Banana Snack Cake

Got a pile of ripe brown smooshy bananas on the counter? Those are the best kind! As they ripen the flavor develops and they get sweeter. I have several recipes I pull out but here is todays recipe for an lickity split snack cake for those after school munchies.

Banana Snack Cake

1 stick butter or margarine (room temperature)
1 cup white sugar
2 large eggs
1 cup mashed bananas( about 3 medium)
2.25 cups white flour
1/2 tsp baking soda
.25 cup sour cream
1 tsp vanilla
pinch cinnamon

Preheat oven to 350. Grease an 11x7 brownie pan. You could use a 9x13, just adjust your baking time down accordingly.

Using a hand mixer or a whisk and some elbow grease cream together butter and sugar. Add in eggs and mix until creamy. Next stir in the flour, baking soda, and cinnamon.
Lastly whisk in the bananas, sour cream and vanilla. 

Pour into prepared pan and bake for 35 minutes. Let cool 10 minutes  before cutting.

I serve it plain but we have done frosting and sprinkles, ice cream and maple syrup, as well as peanut butter for toppings. Let the kids pick for a yummy afternnon treat.

To dress this up a bit you could add in a 1/2 cup of pecans, mini chocolate chips, or rum soaked raisins as well.

Fast Apple Coffeecake

Ever need to throw a cake together for company at the last second or need to feed a couple extra kids at snack time?
This cake is super fast and easy and sure to please.

  Upsidedown Apple Coffee Cake

1  18 oz. cake mix, prepared according to pkg. directions
or use your favorite homemade recipe for cake(May use spice cake or white or yellow)
3 - 4 cups Baking apples, peeled, cored and sliced, enough to fill
bottom of baking dish
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon of apple pie spice(if you use a spice cake mix leave this out)
1 teaspoon of cinnamon



 Pre-Heat oven to 350 *F. Grease a 9x13 pan.
Place apples in 9x13 cake pan. Sprinkle with cinnamon,apple spice,
and sugars and
stir to coat. Pour prepared cake mix over apples. Bake according to
directions on cake mix. Cake can be served warm or cold.

  ENJOY!!!

Applesauce Snack Cake

I kid myself that I make this for the kids but I really love this cake. Fragrant and yummy, it's a go -to any time of year. I dust it lightly with confectioners sugar or serve with ice cream for a treat.

                                                 

Applesauce Snack Cake

2 1/2 c. flour
1 1/2 tsp baking soda
3/4 baking powder
1 tsp cinnamon
pinch cloves
1 tsp vanilla
1 tsp salt
1 1/2 c. unsweetened applesauce
1 1/4 c. sugar
1/2 c. vegetable oil
2 eggs
1 c raisins

Heat oven to 350 degrees.
Grease  or spray a 9x13 pan.
Beat all ingredients except raisins in a large  bowl.
Stir in raisins .
Pour into pan.
Bake for 25-30 mins. .
Cool  pan on wire rack.
Cool completely. before cutting..
Serves 16 ( 12 generously)

Chocolate Chip Muffins

The boys were home today from school with tummy aches. At about 3 in the afternoon they became ravenously hungry(I am thinking it was a " let's have a Phineas and Ferb marathon" flu). I made them chocolate chip muffins which have been their favorite for as long as they have been eating solid foods. It's comfort food, for sure, and pantry staples to boot, my favorite combination.

Chocolate Chip Muffins 

Makes 12

2 cups AP flour
1/3 cup white sugar
1TB baking powder
pinch salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
1/2 cup chocolate chips
 some extra sugar for sprinkling on top if desired.


Heat oven to 400 degrees F. Line muffin cups with paper liners. I use a muffin top pan I got last year these days. If you don't use liners make sure you grease your pan appropriately.

In a mixing bowl combine the flour, sugar, baking powder, and salt. In a separate bowl whisk together the milk, oil, and egg. Add the wet ingredients to the dry and stir until just moistened(still lumpy is ok). Gently stir in chocolate chips.

Fill muffin tins 2/3 full. Sprinkle tops with sugar if desired. Bake for 20 to 25 minutes, until lightly browned.

Hide a couple if you want one after the kids get ahold of them.

Enjoy!

Basic Bread and French Toast Sticks

My local bakery thrift store closed on Wednesday. It saddens me for a few reasons and even makes me angry to see the employees I have known for many years lose their jobs a few weeks before Christmas and the day before Thanksgiving.

I'm digging out some bread recipes to try to keep my budget from being totally destroyed. Here's a couple basics that are tried and true in my house.


White Sandwich Bread

3 cups AP flour
2 Tsp active dry yeast
2 Tb sugar
pinch salt
2 Tb butter
1 1/4 hot water


Dissolve the yeast and sugar in the hot water and let sit while you get the rest together.
Put flour and salt into large mixing bowl. Add butter, which you have cut into little pieces. Dump in the yeast mixture. Stir until a dough forms.

Sprinkle some flour on a counter or table top. Knead the bread dough until smooth and elastic, about 10 minutes. On humid days I find the dough a little sticky, just knead in a bit more flour until its workable.

Shape into your preferred loaf shape and place in a pan( I make a traditional egg shape and put on a flat 1/4 sheet pan).You can use a standard loaf pan if you prefer.

Let rise until doubled.  Bake at 375 degrees for 30 minutes for a nice crusty outside.

Let cool on a cooling rack before slicing or you will have a mess. I use an electric knife for easy even slices.
Makes 1 standard sandwich loaf, about 1 1/2 lb

Note: for electric breadmakers put your ingredients in your maker in the order specified by the manufacturer. For my maker its the water mixture followed by the flour and salt topped with the butter.


French Toast

3 eggs
1 cup milk
1 tsp vanilla
pinch cinnamon
pinch nutmeg
6 slices slightly stale bread
optional: maple syrup, jelly, whipped cream and berries

Whisk together all ingredients but the bread and optional ingredients.  I cut my bread pieces into thirds to make french toast sticks for the kids. Soak bread in the milk mixture for a few minutes while your griddle or frying pan heats up. I put the bread in a ziptop bag and pour the egg  mixture over it. Close the bag and let it sit on the counter. Turn it over after a minute or two.

I use a pat of butter or a dollop of canola oil to grease my pan which I have heated to medium high. Fry your bread slices until nice and golden on both sides.

I heat up a bit of strawberry jam on the stove until its melted then use that for syrup usually. Maple syrup is awesome also, though very pricey here. Be creative!

Blueberry Muffins

Most weekends we hop over to Goss Berry Farm to pick some delicious berrys for eating out of hand or baking into scones and muffins. Of course our blueberry pancakes wouldn't be the same with bought berries. Here's my favorite muffin recipe.

Blueberry Muffins

3 cups flour
3/4 cup sugar
1 1/2 Tb baking powder
3/4 tsp salt
2 large eggs
1 1/2 cup buttermilk
6 Tb melted butter
1 1/2 tsp vanilla
1 1/2 cup blueberries, lightly coated with flour

Preheat oven to 350 degrees. I use paper muffin liners usually, but if you won't, grease your tin's cups well with the butter wrapper.
In a large bowl mix together all the dry ingredients. In a separate small bowl mix together your wet ingredients. Add to dry ingredients and combine until just mixed. A few lumps is fine.
Gently fold in your blueberries. Fill your muffin tins about 3/4 full. You can sprinkle a bit of sugar on them for crunch at this point if you want.
Bake for 22 minutes for regular sized muffins, until golden brown.  Makes 12 muffins.

Granola

Easy Granola

There is nothing better than homemade granola. It makes a great topping for yogurt, a healthy snack for the kids, or a base for other goodies like cookies. If you find it takes you awhile to get through a batch you can freeze half the granola to use later.

Homemade Granola

4 cups regular rolled oats
1 1/2 cups sliced almonds
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cooking oil
1/4 cup honey
1 teaspoon real vanilla
1 1/2 cup dried fruit of your choice.

Preheat oven to 300 degrees. In a large bowl, stir together oats, almonds, sugar, and cinnamon.
In a small pan heat oil and honey until warm. Stir in vanilla. Pour honey mix over oats and stir gently until mixed well.
Spread mixture evenly over a jelly roll pan or large rimmed cookie sheet.Bake for 45 minutes stirring a couple times.
After baking, stir in the dried fruit and cool completely. Transfer to an airtight container for storage. If its going to be around for more than a week store in the refrigerator or freezer.


You can customize this recipe by changing the nuts, adding a few tablespoons of flax seeds or even some coconut if that's what you like. Play with it and make it your own.

French Vanilla Coffee Mix

I am finishing up my gift baskets this week.There are a few things everybody asks for every year that have become favorites and fortunately for me they are economical and easy to make!

Here's one of my favorites to hopefully save you a last minute trip to the store.A dozen biscotti and this mix makes a fabulous gift for a teacher or neighbor.

French Vanilla Coffee Mix

2/3 cup instant coffee powder

2 cups nonfat instant dry milk powder

1 cup powdered coffee creamer

2/3 cup white sugar

1 package french vanilla instant pudding mix

Put everything in the food processor and process about 5 seconds to blend completely.

If you don't have a food processor, a potato masher works well to break up lumps and help mix together.

Spoon into your jar of choice.  I put this in a crystal jelly jar. Place directions on a label for the jar or make up small gift cards to attach with ribbon.

Directions: Use 2 or 3 tablespoons of mix in a coffee mug. Add hot water and enjoy!

Gingerbread Biscotti

These are Yummy!!!

Gingerbread Biscotti

1 c Almonds, blanched

3/4 c Sugar

1/4 lb Butter

1/2 c Molasses

1/4 c Ginger, fresh minced

3 Eggs, large

3 c Flour

1/2 Tb Baking powder

1 Tb Cinnamon

1 tsp Nutmeg

1/2 tsp Cloves

1/2 tsp Allspice

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 degree oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, about 15 minutes, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month.

Peanut Butter Biscotti

I have been on a biscotti binge for this winter to keep the cookie jar full. Its OK if they are crispy and I have found a ton of yummy flavors. 

I am making some for Valentines day to put in coffee mugs with some cocoa mix for little inexpensive gifts.  It's my favorite treat on a snowy cold winter evening. How can you go wrong?

Peanut Butter Biscotti

2 3/4 C. flour

1 3/4 C. sugar

1 t. baking powder

1/2 t. salt

3 eggs, beaten

1/3 C. peanut butter

1/4 C. water

1 1/4 C. roasted peanuts, unsalted

Preheat oven to 350 degrees.

In a large mixing bowl combine the flour, sugar, baking powder, and salt. In a separate bowl, lightly beat together the eggs, peanut butter and water. Add to flour mixture and mix just until ingredients are incorporated. A little more water, a teaspoon at a time, can be added if mixture is too dry to make a smooth dough. Stir in peanuts.

Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand. Bake in preheated oven until light brown, about 40 minutes. Take out of the oven.

Turn the oven down to 300 degrees. Let logs cool for 10 minutes, then cut into 3/4-inch thick bars. Place bars, cut side down, back on the cookie sheet and bake until crisp, about 20 minutes.

My Family's Favorite Granola Bars

Over the years I have experimented with what seems like a hundred different recipes. A couple of years ago I found this one for soft granola bars that are alot like the ones you buy. You can customize them a few different ways. My kids adore them for snacks, lunch boxes, and middle of the night gaming sessions.

This recipe does use a cake mix. I personally don't buy them, I make my own and it works fab. Check the options note for conversion. Yes,Yes, I'll post my cake mix recipes later for those of you who are intrigued by the idea.

Mama's Granola bars

1 package yellow or white cake mix( the 18 oz size)

2 1/2 cups rolled oats

1/2 cup brown sugar

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup chocolate chips

Grease a 13 by 9 pan. Preheat oven to 350 degrees.

Mix together all the dry ingredients except the raisins and nuts. Add in the wet ingredients with a wooden spoon until just crumbly. Mix in the raisins and nuts and pour into prepared pan.

Pat down and bake 20 minutes at 350 or until lightly browned. 

Let cool COMPLETELY or partially freeze before cutting to get nice bars. I get 16 bars by cutting in half the long way, then 8 bars on each half for a nice granola bar size.

Options

I use 3.5 cups homemade cake mix for the store bought cake mix.

You can sub these ingredients or use what you have on hand to add up to no more than 1 1/2 cup.

Dried cranberries, coconut, almonds

2 or 3 kinds of chocolate chips for a slightly healthier cookie taste.

dried apple pieces and walnuts(up the cinnamon a bit)

Pecans and toffee bit pieces( OK no longer healthier but YUM)

carob chips, raisins, and peanuts 
Add 2 tablespoons flax seed for some more fiber and nutrients

Pancakes for a cold snowy morning!

What's easier than pancakes and inexpensive besides? After you try these you will never buy an overpriced box of mix again.

Pancakes

1 cup AP flour
1 Tablespoon sugar
3 Teaspoons baking powder
pinch salt
1 large egg
2 Tablespoons vegetable oil
3/4 cup milk
optional; 1/2 Teaspoon cinnamon
or 1/2 Teaspoon real vanilla


Mix in a bowl all the dry ingredients together with a fork. In a separate bowl whisk together the oil, milk, egg. Add to flour mixture.
Preheat griddle over medium heat. Drop  batter onto hot greased griddle by the heaping tablespoon full.
Turn pancakes after a minute or two, the bottoms should be golden brown. I use a ice cream scoop to portion my pancakes so they are all the same size (MOM his pancake is bigger!!!!!!!)
This recipe will make 9 4 inch pancakes.


If you run out of syrup or even just for something different, try some different topping like....

1. Melt a bit of strawberry jam in the microwave until its pourable, just a few seconds!
2. sliced bananas, shredded coconut, and a dollop of chocolate syrup
3. chopped pecans, butter, and syrup
4. Mix 1 tablespoon peanut butter into 1/4 cup of light corn syrup for peanut butter sauce
5. Spread warm pancakes with cream cheese and your favorite fruit jam.
6. butter and a sprinkle of cinnamon sugar, simple but reminds me of fried dough at the fair

Have fun and let the kids pick the topping! Pepperoni and peanut butter anyone?

Harvest Apple Cake

My  recipe for a rich Harvest apple cake that's fabulous served with ice cream.

3 cups diced apples
1 cup chopped pecans
2 teaspoons real vanilla
2 teaspoons ground cinnamon
3 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1.25 cups vegetable oil
3 large eggs

Preheat oven to 325 degrees. Grease a 10 cup bundt cake pan or tube pan.
Mix together the apples, pecans, cinnamon, and vanilla.
In a separate bowl beat together the oil, sugar, and eggs until well mixed. Add all the dry ingredients and mix well.
Fold in the apple mixture. Put batter into prepared plan.
Bake for 1 hour 30 minutes.
Allow cake to cool in pan after baking for 1 hour then turn out onto plate.

French Toast Sticks

Its been awhile!
We have added another baby to the household and I have returned to college full time while working part time. I'll be adding lots of new recipes and household tricks for everyone. 
Today I want to share my easy French Toast Stick recipe.  

Preheat oven to 400 degrees.

I use 1 loaf of 3/4 inch sliced bread. You can use french bread, brioche, Texas toast, whatever is handy. Wonder type breads get mushy, a thicker denser bread works best. Cut the bread slices into thirds so you have some nice kid sized strips.

Put all the bread into a zip top bag. How many you get depends on how thick your bread is. I feed 3 adults and two small children with a few left over. 
 
In a bowl whisk together 
1.5 cups milk,
4 large eggs, 
1 teaspoon vanilla,
 a pinch of nutmeg. 

Pour the custard mixture into the bag with the bread pieces.
Close and lay on counter while you prep the pan 
Grease a baking sheet with butter or margarine. Do not skip this step, it WILL stick. 
Turn over the bread bag so the other side soaks. 
Put 1 tablespoon sugar with a pinch of cinnamon in a small bowl. Mix together. 
Carefully open the bread bag and lay the pieces out on your greased baking sheet. 
sprinkle with the cinnamon sugar. 
Bake at 400 degrees for 10 minutes until golden brown. Turn pieces over and bake an additional 10 minutes. 
 
Serve with maple syrup or yogurt.

Yummy! 

I bag the leftovers and freeze. On weekday mornings I can just pop a few in the toaster for the boys for breakfast.

Soda Bread and Potato Bread

I take for granted the fresh homemade bread we eat everyday. It's never been a problem for me to find the time, an hour or so , to keep my family in this economical comfort food. Someone asked for the recipe so here is my two favorites. An insanely easy Irish Soda Bread I make in mini loaf tins to serve with dinner or toast for breakfast. I fill half the tins with plain, adding raisins to the second half to accommodate the non raisin eaters. The second is a light fluffy potato bread dough. It can be made into rolls for the last rising or left as loaves if you prefer

IRISH SODA BREAD
  INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

DIRECTIONS Preheat oven to 325 degrees F (165 degrees C).
Grease a 9x5 inch loaf pan or 4 mini loaf pans.
Combine flour, baking powder, sugar, salt and baking soda.
Blend egg and buttermilk together, and add all at once to the flour mixture.
Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.
Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor. Freezes well, too.

Favorite Potato Bread

 INGREDIENTS
1 cup milk
1/3 cup margarine
1/3 cup white sugar
4 teaspoons salt
3 cups warm water (110 degrees F/45 degrees C)
1 cup dry potato flakes
2 (.25 ounce) packages active dry yeast
10 cups all-purpose flour

DIRECTIONS
Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm.
Add warm water and potatoes and sprinkle in yeast until it dissolves.
Stir in 6 cups of the flour and mix all together.
Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes.
Turn dough out on a floured surface and knead softly until dough is elastic and smooth.( I use the knead attachment on my stand mixer for about 6 minutes)
Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume.
Preheat oven to 400 degrees F (200 degrees C).
Lightly grease two 9x5 inch loaf pans.
Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled.
Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.

Enjoy!!!!