Tag Archives: banana

Shakepeare and Banana Cake

Got you attention didn’t I? Well, if the title didn’t, I hope that these recipes will. On Wednesday(I know, I know, long time ago) I made Crusty Dinner Rolls out of my 4-H book for a Shakespearean festival at school. I was to do a small bit of research on foods during the Elizabethan time period and found that bread was a major part of their diet. So, I decided to kill two birds with one stone: make a recipe for 4-H, then use it for school. The rolls turned out great, but be warned the recipe does make a lot if use make the recommended size.

 Saturday, I once again discovered some almost black bananas on the counter and instead of banana bread, I made banana cake. The recipe calls for a 13×9 pan, but I used a 9 inch and 18 muffin tin cups and that filled it up. The muffins(cupcakes?) rounded out beautifully and are delightfully moist. Definite make again recipe.

One last subject; I have two cartons of just whites egg whites. If anyone has and suggestions, please do tell! I need to use them up soon. Thanks and have a great week.

~thechildcooks

Crisp Dinner Rolls

2 1/2 cups warm water

2 packages active dry yeast

1 tablespoon sugar

1 tablespoon salt

2 tablespoons margarine, softened

6 1/2 to 7 1/2 cups flour

1 egg, beaten

1 tablespoon milk

Measure warm water into a large warm bowl. Sprinkle in yeast, stir until dissolved. Add the sugar, salt, margarine and three cups of flour, bead until smooth. Add enough flour to make a stiff dough. Turn out onto a lightly floured boars and knead until smooth. Place in a greased bowl and let rise for 1 hour, or until doubled.

Punch down dough, divide in half, Divide each half into 18 equal pieces. Shape each into rolls and let rise until doubled. Combine egg and milk; brush this mixture on the tops of the rolls. Bake at 400F for about 15 minutes. Remove from sheets and cool on wire racks.

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Filed under 4-H, Cake, Sweet, Yeast Bread

Twist and Shout

A wood-burning pizza oven baking a pizza.

Image via Wikipedia

Good news bad news situation here. Good news is that today I did a little baking. Bad news is, I killed my sourdough starter. I just kinda forgot about it, and then there was a blueish liquid on top,as well as what looked to be mold around the edges. Maybe this summer, I will try to start another one. Anyway, back to the good news. Today, I saw some rather sad-looking, black-speckeled bananas sitting on our counter and decided to make banana bread. But, I wanted something a little bit different from your average banana bread. It is a twist on the common and familiar, hence the name of this post. I went looking around foodgawker.com and found a recipe for Oatmeal Sweet Potato Banana Everything Bread over at Flour Child’s blog. I made it with a fourth of a cup of sweet potato and one and one-fourth cup mashed bananas. My bread did not use oat bran and used all white flour, and instead of buttermilk, I used greek yogurt. I just pulled the loaves out of the oven and they look and smell delicious. Looks like I am going to be doing some more baking because my mom just informed me that she would like home made pizza for dinner, so I am making some. Once again, I looked on foodgawker.com and found some good-looking recipes. I chose this recipe, pizza dough, from acouplecooks. To forgo leftovers, I divided it in half for tonight and just set it to rest. Later bakers!

~thechildcooks

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Filed under Breads, Meals, Savory, Sourdough, Uncategorized

A Rather Long Post

Today, after school, I came home and made Banana-Strawberry Sourdough Bread. I knew that I had to do something with my sourdough starter and we had some spotted and lonely bananas sitting on the counter, so I decided to make the bread from this post. As I was mashing the bananas I saw a box of strawberries on the counter and added a couple. Another change I made was that I used two leftover egg whites in place of the egg(I’ll get to that recipe later)and substituting one cup of oats for a cup of the flour. Lastly, I added a dash of ginger, cloves, allspice and nutmeg to the mix. The bread is still in the oven, so I don’t know quite how it will taste yet, but it smells so good.

The egg whites that I mentioned earlier were leftover from a pineapple meringue pie that I made. I used the recipe off of the Tasty Kitchen Blog and entered it in a pie-baking contest. Sadly, I did not win anything,darn those professional pie bakers( just kidding). I had a good time though and got to test out the pie recipe before I entered it.  It was very good, the filling was not chunky or over pineapple-y.

The last thing that I have to post food wise is a linkback to my lentil soup recipe. It is Soup-a-Palooza and you should come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

Now on to the non-food portion of this post. As I did last week, this week I am posting five food related products from zazzle.com. Enjoy!

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~thechildcooks 

P.S. We just had the bread for dinner and it was really good.

Sourdough Banana-Strawberry Bread

1/3 cup oil

2 egg whites

1 1/2 cups mashed banana

A few mashed strawberries

1 cup sourdough starter(remember:feed you starter afterwords!)

1 teaspoon vanilla

1 teaspoon cinnamon

Dash of cloves, ginger, nutmeg and allspice

1 cup all-purpose flour

1 cup oats

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 350F and grease a 9x5x3 loaf pan. In a bowl, mix together the dry ingredients. In a separate bowl, whisk the oil and sugar. Add and mix in the egg then stir in the banana/strawberries, starter and vanilla. Ad the dry mix gradually, being careful not to overmix. Bake in oven for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Remove from pan onto a rack to cool immediately after coming out of the oven.

Lentil Soup by Me

Serves 8-10

The Stock

3 quarts of water

2 large carrots,chopped

2 stalks of celery,cubed

1/2   of a medium onion,chopped

4 cloves of garlic,chopped

Salt and Pepper

The Soup

1 1/2 cups of lentils

2 large potatoes, cubed

2 carrots,cut thin

1 cup chopped spinach

15 ounce can of diced tomatoes, drained

Put the 3 quarts of water into a 4 quart pot and heat on medium heat. In a saucepan, sweat the onions and garlic until soft, 3-4 minutes. Add to the water. In the same pan, sweat the carrots and celery until soft, 4-5 minutes and add to the pot. Add 1 1/2 teaspoons of salt and pepper to your taste. Cover and let cook over medium heat for 20 minutes. Strain to remove all small particles and then return to pot.

To the vegetable stock, add the lentils and let cook for 10 minutes. Meanwhile, prepare remaining ingredients. After 10 minutes, add the cubed potatoes and let cook for another 10 minutes. Add the carrots and continue to cook for 10 minutes. After the last 10 minutes has ended, add the spinach and tomatoes. Let cook for another 5-10 minutes or until potatoes and lentils are cooked. Serve hot with bread and a light salad.

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Filed under Breads, Meals, Pie, Soups and Such, Sourdough, Sweet

Quick Bread or Not?

Mixes like a quick bread, but has a sourdough starter in it. What is it you ask? Well, my friends, it is sourdough banana bread. This is the second bread that I have made using my 2011 starter. It has the tell-tale sourdough crust on it with a soft, moist interior.

P.S. If you know how to classify this bread, leave a note in the comments. Thanks!

~thechildcooks                                                                                                                                     

Sourdough Banana Bread

1/3 cup oil

1 large egg

1 1/2 cups mashed banana

1 cup sourdough starter(remember:feed you starter afterwords!)

1 teaspoon vanilla

1 teaspoon cinnamon

2 cups all-purpose flour(I used 1 1/2 cups ap and 1/2 cup whole wheat)

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 350F and grease a 9x5x3 loaf pan. In a bowl, mix together the dry ingredients. In a separate bowl, whisk the oil and sugar. Add and mix in the egg then stir in the banana, starter and vanilla. Ad the dry mix gradually, being careful not to  . Bake in oven for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Remove from pan onto a rack to cool immediately after coming out of the oven.

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Filed under Breads, Sourdough

Banana Bonanza

Lurking in the deep recesses of our kitchen was something that no one wanted to deal with. No, it wasn’t a dirty or broken appliance, it was bananas. The over-ripe, brown-spotted, mushy kind that no body wants for lunch, or a snack, or really even to eat at all. How do you solve a problem like this? Well, I bake! I made banana biscotti and Crazy Good Banana Oat Muffins with Maple-Nut Topping. The biscotti was a recipe from food.com and the muffins were my twist on the classic Betty Crocker recipe. Both banana baking end-product were good. The biscotti was like toasted banana bread, but harder, and the muffins were really good, too. I have posted the recipes below.

Banana Biscotti

Altered from Food.com

Ingredients

1 cup all-purpose flour

3/4 cup whole wheat flour

1/2 cup brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

Two mashed bananas(3/4 cup)

1 teaspoon vanilla

1 large egg

Preheat oven to 350F and line two baking sheets with parchment paper. Combine flours, baking powder, salt, sugar and cinnamon. In another bowl combine remaining ingredients. Pour the dry mix into the wet mix and stir until combined. Divide the dough in half and form two 8-inch logs. pat down to 1/2 inch thickness.(This part was slightly difficult for me and I required a little bit of flour to combat stickiness.) Bake in the oven for 15 minutes. Turn the oven down to 250F and cool the logs for 10 minutes. Cut logs into 12 slices each and lay cut side down on cookie sheets. Bake for 10-12 minutes on each side depending on how crisp you want the biscotti to be. Remove from oven to cooling racks. Enjoy with tea, coffee or milk. Yields 24 biscotti.

The Biscotti

Crazy Good Banana-Oat Muffins with Maple-Nut Topping

Muffins

1 large egg

1/3 cup milk

1/3 cup vegetable oil

1 cup all purpose or whole wheat flour

1 cup oats

1/3 cup packed brown sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups mashed banana

1/4 cup pineapple(mashed into the bananas)optional

Topping

1/2 cup oats

Scant 1/4 cup brown sugar

1-1 1/2 Tablespoons pure maple syrup

Dash of ground cinnamon

Handfull of chopped nuts

Heat oven to 400F. Line muffin tins with baking cup or grease bottoms only. Beat egg in large bowl, stir in milk, oil, bananas and pineapple. In separate bowl combine remaining ingredients. Briskly stir flour mixture into the wet ingredients, just until combined being careful not to overmix. Fill muffin cups 2/3 full. Prepare the topping by combining all ingredients except maple syrup. Gradually add maple syrup gradually until the  mixture is crumbly, but not to dry or moist. Sprinkle over the muffins and bake for 15 minutes then check with a toothpick for doneness. If still gooey in the center place muffins back into the oven for 3-4 more minutes. Repeat if neccessary. Remove immediatly from pan onto cooling racks. Serve warm or lightly toasted with(or without)butter, they go well with milk. Yields about 18 medium muffins.

Variations:

Honey-Nut Topping-Subtitute honey for the maple syrup in the topping.

Banana Muffins with Maple(or honey)-Nut Topping-Substitute one cup of flour for the oats in the muffin mix.

The Muffins

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Filed under Breads, Sweet