Joy of Baking's Lemon Poppyseed Bread

This bread is amazingly good! My husband loved it and recommends eating the ends first. If you are short on time like I am and want to learn more about the art of cooking and baking, check out online university. Both my husband and I have taken online classes and enjoyed them.

Ingredients:

• 3 large eggs
• 1 1/2 teaspoon pure vanilla extract
• 1/4 cup (60 ml) milk
• 1 1/2 cups (195 grams) all-purpose flour
• 3/4 cup (150 grams) granulated white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon grated lemon zest (outer yellow skin of the lemon)
• 3 tablespoons (30 grams) poppy seeds
• 13 tablespoons (184 grams) unsalted butter, softened

Lemon Syrup:

• 1/4 cup (60 ml) fresh lemon juice
• 1/3 cup (65 grams) granulated white sugar

Preparations:

1. Beat eggs. Whisk in milk, vanilla, zest and sugar. Add butter and beat well.
2. In a separate bowl, combine flour, baking powder, salt and seeds.
3. Combine both sets of ingredients. Pour mixture into greased or lined loaf pan. 
4. Bake at 350 degrees for 55 - 60 minutes or until knife pierces center and comes out clean. 
5. Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
6. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. 
7. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. 
8. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Baked Mostaccioli

I made this for my son's birthday party (to feed grown ups) and everyone loved it.  It makes enough to serve seven adults and still have leftovers.

Ingredients:

• 1lb uncooked mostaccioli
• 1 1/2 lbs ground beef
• 3/4 cup onion, chopped
• 1 can (14.5 ounces) diced Hunt's tomatoes with spicy red pepper
• 1 can (14.5 ounces) diced Hunt's tomatoes with roasted garlic
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) sliced mushrooms
• 1 tablespoon minced garlic
• 1 to 1 1/4 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 bay leaf
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions:

1. Cook mostaccioli to package directions; drain and set aside. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. 

Betty Crocker's Bananaberry Bread

I got an email last week from Betty Crocker informing me that they have 30 different recipes for banana bread. I'll be honest whole wheat banana bread doesn't sound good at all! Maybe one month I'll try all 30 recipes and see if they're good.

I dumped 12 ounces of frozen blueberries into the batter and it turned the batter sort of blue-grayish. Thankfully, the loaves didn't turn out that color. :)

Ingredients:

• 1 1/4 cups sugar
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1 1/2 cups mashed ripe bananas (3 to 4 medium)
• 1/2 cup buttermilk
• 2 1/2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup fresh or frozen (thawed and drained) blueberries 

Preparations:

1. Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
2. In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
3. Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. 
4. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. 
5. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Rachael Ray's Banana Chocolate Chip bread

I love banana bread. I think that I keep buying bunches of bananas just so I have an excuse to make banana bread when they turn very ripe. This recipe is easy and doesn't take long if you're pressed for time. This recipe makes one loaf.

Ingredients:

• 1/4 cup vegetable oil
• 1 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 3 bananas, mashed (1 cup mashed banana)
• 1 cup chocolate chips

Preparations:

1. Pre-heat the oven to 350°F .
2. Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker's Joy brand).
3. In a large bowl, whisk together the flour, salt, sugar, baking soda and salt. Mix in the oil, bananas and eggs. 
4. Stir in the chocolate chips and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 70-80 minutes. 
5. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

Gluten-free Cornbread

The concept of gluten-free was very foreign to me up until about two years ago when a childhood friend of mine was diagnosed with Celiac disease. My cousin's little girl was also diagnosed with it recently. So in honor of them, here is a gluten-free recipe.

To learn more about celiac disease, check out the Celiac Disease Foundation's website.

Ingredients:

• 1 cup rice flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Preparations:

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Martha Stewart's Banana Bread with Sour Cream

I should really just stop buying bananas altogether. They never get eaten fast enough and I end up looking for another banana bread recipe. I chose this one because the idea of putting sour cream into the mix was rather intriguing.

I found out the hard way that the butter really does have to be room temperature. I tried to soften it but it was still too hard on the inside and I ended up with chunks of butter in my batter that wouldn't quite mix. Learn from my mistake and make sure your butter really is room temperature before you combine it.

This bread turned out very moist. 

Ingredients:

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans

Preparations:

1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Sun Maid's Banana Raisin Bread

Did you know there are websites out there devoted to letting people know how to get free stuff? This recipe comes from a paper back type cook book that was free. The only issue I had with this recipe is that it was NOT done after being baked for 60 minutes at 350 degrees. Try baking it at 375 and checking it at 45 minutes and then every ten until it's done.

This bread did not slice well and was still a little undercooked in the middle.

Ingredients:

• 1/3 cup butter, melted
• 2/3 cup granulated sugar
• 2 medium bananas, mashed
• 2 large eggs
• 2 tablespoons milk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Raisins
• 1/2 cup chopped walnuts (optional)

Preparations:

1. Preheat oven.
2. Mix butter,  sugar and eggs. Blend in banana and milk.
3. Combine separately - flour, baking soda, baking powder and salt. 
4. Mix both sets of ingredients. Add raisins and nuts. 
5. Bake in loaf pan at 375 for 45 minutes or until you can poke the center with a spaghetti noodle and it comes out clean.

Banana Carrot Pecan Bread

There's no story here except that I like to bake for the gals that take care of KC and bananas seem to ripen before they can be eaten. I wish fruit had a longer shelf live.

Ingredients:

1/3 cup vegetable oil
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas
1 cup grated carrots
1/2 cup chopped pecans

Preparations:

1. In a mixing bowl, combine oil and sugar. Add eggs; mix well. 
2. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. 
3. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. 
4. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Joy of Baking's Chocolate Zucchini Bread

I was thinking the other day about the summer when we had so much zucchini that I had zucchini bread coming out my ears. (Not literally of course because that would just be weird!) Then I got a text from my dear neighbor asking me if I'd like some zucchini from her garden that same day. (As I'm writing this, I'm getting kicked by a giant six-month-old baby and wishing for some free time to blog. Could anyone give me some of that too?)

Here's an easy recipe for making a vegetable taste pretty good. I split the mixture in half and made two small loaves. Basically, I didn't have the time to wait for a HUGE loaf to bake. I'm too busy with babyzilla.

Ingredients:

• 1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)
• 1 cup (130 grams) all-purpose flour
• 1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup (120 ml) safflower or canola oil
• 1/2 cup (100 grams) granulated white sugar
• 1/2 cup (105 grams) light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (125 grams) semi sweet chocolate chips

Preparations:

1. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. 
3. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. 
4. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. 
5. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Read more: http://www.joyofbaking.com/breakfast/ChocolateZucchiniBread.html#ixzz1VLIxwZQA

Blueberry-Banana Bread

I'm always in search of banana recipes because I buy bananas and then no one seems to want to eat them. Maybe I should just stop buying them altogether. :)

Ingredients:

• 2 cups Bisquick mix
• 3/4 cup quick-cooking oats
• 2/3 cup sugar
• 1 cup mashed very ripe bananas
• 1/4 cup milk
• 2 eggs
• 1 cup fresh or frozen blueberries

Preparations:

1. Heat oven to 350 degrees.
2. Grease or line loaf pan.
3. Combine Bisquick, oats, sugar, milk, bananas, and eggs. Beat well. 
4. Add blueberries. Pour mixture into pan.
5. Bake for 45-55 minutes or until knife comes out clean. (I had to bake for 65 minutes.)

Hershey's Chocolate Chip Banana Bread

Until my son starts eating pureed food, I find myself stuck with a burning need to make something from overly ripe bananas. This recipe is easy. I was able to make it in between cries and didn't burn it! As a side note, if there are any stay at home moms that read my little blog I would like to say you gals ROCK! Staying at home is the hardest job I've had to date.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup mashed ripe banana (2 to 3 medium)
• 1/2 cup shortening
• 2 eggs
• 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
• 1/2 cup chopped walnuts

Preparations:

1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.
2. Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer. Stir in small chocolate chips and walnuts. Pour batter into prepared pan.
3. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. 1 loaf (18 servings)
   

Banana Chocolate Chip Bread

My husband came home the other night with three very ripe bananas in hand and said "Can you make something with these?" So, I decided that rather than make my usual banana bread I'd branch out and see what other kind of recipes are out there for very ripe bananas that your husband deemed too ripe to put on his granola.

I came across this one by Danielle on Allrecipes.com and it was very highly rated.

Ingredients:
1 cup sugar
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Preparations:

1. Preheat oven to 350 degrees.
2. Combine sugar, shortening, eggs, vanilla and bananas. (I used all three instead of just two.)
3. Separately, combine flour, soda and salt. Mix.
4. Add both sets of ingredients. Mix until well combined. 
5. Pour in chocolate chips. Mix again.
6. Bake at 350 in a loaf pan for 60-70 minutes.

I thought this was too much batter for one loaf pan so I took the excess and made three muffin tops with it. This recipe is really good especially served warm with butter.

Irish Soda Bread

Prior to this week, I can honestly say that I'd never heard of Irish Soda Bread and when I did hear about it - I didn't really want to make it!

But alas, I did and was pleasantly surprised at how good it was. I used the following recipe but keep in mind that while it says ONE loaf pan, I would most definitely split into TWO loaf pans or you'll be cleaning the remnants up off the bottom of your oven.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted

Preparations:

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture.
3. Mix just until moistened. Stir in butter. Pour into prepared pan.
4. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Pumpkin Chocolate Chip Bread

'Tis the season for pumpkin y'all!

Okay, that's about as much enthusiasm as you'll ever see me muster for the holidays. When it comes to a holiday that requires decorating, I'm totally the Scrooge-ette of my block. Chalk it up to childhood trauma and you've got one gal who hates crafts and never decorates the Christmas tree. (I hand Ken the box and say - Have at it, pal)

But alas, times are changing and I'm trying to be less "Scroogy" about Halloween and Christmas. In an effort to be more festive, here's my first recipe of the pumpkin season. I took the recipe for pumpkin bread from Better Homes and Garden and added a bag of Nestle chocolate chips.

Ingredients:

3 cups sugar

1 cup cooking oil

4 eggs

3 1/2 cups flour

2 teaspoons baking soda

1 1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2/cup water

15 ounces of canned pumpkin

Preparations:

Combine oil, sugar, eggs, water and pumpkin. Mix well. Separately, combine flour, baking soda, cinnamon, nutmeg and salt. Mix well. Combine both sets of ingredients and mix thoroughly. Add chocolate chips.

Bake at 350 for 55-60 minutes.

Servings: 3 loaves

Making Bread....

Some of the best lessons I learned in college didn't take place in the classroom but rather in the tiny little kitchen of my on-campus apartment. My roommate Melissa was from a huge family and her mother frequently baked bread from scratch. Melissa was kind enough to share her recipe with me. Her mom's recipe makes four loaves of bread so I halved it.

This makes 2 loaves of good bread:

2 1/2 cups flour
1 1/2 tablespoons salt
1/2 cup oil
2 eggs
1/4 cup sugar
2 tablespoons yeast
2 1/4 cups warm water
3/4 cup milk (can be powdered milk)

I always combine the yeast with and the water and then add. You have to be careful that your water isn't too hot or it will kill the yeast.

This recipe tends to make a bit of mess (or it could be the baker :). Mix everything. Let the dough rise for twenty minutes. Then add 2 1/ 2 cups more flour. I used Ken's wheat flour but you can use white flour if you prefer. Knead for 10 minutes.

I needed more than the required flour because the goal is to have dough that is no longer sticky. Kneading is hard work! Let it rise again for 20 minutes. My loaves got pretty big. Divide into 2 parts. Knead in more flour if need be and let rise again for another 20 minutes.

This recipe is kind of labor intensive. I mostly made it so I could use Ken's wheat flour which he seems to want to use for everything. :) If you're a single guy looking to impress a girl, I recommend this recipe. Otherwise, it's probably just easier to buy a bread machine. :)

A Low Fat Treat

So you know how they say that before you off to college - "beware of the Freshman 15"?

Well for me it was more like that times four. One year I came home at Christmas and was given the Better Homes and Garden "New Dieter's Cook Book" as a present. No, my family is not known for their subtlety.

Still, this book has some awesome recipes and my favorite one is their low calorie banana bread. This treat completely makes up for the pie debacle!

Here's the recipe:

1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 slightly beaten egg whites
1 cup mashed banana
3/4 cup sugar
1/4 cup cooking oil

Mix flour, baking powder, baking soda, cinnamon and salt.

In second bowl mix egg whites, banana, sugar, and oil.

Line a loaf pan with aluminum foil or use a non stick pan. Combine all ingredients. Bake at 350 for 45 - 50 minutes.