Oatmeal Banana Bread

I was really anxious to try this banana bread Recipe  and did so today.  You won’t be disappointed.  Moist tender and full of flavor, this is a great breakfast bread for a healthier start to your day.

I love breakfast breads of all kinds and my go to are scones or muffins.  I don’t make sweet rich breads for breakfast but those that imo are healthy.  I use unsweetened applesauce or yogurt which allows me To cut back on butter in a recipe.

I think you’ll like this recipe  for your morning or really anytime addition to your cup of coffee Or tea.

Note:  I did make substitutions in the recipe.  Regular or gluten free oats work and you can use wheat flour.  I used what I had in my pantry!  Also I’m going to freeze it in slices and wrap for morning quick bites...

Enjoy!

• 1 1/2 cup dried oats ( I used gluten free Quaker dried oats) 
•  1 teaspoon baking soda
•  1/4 teaspoon baking powder
•  ½ teaspoon ground cinnamon
•  1/4 teaspoon salt
• 1 cup All purpose flour( you can use whole wheat flour)
•  1 1/2 cups mashed very ripe bananas — about 4 medium bananas
•  2/3 cup honey or pure maple syrup ( I used honey)
•  4 tablespoons unsalted butter — melted
•  1/4 cup milk
•  3 tablespoons nonfat plain Greek yogurt (I used regular plain yogurt
•  2 large eggs
•  1 teaspoon vanilla extract
• Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.

1. In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
2. Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
3. Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
   
   
4.   Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it’s done.
5. Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

Blueberry Lemon Bread

Blueberry Lemon Bread

Blueberries and Lemon, a really tasty combination.  Breakfast or Brunch lightly sweetened bread or dessert.  Delicious with a cup of coffee, tea or milk.

I adapted this recipe a little..I cut back on sugar because I wanted it to be a bread more than a dessert.  Thinking of breakfast was in my mind.


3/4 cup sugar
2 eggs
1/3 cup melted butter
zest of one lemon
3 T lemon juice
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
4 oz. fresh blueberries
1/2 cup 2% milk

Glaze:
 1/2 to 3/4 cup powder sugar
1 tsp. lemon juice (add more if too thick)

Heat oven to 350 degrees.  Grease loaf pan with cooking spray.

Beat together eggs, sugar, butter and lemon juice until smooth.

Add flour, baking powder and salt. Beat on low to medium until mixed.

Dust blueberries with a little flour.  Add blueberries and lemon zest gently to mixture using a large spoon . Mixture will be thick. Spoon mixture into loaf pan and bake approximately 60 minutes.  Test with a toothpick to make sure center comes out clean.

Cool about 10 minutes and turn onto large plate.  Cool completely.

In a small bowl place powdered sugar. Whisk lemon juice slowly into powdered sugar.  When cake is completely cooled drizzle over cake.


4/24/18

adapted from Heidi Davison

Apple bread pudding

Always always a hit!

Bread pudding can be eaten for any occasion and there are so many variations that I make it often.  Dessert, breakfast and just for a snack this lovely dish is always a family favorite.  Here's another one of my easy recipes.

3 small Granny Smith apples  peeled and sliced thin
1/2 cup sugar
1 tsp. Cinnamon( you can add more if desired)
1 quart  milk
3 eggs beaten and folded into milk 
4 tsp. Butter
3 cups bread( broken in pieces) Any type bread but I like to use Italian Bread

Generously Butter 13 x 9 inch baking dish.  Set aside

In a medium bowl place eggs, sugar, vanilla  and milk.  Whisk well.

In another bowl place broken bread pieces and apples. Add beaten egg mixture and stir until all bread is wet and egg mixture is incorporated into bread..

Carefully pour mixture into buttered baking dish.

Pat  with butter and sprinkle generously with cinnamon.

Bake 350 degrees uncovered approximately 40 to 50 minutes or until center is set. (Insert a knife through middle) it should be set but slightly moist.

Allow to cool for 10 minutes and serve warm.  Refrigerate leftovers.

I make variations of this recipe but basically vanilla, 3 eggs beaten and whisked with 1 quart milk, 1/2 cup sugar. 3 cups bread ( I use whatever I have).  Today it was 1/2 loaf Italian. 1 tsp. Cinnamon, 4  pats of butter. Fold in 3 skin removed sliced Granny Smith apples.  Bake in buttered casserole 350 degrees about 40 or 45 minutes or until set in center.  

Happy Baking!

Chocolate Zucchini Bread!

 You should still be able to get some quality zucchini so this recipe would be a good one to use and make chocolate zucchini muffins!  You can make lots and freeze them for days your sweet tooth is calling! 

A wonderful recipe!  I had to re-post and share. 

I have been seeing so many chocolate zucchini bread recipes being posted that I decided to give this one a try. My sister in law has one with coconut added in it but I felt that I wanted try this one I found online minus coconut. If you are a chocolate LOVER you will LOVE this bread for sure!!:)

  It's a first time for the I like to bake and cook lady to make a chocolate bread with zucchini in it.    My opinion on this bread was that not only was this bread, moist, tender, sweet, "chocolatey" which also has some chocolate chips in it too it wasn't overly sweet. Also when you bite into it you get a little bit of the chocolate pieces in almost every bite.  It is one of the best for sure!!  Enjoy! :)

9/23/13

A great cake to use plentiful zucchini

My helpful grandson

Oh so good chocolate chips

It was easy to remove from the pan.

Happy Baking and Cooking from my kitchen to yours,

M.J.

Chocolate Zucchini Bread from One Ordinary Day
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
1/2 cup Coconut (optional)


Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.

Oh my! Heavenly!!! yum



8/3/12 original 
7/26/13

 

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Milk Chocolate Banana Bread

If you are looking for a recipe that incorporates chocolate and banana flavor and isn't too sweet with too much chocolate this one's for you.  Easily eaten cooled slightly out of the oven or topped with butter or softened cream cheese this is a nice breakfast bread.

I love breakfast breads because they are easily made and freezer acceptable. This recipe is an adaptation of my regular banana bread/muffin recipe.  I made a few adjustments by adding the cocoa and adding more milk.  Baking time varies but take note it may take as much as 45 to 55 minutes at 350 in your oven.  Test center of bread to make sure the toothpick comes out dry.

4/25/14

Milk Chocolate Banana Bread
1 3/4 cups all purpose flour
6 T Baking cocoa
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt(if using salted butter eliminate it)
1 cup mashed bananas(2 medium bananas)
1/3 cup butter (softened)
1/4 cup milk
2 eggs
1/4 cup chopped walnuts(optional)


Combine dry ingredients.  Set aside..Beat eggs,sugar and butter..Add dry ingredients alternating with milk beating well as to incorporate cocoa well. 


..Add  mashed bananas..Beat slowly until well blended..Bake 350 degrees in loaf pan approx. 45 to 55 minutes..Test center with toothpick to make sure it is baked through.

Peach Muffins

Recipe repost 👍
Hi everyone:  I felt like making some muffins today and had 4 beautiful peaches that quite honestly didn't look like they should be used in muffins but since my desire for muffins was overpowering I peeled them and thinking I had all the right ingredients found out I didn't have any flour so I decided to try this recipe using Bisquick. It does cut some steps so I was hoping that I wasn't going to compromise these muffins by substituting.

Note about Bisquick:

According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt. The chef then stored his pre-mixed biscuit batter on ice in his kitchen ahead of time, enabling him to bake fresh biscuits quickly on the train every day. As soon as the sales executive returned from that business trip, he stole the chef's idea and created Bisquick.
The recipe was adapted, using hydrogenated oil, thus eliminating the need for refrigeration. (Sesame oil was originally used as a preservative, identified on the box as "Ingredient S" over the years.^{[citation needed]}) Bisquick was officially introduced on grocers' shelves in 1931.
Although first promoted for making just biscuits ("90 seconds from package to oven," the slogan read), Bisquick was soon used to prepare a wide variety of baked goods from pizza dough to pancakes to dumplings to snickerdoodle cookies.

Here are the results and how I managed to make a very good muffin incorporating a recipe (mommy's kitchen.net) and adapting it to what I had available in my kitchen. You can do it too!  You just have to take a chance.

They actually turned out wonderful!  Light, sweet and using  fresh peaches this has already been added to my summer dessert list.

2 cups Bisquick
pinch salt
2 eggs slightly beaten
3/4 cup sugar (divided)
1 cup buttermilk (Use 1tsp. vinegar or 1 tsp. lemon juice to 1 cup milk to make buttermilk substitute)set for several minutes before using
6 T butter melted
1 1/2 cups diced fresh peaches(diced canned peaches can be used but make sure to drain thoroughly)
1 tsp. vanilla
 Cinnamon or cinnamon sugar to sprinkle on top before baking.

Preheat oven to 400 degrees.  Either grease muffin cups generously or use muffin liners.

In a bowl place diced peaches and 1/4 cup sugar, stir and set aside.

Stir together Bisquick and pinch of salt.

In another bowl place eggs, 1/2 cup sugar, vanilla, buttermilk and melted butter. Fold in peaches.

Add peach mixture to dry ingredients. Fill 3/4 full muffin cups and Top with a sprinkle of cinnamon or cinnamon sugar

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.  Cool completely

These muffins are very light,tasty and very moist so allow to cool and cover lightly overnight and store in a cool area.

Note:  These muffins can be made without using a mixer.  Large spoon to mix will do just fine.  Batter will be slightly lumpy and that is OK! 

I'm baking Breakfast Breads and they're freezeable!!

I'm happy to be doing some baking today..(:  My grandchildren were on a summer vacation so what better to greet them with(of course after a big hug) some of their favorites..Banana Bread,Blueberry Muffins and Easy Cranberry Scones!!!!!

Here are the easy recipes:
Banana Bread (my daughter's recipe)  Kids and adults love it!
1 3/4 cups all purpose flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt(if using salted butter eliminate it)
1 cup mashed bananas(2 bananas)
1/3 cup butter (softened)
2 tablespoons milk
2 eggs
1/4 cup chopped walnuts(optional)
Combine dry ingredients.  Set aside..Beat eggs,sugar and butter..Add dry ingredients alternating with milk..Add  mashed bananas..Beat slowly until well blended..  I grease my pans.

Bake 350degrees in loaf pan approx. 45 minutes..I use muffin pans or muffin loaves and bake approx. 30 minutes until lightly golden..Test center with toothpick ..


Blueberry Muffins(my sister in laws recipe) Great one!!
2 cups flour
2 tsp. baking powder
1 cup sugar
2 eggs

1 tsp. Vanilla extract

1/2 cup milk
1/2 cup melted butter(1 stick)
3/4 to 1 cup blueberries (fresh or frozen) I 've used both with great results!

Combine dry ingredients, set aside..Beat sugar, eggs and butter..Alternating with milk add dry ingredients. Fill muffin cups 3/4 full....Bake 375 degrees approx. 20 minutes

***Now for my hubby and my favorite! I found this recipe years ago in a magazine and have used it since then.

Easy Cranberry Drop Scones..We love them and they are so wonderful with a cup of coffee or tea!  Oh yes and they are mighty fine alone...yummy!

2 cups all purpose flour
1/3 cup sugar  plus one tsp..divided
2 tsp. baking powder
1/4 tsp. salt(if using salted butter eliminate)
6 tablespoons cold butter(no substitutes)
1/2 cup fresh or frozen cranberries
1/3 cup dried cranberries
1/2 cup milk
1 large egg beaten..
almonds, pecans and walnuts are a great addition..

Heat oven to 425 degrees..Grease cookie sheet..Pulse flour, 1/3 cup sugar,baking powder, salt and butter
in food processor until texture of fine meal.  Transfer to large bowl. Add milk- egg mixture to mix...Stir in fresh and dried cranberries..Mix  with fork until dry ingredients are evenly moistened..Bake 12 to 14 minutes or until golden..Transfer to wire rack and cool..Makes 12 muffins..I make 9 because mine are a little larger..Great Recipe!!!No fail recipe and of course you can try blueberries or any other dried fruit..!Happy Baking!!

Note:  I use all purpose flour in my recipes...Most times Pillsbury Pre Sifted but I have used others with no problem.

From my kitchen to yours,

M.j.

6/24/11

Crusty No-Knead- Bread! Artisan Bread

I had never ever made homemade bread until I came across this recipe.  I figured I'd try it and if I was lucky it may give me a reason to make bread.  Wow better than I expected!  Delicious.  Easy peasy and I don't say that unless it is.  Enjoy!

 It has been a long time goal of mine to make bread.  Good, crusty and light.That's what I was looking for and this is what I totally received. Delicious!

  From my previous encounters with a bread machine I totally gave up and because I thought it would be too difficult I put bread making aside and figured it just wasn't going to happen.  I have lots of patience but figuring my end result would be awful I put this bread making on my back burner to speak.  Well thanks to the Kitchen Whisperer I know now I CAN make a wonderful loaf of bread! 

We've already had several slices with butter while warm.  My only suggestion is wait if possible(use a serrated bread knife to cut) until the bread is 3/4 cooled before you slice.  I was inpatient wanting to taste as well as see how the inside texture turned out.  Success!!!!!   

***Note:  Don't be frightened by the length of the recipe it is NOT involved just wordy.  Try it!  I am sure you'll love it as we did.

Note:  I have made this bread using dried cranberries also.  I did add 1/4 cup of sugar and a 1/2 cranberries to the recipe with the above ingredients and below is a photo of the results.

*** 1/2 cup cranberries were added to the dough and I worked them in as best as I could.

• 3 cups bread flour
• 1/2 tsp instant yeast
• 1 1/2 tsp table salt
• 1 1/2-3/4 cups water (room temp) I made mine slightly warm from the tap
• Lidded cast iron dutch oven or clay dutch oven/pot – see note if you do not have one of these!
• Any add-ins you want (nuts, dried fruits, cheese, spices etc…)

Instructions
In a large bowl add the flour, yeast and salt** If you are making a fruit bread you can use 1/4 cup of sugar if you would like but it is not necessary.

1.  You need to make sure the bowl is at least 2 times the size as this will easily double in volume.
2. Whisk to combine.
3. Add in the warm water and mix with a wooden spoon – do NOT use a stand mixer.
4. Mix it until it’s combined and forms a ‘shaggy’ dough. Just make sure that all the flour is incorporated. It will not be a smooth dough – that’s how it’s supposed to be.
5. Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.
6. When you’re ready to bake, put the rack in the middle and preheat to 450F.
7. When the oven reaches temp, put your dutch oven pot (cast iron or heavy ceramic {check to see that your ceramic can handle 450F temp first!}) in the oven WITH THE LID on.
8. Let it heat up for 30 minutes.
9. While that’s heating up, use a dough scraper and scrape your dough onto a heavily floured surface (or you can flour parchment paper and put it on there). *See note
10. Shape into a ball, tucking the sides under. It will be sticky but that’s good.
11. Cover lightly with plastic until the 30 minutes is up.
12. Remove the pot from the oven and plop the ball down in. Or if you transferred it to a floured parchment paper, you can place the whole thing inside (try to remove the excess flour).
13. Replace the lid and bake for 30 minutes. No peaking!
14. Remove the lid and bake for another 15 minutes.
15. Remove from the oven and using tongs remove the bread and cool on cooling rack.

Notes

If you’re not comfortable with shaping the dough, when you remove the pot from the oven after 30 minutes you can carefully just pour the dough into the pot. It won’t be a perfectly round bread loaf but that’s okay – it’s just rustic. If you do pour it in, just jostle the pan around to kind of even out the dough before putting the lid on. But practice with shaping the dough. You can’t screw it up.

Don’t have a dutch oven or clay pot? Never fear! Grab your cast iron pan instead!

1. Take a 12″ round cast iron pan (with preferably a 2-3″ side wall) and place that into your 450F degree oven (just like the directions on the site). This pan will go on the middle rack.

2. WHILE you are heating that up, place a metal pan on the lowest shelf/rung in the oven at the same time. I just use an old cake pan that has seen better days.

3. When you remove the VERY HOT skillet from the oven and put your dough in it (have the dough resting on parchment paper so the bottom doesn’t get that ‘black’ color from the pan).

4. AND as soon as you put it in the oven put about 3 cups of ice cubes in the hot baking pan. DO THIS FAST as you want to trap the steam in the oven!

5. This will create steam (just like a dutch oven).

6. After 30-35 minutes check the bread. It should be done but if it’s not cook for 10-15 min more. If at 30 minutes it’s getting dark but not done (will sound hollow when tapped), just tent some foil over top for about 10 minutes.

7. Cool as normal.

Easy Baking from my kitchen to yours,

Pasted from <http://www.thekitchenwhisperer.net/2013/01/22/most-awesomest-crusty-no-knead-bread-ever/>

repost 2/13/2018

5/11/13 original

Buttermilk Ciambellone

Today I made a Buttermilk Ciambellone and added about a handful

Of dried cranberries and about 1/4 cup small pieces of dried apricots to the recipe.

My plan is to have a slice for breakfast since breakfast is my most difficult meal next to

Lunch meals.  Always a dilemma!

The fruit was incorporated last but seemed to have come to the top.  That’s fine since it’s only my hubby and I who’ll enjoy this for a snack or breakfast with coffee.

  

I'm always looking for different recipes.  I like variety and always have.  I guess it's a trait I got from my mom.  She was the type person who would try new recipes all the time and quite honestly she'd change them to her liking too!  I do that too at times.

I don't remember where I found this recipe but it is very different from the chambellone I make.  Mine is quite dense with lots of cherries and nuts in it.  This is basic, light and airy with a hint of lemon and vanilla.  It's a new try and it's very good.  A great breakfast or light dessert and may be sprinkled with some powdered sugar.  A good choice!

 Ingredients:

1/2 cup buttermilk(I added 1 tsp. vinegar to the milk) for a buttermilk substitute.  Let it sit for a few minutes to thicken
3 eggs
1 cup sugar
1 cup flour
1/2 cup cornstarch
1/2 olive oil
2/1/2 tsp. baking powder
1 tsp. vanilla extract or extract of choice (orange, lemon)
1/2 tsp. grated lemon zest
pinch of salt

Preheat oven to 350 degrees.  Mix eggs, sugar and the salt until fluffy.  Add the oil, buttermilk, vanilla and lemon zest and mix well.  Combine flour, cornstarch and baking powder and add to the batter.  Mix well.  

Spray a tube pan with cooking spray or use butter to grease pan well.  Pour mixture into pan and bake anywhere from 35 to 45 minutes.  Check with a toothpick in center to see if it is done.

My cake was baked in 38 minutes so depending on oven check from 35 minutes on.

Enjoy!

7/6/15