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Tag Archives: quick bread

ROASTED BANANA COFFEE CAKE

26 Tuesday Apr 2016

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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Tags

Cooking Class, easy, friend, quick bread, refreshment, Washington School Tour of Homes

A friend came over to see the layout of our kitchen and to discuss a Kids Cooking Class the two of us were donating to an upcoming fundraiser. I was totally preoccupied with cleaning out my house for the Washington School home tour that was quickly approaching, and although I did manage to boil the kettle and prepare the French Press so I could pour a cup of coffee, I was rather embarrassed about the lack of refreshment available – not even as much as a sliver of this Roasted Banana Coffee Cake to offer my guest – which, although baked later that day during a cleaning lull, was too late to share with my sweet friend!!

ROASTED BANANA COFFEE CAKE

roasted banana coffee cake

1 stick butter plus 1 tablespoon softened, divided use

2 tablespoons sugar

3 bananas

3/4 cup chopped pecans

3 tablespoons dark brown sugar

1 teaspoon ground cinnamon

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon nutmeg

1 cup sugar

2 eggs, lightly beaten

1/4 cup sour cream

1 teaspoon vanilla extract

Heat oven to 350F. Butter a 9-inch round cake pan with 1 tablespoon of butter, dust with sugar and tip out any excess.

Place the bananas on a rimmed baking sheet, roast for 15 minutes. Remove from oven and set aside to cool.

In a small bowl, combine the pecans, brown sugar and cinnamon. Set aside.

Sift flour, baking soda, baking powder and nutmeg into a medium bowl.

In the bowl of a stand mixer, beat together the butter and sugar on low speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula, then add the roasted bananas, sour cream and vanilla. Beat until incorporated.

With the mixer running on low speed, slowly add the flour mixture and mix until just combined.

Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle evenly with the pecan topping. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy!

Recipe adapted from tastebook

www.tastebook.com/blog/…/4328806-Roasted-Banana-Coffee-Cake/?…

 

GRAPEFRUIT POPPY SEED BREAD

20 Wednesday Apr 2016

Posted by Ceri Wilkin in Breads, Recipes

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Tags

Auntie Marion, best, breakfast, brunch, chardonnay, delicious, entertaining, family, friends, hardwood floors, kids, quick bread, refinishing, snack, Washington School Tour of Homes

We decided to have the carpet removed from the upstairs bedroom as opposed to having it stretched to even out the large wrinkles that had developed over the years – about two weeks before our house was on the Washington School Tour of Homes. Unfortunately the hardwood floors underneath the carpet weren’t quite in the pristine condition we were expecting, and of course every Wood Refinishing Company was completely booked until well after the day of the fundraiser. I initially thought I might rent a floor sander and attempt it myself, but one look at a two minute video on YouTube, and I realized I had no interest or skill in do-it-yourself projects that require any kind of preparatory work. Painting the floor was another option I considered and I promptly called a friend who is clever with home proposals and wonderful at decorating (because I also decided I just HAD to have the dining room chair cushions that had been perfectly fine and acceptable for 10 years, recovered). The morning this dear and patient lady came over, I had baked Grapefruit Poppy Seed Bread and made a French Press of coffee to accompany our planning meeting. She found the PERFECT fabric for my dining room chairs and then gently talked me out of painting the upstairs floor – offering instead to come over and use a hand sander to take care of the worst of the scuffs and marks, making it a lovely, pleasant and presentable space in time for the tour.

upstairs bedroom

– please don’t pay attention to the wrinkled comforter or the 12 hundred footprints on the rug (this picture was taken after the Home Tour) but note the lovely, warm and welcoming wood floor (-: (and the cute little pom poms I picked up from Hobby Lobby – Auntie Marion wouldn’t even recognize her room from last Summer without the dingy carpet – wish she was going to be here this year instead – once all the footprints were vacuumed out of the carpet and the comforter appropriately smoothed and maybe a little side table to hold a glass of water following our nightly glass of Chardonnay!!!)

GRAPEFRUIT POPPY SEED BREAD

grapefruit poppy seed bread

1 cup butter, softened

1 2/3 cups sugar, divided

3 eggs

3/4 cup vanilla yogurt

3 tablespoons poppy seeds

2 tablespoons grated grapefruit peel

1 1/2 teaspoons vanilla extract

2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup grapefruit juice

GLAZE

1 cup confectioners’ sugar

2 tablespoons grapefruit juice

Heat oven to 350F. In a large bowl, cream butter and 1 1/3 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit peel and vanilla.

In another bowl, whisk flour, baking soda and salt, gradually beat into creamed mixture.

Transfer to a greased 9-by-5-inch loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar.

Remove bread from the oven. Immediately poke holes in bread with a fork, slowly pour juice mixture over bread. Cool in pan 10 minutes, remove to wire rack to cool completely.

In a small bowl, mix the glaze ingredients, drizzle over bread.

Enjoy!

Recipe adapted from Taste of Home, February/March 2016

www.tasteofhome.com/

VANILLA BEAN SCONES

02 Wednesday Mar 2016

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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Tags

aromatic, easy, entertaining, family, friends, quick, quick bread

A sweet, aromatic start to the day.

VANILLA BEAN SCONES

vanilla bean scones

2 1/2 cups self-raising flour

1 tablespoon caster sugar

30 grams butter, chopped

3/4 cup milk

1/2 cup water

1 vanilla bean

Heat oven to 220C. Grease a 22cm square cake pan.

Sift flour and caster sugar into large bowl, rub in butter.

Combine milk and water in a medium jug. Split vanilla bean open and scrape seeds into milk mixture, discard bean.

Add milk mixture to flour mixture, mix to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.

Press dough out to 20cm square, cut into 16 squares using a floured knife. Place squares, just touching, in pan. Brush with a little extra milk.

Bake scones for about 20 minutes.

Enjoy!

Recipe adapted from The Afternoon Tea Collection, 2012

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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