Showing posts with label quick bread. Show all posts

Monday, July 4, 2011

Strawberry Banana Bread

What a weekend!

90 degree weather, good friends, lots of food, and a nice relaxing day at the pool. What more could a girl want?

No rain! That's what.

And some good snacking bread to munch on while I don't clean up from the cookout.

I made this early this morning to share with some great friends. They loved it.

Now as I procrastinate in my cleaning up, I am watching it rain sideways across my porch. Stupid storm is ruining my night time plans of watching fireworks and eating funnel cakes.

I doubled the recipe to accommodate for the 8 other people who would be snacking on my bread. The bread is delicious!

Strawberry Banana Bread

By Sarah the Food Addict
Published: July 4, 2011
Adapted from: Joy the Baker

Prep time: 20
Cook time: 50-60
Total time: 1 hr 20 min
Yield: 1 loaf

Serving size: 1 slice
Calories per serving: 364
Fat per serving: 19.1g

Ingredients:

6 oz Unsalted Butter, browned
1 C All-Purpose Flour
1 C Whole Wheat Flour
3/4 C Light Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2 Large Eggs
1 tsp Vanilla Extract
3/4 C Buttermilk
3/4 C Diced Strawberries
3/4 C Mashed, Ripe Bananas
1 SlicedStrawberry

Procedure:

Brown the butter and allow it to cool.

In a mixing bowl, combine flours, sugar, baking soda, salt, and cinnamon.

Stir in browned butter, eggs, vanilla, and buttermilk.

Fold in mashed bananas and diced strawberries.

Pour into prepared pan.

Top with strawberry slices.

Bake at 350 for approximately 50-60 minutes, or until toothpick inserted in center comes out clean.

Cool completely before slicing.

Monday, June 20, 2011

Nectarine Scones

Nectarine Scones
Makes 4 Scones, serves 2

1 C All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Ground Nutmeg
1 Tbs Sugar
1/4 C Butter, cold
5 Tbs Heavy Cream
1 tsp Vanilla Extract
1/3 C Nectarine, peeled, diced, frozen

2 Tbs Heavy Cream
2 Tbs Sugar
1/2 tsp Ground Nutmeg
1 tsp Ground Cinnamon

Preheat oven to 425.

In a medium bowl, combine flour, baking powder, salt, nutmeg, and sugar. Stir in cream.

Using a fork or pastry cutter, cut in butter until mixture resembles course crumbles.

Turn dough out onto a floured surface. Knead until mixture comes together in a ball.

Gently fold in frozen nectarine. (If the nectarine is frozen it will keep from falling apart in the process of being folded in.)

Form dough into a rectangle, approximately 3/4 inch thick. Cut into 4 triangles.

Place on a baking sheet lined with parchment paper. Brush the remaining 2 Tbs of cream onto eat scone. Sprinkle with sugar, nutmeg, and cinnamon.

Back for 15-20 minutes, or until scones are lightly browned and toothpick inserted in the center comes out clean.

**Scones DO NOT last more than a day, you have to eat them when they come out of the oven**

Perfetto! Fantastico!

Saturday, June 18, 2011

Browned Butter Raspberry-Lemon Bread

Quick breads are a must in a recipe collection. A basic quick bread recipe, much like a pancake recipe, can easily be adapted to include various spices and a wide variety of seasonal fruits.

It's summer, I still have a rather large stock of frozen fruits from last summer, I'm trying my best to use them up before I restock this summer.

Since they were frozen raspberries, they were soft and kind of fell apart when trying to fold them into the bread batter. It wasn't the prettiest of breads but it was delicious!

Browned Butter Raspberry Lemon Bread
2 C All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
6 oz Butter, browned
1 C Sugar
1/4 tsp Lemon Extract
2 Large Eggs
1 C Red Raspberries
1 Tbs Lemon Zest

Preheat oven to 325. Grease and flour a 9x5 inch loaf pan.