Banana Bread CoffeeCake

Here is an easy, quick variation on Banana Bread

but I added streusel and it became a great CoffeeCake!  

Enjoy

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Banana Bread CoffeeCake

2 lg bananas; mashed

1/3 c sugar

2 tb buttermilk

1 1/2 tb canola oil

2 lg eggs

1 1/3 c flour

1/2 ts salt

1 1/2 ts baking powder

1/2 ts cinnamon

1/2 c pecans; rough chop

  for the streusel:

1/2 c flour

1/4 c brown sugar

1/4 c pecans; rough chop

3 tb butter; room temp

Preheat oven to 350F. Prepare 8x8 baking pan with baking spray or butter and flour for batter. 

Mash bananas into rough purée, Add sugar, buttermilk, oil, and eggs. Stir to completely combine. 

In separate bowl, combine flour, salt, baking powder and cinnamon. Whisk to combine. Slowly add to banana mixture and stir just until combined and no flour streaks remain. Fold in pecans. 

Pour into baking dish and spread to corners. 

Prepare streusel topping by combining flour, brown sugar and pecans. Mix in butter and combine until large clumps form. Do not press down but keep light and fluffy. Lightly sprinkle streusel over batter. It will cover the entire cake in a nice layer. 

Bake for 28-32 minutes. Test as usual for doneness. 

Remove from oven and let cool to room temperature

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I do hope you enjoy this as much as I did.....and the coffee is just brewed for a mid morning snack!  

Apple Dutch Baby

I forgot how easy....  

Apple Dutch Baby is to make......a perfect addition to any breakfast or brunch.    It really needs a HOT metal pan and a 10" Lodge Cast Iron Skillet really fills the bill.    This pan is available for under twenty bucks and should be in every kitchen.  This pan is so good for so many purposes and it doesn't have to be a $100 pan from the fancy shmancy cooking stores.   

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Apple Dutch Baby

3 large eggs, room temperature

3/4 cup whole milk, room temperature

3/4 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 teaspoon ground cinnamon, divided

4 tablespoons unsalted butter, divided

1 large apple; peeled, sliced

1 tablespoon light brown sugar

Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp.

cinnamon in a medium bowl until smooth.   Very easy adding

ingredients and combining in a blender.  

Melt 2 Tbs. butter in a 10” skillet, preferably cast iron, over medium

heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing

often, until apple is coated and softened, about 4 minutes. Transfer to a plate.

Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully

add remaining 2 Tbs. butter to skillet, tilting to coat bottom and sides. Add

apple to center of skillet; pour batter over. Bake until pancake is puffed and

golden brown around the edges and center is set but still custardy, 12–15 minutes.

Yield: 4 servings

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Scrambled Eggs and Bacon completes the breakfast.  Dutch Baby is traditionally topped with confectioners sugar...but I top with syrup.  

Cranberry Whole Wheat Muffins

A quick morning treat with sugar substitute and NO white flour.  Original recipe from King Arthur with my substitutions.  

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Cranberry Whole Wheat Muffins

1 1/2 cups whole wheat flour

3/4 cup quick-cooking oats

1/4 cup buttermilk powder

2/3 cup brown sugar substitute; i.e. Splenda

2 ts baking powder

1/2 ts salt

1 cup cranberries; chopped

1/2 cup pecans; chopped

1 tb orange zest

2 large eggs

3/4 cup buttermilk

1/3 cup canola oil

Preheat the oven to 375°F.

Line with muffin liners and spray all over with Pam 
for easy removal and cleanup. 

In a medium-sized bowl, whisk together the dry ingredients, then stir in

the cranberries and nuts. Whisk together the orange zest, eggs, milk, and

oil or melted butter. Make well in flour mixture and add the wet

ingredients to the dry ingredients, stirring until blended.  Do not
overmix....just stir until  batter has combined.  

Fill the muffin cups or liners about 3/4 full. A Pam coated ice cream scoop

works great for this with easy removal from scoop. .

Bake for 18 to 20 minutes, until they're golden brown. Remove them from the

oven, leave them in the pan for 5 minutes, then take out of the pan and

transfer them to a rack to finish cooling.

Notes:  ©WHStoneman

Yield: 12 muffins

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Apple Sausage Pancakes

My meal inspirations have been at an all time low.,  It was time to get busy and dream up some new choices in the kitchen.   Of course, my favorite meal is breakfast....and I love a "white linen" breakfast.  

This just evolved today and I really enjoyed the flavors...and of course, needed to share with you.  

Apple Sausage Pancakes & Scrambled Eggs

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Apple Sausage Pancakes

Breakfast, Brunch

1/2 lb bulk sausage

2 tb canola oil

1 c While Lily SR flour

1/2 ts salt

1  egg

1 c buttermilk

1 ts cinnamon

2 tb pancake syrup; sugar free, if desired

1/2  Granny Smith apple; shredded

Preheat skillet and add oil. Heat thoroughly and crumble sausage in pan.

Cook completely until browned. You will need pea sized sausage crumbles.

 Do NOT drain sausage.

In a separate bowl, add SR flour, salt, egg, buttermilk, cinnamon and

pancake syrup. Stir to combine. The syrup will be your flavored sweetener

for the batter. If batter is a little too thick, add more buttermilk to

achieve desired consistency. If batter to thin, add a couple extra

tablespoons of SR flour. Stir in grated apple.

Stir in cooled sausage including the pan drippings. This adds the necessary

oil to the batter and also adds more sausage flavor.

Preheat griddle to medium. Add ice cream scoops of batter to griddle and

cook first side until golden brown, about 2 to 3 minutes. Flip pancakes and

finish cooking until golden.

While cooking remaining pancakes, keep first batch warm in preheated oven

or under heat lamp. Serve immediately with syrup to pass.

Notes:  ©WHStoneman

Yield: 8 pancakes

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Golden Goodness from the Griddle

Serve with your choice of eggs, fruit and juice....Enjoy!

Sausage Rolls for Sunday Brunch!

We all have our favorite choices when it comes to sausage,

gravy, biscuit recipe and style of eggs.  With that in mind, 

I just threw together a little variation. 

I have made cinnamon raisin biscuits many times.  Today, Biscuits and Gravy sounded very good...but I didn't have a lot of sausage. And that is when the inspiration began.  

Browned my favorite sausage, Jimmy Dean

Now it was time to let the sausage completely cool.  

I rolled out my favorite biscuit dough and spread the cooled sausage.  

  

Rolled up jelly roll style and pinched the edges to seal

Baked in a preheated convection oven for 15-18 minutes at 450F.  Tops brushed with melted butter.  


My favorite gravy covered the tops of out of the oven 
biscuit rolls with scrambled eggs, fresh bananas and 
Cuties!  Mandarin Oranges.  

Praline-Apple Bread

The Beautiful Zestar Apple!

I have had this recipe hanging around for many years and while

shopping this week, I saw a new apple, (to me anyway!) named

a Zestar Apple.   I had never heard of this apple but I find

it is great for baking and eating.   Nice, crispy and holds its shape.  

Zestar!® was introduced several years ago by University of Minnesota, and is now gaining a very good reputation with growers.  It is a very high quality, late summer, early fall season apple that ripens in the Paulared™ season.  It has very crisp, juicy, firm flesh with an excellent sweet-tart flavor.  It is probably one of the best apples in its season and will probably gain in popularity when it becomes better known at farmer's and roadside markets.  For an early apple it is reported to keep extraordinarily well--- for 6-8 weeks in ordinary storage.  The tree is slow to moderately vigorous, spreading and productive.  Hardiness is very good.  Availability is improving.

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Praline-Apple Bread

1 1/2 cups pecans; chopped, divided

8 oz sour cream

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 cups Self Rising Flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups Zestar Apples; core, un peel, chop

1/2 cup butter

1/2 cup light brown sugar

Preheat oven to 350°F.     Spray a  9 X 5 loaf pan with cooking spray;

line with parchment paper for easy removal.

Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or

until toasted and fragrant, stirring after 4 minutes.

Beat sour cream and next 3 ingredients at low speed with an electric mixer

2 minutes or until blended.

Stir together flour and next 3 ingredients. Add to sour cream mixture,

beating just until blended. Stir in apples and 1/2 cup toasted pecans.

Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with

remaining 1 cup chopped pecans; lightly press pecans into batter.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick

inserted into center comes out clean, shielding with aluminum foil after 50

minutes to prevent excessive browning. Cool in pan on a wire rack 10

minutes; remove from pan to wire rack.

Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over

medium heat, stirring constantly; boil 1 minute. Remove from heat, and

spoon over top of bread; let cool completely (about 1 hour).

Note:   Granny Smith apples will make a fine substitution if Zestar Apples

are not available.

Yield: 1 loaf

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What a great loaf...moist and delicious.   As with most quick breads,

it will taste even better the next day!  

Apple Sour Cream Coffee Cake

This wonderful recipe turned out to be a marvelous cake recipe....and a great cup of coffee just added to the flavors.   As with most cake recipes, it is even better the next day.  Moist and very delicious.  

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Apple Sour Cream Coffee Cake



3 cups cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups apples; peeled, sliced
3/4 cup butter; room temp
1 1/4 cups sugar
1 ts vanilla
3  eggs; room temp
1/2 cup sour cream; room temp
3 teaspoon cinnamon
1/2 c pecans; rough chop
1 c confectioner’s sugar
1 ts milk; or more

Grease and flour a 9 inch square baking dish. Preheat oven to 325F.

Sift dry ingredients except sugar and cinnamon and set aside. Finely chop
half of the apples and leave other half thin sliced.

Cream butter and one cup sugar on medium speed until light and fluffy,
about 3 to 5 minutes.  Add vanilla.   Add eggs, one at a time, scraping
bottom and sides of bowl. Add chopped apples and sour cream. Stir in the
sifted dry ingredients.

Gently fold in the sliced apples just until they are coated. Pour into
prepared pan, spreading it into an even layer.  Batter will be thick.
Combine remaining sugar, cinnamon and pecans and sprinkle evenly over
batter.

Bake in preheated oven 55 to 65 minutes or until tester comes out clean and
edges shrink from sides of the pan.   Internal temp should be 210F. with
instant read thermometer.

Let cool in pan for ten minutes while making glaze.    Combine
confectioner's sugar with one teaspoon of milk.   Stir to dissolve and add
more milk if necessary.....very cautiously.   Drizzle over top and cool completely.

Yield: 9 servings


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Breakfast....MY Favorite

As you all know...breakfast is my favorite meal!!   Love it all, bacon, eggs, hash browns, sausage, gravy & biscuits.  Today was a little different and here's what happened.  

I diced up potatoes and added sliced kielbasa.  Sautéed until tender and then added to individual  oven proof  casserole dishes.   Topped with eggs and into the 400F. oven for 15 minutes.    Watch closely so you do not over cook the eggs.    

When eggs were beginning to set, I topped with shredded mozzarella cheese

and let it melt.   Salt and pepper to taste to finish the dish!!  

Afternoon addendum!!   Next time, I will make this with poached eggs
and then top with hollandaise sauce.  

Cinnamon Raisin Biscuit Breakfast

My favorite meal has always been breakfast.  Biscuits...gravy, cheese grits, bacon...it's all good.   I was browsing one of my favorite sites Mennonite Girls Can Cook and they published a great biscuit mix, ala a homemade Bisquick.   I loved this recipe and wanted to share.   This recipe can be used for so many things just like a purchased mix.  I made this recipe with butter flavored Crisco but it also could be made with lard. If using butter, it would have to be refrigerated and I find it clumping up a bit.  

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Biscuit Mix

12 cups unbleached flour

1/2 cup baking powder

1/2 tbsp cream of tartar (optional)

1/4 cup sugar

1 tbsp salt

1 1/2 cups shortening

In a large bowl ( I use the largest Tupperware bowl) mix shortening into dry ingredients, using a pastry cutter. Store in a sealed container, in a cool place for up to 3 months. Does not need refrigeration, but I believe the dough may be easier to work with when mix has been refrigerated.

Notes:  http://www.mennonitegirlscancook.ca

Yield: 12 cups

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I used the mix to make basic biscuits and rolled the dough to a 9 x 13 rectangle.   Spread with soft butter, sprinkled with Splenda brown sugar and sprinkled with plumped raisins.  Roll up the cinnamon dough and slice into rounds.   Bake at 425F for 15 minutes.  Drizzle with a confectioners sugar frosting when cool.  Enjoy!

Bon Appétit and Enjoy

Your Wonderful World!

A Beautiful Beginning

After a Sunday Morning Sunrise,

we have joyed in a New Day.

Here is our Holiday Breakfast and there will be no

recipe included.  You are on your own to choose

the best ingredients you have on hand.   This is what

I had!!    Eggs, Link Sausage, Hash Browns....and a few extras!

ENJOY!!

 

Hash Browns, Sausage Links and a few tabs of cream cheese

Four Well Beaten Eggs added to skillet

Added shredded Cheddar, but any cheese you have on hand would be good

Into a 350F oven for 10 minutes 

Ready to enjoy

The More I considered this...the wheels were turning.  

Another thought would be a grits base, topped with salsa,

pour in well beaten eggs, add chorizo,  Monterey Jack.   The

combinations are endless...just open that refrigerator door and dive in!  

Merry Christmas to Y'all

Wishing You a 

Very Prosperous New Year    

 

 

Bon Appétit and Enjoy 

YOUR Wonderful World!

 

Simple..Winter Satisfying Breakfast

A cold morning here in East Tennessee 

Oatmeal with maple syrup and

topped with two poached eggs.....

with   chilled   fruit

Bon Appétit and Enjoy 

YOUR Wonderful World!

Cinnamon Breakfast Puff

Time for a different treat for breakfast.   This is my variation of an old favorite, popovers.    The high oven temperature puffs the egg/flour batter without any baking powder, soda or yeast.   What makes this so easy is that every kitchen most likely will have all the ingredients on hand!  We enjoyed a savory ham and cheddar omelet with our Cinnamon Breakfast Puff.       

 

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Cinnamon Breakfast Puff

Breakfast, Brunch

butter; for pan preparation
1/2 c raisins
6 lg eggs
1 c flour
1/2 ts salt
1 c milk
2 tb butter; melted
1 ts cinnamon

Preheat oven to 450 F.

Butter 9 X 13 METAL pan liberally.  Scatter raisins over bottom of pan.  Place in freezer until completely chilled.   WARNING!!  You must use a metal pan...glass or Pyrex will not work.

In blender, add eggs, flour, salt, milk, melted butter and cinnamon.  Blend on high until frothy.    For a little extra cinnamon flavor, sprinkle a little cinnamon over raisins before scattering in pan.

Bake for 18 minutes.  Lower oven temperature to 350F and continue baking for 10 minutes.  The batter will puff up as if making popovers and have a very wavy uneven surface.

Serve immediately with maple syrup.  Sprinkle with confectioners sugar if desired.

Notes:  ©WHStoneman

Yield: 4 servings


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Bon Appétit

and 

Enjoy YOUR Wonderful World!

Bar-B-Q Breakfast

Today's breakfast started yesterday with Heavenly Hog Bar-B-Q  located in Clinton , TN.   They have some of the best BBQ you have ever put to your lips.    Of course, my favorite is the pork but they also offer Sandwiches with  Pork, Brisket, Chicken and Bologna.  The ribs are fall off the bone good with their smoky sweet sauce.   Heavenly also offers a hot sauce...a little over the top for me.  

I brought home extra pork yesterday and decided to get a little inventive in the kitchen...after a couple of cups of Eight O'clock Italian Roast coffee.  

 

 I started with left over BBQ pork in ovenproof serving dishes.   Added the 

eggs and into the oven at 350F for 15 minutes.  

Cheese grits are a standard offering at breakfast.  

Eggs are perfect with the BBQ, grits and whole wheat toast.  

V-8 Juice to complete.  

The Morning Glories are still thriving and beautiful!

Bon Appétit

and 

Enjoy YOUR Wonderful World!

The Better Breakfast for House Guests!

House Guests in the for weekend. My college friend, Pat and her friend Lou, from Lansing MI visited East Tennessee, Gatlinburg and beyond.  We have kept in touch over the years but this was the first face to face in 43 years!  My, how time evaporates.  

I love breakfast...my favorite meal.    Preparing for number of people can be a chore, but this creation works so well for four or forty.    The bonus is you can prepare the night before and it will be oven ready in the morning.   Fresh coffee and a nice fruit bowl will be so nice.  

Ready for Serving a Hungry Crowd

I must add, my new Lodge Enameled braiser with lid is my NEW "go to" oven pan.  The enamel interior just wipes clean...so easy!  The heavy cast iron keeps everything warm for 30 minutes  or more.    

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Breakfast Sausage Casserole
Breakfast, Casserole

2 pounds bulk sausage
12  bread slices
  butter; as needed
2 c cheddar cheese; grated
  herbs; of your choice
8  eggs
4 c half and half
2 ts French's Mustard; or Dijon, if preferred
2 ts salt; mixed with mustard

Brown sausage thoroughly and drain.  Set aside to cool.

Butter a 9 x 13 flat pan. Butter 6 slices of bread and place in pan buttered side down. Sprinkle with sausage, then cheese.

Butter 6 more slices of bread and place buttered side up over the sausage and cheese mixture. Mix together eggs, herbs, of your choice, half and half, salt and mustard.

Pour over bread, sausage, cheese and let set in the refrigerator overnight.   Bake at 350° for an hour, Let set 20 to 30 minutes after you take it out of the oven so the egg mixture will set.

Your choice of herbs could include fresh tarragon, chervil, parsley, oregano.   I personal favorite is fresh sage leaves.

Notes:  ©WHStoneman

Yield: 8 servings


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Bon Appétit 

and Have a GREAT Day  

Huevos Rancheros with A Southern Kick!

I have enjoyed the traditional Huevos Rancheros for many years.  My first encounter was in Puerto Vallarta, Mexico way back when.   We always stayed at a little Bed & Breakfast across the street from Playa de los Muertos in the Old Town.  It was a wonderful vacation retreat over the Christmas Holidays, but unfortunately, I just don't feel comfortable vacationing in Mexico any longer. 

Watching Food TV Network this week, I viewed a "brunch" show.  They featured this version of Huevos Rancheros and it really piqued my interest.   My southern twist added a bed of creamy grits and cilantro. 

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Huevos Rancheros

Breakfast, Brunch, Mexican

8  flour tortillas; 5 inch size
3 tb butter; melted
  salt and pepper; to taste
1 c salsa; divided
3/4 c black beans
8  eggs
1/2 c pepper jack cheese; shredded
1/2 c sour cream
Preheat oven to 400F.

Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.

In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and  continue baking for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

Notes:  ©Melissa d'Arabian

Yield: 4 servings


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Fresh fruit and juice completed a very tasty 

Sunday Morning breakfast.   Bon Appetit!