cinnamon banana bread

I'm freezing.
I have rotting bananas.
I turned on the oven & remembered my friend posted this recipe & picture long ago & I'm making it now.
In my new pampered chef mini loaf pans.
happy fall!!

barefoot in the kitchen: Recipe of the Week

Dutch Baby

This is a favorite at our house... we eat it for dinner &/or breakfast at least once a week! It's fast & delicious. (recipe from Joy of Cooking.)

Preheat oven to 425º
Whisk together until smooth:

• 1 C milk
• 1 C flour
• 1/2 C sugar
• 4 large eggs, at room temperature

Melt 5-6 TB butter in a large oven proof skillet (or 12x9" glass baking pan). Tilt the pan to coat the sides. Add mixture from above, cook without stirring for 1 minute. Bake in preheated oven for 12-15minutes. Serve immediately - it will be all poofy & dramatic but loses the drama once you take it out of the oven.

TOP WITH:

• powdered sugar
• lemon juice
• sliced strawberries
• blueberries
• fresh peach slices

Easiest Ever Egg Casserole

Here is the recipe for the egg casserole that we had at our Back to School Breakfast today:

• 1 (16 oz) pkg. Frozen Shredded hash browns (I actually used the ones with peppers and onions in them)
  
• 3 C. Shredded Cheese (I only used maybe 2 1/2 cups and it was plenty)
  
• 1 lb. chopped ham or sausage cooked and crumbled (I only used 1/2 lb of ham and it was a lot)
  
• 8 eggs
• 1 C. milk
• 1 tsp salt
• ½ tsp ground mustard

Layer hash browns, then cheese, then meat in a greased 9x13 pan. Whisk together eggs, milk, salt, and mustard. Pour over layered ingredients. Cover with foil. Casserole can be baked right away or refrigerate overnight. When ready to bake, bake in 350 oven for 1 hour covered. Uncover and bake 15 minutes more, until edges are golden brown and knife comes out clean.

Granola...a yummy anytime snack

This is the granola recipe I made for Christy's spa night, a couple weeks ago. The awesome thing about this recipe is that it can be modified depending on your taste for that day. I made mine with raisins, almonds, craisins and I added some honey. You can add any nut, dried fruit, etc. Be creative and have fun! There is nothing like a bowl of yogurt and granola to brighten your day. I got this recipe from an on-line USA today article which can be found at: http://www.usaweekend.com/06_issues/060226/060226cooksmart.html


The How To:


Master Granola Recipe Makes 1 quart
Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. BE CAREFUL NOT TO BURN...this has happened to me a couple times and I end up wasting an entire batch! Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.) For nutrition information on each granola variation, go to usaweekend.com.



Ingredients


2 cups old-fashioned oats

1/2 cup wheat germ (I also like to add some flax seed)

2 Tbs. dark brown sugar

1/4 tsp. salt

1 cup Extra Ingredients (see complete list below)

1/4 cup maple syrup

3 Tbs. flavorless oil, such as vegetable or canola

1 Tb. water Flavoring (see below)

Varieties

1. Classic Granola Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins Flavoring: 1/2 tsp. ground cinnamon You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple syrup and molasses.


2. Crunchy Granola Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants Flavoring: none


3. Granola with Tropical Flavoring Add the coconut along with the cashews and banana chips. Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple Flavoring: 1/2 tsp. ground ginger


4. Granola with Cherries and Almonds Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries Flavoring: 3/4 tsp. almond extract


5. Trail Mix Granola Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips* Flavoring: none *Stir chips into the granola only after it has completely cooled.


6. Orange-Berry Granola with Pecans Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries Flavoring: 1/2 tsp. finely grated orange zest


7. Pear Granola with Hazelnuts and Vanilla Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears Flavoring: 1 tsp. vanilla extract


8. Orange-Flavored Granola with Pistachios, Mangoes and Dates Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangoes Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice

Labor Day Pancakes

Jay and I made these pancakes on Labor Day (luckily they weren't too labor intensive)


Makes about 36 pancakes:

Ingredients:
1 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 cup granulated sugar
4 large eggs
2 cups milk
1 tsp almond extract
2 large egg whites
vegetable oil for frying

-Mix together the flour, baking soda, salt and cinnamon. Stir in the granulated sugar, reserving 1 tbsp for later.
-Whisk the 4 egg yolks in a medium bowl until thickened, then gradually whisk in the milk and almond extract.
-Make a well in the dry ingredients. Slowly pour in the egg yolk mixture whisking constantly until batter is smooth.
-Put the 6 egg whites in a clean bow and whisk to soft peaks, adding the reserving sugar halfway through. Fold into the batter.
-Set a large, non-stick skillet over medium heat. Splash a little oil to cover the bottom of the pan and heat until hot. Spoon the batter into the pan to make four pancakes. Cook for 2-2 1/2 minutes until the underside is golden brown, then turn the pancakes over and cook for 1 1/2-2 minutes longer to lightly brown the other side.

Serve the pancakes immediately with butter and syrup. Enjoy!

From the book Cook the perfect...... by Marcus Wareing

Quick Crustless Quiche

here's the quiche I made for rachel's baby shower. I have made this several times and have altered the ingredients based on what I have/feel like etc. you can use cream instead of milk, or more or less butter if you want! or throw in different veggies or meats, or even just do it with eggs and cheese. (this also works with either 3 or 4 whole eggs. or 1/2 C bisquick instead of flour/salt.) listed below is how I made it for the shower. I made DOUBLE this & put one tomato in one and left one without. you know, since tomatoes are one of those foods some people despise!

CRUSTLESS QUICHE

• 3 eggs & 2 egg whites (or 4 eggs...)
  
• 1 1/2 C milk
• 1/2 C flour
• 1 tsp salt
• pinch baking powder
  
• 1/4 C melted butter (I used smart-balance)
• minced onion (just threw some in - 1/2 - 1TB?)
• fresh crushed black pepper
• 1 C shredded cheese (I never measure it -just cover bottom of pan)

optional add-ins... use what you like/what you have!

• 1 roma tomato, seeded & chopped
• salsa - just dump it into the batter!
• chopped veggies
  
• 6 strips cooked, crumbled bacon

spray 9in pie pan (or 9in square pan). spread bacon & tomato on bottom of pan, cover in cheese. add egg mixture (first 8 ingredients - whisked well). bake 350 for 35+ minutes, until quiche is set & top is golden.

Swedish Pancakes

3 eggs
1 Cup Milk
1 and ½ Cup sifted flour
1 Tbsp sugar
½ Tsp salt
½ Cup cream
2 Tbsp Melted Butter (not margarine)

1. Beat eggs until very light and airy
2. Add half the milk and fold in the flour, sifted with sugar and salt.
3. Add cream, butter, and remaining milk.
4. Bake in large 6" cakes on pre-heated medium hot cast iron griddle OR use Swedish Pancake Pan.
5. Place 2 Tbsp. Lingonberry sauce* on each and roll up.
6. Sprinkle with confectioners' sugar (optional).

Top with butter and maple syrup or Lingonberry sauce (your preference). I like both but Swedish custom is to make them with Lingonberries.

French Toast Soufflé

we served this at steph's breakfast-themed baby shower. it's a recipe favorite of kristen, courtesy of cooking light.

• 10 C (1-inch) cubed sturdy white bread (about 16 (1 oz) slices)
• Cooking spray
• 8 oz 1/3-less-fat-cream cheese, softened
• 8 large eggs
• 1 1/2 C 2% reduced-fat milk
• 2/3 C half-and-half
• 1/2 C real maple syrup
• 1/2 tsp. vanilla extract
• 2 Tb. powdered sugar
• 3/4 C maple syrup

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup. serves 12.

NUTRITION INFO: 1 slice of souffle and 1 tablespoon maple syrup:
CALORIES 346 (30% from fat); FAT 11.5g (sat 5.5g,mono 3.8g,poly 1g); PROTEIN 11.6g; CHOLESTEROL 169mg; CALCIUM 131mg; SODIUM 396mg; FIBER 2.7g; IRON 1.9mg; CARBOHYDRATE 51.7g