These are simply the best chocolate chip cookie I've made! They are a great treat, easy and delicious. Freeze well for lunches and snacks too!
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter (softened) or Crisco/butter combination if your running a bit low on butter!
3/4 cup white sugar
3/4 cup brown sugar (packed)
1 tsp vanilla (or more to suit taste)
2 eggs
2 cups milk chocolate chips (that's a bag of about 326g)
1 cup chopped nuts (optional)
Preheat oven: to 375 degrees
1. Cream butter, sugars, vanilla and eggs.
2. Add flour, soda, salt.
3. Mix thoroughly add chocolate chips (and nuts if using them).
4. On greased cookie sheet (or parchment lined cookie sheet), drop by teaspoonful size.
5. Bake for about 9 minutes.
6. Remove from pan and cool. Store in airtight container or freezer containers.
TIP: Watch the BOTTOM of the cookies not the tops to check for when they are done. Cookie bottoms should be golden brown. The top of the cookie may look unbaked, but will finish baking... if you remove the cookies when the tops look 'done' or golden, the bottoms will be darker, and the cookie will be crunchier. For soft cookies, remove when bottoms are golden.
Makes about 5 dozen cookies. Cookies are about 1 1/2" when baked.
Make these on a rain or snow day when you're stuck inside and freeze them for picnics, school lunches, midnight snacks or just because you'd like a cookie!
Showing posts with label freezer friendly. Show all posts
Showing posts with label freezer friendly. Show all posts
Saturday, July 4, 2009
Sunday, June 28, 2009
Chocolate Chip Oatmeal Cookies
Who can resist a fresh baked cookie? These cookies are a great freezer friendly recipe to have on hand for school lunches or midnight snacks!
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 egg
1 tsp vanilla
1 Tbsp milk
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup oatmeal
1 cup chocolate chips (personal favourite: milk chocolate chips)
Preheat oven: to 350 degrees
1. Cream butter and sugars.
2. Add egg, vanilla and milk.
3. Sift & add dry ingredients.
4. Mix well & add oatmeal and chocolate chips.
5. Drop 2" apart on greased (I use parchment instead) baking sheet.
6. Bake for 8-10 minutes.
Cookies are done when they are golden on the bottom; don't look at the tops because you may find the bottoms will burn by the time the top "looks" done.
Store in an airtight (childproof locked cupboard if you want any for the next day!) or in freezer bags.
Delicious cookie, easy to make and a great recipe for a budding baker to try!
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 egg
1 tsp vanilla
1 Tbsp milk
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup oatmeal
1 cup chocolate chips (personal favourite: milk chocolate chips)
Preheat oven: to 350 degrees
1. Cream butter and sugars.
2. Add egg, vanilla and milk.
3. Sift & add dry ingredients.
4. Mix well & add oatmeal and chocolate chips.
5. Drop 2" apart on greased (I use parchment instead) baking sheet.
6. Bake for 8-10 minutes.
Cookies are done when they are golden on the bottom; don't look at the tops because you may find the bottoms will burn by the time the top "looks" done.
Store in an airtight (childproof locked cupboard if you want any for the next day!) or in freezer bags.
Delicious cookie, easy to make and a great recipe for a budding baker to try!
Sour Cream Coffee Cake
So good, you'll want to eat it for breakfast!
Batter:
1 cup butter (or margarine)
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.
Preheat oven: to 350 degrees
1. Cream butter and sugar; beat eggs in one at a time.
2. Stir in sour cream and vanilla.
3. Add flour, baking powder, soda & salt. Stir to moisten.
4. Pour HALF of the batter into a greased 10" angel food tube pan.
5. Sprinkle HALF of the topping mix onto the batter in the pan.
6. Pour remainder of batter into the pan and cover with remainder of topping.
7. Bake about 45 minutes until an inserted toothpick comes out clean.
LET STAND for 20 minutes before inverting onto a cake plate.
Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)
An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.
Batter:
1 cup butter (or margarine)
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.
Preheat oven: to 350 degrees
1. Cream butter and sugar; beat eggs in one at a time.
2. Stir in sour cream and vanilla.
3. Add flour, baking powder, soda & salt. Stir to moisten.
4. Pour HALF of the batter into a greased 10" angel food tube pan.
5. Sprinkle HALF of the topping mix onto the batter in the pan.
6. Pour remainder of batter into the pan and cover with remainder of topping.
7. Bake about 45 minutes until an inserted toothpick comes out clean.
LET STAND for 20 minutes before inverting onto a cake plate.
Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)
An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.
Easy Sponge Cake
This is an adapted recipe from a cook book I was given many years ago. I enjoy this recipe for it's simplicity and versatility.
2 eggs
1 cup white sugar
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 Tbsp Butter (or margarine)
Preheat oven: to 350 degrees
1. Beat eggs until frothy; add sugar gradually while beating until thick. Add vanilla.
2. Mix flour, baking powder and salt; stir into egg mixture.
3. In a small saucepan heat milk and butter until hot (not boiling). Stir into batter.
4. Spread into greased 9x9" pan.
5. Bake for 25-30 minutes. (toothpick in centre of cake should come out clean)
Serve warm or cool and top with choice of fruits, whipped cream or icing.
Freezes well; great dessert for unexpected guests because it whips up so fast and can be served warm. It doesn't need frosting or icing, but to dress it up for dessert: dust each slice with a little bit of icing sugar.
2 eggs
1 cup white sugar
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 Tbsp Butter (or margarine)
Preheat oven: to 350 degrees
1. Beat eggs until frothy; add sugar gradually while beating until thick. Add vanilla.
2. Mix flour, baking powder and salt; stir into egg mixture.
3. In a small saucepan heat milk and butter until hot (not boiling). Stir into batter.
4. Spread into greased 9x9" pan.
5. Bake for 25-30 minutes. (toothpick in centre of cake should come out clean)
Serve warm or cool and top with choice of fruits, whipped cream or icing.
Freezes well; great dessert for unexpected guests because it whips up so fast and can be served warm. It doesn't need frosting or icing, but to dress it up for dessert: dust each slice with a little bit of icing sugar.
Old Fashioned Sugar Cookies
These cookies are great fresh or from the freezer! Delicious and easy to make. Kids can help decorate them if they can resist eating them first!
1/2 cup butter
1 cup sugar
1 Tbsp milk
1/2 tsp vanilla (or other flavour if you choose: almond, maple, etc)
2 eggs (separated- Beat yolks together. Stiffly beat egg whites together, set aside)
2 tsp baking powder
1/4 tsp salt
2 cups flour
Preheat oven: to 350 degrees
1. Cream butter and sugar. Add beaten egg yolk, flour, baking powder, salt, milk and stiffly beaten egg whites. (this makes the cookies light and tasty!)
2. Add enough more flour to make consistency to roll out the dough.
3. Roll out dough and cut with cookie cutters.
4. Decorate with sprinkles or sugar then bake for 10 minutes.
By far the best sugar cookie recipe I have found! Freezes very well and decorating is only limited to your imagination and creativity!
1/2 cup butter
1 cup sugar
1 Tbsp milk
1/2 tsp vanilla (or other flavour if you choose: almond, maple, etc)
2 eggs (separated- Beat yolks together. Stiffly beat egg whites together, set aside)
2 tsp baking powder
1/4 tsp salt
2 cups flour
Preheat oven: to 350 degrees
1. Cream butter and sugar. Add beaten egg yolk, flour, baking powder, salt, milk and stiffly beaten egg whites. (this makes the cookies light and tasty!)
2. Add enough more flour to make consistency to roll out the dough.
3. Roll out dough and cut with cookie cutters.
4. Decorate with sprinkles or sugar then bake for 10 minutes.
By far the best sugar cookie recipe I have found! Freezes very well and decorating is only limited to your imagination and creativity!
Cinnamon Buns
Delicious, easy to make and freeze well too.
7 cups unbleached flour
3/4 cup white sugar
2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)
1 tsp salt
2 cups warm milk (heat up in a small saucepan to warm, not boiling)
1 1/4 cups butter, softened
5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)
1 cup raisins (I use Thompson Seedless raisins)
Filling:
3 Tbsp. butter
3 Tbsp. ground cinnamon
Preheat oven: to 375 degrees
1. Mix flour with sugar, yeast and salt.
2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.
3. Turn dough onto lightly floured surface.
4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.
5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.
6. Brush with melted butter and dust lightly with cinnamon.
7. Gently roll the dough width wise into a thick, long cylinder.
8. Slice into even size pieces about 1"- 1 1/4" thick.
9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)
10. Bake for 35-40 minutes or until golden brown.
11. Cool in pan for about 15 minutes.
Topping Suggestions:
Icing:
* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter
Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.
* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter
Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.
Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!
Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)
7 cups unbleached flour
3/4 cup white sugar
2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)
1 tsp salt
2 cups warm milk (heat up in a small saucepan to warm, not boiling)
1 1/4 cups butter, softened
5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)
1 cup raisins (I use Thompson Seedless raisins)
Filling:
3 Tbsp. butter
3 Tbsp. ground cinnamon
Preheat oven: to 375 degrees
1. Mix flour with sugar, yeast and salt.
2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.
3. Turn dough onto lightly floured surface.
4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.
5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.
6. Brush with melted butter and dust lightly with cinnamon.
7. Gently roll the dough width wise into a thick, long cylinder.
8. Slice into even size pieces about 1"- 1 1/4" thick.
9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)
10. Bake for 35-40 minutes or until golden brown.
11. Cool in pan for about 15 minutes.
Topping Suggestions:
Icing:
* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter
Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.
* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter
Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.
Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!
Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)
Saturday, June 27, 2009
Shortbread Cookies
Super simple, fast and easy cookies! Great for freezing to have on hand for school lunches or when guests pop by!
1/2 cup icing sugar
1 cup butter
2 1/2 cups flour
Preheat oven: to 350 degrees
1. Mix ingredients together and knead until like pie crust dough.
2. Roll out & cut into desired shapes (or just with a glass or mug for circles)
3. Prick top of cookies with a fork.
4. Bake watching carefully for golden bottoms on the cookies. (this varies with size and thickness of cookies)
Freezer friendly. Children could help cut out shapes and put sprinkles on top prior to baking.
1/2 cup icing sugar
1 cup butter
2 1/2 cups flour
Preheat oven: to 350 degrees
1. Mix ingredients together and knead until like pie crust dough.
2. Roll out & cut into desired shapes (or just with a glass or mug for circles)
3. Prick top of cookies with a fork.
4. Bake watching carefully for golden bottoms on the cookies. (this varies with size and thickness of cookies)
Freezer friendly. Children could help cut out shapes and put sprinkles on top prior to baking.
Pumpkin Bread
This is the best pumpkin bread I have ever tasted, I just can't imagine a better tasting and simple recipe!
1 1/2 cups sugar
1/2 cup shortening (I use Crisco in the blue box)
2 eggs
1/3 cup water
1 cup pumpkin (cooked or canned)
2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. pumpkin pie spice
Preheat oven: to 350 degrees.
1. Cream shortening and sugar.
2. Beat in egg, water and pumpkin.
3. Sift dry ingredients together and stir into pumpkin mixture.
4. Pour into well greased loaf pan (I use parchment lined loaf pans instead).
5. Bake for 90 minutes (yes, 1 hour 30 minutes!)
Tastes great! This doesn't last long in our household.
Freezes very well.
Optional Additions:
* nuts (chopped walnuts or pecans)
* raisins (Thompson Seedless Raisins, soaked in boiling hot water for a few minutes will plump them up)
1 1/2 cups sugar
1/2 cup shortening (I use Crisco in the blue box)
2 eggs
1/3 cup water
1 cup pumpkin (cooked or canned)
2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. pumpkin pie spice
Preheat oven: to 350 degrees.
1. Cream shortening and sugar.
2. Beat in egg, water and pumpkin.
3. Sift dry ingredients together and stir into pumpkin mixture.
4. Pour into well greased loaf pan (I use parchment lined loaf pans instead).
5. Bake for 90 minutes (yes, 1 hour 30 minutes!)
Tastes great! This doesn't last long in our household.
Freezes very well.
Optional Additions:
* nuts (chopped walnuts or pecans)
* raisins (Thompson Seedless Raisins, soaked in boiling hot water for a few minutes will plump them up)
Pancakes
Why use a mix when homemade pancakes are this easy!
1 1/2 cups flour
1 1/2 cups milk
1/4 tsp. vanilla
3 Tbsp. sugar
1/2 tsp. salt
3 tsp. baking powder
1. Mix all ingredients together with a spoon.
2. Pour onto hot greased skillet or frying pan.
3. Flip pancakes when bubbles rise to the surface; pancakes only need to be flipped once.
Serve hot with:
Butter
Syrup
Jam
Peanut Butter
Chocolate Chips
Whipped Cream and canned pie filling
Pudding
Nuts
Fruit
Treats to add to your batter while mixing ingredients:
Chopped nuts
Chocolate chips
Raisins
Dried fruits
Diced apples
Family favourite: Milk chocolate chips and Reese peanut butter chips in the batter; it's like having your pancakes and a chocolate bar for breakfast!
Other notes:
Freezer friendly.
Use this batter to make waffles too!
Toaster friendly for reheating!
1 1/2 cups flour
1 1/2 cups milk
1/4 tsp. vanilla
3 Tbsp. sugar
1/2 tsp. salt
3 tsp. baking powder
1. Mix all ingredients together with a spoon.
2. Pour onto hot greased skillet or frying pan.
3. Flip pancakes when bubbles rise to the surface; pancakes only need to be flipped once.
Serve hot with:
Butter
Syrup
Jam
Peanut Butter
Chocolate Chips
Whipped Cream and canned pie filling
Pudding
Nuts
Fruit
Treats to add to your batter while mixing ingredients:
Chopped nuts
Chocolate chips
Raisins
Dried fruits
Diced apples
Family favourite: Milk chocolate chips and Reese peanut butter chips in the batter; it's like having your pancakes and a chocolate bar for breakfast!
Other notes:
Freezer friendly.
Use this batter to make waffles too!
Toaster friendly for reheating!
Super Simple Peanut Butter Cookies
This recipe is modified from the Kraft peanut butter jar; I think this is the best recipe for peanut butter cookies I have ever tasted! With no flour in the dough, you really taste the peanut butter.
1 cup peanut butter
1/2 cup white sugar
1 egg
Preheat oven: to 300 degrees.
1. Mix all ingredients together.
2. Roll into balls.
3. Flatten with a fork~ slightly.
4. Bake for 10 minutes.
Alternatives:
* Add in any mini candies (M&M's, Smarties, etc) that you'd like.
* Use crunchy or smooth peanut butter
Cookies freeze well.
1 cup peanut butter
1/2 cup white sugar
1 egg
Preheat oven: to 300 degrees.
1. Mix all ingredients together.
2. Roll into balls.
3. Flatten with a fork~ slightly.
4. Bake for 10 minutes.
Alternatives:
* Add in any mini candies (M&M's, Smarties, etc) that you'd like.
* Use crunchy or smooth peanut butter
Cookies freeze well.
Banana Bread
This family favourite is easy and very tasty. Freezes well (great to make on rainy days for when you have to be inside and save some for a picnic on a sunny day!)
Preheat oven to 350 degrees.
1 1/4 to 1 1/2 cups mashed banana
1 3/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening (I used the Crisco in a blue box)
2/3 cup sugar (I don't use the sugar. I substitute 1 Tablespoon of honey per loaf being made)
2 eggs (or egg substitute)
1/2 cup chopped pitted dates (I use Thompson Seedless Raisins instead of the dates).
1. Cream sugar (or honey) and shortening.
2. Add bananas and eggs.
3. Sift dry ingredients into the mixture.
4. Add dates (or raisins).
5. Stir.
6. Pour into greased (I use parchment instead of greasing the pans).
7. Bake for about 1 hour.
Signs of done: prick the center with a sharp knife and remove quickly~ no batter on the knife means it's done. The loaf should sound 'hollow' when tapped on the top (batter in the dough is dense and won't give you the same hollow sound). If the bread centre is not done, but the upper crust is baking too fast~ use some aluminum foil to lightly cover over the loafs which they finish baking.
Bread freezes very well. Batch is best made in no larger than a triple batch at a time (it gets heavy and hard to stir when it's more than 3 loaves).
Try the banana bread toasted!
Add other dried fruits (apricots, cranberries, etc.) for a new twist on an old favourite.
Serve warm with butter.
TIP: Banana's which are turning brown/black really quickly can be frozen for this recipe. To make it easier on your hands (instead of handling frozen or thawed mushy bananas); freeze your mashed bananas in baggies which are pre measured for the appropriate quantity per recipe.
TIP: Mash the banana's with a potato masher or fork. Leave a few chunks of banana to add flavour to your bread.
TIP: Using honey (I use 1 Tablespoon per loaf (2-3 Tbsp for a triple batch!) so that we reduce refined sugar in our diet and to taste the banana bread flavour more than "sugar" in the finished bread).
Preheat oven to 350 degrees.
1 1/4 to 1 1/2 cups mashed banana
1 3/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening (I used the Crisco in a blue box)
2/3 cup sugar (I don't use the sugar. I substitute 1 Tablespoon of honey per loaf being made)
2 eggs (or egg substitute)
1/2 cup chopped pitted dates (I use Thompson Seedless Raisins instead of the dates).
1. Cream sugar (or honey) and shortening.
2. Add bananas and eggs.
3. Sift dry ingredients into the mixture.
4. Add dates (or raisins).
5. Stir.
6. Pour into greased (I use parchment instead of greasing the pans).
7. Bake for about 1 hour.
Signs of done: prick the center with a sharp knife and remove quickly~ no batter on the knife means it's done. The loaf should sound 'hollow' when tapped on the top (batter in the dough is dense and won't give you the same hollow sound). If the bread centre is not done, but the upper crust is baking too fast~ use some aluminum foil to lightly cover over the loafs which they finish baking.
Bread freezes very well. Batch is best made in no larger than a triple batch at a time (it gets heavy and hard to stir when it's more than 3 loaves).
Try the banana bread toasted!
Add other dried fruits (apricots, cranberries, etc.) for a new twist on an old favourite.
Serve warm with butter.
TIP: Banana's which are turning brown/black really quickly can be frozen for this recipe. To make it easier on your hands (instead of handling frozen or thawed mushy bananas); freeze your mashed bananas in baggies which are pre measured for the appropriate quantity per recipe.
TIP: Mash the banana's with a potato masher or fork. Leave a few chunks of banana to add flavour to your bread.
TIP: Using honey (I use 1 Tablespoon per loaf (2-3 Tbsp for a triple batch!) so that we reduce refined sugar in our diet and to taste the banana bread flavour more than "sugar" in the finished bread).
TRIPLE BATCH MEASUREMENTS: Banana Bread
This family favourite is easy and very tasty. Freezes well (great to make on rainy days for when you have to be inside and save some for a picnic on a sunny day!)
TRIPLE BATCH...make more in about the same amount of time and with only getting the baking done once! (one mess, triple the amount!)
Preheat oven to 350 degrees.
4 1/2 cups mashed banana
5 1/4 cup flour
6 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup shortening (I used the Crisco in a blue box)
4 1/2 cups mashed banana
5 1/4 cup flour
6 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup shortening (I used the Crisco in a blue box)
1 Tbsp honey (per loaf if you like, but I sometimes use 1 Tbsp for 3 loaves!!)
6 eggs (or egg substitute)
3/4 cup chopped pitted dates (I use Thompson Seedless Raisins instead of the dates).
1. Cream sugar (or honey) and shortening.
2. Add bananas and eggs.
3. Sift dry ingredients into the mixture.
4. Add dates (or raisins).
5. Stir.
6. Pour into greased (I use parchment instead of greasing the pans).
7. Bake for about 1 hour.
Signs of done: prick the center with a sharp knife and remove quickly~ no batter on the knife means it's done. The loaf should sound 'hollow' when tapped on the top (batter in the dough is dense and won't give you the same hollow sound). If the bread centre is not done, but the upper crust is baking too fast~ use some aluminum foil to lightly cover over the loafs which they finish baking.
Bread freezes very well. Batch is best made in no larger than a triple batch at a time (it gets heavy and hard to stir when it's more than 3 loaves).
6 eggs (or egg substitute)
3/4 cup chopped pitted dates (I use Thompson Seedless Raisins instead of the dates).
1. Cream sugar (or honey) and shortening.
2. Add bananas and eggs.
3. Sift dry ingredients into the mixture.
4. Add dates (or raisins).
5. Stir.
6. Pour into greased (I use parchment instead of greasing the pans).
7. Bake for about 1 hour.
Signs of done: prick the center with a sharp knife and remove quickly~ no batter on the knife means it's done. The loaf should sound 'hollow' when tapped on the top (batter in the dough is dense and won't give you the same hollow sound). If the bread centre is not done, but the upper crust is baking too fast~ use some aluminum foil to lightly cover over the loafs which they finish baking.
Bread freezes very well. Batch is best made in no larger than a triple batch at a time (it gets heavy and hard to stir when it's more than 3 loaves).
Subscribe to:
Posts (Atom)