Browse Category by Breads and Muffins
Breads and Muffins, Elaine Walker

Chocolate Peanut Butter Banana Bread

3 very ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup canola oil
1 large egg
1/3 cup granulated sugar
1/4 cup packed brown sugar
1-1/2 cups flour
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped Reese’s Peanut Butter Cups (about 12 Reese’s miniatures)
1/3 cup semi-sweet chocolate chips
3 tablespoons Nutella

Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.

Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.

Bake for about 50 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Tip: Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods.

Breads and Muffins, Elaine Walker, Vegetables

Cauliflower Bread

1/2 to 1 head of cauliflower (enough to make 3 cups finely riced)
6 large eggs, separated
6 tablespoons canola oil (OR olive oil)
1 ¼ cup superfine almond flour (OR 1/2 cup coconut flour)
1 tablespoon baking powder
1 tablespoon salt

Directions
Preheat oven to 350°F.
Line an 8 inch by 4 inch loaf pan with parchment paper.

  1. Rice the cauliflower: Rinse the head of cauliflower, then dry it. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves. Place the cauliflower pieces in a food processor and pulse until it has the texture of coarse crumbs. It should be finer than if you were making a cauliflower rice dish. Work in batches if necessary and don’t over process or it will get mushy.
  2. Cook the cauliflower, either by steaming or via microwave, until tender (3 to 4 minutes in microwave). Allow cauliflower to cool.
  3. Once cooled, place a small amount in a tea towel and wring dry. Repeat with remaining cauliflower, working in small batches.
  4. Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Set aside.
  5. In a large bowl, combine eggs yolks, oil, flour, baking powder and salt. Mix until a smooth paste forms.
  6. Stir in 3 cups of the cauliflower until evenly mixed. (Freeze the rest of the cauliflower for later use.)
  7. Add about ¼ of the egg whites to the paste. Use a spatula to fold in the egg whites. When egg whites are completely folded in, add in another batch of egg whites and repeat until all egg whites are incorporated. The mixture should look pale and fluffy. Be careful not to beat the egg whites because that will cause them to lose the air whipped into them and the bread will not properly rise.
  8. Pour batter into prepared loaf pan. Bake for about 45-50 minutes, or until bread is done. Allow bread to cool before slicing.

Store in the refrigerator and use within 5 days. Can be frozen.

Note: You can make this bread more flavorful by adding shredded cheese or dried herbs like rosemary, thyme or oregano. Add them when you add in the cauliflower.

Breads and Muffins, Dawn Butler

Apple Pecan Stuffing

2 – 3 tablespoons extra-virgin olive oil
1/2 bunch fresh sage
1/2 bunch fresh thyme
2 Granny Smith apples, peeled and diced
1-1/2 cups pecans, chopped
salt, pepper
2 eggs
3/4 cup heavy cream
1-1/2 cups vegetable broth
6 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces

Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired.

In a sauce pan, heat olive oil; add apples and pecans. Season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes.

In a large mixing bowl whisk together eggs, cream, and vegetable broth. Add torn sourdough bread, apples, and pecans. Using a wooden spoon, mix the stuffing until well combined.

Put stuffing in a greased baking dish and bake at 350F for about an hour (covered part of the time), until heated thoroughly and lightly browned.

Breads and Muffins, Cake, Elaine Walker

Chocolatey Pumpkin Bread

2/3 cup vegetable oil
1-1/2 cups semisweet or dark chocolate chips
3/4 cup granulated sugar
1/2 cup light brown sugar
4 large eggs
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1-3/4 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees with the rack in the middle. Grease a 9-by-5-inch loaf pan with vegetable oil.

Chop 1/3 of the chocolate chips into small bits; return them to the remaining chocolate.

With hand mixer or stand mixer fitted with a flat beater attachment, combine the granulated and brown sugars, eggs and vanilla. Mix on low speed until smooth, about 1 minute.

Add the pumpkin puree and 2/3 cup oil and mix on low until thoroughly combined, about 1 minute.

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger, allspice and cloves until combined.

Add the dry ingredients to the pumpkin mixture and mix on medium-low speed until just incorporated and no bits of flour mixture remain. Fold in the chocolate chips.

Pour the batter into the loaf pan and smooth out the top. Sprinkle extra brown sugar and cinnamon on top, if desired.

Bake for about 1 hour and 20 minutes, or until the top of the bread is firm to the touch and springs back when lightly pressed with your finger, and a cake tester or wooden pick produces only chocolate when inserted into the bread.

Transfer the loaf pan to a wire rack and let cool completely. To unmold, run a knife around the perimeter of the loaf pan and invert the pan. Slice the bread and serve at room temperature.

Breads and Muffins, Breakfast, Elaine Walker

Apple Cider Doughnuts

3 cups apple cider
4 cups all purpose flour, plus extra for dusting your kneading surface
1 cup potato starch (no substitutions)
2 cups sugar
1 tablespoon plus 2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
2 eggs
1/2 cup evaporated milk
3/4 teaspoon kosher salt
vegetable oil for frying

Pour the apple cider into a saucepan and bring to a boil. Continue cooking on medium heat until its volume is reduced from three cups to one cup (about 10 to 15 minutes). Once reduced, pour the cider into a small mixing bowl or liquid measuring cup and place it in the refrigerator to cool.

In a large bowl, stir together the flour, potato starch, sugar, baking powder, and spice, using a heavy spoon or spatula. Make a well in the center of the mixture.

Whisk the eggs, evaporated milk, salt, and reduced apple cider together until well combined, then pour into the well in the center of the dry ingredients. Use your spoon or spatula to gradually mix them together just until they are fully incorporated. (Do not overmix and do not use an electric mixer.)

Generously flour a clean counter or wooden board, as well as your hands. Pour the sticky doughnut batter out of the bowl and gently knead for about one minute until it forms a cohesive dough. Pat it out to a thickness of about 1/2″, then cover it with plastic wrap and allow to sit at room temperature for 30 minutes, during which time the dough will suck up the excess moisture and stop being sticky. What you’ll have is a nice, soft bouncy dough that you can easily cut through without issue. (If, for some reason, it still feels a bit sticky when you touch it, dust your hands with a bit of potato starch and give the top of the dough a light pat.)

Fill a Dutch oven or your largest pot with at least 4 inches of frying oil. Clip a fry/candy thermometer to the side of the pot, making sure that the bulb doesn’t touch the bottom. Turn the heat on thigh, bring up to a temperature of 360 degrees Fahrenheit, then lower heat to medium, adjusting as necessary to maintain temperature.

Use a doughnut cutter or round biscuit cutter to punch out doughnuts from the dough. If using a biscuit cutter, stick your finger through the center of the doughnut to make a hole, then twirl it around a bit to stretch it out. The doughnuts don’t need to look perfect.

Drop two or three doughnuts into the oil at a time. (If you put in too many at the same time, the oil temperature drops and causes the doughnuts to absorb too much oil.) They will sink to the bottom at first, and then, as the baking powder is activated, they will puff up and rise to the top. Fry for about two minutes, peeking at the undersides with a slotted spoon or chopstick, and flipping over when golden brown. Continue to fry for another minute or two, then remove from the oil and place on a wire rack over a baking sheet to drain and cool. Repeat with the remaining doughnuts. You can reroll the scraps to punch out more doughnuts, or you can hand shape them into tiny balls to make doughnut “holes.”

If you’d like to sugar your doughnuts, put some granulated or superfine sugar into a cake pan, and add your doughnuts while they are still hot and just shake them around. Use a spoon to make sure both sides are covered in sugar, then move to the rack to cool completely. If you’d like to dust with powdered sugar, wait until the doughnuts have cooled to room temperature, then dust right before serving.

Breads and Muffins, Elaine Walker

Flax and Sunflower Seed Bread

1 1/3 cups warm water
3 tablespoons honey
1 teaspoon active dry yeast
1 1/2 cups bread flour
1 1/3 cups whole wheat bread flour
1 teaspoon salt
1/2 cup flax seeds*, ground (you can grind them in a coffee grinder)
1/2 cup sunflower seeds, unsalted
2 tablespoons butter, softened

In a small bowl, combine the warm water with honey and yeast. Let sit for 10 minutes.

In a large bowl, mix together together the flour, salt and ground flax seeds in a large bowl. Stir in the sunflower seeds, butter and the yeast mixture.

Combine well and then knead the dough for 10 minutes or until the dough is smooth.

Set to rise in greased bowl for 1.5 hours or until doubled in size. Punch it down, then transfer the dough to a greased bread pan. Cover and let rise again for 30 to 45 minutes.

Bake in a 375 oven for about 30 minutes or until lightly brown.

* Note: The flax seed flavor is strong in this bread. Might want to try a substitute – chia seeds, oatmeal and/or potato?

Breads and Muffins, Breakfast, Dad, Dorothy Lamalie, Liked by, Mom

Coffee-Coffee Cake

1 package (2-layer size) yellow cake mix
cold, brewed, strong coffee
2 cups flour
1/2 cup brown sugar
1/2 cup white, granulated sugar
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened

Preheat the oven to 350 degrees.

Prepare the cake mix according to the package directions for a 15x10x1 inch baking pan, but substitute coffee for water. Bake for 20 minutes.

Meanwhile, in a large bowl, mix together the flour, sugar, instant coffee and cinnamon. Using a pastry blender or 2 knives, cut in he butter until the mixture resembles coarse crumbs. Sprinkle he crumb mixture evenly over the cake.

Bake for 20 minutes longer or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Makes 24 servings.

Breads and Muffins, Elaine Walker

Whole Wheat Potato Bread

1 medium potato, peeled and finely chopped (about 3/4 c.)
1-1/2 c. buttermilk
2 packages active, dry yeast
3 T. sugar
2 T. shortening
2 t. salt
3 to 3-1/2 c. all purpose flour
2-1/2 c. whole wheat flour
2 T. cornmeal

In medium saucepan, cook the potato in the buttermilk over low heat for about 15 minutes, or until the potato is tender and milk is curdled. Cool to lukewarm (115*F). Set aside 1/2 c. of the liquid. Mash the potato in the remaining liquid; add warm water to make 2 cups of potato mixture.

In large mixing bowl, soften the yeast in the 1/2 c. of reserved liquid. Add potato mixture, sugar, shortening and salt. Mix well. Stir in 2 c. of the all purpose flour. Beat at low speed for 1/2 minute, then at high speed for 3 minutes, scraping sides of bowl frequently.

Cover and let rise for 45 minutes or until doubled. Punch down then stir in the whole wheat flour and enough of the remaining all purpose flour to make a moderately stiff dough. Turn onto a lightly floured surface. Knead 10 minutes or until smooth and elastic. Shape into a ball.

Place in a greased bowl. Cover and let rise 35 minutes or until doubled. Punch down. Turn out and knead a minute. Put in 8-inch loaf pans. Brush with a little buttermilk and sprinkle with the cornmeal.

Bake at 375*F for 30 to 35 minutes.

Breads and Muffins, Elaine Walker

Sweet Potato Yeast Bread with Cream Cheese Nut Spread

2 packages active dry yeast
1-3/4 c. warm water (110*F to 115*F)
1 c. sweet potato, mashed
1/2 c. plus 1 T. butter, softened, divided
1/2 c. honey
1 egg
2 t. salt
3 c. whole wheat flour
3-1/4 c. all-purpose flour

Cream cheese nut spread:
1 c. butter, softened
1-8 ounce package cream cheese, softened
1/3 c. walnuts, finely chopped

In large mixing bowl, dissolve yeast in warm water. Add sweet potatoes, 1/2 c. butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 25 minutes.

Bake at 375*F for 40 to 45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining 1 t. butter and brush over the warm bread. Cool.

Make the spread:
In a small mixing bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.

Breads and Muffins, Elaine Walker

Cheese-Filled Bread

Filling:
1/4 lb. Muenster cheese, grated
1/2 lb. Swiss cheese, grated
1/4 lb. mozzarella cheese, grated
2 eggs, lightly beaten
1/2 c. chopped fresh mint leaves or 1 T. dried mint

Dough
1/2 c. warm water (105*F to 115*F)
1 envelope active dry yeast
1 T. sugar

6 T. (3/4 stick) butter, melted
1 c. warm milk (110*F to 115*F)
1 T. sugar
1 t. salt

3-3/4 to 4 c. flour
1 egg yolk

For filling: combine all ingredients in a mixing bowl and set aside.

For dough: Combine water, yeast and 1 T. sugar and let stand until foamy, about 10 minutes.

Meanwhile, combine melted butter, warm milk, sugar and salt.

Place 3-1/2 c. of the flour into a large mixing bowl and make a well in the center. Pour the yeast and milk mixture into the well and stir until dough forms. Dust dough with flour as necessary and knead in bowl or on lightly floure board until dough is smooth and pliable but not stiff, about 5 minutes. Roll dough into a circle, 22 to 24 inches in diameter. Butter a 9-inch round cake pan and lay dough in it, letting it spill over the sides. Spoon the cheese filling into the dough and lift edges of dough up and over filling. Join dough in the center and twist for a knot.

Bake at 375*F for 45 minutes. Brush top with egg yolk. Return to oven and bake another 15 minutes until lightly browned.