Banana Sour Cream Bread (The BEST evah!)
Original Recipe Yield 4 - 7x3 inch loaves (1 batch usually makes 2 large loaves and about 8 mini loaves OR I also like to make it in a bundt pan- less pans to wash :)
Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
**Streusel topping (don't be stingy- this is the good stuff) : melted butter (1/2 cup-ish), brown sugar, pinch of cinnamon, sometimes a bit of white sugar and chopped nuts if you like them. It should be a paste consistency. Sprinkle on top of each loaf. I like to barely push it into the batter with a spatula
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. (I don't mix nuts in my batter, but I do like to add some chopped pecans to the streusel I put on top) Divide into prepared pans. Add streusel on top.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean. If the top starts looking too brown before the middle is done, put some tin foil on top of the loaves so it doesn't get over-done. I use a sharp knife and stick it in the center to test doneness, it doesn't have to come out completely clean, if there is a slight crumb, it should be ready to come out of the oven. Let cool in the pans for a good amount of time; about 30 minutes to an hour.(If you are baking mini-loaves, they are usually done in about 30 minutes).
Thursday, August 11, 2011
Tuesday, August 9, 2011
Soft Yogurt Sandwich Rolls
3 1/2 – 4 1/2 cups all purpose flour
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)
1 tbsp vegetable oil
1 1/2 tsp salt
In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, as well).
Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.
Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.
Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
Cool on a wire rack.
Store in an airtight container.
Makes 10 rolls.
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)
1 tbsp vegetable oil
1 1/2 tsp salt
In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, as well).
Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.
Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.
Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
Cool on a wire rack.
Store in an airtight container.
Makes 10 rolls.
*I used plain Greek yogurt like suggested. I didn't shape them very well, but they stayed completely soft and moist for 3 days*
No Knead Whole Wheat Honey Sandwich Bread
2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110F)
5 tsp active dry yeast (2 packages/ .5-oz)
2 tbsp honey
1/4 cup vegetable oil
1 1/2 tsp salt
In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch.
In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.
If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute.
If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.
Lightly grease a 9×5-inch loaf pan. Turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1-inch above the sides of the pan.
Preheat oven to 400F.
Once bread has risen, remove plastic wrap and place loaf pan in the oven.
Bake for 30-35 minutes, until bread is dark golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Makes 1 loaf.
*This turned out perfect - especially with homemade strawberry freezer jam. It also stayed the exact same consistancy for over 3 days when I made it. It did not dry out AT ALL!*
FROM BAKINGBITES.COM
CHOCOLATE CHIP COOKIE PIE
Ingredients:
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 cup chopped pecans
6 oz. semi-sweet chocolate chips
dash of salt
1 frozen deep dish pie crust
Directions:
1. Pre-heat oven to 325 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time and mix well after each egg. Add vanilla and mix.
2. Combine remaining ingredients into mixture and spoon into pie shell. Bake for 60-70 minutes, or until top is golden brown and center is set. Serve warm!
I looked at it after the aloted time.....and it didnt look cooked, but when I touched the top, it was hard. So, the cooking time is perfect. We had ours with ice cream and hot fudge on top. Yum!
Adapted from : IOWAGIRLEATS.COM
Mexican Chicken Casserole
1 whole chicken cooked and cut into pieces(i just use canned chicken, cuz im lazy)
12 tortillas (cut up into bite size pieces)
4 oz. can chopped chilies
1 can of cream of mushroom soup
1 can cream of chicken soup
1 empty soup can with milk
½ lb. shredded cheese
salt and pepper to taste
Mix chili’s soup & milk in large bowl… layer tortillas, mixture, and chicken, twice in casserole dish, then top with cheese. Bake 350 for 30-45 minutes.
*** I use canned chicken(cuz i'm lazy and you can't taste the difference, you can also leave the chili's out for the kids, sometimes i do add onions for more flavor for the hubby=)***
I LOVED this as a kid, same with my siblings and it is soooo easy and cheap!!
Saturday, August 6, 2011
Chicken Parmesan
I made this for dinner tonight and it was so YUMMY! Johnny even skipped using his fork and double fisted it into his mouth....I know, no shock there:)
1 1/3 cups bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika (i just realized I left this out. whoops. I guess this can be optioinal:)
1/2 tsp salt
1/2 tsp black pepper
2 egg whites
1/2 skim milk
1/2 cup all purpose flour
4 skinless bonless chicken breast halves, pounded to 1/2 inch thickness
1 jar marinara sauce (about 3 1/2 cups)
3/4 cup shredded mozzarella cheese
2 Tbs shredded parmesan cheese
DIRECTIONS:
Preheat oven to 400.
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 tsp salt and 1/4 tsp pepper.
In another bowl whisk the egg whites and milk together.
In a 3rd bowl stir together the flour, and the remaining 1/4 salt and 1/4 tsp pepper.
Dip each piece of chicken, 1 piece at a time, in flour, shaking off the excess, then egg, then bread crumbs, shaking off the excess.
Place breaded breasts in a glass baking dish that is spray with nonstick spray.
Bake breasts until cooked through and crumbs are browned, and about 15 min.
Top with marinara sauce and cheese and return to oven for an additional 10 min until cheese is bubbling.
1 1/3 cups bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika (i just realized I left this out. whoops. I guess this can be optioinal:)
1/2 tsp salt
1/2 tsp black pepper
2 egg whites
1/2 skim milk
1/2 cup all purpose flour
4 skinless bonless chicken breast halves, pounded to 1/2 inch thickness
1 jar marinara sauce (about 3 1/2 cups)
3/4 cup shredded mozzarella cheese
2 Tbs shredded parmesan cheese
DIRECTIONS:
Preheat oven to 400.
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 tsp salt and 1/4 tsp pepper.
In another bowl whisk the egg whites and milk together.
In a 3rd bowl stir together the flour, and the remaining 1/4 salt and 1/4 tsp pepper.
Dip each piece of chicken, 1 piece at a time, in flour, shaking off the excess, then egg, then bread crumbs, shaking off the excess.
Place breaded breasts in a glass baking dish that is spray with nonstick spray.
Bake breasts until cooked through and crumbs are browned, and about 15 min.
Top with marinara sauce and cheese and return to oven for an additional 10 min until cheese is bubbling.
Lime Chicken Picante
1/2 cup chunky salsa
2 Tbs butter
1/4 cup dijon mustard
6 Tbs plain yogurt
2 Tbs fresh lime juice
6 boneless chicken breasts
1 lime (slice into segments)
Combine: salsa, mustard, lime juice.
Add: chicken then cover dish and put in the fridge for at least 30 min.
Melt butter in large skillet. Add chicken to skillet. Saute (turn frequently) til brown on both sides.
Boil remaining marinade 4-5 min.
Add marinade to chicken and saute 3-5 min or til juice runs clear and glazing.
Remove chicken-boil marinade high for 1 min.
Spoon over chicken.
Add 1 Tbs of yogurt and 1 lime wedge on top and serve:)
2 Tbs butter
1/4 cup dijon mustard
6 Tbs plain yogurt
2 Tbs fresh lime juice
6 boneless chicken breasts
1 lime (slice into segments)
Combine: salsa, mustard, lime juice.
Add: chicken then cover dish and put in the fridge for at least 30 min.
Melt butter in large skillet. Add chicken to skillet. Saute (turn frequently) til brown on both sides.
Boil remaining marinade 4-5 min.
Add marinade to chicken and saute 3-5 min or til juice runs clear and glazing.
Remove chicken-boil marinade high for 1 min.
Spoon over chicken.
Add 1 Tbs of yogurt and 1 lime wedge on top and serve:)
Friday, August 5, 2011
EASIEST HONEY WHEAT BREAD EVER!!!
THIS IS FOR YOU CARLIE :)
No Knead Whole Wheat Honey Sandwich Bread
2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110F)
5 tsp active dry yeast (2 packages/ .5-oz)
2 tbsp honey
1/4 cup vegetable oil
1 1/2 tsp salt
In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch.
In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.
If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute.
If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.
Lightly grease a 9×5-inch loaf pan. Turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1-inch above the sides of the pan.
Preheat oven to 400F.
Once bread has risen, remove plastic wrap and place loaf pan in the oven.
Bake for 30-35 minutes, until bread is dark golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Makes 1 loaf.
thank you bakingbites.com
Thursday, August 4, 2011
DUKAN DIET TURKEY BALLS
ground turkey (1 pkg)
pepper to taste
sugar free ketchup
mustard
cottage cheese (I usually use about 1/2 C.)
2 T. oat bran
grated onion - or onion powder
Roll int small balls and place on a cookie sheet. Use only a little bit of spray or it cooks onto the sheet. Cook on 350 for about 20 mins - then turn and cook a bit longer until it starts to brown.
I usually take out and put in a bowl and add a spoonful of teriyaki sauce (low sodium) and shake. Keep in the fridge in a air tight container for up to 5 days. These have almost no fat (if you use extra lean turkey. I find it comes out better and cooks better to use 93%-97% as opposed to 99%). tons of protein and fiber. Yum!
pepper to taste
sugar free ketchup
mustard
cottage cheese (I usually use about 1/2 C.)
2 T. oat bran
grated onion - or onion powder
Roll int small balls and place on a cookie sheet. Use only a little bit of spray or it cooks onto the sheet. Cook on 350 for about 20 mins - then turn and cook a bit longer until it starts to brown.
I usually take out and put in a bowl and add a spoonful of teriyaki sauce (low sodium) and shake. Keep in the fridge in a air tight container for up to 5 days. These have almost no fat (if you use extra lean turkey. I find it comes out better and cooks better to use 93%-97% as opposed to 99%). tons of protein and fiber. Yum!
Monday, August 1, 2011
White Chocolate Raspberry Bundt Cake
I got this recipe from my friend while at a baby shower a couple of months ago and it was so good!
CAKE INGREDIENTS:
white cake mix
1/2 cup applesauce (no cinnamon)
package of vanilla pudding
1/2-3/4 cup frozen raspberries (thawed and mashed)
1 Tbs flour
1/2-3/4 cup white chocolate (melted)
Directions:
-Pre-heat oven 350 degrees
-Mix white cake mix as directed. Add applesauce and pudding mix.
-Mix batter well: remove 1/3 of the batter and place in separate bowl.
-Take the thawed mashed raspberries (I use a little mmore than 1/2 cup) and add flour and mix. Add berries to 1/3 batter and set aside.
-With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.
-Grease bundt cake pan and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
-Then add dollops of raspberry/cake batter mix to the chocolate in the pan.
-Then add the remaining white chocolate cake/batter mix to the pan.
-Make an "S" pattern throught the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.
-Bake 42-45 min. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and put it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.
CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8oz)
Mix butter and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4-5 cups powdered sugar, one cup at a time. Beat until smooth.
Put in the fridge and let set an hour before frosting the de-frosted cake.
*I haven't made this yet so I don't know if her instructions to freeze the cake actually makes a difference*
CAKE INGREDIENTS:
white cake mix
1/2 cup applesauce (no cinnamon)
package of vanilla pudding
1/2-3/4 cup frozen raspberries (thawed and mashed)
1 Tbs flour
1/2-3/4 cup white chocolate (melted)
Directions:
-Pre-heat oven 350 degrees
-Mix white cake mix as directed. Add applesauce and pudding mix.
-Mix batter well: remove 1/3 of the batter and place in separate bowl.
-Take the thawed mashed raspberries (I use a little mmore than 1/2 cup) and add flour and mix. Add berries to 1/3 batter and set aside.
-With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.
-Grease bundt cake pan and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
-Then add dollops of raspberry/cake batter mix to the chocolate in the pan.
-Then add the remaining white chocolate cake/batter mix to the pan.
-Make an "S" pattern throught the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.
-Bake 42-45 min. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and put it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.
CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8oz)
Mix butter and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4-5 cups powdered sugar, one cup at a time. Beat until smooth.
Put in the fridge and let set an hour before frosting the de-frosted cake.
*I haven't made this yet so I don't know if her instructions to freeze the cake actually makes a difference*
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