Archive | Quick Breads RSS feed for this section

Popovers

8 Sep

Wet batter gets poured into a deep cup.

A super hot oven sets the rising crust.

Steam trapped inside creates a big empty pocket.

A crispy vessel is ready to be filled with goodness.

Waiting 40 minutes for these to bake is the only difficult part of this recipe…

 

Basic Popovers – from Food Network

Ingredients

  • 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
  • 4 3/4 ounces all purpose flour, approximately 1 cup
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature

Directions

Preheat oven to 400 degrees F.

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm with fruit preserves.

Advertisements

3 Pumpkin recipes to share this Fall: Pumpkin Bread, Pumpkin Snickerdoodles and Pumpkin Chai Latte

2 Nov

Food and cooking is about sharing…

It’s why tea cups come in sets of 4.

It’s why a sheet cake feeds 20.

It’s why coffee urns can brew for up to 40.

It’s why a pie is meant for more than 1.

Great recipes are also just as important to share. The way I figure it, the more people who know how to make it, the more there is to eat of it.

This simple, moist, perfectly spiced Pumpkin Bread was given to me by my amazing co-operating teacher, Vanessa, when I was student teaching with her. The first time I made it with her class, it was a disaster. The over zealous new teacher in me had decided to re-type the recipe in a new program and in the process, switched the baking soda amount with the cinnamon. Kind of funny now, not so funny then. The second time we made it, with the correct measurements, it became one of my favorite recipes of all time. I make it each October with my students and it never fails, the kids love it and it has become the number one recipe other teachers come knocking on my classroom door for.

PUMPKIN BREAD

Ingredients:

•    1¾ cups sifted flour
•    1¼ cups sugar
•    1 teaspoon baking soda
•    ¾ teaspoon salt
•    1½ teaspoon nutmeg
•    1½ teaspoon cinnamon

•    ½ cup oil
•    2 eggs
•    1 cup pumpkin

Directions:

1.    Pre-heat oven to 350 F degrees.
2.    Prepare a large loaf pan by spraying it with non-stick cooking spray.
3.    Cut a piece of parchment paper to fix the bottom of the pan.
4.    Line pan with parchment and spray again.
5.    Sift all dry ingredients together in a large bowl.
6.    In a separate bowl, whisk pumpkin, eggs and oil together.
7.    Make a hole in dry ingredients and pour in the pumpkin mixture.
8.    Mix just until smooth.
9.    Pour batter into the prepared loaf pan.
10.    Bake loaf 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

This recipe was something Annie, from Annies-eats.com, shared on her beautiful blog. They are my new favorite cookie, a must try.

PUMPKIN SNICKERDOODLES
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger

Directions:

1.    In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
2.    In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy.
3.    Beat in the pumpkin puree, egg and vanilla until incorporated.
4.    Add in the dry ingredients and beat just until incorporated.
5.    Cover and chill the dough for at least 1 hour.
6.    Preheat the oven to 350˚ F.
7.    Spray baking sheets with cooking spray.
8.    Combine the sugar and spices for the coating in a bowl.
9.    Remove dough from the refrigerator and scoop 2 tablespoons of dough and roll into a ball.
10.    Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.
11.    Flatten the balls of dough slightly with your hand or the back of a glass.
12.    Bake the cookies for 10-12 minutes.
13.    Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
In my big crazy family, when its time to see who wants coffee, the hostess asks, “who’s playing grown – up?” I don’t drink coffee, but I like to play grown- up. This is my version of the Chai Tea Latte with Pumpkin Spice Syrup from Starbucks.

PUMPKIN CHAI LATTE
Ingredients:
•    1 gallon  milk
•    2 1/2 cups sugar
•    5 chai tea bags
•    1 cup pumpkin puree
Directions:
1.
Combine the milk, pumpkin puree and sugar in a heavy bottom pot.
2.    Whisk over medium-high heat, stirring often, until the sugar has completely dissolved and the mixture begins to simmer.
3.    Wrap tea bags in cheesecloth and place into simmering mixture.
4.    Shut the heat and let steep for 30 minutes.
5.    Remove tea bags and whisk to bring up any pumpkin from the bottom of the pan.
6.    Serve with sweetened whipped cream.

Finding the Best Banana Bread – A 3 recipe trial

16 Aug

Currently, you can not walk through my living room. There are approximately 50-60 piles of magazine recipes in the process of re-organization. My huge super-nerd binders of plastic, sheet protected clippings have gotten out of control. With no rhyme or reason to where things are placed, it can take me a half an hour to hunt through them for a recipe, which usually leaves me too tired to even cook. With a laundry list of way more important things to do, I decided to forgo daily duties and start an insane project by categorizing them by ingredient, which is the way I tend to cook. If I go to the farmers market and pick up some beautiful golden beets or baby artichokes, I want to take the opportunity to make recipes I had torn out at a time when I didn’t have those items on hand. At the top of my “banana pile” was a series of recipes from Cooking Light on banana bread. I have had them for a while and yet I never seem to make them because I already have a great family recipe for banana bread that I love. This week I just happened to have about 23 super ripe bananas on hand leftover from a recent camp class I did and it just seemed about time to challenge the classic and try a new healthy version out. Why not start two crazy projects at once? With all the piles around the house there isn’t much room anyplace else but the kitchen anyway.

Scroll down to see the results of trial!

Aunt Linda’s Original Banana Bread

Pre-heat oven to 350 degrees.

Cream together 1 stick of butter with 1 1/2 cups of sugar. Beat in 2 eggs and 1 tsp vanilla extract.

Mix in 4 mashed ripe bananas.

Combine 2 cups flour with 1 tsp of salt and 1 tsp baking soda in a separate bowl; then mix into creamed mixture until combined.

Bake as  2 large loaves for 45 mins to 1 hour or 25/35 mins for 24 muffins until golden brown and a toothpick inserted in the center comes out clean.

Substitutions and alterations:

add chopped nuts

sub 2 bananas for 2 chopped apples

sub 1/2 cup oil for butter

Basic Banana Bread – slightly adapted from Maureen Callahan, Cooking Light Magazine Oct 2010

Ingredients

  • 1 1/2 cups mashed ripe banana
  • 1/3 cup vanilla fat-free yogurt
  • 5 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. Combine banana, yogurt, butter and eggs  in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour,flaxseed,baking soda,salt, cinnamon and nutmeg . Add flour mixture to banana mixture; beat just until blended.

4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.

5.Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely.

Peanut Butter Banana Bread – slightly adapted from Maureen Callahan, Cooking Light Magazine Oct 2010

Ingredients

1 1/2 cups mashed ripe banana

  • 1/3 cup vanilla fat-free yogurt
  • 1/3 cup creamy peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons chopped dry-roasted peanuts
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. To prepare bread, combine banana, yogurt, peanut butter,butter and eggs in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed,baking soda,salt, cinnamon and nutmeg in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts.

4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

Results:
The original recipe is still the best, sweet, buttery and delicious with great banana flavor. It is also the easiest and quickest to put together. Unfortunately it is not low-calorie or low-fat. The Cooking Light basic banana bread was a close runner-up. It tasted the best when cool. It was slighter drier and tougher but for a low cal bread with heart healthy flaxseed and nutritious yogurt, I thought it was great and definitely company worthy. The peanut butter bread fell short on the peanut flavor for my husband, I don’t really like peanut butter to begin with so I let him be the judge. I would try this again with the peanut butter glaze Cooking Light posted( see the website ) and possibly add more peanuts.

Do you have a banana bread that you think might be better? Please share and I would love to do the trial again!