Blueberry Sour Cream Coffee Cake.

Absolutely delicious. My husband came home and ate 1/4 of it instead of dinner.

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for dusting


Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes (may take longer if using frozen blueberries) in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Pumpkin Chocolate Chip Bread

Another great recipe from My Kitchen Cafe.

LOVED IT!

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)

2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.

Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Zucchini Bread

(crappy pic, yummy bread)

I planted my first garden this year!!!  Little did I know that zucchini and squash will take over the whole backyard!!!  I had never made zucchini bread before, thanks to friends and family I have a few recipes to try.  I loved this one.  SOOO simple to make, and DELISH! I love the cinnamon in it!  Enjoy!

mix together:

1 Cup brown sugar

1 Cup white sugar

1 Cup oil

3 Eggs, well beaten

2 Cups grated zucchini

3 tsp. vanilla

in a separate bowl mix:
3 Cups flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1-1/2 tsp baking powder

Mix together & pour into 2 loaf pans. Bake @ 325 for about an hour

Harvest Muffins....

Man these are good! Tasty and low in fat and Calories! (if you do weight watchers, each muffin is only one point!)

Ingredients:
1 spice cake mix
1 15 ounce can pumpkin
2 apples cored and chopped into bite sized pieces

Heat oven to 350 degrees. Mix all the ingredients and bake for 20 minutes. EASY! Enjoy!

French Toast Bread Pudding with Warm Peaches

I just made this for the second time this morning and it was even better than I remembered. Even my boys liked it (minus the topping). I just had to share!!!

prep time: 20 minutes

chill time: overnight

bake time: 45 minutes

1 TB butter, softened

1 loaf (about 1 pound) cinnamon-swirl bread, challah, or brioche bread

6 large eggs

1/2 cup sugar

2 1/2 cups milk

1 1/2 tsp. vanilla

Peaches:

4 TB butter

1/2 cup packed brown sugar

2 ripe peaches, sliced (you are definitely going to want to at least double the peaches, but nothing else)

1/2 tsp. cinnamon

The night before serving, smear the 1 TB butter over the bottom and sides of a 13x9x2-inch baking dish or other 2 quart baking dish. Tear the bread into small pieces and scatter in the dish. In a bowl, whisk the eggs, sugar, milk, and vanilla. Pour over the bread. Tamp down the bread with a spatula to submerge each piece of bread in the egg. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.

The next morning, remove the dish and slide it into a cold oven with the foil on (otherwise, the dish will crack). Turn the oven on to 375. After 25 minutes, gently pull off and discard the foil. Continue to bake until mixture is puffed and golden brown, about 20 more minutes. At this point, prepare the peaches by melting the 4 TB butter in a wide nonstick pan then stirring in the brown sugar. When mixture is bubbly, add peaches and cinnamon and cook, stirring, until peaches start to look glazed, about 3 minutes. Turn off heat and set aside (mixture will be really hot.)

When bread pudding is cooked, let it cool for a few minutes on a rack, then spoon onto plates and top with warm peaches.

Enjoy!

Banana Bread with Streusel-Nut Topping....

Sorry about my lack of posting. My husband and I just bought our first home and the last month has consisted of packing, moving, painting, unpacking....and not so much cooking. But, I am so excited about this recipe that I had to share! I have tried MANY banana bread recipes...and this is by far my favorite. It's moist, thick and I LOVE THE TOPPING on it. So here it is, by far the best banana bread recipe I have yet to come across!

Banana Bread with Streusel-Nut Topping

Better Homes and Gardens Cookbook

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

2 beaten eggs

1 1/2 cups mashed bananas (5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter

1/4 cup packed brown sugar

3 tablespoons all purpose flour

2 tablespoons butter

1/3 cup chopped walnuts

Grease one 9x5x3-inch or two 7 1/2x3 1/2x 2-inch loaf pans; Combine flour, baking powder, baking soda, cinnamon, nutmeg and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.

In a medium bowl combine eggs, bananas, sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared pan (s).

Prepare topping by combining in a small bowl brown sugar and 3 tablespoons flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in chopped walnuts. Sprinkle topping over batter.

Bake at 350 degrees for 55 to 60 minutes for a 9x5x3-inch pan, or 40 to 45 minutes for a 7 1/2 x3 1/2x2-inch pan, or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing (I waited about 4 hours).

Blueberry Coffee Cake Muffins....

My sister in law Nicole told me about this muffin recipe she got from the Barefoot Contessa. She told me they were good that I had to make them. I made them last night while my hubby was sleeping and figured he could take a couple to work with him this morning. He called me and told me how great they were. He even took some in and shared with co workers. I must agree. These are really great. Perfectly moist. Enjoy!

Ingredients:
by Ina Garten (Barefoot Contessa)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Directions:Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Best Banana Bread Ever

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 tsp. vanilla

1 cup butter or margarine
2 tsp cinnamon

1/2 tsp nutmeg

2 cups white sugar
2 cups mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts vanilla, nutmeg and cinnamon until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

Depending on the oven some loaves have been done at 55 minutes.

Excellent banana bread. Let it sit for 2 hours yeah right, I ate it right out of the oven. This was still very good and moist several days later. The crust on the outside is incredible. It was my favorite part.

Mom's Banana Bread

Traci, this is my mom's recipe. It's my favorite... other banana breads don't compare! Sometimes to mix it up I'll throw some chocolate chips in there--William and Rich love that! Other times I put craisins in it and I think that it's so good. And it's always good plain too!

1/2 c. oil

1 c. sugar

2 eggs

3 bananas (mashed)

2 c. flour

1/2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

3 TB milk

1/2 tsp. vanilla

Mix. Pour into a 9x5x3 pan. Bake at 350 for 1 hour. If you are using a smaller pan then check after 45 minutes.

Chocolate Chip Banana Muffins

Here is another banana bread recipe. I found the recipe for these yummy muffins in a Quick Cooking magazine. I have made them a few times and they come out really good! Just a small twist on regular banana bread that makes it a little more fun! Again, the riper the bananas, the better!

1/2 cup stick butter or margarine, softened.
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups mashed ripe bananas (about 3 large)
3 teaspoons vanilla extract
2 cups all purpose flour
3 teaspoons baking soda
1 cup chopped walnuts (optional)
1 cup (6 oz) semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in eggs, bananas and vanilla. combine flour and baking soda; add to creamed mixture just until combined. Stir in the walnuts and chocolate chips. Fill greased or paper-lined muffin cups half full. Bake at 350 deg. for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes about 2 dozen.

Banana Bread

Here is a basic banana bread recipe that I think is actually very good. I don't know if it is much different then other recipes out there, but I have had success with it. I got it from my Betty Crocker's New Cook Book (1996). I find that, as much as ripe banana's gross me out, the riper the better when it comes to banana bread!

1 1/4 cup sugar
1/2 cup stick margarine or butter, softenend
2 large eggs
1 1/2 cups mashed ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (if desired)

1) move rack to low position so that tops of the pans will be in center of oven. Heat oven to 350 deg. Grease bottoms only of 2 loaf pans ( 8 1/2 X 4 1/2 X 2 1/2) or 1 loaf pan (9X5X3) with shortening.
2) mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans.
3) Bake 8 in. loaves about 1 hour or 9 in loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; removed from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Rolls....

This recipe is Nicoles sisters. Nicole made these for Easter and they were so good. I made them for dinner tonight, and they didn't disappoint. This picture is one that Nicole took of hers. I didn't make them into croissants, I just don't have time (or patience) to make them pretty right now. I just dropped them in balls on the baking sheet, and they were still tasty. Thanks Nicole for a great recipe!!!!

Ingredients:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
1 cold cup of water
2 pkgs. yeast ( or I used 4 1/2 teaspoons)
1/2 cup warm water
4 eggs (beaten)
7 1/2 cups flour
butter for the tops
Directions:
In a 6 quart pan bring 1 cup of water to a boil then add the 1 cup of butter, sugar and salt to the pan. Take it off the heat and add 1 cold cup of water. Dissolve yeast in 1/2 cup of warm water. When the first mixture is luke warm you add the yeast mixture and eggs. Stir for a second. Then add the flour. Stir together. Cover pan and refrigerate over night.
Divide it into 3rds. Roll it out into a circle and cut with a pizza cutter into triangle for croissants or make whatever shape you want. Butter the cookie sheets. Then let them rise for 4 hours and top with melted butter.
Place them on baking sheets. 12 rolls per sheet.
Now pop them in the oven for 400 * degrees for 10 minutes.

Applesauce Oat Muffins

I clipped this out of a Quick Cooking Magazine a few years ago, but just made them for the first time last week. They were really good and very easy! Also, not too high in fat!

1 1/2 cups quick cooking oats
1 1/4 cups flour
1/2 cup packed brown sugar
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp salt

1 cup unsweetened applesauce
1/2 cup skim milk
3 TBSP canola or vegi oil
1 egg white

TOPPING:
1/4 cup quick cooking oats
1 TBSP brown sugar
1/8 tsp ground cinnamon
1 TBSP butter or stick marg, melted

In a large mixing bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with nonstick cooking spray three fourths full.

Combine topping ingredients; sprinkle over batter. Bake at 400 deg. for 16-18 min. or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Makes approx. 10 muffins.

Nutritional Info: One muffin equals 222 calories, 6 g. fat, 3 mg cholesterol, 2 g fiber, 5 g protein.

Amish White Bread

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes

-This bread is so good. It turns out good every time.

* It says you need bread flour but I have used all purpose flour every time.

*Also this is more of a sweet bread so if you don't want it so sweet use less sugar. That's it :)

* When it comes out I put butter on the top. Yummy!

~recipe came from allrecipes.~