A"Peel"ing Bread

I looked and looked for this recipe on my blog, and could not find it. Then I realized I thought I had lost the recipe. Frantically, I called my mom, who had it in one of her cookbooks. Well, then I told myself I would post it on my blog so I would not lose it.

Sure enough, I looked again yesterday, and it appears as though I still never posted it. What is it, you ask? It is my all time favorite banana bread. Luckily, I had at least written the recipe down this time, so here it is! Now, I will have access any time I want to make this.

I used to make this every single weekend, but we have not had it in quite a while. So, it pleases me to no end to be able to tell you it is still just as good as I remembered, and maybe even better.

Banana Bread:

1/2 cup oil
1 cup sugar
2 eggs, beaten
3 bananas, mashed
2 cups self rising flour
3 Tbsp. milk
1/2 tsp. vanilla

Preheat oven to 350 degrees. Combine the oil and sugar on low speed using your mixer. Beat the eggs, one at a time, and add them to the mixture. Mash the bananas and add then in, combining really well. Incorporate the flour while the mixer is on low, so you don't get flour all over yourself. Stir in the milk and vanilla.

Lightly grease and flour a loaf pan. Pour batter in, making sure it is evenly distributed. Bake for one hour until toothpick inserted comes out clean. Enjoy for breakfast, lunch, or a snack. It is sooooo good.

I will be linking this recipe to Mommy's Kitchen for Potluck Sunday.

Perfect For Any Meal

This yummy biscuit recipe came from Steph over at Plain Chicken. You can find her by looking to the left hand side of my blog under the list of blogs I read. She originally had these for dinner, saying they would be equally as good for breakfast. I'd have to agree with her on this. I was surprised at how much we liked them, and we can hardly wait to try them again. Her picture was better than mine, but I am sure they were equally as tasty.

7 Up Biscuits:

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7 Up
1/4 cup melted butter

Preheat oven to 450 degrees. Meanwhile, combine Bisquick with sour cream. Steph mentions that she cut her sour cream into the Bisquick, but to be honest, I forgot to do that. I thought they came out just fine anyway. After combining Bisquick and sour cream, add in the 7 Up. Dough will be extremely sticky. Flour your work area before rolling out this dough. Cut your biscuits, and place them in a pan that has been coated with the melted butter. Bake 10 minutes or until lightly browned. Steph's directions said to bake until browned, so I gave them 15 minutes, which was a bit too long. Just check them before you burn them.

New Year's Tradition

Every year, as most of you know, eating black eyed peas and greens (turnips, or collards)on New Year's Day is considered the usual tradition. To go along with them, we made these:





Grandmother's Corn Sticks:

1 cup cornmeal
3 Tbsp. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
1 egg beaten
2 Tbsp. melted butter

Combine the first five ingredients. Mix the egg and buttermilk. Add them to the dry mixture. Add melted butter and mix well. Bake at 475 degrees in a well greased corn stick pan for 12-15 minutes.





Happy New Year!!!!!!

Tater Bread

Sweet Potato Bread:

1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
3/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
2 eggs
1 1/2 cups mashed sweet potatoes (2 medium sweet potatoes)
1/2 cup oil
6 T orange juice
1/2 cup chopped pecans

In large bowl, combine first 8 ingredients. In small bowl, whisk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans. Transfer batter to greased loaf pan. Bake at 350 for 60-65 minutes, or until toothpick inserted into center comes out clean.

Recipe from Taste of Home's Halloween issue

Say Cheese!!

Fig’s Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.

This comes from the Pioneer Woman.

Weekend Getaway Breakfast

Blueberry Coffee Cake:

2 sticks butter
1 cup sugar
2 eggs
1/2 tsp. almond extract
2 cups self rising flour
1 cup sour cream
2 cups blueberries
1/2 cup chopped nuts
glaze

Preheat oven to 350 degrees Grease 13 x 9 pan. Cream the butter. Add the sugar. Beat until light and fluffy. Add eggs one a a time. Add extract. Stir in flour alternately with sour cram. Pour the batter into the baking pan. Sprinkle with blueberries and nuts. Bake for 40 minutes. Top with the glaze.

Glaze:

1 1/2 cups confectioners sugar
2 1/2 Tbsp. milk
12 tsp. vanilla

On-the-Go Breakfast

Cinnamon Raisin Bread:

4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 cups sugar, divided
1/2 cup vegetable oil
2 eggs
2 cups buttermilk
1/2 cup raisins
3 tsp. ground cinnamon

In large bowl, combine flour, soda and salt. In mixing bowl, beat 1 1/2 cups sugar and oil. Beat in eggs and buttermilk until combined. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar. Set aside. Spoon half of batter into two greased 8 x 4 x 2 loaf pans. Sprinkle with half of reserved cinnamon-sugar. Repeat layers. Cut through batter with knife to swirl. Bake at 350 for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks.

Pecan Pie, Breakfast Style

This recipe came from an issue of Cooking Light magazine.

Pecan Pie Coffee Cake:

Cake:

3/4 cup granulated sugar
3 tablespoons butter, softened
2 ounces fat-free cream cheese
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat buttermilk


Topping:

1/3 cup light corn syrup
1/4 cup packed dark brown sugar
2 tablespoons butter
1/3 cup finely chopped pecans
1 large egg, beaten



Preheat oven to 350 degrees. Place sugar, 3 tablespoons butter, and cream cheese in a large bowl. Beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda, and salt. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 350 for 30 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Reduce oven temperature to 325 degrees.

To prepare topping, combine syrup, brown sugar, and 2 tablespoons butter in a microwave safe bowl. Microwave at high 1 minute. Stir with a whisk until butter melts. Whisk in pecans and beaten egg.

Using a wooden skewer, poke holes in top of warm cake. Pour pecan mixture over top of cake. Return cake to oven; bake at 325 for 10 minutes. Cool completely on wire rack.

P B & J.....Muffin Style

Peanut Butter & Jelly Mini Muffins:

1 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons vegetable oil
3 tablespoon strawberry or grape jelly

In large bowl, combine flour, brown sugar, baking powder, baking soda and salt. In a small mixing bowl, beat together eggs, yogurt, peanut butter and oil until smooth. Stir the wet ingredients into the dry ingredients until moistened. Fill the greased or paper-lined muffin cups half-full. Top each with 1/4 teaspoon jelly and remaining batter. Bake at 400 for 10-12 minutes.

Holiday Cheer

Let me begin by saying that I do not care to drink eggnog. That does not mean I won't bake with it, at least not any more. I found several recipes for this since the holiday season is upon us, but in the end it was this recipe from Tina at Mommy's Kitchen that we liked best. Given that I almost felt desperate for real food since I was without it all week, I decided to try this and see what it was like. We both like it and would make it again.

Eggnog Bread:

2 eggs
1 1/4 cup sugar
1 3/4 cup eggnog
1 stick butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 small box instant french vanilla pudding
1 tsp. cinnamon (this was my addition)

Using an electric mixer, combine the eggs and sugar. Stir in eggnog, butter, spices, and extracts. Add the flour, salt, pudding, and baking powder. Combine well and pour into 2 greased loaf pans. Bake at 350 for 1 hour. Drizzle with glaze when cooled.

Glaze:

1 cup sifted powdered sugar
eggnog (enough to suit your desire for consistency)

Stir together until smooth.

Bread En Espanol

This recipe comes via a close friend of mine. We are making chili again tomorrow night. This is a perfect companion to the chili. There are so many varieties of this bread, but we like this one quite well.

Mexican Cornbread:

2 jalapenos, chopped finely (can use diced ones from the jar)
1 cup cornmeal
1 cup milk
1 can cream style corn
2 eggs
1 cup finely grated cheddar
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup oil

Preheat oven to 350 degrees. In a bowl, combine the cornmeal, with the oil and eggs. Stir in the milk and corn until well blended. Add the salt and the baking soda, combining well. Fold in the cheddar and jalapenos. Bake in a greased square baking dish for 40 minutes.

Year Round Favorite

I LOVE, LOVE, LOVE pumpkin bread and/or muffins. I make them year round, but especially love them during the holiday season. I have no recollection where this recipe came from, but I would be crushed if something happened to it. I can hardly believe that I have not posted this before now.

Pumpkin Bread:

3 1/3 cups all purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2-1 tsp. pumpkin pie spice
2 2/3 cups sugar
2/3 cup oil
2 cups canned pumpkin
4 eggs
2/3 cup water

Preheat oven to 350 degrees. Combine sugar, oil, eggs, and pumpkin together in a large bowl. In another large bowl, sift the flour. Add the salt, baking soda, baking powder, and spices. Add this to the pumpkin mixture. Stir in the water. Combine well. Pour into 2 well greased and floured loaf pans. Bake 1 hour. Check for doneness by inserting a toothpick into the middle of the bread. If it is not fully cooked, place it back into the oven for about 10 more minutes.

*You can also pour this into greased muffin tins. If you are making muffins, they only cook for approximately 30 minutes.

A Taste of Autumn

This yummy little muffin recipe comes from an issue of Cooking Light. I honestly can't remember which month it was, but nonetheless, they are worth your time. This is great for the fall too!. If you need something quick for overnight visitors during the holiday season, this is your recipe!

Cranberry Orange Muffins:

2 cups all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 tsp. grated orange rind
3/4 cup orange juice
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped, fresh cranberries
1/3 cup chopped walnuts, toasted

Preheat oven to 400 degrees. Lightly spoon flour into dry measuring cups. Level with a knife. Set aside 1 Tbsp. sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl. Make a well into the center of the mixture. Combine rind, juice, oil, and egg in a small bowl. Stir well with a whisk. Add this to flour mixture, stirring just until moist. Fold in the cranberries and walnuts. Spoon batter into 16 muffin cups, coated with cooking spray. Sprinkle evenly with reserved sugar. Bake 15 minutes or until muffins spring back when touched lightly. Run a spatula or knife around outer edge of each muffin cup. Carefully remove and place on wire rack to cool.

Cornbread With a Kick

This cornbread recipe is a perfect partner to the Santa Fe Soup. It was given to me by a friend at work several years ago. Enjoy! It is very different. I hope that you like it. If you try it, let us know.

Sour Cream Salsa Cornbread:

3 eggs
1 cup sour cream
1/4 cup vegetable oil
2 cups self rising cornmeal
1/2 cup salsa

Preheat oven to 400 degrees. Heat a well greased 10 inch oven proof skillet for 5 minutes. In a bowl, lightly beat eggs. Add cornmeal, sour cream, salsa, and oil, mixing well. Pour into heated skillet. Bake 25-30 minutes or until golden brown.

Many Memories

This recipe takes me back to my childhood. I remember several visits to the restaurant that introduced me to these yummy little muffins. They can be served alongside any meal or simply as a snack. I have been making them for probably close to 25 years.

Raisin Bran Muffins
1 15 oz. box Raisin Bran cereal
3 cups sugar
5 cups all purpose flour
5 tsp. baking soda
2 tsp. salt
4 eggs
1 cup vegetable oil
1 quart buttermilk
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg

Preheat oven to 400 degrees. Mix dry ingredients in very large bowl. Stir in remaining ingredients. Mix very well as this will be a lot of batter. Fill greased muffin tins 2/3 full. Bake 15 minutes. Serve with butter. This batter will keep in an airtight container in the refrigerator for 2 weeks.

Nuts!!!!

Okay, yes, I admit, I am in the beginning stages of going nuts! I return to work in a little more than 24 hours, and let's just say I am ill prepared. I feel this way after every vacation it seems. I have lots to do in little time. Dear sweet James is the best husband a girl could ask for. He knows this is coming every year at the same time, and he does everything humanly possible to help me maintain sanity. We thought a recipe including nuts was appropriate for tonight. This recipe is good for breakfast, snack, or dessert.

Pecan Pie Muffins

1 cup finely chopped pecans
1 cup brown sugar
1/2 cup all purpose flour
2 eggs
1/2 cup melted butter

Combine the first 3 ingredients. Make a well in the center. In a separate bowl, beat the eggs until they begin to look foamy. Stir the butter into the eggs. Add the egg mixture into the center of the well with the dry ingredients. Combine well until the mixture is moist. Bake in muffin tins for 25 minutes at 350 degrees.

A Rainy Day!

Today, James and I had a fabulous day! It rained ALL day, and it was so nice that both of us were able to stay home and just enjoy being inside and being together. What do you usually find yourself doing on a rainy day when you are home? We decided to bake. What fun we had! Now I mentioned before that James is slightly (understatement) afraid of the kitchen. Today, he was a great help (and I dare say I think he had fun too). We made Butterscotch Banana Bread. It is someting that had never been made before here at our house, but in recent weeks, we have heard so much about it. So, we went for it and tried something new. We liked it too.

Butterscotch Banana Bread

2 bananas
1 3/4 cup all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3/4 cup sugar
2 eggs
1/4 cup melted butter
1/4 cup milk
1 cup chopped nuts
6 oz. butterscotch chips

Preheat oven to 350 degrees. Sift together the flower, salt, baking powder, baking soda, and spices. In separate mixing bowl, combine mashed bananas, sugar, eggs, and melted butter. Combine the wet and dry ingredients. Add in the milk. Stir in the chips and nuts. Pour mixture into a greased and floured loaf pan. Bake 1 hour.

I will always be partial to my original Banana Bread recipe. However, this is something that we will make again.