Banana Bread

3 - 4 bananas, mashed
1/3 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
pinch salt
1 1/2 cups flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugars, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

NOTES
From Simply Recipes.
THE best basic banana bread.

Marcia's Pancakes

Mix:

1 cup rolled oats
1 cup whole wheat flour
1/4 cup cornmeal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp brown sugar

Add:

2 cups buttermilk
2 eggs
1/2 stick butter, melted

Stir together, cook over medium heat.

NOTES
From my friend Marcia.
Delicious hearty pancakes.
Plain yogurt works as a substitute for buttermilk.

Hazelnut Scones

1/2 c cream or milk
3/4 c freshly brewed hazelnut coffee
2 tsp apple cider vinegar
1/3 c butter
1/4 c sugar, plus an extra teaspoon for sprinkling the tops (optional)
2 c all-purpose flour
2 Tbsp baking powder
1/4 tsp salt
1 c hazelnut meal
1/2 tsp cinnamon
1/2 c toasted and coarsely chopped hazelnuts

To make hazelnut meal:

Toast the hazelnuts on a baking sheet at 350 degrees for about 12 minutes. Wrap the nuts in a small kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. (The toasting and peeling method should be used for the toasted, chopped hazelnuts as well.) Transfer the nuts to a strong blender or food processor and pulse into a coarse powder. 1 1/4 cups whole hazelnuts will yield roughly 1 cup of meal.

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Measure out cream and coffee, and stir in the vinegar and vanilla extract. Set aside. (Mixture will look a little curdled.)

In a large bowl, cream together the butter and sugar.

In a large mixing bowl, sift together the flour, baking powder, and salt. Add the hazelnut meal and cinnamon. Add the butter mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles course crumbs.

Add the coffee mixture and mix with a wooden spoon until just combined; fold in the chopped hazelnuts.

Drop by 1/4 cupfuls onto the greased cookie sheet; sprinkle with a little sugar if you like. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.

NOTES
Adapted from Vegan With a Vengeance by Isa Chandra Moskowitz.
One of my favorites!
Original recipe is vegan, so vegan substitutes will work nicely in this recipe.
I like the scones best when the batter is on the wet side.
Extra delicious when split open and spread with apple butter.

Lemon-Cheese Stuffed French Toast with Blueberry Syrup

6 thick (1 1/2") slices bakery cinnamon bread or challah

Filling:
4 oz cream cheese, softened
2 Tbsp sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 c ricotta cheese

Egg Mixture:
6 large eggs
1/2 c heavy cream

butter
oil

Blueberry Syrup:
2 c blueberries
1/2 c sugar
2 tsp fresh lemon juice

Create a pocket in each slice of bread by inserting a sharp knife into center of top crust and working in both directions, to within 3/4" of bottom and sides. Be careful not to puncture the sides.

Combine first 4 filling ingredients with an electric mixture and beat until smooth (about 1 minute). Stir in ricotta until just combined. Squeeze bread from the sides to part the opening and fill each slice of bread with a few tablespoons of filling. Don't overstuff or tear!

Whisk eggs and cream together. Dunk stuffed bread into the egg mixture and coat both sides. Place bread in a baking dish and cover with plastic wrap; chill in the fridge overnight.

Preheat oven to 375 degrees and lightly grease a cookie sheet. Heat a mixture of half butter, half oil in a skillet over medium-low heat and saute each slice of bread for about 2 minutes per side. After sauteing, place bread on cookie sheet and bake until heated through (about 6-8 minutes).

While toast bakes, combine syrup ingredients in a medium saucepan over low heat and cook, stirring constantly, until sugar dissolves (2-3 minutes). Increase heat to medium and simmer 2 minutes, stirring constantly. Remove from heat and serve over toast.

NOTES
I think this comes from a Best American Recipes-type cookbook.
Untried, but now that I've just discovered it among my recipes I think I'm going to try it very soon.

Blueberry Muffins

1 1/2 c flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1 tsp vanilla
1 c blueberries (fresh or frozen)

Streusel:
1/2 c sugar
1/3 c flour
1/4 c butter
1 1/2 tsp cinnamon

Combine dry ingredients. In a one-cup measuring cup, measure 1/3 c oil and crack egg into cup. Pour in enough milk to equal 1 cup. Add wet ingredients to dry ingredients and combine. Fold in blueberries. Pour batter into greased muffin cups.

For streusel, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly and sprinkle over batter.

Bake at 400 degrees for 20-25 minutes.

NOTES
From allrecipes.com.
Yum!

Popovers

2 cold eggs
1 c cold milk
1 Tbsp melted butter
1 c flour
1/2 tsp salt

Preheat oven to 425 degrees; grease 6 custard cups or muffin tins.

In a large bowl, combine all ingredients and beat until smooth. Immediately pour batter into prepared cups, filling each halfway.

Bake 35 minutes or until golden brown and puffy. Cool slightly before removing from cups. Serve with butter, syrup or jam.

NOTES
Can't remember where I got this recipe but popovers are popovers. Very basic.
Fun recipe for kids to help with.

Pumpkin Apple Streusel Muffins

2 1/2 c flour
2 c sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 beaten eggs
1 c pumpkin puree
1/2 c vegetable oil
2 c peeled chopped apples

Preheat oven to 350 degrees; prepare 18 muffin cups.

Combine dry ingredients. In a separate bowl, combine eggs, pumpkin and oil; add to dry mixture and mix well. Fold in apples.

Streusel:
2 Tbsp flour
1/4 c sugar
1/2 tsp cinnamon
4 tsp butter

Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over muffins.

Bake 35-40 minutes at 350 degrees.

NOTES
From allrecipes.com.
In place of pre-made pumpkin pie spice, I use any combination of cinnamon, allspice, cloves, and/or nutmeg.
The streusel makes too much -- I usually double the muffin batter but keep the amount of topping the same.
Family favorite!

Pumpkin Spice Muffins

2 c pumpkin puree
3 c flour
2 c sugar
2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp allspice
1 tsp salt
2/3 c vegetable oil
3 eggs

Preheat oven to 350 degrees; prepare 12 muffin cups.

Combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry ingredients and combine thoroughly without overmixing. Spoon into muffin cups.

Bake at 350 degrees for 20-25 minutes.

NOTES
Original source unknown, but this is just a basic pumpkin muffin recipe with perhaps more spices than most. I leave out the nutmeg in consideration of the boyfriend's preferences.

Strawberry Muffins

1 c all-purpose flour
1 c whole-wheat flour
1/2 c sugar
1 1/2 tsp baking soda
2 eggs
1 c yogurt
1/4 c butter, melted
1 tsp vanilla
1 c chopped strawberries (fresh or frozen)

Preheat oven to 375 degrees. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries in the flour mixture; then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin cups. Bake for 20-25 minutes or until tops are golden brown. Makes 12 muffins.

NOTES
From Stonyfield Farm.
Untried.

Blueberry Brunch Cake

1/2 c butter, softened
3/4 c granulated sugar
2 eggs
1 tsp vanilla
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c sour cream
1/2 c brown sugar
1 tsp cinnamon
1 c chopped pecans
1 c blueberries

Preheat oven to 350 degrees; grease an 8" or 9" square pan.

Cream butter and sugar until light and fluffy; add eggs and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture; mix until smooth. Toss brown sugar, cinnamon and nuts together.

Pour half of batter into prepared pan. Mix blueberries with half of the brown sugar mixture and spread over batter. Spread with remaining batter and sprinkle with remaining brown sugar mixture.

Bake 35-40 minutes.

NOTES
Original source unknown.

Zucchini Bread

3 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp nutmeg
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
3 beaten eggs
3 tsp vanilla
2 c shredded zucchini
1 c vegetable oil

Combine flour, sugar, baking soda, nutmeg, baking powder, cinnamon and salt. Mix together eggs, vanilla, zucchini and oil. Stir wet ingredients into dry ingredients. Pour into a greased loaf pan and bake for 50 minutes at 350 degrees.

NOTES
Original source unknown -- I got it via my sister's high school boyfriend.
Only zucchini bread recipe I ever use.
Usually skip the nutmeg out of consideration for the significant other's tastes; sometimes add ground cloves or allspice instead.

Plum Muffins

2 eggs
1 c buttermilk
1/4 c vegetable oil
2 c all-purpose flour
1/2 c sugar
1/2 tsp baking soda
3 medium plums, pits removed, chopped (about 1 1/2 c)
1/4 c chopped pecans

Preheat oven to 375 degrees. Grease and flour a 12-cup muffin pan.

Lightly beat together eggs, buttermilk, and oil in a large bowl.

Combine flour, sugar and baking soda; stir in chopped plums and pecans. Add to liquid; fold together just until dry ingredients are moistened. Do not overmix.

Spoon 1/3 c batter into each muffin cup; top each with rolled oats or granola and pecan halves. Bake 30-35 minutes or until muffins spring back when touched near center.

NOTES
From Wegman's.
Untried.

Banana Spice Muffins

2 1/2 c flour
1/3 c sugar
1/3 c brown sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp ginger
1 c mashed banana
2/3 c milk
1/3 c buttermilk
1/3 c ricotta cheese
2 Tbsp vegetable oil
1 Tbsp vanilla extract
1 egg white
1 egg

Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Stir wet ingredients into dry ingredients until just blended. Spoon into greased muffin cups and bake at 400 degrees for 18 minutes or until done. Cool on a wire rack.

NOTES
From Cooking Light.
Can't remember if I've tried these or not, so I'll mark as untried.
If I did actually try them, it would seem they're not that memorable.

Cranberry-Hazelnut Coffeecake

Streusel:

1/4 c sifted cake flour
1/4 c packed brown sugar
1/4 c chopped hazelnuts
1/2 tsp ground cinnamon
1 Tbsp butter, melted

Cake:

1 2/3 c sifted cake flour
1 c granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 (8 oz) carton sour cream, divided
1 egg
1 egg white
5 Tbsp butter, softened
2 c fresh cranberries, chopped

Streusel: Combine streusel ingredients; toss well; set aside.

Cake: Combine first 5 ingredients; whisk well. Combine vanilla, 1/4 c sour cream, egg and egg white in a small bowl; whisk well. Place remaining sour cream with butter in a large bowl and beat with a mixer on medium speed until well-blended. Add flour mixture to butter mixture alternately with egg mixture; being and end with flour.

Spread half of batter into a greased 9" springform pan. Sprinkle cranberries over batter. Spread remaining batter over berries. Sprinkle streusel on top.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

NOTES
From Cooking Light.
Untried.

Cream Cheese and Jelly Turnovers

1 pre-made pie crust
2 oz cream cheese
1 egg, separated
1 Tbsp sugar
1 sprinkle salt
4 Tbsp jam

Unroll pie crust and cut into quarters. Fold each quarter in half to form a line down the middle, then unfold. On one half of each pie quarter, cut four horizontal slits, making sure to leave 1/4" between slits and edges.

Separate the egg. Combine yolk with cream cheese, sugar and salt, and mix until smooth. Spoon 1 Tbsp of the mixture onto the uncut side of each of the pie dough quarters; spread to within 1/2" of edges. Spread 1 Tbsp jam on each turnover, on top of cream cheese.

Using your finger or a pastry brush, paint the edges of each pastry with egg white. Fold cut side over the filled side and crimp the edges with a fork. Brush egg white over the tops of the pastries, and sprinkle with a little extra sugar.

Bake in a 450 degree oven for 12-14 minutes until filling begins to bubble and turnover is golden brown.

NOTES
From Ordering Disorder @ workitmom.com.
The kids loved these; I would have liked them better without the cream cheese, or with more jam.

Blueberry Oat Scones

2 1/2 c all-purpose flour
1/2 c oat flour
1 1/2 c rolled oats
1/2 c vanilla sugar
1 Tbsp baking powder
1 1/2 tsp salt
2 sticks cold butter, cut into small pieces
2 eggs
4 Tbsp vanilla extract
1 c + 1 Tbsp buttermilk
1/2 c dried blueberries or apricots, optional
2 Tbsp cinnamon sugar

Preheat oven to 425 degrees. Combine the flours and oats in a food processor and process briefly. Add vanilla sugar, baking powder, salt and butter and process until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs, vanilla and buttermilk. Add to dry mixture and process until a sticky dough is formed.

Turn the dough out onto a lightly floured work surface and knead gently just until the dough holds together, about 6 turns. Pat the dough into a 3/4" thick round (or half as thick, if adding fruit in the middle) and cut scones into squares or triangles with a sharp knife.

Place scones about 1" apart on a greased or parchment-lined baking sheet and sprinkle liberally with cinnamon sugar. Bake until crusty and golden brown, about 17 minutes. Serve immediately.

NOTES
From Penzeys.
Untried.

Raspberry Cream Cheese Kringle

Dough:

4 c flour
1 c butter, slightly softened
2 Tbsp sugar
1 tsp salt
1 pkg dry yeast
2 eggs, beaten
1 c milk

Filling:

8 oz cream cheese
1/2 c sugar
1 tsp vanilla extract
4 Tbsp raspberry jam
1 c chopped pecans

Glaze:

2 2/3 c powdered sugar
2 Tbsp butter, softened
4 Tbsp hot water
1 Tbsp milk
1-2 tsp vanilla extract

To make dough: Use a pastry blender to blend flour, butter, sugar and salt until mixture is crumbly. In a separate bowl, mix yeast, eggs and milk. Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended and dough pulls away from the sides and forms a ball. You may need to work the last of the flour into the dough with your hands. Divide dough into two pieces, flatten into discs, wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Beat together cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8" thick, about the length of a cookie sheet and as wide as 1/8" thick will allow. Spread half of cream cheese filling over each piece of dough. Then spread each kringle with half of the raspberry jam and sprinkle with half of the pecans.

Rolling from the short ends, roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes, changing racks halfway through baking time. Remove kringles from cookie sheets to a cooling rack and cool 10 minutes before glazing.

Mix glaze ingredients together and whisk until smooth. Top kringles with the glaze. Serve warm.

NOTES
From Penzey's.
Untried.

Crustless Quiche

sautéed veggies
1 c milk
1/2 - 3/4 lb. grated cheddar cheese
4-5 eggs, beaten
salt, pepper, dried or fresh herbs
2 garlic cloves, pressed or chopped

Saute assorted vegetables (onion, mushroom, broccoli, spinach, peppers, zucchini, whatever) in olive oil, along with salt, pepper, herbs (basil, thyme, rosemary, oregano, whatever) and garlic.

Arrange the veggies in the bottom of a quiche pan, or a 9"-10" pie plate. There should be enough to cover the entire bottom.

Mix milk, cheese and eggs together and pour over the veggies, spreading the mix evenly with a fork. Place pan on a cookie sheet because it makes it easier to handle.

Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.

NOTES
From Slashfood.
Easy, versatile, delicious.
I may never make a standard quiche again.

French Toast Souffle

10 c cubed sturdy white bread (about 16 slices)
8 oz cream cheese, softened
8 eggs
1 1/2 c milk
2/3 c half-and-half
1/2 c maple syrup
1/2 tsp vanilla extract
2 Tbsp powdered sugar

Place bread cubes in a greased 9"x13" baking dish. Beat cream cheese with a mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each. Add milk, half-and-half, maple syrup and vanilla; mix until smooth. Pour mixture over bread; cover and refrigerate overnight.

Remove pan from refrigerator and let stand 30 minutes at room temperature. Bake in a 375 degree oven for 50 minutes or until set.

Sprinkle souffle with powdered sugar and serve with maple syrup.

NOTES
From Cooking Light.
Delicious, but feels reeeaaally bad for you.

Buttermilk-Pear Pancakes

1 1/4 c all-purpose flour
3/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 1/3 c buttermilk
2 Tbsp maple syrup
1 Tbsp vegetable oil
1 egg, lightly beaten
3/4 c peeled, finely chopped Bartlett or Anjou pear

Combine first 5 ingredients in a large bowl.

Combine next 4 ingredients; add to flour mixture; stir until smooth. Fold in pears.

Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubbly and edges are cooked. Makes 12 pancakes.

NOTES
From Cooking Light.
Untried.