Bread
I love banana bread, don’t you? This is a nice twist on banana bread. I also think you could very easily add walnuts or pecans for a little more flavor. This makes two full size loaves, but I was making them for a gift so I made them in mini loaf pans and it made six! Plenty for me to share and one for us to try! The loaf I kept for us did not last 12 hours! This is a great, simple recipe that I will be making many more times!
INGREDIENTS
3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed banana’s (4-5 banana’s)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the flour, sugar, salt, baking soda, and cinnamon. In another bowl whisk the eggs, oil, vanilla, add pineapple and bananas mixing to combine. Stir into the dry ingredients just until moistened. Pour into two greased 8 x 4 loaf pans. Bake for 60 – 65 minutes or until a toothpick inserted into the loaf comes out clean. Cool for ten minutes before removing from pans to a wire rack.
Enjoy!
I am always looking for a new breakfast muffin recipe and this was perfect! This was easy, delicious and not only has apples, but has grated zucchini that you can’t even taste. So this is a perfect recipe to sneak in some veggies to the kiddos before school! I can’t believe it’s that time of year again…back to school, where did summer go?!
This recipe makes 12 regular size muffins.
INGREDIENTS
3/4 cups sugar
1/2 cup vegetable oil
2 eggs
1/2 teaspoon vanilla
1 cup plus 2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup shredded zucchini
1 cup peeled and shredded apple (I used Granny Smith)
Turbinado sugar to sprinkle on top
DIRECTIONS
Preheat oven to 350 degrees and line or spray muffin pan with liners or non-stick baking spray, set aside.
In a medium bowl add the sugar, oil, eggs and vanilla extract, whisk until smooth. Add in flour, cinnamon, baking soda, and baking powder and stir until combined. Fold in the shredded zucchini and apple (along with any juice from shredding). Fill the muffin cups about 3/4 of the way full filling 12 cups. Sprinkle with the turbinado sugar.
Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Serve warm or at room temp.
Enjoy!
This recipe was found at www.persnickety plate.com
I’m always looking for a good breakfast casserole dish as it’s my favorite thing to serve for a holiday breakfast. Although I did not make this for a holiday it was certainly good enough to be served on one. I came across this recipe from the New York Times. The ingredient that stood out to me was using croissants. It also has two other of my favorite breakfast items, sausage and cheese! This is a rich buttery breakfast.
INGREDIENTS
6 croissants, split in half
1 Tablespoon extra virgin olive oil
1 bunch of scallions, white and light green parts, thinly sliced and set aside.
1 pound sweet Italian sausage, casing removed
2 teaspoons finely chopped sage
8 large eggs
3 cups whole milk
1 cup heavy cream
2 cups Gruyere cheese, grated
Salt
Pepper
DIRECTIONS
Turn the oven to broil, leaving the oven door open slightly. Place croissants on a baking sheet and toast under the broiler until golden brown. Don’t look away… this takes just a very short time! Remove from oven. Let cool and tear into bite size pieces. In a medium skillet over medium high heat add the olive oil, sliced scallions and sausage meat. Cook sausage, breaking up the meat while cooking until the sausage is cooked through and browned. Stir in sage and remove from heat. In a large bowl toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream and 1 1/2 cups cheese, salt and pepper. Lightly spray a 9 x 13 inch baking dish with non-stick spray. Put the croissant mixture in the pan spreading it to form an even layer. Pour the custard mixture into the pan pressing the croissants down slightly so it absorbs the liquid. Cover and refrigerate at least 4 hours or overnight.
When you are ready to bake the casserole, remove from fridge and heat the oven to 350 degrees.scatter the remaining cheese over top. Bake uncovered for 45 minutes. Remove from oven, let cool for a few minutes and serve warm.
Enjoy!
With spring here and warmer weather right around the corner, I love the fresh summer fruits but I also love the fresh tart flavor from lemons! I made this on a dreary, rainy day and all of those tart summer flavors really came through! This is another great recipe from Taste of Home Magazine! Next time the only change I would make is adding a little more lemon zest into the batter. This recipe calls for the loaves to be made in two mini loaves so it’s great to share too!!
INGREDIENTS
1/2 cup of butter, softened
1 cup sugar
2 large eggs
1 teaspoon fresh grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING
3/4 cup confectioners sugar
1/2 teaspoon grated lemon peel
1 Tablespoon lemon juice
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour two 5 3/5 x 3 x 2 inch loaf pans. In a large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon peel and extracts. In another bowl whisk together flour, salt, baking soda. Add to creamed mixture alternating with the sour cream, beating well after each addition. Transfer to prepared baking pans, bake 40 minutes or until toothpick inserted in the center comes out clean (my baking time was slightly longer). Cool in pans for about ten minutes before removing from the pans and cooling completely on a baking rack. In a small bowl mix the icing ingredients together and spoon over loaves when they are cool.
TO MAKE ONE LARGE LOAF
Make batter as directed. Transfer to a greased and floured 8 x 4 inch loaf pan. Bake in preheated 350 degree oven for 45 minutes or until toothpick inserted in the center comes out clean. Oven time may vary. Proceed as directed.
Enjoy!
This is another great side dish! Lots of herbs and cheese! This recipe comes from Taste Of Home Magazine. I really like goat cheese so I was drawn to this recipe. If you don’t like goat cheese you can certainly leave it off as there is plenty of Romano cheese and herbs! I have already made this twice and look forward to making it again sooner than later!
INGREDIENTS
1/2 cup of butter, softened
1/4 cup grated Romano cheese
2 Tablespoons minced fresh basil or 2 teaspoons dried basil
1 Tablespoon fresh minced parsley
3 garlic cloves, minced
1 French baguette
4 ounces crumbled goat cheese
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl mix the butter, Romano cheese, basil,parsley and garlic, mix until well blended. Cut the French baquette crosswise in half. Spread the cut sides of the baguette with the butter mixture and place on a Un-greased baking sheet. Bake uncovered for 7-9 minutes until lightly toasted. Sprinkle with goat cheese and bake 1/2 minutes longer until cheese is softened. Cut into slices and serve warm.
Enjoy!
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