My Grandma always makes fabulous banana bread and now I see what made it taste so good. It is the buttermilk! I took her banana bread recipe and instead of the walnuts she would normally use, I substituted macadamia nuts. I have been craving macadamia nuts for weeks now since my brother recently visited us from Hawaii and brought us macadamia nuts. Since macadamia nuts are a softer nut so that when they are baked into the bread, you can taste the flavor, but you aren’t crunching into a hard nut; they are very subtle and the perfect accompaniment to the banana. I think my next batch, I will also add some chopped nuts to the top, perhaps with a little coconut.
Top your slices with butter or margarine and serve warm or cold. Perfect with coffee or tea.
1/4 to less than 1/2 cup Crisco shortening
1 cup sugar
1 tsp soda
1/2 cup buttermilk
2 cups flour
1/4 tsp salt
1/2 tsp baking powder
3 ripe bananas
1/2 cup macadamia nuts, finely chopped
- Preheat oven to 300 degrees. Butter and flour a regular sized bread pan.
- In a mixer combine the Crisco and sugar then add the eggs and beat until combined.
- Put the soda in the buttermilk, stir it together, and then add this to the batter.
- Sift together the salt and baking powder with the flour.
- Slowly add the flour to the batter in the mixer while continuing to mix until all ingredients are combined.
- With mixer still running, add the three bananas (the riper the bananas, the better) and then mix in the nuts.
- Pour the batter into the prepared bread pan.
- Bake for 1 hour.
- Check with a toothpick to see if it comes out clean. Continue to bake another 10 minutes if the toothpick is wet and check again. (I found that my bread took 1 hour 15 minutes. That is why you should check for doneness with the toothpick as it will vary according to your oven and the type of pan you use.)
- When done, remove from oven and allow to cool slightly in pan before transferring it out of the pan onto the cutting board.
- Cut and Serve.
This bread tastes amazing. I came home from work last night and the house smelled of something so delicious; I found my mom was making lemon blueberry bread. She was so excited; this was the first recipe she came up with all on her own. I was so proud of her; she never even called me once asking about measurements or any other baking questions.
The strudel crumb topping gives this bread a great crunch on the top layer, with just the right sweetness. The bread also is complimented by the lemon that wakes up your taste buds. Enjoy this bread with coffee as your morning breakfast. Berries are the best thing you can eat for breakfast, and this is a good and tasty way to get them. 🙂
Everyone must try this bread; trust me, you won’t want to stop eating it.
1/2 cup vegetable oil
4 tablespoons butter (room temp)
1/2 cup sour cream
1/2 cup milk
zest of one lemon
1 tablespoon lemon juice
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
2 cups flour
1 cup fresh blueberries
1/3 cup flour
1/3 cup uncooked oatmeal
1/3 cup sugar
4 tablespoons butter
1 teaspoon cinnamon
- Preheat oven to 375 degrees.
- Place parchment paper into a 9 X 5 loaf pan, or butter and flour a pan.
- Combine the first 8 ingredients in a mixer.
- Sift the salt, soda and baking powder into the flour, then slowly mix this into the rest of the batter.
- After rinsing the blueberries, give them a quick toss with some flour to coat them.
- Gently stir the blueberries into the batter. Pour into the prepared pan.
- Mix the topping ingredients together in a small bowl. It will be slightly crumbly.
- Place this crumb topping over the batter.
- Bake for about one hour.
- Check to make sure it is completely baked with a toothpick. The toothpick should come out clean.
- Let cool in pan about five minutes before transferring to wire rack to finish cooling.
- Slice and serve.
Need a treat everyone will enjoy? These are a great, even people who aren’t a huge fan of peanut butter will love them. Cheerio bars is an alternative to the Rice Krispie treats, these are simple and easy for a non-bake bar.
Cereal isn’t just for your breakfast table, there are many different options to eating cereal rather then just in a bowl with milk. This is one substitution to your everyday morning cereal.
With just a few ingredients and one pan you will have a tasty treat in minutes.
1 cup Light Corn Syrup
1 cup Sugar
1 cup Peanut Butter
6 cups Cheerios Cereal
1 cup Semisweet Chocolate Chips
1 cup White Chocolate Chips
- In a large pan combine the corn syrup, and sugar over medium-high heat.
- Bring to a boil stirring constantly.
- Cook until sugar is dissolved, remove from heat.
- Add the peanut butter and stir until smooth.
- Add the cereal, and combine well.
- Lightly butter or spray a 13×9 inch pan.
- Press mixture into pan.
- Melt the two chocolate’s separately. and drizzle over the top of the cereal.
- Cut, and serve.
German pancakes are also sometimes called a Dutch Baby. They are easy to make and require few ingredients of which you most likely have on hand. They are also fun to watch puff up in the oven. They can be served for breakfast, lunch, dinner or as a special snack/dessert. For breakfast serve them with sausages, bacon and fruit. For lunch, how about a fresh green salad with fresh sliced tomatoes and cheese on the pancake; drizzle with oil and balsamic vinegar, add some herbs. For dinner, serve it along with fresh green beans and zucchini from the garden, some homemade applesauce and add a dollop of sour cream on the pancake.
My Favorite way to eat them, squeezed lemon juice, with powdered sugar over top. I could eat these all day long if I could.
||Milk & Flour
||3/4 cup each
||1 cup each
|4- 4 1/2 quarts
||1 1/4 cups each
|4 1/2 -5 quarts
||1 1/2 cups each
Preheat Oven to 425 degrees F.
Melt butter in a pan or baking dish in oven.
In a blender add the eggs and mix on high speed for one minute.
While still on, gradually pour in the milk, and then slowly add flour. Continue whirling for 30 seconds. (With a rotary beater, beat eggs until light and lemon colored; gradually beat in milk then flour.)
Remove the baking dish from oven and pour the batter into the hot melted butter.
Return to oven and bake until puffy and well browned – 20 to 25 minutes, depending on the pan size.
You will see that about seven minutes into the baking process the pancake begins to puff, then climbs up sides of pan.
Dust with powdered sugar.
After seeing blueberries on the cover of a magazine I had the biggest craving for them. So I found the article with the recipe and decided to make them one Moring for breakfast, they actually turned out to be one of the best muffins I have tasted. They are pretty simple to make and don’t take long at all it’s a good pick me up in the morning and they store well so if you decided to make enough to last you a week and store them in a container you will have a quick breakfast ready already for on the go.
||3/4 cups plus 5 teaspoons
- Heat oven to 375 Degrees F. Coat a standard size muffin pan with nonstick cooking spray.
- In a large bowl, whisk flour ¾ cup of the sugar, baking powder, baking soda and the salt. Make a well in the center.
- In a small bowl, whisk together milk, eggs, oil, and orange zest. Pour the milk mixture into well in the flour mixture, and then sit just until combined. Fold in blueberries.
- Spoon batter into prepared muffin pan, 1/3 cup of batter in each cup. If any of the slots are left empty fill then with water so all muffins bake evenly.
- Sprinkle each muffin with ½ teaspoon of sugar. Bake for 23 to 25 minutes until crowned and lightly brown. Remove from pan and cool on wire rack.