This turns out great every time. A yummy, moist, traditional banana bread.
1/2 cup butter
1 cup sugar
2 eggs
3 ripe bananas (I have used frozen, thawed bananas too)
1 3/4 cup flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1. Cream butter and sugar. Beat in eggs 1 at a time.
2. Add mashed banana.
3. Fold in dry ingredients, only to moisten.
4. Bake at 350 degrees for 1 hour.
Thursday, May 13, 2010
Banana Chocolate Chip Pan Muffins
This is a recipe I make when I'm having friends over, it's very kid friendly. Sometimes I leave out the chocolate chips to make it a better choice for breakfast, either way it's very yummy.
1/2 cup butter
1 1/4 cup white sugar
2 eggs
2-3 mashed bananas
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup sour milk
And as many chocolate chips as you like!
1. Cream butter, sugar, eggs, bananas and vanilla.
2. Add flour, baking soda, baking powder and salt alternating with sour milk.
3. Add chocolate chips.
4. Bake in a 9x13 pan at 350 degrees. Check after 35 minutes.
*I always check it with a toothpick and I usually have to leave it in for more time.
1/2 cup butter
1 1/4 cup white sugar
2 eggs
2-3 mashed bananas
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup sour milk
And as many chocolate chips as you like!
1. Cream butter, sugar, eggs, bananas and vanilla.
2. Add flour, baking soda, baking powder and salt alternating with sour milk.
3. Add chocolate chips.
4. Bake in a 9x13 pan at 350 degrees. Check after 35 minutes.
*I always check it with a toothpick and I usually have to leave it in for more time.
Artichoke Dip
When eaten with pita chips made from the pita bread recipe, this dip is delicious. The bulk of this dip is made from white beans and artichokes, unlike a lot of artichoke dips that are mainly made from heavy cream and high fat cheese. So enjoy it! A lot of it!
19 oz can white kidney beans
14 oz can artichoke hearts
1 cup grates swiss or Monterrey cheese (I've used cheddar too)
1 tsp. worchershire
1 tbsp. lemon juice
1/2 cup parmesan
1/3 cup mayo or whipped dressing
2 tsp. minced garlic
1/2 tsp. pepper
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 tsp. chopped green onions
1. Puree beans and lemon juice.
2. Stir in everything else except the bacon and onions
3. Put in a 9x9 pan and sprinkle with bacon and onion.
4. Bake at 350 degrees uncovered for 25 minutes.
*I puree everything together (except the bacon and onions) just because I don't like big pieces of artichokes. Throw everything in a blender or food processor until puree-ed. It's that easy.
19 oz can white kidney beans
14 oz can artichoke hearts
1 cup grates swiss or Monterrey cheese (I've used cheddar too)
1 tsp. worchershire
1 tbsp. lemon juice
1/2 cup parmesan
1/3 cup mayo or whipped dressing
2 tsp. minced garlic
1/2 tsp. pepper
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 tsp. chopped green onions
1. Puree beans and lemon juice.
2. Stir in everything else except the bacon and onions
3. Put in a 9x9 pan and sprinkle with bacon and onion.
4. Bake at 350 degrees uncovered for 25 minutes.
*I puree everything together (except the bacon and onions) just because I don't like big pieces of artichokes. Throw everything in a blender or food processor until puree-ed. It's that easy.
Wednesday, May 12, 2010
Baked French Toast
Wonderful when made with homemade bread. My family eats this at least once a week. Something about baking it in the oven makes it better (in my opinion) than making it n the stove top. A great recipe shared by my Mom.
3 large eggs
3 tbsp. sugar
1/4 cup butter
2/3 cups milk
1/2 tsp. vanilla
8 1" thick slices of bread
1. Melt butter in a 9x13" baking dish. Cover with bread.
2. Beat together all other ingredients and pour gently over bread. Let stand for 2 minutes.
(I put the bread in the pan, leave for 30 seconds and then flip it. Leave for another 30 seconds and flip again. Keep repeating until most of the liquid has been absorbed by the bread.)
3. Bake at 425 degrees for 15 minutes. Turn and bake for 10 minutes longer.
3 large eggs
3 tbsp. sugar
1/4 cup butter
2/3 cups milk
1/2 tsp. vanilla
8 1" thick slices of bread
1. Melt butter in a 9x13" baking dish. Cover with bread.
2. Beat together all other ingredients and pour gently over bread. Let stand for 2 minutes.
(I put the bread in the pan, leave for 30 seconds and then flip it. Leave for another 30 seconds and flip again. Keep repeating until most of the liquid has been absorbed by the bread.)
3. Bake at 425 degrees for 15 minutes. Turn and bake for 10 minutes longer.
Chicken Quesadillas
These are wonderful when made with the homemade tortillas. You'll need at least 8 tortillas to fill the pan. These are my husband's favourite. Very saucy and cheesy, with a little spicy kick from the green chilies.
1 cup chopped onion
1/2 cup green pepper
2 tbsp. butter
2 cups cooked chicken
1 can green chili peppers
1. Cook onion and green pepper with butter in a saucepan. Put aside in a bowl, mix in chicken and green chilies.
3 Tbsp. butter
1/4 cup flour
3/4 tsp. salt
1 tsp. ground coriander
1 cup sour cream
1 1/2 cups Monterrey jack cheese
2 1/2 cups chicken broth
1. Mix butter, flour, coriander and salt in to paste over medium heat in a sauce pan. Gradually add chicken broth and cook until thick and bubbly.
2. Remove from heat and add sour cream and 1/2 cup of cheese.
3. Take 1/2 of the sauce and add it to the chicken mixture.
4. Take a few spoonfuls of sauce and spread over the bottom of a 9x13 pan. Lay down a layer of tortillas. Spread half of the chicken mixture over the tortillas, adding some more sauce on top.
5. Put down another layer of tortillas. Spread the rest of the chicken mixture on top, again adding more sauce.
6. Lay down the last layer of tortillas, spread the rest of the sauce over top. Add the rest of the cheese on top of that.
7. Bake at 350 degrees for 25 minutes.
1 cup chopped onion
1/2 cup green pepper
2 tbsp. butter
2 cups cooked chicken
1 can green chili peppers
1. Cook onion and green pepper with butter in a saucepan. Put aside in a bowl, mix in chicken and green chilies.
3 Tbsp. butter
1/4 cup flour
3/4 tsp. salt
1 tsp. ground coriander
1 cup sour cream
1 1/2 cups Monterrey jack cheese
2 1/2 cups chicken broth
1. Mix butter, flour, coriander and salt in to paste over medium heat in a sauce pan. Gradually add chicken broth and cook until thick and bubbly.
2. Remove from heat and add sour cream and 1/2 cup of cheese.
3. Take 1/2 of the sauce and add it to the chicken mixture.
4. Take a few spoonfuls of sauce and spread over the bottom of a 9x13 pan. Lay down a layer of tortillas. Spread half of the chicken mixture over the tortillas, adding some more sauce on top.
5. Put down another layer of tortillas. Spread the rest of the chicken mixture on top, again adding more sauce.
6. Lay down the last layer of tortillas, spread the rest of the sauce over top. Add the rest of the cheese on top of that.
7. Bake at 350 degrees for 25 minutes.
Tuesday, May 11, 2010
Pitas (Bread Maker)
A yummy alternative to a traditional sandwich.
Put in bread maker:
1 cup + 1 tbsp. warm water
1/2 tsp. sugar
3 cups flour
2 tbsp. oil
1 1/2 tsp. salt
1 1/2 tsp. yeast
Put on dough program.
1. Preheat oven to 475 degrees. When dough cycle is complete remove dough and punch down on floured surface.
2. Divide dough into 8 balls.
3. Roll out each ball on the floured counter.
4. Put 2 rolled out pitas on an ungreased cookie pan on the middle rack of the oven.
5. Bake 2 pitas at a time for about 4 minutes. Time depends on the thickness of the dough.
6. Cool between 2 tea towels.
* You can also make these pitas into great chips. When the pitas are done baking mix butter, parmesan, garlic powder and onion powder to taste. Spread the butter mixture over the pitas. Cut the seasoned pitas into triangles or squares and put onto a cookie sheet. Broil at a low temprature until crisp. They are great with dips and hummus.
Put in bread maker:
1 cup + 1 tbsp. warm water
1/2 tsp. sugar
3 cups flour
2 tbsp. oil
1 1/2 tsp. salt
1 1/2 tsp. yeast
Put on dough program.
1. Preheat oven to 475 degrees. When dough cycle is complete remove dough and punch down on floured surface.
2. Divide dough into 8 balls.
3. Roll out each ball on the floured counter.
4. Put 2 rolled out pitas on an ungreased cookie pan on the middle rack of the oven.
5. Bake 2 pitas at a time for about 4 minutes. Time depends on the thickness of the dough.
6. Cool between 2 tea towels.
* You can also make these pitas into great chips. When the pitas are done baking mix butter, parmesan, garlic powder and onion powder to taste. Spread the butter mixture over the pitas. Cut the seasoned pitas into triangles or squares and put onto a cookie sheet. Broil at a low temprature until crisp. They are great with dips and hummus.
Monday, May 10, 2010
Strawberry Cornmeal Muffins
These are great even if you don't have the fresh fruit to put in. You can also use any flavour of yogurt and any kind of fresh fruit that you like. Because they are made with yogurt instead of oil like most muffins, they are a healthy choice too.
1 cup all purpose flour
3/4 cups cornmeal
1/2 cups white sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cups chopped strawberries
1 cup yogurt
1/4 cup butter, melted
1 egg, lightly beaten
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together flour, cornmeal, sugar baking powder and salt.
3. In a separate bowl gently toss strawberries in 1/2 cup of the flour mixture.
4. whisk yogurt, melted butter and egg together.
5. Stir the yogurt mixture into the flour mixture, and stir just to moisten. Fold in strawberries.
6. Spoon batter into muffin cups and bake for 25 minutes.
1 cup all purpose flour
3/4 cups cornmeal
1/2 cups white sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cups chopped strawberries
1 cup yogurt
1/4 cup butter, melted
1 egg, lightly beaten
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together flour, cornmeal, sugar baking powder and salt.
3. In a separate bowl gently toss strawberries in 1/2 cup of the flour mixture.
4. whisk yogurt, melted butter and egg together.
5. Stir the yogurt mixture into the flour mixture, and stir just to moisten. Fold in strawberries.
6. Spoon batter into muffin cups and bake for 25 minutes.
Nanaimo Bars
Nothing needs to be said. You know these are gooooood.
They're Nanaimo style but made in Ontario.
Bottom Layer:
1/2 cup butter
1/4 cup white sugar
1/3 cup cocoa
1 egg
1 tsp. vanilla
2 cups graham cracker crumbs
1 cup coconut or almond
1. Grease a 9x9 pan.
2. In a saucepan over low heat, melt the butter.
3. Stir in sugar and cocoa powder and then gradually whisk in beaten egg. Cook, stirring constantly, until the mixture thickens (1-2 min.)
4. Remove from heat and stir in vanilla, graham crumbs and coconut (or almond)
5. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour)
Filling:
1/4 cup butter
2-3 tbsp. milk
2 tbsp. vanilla custard powder or vanilla pudding powder
1/2 tsp. vanilla
2 cups icing sugar
1. With an electric mixer, cream the butter.
2. Beat in the remaining ingredients.
3. If mixture is too thick to spread, add a little more milk (Be careful! Only a few drops at a time)
4. spread the filling over the bottom layer, cover and refrigerate until firm (about 30 min.)
Topping:
4 Ounces semi sweet Chocolate
1 Tbsp. unsalted butter
1. In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter.
2. spread over filling and refrigerate.
To Serve:
To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
They're Nanaimo style but made in Ontario.
Bottom Layer:
1/2 cup butter
1/4 cup white sugar
1/3 cup cocoa
1 egg
1 tsp. vanilla
2 cups graham cracker crumbs
1 cup coconut or almond
1. Grease a 9x9 pan.
2. In a saucepan over low heat, melt the butter.
3. Stir in sugar and cocoa powder and then gradually whisk in beaten egg. Cook, stirring constantly, until the mixture thickens (1-2 min.)
4. Remove from heat and stir in vanilla, graham crumbs and coconut (or almond)
5. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour)
Filling:
1/4 cup butter
2-3 tbsp. milk
2 tbsp. vanilla custard powder or vanilla pudding powder
1/2 tsp. vanilla
2 cups icing sugar
1. With an electric mixer, cream the butter.
2. Beat in the remaining ingredients.
3. If mixture is too thick to spread, add a little more milk (Be careful! Only a few drops at a time)
4. spread the filling over the bottom layer, cover and refrigerate until firm (about 30 min.)
Topping:
4 Ounces semi sweet Chocolate
1 Tbsp. unsalted butter
1. In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter.
2. spread over filling and refrigerate.
To Serve:
To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Chocolate Pie
Oh. So. Good. You will need an electric mixer for this recipe, and hopefully your mixer is on a stand.
1. Cream 1 cup of soft butter. While mixing on high speed, very gradually add:
2. 1 1/2 cups white sugar and cream well until no granules are left inmixture.
3. Blend in 6 tbsp. cocoa and 2 tsp. vanilla.
4. Beat in 4 eggs, one at a time. Beat 5 minutes after each egg.
5. Turn into a pre-baked pie crust or a baked graham cracker crust. Chill for 2 hourd before serving.
1. Cream 1 cup of soft butter. While mixing on high speed, very gradually add:
2. 1 1/2 cups white sugar and cream well until no granules are left inmixture.
3. Blend in 6 tbsp. cocoa and 2 tsp. vanilla.
4. Beat in 4 eggs, one at a time. Beat 5 minutes after each egg.
5. Turn into a pre-baked pie crust or a baked graham cracker crust. Chill for 2 hourd before serving.
Saturday, May 8, 2010
Sweet Revenge Brownies
A recipe shared by my Mom. The chocolate lover's brownie dreams come true.
1 cup Chocolate Chips
1 cup Butter (or margarine)
2 cups white sugar
1 cup all purpose flour
1 Tbsp vanilla
1 tsp. salt
4 eggs
1. Preheat oven to 300 degrees. do not attempt to bake at a higher temprature or the brownies will burn. Generously grease a 9x13" baking pan with butter
2. Combine chocolate chips and butter in a medium saucepan. Melt over medium-low heat, stirring contantly, until choclate and butter are melted. Remove from heat.
3. whisk in the white sugar until blended, followed by the eggs, one at a time. Then stir in flour, salt and vanilla.
4. Pour into pan and smooth evenly.
5. Bake for 55 minutes. Cool brownies on counter, then cool completely in the fridge. After they are cooled completely these very moist brownies are much easier to remove from the pan. Store in fridge.
1 cup Chocolate Chips
1 cup Butter (or margarine)
2 cups white sugar
1 cup all purpose flour
1 Tbsp vanilla
1 tsp. salt
4 eggs
1. Preheat oven to 300 degrees. do not attempt to bake at a higher temprature or the brownies will burn. Generously grease a 9x13" baking pan with butter
2. Combine chocolate chips and butter in a medium saucepan. Melt over medium-low heat, stirring contantly, until choclate and butter are melted. Remove from heat.
3. whisk in the white sugar until blended, followed by the eggs, one at a time. Then stir in flour, salt and vanilla.
4. Pour into pan and smooth evenly.
5. Bake for 55 minutes. Cool brownies on counter, then cool completely in the fridge. After they are cooled completely these very moist brownies are much easier to remove from the pan. Store in fridge.
Butterscotch Squares
From the Mennonite Community Cookbook, these are a quick fix when you don't have time to fiddle with making cookies.
1/4 cup Butter
1 tsp baking powder
1 cup brown sugar
1/4 tsp salt
1 egg
1/2 cup chopped nuts (or chocolate chips)
1 cup flour
1 tsp vanilla
Melt butter and blend with sugar. Add egg and beat vigorously.
Sift flour. (which we don't have to do anymore but it's kind of quaint to see it in these older cookbooks)
Measure and add baking powder and salt. Add dry ingredients to egg and sugar mixture and mix together well.
Add chopped nuts/chocolate chips and vanilla.
Spread dough in a greased pan 8x8 inches (9x9 is fine)Bake at 350 degrees for 30 minutes.
Cut in squares or bars while warm. Makes 18 to 20 squares.
*Some recipes don't work the best if you try to double them and bake in a bigger pan. These actually work great for that. If you do double the recipe make sure you stick a toothpick in at the end of 30 minutes to make sure they're done. You'll most likely have to add on a couple of minutes.
1/4 cup Butter
1 tsp baking powder
1 cup brown sugar
1/4 tsp salt
1 egg
1/2 cup chopped nuts (or chocolate chips)
1 cup flour
1 tsp vanilla
Melt butter and blend with sugar. Add egg and beat vigorously.
Sift flour. (which we don't have to do anymore but it's kind of quaint to see it in these older cookbooks)
Measure and add baking powder and salt. Add dry ingredients to egg and sugar mixture and mix together well.
Add chopped nuts/chocolate chips and vanilla.
Spread dough in a greased pan 8x8 inches (9x9 is fine)Bake at 350 degrees for 30 minutes.
Cut in squares or bars while warm. Makes 18 to 20 squares.
*Some recipes don't work the best if you try to double them and bake in a bigger pan. These actually work great for that. If you do double the recipe make sure you stick a toothpick in at the end of 30 minutes to make sure they're done. You'll most likely have to add on a couple of minutes.
Grandma's Basic Bread
A classic, homemade, made-by-hand recipe.
5 1/2 cups water
1/2 cup sugar
2 tbsp salt
6-7 tbsp. oil
2 tbsp yeast
Mix all these ingredients together and beat with a whisk 100 times until smooth.
No actual measurement for flour, just add 1/2 at a time until you feel the consistency is right. Knead 100-200 times.
Cover and let rise until double in size. (Put your bowl in a sunbeam by a window or somewhere warm. I usually boil a kettle full of water, but a bowl on the bottom rack of my oven and pour the boiling water in that bowl. Then I put my covered bread dough bowl on the upper rack of the oven.)
Knead again.
Cut into 5 equal pieces. Place in well greased loaf pans. Let rise again until double in size.Bake at 350 degrees for 30 minutes.
5 1/2 cups water
1/2 cup sugar
2 tbsp salt
6-7 tbsp. oil
2 tbsp yeast
Mix all these ingredients together and beat with a whisk 100 times until smooth.
No actual measurement for flour, just add 1/2 at a time until you feel the consistency is right. Knead 100-200 times.
Cover and let rise until double in size. (Put your bowl in a sunbeam by a window or somewhere warm. I usually boil a kettle full of water, but a bowl on the bottom rack of my oven and pour the boiling water in that bowl. Then I put my covered bread dough bowl on the upper rack of the oven.)
Knead again.
Cut into 5 equal pieces. Place in well greased loaf pans. Let rise again until double in size.Bake at 350 degrees for 30 minutes.
Tortillas
So much better than store bought, especially when served warm.
2 cups white flour
1 tsp baking powder
1 tsp salt
1/4 cup lard or butter
3/4 cup hot water
1. Mix together the dry ingredients with a whisk, then add the wet ingredients. Mix the dough together by hand until very consistent, making sure to work the lard/butter in very well. Then, on a lightly floured surface, knead the dough by hand for 5-6 minutes.
*I did not knead by hand, I used my Kitchen Aid mixer with the dough hook and it worked great.
2. Roll the dough out into a long cylinder-shape and cut the dough into 8 equal pieces. Roll each piece of dough into a round ball and cover with a tea towel or inverted bowl. Let sit of 20 minutes.
3. Heat a pan at medium heat. DO NOT grease the pan. Take a ball and press it with your hand into a flat circle. On a lightly floured surface take your rolling pin and flatten the dough into a nice, large circle, so the dough is about 1/8 of an inch thick.
4. Place your flattened dough on the hot skillet, spreading out the dough with your hand, so there are no folds or bumps. Wait 30 seconds and flip it, let it cook for 15 seconds.
2 cups white flour
1 tsp baking powder
1 tsp salt
1/4 cup lard or butter
3/4 cup hot water
1. Mix together the dry ingredients with a whisk, then add the wet ingredients. Mix the dough together by hand until very consistent, making sure to work the lard/butter in very well. Then, on a lightly floured surface, knead the dough by hand for 5-6 minutes.
*I did not knead by hand, I used my Kitchen Aid mixer with the dough hook and it worked great.
2. Roll the dough out into a long cylinder-shape and cut the dough into 8 equal pieces. Roll each piece of dough into a round ball and cover with a tea towel or inverted bowl. Let sit of 20 minutes.
3. Heat a pan at medium heat. DO NOT grease the pan. Take a ball and press it with your hand into a flat circle. On a lightly floured surface take your rolling pin and flatten the dough into a nice, large circle, so the dough is about 1/8 of an inch thick.
4. Place your flattened dough on the hot skillet, spreading out the dough with your hand, so there are no folds or bumps. Wait 30 seconds and flip it, let it cook for 15 seconds.
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