchini and carrots.  So, I ended up doubling the recipe.  I kept one loaf and sent the other with my husband to his work. If you double the recipe I suggest using a food processor to shred the apples, zucchini and carrots.  It will go much faster than by hand (I know from experience)!

Enjoy!

100_3798

Garden Harvest Cake

source: Cooking Light

Ingredients

  • 4.5  ounces  all-purpose flour (1 cup)
  • 3/4  cup  sugar
  • 2  teaspoons  ground cinnamon
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  grated peeled Granny Smith apple (about 1 medium)
  • 1/2  cup  grated carrot (about 1 medium)
  • 1/2  cup  shredded zucchini
  • 1/4  cup  chopped walnuts, toasted
  • 1/4  cup  canola oil
  • 1/4  cup  nonfat buttermilk
  • 2  large eggs
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

April 7, 2009

Banana Peanut Butter Oatmeal Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 10:43 am

I’m always on the prowl for new recipes with bananas and I found a good one this time.  When I saw that the title had both banana and peanut butter I knew it was going to be good!  These came together very easily.  I loved the hint of the banana and peanut butter tastes in each bite.  In my opinion these are not a light and fluffy muffin.  One muffin will do just fine for me!  My husband tested a muffin the night I made them and he also agreed that he didn’t need to eat more than one because he was full!  Usually we can eat 2 muffins for breakfast.  Another thing that I loved was that the recipe didn’t use a lot of peanut butter like peanut butter cookies usually do.

Enjoy!100_3743

Banana Peanut Butter Oatmeal Muffins

source: Baking Bites

Ingredients

1 1/2 cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

Makes 12.

April 2, 2009

Apple Cinnamon Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 11:16 am

I found this fabulous recipe while browsing on Baking Bites.  I have made some apple muffins before but they turned out a bit dry in my opinion.  These were just right!  I did have to bake these a lot longer than the recipe calls for.  That’s ovens for you!  My husband and I enjoyed a few of these for breakfast for a few days and then I packaged up the rest and put them in the freezer for future breakfasts.

Enjoy!100_3730Yup!  I had to eat that one after I was done with pictures!  Yummy!

Apple Cinnamon Muffins

source: Baking Bites

Ingredients

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup brown sugar
1 large egg
2 tbsp butter, melted and cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups diced apple

3 tbsp coarse sugar
1/2 tsp ground cinnamon

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, whisk together brown sugar and egg. Whisk in melted butter, vegetable oil and vanilla. Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter. Stir in diced apple.
Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.
In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon. Sprinkle generously over muffins.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.
Cool muffins on a wire rack.

Makes 12.

March 18, 2009

Irish Soda Bread

Filed under: Bread, Holiday — Tags: — bettylou79 @ 11:52 am

Happy St. Patrick’s Day from your favorite little Irish redhead!  My husband and I went up to my mom’s house for the weekend to celebrate the holiday with her and Lance with a traditional feast of Corned Beef, carrots and cabbage.  I must confess that this is only the second time we have had this traditional meal.  This year we even celebrated with some Guinness too.  The first time that I had a glass of Guinness was in Ireland with my friend to celebrate our graduation from college.  The trip was a present to ourselves.  We toured the factory in Dublin and at the end of the tour you get a pint of Guinness.  If you’ve been to Dublin then you’ve seen the River Liffey and it makes you a little scared of drinking the dark stuff!

I decided that the meal wouldn’t be complete with out Irish Soda Bread.  My mom found a bunch of recipes for all of the foods that would be part of a traditional Irish meal in the local newspaper.  I was in luck!  Soda bread was there too.  I thought that soda bread was supposed to be pretty bland and heavy but this bread did not turn out bland at all!  I was amazed at how sweet it was and I loved the raisins too.

Enjoy!

100_3706

Irish Soda Bread

source: www.frugalvillage.net

Ingredients:

3/4 cup raisins
3-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 pint sour cream (2 cups)
1 tablespoon caraway seeds

Preheat oven to 350 F. Soak raisins in warm water for 20 minutes to plump them. In a large bowl, combine dry ingredients. In a small bowl, beat eggs and stir in sour cream. Add the egg mixture to the dry ingredients, and stir with a wooden spoon or use hands. Stir in the raisins and caraway seeds. Place dough in a greased 9-inch springform pan. Dust the top with flour to prevent hands from sticking, and pat the dough evenly in the pan. With a knife, make a shallow crisscross slash on the top. Bake for 50 minutes.

100_3707

March 10, 2009

Tex Mex Calzones

Filed under: Bread, Main Dish, Mexican, Turkey — Tags: — bettylou79 @ 12:38 pm

I will be the first to admit that I subscribe to too many magazines!  A few of them are gift subscriptions though.  It usually takes me some time to get through them all though.  Some I page through when I’m running on the treadmill and others I scour when my husband is hogging the TV and I still want to be near him so I read a magazine.  I was paging through my latest issue of Cooking Light and spotted this recipe.  As luck would have it I was in the mood for calzones and recipes for them had been popping up in my Google Reader a lot lately.

On Sunday my husband and I went to Borders bookstore and sat in their cafe.  My husband drew and I leafed through magazines that I wasn’t going to buy and made the menu for the week so we could go the grocery store after we were done at Borders.  My husband was so cute when I told him we were having Tex Mex Calzones for dinner.  You would think that I had told him that we were having dinner with Joss Whedon!  He was so excited!  It was too funny!

The stuffing in the calzones smells wonderful while it is cooking.  The parts that were the most tedious were chopping the vegetables and rolling out the dough for the calzones.  I over loaded the calzones a bit but they turned out fine. I think I stuffed them with about 2/3 cup of filling instead of 1/2 cup.   I still have about a cup or so of the filling left.  We plan on using it for filling for some left over tortillas that we have from tacos last week.  Don’t be turned off by the Tex Mex part of the recipe, because it really is not that spicey at all.

Enjoy!  Good luck!

100_3694100_3695

Tex Mex Calzones

source: Cooking Light

Ingredients

  • 8  ounces  ground turkey breast
  • 1/2  cup  chopped onion
  • 1/2  cup  chopped green bell pepper
  • 1/2  cup  chopped red bell pepper
  • 3/4  teaspoon  ground cumin
  • 1/2  teaspoon  chili powder
  • 2  garlic cloves, minced
  • 1/2  cup  fat-free fire-roasted salsa verde
  • 1  (11-ounce) can refrigerated thin-crust pizza dough
  • 3/4  cup  (3 ounces) preshredded Mexican blend cheese
  • Cooking spray
  • 1/4  cup  fat-free sour cream

Preparation

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.

3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.

Dutch Baby Pancakes

Filed under: Bread, Breakfast — Tags: — bettylou79 @ 12:14 pm

Well, I’ve made Dutch Baby’s before but when I saw this recipe in my Everyday Food magazine I decided to give it a try because it was different than the one I use.  I really think that I like this recipe better than my old one.  This one turned out much thicker and a lot sweeter. I know both of those things have to do with the ingredients and the size of the pan.  The recipe suggests using a cast iron skillet but I don’t have one but I did melt the butter in my Pyrex pan in the oven.  I loved using the blender to mix all the ingredients.  It was so easy!  My husband and I split this pancake but we could see how it could be split among 4 people if you also serve some fruit with it.  My husband topped his portion with butter and syrup and I topped mine with butter and raspberry jam.

This recipe will go into our breakfast rotation for sure.  Enjoy!

100_3688

Dutch Baby Pancakes

source: Everyday Food

Ingredients

Serves 4

  • 3 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice

Directions

  1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
  2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
  3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

February 19, 2009

Cinnamon Swirl Bread

Filed under: Bread, Breakfast, Dessert, Holiday — Tags: — bettylou79 @ 1:52 pm

I’m starting to think that my resolution is turning out to be quite easy to keep!  This past weekend when my husband and I were wandering around downtown Seattle we went into Sur La Table and I was drooling over a pasta maker.  I told my husband that once I feel like I have mastered bread I’m going to move on to pasta.  He of course had no objections!  I will need more storage space for all the pasta as it dries or my husband could build me something!  We sampled the bread last night and I intend to try it today, toasted.  I’m sure it will be great!

I was amazed at how long this bread took to make from start to finish.  I’m starting to wonder how bakeries manage to have fresh bread in the mornings.  Coming in to bake before the sun rises is not my idea of fun!

I would love to try this recipe next time and add the raisins.  I wanted to make the bread so badly but I didn’t want to go out and get some of the ingredients I didn’t have (potato flour, dry milk and raisins).  Enjoy!

100_3654

Cinnamon Swirl Bread

source: seen on Two Fat Als, originally from Cook’s Illustrated

Ingredients:
(dough)
1/2 cup milk
4 tbsp unsalted butter, cut into 1/2 inch pieces
1 package dry active yeast (2 1/4 tsp)
1/2 cup warm water
1/3 cup sugar
2 large eggs
1 1/2 tsp salt
3 1/4 cups all-purpose flour, plus extra

(filling and glaze)
1/4 cup sugar
5 tsp ground cinnamon
milk for brushing
1 large egg
2 tsp milk

Instructions:
Begin with the dough. Heat milk and butter together in a small saucepan until butter melts. Cool to lukewarm. Meanwhile, sprinkle yeast over warm water in a large bowl. Using a wooden spoon, stir slowly in a circular motion while adding sugar, eggs, salt and lukewarm milk mixture. Continue stirring a bit more quickly, and add 2 cups of flour until mixed thoroughly, then add remaining 1 1/4 cups flour until mixed through. Add more flour if dough seems extremely sticky. Remove dough from bowl, and knead on a floured surface for about 10 minutes, adding more flour as necessary, until dough is smooth and elastic. Place in covered, greased bowl to rise for 2 to 2 1/2 hours, until doubled in size. Once risen, punch dough down once in the center, and let rest for 10 minutes. Meanwhile, mix cinnamon and sugar together for filling, and grease 9×5 inch loaf pan. Roll dough into an 8×18 inch rectangle, with the 8 inch side facing toward you. Brush milk over dough, and sprinkle cinnamon and sugar over it, leaving a 1/2 inch edge on the side farthest away. Beginning with the side closest to you, roll dough into a log shape, pressing ends together to make sure that it does not become more than 8 inches. Pinch dough ends together to form a tight seam, and push ends of dough toward the center. Pinch outside dough edges together to form a seal. Place the dough seam-side down into the loaf pan, and press down evenly. Let the dough rise more until it is about 1 inch above the edge of the pan (30-60 minutes). Preheat oven to 350, and combine milk with egg. Before baking, brush this mixture over the top of the loaf. Bake for 30-35 minutes until golden brown, and let cool for 45 minutes before serving.

February 5, 2009

Classic Sandwich Bread

Filed under: Bread — Tags: — bettylou79 @ 1:53 pm

When I made my resolution to learn to how to make bread and also to not be scared of the process I actually came up with a list of different kinds of bread that I wanted to try.  So far I’ve made French Bread, Garlic Knots and now Classic Sandwich Bread.  I bet you’re dying to know what else was on that list but I’ll keep it to myself for now!

In an effort to save some money (aren’t we all trying to do that!!) I decided to try my hand at sandwich bread.  I deemed this bread quite successful!  I couldn’t blog about it without testing it first, even if it is 9:00 at night and I’m going to bed in an hour our so!  I sampled the bread with some butter and that was all.  It was delicious, quite honestly I was doing a little dance as I ate it!  Does anyone else do that?  I can’t wait for my husband to sample the bread when he gets home from work!  My favorite part of the bread was the crust.  It was crunchy and didn’t have that almost burnt taste that some store bought bread has.  I wish that this bread would have made more than one loaf so I could freeze it but I’ll probably just double the recipe next time.

I found this recipe on the King Arthur Flour website.  That is becoming my go to site for good bread recipes!  I also checked out 4 cookbooks from the Library and 2 of them are King Arthur Flour cookbooks.  I can’t wait to dive into them!

On a side note, those of you who are staying away from bread baking because you don’t have a stand mixer should give bread making a try!  I don’t have a stand mixer either (sad!!) but I do have a hand mixer with dough hook attachments (they look like cork screw curly Q’s).  That attachment has worked just fine.  I can knead by hand with the best of them!  Good luck!

Enjoy!

100_3579

Classic Sandwich Bread

source: King Arthur Flour

Ingredients:

3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.

100_3580

January 27, 2009

Banana Espresso Chocolate Chip Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , , , — bettylou79 @ 10:52 am

Here is another muffin recipe to add to my growing list!  I made these yummy morsels on Friday night.  I was thinking of making them on Saturday morning but it is so hard for me to be patient when I’m hungry.  These smelled delicious in the oven and even better when they came out.  I think that these have just the perfect amount of the three main ingredients.  The banana was wonderful as was the espresso flavoring.  I used a little less of the chocolate chips than were called for but it was the perfect amount for me.  I usually end up bagging up half of the muffins within a few days and putting them in the freezer.  Sadly, these muffins probably won’t make it to the freezer.  I might have two of the last 3 for breakfast tomorrow.

I saw this recipe pop up in my Google Reader on Tracy’s Culinary Adventures and knew that I had to try those muffins the next weekend.  My frozen mashed banana supply is getting a little low!  Check out Tracey’s Culinary Adventures.

100_3556

Banana Espresso Chocolate Chip Muffins
Source: seen on Tracey’s Culinary Adventures

Originally from Baked: New Frontiers in Baking, by Matt Lewis, Renato Poliafito and Tina Rupp

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips (I used ~2/3 cup)Preheat oven to 350 F. Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Muffins can be stored in an airtight container for up to 2 days.

Makes 12 muffins.

100_3561

Older Posts »

Create a free website or blog at WordPress.com.