Indulgence no longer has to feel guilty. Go ahead, treat yourself!
Starting a bread-etc. thread and posting Jeannie's recipe first! :)
PUMPKIN BREAD - by Hayburner
I took Mom's old recipe and one that I got off a Land-o-Lakes label (I think) years ago, combined what I liked from each of them, and came up with this.
Sift the following into a large bowl: (I'm lazy and don't sift)
1-1/2 cups sugar (3 cups)
1 tsp. baking soda (2 tsp.)
1/4 tsp. baking powder (1/2 tsp.)
3/4 tsp. salt (1-1/2 tsp.)
3/4 tsp. ground cloves (1-1/2 tsp.)
1/2 tsp. nutmeg (1 tsp.)
3/4 tsp. cinnamon (1-1/2 tsp.)
1-2/3 cups flour (3-1/3 cups)
1/4 cup canola oil (1/2 cup)
4 egg whites or 1/2 cup egg substitute (4 whole eggs)
1 cup canned pumpkin (1 entire can of pumpkin)
3/4 cup water (1-1/2 cups)
Make a well in center of dry ingredients. Stir in liquid ingredients. Bake at 350* for 1 hour (or a little more) in loaf pan.
HB Notes: Generally, when I make this, I make a DOUBLE recipe (the amount in parentheses).
I also do not use a mixer for this. I mix it up by hand. It's very simple to do and I think it comes out better.
When I make a double recipe, I substitute one cup of whole wheat flour for one of the cups of regular flour for a little extra nutrition.
The last time I made this (as a double recipe) I cut down on the oil and did 1/4 cup oil and 1-3/4 cups water. I think it tasted just as good. Very moist.
Also, the last time I made this (double recipe), I cut down on the sugar a bit. I think I put in 2-1/2 cups instead of 3. I could probably have cut out even more. It was still plenty sweet.
It's better to look back on life and say: "I can't believe I did that." than to look back and say: "I wish I did that."
Does anyone have a good banana bread recipe? I have some bananas that need to be used up! :)
This came from our own “Mollycake’s” – and has become a
favorite of my family too.
Nana’s Banana Bread
5 T butter
½ C granulated sugar
½ C firmly packed brown sugar
1 large egg
2 egg whites (I just add one whole egg along with the other
1 t vanilla extract
1 ½ C mashed, ripe bananas
1 ¾ C all-purpose flour (I use Whole Wheat Flour for the ¾ C)
1 t baking soda
½ t salt
¼ t baking powder
½ C heavy cream (I use regular 2% milk)
1/3 chopped walnuts
Preheat oven to 350.
Spray bottom only of a 9X5X3 loaf pan w/non-stick cooking
spray. Beat butter in large bowl w/an
electric mixer set at medium speed until light & fluffy. Add gran. Sugar and brown sugar; beat
Add egg, egg whites & vanilla; beat until well blended. Add mashed banana & beat on high speed 30
Combine flour, baking soda, salt & baking pwd. in med. bowl.
Add flour mixture to butter mixture alternately with cream, ending with flour
Add walnuts to batter; mix well.
Pour batter evenly into prepared loaf pan.
Bake until browned & toothpick inserted near center comes out clean, about
1 hr. 15 minutes.
Cool bread in pan on wire rack 10 minutes.
Remove from pan; cool completely on wire rack – slice
This is not T&T by me but it is on my to try list. It doesn't look like a light recipe but looks devine so thought I would share it. If anyone tries it before me, please give an R&R. :) Muril
Indescribably Delicious Banana BreadAKA Praline Soaked Banana BreadThis is outstanding and makes two large loaves and I always ending up giving one to a neighbor. The topping is what really makes this so delicious. It truly is indescribable and comes from one of my favorite cookbooks, Necessities & Temptations from the Junior League of Austin. Enjoy! :O) Topping, put on after baking:6 tablespoons butter10 tablespoons dark brown sugar5 tablespoons milk1 cup or more, chopped pecansBatter:1 cup butter1 1/2 cups sugar2 large eggs4 very ripe bananas, mashed * or 1 3/4 cup mashed bananas1 teaspoon pure vanilla extract4 tablespoons buttermilk2 cups all purpose flour1 1/2 teaspoons baking soda1 teaspoon saltPreheat oven to 350° F.Cream butter and sugar. Mash bananas, beat 2 eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar.Sift together flour, soda and salt. Add to banana mixture, beat well.Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans.Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool.To prepare Topping:Melt butter in saucepan. Add sugar and milk. Cook until very syrupy. Remove from heat and add chopped pecans. Pour over bread spreading to all the corners and place under broiler until bubbly and brown. Watch closely. Yield=2 loaves*I use the rottenest bananas I can find! Sometimes they are so black, my husband throws em out. That's just how ripe they are!"Source for this recipe:The 1977 Necessities And Temptations Cookbook from the Junior League Of Austin.
Blueberry Muffins To Die For( I renamed them" to Live For" :)
1/2 cup margarine2 eggs1 teaspoon vanilla1 1/4 cups sugar8 oz. sour cream1/4 teaspoon lemon zest (optional)2 cups sifted all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon cinnamon1/2-3/4 cup blueberries, fresh or frozenCream margarine and sugar until fluffy in large mixing bowl, add eggsand beat until smooth. Mix in sour cream and vanilla. Combine dryingredients, stir into cream mixture. Fold in blueberries. Spooninto muffin tins lined with paper cups or greased and floured tins.filling about 1/2 full.* Sprinkle a little bit of sugar over top ofmuffins. Bake at 400 degrees 25-30 minutes. Makes 2 dozen regularsize muffins. Enjoy.
I like more blueberries than what this recipe calls for.
LAURA'S BRAN MUFFINS (Lydia's recipe)400 deg., 20 min. (std. muffin tins)3 C. All-Bran or Bran Buds Cereal2 eggs 1 1/2 C. Brown Sugar2 C. Butermilk1/2 C. margarine, melted (I use unsalted butter)2 1/2 C. whole wheat flour2 1/2 tso. baking soda1 tsp. saltAdd to 3 C. bran, one C. boiling water in medium bowl, set aside.Combine flour, soda, salt.Cream sugar, butter in large mixing bowl, add eggs & buttermilk.Then add flour mixture and bran.Additions: Cinnamon, raisins, sunflower seeds, mashed bananaSpray muffin tins lightly, fill 2/3 and bake, yumm.
Cherry Chip Scones
(PammieJ's original recipe)(Yield: 8 servings)3 cups all-purpose flour1/2 cup sugar2-1/2 teaspoons baking powder1/2 teaspoon baking soda6 tablespoons cold butter (no substitutes)1 cup (8 ounces) vanilla yogurt1/4 cup plus 2 tablespoons milk, divided1-1/3 cups dried cherries2/3 cup vanilla or white chipsIn a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in the cherries and chips.On a greased baking sheet, pat the dough into a 9-inch circle. Cut into eight wedges; separate wedges. Brush with the remaining milk. Bake at 400° for 20-25 minutes or until golden brown. Serve warm.Recipe submitted to TOH, April/May 2003, by Pamela Brooks, South Berwick, Maine.
1 C all-purpose flour (I use part whole wheat)
2 T cornmeal
1 T sugar
1 t baking powder
½ t baking soda
¼ t ground cinnamon
1 beaten egg
1 C buttermilk
2 T cooking oil
1 C fresh or frozen blueberries
1. In a bowl combine flour, cornmeal, sugar, baking powder,
baking soda, salt & cinnamon. Make a
well in center of flour mixture; set aside.
2. In another bowl stir together the egg, buttermilk &
oil. Add egg mixture all at once to
flour mixture. Stir just until moistened
(batter should be lumpy). Gently fold in
3. For each pancake, pour or spread about ¼ C of the batter
onto a hot, lightly greased griddle or heavy skillet.
Turn to second side when pancakes have bubbly surfaces & edges are slightly
I have made these several times and they are wonderful. I am thinking Kathyf first gave them a review years ago, followed by me and others! These are great with and without the chips- if you leave out the chips, the calorie count will be much lower. :)
Meet the Cook: I started cooking and baking at a young age - just like my sisters and brothers. Our mother was a very good teacher, and she told us all we would learn our way around the kitchen. Now, I've let our children know the same thing! -Cindy Middleton, Champion, Alberta
TIME: Prep: 10 min. Bake: 20 min. + cooling
In a large bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 24 standard-size muffins.
This was my first try at baguettes and lucked out. They are delicious- very crusty and have a great flavor too. I had to add more flour after the dough cycle in the dough machine though and I used all purpose flour instead of bread flour. I would say it took closer to 3 cups of flour instead of 2 &1/2. Each time may be different though. I am also going to play around with the glaze- they didn't get as brown as I wanted. :( I will double the recipe next time- the boys gobbled them up- big hit and our boys are pretty picky about breads and such. I am thinking of sneaking in some whole wheat flour as well.
French Baguettes (from Allrecipes)
(Muril's Note: I used a whole egg mixed with water to glaze the top with- didn't brown well- the reviews said that the egg yolk glaze made the crust too soft and I didn't want that. I think next time, I may try just the white mixed with water for the glaze. )
TIME: Prep: 50 min. + chilling Bake: 20 min.
Growing up in France, we often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. I've tried to re-create the experience for my family with this recipe, and now, it's a Christmas tradition. —Tish Stevenson, Grand Rapids, Michigan
Copying this from the Dessert thread- it was posted by Dusta!
This was in a Prevention cook book.
Apricot Oat Bran Muffins
2 cups oat bran 1/4 cup packed brown sugar ( coarse ground makes a better muffin)
1 tsp cinnamon ( I added this)
1 tlbs baking powder ( I used 1 tsp baking soda and 1/2 baking powder) remember I think I can taste bp :)
2 egg whites
1 cup buttermilk
1/3 cup molasses
1 large apple, peeled, cored and grated
3/4 cup finely chopped dried apricots ( I used kitchen scissors)
Preheat the oven to 375. Spray 12 muffin cups with no-stick spray.
In a large bowl, stir together oat bran, brown sugar, cinnamon and baking powder. Make a well in the center.
In a small bowl, beat the egg whites until foamy. Stir in the buttermilk and molasses. Add the buttermilk mixture to the oat-bran mixture and stir just until moistened. Fold in the apples and and apricots, stir just until mixed.
Spoon the batter into the pans filling each 3/4 full. Bake for 15 to 17 minutes. Cool in the muffin pans for 5 minutes. Then cool on rack. Check after 12 minutes of cooking. These need to be stored in freezer after a couple of days, they will grow green stuff.
98 calories, 3 grams of fat, didn't tell about the fiber.
Here is the AMAZING zucchini bread recipe that I found ... I replaced 1/2 the oil with applesauce and sprinkled the pans with sugar after I sprayed with PAM. YUMO!
SUBMITTED BY: v monte PHOTO BY: Tricia Jaeger
"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
My "Babies" are growing up!!!!
This buttermilk pancake recipe came from my Diners Drive Ins and Dives cookbooks, buy Guy Fieri. However, the recipe is courtesy of Als Breakfast in Minneapolis MN.Makes 2 Dozen Pancakes3 cups all purpose flour1 tbs plus 1 tsp baking powder2 tsp sugar (I added more, I like a sweet pancake)1 tsp baking soda1 tsp kosher salt1 qt (4 c) buttermilk2 eggs, beaten6 tbs butter, melted.Whisk dry ingrediants in a medium bowl. In a large bowl, whisk buttermilk and eggs (Oh, and I added a bit of vanilla) and then whisk into the dry mix. Whisk in the melted butter. If you want to add fruit, now is the time to do so.And... everyone knows how to cook pancakes, so I wont bother with the details on that :P
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