Archive for the ‘breads’ Category

Peanut Butter Banana Bread

Peanut Butter Banana Bread

1/2 cup butter, softened
3/4 cup chunky peanut butter
1 cup sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, salt and baking soda; add to creamed mixture.

Transfer to a greased 9-in. x 5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (8 slices).

Recipe found here: Peanut Butter Banana Bread

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Orange Date Nut Bread

Orange Date Nut Bread


2 eggs
2 tablespoons butter
3/4 cup sugar
1 small unpeeled orange, cut into pieces and seeded
1 cup pitted chopped dates
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

1/2 cup orange juice
1/2 cup sugar

For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large bowl.

In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9-in. x 5-in. loaf pan.

Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean. If bread begins to darken, cover with foil during last few minutes of baking.

Meanwhile, for sauce, heat orange juice and sugar until sugar has dissolved. When bread comes out of the oven, poke holes with a toothpick and slowly pour the sauce over top. Let stand for 15 minutes before removing from pan. Cool on a wire rack. Yield: 1 loaf.

Recipe found here: Orange Date Nut Bread

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Pumpkin Swirl Bread

Pumpkin Swirl Bread


2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon milk

3 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates

1 cup confectioners’ sugar
1/4 teaspoon McCormick® Pure Vanilla Extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts

Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).

Read more: http://www.tasteofhome.com/recipes/pumpkin-swirl-bread#ixzz3GzU4Gh9K

Recipe found here: Pumpkin Swirl Bread

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Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits

2 cups buttermilk baking mix (small box equals 2 cups, Bisquick or Jiffy Mix)
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp best)
1/4 cup butter
1/4-1/2 teaspoon garlic powder

Preheat oven to 450 degrees

Combine mix, milk and cheese with a wooden spoon until soft dough forms

Beat vigorously 30 seconds.

Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet

Bake 8-10 minutes until golden brown

Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet

Serve warm. Makes 10 large biscuits

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southern buttermilk biscuits

Southern Buttermilk Biscuits

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

1 Preheat your oven to 450°F.

2 Combine the dry ingredients in a bowl, or in the bowl of a food processor.

3 Cut the butter into chunks and cut into the flour until it resembles course meal.

4 If using a food processor, just pulse a few times until this consistency is achieved.

5 Add the buttermilk and mix JUST until combined.

6 If it appears on the dry side, add a bit more buttermilk. It should be very wet.

7 Turn the dough out onto a floured board.

8 Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

9 Use a round cutter to cut into rounds.

10 You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

11 Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

12 If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

13 Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

14 Do not overbake.

15 Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.

16 The dough must be handled as little as possible or you will have tough biscuits.

17 I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.

18 You also must pat the dough out with your hands, lightly.

19 Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.

20 Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.

21 When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

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Cinnamon Raisin Biscuits

Cinnamon Raisin Biscuits

2 cups King Arthur Unbleached All-Purpose Flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/3 cup raisins

1 cup confectioners’ sugar
4-1/2 teaspoons milk
1/2 teaspoon vanilla extract

In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined.

Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden.

Meanwhile, combine icing ingredients. Drizzle over warm biscuits. Yield: 8-10 biscuits.

Recipe found here: Cinnamon Raisin Biscuits

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Zucchini Bread

Zucchini Bread


2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts


Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out. In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.

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