Banana Nut Bread or Muffins with Maple Glaze

 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan 

1¼ cups all-purpose flour 

1 teaspoon fine sea salt 

1 teaspoon baking soda 

1 cup sugar 

2 large eggs, at room temperature 

3 ripe bananas, mashed 

1/2 cup chopped pecans, toasted

Preheat the oven to 350°F. Brush an 8- by 5- by 3-inch loaf pan with butter. In a bowl, whisk together the flour, salt, and baking soda. Set this aside. To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, cream the 1/2 cup of butter and the sugar on medium speed until light and fluffy. Add the eggs, one at a time, then the mashed bananas. Add the reserved dry ingredients and pecans and stir to combine. Transfer the batter to the prepared pan. Bake until the cake is a rich, golden brown and it starts to pull away from the sides of the pan, 1 hour to 1¼ hours. Transfer to a rack to cool slightly, then invert the cake onto the rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

For muffins, bake at same temperature for 20 minutes. Makes 12 muffins. Spray muffins tins well.

Maple Glaze 

1 c. confectioner's sugar

3 T. pure maple syrup

3 T. whole milk

Mix together and pour glaze over cooled bread or muffins. Top with toasted pecans.

Adapted from Virginia Willis--Bon Appetit Y'All

Apple Butter Bars

 

Apple Butter Bars

 

 

1 ½ Cup of sifted A/P Flour

1 tsp baking soda

1 tsp salt

2 ½ Cup Old Fashioned Oatmeal – uncooked

1 ½ Cup Sugar

1 Cup Butter (melted and cooled)

1 ½ Cup Apple Butter

1 tsp cinnamon

 

In large bowl sift flour, soda, salt, sugar and cinnamon.  Stir in oatmeal, add melted butter and mix well.  Press ½ of mixture into a greased and floured 10 ½ X 7 X 1/1/2 pan.  Spread the apple butter over this layer.  Cover with remaining oatmeal mixture.  Pat gently.

 

Bake for 1 hour at 325°.  Cut into bars while warm.

Zella Lane's 2 Week Bran Muffins

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• 1 cup (227g) boiling water
• 1 cup (71g) bran cereal (buds or twigs); or 1 3/4 cups (71g) bran flakes
• 1/2 cup (99g) vegetable oil
• 2 1/2 cups (301g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 to 1 1/2 cups cup (170g to 255g) raisins or currants
• 2 large eggs
• 2 cups (454g) buttermilk
• 1 1/4 cups (248g) sugar
• 2 cups (142g) bran cereal (buds or twigs); or 3 1/2 cups (142g) bran flakes

Instructions

In a small mixing bowl, pour the boiling water over the 1 cup of cereal. Allow the mixture to cool to lukewarm, about 45 minutes.

1. While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins or currants. Set it aside.
2. Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
3. Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture.
4. Stir in the dry cereal.
5. Finally, add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
6. Preheat your oven to 375°F. Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once.
7. Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
8. Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.
9. Remove from the oven, and tip the muffins in the pan to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
10. To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
11. Yield: 18 standard muffins, or 45 mini muffins.
12. Recipe from: kingarthurflour.com
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Frozen Butter Biscuits

1 stick frozen butter

2 ½ cups of all purpose flour

¾ teaspoon salt

4 teaspoons baking powder

1 cup chilled butter milk

Preheat oven to 475 degrees.  Grate frozen butter using large holes of a box grater. Whisk together flour, salt and baking powder.  Then sift this mixture.

Toss together grated butter and flour mixture in a medium bowl.  Stick back in the freezer for 10 minutes.

Make a well in center of flour & butter mixture. Pour buttermilk in center well and stir 15 times.

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 10-15 minutes or until lightly browned. Brush with melted butter.

Ina Garten's Blueberry Crumb Cake

Ingredients

For the streusel:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling


For the cake:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

2006, Barefoot Contessa at Home, All Rights Reserved

Nutty Molasses Muffins

Ingredients

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flax seed/flax seed meal

1 cup regular oats

1/2 cup packed brown sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 cup walnuts, roughly chopped

1/2 cup golden raisins

1 cup buttermilk

1 whole Egg

2 mashed bananas

1/4 cup canola oil

1/4 cup molasses (not black strap)

Preheat the oven to 350 F. Spray a 12-count muffin pan with Pam.  Spray a 6-count muffin pan with Pam.

In a large bowl, combine flours, flax seed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins.  Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, bananas, oil and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.

Scoop 1/4 cup helpings into the muffin cups and bake for 18 minutes, or until deep golden brown.

Serve with honey butter for extra goodness.

Strawberry Napoleons

Strawberry Napoleons

2 tablespoons slivered almonds, toasted

2 tablespoons granulated sugar

3 sheets frozen phyllo dough, thawed

2 tablespoons butter, melted

1 1/2 teaspoons canola oil

2 tablespoons turbinado (sugar in the raw) sugar

1 cup soft goat cheese

1 1/2 tablespoons honey

2 cups chopped strawberries

1 tablespoon granulated sugar

1 1/2 teaspoons Grand Marnier or Triple Sec (orange-flavored liqueur) (or frozen orange juice)

6 fresh basil leaves

DIRECTIONS

Preheat oven to 350°. Place almonds in a mini chopper or food processor; process until finely ground. Add granulated sugar; pulse to combine.

Line a baking sheet with parchment paper. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying). Combine butter and oil; brush lightly over phyllo. Sprinkle phyllo sheet with about 1 1/2 tablespoons almond/sugar mixture. Top with another phyllo sheet; brush lightly with butter mixture, and sprinkle with remaining almond mixture. Top with 3rd phyllo sheet; brush lightly with butter mixture, and sprinkle with turbinado sugar. Using a pizza cutter, cut phyllo into 15 even sized pieces. Cover the phyllo with another sheet of parchment paper. Top with another baking sheet. Bake at 350° for 10 minutes or until golden brown. Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack.

Combine goat cheese and honey. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes. Place 1 phyllo piece on each of 5 dessert plates; top each with 1 1/2 tablespoons ricotta mixture, sprinkle with fresh basil and put 2 tablespoons strawberry mixture atop the goat cheese mixture. Repeat layers once; top each with 1 phyllo piece.

Carmelized Red Onion Frittata

8 eggs

½ cup freshly grated Parmesan

3 large fresh sage leaves, minced

3 large fresh basil leaves, cut into pieces (roll like a cigar and then slice)

1 teaspoon fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

2 tablespoons olive oil

1 tablespoon butter

1 large sliced red onion (don’t slice too thin, more like ¼ inch width)

1 container soft goat cheese (5 oz.)

Directions

Preheat oven to 400°F. Heat oil and butter in a medium ovenproof nonstick skillet over low-medium heat. Add onion; saute until soft, about 6 -10 minutes.  Don’t cook too fast.  These are done when onions are nice brown caramel color.  While onions are cooking, whisk first 7 ingredients in a medium bowl; set aside.  When onions are done, pour egg mixture atop the onions.  Spoon goat cheese evenly over the egg mixture. 

Cook until frittata begins to set, about 2 – 5 minutes. Then place in oven; bake until just set, 7-15 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Whole Wheat Breakfast Muffins

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup milled flax seed (ground)

1 cup regular oats

1/2 cup brown sugar (packed)

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts

1/2 cup golden raisins

1 cup low-fat buttermilk

2 eggs

2 mashed bananas

1/4 cup molasses

1/4 cup canola oil

Preheat the oven to 350°. Spray a 12 muffin pan with Pam.

Soak oatmeal, raisins, eggs, brown sugar, oil, molasses  and buttermilk together while preparing the other ingredients.

In a separate bowl, combine flours, flaxseed, salt, baking soda, baking powder, cinnamon, and walnuts. Whisk together until combined.

Pour the dry ingredients into the wet ingredients in two batches, just stir until dry ingredients are wet.  Do not over mix or your muffins won’t be fluffy.

Scoop 1/4 cup helpings into the muffin cups and bake for 20-25 minutes, or until deep golden brown.

Coconut Pound Cake

INGREDIENTS

• 1 cup butter
• 1¾ cups sugar
• 3 eggs
• ½ teaspoon vanilla
• 2 teaspoons coconut extract
• ¾ cup buttermilk
• 1 cup sweetened shredded coconut
• 2½ cups flour
• 2 teaspoon baking powder
• 1 teaspoon salt

Coconut Glaze

• 1½ cup powdered sugar
• 2 Tablespoons milk
• 1 teaspoon vanilla
• 1 teaspoon coconut extract

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.
3. Add eggs one at a time and beat an addition minute per egg.
4. In a separate large bowl, mix and combine dry ingredients together.
5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
6. Fold in shredded coconut.
7. Grease and flour either 2 large bread pans or 3 small bread pans.
8. Pour batter and bake at 350 degrees F for 55 to 60 min.
9. Let loaves cool and pour glaze over them.

Coconut Glaze

1. Whisk glaze ingredients together until smooth.

from Chef-in-training.com

English Muffin Bread

6 cups flour, divided
2 packages of active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
butter and cornmeal

Prepare two 8 1/2 x 4 1/2-inch loaf pans by greasing them with butter and covered with cornmeal; set aside.In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, yeast, sugar, salt and baking soda together.

In a small saucepan over low to medium heat, warm up milk and water to very warm, between 120 – 130 degrees F.
Add to flour mixture and thoroughly combine.  Change paddle attachment to dough hook and gradually add remaining 3 cups of flour.  Divide dough in half and place each into the prepared loaf pans.

Cover pans with a towel and place in a warm spot to rise for 1 1/2 hours.  Until about double in size.  (If you desire, preheat oven  to 170 degrees F., turn it off and place the pans into the oven to rise.) 

 Preheat oven to 400 degrees F.
Place pans in oven and bake for 25 minutes.
Immediately remove loaves from pan and place on a wire rack to cool.

Creme Brulee Muffins

INGREDIENTS

• 5 Tbsp. butter, softened
• ½ cup sugar
• 1 egg
• ¾ cup sour cream
• ¼ cup Creme Brûlée Coffee Creamer
• 1¾ cups flour
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt

SUGAR CRUMB FILLING/TOPPING

• ¼ cup cold butter
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ tsp. cinnamon
• ½ cup flour

INSTRUCTIONS

1. First make sugar crumb filling. In a medium bowl, combine sugar, brown sugar, cinnamon and flour. Cut in COLD butter until a crumb is formed. Set aside.
2. Preheat oven to 375 degrees F.
3. In a large bowl, cream butter and sugar together.
4. Beat in egg.
5. Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.
6. In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
7. Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
8. Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.
9. Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
10. Drop enough batter in the bottom of each muffin tin to coat. Sprinkle some crumb mixture over batter. Layer another layer of batter over the top of crumb. Layer a second layer of crumb. Layer a third layer of batter over the top and top with one final layer of crumb mixture. Muffin tins should be about ⅔ to ¾ full so plan layers accordingly. You can freeze any left over crumb for later use.
11. Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.

recipe and picture from Chef in Training

Overnight Coconut French Toast

INGREDIENTS

• 1 loaf french bread, cut into 1 inch cubes
• 8 eggs
• 1 (15 oz.) can coco lopez
• 1½ cups milk
• 1 cup coconut

Coconut Buttermilk Syrup

• ½ cup butter
• ¾ cup sugar
• ½ cup buttermilk
• 1 teaspoon baking soda
• 1½ teaspoons coconut extract

INSTRUCTIONS

1. Spray a 9x13 inch baking dish with cooking spray.
2. Place bread cubes inside.
3. In a large bowl, beat eggs, coco lopez and milk together until well mixed.
4. Pour egg mixture over bread cubes and press bread cubes down with hand to coat all of them.
5. Cover with baking dish with saran wrap and place in fridge over night.
6. In the morning when ready to bake, preheat oven to 350 degrees F.
7. Sprinkle coconut over the top of casserole.
8. Bake uncovered for 30-35 minutes until done.
9. Serve with Coconut Buttermilk Syrup.

To make Coconut Buttermilk Syrup

1. Combine butter, sugar and buttermilk in a medium saucepan over medium heat until sugar completely dissolves. Then remove from heat and add baking soda and coconut extract. Stir to combine. Syrup will foam up, but that is part of what makes it SO incredible. Don't be alarmed by that.
2. Drizzle (or if you are like my family then saturate) your french toast with syrup and enjoy!

from www.chefintraining.com

Pumpkin Snack Cake

Ingredients:
1/2 cup (1 stick) butter
6 tablespoons water
1 1/8 cups cake flour
3/4 cup plus 2 tablespoons white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 egg, lightly beaten
1/4 cup sour cream
1 cup pumpkin puree
1/4 cup molasses

Cinnamon Maple Icing Ingredients:
1/2 cup milk
2 1/2 tablespoons flour
1/2 teaspoon cinnamon
1/4 cup plus 2 tablespoons granulated sugar (not powdered sugar)
1 tablespoons maple syrup
1/2 cup (1 stick) butter, at room temperature
Toasted Pecans*
*To toast pecans, bake at 350 degrees F for 5-7 minutes, tossing regularly, until fragrant. Allow to cool completely.

Directions:
Make the cake: Preheat the oven to 375 degrees and prepare an 8-inch square baking pan (I brush the pan with Wilton’s Cake Release and place a square of greased parchment in the bottom to ensure the cake will come out clean.) In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves before mixing in the egg, sour cream, pumpkin, and molasses. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan.

Bake at 375 degrees for 20-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool for about 10 minutes before gently poking holes in the cake with a fork. Sprinkle the rum over the top of the cake evenly and allow the cake to cool completely.

Make the frosting: Immediately after leaving your cake to cool, start your frosting, since it will need cooling time as well. Heat the milk, flour, cinnamon, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 4-5 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and whisk in the maple syrup. Remove the mixture to a shallow pan and let it cool completely (it’s very important that it’s completely cool, or your frosting will be runny. I let the frosting mixture and the cake both cool for at least 2 hours.)

Once the mixture is cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the cooled flour mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Frost your completely cooled cake and top with toasted pecans. Store leftover cake in an airtight container in the fridge, but be sure to let it sit out for 30 minutes before serving so the frosting can soften.

Sausage-Kale Breakfast Strata

Ingredients

• 12 whole Eggs
• 2-1/2 cups Half And Half (or Milk, If You Prefer)
•  Salt And Pepper, to taste
• 4 Tablespoons Minced Fresh Oregano (or Parsley, Basil, Etc.)
• 1 loaf Crusty French Or Italian Bread, Cut Into Cubes
• 2 pounds Breakfast Sausage Patties, Cooked And Cut Into Cubes
• 1 bunch (large) Regular Kale, Torn Into Pieces
•  Olive Oil, For Frying
• 16 ounces, weight White Mushrooms, Halved
• 2-1/2 cups Grated Monterey Jack Cheese

Preparation Instructions

*Note: Recipe can easily be halved.

Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.

Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.

Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.

Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.

Cover with plastic wrap and refrigerate overnight if possible.

To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.

from Pioneer Woman