DATE NUT BREAD WITH LEMON

This absolutely delicious bread reminds me of my husbands mother, as I remember her making a fabulous date bread, and also a really remarkable prune bread!
When I sat down to enjoy a piece of this, I wanted to put it on a beautiful plate and honor, appreciate and commemorate Mothers all over the world! For me, it has been a day of quiet celebration and deep thanks.

DATE NUT BREAD WITH LEMON

8 ounces chopped pitted dates
3/4 cup boiling water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Heat oven to 350F. Butter and flour a loaf pan.
Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Mix flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately wih date mixture in 2 additions. Stir in pecan. Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides, turn bread out onto rack. Cool completely.
Enjoy!

Recipe adapted from Bon Appetit, November, 1998
www.epicurious.com › recipes & menus‎

HOT CROSS MUFFINS

Basic bread for Good Friday.

HOT CROSS MUFFINS

MUFFINS
25 grams of butter, melted
1 cup milk
2 eggs, lightly beaten
1/2 cup sultanas
1/2 cup currants
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon all spice
2 1/2 teaspoons baking powder
2 cups flour
1/2 cup raw sugar
CROSSES
1/2 cup icing sugar
25 grams butter, melted

Line 12 muffin pans with paper liners. Heat oven to 200C.
Combine butter, milk and eggs.
Place the dried fruit in a large mixing bowl and sift in the spices, baking powder and flour. Stir in the sugar. Mix well. Add the liquid ingredients, stirring until just moistened.
Three-quarters fill the muffin pans. Bake for 12 to 15 minutes.
To make the crosses, sift the icing sugar into a bowl and stir in the butter. Add a tablespoon of milk if too thick. Pipe icing crosses on top of the muffins.
Enjoy!

Recipe adapted from Foodtown Living Today
www.foodmag.co.nz/‎

BANANA BREAD and LEMON BLUEBERRY RICOTTA POUND CAKE and SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

While Mum was visiting last summer, she spoiled her Grandchildren with lovely breakfasts each morning. Made from scratch pancakes and sausage, delivered on a tray to their room, while they enjoyed their morning in bed.
I thought I had better make more of an effort to provide interesting and delicious meals in the morning - although my kids have to come out to the kitchen to serve themselves.

BANANA BREAD

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Heat oven to 350F.
Butter a 9 by 5 inch loaf pan, set aside.
In an electric mixer, fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla, mix to combine. Stir in chocolate chips, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Enjoy!

LEMON BLUEBERRY RICOTTA POUND CAKE

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup ricotta cheese
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups blueberries

Heat oven ot 325F.
Prepare a 9 by 5 inch pan, greasing the inside with butter, or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Use an electric mixer to beat together the butter, ricotta and sugar, on high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute, after each addition. Mix in the lemon zest and vanilla extract.
Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle rack in the oven. Bake for 65 to 70 minutes, or until a wooden toothpick comes out clean. Remove from oven and let cool for 15 minutes in the pan. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let it cool completely on a wire rack.
Enjoy!
Note: I added 1/2 cup more blueberries than the recipe indicated - I like a lot of fruit! But it was too much batter for the loaf pan, so I made muffins with the extra.

Recipe adapted from Simply Recipes
www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_p...‎

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

FOR THE STREUSEL
3/4 cup flour
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
4 1/2 tablespoons of unsalted butter
FOR THE CAKE
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 drops almond extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk, at room temperature
1 egg, at room temperature
1/4 plus 1/8 teaspoon salt
1 1/3 cups cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda

MAKE THE STREUSEL
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy. If it seems dry, add more melted butter.
MAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350F.
Lightly butter the bottom and sides of an 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla and almond extract.
In a large bowl, cream the butter, sugar and egg yolk with a wooden spoon utnil blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Enjoy!

Recipe adpated from Fine Cooking
www.finecooking.com/.../sour-cream-coffee-cake-brown-sugar-streusel....‎

PUMPKIN CHOCOLATE WHOOPIE PIES and CARROT PUMPKIN BARS WITH ORANGE ICING and CHOCOLATE CHIP PUMPKIN BREAD and PUMPKIN PUDDINGS

I love all things pumpkin, and love the convenience of opening a can and scooping out the ready to use puree, as opposed to peeling, dicing, cooking and mashing to attain the same result.
I am loathe to waste any of this fabulous fruit once I delve into a can, and these three sweet, delightful recipes originated from the siren song of the open can in my refrigerator.

PUMPKIN CHOCOLATE WHOOPIE PIES

2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup pumpkin puree
1 cup brown sugar
1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature
3/4 cup cream
2/3 cup unsweetened cocoa powder, plus extra for dusting
1 3/4 cups confectioners' sugar

Heat oven to 350F.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup cream. Add flour mixture to egg mixture and whisk just until combined.
Drop dough in 2 tablespoon mounds, 1 inch apart, onto two parchment lined baking sheets. Bake until the tops of the cookies spring back when gently pressed, about 14 minutes.
Transfer to wire racks and let cool completely.
In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder and confectioners sugar on medium-high until fluffy, 2 minutes.
Spread filling on flat side of half the cookies, sandwich with remaining cookies.
To serve, dust with cocoa powder.
Enjoy!

CARROT PUMPKIN BARS WITH ORANGE ICING

2 cups flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs, beaten
1 1/2 cups brown sugar
1 cup canned pumpkin
2/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla
1 cup shredded carrots
1 cup chopped walnuts
1 1/2 cups powdered sugar
1 tablespoon orange juice, plus extra as needed

Heat oven to 350F. Grease a 15 by 10 inch baking pan, set aside.
In a large mixing bowl, stir together flour, baking powder, orange peel, baking soda, and salt. Set aside.
In a medium bowl, combine eggs and brown sugar. Stir in the pumpkin, oil, milk, and vanilla. Stir in carrots and walnuts. Add pumpkin mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter in prepared pan.
Bake for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack.
For orange icing: In a mixing bowl, combine powdered sugar and orange juice. Add extra orange juice as needed, to make icing of drizzling consistency.
Drizzle icing over the top of the bars.
Enjoy!

CHOCOLATE CHIP PUMPKIN BREAD

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
6 tablespoons butter, softened
2 eggs
1/4 cup water
1/2 can pumpkin
1 cup plus 1/4 cup miniature semisweet chocolate chips
1 teaspoon raw sugar

Heat oven to 350F. Grease a loaf pan.
In a medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed, set aside. In a large bowl, beat 1 cup of sugar and the butter with an electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well. Beat in water and pumpkin on low speed. Add flour mixture, beat on low speed until moistened. Stir in 1 cup of the chocolate chips. Pour into the prepared pan. Sprinkle the top with remaining 1/4 cup of chocolate chips, and the sugar.
Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove to cooling rack.
Enjoy!

Recipe adapted from Betty Crocker, Fall Baking, October 2009
www.bettycrocker.com/recipes‎

ROASTED CHICKEN WITH WARM BREAD SALAD

I was shocked when I realized we had a week where our family wouldn't sit down for dinner at home together one time.
Evenings were busy with gatherings, fundraisers, and dinners - either I had plans, my husband and I were going out, or we grazed at home but at different times, sitting around the kitchen island or standing.
I was able to cook dinner on one occasion, but I left my husband and children enjoying the Roasted Chicken with Warm Bread Salad, while I met friends out.

ROASTED CHICKEN WITH WARM BREAD SALAD

1 4 to 5 pound chicken
salt and freshly ground black pepper to taste
6 fresh thyme sprigs
4 bay leaves
1 apple, coarsely chopped
5 tablespoons olive oil, divided
2 cups bread cubes (from country style loaf)
1 onion, diced
2 tablespoons currants
4 tablespoons red wine vinegar
1/2 teaspoon sugar
2 green onions, finely chopped
1/2 cup fresh parsley, chopped
zest of 2 lemons
arugula

Heat oven to 375F.
Generously season chicken cavity and skin with salt and pepper. Loosen skin on breast, slide thyme and bay leaves under skin. Put a sprig of thyme and the chopped apple into the chicken cavity.
Place chicken in roasting dish, drizzle with 2 tablespoons of olive oil.
Transfer baking dish to the oven, bake until thermometer inserted into chicken reads 170F, about 1 hour  and 45 minutes. Transfer chicken to a carving board, cover loosely with foil.
While the chicken is resting, toss bread cubes and onion with 2 tablespoons of olive oil, place on a foil lined cookie sheet and bake for 10 to 12 minutes.
Meanwhile, combine currants, vinegar, 1 tablespoon of olive oil and sugar, let stand 15 minutes.
Add bread and onion, along with green onions, parsley and lemon zest. Toss until the bread has absorbed most of the liquid. Season with salt and pepper.
Arrange a bed of arugula on plate, top with bread salad and chicken pieces.
Enjoy!

Recipe adpated from Williams Sonoma
www.williams-sonoma.com/recipe/‎

TOOTIE BREAD

This weekend is the 14th annual Bikes Blues and Bar-B-Que festival in Fayetteville. We live down town, so are very close to the heart of the action - although it has grown so large, no corner of our State goes untouched.
It's not an event I personally care for, but I thoroughly enjoy the festive atmosphere, and have come to appreciate what it brings to our town. It is wonderful to see the pride the people have in their bikes, and I am proud of our town and love that so many are able to enjoy it during this very beautiful time of year.
However, my biggest annoyance during the entire five days, is the refusal or inability of the drivers/bikers to stop at cross walks. I first noticed it years ago while I was standing waiting to cross the road with a baby buggy pushed in front of me, and again the other night while I was standing at the curb, wanting to navigate safely to the other side holding the hand of my 7 year old.

TOOTIE BREAD

1 loaf french bread
8 slices of swiss cheese
1/2 cup butter, softened
1/4 cup finely chopped onion
1 tablespoon prepared mustard
1 tablespoon poppy seeds
4 slices of bacon or Canadian bacon, cooked and crumbled or chopped

Cut the bread into 16 slices, to but not through the bottom. Cut the cheese slices diagonally into halves. Place the cheese between the slices of bread. Place the bread loaf on a sheet of foil.
Mix the butter, onion, mustard and poppy seeds in a bowl. Spread over the top and side of the loaf. Sprinkle with the bacon. Wrap in the foil. Place on a baking sheet.
Bake at 400F for 20 minutes. Serve hot.
Enjoy!

Recipe adapted from Southern Accent, A Second Helping, 2003
jlpb.net/cookbook.htm

CHICKEN AND BANANA FRIED RICE and BANANA BREAD COBBLER

We like to have bananas on hand for a quick and healthy snack, but often they ripen quicker than we can eat them, so we make a lot of banana bread, muffins and cake. Although we do love bananas baked into a delicious treat, it was fun to change it up with this Chicken Fried Rice and Banana Bread Cobbler.

CHICKEN AND BANANA FRIED RICE

In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Halve 2 bananas lengthwise and add to the pan cut side down. Cook until deep golden, 6 to 8 minutes, transfer to a cutting board and cut into bite sized pieces, once cool enough to handle.
Heat another  tablespoon of vegetable oil. Season 3/4 pound of chicken tenders, cut into cubes, season with salt and pepper. Add to the skillet and cook until browned and cooked through, about 8 to 10 minutes. Lower the heat to medium, add 1/2 cup sliced scallions, and cook, stirring, until golden, about 2 to 3 minutes. Add 2 finely chopped serrano chiles (I unfortunately omitted these because of the kids), and cook, stirring, for 1 minute. Stir in 2 cups of cooked rice, increase the heat to high and cook, stirring occasionally , until the rice begins to toast, about 5 minutes. Remove from the heat and stir in the banana and 1 tablespoon of soy sauce. Sprinkle with chopped, salted peanuts.
Enjoy! please share recipedoodle with your friends and family!

Recipe adapted from Rachael Ray Magazine
www.rachaelraymag.com › Recipes‎

BANANA BREAD COBBLER

1 cup self rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 bananas, sliced
Streusel Topping

Heat oven to 375F.
Whisk together flour, sugar and milk just until blended, whisk in melted butter. Pour batter into a lightly greased 11 by 7 inch baking dish.
Top with banana slices and sprinkle with Streusel Topping.
Bake for 40 to 45 minutes or until golden brown and bubbly.

STREUSEL TOPPING
3/4 cup firmly packed light brown sugar
1/2 cup self rising flour
1/2 cup butter, softened
1 cup oats
1/2 cup chopped pecans

Stir together brown sugar, flour and butter until crumbly, using a fork. Stir in oats and pecans.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com › Food › Recipes‎

BLUEBERRY ZUCCHINI BREAD

I am fortunate to have the most incredible women in my life - friends and family, near and far, old and new!

The saying is "it takes a village" - I believe not only to raise a child, but also to enable a woman to reach her full potential and live her best life.

The women in my life lift me up, keep me grounded, support me in good and bad, give me love, lend me their ears and shoulders, guide me, advise me, accept me, watch my children and my back.

There are many in my "village", each one bringing her own individuality, to encompass all parts of life, even during the hurtful times. It is then I believe the most valuable lessons can be learned, and the most personal growth achieved.

I made this Blueberry Zucchini Bread one morning for a friend who came to the house to give me a makeover, I felt beautiful and confident when she had finished. The "pretty" in my village.

BLUEBERRY ZUCCHINI BREAD

2 cups flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup blueberries

Heat oven to 350F. Lightly coat the bottom of 8 4-inch mini loaf pans, or 1 9-inch pan with cooking spray, set aside.
In a large bowl combine flour, sugars, baking soda, cinnamon, salt and baking powder, set aside. In another bowl, mix eggs, oil, and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.
Spoon batter into prepared pans. Bake about 20 to 25 minutes for mini pans, or about 1 hour for larger pan, or until golden brown and a toothpick inserted into the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing.
Enjoy!

Recipe adapted from Parents, May 2011
www.parents.com › The Latest from Parents Magazine

BUTTERMILK BISCUITS and FRENCH BREAKFAST PUFFS and BREAKFAST BABY CAKES and POPOVERS and OATMEAL TEA CAKE and BASIC BUTTERMILK PANCAKES and BANANA SPLIT BREAD and CHOCOLATE CHIP MUFFINS AND PLUM OAT DROP BISCUITS and BITSY BACON AND CHEESE ROLLS and NUTELLA CREPES

It seemed like my kids were having friends to sleep over every weekend before school was out. Now, with school almost back in session, the overnight parties have increased in frequency, and it seems there is one almost every night.
I usually present a breakfast of convenience, but when there are additional kids expecting sustenance, it is a good excuse to look through the recipe books for something a little more interesting than cold cereal or Nutella toast.

BUTTERMILK BISCUITS

2 cups half wheat-white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter, cubed
1 cup buttermilk
melted butter

Heat oven to 450F.
Sift together the flour, baking powder, salt and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles small peas.
Stir in buttermilk with a fork until the dough forms a ball.
Turn the dough out onto a well-floured sheet of parchment paper. Sprinkle dough with flour, and flatten into a disk. Cover and chill for 15 minutes.
Remove paper (I left it on the paper) and turn dough out onto a well-floured surface. Sprinkle with flour. Pat dough to 1/2 inch thickness. Cut with a 2 1/2 inch cookie cutter.
Place biscuits 1 inch apart on a baking sheet.
Bake for 10 minutes, or until golden brown. Brush immediately with melted butter.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎

FRENCH BREAKFAST PUFFS

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

Heat oven to 350F.
Grease 12 muffin cups or line the cups with paper muffin liners.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
Bake for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon of cinnamon.
Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into melted butter, then into the sugar/cinnamon mixture.
Repeat with each muffin, until all muffin tops are covered. Serve warm.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/french-breakfast-puffs/‎

BREAKFAST BABY CAKES

1 1/3 cups milk
6 eggs
1 1/3 cups flour
1 tablespoon sugar
1 teaspoon salt
6 tablespoons melted butter

In the bowl of an electric mixer, combine milk, eggs, flour, sugar and salt and mix until smooth. Let batter stand for 30 minutes before baking.
Heat oven to 450F. Place bottom oven rack in lowest position.
Brush 6 pie tins with 1 tablespoon of butter each. Divide batter equally among pans, about 1/2 cup each. Place baking sheet with tins in oven and bake 10 to 15 minutes or until puffy and golden.
Serve 1 pancake per person, topped with desired toppings.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2007
www.arkansasonline.com/news/features/food/‎

POPOVERS

In a large bowl, combine 1/2 cup flour, 1/2 cup milk, 1 tablespoon of sugar, 2 teaspoons of melted butter and 1 large egg. Whisk to blend.
Generously brush a popover pan with melted butter. Pour batter, dividing evenly among the 6 cups. Place pan in a cold oven on the middle shelf.
Heat oven to 450F, bake popovers for 15 minutes. Reduce heat to 350F, and bake 17 minutes more. Do not open the door while baking. Remove pan from oven, pierce popovers to let out steam.
Enjoy!

Recipe adapted from Parents, May 2003
www.parents.com/recipes/‎

OATMEAL TEA CAKE

1 cup rolled oats
1/2 cup raisins
1 1/4 cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL TOPPING
1/4 cup butter
1/2 cup brown sugar
2 tablespoons half and half
1 cup finely chopped walnuts

Heat oven to 350F.
Place oats and raisins in a medium bowl, pour boiling water over the mixture and let stand until warm.
In bowl of electric mixer, cream butter with sugars until light and fluffy . Blend in vanilla. Add eggs, one at a time, beating well after each addition. Stir in oatmeal mixture.
Stir together flour, baking soda, cinnamon, salt and nutmeg. Add flour mixture, blending lightly. Spread batter in a well greased, 9 inch square baking pan.
Bake until top of cake springs back when touched, 45 to 50 minutes.
CARAMEL TOPPING
In a small pan, melt butter. Remove from heat and mix in brown sugar, half and half and walnuts.
Spread topping on warm cake and place under broiler, about 4 inches from heat, until topping browns and bubbles, about 2 minutes. Let cool slightly before serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2003
www.arkansasonline.com/news/features/food/‎

BASIC BUTTERMILK PANCAKES

1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk
2 eggs
3 tablespoons butter, melted

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, eggs and melted butter, add to flour mixture. Whisk until evenly blended.
Heat a griddle or skillet over medium heat.
Grease griddle or skillet. Spoon batter for each pancake onto griddle, cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes, cook about 2 minutes more, until golden brown on bottom. Cook remaining batter. Serve with butter and maple syrup.
Enjoy!

Recipe adapted from Red Book Magazine
www.redbookmag.com/recipefinder/‎

BANANA SPLIT BREAD

1 cup sugar
1 egg
1/2 cup butter, softened
1 cup bananas, mashed
3 tablespoons milk
1 teaspoon vanilla essence
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips

Heat oven to 350F.
Cream sugar, eggs and butter with an electric mixer until fluffy, about 3 minutes.
Stir in other ingredients. Spoon into well greased and floured large loaf pan. Bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from The Holiday Cookbook, November 2007


CHOCOLATE CHIP MUFFINS

1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/3 cup milk chocolate chips
2/3 cup sour cream
1 egg
4 tablespoons of vegetable oil

Heat the oven to 375F.
Line muffin pans with paper liners.
Sift the flour and baking powder into a bowl and add the sugar and chocolate chips and stir to combine.
Put the sour cream, egg and vegetable oil into a separate bowl and mix together with a whisk until smooth.
Stir the wet ingredients into the dry until just combined.
Spoon the mixture into the paper liners, so that each liner is half to three-quarters full, and bake 8 to 10 minutes, or until the muffins are well risen, pale golden and a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from 100 Magnificent Muffins & Scones, Felicity Barnum-Bobb 2006

PLUM OAT DROP BISCUITS

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/3 cups flour
1 1/3 cups rolled oats
1 tablespoon baking powder
3 tablespoons butter
3/4 cup snipped pitted dried plums
1 cup milk

Heat oven to 450F.
Stir together sugar and cinnamon, set aside.
In a large bowl stir together the flour, oats, 1 tablespoon of the cinnamon-sugar, the baking powder and 1/4 teaspoon salt.
Cut in the butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Stir in dried plums.
Make a well in the center of the flour mixture. Add milk. Stir until moistened. Drop dough onto a greased cookie sheet. Sprinkle with cinnamon-sugar.
Bake for 10 to 12 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2004
www.bhg.com/recipes/‎

BITSY BACON AND CHEESE ROLLS

1 can refrigerated crescent rolls
6 slices bacon, chopped, cooked and drained
1 cup grated cheese

Heat oven to 375F.
Line a cookie sheet with foil and spray with nonstick cooking spray.
Remove crescent rolls from container and lay on a flat surface that has been lightly dusted with flour.
Cut each crescent roll in half lengthwise to make two long, thin triangles.
Place approximately 1 teaspoon bacon bits and 1 teaspoon grated cheese along the triangles. Roll up each crescent roll jelly roll style, starting at the widest end.
Place rolls seam side down on prepared cookie sheet about 1 inch apart.
Bake for 10 to 12 minutes, or until golden brown.
Remove from oven, cool 5 minutes on pan and serve.
Enjoy!

Recipe adapted from The Pink Princess Tea Parties cookbook, 2008
www.amazon.com › ... › Where We Live › House & Home‎

NUTELLA CREPES

4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons melted unsalted butter
10 tablespoons nutella
sliced strawberries and bananas

Beat the eggs with a whisk until they are smooth. Add the milk, and whisk to combine. In a separate bowl, stir together the flour, salt and nutmeg.
Slowly whisk in the milk mixture. Set aside for at least 15 minutes or overnight in the refrigerator.
Before using, whisk the mixture to dissolve any remaining lumps.
Heat an 8 inch nonstick skillet over medium heat, brush with butter. Add 1/4 cup butter and tilt the pan to swirl it around. Cook until lightly golden on the bottom, about 1 1/2 minutes. Use a large spatula to flip the crepe, cook until lightly golden on the bottom, about 1 1/2 minutes. Transfer to a plate. Brush the pan with butter again. Repeat, using up all the batter.
Working one at a time, spread the surface of a crepe with 2 teaspoons of nutella. Place the strawberries and bananas in a single layer on one quarter of the crepe.
Fold the crepe in half, then in half again, forming a wedge shape.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

CHEDDAR POPOVERS

Driving home from a weekend out of town, we stopped at a roadside stall and picked up some fresh vegetables. We also had our weekly delivery of local produce to utilize, so my husband started on a wonderful, aromatic, vegetable laden soup.
I found this fun, flavorful popover recipe, which I thought would go well with the soup, and was very quick to make. However, my baking attempts were interrupted as my husband called out to our neighbors, who were enjoying an evening walk, and invited them in for a glass of wine. I was very happy to put the popovers on hold and visit - the lovely, spontaneous, mutual interruption made our evening so much richer and more pleasant.

CHEDDAR POPOVERS

1 cup flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 cup shredded, sharp cheddar cheese
3 green onions, trimmed and chopped

Heat oven to 450F.
Coat 8 cups of a popover or standard muffin pan with cooking spray.
In a bowl, whisk together flour and salt. In a second bowl, whisk together eggs and milk. Add to flour mixture, stir just until blended. Fold in cheese and green onions.
Fill prepared cups about 3/4 full, about 1/3 cup batter in each.
Bake for 15 minutes, reduce oven temperature to 350F and bake for 10 to 15 minutes until browned and puffed.
Remove popovers from oven and immediately remove from pan.
Serve warm.
Enjoy!

Recipe adapted from Family Circle, November 2009
www.familycircle.com/recipes/‎

SPICED PEACH CARROT BREAD

Some people continually amaze and astonish me - in the best kind of way.
A lovely friend spontaneously stopped by the other day, to see if she could take my Mum, who is visiting from New Zealand, out for lunch. Not only is she one of the most thoughtful, kind and gracious people I know, but also consistently delightful to be around, with her enthusiasm for people and for life in general. I am also filled with admiration at her preserve making, bee keeping, hostessing and hiking skills - and I have a feeling there is still a lot I haven't yet discovered.
I was thrilled to offer her a cup of tea after lunch and to visit and gather ideas for our upcoming trip to Portugal, since she and her husband had visited there, and was so glad I had baked earlier in the day, so I could also offer this delicious Spiced Peach and Carrot Bread. It was almost as interesting, varied and surprising as my wonderful friend, and I enjoyed it every bit as much as I enjoy her company.

SPICED PEACH CARROT BREAD

3/4 cup chopped pecans
2 1/2 cups flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 to 2 cups of chopped fresh, ripe peaches (mine had been frozen, thawed and cooked)
1 1/2 cups of freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 eggs, lightly beaten

Heat oven to 350F.
Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring half way through. Cool 15 minutes (if you have time).
Stir together flour, sugar, cinnamon, baking soda, baking powder, salt and nutmeg. Add peaches, grated carrots, vegetable oil, milk and eggs. Add toasted pecans, stirring just until dry ingredients are moistened.
Spoon batter into a greased 9 by 5 inch loaf pan (I divided it in two, and it seemed there was plenty).
Bake at 350F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Cool in a pan on a wire rack for 5 minutes. Remove from pan to wire rack and cool completely, about 1 hour.
Enjoy!

Recipe adapted from Southern Living, July 2011
www.southernliving.com/food/‎

BREAD AND TOMATO SALAD

Nothing says hot, sticky summer days like a perfectly ripe, juicy tomato - mixed with a little aromatic basil, it is a simple, heady combination.
I adore panzanella salads and this effortless and delicious recipe is no exception. It is quick to put together and needs to be made ahead of time - making it perfect for relaxed, serene summer entertaining.

BREAD AND TOMATO SALAD

4 tomatoes, cut into cubes
1/2 pound artisan bread, stale, crusts removed and cubed
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 to 1/2 cup olive oil
1 bunch fresh basil, stems removed, leaves torn into pieces
salt and freshly ground black pepper

In a large bowl, combine the tomatoes and bread.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
Add the basil and salt and pepper to taste, and toss to combine.
Enjoy!

Recipe adapted from the Food Network
www.foodnetwork.com › Recipes › Holidays and Parties‎

BANANA CHOCOLATE CHIP BREAD

We invited some of my children's friends over for a play date, and I wanted to make something yummy, quick and easy for an after school snack. The bonus - I was able to use up the ripe bananas languishing in the fruit bowl.
I saw this recipe made two loaves, and I thought we would enjoy one, and give one away. However, the first loaf was finished off quickly, with the kids still wanting more! So we cut into the second loaf to keep the hunger at bay, and to fuel the fun the friends were having!

BANANA CHOCOLATE CHIP BREAD

1 box white cake mix
1 (3.4 ounce) package instant banana cream pudding and pie filling
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chocolate chips

Heat oven to 350F.
Mix all the ingredients well. Pour into two greased loaf pans.
Bake for 35 to 40 minutes.
Enjoy!

Recipe adapted from Real Simple, November 2004
www.realsimple.com/magazine.../real-simple...2004.../index.html