Whole Wheat Banana Muffins

I've been using this recipe for years, and I will give credit to my friend Angie for it. She brought them to one of our coffee mornings when our kids were tiny and I've been using it ever since! I've adjusted the sugar level but you can add more if you think they should be sweeter. I think they're fine with this amount.

Beat thoroughly:
1/2 C sugar
1 1/2 C mashed bananas
1/2 C oil
2 eggs

Then add:
1 1/2 C whole wheat flour (regular or pastry)
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt

At this point you can add anything else you want, like:
sunflower seeds
sesame seeds
flax
nuts
coconut (this is our favourite and I add about 1 C or more)
chocolate chips (today I threw in some butterscotch chips I had leftover from Christmas baking!)

Bake at 350F for 15-20 minutes.

Banana Sour Cream Bread

• • 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup and 2 tablespoons butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 1/2 (16 ounce) container sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 1-1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2/3 cup chopped walnuts (optional)
• 
  
• Preheat oven to 325 degrees F (150 degrees C). Grease two 7x3 inch loaf pans. In a small bowl, stir together 2 tablespoon white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and sugars. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, or until a toothpick inserted in center comes out clean.

My notes: I made a few changes to this recipe: I substituted some brown sugar for the white sugar it asks for, and also used some whole wheat flour. I also changed the temperature it's baked at, as well as halving the original recipe. The loaves turned out kind of thin, so next time I would just make one big loaf. I'd also cut way back on the sugar. You can find the original recipe here.

Nova Scotia Oatcakes

I had never heard of oatcakes before I lived in Halifax. Almost every coffee shop serves them here, and at first I was a little skeptical. They seemed pretty bland and boring. Once I got my mind past the fact that they are not cookies, well, it was true love. They are the perfect dunking biscuit, especially with your coffee or tea mid-afternoon. There are also savory versions, but I prefer this one, which is just a little sweet. My favourite oatcake is the one that the Second Cup downtown serves (the Bedford Second Cup's are different). I prefer more oats, less "dough" surrounding the oats. This recipe has a lot of dough, but I kept adding more oats until my dough was quite stiff and you could see more oats and less dough. This recipe reminds me more of the Mrs. P's Bakery oatcakes (for those of you who know what those are).
Please leave comments if you try these!!!


Beat together:

1/2 C butter
1/2 C shortening
1/4 C white sugar
1/4 C brown sugar

Put 3 Tbsp boiling water in a cup and dissolve 1/2 tsp baking soda in the water.
Pour over butter mixture and beat well.

Add:
1 1/2 C flour (part whole wheat if you want)
1 1/2 C rolled oats (I probably ended up using about 2 1/2 C but just keep adding more until it's the balance of dough vs. oats that you want. It's not picky.)
1/4 tsp salt

Roll into balls and shape and flatten with hands until they are perfectly round with no rough edges (if your dough ends up stiff you can roll them out and use a cookie cutter).
Bake in preheated oven at 375F for about 8 minutes or until the edges are golden.
*Note to my sisters: this is one biscuit that I don't leave underbaked. They are for dunking anyway so go ahead and dry them out a bit, just not too much! :-)

**This recipe makes about 12 medium oatcakes.

French Bread

• 1 1/4 cups water (70 to 80 degrees F)
• 1 1/2 teaspoons active dry yeast
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 tablespoon cornmeal
• 
  
• GLAZE:
• 1 egg
• 1 tablespoon water
• 2 teaspoons sesame seeds, toasted
• 
  
• Mix water, yeast, and sugar. Let sit til bubbly. Combine yeast mixture with salt and flour. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

My notes: I usually just make one big loaf, either long or round. I rarely use cornmeal on the bottom, although it's good. I've used 1/2 whole wheat flour and it's just as delicious. 

Double Orange Scones

1 C all purpose flour
1 C whole wheat flour
3 Tbsp sugar
2 1/2 tsp baking powder
2 tsp grated orange peel
1/4 tsp salt
1/3 C cold butter, cut into pieces
1 egg
1/3 C milk
1/2 C chopped mandarin oranges, well drained
additional sugar

Orange butter (note: I have not tried this part)
1/2 C butter, softened
2 Tbsp orange marmalade
Beat until fluffy and serve on warm scones.

Scones: Combine dry ingredients and orange peel. Cut in butter until mixture is crumbly. Combine the egg and milk; add to crumb mixture. Stir in the oranges just until moist.

Knead gently, using more milk or flour as needed (I had to add a bit more milk). Pat into 2 6-in. circles; sprinkle with additional sugar and cut into eight wedges (or one big circle for larger scones). Separate wedges gently and place on greased baking sheet.

Bake at 400F for 15-20 minutes or until golden.

Date Muffins

Combine the following and let stand 15 minutes (then mash them up):
2 C coarsely chopped dates
3/4 C boiling water

In a separate bowl, combine and set aside:
2 C flour (I use whole wheat)
2 1/2 tsp baking powder
1/2 tsp salt

In another bowl, cream the following together:
1/4 C unsalted butter
1/2 C brown sugar (dark brown if you can)
2 eggs
1 tsp vanilla

In the bowl that has the butter mixture, add mashed up dates alternately with the flour mixture. Mix together well but don't over mix! Divide between 12 muffin cups and top with streusel:
2 tablespoons flour
3 tablespoons rolled oats
1/4 cup packed brown sugar
1/2 cup chopped toasted pecans
2 tablespoons unsalted butter, softened

Bake at 375F about 20 minutes or until toothpick comes out clean.

To Die For Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

My notes: I really didn't change much of anything with this recipe, but be aware that it only makes about 8 muffins. I suppose you could make them small and get 12, but where's the good in that? Also if I remember right I used brown sugar in the topping instead of white. I then ate the leftover topping on toast, but be warned that it's addicting.

Scottish Oat Scones

Combine in bowl:
1 1/2 C flour (I am sure these would be good w/ whole wheat - I just forgot to use it)
2 C rolled oats
1/4 C sugar
4 tsp baking powder
1/2 tsp salt
1/2 C dried cranberries (or raisins or currants)

In a separate bowl, combine:
1 egg, well beaten
1/2 C melted butter
1/3 C milk (I had to add a little extra as I was mixing)

Gently stir the wet ingredients into the dry, just until combined.
On a greased baking sheet, pat dough into two 6"-7" rounds. Score each top into 8 wedges. Sprinkle with cinnamon sugar.

Bake at 425F for 15 min until risen and golden.

Pumpkin Pancakes

2 cups all-purpose flour (I did part whole wheat)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

This is from allrecipes.com and it is so good (duh)! Kirk and I both love that the pumpkin actually stands out really well. We just had this for breakfast with bacon and eggs and I liked it so much I just had to get it on here aqap (that means "as quickly as possible;" only slightly different than the similar "as soon as possible"). Yep, this one's a keeper.

Overnight Sticky Buns

20 frozen *raw* bread rolls (I make my own and freeze them raw)

1 C brown sugar (I cut back to about 1/2 C, but you can go all the way if you want)

cinnamon to taste

1/4 C instant vanilla pudding powder

1/4-1/2 C melted butter

raisins if you want



Before you go to bed, put the rolls in a greased bundt pan. Sprinkle with sugar, pudding powder and cinnamon. Add raisins if you want them. Pour melted butter over all.

Cover with a damp towel and leave on the counter.

In the morning, bake at 350F for about 25 min. or until centre tests done.

Invert onto serving plate and serve warm.



Note: Last Sunday I made these and didn't bake them until about 1pm. They didn't rise too high and they were perfect.



Another Note: I use the recipe on this blog called Rich Sweet Dough for Cinnamon Rolls (you'll find it under "bread"). I make one recipe (half whole wheat), let it rise in the bowl until doubled, make into small balls, freeze on cookie sheet, throw them in a bag and freeze until I need them.

Orange Bran Muffins

I feel like a traitor to my in-laws, posting this recipe. Until recently, I never made any bran muffins unless they were Jim and Barb's recipe. But, now I found this recipe and it's my new favourite. *hanging head*

It probably makes it worse that it comes from the Nisly cookbook. *shoulders slumping*

But, they're so good, you have to try them. :)

Mix together:
1 1/4 cup wheat bran
1 cup toasted wheat germ (I don't have any right now, so I use bran for this)
1 cup brown sugar
2 1/2 cups whole wheat flour
2 1/2 tsp baking soda
1/2 tsp salt
1 Tbsp grated orange peel

Mix together:
2 eggs, slightly beaten
1/2 cup honey
1/4 cup molasses
1/2 cup oil
2 cups buttermilk (I use 1/2 plain yogurt, 1/2 milk)
1 cup boiling water
(I usually squeeze in a few squeezes of orange juice from the orange I scraped the peel off of...but the recipe didn't call for that.)

Combine 2 mixtures. Spoon batter into greased muffin tins, filling each 2/3 full. Bake at 350* 15-20 minutes. Batter may be stored in refrigerator for up to 1 month and used as needed.
Yield: 2 dozen muffins

Gran's Breakfast Pockets

Dough:
2 Tbsp yeast
1/2 cup warm water
3/4 cup evaporated milk
1/2 cup oil
1/4 cup sugar
1 egg
1 tsp salt
3-4 cups flour

Dissolve yeast in water in large bowl. Let sit a few minutes, then add milk, oil, sugar, egg, salt and 2 cups flour. Beat well. Add enough flour to form soft dough. DO NOT KNEAD. Cover, let rise for about 1 hour.

Filling:
1 lb. sausage
1/2 cup chopped onion
1-2 cups shredded cheese
7 eggs, lightly beaten
3 Tbsp milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 1/2 cup frozen shredded hashbrowns, thawed

Fry sausage and onion, drain. Add hashbrowns, eggs, milk and seasonings. Cook and stir until eggs are set. Sprinkle with cheese. Keep warm.

Punch down dough. Roll dough into 14-16 7" circles. Top each with 1/3 cup filling and pinch edges to seal. Place on greased baking sheets. Bake at 350* for 15-20 minutes or until golden brown.

These freeze well. Thaw overnight and warm in 350* oven for 8-10 minutes.

Rhonda's notes:
I've always needed more like 5 cups of flour to get a soft dough. It does need to be really soft, but less than 5 just gives me a batter.
I can't get breakfast sausage here, so I mostly use seasoned hamburger. (I have a mild Moroccan seasoning salt that is great for this...actually tastes like sausage.) For anyone in Mada, I have also used the saucisse de volaille and it was ok.
I tried adding the hash brown potatoes one time and thought they were unnecessary.
Since I don't use the hash browns, I use about 9-10 eggs.
Rather than messing with circles, I cut my dough into squares after rolling it out (16 squares, about 1/4" thick). Then I put the filling on, and pull the corners up to the middle, and pinch the edges. The pinched edges make an X, if that makes sense. Then I flip them over onto the baking sheet, and they are a neat square. Let me know if that doesn't make sense.
I usually give them another 10-15 minutes of rising time before baking.
I'd love to try adding green peppers for me or mushrooms for Matthew, but since the girls eat them too, and I'm not going to make custom food for each of us, I haven't. :)

Garlic Rolls

Mix 2 Tbsp yeast in 2 cups warm water. Add 1/2 cup sugar. Set aside.
In a small saucepan, over low heat, melt together 1/2 cup margarine, 6-8 cloves garlic, minced, and 1 Tbsp dried basil.
Heat till bubbly and pour into large mixing bowl.
Add 1 1/2 tsp salt and 1 cup flour (preferably bread flour).
Add yeast mixture and 2 eggs and mix well.
Add 1/2 cup grated parmesan cheese and 5-6 cups flour, one cup at a time, till the dough is soft and can be kneaded.
Knead well, place in oiled bowl and cover with a towel.
Let rise for 45 minutes in a warm place.
Knead dough briefly, and shape into 30 rolls.
Place on lightly greased cookie sheets and cover with a towel.
Let rise for 35ish minutes.
Bake at 375*F for about 12 minutes, or until golden.

This is loosely based on the Two-Hour Buns in the RL cookbook. I made these last night for a potluck and got many compliments. They are pretty melt-in-your-mouth, if I do say so myself. :)

Olive Damper – from Jenny B. in Uganda

Serves 8

2 cups (250 g) self-rising flour

1 tsp salt

1 oz (30g) butter, chopped

½ cup (50 g) shredded parmesan cheese

½ cup (60 g) sliced, pitted black olives

1 Tbsp chopped fresh rosemary

½ cup (125 ml) milk

¼ cup (60 ml) water

1 Tbsp milk, extra

2 Tbsp shredded parmesan cheese, extra

Preheat oven to 415*F (210*C).

Brush a baking tray with melted butter or oil, and sprinkle lightly with flour.

Sift flour and salt into mixing bowl. Add chopped butter, and mix into flour with fingertips until the mixture is fine and crumbly.

Add cheese, olives and rosemary and stir.

Combine milk and water; add to dry ingredients. Mix to a soft dough with a flat-bladed knife.

Turn out onto a lightly floured surface, and knead briefly until smooth.

Shape into a ball, and flatten out to a 3/4” (2cm) thick round.

Place dough on prepared baking tray. Using a large knife, score dough deeply into 8 wedges.

Brush with extra milk and sprinkle with extra cheese.

Bake 25 minutes or until golden brown and crusty.

These are delicious, but I’ve never made them. Jenny told me that she found a substitute online for self-rising flour and they turned out fine. (I think it’s flour, baking powder and salt, but I don’t know the proportions.)

Carrot Muffins

In the Nisly cookbook, Aunt Becky has a recipe for Carrot Bread. I changed it up a bit to make muffins and am very, very happy with the result. I really love the texture, and I think it comes from the idea of finely shredding the carrots. (Like, "Kraft finally shredded cheese....Kraft finely shredded cheese." Anyone else remember that commercial?)

Beat together:

¾ cup oil

2/3 cup brown sugar

2 eggs

Mix together in another bowl:

1 cup white flour

½ cup whole wheat flour

½ tsp cinnamon

1 tsp soda

½ tsp salt

Add to egg mixture, but do not stir.

Add the following and mix just until everything is combined:

1 ½ tsp vanilla

1 1/3 cup finely shredded carrots (I believe this is the key to the texture of the muffins!)

1/3 – ½ cup finely chopped pineapple and the juice that is on the cutting board after you’re done chopping (I’d guess you could use canned pineapple tidbits or crushed pineapple, if you don’t have fresh)

1/3 cup (or more!) chopped walnuts

Bake in greased muffin pan at 350*F for 12-18 minutes. Do not overbake!! Makes 12 muffins.

Oat and Flax Bread

Robyn asked if I found a different kind of flour for baking bread. No, but I found a recipe that seems to work well with this flour. I added the oatmeal and flax seed because I only have white flour right now and wanted to add some fibre.

Mix together:

2 ½ cups flour (I use white, cause that’s what I have...I’m sure whole wheat would work, too)

1 tbsp salt

3 tbsp sugar

1 heaping cup oatmeal

3 tbsp flax seed (the kind that is “pre-chewed”...ha ha. I can’t remember what it’s called, but it says it doesn’t need to be ground.)

2 tbsp margarine or Crisco

2 tbsp instant or regular yeast

Add:
2 1/3 cups very warm water

Mix together for at least one minute.

Add flour, one cup at a time, kneading well between each cup. When the dough is like bread dough should be, knead it well for 5-10 minutes. (Yes, I do this all by hand, and find it therapeutic. If you have a fancy machine, I have no idea how long to knead it.)

Cover and let rise for 45 minutes. Form into two loaves and let rise again for 25-40 minutes, until almost doubled. Bake at 350 for 30ish minutes.