Irish Soda Bread

 

My boys LOVE this and I serve it with corned beef and cabbage every St. Patrick's Day. We are not Irish but it is a fun and delicious tradition! It is kind of like a giant biscuit. Thank you, allrecipes.com. I love so many of your recipes! Serve warm and dip in corned beef juices. Serves 6-8.

Irish Soda Bread

4 c flour

4 Tbsp sugar 

1 tsp baking soda

1 Tbsp baking powder

1/2 tsp salt

1/2 c butter, softened

1 c buttermilk*

1 egg

1/4 c butter, melted

1/4 c buttermilk*

1. Preheat oven to 375 degrees. Lightly grease jelly roll pan.

2. Mix flour, sugar, baking soda, baking powder, salt, and 1/2 c softened butter in a large bowl. Stir in 1 c buttermilk and the egg. Turn dough out onto a lightly floured surface and knead slightly (I just knead it in the bowl a few times). Form doough into a round and place in the center of prepared jelly roll pan. 

3. Combine melted butter with 1/4 c buttermilk in a small bowl; brush mixture over dough. Use knife to cut an X on top of loaf. You can pour it all on (like lazy me) or continue to brush with mixture every 15 minutes while baking.

4. Bake in preheated oven until toothpick inserted in center comes out clean, about 45 to 50 minutes. However, start checking at 30 minutes. 

* I always make buttermilk about adding 1 Tbsp lemon juice or vinegar to a 1 cup measuring cup then fill the rear of the way with milk. Let sit 5 minutes until you see it clotting. (Use 3/4 tsp lemon juice or vinegar for 1/4 c buttermilk).

Zucchini Bread

I always remember loving my mom's zucchini bread. mmmmm....if you've never tried it, you must. It's a dense sweet bread, like banana bread without the banana taste. I don't have my mom's recipe but I found this on Allrecipes. Tastes just like it. Any leftovers freeze well, though I'd be surprised if you had any. Makes 2 loaves.

Zucchini Bread

3 eggs

1 c vegetable oil*

2 c white sugar

3 tsp vanilla extract

1 large zucchini, peeled and grated, about 2 c

3 c flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

1. Preheat oven to 325 degrees. Spray two 8x4" pans generously with cooking spray. Set aside.

2. Beat eggs, oil, vanilla, zucchini and sugar together in a large bowl. Add flour, salt, baking soda, baking powder and ground cinnamon; mix well. Pour batter into prepared pans.

3. Bake for 40 to 60 minutes, or until toothpick inserted in center comes out clean. Let bread sit 5-10 minutes. Remove from bread pan and cool on rack. Serve warm or cold.

* Or you could use 1/2 c vegetable oil and 1/2 c applesauce.

Banana Bread

I got this recipe from my sister-in-law, and it's been my favorite so far. Spread a thin layer of butter when it's fresh out of the oven...mmmmmm....heaven. It doesn't even need butter, it's so good it stands on its own. It's moist and slightly cake-like and has an excellent flavor. :) Give it a try! Makes 3 loaves.

Banana Bread

4 bananas, mushed
1 c shortening
4 eggs
2 c sugar
1 1/4 tsp baking soda
2 tsp baking powder
1 tsp salt
4 c flour
1 c nuts, chopped (optional)

1. Preheat oven to 325 degrees. Grease 3 loaf pans with cooking spray; set aside.
2. Beat shortening, eggs, and bananas together in a large bowl with hand beaters or electric mixer. Add sugar, baking soda, baking powder, and salt and mix well. Add flour and mix well.
3. Pour batter evenly into the 3 greased loaf pans; bake 45 minutes, or until toothpick inserted in middle comes out clean. Baking time is shorter for dark metal pans and can be longer for glass.
4. Let cool 10 minutes, turn loaves onto cooling rack.

Banana Crumb Muffins

These are great! I tweaked a recipe off of allrecipes. The muffin itself is good, but adding the crumb topping makes them even better! I have a better banana bread recipe, but the crumb topping on these makes them unique. They're best warm, but great cold the next day. VERY moist and tasty. Try them and let me know what you think! Makes 12 muffins.

Banana Crumb Muffins

1 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
3 bananas, mashed
3/4 c sugar
1 egg, slightly beaten
1 tsp vanilla
1/3 c melted butter or olive oil

Crumb Topping
1/2 c sugar
3 Tbsp brown sugar
2 Tbsp flour
3/4 tsp ground cinnamon
3 Tbsp chilled butter

1. Preheat oven to 375 degrees. Lightly grease 12 muffin cups, or line with cupcake papers.
2. In a large bowl, mix flour, baking soda, baking powder, nutmeg, cinnamon and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted butter or oil. Stir in the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. Topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in chilled butter with 2 butter knives or pastry blender until mixture resembles coarse sand. Sprinkle topping evenly over muffins, about 1 Tbsp each muffin.
4. Bake for 18-20 minutes, or until a toothpick inserted in center of muffin comes out clean.

Banana Chocolate Chip Muffins

This muffin recipe is a big hit with the kids! They try to stuff themselves until banana muffin is coming out of their ears. So tasty! :) Keep any leftovers in the fridge or freezer, in an air tight container. Makes 12 muffins. Enjoy!

Banana Chocolate Chip Muffins

2 c flour
1 c sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 eggs
1/4 c butter, softened or at room temperature
1/2 c plain yogurt or sour cream
1 tsp vanilla
2 ripe bananas, well mashed
1 c semisweet chocolate chips

1. Preheat oven to 350 degrees. Grease muffin tin; set aside.
2. In a large bowl, combine all ingredients except chocolate chips. Beat mixture just until we’ll combined.
3. Stir in chocolate chips. Fill greased muffin cups 3/4 full. Bake for 20-25 minutes, or until toothpick inserted in muffin comes out clean. Let sit 5 minutes; remove muffins to cool on cooling rack. Best served warm.

Pancakes

I love pancakes, but not all are created equal. My mom always made them from a Krusteaz mix and I thought those were good. These pancakes are even better, though. :) But that's not surprising since things are usually better when made from scratch. :) This made 10 large pancakes for me. My four year old ate 3 as big as his head. :D Give them a try. They're delish!

Pancakes

1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/4 c milk
1 egg
3 Tbsp butter, melted

1. In a large bowl, sift together flour, baking powder, and sugar. Make a well in center and pour in milk, egg, butter and mix until smooth.
2. Heat lightly oiled pan or griddle or medium-high heat. Pour batter onto griddle, using approximately 1/4 c mix for each. Brown on both sides. Serve hot.

Bran Muffins

This is my sister-in-law's recipe. She made these for me after I had my second baby and they were ta-sty! And they're healthy to boot! Makes 24 muffins.

Bran Muffins

2 c buttermilk*

2 c whole wheat flour

4 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1/2 c sugar

1 c bran flour

2 eggs

4 Tbsp coconut or olive oil

1. Preheat oven to 375. Line muffin tins with paper; set aside.

2. Mix wheat flour, baking powder, baking soda, salt, sugar and flour in large bowl. In separate small bowl, quickly whisk eggs; add oil and buttermilk. Stir into the dry ingredients, just until wet.

3. Ladle evenly into muffin tins (I use soup ladle b/c it's easier and less mess!), about 1/2 to 3/4 way full. Bake 15 minutes, or until toothpick inserted comes out dry.

* If you do not have buttermilk put 2 Tbsp lemon juice or vinegar in 2 c measuring cup and add milk to make 2 cups. Let sit at least 5 minutes.

Pumkin Bread

 

I'm not one to love pumpkin things. Pumpkin chocolate chip cookies are pretty good, in moderation. This pumpkin bread, however, is awesome...fresh out of the oven with a little butter. Mmmmmmm...Pure heaven! Makes 3 loaves.

Pumpkin Bread

Ingredients

2 c pumpkin puree* or 1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans (or one loaf pan and one muffin pan).
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven, or until toothpick inserted in center comes out clean. For muffins, fill cups 3/4 of the way and bake at 375 for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Fill any empty muffin cups 1/2 full with water. Keep checking to make sure top does not burn.
4. Place on cooling racks. Store in gallon zip-lock bag. Freezes well.

* If using real pumpkin (which I did and I'm sure it made a difference), steam pealed, chopped pumpkin pieces until a knife inserts easily. Puree in a blender and measure 2 cups. You can freeze any extra in the desired portions to use later. I used long neck pumpkin, but a regular pumpkin works just as well. CLICK HERE if you want detailed instructions on how to make long neck pumpkin puree.

The Fattier Corn Bread

We love corn bread....So I decided to try the Food Nanny's corn bread recipe since all her other recipes are phenomenal. WOW. I don't think anyone could top THIS! I love it drizzled with honey on top.
It is better but more fattening  than the other corn bread recipe (since there is oil and butter and an extra egg AND extra sugar), so I'll leave it for the more health-conscious and call this one....(drum roll, please)....

The Fattier Corn Bread

1 1/2 c + 2 Tbsp all-purpose flour
2/3 c sugar
1/2 c white cornmeal (I used yellow and it was still scrumptious)
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c milk
2 eggs
1/3 c canola oil
3 1/2 Tbsp butter, melted

1. Preheat oven to 350. Lightly grease an 8x8 baking dish; set aside.
2. Combine flour, sugar, cornmeal, baking powder, and salt into a medium bowl.
3. In a small bowl, combine the milk, eggs, oil, and butter and mix well. Add to the flour mixture and stir just until blended. Do not over mix.
4. Pour the batter into the prepared dish and bake for 35 minutes. The corn bread is done when the edges are lightly browned and a toothpick inserted in center comes out clean.

Serve with honey.

Corn Bread

I have another recipe that tastes better, but it's more fattening. In fact, I have called it "The Fattier Corn Bread".
This corn bread recipe is still really, really good without the oil or butter. My boys L-O-V-E it. Thank you, Betty Crocker. ;)

Corn Bread

1 c milk
1/4 c butter, melted*
1 large egg
1 1/4 c yellow, white, or blue corn meal
1 c all-purpose flour**
1/2 c sugar
1 Tbsp baking powder
1/2 tsp salt

1. Heat oven to 400 degrees F. Grease bottom and sides of 9-inch round pan or 8-inch square pan (or 12-cup muffin tin) with shortening or cooking spray.
2. In large bowl, beat milk, butter and egg with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan.
3. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm.

* Or 3 Tbsp smooth, mellow, or buttery olive oil (NOT grassy, peppery, or pungent) for a healthier substitute
** If using self-rising flour, omit baking powder and salt

Glazed Chocolate Chip Scones

I always thought scones must be difficult to make because I'd only seen them sold in pretty glass displays at bread stores...well, they're not only easy, they're delicious when fresh! They're a fun way to change up breakfast or snack.
There are a lot of recipes out there, but this is my favorite. Y-U-M. ;) My kids (and neighbors) LOVE them. To lower fat content, omit butter from glaze or omit glaze all together. This recipe makes 8. ENJOY!

Glazed Chocolate Chip Scones

2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/2 c vegetable shortening
1/2 c milk
1 large egg
1 tsp vanilla extract
1/2 c semi-sweet chocolate chips (you could also use currants, frozen blueberries, or any other fruit you'd like)

1. Heat oven to 425 degrees. Grease baking sheet and set aside.
2. In large bowl, combine flour, baking powder, salt and sugar. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
3. In small bowl, combine milk, egg, and vanilla. Add to dry ingredients along with chocolate chips (or other) and mix with fork until mixture clings together and forms a soft dough.
4. Turn dough out onto lightly floured surface and knead gently 5 or 6 times (I actually do this part inside the mixing bowl). Flatten into a 7-inch round. Cut into 8 wedges.
5. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork.
6. Bake 15-20 minutes or until golden brown.
7. Mix the glaze while baking.

Scone Glaze
1/2 c sifted powder sugar
1 tbsp melted butter
1 tsp milk (plus some)
1/2 tsp vanilla

Stir powdered sugar, melted butter, milk, and vanilla in a small mixing bowl. You could also add any flavoring you might want (i.e. 2 tsp lemon juice, etc.). Add more milk, 1/2 tsp at a time, until drizzling consistency. Spoon or baste over warm scones. Serve immediately.