Banana Bread - Part II

Although, I've got a perfectly good banana bread recipe -- my recipe contains pineapple; which some people don't like at all. That has lead me to test-bake a lot of banana bread over the past few months. (You should see how many loaves of Banana Bread I have in my freezer !) The recipe below is the winner so far -- it's moist and buttery with a nice banana taste -- and, if you make it, please don't forget to toast the nuts -- it's so worth effort.

Banana Bread
from Joy of Baking.com

• 1 cup walnuts or pecans (toasted & coarsely chopped)
• 1-3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt (omit if using salted butter)
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup (1 stick) unsalted butter, melted & cooled
• 3 ripe bananas, mashed (approx 1-1/2 cups)
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray 1 large loaf pan with PAM (2 smaller pans can also be used - adjust baking time). Place the nuts on a baking sheet and bake for 8 to 10 minutes until lightly toasted. Let cool and then chop coarsely.In a large bowl, coming the flour, sugar, baking powder, baking soda, salt, cinnamon and nuts. Set aside. In a medium bowl, coming the mashed bananas, eggs, melted butter and vanilla. Lightly fold the wet ingredients into the dry ingredients just until combined (do not over-mix batter - over-mixing will make the bread tough). Spoon batter into prepared pan(s) and bake until bread is golden brown on top and a toothpick inserted in the center comes out clean (approx 55 minutes). Place on wire rack to cool for 10 minutes before removing bread to cool completely. Wrap cooled bread in plastic wrap. Bread can be stored at room temp for 1-2 days. Wrap bread in another layer of plastic or aluminum foil before freezing up to 3 months.

A breakfast Banana Bread and Diet Vanilla Coke -- caffeine and sugar helps me start the day !!

Christmas Morning Recipes

Overnight French Toast Great for Christmas Morning !

• 1 cup brown sugar
• 1/2 cup butter
• 2 Tbsp corn syrup
• 1/2 tsp cinnamon or nutmeg (optional)
• 5 eggs
• 1-1/2 cup milk
• 1 tsp vanilla extract
• 1 loaf french bread, cut up into thick slices

In saucepan, over medium heat, mix and melt brown sugar, butter & corn syrup. Spray baking dish with non-stick vegetable oil spray and fill with butter mixture. Break eggs into a medium bowl and beat slightly, add milk and vanilla and mix well. Pour egg mixture over bread, use all the mixture, any extra will be soaked up by the bread. Cover dish and refrigerate overnight. The next morning, remove from refrigerator and set on kitchen counter for about 15 minutes. Uncover baking dish and bake at 350 degrees for 30 minutes, serve warm with syrup or jam.

Cherry Coffeecake (Can be made ahead but is very good served warm)

• 1 pkg (18-1/2 oz) yellow cake mix (divided)
• 2 eggs
• 2/3 cup warm water
• 2 pkgs instant dry yeast
• 1 cup all-purpose flour
• 1 can (21 oz) cherry pie filling
• 5 Tbsp margarine or butter, melted

Mix 1-1/2 cups of the cake mix with eggs, water, yeast and flour. Beat for 2 minutes with electric mixer until well blended. Sprkeqad in a greased 9"x30" baking pan. Top with pie filling. In another bowl, mix remaining cake mix with margarine until mixture is crumbly; sprinkle ontop of pie filling. Bake at 375 degrees for 35 minutes.

Glaze: 1 cup powdered sugar, 1-1/2 Tsp water, 1 Tbsp corn syrup. Mix all ingredients together and drizeel over warm cake.

Recipes 2 -- Pictures 0

Sugar & Spice Nuts
(quick, easy and so good)

• 1 egg white, slightly beaten
• 1 tsp water
• 4 cups mixed nuts (or all pecans)
• 1 cup sugar
• 1 Tbsp pumpkin pie spice

Combine egg white and water, add nuts and toss to coat. Combine sugar & pumpkin pie spice in a small bowl, mix well. Sprinkle sugar/spice mixture over nuts, stir to coat nuts with sugar mixture. Place in a single layer on slightly greased baking sheet. Bake at 300 degrees for 20-25 minutes. Remove and cool on wax paper and break up large clusters before storing in air-containers.

Holiday Munch Mix

(my daughter, Jessika's recipe -- very tasty and kids love it)

• 1 bag (15 oz) mini pretzels
• 1 bag (10.5 oz) mini sandwich cookies
• 1 cup dry roasted peanuts
• 1 cup granulated sugar
• 1/2 cup butter
• 1/2 cup light corn syrup
• 1 Tbsp vanilla extract
• 1 tsp baking soda
• 1-1/2 cup holiday M&M candies
• 2 cups dried cranberries

Mix together the pretzels, mini sandwich cookies and peanuts in a large bowl. Set aside. Combine sugar, butter and corn syrup in a large saucepan. Boil over medium heat for 5 minutes. Remove from heat and stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture, stir until coated. Pour onto greased 15”x10”x1” baking pan. Bake at 250° for 45 minutes, stirring every 10 to 15 minutes. Break apart while warm. Toss with holiday M&M’s and dried cranberries. Store in air-tight container. Great for gift-giving.
Mini-sandwich cookies suggestion: Mini Nutter Butter Cookies

This post, and, many more over the next few day, will be 'picture-less' due to the fact that I am in Oklahoma City and my camera is in Healdton, OK. I don't think the camera believed us when we said 'stop eating Christmas Cookies, kiss everyone goodbye and get in the car -- we are leaving in 10 minutes' !!!

The camera and I hope to be reunited soon.

Two Recipes: the last of the Christmas Baking

As you can see by the picture -- it's getting a little crazy/hectic here at the Homestead -- lots of baking, candy making, gift wrapping going on -- but, it's almost done. And, just to clear things up -- the Jack Daniels was only used in the pound cake recipe below !

Bourbon Coconut-Pecan Pound Cake

• 1 cup chopped pecans


• 1-1/2 cups butter, room temp


• 1 pkg (8 oz) cream cheese, room temp


• 3 cups granulated sugar


• 6 large eggs


• 3 cups all-purpose flour


• 1/2 tsp salt


• 1/4 cup bourbon


• 1 cup shredded coconut


• 1-1/2 tsp vanilla extract

Preheat oven to 350 degrees. Bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant. Cool completely and set aside. Reduce oven temp to 325 degrees. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut, vanilla and toasted pecans. Pour batter into a greased and floured tube pan (12 cup). Bake for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10-15 minutes. May be baked in loaf pans also - adjust baking times accordingly.

Powdered Sugar Glaze: Stir together 2 cups powdered sugar, 3 to 4 Tbsp milk, and 1 tsp vanilla extract until smooth, stirring up to 1 Tbsp additional milk, if necessary, for desired consistency. Pour over cooled cake.

It would not be Christmas without some Gingerbread Men or as Joe calls them -- 'Cookie Men'.

Dark & Spicy Gingerbread Cookies

• 3 cups all-purpose flour
• 2 Tbsp cocoa powder
• 1 tsp baking soda
• 1-1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (1 stick) unsalted butter, room temp
• 1/4 cup vegetable shortening
• 1/2 cup packed brown sugar
• 2/3 cup unsulphured molasses
• 1 large egg

Sift all dry ingredients together into a bowl and set aside. With an electric mixer, beat butter and shortening until well combined. Add brown sugar and beat until the mixture is light in texture and color. Beat in molasses and egg until well blended. With a wooden spoon, gradually add dry ingredients to make a stiff dough. Divide dough in to parts and form into flat disks, wrap in plastic wrap and refrigerate for at least 3 hours or up to 2 days.

To roll our cookies, work with one disk at a time, keeping the other refrigerated. Remove dough from the refrigerator and let stand at room temp until just warm enough to roll out without cracking. Place dough on lightly floured surface and sprinkle top with flour; roll out the /18 inch thickness, making sure dough is not sticking to surface. Using cookie cutters, cut out cookies and transfer to baking sheets, placing 1-inch apart. Bake cookies for 8-12 minutes, depending on size of cookie. Cool on baking sheets for 2 minutes before transferring to cool racks to cool completely. Cookies may then be decorated and stored in airtight containers for up to a week) Undecorated cookies can be frozen for 2 to 3 months.

Royal Icing: 1 pound of powdered sugar, 2 Tbsp dried egg-white powder, 6 Tbsp water. Mix together until smooth. Decorate cookies by frosting or piping on - sprinkles can be added while icing is still wet.

Cookie Recipe IV :: & a new gadget !

Double Chocolate Cookies

• 3/4 cup butter or margarine (room temp)
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1-3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup cocoa power
• 1/2 cup chopped walnuts or pecans
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips

Preheat oven to 350 degrees. With an electric mixer, cream together sugars and butter until light & fluffy; add eggs and vanilla and blend well. Measure out flour into a bowl and add baking powder, soda, salt & cocoa; add to butter mixture slowly until a soft dough forms. Mix in chips and nuts. Shape into walnut size balls and place on parchment lined cookie sheets. Bake for 10-11 minutes, just until set (do not over bake). Cool on cookie sheets for 5 minutes before removing cookies to cooling racks. Yield: 3 dozen (recipe can be doubled)

My new 'handy-dandy' cookie gadget (Details below -- mine came from a local kitchen shop but you can order one online too) I've got a drawer full of cookie scoops and this is one that really works --- and, it was a gift from Hubby !!

Kitchen Collection Silicone Cookie Dough Scoop -- Unique push button design- the back of the scoop has a soft Santoprene finger press for easy release of the cookie dough. Sharp Lexan edge cuts through cookie dough and will not crack or craze. Dishwasher safe

Cookie Recipe III :: and a little drama too !

Cookie Recipe III ::

Biscotti, dunked into a steaming cup of coffee or cocoa are wonderful this time of year. Here's a very easy recipe to create your own (and bypass those expensive biscotti sold at the coffee shops).

Basic Biscotti

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 3 eggs
• 3-1/4 cup all purpose flour
• 1 Tbsp baking powder
• 1 Tbsp vanilla extract
  

Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper. In a small bowl, combine flour and baking soda, mix well and set aside. In a medium bowl, beat together the oil, eggs, sugar and vanilla until well blended. Stir in flour mixture to make a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet and approx 1/2 inch thick. Bake for 25-30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When cookie rolls are cool enough to handle, slice on a diagonal into 1/2 inch slices. (An electric knife works very well for this) Lay slices onto cookies sheets and bake for an additional 6-8 minutes on each side. Cool on wire rack and then store in air-container for up to 2 weeks. You can decoration the biscotti by drizzling with white or dark chocolate.

Yield: 3 dozen

May also freeze in zip-lock bags for 3 months.

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Well, the tree is up and decorated -- but, not without some drama along the way.

What our carpet looked like after we put the grapevine garland on the tree - - - - (Note to Self: Do not under any circumstances every use this type of garland again -- no matter how much Hubby whines because he likes it !!)

After the lights, garland and all the ornaments were on -- the tree decided to fall face forward. Luckily, I was standing in front of it and caught it before it nose-dived into the freshly vacuumed carpet. Hubby used amazing 'high-tech' skills to keep tree upright for the duration of the holidays. (Another Note to Self: next year, remember to replace the now broken tree stand -- also, after the holidays, remind Hubby to repair hole in wall. )

Our oldest cat, Muffin (along with Santa & a reindeer) -- quietly enjoying the beauty of our Christmas Tree -- and it is beautiful, despite all the drama. Because all Christmas trees are a symbol of the Love, Peace and Joy of Christmas and that's a blessing for us all. Even if your tree is tied to the wall !

Cookie Recipe II

White Chocolate Chip (Southern Living )

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed dark brown sugar
• 2 large eggs
• 1 - 1/2 tsp vanilla extract
• 2 -1/4 cups + 2 Tbsp all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 - 1/2 tsp salt
• 1 pkg (12 0z) white chocolate chips
• 3/4 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Beat butter and sugars together until creamy. Add eggs and vanilla, beating well to combine. Combine flour; baking soda and salt in a small bowl; gradually add to butter mixture, beating just until blended. Mix in chips and nuts. Drop by tablespoonfuls onto un-greased cookies sheets. Bake for 10-14 minutes or until desired degree of doneness. Remove to wire racks to cool completely. Store in an air-tight container for 3-4 days or may be frozen for up to 3 months. Yield: 5 dozen

Note: For the next two weeks -- it will be baking and baking -- with a little more baking and/or candy/bread making thrown in for variety. Just letting you all know what to expect.

Cookie Recipe #1 & a bit of sewing.

I start baking cookies for the holidays in October, filling my freezer with family favorites and sometimes trying a new recipe or two. Over the next 3 weeks, I'll be sharing some of my family's favorite cookie recipes. The recipe listed below has been developed over the past 15 years and my children/grandbabes love them - especially my daughter, Jessika. This cookie is a soft and chewy -- with lots of spices -- and the house smells wonderful as they are baking.

Molasses Sugar Cookies

• 3/4 cup shortening


• 1 cup granulated sugar


• 1 egg


• 1/4 cup molasses


• 2 cups all-purpose flour


• 2 tsp baking soda


• 1/4 tsp salt


• 1 tsp ground cinnamon


• 2 tsp ground ginger


• 1/4 tsp ground cloves

Cream shortening; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg and molasses; mix well. In a separate bowl, combine flour, soda, salt and spices; mix well. Add about one-fourth of dry mixture at a time to creamed mixture, mixing well until smooth after each addition. Chill dough for at least 1 hour. Shape chilled dough into 1-inch balls, and roll in sugar. Place 2 inches apart on un-greased cookie sheets. Bake at 375 degrees for 10 minutes (tops will crack) - cookies will be soft in the middle, do not overbake. Cool on wire rack. Yield: 4 dozen. Recipe can be doubled. Cookies can be frozen in zip-lock bags for up to 6 months.

Note: Pictures of this cookie and others I'm baking will be posted later -- it's hard to get a good picture of a cookie in a bag -- in the freezer !

O' and I'm doing a little sewing too - - - -

finally finishing a 'blankie' for Laney that I started 6 months ago -- just in time for her 1st birthday.