THE BEST BANANA BREAD EVER

 3/4 C. butter, softened

2 eggs

1 1/2 C. packed brown sugar

5 mashed ripe bananas

1/2 C. crushed pineapple, drained

1/2 C. applesauce

1 1/2 t. baking soda

1/2 t. salt

1 t. vanilla

1/2 t. cinnamon or more

2 1/2 C. flour

1 bag chocolate chips (you don't need to use all of them)

Preheat oven to 325. Spray 3 med. bread pans with cooking spray

Cream butter and sugar, add eggs, mix and add the rest of the wet ingredients, mix

Add dry ingredients, mix

Pour into loaf pans and sprinkle tops with chocolate chips.  bake at 325 for 45 - 60 min.  Don't over-bake!

- Tricia

French Baguettes

Photo and Recipe from The Food Nanny

 

Makes 2 Baguettes

Ingredients

• 1 1/2 cups warm 105-115 degrees water, divided
• 1 1/2 tablespoons 2 packets active dry yeast
• 2 teaspoons sugar divided
• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• Melted butter for brushing on loaves (optional)

Instructions

1. In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.

2. In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

3. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
    
4. Meanwhile, preheat the oven to 450 degrees. Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.
    
    
    
   -Adrian
   

Bavarian Pretzels

Photo and Recipe from The Food Nanny

 

Makes: 12 medium pretzels

Pretzel bites: (a couple of dozen)

Ingredients

• 1 tsp White sugar
• 4 tsp Red Star active dry yeast
• 1 ¾ Cups Warm water between 100-110 degrees
• 5 Cups white flour
• 1/2 Cup White sugar
• 1 ½ tsp Coarse Salt
• 1 tbsp Canola Oil
• 1 tbsp honey
• 1/4 to 1/2 Cup More warm water if needed
• 1/2 Cup Baking Soda
• 4 Cups Hot water (as hot as you can get it out of the tap) French Gray Salt as desired for sprinkling on the Pretzels.

Instructions

1. In a small bowl put 1 teaspoon sugar. Add the yeast and 1 ¾ cups warm water. Stir gently. Cover and let rise until foamy. About 10 minutes.

2. In a large bowl or the bowl of a heavy-duty mixer add:

   5 cups white Kamut, ½ cup sugar and 1 ½ teaspoons salt. Blend well. Add the yeast mixture, canola, and honey. Mix thoroughly. Add ¼ to ½ cup warm water to get the consistency of soft dough. Combine. Turn out onto lightly floured surface and Knead by hand or knead in the mixer for up to 7 minutes.

3. Put a little olive oil in a large bowl and place the kneaded dough into bowl. Cover with a dish towel and let rise 1 hour and 10 minutes.

4. Preheat the oven to 450 degrees. Push the dough out onto the counter and cut into 12 pieces. Roll each piece by hand about 20 inches long. Shape into a Pretzel. Set aside on the counter. Continue shaping the dough into Pretzels until you have 12 Pretzels.

5. Spray a baking sheet with oil. In a large bowl mix the hot water and soda together. Mix until dissolved. Immediately dunk each pretzel into the hot soda mixture. Place on greased baking sheet, sprinkle with French Gray Salt as desired. Place in the oven and bake for 8 minutes.

6. Serve right out of the oven or place on cooling rack to cool.

Canadian Lemon Bread

1/2 c. butter
1 c. sugar
1 large lemon
2 eggs, beaten
1 1/2 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. milk
1/2 c. chopped nuts, optional
1/4 c. powdered sugar

Cream together butter and sugar until fluffy.  Grate peel from lemon and add to creamed mixture.  Squeeze juice from lemon and set aside.  Add eggs, flour, baking powder, salt, and milk to creamed mixture and blend well.  Stir in nuts.

Pour batter into greased 9 x 5 loaf pan and bake at 350 for 1 hour.

Combine lemon juice and powdered sugar and pour over hot loaf and allow syrup to sink into bread.
Makes 1 loaf.                                                                     - Doris Scott Gilliat

Pioneer Woman Maple Cinnamon Rolls

INGREDIENTS

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Reserved) 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
• 1/2 cup Milk
• 1/4 cup Melted Butter
• 1/4 cup water
• 1/8 teaspoon Salt

INSTRUCTIONS

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F. 

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal. 

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown. 

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, water, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. 

Puffed Pancakes

Photo and recipe adapted from Love Taza

2 tablespoons butter

4 eggs

1 cup milk

1cup flour

a large dash of salt

a large dash of cinnamon

 

Preheat oven to 425 degrees.

 

While the oven is preheating, melt the butter in a 9x13 inch pan.

 

Whisk together the eggs, milk, flour, salt and cinnamon in a bowl. Pour the batter into the hot melted buttered pan. Bake 15 minutes (or until the pancake is firm and has puffed around the edges). The pancake will shrink down a bit after coming out of the oven (that’s ok.) Serve right away with lemon juice, powdered sugar, maple syrup, or fruit.

Garlic Cheese Biscuts

·         2 cups Bisquick

·         ½ cup cold water

·         ¾ cup sharp cheddar cheese.

·         2 Tbs. Butter

·         1 tsp. parsley

·        1/2 tsp. garlic salt or power

Preheat oven to 450°.  Mix Bisquick, water and cheese.  Drop by large spoonfuls onto greased baking sheet.  Bake for 8 - 10 minutes.  After baking, (while hot) brush on melted butter mixed with garlic power, parsley flakes.   - Tricia

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning
1/4 tsp.black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on cornmeal dusted parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with some of the egg wash and sprinkle with dried rosemary. 

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.    - Tricia

Overnight Cinnamon Baked French Toast

Photo and recipe via Lovin the Oven

Ingredients

• 1 loaf stale bread (I used an Italian loaf)
• 8 whole eggs
• 2 cups milk
• 1/2 cup heavy whipping cream
• 3/4 cups sugar
• 2 tablespoons vanilla
• 1/2 cup AP flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick cold butter, cubed

Instructions

1. Grease a 9 x 13 inch pan.
2. Tear the bread into chunks and place them in the greased pan.
3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
5. Preheat the oven to 350 degrees.
6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
8. Serve warm with maple syrup and butter, if desired.

-Adrian

Kneaders Chunky Cinnamon French Toast

Kneaders Chunky Cinnamon French Toast
From www.thesisterscafe.com

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)

8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. (Update: I actually don’t pour over the bread anymore. It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.) Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

Poppy Seed Bread or Muffins

1 ½ c. milk                       

3 c. flour

1 1/8 c. veg. Oil                       

1 ½ tsp. salt

1 ½ tsp. vanilla                       

1 ½ tsp. baking soda

1 ½ tsp. butter flavoring                       

2 ¼ c. sugar

1 ½ tsp. almond extract                       

1 ½ T. poppy seeds

3 eggs, lightly beaten

Mix liquid ingredients. Add dry ingredients and mix until all is moist. Don’t over mix. Pour into greased and floured pans and bake at 350 until toothpick inserted comes out with dough on it:

v Four 3x5 inch small loaf pans: About 45 minutes

v 24 muffin pan, filled ¾ full: About 25 minutes

Pour glaze over bread after removing from oven. Leave in pans for about 15 minutes until glaze sets up a bit, then remove and cool on racks.

Glaze:

¼ c. orange juice                       

¾ c. sugar

½ tsp. vanilla                       

½ tsp. butter flavoring

½ tsp. almond extract
                                                                                             - Tricia Munk

Orange Rolls

Roll Dough:

3 eggs (beaten) 1 c. milk

½ c. sugar ½ tsp. salt

4 c. flour       

3 T. Melted butter

1 package yeast dissolved in ¼ c. warm water

Scald milk, add sugar and butter, and pour into beaten eggs. Add yeast make sure it isn’t too hot. Add 1 ½ c. flour and beat with egg beater until smooth. Cover. Heat oven on warm for not over one minute. Let rise for one hour in oven. Add ½ tsp. salt and about 2 ½ c. flour. Knead 8-10 minutes. Roll out thin. Spread on orange paste.

Orange Paste:

½ cup sugar

6 T. Butter

Grated rind of a good sized orange

½ c. sugar

6 T. Butter

Grated rind of a good sized orange

Mix and spread on dough. Roll up as for cinnamon rolls and cut about one inch slices. Put in greased muffin tins. Let rise until light. Bake in 350 degree oven for 15 minutes.                                    - Norma Peterson Haynie

Scones

2 c. scalding milk 6 c. flour

½ c. shortening 2 T. dry yeast

3 eggs ½ c. water

½ c. sugar

1 tsp. salt

Soften yeast in warm water, cool and add scalding milk. Beat all ingredients together. Dough will be sticky. Place in large container, chill in fridge over night. Roll out and let rise 45 min until light. Fry in hot oil. Cool and serve with honey butter.                                                                 - Tricia Munk

Grandma (Doris Scott Gilliat's) Zucchini bread

3 beaten eggs 3 c. flour

1 c. oil 1 tsp. baking soda

2 c. sugar 1 tsp. salt

2 c. grated zucchini 1 tsp. cinnamon

2 tsp, vanilla ½ tsp. baking powder

½ c. brown sugar ½ c. chopped nuts

Beat eggs. Add oil, sugar, brown sugar, zucchini and vanilla. Add dry ingredients, and nuts. Bake in 2 greased and floured loaf pans at 325 for 1 hour.      - Tricia Munk

Pumpkin Granola

Makes about 16 cups

10 cups rolled oats
2 teaspoon pumpkin pie spice
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tsp. salt
1 1/2 cup brown sugar
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup maple syrup *
2 teaspoon vanilla extract
1 1/2 cup raisins
1 cup chopped pecans

Preheat the oven to 325° F. Line two large baking sheets with parchment paper or tinfoil and set aside. 

In a large bowl combine all ingredients. Mix well. Oats should be moist and evenly coated. Spread the mixture evenly between the two prepared baking sheets. 

Bake for 20 minutes. Remove pans from the oven, stir and rotate pans to opposite racks. Bake for an additional 20-25 minutes or until the granola is golden and crisp.  Let cool completely. Store in an airtight container. 

Serve with milk, yogurt or enjoy plain. 

- Adrian Parkinson 

Adapted from Two Peas and Their Pod

* I am spoiled and used some of the Grade A New Hampshire Maple Syrup Brett sent us for Christmas, but I am sure regular pancake syrup would work too.

Banana Crumb Muffins

Ingredients ( tastes even better if you add 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Pizza Dough

1 envelope active dry yeast
1/2 tsp. granulated sugar
3/4 c. water (hot tap)
2 1/2 c. flour
3 Tbl. extra virgin olive oil
1 tsp. kosher salt

In med. bowl, combine the yeast and sugar with 3/4 c. hot tap water.  Stir once and let stand until foamy, about 5 - 10 min.  Add flour, salt, and oil.  Stir until dough holds together.  Transfer to a lightly floured work surface and knead until smooth.  Shape into ball and place in lightly oiled bowl.  Cover with dish cloth and set aside to rise (1 - 2 hrs.)  Punch down dough and roll, using oiled rolling pin into desired pizza size.
                                                                                                                    - Tricia Munk

Lemon Loaf

6 Tbsp butter or margarine
3/4 cup sugar
2 eggs
3 Tbsp lemon juice
2 tsp grated fresh lemon peel
1 1/2 cups sifted flour
1 tsp baking soda
1 tsp salt
1/2 cup milk
1/2 cup chopped walnuts
3 Tbsp lemon juice 1/2 cup sugar

Grease an 8 by 4 inch loaf pan and line the bottom with wax paper. Cream butter or margarine and sugar until fluffy. Beat in the eggs, one at a time. Beat in 3 Tbsp lemon juice and the lemon peel. In separate bowl, combine flour, baking soda and salt and add alternately to egg mixture with the milk. Fold in walnuts. Pour the batter into the prepared loaf pan and tap the pan to settle the batter evenly. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean.

Blend 3 Tbsp lemon juice with 1/2 cup sugar and p[our mixture over the hot bread. Let the bread stand until the sugar mixture is absorbed, at least 15 minutes. Remove bread from the pan and place on rack to cool. Remove wax paper and wrap in plastic. Leave bread wrapped for 24 hours before slicing. Makes 1 loaf.

All-Bran Muffins

1/4 cup sugar
1/4 cup soft shortening
1 egg
3/4 cup whole milk
1 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup All-Bran

With fork, cream shortening and sugar. Add egg and beat well. Add All-Bran and milk and let soak while preparing dry ingredients. Add dry ingredients and stir only until combined.

Bake at 400 for 20 to 25 minutes. Makes 2 dozen medium sized muffins.

Cinnamon Rolls

1 yeast cake or 1 package active dry yeast
1/2 cup lukewarm water
2 cups milk, scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 eggs
7 to 8 cups flour

butter
cinnamon
sugar
icing

Dissolve yeast in lukewarm water. Scald milk; add shortening, salt and sugar and cool to lukewarm. Beat eggs and add along with dissolved yeast.

Add flour to make a soft dough. Cover and let rise until doubled in bulk; punch down and divide into flour portions.

Roll out each portion of dough on lightly floured surface to 1/2-inch thick rectangle. Spread with butter and sprinkle with sugar and cinnamon -- liberally.

Roll up and slice in one-inch slices. Place on greased baking sheet. Cover and let rise until doubled in bult. Bake at 375 degrees about 15 minutes until golden. Top with icing, if desired.
-Lou Ann Gilliat