It was a teachable moment on Monday: I carefully popped the steaming loaf of fragrant banana bread out of its pan and flipped it upright when the entire center gave way--the insides were raw! I had baked it, 15 minutes more than suggested, and even tested it for doneness twice, clean bamboo skewer! I still don't know what happened--I guess a pocket of it didn't bake.
With Sis keening her lost banana bread, I popped what I could back in the pan, baked it another 30 minutes, and called it banana bread pudding. All's well that ends well--we finished it off this morning!
Showing posts with label quick bread. Show all posts
Showing posts with label quick bread. Show all posts
Wednesday, July 25, 2012
Tuesday, December 14, 2010
Teacher Gifts
Following Mama Teacher's suggestions and coming up with some of my own ideas, I have finally decided what to do about gifts for the myriad of teachers, aides, specialists (2 music, art, Spanish, PE, library), administrators, and staff who assist in the education of Sis and Bud: we're bringing a platter of breakfast breads--pumpkin, banana, strawberry, and chocolate--this week, on a day when they're all in the building, to put in the staff lounge. Because they so enrich the school experience and because the kids will have them all for years to come, I thought it was important to remember them. Also, Mama Teacher tells me they rarely get a thing. And while I'd considered some kind of homemade gift like hot chocolate packets in a mug (realizing each person would then get two, so I'd have to differentiate for Sis and Bud) or individually wrapped little loaves per teacher or a large donation to Heifer International in honor of all of them, this is what we decided on (no worries, we're donating to Heifer as a family). Additionally, next week, the kids will take tins of something (right now, it will probably be specialty chocolates from Teuscher's in the city) for their classroom teachers (I'll save the book gift cards for summer. Which seems so far off at this point). Wish us happy baking before then, we're doing all the bread tonight.
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Pumpkin Bread
Makes 2 loaves
3 cups sugar
3 ½ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons each nutmeg, allspice, cloves, and cinnamon
4 eggs
2 cups fresh or canned cooked pumpkin
1 cup oil
½ cup water plus ½ cup apricot or peach brandy (or another ½ cup water)
1 cup each chopped pecans and raisins (optional)
Preheat oven to 325°F. Combine sugar, flour, soda, salt, nutmeg, allspice, cloves, and cinnamon in large electric mixer bowl. Mix eggs pumpkin, oil, water (or brandy) and combine with dry ingredients; beat until well mixed. Fold in pecans and raisins. Bake in large greased Bundt pan until cake tests done, about 1 hours and 30-45 minutes.
Gommie Hungry
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Banana Bread
Beat:
1 ½ cups sugar
½ cup butter
½ cup shortening
Add:
2 eggs
4 tablespoons milk
Sift and add:
2 cups flour
1 teaspoon baking soda
Add:
1 teaspoon vanilla
3 cups mashed bananas (appx. 6 bananas)
1 cup nuts
Grease and flour pan. Bake at 350°F for about 40 minutes. For miniature muffins, bake at 350°F for 15 minutes.
Makes 2 loaves
Gommie Hungry
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Strawberry Bread
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs, well beaten
1 cup vegetable oil
1 cup chopped pecans
1 ½ pints strawberries, washed and stemmed (Note: 2-10 oz. packages frozen
strawberries, thawed, may be substituted for fresh.)
Preheat oven to 350°F. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well.
In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into 2 greased 9 x 5 x 3 in. loaf pans. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Church Cake Lady Chocolate Cake
Devils Food Cake mix
8oz sour cream
4 eggs
1/2 cup oil
1/2 cup water
1/4 cup coffee or liquor
2 tablespoons grated orange peel
1 teaspoon cinnamon
12 oz chocolate chips
Mix all that together and pour in a greased and floured pan. I usually flour it with unsweetened cocoa powder, that way the flour doesn't leave a white mess on the fininshed cake. Bake at 350 for around an hour.
If you are so inclined, when the cake comes out of the oven, pour on the following.
1 cup sugar
1/2 cup butter
1/4 cup orange juice or orange liquor
1/4 cup water.
Heat this together until the sugar melts and pour in over the cake while it is still in the baking pan.
Happy baking! J.W.
Sunday, January 13, 2008
Loaves in the Oven
The bananas were mushy and dark. Not good for eating, not for me anyway. But perfect for banana bread. And I have a great recipe from my mom. And the kids can have wheat. So on Friday, we made banana bread.
I pulled out my giant Kitchen Aid mixer and the kids were immediately interested. This was cool--Mommy has a "cement mixer," DS declared. And they knew the bananas were going in the bowl. So, peels still on, DD and DS kept tossing whole bananas into my mixer. And then other things from the counter--like the K-cups for my cofee machine--were tossed in. I soon got the bowl cleared and the real ingredients in. DD, in telling DP about it all the next day, noted that we "scrambled the eggs." We counted and measured cups and teaspoons of the other ingredients, with the kiddos taking turns dumping them into the bowl. And I greased and floured the pans. But this bothered DD who kept trying to wipe off the coating with a sponge; it was dirty.
The bread went in the oven and the kiddos went to play. But they know what the timer sounds like and ran back in to help get the bread out. Yay, just what you need--toddlers helping pull things out of a hot oven. They're experienced with the oven now and know to sit in their chairs at the table when I'm going to open it. And so the bread came out, it cooled (that was hard to wait for!), and I cut the first pieces.
And it was a hit! DD loved the crust, oddly enough, and DS enjoyed the inside. Perfect for switching plates. We even called Gommie and told her we were making banana bread--the kiddos actually thanked her for giving me the recipe! Just two days later, there is only half a loaf left (I always make it into two, even though they're short).
Maybe pumpkin bread should be next. Or strawberry. There is no end to the bread we can make in my cement mixer.
-=-=-=-=-=
Banana Bread
Mmmmm, Mom’s banana bread! So good toasted with butter and it freezes beautifully.
Makes 1 loaf (or 2 short ones)
Beat:
1 ½ cups sugar
½ cup butter
½ cup shortening
Add:
2 eggs
4 tablespoons milk
Sift and add:
2 cups flour
1 teaspoon baking soda
Add:
1 teaspoon vanilla
3 cups mashed bananas (appx. 6 bananas)
1 cup nuts (optional--we skipped them; otherwise, we would use chopped pecans)
Grease and flour pan. Bake at 350°F for about 40 minutes. For miniature muffins, bake at 350°F for 15 minutes.
Mom
I pulled out my giant Kitchen Aid mixer and the kids were immediately interested. This was cool--Mommy has a "cement mixer," DS declared. And they knew the bananas were going in the bowl. So, peels still on, DD and DS kept tossing whole bananas into my mixer. And then other things from the counter--like the K-cups for my cofee machine--were tossed in. I soon got the bowl cleared and the real ingredients in. DD, in telling DP about it all the next day, noted that we "scrambled the eggs." We counted and measured cups and teaspoons of the other ingredients, with the kiddos taking turns dumping them into the bowl. And I greased and floured the pans. But this bothered DD who kept trying to wipe off the coating with a sponge; it was dirty.
The bread went in the oven and the kiddos went to play. But they know what the timer sounds like and ran back in to help get the bread out. Yay, just what you need--toddlers helping pull things out of a hot oven. They're experienced with the oven now and know to sit in their chairs at the table when I'm going to open it. And so the bread came out, it cooled (that was hard to wait for!), and I cut the first pieces.
And it was a hit! DD loved the crust, oddly enough, and DS enjoyed the inside. Perfect for switching plates. We even called Gommie and told her we were making banana bread--the kiddos actually thanked her for giving me the recipe! Just two days later, there is only half a loaf left (I always make it into two, even though they're short).
Maybe pumpkin bread should be next. Or strawberry. There is no end to the bread we can make in my cement mixer.
-=-=-=-=-=
Banana Bread
Mmmmm, Mom’s banana bread! So good toasted with butter and it freezes beautifully.
Makes 1 loaf (or 2 short ones)
Beat:
1 ½ cups sugar
½ cup butter
½ cup shortening
Add:
2 eggs
4 tablespoons milk
Sift and add:
2 cups flour
1 teaspoon baking soda
Add:
1 teaspoon vanilla
3 cups mashed bananas (appx. 6 bananas)
1 cup nuts (optional--we skipped them; otherwise, we would use chopped pecans)
Grease and flour pan. Bake at 350°F for about 40 minutes. For miniature muffins, bake at 350°F for 15 minutes.
Mom
Wednesday, September 19, 2007
Bread Variations and Information
Our annual church festival is coming up soon and I'm making various versions of Amish Friendship Bread for the bake sale table. So far, we have regular, dried cranberry, lemon poppyseed, and strawberry. I'll also be baking some GF treats, if only to buy them for the kiddos a few minutes later.
I have learned a few things about the bread, either directly or from internet research:
*You can wait a day or two to bake it.
*Each bread recipe (making 2 loaves) uses about 2 cups of starter (perhaps a little less). Or, 1 cup per loaf.
*Liquid egg substitutes work.
*Don't use the starter if it turns pink.
*It will die if you don't feed it.
Regular: I used the standard recipe with chocolate pudding and a handful of raisins.
Dried Cranberry: add 1 cup of dried cranberries (I used orange-flavored craisins).
Lemon Poppyseed: use 2 teaspoons of lemon extract instead of 2 teaspoonsof cinnamon and 2 small packages of lemon pudding instead of 1 box of vanilla; also add 1 tablespoon of poppyseeds.
Strawberry: use 1 package of strawberry jello instead of vanilla pudding and 1 cup of frozen strawberries (defrosted); be sure to include cinnamon
-=-=-=-=-=
DP says my original, non-starter quick bread is better. Especially with cold cream cheese.
Strawberry Bread
The first quick bread I made for DP—I made it one weekend I visited and left her the loaves. Those frozen strawberries are messy but work really well.
Makes 2 loaves
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs, well beaten
1 cup vegetable oil
1 cup chopped pecans
1 ½ pints strawberries, washed and stemmed (Note: 2-10 oz. packages frozen
strawberries, thawed, may be substituted for fresh.)
Preheat oven to 350°F. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well.
In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into 2 greased 9 x 5 x 3 in. loaf pans. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Mom
I have learned a few things about the bread, either directly or from internet research:
*You can wait a day or two to bake it.
*Each bread recipe (making 2 loaves) uses about 2 cups of starter (perhaps a little less). Or, 1 cup per loaf.
*Liquid egg substitutes work.
*Don't use the starter if it turns pink.
*It will die if you don't feed it.
Regular: I used the standard recipe with chocolate pudding and a handful of raisins.
Dried Cranberry: add 1 cup of dried cranberries (I used orange-flavored craisins).
Lemon Poppyseed: use 2 teaspoons of lemon extract instead of 2 teaspoonsof cinnamon and 2 small packages of lemon pudding instead of 1 box of vanilla; also add 1 tablespoon of poppyseeds.
Strawberry: use 1 package of strawberry jello instead of vanilla pudding and 1 cup of frozen strawberries (defrosted); be sure to include cinnamon
-=-=-=-=-=
DP says my original, non-starter quick bread is better. Especially with cold cream cheese.
Strawberry Bread
The first quick bread I made for DP—I made it one weekend I visited and left her the loaves. Those frozen strawberries are messy but work really well.
Makes 2 loaves
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs, well beaten
1 cup vegetable oil
1 cup chopped pecans
1 ½ pints strawberries, washed and stemmed (Note: 2-10 oz. packages frozen
strawberries, thawed, may be substituted for fresh.)
Preheat oven to 350°F. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well.
In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into 2 greased 9 x 5 x 3 in. loaf pans. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Mom
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