Lightened-Up Lemon Loaf

Doesn't Lemon Loaf just say "Hello Spring Time"?!  That is what I was thinking when I took a happy bite.  Itwas made even happier knowing that this didn't have nearly to amount of sugar or butter you would find in a typical lemon loaf,  Enjoy the sunshine!

Lightened-Up Lemon Loaf

3 cups all-purpose flour

4 teaspoon salt

1 3/4 cup plain yogurt (I only had strawberry on hand)

1 1/4 cups sugar

6 eggs

4 teaspoons grated lemon zest (2 lemons)

1 teaspoon pure vanilla extract

1 cup vegetable oil

1/3 cup freshly squeezed lemon juice or 1 tsp Lemon Extract
1 tsp Poppy Seeds

For the glaze:

1 cup confectioners' sugar

2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack to cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

(This recipe was based off of this Lemon Cake from Ina Garten)

No Bake Skillet Apple Bread Pudding

I was so in the mood for bread pudding... RIGHT NOW... which is kind of a problem, because that is just one of those things which takes time, so it got me thinking and searching for a way to speed up the process.  Sure enough, where there's a will, there's a way!
Two things:
First, this was super easy and the apples gave it a yummy apple fritter kind of smell, only minus the fat.  My whole crew asked at some point what I was making that smelled so good. :)  You've gotta love a recipe that does that.  It would make a great breakfast, but I didn't think it was sweet enough to make it a dessert.
Second, on that note, maybe they were getting sweetness from the banana jam in the original recipe (which
I didn't have/use), but I thought it really lacked flavor and sweetness.  It just kind of tasted like french toast, so I sprinkled cinnamon and sugar over the top and that helped... but definitely needed some sweetness.
On the whole, it was a bit dry and not quite what I was dreaming of, but still yummy.  A great one if you've got some extra bread around!

No Bake Skillet Apple Bread Pudding 

1 1/2 cups milk, plus additional for drizzling (Dairy-Free milk works as well: coconut milk, almond, soy etc.)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

4 cups of cubed whole grain bread, preferably stale

2 egg yolks

1/2 cup jam (Could also use apple pie filling, or 1/4 cup sugar)

1 large apple, sliced

Cinamon and Sugar for sprinkling

Coconut oil (or other) for greasing pan

1. Heat milk in a saucepan over low heat. Stir in salt, cinnamon, and nutmeg.

2. Place bread cubes in a large mixing bowl. When milk is hot but not yet simmering, pour milk over bread cubes. Mix gently.

3. Stir in egg yolks and jam, mixing gently until well combined. Fold in apple slices.

4. Heat 6-inch nonstick skillet over low-medium heat. Lightly grease with coconut oil. Pour bread mixture into pan and cover.

5. Cook bread pudding covered for 15 minutes, or until bottom is browned. Then flip entire pudding onto a plate and put pudding back in skillet, uncooked side down. Cook for an additional 10 minutes or until golden brown.

6. Scoop bread pudding into bowls. If you like, drizzle with a bit of coconut milk and honey or maple syrup. It is best served hot. 

(I drizzled with a bit of cream... yum!)

Adapted from: (The Kathmanduo)

Whole Wheat Breadsticks

Squashed Spaghetti is one of my favorite stand-byes.  I can make it in no time if I microwave the squash (like this), and even faster if I make it a meatless meal... but sometimes it seems a little naked all by itself.  My husband and kids get a lot more excited if I add something like these yummy breadsticks. :)
I was attracted to the "quick and easy" in this recipe.  Sometimes I see that claim, and I feel impelled to try the recipe, just to see if it's as easy as they claim.  I felt like this was pretty quick and pretty easy.  Making yeast dough just takes a little works, and adding snazzy toppings isn't exactly "quick" but the labor was pretty minimal, and worth it in the end.  I couldn't get mine to rise much and I think I over-baked them a bit, but I kind of liked the "crunchiness" I accidentally created. :)  Maybe, I'm just looking on the bright-side, which isn't hard to do with this on your plate.

Quick and Easy Whole Wheat Breadsticks (From Clean Eating in Texas)

Ingredients:
3 cups whole wheat pastry flour
1 Tbs dry yeast
1 1/4 cups warm water
1 Tbs honey
1 tsp salt
1.5 Tbs olive oil
1 tsp oregano
1 tsp dried basil

Topping ingredients:
4 Tbs Butter, melted
2 tsp garlic salt
1 tsp parsley flakes
1/4 cup Parmesan Reggiano, grated

Directions

Preheat oven to 375.
Dissolve yeast in warm water.
Add remaining ingredients and make soft dough.
Place dough in lightly oiled bowl, and allow to rise until doubled (30 mins)
Punch down dough after 30 minutes.
Melt 2 Tbs of butter, and pour in 9×13 baking dish. Evenly coat the bottom of the dish.
Roll out the dough to fit pan.
Place dough in pan.
Pour remaining 2 Tbs of melted butter on the top of the dough, evenly coating.
Cut the dough into strips lengthwise and then one cut vertically down the middle so as to halve the long strips.

Top with garlic salt, Parmesan Cheese, and parsley.
Allow dough to rest for 10 minutes, to give it time to puff slightly.
Bake at 375 approximately 20 minutes, or until golden brown.

Zucchini-Banana Bread

Did I mention how much I love zucchini bread?  I love it so much that I picked up the "free" overgrown zucchini, at the farmer's market, that was bigger than my baby.  I had about five people stop me and comment on its abnormally large size.  I know huge zucchini are kind of obnoxious, but my good there are so many uses!!!  I love the way zucchini lets other ingredients take center stage.  It's just good healthy filler in casseroles, stove-top dishes, and desserts.  So versatile!  This recipe was pretty tasty- fun to throw bananas in there.  Of course I made it whole wheat. :)

Zucchini-Banana Bread (Taste of Home)

1-1/2 cups all-purpose flour (I did whole wheat and it tasted great.)

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup mashed ripe bananas

1/2 cup canola oil

1/2 teaspoon banana extract

1/2 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.

Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Nutritional Facts: 1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 116 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Easy Pumpkin Cupcakes... and other SPOOKY Stuff!

I have an October birthday at my house, and it makes for some fun, festive parties!  Thought I would share a few ideas from the "spooky" feast...

I was pretty busy with party preparations, so I needed a fast and easy recipe for cupcakes.  This was perfect.  I didn't have a spice cake mix, so I used yellow cake mix, and added pumpkin spice.

Quick and Easy Pumpkin Cupcakes (verybestbaking.com)

1 package of spice cake mix

1 (15 oz) can pumpkin puree

3 large eggs

1/3 cup oil

1/3 cup water

*Cream cheese frosting

Mix all ingredients for about 2 minutes.  Pour batter into prepared muffin tins.  Bake 350 for 18-23 minutes (I would recommend at least 25.)

"Mummies" 

*Hot-dogs wrapped in pizza or crescent dough. Use ketchup for the eye, although most of the kids had them eaten before we got to that part. :)

The party guest each made their own. (Very convenient. :)

Bloody Spider Bath

Red Jello and plastic spider rings. This was a favorite! (I was happy because this was one I cam up with on my own. :)

  

Monster Mouths (hubpages)

Apple slices, cream cheese or peanut butter, and mini-marshmallows.

All of this added up to a very happy Halloween birthday girl! :)
 

Busy Mom Bruschetta

We have six monster tomato plants taking over the patio, thanks to my husband's green thumb, but they are kept in check by my one year old who won't allow any of them to ripen before the little tike harvests them.  He brings us chewed up bits of green tomato every time he escapes outside.  It is making us crazy because we have given them so much tender-loving-care!  BUT when we DO have a juicy ripe RED tomato... probably one lucky enough to grow on the UPPER vines, I will make this simple snack again... because I think it would be heaven with garden tomatoes!  It was ALMOST heaven without. :)

Busy Mom Bruschetta (By Lyd)

1 baguette loaf

cream cheese spread

2-3 tomatoes

fresh basil

Italian seasoning

pinch of salt

Slice bread into thin slices.  Slice tomato and basil.  Spread cream cheese onto the bread.  Add tomato and basil.  Sprinkle with salt and Italian seasoning. Munch munch munch!

Corny Cornbread

Is it legal to have a steamy slice of corn bread without a dollop of honey butter?  Absolutely not-- a crime at the very core... or "corn" in this case, which is why I'm including a quick honey butter recipe.  I came across a cute kid's cookbook called "Simply in Season Children's Cookbook," with recipes to match the year-round harvest.  I love that idea!  This made some great moist cornbread!  I used plain yogurt and milk combination.  It was really good!

CORNY CORNBREAD

Simply in Season

by Mark Beach and Julie Kauffman

Serves 9

• 2 cups cornmeal 

• 1/4 cup honey or brown sugar 

• 1 teaspoon salt 

• 1 teaspoon baking soda

Combine.

• 2 cups milk, yogurt, or combination 

• 3 eggs (beaten) 

Mix in.

• 2 cups corn (I just used a can, drained.)

Mix in. Pour into greased 2 1/2-quart / 2.5-L casserole or ovenproof frypan. Bake in preheated oven at 350F / 180C until toothpick inserted in center comes out clean, 40 minutes.

Honey Butter

1/4 cup butter, softened

1/4 cup honey

Place the butter in a small bowl. Gradually add honey until desired thickness is attained.

 

Classic French Bread

"Marie!  The Baguettes!  Hurry up!"  If life were a musical, that's what I would be singing as I pulled these loaves out of the oven. (Ok- that's what I sang anyway.)  I can make a good hearty loaf of whole wheat bread, but I've never tried my hand at any other bread, so I thought I would give it a shot.  It was HARD WORK!  It seemed quite labor intensive for two small loaves, but I was amazed at how the little tweaks in the recipe could change the flavor so much.  It turned out tasting quite delicious... and quite like french bread.... shocking, I know. :)  I know I'm a slacker, but I do have to say that when you can pretty much pick it up for $1, it becomes one of those things... like angel food cake, that is totally worth every penny at the store.  I'm just saying.  BUT it is a good skill to have I suppose. (although, mine could use some practice. :)

Classic French Bread (Betty Crocker)

3

to 3 1/2 cups flour 

1

tablespoon sugar

1

teaspoon salt

1

package regular or quick active dry yeast (2 1/4 teaspoons)

1

cup very warm water (120ºF to 130ºF)

2

tablespoons vegetable oil

Cornmeal

1

egg white

1

tablespoon cold water

Poppy seed or sesame seed

1. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle (dough will be soft).
2. On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until dough has doubled in size. (Rising time is longer than times for traditional breads, which gives the typical French bread texture.) Dough is ready if indentation remains when touched.
3. Grease large cookie sheet with shortening or spray with cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half into 15 x 8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet.
4. Cut 1/4-inch-deep slashes across tops of loaves at 2-inch intervals with sharp knife. Brush loaves with cold water. Let rise uncovered in warm place about 1 hour or until dough has doubled in size.
5. Heat oven to 375°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with poppy or sesame seed. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.
6. Heat oven to 375º. Mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with poppy or sesame seed.
7. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped.

Makes 2 loaves (12 slices each)

Monkey-Bee Sandwiches

We "go bananas" over this simple snack. :)  It's a favorite around here- easy to throw together, healthy, and fairly filling... which means they won't be asking you 5 minutes later for another snack... YAY!  (Also just going to put in a plug for "Dave's Killer Bread."  It's so yummy!  Our favorite is 21 Grain.  It's so hearty and healthy, tastes like it's straight from momma's kitchen... only it's ex-con Dave's kitchen. :)  Quite delicious though.)

Monkey-Bee Sandwiches (By Lyd)

Toast

Peanut Butter

Bananas

Honey (*only if you're a brave mom, and don't mind "sticky".)

Cinnamon

Toast your bread.  Spread PB.  Layer with bananas.  Drizzle with honey.  Sprinkle with cinnamon.  Devour and act like a monkey.

 

 

Carne Asada Torta

Happy Veintidos de Mayo!... I missed "cinco," so here it is a bit late.  I love Mexican food--however I'm shy of heat--oxymoron? Yes, I know.  I recently ate at a local Mexican restaurant and was delighted to find the perfect dish for me.  It was not too hot, not over-priced, not too big, but substantial, lots of flavor and texture, and basically just AWESOME!  So of course, after eating there twice and closely savoring this dish, I set out to recreate... because I'm cheap like that. :)  Here is what I came up with, and besides the melt in your mouth bun they had it in and the avacados, I'd say I came pretty close.
Beef Carne- I found it a while back, reduced at WINCO.  I cooked some of it up to make taco meat, but was disappointed by the fatty texture, so I froze the rest of it and tried to forget it was in my freezer.  THEN,  it came to mind when I set to recreating this dish. I definitely came a little closer to what I think beef carne was intended to become.  Something about that texture and flavor is perfect for this.  It's hard to get an exact recipe because I did a lot of "that and that" experimenting, but I got some ideas from here and hopefully this will give you the general idea in case you want to recreate a bit of heaven on your plate at home, too... because you're cheap like that. :)

Carne Asada Torta (By Lyd)

2 lbs beef carne (basically shredded skirt steak)

2 tablespoons olive oil

1-2 Serrano chilies, de-seeded and minced (to taste) (If you don't love that inevitable pepper burn in your eyes or somewhere, you can use cayenne or Tabasco, but sauteing the pepper with the onions would really enhances the flavor.)

1 tablespoons minced garlic

1 onion chopped

juice of 1 limes (I ended up using about 1/4 cup lime juice)

1/4 cup minced cilantro

1 teaspoons honey or sugar

1/2 teaspoons coriander

1 teaspoons oregano

1 1/2 teaspoon chili powder

1/2 teaspoons ground cumin seed

2 teaspoons kosher salt

black pepper to taste

Saute chilies, onion, and garlic in heated oil. Add beef and other ingredients, simmer on medium low heat for at least 15-30 minutes until meat is cooked and has absorbed the flavors. (I simmered on low for longer- I think almost an hour.) 

Assemble meat on bun with condiments and watch while your wildest dreams come true... in your mouth.

toasted bun, buttered with a bit of garlic salt (I used french bread, because it's what I had, but it didn't work real great for wrapping your mouth around. :)

mayo

fresh salsa

beans (pinto, black, or re-fried)

cheese

lettuce or finely chopped cabbage

avacado (which I was dreaming of, but alas was missing... but it was pretty much the only thing.  Mmmmmm...)

Baked Pita Chips

 

I bought two packages of pitas from the "day-old-bread" section for $1, knowing I could put them to good use.  Turns out I was right.  These pita chips were easy to make (so easy that my five year old did it-- hence the uneven seasoning, but hey... I won't turn down the help. :) and they became the quick tasty star of our dish.  Delish!  (*Also great for dips like hummus etc.)

Baked Pita Chips (pickycook.com)

12 pita bread pockets

1/2 cup olive oil

1/2 teaspoon ground black pepper

1 teaspoon granulated garlic

1/2 teaspoon salt

1/4 teaspoon onion powder

1 teaspoon Italian herbs

Preheat oven to 400 degrees F

Combine pepper, garlic, salt, onion powder, and herbs in a small bowl. Brush the pita with olive oil.

Cut each pita into triangles (like slicing a pizza).

Sprinkle with or toss in seasoning mixture.Place triangles on lined baking sheet.

Bake for about 7 minutes, or until lightly browned and crispy. Keep an eye on them - they go from perfect to burnt in a matter of seconds.

 

100% Whole Wheat Bread (Mixer or No...)

 

I choose fresh homemade bread over a slice of cake hands down.  I guess I'm just that "home and hearth" kind of girl.  It's comfort food for me, and the loud humming of the mixer is music to my ears.  Mom used to crank out 10 delicious loaves at a time... nothing short of a miracle... not to be sacrilegious. :) Well- I've finally found it.  I know I have said it before, but this time, I really believe it.  The perfect whole wheat bread recipe.  I have now used this recipe 5 times it is has turned out perfectly every time.  It is really similar to my old recipe, but it uses less oil and honey, doesn't seem quite so tough on my mixer (It makes one less loaf than my other recipe.  I have only tried the 3-loaf version.) and it holds together perfectly.  It must just be the perfect combination!  So big thanks to my sister for overcoming her fear of yeast, conquering bread, and sharing the recipe!  I hardly ever buy bread now because this is working so well!
*Note: My sis didn't have a mixture when she shared this, so I'm including her tips in case you are in the same boat.  Yay- bread, with or without a mixer!  Sometimes, when I'm feeling angry, it is seriously therapeutic to take it out on the dough, so I do it by hand anyway. :)

Jessica's Tips:

This recipe has worked the best for my mixer-less needs, but it's actually a recipe for a bread mixer.  Here's what I do differently from this recipe:  

1.  I add a cup or two of cracked wheat, oats, or something grainy to give it more texture (thanks, Lydia, for the idea!)

2.  Since I don't have a mixer, I put all ingredients but the salt (and using only 5 C flour) in a bowl for 15-20 minutes, give or take, so the gluten can start working before I add the other flour.  I have been known to forget and it does overflow if you leave it too long . . .

3.  I haven't ever measured out how much flour I use.  I just keep adding it while I knead until it's the right texture.  I imagine if you use a mixer, you should follow her instructions more closely.

100% Whole Wheat Bread:

3-loaf version:

4 cups plus 2 T. warm water

1/3 c honey or sugar (either one seems to work, although I know Mom prefers honey :) As do I- I know sugars cheap, but I think honey has a better taste.

1/3 c oil

1 1/2 T yeast

1 1/2 T dough enhancer (this is a must--otherwise it's crumbly--our super Walmart sells a can for $3.99)

1 1/4 T salt

10 C whole wheat flour (or whatever mix you like between white & wheat)

(From Lyd: I have been using 8 cups whole wheat, 1 cup oats, 1/2 cup buck wheat, 1/2 cup ten grain cereal, it has seemed to be a great combination.  I love throwing flax seeds, millet, or cracked wheat in there too, but the latter seems to be the best ratio so far.)

6-loaf version:

8+ cups warm water

2/3 c honey or sugar

2/3 c oil

3 T yeast

3 T dough enhancer

2 1/2 T salt

20 C whole wheat flour (or whatever mix you like between white & wheat)

Put into your mixer/bowl in this order: water, oil, honey or sugar, dough enhancer and 5 C flour.  Put yeast on top of flour.  Blend on low speed for 1 min, scrape edge of bowl, then while mixer goes at setting "one," let the dough rest for 5 minutes, absorbing liquids.

Now, continue to knead, a total of 6-7 minutes, adding the rest of flour plus the salt. . . . don't forget it . . . the bread will be horrible!! (I always set the salt right in front of the mixer so as not to forget, because I have forgotten!)

After kneading, just put the lid or some saran wrap over the bowl of dough and let it "rest," "loosen up" for 5 minutes.  Now it will be easier to work with.  Scrape out of the bowl into a well-floured surface and divide into equal portions, depending on the size of your loaf pans.  Mold into loaves and put in greased pans, let rise in warm 180 degree oven for about 30 minutes, then turn up oven to 350 and bake 30 minutes. 

(*Just a little side note: Once I form the loaves, I know it's silly, but I have a tradition where I always let the kids "spank that bottom," and they give it a good slap before putting it in the pan.  Not exactly "baking with love", but they seem to behave themselves most of the time and rise properly. :)  And can I just add how wonderful it is to pop them in and let them rise on warm in the oven.  It would seriously take ALL DAY if I didn't do that... believe me, I've tried.  This way, it takes mine about an hour and they're at the perfect point.)

When finished baking, take out of oven and set loaf pans on their sides on a cooling rack. Cover loosely with a light cotton towel.  This allows the bread to cool, but not lose all the moisture.  After about 8-10 minutes, take the loaves out of the pans and continue to cover  with a cloth until cooled and ready to slice or bag.  -Freezes well if double-bagged.

(A nifty tip that I wish I had read today because I couldn't get that darn thing out of the pan, and left the bottom half of one poor loaf behind.  I'll be more patient and follow these instructions next time.  I just can't wait to dig into that hot loaf!  My favorite thing in all the world.) 

Sorry I had so much to add- hope you can find the recipe between me and my sister's comments. :)  It's just so exciting to come across a good bread recipe, and it's hard for me to keep my mouth shut. :)

Happy Bread Making!!!

Yeast Dispenser

I love little things that just make life easier. I came across this post on Jennifer's Craft Patch site (which is awesome by the way) and made my life simpler in seconds. I buy the bigger packages of yeast, and store them in my fridge in a glass jar, but this makes pouring it a lot easier, so I thought I would pass on the idea- just cut out the top of an old salt container and trace it to fit the jar. Happy baking!

Puffed French Toast

What I just made for breakfast should probably be considered illegal for two reasons. ONE: The process involves DEEP FRYING WHITE BREAD, and TWO: Because it is SERIOUSLY DELICIOUS! I don't know what possessed me. This was purely an act of rebellion, because my dear mother would NEVER approve. I don't even remember seeing a loaf of white french bread or wonder bread in our home growing up. SHAME ON ME... and yet... Mmmmm. Just for "special occasions" mind you. (Although I'm not sure what that was for us this morning beyond the out of this world breakfast item.)

Puffed French Toast (Our Best Bites)
print recipe text only

2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.

Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar.

If you’re feeling extra naughty, go ahead and drizzle a little maple syrup, buttermilk syrup, strawberry syrup or scoop some honey butter on there. You can email me later and tell me how bad you feel about yourself, but I guarantee that it’ll be worth it!

Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.Slice the bread into strips for great french toast dippers. Kiddos love these- or talk about killer party food! You could pile them high on a platter and then serve next to ramekins filled with different dipping sauces. Ie: Maple syrup, Buttermilk Syrup, Strawberry Sauce, etc. (As you can see, all these babies needed for me were some cut up strawberries.)

Pesto and Cherry Tomato Pizza

We have a garden! :) A very small garden. I think I might harvest 7 tomatoes from 3 plants in a styrofoam bin- my husband said it looks "ghetto", and I'm trying to do the math and figure out if that would pay for the soil, not to mention the plants... but hey- I did it. :) (My son made sure the lettuce and chard didn't survive by pulling them out by the roots early on.) However, I am totally amazed with the world of difference in flavor from a fresh tomato- that alone made the experience worth it. I just finished reading "Animal, Vegetable, Miracle" and I could really identify with her description of the tomato: "We can’t even wait for the right time to eat tomatoes, but instead consume tasteless ones all winter to satisfy a craving for everything now." I also love the way even just barely touching the vines give my hand the strong tomato smell. Oh- the good earth, even from my little apartment! Here is a yummy recipe for your fresh tomatoes. Pile them on! One of my favorite things on the planet. My mother-in-law appropriately calls them "bites of sunshine." (By the way- this is my favorite pizza dough recipe. I've tried MANY and this is the one I've had the most consistent success with.)

Vary the pizza topping by using cured meats such as salami or pepperoni. Or, substitute other quick-cooking, freshly cut vegetables, like bell peppers or mushrooms.

Pesto and Cherry Tomato Pizza (William-Sanoma)

• 1 Tbs. coarse cornmeal
• 1 yeast dough ball (see related recipe at left), at room temperature
• 1/2 cup pesto
• 1/2 lb. fresh mozzarella, sliced
• 1 cup cherry tomatoes, quartered
• Salt and freshly ground pepper, to taste

For the yeast dough:

• 3 1/2 cups flour
• 2 1/4 tsp. (1 packet) instant yeast
• 1 Tbs. sugar
• 1 Tbs. salt
• 1 1/4 to 1 1/2 cups warm water (110°F)
• 2 Tbs. olive oil, plus more for bowl

Make the dough
In a food processor, combine the flour, yeast, sugar and salt and pulse to blend. Add the warm water and the 2 Tbs. olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes to form a smooth ball. In an oiled large bowl, place the dough, turn to coat it with oil and cover with plastic wrap. Let rise in a warm place until doubled in bulk and very spongy, about 1 1/2 hours.

Divide the dough
Turn the dough out onto a lightly floured surface, punch down and knead into a smooth cylinder. Divide into 2 equal pieces and knead again to form 2 smooth balls, dusting with flour if needed. Cover with a kitchen towel and let rest for 10 minutes. Store 1 ball for future use (see note above).

Shape the dough
Sprinkle the cornmeal evenly over an 11-by-17-inch rimmed baking sheet. Place the dough on the prepared pan. Very firmly press down on the center and, working from the center outward, push and stretch the dough to the edges of the pan to achieve an even thickness. (If the dough is difficult to handle, set it aside, covered, for 10 minutes.) Cover with a kitchen towel and let rise for at least 15 minutes.

Assemble and bake the pizza
Place a rack in the lower third of an oven and preheat to 450°F.

Spread the dough evenly with the pesto, leaving a 1/4-inch border uncovered. Arrange the mozzarella and tomatoes evenly over the pesto. Season with salt and pepper. Bake until the edges are golden brown and the cheese is bubbling, 15 to 18 minutes.

Cut the pizza into serving pieces and serve warm. Makes about 8 pieces.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

Scones

Scones, Fried Dough, Indian Bread, Whale’s Tails, Tiger Ear’s, Pizza Frita, Frying Saucers, Elephant Ears… I’ve even heard them call “Nessy’s Ears” at our local Renaissance Festival. (Which, consequently, got me pining for these greasy, yet delicious morsels.) Growing up, I used to help out in our ward food booth to earn money for the scouting program. I have memories of stretching many a dough ball to make many a scone. We had the best honey butter to go with it. (Talk about asking for a heart attack. :) At least you would die happy, right?) Doug made some this time, and it was pretty good. At the festival, they had theirs dipped in cinnamon and sugar, and they looked so good.

This isn’t even like a real recipe- I guess I just wanted to get the idea out there. I didn’t even make my own rolls! I was lazy and bought a package of Rhodes rolls… but they work great. Let them thaw and slowly stretch them out, then I just deep fried them in some canola oil. I couldn’t get them to stretch really well- I can usually get them really thin and make huge ones, thanks to all my former “practice”, but I think I’ve lost my touch. :) Still a fun “once in a while” treat. The kids loved it!

Daring Baker’s Challenge: BLUEBERRY-BANANA FILLED MERINGUE COFFEE CAKE

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

WHAT A TREAT! This ended up being a DELICIOUS challenge- I’m a bit late on posting it, because I wanted to use it for my son’s birthday cake. (We have three birthdays right in a row, so a variety in cakes is most appealing. :) Plus he is little enough that he didn’t care.) I had fun trying a filling version of my own that ended up working pretty well- even though it was a little bit of a hot, sticky mess. :) It was quite a bit more runny (because of the mashed bananas) than I think it was supposed to be, but it has such a moist, sweet flavor in the end! It reminded me of the Over-the-Top Blueberry Bread Pudding or the Banana Chocolate Chip Bread Pudding I made a while back. (Both of which I liked very much, I might add.) I will say that the texture did not fit what I conjure up to be “coffee cake” at all. It was more like a cinnamon roll. I picture coffee cake to be more like a… well, cake. :) I am certainly not complaining though. Hope you give this one a try- just for fun. It was a lot of work, but a whole lot of delicious, too!

BLUEBERRY-BANANA FILLED MERINGUE COFFEE CAKE
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake.

(*Might I add that, as you can see, I didn’t make “rounds of coffee cake.” My filling was just too messy, so I ended up emprovising with cinnamon rolls and little rolled loaves. With a drying middle mixture, I think the “rounds” would be great.)

Ingredients
For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

(I also added a bit of nutmeg to the dough- it gave it a good flavor.)

For the meringue: (I loved the meringue! It was so hard for me not to snitch- I’m pregnant and I’m not supposed to do the “raw egg” thing, but it was too hard! Good stuff!)

3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar

For the filling:

Lyd’s version:

• 1 cup blueberries
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup white chocolate
• 3 very ripe mashed bananas

Directions:

Prepare the dough:

In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

(See- check out this oozing mess of sweetness- it just didn’t want to roll up pretty… and it wasn’t. But it made up for it in flavor. :)

He liked his birthday cake, but he really had trouble blowing out the candles. :)