Lemon Bread

Hello friends!  Are you enjoying Spring? We are here in Tennessee!  Here the world is a million shades of green, with blossoms everywhere you turn. I love it  We are currently putting in a swimming pool in our backyard and my boys are so excited!  Its been fun to watch the progress everyday.  In my opinion it is still too cold to swim, but that hasn't stopped my boys from swimming almost everyday!  They are crazy!! The summer heat and humidity will be here soon enough and then I will be happy to join them:)  With all the construction going on in my backyard and baseball season in full swing (that is 6 games a week for our household of boys)  I have been so busy, that posting  has been pushed to the back burner!  I am determined to squeeze in the time to post more though, I  have several really delicious recipes to share with you!  First up is this sunshiny Lemon Bread--such a classic treat for this time of year!   I have been making this recipe for years and love it every time.  All of the called for ingredients are almost always available in my kitchen, making it quick and easy to make.  This sweet and tangy  bread is just perfect for Spring and it freezes very well to save for summer!  Hope you enjoy!

Need a little inspiration? --I shared a fantastic video here on Melandboys.

Lemon Bread

Author: Melanie

Ingredients

• 2 cups sugar


• 4 eggs


• 3/4 cup butter (softened to room temperature)


• 3 cups flour


• 1 cup milk


• 2 tsp baking powder


• zest of 2 lemons


• Glaze


• 4 TB freshly squeezed lemon juice


• 1 cup powdered sugar

Instructions

1. Preheat oven to 350.


2. In a bowl combine the sugar, eggs, butter, milk and lemon zest.


3. Add the dry ingredients and mix well.


4. I like to squeeze a little lemon juice into the batter, maybe a tablespoon or two.


5. Bake in 2 8x4 inch greased and floured pans at 40-50 minutes.


6. Glaze: Mix freshly squeezed lemon juice with powdered sugar.


7. When you take the bread out of the oven let the glaze drip and drizzle over the loaves.


8. If you want you can poke holes in the top first.

3.2.1311

 

Irish Soda Bread

Happy St. Patrick's Day!  I love this holiday... discovering the trickery of the leprechauns, the good natured pinching, the green, rainbows, and gold, and most of all the delicious food.  What's not to love about this great day?! Irish or not, it's a fun holiday.  This soda bread will go perfectly with pretty much any Irish meal you're planning for tonight (that I can think of...) and it's easier to make than scones.  These loaves are beautiful, crusty, slightly sweet, and delicious.  This time I made one loaf as stated in recipe and one loaf with lemon zest and Craisins... yum!  Hope you enjoy!

Irish Soda Bread

Author: Brittany

Recipe Source: Barefoot Contessa at Home

Ingredients

• 4 cups all-purpose flour, plus extra for currants


• 4 tablespoons sugar


• 1 teaspoon baking soda


• 1 1/2 teaspoons kosher salt


• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice


• 1 3/4 cups cold buttermilk, shaken


• 1 extra-large egg, lightly beaten


• 1 teaspoon grated orange zest


• 1 cup dried currants

Instructions

1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.


2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.


3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.


4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.


5. Cool on a baking rack. Serve warm or at room temperature.

3.2.1311

Perfect Pumpkin Bread 3 Ways

I can feel Fall in the air, even here in Tennessee and I am so excited.  The warm humid air is giving way to light cool breezes , and let me tell you, that is thrilling after a long hot summer in the South.  Although I love our summers spent poolside, I am oh-so ready for Fall!    There is something about the change of seasons that is good for the soul, don't you think?   I may be hurrying it along, but today I hung my Autumn wreath on the door and made these wonderful mini pumpkin loaves that I have been baking every fall for years.!  My home smelled incredible for hours and I had a yummy treat to share with some neighbors and to welcome my boys home from school.  This really is the BEST pumpkin bread recipe, and it tastes even better the next day.    You can have fun with this recipe by making a crumb topping, stirring in mini chocolate chips or drizzling a glaze over top.  Today I tried a mouthwatering brown butter glaze on top and it was fantastic, but a simple vanilla glaze is great too.  I usually enjoy this bread plain or with some whipped cream cheese, but my boys prefer the "frosting":)  The toppings do make the little loaves pretty and add an extra touch of sweetness.  If you do keep them plain, try eating it with a smear of whipped cream cheese--trust me, it is divine!  This recipe makes 8 mini loaves like the ones pictured or 3 (7x3 inch) pans.  Perfect for sharing!  This treat will definitely get you in the mood for Fall!

Today, I shared a few other ideas to get ready for Fall here and I would love to know what you are doing to welcome in the new season!  Leave us a comment with your plans:)  Have we mentioned that we  LOVE to hear from you?!  It's true!

Perfect Pumpkin Bread
submitted by~Melanie

1 (15oz) can pumpkin puree
4 eggs
1 c vegetable oil
2/3 c water
3 cups sugar
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves

*Optional Variations--see below

Preheat oven to 350 degrees.  Grease and flour pans (this will make 3 small 7x3 loaf pans or 8 mini loaf pans).

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a seperate bowl, wisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into the prepared pans. *if desired stir in mini chocolate chips or sprinkle loaves with crumb topping (recipe follows) before baking.

Bake for about 50-60 minutes in the preheated oven.  Loaves are done when toothpick inserted in center comes out clean.  Do not over cook!

*Optional Variations

Crumb Topping
1/2 cup butter
1/2 c quick oats
1/2 c flour
1/2 c brown sugar
2 tsp cinnamon
6 TB chopped pecans (if desired--we leave out)

Using a pastry cutter combine topping and sprinkle on top of loaves before baking.

Brown Butter Glaze
1/4 cup butter, warmed in a pan until it turns light brown
2 c powdered sugar
3 Tb hot water or milk
1/2 tsp vanilla
Combine the warm butter and vanilla with enough powdered sugar and water to get the right consistency to pour over loaves.  I put it on pretty thick pictured above, but you could definetly make the glaze thinner by adding a little more hot water or milk.  Also--you can heat it up again if it starts to stiffen.

Peanut Butter and Chocolate Banana Bread

Years ago when I was newly married, I was in charge of a big event at my church and had some women over for a planning meeting. I thought it would be nice to serve a little treat and so the morning of the meeting I attempted this recipe. The bread smelled so good, I was excited to offer it to my guest, but when I went to cut slices it crumbled into a big fat mess! The ladies were gracious and kind enough to eat a few crumbles and tell me how tasty it was, but I was embarrassed! I remember thinking that the flavor really was great, so all this time, I have hung onto the recipe thinking I would try it again. I finally got around to my 're do' and I am so glad that I did! This time around, I was very careful so avoid anything that would produce crumbly results. I carefully spooned the flour into a measuring cup instead of scooping. Scooping the flour can cause it compress and you actually end up with more than you should. I also was careful about not letting it over bake. The results were WONDERFUL! The same excellent flavor that I remember without the crumbly texture! We are big fans of Peanut Butter and Chocolate at my house, so this was a huge hit! I even brought a few mini loaves to friends. I am so glad I held onto the recipe and gave it another chance:)

I wanted to share with you an opportunity to share your own 'do-over' moment and help some children in need at the same time. Go to Facebook.com/Frigidaire, and share a moment you would like to 'do over' (it doesn't have to do with cooking:) and Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over. Isn't that cool?! It only takes a minute and all those donated dollars will add up to make a difference in the lives of children in need.

Peanut Butter and Chocolate Banana Bread
submitted by Melanie~The Sisters Cafe

2 c all purpose flour
1 c sugar
1 TB baking powder
½ tsp salt
1 c mashed ripe banana (approx 2 med)
1/3 c milk
1/3 c peanut butter
3 tbs vegetable oil
1 egg
1 c milk chocolate morsels, divided ( actually I used 3/4 morsels inside and 1/4 cup minis for on top)

Preheat oven to 350° F. Spray bottom only of loaf pan with nonstick cooking spray. In the bowl of your stand mixer or in another large bowl if making by hand combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir until dry ingredients are moistened. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle remaining ¼ cup of milk chocolate morsels evenly over batter.

Bake 60 minutes or until cake tester inserted in center comes out clean. Watch and check the last ten minutes because oven temperatures vary and you do not want to overcook it! Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick cooling rack cool completely. Cut into slices using a serrated bread knife.

Yield 1 loaf 12 servings

Recipe Source: adapted from a pampered chef recipe given to me by a friend

This post was sponsored by Frigidaire.

My Favorite Whole Wheat Banana Bread

I think it is official, my tastes have changed!  I now truly perfer whole grain products.  This banana bread is my new favorite. Call me crazy, but I don't love regular banana breads anymore.  This deep brown bread is extremely moist and pleaseantly dense.  The whole wheat flour gives it just the right amount of hearty texture.  I love the flavor of banana balanced with the hint of honey and spices.  Mmmm this is defintely my 'go to' banana bread recipe from now on.  Be sure to only use banana that are super ripe, as in black mottled skins and very soft to the touch.  This is what gives the bread such a rich flavor.  I buy a lot of bananas for our daily green smoothies, but some don't get used in time and start to turn brown.  When they are all brown and spotted, I pop them into the freezer, peel and all.  They defrost quickly and work great for bakes goods.  Once I get a bunch I take them out of the freezer and bake some bread or muffins!  Also, this recipe makes two loaves, perfect...one for eating and one to freeze for later.  I love having stuff like that in the freezer for when school starts.  It makes an easy and healthy breakfast in hurry!  Our school has already started here in Tennessee!  We had our annual 'Back to School Dinner' last night.  To read more about this fun family tradition click here.

Favorite Whole Wheat Banana Bread
submitted by Melanie~ The Sisters Cafe

Yeilds 2 loaves

1 cup butter, softened (I  use 1/2 cup butter and 1/2 cup applesauce- with great great results!)
1 cup packed light or dark brown sugar
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla
3 cups mashed bananas (about 5-6)
1/2 cup honey
4 large eggs
4 cups whole wheat flour, traditional or white whole wheat
Optional: 1 cup chopped walnuts

Preheat oven to 350.  Lightly grease 2 9x5 loaf pans.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla until smooth.  Add the banana, honey and eggs, beating until smooth.  Add the flour and nuts, stirring until smooth.  Spoon batter into the prepared pans and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes.  Lay a piece of foil gently across the top, and bake until a cake tester inserted into the center comes out clean, 10-15 minutes more.  Remove the bread from the oven, and allow to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Recipe Source:  King Arthur Flour Whole Wheat Grain Baking Cookbook

Chocolate Swirl Banana Bread

I may never make plain basic banana bread again. In fact I'm pretty darn sure  I won't.  This chocolate marbled banana bread has forever spoiled me.  It is fantastic, incredible, mouthwatering, yummo. Did I mention it's healthy too?  This is a recipe from Cooking Light, no less.  I made a small adjustment though - I substituted 2 extra large eggs for 1/2 cup egg substitute because let's just say that stuff is not a staple around here.   In fact I know that there would be a riot in my house if I stopped buying good old fashioned eggs in a shell.  My husband is an addict.  Of eggs. No joke.  Anyway, even with a couple eggs, this bread is a healthier alternative than your average banana bread.  And it tastes divine! I can't wait for you to try it. I love that the chocolate is melted into the batter.  It tastes just like that too - melted chocolate in the bread. It's soooo good! Well, I better stop gushing over it and let you try it out for yourself!  Enjoy!

Chocolate Swirl Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
2 extra large eggs
1/3 cup plain low-fat yogurt (or sour cream)
1/2 cup semisweet chocolate chips

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Oatmeal Maple Pecan Scones

Mmmm... I loved these scones.  The oatmeal was such a great addition.  I had never had oatmeal in scones before, but when I looked it up on wikipedia I found that scones were originally made with oatmeal. So there you go... authentic! :)  Well, whether they are authentic or not, this recipe is definitely one that I will be making again and again.  I used real maple syrup, so the scones weren't too sweet.  It was perfect with the sweet glaze.  However, I think they would still be really good with breakfast maple syrup - just sweeter.  Hope you enjoy!

PS Don't get overwhelmed by the length of the directions.  These scones really  are not hard, the directions are just a little wordy but informative!

Oatmeal Maple Pecan Scones
Submitted by Mindy ~ The Sisters Cafe

1 1/2 cups steal cut Irish Oatmeal (I just used regular oatmeal)
1/2 cup coarsely chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup (I used real maple syrup, but breakfast syrup would be good, too... just sweeter)
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
10 Tablespoons unsalted butter, cold, cut into 1/4 inch cubes
1-2 teaspoons cinnamon

Glaze:
3 Tablespoons maple syrup
1/2 cup confectioner's sugar

Adjust oven rack to the middle position and heat the oven to 375 degrees.  Spread the oats and pecans evenly on a baking sheet and toast them until they are fragrant and lightly browned -- about 7-9 minutes; cool on a wire rack.  Increase the oven temperature to 450 degrees.  Line a second baking sheet with parchment paper.  When the oats and pecans are cool, measure out 2 tablespoons (for dusting the work surface) and set aside.

Whisk the milk, cream, maple syrup and egg in a large measuring cup until incorporated; remove one tablespoon to a small bowl and reserve for glazing.

Place the flour, baking powder and salt in the work bowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses.  Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. (You could also do this by hand with a pastry cutter or two knives).

Transfer the mixture to a medium bowl; stir in the cooled oats and pecans.  Using a rubber spatula, fold in the liquid ingredients until large clumps form.  Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.  Do not over-handle.

Dust work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with remaining oats.  Gently pat the dough into a 7-inch circle about 1-inch thick.

Using a long sharp knife, cut the dough into 8 wedges and set out on parchment-lined (or silpat lined) baking sheet, spacing them about 2 inches apart.  Brush the surfaces with the reserved milk and egg mixture, then sprinkle scones with cinnamon.

Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scone to a wire rack and cool to room temperature, about 20 minutes.

When the scones are cool, whisk 3 tablespoons maple syrup and 1/2 cup confectioner's sugar in a small bowl until combined; drizzle the glaze over the scones.

 

Recipe source: www.enjoylifewithbreakfast.com

Blueberry Scones with Lemon Glaze

Happy St. Patrick's Day!

Our wonderful mother always made every holiday special and fun, and St Patrick's Day was no exception.  We would often get green pancakes and juice for breakfast., lots of playful pinches if we dared come out of our rooms not clad in green, and we always feasted on a dinner of Irish food that night.  As we have grown older, she continues to throw a St Paddy's party for those who live near.  It's a hoot since we are all required to bring a "party favor" (a funny joke, skit, card trick, talent, etc)!  This year we had a parsnip soup, pork roast,colcannon, apple mash, and scones.  My mom also told us all about one of our Irish ancestors : Mary Jane McConnell (my great, great grandmother shown in the picture behind the scones).  It was a wonderful night!  My contribution was the scones: Blueberry Scones with Lemon Glaze and Oatmeal Maple Pecan Scones.  They were both wonderful!  I am posting the blueberry scones today, but I'll post the maple scones soon, too.  These scones remind me of our grandma's blueberry muffins.  So yummy!
Hope you all have a very happy Saint Patrick's Day!

Blueberry Scones with Lemon Glaze
Submitted by Mindy ~ The Sisters Cafe

Scones:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold and cut in chunks (I use salted and don't adjust anything and they still turn out great)
1 cup heavy cream, plus a little more to brush the scones
1 cup fresh or frozen blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
Powdered sugar
Zest of one lemon
1 Tablespoon butter

Preheat the oven to 400 degrees.
Sift together the flour, baking powder, salt and sugar.  Using 2 forks or a pastry blender, but in the butter to coat the pieces with the flour.  The mixture should look like coarse crumbs.  Make a well in the center and pour in the heavy cream.  Fold everything together just to incorporate; do not overwork the dough.  Fold the blueberries into the batter.  Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. (I used frozen blueberries which taste wonderful but require even more carefulness if you don't want blue dough).
Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1 1/4 inches. Cut the rectangle in 1/2, then cute the pieces in 1/2 again, giving you four (3-inch) squares.  Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. (You can also just roll it into a circle 1 1/4 inches thick and then cut into triangles either before or after cooking).  Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.  Bake for 15 to 20 minutes until beautiful and brown.  Let the scones cool a bit before you apply the glaze.
Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.  Stir until the sugar dissolves.  Add the lemon zest and butter.  Microwave for 30 seconds on high.  Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.  Let it set a minute before serving.

Recipe Source: Tyler Florence from www.foodnetwork.com

Grandmother's Famous Cranberry Bread

This bread is so festive!  Cranberries are so bright and pretty to cook with, and I love the tart contrast they provide to the sweetness of the bread.  Our mom used to read us a book called Cranberry Thanksgiving every year around Thanksgiving (and probably much more often than that).  I read it to my little boy this year, and I was thoroughly delighted that he loved Mr Whiskers as much as I did (you'll have to get this book!) .  Anyway, the grandmother in the book has a wonderful and secret cranberry bread recipe... which of course they disclose at the end of the book.  My mom would always make it for us, and we loved it!  So I thought I would pass along the oh-so-secret recipe so you could enjoy it, too!

Doesn't this look like a well loved book with the marker and the tape on the binding? :)

Grandmother's Famous Cranberry Bread
Submitted by Mindy ~ The Sisters Cafe

Printable recipe here

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups light raisins (I never include these - not a fan of raisins in my bread)
1 1/2 cups fresh or frozen cranberries, chopped

Combine flour, sugar, baking powder, salt and baking soda into a large bowl.  Cut in butter until mixture is crumbly.  Add egg, orange peel, and orange juice all at once; stir until mixture is evenly moist.  Fold in raisins and cranberries.  Spoon into a greased 9 x 5 x 3-inch loaf pan.  Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Remove from pan; cool on wire  rack.

Pumpkin Bread - Halloween Style!

The other day I made the AMAZING pumpkin cookie recipe that Brittany posted a while ago, Pumpkin Chocolate Chip Cookies.  It has a delicious caramel glaze that goes on the cookies. I had a little of the frosting left over, so I put some of it on a slice of zuchinni bread. (I had made this Zuchinni Bread recipe recently.) Wow. Yummy!  That gave me a good idea... so I made a batch of this Pumpkin Bread and put the batter in Halloween Cupcake Liners. I whipped up a batch of the glaze from that Pumpkin Cookie recipe and viola! My kids and I brought these around to some friends in the neighborhood. Very fun!
I had no idea that we hadn't posted this recipe on our site already. I'm surprised, actually, because this is my go-to recipe for Pumpkin Bread. Melanie gave it to me a long time ago, and I really like it! Try using mini chocolate chips in it; that's what I prefer. Lately I've been baking every kind of sweet bread in muffin tins instead of loaf pans. I just like the convenience of the single serving size of a muffin. I often double a batch of whatever I am baking and freeze half of it so that when we need a snack down the road, we can snag one or two out at a time.
This time I had to use pumpkin pie filling because that is all my store had when I went grocery shopping. Since I'm not about to drag my kids to another grocery store, and since I was really in the mood for Pumpkin Bread, we made do!  But I would recommend using real canned pumpkin for this recipe, and I only did this glaze to change things up a bit. I usually serve this bread plain, or with a cream cheese frosting. I'll include a recipe for cream cheese frosting that I got from my friend Jenny B, from allrecipes.com.
Anyway, if you haven't already broken out a can of pumpkin, it's high-time that you did! If you need more pumpkin recipes to finish off your opened can of pumpkin, try the ones we have listed under the Pumpkin label.
Happy Halloween!

Pumpkin Bread
submitted by Erin ~ www.thesisterscafe.com
printable recipe

3 ½ c. flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg

Sift together and add:

3 c. sugar

4 eggs

1 c. oil

2/3 c. water

2 c. pumpkin

1 c. chopped nuts or chocolate chips (optional)

Bake in 350° preheated oven. Cooking time varies – begin checking the bread at 40-45 minutes. Serve with whipped cream cheese. Makes 2 medium (7x3) loaves and 1 large (8x4) loaf.

For muffins, this recipe will make about 2 1/2 dozen, and muffins will bake for about 16 or so minutes.

Cream Cheese Frosting 

6 oz of cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teas salt
5 cups confectioner's sugar

In a large mixing bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Store frosting in the refrigerator.

Aunt Sue's Cornbread Recipe

I love cornbread! Cornbread muffins, cornbread pancakes, you name it! So does my 3 year old apparently. As it was cooling down on the stove, I turned around and saw him grab two big (well little in his case) handfuls right in the center of my beautiful cornbread and make a run for it! In his defense, I did let him make the cornbread (pour the ingredients in the bowl with a lot of adult supervision:) and he was very proud of "his bread". I guess he wanted to be the first to test it out! Oh well it still tasted great. This recipe is very quick and beats the socks off those blue Jiffy boxes:) So if you have an extra 5 minutes to spare, because that's literally about how long it takes to whip this together, give Aunt Sue's cornbread a try!

Aunt Sue's Cornbread

Submitted by Amy ~ The Sisters Cafe
Printable Recipe

2 eggs
1 cup sugar
2 cups buttermilk
2 cups flour
1 cup cornmeal
1/2 cup oil (can add 1/2 cup applesauce to make it extra moist)
2 tsp. baking soda
1 tsp. salt

Preheat oven to 400 degrees. Mix together eggs, sugar, and buttermilk. Add the rest of the ingredients and mix well. Pour in a greased 9 x 13 pan and bake for 15 minutes. (It takes about 22 minutes in my oven).

Banana Carrot Bread

I love this banana bread recipe! My favorite 'original' banana bread recipe is this Martha Stewart Recipe; however, this Banana Carrot Bread is totally different than your regular banana bread. It has cinnamon and nutmeg, brown sugar and grated carrots - You can imagine that it tastes very different from other banana bread recipes. I just love it! It's moist and flavorful, and the bits of carrot add a fun dash of color (of course you can't really taste carrot in it).

When I made this bread today I baked it in muffin liners instead of the pan because I had a slew of children at my house (8 at one point!) that I knew would just love getting to eat a treat in 'cupcake' form. Sure enough, they devoured these little gems. After giving the kids their share, I set a bunch of the muffins aside in a big ziploc baggy for a friend, and I thought I told the boys (three 4 year olds and a 2 year old) that they were not to eat them... But lo-and-behold, upon coming back into the kitchen after changing my little girl's diaper, the four boys were all devouring the last of the muffins from the bag! And they had impish little smiles on their faces! What stinkers! My 4-year old even had the audacity to boast that he had eaten TWO of them, right in the midst of my lecture that those muffins were not for them! :) I couldn't be too hard on them since they were probably very enticing, and it was more of a mob action than one little boy being mischievous. :)

This Banana Carrot Bread really is worth getting a lecture for, so I can't blame them at all!

I hope you enjoy it too!

Banana Carrot Bread

Submitted by Erin ~ The Sisters Cafe

Printable Recipe

1 cup mashed bananas (~3 very ripe bananas)

1 cup brown sugar

¾ cup canola oil

2 eggs

2 cups sifted flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

1 cup finely grated carrots

Combine bananas, brown sugar, salad oil and eggs in mixer. Sift flour, soda, salt, cinnamon and nutmeg together in large bowl. Stir in banana mixture. Fold in carrots. Spoon into greased and floured large loaf pan. Bake at 350° for 45-50 minutes or until done. Do not over bake.

(When I made this in muffin form, I can't remember how long they took to bake. Just bake them for 18-20 minutes and check them, and then if necessary checked them a few minutes later, etc.)

Banana Bread

This a great basic banana bread I discovered in Betty Crocker's Best Loved Recipes. That cook book is actually a compilation of favorite recipes from people that love Betty Crocker... which means that there are lots of tried and true recipes in there. I alternate this recipe with Martha Stewart's Banana Bread recipe. I love them both! Banana bread smells so good as it's baking and those first few slices, steaming from the oven, are delicious! I also love how it stays moist and wonderful in the fridge so that cold slices the next day are just as good. Banana bread is definitely a comfort food for me.

Banana Bread

submitted by Brittany ~ www.thesisterscafe.com

printable recipe

1 1/4 cups sugar

1/2 cup butter, softened

2 eggs

1 1/2 cups mashed ripe bananas (3 or 4 medium)

1/2 cup buttermilk

1 tsp vanilla extract

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 cup chopped nuts, if desired

Preheat oven to 350 degrees. Grease bottoms only of 2 loaf pans 8.5 x 4.5 x 2.5 inches, or one loaf pan, 9 x 5 x 3 inches. Mix sugar and butter. Add eggs one at a time until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt until just moistened. Stir in nuts. Pour into pans. Bake 8-inch loaves about 1 hour. Bake 9-inch loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack until completely cooled. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

Chocolate Zucchini Bread

This bread reminds me a lot of the double chocolate banana bread I posted. It is just as moist and chocolatey but this time using a plentiful end of summer garden vegetable. I first tried this at my friend Nicole's home. I was picking up my son who was playing over there and she sent us home with a little loaf fresh from the oven. What a treat!! We gobbled it up in minutes. The next time I had extra zucchinis to use I called and got the recipe. She says it is her Mom's recipe and she made it all the time growing up. It is a keeper! Yum! Thanks for sharing Nicole!

Chocolate Zucchini Bread

submitted by Melanie

Beat 3 eggs

2 cups sugar

1 cup oil

2 tsp vanilla

Add:

2 cups grated zucchini

2 1/3 cup flour

1 tsp cinnamon

1/4 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1/3 cup cocoa (I use dutch process)

*For extra chocolatey-ness, add a big handful of chocolate chips --however many you like!
Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan--but do it with sugar. It makes for a delightfully sweet and crispy crust.

Bake at 350 for 40-45 minutes

I double this and make 2 large loaves.

Sweet Strawberry Bread

Guess what everybody?? After 10 looooong days in a hotel with my 5 boys we are finally moving in to our home in Tennessee! Yeah! I am up to my eyeballs in boxes, but I can't wait to get back to cooking and baking soon! This was a bread I made before I boxed up my kitchen in Utah....Even though strawberry season is coming to an end...it is not too late to make this unique and delicious bread. My friend Marie introduced me to this little delight years ago. In fact the first time I made it was for bridal shower I hosted for my sister-in-law Carrie Beth...remember that Carrie? I had never heard of strawberry bread before and couldn't wait to try it. It was a big hit! My favorite thing about this bread is the crust--it is toasted to a golden brown and pleasantly sweet. The bread is very moist with a hint of cinnamon. This is a great way to use the end of the season strawberries that aren't as sweet for just popping in your mouth. Enjoy!

Sweet Strawberry Bread

submitted by Melanie

3 cups flour

2 cups sugar

1 tsp baking soda

3/4 tsp cinnamon

1 tsp salt

4 eggs

1 1/4 cup canola oil

2 cups fresh strawberries, cut small

Mix flour, soda, cinnamon and salt in bowl. Add eggs, sugar, oil. Mix until moist, carefully add strawberries. Batter will be thick. Spoon into greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes then remove.

Double Chocolate Banana Bread

Calling all chocolate lovers! This is the banana bread for you! I got this recipe out of a magazine called Cooking Pleasures. It described the bread as "having it all: rich fudginess, moist texture, and good banana flavor. " I would wholeheartedly agree! I am glad I had a bunch of very ripe bananas that need to be used when I came across this recipe. I think that is key, to use the 'so-ripe-they-are- brown' bananas for the most flavorful bread. I tripled the recipe and made three loaves (I had a lot of brown bananas). One for a service project at my church, one to eat, and one to freeze for later. My boys loved this bread. It was a fun way to change up the regular banana bread. I liked it even better the next day, after it had been chilled in the fridge. I served it with a glass of milk. Mmmmm!

Double Chocolate Banana Bread

Author: Melanie

Recipe adapted from Cooking Pleasures

Ingredients

• 1 cup sugar


• 2 eggs


• 1/3 cup vegetable oil


• 1 1/4 cups mashed bananas (about 3)


• 1 tsp vanilla extract


• 1 1/2 cups flour


• 1/2 cup cocoa (I prefer dutch process)


• 1 tsp baking soda


• 1/2 tsp salt


• 1 cup semi sweet chocolate chips

Instructions

1. Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.


2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.


3. Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

3.2.2885

 

Sweet Lemon Bread/Cake

This was a delightful accompaniment to the Crustless Quiche dinner we had last Sunday evening. It was very easy to make and my family loved it. I started to put the glaze on and then changed my mind. I wanted it to be more bread like and less like a dessert, since I was serving it with dinner. It was wonderful! I can imagine it as dessert with the glaze, and topped with freshly whipped cream and berries. Mmmm!

Lemon Yogurt Cake
Submitted by Melanie, Recipe from Ina Gartin

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Cranberry Pumpkin Bread

I have been making this bread for years, and I can't remember where I got the recipe. I think it was on the Food Network. Anyway, the combination of tart cranberries and sweet pumpkin bread is really REALLY good! Oh, and it makes your home smell divine! No need for those scented candles the day you bake this. This time I made the recipe into 2 loaves (smaller ones) and 9 mini loaves in my new Demarle flexipan (So I could share with my neighbors). I keep fresh cranberries in my freezer--so I always have them on hand when I feel the need to bake this! This bread freezes great. Enjoy!

Cranberry Pumpkin Bread
submitted by Melanie Christensen

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 ½ cups flour
2 Tbsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
4 cups cranberries, fresh ( I chop in food processor)

Preheat oven to 350
In a bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 big loaf pans, and 1 small one . Bake for 50 minutes.

Martha Stewart's Banana Bread

I know everyone has their own banana bread recipe... there has to be a million out there. Since I've tried that many recipes (okay, maybe just a dozen or so) I can definitely say that this one is the best I have ever baked or eaten! It is just delicious! Erin introduced this recipe to me and I am so thankful... I never need to try another one unless I really want to! So even if you are sick of trying new banana bread recipes, you have got to give this one a chance!

Martha Stewart's Banana Bread
submitted by Brittany

1/2 c butter (1 stick), at room temperature
1 c sugar
2 large eggs
1 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c very ripe bananas, mashed (~3 bananas)
1/2 c sour cream
1 tsp vanilla extract
1/2 c chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Butter 9x5x3 inch loaf pan; set aside. (Unless you have a Demarle loaf pan, in which no greasing is necessary... that is definitely on my Christmas list this year!) With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate. In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix to combine. Stir in nuts (if desired) and pour into pan. Bake until cake tester inserted into center of loaf comes out clean, about 1 hour. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

*the original recipe said 1 hour 10 minutes but I overbaked mine so many times that I finally just changed it to 1 hour. It's better to check on it early than too late!

Grandma's Zucchini Bread

This is the recipe that my Mom always made growing up, and I have to say... I LOVE IT! She got the recipe from her mom, so it has been a family favorite for awhile. I love the addition of nutmeg, allspice, and cloves to the cinnamon that is found in most recipes. Plus this recipe has the best crust! It is stays together great, but the crust has an almost crumbly texture in your mouth. And the center remains soft and delicious. You'll just have to try it! My husband and I have already made it three times...

Zucchini Bread
Submitted by Mindy ~ The Sisters Cafe

3 cups flour
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1 cup vegetable oil (or applesauce)
2 cups sugar
2 eggs
2 cups grated zucchini
2 tsp vanilla
1 cup raisins (I don't like raisins, so I left them out)
1 cup walnuts (yet another thing I prefer to leave out)

Combine flour, soda, salt, baking powder and spices; sift, then set aside. Beat oil, sugar and eggs until light and fluffy. Then add zucchini, vanilla, flour mixture, raisins and walnuts. Bake at 350 for 50 minutes. Makes 2 medium loaves.