Tuesday, October 15, 2013

Speechless Banana-Walnut Bread

I call this "Speechless Banana-Walnut Bread" because it is super-moist and
super-delicious...and Mama told me not to talk with my mouth full!


Speechless Banana-Walnut Bread
[Yield: 2 (9x5) loaves]

1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon apple pie spice (optional)
2 eggs, room temperature
1/3 cup sour cream
1/2 cup vegetable oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon sweet dough bakery emulsion, optional (purchased from k.a.f.)

1-1/2 cups ripe mashed bananas (about 3 large)
1/2 cup white sugar
1/2 cup raw sugar (a.k.a. turbinado sugar)
1 cup chopped walnuts (optional)

Preheat oven to 325 degrees Fahrenheit. Grease loaf pans; I use two (9x5 inch) loaf pans.

In medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices; set aside.

In  large mixer bowl, blend together on low speed the eggs, sour cream, oil, vanilla extract, sweet dough emulsion (if using), and bananas. Add both sugars and mix well. Add flour mixture and mix until just combined.  Stir in chopped walnuts (if using).

Pour batter into prepared pans, and bake for 42 to 47 minutes or until a toothpick inserted in the center comes out clean (with a few dry crumbs attached).

Place pans on wire rack and allow bread to cool for 10 minutes before removing from pan;
continue to cool loaves on wire rack. 

Freezes well.

Friday, October 11, 2013

Pecan Craisin Broccoli Salad

This salad has great texture and a fresh taste with bacon bits and cheddar cheese to round out the flavor.

Pecan Craisin Broccoli Salad

1 large head broccoli, cut into bite-size pieces
6 Tablespoons bacon bits - Hormel brand*
1/3 cup diced red onion
1/2 cup shredded cheddar cheese
2 or 3 handfuls of toasted pecans, chopped
1/3 cup Craisins
1 cup mayonnaise
1 1/2 Tablespoons apple cider vinegar
1 to 2 Tablespoons sugar (to taste)

Wash broccoli pieces and steam for about a minute (or just until bright green).

Drain broccoli and rinse with cool water. Drain well.

Combine broccoli, bacon bits, onion, cheddar cheese, pecans, and Craisins in a large bowl.

In a separate small bowl, whisk together the mayonnaise, vinegar, and sugar to make dressing.

Pour dressing over broccoli mixture and stir to coat evenly.

Store the salad in covered container and refrigerate for a couple of hours before serving.

*You can substitute freshly cooked bacon.

Monday, October 7, 2013

Smoky Chipotle Ranch Dressing

Dressing so good you may be tempted to drink it!

 Good for salad, veggies, tacos, burritos, etcetera.

Mix the spices together ahead of time, then add to the wet ingredients when ready to serve.

Smoky Chipotle Ranch Dressing

Dry Mix Ingredients:
(makes approximately seven Tablespoons of spices*)
1 teaspoon kosher salt
1 Tablespoon garlic salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic powder
1 Tablespoon onion powder
3/4 teaspoon dill weed
2 Tablespoons dried parsley flakes
1 teaspoon sugar (optional)
1 teaspoon smoked paprika**
1 1/2 Tablespoons McCormick Southwest Chipotle Blend**

Wet Ingredients:
(makes approximately 3 cups dressing*)
1 cup mayonnaise
6 ounces plain Greek yogurt
1/2 cup buttermilk

Combine all dry mix ingredients in small bowl; store in airtight container in cool place until ready to use. 

To prepare dressing, shake or stir together the dry mix ingredients, and then add 1 Tablespoon of dry mix to all of wet ingredients listed in recipe. Serve.

Dressing may be stored in airtight container in fridge for up to 3 days.

*For every 3 cups of wet mix, add 1 Tablespoon of dry mix (be sure to stir dry mix before measuring). Increase the amount of any spices to suit your taste.

Recipe yields approximately 3 cups of prepared dressing and enough dry mix to season approximately 21 cups of dressing.

**Omit smoked paprika and SW Chipotle Blend to make plain, yet delicious, ranch dressing

Wednesday, October 2, 2013

Doggy Delights

 P.o.o.c.h. P.a.r.t.y!

Today is Sadi's 12th Birthday! 
She is a Boston Terrier and a wonderful pet!

So, in her honor...

    Birthday Cookies! 

First taste...will she like them?

Let's see...
(click on pic)

oops, mama wasn't quick enough with the video...let's try again...

hey...why is there a piece missing? ...hmmm
(click on pic)

Well, I would say that's a yes.

Here she is begging for more...

Guess these "Sadi Snacks" will be a regular around here...
oh, and they are fit (just barely) for human consumption.
 *Warning...some dogs have peanut allergies and may have itching and redness (or something more severe) from eating even a small amount of peanuts or peanut butter.

adapted from Allrecipes

Doggy Delights
(makes approximately 36 small cookies) 

1 egg
1/2 cup peanut butter
1 large ripe banana, mashed
1 tablespoon honey
1 1/2 cups all-purpose flour or whole wheat flour
1/2 dry oatmeal

Preheat oven to 300 degrees Fahrenheit.

In a medium bowl, add the egg, peanut butter, banana, and honey and stir until thoroughly combined. Add in the flour and dry oatmeal. Stir thoroughly.*

Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a cookie cutter or knife, cut into small shapes.
Place cookies on greased or parchment-lined cookie sheet.

Bake in preheated oven for approximately 30 to 35 minutes, depending on size or until crisp. Remove from oven and let cool. Store the cookies in airtight container in fridge.

*Freeze dough at this point for baking later.