PINEAPPLE COCONUT BANANA BREAD

 Pineapple Coconut Banana Bread 

       1 stick of butter, melted and cooled

       1/3 cup organic cane sugar

       1/3 cup dark brown sugar

       2 eggs

       1 1/2 cups white flour

       1/2 cup whole wheat flour

       1 teaspoons salt

       2 teaspoons baking powder

       5 very ripe bananas, coarsely mashed

       6 oz. canned crushed pineapple, drain liquid

       5 oz. canned cream of coconut (not coconut milk – however I have used coconut milk when I couldn’t    find cream of coconut and I added a 1/4 tsp of vanilla)

       1 teaspoon vanilla

       1/2 cup of roughly chopped and toasted macadamia nuts

Preheat oven to 350F. Grease a standard loaf pan

Toast the nuts in the oven for about 10 minutes

Cream butter, 2 of the mashed bananas and sugars in a large bowl.

Mix in eggs.

In a separate bowl, mix the remaining dry ingredients

Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.

Fold both banana mixtures from other two bowls slowly into dry ingredients – don’t over mix!

Fold in the nuts.

Pour batter into the pan

Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your ovens… just keep an eye on it :-)

Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.

GLAZED CHAI MUFFINS

I LOVE MUFFINS...they are easy and replace the homemade rolls which I do not make. These I found on pinterest  from Joyful Momma's Kitchen and made them. They are so good.

 

For the Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
3/4 teaspoon vanilla
1 tablespoon milk

 

BLUEBERRY CRUMB MUFFINS

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners (I didn't have liners so I used PAM and the muffins popped right out of the tins). Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

 

 

 

BERRY MUFFINS

2/3 cup sugar

2 cups flour (can use half whole wheat)

2 tsp baking powder

1/4 tsp soda

1/4 tsp salt

3/4 cup sour cream

2 eggs

1 tsp vanilla

1/2 cup butter, melted and cooled

Zest and juice of 1 lemon

1 cup blueberries

1/2 cup chopped maraschino cherries

Sugar for muffin tops

Whisk together dry ingredients. In separate bowl, whisk  sour cream, eggs, vanilla, butter, and lemon zest & juice. Stir gently into dry ingredients till barely combined. Fold in berries and cherries. Spoon into greased or paper lined muffin tins. Sprinkle sugar on the tops of muffins. Bake at 350° for about 15-18 minutes.

OATMEAL MUFFINS

Don't use instant oats here, go for rolled oats. topping makes about double the crumble you'll need for these muffins, you can keep it in the freezer until the next time you want a crumble top on something. Crumble, then freeze. Also, this recipe yields a slightly awkward 1 1/2 dozen muffins. Bake all at once, or bake a one-dozen pan batch, keep the leftover batter in the refrigerator for a couple days, then bake the rest.

Crumble topping:
 3/4 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup brown sugar
scant 1/2 teaspoon fine grain sea salt
1/3 cup unsalted butter, melted
Muffin batter:
1 cup rolled oats
3/4 cup  unbleached all purpose flour
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
7/8 cup unsalted butter, plus more for greasing pan
1/2 cup brown sugar
1 1/2 cups plain yogurt
2 large eggs, whisked

Preheat oven to 350F / 180C. Butter one or two muffin pans generously. You don't need paper liners. Place oven racks in top third of oven.
Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.
Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.
Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.
Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!
Makes about 1 1/2 dozen muffins.

Prep time: 10 min - Cook time: 35 min

BANANA BREAD

Banana Bread
 

1 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup chopped walnuts
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
¾ cup mashed ripe bananas (approx 2 bananas)
Walnut Topping:
3 tablespoons finely chopped walnuts
1 tablespoon granulated sugar
¼ teaspoon cinnamon
Directions:
Preheat oven 350 degrees. Grease and flour a loaf pan.
In a bowl combine the flour, baking soda, salt, cinnamon and walnuts, set aside. In a separate bowl, using an electric mixer, cream the butter and sugar together until well blended. Add the eggs one at a time until completely blended. Add the flour mixture to the banana mixture and mix until well combined.
To make the walnut topping, mix together the finely chopped walnuts, sugar and cinnamon. in a small bowl.
Pour the dough into the prepared loaf pan. Sprinkle the walnut topping across the top of the dough and lightly press it into the dough with your fingers. Bake the bread for 60 minutes or until set and tester comes out clean.

APPLE DUMPLINGS

Sorry about the picture.  It is blurry but you can get a general idea I hope. These are wonderful !!!!

Ingredients

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

 

CINNAMON-SUGAR COFFEE CAKE MUFFINS

Coffee Cake Muffins Crusted with Cinnamon and Sugar (recipe from Tasty Kitchen)
*WARNING: They taste like a donut. Be prepared for euphoria.
(makes 12)

• 1-¾ cup flour
• 1-½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ⅓ cup oil
• ¾ cup granulated sugar
• 1 egg
• ¾ cup milk

For the Cinnamon Sugar Topping:

• 1/4 cup butter, melted
• 1/3 cup granulated sugar
• 1 Tablespoon cinnamon

Preheat the oven to 350º. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.

In a separate, large bowl, combine oil, sugar, egg and milk.

Add dry ingredients and stir only to combine.
Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups. Bake at 350 degrees for 15-20 minutes.

Melt the butter in a bowl.

Combine the white sugar with the cinnamon in another bowl.
Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

COCONUT BREAD

I was introduced to this wonderful bread by a friend, Cheryl who is a fabulous cook. We use to exchange recipes all the time when our kids were little and we were neighbors. Since we have moved away from each other and all of our kids have grown  I hadn't talked to her for a couple of years. A few weeks ago I was going through an old cook book and found this recipe. I was ecstatic. I made this bread every year at Christmas and New Years but had lost the recipe ( so I thought) and have not made it for several years. If you like the flavor of coconut and butter you will love this bread. It is very very moist and full of flavor.

INGREDIENTS
makes 2 loaves or 4 small

Beat together:
2 cups sugar
4 eggs
1 square soft butter

Mix in:
2 cup buttermilk
2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon coconut extract
Mix with beaters til smooth

Fold in:
1 cup shredded coconut
1 cup chopped pecans or walnuts ( I prefer pecans)

Bake at 325 for 1 hour. Test with sticking a tooth pick in the center of loaf. If it comes out clean it is done.
Leave bread in the pans

Topping:
1 cup sugar
1/2 cup water
2 Tlb butter
Bring to boil then simmer 5 min. Add 1 teaspoon coconut extract.
Pour mixture over each loaf slowly to allow it to soak in. Leave in the pans for 1 hour then remove. This bread can be frozen and still taste wonderful months later.

Pineapple Pumpkin Loaf

With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors

Ingredients:


Non-stick cooking spray
2 1/2 cups sugar
1 stick (8 tablespoons) butter, softened
1 can (15 ounces) solid-pack pumpkin
1 can (8 1/4 ounces) crushed pineapple in juice (juice reserved)
4 large eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup chopped walnuts or pecans- 1/2 cup more if you sprinkle on top before baking.
Confectioners' sugar (optional)
Preparation Time: Approximately 15 minute
Cook Time: Approximately 60 minutes


Preparation:


Heat oven to 350°F. Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. I spray my pans and then line with wax paper, then spray again. I've not had good luck with sweet breads coming out of the pan in one piece with just spray.
Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
Combine flour, baking soda, pumpkin pie spice, nuts and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly.
Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.


Servings: 16