Lemon Cheese Loaf
Category: Bread
Easy Banana Bread and Strawberry Banana Bread
I had several bananas which I allowed to turn brown. I used 3 in this recipe, and followed it precisely. I had the oven light on and I watched this raise to a beautiful golden brown. I followed the bloggers tips, I checked it at 50 minutes, and although it looked done, the top was still doughy, so I tent foiled for another 5 minutes. This was so good, I decided to make a second loaf, and instead of a full tsp of vanilla, I stopped about 3/4 of a tsp and topped the tsp off with banana extract. The smell is amazing; the flavor over the top. The commenters are correct on one loaf not being enough, a 4×8 pan is smaller than the loaf pans I usually use, and it works perfectly for this loaf.
Here is the link for the Easy Banana Bread
The Strawberry Banana Bread recipe came from the Taste of Home website. It is titled Raspberry Banana Bread. I froze one of the loaves. I did not have raspberries, so I used strawberries. The smell reminded me of a banana split. I first found this in my TOH’s Bread bonanza cookbook Volume 6, 2003 issue, on page 7. I baked for 60 minutes, here in Indiana.
Here is a link to the recipe: Raspberry Banana Bread
I’ll share a photo of how the banana bread rose above the pan
Happy St Patrick’s Day
Happy St Patrick’s Day! This was fun!
The shining star for this entirely homemade meal was the TOH Dessert! My college son said it reminded him of these little moist muffins he used to have for breakfast while between classes. He is trying to guess what the special ingredients are.
My husband said he wants more but will hold back and have another slice for breakfast. This was so very easy to create. I would not change anything.
The recipe now has a big star next to the recipe in my TOH Annual Recipes 2014 book, Page 224. Yes, I will definitely make this again.
The corned beef cabbage recipes came from the food network site. It is delicious and I have saved the recipe.
Food Network Corned Beef and Cabbage
Years ago, I printed a Frozen Texas twister margarita drink from fineliving.com. It looks like they are no longer around, but I was able to find this one, which is the same. My printed recipe is very stained.
The bread recipe came from the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. I shared the recipe on here this past week.
Orange and Lemon Sponge Cake
Easy to create and delicious
Title of book is: Coffee Cakes and Quick Breads by Renny Darling
Jim added lemon pudding on top of his slice – Yummy!
This is the second recipe I’ve made from this book, and we are happy with both.
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
Papas Cutting Board 