Banana Bread

This is a simple and delicious recipe that I developed here in Denmark.  It is requested often.

Banana Bread/ Or/ Banan Kuge (banana cake as called by the Danes)
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
1/3 cup sugar
2 large eggs
2-3 large bananas, mashed
1/4 cup milk
Mix the ingredients together with an electric mixer until smooth.  Pour into 1 or 2 prepared loaf pans and bake 55-60 minutes for normal ovens or 30-35 for convection ovens.  Let cool in pan for 5 minutes and set out to completely cool on a cooling rack.

Streusel Topped Blueberry Muffins

A couple of weeks ago, I blogged about the memories these muffins brought to me as I ate one.  Here is the recipe for that memory.

Streusel Topped Blueberry Muffins
Streusel Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 Tablespoons cold butter

Muffins:
3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (fresh, canned & drained or frozen)

Heat oven to 400 degrees.  Line 12 regular sized muffin cups with paper baking cups or spray the bottoms of the cups with cooking spray.  I find it a good idea to spray the bottom of the paper cups too.  It makes for easier eating in the long run.

In medium bowl, stir in the streusel topping ingredients and cut in the butter, using a pastry blender or 2 forks, until mixture is crumbly.  Set aside.

In a large bowl, beat milk, oil and egg with wire whisk until well blended.  Add 2 cups flour, the granulated sugar, baking powder and salt all at once.  With a spoon, stir just until flour is moistened (batter will be lumpy).  Gently fold in blueberries.  Divide batter evenly among the muffin cups.  Sprinkle each with a scant Tablespoon full of streusel topping.

Bake 20-25 minutes or until golden brown.  If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack.  If muffins are baked in a sprayed pan, leave in for 5 minutes, then remove from pan to cooling rack.  Serve warm or cooled.

Note: These can be baked in a mini-muffin tin but should only be baked for 10-15 minutes.  Enjoy!

Bread Soup Bowls

I have been trying to 'PIN' this recipe for 3 days but it won't let me.  I don't want to lose it so I am putting it here where I have it.

Bread Soup Bowls
Makes 3 bowls
1 loaf frozen bread dough
1 egg, beaten

Cut loaf into 3 equal pieces.  Form each third into a ball.  Place on a large sprayed baking sheet.  Brush with beaten egg.  Cover with sprayed plastic wrap.  Let rise in a warm place until double in size.  Remove the plastic wrap and bake at 350 degrees for 25 minutes or until golden brown.  Cool and slice off the top.  Hollow out bread from bowl (leave at least 1/2 inch around the sides - more if disired).   Fill with favorite chili, soup or dip. Serve and enjoy.  (The bread you pull out of the inside can be used to make croutons or breadcrumbs.  I just eat it.)

Key Lime Scones

These are wonderful if you can find Key Limes but if you can't substitute 1 or 2 regular limes.  Not quite the same but pretty close.


Key Lime Scones
2 1/2 cups flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 stick of real butter
1 cup milk
1 large egg
Grated zest from 3 or 4 small key limes or 2 regular limes


Mix flour, brown sugar, baking powder and salt in a large mixing bowl.  Cut in the butter, using a fork until the mixture is crumbly.  In a separate bowl combine milk, egg, and lime zest.  Now add this to the flour mixture and stir until well blended and dough is quite sticky.  on a floured board, form dough into a roll.  Slice of circles and place on a lightly greased cookie sheet.  Brush circles lightly with  milk and bake at 425 degrees for approximately 20 minutes.  Serve with Devonshire Cream and garnish with thin lime wedges.


Simple Devonshire Cream
1 8-ounce pkg. cream cheese, softened
1 Tablespoons sugar
1/8 teaspoon 
1 cup heavy cream
Cream together cream cheese, sugar, and salt.  Then beat in cream until the mixture forms stiff peaks.  Chill until serving.  Yields about 2 cups.

Bisquick Monkey Bread

I have a grandson that has to eat gluten free.  That is hard around the holidays.  Bisquick makes a gluten free variety. When I found this variation of Monkey bread, I knew that I had to post it so we wouldn't lose it.  This one is for you, Nathanael.

Bisquick Monkey Bread
3/4 cup butter (must be butter)
1 cup packed brown sugar
2 Tablespoons heavy cream
1/2 cup coarsely chopped pecans
3 1/2 cups Bisquick
1/2 cup milk
2 Tablespoons granulated sugar
3 Tablespoon butter (must be butter)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon

Heat oven to 350 degrees.  Spray a 12 cup Bundt pan with cooking spray.

In a 2 quart saucepan, melt 3/4 cup butter.  Add brown sugar and heavy cream and heat to boiling, over medium heat, stirring constantly.  Boil 2 minutes; remove from heat.  Pour into Bundt pan; sprinkle with chopped pecans.

In a large bowl, stir Bisquick mix, milk, 2 Tablespoons granulated sugar, 3 Tablspoons butter, vanilla and egg until a soft dough forms.  Shape into 1 inch balls.

In a small bowl, mix 1/4 cup granulated sugar and cinnamon.  Roll each ball in the sugar and place balls randomly in the Bundt pan.  Sprinkle with remaining sugar mixture.

Bake 22-28 minutes or until golden brown.  Cool in pan 10 minutes.  Place on heat-proof serving place upside down over Bundt pan.  Turn plate and pan over together - remove the pan.  Serve - warm is best.  Serves up to 12.

Pumpkin Cinnamon Rolls with caramel frosting

I have made these a couple of times. I liked them best the first time.

 Pumpkin Cinnamon Rolls

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 egg, beaten

2 1/4 tsp. dry yeast (or 1 pkg.)

2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)

1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

2 tablespoons melted butter

CARAMEL FROSTING

1/4 cup butter

1/2 cup brown sugar, packed

2 tablespoons milk

1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice

1 dash salt

3/4 cup sifted confectioners' sugar

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 9x13 inch baking pan. (May need a bigger pan or another small pan. I did.) Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. 

*Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

*Adding the pumpkin pie spice to the frosting takes away from the pumpkin flavor but makes it sooo tasty. I have tried it both ways. I also had to add about another cup of powdered sugar to the frosting for consistency sake.

Pumpkin bread

I was gathering bread recipes and came across this one. The crust is the best part. We have all enjoyed it and it is simple, too.

Pumpkin Bread
3 c. sugar
1 c. veggie oil
4 eggs
1 15 oz can pumpkin puree
2/3 c. water
3 1/2 c. flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon

Preheat oven to 350 degrees. Prepare 2 bread pans (I use 2 and a small loaf pan.) with cooking spray. Cream sugar and oil together. Add eggs, pumpkin and water. Add dry ingredients to wet ingredients. Bake for 1 hour.

*I don't think that much sugar is necessary but haven't figured it out for myself  for sure yet.

Cherry Lemon Bread

I love making this at Christmas and giving it for gifts.  It is festive looking and tastes good.

Cherry Lemon Bread
1/3 cup shortening
1 cup sugar
2 eggs
1 1/2 cups flour
grated rind of 1 lemon
1/2 cup milk
1 teaspoon baking powder
1/2 cup sliced maraschino cherries
1/2 cup slivered almonds
1/4 teaspoon salt
Preheat oven at 350 degrees.  Cream shortening, sugar and eggs well together. Sift together the dry ingredients and add.  Add the lemon rind, nuts and cherries.  Grease and flour two small or one large loaf pan.  Bake the two small loaves for 45 minutes and the large loaf pan will take about 1 hour.  Have a pan of water in the oven while the bread is baking.  Cool and frost with 1/4 cup of sugar moistened with lemon juice.

Pumpkin Bread

1 1/3 cups sugar
1/2 cup shortening or butter
2 eggs
1 2/3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup water
1 cup canned pumpkin
Cream sugar and shortening together in mixing bowl. Add eggs and beat well.  Mix dry ingredients together and add them alternately with water.  Add pumpkin.  Bake in 2 greased loaf pans for 1 hour at 350 degrees.

Savory Cheddar Muffins

I serve these quite often with soups or stews. I imagine these would be quite good with an egg and bacon breakfast too but I am usually in too big a hurry at breakfast for muffins.

Savory Cheddar Muffins
1 1/2 cups flour
1/2 cup yellow or white cornmeal
1 Tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup (1/2 stick) butter
1 cup milk
1 large egg
1 1/4 cups coarsely shredded sharp Cheddar cheese
Heat oven to 425 degrees. Generously grease 12 muffin cups. In a large bowl, with a fork, combine the flour, cornmeal, baking powder, salt and cayenne pepper.

In a 1-quart saucepan, melt the butter. Cool it slightly. Stir in the milk, then beat in the egg. Stir the liquid mixture into the dry ingredients just until moistened; the batter will be lumpy. Stir in 1 cup of the cheese into the batter. Divide the batter among the greased cups. Sprinkle about 1 teaspoon of the remaining cheese over each muffin.

Bake the muffins 15-20 minutes, or until a cake tester comes out clean. Remove the muffins from the cups and serve warm.

Note: If making these in a miniature muffin tin, bake for 10-15 minutes and sprinkle 1/2 teaspoon of the cheese on top of each muffin.

Rich Lemon Muffins

2 cups flour
1/2 cup plus 2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
Finely grated rind of 1 lemon
1/2 cup lemon juice
2 large eggs
Heat oven to 400 degrees. Generously grease 12 muffin cups. In a large bowl, with a fork, combine the flour, 1/2 cup sugar, baking powder and salt.

In a 1-quart saucepan, melt the butter. Cool it slightly. Stir in the lemon juice and rind, them beat in the eggs. Stir in the liquid mixture into the dry ingredients just until moistened; the batter will be lumpy. Divide the batter among the greased cups. Sprinkle the tops of the muffins with the remaining 2 Tablespoons sugar.

Bake the muffins 15-20 minutes, or until a cake tester comes out clean. Remove the muffins from the cups and serve warm.

Note: If you are using paper liners in your muffin cups, spray the inside of the paper cups with non-stick cooking spray - just a squirt - so the muffin will separate from the paper easily.

Banana Nut Bread

This is my favorite Banana Nut Bread recipe. I have been using it for years

Banana Nut Bread
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup butter or margarine
1/3 cup sugar
2 large eggs
1 cup mashed, ripe bananas (about 2 large)
1/4 cup milk
1/2 cup chopped walnuts or pecans
Heat the oven to 350 degrees. Grease and flour a loaf pan. On a sheet of waxed paper, sift together the flour, baking powder, baking soda, cinnamon and salt.

In a large bowl, with an electric beater at medium high speed, cream the butter and sugar until they are light and fluffy. Beat in the eggs, one at a time. On low speed, gradually add the dry ingredients and the bananas and milk, beating until the batter is smooth. Fold in the nuts.

Spoon the batter into the prepared pan. Bake 55-60 minutes, or until it is golden on top and a cake tester comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Remove the bread from the pan and cool it completely on the rack. Wrap the bread tightly in aluminum foil and let stand over night before slicing (I dare you!).

Homemade Butter Rolls

On Sunday, Trisha Freel made these rolls. They are very tasty, freezer friendly and though there seem to be quite a few steps, they seem quite easy, so I decided to post the recipe. She made more than 4 dozen and there was not a crumb left, they were a big hit.

Homemade Butter Rolls
2 envelopes active dry yeast
1 cup sugar, divided
2 cups warm water (100-110 degrees)
1 cup butter, melted
6 large eggs, lightly beaten
2 teaspoons salt
8 1/2 to 9 1/2 cups all-purpose flour

Stir together yeast, 2 Tablespoons sugar and 2 cups warm water in a 4-cup glass measuring cup. Let stand 5 minutes.

Stir together yeast mixture, remaining sugar and butter in a large bowl. Stir in eggs and salt. Gradually stir in enough dough to make a soft dough. Cover a chill 8 hours.

Divide dough in 4 equal portions. Turn each portion out onto a lightly floured surface and roll each into a 12 inch circle. Cut each circle into 12 wedges. Roll up each wedge, starting at the wide end and place on greased baking sheets. (Rolls may be frozen at this point). Cover and let rise in a warm place for 2 hours or until double in bulk.

Bake at 400 degrees for 10 minutes or until golden brown. {I would suggest you know your oven. I would do these rolls at 375 for 15 minutes but some ovens would do well at the 400 degrees for 10 minutes. We had one batch that kept coming out doughy no matter how hard we tried but the outside was getting darker and darker, however our oven at church is a mess.}

Note: If unbaked rolls are frozen, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place for 3 hours or until double in sized. Bake as directed (2 hours may be all you need but it would have to be really warm).

Quick Biscuit Monkey Bread

A friend gave me this recipe. It is inexpensive, quick and goes over just as well as the 'raised' Monkey Bread. The good thing about this Monkey Bread is that I don't like it as well so I am not as tempted to eat the whole pan!

4 rolls of Biscuits (you can buy the 4 packs and it is cheaper)
1 1/3 cups of sugar
1 Tablespoon Cinnamon
1 1/2 sticks butter (must be butter)

Mix sugar and cinnamon in a bowl
Cut each biscuit into 4ths using scissors
Roll each piece in the cinnamon sugar and place them in a bundt pan
Melt butter and stir in the remaining cinnamon sugar
Pour over the biscuits
Bake at 350 degrees for 35-40 minutes
Put a plate on top and flip bundt pan onto plate. Serve!

Monkee Bread

My family LOVES having this for breakfast, and - while not the healthiest - it is quick and easy. And super delish!


Partially eaten platter of monkee bread


Monkee Bread

1 Large pan, buttered (bundt pan, angel food pan or 13x9 pan)
1 Bag Rhodes Frozen Rolls
1 c sugar
1 t cinnamon
1/2 cup chopped nuts (optional - but make it way better)
1 pkg butterscotch pudding (NOT instant)
1/2 c brown sugar
1/2 c butter

Drop frozen rolls into buttered pan and sprinkle cinnamon, sugar, and nuts over frozen rolls.
Sprinkle pudding mix all over frozen rolls.
Melt butter and add brown sugar, mixing the two.
Pour mixture all over the top of rolls.
Cover pan loosely with tin foil, and leave in oven over night to rise.
In the morning, remove the tin foil and bake rolls at 350* for 25 minutes.
After baking, invert pan over serving platter and 'dump' out.
Pull apart to eat - do not use a knife.