Whip Up A Simple Loaf of Banana Bread

Filed under: BUDGET MEALS, RECIPES - Breads

I have a banana bread recipe I like very much from the Baker’s Illustrated Cook Book, however; with that said, I get a little antsy and enjoy searching for something new. Something interesting. I have tried many variations of banana bread, yet none of them have have sparked my interest enough to make them again, with the exception on the previous mentioned recipe.

Baker’s Illustrated Banana Bread:

2 cups flour, plus more for dusting the pans
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 eggs, beaten lightly
6 tbsp unsalted butter, melted and cooled
1 tsp vanilla

Adjust the lower middle position. Heat over to 350 degrees. Grease and flour the bottom and sides of a 9x5x3 loaf pan. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool. Sprinkle the baking soda over the mashed bananas. Let sit.

Whisk the flour, sugar, salt and walnuts together in a large bowl, set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold in the banana mixture in to dry ingredients with a rubber spatula until just combine and the batter looks thick and chunky. Scrape the batter unto prepared loaf pans. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp. Wrap with plastic wrap and store at room temp for 3 days or freeze.

Variations:
Chocolate bread: Reduce sugar to 10 tbsp and add 2 1/2 oz (a heaping 2 1.2 cup) grated bittersweet chocolate into dry ingredients.

Coconut and Macadamia:  Substitute for walnuts 1/2 cup sweetened coconut and 1 cup chopped macadamia, toasted.

Orange spice: Add 1 tsp cinnamon, 1/4 tsp grated nutmeg, 2 tbsp grated orange zest to dry ingredients.

Dazzledish Variations:
-Add white chocolate chips, cranberries, raisins, apricots, coconut or nuts.
-Replace half the flour with wheat, oats and wheat germ.
-To make muffins bake for 20 minutes at 350 degrees.

Technorati Tags: afterschool snacks, banana bread, fast and easy meals, simple snacks for kids, whippedtheblog.com

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Baking Bits Raspberry Scones

Filed under: RECIPES - Breads

A friend and I went to the Sweetwater Berry Farm in Ahwahnee California to pick fresh raspberries to make jam. We had more than enough for the raspberry jam so my friend decided to make a batch of mouthwatering Raspberry Scones. She kept talking about how delicious they were, naturally I had to make my own. Try them with a little honey.

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Additional cream and sugar

Preheat oven to 425 degrees F. Sift or whisk the flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender, or two forks, until it resembles a course meal. Add cream and raspberries to dry ingredients. Fold lightly with a rubber scrapper or fork until flour is incorporated. Turn dough out onto a floured surface. Pat the dough with lightly floured hands into a 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Variations:
Try sprinkling the tops of the scones with Raw Sugar in the place of granulated sugar.

Technorati Tags: baking bits, fun family foods, fun summer desserts, raspberry scones, scones, snacks for kids

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Lemon Scones

Filed under: RECIPES - Breads, RECIPES - Snacks

These little scones are so light and fluffy. I found these on the SouleMama blog looking for more creative play ideas for my little ones. While they had homemade blueberry jam we enjoyed ours with plain fresh blueberries. My batter came out relatively sticky. Once I turned the dough out onto my floured board I sprinkled a small amount of flour onto of the dough and then proceeded to pat it out to the recommended thickness. I did not have raw sugar on hand. Instead I sprinkled the scones white sugar and they were fine.

(adapted from the “cream scones” in the fabulous Tassajara Bread Book)

1 cup buttermilk
1/4 cup honey
1 egg
4 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 stick (1/2 cup) melted butter
1 tablespoon grated lemon rind
1 tablespoon raw sugar

Mix the milk, honey and egg. Sift in the dry ingredients, except the raw sugar. Add the melted butter, followed by folding in the lemon. Roll out into 3/8″ thick on a floured board. Cut into wedges. Place on parchment paper-lined baking sheets. Sprinkle sugar on top. Bake at 350 degrees until just barely golden brown (10 minutes or so). Transfer to cooling rack to cool slightly before serving. Devour. With jam.

Technorati Tags: amanda blake soule, creative family, healthy snacks, lemon scones, RECIPES - Breads, scones

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Sausage Bread

Filed under: BUDGET MEALS, RECIPES - Appetizer, RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks

This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.

1 (1 lb) package ground pork sausage, hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.

Technorati Tags: breakfast on the go, easy meals, freezer meal, meals for kids, RECIPES, sausage bread, school meals

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Making Homemade Pizza Dough and Sauce

Filed under: BUDGET MEALS, RECIPES - Breads, RECIPES - Main Dish

Many people love pizza. It is easy and versatile. In addition to being yummy, pizzas are fun to make, which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

Source: What A Dish
Dough
1/3 cup warm water
1 1/3 cup warm milk (110 F)
1 tablespoon sugar
1 pk (or 2 1/4 tsp.) Dry yeast
1/2 teaspoon Salt
3-4 cups flour
2 tablespoons olive oil (for dough)
3-5 tablespoons olive oil (for greasing pans)

If kneading the dough by hand:
Place yeast and sugar in a large bowl. Add warm water to dissolve yeast; let sit for 5 minutes or until yeast blooms.

Add warm milk, salt, oil and 2-3 cups of flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes, adding as much flour as necessary to make a soft, supple dough that is not too sticky.

If kneading dough in a Bosch or Kitchenaid mixer:
Add milk, water, oil, sugar, salt, and half the flour into the mixing bowl. Pour the yeast on top of the flour. Turn on the mixer. Add enough flour until dough pulls away from the sides, cleaning the side of the bowl. Mix on medium speed for 8 minutes.

Divide dough into three balls. Grease three 9″ cake pans or pizza stones. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim.

Place dough in cake pans and cover. Place in warm area and allow to rise for 30 minutes to 1 – 1 1/2 hour. Meanwhile heat the oven to 450 – 500 degrees.

Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saute onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
- Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
- Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
- If using diced tomatoes, process in a food processor until desired consistency.
- Quick sauce recipe: 1 can diced tomatoes, 2 cloves garlic, 1 tbsp dried oregano, 1 tbsp olive oil, salt and pepper. Place in a food processor or blender. Process until combined. Bring to a boil in a sauce pan to thicken.

Technorati Tags: fast easy lunch ideas, Pizza, pizza dough, pizza sauce, tomato sauce, tortilla pizza

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Apple Oatmeal Muffins

Filed under: BUDGET MEALS, RECIPES - Breads, RECIPES - Snacks

These are a great family treat. The kids go nuts over them. I am glad, because they are healthy, as well as really tasty. They are perfect for breakfast, on the go, or as a snack. Or, if you are desperate for something sweet, try them warm with a sprinkle of chocolate chips and a dollop of whip cream.

1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup applesauce (with cinnamon or unsweetened)

2 eggs (for a healthier option use the whites only)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon, divided
2 tsp. sugar, divided
½ cup each raisins or nuts (optional)

Preheat the oven to 400 degrees. Spray a muffin pan with cooking spray.

Ground the oatmeal with the flour in a food processor. Combine milk, applesauce and eggs. Mix until combined. In a separate bowl whisk or sift the flour, sugar, salt, soda, powder, 1 tsp cinnamon, 1 tsp sugar, raisins and nuts.

Fold wet ingredients into dry, and mix until just combined. Do not over mix the batter or the muffins will be tough. You should still see small ribbons of flour. Spoon into the muffin pan. Combine 1 tsp cinnamon and sugar. Sprinkle on top of each muffin. Bake for 20-25 minutes or until done. Remove from pan to cool.

Technorati Tags: Applesauce, batter, healthy, muffins, snack

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