Banana Cake - Healthier version

 

I recently was given this recipe and I can't stop making it. Delicious,easy and a healthier version because it avoids saturated fats. I tweaked it a little bit and now you can make it on repeat too!

 

Banana Cake

1/2 cup olive oil

1 cup mashed bananas (2 large) I don't really measure

2 eggs, beaten

1 tsp vanilla

1 1/4 cup all purpose flour (or sub 1/2 cup whole wheat 3/4 cup gluten free, or all gluten free) any combo works great

1/2 cup brown sugar

1 1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

2 Tbsp milk

1 tsp baking soda

1/2 cup dark chocolate chips (I just throw in a handful and put a few on top- you don't need much)

 

Combine wet ingredients.

Mix together dry ingredients. 

Add wet to dry. 

 

How's that for detailed instructions? lol 

Bake at 350Fin a greased, floured 8 inch square or round. 30 to 40 min 

Oma's Yellow Cake

 

It's been awhile since I posted anything but I wanted to have a record of this cake that is part of my Heritage. Oma always made this cake for special occasions. It reflects the person that she was plain but sturdy. A person of amazing strength and perseverance through hardships. I love this cake with some berries and whipped cream but its great just on its own and gets better by the day. Even better, it is made with ingredients that you likely always have on hand.

 Oma's Yellow Cake

Mix together:

3 cups all purpose flour

3 tsp baking powder

2 cups white sugar

1 cup butter (melted)

Then add:

3 eggs

1 cup milk

1 tsp vanilla

some salt (1 tsp?)

 

Put in a fully greased Bundt pan and bake at 350F for around 50-55 min. 

NOTE: I prefer mine slightly under baked and it is a little moister. 

Apple Crisp

 

There was a great deal on Perfectly Imperfect apples at my local grocery store (I used Courtland) and I was hosting my regular monthly Duathlon with lunch, so it was the perfect dessert to make. I googled my favorite Betty Crocker recipe, purchased some vanilla ice cream and whipping cream and it was the perfect winter dessert. The cute little pie plates I picked up recently at Walmart when I was in Florida. They make a great one serving portion. (1 apple)

Apple Crisp (Betty Crocker)

4 medium cooking apples

3/4 cup packed brown sugar (I found it a little sweet so I might reduce this next time)

1/2 cup all purpose flour

1/2 cup quick cooking or old-fashioned oats

1/3 cup butter, softened

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

 

1. Heat oven to 375F. Grease bottom and sides of 8 inch square glass baking dish. (I used an aluminum square and 2 mini pie plates)

2. Spread apples in pan

3. Combine the rest of the ingredients until well mixed and sprinkle over apples

4. Bake for about 30 minutes or until apples are tender.

Your house will smell amazing!

 

Muffins that taste like donuts

 

Some of you probably remember the cookbook Muffin Mania that came out quite a few years ago. It was a Canadian publication and there were many excellent recipes to try out. One of them that I quite enjoy making are Muffins that taste like donuts. They are fairly dense and simple but are elevated by the addition of raspberry jam in the middle. The original recipe called for way too much sugar in the topping. I cut it down and still had more than enough. Give this recipe a try.

Muffins that taste like donuts

1 3/4 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/4 tsp cinnamon

3/4 cup white sugar (first amount)

1 egg

3/4 cup milk

1/4 cup melted butter

1/3 cup white sugar 

1 tsp cinnamon

In a bowl combine dry ingredients. In a separate bowl, combine wet ingredients. Add liquid

to dry and stir to combine. Fill tins half full of batter, add 1 tsp of jam, then top with the rest of the batter.

Bake at 350F for 20-25 minutes. Makes smallish 12 muffins

Immediately turn out and dip in melted butter, then cinnamon/sugar mixture.  

Peanut Brittle Cookies

I've been avoiding the blog so I don't have to update my May goals and really I have no goals for June. How bad is that? Seem to be busy with all the yard work, trimming, putting in the garden, aftermath of big tree removal (mulch spreading etc). But not too busy to make these cookies. I've made them before but never posted the recipe. I made a few changes also so I wanted to try it one more time. And AM I glad I did. Such a delicious combination.

 

Peanut Brittle Cookies
1/2 cup shortening

1/2 cup brown sugar, packed

1/4 cup white sugar

1 egg 

1 tsp vanilla extract 

1 1/4 cups all purpose flour

1/2 tsp baking soda and salt
1/2 cup Skor bits
1/2 cup peanut butter chips
1/2 cup peanuts ( I used salted and left them whole but you could roughly chop)

Mix first 4 ingredients. Add dry ingredients and then mix in add ins.
Back at 350F for 10 min. You could melt and drizzle peanut butter chips over the baked cookies for extra decadence.

Chocolate Buttercream Frosting

I've been working on my Planner, trying to get the year completed so my cards have taken a back burner (for now).
I needed to make something chocolate for a Family celebration and I don't usually make chocolate frosting but I decided that double chocolate was the way to go for these light and airy cupcakes...

So much tastier then the canned frosting and takes no time to whip up.

Chocolate Buttercream Frosting
1 cup butter, soft
3 cups icing sugar
1/2 cup cocoa powder, sifted
1 tsp vanilla extract
3-4 Tbsp heavy cream

Whip butter, add vanilla, alternate cream with dry ingredients. Makes enough for 24 cupcakes.

Orange Streusel Loaves

I love looking for products in the States that we can't seem to find here so when I spied these Orange cake mixes I snapped one, er three up in a hurry. Then I had to search for a recipe to try. This one fit the bill. Makes two moist delicious loaves and freezes well. WIN. WIN!

The Streusel topping looks kind of weird but it was a nice addition....

Don't fret if you are not making a run to the States, anytime soon. I also found a knockoff recipe that I'm going to try out as well. This is a bad photo but you get the idea of the finished cake...

Orange Streusel Loaves
1 package of cake mix, Reserving 2 Tbsp for topping
1 pkg vanilla instant pudding
1 cup of sour cream
1/3 cup oil
4 large eggs

Streusel:
2 Tbsp reserved cake mix
2 Tbsp flour
2 Tbsp brown sugar
1 Tbsp butter
1/2 cup finely chopped pecans (whoops I missed that step)

Glaze (if desired)
1 cup icing sugar
1-2 tbsp milk or orange juice

Preheat oven to 350F. Grease and flour 2 9x5x3 cake pans.

Combine first ingredients in mixer for 3 minutes. Pour into prepared loaf pans.
Sprinkle on Streusel topping

Bake 45-50 minutes. 

Paper Bag Apple Pie

My Mom clipped recipes out of the Brantford Expositor for years. Mary Moore always wrote a column. I don't think she was local, I believe she was syndicated but she had some great recipes. Fortuntely I scanned this one because I can't find the original at the moment.

I don't know if you can read the date or not but this recipe is from Sept 22, 1962.

Back in the "old" days you could choose to have your groceries bagged in paper. Nowadays the only paper that is available is the one you get at Thanksgiving time for the Food Drive. So I always save it just in case I happen to make this pie which I did for the past Thanksgiving.
You secure it with paperclips and place it on a cookie set and voila, when you open it up you have a perfectly cooked pie.

Now don't fret if you can't find a bag. My Aunt Janet says that you can bake it in an oven just like any old pie, just adjust the recipe a bit. I'll check with her and make sure I get the right temperature and time.

Paper Bag Apple Pie
1 unbaked 9inch pie shell
3 or 4 large baking apples
1/2 cup sugar
2 Tbsp flour
1/2 tsp nutmeg
2 Tbsp lemon juice
Topping
1/2 cup sugar
1/2 cup flour
1/2 cup butter

Peel, core and chop up apples into chunks. About 7 cups. Combine with all the dry ingredients and toss to coat well. Spoon into pastry shell and drizzle with lemon juice. Combine topping ingredients in a small bowl cutting in the butter with a pastry blender an sprinkle over apples. Slide pie into a heavy paper bag and secure with paper clips and place on a cookie sheet. Bake at 425F for one hour.

NOTE: If you don't have a paper bag, bake as usual. 425F for 10 minutes then 350F for 45-50 minutes

Honey Beer Bread

Really bad photo but that was all that was left of the bread when I last served it (which was just after Christmas when I had people over for Chili) It is the perfect accompaniment and takes less then 5 mintues to pop in the oven. I first had this at our girls Cottage retreat (thanks Robin) and I've made it several times since. Of course, you best serve it warm from the oven. When I make it again, I'll make sure I take a photo before its devoured.

Honey Beer Bread
3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 cup honey (warm in microwave for easy pour)
1 bottle (12 ounces) beer
4 Tbsp butter, melted

1. Preheat oven to 350F. Grease a 9x5x3 loaf pan.
2. In a large bowl whisk together dry ingredients. Slowly pour in honey and beer until just combined.
3. Pour half of the melted butter into the bottom of the loaf pan. Then add the batter on top in an even layer and brush the rest of the butter over the top.
4. Bake for 40 -50 min until the top of the bread is golden brown and toothpick comes out clean. Serve immediately.

*Can add 1 cup of grated cheese to make it more savoury

Christmas Baking 2019

Every year I say I'm not going to go to all the time and expense to do all the Christmas baking. The cost of ingredients has really skyrocketed but I seem to enjoy it so much (both the baking and the eating) so I guess I'll keep doing it until I don't.

Baking 2019
Traditional Shortbread
Whipped Shortbread
Almond cookies
Mini Chip Shortbread
Peanut Butter Blossoms
Peanut Butter Balls
Peanut Butter Marshmallow Squares
Chocolate Marshmallow Squares
Hot Chocolate Marshmallow Cookies
Cadbury Caramilk Cookies
Nainamo Bars
Chipit Cherry Jewel Bars
Cherry Shortbread Squares
M and M cookies

This year I got together with my cousin and her boys as is our annual tradition and our family friend and her daughter joined us. We made 3 types of cookies. It was a fun afternoon.

My friend Keri and I got together and had a mini exchange. We were exchanging 3 types but she wanted peanut brittle as one of my selections so I was happy to oblige. I made a lot of Peanut Brittle also.

I also make my old favourites and I always try to make at least one new type. This year it was the Hot Cocoa cookies and they were really good.

So we will see what next year brings. Maybe I'll continue the baking or maybe not. I'll put my money on YES!

Lemon Zucchini Bread

I can't believe we are heading into the last weekend of the summer. My little blog has been sadly neglected. It's just been too nice to spend time sitting on a computer. I haven't touched my scrapping stuff for 2 months other then to attend a couple Planner classes which I promptly put on the back burner uncompleted. Oh well, Fall is coming and I've set aside a few dates to get going again on some of my hobbies.
I DID make time to try a couple new recipes and this one is a winner!
My garden has reached the end of the zucchini harvest but I'll be buying a few more and grating some to freeze so I can make this delicious bread all winter.

I did make it in a couple different size loaf pans. An 8x4 and a long narrow, single layer lasagne pan which I found made it a little drier. I need to get a second 8x4 pan as I think that's the ideal size or use my ceramic mini loaf ones.

Lemon Zucchini Bread

3 cups all purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 cups white sugar

Zest of 2 large lemons

3 large eggs

1 cup vegetable oil

1 Tbsp fresh lemon juice

1 ½ tsp vanilla extract

2 cups grated zucchini (squeezed out if its really moist)

Glaze

2 cups icing sugar

3 Tbsp fresh lemon juice

1.      Preheat oven to 325F, prepare 2 8x4 loaf pans. Set aside.

2.      In a large bowl, whisk together dry ingredients.

3.      In a medium bowl combine sugar and lemon rind

4.      Add to wet ingredients, whisk until smooth. Stir into dry ingredients. Batter will be thick.

5.      Stir in the zucchini and divide evenly into pans.

6.      Bake 60 to 65 minutes

7.       Right after it comes out of the oven you can add glaze. ( I forgot )

Cranberry Orange Scones

When we go to the cottage, one or more of the gals always stops at our Local Gourmet Food shop and picks up a frozen pack of these scones. There are so delicious, I just had to go and pick up a pack to have on hand at home. Well, when I saw the price I was determined to duplicate the recipe at home and I'm happy to report that my recipe was voted better then the original.

I'll confess I just whipped up a batch of these last night and I messed up. Didn't put in enough liquid and then too much so we will see how this batch turns out. A necessity of scone consumption (in my opinion) is that they are eaten warm from the oven slathered in butter and jam if desired. The beauty of this recipe is they can be frozen raw, taken out of the freezer the night before you want to bake them and placed in the fridge. I also found out recently that you can freeze your dried cranberrries so it makes it super economical to buy a Club Pack and always have some on hand.

Cranberry Orange Scones

2 cups all purpose flour

½ cup sugar plus more for topping

3 tsp baking powder

½ tsp salt

½ cup cold butter

¾ to 1 cup heavy cream

1 Tbsp orange zest

1 Tbsp orange juice

½ cup cranberries, dried

Preheat oven to 400F. Line cookie tray with parchment paper.

Whisk together flour, sugar, baking powder and salt. Add butter to bowl and cut into flour with a pastry blender until the pieces of butter are the size of a small pea. Stir in cranberries. And rest of ingredients. Press dough together in the palms of your hands. If it doesn’t hold together, add more heavy cream. DO NOT OVERMIX!

Pour dough onto a lightly floured countertop. Pat dough into desired shape and cut into portions. Melt about 2 Tbsp butter and brush on top of dough. Sprinkle sugar.

Bake 20 to 25 minutes or until lightly brown.

Can wrap securely in Saran wrap and store in freezer up to 3 months. Defrost before baking. 

Lemon Loaf

My sister-in-law gave me this recipe to use for the Crop. It's a family favourite and so easy to make. Once you remember to put the water in, that is. I add some lemon zest to give it extra zip. The glaze on top is what "makes" the cake.

Lemon Loaf

1 Lemon cake mix
4 eggs, beaten
2/3 cup oil
1 pkg Jello instant lemon pudding mix
3/4 cup water

Glaze
1/2 cup white sugar
2 - 3 Tbsp lemon juice

Beat eggs. Add rest. Beat all 10 min
Bake at 350F for 45 min
Makes 2 loaves

Immediately after removing from oven, add glaze.

Cheesecake Squares

I made these squares with St. Patrick's Day in mind. You can change the colour of the M and M's to suit the occasion. These are delicious squares. Very quick and easy to make with a limited number of ingredients. I got the original recipe from the Philadelphia Cream Cheese cookbook. It's one that I've held onto since there are so many great recipes in it.

Cheesecake Squares

1/2 cup butter
1/2 cup brown sugar
1 1/4 cups flour
1/2 cup chopped walnuts( I omitted these)

1 8 ounce package cream cheese, softened
1/4 cup white sugar
1 tsp vanilla
1 egg
3/4 cup M and M's

Beat butter and brown sugar until light and fluffy.  Add flour. Reserve 1/2 cup of crumbs for topping. Press remaining crumb mixture into 8x8 pan. Bake at 350F for 10 min.

Combine cream cheese, sugar and vanilla mixing at medium speed with electric mixer. Add egg. Mix well. Layer 1/2 cup candy over cooked crust. Top with cream cheese mixture. Combine remaining candy and crumbs and sprinkle on top. Bake at 350 for 20 additional minutes.  Cool.

Almond Cookies

When I was down in Florida, I wanted to check out the Sam's Club because we no longer have one here in Ontario. BOO! I don't know what possessed me but I ended up buying a Club pack of Almonds with the brown edges. I'm not sure what they are called but they are sometimes hard to find here and nuts are so expensive right now. So of course, I had to find some way to start using up this large package of almonds. I found this recipe on the Internet and even though glazing takes a bit of extra time, it's worth it and the little nut rosette on top looks so pretty on your Christmas platter. And the extra almond flavour is delish!

Glazed Almond Cookies
1 cup unsalted butter
3/4 cup sugar
1 tsp almond extract
2 cups flour
1/2 tsp baking powder
1/4 tsp salt

Glaze
1 cup icing sugar
1 tsp almond extract
3 tsp water

Cream butter and sugar and extract. Add dry ingredients.
Roll in to balls and bake at 350F.  10 minutes or so
When cookies are slightly warm, cover with glaze and decorative nut arrangement.
Freezes well.

Gluten Free Granola

You need to take out a bank loan and make this granola. Seriously, even though the ingredients add up just a spoonful or two on your yogurt turns it into a delicious treat worthy of being called dessert instead of breakfast. I'm sure you could substitute your favourite nuts etc. Thank you, Janice for turning me onto Greek yogurt and this yummy granola.

Gluten Free Granola

1 cup of each of the following:
- chopped pecans
- sliced almonds
- slivered almonds
- pumpkin seeds
- sunflower seeds
- shredded unsweetened coconut 

1/4 cup of butter (melted)
1/4 cup of honey

1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves

1.  Preheat the oven to 325F
2.. Combine the dry ingredients in a large bowl.
3. Melt the butter in a pan over low heat and slowly stir in the honey.
4.  Pour the liquid ingredients over the nut mixture and stir well.
5.  Spread the contents over a large cookie sheet lined with parchment paper.
6.  Bake for approximately 25 to 30 minutes. Do not overbake!
7. Stir after the first 15 minutes.
8. Allow to cool completely then store in airtight containers. (it will crisp up as it cools)

You may add craisins in the last 5 minutes of baking.

Before baking

After baking

Honey Beer Bread

 I know it seems like I'm not making any cards but in fact, I'm prepping TONS of them but they are for the upcoming Loonies for Lindor fundraiser so I can't let the cat out of the bag.

Bread with soup is a must and when one of the gals (Robin) made this at our week away, I thought it was just delicious and couldn't believe how easy it is to make. It's best served warm but delicious later as well.

It's puffy, buttery and has that yeasty taste without all the kneading and waiting. I will definitely be making this regularly.

Honey Beer Bread

3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 cup honey
1 bottle (12 ounces) of beer
4 Tbsp butter, melted

Pre-heat oven to 350F. Grease a 9x5x3 pan.

Whisk dry ingredients. Slowly pour beer and honey into the flour mixture and stir until combined.
(slightly warm honey in microwave so its easier to pour).

Pour half the melted butter in the bottom of pan. Then add batter on top and brush the rest of the butter evenly.

Bake for 40 to 50 minutes or until toothpick inserted in the middle comes out clean.

Super easy and delicious recipe.

It doesn't get much easier then this.

Mennonite Shortbread

This recipe is such a favourite of mine, I knew I needed to add it to the blog in case it goes missing. I make it every year without fail at Christmas. It's shortbread with the added sweetness of buttercream frosting. A little fussier to ice each one but well worth it. On the front end, you can make the dough and roll into into logs and throw it in the freezer until you're ready to slice and bake.

Mennonite Shortbread
1 cup butter
1/2 cup icing sugar
2 cups flour minus 2 Tbsp
2 Tbsp corn starch

Cream butter and sugar. Add dry ingredients. Blend in with your
hands if needed. Roll into cylinders and chill or keep in freezer until you're ready.
Slice into 1/3 inch slices. Bake at 300F, 15 to 20 min.
When cool ice with your favourite frosting. Makes about 3 dozen.

Banana Bread

Not an elegant staged photo, but I only post recipes that I use and love. Recently I was visiting an old friend who is an excellent hostess and baker. Despite needing knee replacement surgery (if you're reading this today, Terri, I hope you are continuing to improve), she was able to make several pastries and a raspberry custard pie. YUM!
Well, I'm not a big banana bread fan but this one that Terri made was just the best. The recipe is from Canadian Living and its a keeper.

Banana Bread
1 cup mashed banana, very ripe
1 cup white sugar
1/4 cup vegetable oil
1/2 cup sour cream
2 eggs, beaten
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Combine bananas, sugar, oil, sour cream and eggs. Mix thoroughly.
In a separate bowl mix together dry ingredients, then combine with wet.
Mix very lightly but incorporate everything.
Pour into prepared loaf pan and bake for 55 to 65 minutes at 325F.
Cool in pan and turn out. 
*update - I just made this again and put it in 3 mini loaf pans and baked for about 45 minutes at 335F. I have a convection oven.

Butter Ridge Cookies

Ignore the Christmas holly on the plate, I really DID just make these cookies, for the first time.
This looked like an old Cafeteria ladies recipe and we all know those are the best recipes so I thought I would try it as an accompaniment for fresh strawberries. They are really buttery and not too sweet and the ridges are kind of fun.

Butter Ridge Cookies
1 1/2 cups of butter, room temperature (yep, you read that right, that's a lot of butter)
3/4 cup sugar
2 tsp vanilla
1/4 tsp salt
3 cups all purpose flour

Cream butter and sugar, add vanilla, salt and flour.
Roll into balls then use your 3 middle fingers to gently press ridges into the cookie.
Bake at 350F for 9-11 minutes or just until the edges are golden brown.
Very rich and satisfying.