Cinnamon Swirl Banana Bread

For the bread:

• 3 over-ripe bananas, smashed up
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups whole wheat flour

For the swirl:

• 1/4 cup sugar
• 1 Tbs cinnamon

1. Preheat oven to 350. Spray a 9 x 5" loaf pan. 
2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/4 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes.

Cinnamon Crunch Bread

In November I found this recipe that the blogger at Crumbs and Chaos called Snickerdoodle Bread, but she later referred to its similarity to a Cinnamon Crunch Bagel from Bread Co. (if you're from St. Louis, you don't call it Panera!).  I knew the recipe looked good and put it in our to be tried files.  Jason pulled it out and tried it today without me realizing that it made more than one loaf...oops!  Here are our adaptions... 

photo via Let's Dish

2 cups whole wheat flour

2 tsp aluminum-free baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter, softened
2 cups whole cane sugar
3 eggs
2 tsp vanilla
1 cup plain yogurt
10 oz. pkg. cinnamon chips
1 Tbsp whole wheat flour

topping:

2 Tablespoons brown sugar

2 teaspoons cinnamon

Preheat oven to 350°. Grease loaf pans (I used 2 full-size, but you can also do this as 4 or 5 mini loaves.)

Combine flour and baking powder in a large bowl.

In a separate bowl, beat together butter, sugar, salt and cinnamon. Add eggs, beat well. Add vanilla and yogurt; mix well to combine.

Stir in flour mixture until just combined. Coat the cinnamon chips with the 1 Tablespoons of flour and stir into the batter.

Divide the batter between the greased pans. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture over each loaf.

Bake 35-40 minutes for mini loaves and 60-70 minutes for full-size loaves, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool 10 minutes before removing from the pan.

Grandma Mildred's Banana Bread

Rarely do I not double this recipe because I am using bananas from the freezer. I have made this with 1/2 whole wheat flour and 1/2 all-purpose flour as well as with all white whole wheat flour with good success.

1 stick butter
1 c. sugar
2 eggs, beat well
2 lg. bananas, mashed
2 c. flour
1/2 tsp. soda
pinch of salt
4 T. cold water

Mix all ingredients and pour into sprayed loaf pans. Bake at 300 degrees for about an hour.
* the lower the temperature and the longer the baking time, the less brown the bread gets and it maintains its moisture

Pecan Pie Mini-Muffins

Recipe from Taste of Home

TIME: Prep: 10 min. Bake: 25 min.

1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, beaten

In a bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.

Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Immediately remove from pans to wire racks to cool.

Yield: about 2-1/2 dozen

Strawberry Bread

from Ethel, a former co-worker
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg plus 3 egg whites, lightly beaten
1-1/4 cups vegetable oil
2 (10oz.) pkgs. frozen strawberries
1 cup chopped pecans

In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 70 minutes or until bread tests done. Cool in pans 30 minutes before removing to a wire rack.

Yield: 2 loaves.

Mimi's Cafe Carrot Raisin Bread

this recipe used to be posted on Mimi's Cafe's website

1 c finely shredded carrots
3 eggs
1 tsp baking soda
2 tsps cinnamon
1/2 c sliced walnuts
1 1/2 c brown sugar, firmly packed
2 tsps baking powder
1/2 c raisins
1/2 tsp salt
1 1/2 c all-purpose flour
1 c vegetable oil
1/2 c canned crushed pineapple in juice, drained
Sift the first five ingredients into a mixing bowl.
In a separate bowl, whisk together the oil, sugar & eggs.
Stir the liquid mixture into the flour; mix well.
Add the next four ingredients; stir again.
Grease & flour a 9-inch square pan or four mini-loaf pans.
Fill the pans 2/3 full with batter.
Bake at 350* for about 40 mins. (Mini loaves take about 30 mins.)

Yield: one 9-inch square, or four 3" x 6" mini-loaves.

Maple Syrup Cornbread

This recipe, originally from Taste of Home, is a great compliment to bean or egg dishes.

1 cup white whole purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons butter, softened

In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.

Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Yield: 12 servings.

Divine Breadsticks

recipe from My Kitchen Cafe

1 ½ cup warm water
1 tablespoon yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
Butter for the pan

Mix all ingredients (except butter) and knead for three minutes. Let stand 10 minutes. Heat oven to 375 degrees. Melt desired amount of butter on baking pan (the original recipe called for 1 entire stick of butter - that was way too much for my taste - I use a couple tablespoons). Roll out dough about 1/8-inch thick and cut into strips. Place in butter and put close together. Sprinkle with garlic salt and parmesan cheese. Cover and let rise 30 minutes. Bake 20 minutes at 375 degrees.

http://mykitchencafe.blogspot.com

Poppy Seed Blueberry Bread

1 (18 1/4 oz.) blueberry muffin mix
1 egg
3/4 c. water
3 Tbsp. vegetable oil
1-2 Tbsp. poppy seeds
2-3 tsp. grated lemon peel

Glaze:
1/2 c. confectioner's sugar
1-2 Tbsp. lemon juice

Drain and rinse blueberries from muffin mix; set aside. In a bowl, combine the muffin mix, egg, water, oil, poppy seeds, and lemon peel just until blended. Fold in reserved blueberries. Pour into two greased 5 3/4"X3" loaf pans.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Combine glaze ingredients; drizzle over warm loaves.

Yield: two mini-loaves

Egg Noodles

recipe from My Kitchen Cafe

1 1/2 cups white whole wheat flour
1 cup all-purpose flour
1 pinch salt
2 eggs, beaten, at room temperature
1/2 cup milk, room temperature

In a large bowl, stir together the flours and salt. Add eggs and milk. Knead dough until very smooth, about 5 minutes. Let rest in a covered bowl for 5 minutes - this is essential to help relax the dough.

On a lightly floured surface (too much flour and you won't be able to roll your noodles very thin), roll out dough to desired thickness (I tried for 1/8 inch). Cut into desired lengths and shapes. Allow to air dry before cooking.