Bread Recipe

We made this and it was a hit. This may become another favorite for our 'dead' bananas.

Eileen's Best Banana Bread

Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Ingredients

• 3 2/5 ounces all-purpose flour (about 3/4 cup)
• 3 3/5 ounces whole-wheat flour (about 3/4 cup)
• 1/4 cup flaxseed meal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup mashed ripe banana
• 1/2 cup chopped walnuts
• 3/4 cup sugar
• 1/2 cup plain low-fat yogurt
• 1/4 cup canola oil
• Cooking spray

Preparation

1. Preheat oven to 325°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through baking soda) in a large bowl, stirring with a whisk. Combine banana and next 4 ingredients (through oil) in a small bowl. Add banana mixture to flour mixture, stirring just until moist.

3. Spoon the batter into a 9 x 5–inch loaf pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in pan on a wire rack, and remove from pan. Cool on wire rack.

Nutritional Information

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• Amount per serving
• Calories: 212
• Fat: 9.2g
• Saturated fat: 0.8g
• Monounsaturated fat: 3.7g
• Polyunsaturated fat: 4.2g
• Protein: 4.3g
• Carbohydrate: 30.4g
• Fiber: 2.6g
• Cholesterol: 1mg
• Iron: 1.1mg
• Sodium: 189mg
• Calcium: 60mg

---

Cooking Light OCTOBER 2009

Parcell's Quick Rolls- very light

PARCELL’S QUICK ROLLS

Put ¾ cup hot water in a large bowl. Add 3 Tablespoons yeast.

Sprinkle 2 to 3 tablespoons sugar over this. Let this stand while you: (Don’t disturb)

Heat 2 cups milk and melt 1 Cup (one stick-Crisco) of shortening in hot milk.. Once shortening starts breaking up, turn off stovetop burner.

Blend 4 eggs and add 1 cup sugar and blend very good, add milk mixture when luke warm.

Add 5 cups flour and 1 tablespoon of salt to yeast mixture, and then add milk and egg mixture to yeast and flour. Mix well and let rise. I will let it Rise twice before I add enough flour to form dough to roll out. Let raise after rolls are in pans until light and bake at 350 degrees F for 20 minutes.

(If I use my bosch mixer, I mix two extra cups of flour in and mix for about 10-15 min. Then I don’t add anymore flour)

Orange rolls, or cinnamon rolls: add 1 ½ cups sugar to egg mixture: This will give you a sweet dough.

Polly B.

Cinnabon Cinnamon Rolls (Breadmachine Option)

These are our favorite cinnamon rolls. We also make orange rolls with this base recipe. See the directions for the orange roll alternative at the end of this post.


Cinnabon Cinnamon Rolls
Recipe #76864 | 1¼ hours | 1 hour prep |

By: Lightly Toasted
Nov 18, 2003

These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES. Ooooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning.

SERVES 12 (change servings and units)
Change to: Servings US Metric Close


Ingredients

* 1 (1/4 ounce) package dry yeast
* 1 cup warm milk
* 1/2 cup granulated sugar
* 1/3 cup margarine
* 1 teaspoon salt
* 2 eggs
* 4 cups flour

FILLING

* 1 cup packed brown sugar
* 2 1/2 tablespoons cinnamon
* 1/3 cup margarine, softened

ICING

* 8 tablespoons margarine
* 1 1/2 cups powdered sugar
* 1/4 cup cream cheese
* 1/2 teaspoon vanilla
* 1/8 teaspoon salt

Directions

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.


Orange Rolls

Make the dough as shown in recipe above. Replace filling and frosting as shown below.

FOR THE FILLING:

* 3 Tablespoons softened Butter (not melted)
* ½ cups Sugar
* 2 Tablespoons Grated Orange Rind

Roll dough into a large rectangle. Brush with softened butter and sprinkle with mixture of sugar and orange rind (or sugar and cinnamon). Roll up from the long side.


FOR THE FROSTING:

* 4 Tablespoons Melted Butter
* 1 pound Powdered Sugar, Or As Needed
* 1 teaspoon Vanilla
* 2 Tablespoons Orange Juice, Or More, To Desired Consistency

For the frosting, combine frosting ingredients and mix well. Vary the amount of powdered sugar and orange juice as needed to achieve a spreadable frosting. Spread over rolls while still hot.

Added 10/2/11 -- Here is another orange glaze and cinnamon roll glaze I tried this weekend that we really liked. The cinnamon roll glaze was a little lighter which I really preferred.

Orange Glaze:
1 c. confectioner’s sugar
2 TBL orange juice
1/4 tsp. orange extract or grated orange peel

Cinnamon Roll Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Blueberry Pancakes

We have tried these a number of times and really like them. I always have to go and find my magazine when I want to make them so I figured I would post the recipe making it easier for me while sharing with all of you. ;)

"For variety, we substitute sliced bananas or chocolate chips for the blueberries for a special treat. Since these pancakes reheat well in the toaster oven, we often make a big batch and enjoy all week." —Angela Ricciardi, Plymouth, N.H.

2.25 ounces all-purpose flour (about 1/2 cup)
2.38 ounces whole-wheat flour (about 1/2 cup)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup vanilla fat-free yogurt
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup fresh blueberries

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Yield: 4 servings (serving size: 2 blueberry pancakes)

CALORIES 272 ; FAT 8.8g (sat 4.5g,mono 2.5g,poly 0.8g); CHOLESTEROL 122mg; CALCIUM 192mg; CARBOHYDRATE 40.1g; SODIUM 403mg; PROTEIN 9.5g; FIBER 3.2g; IRON 2mg

Cooking Light, AUGUST 2009

Mom's Banana Bread

In honor of my parents 38th wedding anniversary TODAY, here is one of Mom's recipes.

Happy Anniversary!!

Polly's Banana Bread

1 cube margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 cup mashed bananas
4 tablespoons sour cream (1/4 cup)
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla
1/2 cup nuts

Cream margarine and sugars; add eggs, bananas and sour cream. Combine flour, soda, powder, and salt in a separate bowl and add to creamed mixture. Add almond extract, vanilla and nuts. Bake at 325 degrees for 1 1/2 hours; cover with foil the last 1/2 hour to prevent burning.

(Personal Note: For small pans, cover at 25-3 min, cook for 35-40 minutes.)

Peasant Bread

Sooo this is a recipe I got from a good friend of mine (Lili). You all know I'm not the domestic housewives you all are so the fact that I can make it says a lot....... and it sooooo good.

It's really simple - no need for kneading even! I just do it all in one bowl, let it rise in the same bowl and then made them into two larger loaves. You could also divide it into four if you wanted four smaller loaves - whatever! You'd just cook them a little less time.
I've also put in some herbs (like if I'm doing italian) like rosemary, basil, etc. It's really delicious to dip into vinegar and oil!

Peasant Bread recipe
2 cups of warm water
1 tbsp of yeast (or one package)
1 tbsp of sugar3
4 cups of flour
2 tsp salt

Mix the water, yeast and sugar together in a bowl. Let sit for two minutes. Add flour and salt to the water mixture and mix together all in the same bowl. ( I start with three cups of flour and then add as much as needed after that until it isn't sticky.) Once all mixed together, cover with a towel and let it rise until doubled in size (about an hour.)
Prep a baking sheet by spraying it with nonstick spray and sprinkling it with cornmeal. Divide the dough in half, form into two equal size balls and put side by side on a cookie sheet. Cover and let rise again for about an hour.
Right before baking, melt some butter (I use salted, because I like the saltiness of it!) and brush the tops of the loaves right before putting them in the oven.
Bake at 425 degrees for 10 minutes and then reduce oven temp to 375 degrees and bake for another 15-18 minutes (depending on how big your loaves are!)
SOOO delicious! I like to cut them in wedges, but slices work just as great!

Quick & Easy Banana-Oat Muffins

This recipe is one that Melanie had on the side to try. Well, we tried them... they were pretty good. However, I would say with kids it takes more than 5 minutes to prepare.

Leftover muffins can be frozen for up to two weeks. Prep: 5 minutes; Cook: 16 minutes.

Yield

Makes 9 muffins (serving size: 1 muffin)

Ingredients

• 2 mashed ripe bananas (about 3/4 cup)
• 2 tablespoons canola oil
• 1 egg
• 1/2 cup fat-free milk
• 3/4 teaspoon vanilla extract
• 2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour
• 1/2 cup quick-cooking oats
• 1/4 cup sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cooking spray

Preparation

1. Preheat oven to 375º.

2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.

3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.

4. Stir the flour mixture into the banana mixture until they are just combined.

5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).

6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Nutritional Information

Calories:152

Fat:5g (sat 1g,mono 2g,poly 1g)

Cholesterol:27mg

Protein:4g

Carbohydrate:25g

Fiber:3g

Iron:1mg

Sodium:178mg

Calcium:85mg

Kitty Broiher and Kimberly Mayone, Health, MAY 2007

Charlynn's Cinnamon Rolls, Glaze & Cream Cheese Frosting

My friend owned a cinnamon roll cafe for several years. These are her recipes.

Charlynn's Cinnamon Rolls & Glaze

3 cups very warm water
1 cup vegetable oil
1 cup milk
1 TBS salt
1 cup sugar
9-10 cups flour
2 TBS SAF instant yeast.

Place all ingredients in order given in bowl of mixer. Mix with dough hook for 5 minutes or until dough is gathered around hook. Dough should not be sticky but should be soft and squishy – almost like a marshmallow.

Remove from bowl and place in large container sprayed with cooking spray. Cover and let rise about an hour or until double.

Roll out on floured surface in rectangle shape. Should be about ¼ inch thick.

Spread inside generously with margarine. You can use butter, but it doesn’t make much difference in taste – only cost.
Sprinkle heavily with cinnamon all over margarine - be sure to cover the edges.
Spread about 1 to 1-1/2 cups granulated sugar over cinnamon
Spread 1 cup brown sugar over white sugar.

Roll tightly and cut into cinnamon rolls approximately 2” thick. Place on greased baking sheet with sides. Let rise 30-45 minutes. Bake at 350 for 20-25 minutes or until bubbling and light brown. When cinnamon rolls come out of oven, immediately glaze them as follows:

In saucepan bring to a boil and boil for one minute:

1 cup white sugar
1 cup brown sugar
1 TBS cinnamon
1/3 cup water.

Once glaze has boiled for one minute, turn off heat.

Let me know how they turn out. This will make 2 dozen very large cinnamon rolls. If you want to cut the recipe down, do it by thirds.


Here is the cream cheese frosting recipe. You may want to cut it down - depending on how much you want. However, it will keep in the refrigerator for several weeks.

4 oz softened cream cheese
1/4 stick margarine
1 lb powdered sugar
water


Combine cream cheese and margarine in bowl - place in microwave for 20-30 seconds - enough to soften, but not completely melt it. With electric hand mixer, whip together until smooth. Add powdered sugar and continue beating. Add water - a little at a time, until frosting reaches the right consistency.

Susan's Breadmaker Rolls

These are really good and healthy. They have a sweet taste (note the brown sugar) and are a little heavier than your normal fluffy, dinner rolls.

Breadmaker Rolls

1 ½ cups warm water
1/3 cup oil (I use olive oil)
½ cup brown sugar
1 ½ tsp salt
4 ½ cups flour (I use 2 cups wheat, 2 cups white, ¼ cup ground flaxseed and ¼ cup wheat bran)
1 T active dry yeast

Place all ingredients in breadmaker in the order listed. Set to dough setting. When done, either put in greased bread pan or shape into rolls (18-24). Cover and allow to rise for 1 hour. Bake at 350 for 15-20 minutes.

I often put it into a bread pan and make a large loaf and small loaf and have great results! My kids love it!

Banana Crunch Muffins

By The Barefoot Contessa, Food Network
Link directly to the recipe here.

Ingredients

nocoupons

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup whole milk (I use skim milk)
  
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1 cup small-diced walnuts (my granola has almonds in it so I omit the walnuts)
  
• 1 cup granola
• 1 cup sweetened shredded coconut
• Dried banana chips, granola, or shredded coconut, optional

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

I also make these as mini muffins. This is a high yield recipe (it always makes more than 18 muffins for me) so it is a good one to make and share with a neighbor or friend.

• Cook Time

  25 min

• Level

  Easy

• Yield

  18 large muffins

Parmesan/Ranch Rolls

Butter
1 pkg ranch dressing mix
Parmesan
Rhodes frozen rolls

Melt butter in a bowl. Mix ranch dressing mix and Parmesan (about 1 part ranch to about 3 parts Parmesan cheese). Put rolls in butter and then in mixture.
let rise for 3-4 hours
Cook 350 for 30 minutes

Pizza Dough (Bread Machine Recipe)

This is our family's standard pizza dough recipe. I always double the recipe which gives me enough for 2 pizzas plus a mini pizza for David to make his own.

¾ cup warm water
1 TBL oil
1 TBL sugar
½ tsp salt
1 TBL dry milk
2 ¼ cups flour
2 tsp active dry yeast

Place in breadmaker pan in order listed. Set to dough setting. Press into a 12” pizza pan, raising the edges. Spread pizza with desired toppings and bake at 425 for 20 minutes or until crust is golden brown around edges.