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

---

• 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

Breakfast Pie

2 1\2 cups hash browns

1\2 cup yellow cheese

1\2 cup Jack cheese

1\3 cup green onions

8 slices bacon cooked and crumbled

6 eggs

1/3 milk

dash of hot sauce

salt and pepper

Mix all ingredients together and put into one large pie tin

top with corn flakes

cook at 300 for one hour

I also added one can chopped green chiles…. Very good

Also can add 1/2 cup seasoned sausage that is already cooked—Very good

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

Pumpkin-Cranberry Muffins

We tried these last Sunday and they turned out great. I even made another batch for Dale's presidency meeting. We made half with the cranberries and half with chocolate chips.

Pumpkin-Cranberry Muffins

Outstanding

• Rate the Recipe
• Read Reviews (34)

These moist muffins get a burst of sweet and sour notes from the cranberries. This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.

Yield

1 dozen (serving size: 1 muffin)

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup low-fat buttermilk
• 1/4 cup packed light brown sugar
• 2 tablespoons canola oil
• 1 large egg
• 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
• Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Nutritional Information

Calories: 199 (14% from fat)

Fat: 3.2g (sat 0.4g,mono 1.6g,poly 0.9g)

Protein: 2.8g

Carbohydrate: 41.1g

Fiber: 1.5g

Cholesterol: 18mg

Iron: 1.3mg

Sodium: 195mg

Calcium: 38mg

Heather McRae, Jacksonville, Florida, Cooking Light, NOVEMBER 2007

Low-Fat Strawberry-Cinnamon Muffins

We tried these about 2 weeks ago and they were really good. Dale's only complaint was that I didn't double the recipe. What I really liked about them is that you can use any flavor jam which makes them very versatile. Check out the comments if you want to see what flavor combination's others have tried.

Low-Fat Strawberry-Cinnamon Muffins

Outstanding

• Rate the Recipe
• Read Reviews (42)

Yield: 1 dozen (serving size: 1 muffin)

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup vanilla fat-free yogurt
• 1/4 cup butter, melted
• 3 tablespoons 1% low-fat milk
• 1 large egg, lightly beaten
• Cooking spray
• 1/4 cup strawberry jam
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 375º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Nutritional Information

Calories: 165 (24% from fat)

Fat: 4.4g (sat 2.6g,mono 1.3g,poly 0.3g)

Protein: 3g

Carbohydrate: 29g

Fiber: 0.6g

Cholesterol: 28mg

Iron: 1mg

Sodium: 206mg

Calcium: 94mg

Cooking Light, MARCH 2004

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

Banana Waffles

As soon as I saw these waffles on Taste and Tell yesterday I knew I had to try them. Deborah actually refers readers to her post on Cafe Zupas blog but they are adapted from a recipe at epicurious.com. When I saw that this week is National Waffle Week it seemed even more fitting that I try them right away.

So when David came in to my room this morning, I told him we were going to try a new recipe for breakfast. David has been influenced by Ratatouille and now he loves to pretend that he is a chef in the kitchen. Personally, I can't stand that movie. Something about rats in the kitchen never fails to turn my stomach. There are scenes in that movie that I literally cannot stomach watching.

These waffles were really good. Dale could do without waffles but I think he might enjoy these because they don't taste like most waffles. One of the primary ingredients is corn meal which lends a different flavor.

Now, I can claim that I caught the spirit of National Waffle Week. I will definitely be making these again.

I really want to try this recipe and this recipe now.

Banana Waffles
adapted from Epicurious.com

Serves 2

1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe medium banana
1/3 cup water
2 large eggs
2 tablespoons unsalted butter, melted and cooled
vegetable oil for brushing waffle iron (I used cooking spray.)

In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.

Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.

Serve waffles with syrup.

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.

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