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January 22, 2008

Homemade Croutons

Filed under: Bread — Becky @ 10:57 pm

I am making a nice potato and bacon soup tomorrow for lunch and I thought some nice croutons would add that extra punch.

4 cups 1/2-inch chunks stale bread
4 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 375 degrees. Place the bread chunks in a medium bowl. In a small bowl, combine the remaining ingredients. Lightly toss the bread chunks with the butter mixture then place on a large rimmed baking sheet. Bake for 15 to 20 minutes, or until lightly browned and crunchy throughout.

Let cool then store in an airtight container until ready to use.

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January 18, 2008

The best banana bread EVER!

Filed under: Bread,dessert,fruit — Becky @ 11:04 pm

I am not generally a fan of a “fruit” bread, they are often-times too dense for me or they are overly moist in the center and dry towards the edges, but this one from my BH&G cookbook really turned out well.

Banana Bread

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 eggs , beaten

1-1/2 cups mashed banana(5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter or margarine

1/4 cup chopped walnuts

1 recipe Streusel-Nut Topping (optional)

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2×3-1/2×2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2×3-1/2×2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

4. Makes 1 loaf (16 slices)

Streusel-Nut Topping: In a small bowl, combine 1/4 cup packed packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

January 8, 2008

Gram’s Banana Bread

Filed under: Bread — Becky @ 1:09 pm


3/4 c. sugar
1/2 c. shortening (Crisco)
3 over-ripe bananas
2 eggs
3 tsp. cold water
2 c. flour
1 tsp. baking soda
1 tsp. baking powder

In mixing bowl, cream together sugar & shortening; add bananas, eggs and water, and mix until all ingredients are well blended.

Combine remaining dry ingredients and add gradually to the banana mixture.

Pour batter into bread pan and bake @ 350 degrees for 45 min.- 1 hr. (bread should be browned on top and “spongy” to the touch.)

I swear that the mister always buys more bananas that we can possibly eat, just so that I will bake another loaf of this bread; its very easy, and a tasty treat for breakfast or any time! (Sorry about the picture quality; the best I can offer currently are via my phone cam)
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