Banana Cake

While we were visiting our good friends, Sarah and Tyler, over Thanksgiving, she made this cake.  I am not normally a huge banana lover, but it was as if I couldn't get this stuff in to my mouth fast enough.  I must have eaten at least 2 very large pieces each day that it was sitting in front of me.  It is moist and banana-y and who doesn't love stuff with cream cheese frosting?
Make it.  I challenge you to not like it.

1 1/2 c. bananas, mashed
2 tsp. lemon juice
3 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter
2 1/8 c. sugar
3 large eggs
2 tsp. vanilla
1 1/2 c. buttermilk

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
3 1/2 c. powdered sugar

1.  Preheat oven to 275.  Grease and flour a 9X13 inch baking pan.
2.  In a small bowl, mix mashed banana with the lemon juice; set aside.  In a medium bowl, mix flour, baking soda and salt; set aside.  In a large bowl, cream 3/4 c. butter and 2 1/8 c. sugar until light and fluffy.  Beat in eggs, one at a time, then stir in 2 tsp. vanilla.  Beat in the flour mixture alternately with the buttermilk.  Stir in banana mixture.
3.  Pour batter into prepared pan and bake in preheated oven for 80-90 minutes or until toothpick inserted in center comes out clean.  (It makes a large batch, so it might be helpful to place the baking dish on a sheet pan to catch any overflow).
4.  Remove from oven and place directly into the freezer for 45 minutes.  This will make the cake very moist. 
5.  For frosting, cream the butter and cream cheese until smooth.  Beat in 1 tsp. vanilla.  Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.  Spread on cooled cake.  Sprinkle with chopped walnuts, if desired.

Lemon Blueberry Bread

I freely admit it.  If lemons were people they would be my best friends.  I love them.  Living in Citrus land we have an abundance of the little gems.  I love their color, their smell, their flavor, the way they brighten everything they come in contact with, the power they hold over fish, the use in both sweet and savory dishes.  I don't know if I would be willing to live in a world where the lemon was non-existent. 
I had some fresh blueberries who were just about to go bad and some lemons who were calling out to me to be made into something delicious.  I came across this recipe and knew it was what these two ingredients were meant to become. 
This is a perfect quick bread recipe, soft and awesome in the middle and crusty on the edges.  You might think you don't want the end pieces because they are almost on the too brown side, but that is the piece you should fight for; it has soaked in all of the lemon/sugar glaze goodness and become the perfect bite. 
I made this recipe for the first time about 2 weeks ago and have since made (and eaten, almost single handedly) an additional 5 loaves (one I gave away).  It does not last long around our house.  The only one who doesn't love it is my 5-year old, but that's fine with me because that means one less person I have to share with. 
Tips:  I've made it separately with both fresh and frozen blueberries, both turn out great, the frozen blueberry loaf takes just a little bit longer to cook.  I've also tried baking 2 loaves at the same time and this also, takes a bit longer; I think I would rotate the pans if I did this again (swap which side of the oven they are on, left to right/right to left).  The lemons I use come from my mother-in-laws garden and are significantly more juicy than those I would get at the grocery store.  When I make the lemon/sugar glaze I use all the juice from one lemon, it is more than 2 Tbsp. but works perfectly still, (the lemons seem to give on average 1/3 c. juice).

Awesome!

1/3 c. butter, melted
1 c. sugar
1 lemon, juiced
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 Tbsp. lemon zest
1 c. blueberries, fresh or frozen (do not defrost if using frozen)

2 Tbsp. lemon juice
1/4 c. sugar
The zest from 1 lemon

1.  Preheat oven to 350.  Grease and flour a 9X5" (or three 3X5" mini loaf pans) loaf pan, set aside.
2.  Mix together the flour, baking powder, and salt.  In a separate bowl cream together the butter and sugar; add the eggs and beat well.  Mix in the juice from 1 lemon and 2 Tbsp. lemon zest.  Add the flour half of the dry ingredients, then the milk, followed by the remaining dry ingredients, just until combined (mixing too long with make your bread tough and dry).  Gently fold in the berries. 
3.  Pour into the prepared baking pan and bake for 60-70 (35-45 for mini loaves) minutes, until a toothpick inserted in the center comes out clean. 
4.  While bread is baking mix together the 2 Tbsp. lemon juice, 1/4 c. sugar and the remaining lemon zest.  When bread comes out of the oven and is still hot, pour the lemon/sugar mixture over the bread.  Cool completely and try to not eat the whole loaf in one sitting.

Chocolate Chip and Peanut Butter Bars

Similar in consistency and goodness to Fudge Nut Bars.  We tried these for the first time this year with the intention of adding them to the Christmas goodie plates.  They never made it to the goodie plate, only to our tummies.

2 1/4 c. quick oats
1 1/4 c. packed brown sugar
1 c. flour
1/2 tsp. baking soda
1 c. butter, softened

1 fourteen-ounce can sweetened condensed milk
1/2 c. crunchy peanut butter (could use creamy and add 1/2 c. chopped salted peanuts)
1/2 tsp. vanilla
1 c. chocolate chips

1.  Preheat oven to 350.  Grease the bottom and sides of a 9X13" baking dish. 
2.  Beat together the oats, brown sugar, flour, baking soda and butter.  Reserve 2 cups and press the remaining crust evenly into the bottom of the prepared baking pan.
3.  Combine the sweetened condensed milk, peanut butter and vanilla until blended (I warmed my peanut butter in the microwave for about 20 seconds to make it easier to mix).  Pour over the base crust.  Sprinkle with the chocolate chips and chopped nuts if using.  Crumble the remaining crust mixture evenly over chips. 
4.  Bake for 25-30.  Center will not be set.  Cool completely.

Fudge Nut Bars

A soft oatmeal cookie base and top with a layer of delicious fudge running through the middle.  This is my mother-in-law's recipe.  A favorite on our Christmas goodie plates. they are especially good the day they are made.

6 oz. chocolate chips

1 fourteen ounce can sweetened condensed milk

1 Tbsp butter

¼ tsp salt

½ cup chopped nuts

1 tsp vanilla

1 c. butter, softened

2 cups firmly packed brown sugar 

2 eggs

2 tsp vanilla

2 ½ cups flour

1 tsp baking soda

1 tsp salt

3 c. quick cooking rolled oats

1.  Preheat oven to 350 degrees; grease the bottom and sides of a 9x13" pan.

2.  In a medium saucepan, over medium heat, combine the chocolate chips, sweetened condensed milk and 1 Tbsp. butter; heat and stir until the chocolate is melted.  Remove from the heat and add the nuts and vanilla.

3.  Cream together the 1 c. butter and brown sugar.  Add the eggs and vanilla.  In a separate bowl, stir together the flour, baking soda, salt and oats.  Stir the dry ingredients into the sugar/butter mixture.

4.  Press slightly more than 1/2 of the dough into the bottom of the prepared pan.  Spread the fudge filling over crust and drop the remaining dough evenly over the chocolate.  Bake for 25 minutes.  Cool completely then cut into squares.

Easy Homemade French Bread

My friend who is the queen of recipes gave me this one.  It makes two large loaves that are a little bit bigger, and 100% yummier, than those you could buy in the grocery store bakery department.  They turned out golden brown, crispy outside and super soft and excellent texture on the inside, even two days later.  Plus this is a very simple to make recipe.  We ate one half of a loaf for dinner as garlic bread, cubed up the other half and used it in bread pudding, and I've sliced the other and put it in the freezer to use in a french toast dish I'm signed up to make for a teacher's luncheon at my boys' school.  You could easily mix up the dough, bake one loaf and freeze the remaining dough (before the 30 minute rise) for later use as bread, breadsticks, pizza dough, cinnamon roll dough, hoagie rolls, etc.  Just take the dough out of the freezer, allow to come to room temperature and proceed at the 30 rise mark (approx. 3-5 hours total time).

1/2 c. warm water
2 1/4 tsp. (one 7g pkg.) dry yeast
2 c. very hot water
1/3 c. oil
3 Tbsp. sugar
1 Tbsp. salt
6 c. flour

1.  Combine the warm water and the yeast.  Set aside.
2.  In a large bowl, combine the hot water, oil, sugar, salt and half of the flour.  Stir with a wooden spoon (I used my electric mixer instead).
3.  Add yeast mixture and stir.
4.  Add the remaining flour and stir.  Leave spoon in the dough.  Let rest for 10 minutes.  Stir and let rest again.  Repeat the rest and stir process three more times (for a total of 5 times). 
5.  Divide dough in half.  Turn dough out onto a floured surface.  Press out to a rectangle.  Roll up (like making cinnamon rolls) and place on a greased baking sheet (one 11X17" baking sheet works just fine) repeat with the other half. 
6.  Let rise in a warm place for 30 minutes.  With a sharp knife, make 3 diagonal slashes across each loaf.  Brush with egg white. 
7.  Bake in a preheated 400 degree oven for 25-30 minutes.  Remove from the baking sheet to a cooling rack.

Enjoy!

You could place an oven safe dish of water on the lower rack of the oven while these are baking to give the crust some extra texture, it's not necessary, but dosen't hurt anything.

Fast Breadsticks

Taisey is my source for great recipes.  She sent me this recipe over a year ago and I just got around to trying it two nights ago.  They are delicious. My usual go-to for breadsticks is my Soft Italian Breadsticks recipe but in a pinch these worked perfectly.  These are delightfully crispy on the outside and soft in the center.  The 'easy' part is that they only rise once for 30 minutes.  Yummy breadsticks in about an hour?  Yes, please!

1 1/2 c. warm water
1 Tbsp. yeast
3 1/2 c. flour
2 Tbsp. sugar
1/2 tsp. salt

3 Tbsp. butter, melted

1.  Mix all the ingredients except the melted butter, in a large bowl (or electric mixer).  Knead for 3 minutes.  Let the dough rest for 10 minutes. 
2.  Heat oven to 375*.  Spread melted butter onto an 11X17 baking sheet. 
3.  Roll out the dough about 1/4 to 1/2 thick and cut into strips with a pizza cutter.  Twist slightly, if desired and place breadsticks about 1/2 apart on the baking sheet.  Sprinkle with garlic salt, choice of herbs (either.rosemary, basil, and/or thyme, crushed finely) and grated Parmesan cheese.  Cover with greased plastic wrap and let rise for 30 minutes (I did this on a cooler day by preheating my oven to 200, turning it off and placing the baking sheet in the oven for 20 minutes, then pulled it out to finish rising then preheated my oven to 375*).
4.  Bake for 15-20 minutes until golden brown.

Yield: 20-25 breadsticks

Chicken and Rice Bowl with Teriyaki Sauce

Don't let the long list of ingredients scare you off, it is quite simple to prepare and is very yummy.

Enjoy!

Rice:
2 c. brown rice
3 c. water
1 (14 oz.) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can black beans rinsed and drained

Teriyaki Sauce*:
2/3 c. soy sauce
2/3 c. water
3/4 c. brown sugar
1/4 c. sesame oil
4 cloves garlic
1 to 2 Tbsp. ginger, minced
2 tsp. garlic chili sauce
2 Tbsp. cornstarch dissolved in 2 Tbsp. water

Veggies:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, sliced
1 zucchini, cut in half lengthwise then cut into 1/4" slices
1 1/2 c. broccoli florets

4 chicken breasts, grilled with salt and pepper to taste, then cubed

For Rice:
Bring water, coconut milk and sugar to a boil, add rice.  Cover, reduce heat to low and cook for 20 minutes.  Stir in the beans; recover and continue to cook for an additional 25 minutes.
Meanwhile, make the teriyaki sauce.

For Sauce:
In  medium saucepan mix all the ingredients except for the cornstarch/water slurry.  Bring to a boil then add the cornstarch/water.  Continue to boil until thickened.  Remove from heat.

For Veggies:
In a large skillet heat oil over medium-high heat.  Add veggies and saute just until crisp-tender.

To serve: layer rice, veggies and chicken in a bowl.  Drizzle with teriyaki sauce.

*You could use a store bought teriyaki sauce and add an additional 1 tsp. soy sauce, the chili sauce, 1 tsp. ginger and thicken with cornstarch/water slurry.