Eggnog Quick Bread

So I made this for our Alpha Course a few weeks ago and never got to take a picture of it.  Then after Christmas I wanted to make it again and the stores were out of Eggnog.  Finally I found a store that had plain Eggnog, not pumpkin spice.  I made it for dessert last night and it is really good.

2 medium eggs, room temp
1 c sugar
1 c dairy eggnog
1/2 c butter, melted and cooled
2 tsp rum extract
1 tsp vanilla extract
2 1/4 c all-purpose flour
2 tsp baking powder
1/4 tsp nutmeg (fresh, not pre-ground)

Eggnog Glaze
3/4 c powdered sugar
Eggnog added and stirred into the sugar until your desired consistency.

Preheat oven to 350.  Grease a 9 inch loaf pan and set aside.

Sift the dry ingredients, flours, baking powder and nutmeg and set aside.

In a stand mixer combine eggs and sugar until well combined.  Add the eggnog, butter and extracts.  Then gradually add in the dry ingredients.  Mix until just combined.  Do not over mix or the bread with be tough.  This is a thick batter.

Pour and spread the batter into the prepared loaf pan.  Bake for 50 minutes or until a tooth pick inserted comes out dry.

Remove from pan and place on a wire rack until cool.

Mix the glaze and pour over the bread and allow to set for a few minutes.

Easy Beer Bread

Last week was Chili night at Alpha.  Miss V made her chili on Tuesday night and I whipped up two batches of Beer Bread.

3 1/2 cups self-rising flour
(if using regular flour add 1 tablespoon baking powder and 1 teaspoon salt)
3 tablespoons sugar
12 oz. can beer (I used Octoberfest)
1 egg, beaten
1/2 stick butter softened


Mix flour and sugar together in large bowl.

Add beer, egg and butter to flour mixture and mix well.

Scrape batter into greased loaf pan; bake at 350 for 50 minutes.  This dough is very lumpy and thick.  After baking you may also brush more melted butter onto the top of the loaf to soften it a bit.

Remove and cool on a wire rack.

Round Cheese Bread

I spotted this recipe in an old Taste Of Home Magazine and thought it would go well with pasta and sauce.  You can find the original recipe here Round Cheese Bread.

1 1/2 cup Bisquick
1 cup shredded mozzarella cheese
1/4 grated Parmesan (I used a 3 cheese blend)
1/2 tsp dried Italian seasoning
1/2 cup milk
1 egg
2 tbs melted butter, (I used butter flavored cooking spray)
additional Parmesan cheese

Preheat oven to 400.

In a large bowl, combine the Bisquick, mozzarella cheese, Parmesan cheese, Italian Seasoning, milk and egg (batter is VERY thick).

Spoon/press into a greased 9-in. round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges. Serve warm. Yield: 6-8 servings.

It was pretty good, but I think a yeast type of bread just works better with pasta and sauce.

Mini Pumpkin Breads

I found this recipe on Pinterest and the original recipe can be located here at Bakingdom. 

FOR THE BREAD
3 1/2 cups  all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup vegetable oil
1/2 cup unsweetened apple sauce
1 1/2 cups sugar
1/2 cup brown sugar, packed
4 eggs
1 15-ounce can pumpkin puree
2/3 cup water

FOR THE STREUSEL
1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour
2 teaspoons ground cinnamon
1/4 cup unsalted butter, softened



Preheat oven to 350 degrees. Lightly spray mini loaf pans or muffin pans with nonstick cooking spray with flour, or grease and flour each one; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Mix in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Mix in the pumpkin until thoroughly combined. Stir in the water. Add the flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the the streusel topping ingredients until combines and it is lumpy.

Divide the streusel evenly over the loaves or muffins.

Bake mini loaves for about 25 minutes or, until a toothpick inserted in the center comes out clean.

Remove loaves to a wire rack to cool.

This recipe made 8 mini loaves and 9 good sized muffins.

National Zucchini Bread Day

So yesterday was National Zucchini Bread day and I was going to make a loaf after I dropped off Miss V at school.  Well I got a little side tracked by some wonderful moms.

When we got home yesterday afternoon, I pulled out the Food Network Magazine from May 2011 that had a Mix & Match Quick bread section.

Step One
Choose a flavor - One cup Zucchini, shredded and squeezed dry.

Step Two - Mix-ins (choose up to 1 3/4 cups but no more than 3/4 cups of nuts) I chose one cup of rolled oats and 3/4 cup toasted chopped walnuts.

Step Three - Preheat oven to 350 and lightly butter one 9x5 inch loaf pan or three 6x3 mini pans.

Step Four- Mix 1 3/4 cup flour, 3/4 cup sugar, 1 tsp baking powder and salt, 1/2 tsp baking soda, cinnamon and nutmeg in a large bowl.  Add in the mix-ins from step two.  In a medium bowl whisk 2 eggs 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 tsp vanilla extract and 1 tsp citrus zest (optional).  Stir your fruit or vegetables into the egg mixture, then fold into the dry mixture until just combined.

Step Five - Spread the batter into the pan.  Bake until a toothpick inserted comes out clean, about 55 minutes for a standard loaf or 35-40 minutes for the mini loaves.  Cool 30 minutes in the pan on a rack, then turn out onto the rack to cool completely.

Step Six- Make a glaze.  I chose Cream Cheese.  Whisk 1 cup confectioners sugar, 3tbs softened cream cheese, 2 tbs milk and 1/4 tsp vanilla extract.

It came out really tasty!!!

Chocolate Banana Bread

I have a bunch of bananas that need to get baked up today. I found a great banana bread recipe on the Joy of Baking website.

1/2 cup toasted walnuts or pecans, coarsely chopped (I used pecans)
1 3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white or dark chocolate chips (I used dark)
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe bananas, mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional).

Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan.

Serve warm or at room temperature.

Makes 1 - 9 x 5 x 3 inch loaf

Mum's Pumpkin Bread

I feel like I haven't baked anything in a while, so this morning I am making my Mum's Famous Pumpkin Bread. I am only making one loaf. This recipe doubles very easily.

2 Eggs
1 1/2 cups sugar
1 cup canned pumpkin
1 3/4 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 cup water
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup walnuts, chopped


1. Heat oven to 350
2. Mix eggs, sugar and pumpkin until well blended
3. Mix dry ingredients
4. Alternate mixing wet and dry ingredients
5. Pour into loaf pan. Bake at 350 for 1 hour to 1 and 1/4 hours

Irish Soda Bread

I also made this to go along with dinner.

3 1/2 cups all purpose flour
1/2 granulated sugar
1/2 tsp baking soda
2 tsp baking powder
1 tsp kosher salt
2 cups sour cream
2 egg (room temp)
3/4 cups of raisins

Preheat oven to 350.

Sift all of the dry ingredients in a medium bowl.

In another bowl, whisk the eggs and sour cream.

Add the egg/sour cream mixture to the dry ingredients.  With a wooden spoon carefully combine the ingredients.  If it gets to sticky, use your hands to gently mix the ingredients.  Then gently work in the raisins.

Spray a 9 inch spring form pan with cooking spray.

Place the dough in the spring form pan and gently pat it down.  If the dough is still sticky, you may sprinkle some extra flour on top.

With a sharp knife make a criss cross shape in the top of the dough.  (Do not go to deep though)

Bake for 50 minutes until light golden brown.  Serve warm with softened butter.

Corn Muffins

I just made some basic corn muffins to go along with the chili Victoria made.

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan.

In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin pan.

Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Banana Bread

I found my favorite old cookbook after we bought the new book case. It is Betty Crocker's New Cookbook from1996.

This makes 2 loaves.

1 1/4 cups sugar
1/2 cup stick butter softened
2 large eggs
1 1/2 cups mashed banana
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Heat oven to 350. Grease bottoms only of 2 loaf pans.

Mix sugar and butter in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8 inch loaves about 1 hour or 9 inch loaves 1 1/4 hours or until toothpick inserted in center comes out clean.

Cool for 5 minutes in pans on wire rack. Loosen sides of loaves; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temp for up to 4 days or refrigerate up to 10 days.

Corn Bread

To go alone with dinner tonight, I think I am going make up a yummy batch of corn bread.

2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 cups all-purpose flour
1 1/3 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon kosher salt

Preheat oven to 400.

In a mixing bowl, cream butter and sugar.

In a small bowl combine the eggs and milk.

In a small bowl combine flour, cornmeal, baking powder and salt; add to creamed mixture alternate with egg mixture.

Pour into a greased 13-in. x 9 baking pan. Bake for 24-27 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with butter.

Banana Bread Version 2

I had three very ripe bananas this morning and didn't want to toss them in the trash. Here is another version of banana bread.

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped nuts
1 tsp vanilla
Pinch of salt

Preheat oven to 350 degrees.

Grease and flour one 9x5 inch pan.

Cream together butter and sugar until smooth. Beat in eggs, vanilla, then bananas. Add flour, salt and baking soda. Add the chopped nuts.

Pour into prepared pan and bake for about 1 hour.

Banana Bread

I had way to many over ripe banana sitting on the counter this morning. So I decided to make some banana bread. I found a new recipe on All Recipes, I did a bit tweaking.

I doubled the recipe since I had two cups of mashed bananas, so here is the double version

4 cups flour
1 tsp baking soda
2 cups sugar
2 eggs
10 tbs milk
1 tsp baking powder
1 tsp salt
1 cup butter
2 cups mashed bananas
1 cup walnuts chopped

Sift together flour, baking soda, baking powder and salt.

In a large bowl cream sugar and butter. Beat in the eggs one at a time. Mix in bananas. Mix in sifted ingredients until just combined. Stir in walnuts and milk. Spread batter into one greased and floured 9x5 inch loaf pan.

Bake at 350 until top is brown and cracks along the top.

Since this was a double batch, I filled one pan. Then mixed in some mini chocolate chips and then filled the other pan. Both are in the oven now.

Updated 1/12/09 it was very good!