Crunchy Onion Sticks


I forgot to take a photo last night. I made these from the TOH 2011 Holiday Gathering cookbook. These are fun to eat; my 24 year old son said he thought it would be a good idea to take the leftover (it made a lot), dry them and cut them up as croutons. So, I did.


My tip: I would cover these lightly with the onions and make sure you crush the dried onions up fine – the chunks can fall off easily while moving them on to the pan.


This was easy to make and a fun snack.

Blueberry Banana Bread

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup sour cream
½ cup chopped walnuts
3 medium bananas, mashed
1 cup blueberries (coat the berries in flour; about 1 tsp)

Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.

In a large bowl, cream together the softened butter and sugar. Add the
lemon juice and vanilla, mix well. Add the eggs. Combine the flour, baking soda,
baking powder and salt, stir into the butter mixture until smooth. Mix in the sour cream, walnuts and bananas. Stir in the blueberries. Spread evenly into the prepared pan.

Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the
center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before
removing to a wire rack to cool completely.

Strawberries and Cream Bread

I have this collection of cute little shaped cookbooks – I have made many recipes from the fruit ones, and not been disappointed. Strawberries are a great price at the stores. I thought of these cute little vintage recipe books I had with fruit as the main subject. Judith Bosley 1991.

Our friends are having a large yard sale this weekend so I want to take them some bread for an easy breakfast for them. I decided to try this Strawberry Bread. This was easy to put together. The bread is moist and delicious. I added a couple of things to the topping. The topping called for only cream cheese, and a bit of the strawberry juice. I tasted it and thought, “meh, let’s see what I have in the pantry” : Oils, extracts and flavorings are always something I like to turn to to add a bit of zing to a recipe. Banana vodka (1 Tbsp), and 1 Tbsp of powdered sugar. I used a mixer to get the icing to the correct consistency. Add this to the bread while it is warm so that it drizzles over the sides. I added chopped strawberries to the top of each slice. I used walnuts for the nutmeats in this recipe.

2 extra ingredients to icing. This is up to you, if you want to add to the flavor. I use the airplane size bottles, because they are inexpensive, and you do not have to worry about what to do with rest of bottle

I have an abundance of fruit, and I’m scanning these books. Next on my list is the Blueberry Pineapple Bread and the Banana Blueberry Bread. Oh, and the Blueberry Lemon bread and………..

Strawberry Pecan with Lemon glaze

Jim wanted me to bake a cake without salt as he is trying to watch his blood pressure. I remembered seeing this recipe in the book: Coffee Cakes and Quick Breads by Renny Darling. I added strawberry oil to the glaze. I also prepared this in a 9×13 instead of mini bread pans so I had to adjust the time (as you’ll notice on the recipe) This is good — Jim says this is delicious and when it is cold, it is even better. He has been eating it for breakfast.

Banana Spice Squares

This definitely screams fall with the first bite. The smells of the house are saying fall. This is a delicious, soft bar/bread.

1967 Southern Living desserts book

22 minutes worked for me here in Indiana. To take these bars over the top in banana flavor, I added banana flavoring. This was very easy and quick to create this morning. The spices in this recipe definitely make this a fall treat. I made this last weekend without the banana flavoring – Made it again today due to how easy and quick it is – I added banana flavoring. I made notes on the recipe to add the flavoring from now on.

This is my favorite cutting board made by my late father in law, 75 years ago. He made the board from an 80 year old tree on the property, that fell during a lightning storm. I’m always sharing food photos on this cutting board; I smile when I use it, thinking of the fond memories we have of him.

Cherry Almond Bread

I shared this delicious Cherry Almond Bread last month, and I wanted to share how I was able to use this recipe in those mini loaf pans. I rec’d a batch of these mini loaf pans from a friend, and I wanted to gift them for the holidays with this festive bread. The pans are the 5.75 Inch x 3 Inch mini loaf pans. I put about a cup of the batter in each mini pan, put them on a cookie sheet, with some space between them for even heating. I baked these for 41 minutes. They are adorable and festive!

Maraschino Cherry Almond Bread

1 jar (10 oz.) maraschino cherries

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup slivered almonds

Almond Butter:

1/2 cup butter, softened

1 Tablespoon slivered almonds, finely chopped

1/2 teaspoon almond extract

Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

In a small bowl, combine almond butter ingredients. Serve with bread.

Delicious – I would make this for gift giving. Here in Indiana, I had to bake it for 60 minutes. This bread is amazing – it is so delicious after it sits for more than a day. The smell is over the top, and you find yourself craving it. The bread holds its shape very well. I made this last year for the holidays and I am anxious to make it again, just so I can have it for breakfast. It is hard for me to gift this as we keep snacking on it. The almond butter is a fun addition but this is perfect without topping it with butter

My husband and I preferred it without butter on the second and third days. He ate his cold, I heated my slice in the microwave for 12 seconds.

TOH Contest Winning Recipes 2010

Double Cranberry Banana Bread

Double Cranberry Banana Bread

1/3 cup shortening

2/3 cup sugar

2 large eggs, room temperature

1 cup mashed ripe banana

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup whole-berry cranberry sauce

3/4 cup chopped pecans, divided

1/2 cup dried cranberries

Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.

2. Transfer to a greased 8×4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

3. Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

TOH Fall Baking magazine

Tip: I used a 9 x 5 loaf pan – it was the perfect size

Pull-Apart Pumpkin Loaf

Pull-Apart Pumpkin Loaf
3/4 cup milk
1 pkg active dry yeast
1 cup canned pumpkin
3 Tbsp butter, melted
2 Tbsp granulated sugar
1 egg yolk
1 tsp salt
3 cups all-purpose flour
3 Tbsp butter, melted
3/4 cup packed brown sugar
1 Tbsp ground cinnamon
1 recipe Cinnamon Glaze (below)

1. In a small saucepan heat milk just until warm (105F to 115F) In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy.
2. Add 1/2 cup of the pumpkin, the 3 Tbsp melted butter, the granulated sugar, egg yolk, and salt to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low for 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in the remaining flour. Shape dough into a ball (dough will not be smooth) Place dough in an oiled bowl. Cover; refrigerate overnight or up to 2 days. (or cover and let rise in a warm place for about 60 minutes or until double in size)
3. Butter a 9×5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll dough into a 20×12-inch rectangle. For pumpkin filling, stir together the remaining 1/2 cup pumpkin and the 3 tablespoons melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin filling. Cut dough rectangle crosswise into five 12×4-in strips. Stack strips, then cut six 4 x 2-in pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up. Let rise in a warm place about 45 minutes or until nearly double in size.
4. Preheat oven to 350F. Bake 35 minutes or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Cool 10 minutes. Remove loaf to serving plate. Drizzle with Cinnamon Glaze. Cool 20 minutes more.

Makes 12 servings.

The walnuts were my add in, as I was preparing this, I thought walnuts would be good with the pumpkin. I toasted them and then chopped them before adding to the loaf.

Cinnamon Glaze: Stir together 1 cup powdered sugar, 1/2 tsp ground cinnamon, 1/2 tsp vanilla, and 1 Tbsp milk. If needed, add additional milk, to make glaze drizzling consistency.

This came from a Better Homes & Garden Baking magazine from 2015

This is dangerously delicious, and makes a lot. I call this fall apart bread, because as soon as you take a piece off – it starts falling. You want to serve this hot from the oven immediately. It is good heated up, however, there is a noticeable difference, on my part. My husband just keeps eating it and saying how good it is.

Strawberries ‘n Cream Bread

Strawberries are a great price at Kroger. I remembered these cute little recipe books I had with fruit as the main subject. I decided to try this Strawberry Bread. This was easy to put together. The bread is moist and delicious. I decided to add a few things to the topping. The topping called for only cream cheese and a bit of the strawberry juice. I tasted it and thought, “meh, let’s see what I have in the pantry” Oils, extracts and flavorings are always something I like to turn to to add a bit of zing to a recipe. I tried the Banana vodka (1 Tbsp) and 1 Tbsp of powdered sugar. I used a mixer to get the icing to the correct consistency. Add this to the bread while it is warm so that it drizzles over the sides. I added chopped strawberries to the top of each slice. I used walnuts for the nutmeats in this recipe.

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