Banana Bread

Banana Bread

2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3)
1/3 c. plain, low-fat yogurt
1 tsp. vanilla extract
cooking spray

Preheat oven to 350 F.

Lightly scoop 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. Cream with a mixer until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture into dry mixture; beat at low speed, just until moistened. Pour batter into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 350 f for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely.

Coffee-Chocolate Chip Scones

2 c. unbleached all-purpose flour

3 Tbls. natural cane sugar

1 Tbls. baking powder

1 stick COLD, unsalted butter

1/2 c. homemade yogurt

1 egg, slightly beaten

1/2 tsp. vanilla

1 tsp. instant coffee granules

1/2 c. chocolate chips

Glaze:

2/3 c. powdered sugar

2-3 Tbls. brewed coffee plus 1 tsp. instant coffee granules

1/2 tsp. vanilla

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, and baking powder. Using a pastry blender, cut cold butter into mixture until there are no pieces bigger than a pea.

In a small bowl, combine egg, yogurt, vanilla, and instant coffee granules. The granules won't dissolve completely.

Add wet ingredients to dry ingredients and stir gently until just combined. Add chocolate chips, and stir gently. (Your hands may be the best way to go at this point. )

Turn onto a lightly floured surface and knead dough gently, and pat forming dough into a circle about 1 inch thick. Cut, as a pie, into 8 pieces. Place scones onto prepared baking sheet, being sure not to let them touch. Bake 12-15 minutes until golden brown.

Combine all glaze ingredients, stirring until smooth. You may want to add a little more powdered sugar, depending on how thick you like your glaze.

Remove scones from the oven, and place on a cooling rack. You can place the parchment paper underneath to catch the dripping glaze. Let cool about 10 minutes before drizzling glaze over the tops.

Date-Nut Scones

2 c. plus 1/4 c. all-purpose flour

1/3 c. brown sugar

1 1/2 Tbls. baking powder

1 tsp. salt

1 stick cold unsalted butter

3/4 c. heavy cream

1 egg, lightly beaten

1 tsp. vanilla

2/3 c. chopped dates

1/2 cup chopped walnuts

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, and salt. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.

In a separate smaller bowl, combine the egg, heavy cream, and vanilla.

Combine the chopped dates and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered dates and chopped walnuts. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.

Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper lined baking sheet, leaving at least two inches between them. Bake for 18-22 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.

Flour Tortillas

I found this recipe at my dear friend jAne's blog.

2 c. flour

1 1/2 tsp. baking powder

1 teaspoon kosher salt

2 tsp. vegetable oil

3/4 c. warm milk

Combine the flour, baking powder and salt in a mixing bowl. Warm the milk and add the vegetable oil; pour over the flour mixture and stir well until mixture is a loose sticky ball. (This CAN be done in a stand mixer, if you prefer.) Place plastic wrap over the bowl, and let it stand for 20 minutes.

Divide dough into 8 sections (or more for smaller tortillas) and roll them into balls. Place on a

large plate so that none of the balls are touching, and cover with plastic wrap. Let the em rest for 10 minutes.

Take one ball at a time, careful to keep the others covered, and pat it into a 4 inch circle. Roll, on a floured board, until dough is paper thin.

Keep rolled out tortillas covered until ready to cook. ( I had my large griddle heated, and cooked two tortillas as I was rolling two more.) In a dry skillet, heated on high, cook each tortilla about 30 seconds on each side. They should start to bubble and turn brown in a few spots.

Keep tortillas covered, wrapped in a napkin or foil until ready to eat. (I kept my oven on warm, and placed them on the my pizza stone until they were all done.)

Easy White Bread (Great for Sandwiches!)

Makes 2 loaves.

I know that wheat is better for you, but this bread is so delicious, and I always use organic flour, so I know it's better than what I can buy at the store. This is also great with a meal.

2 cups very warm water

4 Tbls. sugar

2 Tbls. yeast

4 Tbls. oil (coconut, vegetable, canola... your choice!)

2 tsp. kosher salt

5-6 cups organic, all-purpose unbleached flour

In a very large bowl, measure out 1 1/2 cups very warm water. Add kosher salt and oil. Stir to dissolve salt. In a measuring cup, measure out 1/2 cup very warm water. Add sugar and yeast. Give it a little stir and leave sit while you measure out the flour into a small bowl.

Add yeast mixture to the rest of the water in your large bowl. Add about 3 cups of flour, and stir gently. Continue adding flour, up to 5 cups at first. You'll eventually need to mix this with your hands. Some days I use a sixth cup of flour (if it's very humid), some days the bread is fine with five cups. Knead until all flour is incorporated, and you have a smooth, elastic dough; about 8 minutes.

Place about a teaspoon of oil (your choice) onto a clean counter. Spread it around. Cut your dough into two even pieces, and lay it on top of the oiled counter. Cover with a clean dish towel. Let rest about 15 minutes.

After 15 minutes, uncover the dough, flatten each piece with your hands, making a rectangle of dough. Fold in thirds, and flatten again. Fold in thirds the other direction, and place into well greased bread pans. Cover with the dish towel again, and let rise until peeking over the top of the pans. This rising time can vary depending on the temperature and humidity. Preheat oven to 350.

Bake for 30-45 minutes, or until the top is golden brown. Remove from oven and pans, and place on cooling racks. After the bread is completely cool, store it in a plastic bag or an airtight container. It's wonderful fresh from the oven, but slices much better after it has cooled.

Oatmeal Banana Walnut Scones

Scones:

2 c. all-purpose flour

1 c. plus 1/2 c. oatmeal

3 Tbls. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

2 very ripe bananas

1 cup buttermilk

5 Tbls. butter

1 tsp. vanilla

1 egg, beaten

Glaze:

3/4 c. confectioners sugar

2-3 Tbls. milk

1/8 tsp. vanilla

chopped walnuts

Preheat oven to 4oo degrees F. Prepare a baking sheet by lining it with parchment paper.

Process one cup of the oatmeal in the food processor until it resembles flour. Mash the bananas.

In a large bowl, combine flour, processed oatmeal, sugar, baking powder and salt. Cut in the butter with a pastry blender or a fork until largest pieces of butter are the size of peas.

In a smaller bowl, combine the beaten egg, buttermilk, and vanilla. Add alternately with mashed bananas to the dry ingredients, mixing after each addition. Stir in additional 1/2 c. oatmeal.

Turn dough out onto floured surface and knead into a ball. Pat into a circle about 1 inch thick. Cut circle into eight equal triangles. Carefully transfer scones to the prepared baking sheet.

Bake for 20 minutes, until lightly browned. Remove scones to a wire cooling rack. Let cool for 15 minutes.

Whisk confectioners sugar, milk, and vanilla together. Drizzle over scones and immediately sprinkle with chopped walnuts.

Cranberry Orange Scones

Scones:

2 c. plus 1/4 c. unbleached all-purpose flour

3 Tbls. sugar

1 1/2 Tbls. baking powder

1 tsp. salt

1 Tbls. grated orange zest

1 stick unsalted butter

2 eggs

1/2 c. heavy cream

1/2 c. homemade yogurt

1/4 tsp. orange extract

1/2 c. dried cranberries

1 egg, beaten with 1 Tbls. milk, for egg wash

2 Tbls. natural cane sugar

Glaze:

3/4 c. confectioners sugar

4 tsp. freshly squeezed orange juice

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, salt, and orange zest. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.

In a separate smaller bowl, combine the eggs, heavy cream, yogurt, and orange extract.

Combine the dried cranberries and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered cranberries. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.

Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper line baking sheet, leaving at least two inches between them.

Beat an egg with 1 Tbls. milk and brush tops of scones with egg wash mixture. Sprinkle with 2 Tbls. natural cane sugar.

Bake for 20- 25 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.

Whisk confectioners sugar and orange juice together and drizzle over scones.

Cherry Almond Scones

Scones:

2 c. plus 1/4 c. unbleached all-purpose flour

3 Tbls. sugar

1 1/2 Tbls. baking powder

1 tsp. salt

1 stick unsalted butter

2 eggs

1/2 c. heavy cream

1/4 tsp. pure almond extract

1/2 c. homemade yogurt

1/2 c. dried tart cherries

Glaze:

3/4 c. confectioners sugar

2-3 Tbls. milk

1/8 tsp. pure almond extract

1/3 c. slivered almonds, toasted

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, and salt. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.

In a separate smaller bowl, combine the eggs, heavy cream, yogurt, and almond extract.

Combine the dried tart cherries and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered cherries. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.

Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper lined baking sheet, leaving at least two inches between them. Bake for 20- 25 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.

Whisk together the confectioners sugar, milk, and almond extract. Drizzle over scones and sprinkle with slivered almonds.

If desired, mix another 3/4 c. confectioners sugar, and 2-3 Tbls. maraschino cherry juice, and drizzle over the top.

Hungarian Nut Roll

Dough:

1 cake yeast or 2 1/4 tsp. active dry yeast

2 Tbls. warm milk

3 c. flour

1/4 c. salty butter

6 egg yolks

1 c. sour cream

1/2 tsp. salt

2 Tbls. powdered sugar

Filling:

3 c. ground nuts- pecans or walnuts are perfect or poppy seeds (use MUCH less!)

1 c. sugar

2 tsp. vanilla

2 Tbls. melted butter

Dissolve yeast in 2 Tbls. warm milk- set aside.

Combine flour, sugar, and salt. Cut butter in with a pastry blender as for pie dough. Mix egg yolks, sour cream, and yeast mixture. Add to dry ingredient mixture. Knead for 2-3 minutes. Wrap in plastic wrap and chill for 2 hours.

Divide dough into four pieces. Roll each piece out thin (1/8") on lightly floured surface. Spread filling over pastry. Roll, (not too tightly) folding in edges as you go.

Place nut rolls onto an ungreased cookie sheet, and bake at 350 for 40 to 45 minutes. Remove to a cooling rack.

These freeze well, too.

Spiced Pumpkin Scones

Scones

2 c. all purpose flour

1/4 c. brown sugar

3 Tbls. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. cloves

1/2 tsp. ground ginger

6 Tbls. cold butter

1/2 c. canned pumpkin (not pumpkin pie filling, as it has spices added)

3 Tbls. homemade yogurt

1 large egg

1/4 tsp. orange extract

Glaze

1 c. powdered sugar

2 Tbls. milk

Spiced Glaze

1 c. powdered sugar

1 1/2 Tbls. milk

1/4 tsp. cinnamon

1/8 tsp. ground nutmeg

pinch of ginger

pinch of cloves

Preheat oven to 425 F. Line a baking sheet with parchment paper.

Combine flour, sugars, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Using a pastry blender, cut butter into dry ingredients. Set aside.

In a separate bowl, whisk together pumpkin, yogurt, egg, and orange extract. Fold wet ingredients into dry. Form the dough into a ball.

Pat dough out on a floured surface, forming into a circle. Cut into 8 wedges. Place scones on parchment covered baking sheet, and bake for 14- 16 minutes. Cool on wire rack.

Prepare glaze. Drizzle over warm scones. Let cool. Prepare spiced glaze, and drizzle over cooled scones.

Zested Blueberry Scones

2 c. flour

1/8 c. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

Mix above ingredients.

5 Tbls. butter

Cut into above mixture until crumbled well.

In a separate bowl, mix:

1 egg, beaten

1/4 c. milk

1/4 c. blueberry yogurt

1/8 tsp. orange zest

Mix wet ingredients well, then add to dry ingredients. Knead lightly, adding flour if needed. Turn out onto floured surface, gently knead in :

1/2 c. frozen blueberries

Form into circle. Cut in 8 wedges. Place on greased or parchment covered cookie sheet.

Bake at 425 F for 12-15 minutes until golden brown.

Serve warm, or cool and glaze with powdered sugar glaze, jam, or lemon curd.

Easy Wheat Bread

1 Tbls. Honey

1 Tbls Brown Sugar

1 Tbls. Olive oil

2 tsp. kosher salt

2 c. hot tap water

2 Tbls. yeast

3 c. whole wheat flour

2 c. all purpose flour

Combine honey, brown sugar, olive oil, salt, and hot water. Add yeast. Sit a few minutes and let it proof.

Add flour, a little at a time, mixing well to incorporate. Turn out onto a well floured surface, kneading, adding more flour as necessary to make a smooth elastic dough. Place in a greased bowl. Cover, and let rise until doubled, about 30 minutes.

On a lightly floured surface, roll dough out to a 12x15 inch rectangle. Starting at a short end, roll dough like a jelly roll. tucking ends under when finished. Place loaf onto a greased cookie sheet. Cut diagonal slits in top. Cover and let rise 30- 45 minutes.

Preheat oven to 400 F. For a softer crust, mix one egg and 2 Tbls. milk; beat with a fork, and brush over top of bread. Bake for 20 minutes, until golden brown. For a crustier bread, do not apply egg wash. Half way through baking, spritz loaf lightly with water.

French Bread

2 Tbls. sugar

2 Tbsp. Olive oil

2 tsp. kosher salt

2 c. hot tap water

5 cups flour

2 Tbls. yeast

Combine sugar, olive oil, salt, and hot water. Add yeast. Sit a few minutes and let it proof.

Add flour, a little at a time, mixing well to incorporate. Turn out onto a well floured surface, kneading, adding more flour as necessary to make a smooth elastic dough. Place in a greased bowl. Cover, and let rise until doubled, about 30 minutes.

On a lightly floured surface, roll dough out to a 12x15 inch rectangle. Starting at a short end, roll dough like a jelly roll. tucking ends under when finished. Place loaf onto a greased cookie sheet. Cut diagonal slits in top. Cover and let rise 30- 45 minutes.

Preheat oven to 400 F. For a softer crust, mix one egg and 2 Tbls. milk; beat with a fork, and brush over top of bread. Bake for 20 minutes, until golden brown. For a crustier bread, do not apply egg wash. Half way through baking, spritz loaf lightly with water.

Yields two loaves.

Beer Bread

This bread is really a quick bread with no kneading, and no yeast. No Yeast? Yep... that's where the beer comes in.

3 cups all purpose flour

1 1/2 tsp. salt

1 Tbls. baking powder

3 Tbls. sugar

12 ounce can or bottle of beer

Preheat oven to 375 F. Mix all together. Pour into lightly sprayed bread pan. Melt 1/3 stick butter, and pour over the top. Bake for 40 minutes. Melt another 1/3 stick butter. Pour over top, and return to the oven for another 10 minutes. Melt the last 1/3 stick of butter, and pour over the top. Bake 5- 10 minutes longer. Serve warm.

Red Lobster Rolls

2 cups Bisquick
1 cup Sharp Cheddar Cheese-grated
3/4 to 1 c milk

Topping:
1/4 cup melted butter
1 tsp dried parsley
1/2 tsp garlic salt
1/2 tsp Italian seasoning

Mix cheese and Bisquick. Add milk. Drop onto a greased cookie sheet. Bake 10 minutes at 425. Brush topping on rolls when they come out of the oven. Serve warm.

Homemade Pita Bread

1 Tbls active dry yeast
1 Tbls. sugar or honey
1 1/2 c warm water
1 tsp. salt
4 cups flour
1 Tbls olive oil

Combine 1/2 c of the water with the sugar or honey and yeast. Let it stand for about 10 minutes, until it has a nice "head" on it.


Add the salt to the flour. Make a well in the flour mixture, and pour the yeast mixture into it. Mix thoroughly with a wooden spoon or a rubber spatula. Add the remaining cup of water, and mix well.


Turn mixture out onto a floured surface and knead for 10 minutes, until an elastic dough is reached. Return dough to bowl, and add olive oil. Turn dough in oil so it is fully coated. Cover with a towel, and let sit for 90 minutes to 2 hours, or until dough is double in size.



Punch the dough down, and divide into 12 portions. Shape into balls. Cover and let rest for 10 minutes.

Preheat your oven to 500 F. Roll each portion of dough into a disc, about 6 inches in diameter.
Place the discs onto a lightly oiled cookie sheet. Let rest for 5 minutes. Place on lowest rack in oven and bake for 4 minutes.The discs should puff up during this time.



Flip the discs, and bake 2 minutes longer. Remove to a cooling rack, and cover with a clean tea towel. Cut in half to reveal the pocket. You may have to use a knife to separate the very edge of the pocket since it may have sealed when you cut it in half.


Store in a Ziploc bag for up to one week, or freeze for up to a month.

Zucchini Bread

3 eggs
2 c. sugar
1c. vegetable oil
2 tsp. vanilla
3 c. flour
2 c. grated raw zucchini
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
1 c. chopped nuts or raisins (optional)

Preheat oven to 350 F. Beat eggs until fluffy. Add sugar, oil, zucchini, and vanilla.
Mix lightly, but well. Combine dry ingredients in separate bowl; add to wet mixture. Stir until well blended. Stir in nuts or raisins. Pour into 2 greased 9x5 inch bread ans. Bake for 55 - 60 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack for a few minutes before removing from the pan.

Pull Apart Biscuit Ring

3 tubes refrigerator biscuits
1 stick butter
1 1/2 tsp. poppyseeds

Preheat oven to 375 F. Melt butter, and place in a Bundt pan. Sprinkle poppyseeds over butter. Place biscuits in pan. Bake for 45- 50 minutes. You may need to cover the pan with foil toward the end to keep the bottom biscuits from getting overly brown. Cool in pan for 10 minutes. Invert onto serving platter.

Soft Pretzels, Fresh from YOUR Oven!

Dough:
1 cup plus 2 Tbls very warm water
1 Tbls vegetable oil
3 cups flour
1 tsp. salt
1 Tbls sugar
2 1/2 tsp. active dry yeast

Topping:
3 Tbls salt
1 Tbls water
1 egg white
coarse salt or sesame seeds

Measure your water. Make sure it is right around 115 F. Add sugar, and stir to dissolve. Add yeast and let it sit while you measure the rest of your ingredients. In a large bowl, combine the 3 cups of flour and salt. Add the oil to the water mixture. Pour slowly into the flour mixture, and stir well to combine. Knead dough by hand for several minutes, until all of the flour is incorporated well.

Cut dough into 15 pieces; cover with a towel to prevent drying. Roll each piece into a fifteen inch rope. Twist each rope into a pretzel shape. To do this: Pick up the two ends of the rope, so that the dough looks like a smile, with the curve on the table.

Twist the arms, and twist again, bringing the ends down to rest on the curve.

It takes a little practice, but once you get the hang of it, it's easy.

Place the pretzels on a cookie sheet, and cover. let them rise in a warm place for 20 -25 minutes until almost double.

Heat oven to 375 F. generously grease another cookie sheet. Dissolve 3 Tbls salt into 2 quarts of boiling water. Lower three or four pretzels at a time into the boiling water, top sides down. Do not crowd. Boil for 2 minutes, turning once. Remove with a slotted spoon to paper towels. Let stand a few seconds, then place 1.2 inch apart on the greased cookie sheet.



Beat 1 Tbls water and the egg white. Brush over pretzels. Sprinkle lightly with coarse salt or sesame seeds. bake 20-24 minutes or until lightly golden brown. Remove from the cookie sheet and cool on a wire rack. Makes 15 pretzels.

Grandma Schilling's Picnic Buns

2 cups warm water
2 Tbls. dry yeast
1/2 cup sugar
2 tsp. salt
1/4 cup Crisco
1 egg
6 1/2 cups to 7 cups flour

Sprinkle yeast over warm water. Stir to dissolve; add sugar, salt, Crisco, and egg. Beat by hand until smooth. Add half of flour. Beat again. Add remaining flour to make a smooth elastic dough. Knead for 8-10 minutes. Set aside, and cover with a dish towel. Let rise until double in bulk. Punch down. Let rise 30-40 minutes. Punch down. Let rest 5 minutes. Cut and shape into buns. Place on ungreased cookie sheet. Press flat. Let rise. bake at 400 F for 12-15 minutes. Rub with butter immediately after taking them out of the oven.