3-INGREDIENTS CHOCOLATE BANANA BREAD (SF)

 It has been way too long since my last post (please forgive me). Who would have thought that a hailstorm could cause so much stress but it did. March 10th. I don't think I will ever forget that date. "White Lightening" (my 2018 Ford EcoSport with only 43k miles on it) was totaled due to 4 - inch hailstones. The ordeal I went through trying to replace my car was a learning experience and extremely stressful. The roof on our house had to be replaced also. 

The latter wasn't so stressful except it was suggested I might want to secure my knick-knacks so they wouldn't get broken and because of the stress I was dealing with the car situation, it wasn't until the beginning of June that I got everything back up. (Actually my counted crossstitched covered bridges are still not up, but they hang in the hall and it is easy to just walk past where they should be hanging.) FYI, I don't think it was necessary for me to pack everything up but I appreciate the thoughtfulness of Josh Woods, our roofer.

I have a couple of more recipes I need to write up and will try to get to them soon. This recipe I made a couple of weeks ago using a SF yellow cake mix for the Cafe Treats but I forgot to take a picture of the finished baked loaves. I had a bowlful of bananas that had ripened and a SF Devil's Food cake mix so I decided to make Chocolate Banana Bread. (My diabetic friends appreciate that.) 

As with any of my recipes using a cake mix and I use the Zero-Sugar ones, you can use a regular cake mix instead. I think it might be fun to try using a cake mix that is not just yellow or chocolate. Let me know if you decide to try that.

I made two larger mini-loaves this time. The first time I made three mini-loaves. I took one of the chocolate loaves to share with my Morning Walkers on Monday. They especially enjoyed it. I know you will also if you give the recipe a try. (The loaves I made for the Cafe Treats using a Zero-Sugar yellow was also well received in the Cafe.)

Print recipe. 

3 INGREDIENTS CHOCOLATE BANANA BREAD (SF)

1-1/2       cups mashed ripe bananas (3 to 4 depending on size)

2             large eggs

1             pkg Zero Sugar Devil's Food Cake mix (may use a regular cake mix, any flavor)

Preheat the oven to 350 degrees F. Spray one large loaf or 2 - 3 mini loaf pans with non-stick cooking spray. Set aside.

Add the mashed bananas to a large mixing bowl and

then add the two eggs.

Stir until mixture is completely combined.

Slowly add the cake mix stirring each time until generally blended. Continue adding small amounts until all of the cake mix has been added.

Divide the batter evenly among the pans and bake for 45 minutes for mini loaves or  50 - 55 minutes for a single loaf. Start checking about 5 minutes before baking time is up so that you don't overbake but so that the bread is done especially the small mini loaves.  

Cool in pan(s) on wire rack for a bit before removing to finish cooling. 

Wrap in foil and store at room temperature. Place in a freezer bag when completely cool if freezing smaller loaves.

Slice when ready to serve. YUMMY!!!

 

DONUT COFFEE CAKE CRUMBLE BARS

 I've never been asked to take leftover donuts and make a treat for the Cafe Treats at Platte Woods United Methodist Church until a week or so ago. For Palm Sunday, the Cafe Treat Bakers were given a break and the church bought glazed donuts to share. Before COVID - 19, the church did that for every Sunday.

I found several recipes that looked good for Bread Pudding made with leftover donuts but that wouldn't work well for the Cafe Treats as the treats are strictly "finger treats". This recipe was the only one I found that appeared to generally hold together as a bar.

The original recipe used leftover donut holes that were cut in half. I had whole donuts to use. I made the recipe twice. The first time I cut  each donut in about eight pieces. As I tried to press them in the pan, I had a lot of spaces (holes) and had to cut some pieces in half to fill up the holes. So the second time, I cut the donuts in half like a bagel and then cut each half in about eight pieces. This worked a little better to so-call pack them. (I should mention the donuts I was using were five or six days old but you couldn't tell it when it baked.)

The second time I made the recipe, I used an aluminum foil pan with a foil top that was just a little bit smaller than 9 x 13 - inches. After it baked and cooled completely, I sealed the top on it and put it in my freezer until this past Saturday. I took it out of the freezer that night and placed it in my refrigerator. It was thawed completely the next morning but I put it in the oven while the oven heated to 350 degrees F. It no longer felt cold to touch but wasn't real warm. I cut it into squares and then dished them out after I got to the church. One or two wanted to fall apart as I tried to remove them from the pan, but I was able to press them lightly to hold the shape of the bar. Everyone really liked them and was surprised to hear they were made from leftover donuts.

Print recipe.

DONUT COFFEE CAKE CRUMBLE BARS

10 - 15   leftover glazed donuts

1-1/2      sticks butter, melted

1/2         cup brown sugar

1            teaspoon ground cinnamon

Pinch     nutmeg

2            eggs, beaten

1            teaspoon vanilla

*    *    *    *    *    *    *    *    *

CRUMBLE TOPPING

1            cup brown sugar

1/2         cup white sugar

2            teaspoons ground cinnamon

1            stick (1/2 cup) butter, melted

1            cup flour

Preheat the oven to 350 degrees F. Generously spray a 9 x 13 - inch baking pan with cooking spray. Set aside.

Cut the donuts into small pieces.

Fill the baking pan with the pieces tightly packed at least three-fourths full.

Mix together the melted butter, brown sugar, cinnamon, nutmeg, beaten eggs, and vanilla with a whisk until well blended. 

Slowly pour the mixture evenly ever the top of the packed donut pieces. It is important to cover all of the pieces so they are coated.

Set aside.

In a medium bowl, combine the crumble ingredients until coarse crumbs are formed.

Crumble over the top of the coated donut pieces as evenly as possible.

Bake for 18 to 22 minutes until set.

Cool completely before cutting preferably overnight. (You can make and freeze for a later date. Thaw in the refrigerator before serving.)

CRANBERRY CHEESE BARS

 Six months seems to go by so quickly when it means going to the dentist again. I love my dentist and his staff though so it isn't as traumatic as it has been most of my life. 

I started taking them a treat each time I went at some point (I don't remember when. I have been going to the dentist office for 17.5 years.). I told them it was a bribe so they wouldn't hurt me. Dr. G always tells me to not feel like I have to bring them something every time I come, and I just tell him - "I know." But I really enjoy giving them pleasure and know they are secretly wondering what I am going to bring. Chelsea, my hygienist apologized for her stomach growling. She said she started to get some M & M's to eat, but remembered I was coming so she decided she would wait to see what I brought. I can't disappoint now.

I saw this recipe and thought it would be something tasty to take to the church for Cafe Treats. I buy bags of fresh cranberries in season and then freeze them and use them all year long. The tanginess of the berries is just perfect with the sweetness of the rest of the dessert.  I used a gluten-free cake mix but would also feel comfortable using a Zero-Sugar yellow cake mix. I do all of the time to reduce the sugar. This time I didn't have any regular powdered sugar and had to use my stevia powdered sugar. 

They turned out just perfect.

print recipe

CRANBERRY CHEESE BARS

Cake Base:

1           box yellow cake mix (I used a gluten-free cake mix - could use a Zero Sugar cake mix)

1           stick (1/2 cup) butter, melted and cooled slightly

1           egg

2          teaspoons orange zest (I used the dried orange zest)

 Filling:

1           package (8-ounces) cream cheese, softened

3-1/2   cups powdered sugar (I used stevia powdered sugar)

1          stick (1/2 cup) butter, melted and cooled slightly

3         eggs

2         cups fresh or frozen (thawed) cranberries

Topping:

1          tablespoons powdered sugar

Preheat the oven to 350 degrees F. Spray the bottom only of a 9 x 13 - inch pan. Set aside.

In a large bowl, stir the cake base ingredients together until no dry cake mix remains.

Press evenly in the pan.

(I also keep some of the mixture aside and

drop dollops of the dough across the pan. I press the dough across the bottom not worrying about any holes or thinner places.

Once I have the dollops flattened out, I will use the dough I kept aside and then just fill in where the holes or thin places are.)

In another large mixing bowl with an electric mixer, prepare the filling. Beat the cream cheese and the powdered sugar on medium speed until blended. (You should start with it on lowest speed at first or the powdered sugar will be thrown everywhere.)

Beat in the rest of the filling ingredients except the cranberries. Scrape the sides of the bowl as necessary.

Then stir in the cranberries gently.

Pour batter evenly over the cake base.

Bake for 38 to 43 minutes or until golden brown and center is set. (Mine was only brown around the edges but at 40 minutes the center moved around as I checked it so I ended up baking mine the 43 minutes.)

Cool completely, about 2 hours before cutting to serve. (I made mine the evening before and after 2 hours just placed it in the refrigerator.)

When ready to serve, sift some powdered sugar to dust the top.

Cut in squares to serve. Store in the refrigerator. 

ICED LEMON BREAD

 After stepping aside from my hosting duties at the church for the Cafe Treats 9 months ago, I decided I could host once a month. Since I decided to contribute to the treats on the 15th, I just thought that would be a good time for March since I needed to get the treat there early. 

I saw this recipe when I was recently trying to clean out a plastic tub of recipes and had put it aside to try soon. I thought I had all of the ingredients but after searching several different places I had to give up and realized I was out of the dry lemon zest I always use when lemon zest is called for. I know it is not quite the same, but I rarely have real lemons. I found a small container of crystalized lemon called True Lemon and it was really strong with lemon flavor - so I just used 2 tablespoons of it. The bread was really lemony and I loved it. 

I sliced each mini-loaf into 12 slices and treated everyone to the whole slice. (I usually cut the loaf down the center also, but it was such a pretty slice, I thought better of it.)

The recipe went together quickly and those selecting it in the Cafe seemed pleased so I am sure I will make it again.

PRINT RECIPE.

ICED LEMON BREAD

1-1/2     cups flour

1-1/3     cups sugar, divided

2           teaspoons baking powder

1/2        teaspoon salt

1            cup sour cream

3           large eggs

2           tablespoons grated lemon zest*

1            tablespoon lemon juice

*********

2           tablespoons water

1            teaspoon lemon extract

*********

1            cup powdered sugar

1-1/2     tablespoons skim milk

1/4        teaspoon lemon extract

* I used True lemon (crystalized lemon) instead.

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan. (I used three mini-loaf pans and Baker's Joy)

In a medium bowl, stir together the flour, 1 cup of the sugar, baking powder, and salt. Set aside.

In a small bowl, whisk together the sour cream, eggs, lemon zest, and lemon juice until well blended.

Pour the wet mixture into the flour mixture, stirring just until combined.

(Make sure you get all the way to the bottom of the bowl.)

Pour the batter into the prepared pan(s) dividing evenly if making mini-loaves.

Bake for 50 to 60 minutes for the large loaf and 30 to 35 minutes with the mini-loaves. Check doneness with a toothpick.

While the loaves are baking, stir together the remaining 1/3 cup of sugar, the water and lemon extract in a small saucepan. Cook and stir over medium heat until the sugar dissolves and syrup is clear. Set aside.

Cool the bread in the pan(s) for 10 minutes. 

Poke holes in the loaves with a thin skewer or fork.

Spoon the glaze over the top of the loaves so the glaze can soak into the loaves. Cool completely.

Remove the loaves from the pan(s).

For the icing, Measure the powdered sugar into a small dish. Add the milk and 1/4 teaspoon of lemon extract; stir to form a thin icing.

Spoon it over the cooled loaves running over the edges.

Wrap in plastic foil after icing sets.