What's for breakfast...

Strawberries are in season... this is perhaps my favorite recipe for them!

Strawberry Bread

Perfect for breakfast... or great with a cup of tea in the afternoon...

for recipe click HERE!

You will not be disappointed!

via The Entertaining Kitchen

Cinnamon Doughnut Muffins

My 5 year old has named these for me. I adapted the recipe from here. She adapted it from Smitten Kitchen.
They sounded good. So good that I had to leap out of bed and try them. Ok, well I didn't leap. I have a slipped or bulging disc so I hobbled. But they were well worth it. I am sure they are disappearing as I type this.

Preheat the oven to 350
Makes 12 regular (not large) muffins

Ingredients:
1 egg
3/4 C sugar
1/3 C canola oil
3/4 C milk
1 1/2 tsp baking soda
1/2 tsp cinnamon
1 3/4 C flour

In a large mixing bowl toss in your egg and sugar and beat well. Add in oil, beat, then milk - streaming it in slowly and beat well. Add your baking soda, cinnamon and flour. When all is well blended scoop into a well greased muffin tin. (I use Pam for all my baking. Or generic)

Place the muffins in the middle of your 350 degree oven for about 20 minutes.

When the muffins come out, let cool.
Meanwhile melt about 1/4 C of butter. (You will most likely have extra)
Place about 1/4 cup (approx) *cinnamon sugar mixture in a flat bowl or plate.

When the muffins have cooled slightly roll the tops in the melted butter and then roll them again in the cinnamon sugar. (If you need more use more.) Set on a plate. Repeat until all the muffins have been dipped and resemble the tops of cinnamon donuts.

Serve while warm and enjoy!

*To make cinnamon sugar mixture use 1/8 cup of cinnamon to 1/2 cup of granulated sugar. You can add more or less cinnamon to the sugar depending on your taste. I tend to keep this on hand in a glass jar to use on toast or sprinkled over slices of Granny Smith apples.

Glorious Morning Muffins

I've finally figured out what works for us in the mornings. It's only taken 9 years! If you have kids you understands. Mornings are H.E.L.L! No one can ever get it together on time. Getting up is a struggle for one, getting everything together in a timely manner is a struggle for another... getting dressed is something that the third child absolutely does NOT want to do. I have decided to see what would happen if I let them sleep in. Instead of getting the kids up at 7:00 I get them up at 7:30. We leave the house anywhere between 8:00 and 8:15. I have found this way they are very much more efficient with their time. When they got up at 7:00 it was as though there was too much time on their hands and too much dawdling and we were constantly racing the clock. The most time consuming event is breakfast. One doesn't want much... one wants nothing... the other has no idea what she wants. Everyone loves muffins, right? Sometimes I bake them the night before and pop them into the oven to warm for a half hour, and sometimes I make the batter at night and leave the baking until the morning. Breakfast to go... and my version of fast food is healthy. I use local or cage-free eggs, lighter ingredients (milk, sour cream, etc) and pack them with fruit! When I can, I substitute half of the flour for wheat flour. But there are some muffins that simply taste best with regular unbleached flour.

Ingredients:
2 eggs
1/3 cup canola oil
3/4 or less cup sugar
3/4 cup light sour cream
1 tsp baking soda
1 cup unbleached flour
1 cup whole wheat flour
2 large carrots, peeled and shredded
1 zucchini, shredded
1 cup raisins
1 cup dried cranberries

Directions
Preheat oven 325

In a large mixing bowl beat together eggs and sugar. Add in oil and sour cream beat until light and fluffy. Add baking soda and flours. Mix well. Finally stir in carrots, zucchini, raisins and cranberries.

Pour batter, distributed evenly, into 12 nicely greased (we use a non-stick spray) muffin tins and bake 20 - 24 minutes. Tops will get nicely browned and crisp.

Best Ever Blueberry Muffin Cake

In the midst of holiday baking madness I had completely forgotten that I had offered to bake muffins for three class breakfast parties. In addition to baking gifts for 23 teachers and staff members, I now had the (dreaded) chore of baking muffins for roughly for 48 kids and 6 teachers. Time was of the essence... I needed to make something quickly that would be ready the following morning. The problem was, I was running out of time. I had an hour to clean up and get myself ready to bring the kids to school for their Winterfestival performance. There was noooo way I could bake that many muffins in that time. I also knew that by the time we got back home it would be too late and I would be exhausted. So I did what any lazy home chef would do. I made the batter (I tripled the recipe) and stored it in the fridge. The next morning, at 6:00 am, I got up and poured it into three round cake tins. Sheer genius I tell you!!!

I followed this recipe, which is my all-time favorite, and baked the cake rounds for about an hour. When they had risen and were a beautiful golden brown on top, I took them out of the oven, let them cool a few minutes and transferred them onto plates. I wrapped them in foil and amazingly they were still warm when the kids had them at school. All three cakes were devoured... not one morsel left over for me!

(No picture of the end product... I was way too much in a rush!)

Vanilla and Spiced Pear Pancakes

 

Seriously, don't you want to take a bite... like, now!

Ingredients:

1 1/2 ripe Anjou (or any variety) pears, peeled and cut into small pieces
1 tbs brown sugar
1/2 tsp cinnamon
2 tsp vanilla
Pancake mix + 2 eggs, milk as suggested on package

I wanted to make something special for Thanksgiving breakfast. But I didn't have any of the ingredients I was looking for. I was inspired by a couple of terrific looking Anjou pears in the fruit bowl on the counter.  I had made apple pancakes before but never pear. So I peeled and cut one and a half pears and set them aside in a bowl with some cinnamon (about 1/2 tsp.) and some brown sugar (about 1 tbs) and let them soak up the flavors.

In a large mixing bowl I made the pancake batter. Yes from a box because I happen to think these are as good if not better than the ones made from scratch. I added my lowfat milk (about 1/2 cup more than they ask for because I like my pancakes a little thinner) and my eggs and about 2 tsp of good Madagascar vanilla.

When the batter was ready I tossed in the pears and all their wonderful seasonings and tossed some butter into the heated skillet. Yes, butter folks, it's Thanksgiving and with all we'll be eating I'm not worrying about a few calories saved by substituting some Pam or other nonstick spray. Today is all about flavor and fat. Tomorrow we can use the Pam again!

When the batter started to bubble I tossed the pancakes over and let the other sides cook up nicely. (A couple of minutes.) As each batch was done I would place the pancakes on a plate which I would then toss into the oven to keep warm. 

Topped off with some local honey or natural maple suryp these pancakes were indeed a tasty treat perfect for any cool autumn morning... Thanksgiving or otherwise!

Sadly for us there were no leftovers.

Apple Cider Pumpkin Loaves with Cranberries and Raisins

I got this recipe off the Libby's website. (Even though I did not use their product... Shhhh!) I made a few minor alterations and turned an ordinary pumpkin loaf into something simply spectacular!
 

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 2 cups granulated sugar
• 1 can (15 ounces) organic pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup fresh apple cider
• 1 cup sweetened dried cranberries
• 1 cup raisins

Directions

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries and raisins. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Just Peachy Blueberry Bread Fit for a Light Father's Day Breakfast

We're headed out to lunch this afternoon so we don't want to have too large a breakfast but we have to have something fun and festive and seasonal! Sweet fruit breads are so easy to make and can be whipped up in no time for a wonderful breakfast or tea-time treat.

Ingredients:

2/3 cup of canola oil
3/4 to scant 1 cup of sugar
2 eggs
1 tsp baking powder
1 tsp vanilla
1 1/2 Cups of flour
1 1/2 Cups of blueberries and peaches (skins removed and cut into bite-sized pieces)

Directions:

In a large mixing bowl cream together oil and sugar and eggs. When well mixed add baking powder, vanilla and flour. Mix well. Gently fold in fruit.

Pour mixture into lightly greased loaf pan

Bake at 350 for 1 hour

Let cool about 20 minutes before serving

Let them eat cake... for breakfast!

I'm not that mother who gets up early to have fresh French Toast, Western Omelettes or Belgian Waffles hot off the iron press for their kids every morning. I'm a morning girl, but I can't be bothered. And I am lazy. If you have been following me for a while you know that I am much more apt to make all these wonderful goodies over the weekend and have them made and ready to go during the week. I love my freezer. I use my freezer. After all my breakfast goodies have been baked (and cooled), I toss them into Ziplock bags and take them out when needed, as needed, about 15 minutes prior to serving. I just pop them into the oven at a low temperature and they taste as though they have been made that morning. I do this with waffles, French toast, muffins, scones and other breakfast pastries. I strongly urge you to get to know your freezer. You'll become fast friends and lovers!

We had a busy non-stop-and-gogogo weekend. We had soccer games and parties and no time for any food prep. (This morning the kids had leftover toasted baguette with butter and jam. No complaints though!)

Mondays are my days to recover from busy and hectic weekends. i clean and tidy and organize. I plot and plan my grocery lists. I often try to see what I have at home so that I can avoid the whole shopping thing altogether. It's fun to see how you ca stretch a week's worth of groceries!

Today I am also baking an oatmeal raisin breakfast cake. I'm hoping that the word cake gives my breakfast treat an all new appeal. But after all, isn't a muffin or a scone almost like a cake anyhow? Isn't a muffin like a cupcake without the frosting? And if I incorporate fruit and oats into my breakfast treats, they're somewhat healthy, right? Well, this is what I tell myself, at least!

I'm hoping this comes out... it's in the oven now and smells divINE!

The beauty about this recipe, a lazy mother's dream, is that you can dump all the ingredients in all at once!


Oatmeal Raisin Breakfast Cake

Preheat oven to 350 degrees

Ingredients:
3 cups of unbleached flour
2 cups of oats (not instant)
2 cups of sugar
1 cup of canola oil
3/4 cup of low fat or skim milk
2 tsp baking soda
2 tsp cinnamon
4 eggs
2 cups of raisins

In the bowl of your mixer, add all the ingredients. Mix well.
Pour into a greased bundt or Angel food pan, place in oven and bake about 1 hour.

Let cool for a good 20 minutes before removing from pan and serving. It was good! Satisfying without being rich and slightly sweet without being too sugary. Totally not healthy, but this was delicious with a little bit butter melted over my warm piece!

Cornmeal Muffins with Cranberry Butter

This recipe is Ina's. So I knew it would be perfect! To give it a festive Holiday flair I served these delicious muffins with my Cranberry Butter. D-lish!

Ingredients

nocoupons

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup medium cornmeal
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups whole milk
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

The Cranberry Butter was out of this world good! In fact it was so good that I packaged up a small jar to bring with us to my aunt and uncle's to serve with the not overly sweet orange cranberry bread where it was received with much appreciation!


Cranberry Butter

You might be wondering where I came up with this idea... how strange to mix fruit and butter... but not really! Years and years ago (Ok, centuries ago!) I had my first job at Williams-Sonoma. I loved it there. We were heavily promoting the bread machine at the time and there was always something baking in the store. It smelled heavenly! Whenever we baked simple breads we always had something to serve on them. We concocted all these crazy and delicious spreads. We would combine jam and honey and butter to create the most magnificent Fruit Butters! I can still taste them on the warm, just baked breads... Ahhh... So anyhow, that was the influence behind this creation. I think you will like it a lot!

Directions:

1 stick of butter, room temperature, cut into pieces
1 1/4 (give or take what you have leftover) of home made cranberry sauce or relish (or whole berried canned cranberry sauce)
2 Tbs of honey

In a small food processor (I use my Cuisinart mini chop) place all your ingredients in food processor and pulse until the result resembles raspberry jam. The butter will be blended but you will see white "flecks." This is good!

This was delicious on the cranberry bread as well as the corn muffins... I can't wait to have some more in a bit!

Cranberry Orange Quick Bread

I used fresh cranberries so this bread is quite tart. Feel free to substitute the dried, sweetened variety if you prefer. I'm looking forward to having a slice in the morning... maybe with a little smear of fresh butter. Mmmm... Maybe I won't be able to wait until the morning!

Preheat your oven to 350 degrees

This recipe makes 2 loaves

Ingredients:

3 cups of flour
1 1/2 cup of sugar, plus 2 tbs
2 tsp baking powder
4 eggs
1 cup of canola oil
1/2 cup of orange juice
1 tsp vanilla
1 1/2 cup of fresh cranberries

Using a knife or mini blender chop cranberries add 2 tbs of sugar and set aside.

In a large bowl mix together eggs and sugar
Add flour and baking powder
Add canola oil and vanilla
Slowly add flour and baking powder and mix until well blender
Stir in cranberries

Pour into 2 well greased loaf pans

Place in oven 1 hour until lightly golden brown. (45 minutes in convection oven.)

Serve with butter, Marmalade or on its own!

Pumpkin French Toast

It's no secret that I love pumpkin, pumpkin everything except, oddly enough pumpkin pie. I wanted to see what Pumpkin French Toast would taste like. It was a test, a gamble... I had three really hungry kids waiting to eat... I could have picked a better time to play with my food. As the French Toast was ready I slid a couple of pieces on to plates, and grabbed a slice myself... I had to. I would certainly not offer them something inedible. I took a bit of powdered sugar and sprinkled it over the top... bit down... and Oh. My. GOD! Pumpkin French Toast is like eating a bit of Heaven! (If you happen to like French Toast and Pumpkin.)

Feed to kids. Watch their reaction. Don't tell them what I have done... all is quiet. Silence. Chewing-swallowing-chewing-swallowing followed by "More please!"

Then husband enters the kitchen and looks at orangy mess in bowl. "Gross!" he declares. Then grabs a cooked one. As he shoves it in his mouth he asks why I have to add pumpkin to everything. The answer is two-fold. I like it and it's so good for you.

Chew-chew-chew-swallow. "Hey, these are pretty good!" The Old Skeptic declares has he dips into the plate and grabs another slice, this time adding syrup.

Ingredients:

1 loaf of good bread, preferably slightly stale (mine was not)
2 tbs granulated sugar
4 eggs
2 cups of lowfat milk
2 tsp. pumpkin pie spice
1 can of pumpkin puree

Turn on your griddle or stove and heat to high. Coat with non-stick spray, and keep on hand to reapply after each batch.

In a large mixing bowl add all the above ingredients except the bread. Mix well

Dredge bread into the pumpkin mixture so that both sides are covered. Do not scrape off excess.





The pumpkin will sizzle when the griddle or pan are hot enough. You will need to turn the heat down slightly. Cook till browned on both sides. This does take longer to cook than regular French Toast. Perhaps about 5 minutes a side.

As the slices are ready, they will be firm and not soggy to the touch, remove them from the heat and place them on a plate or in the oven to keep warm. Repeat as necessary.

This made, I believe, 24 slices.

After I tossed the bag with cooled pieces in to the freezer for later this week I thought about how good one of these slices would taste with a bit of Nutella spread over the top... and was glad (for my waistline) that the bread was in the freezer!

Strawberry Pancake Shortcake?!

Still have over 4.5 pounds of strawberries to use up... had leftover pancakes from yesterday's breakfast that I had placed in the freezer. How to make the same breakfast seem different? Layer the strawberries in between the pancakes, add a small dollop of whipped cream, topped off with a strawberry and it's an instant kid favorite!

Pancakes and Strawberries

The kids wanted pancakes. I had lots (and lots and lots) of strawberries. Bakerella's Blog made my mouth water. But I loved my packaged pancake mix. Really love it. So much so that I would rather make my pancakes from an Anut Jemima box than from scratch. Not a Bisquick box though. Don't like those pancakes.

I follow the directions on the box and I add 1 tbs of vanilla. (I add vanilla to everything.) I also add 1/4 Cup of milk in addition to what they recommend. And 1 Tbs of sugar to the batch (for 25 pancakes). The result is light and airy pancake perfection. Topped off by fresh strawberries that had been maranating in Maple Syrup for a little while. Strawberry Maple goodness. That all disappeared!




I alway make extras that I freeze to have on hand for a later date. I find, for the kids, a perfect pancake size is created by using a small ice cream scoop filled with batter.

Strawberries and maple syrup... would be good with...

Breakfast Kabobs

We were running behind schedule (as usual) this morning. I needed to get the kids some breakfast. I had some *banana yogurt bread that I had taken out of the freezer the night before. In the fridge there was a container of strawberries that were too close to being over-ripe. I had some bananas to use up too. Nothing seemed to grab me. And then it came to me! And the breakfast kabobs were made and boy were they a huge hit!

I used wooden skewers, 2 for the older kids and one for my 3 year old.

I alternated pieces of banana, banana bread and strawberries. Of course you can do this in any variation, using any fruit, fruit bread or muffin!

* Yes, those are sprinkles in the bread. I was making it with Alexander and he has to have sprinkles in everything. It's his trademark... it certainly is festive!

The Best Blueberry Muffins

It's blueberry season and we are baking with them almost daily. I made these muffins the other day and they really are divine. I have made many many blueberry muffins over the years. I keep coming back to this recipe though. It really is the best. The recipe originates from Elizabeth Alston's Muffins, Sixty Sweet and Savory Recipes... From Old Favorites to New.

"Bursting with berries, these are the best blueberry muffins of all. The secret is an extra half cup of blueberries, which are mashed and then added to the batter."


1 stick butter, room temperature
1 cup granulated sugar, or slightly less
2 large eggs
1 Tsp. vanilla extract
2 Tsp. baking powder
1/4 Tsp salt
2 1/2 cups of blueberries (mash 1/2 with a fork)
2 cups all purpose flour
1/2 cup of milk
1 tablespoon sugar mixed with 1/4 tsp. nutmeg (I omit this)


Heat oven to 350. Grease 12 regular muffin cups, or use foil baking cups.
In a medium bowl beat butter until creamy
Beat in sugar until pale and fluffy
Beat in eggs, one at a time
Beat in vanilla, baking powder and salt
Mash berries in to batter
Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Add in remaining blueberries.
Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
Bake 25 - 30 minutes or until golden brown.
Let muffins cool for 30 minutes before serving.

Simple French Toast

My kids love French toast. It's so easy to make and can keeps wonderfully frozen so you can make a large batch and store it for a crazy hectic school morning. If you can, instead of regular sliced bread, find a challah bread (made with egg) or a brioche loaf. The outcome is richer, more spectacular and yet still so easy to make. I used a raisin challah loaf and had my baker run it through the bread slicer for evenly slices.

This recipe originates from The Fannie Farmer Cookbook

yields about 6 - 8 slices of regular sliced bread. You may want to double the recipe!

3 eggs, slightly beaten

1/2 teaspoon of salt (I omit this)

2 Tbs. sugar

1 Cup of milk (I use low fat)

6 slices of bread (I used about 12 thin slices of challah)

Mix eggs, sugar, salt and milk in a shallow dish or pan. Soak the bread i the mixture until soft, turn once. Cook on a hot, well greased skillet or fry pan, turning to brown each side.

Armitage French Toast

My friend, co-conspirator and member of the E. Welcome Committee, Maria brought this fabulous baked French toast dish that I can not stop thinking about. In fact I had some leftovers for lunch today. There's still a little bit left, but shhh... I am not telling any one so I can sneak some tomorrow!

This was such a treat, reminding me more of a bread pudding than French toast in richness and consistency, but unmistakable in French toast flavor. I want to share this delectable dish with the world. (I hope she doesn't mind!)

Ingredients:

16 slices of firm bread -- I prefer slightly stale and a thicker-cut white bread is recommended

4 ounces of whipped cream cheese

Equal parts of cinnamon and granulated sugar, mixed together to taste -- 3/4 - 1 Cup (Maria likes it dark, almost like brown sugar)

1 stick of butter, melted

1/4 Cup of real maple syrup (Note: real does not bear the name Aunt, Jemima or Butterworth, no Eggo or anything like that. Perhaps the bottle will say Vermont)

6 large eggs

1 3/4 Cups of whole milk

1 teaspoon of vanilla -- I am always very heavy handed with my vanilla usage!

Preheat over to 350 degrees

1. Start by figuring the arrangement of 6-8 slices of bread in an 11x17 inch baking dish, then remove the bread.

2. Spread 8 slices of bread with cream cheese and sprinkle generously with the cinnamon-sugar mixture. Top each slice with another slice, cut diagonally in half and set aside.

3. In a small pot combine brown sugar, melted butter and maple syrup. Cook while stirring, until well blended and sugar is dissolved. Pour into baking dish.

4. Fit the cream cheese sandwiches into the baking dish in one layer, on top of the melted butter and sugar mixture. You may have to squeeze them in, but try to have all the sandwiches touching the butter and sugar mixture.

5. In a medium bowl beat the eggs with a whisk. Add milk and vanilla and mix until well blended. Pour over the bread, making sure there are no dry spots.

6. Cover and let sit for 45 minutes, or leave in the refrigerator overnight

7. Bake for 30-40 minutes (remove cover first!) at 350 degrees, until the top is golden brown and dry to the touch and sauce is bubbling. It will puff up a little. Let cool for 10 minutes

8. Flip over to caramel side for serving and sprinkle with powdered sugar if desired.

Serves 12 - 16

Bon Appetit!

The Perfect Scone

(In all honesty this is just a scone, a very mediocre scone at best... it is from the bakery section at the grocery store...

I just needed a picture to illustrate my recipe!)

This is a foolproof recipe and I get perfect scones every time. I have not made it in ages. I wanted to this morning but ran out of time. I am posting this recipe for everyone, but mostly Marie, who asked for it and has been waiting very patiently for me to tear through boxes and boxes and flip through cookbook after cookbook until I came across a piece of paper all tattered and torn. I have no idea where the recipe originated, but I got it from my sister in law.

Ingredients:

2 Cups of flour

3 Tbs dark brown sugar

2 Tsp baking powder

1/2 Tsp baking soda

1/2 tsp salt

1/4 Cup of butter

1 8 oz, container of *sour cream

1 beaten egg yolk

1 slightly beaten egg white

1/2 - 1 Cup of dried fruit such as raisins, cranberries, dried cherries, apricots, etc...

In a large mixing bowl stir together flour and brown sugar, baking powder, baking sugar and salt.

Cut butter in to mixture until it resembles coarse crumbs. Make a well in the center and add the egg yolk and the sour cream. Stir or mix until well combined.

Turn dough onto a lightly floured surface, then flatten and add your dried fruit and knead about 10 times to really incorporate fruit.

Pat out in to a circle, about 7 inches, and cut into 12 wedges, brush with egg white and sprinkle with sugar.

Or...

Roll into a wire log and cut into 1 and 1/2 inch - 2 inch slices.

Bake at 400 degrees or until golden brown, about 10-12 minutes.

Cool on a wire rack and enjoy!

* I now use light or fat free sour cream with the same results. Vanilla yogurt, or plain yogurt work well as a sour cream substitute.

Banana Chocolate Chip Oatmeal Muffins

These muffins have all the chocolaty goodness you need when you crave something sweet and yet, despite the decadent chocolate they are healthy and low in fat!



Preheat oven to 350 degrees

Makes 16 muffins

Line muffin/cupcake tins with liners, if desired or spray with a non-stick cooking spray.


Ingredients:

2 very ripe bananas
1 1/2 cups of all purpose flour
3/4 cups of sugar
1/8 tsp. salt
1 tsp. vanilla
1 egg
1/3 cup low-fat or no-fat sour cream
1/4 cup plus 2 Tbs. of fat free or 1% milk
1/3 cup canola oil
1 1/2 tsp baking powder
1/2 cup of slow cooking oats
1 cup semi sweet chocolate chip morsels


In a large bowl mash the bananas and add sugar, egg, and vanilla. Mix well. Add milk, sour cream, oil and egg, mix well
Slowly add flour, salt and baking powder, mix well
Add oats and chocolate chips


Using a spoon or small ice cream/cookie scoop fill the muffin cups 3/4 to the top.


Bake for 25 minutes or until inserted toothpick comes out clean.

Strawberry Tea Bread

My mother makes this a lot in the summer using fresh local berries and serves it with tea in the afternoon. If it is a particularly warm day, iced tea replaces the hot beverage. Freshly frozen berries work wonderfully as well, making it a lovely year-round treat. We don't have "Tea Time" at home the way my parents do. We're rarely home that time of the day. But because my children love the bread, just mildly sweet and fruity, I will bake a couple of loaves early in the morning to serve for breakfast. A tall glass of orange juice or ice cold milk is a perfect accompaniment for the children, the adults in this family, however, perfer theirs with a pot of freshly brewed coffee.

Recipe makes 1 loaf -- this is rarely enough and you may want to double it!

Preheat over to 350 degrees

Ingredients:

1 1/2 C. flour

3/4 C. sugar

1/2 Tsp. baking soda

1/2 Tsp. vanilla

2 eggs

2/3 C. of canola or vegetable oil

1 1/4 C. cut strawberries

Sift flour and baking soda together in a bowl and set asside.

Mix together eggs, sugar, vanilla and oil

Slowly add dry ingredients while mixing

Grease a 9 inch loaf pan

Bake 1 hour

Let cool about 15 minutes before serving