Storm the Cassoulet

Hawaiian Banana Bread

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from Betty Straughan The News Review, Roseburg, OR

Makes 2 loaves

Ingredients:

2 cups granulated sugar

1 cup margarine

6 very ripe bananas, mashed

4 eggs, well beaten

2 ½ cups cake flour

1 tsp. salt

2 tsp baking soda

Method:

Cream sugar and margarine. Add bananas and eggs.

Sift flour, salt, baking soda 3 times.

Blend flour mixture into banana mixture. Do not over mix. Turn batter into 2 greased 9x5x3 inch loaf pans. Preheat oven 350°F. Bake bread for 55 minutes, or until toothpick tests dry in center of loaf. Turn out immediately to cool on rack.

Be sure to sift the flour 3 times!!!

Be sure to use CAKE FLOUR!

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Reuben Bake

reuben bake

Ingredients:

2 tubes (8 ounces each) refrigerated crescent rolls…
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Method:

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

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Homemade Soft Pretzels

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Yield: 8 pretzels

Ingredients:

DOUGH:
3 teaspoons instant dry yeast
1 1/2 cups warm water (about 105 degrees F)
2 tablespoons granulated white sugar
4 cups all-purpose flour
1 teaspoon salt

CRUST:
1 cup water
2 teaspoons baking powder
coarse sea salt or kosher salt
1/4 cup (1/2 stick) butter, melted

Method:

In a large bowl, combine the yeast, warm water and sugar. Add in the flour and salt and knead until smooth (you can use your hands, or you can use a stand mixer with a dough hook for this part).

Grease a second bowl with nonstick cooking spray and place the dough into the bowl. Cover with greased plastic wrap or a clean dish towel and let rise for 30 minutes in a warm place.

Preheat the oven to 425 degrees F. Line 2-baking sheets with parchment paper or silpat mats.

Divide the dough into 8 equal parts. Roll each part into a rope about 24 inches long and form into a pretzel shape

To Shape the pretzels: Lift the ends of the rope toward the top of your work surface and cross them. Cross them one more time to make a twist, then fold the twist back down over the bottom loop to form a pretzel shape  Set the pretzel on a parchment-lined baking sheet and continue shaping the rest of the pretzels.

In a shallow bowl, combine water and baking powder. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes.

Bake 12 to 15 minutes, or until golden brown. Brush each hot baked pretzel with melted butter immediately after taking them out of the oven.

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Cheese Stuffed Breadsticks

breadsticks

Ingredients:

1 1 (10 5/8 ounce) package pillsbury refrigerated garlic breadsticks

5 ounces mozzarella string cheese ( 1 ounce pieces)

Parmesan cheese

Marinara sauce (optional)

Method:

Separate breadstick dough.

Open each package of string cheese.

Divide string cheese pieces in half.

Take 1 piece of cheese and wrap breadstick dough around it taking care to seal it completely.

Place each breadstick on a cookie sheet sprayed with Pam.

Spread garlic seasoning that is provided in the package on breadsticks.

Sprinkle with parmesan cheese.

Bake at 375 for 11-12 minutes.

Do not overcook.

Serve immediately…..dip in marinara.

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Pepperoni and Cheese Crescents

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Ingredients:

11(8-oz.) can Refrigerated Crescent Dinner Rolls

24 slices (about 5 oz.) pepperoni (or other meat)

2oz. (1/2 cup) shredded mozzarella cheese

1cup tomato pasta or pizza sauce, heated

Method:

Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.

Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.

Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.

Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

Shape these crescents up to 2 hours ahead. Cover and refrigerate them. Bake them just before they’ll be served.

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Banana Bread with Chocolate-Peanut Butter Swirl

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Ingredients:

1/4 cup peanut butter (creamy or crunchy)
1/4 cup chocolate chips (any variety), plus extra for sprinkling on top
6 Tablespoons unsalted butter, softened
2/3 cup sugar
1 egg
2 ripe bananas, mashed
1 teaspoon lemon juice
2 teaspoons vanilla
4 teaspoons water
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Method:

Preheat oven to 350 degrees. Grease a standard-size loaf pan (or three mini loaf pans) and set aside.

In a microwave-safe bowl, combine the peanut butter and 1/4 cup chocolate chips, and cook for about 1 minute on high heat, stopping to stir every 20 seconds. Mix until completely combined and set aside.

In a stand mixer, beat the butter and sugar together on medium speed for 2-3 minutes, until fluffy and light. Add the egg and beat another 2 minutes. Mix in the bananas, lemon juice, vanilla, and water, stirring until combined.

Pour the flour, baking powder, and salt on top of the wet ingredients, and mix until just combined.

Pour half the batter into the bottom of the loaf pan, then layer the chocolate/peanut butter mixture on top of it (try not to let it touch the sides of the pan). Pour the remaining batter on top, then use a knife to gently swirl the layers. Sprinkle the extra chocolate chips on the top and bake for 45-60 minutes, or until a toothpick comes out cleanly (it might have some chocolate on it, but it shouldn’t have banana bread batter on it). Let cool for 20 minutes, then remove from pans.

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Peanut & Butter Sushi Rolls

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Ingredients:

White bread

Peanut Butter

Jam

Method:

Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.

Spread 1 tablespoon of  peanut butter and 1 tablespoon of jam on each slice of bread.

Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

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Peekaboo Pumpkin Pound Cake with Brown Butter Pecan Icing

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Ingredients:

For the pound cake

1 (14-ounce) box pumpkin bread mix

1 (16-ounce) box pound cake mix

Orange food coloring

For the icing

8 tablespoons (1 stick) butter

3-1/2 cups powdered sugar

3 tablespoons evaporated milk

1 teaspoon vanilla

1/2 cup chopped pecans (optional)

Method:

Prepare pumpkin bread

Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more “pumpkin-y” looking (less brown).

Bake and cut

Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.

Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

Make pound cake

Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.

Prepare icing

Meanwhile, prepare the brown butter pecan icing.

Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.

Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.

Ice cake

Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.

Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

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Garden Bacon Monkey Bread

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Ingredients:

4 Pack of Biscuits (7.5 oz)- Cut into thirds

1/4 Cup Melted Butter

1/4 Cup Red Bell Pepper-Chopped

1/4 Cup Green Bell Pepper- Chopped

5 Slices Crisp Bacon Crumbled

1/2 Cup Shredded Sharp Cheddar Cheese

Method:

Combine ingredients in a bowl.

Pour into greased 12 cup Bundt Pan

Bake at 350 degrees until slightly golden brown (30-35 minutes)

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Cinnabon Shortcut No-Rise Cinnamon Rolls

cinnabon hack

Ingredients:

1 tube Pillsbury Simply french bread

1 1/2 stick butter, softened

1 tablespoon cinnamon

3/4 cup sugar

4 ounces cream cheese

3 cups powdered sugar

Method:

Preheat oven to 400 degrees. Open Pillsbury bread and unroll it gently until it’s flat. In a small bowl, mix together 1 stick of butter, cinnamon, and sugar until a thick paste forms. Spread this cinnamon paste across the bread dough, leaving 1/2″ at the top without the cinnamon-butter mixture. Starting from the cinnamon-slathered bottom end of your bread, roll firmly and pinch the top dough tightly to keep it from opening. Slice into 1 1/2″ pieces. Place in a 9″ round cake pan. Bake for 13-18 minutes, or just until the exterior of the bread dough turns light golden brown. Remove and frost immediately.

To prepare frosting, while the cinnamon rolls are baking, place 3/4 stick butter, 5 ounces of cream cheese, and powdered sugar into a stand mixer. Beat until smooth. Slather over hot cinnamon rolls the moment they emerge from the oven. Serve with giant forks, glasses of cold milk, and enjoy!

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