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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!

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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.

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!

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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.

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!

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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.

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