DESSERTS – Page 71 – Chasing MY Life WHEREVER it Leads ME

Honey Banana Whole Wheat Bread

Honey Banana Whole Wheat Bread
1 1/2 pound loaf

1/2 cup 1% milk, room temperature
1 tablespoons butter, cut into chunks
3 tablespoons honey
1 egg, room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cups whole wheat flour
1 1/4 cup bread flour
1 medium banana sliced
1 1/2 teaspoon active dry yeast

The beauty of bread machines is that they always want the same layering.

Liquids
Butter chunks, vanilla, egg & honey
Flour & Sugar
Yeast
The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!

Don’t forget to come back and join us for the Bread Round-Up on October 15th.

Scrumptious Sunday ~ Bread is the Theme ~ Cinnamon Raisin Loaf & Cinnamon Banana Bread

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

CINNAMON RAISIN LOAF
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten

Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
Let sit until creamy, about 10 minutes.
Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
Mix on low just until combined.
With dough hook mix on medium 5 minutes.
Add raisins and mix until firm.
Transfer to a lightly floured surface and knead into a ball.
Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
Generously spray 2 loaf pans with PURE.
In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
Split dough in half re-wrapping 1/2 in the oiled bowl.
Press the other piece of dough into a 10×12 rectangle.
Brush with 1/2 the whole beaten egg.
Sprinkle half the cinnamon sugar.
Drizzle with 2 tablespoons of the melted butter.
With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
Starting with the short end roll up the dough gently.
Pinch the ends together.
Transfer to pan, seam side down.
Cover with greased plastic and allow to rise 1 hour.
Repeat with other loaf.
At 45 minutes pre-heat oven to 425 degrees.
Brush each with the egg white.
Top with 1/2 the reserve sugar/cinnamon mixture.
Bake 15 minutes and then lower temperature to 400 degrees.
Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.

CINNAMON BANANA BREAD
1 cup firmly packed brown sugar
1/2 + 1/2 cup butter, softened
2 ripe bananas, mashed
1/2 cup golden raisins
1/4 cup rum
1/2 cup crushed walnuts
1/2 cup sugar
2 Jumbo eggs
1 3/4 cups bread flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cinnamon

In a small bowl pour the orange juice over the raisins and set aside.
Preheat oven to 350°.
In a small saucepan melt 1/2 cup butter.
Stir in brown sugar until dissolved.
Add bananas and walnuts, stirring to coat.
Cool.
In a large mixing bowl cream 1/2 cup butter and sugar until fluffy.
Add eggs mixing well after each addition.
Sift together flour, cinnamon, baking soda and baking powder.
Gradually add flour mixture to creamed mixture blending well after each addition.
Add in cooled banana mixture.
Divide batter between greased loaf pans.
Bake 45 minutes or until toothpick comes out clean.
Cool in pan 10 minutes & then finish cooling on wire rack.

1 1/3 cup powdered sugar
4 ounce cream cheese, softened
1 teaspoon lemon juice

Combine all together.
Drizzle over breads.

Don’t forget to come back and join us for
The Bread Round Up on October 15th.
Click here to learn more.

Buttermilk Bread

BUTTERMILK BREAD
1 1/2 pound loaf

1 cup plus 2 tablespoons buttermilk
3 1/4 cups unbleached flour
1 1/2 teaspoon sea salt
3 tablespoons butter, cut into chunks
3 tablespoons honey
1/4 teaspoon baking soda
1 1/2 teaspoon active dry yeast

The beauty of bread machines is they always want the same layering.

Liquids
Butter chunks & Honey
Flour, salt & baking soda
Yeast

The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!
Don’t forget to come back and join us for the Bread Round Up on October 15th.

Try these too:

Happy Accident = New Recipe = Tropical Apricot Mango Bread

I was trying to make beer bread last Sunday to go with our chili when I had a happy accident. Well it wasn’t so happy at the time, it actually ticked me off. You know how you reach for something and don’t think at the same time? I reached for a beer, but grabbed a Bartles & Jaymes Tropical Mango. I had twisted the cap and poured it in before I realized it was the wrong bottle. I didn’t want to throw out the entire batch so baked it anyway and was pleasantly surprised. I baked it again adding diced dried apricots and then slathering on fresh honey butter and the results were PURE heaven!

3 1/2 cups self-rising flour
2 Tablespoons sugar
1 teaspoon sea salt
12 oz. Bartyles & James Tropical Mango
1/2 cup dried apricots, cut into small bits
1 stick butter, melted

Mix flour, sugar, salt, apricot bits and topical mango together. Add a couple of ounces of the butter. Knead together uniformly, but do not over work. Form into a well greased loaf pan. Pour remaining butter over top of loaf. Bake for 1 hour.
♥

Cococnut Peach Crisp

I needed a dessert for tonight and didn’t have time to run to the store so I grabbed a bunch of stuff from the cupboard and made this. I think I’ll call it Coconut Peach Crisp and boy was it yummy!!

1 can peach chunks, drained
1 small can pineapple
1 box Jiffy White cake mix
1/4 cup crushed pecans
1/2 cup shredded coconut
1/4 cup regular or golden raisins
1/4 cup melted butter

Spray a 9×9 baking dish with PURE
Drain the peach chunks.
Mix together the pineapple and peach chunks in the bottom of the dish.
Top with the DRY cake mix evenly.
Sprinkle raisins and pecans on top of that.
Top with coconut.
Pour melted butter over top as evenly as possible.
Bake for 45 minutes at 350 degrees.

I can’t wait to try it with fresh peaches and the golden raisins!
♥

Need to Knead is drawing closer

Have you heard about the Need to Knead Bread Roundup? I wanted to do a bread round up and Joy at Joy of Desserts, another Scrumptious Sunday player offered to make this great button and co-host this bread Roundup on October 15th along with the help of Barbara at Candy Hearts and Paper Flowers who has so generously offered to be our Mr. Linky person. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.

Tasty Thursday ~ Frosted Pineapple Cheescake

Frosted Pineapple Cheesecake

1 box yellow cake mix*

1 (3-ounce) box Jell-O cheesecake pudding**

4 eggs

1/2 cup safflower oil

1 cup whole milk

1 large can crushed pineapple, undrained

1 cup sugar

Pre-heat oven to 350 degrees. Mix together the cake mix and pudding mix. Add the oil and milk, beat well. Add eggs one at a time beating well after each addition. Beat until smooth. Pour into a well greased 9×13 baker. Bake 45-60 minutes (or until center springs back). While cake is baking mix together the pineapple and sugar on top of stove until sugar has dissolved. Bring to a boil and let cool slightly. While cake is still hot, punch holes in cake with a large round chopstick and pour hot pineapple mixture over cake. Let cool.

FROSTING:

1 (8-ounce) package cream cheese, softened

6 tablespoons butter or margarine, softened

1 tablespoon lemon juice

2 1/2 – 3 cups powdered sugar

Beat cream cheese and butter until smooth. Add lemon juice. Add powdered sugar gradually and beat until creamy. Spread over cooled cake. Refrigerate to set frosting.

*Also good with white or butter cake
**DO NOT USE sugar free!

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Scrumptious Sunday Bonus Peach Recipe – Peachy Oatmeal Crisp

PEACHY OATMEAL CRISP
4-6 cups peeled and sliced peaches*
1 tablespoon lemon juice
3 tablespoons sugar
1 tablespoon cornstarch
1 + 1/2 teaspoon cinnamon
1 cup uncooked oats
1 cup flour
1/2 cup firmly packed brown sugar
1/2 cup butter, softened

Preheat oven to 325 degrees.
In a large bowl toss the peaches with the lemon juice and set aside.
Combine sugar, 1 teaspoon cinnamon and cornstarch. Sprinkle over peaches and toss again.
Transfer the peaches to a shallow baking dish, mine is a 1 1/2 quart about 8×12.
In a medium bowl sift the flour. Add the brown sugar, oats, remaining cinnamon and mix well.
With a pastry blender cut in the butter until you have a bowl full of coarse crumbs.
Sprinkle evenly over peaches.
Bake 40 minutes.
Serve warm – great with a scoop of homemade vanilla ice cream.

*I will also use a combination of whatever fruit I have I have in the fruit drawer that needs to be used before it goes bad!

The Need to Knead

I’ve been wanting to do a bread recipe round-up
for a LONNNNNNNNNNNG time
and it’s ALMOST finally here!

Joy at Joy Of Desserts

lil’ ‘ol me here at 3 Sides of Crazy,
are co-hosting a bread round-up
on October 15, 2008
for all types of bread recipes.
And we mean all breads!
White, wheat, banana, braided,
Sweet, Savory, rolls, biscuits, etc…
Whatever you’re in the mood to share.
We hope you will participate!

In preparation for the upcoming National Bread Month in November and for our driving desires and “NEED TO KNEAD” as well as the upcoming Holidays let’s all join in together on October 15^th, 2008 and round-up all of our delicious bread recipes to look back on when we need to bake fantastic bread. I know many of mine were handed down by my grandma.

Here’s how we’ll do it:

Just post your recipes anytime until Oct 15, 2008.
Remember to use the Need To Knead Button.
Link to 3 Sides Of Crazy and then to Joy Of Desserts too.
Mr. Linky will be in place on October 15^th.

Come back here on October 15th to let us know about your recipes.
Then we’ll all visit each other.

To make it even easier you can link to recipes you have previously posted. Your blog can be in any language, but a translator on your site will be of a help to any who don’t speak the same language.

Want to help us spread the news about the round-up? Even if you are not sure whether you’ll be able to participate, you can still post the button in your sidebar or write a post about our round-up to let your readers know about it too.

I’m trying to pull together a great giveaway gift basket to coordinate with the NEED TO KNEAD campaign. Details to follow

Need to Knead

We’d like to invite everyone to my Need to Knead Bread Roundup on October 15th. Joy at Joy of Desserts is co-hosting with me and we would love your recipes and your help in spreading the word about the roundup. Joy found this little baker on Flickr and thought he would be just perfect for this verse. There’s already quite a bit of interest and the more the merrier, so if you want to read all the details, be sure to click on the Need to Knead Bread Roundup post.

We have the Need to KNEAD

Have you heard about the Need to Knead Bread Roundup? I wanted to do a bread round up and Joy at Joy of Desserts, another Scrumptious Sunday participant offered to make this great button and co-host this bread Roundup on October 15th along with the help of Barbara at Candy Hearts and Paper Flowers who has so generously offered to be our Mr. Linky person. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.

NEED to KNEAD

We all have some favorite family bread recipes tucked away.

I know that at certain times I have the NEED TO KNEAD, primarily during the holidays or from October through April.
The rest of the time my Bread Machine Rules.

I thought we could all come together to give us a day of daily bread recipes.

And I mean all breads! White, wheat, banana, braided, etc…
whatever you’re in the mood to share.

Ironically National bread month is November at the beginning of our holiday baking crunch
so why don’t we share the recipes on October 15th to help us get ready?

Just post your recipes anytime until Oct 15, 2008, come back here on October 15th to link to it so that we may all visit you. You can even link to recipes you have previously posted. Add this button to your participating posts and link to this blog. Your blog can be in any language, but a translator on your site will help any who don’t speak the same language.

Bread History According to National Bread Month:

..”It was only after the Pilgrims came to America that baking bread in private homes became the norm. Our ancient forbearers baked bread in communal ovens. These ovens were built on the out skirts of villages, near water due to the extreme fire hazards of the early brick ovens. Later in Europe, after the Romans taught the indigenous peoples about bread making, bread was still baked in large ovens. Except these ovens were not communal ovens they were owned, as was the mill, by the local lord. This made families dependant on the lord for their daily bread. By the Middle Ages baking guilds controlled who and how bread were baked and sold. These organizations limited the number of bakers and bakeries in each village and that meant even impoverished peasants had to purchase bread.

When the first colonists came to North America they demanded the right to be in control of their daily bread. Households at last could bake bread at home. Even commoners were in control of their daily bread….”

Resource Link Celebrate National Bread Month with crusty water rolls: recipe

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American johnnycake, Middle Eastern Pita bread (Kmaj in Arabic and Pitot in Hebrew) and Ethiopian injera. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. http://en.wikipedia.org/wiki/Bread

Category: DESSERTS