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.)

AWARD-WINNING CRANBERRY SCONES

Another Platte County Fair has come and gone until next summer. This was a first for me - at least for the Platte County Fair - to enter some items for judging. I entered three things and all three took ribbons. Yay. So exciting. 

I was planning on entering one of my lap quilts like I make for Blankets of Hope; I just needed to get it finished. But when I was encouraged to enter three things so I could get a pass for all four days, I thought I would enter another quilt I had made with a "farm theme" - animals and food. I actually made it for Blankets of Hope but liked it so much I was talked into keeping it. The third item, I wasn't sure of. 

Saturday afternoon, the day before I was supposed to take the items to the fairgrounds to drop off my entries, I was missing doing any baking and decided to make some cranberry scones. I had found the recipe earlier when I was going through a cookbook I thought I could donate. Well, they tasted so good and looked nice enough, I decided I would package up a few and they would be my third entry. 

Image my surprise when we went to the fair Wednesday afternoon and  I saw that both of my quilts had ribbons hanging from them. Third place on the first one I wanted to take and fourth place on the "farm theme" one. 

Then Wayne and I started looking for my cranberry scones. I had just about given up on finding them, when we both saw them at the same time. There was the closed container just as I had brought it in with a blue First Place ribbon attached to it. I was so surprised. I was really surprised that they had replaced the paper cardboard cover so no one could see what they looked like. But right above it was a coconut cake that had also won a blue ribbon and it was covered with the plastic wrap so you really couldn't see how delicious it looked. Oh Wayne said he wasn't surprised at all because they tasted so good.

The scones are really delicious and were so fast and easy to make. They are cut into 2 - inch circles, but if you think scones have to be cut in triangles, there is no reason, other than the fact you don't end up with as many servings, you couldn't cut them that way when you press the dough out into a circle to cut them into 2 - inch circles.  My sister-cousin, Marie, is allergic to cinnamon so she will have to omit the last step or try substituting nutmeg maybe for the cinnamon. She can also just sprinkle some sugar on top, too.

Print recipe.

 CRANBERRY SCONES

2-1/2     cups flour

2            teaspoons baking powder

1            teaspoon baking soda

1/2         cup sugar

6            tablespoons butter

1/2         cup dried cranberries

1            egg, beaten

1/2         cup plain yogurt

1            teaspoon dried orange peel

Cinnamon/sugar mixture for the tops

Preheat the oven to 425 degrees F. Lightly spray/grease a large cookie sheet. Set aside.

Sift together the first four ingredients together into a large mixing bowl. Cut in the butter until mixture is crumbly.

(I thinly slice the cold butter and add a few at a time and work them in with my fingers.)

Add the cranberries, beaten egg, yogurt, and orange zest. Blend all well to make a dough that barely holds together.

(I used my hands to work the ingredients until there are no dry ingredients.)

Drop dough onto a floured surface/board and pat dough out until about 1/2 inch thick.

(Make sure the dough is smooth.)

Using a 2 - inch round biscuit/cookie cutter, cut rounds using all of the dough. (Lightly work unused dough and flatten to 1/2 inch and cut.)

Place the rounds 1 inch apart on the cookie sheet. (I made about 17 scones so also used a second pan. I used two racks in the oven.)

Sprinkle the tops with the cinnamon-sugar mixture.

Bake for 10 to 12 minutes or until lightly golden and well-risen.

Thought you would like to see my lap quilts that won the other ribbons.

Third Place:

Fourth Place:

SILVER DOLLAR OAT PANCAKES

 If I had any doubts that summer is here, all I have to do is look at the thermometer. We enjoyed crazy up and down temperatures in spring, and all of a sudden we were in the 90s. We didn't get a chance to work up to the 90s. That means I've not been in the kitchen very much lately so that means I haven't been sharing any new posts with you. I have been quilting, but haven't taken the time to share any tutorials with you.

As we used to say a few years ago, "I'm bad." Sorry.

I have been very busy helping to organize a food drive for three organizations in the northern part of our county. The group held one in the southern part of the county back in March that I just volunteered at. It was extremely successful and I wanted to group to do one for the northern part. Anyway it will be this Saturday and then I can take a breath and get back to my new normal. (My new normal doesn't include heading up the Cafe Treats at the church anymore. After doing so for a little over two years, I decided I would let someone else have the fun. I will be making treats for them some though. In fact I signed up to make some banana bread for this coming Sunday.)

I also decided to start going through some of my cookbooks and donate them to Hillcrest Thrift Shop. So far I have 25 picked out. I was checking out a cookbook that I had tagged a few pages and I found one recipe I had not made. The other four I had made and shared with you so I wrote it down so I could add the cookbook to the pile.

The recipe is called Silver Dollar Oat Pancakes. When I was young, my parents and I went to Silver Dollar City in Branson, MO a number of times. There was a cafe we would eat at that served Silver Dollar Pancakes. They were just regular pancakes but small. We loved them. I always wanted my pancakes small like that after that. This recipe wasn't theirs of course because they used just a regular pancake recipe. This one had flour, oats. and applesauce so I decided to use whole wheat flour instead and make them heartier and healthier. I had some natural chunky applesauce and just added some cinnamon to it to make cinnamon applesauce. They were good but I decided what I didn't like was they tasted salty. The recipe called for 1/2 teaspoon salt. Next time I will either skip it all together or just use 1/4 teaspoon. We don't eat a lot of salt, so I can really taste it especially if there is too much.

I made larger ones and smaller ones for my husband and me since he likes bigger ones than I do. I made eight larger ones and four small ones.

PRINT RECIPE.

SILVER DOLLAR HEALTHY PANCAKES

1/2     cup whole wheat flour

1/2     cup quick cooking oats

1-1/2  teaspoon sugar

1        teaspoon baking powder

1/2     teaspoon baking soda

1/4     teaspoon salt (optional)

1        egg

3/4     cup buttermilk

1/2     cup cinnamon applesauce (I added 1 teaspoon cinnamon to natural chunky applesauce)

2        tablespoons melted butter or oil

Combine the dry ingredients in a medium size bowl.

Whip the wet ingredients in a different bowl.

Add the wet ingredients to the dry ingredients just until moistened.

Spoon batter onto a hot griddle coated with cooking spray for the size you wish...2 tablespoons for silver dollar size.

Cook as normal for pancakes.

Serve hot with butter and syrup.

 

NEW ENGLAND BANANA MUFFINS

 

I was gifted ten bananas that were left after a recent mission project the church participated in with Rise Against Hunger to use for Cafe Treats. The Cafe did not serve our Cafe Treats that Sunday but instead offered donuts and bananas. Wayne and I volunteered the first hour shift and by the time we finished the donuts were all gone and we enjoyed a banana. 

I ended up freezing the bananas until I had time to make something with them. I checked, I think, four different cookbooks, but ended up choosing four recipes from Mad about Muffins, a Cookbook for Muffin Lovers by Dot Vartan. (There are lots of other muffin recipes I want to try that do not use bananas, but right now that is what I will be focusing on.) These New England Banana Muffins is the first one I made. Of course, I made mini-muffins because they are easier to serve for Cafe Treats and even though they will make 12 regular sized muffins, I made 48 mini-muffins. They weren't strong with banana flavor because of the maple syrup I used. I can't wait to make the other recipes.

PRINT RECIPE.

NEW ENGLAND BANANA MUFFINS

1-3/4     cups flour

1           teaspoon baking soda

1/2        teaspoon baking powder

1/2        cup sugar

1/4        cup melted butter

1           egg, slightly beaten

1           teaspoon vanilla extract

2           medium bananas, mashed

4           tablespoons milk

4           tablespoons maple syrup

Preheat the oven to 375 degrees F. Grease muffin tins or line with paper cups and spray gently. Set aside.

In a medium mixing bowl, sift together the flour, baking soda, and baking powder.

Mix in the sugar. Set aside.

In another bowl combine the melted butter, vanilla extract, bananas, milk, maple syrup and beaten egg.

Beat with a fork or whisk until well blended.

Stir the banana mixutre into the flour mixture,

just until the dry ingredients are moistened.

Spoon the batter into the muffin cups.

( I used a tablespoon cookie scoop and leveled off the batter to fill the cups for my mini-muffins.)

Bake 20 minutes for regular sized muffins (12) or 12 minutes for mini-muffins (24) or until the muffins are lightly browned. 

Transfer from the tins to wire racks.

 

Serve warm or at room temperature. Makes 48 mini-muffins.