Ingredients:
3 bananas, smashed
1 banana, diced
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a mini loaf pan with non-stick cooking spray.
In a large stand mixer bowl, beat together the smashed bananas, granulated sugar, and brown sugar. Add the melted butter and mix well. Add the eggs and vanilla extract and mix. Sift the flour, baking soda, salt, and cinnamon into the wet ingredients. Turn mixer on just to combine.
Pour mini muffin loaves 3/4 of the way full into prepared pan. You will have a little batter leftover. I made a jumbo banana muffin also! Bake for 28-32 minutes, or until tester comes out clean. Enjoy!
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Calzones Your Way
Pizza Dough:
1 1/2 cups warm water
1 tsp active dry yeast
1 tsp sugar
4 cups all purpose flour (can also substitute 1/4 cup whole wheat for white flour)
1 tsp kosher salt
1 tsp Italian seasoning
1/4 tsp garlic powder
1/3 cup olive oil, plus more for oiling bowl
In a small glass bowl, add the warm water and sprinkle in the yeast. Let sit for 5 minutes. Add the sugar and stir.
In a large stand mixer with the dough hook attachment, add flour, salt, Italian seasoning, and garlic powder. Turn on low to mix in spices. Slowly drizzle in the olive oil. Add the water/yeast mixture and mix on medium speed. Let the mixer kneed the dough until it becomes smooth and elastic, about 5 minutes.
Drizzle some olive oil into large glass or metal bowl and use your hand to rub all around bottom and sides. Form the dough into a ball, add it to the oiled bowl, and turn to oil on all sides. Cover with a damp kitchen towel or tightly with plastic wrap and place in a warm area until doubled in size, about 1-2 hours.
Preheat oven to 450 degrees. Sprinkle some corn meal onto a large pizza pan or baking sheet.
To make calzones, pinch off a piece of pizza dough and roll into a ball. Spread flour on a work surface and roll dough out into a large circle, being careful not to roll too thin.
Set out all your toppings, and let your family pile them up on their individual calzone. Place toppings on 1/2 of the dough, leaving a 1/2 inch border.
The toppings we used this time were:
mozzarella cheese
ricotta cheese
pepperoni
canadian bacon
cooked Italian sausage
green peppers
red onions
jalapenos
Fold the empty side of pizza dough over the toppings. Roll the edges up and pinch together to seal, using your fingers like you would for a pie crust. Sprinkle top with Italian seasoning and garlic powder, if desired.
Use a spatula to transfer to prepared baking sheet. You can even use a paring knife to carve your initials into the top so they don't get mixed up.
Bake for 12 minutes, or until crust is lightly browned. Serve with a side of marinara for dipping. Enjoy!
Easy Banana Bread
Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 cups mashed bananas
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 350 degrees. Grease and flour a loaf pan.
In a large bowl or stand mixer, cream together the butter and sugar until creamy. Add the eggs and mix well. Add the mashed bananas and vanilla extract and mix. Add the flour, baking soda, and cinnamon and mix just until combined.
Pour banana bread batter into prepared loaf pan. Bake for 50-60 minutes, or until toothpick tester comes out clean. Serve warm with butter. Enjoy!
Note: This banana bread is very moist, so it's best to store it at room temperature in the loaf pan lightly covered with foil.
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 cups mashed bananas
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 350 degrees. Grease and flour a loaf pan.
In a large bowl or stand mixer, cream together the butter and sugar until creamy. Add the eggs and mix well. Add the mashed bananas and vanilla extract and mix. Add the flour, baking soda, and cinnamon and mix just until combined.
Pour banana bread batter into prepared loaf pan. Bake for 50-60 minutes, or until toothpick tester comes out clean. Serve warm with butter. Enjoy!
Note: This banana bread is very moist, so it's best to store it at room temperature in the loaf pan lightly covered with foil.
Mini Monkey Bread
Ingredients:
2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: chopped apples, raisins
2 T unsalted butter
1/4 cup light brown sugar
Vanilla Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla extract
milk
Preheat oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray. Combine the granulated sugar and cinnamon in a gallon zip lock bag. Cut each biscuit in half, roll into a ball, and place in the bag. Seal it and shake well to coat each ball. Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top. Top with more apples and raisins.
In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar. Cook for one minute while stirring. Pour over each Monkey Bread.
Bake for 15-20 minutes, or until golden brown (keep an eye on them). Place muffin tin on a wire rack and let cool for 3 minutes. Invert onto a large platter. Mix together vanilla glaze and drizzle over top. Enjoy!
2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: chopped apples, raisins
2 T unsalted butter
1/4 cup light brown sugar
Vanilla Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla extract
milk
Preheat oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray. Combine the granulated sugar and cinnamon in a gallon zip lock bag. Cut each biscuit in half, roll into a ball, and place in the bag. Seal it and shake well to coat each ball. Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top. Top with more apples and raisins.
In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar. Cook for one minute while stirring. Pour over each Monkey Bread.
Bake for 15-20 minutes, or until golden brown (keep an eye on them). Place muffin tin on a wire rack and let cool for 3 minutes. Invert onto a large platter. Mix together vanilla glaze and drizzle over top. Enjoy!
Best Ever Cinnamon Rolls
Ingredients:
Dough:
1/4 ounce packet Rapid Rise yeast
1/2 C warm water
1/2 C scalded milk
1/4 C white sugar
1/3 C butter, melted
1 tsp salt
1 egg
4 C all purpose flour
Filling:
1/2 C butter, softened
3/4 C white sugar
2 T cinnamon
Icing/Glaze:
1 1/2 C powdered sugar
1 tsp vanilla
3-4 T milk
Preheat oven to 170 degrees.
In a small bowl, dissolve yeast in warm water and set aside. In a large stand mixer bowl with a dough hook attachment, mix together scaled milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Add in remaining flour and mix for 5-7 minutes to knead dough until smooth and elastic. Form dough into ball and place in glass bowl sprayed with non-stick cooking spray. Cover with towel and put in oven. Turn off oven as you just want for it to stay warm to help the dough rise faster. Let rise in oven until doubled in size, about 30 minutes.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Turn the oven back on to 170 degrees. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices slightly close together in the pan, cover with towel, and let rise until dough is doubled, about 30 minutes.
After the rolls have risen and are all touching, remove the towel. Increase the oven temperature to 375 degrees and bake for 15-18 minutes, or until golden brown on top.
While the cinnamon rolls are baking, you can make the icing/glaze. In a bowl, mix together the powdered sugar, vanilla, and 3 T of milk. Add more milk as needed until the glaze reaches desired consistency. Spread over warm cinnamon rolls and serve. I always serve some of the icing on the side since some of us really like it on thick. Enjoy!
Dough:
1/4 ounce packet Rapid Rise yeast
1/2 C warm water
1/2 C scalded milk
1/4 C white sugar
1/3 C butter, melted
1 tsp salt
1 egg
4 C all purpose flour
Filling:
1/2 C butter, softened
3/4 C white sugar
2 T cinnamon
Icing/Glaze:
1 1/2 C powdered sugar
1 tsp vanilla
3-4 T milk
Preheat oven to 170 degrees.
In a small bowl, dissolve yeast in warm water and set aside. In a large stand mixer bowl with a dough hook attachment, mix together scaled milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Add in remaining flour and mix for 5-7 minutes to knead dough until smooth and elastic. Form dough into ball and place in glass bowl sprayed with non-stick cooking spray. Cover with towel and put in oven. Turn off oven as you just want for it to stay warm to help the dough rise faster. Let rise in oven until doubled in size, about 30 minutes.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Turn the oven back on to 170 degrees. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices slightly close together in the pan, cover with towel, and let rise until dough is doubled, about 30 minutes.
After the rolls have risen and are all touching, remove the towel. Increase the oven temperature to 375 degrees and bake for 15-18 minutes, or until golden brown on top.
While the cinnamon rolls are baking, you can make the icing/glaze. In a bowl, mix together the powdered sugar, vanilla, and 3 T of milk. Add more milk as needed until the glaze reaches desired consistency. Spread over warm cinnamon rolls and serve. I always serve some of the icing on the side since some of us really like it on thick. Enjoy!
Paula's Cheese Biscuits
Paula Deen's Cheese Biscuits
From Kitchen Classics
Ingredients:
2 C self rising flour
1 tsp baking powder
1 tsp sugar
1/3 C Crisco shortening
3/4 C finely grated cheddar cheese
1 C buttermilk
Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray.
In a large bowl, mix self rising flour, baking powder, and sugar together using a fork. Cut in shortening using the fork until it resembles cornmeal. Add the grated cheese and stir. Stir in the buttermilk just until blended. Use an ice cream scoop to form biscuits and place onto prepared baking sheet. Bake for 12-15 minutes. Enjoy!
Tips:
From Kitchen Classics
Ingredients:
2 C self rising flour
1 tsp baking powder
1 tsp sugar
1/3 C Crisco shortening
3/4 C finely grated cheddar cheese
1 C buttermilk
Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray.
In a large bowl, mix self rising flour, baking powder, and sugar together using a fork. Cut in shortening using the fork until it resembles cornmeal. Add the grated cheese and stir. Stir in the buttermilk just until blended. Use an ice cream scoop to form biscuits and place onto prepared baking sheet. Bake for 12-15 minutes. Enjoy!
Tips:
- To make buttermilk: For every 1 cup of buttermilk you need for the recipe, mix together 1 T white vinegar and enough milk to make 1 cup. Let it sit for 5 minutes and you have buttermilk!
- To make self rising flour: For each 1 cup of all purpose flour, add 1 1/2 tsp baking powder and 1/2 tsp salt. So for this recipe, you would need 2 cups all purpose flour, 3 tsp baking powder, and 1 tsp salt to make up your self rising flour. Don't forget to add the extra baking powder the recipe calls for too!
Parmesan Italian Dinner Rolls
Ingredients:
3/4 cup milk
4 T unsalted butter
3/4 cup HOT tap water
4 T white sugar
1 tsp kosher salt
4 - 4 1/2 C all purpose flour
1 heaping T active dry yeast
Topping:
2 T melted butter
1 T Italian seasoning
2 T grated Parmesan cheese
Preheat the oven to 170 degrees.
Pour the milk into a microwave safe container. Add the butter and heat for 1 1/2 minutes.
Put the milk/butter mixture and hot water in your Kitchen Aid mixer bowl. Add the sugar, salt, and 2 Cups of the flour. Mix for 1 minute.
Add the yeast. Turn the mixer back on and add the rest of the four, 1 cup at a time.
Jamie's tip: You have enough flour when the dough scrapes the side of the bowl clean.
Mix on medium speed for 5 minutes. My mixer was jumping all around my kitchen counter at this point. Is this normal? I'm not sure, but I stayed close by so my new helper didn't fall on the floor!
Turn off the mixer and remove the bowl. Cover tightly with plastic wrap to trap the heat. Let sit for 5 minutes.
Coat whatever pan you're using with non-stick cooking spray or slather with butter. Spray your work surface and knife so the dough doesn't stick to it. Turn out dough and cut into 12 equal pieces. Form into balls and place them in your pan(2). This probably works best in a 9x13 pan since they will all fit snugly once they have risen. They will be softer around the edges and more uniform if your pan is full. Just look at the after pictures below and you will see the difference.
Brush on the melted butter, Italian seasoning, and parmesan cheese.
Put the pan(s) in the oven and let them rise for 20 minutes.
Turn the heat up to 350 degrees and bake for 15 minutes. They are done when the tops are golden brown. Brush with more melted butter when they come out of the oven. Enjoy!
To make honey butter for the plain dinner rolls, stir together 2 parts softened butter with 1 part honey.
Homemade Soft Pretzels
Ingredients:
4 tsp active dry yeast
1 t white sugar
1 1/4 cup warm water (110 degrees)
4 cups flour (maybe more)
1/2 cup white sugar
1 1/2 tsp kosher salt
1 T vegetable oil
1/2 cup baking soda
4 cups hot water
Egg
1 T water
Kosher salt
Directions:
1. In a large bowl, add the yeast, 1 tsp sugar, and warm water. Stir and let stand until creamy, about 10 minutes.
2. Add the flour, sugar, salt, and vegetable oil to the yeast mixture. Stir with a spoon until it comes together. You might need to add more flour until it's no longer sticky.
3. Turn out dough onto a floured work surface. Kneed dough until smooth, about 8 minutes.
4. Wash your large bowl from earlier, dry, and coat with vegetable oil.
5. Form dough into ball, put into oiled bowl, and cover with towel. Place bowl in oven and let rise until doubled in size, about 1 hour.
6. Preheat oven to 425 degrees. Spray 2 non-stick baking sheets with Pam cooking spray.
7. In a deep skillet, dissolve baking soda and hot water. Turn heat on low and let mixture come to a simmer.
8. Turn risen dough out onto a lightly floured work surface. Shape into a square using your hands. Use a pizza cutter to cut into 10 equal strips.
9. Roll each piece into a rope and twist into a pretzel shape. This video helped me figure out how to form the pretzel shape: http://www.monkeysee.com/play/9620-twisting-pretzels
10. Place each pretzel shape onto prepared baking sheets. When all pretzels are shaped, dip each pretzel into the baking soda solution for 10 seconds each. Use a slotted flat spatula to remove them and place back on the baking sheet.
11. Beat up egg with 1 T water for egg wash. Brush each pretzel with egg wash and sprinkle generously with kosher salt.
12. Bake in preheated oven for about 8 minutes until browned. Enjoy!
4 tsp active dry yeast
1 t white sugar
1 1/4 cup warm water (110 degrees)
4 cups flour (maybe more)
1/2 cup white sugar
1 1/2 tsp kosher salt
1 T vegetable oil
1/2 cup baking soda
4 cups hot water
Egg
1 T water
Kosher salt
Directions:
1. In a large bowl, add the yeast, 1 tsp sugar, and warm water. Stir and let stand until creamy, about 10 minutes.
2. Add the flour, sugar, salt, and vegetable oil to the yeast mixture. Stir with a spoon until it comes together. You might need to add more flour until it's no longer sticky.
3. Turn out dough onto a floured work surface. Kneed dough until smooth, about 8 minutes.
4. Wash your large bowl from earlier, dry, and coat with vegetable oil.
5. Form dough into ball, put into oiled bowl, and cover with towel. Place bowl in oven and let rise until doubled in size, about 1 hour.
6. Preheat oven to 425 degrees. Spray 2 non-stick baking sheets with Pam cooking spray.
7. In a deep skillet, dissolve baking soda and hot water. Turn heat on low and let mixture come to a simmer.
8. Turn risen dough out onto a lightly floured work surface. Shape into a square using your hands. Use a pizza cutter to cut into 10 equal strips.
9. Roll each piece into a rope and twist into a pretzel shape. This video helped me figure out how to form the pretzel shape: http://www.monkeysee.com/play/9620-twisting-pretzels
10. Place each pretzel shape onto prepared baking sheets. When all pretzels are shaped, dip each pretzel into the baking soda solution for 10 seconds each. Use a slotted flat spatula to remove them and place back on the baking sheet.
11. Beat up egg with 1 T water for egg wash. Brush each pretzel with egg wash and sprinkle generously with kosher salt.
12. Bake in preheated oven for about 8 minutes until browned. Enjoy!
Italian Pizza Crust
This recipe makes 2 12-inch thin crust pizzas.
Ingredients:
3 cups all purpose flour
1 envelope Fleischmann's RapidRise Yeast
1 tsp kosher salt
1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp rosemary (optional)
1 cup very warm water (120-130 degrees)
2 T olive oil
Cornmeal (for pizza pan)
Combine 3 cups flour, undissolved yeast, salt, Italian seasoning, garlic powder, and rosemary in a large bowl. Measure out 1 cup of water in a glass measuring cup and heat in the microwave for about 20 seconds. Use a thermometer to make sure it's between 120-130 degrees; otherwise, the yeast will not activate properly. Add the very warm water and olive oil to the dry mixture. Stir to combine. You want a nice soft dough so you might need a little more flour or water.
Knead dough on a lightly floured surface until smooth and elastic, about 4-6 minutes. Form into a ball and put into a large glass bowl coated in olive oil. Turn the dough over to coat the other side with olive oil. Cover with a dry towel and place in the oven to rise until it doubles in size, about 20 minutes or so.
Divide the dough in half and form into balls. Roll each dough out to fit desired size pizza pans.
Coat pizza pans with olive oil and sprinkle with cornmeal to prevent the dough from sticking. Place rolled out pizza dough on pan and continue with your pizza making.
Ingredients:
3 cups all purpose flour
1 envelope Fleischmann's RapidRise Yeast
1 tsp kosher salt
1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp rosemary (optional)
1 cup very warm water (120-130 degrees)
2 T olive oil
Cornmeal (for pizza pan)
Combine 3 cups flour, undissolved yeast, salt, Italian seasoning, garlic powder, and rosemary in a large bowl. Measure out 1 cup of water in a glass measuring cup and heat in the microwave for about 20 seconds. Use a thermometer to make sure it's between 120-130 degrees; otherwise, the yeast will not activate properly. Add the very warm water and olive oil to the dry mixture. Stir to combine. You want a nice soft dough so you might need a little more flour or water.
Knead dough on a lightly floured surface until smooth and elastic, about 4-6 minutes. Form into a ball and put into a large glass bowl coated in olive oil. Turn the dough over to coat the other side with olive oil. Cover with a dry towel and place in the oven to rise until it doubles in size, about 20 minutes or so.
Divide the dough in half and form into balls. Roll each dough out to fit desired size pizza pans.
Coat pizza pans with olive oil and sprinkle with cornmeal to prevent the dough from sticking. Place rolled out pizza dough on pan and continue with your pizza making.
To make cheese stuffed crust, place mozzarella cheese sticks around the perimeter of the pizza dough and fold the edges over and pinch to seal shut. My kids really enjoyed it and ate all of their crust. They won't normally eat the crust.
Note: For a CRISPIER thin crust pizza, parbake the pizza dough at 400 degrees for 10 minutes. Remove from the oven and arrange toppings. Return to the oven and bake for another 12-15 minutes until the cheese is melted and the crust is golden brown.
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