Shawnte - Deep In Thought (msladyice) wrote in simplycatering,
Shawnte - Deep In Thought
msladyice
simplycatering

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Baking Again

Overall stress really is not fun for anyone involved. However, to relieve my stress, I find myself in the kitchen, mostly baking. So I bring to you my latest creations. Mind you they are not pretty, but tasty.

Banana Bread, hold the Nuts

Aside from the fact, I do not like nuts, and the person I indeed on sharing this with doesn't like nuts; I simply didn't have any.

Cooling in their little pans!



Coming to a complete cool out of their little pans



Another peek at them continuing to cool



A good look at one



This is when I remembered, I should have reduced the baking time, since I was not baking them in one loaf pan. Darn it!!



Despite the burnt bottoms this bread is very good. Not too sweet with a nice banana flavor and just firm enough not to be mistaken with cake.

Recipe

2 1/2 cups all-purpose flour (plain)
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups mashed very ripe bananas; 3 medium ( covered with brown spots, but not blackened and soft)
1/4 cup milk
2 teaspoon vanilla extract
1/2 cup butter or margarine (1 stick), softened
1 cup sugar
2 large eggs

Directions

Preheat oven to 350F. Evenly grease 9"x5" metal loaf pan. In medium bowl, combine flour, baking powder, salt, and baking soda. In small bowl, combine bananas, milk, and vanilla.

In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs, on at a time. Reduce speed to low; alternately add flour mixture and banana mixture, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula. Beat just until blended.

Pour batter into prepared pan. Bake until tooth pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. Makes 1 loaf, 16 slices

For Banana Nut Bread
Prepare as directed but fold in 1 cup walnuts or pecans 4 ounces, coarsely chopped into batter before baking.

Lowfat Version

1 3/4 cup AP Flour (for whole grain version sub in 1 1/2 cup whole wheat flour for same amount of AP flour)
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 medium) bananas
1/3 cup fruit based substitute for fat or unsweetened applesauce.
2 eggs whites
1 egg
1/4 cup pecans, chopped

Directions:

Preheat oven to 350F. Evenly grease 9"x5" metal loaf pan. In large bowl, combine flour, sugar, baking powder, salt, and baking soda. In medium bowl with fork, mix bananas, fat substitute, egg whites, and eggs until well blended. Stir banana mixture into flour mixture is moistened.

Pour batter into prepared pan, sprinkle with pecans. Bake until tooth pick inserted in center comes out clean, about 40 to 45 minutes. Cool in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. Makes 1 loaf, 16 slices

Cream Cheese Poundcake

Tube pan, came out pretty clean, use Pam with Flour as not to get the "flour" sides, but I guess it didn't work. Oh well!



One thin slice, the front



One thin slice, the back




Recipe
1 1/2 cups butter (3 sticks, 340 grams)
1 (8 ounce) package cream cheese
3 cups white sugar (Next time I will only use 2 1/2 cup)
1 tablespoon vanilla extract
1 teaspoon almond extract (I only used 3/4 teaspoon)
6 eggs
3 cups cake flour (soft wheat flour; this came out to 336 grams for Swan Brand)

I Added
1 teaspoon baking powder
1/2 teaspoon of salt
1 package of vanilla pudding mix (Okay, I meant to add this but I forgot, it makes the cake really really moist!)

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.

Cream together the butter, cream cheese, and sugar until light.

Stir in the vanilla and the almond extracts.

Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.

Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.



Alas, I still want to bake, but I am out of AP flour. I still have cake, bread, wheat and self rising flour. I am thinking I can use the self rising, I will just need to "play" with the leavening a bit since it is already in the mix. According to Cook's Thesaurus website A.K.A foodsubs.com there is a 1.5 teaspoon of baking powder to 1/2 teaspoon salt. With that in my mind, I will now scour my cookbooks to see what else I can make! I just wish someone would come get this stuff, but in the freezer it will go!
Tags: banana bread, cream cheese poundcake
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