Chocolate Chunk Banana Bread

As some of you know, I am allergic to many, many things. Potassium is among the long list... which means no bananas and no nuts. But one of my most treasured smells for a house to hold is homemade Banana Nut Bread. You can almost see the flavor tendrils weaving their way through every nook and cranny in the house.

My hunny also loves this smell and most definitely eating it. As you may remember, I posted a recipe last year featuring my bread with a nice homemade icing that was "TO-DIE-FOR"! I had some friends out here in the wild west try it out and felt the same way. It's one of those things I HAVE to make once or twice a year, regardless of the reactions I get.

This time around I made 2 loaves... one for him and one for me. Since nuts and bananas both have Potassium I chose to forgo the nuts and replace them with chocolate chunks. All I did was follow the original recipe (find it here) and instead of one loaf, I poured the batter into two loaf pans. On his, I added nuts and gently stirred them in. On mine I chopped up a chocolate bar (about 1 ounce) and gently stirred it in. The baked for the same amount of time in the old recipe for the small loaf.

Chocolate Chunks

Original

Cheesy BBQ Chicken Braid

A while back I was scrolling through the TV Guide and came across a show called "From the Kitchens of:" and figured why not? This particular show was filmed at the Pillsbury Bake Off competition and held some great ideas for me. This Chicken Braid is one of them. It feeds about 4 depending on appetite and can be improvised to fit all sorts of cravings. I think next time it will be a Pizza Braid!

1 cup BBQ Sauce, divided
1 Cup Cheddar Cheese, divided
1 cup Chicken, precooked and shredded
Garlic Powder
Parsley
1 roll Crescents

1) Preheat oven to 400. Line cookie sheet with foil and spray with oil.

2) Roll out crescents in one rectangle. Press edges of individual rolls together to form one sheet about 12x8" (use rolling pin if needed).

3) Spread 3-4 tbs BBQ sauce down the middle. Sprinkle evenly 1/2 the cheese, then all the chicken. Top with cheese and rest of BBQ sauce. Use as much or as little of the sauce as you prefer. I used only 3/4 cup and found even that was too much for my family.

4) Using sisscors, cut strips along the long sides of the dough at 1" intervals. Starting from one end, lay over one strip, then the other on the opposit side. Once you get the first two stips finished, pull up the end to close. Continue "braiding" the dough to the bottom and once again, pull the bottom to close.

5) Optional: Lightly sprinkle garlic powder (I do not reccomend garlic salt) and dried parsley over the top.

6) Bake for 11-14 minutes until the top begins to brown. Let sit 5 minutes before slicing.

Italian Crescent Rolls

Since I cook for mainly just my hunny and me, most of the time I cut down the recipes I post here. I simply run out of room in my freezer when I don't. So my latest creation, "Italian Chicken Stuffed Crescent Casserole" was no different. But I had 2 extra crescent rolls to use up. I decided to deck them out a bit so they would marry well with dinner. Simple and easy, its something anyone can do to give dinner rolls just a little more umph.

1 pkg Crescent Rolls
Parmesan Cheese, grated
Garlic Powder
Oregano

1) Heat oven to package directions. Spray cookie sheet with olive oil spray (such as Pam).

2) Unroll crescents. In order as above, sprinkle each roll with the ingredients using as much or as little as you prefer. Remember a little dried herb goes along way, especially the garlic! Roll up starting with thickest end.

3) Place seam side down on prepared cookie sheet and sprinkle again with just a bit of the parmesan. Bake according to package directions.

Chocolate Walnut Biscotti

Here is the "To Die For" biscotti recipe. For those of you on facebook who read that I was making it for my trip down to Bastrop, sorry it took so long to get it posted. I'm going to try and get another post or two up while Im here but if not, everyone deserves a Christmas Holiday!

3/4 cup Walnuts, whole
2/3 cup Sugar
2 Eggs
1 tsp Vanilla
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Cinnamon 
1 3/4 cup Flour 
1 cup Chocolate Chips

1) Line baking sheet with parchment paper and set aside. Preheat oven to 350.

2) Pour walnuts onto baking sheet and bake at 350 for about 8-10 minutes, just until you begin to smell the nut oils. Take out and chop.

3) In medium bowl beat eggs and sugar together until they become pale and fluffy. Add vanilla and mix well to incorporate.

4) In a large bowl whisk together flour, cinnamon  salt and baking powder. Pour in egg mixture and beat until combined. Fold in nuts and chocolate. At this point you might want to flour your hands and use them to blend in the last ingredients.

5) While still in the bowl, begin to form a log about 12x3" and finish it on the parchemnt paper. Place in oven and bake 25 minutes until it is firm to the touch. Reduce oven to 325. Let cool 10 minutes!

6) Using a bread knife, cut diagnal slices about 3/4" thick. Lay them out on the parchment, cut side down and bake 10 minutes. Remove from oven, flip each slice and bake another 10-12 minutes until its baked through but not brown. Let cool before eating!

Black Berry Bread Roll

Some of you may remember going to your Grandma's house (if you do not know what it is, don't tell me! I'm old enough as it is) around the holidays and having her "famous" Prune Roll... a taste you never grew to like. I am one who never grew accustomed to prunes... but I did like the concept of fruit being rolled in a sweet bread and baked to a golden brown and drizzled in a sugar glaze... I'm already drooling.

Below is something I came up with to settle that particular craving. I'm somewhat surprised I was able to get it to rise since I live so high up and have been fighting the humidity this past week. But it popped out of the oven just right... and in time for an impromptu visit from my mom and step dad. I swear they have a sixth sense about things baking.

This recipe makes 2 loaves so you can either make two different kinds or for those of us looking to save our waist line, give one to a friend.

So good we couldn't wait for it to get onto a serving platter!

DOUGH
1 pk Instant Active Yeast
1 cup Milk, warm
1/2 cup Butter
1/2 cup Shortning
3 Eggs, seperated from the whites
3 tbsp Sugar
1 tsp Salt
3-4 cups Flour
FILLING
24oz Black Berry Preserves (any preserve will due)
1/4 cup butter
Cinnamon
GLAZE
1 cup Powder Sugar
1/4 ts Vanilla
2-3 tbsp Water

1) In large bowl mix together yeast and milk until yeast dissolves. Add butter, shortning, 3 egg yolks (save the whites), sugar, salt and 3 cups flour. You want to add the flour slowly so you do not have a kitchen white out (trust me on this). Add enough of the flour to form a soft dough. Cover the dough (in the bowl) with plastic wrap and let sit about 12 hours in the refrigerator.

The Next Day

2) While in the bowl, divide the dough in half and recover reaminder in bowl. Take the other half and place on a lightly floured surface. Roll out until its about 12x5". Sprinkle with cinnamon and then dot with half the butter.

Using large spoon, drop spoonfulls of the preserves onto the dough and smear it in to make an even layer.

3) GENTLY take the bottom length of dough and pull it up and over to half way.

Take the top and pull it down to make the trifold roll and tuck in the ends. Place on a lightly greased cookie sheet, seam side down, cover and let rise 2 hours in a warm, dry place. Now repeat this with second half of dough.

4) Preheat oven to 350. Using leftover egg whites, make an egg wash using 2 tsp of water and beat well. Uncover dough and brush egg wash over breadand place in oven. Bake for about 25 minutes. Let rest about 10 minutes on wire rack before glazing.

5) Mix the glaze ingredients together using a fork. You might need to use more powdered sugar to get the proper consistancy for the glaze. Fill the fork with the glaze and drizzle it over the top of the bread.

Citrus Cranberry Biscotti

I can definitely see why this recipe was a winner in Better Recipes contest. But of course, I had to change just a couple of things to work with allergies as well as what we are able to buy here in the middle of no where. It was remarkably easy and the flavors jump all over your tongue. Try it with your breakfast coffee or a late snack with some hot cocoa.

3/4 cup Sugar
2 tsp Lemon Zest
2 tsp Orange Zest
2 Eggs
2 tbs Butter, melted (at room temp)
1/2 tsp Lemon Juice
2 cup All Purpose Flour
1 tsp Bking powder
1/2 tsp Cinnamon
1/4 tsp Baking Soda
Dash Salt
2/3 cup Cranberries, dried and chopped


1) Preheat oven to 350. Line a baking sheet with parchment paper.

2) In large bowl, mix sugar, lemon and orange zests together. Reserve 1 tbsp and set it aside for later.

3) In same bowl, add egg, butter and juice and beat until thick and pale, about 5 minutes (up here it took 8).

4) In med bowl, *sift together flour, baking powder, baking soda, cinnamon and salt. Add half the mixture to the egg and beat until smooth. Add remaining flour and stir until smooth. Last, add in the cranberries and stir to combine. *If you do not have a mixer, use a deep strainer.

5) Turn dough onto a lightly floured surface and mold into a 9" log. Place on baking sheet. Flatten the top just slightly and sprinkle the reserved tbsp of sugar and press it in lightly.

6) Place in oven and bake 22-28 minutes (about 32 up here in the clouds) until golden and crusty. Check with a toothpick in the center to make sure its not doughy in the center before moving to the next step.

7) Let cool about 10 minutes (important if you do not want to burn yourself). Reduce oven to 300. Cut log into diagnal slices about 3/4" thick. Place slices, cut side down on baking sheet.

Bake 10 minutes, remove and flip slices over. Return to oven another 10-12 minutes until top surface is crisp but not browned.

Pesto Bread

I love bread. All kinds of breads. Back in the big city I was able to hit the bakery whenever I had a hankering for some that was fresh out of the oven. Living here, all the bread I can get my hands on has been shipped across the state to arrive wrapped in plastic at the grocery store. Not very appetizing and only your basic varieties. So, I have learned how to make various types of bread right here in my mountain home. Below is a recipe that is a wonderfully flavorful bread that goes great with any Italian meal you plan to make... or by itself with a Pesto Dip.

3 cups warm water
1 1/2 tbs (or 2 packets) Dry Active Yeast
2 tbs Course Salt (I prefer Sea Salt but Kosher works too)
6 1/2 cups All Purpose Flour
1 Pkt Dry Pesto Sauce

1) In large bowl ( I used my crock pot for this), mix water, yeast and salt until yeast dissolves. Mix in flour. Batter will be wet and loose. Transfer to a bowl that has a lid or cover tightly with plastic wrap and poke a small hole in it. You want the gasses to escape.

2) Now set it on top of your refrigerator for about 2 hours to let it rise.

3) Place bowl in refrigerator for at least 3 hours. Dough works best after it's been chilled.

4) Prepare Pesto Sauce to package directions.

5) Place about a 1/4 of the dough on a floured surface and roll out to a rectangle about 12x9 inches and about 1/8 inch thick. Spread with pesto sauce entire surface. Gently roll up as you would a jelly roll and transfer to a lightly greased baking sheet.

6) Let rise, uncovered, about 30-40 minutes (this is where you put it back on top of your refrigerator again). Its OK if it doesn't rise too much, it will rise in the oven.

7) Preheat oven to 450. If using a toaster oven drop the temp to 400 and do not use the fan. This will burn it. Place a separate pan filled with water on the bottom rack of oven.

8) Pour water in heated pan (the steam will help to brown the loaf) to fill it and place bread on rack over it. Bake for about 25-30 minutes, turning loaf pan half way through.

9) Now, let this cool on a wire rack for 15 minutes before you tear into it.

Stuffed French Toast

For years now I have not liked syrup on any of my breakfast foods. The smell of it alone can turn me away from the table. But eating pancakes dry isn't an option either. So, in my quest for something different, something sweet without the syrupy smell, I created a sauce that works great. Now it seems I-HOP has the same idea... or at least part of it at any rate. But I'm biased... I prefer my own method since it's made by scratch in a kitchen I can be in.

1 egg per serving, beaten
1 tsp Half & Half per serving
Cinnamon
Jiffy/Bisquick Baking Mix, amount really depends on amount of people serving
2 pieces Honey Bread per person (or any thick cut bread)
1 tbs Cream Cheese per person
1 tbs jelly, jam or preserves per person (I used Blue Berry Preserves in this one)

1) Heat griddle or skillet to medium. Either spray pan with butter flavored spray or use butter/margarine in pan... even if it's a "non-stick". Honey bread tends to stick otherwise.

2) In bowl big enough to lay out bread, beat egg, cream and cinnamon (to taste) together. Add about 1 tsp of the baking mix at a time, blending well, until a pancake batter consistency forms.

3) Dip bread in batter and coat well. I like to let mine soak about a minute to absorb the liquid. Then place in skillet. Keep a close eye on it so it doesn't burn and flip when its golden brown. Repeat for the other side.

4) Meanwhile, In a small bowl, stir together the cream cheese and preserves until blended well.

5) Once the bread is golden brown on both sides, remove to plate. Spread cream cheese mixture on one side of both pieces of bread, and put them together to form a sandwich.

6) Sprinkle with powdered sugar and more cinnamon if you want.

Honey Bread

In my search for some good breads out here, I came up empty. I realized that we have no bakery here. Well, there is one in alpine that makes cinnamon rolls and such, but if you want home baked breads, you better learn how to do it yourself. Which is what I've been attempting for years.

Most of the time I end up with hollow bread. Or flat bread... that weighs a ton. Until recently I just couldn't get the hang of making bread. Now that I'm older the good Lord has blessed me with the secret know-how of how to end this long time curse. And since I'm a nice person (OK, ya'll can stop laughing now) I thought I would pass it on to my internet friends and family.

The recipe below will make up to 4 loaves. You can leave it in the fridge for 3-4 days even and make a loaf per day! I like changing it up and in later issues, I'll give you some hints on bread mixtures that start with this one recipe. There is no picture today since I am unable to get to my camera without someone tearing into it. I guess I'm going to have to make this when one of my friends comes to visit.

3 cups warm water
1 1/2 tbs (or 2 packets) Dry Active Yeast
2 tbs Course Salt (I prefer Sea Salt but Kosher works too)
6 1/2 cups All Purpose Flour
Honey

1) In large bowl ( I used my crock pot for this), mix water, yeast and salt until yeast dissolves. Mix in flour. Batter will be wet and loose. Transfer to a bowl that has a lid or cover tightly with plastic wrap and poke a small hole in it. You want the gasses to escape.

2) Now set it on top of your refrigerator for about 2 hours to let it rise.

3) Place bowl in refrigerator for at least 3 hours. Dough works best after it's been chilled.

4) When ready to make bread, pull out 1/4 of dough and place on a flat, floured surface and shape your loaf, pulling across the top to make it tight. Set on a lightly greased baking sheet and let rise, uncovered, about 30-40 minutes (this is where you put it back on top of your refrigerator again. Its OK if it doesn't rise too much, it will rise in the oven.

5) Preheat oven to 450. If using a toaster oven drop the temp to 400 and do not use the fan. This will burn it. Place a separate pan filled with water on the bottom rack of oven.

6) Just before baking, cut a long slit in top of loaf, down the length. Gently separate it and fill it with honey. Drizzle honey all over it top if you want it extra sweet like I do. Pour water in heated pan (the steam will help to brown the loaf) to fill it and place bread on rack over it. Bake for about 25-30 minutes, turning loaf pan half way through.

7) Now, let this cool on a wire rack for 15 minutes before you tear into it. I have to stand over it with a butcher knife in each hand to keep my hunny from getting at it.

Banana Nut Bread

Oh my... the smell of Banana Nut Bread baking... it just fills the house with such pleasant aromas! It reminds me of days long gone, growing up with a baker across the street from me. I'm surprised I made it out of childhood without weighing a ton! That woman could really bake! Not sure how I came out not being able to bake if my life depended on it though.

It seems that up until just recently, every time I tried to bake ANYTHING, it would come out hollow, burnt, raw or so nasty the family dog wouldn't touch it. This is using pre-boxed treats like cookies, brownies, cakes. I even tried using a bread machine (5 different kinds) to come out with hollow breads.

In the last few months though, it seems all those early years are finally catching up with me. I have come up with a wonderful bread that isn't hollow and even tastes fantastic. A good friend of mine has even used the recipe to create it in her own home. I'm so surprised that it came out well (like Ive said before, I'm SO NOT the baker) that I thought my readers would like to give it a go.

2 1/4 cup Jiffy Baking Mix (Bisquick works as well)

8oz Cream Cheese, softened

1 cup Sugar

1/2 cup Butter, softened

1 cup Banana, mashed (about 2) ( my family likes it with more banana so I will use 2 cups!)

2 eggs, slightly beaten

1 tsp Cinnamon

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1 tsp Vanilla

1 cup Nuts, chopped (use an extra cup for those nutty folks in the family tree!)

1) Preheat oven to 350. Grease pan(s) and set aside.

2) In large bowl, mix cream cheese, sugar and butter. Add banana then egg. Mix in remaining ingredients. Blend well. 

3) Pour into pans and bake uncovered:

Large Loaf: 55-70 minutes

Small Loaf: 40-55 minutes

Until toothpick inserted in middle comes out clean. Let cool completely on wire rack.

OPTIONAL

Smother top in icing, let set before slicing.

Basic Icing:

Pour about a cup of powdered sugar into medium bowl. Add a tablespoon of water at a time,  while whisking, until you get the proper consistency needed. Play around with sugar and water amounts to fit your needs. If you want a good twist, add in a dash of vanilla or orange extract!