Best Ever Banana Bread

January 17, 2011 by
 
I’ve never found a banana bread recipe that I really liked.  But my husband is a big fan of banana bread.  So I started experimenting until I came up with this recipe.  I think it’s the best.  My hubby doesn’t seem to mind either. : )
I made sure to incoporate a decent amount of bananas so you can really taste them.  Make sure you use ripe bananas too.  I have a ripe bunch on my counter right now just waiting to be mashed up for this again!   
BEST EVER BANANA BREAD
Recipe by My Stained Apron
 
1/2 cup unsalted butter or margarine, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
1 1/2 cups mashed bananas, leaving some chunks (about 3 medium)
2 eggs
1/2 tsp salt
1 tsp baking soda
2 cups flour
1/2 cup chopped walnuts or chocolate chips, optional
 
Beat butter, sugar, and brown sugar together in a medium bowl until smooth.
Stir in vanilla, bananas, and eggs until incorporated.
Mix flour, salt, and baking soda together in a small bowl, then stir into batter.
Stir in nuts or chocolate chips if using.
Spread in a lightly greased 9 by 5 inch loaf pan.
Bake at 350 degrees for 55 to 60 minutes.   Cool and enjoy.
 
 
Filed Under: Bread, Quick & Muffins Tagged With: ,

Scones

December 8, 2010 by
I am always amazed at how crazy people go over homemade scones and biscuits.
After all, they one of the first things I learned how to make!
Now, if you’re a southerner, you are probably thinking scones should be fried.
But this is how we roll in these parts.  I worked in an English Tea House in my high school days, and this is how they were made there as well.  They go perfect with many things, like honey butter, curds, jams, etc.
And especially with a pot of herbal tea.  My favorite.   And tune in later for one of my favorite accompaniments… Cranberry curd! Yum!
SCONES
2 cups all-purpose flour
1 T baking powder
1/2 tsp salt (omit if using margarine)
1/2 cup unsalted butter or margarine (cold!)
3/4 to 1 cup milk
Mix flour, baking powder, and salt together in a bowl.
Cut in butter with a pastry blender until resembles coarse crumbs.
Pour milk in a well in the center, starting with just 3/4 cup.
Use fork to stir in until almost completely mixed. (Don’t overmix)
Add the rest of milk if needed, but careful not to make it too sticky.
Now turn out onto counter, lightly dust with flour and form into a ball.
Press down to about 1/2″ thickness. (This is important-don’t use a rolling pin-it flattens your dough and you biscuits won’t be as light & fluffy!)
Cut out into desired size. I use a small 2 inch circle cutter for scones.  (You could even just cut into squares if you don’t have a cutter.)
Place on ungreased cookie sheet, CLOSE TOGETHER , almost touching-This makes them rise up instead of flattening out.
If desired, brush with a little heavy cream, can also sprinkle with a little sugar after you brush with cream.
Bake at 450 degrees for about 8 to 12 minutes or until lightly golden brown. (How small you cut them will determine how long to bake)
NOTE: This is basically the same recipe as my  Biscuits 101, only cut in smaller size.  Look there for step by step pictures.
Filed Under: Bread, Quick & Muffins, Tea time

Pumpkin Cranberry Muffins

November 22, 2010 by
 
This is why I LOVE when friends share recipes. You get recipes you know will turn out well, no tweaking required.  I’ve had this one for years, a friend shared it with me and it didn’t take long for me to try it out.  And it’s made appearances fairly often in our house since, especially in the fall.  These muffins are super moist and I love anything with dried cranberries.  I store dried cranberries in the freezer all our dried fruit, actually.  Along with all nuts and seeds.  They keep much longer.  One of my favorite snacks is dried cranberries straight from the freezer. (Try it, you’ll see what I mean!)  And make these muffins soon, it’s the perfect season to enjoy them!
 
PUMPKIN CRANBERRY MUFFINS
1 cup flour
1 cup whole wheat flour
1 cup sugar
1 cup chopped walnuts or pecans, optional
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
4 eggs
15 oz can pure pumpkin
1/2 cup canola oil
1/4 cup milk
1 cup dried cranberries
 
Whisk together flours, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl.
In another bowl, mix together the eggs, pumpkin, canola oil, and milk.
Add to the dry mixture along with the cranberries and stir together just till combined.
Spray 18 standard or 12 large muffin cups with cooking spray and spoon in the batter.
Bake for about 20 minutes (25 for large muffins) at 350 degrees.
 
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , , ,

Bran Muffins

August 9, 2010 by
 
Even if you don’t like bran muffins, you really should try these.  Unbelievably moist and flavorful.  By far my favorite ever.  I’ve been on a search for a great bran muffin recipe, and was excited to find this one especially because it doesn’t require a premade cereal to make.  I added some cranberries and thought they really added a great flavor, but you could of course use all raisins as in the original recipe. 
 
BRAN MUFFINS
Adapted from David Lebovitz
 
2 cups wheat bran
1 cup raisins
1/2 cup dried cranberries (or 1/2 cup additional raisins)
1 1/2 cups water, separated
1/2 cup buttermilk or low or non fat yogurt (I used buttermilk)
2 tsp dried orange zest (or fresh)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg
1 large egg white
1/2 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
 
Spread the wheat bran on a baking sheet and toast in the oven at 350 degrees for 6 to 8 minutes, stirring a few times. Let cool.
Heat 1 cup of the raisins with 1/2 cup of the water in a small saucepan, simmering for 10 minutes or until the water is all absorbed.  Puree the raisins in a food processor or blender until smooth.
Mix together in a large bowl the toasted bran, buttermilk or yogurt, remaining 1 cup of water, then mix in the raisin puree, orange zest, and brown sugar.
Stir in the oil, egg, and egg white.
Mix together the flours, baking powder, baking soda, and salt. Stir into the wet ingredients.
Stir just until combined, then add the cranberries (or additional raisins).
Spoon into a muffin tin lined with paper liners.
Made about 16 standard muffins.
Bake at 350 degrees for 25 to 30 minutes, or until muffins feel set in the center.
 
 

Filed Under: Bread, Quick & Muffins Tagged With: , , ,

Grilled Garlic Bread

July 16, 2010 by
I’m not sure where this recipe came from. A scribble on a scrap of paper.  My idea? From a cookbook? A cooking show? Who knows, but it’s such a wonderful change of pace from the usual thrown on the grill. We love to have it with the grilled romaine I posted earlier this week. 
This could easily be made ahead of time, just throw on the grill right before dinnertime.  Make it this weekend and have a fun BBQ with the family!
 
GRILLED GARLIC BREAD
 
1 loaf Italian Bread
1 1/2 sticks unsalted butter
3 cloves minced garlic
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
 
Slice bread diagonally in 1 1/2 inch to 2 inch slices.
Mix remaining ingredients together, spread on both sides of bread.
Grill each side of the bread very briefly on a hot grill, be careful of flare-ups from the melting butter.
Filed Under: Bread, Quick & Muffins, Grilling / Smoking Tagged With: , , ,

Cheesy Garlic Bread

March 23, 2010 by
Feel free to change this recipe up however you like. You can use less or more cheese, more mayo to make it creamier, use different cheeses, whatever. I promise, I won’t be offended. : )
 
CHEESY GARLIC BREAD
 
1 loaf french bread
1/2 cup unsalted butter
4 garlic cloves, crushed
1 c cheddar, shredded
1 c mozzarella, shredded
1/4 c Parmesan, grated
1/3 c mayo
 
Mix cheeses and mayo together. Set aside.
Cut bread in half horizontally, then in half again.
Melt 2 T of butter in a skillet, add garlic.
Put one section of bread in skillet, turn in pan to soak up butter. Let bread brown.
Repeat with 3 remaining sections of bread. (Melt 2 more T of butter for each section of bread, and repeat browning. Don’t let garlic burn.)
Spread cheese mixture evenly on bread.
Bake at 425 degrees for about 10 minutes, then broil for an additional 2 or 3 minutes, or until reaches desired browning. Slice and serve hot.
Filed Under: Bread, Quick & Muffins Tagged With: , ,

Irish Soda Bread

March 8, 2010 by
I FINALLY did it. I mastered my Irish Soda bread recipe. It took my a few years and many flopped loaves, but by treating them more like a scone or biscuit (which is really what Irish Soda is more like), I had more than success, I had what we feel is the perfect Irish Soda Bread.
IRISH SODA BREAD
IRISH SODA BREAD

2 cups Buttermilk
1 egg
1 1/4 tsp baking soda
2 cups flour
1 3/4 cup McCanns quick cooking Irish Oatmeal, or quick oats
1/4 cup sugar
1 tsp baking powder
1 tsp salt
1 T caraway seeds
6 T unsalted butter

Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or silicone mat. Set aside and preheat oven to 375 degrees.

Whisk buttermilk, egg, and baking soda together in small bowl.
In large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
Cut in butter with pastry blender until butter is about the size of peas.
Make a well in center, pour in buttermilk mixture and mix together.

Dough will be fairly wet. With floured hands, divide dough into 2 and place on prepared pan.

Lightly pat into a 9 inch circle (lightly flour hands or top of mound if needed).

Using a knife to cut each circle into 6 wedges. Sprinkle with remaining 1/4 cup oats.

Bake 35 to 45 minutes.

VARIATION: You can also add golden raisins or regular raisins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.

Filed Under: Bread, Quick & Muffins, Irish

Raspberry Muffins / THROWDOWN / CHALLENGE

February 7, 2010 by

Muffins were definetely a staple item in our house growing up.  Every year we would go blueberry picking and stock the freezer.  So blueberry muffins made a very regular appearance on our dinner table.  I love this recipe of my mom’s. It’s probably from an old betty crocker cookbook or something.  And it’s withheld the teste of time and many recipes.  It’s quick, easy, always turns out great, and is so easy to adjust.  I love to use whatever berries or add-ins we have on hand and I’ve never had a bad batch.  So get your kids in the kitchen, this is one of those things they can be helping with and a great chance to teach and enjoy each other’s company in the kitchen.  So have your own MUFFIN THROWDOWN! Make a plain batter, and let everyone make their own variation and see who’s comes out the best!  I don’t care if it’s with your loved one, your kids, friends, whoever.  Have some fun in the kitchen and break in that apron! : )
And thank you Mom, for getting a warm meal on the table every night of the week, even when you had a full-time job, 5 teenagers (and all their friends), all of our pets, and a million other things. What a great example.  If my mom could do it with all the things on her plate, I know we can all find a way to put dinner on the table and eat together AT A TABLE every night. Yes, every night. There you go, 2 challenges. Who’s taking? : )

RASPBERRY MUFFINS
1 egg
3/4 c milk
1/2 c oil
2 c flour (white or whole wheat)
1/3 c sugar
1 T baking powder
1 t salt
1 c frozen raspberries (or fresh)

Beat egg; stir in milk and oil.
Stir in flour, sugar, baking powder, and salt all at once, stirring just until flour is moistened. (batter will be slightly lumpy).
Fold in raspberries.
Grease bottoms of a standard 12 cup muffin tin.
Fill cups about 3/4 full. Bake at 400 degrees, for about 20 minutes. Immediately remove from pan.
Yield: 1 dozen standard muffins.

VARIATIONS:
Blueberry Muffins: Substitute fresh or frozen blueberries for raspberries.
Surprise Muffins: Omit berries, fill cups half full, spoon 1 tsp strawberry jam onto each cup, top with more batter.
Cranberry Orange Muffins: Omit berries, stir in 1 c cranberry halves and 1 T grated orange peel with the milk.  Sprinkle tops with sugar before baking.

Filed Under: Bread, Quick & Muffins Tagged With: , ,

Cheddar Drop Biscuits

January 19, 2010 by

These are so easy and quick to make, and kids can defenitely help making them too.  It doesn’t take long for them to dissapear either!  In the photo I used dried dill, but they are wonderful with the chives or pepper too.  And remember, just like with the baking powder biscuits, you want you butter very cold so you get a nice texture.

CHEDDAR DROP BISCUITS
2 cups flour
1 T baking powder
1 tsp salt
1/2 cup unsalted butter or margarine (COLD!)
1 cup milk
1 cup shredded cheddar cheese
1/4 cup chopped fresh chives, or 1 T dried dill weed, or 1 tsp black pepper

Mix flour, baking powder, and salt together in a bowl.
Cut butter in with a pastry blender until lumps are pea-sized.
Add cheese and chives and stir in.  Then add milk and stir to combine.

Drop by spoonfulls onto a greased cookie sheet. Bake at 450 degrees for 8-12 minutes or until golden brown.  Makes 18.

Filed Under: Bread, Quick & Muffins Tagged With: ,

Biscuits 101

January 2, 2010 by

I’ve been making biscuits since a pretty young age. This is my favorite way of making them, I’ve picked up a couple of tricks on the way to perfect them.  Serve them with sausage gravy, seared garlic onions, and dill scrambled eggs, or make breakfast sandwiches with sausage, bacon, or ham and eggs.
Or just plain. with a little butter. or homemade jam. I just can’t leave well enough alone….can I? : )
Be sure your butter or margarine is very cold, this is what helps the biscuits flake nicely.

BAKING POWDER BISCUITS
2 cups all-purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup unsalted butter or margarine (cold!)
3/4 to 1 cup milk

Mix flour, baking powder, and salt together in a bowl.
Cut in butter with a pastry blender until resembles coarse crumbs.

Pour milk in a well in the center, starting with just 3/4 cup.

Use fork to stir in until almost completely mixed. (Don’t overmix)

Add the rest of milk if needed, but careful not to make it too sticky.
Now turn out onto counter, lightly dust with flour and form into a ball.

Press down to about 1/2″ thickness. (This is important-don’t use a rolling pin-it flattens your dough and you biscuits won’t be as light & fluffy!)

Cut out into desired size. I use a big 3″ biscuit cutter usually, but a small one makes nice scones too.

Place on ungreased cookie sheet, CLOSE TOGETHER , almost touching-This makes them rise up instead of flattening out.

Now, some people like to brush the tops with cream and sprinkle with a little sugar or salt.  We like ours plain. Some things are meant to be simple and old-fashioned in my book.
Bake at 450 degrees for about 12 minutes or until lightly golden brown.

makes about 10 average sized biscuits



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Filed Under: Bread, Quick & Muffins