Raspberry Banana Bread

Raspberry Banana Bread

I've got a week off school and I was looking for a baking project. Something to go well with my morning coffee.  My freezer was stuffed full and bunches of black bananas were threatening to fall out every time I opened the door.  I figured it was time for banana bread.  I was coerced (pretty easily I might add) into making Robin Miller's banana bread with raspberries in it, since it is not a combination I usually hear of. There's walnuts in banana bread, or chocolate chips...I've even seen the internet stuffing their banana bread with peanut butter and topping it with Reese peanut butter cups!  But the idea of sweet-tart pink berries studding my bread was exactly what I wanted.  

I streamlined the recipe slightly by cutting out the step where you mix all the dry ingredients together in a separate bowl.  It works out just fine.  You'll have the batter mixed up and ready to go, even before your oven is preheated.

Recipe from Quick Fix Meals

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Serves 8

4 large overripe bananas

1/4 cup milk

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup fresh or frozen raspberries (not in syrup; don't bother to thaw)

Preheat the oven to 350 degrees.  Coat an 8-inch loaf pan with cooking spray or a bit of cooking oil.

In a large bowl, peel then mash the bananas until mushy.  Add the milk, egg and vanilla and mix until well blended.  

Add the flour, sugar, baking powder, baking soda, and salt, and mix until just blended.  Fold in the raspberries (don't overstir, or they'll start to break up and turn the batter pink).  Pour the batter into the prepared pan.  

Baked until a knife inserted near the center comes out almost clean (little bits clinging to the knife mean the bread's still moist), about one hour (mine needed an extra 10 minutes).  Let cool in the pan, set on a wire rack for 10 minutes.  Remove the bread from the pan and let cool completely before slicing.

Click here for printable version of Raspberry Banana Bread

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RESULTS?

I have to admit, I didn't think this bread was going to work.  Once I had it all mixed up I realized "she doesn't add any oil!" But I needn't have worried....this bread is SOOOO delicious.  It had a nice outer crust and moist insides.  The raspberries are perfect.  I want to make my banana bread like this always.  

Miller suggests swapping out the raspberries for blueberries or strawberries if you prefer.  She also says the bread freezes well.  Make a double batch and once cool, wrap one loaf in plastic wrap, then in aluminum foil and freeze for up to 3 months.  Thaw completely at room temperature before slicing.

Family Favorites Friday: Sweet Biscuits with Skillet Berry Jam

Family Favorites Friday: Sweet Biscuits with Skillet Berry Jam

I've always been a 'jam hater'.  Even back when I was a kid, if someone put jam on my peanut butter sandwich I'd gag and pass on lunch.  The sticky sweet stuff just didn't taste like real fruit to me.  And yet, for some reason, when I saw this recipe for a 10 minute berry skillet jam with vanilla, I  raced to the kitchen to make it.  Somehow I knew that a warm, freshly made jam would infinitely trump the jarred variety and make everyone swoon over it.  

I must have have been looking into a crystal ball because this has become my family's very favorite Saturday morning breakfast.  I adapted my Herb and Cheddar Biscuit recipe, removing the cheese and herbs and adding a couple extra tablespoons of sugar.  The freshly made jam is insanely delicious.  I've made this combination dozens of times for friends, family, my 2 year olds tea party birthday, church breakfasts and for munching on a sunny weekend morning and it's always met with rave reviews and requests for more.  

That got me thinking about "Family Favorites".  Those treasured recipes you make again and again, that your family craves, that friends ask you for the recipe for.  The ones you make because there's peace at the dinner table when you do.  We all love those kinds of recipes, so I thought if I shared some of those with you, then maybe you could share some with us too.  In case you want to share the love with your "Family Favorites", I'm adding a linky at the end of this post.  Please link up and show us the recipes your families go crazy over.

Recipe for Skillet Berry Jam with Vanilla from Dinner with Julie

Recipe for Sweet Biscuits from Meal Planning 101

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Skillet Berry Jam with Vanilla

4 cups berries, hulled (can use all strawberries, blueberries, raspberries, blackberries or a combination)

1/2 cup sugar

1 tbsp lemon juice

1/2 tsp vanilla extract (pure vanilla is best)

In a bowl, roughly mash your berries with a potato masher (you may need to lean into it at first to get them going).  Put them into a large skillet with sugar and lemon juice and cook over medium high heat, stirring often and breaking up the large chunks of berry with your spoon, until in thickens and your spoon leaves a trail across the bottom of the pan (this takes anywhere from 10 to 20 minutes depending if you used fresh or frozen berries).  Remove from the heat, stir in the vanilla and cool.  I love to serve it warm which takes about 10-15 minutes of cooling once you remove it from the heat.  Store the rest in the fridge.  Makes about 1 1/2 cups.

Click here for printable version of Skillet Berry Jam with Vanilla

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Sweet Biscuits

2 cups flour
4 tsp baking powder
1/4 cup sugar
3/4 tsp salt
1/3 cup canola or vegetable oil
3/4 cup milk

Preheat oven to 400 degrees.

Measure flour, baking powder, sugar and salt into a bowl and stir to combine.  Pour in the oil and milk and stir until it forms a soft ball of dough (add more milk if needed to achieve this). Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Roll out into a 1 inch thickness, and using a knife cut into about 12 squares. I never worry about making these perfect. Place the biscuits on an ungreased cookie sheet close together for moist sides or further apart for crisp sides. Dab the tops of the biscuits with a bit of milk so they brown. Bake for about 15 minutes until lightly browned and serve warm.  Makes about 12 biscuits.

Click here for printable version of Sweet Biscuits

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THE RESULTS?

These are the easiest biscuits you will ever make, and yet they taste so dang good and the jam is the best partner for them.  I've made the jam dozens of times, with different berries, both fresh and frozen and it's always fabulous.  (I will say though that it is better with fresh berries, but frozen will do in a pinch.) The vanilla is a scrumptious addition.

Okay, show me what YOU got.  

• Link up to any posts, past or present, as long as it is a Family Favorite.
• Make sure your link goes directly to the recipe and not to your homepage.
• When linking please leave your blog name as well as the name of your recipes.  Ex: Meal Planning 101 (Sweet Biscuits and Jam)
• Your blog post must link back to this one.

If you don't have a blog, you can still participate by leaving us the recipe or a link to a recipe online as well.  I can't wait to see what you all cook for your families!

Herb & Cheddar Biscuits

Herb & Cheddar Biscuits

Yesterday I wrote about my Baking Day, and since I was still in the bakity-bakerson spirit I went ahead and made these biscuits. This was a recipe passed down to me from my late mother, so I have been eating these cheesey morsels since I was a kid. When I moved out on my own and attempted baking (did I mention that I used to be really terrible at baking?) these were some of my first creations, and even a rookie like me got them right. The recipe is incredibly forgiving and so easy to whip up. The herbs are merely an option and can be switched up and swapped out depending on the flavors of the meal you are wanting them to accompany. This peticular combination was created especially for Sweet & Savory Beef Stew.

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Makes 12 biscuits

2 cups flour
4 tsp baking powder
2 tbsp sugar
3/4 tsp salt
1 cup cheddar cheese, grated
3 tbsp fresh herbs (any combination) - 1 tbsp fresh oregano, 1 tbsp fresh basil & 1 tbsp chives is a good combo for Sweet & Savory Beef Stew
1/3 cup canola or vegetable oil
3/4 cup milk

Preheat oven to 425 degrees.

Measure flour, baking powder, sugar and salt into a bowl and stir to combine. Add the grated cheese and herbs and stir together well. Pour in the oil and milk and stir until it forms a soft ball of dough (add more milk if needed to achieve this). Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Roll out into a 1 inch thickness, and using a knife cut into about 12 squares. I never worry about making these perfect. Place the biscuits on an ungreased cookie sheet close together for moist sides or further apart for crisp sides. Dab the tops of the biscuits with a bit of milk so they brown. Bake for about 15 minutes until lightly browned and serve.

Click here for printable version of Herb & Cheddar Biscuits

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THE RESULTS?
I make these biscuits every time a warm and hearty pot of soup or stew is simmering (usually without the herbs). Anybody can make them and they are so darn tasty with a little butter spread on 'em. Here are some great accompaniments for these biscuits:

• Sweet & Savory Beef Stew
• Beef Barley Soup
• Cream of Leek & Celery Soup
• Hamburger Soup
• Tortellini Soup
  

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Before I had made these muffins, I honestly couldn't remember ever eating zucchini bread or muffins. I'm sure I have since I have such an avid gardening family...maybe when I was a kid my Grandma made them or something. In any case, I could only assume what they would taste like and I was excited. I first made them at the end of summer/beginning of fall when zucchini were in-season and quite inexpensive. Since then, the prices have gone up, but so have my cravings for these chocolately delights, so I just couldn't hold off from buying this little tiny zucchini for $1. It will probably be the last I buy until they come into season again...but it was worth it :)

If summer's bounty has you with a bunch of zucchini these would be a great way to eat them up.

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Makes 12 muffins


1 egg
2/3 cup white sugar
1/3 cup brown sugar
¼ cup vegetable oil
½ cup applesauce
1 tsp vanilla extract
1 cup grated zucchini
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
½ cup chocolate chips (I like to use the mini chocolate chips)

Preheat oven to 350 degrees F. Grease your muffin tins.

In a large bowl beat the eggs. Beat in the sugar, applesauce and oil. Add the vanilla, chocolate chips, zucchini and stir well.

In a separate bowl sift together the flour, cocoa, baking soda, baking powder, salt, cinnamon, and nutmeg. Sifting gets the lumps out that will inevitably be in the cocoa powder. Mix well and then add to the wet ingredients and mix until the batter is just moist. Pour batter into prepared muffin tins. Bake for 20 to 25 minutes. Remove from pan and let cool on a wire rack.

Click here for printable version of Chocolate Zucchini Muffins

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THE RESULTS?
I really enjoyed these muffins. I came up with recipe by combining a couple different ones and then tweaking each batch I made. I think I finally got all the measurements and proportions right for these deliciously chocolatey muffins. Vegetables covered in chocolate? YES PLEASE.

Carrot Spice Muffins

Carrot Spice Muffins

Along with the the leaves turning yellow and the arrival of Autumn comes the last of the summer's garden harvest. I don't have a garden myself, but my Dad has always kept a large garden. He seems to have forgotten that us kids have moved out and he doesn't need to can and freeze and stockpile so much food for the winter anymore. He is generous and goes through all the trouble of gardening each summer, just to give away most of it to friends and family. I was the lucky recipient of a big bag of garden carrots (as well as a bunch of other produce). I love the taste of fresh garden carrots...they have a delicious earthy sweetness that carrots bought in the store just don't have.

As I neared the bottom of my bag and was wishing I had more garden carrots, a friend was given two big bags of fresh carrots that she couldn't eat all of. So I got MORE carrots. Believe me I did not complain.

I started to wonder what I could do with all these delicious carrots, when I came across a recipe for Carrot Muffins. I decided to make a big batch the other night and have been enjoying them each morning for breakfast with my coffee. Mmm...perfect coffee companion. Or they would be lovely with a classic Earl Grey tea.

Recipe adapted from Bakerama @ Allrecipes
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Makes 12 muffins

2 eggs, lightly beaten
2/3 cup white sugar
1/3 cup brown sugar
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups shredded carrots
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon fresh grated ginger (or ground ginger)
1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Icing: (Optional)
1/2 cup low fat cream cheese, softened
2 tbsp butter
1/2 cup icing sugar


Preheat oven to 350 degrees F. Lightly grease 12 muffin cups.

Beat together the eggs, white sugar, and brown sugar in a bowl. Mix in the oil, applesauce, ginger and vanilla. Fold in grated carrots. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Scoop muffin mixture into the prepared muffin cups.

Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Icing:
While muffins are baking, in separate bowl beat butter and cream cheese. Gradually add the icing sugar until everything is mixed.

When the muffins come out of the oven, cool completely on wire racks before topping with the icing. For added decoration, you can make a cinnamon-sugar mixture and sprinkle over the top or sprinkle with extra nuts.

Click here for printable version of Carrot Muffins with Cream Cheese Icing
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THE RESULTS?
These muffins are so moist and delicious! I tried to make them as healthy as possible by cutting out half the oil and adding applesauce (which worked great by the way). They are even heavenly without the cream cheese icing.

Update: I make these muffins every couple of weeks and they are some of my absolute favorites. They are full of flavor and spice and are incredibly moist. Enjoy these with your morning coffee and you won't be sorry you did.

Cornbread Muffins

Cornbread Muffins

When I was about 12, my Dad took us to Kenny Roger’s Roasters. Remember that restaurant? I don’t think they even exist anymore, but your chicken dinner came with a cornbread muffin, and this was my first experience with cornbread…it was so good I ate my brother’s muffin too. I had never eaten cornbread that good again, until about three years ago when I was student teaching High School Foods. We were doing a unit on Pastries, Cakes and Muffins and I went searching for a cornbread recipe for the students to make. I found this one in a Company’s Coming cookbook, and when the students made the muffins and shared them with me, I was taken back to being 12 and eating the best cornbread of my life! I make these muffins every time I make chili. Steve took these to work for lunch and his co-worker said they were 10 times better than the ones that the chef at their workplace made…and she’s a Red Seal Chef!

I know some people don't like their cornbread sweet, but I absolutely love it. I've had some dry, crumbly, flavorless cornbread in my time, and I think the sweetness from the honey really solves that problem and makes these muffins moist and flavorfly delicious.

Recipe from Company's Coming
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Makes 12 muffins

1 cup flour
2 ½ tsp baking powder
1/3 tsp salt
¼ tsp baking soda
½ cup cornmeal
¼ cup butter
¼ cup sugar
¼ cup honey
¾ cup cold milk
1 egg yolk
1 egg white

Stir together flour, baking powder, salt, baking soda and sugar.
Stir in cornmeal.

Melt butter and combine with honey and milk.


To separate the egg yolk and white, take your egg...
Crack it, and shimmy the yolk back and forth between the two egg shell halves, and let the egg white fall into a clean bowl.
Take the egg yolk and add it to your butter, milk and honey mixture.

Ignore my horrible nail bitten cuticles.

Stir the wet ingredients together, making sure to break up the yolk well. Add the wet ingredients to the dry ingredients. Stir only enough to dampen.

Take an electric mixer and beat the egg whites.

Keep beating until stiff....

Like that.

Lightly fold the fluffy egg whites into the batter.

Spoon into greased muffin tins and fill 2/3 full.

Bake at 375 degrees for 12-14 minutes. Insert a toothpick into the middle of a muffin, and if it comes out clean then you are good to go.

Serve the muffins with my delicious Kickass Chili.

Or eat just on their own. They are delicious either way. Serve them warm with butter and savor each bite.
Click here for printable version of Cornbread Muffins.

Wildberry Muffins

Wildberry Muffins

Summer sweet berries rolled into a luscious batter and then baked until the little jewel-toned buds burst.

Am I convincing you? Would it help if I told you there is a crunchy cinnamon-sugar topping to complete the deal?

Thought so. What are you waiting for. I'm convinced that there is NO better accompaniment to your morning coffee.

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Makes 12 muffins

1 ½ cups flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh or frozen blueberries (or mixed berries...just make sure the larger strawberries and blackberries get a good chop first)

Crumb Topping:
¼ cup sugar
3 tbsp flour
2 tbsp butter
¾ tsp cinnamon


Preheat oven to 400⁰. Grease muffin tins or line with muffin liners. Combine the flour, sugar, salt and baking powder in a mixing bowl. Place vegetable oil in a one cup measuring cup and add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in the berries. Fill muffin cups to top.

Mix all the crumb ingredients together with a fork and sprinkle over the muffin batter. Bake for 20-25 minutes.

They will coming out looking golden and delicious. The top is crunchy and the inside moist. Love it!

Click here for printable version of Wildberry Muffins

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THE RESULTS?
Before I really learned to bake, I made these muffins and they almost made my headspin. Me? The NON-BAKER made these? But they are incredible! To this day they are still my family's favorite muffin. Even with a lack of baking skills you could make these.