Strawberry Banana Bread

 

 No mixer required for this bread. 

Just a bowl and a spoon. 

It'll make you feel like Caroline Ingalls.

 

Strawberry Banana Bread

adapted from Simple Bites  

1 c whole wheat flour

1 c unbleached flour

3/4 c sugar

3/4 t baking soda

1/2 t salt

6 T unsalted butter, melted and slightly cooled

1 1/2 c mashed ripe banana, about 3 large bananas

2 eggs

1/4 c cream cheese (or yogurt or sour cream)

1 t  vanilla

3/4 c sliced fresh strawberries

In a large bowl, sift together the dry ingredients.

In a medium bowl, combine the rest of the ingredients (except strawberries) and mix well.

Make a well in the center of the flour mixture and pour in the banana mixture. 

Stir until just combined. 

Gently fold in sliced strawberries.

Bake for 55 min. at 350 degrees in a greased loaf pan until golden brown and cooked through. 

Cool on wire rack before serving.

Restaurant Pancakes

So I guess the secret ingredient to those yummy restaurant pancakes is malt powder!

We gave it a try and really liked the results! 

Just try adding 1/4 cup of malt powder in place of any sugar in your favorite pancake recipe.

Here's mine.

Restaurant Pancakes

1 c flour

1/4 c malted milk powder (instead of 1 T sugar)

2 t baking powder

1/2 t salt

1 egg

1 c milk

1/4 c butter, melted

combine dry ingredients

combine milk and egg, pour into dry ingredients

add melted butter

Pumpkin Bread

'Tis the season to bake all things pumpkin!

I love the smell when baking pumpkin, cinnamon, clove, and ginger together.  

So welcoming. So fall. So comforting.

This is a one bowl recipe that can be made into muffins or bread. 

You should make this this fall.

Pumpkin Bread

adapted from kitchenstewardship.com

3/4 c sugar

2 eggs

1 c pumpkin

1 T molasses

1/2 c coconut oil, melted

1/4 c cold water

1 2/3c flour

1/4 t baking powder

1 t baking soda

1/2 t salt

1/2 t cloves

1/2 t ginger

1 t cinnamon

start by mixing all of the wet ingredients together until all incorporated

then add all the dry ingredients and mix together

put in a greased loaf pan or muffin tin

bake at 325 degrees

loaf = 45-50 minutes

muffins = 20ish minutes

I haven't made them as muffins yet so I'm guessing on the time. just keep an eye on them and check with a toothpick.

Buttermilk Waffles

Look what I got for my birthday from my in-laws.....
Yeah! I love their recipes!!
Last night we tried the buttermilk waffles. They were great and easy.
I love how they try several methods to give you the best tasting recipe yet an easy process. For example, on the waffles they wanted an easier way to get the airyness that whipping egg whites gives traditional waffle recipes.
They figured most people wouldn't want the pre-breakfast workout of making a meringue. Solution: club soda! Club soda is what is used in most Japanese tempura batters to make it light and fluffy, so why not waffles! Brilliant!

Buttermilk Waffles
Americas Test Kitchen

2 c flour
1/2 c buttermilk powder*
1 T sugar
3/4 t salt
1/2 t baking soda
1/2 c sour cream
2 eggs
1/4 c oil
1/4 t vanilla
1 1/4 c seltzer water

whisk the dry ingredients.
in a seperate bowl, whisk the wet ingredients except the seltzer water.
gently stir the seltzer into the wet ingredients.
pour the wet into the dry and gently stir until just combined. (batter should remain slightly lumpy with streaks of flour.)

*if you dont have buttermilk powder you can do 1/2 c buttermilk and reduce the seltzer water to 1 cup.

Orange Streusel Muffins

I made this one up. Kind of tastes like my orange scones, but it's a muffin!
Feel free to change it up with any fruit.

Orange Streusel Muffins

muffin-
2 c flour
1 1/2 t baking powder
1/2 t salt
1/2 c butter, softened
3/4 c sugar
2 eggs
2 t vanilla
1/4 c milk
1/4 c juice from orange
zest from orange

streusel-
1/4 c sugar
2/3 c flour
1/4 c butter, softened
zest of one orange

Beat butter and sugar until light and fluffy.
Add eggs.
Combine muffin dry ingredients.
Combine milk, OJ, zest, and vanilla.
Alternate adding dry and wet ingredients into butter/sugar mixture.
Divide into 12 lined muffin cups.
Combine streusel ingredients and sprinkle on top of muffins.
Bake at 350 degrees for 20 min.

Chunky Cinnamon Bread

We really like the Chunky Cinnamon Bread that Cub Foods sells. But I was tired of paying $3 a loaf for it and decided to do some searching for a recipe. I came across a great post where someone had already figured it out! It turned out great! It's really yummy warm with butter. It's great as toast. It makes AMAZING french toast!

Chunky Cinnamon Bread
adapted slightly from The Changeable Table

1-1/2 c nonfat dry milk
1/2 c sugar
2 T active dry yeast
8 cups (+ or - ) flour
1 t baking powder
1 t baking soda
1 T salt
4 cups HOT tap water
2/3 c oil

Filling:
1/2 c melted butter
1 1/2 c sugar
3 T cinnamon
1 c brown sugar

Combine first 7 ingredients into a mixer bowl.
Add the hot water and the oil.
Add enough additional flour until the dough cleans the sides of the mixing bowl.
Place dough in a large oiled bowl, turning over to coat the top surface.
Cover with plastic wrap and allow to rise until double.
Roll dough into a large rectangle.
Pour a little more than half of your butter onto the dough and spread all over.
Sprinkle generously with cinnamon sugar.
Add a healthy covering of brown sugar.
Roll loosely, cinnamon roll style. (Be sure it’s loose!)
Cut diagonally into 1” slices going first one direction, and then cut diagonally going the other direction. It should look like an "X" pattern.
Pour a little melted butter into the bottom of each parchment-lined loaf pan.
Heap the chopped dough into pans. (mine made 3 regular sized loaf pans, but could probably stretch it to 4)
If you have any extra melted butter, you can drizzle it over each loaf - then sprinkle with a little more cinnamon sugar mixture.
Allow dough to rise till double.
Bake at 350 degrees for about 25 - 30 minutes, until internal temp reaches 190 - 200.
Allow to rest in pans for about 10 minutes, then remove to wire racks.

Peanut Butter Puffs

I was at the grocery store and noticed for the first time a big bag of plain puffed cereal. No sugar. No coating. And I thought hmmmm, I wonder how hard it would be to make my own peanut butter coated cereal? Turns out it's quite easy and quite tasty!

(There is also a cocoa version still in the works. That one needs a few more tweaks, but I'll share it with you when I've got it figured out. Then you can make your own Reese's Puffs!)


Peanut Butter Puffs

8-9 cups of puffed cereal
1 cup peanut butter
2 T coconut oil
1/2 c honey or agave nectar
1/4 t salt
1 t vanilla

Melt peanut butter, coconut oil, and honey in sauce pan until smooth.
Stir in salt and vanilla.
Poor over puffed cereal in a large bowl and mix until evenly coated.
Spread into 2 baking sheets and bake at 250 degrees for 16 minutes, stir and rotate pans half way through.
Let cool and store in an airtight container.

Strawberry Scones

This is the original recipe that my orange scones is based off of. But I had never made the original. I know, I'm weird like that. I like to tweak. About a month ago I thought I should try the strawberry version. It's good to have some variety. And now, I think I like these better than the orange. Don't get me wrong, if you placed a strawberry scone and an orange scone in front of me and I had to choose which one.....I'd eat both!


Strawberry Scones

1 egg
1/4 c cream
1/4 c buttermilk
1 t vanilla
2 c flour
1/3 c brown sugar
2 t baking powder
1/4 t salt
6 T butter
2/3 c strawberries, hulled and chopped

Combine wet ingredients into a 1 cup measuring cup- egg, cream, buttermilk, and vanilla.
Top off with cream or buttermilk or milk till you reach 1 cup.
Set aside.
Combine dry ingredients in a bowl - flour, sugar, baking powder, salt.
Cut in butter.
(You can put these both in the fridge at this point if you are wanting to make these ahead of time.)
Pour the wet into the dry and stir just until all is moist.
Carefully fold in strawberries.
Using an ice cream scoop, scoop out 12 scones and place on a baking sheet.
Bake at 375 degrees for about 15 minutes.
Top with glaze made from 3/4 c powdered sugar, 1 smashed strawberry and 1-2T milk or cream.

Strawberry Pinwheel Shortcake

These are kind of a cross between a cinnamon roll and a biscuit. They're good for breakfast or brunch or even make for a good dessert. Sometimes I add a glaze on top or some whipped cream with the strawberries.

Strawberry Pinwheel Shortcake
America's Best Recipes

1 1/2 c flour
1 1/2 t baking powder
1/2 t salt
1/2 c shortening
1/2 c milk
1 T butter, melted
1/3 c brown sugar
2 T ground almonds
2 T cinnamon

Combine flour, baking powder, and salt.
Cut in shortening until mixture is crumbly.
Add milk, stirring just until dry ingredients are moistened.
Turn out onto a lightly floured surface and knead 4-5 times.
Roll into a rectangle 11x8 inches.
Brush with melted butter.
Sprinkle with brown sugar, ground almonds, and cinnamon.
Roll up like a jelly roll and pinch seam closed.
Slice into 1 inch sections and place on baking sheet.
Bake at 425 degrees for 12-14 minutes.

Top with glaze or whipped cream and strawberries.

Pioneer Woman's Cinnamon Rolls

These are the best homemade cinnamon rolls you'll ever bake. Trust me. Throw out your old recipe. You can stop looking. The Pioneer Woman, Ree Drummund, has come up with an amazing recipe that isn't all bread. It is the perfect ratio of bread to cinnamon to sugar. Add it makes a ton! Go ahead and make the whole batch and throw some in the freezer. If you are making a mess anyway, you might as well enjoy it for weeks to come....if they last that long!


Pioneer Woman's Cinnamon Rolls

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Granola

This is a recipe of my Mom's that she has made for years. It is a favorite and a staple in our home growing up and now. It has also found a home on the menu at Camp Shetek where it is made by the ton! It's so famous, it has even made a cameo appearance in the music video 'Without Camp'. What? You've never seen that video? Well, here you go!


And here's the recipe:

Camp Granola
from Mom Judy

5 c oats
1 c coconut
3/4 c brown sugar
2 T cinnamon
1 t salt
3/4 c oil
3 T vanilla
1/2 c chopped nuts (opt)

Mix above ingredients. Bake on cookie sheet at 300 degrees for 1 hour, stirring every 20 min.

*And for a peanut butter version remove the 3/4 cup of oil, and instead melt 1 cup real peanut butter with 1/4 cup of oil and the 3/4 c brown sugar in a saucepan until smooth. Drizzle over rest of ingredients and mix well. Cooking time and temp are the same.

**Can be GF if you use GF oats

Apple Pancakes

Similar to a pannekoeken, this is an apple-cinnamon baked pancake. Very easy, common ingredients, great for an easy Sunday night supper. (or I guess you could make it for breakfast :) ) This makes 2- 9" pie plates.

Apple Pancakes
adapted from Penzey's Spices

1/4 c butter, divided
4 eggs
1/4 t vanilla
3/4 c flour
3/4 c milk
1/2 t salt
1 apple, peeled and thinly sliced
3 T cinnamon and sugar mixture

Preheat oven to 400 degrees. Divide butter between 2 - 9" pie plates and place in oven to melt.
Once melted remove from oven and rotate plates until butter coats bottom and sides evenly.
In a 4-cup measuring cup, mix eggs, vanilla, flour, milk, and salt until no lumps remain.
Toss sliced apples with 2 T of the cinnamon/sugar mixture and arrange on the bottom of the pie plates in a single layer.
Pour 1/2 of the egg mixture into each plate.
Sprinkle remaining cinnamon/sugar on top.
Bake until golden and puffed, 20-25 min.
Serve right away.

Orange Scones

Does just hearing the word 'scones' make your mouth instantly dry up and feel like a cotton ball? Not with this recipe. These scones are moist and tender and delicious!

Orange Scones
adapted from exploringwomanhood.com

1/4 c heavy cream
1/4 c butter milk
1 egg
1 t vanilla
2 c flour
1/3 c sugar
2 t baking powder
1/4 t salt
6 T butter, cut into small pieces
2 oranges

In small bowl whisk together cream, buttermilk, egg, vanilla, zest and juice of one orange. Set aside
In large bowl combine dry ingredients.

Cut in butter cubes until mixture looks crumby.
Add liquids and combine just until moist. Don't overmix.
Dump out onto work surface and form into a large circle.
Divide dough into 12 large egg-shaped balls.

Place on lined baking sheet and bake in a 375 degree oven for 15-18 min.
Let cool a few minutes then add glaze.

Glaze
1 c powdered sugar
zest of one orange
juice of half of orange

Mix well. You want the glaze to be thick. Spoon over warm scones. Enjoy!

Basic Muffin Recipe

This is a good blueberry muffin recipe that works well with any fruit. Tonight it was raspberries, and they tasted really good! If you squinted, the batter looked like frozen custard with raspberries. Now I'm hungry for Culvers!

Muffins

1/2 c sugar
1/4 c butter, softened
1 egg
2 1/3 c flour
4 t baking powder
1/2 t salt
1 c milk
1 t vanilla
1 1/2 c berries or fruit (fresh or frozen)

Cream butter and sugar.
Add egg.
Combine dry ingredients.
Add to creamed mixture, alternating with milk and vanilla.
Fold in fruit.

Fill 12 muffin cups and top with raw sugar.
Bake at 375 for 25-30 min.