Tag: Bread

Breads · Cakes

Eggnog Bread with Rum Glaze

cathysmahaLeave a comment

The holidays are a fun time to experiment with new recipes. This eggnog bread sounded interesting and I had a Guava Rum on hand to use in the recipe. It was quite delicious and if you want to take it to the next level, serve with a scoop of vanilla bean ice cream!

Eggnog Bread with Rum Glaze

Ingredients:
  • Bread Ingredients:
    • 2 large eggs
    • 1 1/2 cups full-fat eggnog
    • 2 teaspoons spiced rum
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup salted butter softened
    • 2 1/4 cup all-purpose flour
    • 1 3.4 oz. box instant French vanilla pudding mix
    • 2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
  • Glaze Ingredients:
    • 1 cup powdered sugar sifted
    • 2 teaspoon full-fat eggnog
    • 2 tablespoon spiced rum
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
Instructions:
  1. Preheat oven to 350 degrees and spray your 9 x 5 inch bread pan or mini loaf pans with baking spray.
  2. In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
  3. In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
  4. Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
  5. Pour batter into the prepared bread pan and bake for 45-55 minutes for mini loafs or 65-70 minutes for a 9×5 loaf, or until a toothpick inserted into the center of the bread comes out clean.
  6. Allow bread to cool.
  7. Rum Glaze Directions:
    • Whisk together all glaze ingredients until smooth.
    • Drizzle over the bread.

Recipe from KitchenFunWithmythreesons

Breads

Blueberry Banana Bread

cathysmahaLeave a comment

Banana bread is always a hit but with extra blueberries on hand, I had to try this recipe. The grandboys went crazy over it. Who knew this combination could be so good!

Blueberry Banana Bread

INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup fresh blueberries
DIRECTIONS:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
  2. Mix flour, baking soda, and salt together in a medium bowl.
  3. Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
  4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.
  5. Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.
  6. Pour batter into the prepared loaf pans.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.

Recipe from AllRecipes

Breads

Green Chile Cheddar Beer Bread

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Green chile cheddar beer bread is a flavorful, easy quick bread that I will make again and again. It stands well on it’s own, toasted with butter, paired with soup. I love an easy delicious bread and this one is a winner!

Green Chile Cheddar Beer Bread

INGREDIENTS:
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon honey or agave nectar
  • 1 (12 oz) can room-temperature beer (light beer or medium depending on your flavor preference)
  • 1/2 cup chopped green chiles (about 2 4-oz cans, drained)
  • 3/4 cup shredded cheddar cheese, plus more for topping (mild or sharp both work)
  • Additional melted butter for brushing on top
DIRECTIONS:
  1. Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
  2. In a large bowl, whisk flour, baking powder, and salt until combined. Whisk in melted butter and honey until flour is a bit clumpy.
  3. Pour beer into dry ingredients and add green chiles and cheddar. Fold batter until just combined.
  4. Scrape batter into prepared pan and smooth top. Sprinkle additional cheddar cheese over top if desired. Bake beer bread at 350F 45-50 minutes until a toothpick inserted in center comes out clean.
  5. Brush warm bread with additional melted butter if desired. Cool bread in pan 15 minutes, then use parchment to lift out of pan and transfer to a wire cooling rack. Allow bread to cool at least 45 minutes before slicing. Serve bread warm and enjoy!

Recipe from WholeandHeavenlyOven

Appetizers · Breads · Vegetables

Avocado Bread

cathysmahaLeave a comment

Avocados are a favorite of mine and this recipe was intriguing. With a very ripe avocado on hand, I decided to try it and was not disappointed. The baking time was 25 minutes but I found it to be too soft inside and baked for another 8-10 minutes (picture on the right). It was delicious as a side to my meal and would be interesting to make into a sandwich. If you have a perfectly ripe avocado and don’t know what to make, this is worth a try!

Avocado Bread

INGREDIENTS:
  • 1 avocado, mashed
  • 1 egg, beaten
  • 1 cup shredded Parmesan cheese
  • Everything but the bagel seasoning (optional)
DIRECTIONS:
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine avocado, egg and cheese together.
  3. Form into two patties on greased baking sheet. Sprinkle with seasoning.
  4. Bake for 25 -35 minutes. (I baked for a little longer–see difference between 25 minutes and 35 minutes above)

Recipe from katwalkboutique

Breads

Healthy Banana Bread with Honey

cathysmahaLeave a comment

Banana Bread is always a winner and I have tried many. My go-to Banana Bread is moist and delicious; my Christmas verision with maraschino cherries and chocolate chips is a family favorite, and I enjoyed this version made with honey. Honey is a precious commodity in my home, so I will routinely opt for my other two recipes, but know this version is also delicious.

Healthy Banana Bread with Honey

INGREDIENTS:
  • ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • ½ cup honey (168 grams) or maple syrup (155 grams)
  • 2 eggs
  • 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup (56 grams) milk of choice or water
  • 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
DIRECTIONS:
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Recipe from CookieandKate

Breads

Peach Streusal Bread

cathysmahaLeave a comment

Colorado + August = Delicious Palisade Peaches

Once again, I purchased a case of peaches from the local high school and love experimenting with new recipes. Daughter, Megan and I decided to make a peach bread but swapped out the glaze for a streusal topping. Winner, winner, chicken dinner! We added a bit of peach marmalade to the batter to intensify the peach flavor and it was wonderful.

Peach Streusal Bread

INGREDIENTS:
  • 3/4 cup granulated sugar 150 grams
  • 1/2 cup 2% milk 4 ounces
  • 1/2 cup canola oil (vegetable or coconut oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.33 cups all-purpose flour 260 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups diced fresh peaches
  • 2 tablespoons heated peach jam or marmalade

Streusal Ingredients:

  • 1/2 cup light brown sugar packed
  • 1 teaspoon cinnamon
  • ½ cup all-purpose flour
  • 4 tablespoons butter very soft
DIRECTIONS:
  1. Preheat the oven to 350ºF.
  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. Fold the peaches and jam gently into the batter.
  4. Mix together Streusal ingredients.
  5. Pour the bread batter into a greased 9″x5″ bread pan. Sprinkle Streusal on top.
  6. Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.Once the bread is cool, llice and serve.
  7. Store the bread in an airtight container in the refrigerator.

Bread recipe adapted from tastesoflizzyt.com.

Breads · Family Favorites

Beer Bread

cathysmahaLeave a comment

Beer Bread is so ridiculously easy and delicious. Friends tell me they made this years ago, so why have I never heard of it? It’s wonderful with soups and out of this world toasted! I’m not a beer drinker but had a few bottles in the frig from friend’s visits. Great way to use the beer and enjoy the tasty results! I love it toasted with peanut butter or jelly!

Beer Bread

INGREDIENTS:
  •  Unsalted butter, for greasing the pan
  •  Cornmeal
  • 3 cups all-purpose flour (see Tip)
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 (12-ounce) can beer (the blander the better)
  • 2 tablespoons unsalted butter, melted (optional)
DIRECTIONS:
  1. Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
  2. Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
  3. Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
Tip
  • Three cups of self-rising flour can be substituted. Omit the baking powder and salt.

Recipe from NYTimes

Breakfast

Sheet Pan Eggs in a Hole

cathysmaha1 Comment

Breakast for dinner is a thing. I fondly remember my Mother making pancakes and sausage for dinner on occasion and we loved it. My oldest grandson loves breakfast for any meal and typically requested breakfast for all three meals on his birthday. One day he was at my house and asked for breakfast for dinner and what to make? I found this easy, yet delicious recipe, and we both enjoyed our unusual dinner. Eggs in Hole it is!

Sheet Pan Egg in a Hole

INGREDIENTS:
  • 1 dozen eggs (I made 1/4 of a recipe)
  • 12 slices bread
  • softened butter
  • seasoning like fresh-ground salt, pepper, onion powder, garlic powder
  • 1 bag shredded cheese
DIRECTIONS:
  • Preheat your oven to 350 degrees.
  • Lay the non-stick silicone baking mat in your large baking sheet and spray the edges of your baking sheet with cooking spray (as the bread and cheese will touch the ends).
  • Lay your slices of bread on the silicone baking mat and puzzle piece so they fit tight and nicely.
  • Use the edge of your teaspoon to make a rectangle in the bread, pressing down hard to create a “well” where the egg will lay once cracked. Press down in the well to ensure the bread is as flat as possible, providing the egg as much room as it needs.
  • Using a small basting brush, spread softened butter on the bread edges that weren’t pressed. The butter adds a wonderful flavor and helps the cheese stay on the bread.
  • Season your bread all over.
  • Crack an egg into each well for every piece of bread.
  • Season lightly over top.
  • Generously add the shredded cheese to all the buttered parts of the bread.
  • Bake in the preheated oven on the top rack for 15-20 minutes.
  • Place the pan on the bottom rack for 5-10 more minutes depending upon how you’d like your egg cooked.
  • Slice and serve with your favorite spatula.

Recipe from CrazyAdventuresinParenting

Family Favorites · Garden · Salads · Vegan · Vegetarian

Panzanella

cathysmahaLeave a comment

Panzanella, or panmolle, is a Tuscan chopped salad of soaked stale bread, onions and tomatoes.  It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy (per Wikipedia).  The first time I had this salad, about 10 years ago, I fell in love.

It’s a scrumptious salad, any time of the year, but especially when I have fresh tomatoes from my garden.  Fresh, flavorful and healthy!

PANZANELLA

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1 inch cubes
1 cucumber, unpeeled, seeded, and sliced into 1/2 inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large, fresh basil leaves
3 tablespoons capers, drained

VINAIGRETTE:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

  • Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Recipe from Food Network, Barefoot Contessa

Cakes · New Favorite

Gin and Tonic Drizzle Cake

cathysmaha3 Comments

Gin & Tonic Cake sounded delicious when my sister-in-law, Betty, told me about it a few years ago.  Summer time evenings on the patio with a G&T and good friends inspired me to make this wonderful cake.  Warning…it is a bit boozy but oh, so delicious!

I converted the recipe to American measures (in parenthesis) and it worked well.  Instead of baking a big pan of cake, I baked in several smaller cake pans and froze a few cakes, minus the lime slices.  It freezes well.

GIN & TONIC DRIZZLE CAKE

Cake:
250g unsalted butter (8.8185 oz. or 1.102 cups)
250g sugar (8.8185 oz. or 1.102 cups)
250g self rising flour (8.8185 oz. or 1.102 cups)
5 medium egg
1 lime, zested

Drizzle:
75g sugar (2.6455 oz. or 1/3 cup)
5 tbsp. Gin
5 tbsp. Tonic Water

Icing:
200g powdered sugar (7.0548 oz. or .8819 cup)
3-4 tbsp Gin

Decoration:
1 lime, zested
lime sliced

For the Cake:

  • Grease and line a 2 lb. loaf tine (i used several small loaf pans instead).
  • Preheat the oven to 180 centigrade or 350 degrees fahrenheit.
  • Cream together the butter and sugar until light an fluffy.
  • Add in the eggs, flour, and lime zest. Beat again until smooth and combined.
  • Pour the cake ingredients into the cake pan(s) and bake for 40-45 minutes.  When baked fully, a cake skewer should come out clean and the cake shouldn’t be making a bubbling sound.
  • Remove the cake from the oven and cool slightly while making the drizzle.

For the Drizzle:

  • In a small pan, add the sugar, Gin and Tonic.
  • Heat on a low-medium heat while stirring.  Once the sugar is dissolved, remove from the heat.
  • Poke the cake lightly with a cake skewer and drizzle over the cake. Allow the cake to cool fully in the cake pan.

To Decorate:

  • Once the cake has cooled, remove it from the cake pan.
  • In a small bowl, add the powdered sugar and gradually mix in the Gin until you get a thick, pourable consistency.
  • Pour the icing over the cake, sprinkle with lime zest. Add lime slices to the top for decoration.

Recipe slightly adapted from Janespatisserie.com