This is the recipe my mom used for banana bread growing up. It is still the one I use when making banana bread.
In a Blender Combine:
2 Eggs
1/2 Cup Vegetable Oil
1 1/2 Tablespoons Milk
1 Teaspoon Lemon Juice
1 Cup Sugar
3 Ripe Bananas
1/4 Teaspoons Salt
In a Bowl Combine:
2 Cups Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Nuts (Optional)
Mix ingredients in a blender well. Once blended pour over bowl ingredients. Mix with an electric hand mixer until well combined. Pour into a large loaf pan. Bake at 350 degrees for one hour.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Monday, December 29, 2014
Sunday, November 2, 2014
Pumpkin Bread
Our family loves pumpkin bread. I made this one year for neighborhood gifts and have been told it is just as good as Great Harvest's Pumpkin Bread. This morning I looked in two different recipe books before finding the recipe I always use. I decided to post it here so I have it for future reference.
2 Cups Sugar
1 Cup Salad Oil
3 Eggs
2 Cups Canned Pumpkin
3 Cups Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Semi-Sweet Chocolate Chips
Mix oil and sugar together. Add eggs one at a time, beating well after each addition. Add dry ingredients and chocolate chips. Mix until combined. Pour into two greased loaf pans. Bake at 325 for 1 hour.
2 Cups Sugar
1 Cup Salad Oil
3 Eggs
2 Cups Canned Pumpkin
3 Cups Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Semi-Sweet Chocolate Chips
Mix oil and sugar together. Add eggs one at a time, beating well after each addition. Add dry ingredients and chocolate chips. Mix until combined. Pour into two greased loaf pans. Bake at 325 for 1 hour.
Monday, January 7, 2013
Mini Garlic Monkey Breads
Tonight I was looking for some sort of bread to go with a soup I was making. I wanted something fast and easy, something different for my family. I came across this recipe on one of my favorite recipe websites: realmomkitchen.com. It was good. I would recommend serving this hot, straight from the oven.
2 (7.5 oz.) Cans Buttermilk Biscuits
6 Tablespoons Butter, Melted
2 Tablespoons Parsley Flakes
3 Cloves Garlic, Minced
1/4 Cup Parmesan Cheese, Grated plus 2 Tablespoons additional to sprinkle to the top if desired
1. Cut biscuits into 4 pieces and place in a bowl. I used kitchen shears to cut the biscuits. You could also use a pizza cutter.
2. Combine the melted butter, parsley flakes, and minced garlic, and 1/4 cup Parmesan cheese together and pour over biscuit pieces.
3. Gently toss the biscuit pieces to get evenly coated with the butter mixture.
4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 tablespoons of Parmesan cheese and sprinkle on top of the breads in the muffin cup.
5. Bake at 400 degrees for 12-14 minutes or until golden brown. Serve warm. Makes 12 mini garlic monkey breads.
2 (7.5 oz.) Cans Buttermilk Biscuits
6 Tablespoons Butter, Melted
2 Tablespoons Parsley Flakes
3 Cloves Garlic, Minced
1/4 Cup Parmesan Cheese, Grated plus 2 Tablespoons additional to sprinkle to the top if desired
1. Cut biscuits into 4 pieces and place in a bowl. I used kitchen shears to cut the biscuits. You could also use a pizza cutter.
2. Combine the melted butter, parsley flakes, and minced garlic, and 1/4 cup Parmesan cheese together and pour over biscuit pieces.
3. Gently toss the biscuit pieces to get evenly coated with the butter mixture.
4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 tablespoons of Parmesan cheese and sprinkle on top of the breads in the muffin cup.
5. Bake at 400 degrees for 12-14 minutes or until golden brown. Serve warm. Makes 12 mini garlic monkey breads.
Friday, July 31, 2009
Crapes
I LOVE this Crape recipe. My sister-in-law gave me a crape maker a couple of years ago for Christmas. I LOVE it. However, if you don't have a crape maker, you can still make them on the stove. It is just a little more work! You can fill crapes with anything you want but this is the way my family LOVES them.
Crapes:
3 eggs
1 Cup Flour
1/4 Teaspoon Salt
2 Tablespoons Sugar
2/3 Cup Buttermilk
2/3 Cup Water
2 Tablespoons Butter, Melted
Mix in blender. Let stand 1/2 hour. Makes about 8 - 8 inch crepes.
Filling:
8 oz. Cream Cheese
1/4 Cup Powdered Sugar
8 oz. Cool Whip
Mix together. Put a spoonful inside each crape and then roll each crape and drizzle with berry mixture.
Berry Mixture:
Purchase frozen Berry Medley and add sugar to taste. (I added 1/4 c. sugar to 24 oz frozen berries.) Drizzle a spoonful of berry mixture over each filled crape. YUMMY!
Crapes:
3 eggs
1 Cup Flour
1/4 Teaspoon Salt
2 Tablespoons Sugar
2/3 Cup Buttermilk
2/3 Cup Water
2 Tablespoons Butter, Melted
Mix in blender. Let stand 1/2 hour. Makes about 8 - 8 inch crepes.
Filling:
8 oz. Cream Cheese
1/4 Cup Powdered Sugar
8 oz. Cool Whip
Mix together. Put a spoonful inside each crape and then roll each crape and drizzle with berry mixture.
Berry Mixture:
Purchase frozen Berry Medley and add sugar to taste. (I added 1/4 c. sugar to 24 oz frozen berries.) Drizzle a spoonful of berry mixture over each filled crape. YUMMY!
Saturday, July 18, 2009
Croissants
I will admit up front that I am not a roll making person. I love to make bread and think I am pretty good at it. However, I have not had much success on making rolls. My sister, Alyson, gave me this recipe and said it is super easy. It is one you can make up to four days ahead and store in your fridge until you are ready to make them. I am going to mix a batch up today and make them tomorrow for Sunday dinner. I will post pictures tomorrow!
1 package Yeast
1 Cup Warm Milk
1/4 Cup Evaporated Milk
1 1/2 Teaspoons Salt
1/3 Cup Sugar
1 Egg
5 Cups Flour
1/4 Cup Butter, Melted and Cooled
1 Cup Butter, Cold
1. Soften yeast in warm water.
2. Add milk, salt, sugar, egg and 1 cup flour.
3. Beat until smooth.
4. Add melted and cooled butter.
5. In a food processor, put the remaining flour (4 cups) and 1 cup cold butter. Cut into chunks. Process just until it looks like peas.
6. Pour the dry mixture into the liquid mixture and mix until blended. Do not overmix.
7. Put into a large Ziplock bag and put it in the fridge. It should get cold, at least five hours, and it can stay in there for as long as four days.
When you are ready to bake:
1. Remove the dough from the bag and knead with just a dusting of flour on disinfected counter 6-8 times.
2. Divide the dough into 3 sections. If you want smaller rollers, divide into four sections.
3. Keep only one section at a time out to work with. Keep the rest refrigerated.
4. Roll the section into a large circle, at least 12 inches in diameter.
5. With a pizza cutter, divide the circle into 8 wedges.
6. Roll each wedge toward the center.
7. Place wedges point down approximately 2 inches apart on a parchment lined baking pan.
8. Let rise in a warm place for 2 hours or until doubled in size.
9. Preheat oven to 325.
10. Bake 20 minutes or until lightly browned.
1 package Yeast
1 Cup Warm Milk
1/4 Cup Evaporated Milk
1 1/2 Teaspoons Salt
1/3 Cup Sugar
1 Egg
5 Cups Flour
1/4 Cup Butter, Melted and Cooled
1 Cup Butter, Cold
1. Soften yeast in warm water.
2. Add milk, salt, sugar, egg and 1 cup flour.
3. Beat until smooth.
4. Add melted and cooled butter.
5. In a food processor, put the remaining flour (4 cups) and 1 cup cold butter. Cut into chunks. Process just until it looks like peas.
6. Pour the dry mixture into the liquid mixture and mix until blended. Do not overmix.
7. Put into a large Ziplock bag and put it in the fridge. It should get cold, at least five hours, and it can stay in there for as long as four days.
When you are ready to bake:
1. Remove the dough from the bag and knead with just a dusting of flour on disinfected counter 6-8 times.
2. Divide the dough into 3 sections. If you want smaller rollers, divide into four sections.
3. Keep only one section at a time out to work with. Keep the rest refrigerated.
4. Roll the section into a large circle, at least 12 inches in diameter.
5. With a pizza cutter, divide the circle into 8 wedges.
6. Roll each wedge toward the center.
7. Place wedges point down approximately 2 inches apart on a parchment lined baking pan.
8. Let rise in a warm place for 2 hours or until doubled in size.
9. Preheat oven to 325.
10. Bake 20 minutes or until lightly browned.
Saturday, February 14, 2009
Breadsticks
1 Package Yeast
1 1/2 Cups Warm Water
1 Tablespoon Malted Milk Powder
1 Tablespoon Honey1 Teaspoon Salt
4-4 1/2 Cups Flour
Egg Wash (1 beaten egg with 1/2 teaspoon water)
Toppings: Course Salt, Parmesan Cheese, Sesame Seeds, Poppy Seeds, Basil, Oregano, Italian Seasoning, Parsley, Dill, etc.
Soften dry yeast in warm water in a large bowl. Stir in milk powder, honey and salt. Add flour gradually while mixing until dough forms a ball. Divide the dough into 12 equal pieces. (The easiest way for me to do this is to divide the dough in half. Then with one of those balls, form three equal balls. Then take each of those three balls and divide them in half again, so now you have six balls of dough. Do the same with the other ball of dough and you will have 12 equal pieces.) Roll each piece between hands and stretch until dough reaches the length of 10-12 inches. Place 6 sticks on each of two greased cookie sheets. Brush each breadstick with egg wash and sprinkle with desired topping. Allow to rise 15-20 minutes. Bake at 400 degrees for 15 minutes.
When I make this recipe, I usually make a variety of different toppings. I usually put one topping on two or three breadsticks and then another topping on two or three others. I continue this until I have a good mixture of different flavor breadsticks for everyone to choose from. Course salt and Parmesan cheese are definitely our two favorites.
1 1/2 Cups Warm Water
1 Tablespoon Malted Milk Powder
1 Tablespoon Honey1 Teaspoon Salt
4-4 1/2 Cups Flour
Egg Wash (1 beaten egg with 1/2 teaspoon water)
Toppings: Course Salt, Parmesan Cheese, Sesame Seeds, Poppy Seeds, Basil, Oregano, Italian Seasoning, Parsley, Dill, etc.
Soften dry yeast in warm water in a large bowl. Stir in milk powder, honey and salt. Add flour gradually while mixing until dough forms a ball. Divide the dough into 12 equal pieces. (The easiest way for me to do this is to divide the dough in half. Then with one of those balls, form three equal balls. Then take each of those three balls and divide them in half again, so now you have six balls of dough. Do the same with the other ball of dough and you will have 12 equal pieces.) Roll each piece between hands and stretch until dough reaches the length of 10-12 inches. Place 6 sticks on each of two greased cookie sheets. Brush each breadstick with egg wash and sprinkle with desired topping. Allow to rise 15-20 minutes. Bake at 400 degrees for 15 minutes.
When I make this recipe, I usually make a variety of different toppings. I usually put one topping on two or three breadsticks and then another topping on two or three others. I continue this until I have a good mixture of different flavor breadsticks for everyone to choose from. Course salt and Parmesan cheese are definitely our two favorites.
Pull Aparts
22 Frozen Rhodes Rolls
1 Package Vanilla or Butterscotch Pudding (NOT Instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cube Butter
Grease a Bundt pan. Place the Rhodes rolls in a circle in the bottom of the pan. Mix together the pudding, brown sugar, cinnamon, and butter. Sprinkle over rolls. Melt 1 cube butter. Pour over top. Cover with plastic wrap. Let raise 12 hours (just over the top of the pan). Bake at 350 for 30 minutes. Tip upside down when hot to release bread.
I usually mix this up the night before just before going to bed. Then I bake it first thing the next morning.
1 Package Vanilla or Butterscotch Pudding (NOT Instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cube Butter
Grease a Bundt pan. Place the Rhodes rolls in a circle in the bottom of the pan. Mix together the pudding, brown sugar, cinnamon, and butter. Sprinkle over rolls. Melt 1 cube butter. Pour over top. Cover with plastic wrap. Let raise 12 hours (just over the top of the pan). Bake at 350 for 30 minutes. Tip upside down when hot to release bread.
I usually mix this up the night before just before going to bed. Then I bake it first thing the next morning.
Giese Bread
1 Large Loaf French Bread
1 Stick Butter/ Margarine, Softened
2/3 Cup Mayonnaise
1 Large Onion, Finely Chopped
1 Tablespoon Lemon Juice
2 Teaspoons Prepared Mustard
2 Cloves Garlic, Crushed OR 1/4 Teaspoon Garlic Powder
1/2 Teaspoons Worcestershire Sauce
1/3 Cup Parmesan Cheese (the kind in the green can)
Paprika
Slice bread lengthwise down the center to make two half loaves. Divide butter/margarine in half. Spread each half with a half a stick of butter. Use the whole stick. Combine mayonnaise, onion, lemon juice, mustard, garlic, and Worcestershire sauce. Spread evenly over buttered bread. Sprinkle generously with paprika. Place on a cookie sheet and bake at 350 for 25-30 minutes or until toasty brown. Cut into wedges and serve hot.
This recipe is definitely not for those who are trying to watch their figure! It is delicious served with lasagna. It is also good on a cold winter's day served with hot, homemade soup.
1 Stick Butter/ Margarine, Softened
2/3 Cup Mayonnaise
1 Large Onion, Finely Chopped
1 Tablespoon Lemon Juice
2 Teaspoons Prepared Mustard
2 Cloves Garlic, Crushed OR 1/4 Teaspoon Garlic Powder
1/2 Teaspoons Worcestershire Sauce
1/3 Cup Parmesan Cheese (the kind in the green can)
Paprika
Slice bread lengthwise down the center to make two half loaves. Divide butter/margarine in half. Spread each half with a half a stick of butter. Use the whole stick. Combine mayonnaise, onion, lemon juice, mustard, garlic, and Worcestershire sauce. Spread evenly over buttered bread. Sprinkle generously with paprika. Place on a cookie sheet and bake at 350 for 25-30 minutes or until toasty brown. Cut into wedges and serve hot.
This recipe is definitely not for those who are trying to watch their figure! It is delicious served with lasagna. It is also good on a cold winter's day served with hot, homemade soup.
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