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.

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.

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.

Jumbo Breakfast Cookies

I adapted this from a "Skinny Jean Cookie" recipe.
My intention is to fill in Jack and Mike's jeans with this version.

I have used Bob's Red Mill old country style and IKEA papaya muesli.  Both work well.

Makes 12

18 oz or 5 cups muesli
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 c whole wheat flour
2 T corn starch
1 1/3 c packed brown sugar
1/2 c canola oil
1/2 c orange juice
1 T vanilla

Mix all dry ingredients.  Mix all wet ingredients.  Mix wet with dry.  Form into 12 flattened balls on cookie sheets, jumbo muffin tins, or muffin top tins.  Bake 17 to 20 minutes at 350F.  Cool on pans.

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.

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.

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.

Peach Oatmeal Muffins

The kids have been asking for these for breakfast and snacktime.
Turns out to be a good recipe for Grandma Ruth's frozen peaches.

Makes 24 Regular Sized Muffins

6 c frozen peaches or 2 c fresh
1/2 c unsalted butter
1 1/3 c sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
zest from 1 orange
2 lg eggs
1 T vanilla
1 c oatmeal
3 c white whole wheat flour
1 c sour cream
milk, up to 1 cup if needed

2 c powdered sugar
2 T orange juice, or more

Defrost peaches, drain and reserve juice from peaches.

Cream butter and sugar.  Beat in baking powder, soda, salt, and zest.  Add vanilla and eggs, beating eggs in one at a time.  Measure one cup of reserved peach juice and mix with sour cream.  If there isn't enough juice use milk in place.  Beat in oats.  Mix in one cup of flour, one cup of juice/cream, one cup of flour, remaining juice/cream, and then the last cup of flour.

Scoop into 24 muffin cups.  Bake at 350F for 20 to 25 minutes.  Cool pans on cooling racks.  Remove muffins.  Combine orange juice and sugar.  Add orange juice or sugar to make proper glace consistency.  Drizzle over muffin tops.

Triple Citrus Coffee Cake

This was originally in a Martha Stwart magazine.
I don't have the magazine anymore and can't find it on her website.
I cut the butter, changed the juice, and changed the flours.

Makes 2 Coffee Cakes

Bread

1 orange

1 lemon

1 lime

1/4 c warm water

1 T sugar

2 T yeast

1/4 c unsalted butter, melted

2 eggs

1 tsp vanilla

2/3 c sugar

3 1/2 c whole wheat white flour

3 c a.p. flour

Filling

1 c dried cranberries

16 oz. cream cheese

2 tsp vanilla

1 c powdered sugar

2/3 c poppy seeds

Egg Wash

1 egg

1 T water

Zest orange, lemon, and lime.  Peel fruit and remove seeds and center stems.  Puree with a blender.  The pulp mixture should measure 2 cups.  If not add additional orange, lemon, or lime juice to measure 2 cups.

Whisk warm water, 1 T sugar, and yeast in a mixer bowl.  Let bubble 5 minutes.  Add zest, juice/pulp, through flours.  Using a mixer dough hook, knead on lowest speed for 5 to 8 minutes.  Add additional flour if needed to form a soft dough.  Let rise 90 minutes or overnight in the fridge.

Pour boiling water over cranberries.  Drain after 5 minutes in water.  Mix cream cheese, vanilla, powdered sugar, and poppy seeds until smooth.  Add cranberries.

Divide dough in two.  Roll out into 12" by 12" rectangles.  Spread half of filling on each.  Roll up into 2 logs.  Cut 11 slits almost all the way through dough.  Fold rolls in opposite directions.  Let rise for 1 hour or until nice and puffy.  Brush with one egg mixed with one tablespoon water.  Bake 30 minutes.

Creamsicle Pancakes



No syrup required.  The boys ate these even
without the powdered sugar.

 Makes 20 Small Pancakes

1 small orange
3 eggs
1/4 c butter, melted
1/4 c sugar
1/2 tsp salt
1 tsp vanilla
3/4 c cottage cheese
3/4 c flour (regular or white whole wheat)
powdered sugar

Zest orange.  Peel orange and remove non-edible parts.  Separate egg yolks from whites.  Place orange, zest, egg yolks, butter through cottage cheese in a small bowl.  Puree mixture.  Stir in flour.  Let batter rest for 10 minutes.  Beat egg whites to hold soft peaks.  Fold into batter.  Heat skillets to just below medium heat.  Pour 2 tablespoons of batter at a time.  Wait for bubbles, flip, and cook second sides.  Dust with powdered sugar.

Banana Oatmeal Pancakes

Rob's opinion, "I could eat the screen."

10 pancakes

1 1/3 c oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3 small or 2 1/2 large bananas
1/4 c sugar
1 T unsalted butter, melted
2 eggs
1 T lemon juice
1 tsp vanilla

Grind oats in a coffee grinder to flour consistency.  Whisk baking soda through nutmeg into flour.
Puree bananas.  You should have about 10 liquid ounces.  Puree in sugar through vanilla.  Gently fold dry ingredients into wet.  Let set for 10 minutes.  Heat skillet.  Mine is set between medium low and medium.
Drop 1/4 cup batter and spread into a circle on pan.  Wait, flip, remove, and serve with maple syrup.

Fruit and Nut Scones




I served these warm off the pan for lunch.
There were none of the usual comments like,
"Why did you have to add raisins or nuts?"
All four Gentle men gobbled them up.

  Makes 16

1 c whole walnuts
1 c golden raisins
1/2 c raisins
1/2 c dried apricots quartered
3/4 c and 2 T flour
3/4 c whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp kosher salt
6 T sugar
1 1/4 c rolled oats
9 T unsalted butter
2 tsp orange zest
1/2 c flax seeds
1/2 c and 2 T buttermilk

Toast walnuts in oven for 10 minutes at 300F.  Cool.

Cover raisins and apricots in boiling water.  Soak to soften 5 minutes.  Drain and cool.

In a mixer bowl, mix flour through oats.  With mixer on low, cut in butter to pea size chunks.  Stir in fruit, nuts, zest, and flax seeds.  Gently stir in buttermilk to form a crumbly mass.  Dump onto a floured counter and shape into a large, 1 inch thick square.  Using a pastry cutter, cut large square into four smaller squares.  Cut each smaller square into two triangles.  Then cut each triangle into two smaller triangles. Place 16 triangles on two cookie sheets.  You may have to reshape triangles and smash crumbs onto their sides.  Bake for 25 to 30 minutes at 350F until golden.  Cool on pans.