Aunt Thelma’s Banana Bread
By: Thelma Albaugh, John Orr’s Aunt
Serves 12
Preparation Time: 1 hour 30 minutes
1 stick of margarine
1 ½ cups sugar
2 eggs
4 tablespoons buttermilk
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup bananas – coarsely mashed, but not mushy
½ cup ground pecans
Cream margarine, sugar, and eggs together in a large mixing bowl – add buttermilk and vanilla and set aside. In another bowl, sift the dry ingredients together. Add the dry mixture to the creamed mixture alternately with bananas and nuts. Hand stir until well-blended, but be sure not to over-beat the mix.
Bake in a greased 5” x 9” loaf pan at 350 degrees for about 1 hour. It will split slightly at the top. Test with a toothpick for doneness. When done, let stand in the pan for 10-15 minutes. Remove from pan and immediately seal in plastic wrap. Then wrap again with aluminum foil and place in the freezer while it’s still hot. Leave the bread in the freezer for several days or longer. This is what makes the bread so moist!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Friday, August 5, 2011
Thursday, July 7, 2011
Pancake Batter
This cooks.com pancake batter recipe results in a light fluffy pancake. It's a great base for variations such the blueberry pancakes shown above.
Ingredients:
4 tbsp. butter, melted
2 c. all purpose flour
2 tbsp. sugar
4 tsp. baking powder
2 egg
2 c. milk
4 tbsp. oil or Pam
Directions:
Melt butter, combine flour, sugar, baking powder, and salt. Beat together: melted butter, egg, and milk. Stir wet ingredients until just combined. It's O.K. to see a few lumps in the batter. Cook in 350 degree skillet using oil or cooking spray.
Innkeepers Inn Above Onion Creek
Saturday, March 13, 2010
Scones
Scones make a regular appearance at breakfast at the Inn Above Onion Creek. This recipe can be adapted to accommodate various fruits or nuts. Including chocolate chips is a tasty alternative as well.
Ingredients
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced fruit, nuts or chocolate chips
Directions
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
Recipe adapted from food network
Inn Above Onion Creek
Thursday, October 15, 2009
Roasted Sweet Potato Pancakes
Roasted Sweet Potato Pancakes
By: Cindy Watkins
4 tablespoons brown sugar
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups milk
1 cup roasted, peeled, and mashed sweet potatoes
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 ½ teaspoon vanilla extract
Canola oil for griddle
Toppings: Butter, warm maple syrup
In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a second large bowl, whisk together milk, sweet potatoes, eggs, butter, and vanilla.
Make a well in the center of the dry ingredients and add the sweet potato mixture. Gently stir together with a wooden spoon until ingredients are just combined – do not over mix.
Place a griddle or large sauté pan over medium-high heat and lightly coat with canola oil. Ladle batter onto hot griddle in ¼ c measurements and cook until bubbles appear on the surface of the cakes. Gently flip and cook until light brown.
Serve with butter and warm maple syrup. Brush with melted butter when you plate the pancakes.
Makes about 18 to 20 cakes.
By: Cindy Watkins
4 tablespoons brown sugar
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups milk
1 cup roasted, peeled, and mashed sweet potatoes
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 ½ teaspoon vanilla extract
Canola oil for griddle
Toppings: Butter, warm maple syrup
In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a second large bowl, whisk together milk, sweet potatoes, eggs, butter, and vanilla.
Make a well in the center of the dry ingredients and add the sweet potato mixture. Gently stir together with a wooden spoon until ingredients are just combined – do not over mix.
Place a griddle or large sauté pan over medium-high heat and lightly coat with canola oil. Ladle batter onto hot griddle in ¼ c measurements and cook until bubbles appear on the surface of the cakes. Gently flip and cook until light brown.
Serve with butter and warm maple syrup. Brush with melted butter when you plate the pancakes.
Makes about 18 to 20 cakes.
Baked French Toast
Baked French Toast
Serves 6
Active time: 15 minutes
Start to finish: 2 ¼ hr
1 (13- to 14-inch long) loaf of soft-crust supermarket Italian bread
½ stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
¼ teaspoon salt
3 tablespoons sugar
Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13 x 9 x 2 inch glass baking dish, squeezing them slightly to fit if necessary.
Whisk together eggs, milk, and salt until combined well, and then pour evenly over bread. Chill, covered, until bread has absorbed all of custard – at least 1 hour and up to 1 day, depending on bread.
Preheat oven to 425.
Bring mixture to room temperature and sprinkle bread with sugar.
Bake uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.
Serves 6
Active time: 15 minutes
Start to finish: 2 ¼ hr
1 (13- to 14-inch long) loaf of soft-crust supermarket Italian bread
½ stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
¼ teaspoon salt
3 tablespoons sugar
Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13 x 9 x 2 inch glass baking dish, squeezing them slightly to fit if necessary.
Whisk together eggs, milk, and salt until combined well, and then pour evenly over bread. Chill, covered, until bread has absorbed all of custard – at least 1 hour and up to 1 day, depending on bread.
Preheat oven to 425.
Bring mixture to room temperature and sprinkle bread with sugar.
Bake uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.
Green Chile Grits
Green Chile Grits
By: Cindy Watkins
1 cup grits – Quick grits, not instant
2 cups water
Pinch of salt
½ stick butter
1 cup milk or cream
2 eggs, beaten
1 cup Monterey Jack cheese
4 tablespoons green chilies
1 green onion, chopped
Bring water to a boil. Add grits and salt. Turn the heat down to medium or medium-low and simmer for 5 minutes. Please note, grits may become very thick – that’s OK!
Remove from heat and add milk and butter. Next add beaten eggs and stir very well. Stir in cheese, chilies, and green onion. Pour into a greased 8 x 8 glass baking dish. Bake at 350 degrees for 35-40 minutes.
By: Cindy Watkins
1 cup grits – Quick grits, not instant
2 cups water
Pinch of salt
½ stick butter
1 cup milk or cream
2 eggs, beaten
1 cup Monterey Jack cheese
4 tablespoons green chilies
1 green onion, chopped
Bring water to a boil. Add grits and salt. Turn the heat down to medium or medium-low and simmer for 5 minutes. Please note, grits may become very thick – that’s OK!
Remove from heat and add milk and butter. Next add beaten eggs and stir very well. Stir in cheese, chilies, and green onion. Pour into a greased 8 x 8 glass baking dish. Bake at 350 degrees for 35-40 minutes.
Green Chile Egg Puff
Green Chile Egg Puff
By: Janie Orr
Beat well:
10 eggs
Add & beat in:
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cumin powder (optional)
Stir in:
2 cups small curd cottage cheese
½ - 1 pound Monterey Jack Cheese
½ pound Cheddar or Colby cheese
½ cup melted margarine
8 ounces chopped green chilies
Pour into 9 x 13 greased pan.
Bake at 350 degrees for 35 minutes or until golden brown.
Allow to set a few minutes before cutting into squares.
Can be prepped the night before and refrigerated until baking.
Serves 8-10.
By: Janie Orr
Beat well:
10 eggs
Add & beat in:
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cumin powder (optional)
Stir in:
2 cups small curd cottage cheese
½ - 1 pound Monterey Jack Cheese
½ pound Cheddar or Colby cheese
½ cup melted margarine
8 ounces chopped green chilies
Pour into 9 x 13 greased pan.
Bake at 350 degrees for 35 minutes or until golden brown.
Allow to set a few minutes before cutting into squares.
Can be prepped the night before and refrigerated until baking.
Serves 8-10.
Granola
Granola
4 cups of old-fashioned oats
2/3 cup sunflower seeds
½ cup sliced almonds
½ cup pecans
¼ cup coconut chips (large shreds, unsweetened)
¼ cup wheat germ
¼ cup wheat bran
¼ cup peanut oil
½ cup honey
1 teaspoon vanilla extract
1 teaspoon almond extract
Spray a non-stick roasting pan and mix all dry ingredients in it. Drizzle with oil. Next, mix the honey and extracts in a separate container. (Measure honey first, then oil in the same measuring cup. Honey will flow better.) Drizzle the honey mixture. Bake at 350 degrees for 30-45 minutes, stirring every 10 minutes. Always turn the browned parts in and under to expose untoasted areas. Timing may vary with the oven – just toast until all parts are golden brown. Allow to cool completely before storing in an air-tight container.
4 cups of old-fashioned oats
2/3 cup sunflower seeds
½ cup sliced almonds
½ cup pecans
¼ cup coconut chips (large shreds, unsweetened)
¼ cup wheat germ
¼ cup wheat bran
¼ cup peanut oil
½ cup honey
1 teaspoon vanilla extract
1 teaspoon almond extract
Spray a non-stick roasting pan and mix all dry ingredients in it. Drizzle with oil. Next, mix the honey and extracts in a separate container. (Measure honey first, then oil in the same measuring cup. Honey will flow better.) Drizzle the honey mixture. Bake at 350 degrees for 30-45 minutes, stirring every 10 minutes. Always turn the browned parts in and under to expose untoasted areas. Timing may vary with the oven – just toast until all parts are golden brown. Allow to cool completely before storing in an air-tight container.
Aunt Thelma's Banana Bread
Aunt Thelma’s Banana Bread
By: Thelma Albaugh, John Orr’s Aunt
Serves 12
Preparation Time: 1 hour 30 minutes
1 stick of margarine
1 ½ cups sugar
2 eggs
4 tablespoons buttermilk
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup bananas – coarsely mashed, but not mushy
½ cup ground pecans
Cream margarine, sugar, and eggs together in a large mixing bowl – add buttermilk and vanilla and set aside. In another bowl, sift the dry ingredients together. Add the dry mixture to the creamed mixture alternately with bananas and nuts. Hand stir until well-blended, but be sure not to over-beat the mix.
Bake in a greased 5” x 9” loaf pan at 350 degrees for about 1 hour. It will split slightly at the top. Test with a toothpick for doneness. When done, let stand in the pan for 10-15 minutes. Remove from pan and immediately seal in plastic wrap. Then wrap again with aluminum foil and place in the freezer while it’s still hot. Leave the bread in the freezer for several days or longer. This is what makes the bread so moist!
By: Thelma Albaugh, John Orr’s Aunt
Serves 12
Preparation Time: 1 hour 30 minutes
1 stick of margarine
1 ½ cups sugar
2 eggs
4 tablespoons buttermilk
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup bananas – coarsely mashed, but not mushy
½ cup ground pecans
Cream margarine, sugar, and eggs together in a large mixing bowl – add buttermilk and vanilla and set aside. In another bowl, sift the dry ingredients together. Add the dry mixture to the creamed mixture alternately with bananas and nuts. Hand stir until well-blended, but be sure not to over-beat the mix.
Bake in a greased 5” x 9” loaf pan at 350 degrees for about 1 hour. It will split slightly at the top. Test with a toothpick for doneness. When done, let stand in the pan for 10-15 minutes. Remove from pan and immediately seal in plastic wrap. Then wrap again with aluminum foil and place in the freezer while it’s still hot. Leave the bread in the freezer for several days or longer. This is what makes the bread so moist!
Homemade biscuits
Homemade Biscuits
By: Cindy Watkins
2 cups flour
4 teaspoons baking powder
1/8 teaspoon salt
¼ cup shortening
1 cup buttermilk
Mix all dry ingredients. Cut in shortening until coarse ground look. Add buttermilk and mix well with a wooden spoon. Turn mixture out onto a floured surface and sprinkle the top with flour. Easily turn over in the flour until it is no longer sticky (adding more flour if needed). Pat out dough to about 1” thick. Cut into rounds with a cutter or a glass dipped in flour. Put into a metal pan (or glass, but Cindy prefers metal) and let sit for 5-15** minutes. Bake in a preheated oven 400-425 degrees for 15-20 minutes until golden brown.
When done, brush the top with butter!
**Cindy’s Tip – the biscuits need to sit for at least 5 minutes, but you can let them sit for up to 30 minutes. The longer they sit before you cook them, the taller and fluffier the biscuits will be. But, be sure to not leave them out more than 30 minutes!!
By: Cindy Watkins
2 cups flour
4 teaspoons baking powder
1/8 teaspoon salt
¼ cup shortening
1 cup buttermilk
Mix all dry ingredients. Cut in shortening until coarse ground look. Add buttermilk and mix well with a wooden spoon. Turn mixture out onto a floured surface and sprinkle the top with flour. Easily turn over in the flour until it is no longer sticky (adding more flour if needed). Pat out dough to about 1” thick. Cut into rounds with a cutter or a glass dipped in flour. Put into a metal pan (or glass, but Cindy prefers metal) and let sit for 5-15** minutes. Bake in a preheated oven 400-425 degrees for 15-20 minutes until golden brown.
When done, brush the top with butter!
**Cindy’s Tip – the biscuits need to sit for at least 5 minutes, but you can let them sit for up to 30 minutes. The longer they sit before you cook them, the taller and fluffier the biscuits will be. But, be sure to not leave them out more than 30 minutes!!
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