Healthier Blueberry Bread/Muffins - Lexie

Ingredients:

• 3 over-ripe bananas (freeze and thaw in skin for easy mixing)
• 2 large eggs
• 1/2 cup plain fat-free Greek yogurt
• 1/3 cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1 cups white whole wheat flour
• 1/2 cup old fashion oats 
• 1 cup frozen blueberries or fresh blueberries 

Directions:

1. Grease a 9"x5" loaf pan or makes 12 muffins in muffin tin.
2. Preheat oven to 350 degrees F
3. In a medium bowl, mash the bananas. 
4. Mix in eggs, yogurt, syrup, vanilla, and baking soda.
5. Add flour and oats and mix to incorporate. 
6. Fold in blueberries gently.
7. Bake for 50 min as bread or 20-30 min as muffins
8. Cool on wrack completely before cutting.

About 115 calories for each of 12 muffins 

About 130 calories for each of 10 bread slices

Optional: Make into amazing french toast by placing slice of bread on one egg on a skillet and cook until egg is cooked and bread is warmed through. Top with a little thin vanilla icing before serving warm.
 

Banana Bread - Lexie’s

• 
  

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened 

3/4 cup brown sugar

2 eggs, beaten

4 mashed overripe bananas

1 cup of chopped walnuts or pecans

Directions

• Step 1
  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• Step 2
  In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Step 3
  Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

No Yeast Bagels - David's

1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*

2 tsp baking powder (make sure it’s fresh)

3/4 teaspoon kosher salt (use less if using table salt)

1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)

1 egg white, beaten (whole egg works fine too)

optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

INSTRUCTIONS
Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Dad's Bread

Ingredients:

2 1/4 tsp yeast
1 Tbs sugar
1 egg
1 tsp salt
Just short of a 1/2 cup of sugar
1/3 to 1/2 cup of canola oil
6-8 cups flour
Water

1) To activate yeast, combine yeast with 1/2 cup warm (but not too hot) water and 1 Tbs sugar into a bowl and let sit.

2) In a very large bowl combine 2 1/4 cups of HOT water, egg, salt, sugar, canola oil and activated yeast. Mix ingredients with hand-mixer while adding 4 cups of flour gradually.

3) Remove hand-mixer. Dump into bowl 2 cups of flour and stir with spoon. Add another cup of flour if necessary for proper texture/consistency.

4) Grease hands with vegetable shortening and start kneading dough to add last cup or so of flour. Keep adding more flour when dough gets too sticky/wet.

5) Take dough out of bowl and set aside. Wash and dry large mixing bowl. Coat interior of bowl with vegetable shortening. Place dough back into bowl and roll over to coat dough in shortening.

6) Place bowl with dough and a cup of boiling water in ceramic vessel into oven set at 100 degrees to proof. This takes about 1.5 hours or until dough is doubled in volume.

7) After bread is proofed, grease and flour 3 bread pans with shortening.

8) Shortening grease hands and knead dough lightly. Divide dough into three parts and place in bread pans. Coat the top of each loaf with shortening.

9) Put pans back into proofing oven with cup of boiling water for 1.5 hours.

10) Bake dough in oven at 375 degrees for 35-40 minutes. (Handle gently once risen!)

Naan -Indian flat bread

Ingredients

• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour, plus more for rolling, see Cook's Note*
• 1 teaspoon fine sea salt
• 1/8 teaspoon baking powder
• 3 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
• 1 teaspoon fennel seeds, optional, see Cook's Note**
• Melted butter for slathering on the finished naans
• Coarse sea salt for sprinkling

Directions

In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.

Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.

When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)

Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Cook's Notes:

* If you would like to make this gluten-free, you can substitute in 2 1/4 cups of a gluten-free all-purpose flour mix for the regular flour, plus 1 1/4 teaspoons of xanthum gum.

**The kalonji and fennel seeds are not traditional, but I love the burst of onion and mild licorice flavor they add. You can find them pretty cheaply at your local Indian market.

Corn Bread Muffins

¼ cup oil

1 cup corn meal

1 cup flour

¼ cup sugar

1 Tbls baking powder

½ tsp salt

1 cup milk

1 egg

Bake at 400. 

Blueberry Muffins - Dad's

2 cups flour

½ cup sugar

1 tsp salt

2 tsp baking soda

¼ tsp nutmeg

¼ tsp cinnamon

1 egg

¾ cup milk and more

¼ cup canola oil

1 cup blueberries (fresh or frozen)

Mix dry ingredients separately. 

Mix wet ingredients separately.

Add wet to dry slowly, mixing.

Add blueberries last and fold into mixture gently. 

Spoon into muffin tin.

Bake at 400 F for 18 mins.

Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups blueberries
Streusel Topping (recipe below)

1. Heat oven to 350. Butter a springform baking pan, and dust with flour.
2. In a medium bowl, sift together flour, baking powder and salt.
3. In a separate bowl, cream together butter and sugar. Then add egg and vanilla.
4. Add dry ingredients, alternating with the milk a little at a time. Gently fold in blueberries.
5. Pour into pan, sprinkle with streusel topping. Bake 60-70 min.

Streusel Topping:
1 cup flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 Tbls unsalted butter at room temp

1. In medium bowl, combine flour, sugar, cinnamon and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

Scones - Rita's

2 ½ cups flour

1 Tbls baking powder

½ teaspoon salt

8 Tbls cold unsalted butter, cut up

1/3 cup sugar

2/3 cup milk or cream

1 egg

chopped walnuts, fruit

Preheat oven to 425 F. 

Mix together flour, baking powder and salt. 

Add butter, cut up in little chunks. Mix with fork or pastry tool till it is granulated and well mixed. 

Mix in sugar and chopped walnuts. If using dry fruit such as dried cranberries or raisins, add now. 

Wisk together separately, milk and egg. Stir in to make a dough. If using fresh fruit, gently stir into dough. 

Butter a baking stone or cookie sheet, or use parchment paper. 

Pat dough into a ball then flatten out a bit and place a stone or sheet. Flatten some more to desired thickness, about 3/4 inch cut into triangles. Sprinkle with raw sugar or regular sugar.

Bake for 12 to 14 minutes at 425 F. 

Biscuit Recipe

3 cups flour

3 Tbsp granulated sugar

1 ½ Tbsp baking powder

¾ teaspoon salt

12 Tbsp cold unsalted butter

1 ½ cups heavy cream

Mix dry ingredients together.

Cut butter into the dry mixture with pastry cutter. 

Leave pea sized pieces of butter. 

Add cream tossing with fork until moist. 

Mash on floured surface, knead lightly, form into rounds about 1 inch thick. 

Bake temp and time?

Pumpkin Bread

Pumpkin Bread

Dry Ingredients:

3 1/3 cup sifted flour

2 tsp soda

1 tsp salt

1 tsp cinnamon

Wet Ingredients:

1 cup canola oil

4 eggs

2/3 cup water

2 cup canned pumpkin

3 cups sugar

1 cup walnuts

Combine dry ingredients and wet ingredients separately. Divide into 3 small loaf pans. Bake at 350 for about 1 hour.