Banana Nut Bread

Jan 29, 2012 by

 

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appears in Pillsbury’s 1933 Balanced Recipes cookbook,and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.

Ingredients

  • 3/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed bananas, about 4 medium
  • 1/2 cup chopped pecans
  • 1/2 cup tropical medley
  • 1/2 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped, toasted pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • 1/8 teaspoon ground cinnamon

Instructions

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the flour, baking powder, baking soda and salt, beat at low speed just until blended. beating at low speed just until blended.

2. Add the vanilla. Mash the bananas and stir in the bananas, pecans, tropical medley.

3. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Stir together brown sugar, 1/4 cup pecans, 1/4 cup tropical medley,1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Banana Nut Bread

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 3/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed bananas, about 4 medium
  • 1/2 cup chopped pecans
  • 1/2 cup tropical medley
  • 1/2 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped, toasted pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the flour, baking powder, baking soda and salt, beat at low speed just until blended. beating at low speed just until blended.
  2. Add the vanilla. Mash the bananas and stir in the bananas, pecans, tropical medley.
  3. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Stir together brown sugar, 1/4 cup pecans, 1/4 cup tropical medley,1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
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Oliebollen

Dec 28, 2011 by

An oliebol (plural oliebollen is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year’s Eve and at funfairs. They are also called smoutebollen in Belgium. Sometimes it is referenced in English as Dutch donut.

They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whomever ate them.

Ingredients

  • 1 (0.6 ounce)yeast
  • 1/2 cup lukewarm milk
  • 1/2 cup dark beer
  • 2 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple – peeled, cored and finely chopped
  • oil for deep-frying
  • confectioners’ sugar for dusting

Instructions

  1. Turn the oven on to 350F. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, and egg into the flour and mix into a smooth batter.
  2. Soak the raisins in water, after they are plum take the raisins out of the water and stir the raisins and apple and beer in the flour. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the top of the stove. This will take about 1 hour.
  3. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It’s easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them while warm.

Yields 20

Olie Bollen

1 hr, 10 Prep Time

10 minCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 (0.6 ounce)yeast
  • 1/2 cup lukewarm milk
  • 1/2 cup dark beer
  • 2 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple - peeled, cored and finely chopped
  • oil for deep-frying
  • confectioners' sugar for dusting

Instructions

  1. Turn the oven on to 350F. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, and egg into the flour and mix into a smooth batter.
  2. Stir in the raisins and apple and beer. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the top of the stove. This will take about 1 hour.
  3. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It's easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them while warm.
Cuisine: Dutch | Recipe Type: Holiday/New Years
7.6.3
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http://arrisje.com/olie-bollen/

 

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Cinnamon Rolls

Dec 18, 2011 by

The first cinnamon roll was baked in Sweden where Oct. 4 is known as National Cinnamon Bun Day. There cinnamon rolls are social institutions that should not be missed, according to communityofsweden.com. They are commonly enjoyed during FIKA, a get-together with friends. Cinnamon rolls in Sweden are not as sweet and heavy as they are in the United States. In Sweden, the dough contains a hint of cardamom, a spice in the ginger family, and they are baked in muffin wrappers to make a more delicate treat

Cinnamon rolls are a popular breakfast food in the United States. Philadelphia-style cinnamon rolls date back to the 18th century. It contains honey, sugar, cinnamon and raisins. Although they are popular all over America, according to foodtimeline.org, they are often associated with Philadelphia and a coffee shop counter lined with sticky buns is still common in this city.

Ingredients

    For the dough:
1 packet dry yeast
1 cup warm water (100F-110F)
3/4 cup milk
1/2 cup buttermilk
3 tbsp. sugar
2 tbsp. unsalted butter room temp
5 cups all purpose flour
1 1/2 tsp kosher salt.
    For the filling:
3/4 cup unsalted butter room temperature
1 1/4 cups sugar
1/4 cup cinnamon.
For the icing:
8 oz. cream cheese softened
1 1/2 cups powdered sugar
1/4 cup heavy cream or milk
1 tsp orange zest, minced. optional

Instructions

1.  For this recipe you really need a Kitchen Aid Mixer. Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly. Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3 1/2 cups flour and salt to the proofed yeast.

2. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1 1/2 cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides.
3. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise.
4. Once the dough has risen, hook your fingers under the edges to release the dough from the bowl. Flour the counter and sprinkle flour on the dough. Press to release the air bubbles. Divide the dough in half.
5. Soften 3/4 cups butter in the microwave for 30 sec. Use a hand mixer to blend in the sugar and cinnamon, set aside. Spread half of the filling onto the dough. Roll the dough jelly roll style into a log. Cut the logs with Dental floss. Put them in the pans and let them rise again. Bake the rolls for 25 min or browned in a 350 F preheated oven. Cool the rolls for 10 min.

6. Frost with cream cheese icing.
7. Cream Cheese Icing: Beat together 8 oz cream cheese softened, 1 1/2 cups powder sugar 1/4 cup heavy cream, optional 1 tsp orange zest minced. Beat all ingredients together with a hand mixer until combined. Top warm rolls with the icing.

Cinnamon Rolls

30 minPrep Time

25 minCook Time

55 minTotal Time

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Recipe Image

Ingredients

    For the dough:
  • 1 packet dry yeast
  • 1 cup warm water (100F-110F)
  • 3/4 cup milk
  • 1/2 cup buttermilk
  • 3 tbsp. sugar
  • 2 tbsp. unsalted butter room temp
  • 5 cups all purpose flour
  • 1 1/2 tsp kosher salt.
  • For the filling:
  • 3/4 cup unsalted butter room temperature
  • 1 1/4 cups sugar
  • 1/4 cup cinnamon.
  • For the icing:
  • 8 oz. cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream or milk
  • 1 tsp orange zest, minced. optional

Instructions

  1. For this recipe you really need a Kitchen Aid Mixer. Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly. Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3 1/2 cups flour and salt to the proofed yeast.
  2. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1 1/2 cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides.
  3. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise.
  4. Once the dough has risen, hook your fingers under the edges to release the dough from the bowl. Flour the counter and sprinkle flour on the dough. Press to release the air bubbles. Divide the dough in half.
  5. Soften 3/4 cups butter in the microwave for 30 sec. Use a hand mixer to blend in the sugar and cinnamon, set aside. Spread half of the filling onto the dough. Roll the dough jelly roll style into a log. Cut the logs with Dental floss. Put them in the pans and let them rise again. Bake the rolls for 25 min or browned in a 350 F preheated oven. Cool the rolls for 10 min.
  6. Frost with cream cheese icing.
  7. Cream Cheese Icing: Beat together 8 oz cream cheese softened, 1 1/2 cups powder sugar 1/4 cup heavy cream, optional 1 tsp orange zest minced. Beat all ingredients together with a hand mixer until combined. Top warm rolls with the icing.
7.6.3
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http://arrisje.com/cinnamonrolls/

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