Chocolate Chip Banana Nut Bread

DSC01735Ingredients:

1 3/4 cups flour

2/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup applesauce

1 cup mashed very ripe bananas (about 2)

2 eggs, slightly beaten

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans

DSC01736Preheat oven to 350 degrees.  In a large mixing bowl, blend the first five ingredients:

flour, sugar, baking powder, salt and baking soda

DSC01738In a separate bowl, mash the bananas with a fork.  Add the applesauce.

DSC01739Beat the eggs separately.  Add it to the banana mixture.

DSC01740Blend it with the dry ingredients.

DSC01741In this variation of our original banana bread recipe, we decided to add chocolate chips and pecans.

Fold in to the bread batter.

DSC01742Prepare a large loaf pan by greasing with shortening or cooking spray.  Pour batter into the loaf pan.

Bake in preheated oven 55-60 minutes or until a toothpick inserted in the center comes out clean.

DSC01743Remove from the oven and allow to cool before cutting.

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Pumpkin Biscotti

We have lots of fresh pumpkin puree on hand.  We added it to a basic biscotti recipe we have and it came out delicious!  The pumpkin gives the biscotti a nice color.

Ingredients:

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup unsalted butter at room temperature

1 teaspoon ground anise seed

1/2 teaspoon ground mace

2 large eggs

1/2 cup pumpkin puree

1 cup Heath Bar chips

DSC01675Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Blend flour, baking powder and salt in a large bowl.

DSC01676In a separate bowl, using an electric mixer, beat sugar, butter, anise seed and mace until blended.

DSC01677Add eggs, one at a time to creamed mixture.  Blend in pumpkin.

DSC01678Add the flour mixture until combined.  Stir in Heath Bar chips.

DSC01679Transfer the dough to prepared baking sheet.  Form a log about 16 inches long and 3 inches wide.  Bake for 30 minutes.  Remove from the oven and allow to cool on the baking sheet for 30 minutes.

DSC01680Slice into 1/2 inch slices, then cutting in 1/2 with a serrated knife.  Place biscotti on their sides and bake another 15 minutes.

DSC01682Allow to cool, then enjoy! Great dippers in coffee, tea or hot chocolate.

Cranberry Bliss Bars

Here is a copy cat recipe we found for Starbuck’s Cranberry Bliss Bars.  We changed and tweeked the recipe a little to fit the ingredients we had on hand.  They are yummy!!!

Ingredients:

Bars:

1 cup butter, softened

1 cup brown sugar

`1/3 cup white sugar

3 eggs

2 teaspoons orange juice

2 teaspoons vanilla

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

3/4 cup dried cranberries

3/4 cup white chocolate chips

Frosting:

3 ounces softened cream cheese

2 Tablespoons butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

zest from one orange

Topping:

1/3 cup dried cranberries, chopped

1/3 cup white chocolate chips

1/2 teaspoon canola oil

DSC01668Preheat oven to 350 degrees.  Line a 10×15 baking sheet with parchment paper.  With an electric mixer, blend together butter, and sugars until light and fluffy.

DSC01669Blend in eggs, orange juice and vanilla.

DSC01670In a separate bowl, blend together dry ingredients before adding to creamed mixture.  Add in cranberries and chips.

DSC01671Spread batter onto the prepared cookie sheet.  The mixture will be very thick.  Bake 20-24 minutes until the edges are light brown.  Remove from the oven and allow to cool well before adding frosting.

DSC01672For the frosting, blend cream cheese and butters, then add in powdered sugar, vanilla and orange zest until creamy.

DSC01673Frost cooled bars.  Chop the dried cranberries and sprinkle over the bars.  Combine the white chocolate chips and oil and melt in the microwave in 15 minute intervals.  Drizzle over the bars.  Cut into triangles and serve.

Pumpkin Oatmeal Cookies

We enjoyed these soft, not too sweet pumpkin cookies!

Ingredients:

1 cup butter, sofened

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1 cup quick cooking oats

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup canned pumpkin

1/2 cup chopped walnuts

DSC01649Preheat oven to 350 degrees.  In a large mixing bowl, cream butter and sugars until light.

DSC01650Add the egg and vanilla, mix together well.

DSC01651In a separate bowl, mix dry ingredients; flour, oats, baking soda, and cinnamon.  Combine the dry ingredients into the creamed ingredients and add the pumpkin and walnuts

DSC01652Drop by teaspoonfuls onto a greased cookie sheet or a cookie sheet with baking parchment.  Bake 12-13 minutes until lightly brown.  Remove and allow to cool on wire racks.

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, cream together butter and sugars.  Add the egg and vanilla and mix well.  In a separate bowl, combine dry ingredients and add to creamed mixture along with pumpkin and walnuts.  Drop by teaspoonfuls on a greased baking sheet.  Bake 12-13 minutes.  Allow to cool on wire racks.

Pumpkin Bread

Auntie Megan had fun cooking with Haley this week!  The girls made a delicious pumpkin bread recipe.DSC01625Ingredients:

1 -15 ounce can pumpkin

1 2/3 cups sugar

2/3 cups canola oil

2 teaspoons vanilla

4 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 cup pecans or walnuts

DSC01622Preheat oven to 350 degrees.  Spray 1 large loaf pan or 2 medium loaf pans with cooking spray.

Place pumpkin, sugar, oil, vanilla and eggs in a large mixing bowl.  Mix with an electric mixer until combined.

DSC01623Mix dry ingredients in another bowl: flour, baking soda, cinnamon, pumpkin pie spice and cinnamon.

DSC01624Combine the wet and dry ingredients plus the nuts.

DSC01626Pour into loaf pans and bake 50 minutes to 1 hour until a toothpick inserted in the middle comes out clean.

DSC01631Cool on baking racks before removing from the pans.

Directions:

Preheat oven to 350 degrees.  Coat 1 large loaf pan or 2 medium loaf pans with cooking spray.  Mix together in a large bowl; pumpkin, sugar, oil, vanilla and eggs.  Combine the dry ingredients in a separate bowl.  Mix the two together and add the nuts.   Pour into loaf pans and bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean.  Remove from the oven and cool on racks before removing from the pans.

Fresh Peach and Plum Crisp

We’ve been enjoying our Wednesday morning trips to the farmer’s market in town.  This week we bought some beautiful fresh peaches, came home and made a crisp with them,

DSC01572Ingredients:

4 fresh peaches, peeled, pitted and sliced

2 fresh plums, pitted and sliced

1 teaspoon vanilla extract

1 cup flour

1 cup white sugar

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup quick cooking oats

1/2 cup unsalted butter

DSC01573Prepare the fruit by peeling the peaches, pulling out the pit and slicing. Take the pit out of the plums and slice.

DSC01575Preheat oven to 375 degrees.  Place the sliced peaches and plums in a baking dish that has been sprayed with non-stick spray.  Sprinkle the vanilla over the top.

DSC01576In a large bowl combine: flour, white sugar, brown sugar, cinnamon, salt and oats.

DSC01577Cut the butter into the flour mixture with a pastry blender until crumbly.

DSC01578Sprinkle topping over the peaches and place in the preheated oven for 45 minutes.

DSC01579Serve warm and enjoy!

Directions:

Preheat oven to 375 degrees.  Peel, pit and core the peaches.  Pit the plums and slice.  Place sliced fruit in a baking dish sprayed with non-stick spray.  Sprinkle vanilla over all.  Combine dry ingredients: flour, sugar, brown sugar, cinnamon, salt and oats.  Cut the butter into the mixture with a pastry blender until crumbly.  Pour flour mixture over the fruit.  Bake in the oven 45 minutes.  Serve warm and enjoy!!

Lime Bars

Recipe courtesy of All Recipes

Ingredients:

crust:

2 cups flour

1/2 cup powdered sugar

1/2 teaspoon salt

1 cup butter

filling:

4 eggs

1/3 cup fresh lime juice

1/4 cup flour

2 cups sugar

1/2 cup baking powder

glaze:

1 cup powdered sugar

2 Tablespoons lime juice

1 teaspoon lime zest

DSC01538Preheat oven to 350 degrees.  Grease or spray a 12×15 baking sheet with sides.  MIx together flour, 1/2 cup powdered sugar and salt in a mixing bowl.  Cut in the butter and blend together until dough is crumbly.  Press into the baking sheet and bake 10 minutes.

DSC01539Blend together ingredients for the filling: eggs, flour, sugar,  lime juice and baking powder.

DSC01540Pour filling onto baked crust.  Place back in the oven and bake 25 minutes.  Cool

In a small bowl mix together glaze: powdered sugar, lime juice and zest.  If the glaze is too thick, add a couple of drops of water.

DSC01541Spread glaze over the cooled bars.  Cut into squares and serve.

Directions:

Preheat oven to 350 degrees.  Grease or spray a 12×15 baking sheet with sides.

Mix 2 cups flour, powdered sugar and salt in a bowl.  Cut in butter and blend with a pastry cutter or food processor until dough is crumbly.  Pat dough into the baking sheet.  Place in the oven to bake 10 minutes.

Mix together ingredients for filling: eggs, lime juice, flour, sugar and baking powder.  Pour on to baked crust.  Bake in the oven 25 minutes.  Remove and cool completely.

Mix together glaze: powdered sugar, lime juice and zest.  If it is too stiff, add a few drops of water.  Spread onto cooled lime bars.  Cut into squares and serve.

Fresh Apricot Cobbler

Love, love this time of year with all the fresh fruit coming into season! Here’s an easy apricot cobbler recipe to try!

Ingredients:

1 cup water

3/4 cup sugar

1 Tablespoon cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

6 cups halved, pitted fresh apricots

1 Tablespoon butter

1 ready pie crust

DSC01516Place water, sugar, cornstarch, cinnamon and nutmeg in medium saucepan. Bring liquid to a boil and cook about 1 minute, until thickened.

DSC01517Chop the apricots into slices.

DSC01518Place apricots and butter in a large pot.

DSC01520Add the boiling liquid to the apricots and butter, simmer about 5 minutes until heated through.

DSC01521Place apricots in a 9×12 baking dish, roll crust over the top.  Make slits in the crust and sprinkle a little sugar over the top.

DSC01522Bake in a 400 degree oven 30 minutes.

DSC01523Allow to cool.  Serve with whip cream or ice cream.  Delish!!!

Directions:

Place water, sugar, cornstarch, cinnamon and nutmeg in a saucepan.  Bring to a boil and cook about 1 minute until thickened.  Slice apricots and place in a large pot along with the butter.  Add the liquid and heat through, about 5 minutes.  Pour apricots into a 9×12 baking dish.  Roll crust over the top.  Make slits in the crust to vent.  Sprinkle sugar over the top.  Place in a 400 degree oven for 30 minutes.

Refreshing Lemonade Cookies

We found this recipe in a new cookbook we have, Taste of Home Best Loved Cookies.  It is a nice summertime cookie, soft, glazed with lemonade and sprinkled with sugar.

DSC01506Ingredients:

1 cup butter, softened

1 cup sugar

2 eggs

3 cups flour

1 teaspoon baking soda

3/4 cup thawed lemonade concentrate, divided

additional sugar

DSC01507Preheat oven to 400 degrees.  Cream butter and sugar until light and fluffy.

DSC01508Add eggs, one at a time, beating well after each addition.

DSC01509In another bowl, combine flour and baking soda.

DSC01510Add flour/baking soda to the creamed mixture, along with 1/3 cup lemonade concentrate.  Mix together well.

DSC01512Drop by rounded teaspoonfuls on a greased baking sheet or one lined with baking parchment and bake for 8 minutes.

DSC01513Transfer to a cooling rack.  Brush with remaining lemonade and sprinkle with sugar.

Directions:

In a large mixing bowl, cream butter and flour until light and fluffy.  Add eggs, one at a time, beating after each addition.  Combine flour and baking soda in another bowl.  Add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well.

Drop by rounded teaspoonfuls onto a greased baking sheet or one lined with baking parchment.  Bake 400 degrees for 8 minutes.  Remove to a cooling rack and brush with remaining lemonade, sprinkle with sugar and allow to cool.

Individual Orange Pudding Cakes

Recipe courtesy of Sandra Lee

This is a quick, easy dessert.  The nice thing about it is that it is made with pantry staple ingredients

Ingredients:

2 eggs

1/4 cup sugar

1 orange, juiced and zested

1/4 cup flour

1/4 teaspoon salt

1/2 cup milk

DSC01476Preheat oven toe 325 degrees.  Put a tea kettle of water on to boil.

DSC01478Separate the eggs, putting the whites in a larger bowl.

DSC01479Using a mixer, beat the whites until they form stiff peaks.

DSC01480Zest the orange.

DSC01481Squeeze the juice from the orange.

DSC01482Add the sugar to the egg yolks and beat until dissolved.  The color should turn pale yellow.

DSC01483Add the orange zest and juice.

DSC01484Sift the flour and salt and add to the egg yolk mixture.

DSC01485Add the milk and stir until combined.

DSC01486Gently fold in the egg whites.

DSC01487Spray ramekins with cooking spray and place in a casserole dish.  Spoon pudding  into ramekins .  Add boiling water until it reaches halfway up the ramekins.  Bake until set 20-22 minutes.

DSC01489Allow to cool a bit before serving.  Voila!

Directions:

Preheat oven to 325 degrees.  Set a tea kettle filled with water on the stove and bring to a boil.  Spray 4 ramekins with cooking spray.

Separate the eggs, putting the whites in a larger bowl.  Whip the egg whites until the hold stiff peaks.  Set aside.  to the yolks, add the sugar and beat until the sugar is dissolved and the color has turned pale yellow.  Add the orange zest and juice.  Sift the flour and salt and mix in well.  Add the milk and stir until combined.

Fold the whites into the yold mixture.  Divide the batter among the ramekins.  Place ramekins into a  baking dish and pour in hot water until it reaches halfway up the sides of the ramekins.  Bake the pudding cakes until set, 20-22 minutes.  Remove ramekins from the water bath and allow to cool a bit before serving.