Archive for the ‘Bread Pan’ Category
Cheesecake and Pizza. Two of my all time favorite treats combine to create an explosion of delectable flavor. Next time you’re in the mood for a novel concept which perfectly combines two very delicious, but very different dishes…give this awesome dessert a try. With Cheesecake Pizza, you can truly have your (cheese)cake, and eat it too!
Cheesecake Pizza (Directions): Mix together butter, flour, sugar, and pecans. Press into a pizza baking pan and bake at 350 until edges are light golden brown. set aside to cool completely. In a large bowl, mix cream cheese, 3 cups powdered sugar, and vanilla. Gently spread onto cooled crust. Mix strawberries, remaining powdered sugar, and lemon juice. Spoon onto cream cheese; layer and chill. Cut into rectangular slices.
Ingredients
* 1 cup butter softened
* 2 cup all-purpose flour
* 1 cup granulated sugar
* 2 8 oz pkgs cream cheese, softened
* 4 cup powdered sugar, separated
* 5 cup fresh strawberries, sliced and well-drained
* 1 cup chopped pecans
* 2 tsp vanilla
* 2 tsp lemon juice
Mid-Western Cornbread Cakes are an American tradition. Grandma could make some of the best too; complete with high quality flour and cornmeal, then baked with sugar for a lightly sweet delicate cornbread.
Mid-Western Cornbread Cakes (Directions): Preheat oven to 450. Grease well a 12 inch bread pan; set aside. Sift into mixing bowl first five ingredients; add remaining ingredients and mix well. Pour into prepared pan. Bake for 20 minutes.
Ingredients
* 1 c. all-purpose flour
* 1 c. fine cornmeal
* 3/4 c. brown sugar
* 1/2 t. salt
* 3/8 t. baking soda
* 1 large egg, beaten
* 1/2 c. buttermilk
* 1/2 c. sour cream
This year instead of leaving Christmas cookies for Santa (aka me and my wife) we’re leaving my…ummm, I mean, Santa’s favorite - Yuletide Bread! The secret to this bread is maraschino cherries, bananas, and macadamia nuts; they all combine to make a perfect trio in this quick yummy treat
Yuletide bread (Directions): 1. Prepare a bread pan with non-stick cooking spray. Drain maraschino cherries, reserving two tablespoons of juice. Coarsely chop cherries; set aside. 2. Combine butter, eggs and brown sugar and reserved cherry juice in a bowl. Mix on medium speed with a mixer until ingredients are thoroughly combined. Combine flour, salt and baking powder; mix well. Add mixture of flour and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts. Spread batter evenly in prepared bread pan. 3. Bake in a preheated 350° F oven one hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Wrap in plastic wrap or store in a tightly covered container.
Ingredients:
* 1 (10-ounce) jar maraschino cherries
* 1/3 cup butter or margarine, softened
* 2/3 cup firmly packed brown sugar
* 2 eggs
* 1-3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup mashed ripe bananas.
* 1/2 cup chopped macadamia nuts or walnuts
My college roommate, Donavon, is one of my dearest friends. Donavon was an exchange student from South America. He absolutely loved to cook, and some of my best college memories are trying his delicious South American recipes. My favorite was Honey Quinoa bread. Quinoa is a high protein, high fiber, grain that has been grown in the Andes mountain regions of South America for hundreds of years. A hearty slice of delicious Honey Quinoa bread for breakfast would easily tide me over until lunch at the campus cafe.
I still remember Donavon cooking up a storm in our off-campus apartment kitchen. When all the ingredients were perfectly mixed, he placed them to a bread pan, and topped it off with quinoa seeds. It only took 30 minutes to bake, but as soon as Donavon removed that delicious bread from the oven, I was ready to eat. Those 15 minutes of “cooling time” seemed like an eternity!