I like scones. I just do. I like them as much as I like cheesecakes because once you have the basic recipe down you can do just about anything with it and it will turn out right. Foundational recipes just keep me looking good, you know? Sort of like red. I know that no matter what is going on in my life I can put on red lipstick, red nail polish, or a red sweater and the world will suddenly be a better place. Continue reading
Tag Archives: quick breads
Ah…. the aroma of baking banana bread. You know, if they made that scent into a perfume we would ALL be irresistible.
My oldest daughter
is addicted to really likes banana bread but once, many years ago, when I added chocolate chips to it? Yeah. She adores it. Continue reading
I’m so Blue-hoo-hoo-blue-hoo-hoo…
I love that song from Veggie Tales Madame Blueberry and it is a good thing, too. My kids love that movie. Remember George Carlin’s thing on why there wasn’t any blue food? Well he would have to take that back..Blue corn meal is blue, there is just no way around it.
It isn’t at all difficult to find around here. If you are having trouble finding it try ordering it on Amazon at least once. I think there really is a difference in flavor. I think blue cornmeal is sweeter than the yellow or the white variety.
I was paging through my Mesa Grill cookbook and happened to notice the blueberry blue cornmeal pancakes in the back. I am always looking for something a little different to make for breakfast and this seemed like a perfect solution to one more day of pancakes in all of their glory.
By the way…if you don’t have the Mesa Grill cookbook – get it. Go on over to Amazon right now. I love that cookbook and I am constantly using it for inspiration.
Don’t get me wrong, we love pancakes. You can’t beat them for filling up a couple of teen age boys with stomachs that extend down through their legs somehow. I know that I have never seen THAT graph in health class but I am sure it is so. I have one that can eat 14 or more 8″ whole grain pancakes at one sitting. You try filling him up sometime. And, go figure, he is 5 ‘ 11″ and battling to get up over 125 lbs.
I served them with honey butter and maple syrup. I liked the honey butter on them but the kids just don’t think a pancake is quite right without syrup. The flavor of these is sweet and nutty, with the slight grittiness you would expect from good cornmeal.
I added lemon zest after I had tasted and decided it needed a little bit of something. So..no lemon in the picture. Just in the pancakes. I used goat milk because we raise dairy goats. You use whatever kind of milk you like. Probably not zebra milk though..not sure on that one…
All righty then….Here is an action shot -
One thing I got used to using when we had the tea room was the graduated scoops. It makes it so easy to make uniform cookies, pancakes, and everything. Just be sure not to get cheap ones… they break really easy. A restaurant supply shop is the best, and possibly most inexpensive place to get them.
here it is..the most crucial moment….shhhhh….the flip.
Perfect. It’s all in the wrist.
And of course…when all was said and done…These flapjacks made the cut. Look!
These were really that good. So…I bet you are all drooly and ready for the recipe now, right?
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images: marye audet
This Banana Chocolate Chip Bread recipe is my eldest daughter’s favorite. I usually give her a loaf of this along with a container of Russian Tea Mix ( you know, the kind with orange, clove, red hots, and tea?) and she is blissfully happy. Always a good thing.
It is a particularly moist and delicious bread, and unusual enough to make a gift that is different from what other people are doing. I swear one year I am going to try it with macadamias and white chocolate chips but so far I haven’t done so.
If you are giving it as a gift then make it in mini loaves and wrap in colored cellophane. Nestle several in a basket and add some coffee or tea. Toss in some Hershey’s Kisses and you have a really pretty basket. Another way I like to present gifts like this is arranged on a vintage plate. You can find beautiful vintage china for not much money and it does make for a special gift.
This bread freezes well, although it does not keep at room temperature long due to the moistness.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup brown sugar
2 eggs, beaten
1/2 tsp vanilla
2 1/3 cups mashed overripe bananas
1 c chocolate chunks
1 c chopped pecans
Preheat oven to 350 .
Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter, vanilla, and brown sugar. Stir in eggs and mashed bananas until well blended. Stir in nuts and chocolate chunks.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
More blueberries? Yeah. I had just about 3/4 cup left after last night’s blueberry extravaganza and I knew that one of the kids would sneakily find them in the freezer and the next time I looked there would be one lone blueberry in the bottom left hand corner of the bag. Yep, better to dispense with the frustration.
1 1/2 c flour
1 c bran
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c oil or melted butter
3/4 c buttermilk
1 c blueberries
1/2 c chopped pecans
confectioners sugar for dusting
Mix dry ingredients together. Stir in blueberries and pecans so they are coated with the flour mixture.
Mix oil, egg, and buttermilk beating well to make sure the egg is well incorporated.
Add the egg mixture to the flour mixture gently. Do not overmix.
Spoon into muffin liners. (I use the silpat ones from wilton..they are awesome! and you can microwave them too!)
Bake at 400 for 20 minutes
Makes about 16