Chocolate & Peanut Butter Banana Bread

Makes a 9x5 Loaf

Filling
2/3 cup sugar
1/3 cup cocoa powder
2/3 cup milk
1 tsp vanilla
1/2 cup peanut butter


For the filling, mix sugar and cocoa in a small saucepan.  Gradually stir in milk.  Cook until boiling.
Remove from heat.  Stir in peanut butter and vanilla.  Set aside.


Streusel
1/2 c brown sugar
1/2 c flour
1/4 c butter
1/4 c peanut butter


Mix sugar and flour.  Cut in butter and peanut butter.  Set aside.


Banana Batter
1 c sugar
1/4 c butter
3/4 tsp baking soda
1 tsp kosher salt

2 eggs

1 tsp vanilla

3 medium bananas

2 c flour

Cream sugar with butter, soda, and salt, using a mixer.  Beat in eggs and vanilla, adding one at a time.  Mix in bananas.  Stir in flour.

2 or 3 bananas sliced thinly lengthwise

In a buttered 9"x5" pan, pour half of banana batter.  Pour over half of chocolate filling.  Top with other half of batter.  Then top with remaining chocolate filling.  Draw a knife through to swirl.  Cover top with sliced bananas.  Top with streusel.  Bake at 350F for 75 minutes.

Cinnamon Raisin Bagels

Makes 2 Dozen


Make Smitten Kitchen Bagel Dough


Before shaping, mix 1 T cinnamon
with 1 c sugar.  Cover 1 c raisins with water and microwave until boiling.  Drain raisins.  Add both of these things to dough and proceed with Smitten Kitchen recipe.


Before baking, add struessel topping:


Streusel Topping:
2 T butter
6 T sugar
4 T brown sugar
6 T flour
4 T rolled oats
2 tsp cinnamon


Bake as directed.

Witch Fingers

A Halloween necessity at our house.

Makes 3 to 4 Dozen

pretzel dough
green and yellow food coloring
large pot of boiling water
1/4 c honey
1 egg beaten with 1 T water
roasted pumpkin seeds
rosemary
salt

Add food coloring to pretzel recipe.  Let dough rise as directed.  Roll pretzel dough into long ropes.  Cut slightly longer than size of finger.  Squish dough in the spots for knuckles, twice in the middle and again at one end.  Add honey to boiling water.  Drop fingers in boiling water.  After fingers rise to the surface place on parchment lined cookie sheets.  Cut slits in knuckles.  Brush with egg wash.  Add seeds for finger nailes and rosemary for hair.  Sprinkle with salt.  Bake at 450F for 10 to 15 minutes, depending on finger size.

Summer Vege Sandwich (Tian)

This is my favorite way to use garden zucchini and tomatoes.

These are as good cold on the second day
as they are straight out of the oven.

Ingredients
1 crusty loaf of bread
olive oil
caramelized onions
roasted red peppers
1 to 2 zucchini, sliced thin
3 to 4 tomatoes, sliced thin
sea salt
cracked pepper
thyme

Slice bread open.  Drizzle oil in a 9x13 pan or other of desired shape and size.
Pack bread slices, cut side up, very close together so they are touching but not on top of each other. Drizzle bread tops with more oil.  Top with caramelized onions.  Lay roasted peppers on top of onions.  (Or mix onions and peppers, if sliced, together and then top bread.)  Sprinkle with salt and pepper.  Layer zucchini and tomatoes on top, alternating, and being sure to keep a little of the outside of the bread slices showing. Drizzle with a little more olive oil.  Sprinkle with salt, cracked pepper, and thyme.  Cover with foil and bake at 350F for 1.5 hours.  Uncover and bake another 10 minutes.

Cinnamon Rolls

Makes 2 9x13 pans

Dough
4 1/1 tsp yeast
2 1/4 c milk, warmed
1 c 2 T sugar
2 c mashed potatoes
1/2 c butter
1 tsp salt
2 eggs
2 tsp vanilla
8 c a.p. flour

Filling
1/2 c butter, melted
2 1/2 c sugar
1/2 c brown sugar
3 T cinnamon

Icing
8 oz cream cheese
1/2 c butter
1 tsp almond extact
1 tsp vanilla
4 c powdered sugar

Warm milk to 110F.  In a mixing bowl, whisk milk with yeast and 2 T sugar.  Let sit until foamy.  In a medium saucepan, warm 1 c sugar, potatoes, stick of butter, and salt just until butter melts.  Making sure the potato mixture is under 125F, add to yeast mix.  Add eggs and half of flour.  Using a dough hook, mix until smooth.  Add remaining flour and mix until a somewhat smooth dough is formed.  Grease a large bowl, empty dough into bowl, turn to cover all sides with oil, cover with plastic wrap or towel and let rise 1 to 2 hours.
Divide dough in half.  On a floured surface shape dough into two large rectanges.  Mix filling ingredients and spread evenly on top.  Roll and cut, placing rolls in two buttered 9x13 glass pans.
Let rise 45 minutes to an hour.  Bake at 350F for 29 minutes.  I like to check the center with a thermometer.  The dough should be 190F when it is done.  Immediately flip rolls onto a cookie sheet or serving dish.  While rolls are baking mix the icing ingredients until smooth.  Spread on rolls while they are still warm.

Bagel Dogs

Makes 10

Dough
1 1/2 c warm water
2 1/4 tsp yeast
1/4 c sugar
1 1/4 tsp salt
1 T honey
1 lg egg white
3 T oil
1 tsp malt powder (or brown sugar)
3 c white whole wheat flour
3 c a.p. flour

Water Bath
1/4 c honey

Additional
10 hot dogs
5 slices American cheese, halved
10 slices bacon
Salt, seeds, onion flakes

Mix dough ingredients with a dough hook until a smooth dough forms.  Let rise two+ hours.
Microwave bacon 2 minutes on high.
Using a paper towel, dry hot dog juice off hot dogs and cut deep slits down hot dogs. Fold cheese to fit into slits and stuff.
Preheat oven to 450F.
Fill a large pot 3/4 full of water.  Bring to a boil and add the 1/4 cup honey.
While you wait for the pot to boil, divide dough into 10 pieces.  Roll pieces into large enough rectangles to fit dogs in.  Wrap each dog in a piece of bacon and then roll dough around bacon dog to cover.  Pinch seams to hold.  Once all the dogs are wrapped and sealed.  Boil dogs for 1 1/2 minutes.  The water should be more of a simmer than full boil.  The dogs will pop up to the surface when they are ready to come out.
Place dogs on a parchment lined cookie sheet.  Sprinkle with salt and toppings.
Place dogs in oven.  Reduce heat to 425F and bake 15 to 20 minutes.
Let cool at least 10 minutes before serving.

Banana Bread

Rob has tried to eat this for breakfast, lunch, and dinner.

Makes a 9"x5" Loaf

2 c old fashioned oats
1/2 c butter
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 eggs
3 medium bananas
1/4 c white whole wheat flour
1 c chocolate chips

Grind oats in a coffee grinder.
Using a mixer cream butter, sugar, powder, soda, and salt until fluffy.  Beat in vanilla and eggs, one at a time.  Beat in bananas.  Stir in oats, flour, and chips.  Bake 1 hour at 350F.

Rhubarb Bread

Next time, I'll make two because this is all
that's left after everyone's breakfast.

Makes 1 Loaf

1 orange, zest only
2 1/2 c rhubarb, diced
1 1/4 c sugar
1/2 c oil
1 tsp vanilla
2 eggs
1 1/2 c flour, a.p. or white whole wheat
1 c oats (or walnuts if your not in our house)
1/2 tsp baking soda
1/4 tsp salt

Microwave rhubarb until it is fully cooked and falling apart.  Cool.  Mix in zest, sugar, oil, vanilla, and eggs.  In a separate bowl, whisk flour, oats, soda, and salt.  Combine wet with dry and pour in a greased 9"x5" bread pan.  Bake 45 minutes to 1 hour at 350F until baked through.  Let rest overnight, before eating.

Corn Buns

These are light and soft. A really good sandwich bun.

Makes 18 Large Buns

1 can corn, drained
2 c milk
1 c corn meal
1/2 c warm water
2 T yeast
1/2 c butter
1/2 c sugar
3 large eggs
2 1/2 tsp salt
1 c whole wheat flour
2 c white whole wheat flour
2 c ap flour

In a medium saucepan, cook corn meal with milk until it thickens.  Remove from heat.  Add butter, stir briefly to melt.

In a mixer bowl, combine yeast and warm water.  Let sit to bubble.

If you do not want whole corn kernels, add canned corn, sugar, salt, and eggs to the corn meal mixture.  Puree with a hand blender.  If you prefer whole kernels, skip the pureeing.  Add to the yeast mixture.

Using a dough hook, add flours and knead 5 to 8 minutes.  Let dough rise 2 hours.  Divide into 18 pieces.  On a floured surface roll pieces into ovals.  Place on baking sheets dusted with corn meal.  Cover with towels and let rise 30 to 40 minutes.  Bake 20 minutes at 350F.  Remove from sheets and cool on racks.

PB&J Buns

I came up with these to take on the "uncrustables."

Makes 15 Buns

1 c 2 T warm water
3 T honey
2 1/4 tsp yeast
4 T unsalted butter, melted
1 1/4 tsp salt
1/2 c mashed potato flakes
1/4 c dry milk
1 c rolled oats
1/2 c wheat bran
1 c white whole wheat flour
1 c a.p. flour, plus more if needed

15 T peanut butter
15 T strawberry jelly

Mix warm water and honey in mixer bowl.  Whisk in yeast.  Let sit 5 minutes.  Add other dough ingredients and knead using a mixer dough hook on low 8 minutes.  The dough should slightly pull away from the sides of the mixer bowl.  If not, gradually add more flour.  Coat dough with oil.  Cover with plastic wrap.  Let rise 2 hours.  Divide into 15 balls.  Smash dough into flat circles.  Spread peanut butter and jam on top.  Fold in half to seal edges.  Pinch sealed edges together and place seam side down in an oiled 9"x13" pan.  Gently cover with plastic wrap.  Let rise one hour.  Bake 25 minutes at 350F.

Rye Beer Buns

From Cooking Books
Makes 24 Rolls or 18 Sandwiches

Dough
12 oz beer
1/3 c packed brown sugar
1/4 c molasses
2 T unsalted butter
4 1/2 tsp yeast
2 tsp salt
3 c a.p. flour
2 1/2 c rye flour
1 T fennel seeds (anise or caraway would work too)
1 T tangerine zest (I used orange)

Egg Wash
1 egg mixed with 1 T water

Filling
1.5 lb thinly sliced and chopped corned beef
2 c swiss cheese, shredded
1 c sauerkraut
1/2 c mayo
2 T vinegar
1 T sugar
salt

Heat beer with sugar, molasses and butter to 110F.  Mix with yeast.  Wait until foamy.  Knead in remaining dough ingredients.  Cover and let rise 2 hours.

Divide into 18 pieces for sandwiches or 24 for rolls.  For sandwiches, combine filling ingredients.  Roll dough into think circles.  Place filling on top.  Pull sides together, pinching to seal.  Place on a baking sheet dusted with cornmeal.  Let rise 1 hour.  For rolls, form into balls on baking sheet and let rise 1 hour.  Brush with egg wash.  Bake 20 to 25 minutes at 375F.

Irish Soda Breads

The only part of supper we didn't have to remind Jack to eat.

8 Mini Loaves

1 c white whole wheat flour
1 c a.p. flour
1/4 c wheat bran
1/4 c rye flour
6 T sugar
1 T caraway seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1 lemon
4 T unsalted butter
1 egg
3/4 c half and half

Whisk together flour through soda.  Zest lemon.  Whisk zest into flour mixture.  Cut in butter.  Juice lemon in a small measuring glass.  Add egg and whisk to mix.  Pour in enough half and half to reach the 1 c mark.  Add  wet to dry and stir until just combined.  Shape into a 1" thick rectangle.  Cut into 4 squares.  Cut squares in half.  Brush tops with water and sprinkle with more wheat bran.  Bake 20 minutes at 375F.

Buttery Crackers

The boys all love these.
These are so flaky that the floor
always ends up covered with crumbs.

Makes 4 Cookie Sheets

1/2 c whole wheat flour
1 1/2 c white whole wheat flour
1 1/2 c a.p. flour
2 T sugar
3/4 tsp baking powder
1/4 tsp salt
10 T unsalted butter, cold
1 c and 3 T milk
1 T lemon juice
water in a spray bottle
toppings such as sea salt, pepper, poppy seeds, flax seeds, sesame seeds, rosemary, onion flakes, garlic, garlic powder, Parmesan cheese, etc.

Whisk flours through salt.  Cut in butter.  Mix in milk and juice.  Wrap and chill for 3+ hours.  Divide in four chunks.  Roll out as thin as possible.  Place on four cookie sheets.  Chill at least another 30 minutes.  Spray with water and add desired toppings.  Bake 30 minutes at 350F.  Cool on cookie sheets.  If the centers aren't crisp, tear into pieces, and return to the oven until they are crisp.  Break and serve.  If you don't use them all in the first day or two, you can toast them in the oven.

Charlie's Blueberry Muffins

Charlie made these for Christmas 2010.
The red and green sprinkles weren't the most attractive toppings.
But everyone remembered them.

Makes 16 Medium Muffins

1/4 c unsalted butter, melted
1/4 c Canola oil
1 1/2 sugar
2 large eggs
1 T vanilla
2 1/2 c flour, divided
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c milk
1/4 c sour cream
1 1/2 cups frozen blueberries

Whisk butter, oil, and 1 1/2 cups sugar.  Whisk in eggs and vanilla. Whisk 2 cups flour with powder, soda, and salt.  Gently fold into egg mixture.  Mix sour cream and milk.  Fold into batter.  Mix 1/2 c flour with 1 1/2 cups blueberries.  Gently stir into batter.  Scoop batter into 16 regular sized muffin tins.  Sprinkle tops with extra blueberries and sugar.  Bake10 minutes at 425F.  Reduce oven   to 350F bake 14 to 16 minutes longer.  Test centers with a toothpick.

Artichoke, Pepper, and Tomato Strata

Makes a 9"x13" Pan

Charlie said, "Can I have this for my birthday?"

3.5 oz sun dried tomatoes
8 c rustic bread, cut in large chunks
1 T olive oil
1 medium red onion, sliced thin
3 cloves garlic, minced
12 oz jar artichoke quarters
12 oz jar roasted red peppers
6 oz can black olives
8 oz fresh mozzarella
1/2 c Parmesan cheese
1 c milk
6 lg eggs
1/2 tsp salt
2 tsp Sriracha chili sauce
1 T lemon juice
6 c fresh spinach

Cover tomatoes in a microwave safe dish with water.  Microwave to boiling.  Let soak.
Saute onions in olive oil a few minutes on medium heat.  Add garlic and artichokes.  Saute a few more minutes.  Mix in bread, olives, and cheeses. Drain tomatoes.  Combine with milk, eggs, salt, chili sauce, and lemon juice.  Puree to cut up tomatoes.  Mix with bread mixture.  Stir in spinach.  Spray a 9" x 13" pan with cooking spray.  Spread into pan.  Bake covered for 30 minutes at 375F.  Uncover and bake 15 minutes longer.

Rustic Rolls

If I could only keep one bread recipe, this would be it.  Just in case something happens to Macheesmo's Rustic Roll site, I'm documenting it here.

Makes 16 Rolls

I made these, last night.  I'm mixing another batch, tonight.

2 1/6 c water (I used whey from leftover yogurt.)

1/3 tsp yeast (I used 1/2 tsp)

2 c bread flour (I used a.p.)

2 c whole wheat flour

2 tsp Kosher salt (I used 1 tsp table.)

Mix up ingredients, but don't knead.  Cover and leave on the counter overnight, 12 to 18 hours.  Dust top with flour.  Dump onto a baking sheet generously dusted with cornmeal or semolina.  Sprinkle with flour and shape into a square.  Let rise another 2 hours.  Cut into 16 rolls.  The original recipe says to bake at 500F for 35 to 40 minutes.  I think these were only in the oven for 15-18 minutes.  Transfer to a cooling rack.

Cinnamon Raisin Bread

This week's cold lunch sandwich -
 peanut butter spread on two slices with a sliced banana in between.

Makes One 9"x4" Loaf

Dough
1 c warm water
1 T yeast
5 T sugar
1/3 c mashed potato flakes
1/4 c milk powder
1 1/4 tsp salt
1 tsp cinnamon
2 tsp vanilla
2 T butter, melted
2 eggs
1 1/2 c white whole wheat flour
1 1/2 c a.p. flour

Filling
1 c raisins
2 T cinnamon
4 T sugar

Whisk warm water with yeast and 1 tablespoon of the sugar.  Once bubbly, add the remaining dough ingredients.  Knead with a dough hook on mixer for 8 minutes.  Place dough in a greased bowl for 1 hour, covered with a towel or plastic wrap.  Cover raisins in water and microwave until water boils.  Let the raisins sit a few minutes in water, then drain.  Blend or puree raisins with cinnamon and sugar.  Shape dough on floured counter in a rectangle.  Spread raisin mix on top.  Roll.  Place in greased pan.  Let rise 45 minutes, covered.  Bake 45 minutes at 350F.  Cool five minutes in pan.  Remove and cool the rest of the way on a cooling rack.

Wheat Dinner Rolls

Grandma Gentle first made these.  They are my standard dinner roll.

1 c half & half
6 T unsalted butter
1/3 c sugar
2 c whole wheat flour
2 c a.p. flour
1 tsp salt
1 T yeast
3 lg eggs

Melt butter in half and half.  Cool to 110F.  Whisk sugar, flours, salt, and yeast.  Add half and half and eggs.  Knead 2 minutes.  Let rise 1 hour. Butter a 9"x13" glass pan.   Shape into 12 balls.  Let rise 45 minutes.  Bake 20 minutes at 375F.

Stuffed Greek Sandwich

I made this sandwich for the teachers' parent conference night.
I sent them in a medium sized pizza box.

Makes One 12" by 16" Sandwich

Bread Dough
1 3/4 c warm water
1 T yeast
1 T sugar
2 lg eggs
1/4 tsp salt
1/4 c olive oil
1 c whole wheat flour
2 c white whole wheat flour
2 c bread flour

Filling
2 28 oz cans whole tomatoes
3 tsp garlic
olive oil
1/2 lb chopped salami
3 tsp garlic, minced
8 oz feta cheese, crumbled
12 oz jar artichoke hearts, drained
6 oz container olives, drained chopped
coarse sea salt
cracked pepper

Dissolve yeast in warm water with sugar.  Let rest 5 minutes.  Add remaining bread dough ingredients.  Knead 8 to 10 minutes to form a soft dough.  The dough should pull away from the bowl's side.  If not, add more flour.  Let rise 2 hours.

Meanwhile, empty 2 cans of tomatoes in a roasting pan.  Break tomatoes in half.  Sprinkle with 3 teaspoons garlic and olive oil.  Roast at 400F for 1 hour and 20 minutes.

Saute salami over medium heat.  Drain on a paper towel.  Chop artichokes and olives.  Mix salami with artichokes, olives, and cheese.  Season mixture with salt and pepper.

Role dough out to form a 15" by 20" rectangle.  Lay tomatoes in a single layer on dough.  You will have lots of extra tomatoes to use for something else.  Spread half the salami mix on top of the tomatoes.  Roll dough up like a jelly roll.  Flatten and roll out to another 15" by 20" rectangle.  Spread remaining salami mix on top.  Roll again.  And roll out to a 12" by 16" rectangle, or to your preferred thickness.  Sprinkle a baking sheet with corn meal or semolina flour.  Place sandwich on top of baking sheet.  Brush top and sides with olive oil.  Season top with sea salt and pepper.  Cover and let rise 30 minutes.  Bake at 350F for 35 minutes.  Cool and cut into squares.

Burger Buns

These are my standard sandwich bun.
Even Jack ate these pretty easily.

Makes 16 large, 24 medium, or 32 mini buns

1/2 c warm water
1/4 c sugar
4 tsp yeast
1/4 c unsalted butter, melted
1 c warm milk
1/2 c dried milk
1 1/2 tsp kosher salt
2 egg yolks
1 whole egg
5 cups white whole wheat flour
1 egg white mixed with 1 T water, for egg wash
seeds, if desired

Mix warm water with 1 tablespoon of the sugar and yeast.  Let sit for 5 minutes.  Add other ingredients.  Knead 8 minutes.  Grease bowl and cover.  Let rise 1 hour.  Shape into balls. Let rise 30 to 45 minutes until puffy.  Brush with egg white wash.  Bake 10 to 15 minutes at 400F.  Cool on cooling racks.