Love, love, love cranberry sauce. I can’t eat turkey without cranberry sauce. Just have to have it. This year we had quite a bit of leftover cranberry sauce and I decided to do something with it. I also had 3 very very ripe bananas that I needed to do something with very quickly. I made Banana Cranberry Bread to use up both ingredients. This bread is excellent for breakfast and freezes well.
Banana Cranberry Bread
2 1/2 cups white sugar
1 cup shortening
3 mashed bananas
1 cup cranberry sauce (I only had about 1/2 cup but it worked out fine)
1/2 cup milk
1 teaspoon vanilla
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
I love sweet potatoes for Thanksgiving. I just have to have sweet potatoes along with my turkey on Thanksgiving but for some reason the rest of my family isn’t too wild about eating it so I have lots of leftovers. Here is my recipe for Sweet Potato Casserole. It is a wonderful recipe. I had lots of leftovers this year and I couldn’t eat it all by myself. I decided to make it into something different. I decided to make Sweet Potato Bread. This bread will be perfect for breakfast on a rushed morning. This is also a freezable bread.
Sweet Potato Bread
1 1/2 cups white sugar
1/2 cup vegetable oil
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes (or use leftover Sweet Potato Casserole)
1/2 cup chopped pecans (I didn’t add any because I added pecans to the casserole)
Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F for about one hour.
Coming up tomorrow: what to do with leftover cranberry sauce!
I had a surplus of bananas and instead of letting them go to waste, I made Banana Nut Bread. It has got to be one of my all around favorites. I enjoy a slice of it in the morning along with my cup of tea. This recipe makes 1 loaf. If you want 2 loaves just double the recipe.
1 cup walnuts or pecans, toasted and coarsely chopped
1 3/4 cups all purpose flour
3/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1 1/2 cups)
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees and place oven rack in middle position. Butter and flour the bottom and sides of a 9x5x3 inch loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the butter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Easy, easy Challah Bread, perfect along with soup or in this case, Turkey and Dumplings! This is wonderful straight out of the oven with butter spread on it!
3/4 cup warm water about 110 degrees F
2 large eggs
2 tablespoons vegetable oil
1 1/4 teaspoons salt
3 cups bread flour
1 tablespoon sugar
2 tablespoons honey
2 teaspoons yeast
Egg Wash: (you don’t have to put this on if you don’t want to)
2-3 large egg yolks (freeze the whites and use it for something else)
2 tablespoons water
Topping: sesame or poppy seeds
Lightly grease or line with parchment paper one or two baking sheets. (I am using a Silpat baking mat). Add warm water, egg, vegetable oil, salt, flour, sugar, honey and yeast to bread machine pan in the order recommended by manufacturer. Select the Dough Cycle of your machine. Start the cycle.
When the dough cycle is complete, remove dough from machine to a lightly floured work surface. Punch dough down and let rest for 5 minutes. Knead dough a little bit to make it easier to handle. Divide dough into 3 equal pieces and roll each piece into a 20 inch long rope. Put the ropes on the prepared baking sheet. Braid the ropes. Pinch ends to seal and tuck under dough. Cover dough with a cotton cloth and let it rise for 45-50 minutes.
Brush loaf with egg wash. Sprinkle with sesame seeds or poppy seeds. Bake at 375 degrees F for 25 to 30 minutes or until it is done. Cool on wire rack.
Bread may be frozen after it has cooled. Wrap loaf in foil then place in a ziplock freezer bag. Label and date. It can be frozen for up to 3 months. Thaw for 1 hour at room temperature before serving.
These rolls are so easy to make because the bread machine does most of the work. They taste wonderful too. These can be made ahead of time and frozen if needed.
Here is the recipe for a 1 1/2 pound bread maker. It makes about 1 1/2 dozen rolls.
½ c. milk
¼ c. water
3 rounded tbsp. butter
1 large egg
2 rounded tbsp. sugar
1 tsp. salt
3 c. bread flour
2 ½ tsp. bread machine yeast
Lightly beat 1 egg with 1 tbsp. water
Select recipe size recommended by the manufacturer of your bread machine. Add all ingredients except Egg glaze into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 8 (12) greased 2 ½ inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush Egg Glaze on rolls. Bake at 375 for 15 minutes, or until done. Remove from cups; cool on wire rack.
What to do?? What to do?? I just hate throwing out all that potato water. You know, the water left from boiling potatoes? That water has a wonderful potato flavor and I always hate to just throw it all out. So I did a quick search on the good ole Internet to find recipes using potato water. I found one that I wanted to try. It is Potato Bread. I thought a fresh loaf of bread would be good to eat with dinner and I had all the ingredients so I didn’t have to go shopping for it. It turned out wonderful! It filled the house with the great smell of freshly baked bread. It was even better just out of the oven/machine with butter spread on it!
So keep that potato water! You never know what really good things you can make from it!
These are the only ingredients you need for these muffins. No oil, eggs or milk. Just dump the yellow cake mix, one 15 oz. can of pumpkin (not the pumpkin pie filling) and I added 1 teaspoon of pumpkin pie spice. You can add more spice if you want. I like my cinnamon and nutmeg with pumpkin. 🙂
Mix that all up in a bowl. It may take a while and the dough will be stiff.
Put the dough in 12 muffin cups. Bake at 350 degrees for 20-25. Let the muffins cool before you take them out of the muffin tin.
Now what you will have is wonderful, EASY, FAST, moist muffins!!!
This is to die for!!
1 stick of butter
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 to 1 1/2 teaspoons ground black pepper
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz. container plain yogurt
Preheat oven to 375 degrees F. Butter and flour a 9x5x3 loaf pan. Melt butter. In large bowl combine flour, baking powder, pepper, baking soda and salt. Stir in cheese. In a medium bowl lightly beat eggs; stir in yogurt and melted butter. Add to flour mixture; stir until dry ingredients are moistened and spoon into pan. Bake for 35 minutes. Cool for 10 minutes then remove from pan.