Category: Breads

Banana Bread

Banana Bread is a family favorite and always reminds me of my childhood. My daddy grew bananas in our back yard, so we often had a huge surplus of bananas to use up. My mom would wait until the bananas were nice and spotty then whip up a few loaves of Banana Bread.

This Banana Bread Recipe makes 2 loaves. Banana Bread freezes well, so you can eat one of these loaves now, then freeze the other one for later. Just put the banana bread in a ziplock bag, squeeze out the air, and stick it in the freezer. When you are ready, just take out the frozen banana bread and leave it sitting out on your counter for an hour or so, in the bag.

You’ll notice that in this recipe, I use Coconut Oil. If you don’t have it on hand, you can substitute whatever cooking oil you have on hand. (Canola, sunflower, corn, vegetable) But I would encourage you to give coconut oil a try, because it really gives the banana bread a great tropical flavor that you will love! Plus, it’s better for you. I got organic, cold pressed, extra virgin coconut oil from Costco. When it’s cool, it will be solidified, so I had to microwave it to make it a liquid in order to pour and measure it properly.

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Allow the banana bread to cool before attempting to slice it. It will be difficult to wait, because this smells so good!

If you want to try something different, spread Nutella or Peanut Butter on a slice of banana bread. It’s SOOO GOOD!!! It’s like dessert heaven!

We usually eat banana bread with breakfast or an afternoon snack. I hope you enjoy this recipe for Banana Bread!

Remember to PIN this Banana Bread Recipe!

Sharon

Tags banana, banana bread, breads, breakfast, desserts

Breads

Fluffy Biscuits

“Where’s the Biscuits?” This is what my husband will jokingly say if I make a nice big dinner and there aren’t any biscuits. So last night for dinner, I made these light, fluffy biscuits so that he wouldn’t be able to make his little joke. What a spoil sport I am!

There are a few tricks to making great fluffy biscuits. First of all, use cold butter cut into thin slices and cut it into the flour with a pastry cutter.

Add the milk all at once to the flour and stir it up with a fork. Add additional flour until the dough is no longer sticky. I usually end up adding up to 3/4 cup additional flour.

When you knead the dough, fold it over in half and press it down then repeat that about 4 or 5 times then put it on the counter to roll them out.

If you place the cut out biscuits with their sides touching in your baking pan, they kind of assist each other in rising up tall, versus spreading them apart on the baking dish.

After the biscuits are baked, brush the tops with melted butter.

Ingredients:

2 cups self rising flour
1 tablespoon sugar
1 stick of butter
1 1/4 cup half & half

Directions:

Preheat oven to 450° F. Combine flour and sugar in mixing bowl. Cut butter into flour until crumbly. Stir in half & half until moistened. Add additional flour as you knead the dough until the dough is no longer sticky.

Sprinkle a little flour on a clean counter and rub some flour on your rolling pin. Place the dough on the counter and roll it out to 1/2 – 3/4″ thickness. Cut out biscuits using a round cookie cutter. (I use a small can that has both ends cut off – like an olive can or green chile pepper can)

Place on baking dish with sides lightly touching. Bake for 10 – 14 minutes. Brush tops with melted butter.

These light, fluffy biscuits will be a hit at your next meal! Enjoy!

If you like my recipes, be a sweetie pie and share on Facebook,
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Here’s the Pinterest link for these awesome biscuits: Light Fluffy Biscuits

Sharon Springfield

Light Fluffy Biscuits

Tags biscuits

Breads Breakfast

Elvis Muffins – Peanut Butter Banana Nut Muffins

Post author By Sharon
Post date May 9, 2014
No Comments on Elvis Muffins – Peanut Butter Banana Nut Muffins

This classic combination, made famous by Elvis – Peanut Butter & Bananas, come together in these delicious, moist muffins. These muffins are so good, you won’t want to stop eating them! Personally, I may never make regular Banana Nut Muffins again.

These muffins were my first time using my new Silicone Cupcake Liners. Love, love, love them! The muffins practically fell out of them and to clean them, I just turned them inside out and brushed them with a little soapy water. Super easy to clean. No kidding, you need to get a set of these. You’re welcome. 🙂

Recipe for Elvis Muffins – Peanut Butter Banana Nut Muffins

Preheat oven to 375º F. Prepare muffin pans by greasing them with cooking oil or non stick spray or line them with cupcake liners. (Silicone ones work the best! – See above.)

In one bowl, whisk together:

1 1/2 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup chopped pecans

In another bowl, whisk together:

1 egg
3 mashed bananas
3/4 cup light brown sugar
4 heaping tablespoons of peanut butter
1/4 cup cooking oil
1 teaspoon vanilla

Add flour mixture to wet ingredients. Stir just until combined. Don’t over mix. Batter should be smooth.

Spoon into muffin cups. Fill 3/4 full.

Bake about 15-18 minutes. Toothpick inserted in center of muffin will come out clean. Cool a few minutes before removing from pan.

*When I made these, there was some batter left over so I greased a small loaf pan and made a little mini loaf of peanut butter banana bread.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784157161/

Sharon Springfield

Elvis Muffins – Peanut Butter Banana Nut Muffins

Tags banana, muffins, peanut butter, pecan

Breads Breakfast

Strawberry Chocolate Chip Muffins

Post author By Sharon
Post date April 29, 2014
No Comments on Strawberry Chocolate Chip Muffins

Skinny Strawberry Chocolate Chip Muffins

Ingredients:

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350º F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined – do not overmix. Fold in the strawberries and chocolate chips.

Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Allow muffins to cool and enjoy!

Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.

Sharon Springfield

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Strawberry Chocolate Chip Muffins

Tags chocolate chip, muffins, strawberry

Breads

Crescent Rolls

2 (.25 ounce) packages active dry yeast

3/4 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/2 cup shortening

4 cups all-purpose flour

1/4 cup butter, softened

Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).

Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).

Bake at 400º F for 12-15 minute or until golden brown. Brush tops with butter when they come out.

30 Servings

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes onPinterest. 🙂

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Crescent Rolls

Tags breads, rolls

Breads Breakfast

French Toast – Frances’

1 loaf of French bread

3 eggs

1/2 cup of evaporated milk

2 Tablespoons sugar

1-teaspoon pumpkin pie spice

1-teaspoon vanilla extract

Mix eggs, milk, sugar, spices, and vanilla together in a bowl. Slice the loaf of French bread diagonally. Dip each piece of bread in the custard mixture. Place bread slices in a buttered nonstick skillet. Cook until lightly browned on both sides. Top with your favorite syrup. Peanut butter is good on French Toast too.

That’s a Pope thing.

Breads

Tracy’s Mexican Corn Bread

Post author By Sharon
Post date September 12, 2011
No Comments on Tracy’s Mexican Corn Bread

1 Jiffy corn muffin mix (prepare as directed)

1/2 small can of golden corn nibblets drained

1 cup of shredded cheddar cheese

1/2 of a minced jalapeno

1 dash of garlic powder

1 dash of salt.

Stir together the muffin mix as directed. Add the next 5 ingredients & stir until combined.

Scrape this into a small iron skillet. Bake at 375 until slightly brown. Top with butter.

Breads

Sweet Potato Buttermilk Cornbread

Post author By Sharon
Post date September 9, 2011
No Comments on Sweet Potato Buttermilk Cornbread

1 cup all purpose flour

1 cup cornmeal

¼ cup sugar

3 teaspoons baking powder

1 teaspoon salt

¼ cup butter

1 egg

1 cup buttermilk

1 ½ cup peeled and grated sweet potato

Preheat oven to 425º.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.

In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.

Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.

12 Servings

Breads Breakfast

Sourdough Pancakes

4 cups SOURDOUGH STARTER

1 egg

1/4 cup evaporated milk

2 tablespoons oil

2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon salt

Mix well, let stand 15 minutes. Bake on griddle.

4 Servings

Breads

Sourdough Bread

3 cups flour

1 cup SOURDOUGH STARTER (recipe follows)

2 cups warm water

2 tablespoons sugar

1 tablespoon salt

1 teaspoon baking soda

3 1/2 cups flour , approx

corn meal

butter, melted

Measure 3 cups flour, starter, water, sugar, salt and baking soda in large mixing bowl (not metal); beat until smooth. Cover loosely with waxed paper and let stand in warm place (80-85) at least 18 hrs. Stir batter down. Mix in more flour and 2 tablespoons shortening, to make stiff dough. Turn ont lightly floured surface and knead until satiny, about 8-10 minutes.

Shape dough, place on greased baking sheets that have been sprinkled with corn meal; brush with melted butter. Cover and let rise about 1 1/2 hours. Bake in preheated 400 degree oven 40-50 minutes, or until done. Brush with butter. Makes two 1 1/2 pound loaves or 48 breadsticks.

24 Servings

Sourdough Starter

2 cups flour

1 package yeast

2 cups warm water

Combine ingredients in a large mixing bowl (not metal). Mix together until well blended. Let stand uncovered in a warm place (80-85º) for 48 hours. Stir occasionally. Store in glass container loosely covered with wax paper in the refrigerator. Stir well before use. Pour out required amount and replenish remaining starter by mixing in 1 cup each flour and warm water. Let stand uncovered in a warm place for a few hours until it bubbles again before covering and refrigrating. Use and replenish every 2 weeks. *Note – spoon the flour into measuring cup, don’t scoop.

4 Servings