Roast Pecans

12/19/2023

My grandparents always roasted up pecans for the Christmas holidays and eating them takes me back to their kitchen. They're an easy little snack to make that will get eaten up before they go bad (theoretically they could last a few weeks though)!

Roasted Pecans

Ingredients

2 cups pecan halves
4 Tbsp. butter, melted
1 Tbsp. Worcestershire Sauce
1 Tbsp. garlic salt
1/4 tsp. cayenne pepper, optional

Serves 4-6
Cook Time: 30 minutes

Preheat oven to 300.
Toss all ingredients together, making sure pecans are evenly coated. Toast for about 30 minutes, be careful not to let your pecans burn. Allow to cool to room temperature on paper towels so any excess butter can drip off.
Store in an airtight container for up to two weeks.

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Clean Cranberry Muffins

11/9/2023

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Here's a clean-eating version of a family classic! I swapped out the sugar and shortening for maple syrup and apple sauce and made a few other alterations to make a great muffin to start your day off right.

Clean Cranberry Muffins

Ingredients

Dry Bowl

1 cup AP flour
1 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
Wet Bowl
3/4 cup maple syrup
1/4 cup applesauce
1 Tbsp. coconut oil, melted
zest of 1/2 an orange
3/4 cup orange juice
1 egg
Add Ins
1 cup fresh cranberries, chopped
1/2 cup chopped nuts, optional

Makes 12 muffins
Cook Time: 20 minutes

Preheat oven to 350.
Combine all dry bowl ingredients in a medium bowl and all wet bowl in ingredients in a medium bowl. Add wet bowl to dry bowl and stir until combined; stir in cranberries and nuts, if using.
Pour mixture into a greased loaf pan or using an ice cream scoop, scoop into a muffin tin. Bake for one hour in a loaf pan, 20 minutes in muffins tins, or until tester stick comes out clean. Let cool until pan is cool enough to handle, then invert onto a cooling rack.

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Great Aunt Ann's Cranberry Bread

11/9/2023

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I found this wonderful recipe in a family cookbook and thought I would share it. It's great around the holidays when cranberries are in season. It freezes well and makes a great gift! Can be made into muffins for a quick breakfast.

Great Aunt Ann's Cranberry Bread

Ingredients

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup sugar
1/4 cup shortening
1 cup fresh cranberries, chopped
zest of 1/2 an orange
3/4 cup orange juice
1 egg
1/2 cup chopped nuts, optional

Makes 1 loaf or 12 muffins
Cook Time: 1 hour

Preheat oven to 350.
Cream shortening and sugar until thoroughly combined; add egg and zest. Meanwhile, whisk, or sift, together all dry ingredients. Add half the dry ingredients, half the juice, the remaining dry ingredients, remaining juice, mix until just combined. Stir in cranberries and nuts, if using.
Pour mixture into a greased loaf pan or muffin pan and bake for one hour or until tester stick comes out clean. Let cool until pan is cool enough to handle, then invert onto a cooling rack.

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Banana Split Bread

11/9/2023

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Here's another twist on a classic banana bread - this banana split bread has all the flavors of a banana split, but in a bread. Makes a great gift!

Banana Split Bread

Ingredients

2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, softened
1 cup sugar
2 eggs
3 bananas, mashed
1/2 cup chopped pineapple
1/2 cup chopped strawberries
3/4 cup chocolate chips

Makes 1 loaf
Cook Time: 1 hour

Preheat oven to 350.
Cream butter and sugar until thoroughly combined; add eggs one and a time and mix until completely incorporated. Meanwhile, whisk, or sift, together all dry ingredients and mash bananas. Add half the dry mix to the butter mixture, combine and add half the banana mash, add remaining dry mix, combine and add remaining banana mash, mix until combined, but do not overmix. Add in strawberries, pineapple, and chocolate chips and stir together by hand.
Pour mixture into a greased loaf pan and bake for one hour or until tester stick comes out clean. Let cool until pan is cool enough to handle, then invert onto a cooling rack.

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Hummingbird Bread

11/9/2023

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This is a basic banana bread recipe that's been in my family for years, but with the addition of pineapple, toasted pecans, and coconut to make hummingbird...name after a cake of the same name. I like it plain, but a glaze would make it over-the-top if gifting!

Hummingbird Bread

Ingredients

2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, softened
1 cup sugar
2 eggs
3 bananas, mashed
1/2 cup chopped pineapple
1/2 cup sweetened flaked coconut
3/4 cup chopped pineapple
1/2 tsp. apple pie spice

Makes 1 loaf
Cook Time: 1 hour

Preheat oven to 350.
Cream butter and sugar until thoroughly combined; add eggs one and a time and mix until completely incorporated. Meanwhile, whisk, or sift, together all dry ingredients and mash bananas. Add half the dry mix to the butter mixture, combine and add half the banana mash, add remaining dry mix, combine and add remaining banana mash, mix until combined, but do not overmix. Add in pecans, coconut, and pineapple and stir together by hand.
Pour mixture into a greased loaf pan and bake for one hour or until tester stick comes out clean. Let cool until pan is cool enough to handle, then invert onto a cooling rack.

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Grandma Rebecca's Banana Bread

11/9/2023

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This is an easy to make family classic - it uses leftover bananas for a quick bread to throw together. Works great with fresh or frozen bananas; freezes well for using later, and is an excellent gift!

Grandma Rebecca’s Banana Bread

Ingredients

2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, softened
1 cup sugar
2 eggs
3 bananas, mashed

Makes 1 loaf
Cook Time: 1 hour

Preheat oven to 350.
Cream butter and sugar until thoroughly combined; add eggs one and a time and mix until completely incorporated. Meanwhile, whisk, or sift, together all dry ingredients and mash bananas. Add half the dry mix to the butter mixture, combine and add half the banana mash, add remaining dry mix, combine and add remaining banana mash, mix until combined, but do not overmix.
Pour mixture into a greased loaf pan and bake for one hour or until tester stick comes out clean. Let cool until pan is cool enough to handle, then invert onto a cooling rack.

0 Comments

Roast Pecans

Roasted Pecans

Ingredients

Clean Cranberry Muffins

Clean Cranberry Muffins

Ingredients

Dry Bowl

Wet Bowl

Add Ins

Great Aunt Ann's Cranberry Bread

Great Aunt Ann's Cranberry Bread

Ingredients

Banana Split Bread

Banana Split Bread

Ingredients

Hummingbird Bread

Hummingbird Bread

Ingredients

Grandma Rebecca's Banana Bread

Grandma Rebecca’s Banana Bread

Ingredients

Stella

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