Apple Banana Bread

This is a family favorite recipe that's been handed down by my mom. I've been making this yummy bread for years and it is always delicious! It's a great way to use up all of those extra bananas!

APPLE BANANA BREAD

½ c shortening
2 eggs, well-beaten
1 medium banana mashed plus enough applesauce to make 1 c
2 c flour
1 c nuts, chopped (optional)
¾ c sugar
3 T buttermilk or sour milk
1 t baking soda

Cream together shortening and sugar. Add eggs, sour milk, banana, and applesauce. Sift together dry ingredients and add to creamed mixture. Blend well and pour into greased loaf pan. Bake at 350˚ for 45 minutes for until toothpick comes out clean.

Note: To sour 3 T milk, put ¾ t vinegar into dish and add 3 T milk. Allow to stand for 15 minutes.

Olive-Onion Cheese Bread

I got this recipe from a Taste of Home magazine a few years ago. Whenever I make it - I'm always asked to share the recipe.  Even Aunt MaryAnn asked for the recipe - that's a real compliment!  This bread goes well with pasta or soup and is very filling.

OLIVE-ONION CHEESE BREAD

4 c (16-oz.) shredded part-skim mozzarella cheese

1 c butter, softened
1 c mayonnaise
8 green onions, thinly sliced
1 can (8-oz.) mushroom stems and pieces, drained and chopped
1 can (4 ¼ oz.) chopped ripe olives
2 loaves unsliced French bread

In a large bowl, combine the first six ingredients. Cut bread in half lengthwise, place on an ungreased baking sheet. Spread with cheese mixture.  Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into slices.

I found the recipe for these delicious rolls in a Taste of Home magazine several years ago.  These rolls look fancy but they are easy to make.  My husband and son made sure that there weren't any left after dinner.

5 ½ - 6 c all-purpose flour
½ c sugar
1 T quick-rise yeast
2 t salt
1 c milk
½ c canola oil
3 eggs
2 T butter, melted

In a large bowl, combine 3 c flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a dough (dough will be sticky).


Turn onto a floured surface; kneading until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12-inch circle; brush with butter. Cut each circle into 12 wedges.

Roll up wedges from the wide end and place point side down 2-inches apart on baking sheets coated with cooking spray. Curve ends to form crescents. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Makes 3 dozen rolls.

Parmesan-Ranch Pan Rolls

I recently found this recipe in an old Taste of Home magazine.  Warm rolls always seem to make dinner complete but who has time to make rolls from scratch all of the time.  Frozen bread dough takes the hassle out of making these rolls and no one will know you "cheated" unless you tell them.

18 frozen rolls, thawed
1 c grated Parmesan cheese
½ c butter melted
1 envelope buttermilk ranch salad dressing mix
1 small onion, finely chopped (optional)

In a small bowl, combine the cheese, butter, and ranch dressing mix.  Roll rolls in cheese mixture; arrange in two greased 9-in. square baking pans. Sprinkle with onion if desired.  Cover and let rise in a warm place until doubled, about 45 minutes.  Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.

Strawberry Banana Bread with Lemon Glaze

I recently got this recipe from a local television program.  I enjoy making quick breads and so I was anxious to try this recipe.  This bread turned out so well that I shared some with a friend.  I'll definitely be making this again.

4 ripe bananas
2 c sliced strawberries
4 eggs
⅓ c applesauce
¾ c butter – melted
2 c sugar
2 t vanilla
4 c flour
2 t baking soda
½ t baking powder
1 t salt
2 c powdered sugar
⅓ c lemon juice


Preheat oven to 300°. In a large mixing bowl combine bananas and strawberries; smash together. Add eggs, applesauce, butter, sugar and vanilla; cream entire mixture together. Combine flour, baking soda, baking powder and salt; stir lightly. Add dry ingredients to banana mixture and stir. Pour batter into 3 well-greased loaf pans. Bake for 45-60 minutes, until a toothpick comes out clean.


Allow finished strawberry bananas loaves to cool in pans for 10 minutes. Remove from pans and place on a cooling rack; cool completely. While the bread is cooling, combine powdered sugar and lemon juice in a mixing bowl and stir well to create a smooth glaze.


When bread is completely cooled, place loaves on a wax paper lined baking sheet. Drizzle lemon glaze over each strawberry banana loaf. Allow glaze to set. Slice bread, arrange on a serving plate and enjoy.

Crusty Mini Loaves

I recently found this bread recipe in a Taste of Home magazine.  This recipe is unique because most of the preparation is done by the bread maker and then it makes multiple miniature loaves of bread.  I've made this recipe several times and it is perfect with a soup or a simple main dish.  Give it a try!

1 ¼ c water

3 t sugar
1 ½ t salt
2 ½ c bread flour
½ c seven-grain cereal (*I used Bob’s Red Mill 7-grain cereal.)
1 ½ t active dry yeast
1 egg white
1 t cold water
Sesame seeds


In bread machine pan, place the water, sugar, salt, flour, cereal and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 T water or flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Divide into four or five portions; shape into 6-inch loaves. Place on a greased baking sheet. Cut slits in the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.


In a small bowl, beat the egg white and water; brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 375° for 18-20 minutes or until golden brown.

Blueberry Quick Bread

This is an easy quickbread that is perfect to share with neighbors and friends.  It's like a gigantic blueberry muffin!

1 egg
1 c milk
3 T vegetable oil
2 c flour
1 c sugar
2 ½ t baking powder
½ t salt
2 c fresh or frozen blueberries

In a large mixing bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.


Pour the batter into a greased 9x5x3-inch loaf pan. Bake at 350° for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Garlic Basil Toast

I found this recipe in a Better Homes & Gardens magazine at a doctor's office. This is another easy side for pasta!

2 T olive oil

1 t minced garlic

3 English muffins, split

1 t dried basil

Grated Parmesan cheese

Heat broiler. Meanwhile, in bowl combine 2 T of oil and 1 t minced garlic, brush on cut sides of muffins. Sprinkle 1 T basil and Parmesan cheese over muffins. Place muffins on baking sheet. Broil, 3-4 inches from broiler for 2-3 minutes, until golden.

Blueberry Cheesecake Muffins

I found this recipe in an advertisement from a furniture store.  Crazy, I know but I'm always on the hunt for a good new recipe to try.  Since yesterday was a holiday I thought it would be nice to make breakfast for my boys (big and little) and I decided on these muffins since I happened to have fresh blueberries on hand.  The muffins turned out to so yummy.  My husband who claimed he wasn't all that hungry ate three - he said he couldn't stop the muffins were so good!

1 ½ c sugar, divided

½ c butter, softened (plus 2 T)
2 eggs
3 c flour, divided
1 T baking powder
1 t salt
¾ c milk
¼ c water
2 c fresh blueberries
8 oz. cream cheese, diced
1 t lemon juice


Preheat oven to 375°. Line muffin pans with paper or foil liners. Set aside. In a large bowl, cream 1 ¼ c sugar and ½ c butter. Add eggs, one at a time, beating after each addition. Add 2 ¼ c flour, baking powder and salt. Gradually add milk and water. In a small bowl, toss ½ c flour with blueberries. Add to batter. Fold in cream cheese. Divide batter among the muffin cups and set aside.


In a small bowl, combine ¼ c sugar, ¼ c flour, lemon juice and 2 T butter until crumbly. Sprinkle over the top of each muffin. Bake for approximately 20 minutes. Makes about 2 dozen muffins.

Oatmeal Carrot Bread

This healthy quick bread was a hit at dinner tonight. Who says that fiber has to taste bad? I originally found this recipe in a Taste of Home cookbook that I checked out from the library. I made a few modifications and this is the result!

¾ c whole wheat flour

¾ c all-purpose flour
⅔ c packed brown sugar
½ c quick-cooking oats
2 t baking powder
1 t ground cinnamon
¼ t baking soda
¼ t salt
2 eggs, beaten
1 c finely shredded carrots
¾ c milk
⅓ c cooking oil



Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, oats, baking powder, cinnamon, baking soda, and salt. Make a well in center of flour mixture; set aside.


In a medium bowl stir together eggs, carrots, milk, and oil. Add carrot mixture to flour mixture, stirring just until moistened. Spoon batter into the prepared pan, spreading evenly.


Bake in 350° oven for 55-60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on a wire rack. Wrap and store overnight for easier slicing.

Banana Chocolate Chip Bread

My son enjoyed helping me prepare this delicious quick break today.  His job was to mash the bananas and add the chocolate chips.  Of course he helped himself to a few chocolate chips that were supposed to go into the batter, but that's one of the joys of being in the kitchen - sampling!  This banana bread is one of my son's favorites because it contains one of his favorite ingredients - chocolate.  What's not to like?

4 T butter, softened
¾ c sugar
2 large eggs
2 large or 3 small ripe bananas, mashed
2 c flour
2 t baking powder
½ t salt
¼ t baking soda
1 c chocolate chips
1 c chopped walnuts, optional


Preheat oven to 350°. Lightly grease a 9x5x3-inch loaf pan.


Cream sugar, butter, and eggs together until fluffly. Fold in mashed bananas with a spoon. Sift flour, baking powder, salt, and baking soda into a large mixing bowl. Add banana mixture, chocolate chips, and walnuts to the dry ingredients and stir until smooth. Pour batter into the loaf pan and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Let cool before removing from pan. Serve thick slices with ice cold milk.

Round Cheese Bread

I served this savory quick bread tonight for dinner.  I found this new recipe in my Taste of Home baking book.  This recipe contains a great shortcut - baking mix!  I loved that this bread was easy to prepare and didn't require a long baking time.  It's a twist on the routine rolls or bread to serve with dinner.  I'll definitely make this again!

1 ½ c biscuit/baking mix

1 c shredded mozzarella cheese

¼ c grated Parmesan cheese

½ t dried oregano

½ c milk

1 egg beaten

2 T butter, melted

Additional Parmesan cheese

In a bowl, combine the biscuit mix, mozzarella cheese, Parmesan cheese, oregano, milk, and egg (batter will be thick). Spoon into a greased 8-inch round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges; serve warm.

Marie Calendar's Corn Bread Muffins

I got this recipe from a junior high home economics class I was required to take.  I've been making this delicious corn bread ever since.  It's been many years, but this still is my favorite quick corn bread recipe!  This recipe makes a lot.  I served half of these muffins for dinner and then froze the remainder and to use later.

1 yellow cake mix
2 Jiffy corn muffin mixes

⅔ c milk
4 T oil
4 eggs
1 ¼ c water

Mix all ingredients together. (DO NOT OVERMIX.) Bake in lined muffin pans for 15 minutes at 400˚. (You may also bake in a 13"x9"x2" baking pan at 400˚ for 20-25 minutes.)

Cauliflower Soup in a French Bread Bowl

I surprised my family by serving this healthy version of a creamy cauliflower soup in bread bowls.  They loved it.  These big bowls held and lot of soup and the meal was very filling.  My hubbie who is a big eater could only finish one bowl of soup (including the bowl of course)!

2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
2 T butter
1 large head cauliflower (2 pounds), broken into florets
6 c chicken broth
½ c all-purpose flour
2 c milk
¾ c fat-free half-and-half
1 T minced Parsley
1 t salt
1 t dill weed
¼ t pepper


In a Dutch oven, sauté the celery, onion, and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.


In a blender or food processor, process vegetable mixture in batches until smooth. Return to the pan. Heat over medium heat. In a small bowl, whisk flour and milk until smooth; stir in puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through. Makes 8 servings.


 
French Bread Bowls:
2 ½ c warm water (110-115°)
3 T sugar
2 packages highly active dry yeast
1 T salt
5 T oil
6-8 c all-purpose flour

Preheat oven to 400°. In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and 3 c flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2-3 times to coat with flour. Divide into 4 or 8 equal parts. (4 parts if you want large bowls; 8 parts if you want small bowls). Form into large balls and place in small foil pans. Allow dough bowls to rise for 20 minutes. Bake for 20-25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup.

Celebration Bread

I served this fancy bread as part of our Easter dinner.  It was so yummy.  I love that this bread looks so fancy but its really not any more difficult than making any other type of homemade bread.

2 pkgs. (0.25 oz- each) active dry yeast

1 c warm water (110°-115°)
⅓ c butter, softened
¼ c sugar
1 t salt
2 eggs
4 ½ - 5 c all-purpose flour
1 egg yolk
1 T cold water

In a large bowl, dissolve the yeast in warm water. Add the butter, sugar, salt, eggs, and 3 c flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.


Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Shape each piece into an 18-inch rope. Place ropes parallel to each other on a greased baking sheet.


Beginning from the right side, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the right side. Pinch ends to seal and tuck under.


Cover and let rise until doubled, about 45 minutes. Beat egg yolk and water; brush over braid. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Makes 1 loaf.

Garlic Herb Bubble Loaf

I served this bread for dinner with a tortellini soup on Sunday evening.  Using the bread machine made preparing this bread more convenient.  My son enjoyed helping dip the dough balls in the garlic herb butter and then placing the dough into the bread pan.  This bread was a hit with my family.

½ c water (70°- 80°)

½ c sour cream
2 T butter, softened
3 T sugar
1 ½ t salt
3 c bread flour
2 ¼ t active dry yeast


Garlic Herb Butter:
¼ c butter, melted
4 garlic cloves, melted
¼ t each: dried oregano, thyme, and rosemary


In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 T of water or flour if needed).


When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough into ~36 pieces. Shape each piece into a ball. In a shallow bowl, combine the butter, garlic and herbs. Dip each ball in mixture; place in an un-greased 9x5x3-inch loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

Italian Cheese Bread

This is an easy way to spruce up garlic bread and it goes well with most Italian dishes.

¼ c butter, softened

1 loaf French bread, halved lengthwise

1 c shredded Italian cheese blend

1 t dried oregano

¼ to ½ t garlic salt

Spread butter over cut sides of bread. Place on an ungreased baking sheet. Combine the cheese, oregano and garlic salt; sprinkle over bread. Bake at 350° for 12-15 minutes or until cheese is melted. Slice and serve warm.

Milk and Honey White Bread

My husband requested homemade white bread today so I tried this new recipe - it was delicious.  It makes two loaves.  I thought we could take one loaf to a neighbor but when my husband tried the bread he said no way - he wanted it all for himself.  I'll definitely be making this bread again.  This bread turned out wonderful and went wonderful with chicken and vegetables that I served for dinner.

2 pkgs. (1/4 ounce each) active dry yeast
2 ½ c warm milk (110°-115°)
⅓ c honey
¼ c butter, melted
2 t salt
8 – 8 ½ c all-purpose flour

In a large mixing bowl, dissolve yeast in warm milk. Add the honey, butter, salt and 5 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half; shape each portion into a loaf. Place in two greased 9x5x3-inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

Grandmother's Buttermilk Cornbread

This recipe was given to me several years ago by my friend Michelle. It's a wonderful side dish with many soup and bean dishes. I had extra buttermilk to use up and so this was perfect to serve with black bean soup.

½ c butter
⅔ c sugar
2 eggs
1 c buttermilk
½ t baking soda
1 c cornmeal
1 c flour
½ t salt


Preheat oven to 375°. Grease 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake for 30-40 minutes, or until toothpick inserted into the center comes out clean.

Buttery Breadsticks

This "semi homemade" breadstick is the perfect complement for an Italian pasta dish. I love that I don't have to slave over them when I've already spend a lot of time on the main course.


1 loaf frozen bread dough, thawed but still cold
½ c butter or margarine, melted
1 c Parmesan cheese
garlic salt
parsley

Cut loaf into 16 pieces and then roll each into an 8-inch rope. Place on a greased baking sheet. Brush with melted butter and then sprinkle with cheese, garlic salt, and parsley. Cover with plastic wrap. Let rise until doubled. Remove wrap and bake in a 350° oven for 15 minutes or until golden brown.