Since I just spent the weekend at Rosie's house in Cleveland, I wanted to post this recipe creation she came up with.  She had some ripe bananas that she wanted to use up and also wanted to make something with Bailey's.  So why not combine both and see how it goes?  That's what we did with this banana bread!  And surprisingly, it worked quite well.  Oh and it's fairly healthy, too.   A perfect thing to eat with Irish coffee! 

Bailey's Banana Bread
(1 loaf)

2 eggs
2/3 cup white sugar
2 very ripe bananas, mashed
1/4 cup applesauce
1/3 cup nonfat milk
1/4 cup Bailey's Irish cream
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped walnuts (optional)

1/3 cup chocolate chips (optional)

  Preheat oven to 325 degrees F (165 degrees C). Spray a bread pan with non-stick cooking spray, and lightly dust with flour.

In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, and Bailey's.

In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan. Sprinkle with chocolate chips.

Bake in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool.

 

    I don't known why, but there's something about making bread from scratch that I find very satisfying.  Sure, it takes a lot of effort, but it is SO worth it.  This is one of those recipes.  I had been wanting to experiment with bagels and try making them myself, which sometimes can be disastrous.  However, this recipe was actually easier than I thought (thanks to the bread machine) and I ended up with 8 wonderful homemade bagels that made me never want to buy bagels again.  The nice thing about this recipe, like most of the ones I post, is that you can sub in different fruit/nut combinations or leave them out all together.  It's hard to believe that boiling bread dough can create something so lovely.

Cranberry Nut Bagels

(makes 8)

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 cup quick-cooking oats
3 cups bread flour
2 1/2 teaspoons active dry yeast
3/4 cup dried cranberries
1/4 cup chopped pecans


TOPPING:
2 tablespoons brown sugar
1 teaspoon ground cinnamon


In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans.

When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 5 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 5 minutes.

In a large saucepan, bring 2-qt. water to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 20-25 minutes or until golden brown.


 

     When I went on a mission trip to the Dominican Republic last year, our group's favorite breakfast by far was the baked oatmeal.  I had never even heard of this before, but seriously--so good!  Sort of tastes like a oatmeal cookies and we ate ours with yogurt and pineapple.  This is a great recipe because you can add raisins, craisins, or any fruit you want.  The recipe says to bake in a 13 x 9 pan, but you probably could use a smaller, square pan and make it a little thicker.  (Just bake it a few minutes longer.)  Definitely give this one a try.

Baked Oatmeal

(serves 6)

1 1/2 cups quick oats

1/2 cup sugar 

1/2 cup milk

1/4 cup melted butter 

1 egg

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

 Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking pan.
Combine all ingredients together. Spread on prepared baking pan.
Bake for 25-30 minutes or until the edges are golden brown.
Immediately spoon into a bowl. Top with warm milk, fresh fruit, or brown sugar if desired.


 

     This is coffee cake at its best.  I didn't know what a "buckle" was in relation to baking until I found this recipe...and it's basically a coffee cake with fruit and a crumb topping.  Even though it's not blueberry season yet, you can still buy average store-brand blueberries and this still tastes great.  I'm posting this recipe because I'm more than ready for warm weather and fresh summer berries!  I found this one on allrecipes.com and it was a hit with my family.  When I make this, I replace the shortening with butter, use EggBeaters and SplendaBlend to lighten it up and I sometimes add some oatmeal to the topping.  You could easily substitute raspberries here too, but I think the blueberries are hard to beat!

Blueberry Buckle
(serves 10)

3/4 cup white sugar
1/4 cup shortening (I use butter instead)
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.

Cream together 3/4 cup sugar, shortening, and egg.

In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.

To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.

Bake at 375 degree F (190 degrees C) for 25-30 minutes.


 

     Those who know me well know my deep passion for cereal...granola, in particular.  Cereal is my breakfast food of choice every day and I've had many different kinds over the years, but in the past few months, I realized that I just prefer making it myself.  It's one of those foods you can play around with and add different fruits and nuts each time you make it.  Thus, I have two granola recipes for you that have become staples in my house.  The first is a Peanut Butter Dark Chocolate Granola, the second is a Cinnamon Coconut Granola with Dried Fruit.  The granola I make stays pretty soft, which I like, but if you prefer it crispier, just bake it a little longer.  Both recipes make HUGE batches so you'll be set for a week or two, or you can easily scale them down.  Enjoy these and be creative--use whatever nuts and dried fruit you have on hand.  Let me know if you come up with any other amazing combinations!


Peanut Butter Dark Chocolate Granola
(makes about 20 servings or more)


8 cups rolled oats (not instant)

1 cup honey soy nuts (if you can find them)

1 cup blanched peanuts

1 1/2 cups wheat germ (i sometimes use flax seed instead)

1 1/2 cups oat bran

3/4 cup maple syrup

1/2 cup natural peanut butter

2 teaspoons vanilla

1 1/2 to 2 cups dark chocolate chips


1 cup raisins

Preheat oven to 350 degrees.  Line two large baking sheets with parchment paper. 

In a large bowl, mix oats, nuts, wheat germ, and oat bran together.

In a small microwaveable bowl, combine syrup, peanut butter and vanilla.  Microwave on high for 30 seconds, then stir and microwave for an additional 20 seconds, or until mixture is smooth and pourable. 

Pour syrup mixture over dry ingredients and mix well until oats are coated.  (Sometimes I add a bit more syrup if it's too dry..)

Spread granola evenly on the two baking sheets and bake for 20 minutes, stirring the mixture halfway through baking time.  Bake longer for a crispier texture.

Remove from oven and let cool for about 5-10 minutes, then transfer to a large container and add raisins and chocolate chips.  The chocolate will melt a bit, making large granola chunks, which is exactly what you want!  Enjoy!


Cinnamon Coconut Granola with Dried Fruit
(makes about 20+ servings)


8 cups rolled oats (not instant)

1 cup chopped or sliced almonds

1 1/2 cups wheat germ or flax seed meal

1 1/2 cups oat bran

1 cup honey soy nuts (optional)

1 cup flaked coconut

4 to 5 teaspoons cinnamon

3/4 cup maple syrup

1/4 cup honey

1/4 cup almond butter (or you can use more syrup instead)

1 teaspoon almond extract (or vanilla extract if you prefer)

1 package Craisins

1 package tropical dried fruit (i used chopped mango)

Preheat oven to 350 degrees and line two large baking sheets with parchment paper.

Mix oats, wheat germ, oat bran, nuts, coconut together.  Add cinnamon.  (Sounds like a lot of cinnamon, but it's REALLY good.  I add at least 4 teaspoons and sometimes even 6 if I want it strong.)

In a microwaveable bowl, combine syrup, honey, almond butter, and almond extract and microwave for 30 seconds.  Stir, then microwave for 20 more seconds until it's mixed well and pourable.

Pour wet mixture over dry ingredients and stir well to coat.  Add more syrup if necessary.  Spread granola across two baking sheets and bake for 20 minutes, stirring once halfway through baking time.

Remove pans from oven, let granola cool for 5-10 minutes, then transfer to a large container and mix in dried fruit.  Enjoy!

 

     Happy Mardi Gras!  To celebrate, make some crepes.  This is something that sounds difficult and is impressive to guests, but is actually very simple to make.  The batter is sturdy enough to not break apart when you flip it in a pan.  This crepe recipe is perfect as a dessert or a fancy breakfast.  Serve with fresh fruit, cream, a bit of chocolate, cinnamon & sugar, etc.  I didn't actually make these today but that doesn't mean you shouldn't!  Bon appetit!


Sweet Crepes
(serves 8)

4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt


      In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
     Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately with toppings of choice.


 

     This one is a request from Laura Kate.  I made these a lot at Grove City because they are ridiculously easy.  Once, I baked them a few at a time in a dorm room microwave!  (The microwave could bake, though.  Don't actually microwave them!!)  The nice thing about this recipe is that you can use what it calls for or substitute hot chocolate for the coffee, toffee or butterscotch chips for the chocolate chips, almond extract for vanilla, etc.  The possibilities are endless!  These scones have a softer texture than most and are amazing with coffee.  You can substitute coffee creamer or half & half for the heavy cream, which I do every time to lighten them up a bit.  (I love using flavored creamer for an added kick.)  Enjoy!

Easy Mocha Chip Scones
(makes 12 scones)

1/4 cup brewed coffee double strength
2 T. heavy cream (or coffee creamer)
2 eggs, beaten separately
2 tsp. vanilla extract
3 1/2 cups Bisquick
1/2 cup sugar
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips 
1 T. heavy cream (or coffee creamer)
sanding sugar (optional)


Preheat oven to 350 degrees.
In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
In a large mixing bowl, combine baking mix, sugar, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough.
On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2 inch thick).  Cut into 12 wedges and place on an ungreased cookie sheet.
In a small bowl, combine 1 tablespoon cream and remaining beaten egg.
Brush tops of scones with egg mixture and sprinkle with sanding sugar.
Bake 18-20 minutes until lightly golden.

 


     While these look deceivingly like cookies, they honestly are healthy enough to eat as a breakfast item.  They're chewy, soft, and dense...almost like a granola bar.  I made a batch of these and they were gone before the day's end.  They have a nice cinnamon spice flavor and are a perfect compliment to a cup of tea.  Give these a try!




Carrot Cake Breakfast Cookies

(makes about 1 dozen)

1 cup white whole wheat or all purpose flour (4 ½ oz)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup vegetable oil  (you can also use half applesauce/half oil)
3 tablespoons granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon vanilla
1 large egg   (I used Egg Beaters)
1/2 teaspoon grated orange zest
1/2 cup oats, old fashioned or quick (not instant)
2/3 cup shredded or grated carrots
1/2 cup raisins
1/3 cup toasted, chopped pecans or walnuts


Preheat oven to 350 degrees F.

In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside

In a large bowl, mix together the oil, granulated sugar, dark brown sugar and vanilla. When well mixed, add the egg and orange zest and beat for another 20-30 seconds. Add the flour mixture to the sugar mixture and stir until flour is absorbed. Stir in oats, carrots, raisins and nuts.

Using a ¼ cup measure, scoop up big mounds of dough.  Place on ungreased parchment-lined cookie sheets and bake for 20 minutes.