This recipe is adapted from Alton Brown. It is the most delicious honey butter I've ever had. I made it to use on this recipe for pumpkin cornbread. It added just the right amount of sweetness.
I'm making these today. Yummy!
This is a delicious vegan banana bread that is more dense then traditional recipes. The molasses makes it a dark, rich bread.
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup vegetable oil
1/2 cup sugar
2 tablespoons molasses
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.
Transfer the batter to the prepared pan and bake for 45 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool.
Photo Credit
This is my mother's recipe and it is delicious!
3 cups lukewarm water (105-115 F)
1 tablespoon salt
1/2 cup sugar
2 tablespoon active dry yeast
1/4 cup melted butter or shortening
7-9 cups flour
3/4 cup instant dry milk (or 1/3 cup non-instant dry milk)
1/2 cup butter, softened
2 cups sugar combined with 2 tablespoons fresh orange zest
Using a large mixer with a dough hook (like a Kitchen Aid) add water, salt, 1/2 cup sugar, and yeast. Allow to dissolve. Add melted butter, 5 cups flour, and dry milk. Knead dough with hook. Gradually add 2-3 more cups of flour until soft dough forms. Knead for 10 minutes.
Remove dough from mixer. With lightly floured or buttered hands divide dough in half. Roll each half on a floured surface into a rectangle shape. Spread each with 1/4 cup butter and half of orange zest mixture. Roll dough into a log. Cut into 1" slices. Place on buttered baking sheet. Cover and allow to rise until double in size. Bake rolls in preheated 350F oven for 10-12 minutes. Frost while still warm. Makes about 3 dozen.Frosting:6 oz cream cheese, softened1/2 cup butter, softened3 cups powdered sugar
1 tablespoon orange zest
1/2 cup orange juice
Whenever we vacation in Hawaii we always hit the Costco and get a couple packages of these. They are great for sandwiches or just eaten plain as a snack at the beach.
One day I was craving them so much I had to make them. I got this recipe from my husbands aunt. They aren't exactly like the Costco rolls but still very yummy and with a hint of ginger.
3 cups flour
2 eggs
3/4 cup pineapple juice
1/4 cup water
1/2 cup sugar
1/4 tsp salt
1/8 teaspoon ginger
1/2 teaspoon vanilla
1 package yeast
1/4 cup margarine
Dissolve yeast in water. Beat eggs; add pineapple juice, sugar, salt, ginger, vanilla and melted margarine. Put 1 1/2 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Add yeast/water mixture, mixing well. Gradually add remaining flour. Batter will still be a little sticky. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. The dough may still be a little sticky but careful not to add extra flour or your rolls will be tough. Divide into equal rolls and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.
This recipe is a tradition for my husbands family, and it is one that I will happily continue.
1 large sourdough bread round (1 lb loaf)
1 large brie round (about 1 1/2 lbs)
Hollow out the center of the bread round and cut bread into large chunks. Remove rind from cheese and cut into large chunks. Place cheese inside bread round.
Place filled bread round on a large cookie sheet. Bake in a 350F oven for 10 minutes. Add bread chunks to the cookie sheet in a single layer and continue baking until bread is toasted and cheese is melted, about 10 minutes.
Dip bread chunks into melted cheese. When the cheese is mostly gone you can cut up the bread round and eat that too!
I don't know who Cindy is but I love her rolls! My mom has been making these rolls my whole life. They are so good when used for leftover turkey sandwiches too!
1/2 package yeast or 1 1/2 tsp.
1/4 cup lukewarm water
2 cups milk
1/2 cup shortening
1/2 cup sugar
1 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
flour
Dissolve yeast in large bowl. Scald milk then add shortening and sugar, cool. Add flour until cake like batter (about 2 cups). Set aside to rise until doubled about two hours. When doubled put salt, baking powder, and soda. Stir then add flour until firm but not stiff. Refrigerate (I make the day before). Form rolls and allow to rise one hour. Bake at 350 for 10-15 minutes.
This recipe is ooey and gooey! It is a great addition to any brunch. It is always a crowd favorite so make two if you have a lot of guests.
1 package frozen rolls (Rhodes White Dinner Rolls, about 18-24 rolls)
1 small package butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup chopped pecans (optional)
Grease a large bundt pan. Layer frozen rolls then pudding mix and nuts. Combine melted butter, brown sugar, and cinnamon. Pour over frozen rolls. Make this the night before and let rise at room temperature overnight covered with a towel. Bake in the morning at 35oF for 25-30 minutes (cook on top of a cookie sheet to catch overflow of gooey ingredients). Cool for 5-10 minutes before turning out onto plate. Serve warm.
Caution: Even though you will be tempted, do not use extra frozen rolls. It just rises too much and it is not as good.
Growing up, Wednesday's was always a busy night at our house. To make life easier my mom made Wednesday night "pasta night". We always had some form of pasta, a green salad, and if we were lucky garlic bread. This is the really easy recipe that I grew up eating.
1 loaf french bread
butter
garlic powder
dried parsley flakes
Cut the french bread into thick slices. Melt butter in the microwave. Season butter with garlic powder and parsley to taste. Spoon butter mixture on one side of bread slice. Position slices so the buttered sides face each other. Wrap loaf in aluminum foil and bake at 350 degrees for 15 minutes, until loaf is hot.
My grandfather always made bread. I remember almost nothing from my childhood unless it is pulled out by a smell, a song, or someone elses memory; but the flavor of whole wheat toast with apricot jam reminds me of Saturday mornings with my grandparents (which is crazy because I would have been really young).
This is serious bread! It is not a quick recipe but it will warm your soul and make lots of bread!
4 cups of warm water
4 teaspoons of salt
8 tablespoons of honey
4 tablespoons of Crisco shortening
4 packages of yeast (he always used the cakes rather than the powder)
8 cups of whole wheat flour (he would grind his own flour)
(You can substitute 1-3 cups of unbleached white flour if you want to lighten it a bit)
Using 1 cup of the warm water, dissolve the yeast by mixing ("cutting in" is how he described it) the 4 pieces/packages of yeast. Let that stand for at least 15 minutes (to ensure that it is "live"). Combine the Crisco, honey and most of the remaining water together (reserve a bit of water to
tighten/loosen the dough at the end).
Mix the dry ingredients together. Then, combine wet with the dry together and knead, but not too excessively. Using a butcher knife, cut into quarters; the sizes should be about 4 loaves-worth depending upon the size of your pans.
Place dough into greased, loaf pans and cover with a dish towel, allowing it to rise for about 1/2 hour. Bake in a 400 degree oven, on middle racks for 30 minutes.
Amazing!
I love banana bread! I can eat a whole loaf myself--fortunately there are always people around to share it with me. This recipe is from Cooking Light magazine. They have supposedly made it a bit more healthy. The recipe calls for less butter than others but by adding the yogurt it keeps it really moist.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
This recipe is from Cooks Illustrated. These biscuits are heaven! I love to use them for breakfast or dinner.
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
