Banana Bread (Betty Crocker)

Banana Bread

Source: Betty Crocker.

Ingredients

• 1 1/4 cups sugar
• 1/2 cup butter or margarine, softened 
• 2 eggs
• 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
• 1/2 cup buttermilk 
• 1 teaspoon vanilla 
• 2 1/2 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped nuts, if desired

Instructions

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Vegan Banana Walnut Bread (Love Fed)

Vegan Banana Walnut Bread

Source: Christina Ross, Love Fed.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins

Serves: 24 mini muffins or 1 loaf

Ingredients

• 2 cups all purpose gf baking mix flour (I love pure pantry)
• ½ cup coconut milk
• 1 tsp vanilla extract
• 3¼ ripe bananas
• ½ cup coconut oil partially melted down
• ½ cup coconut crystals
• 11/2 tsp cinnamon
• 2 flax eggs (2 tbsp flax seed meal mixed with 6tbsp water)
• ½ cup chopped raw walnuts
• ½ cup dark chocolate chunks (optional)

Instructions

1. Preheat oven to 350
2. Grease loaf pan & or muffin tins with coconut oil
3. In a blender add all ingredients except for walnuts and chocolate chunks, blend until smooth. Mix in walnuts and chocolate by hand and pour mixture into loaf or muffin pans.
4. Bake muffins for 30 minutes and loaf for 45 mins

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Chocolate Pumpkin Spice Muffins (Raw Doreen)

Chocolate Pumpkin Spice Muffins (Gluten Free, Wheat Free)

Source: Raw Doreen. (Recipe since removed from website.)



Serves: 12

A sweet and spicy muffin, loaded with the flavors of Fall!

Ingredients

• 1 cup almond butter (store-bought or homemade)
• ½ cup pumpkin puree
• 2 whole eggs
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 tablespoon Pumpkin Pie Spice*
• 1/3 cup maple syrup (or honey, if you prefer)
• Optional: 1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350F, and line a standard muffin pan with paper cups.
2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
3. Using a ¼ cup, distribute the batter evenly among the 12 baking cups.
4. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
5. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)

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Pumpkin Spice Chia Seed Muffins (SparkRecipes)

Pumpkin Spice Chia Seed Muffins

Source: SparkRecipes, submitted by KELLIEK1986.

Minutes to Cook: 25
Number of Servings: 22

Ingredients

• 2 Tbsp ground chia seeds (or ground flax seeds)
• 1 cup whole wheat flour
• 1/2 cup white unbleached flour
• 1/4 cup extra virgin olive oil
• 1 cup pure maple syrup
• 2 tsp baking soda
• 1 can (16 oz) pumpkin 
• 1 Tbsp vanilla
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 2 tsp cinnamon
• 2 eggs

Instructions

1. Preheat oven to 350 degrees.
2. Mix dry ingredients together in a bowl. In a separate bowl, then mix all wet ingredients.
3. Fold the wet ingredients into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. 
4. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

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Overnight Homemade Cinnamon Buns (Peanut Butter Runner)

Overnight Homemade Cinnamon Buns

Source: Peanut Butter Runner by Jen Eddins.

(Recipe adapted from The Way the Cookie Crumbles.)

Ingredients

DOUGH

• 1/2 cup whole milk
• 7 tablespoons unsalted butter
• 1/2 cup warm water (about 110-115 degrees)
• 1 envelope (2 1/4 teaspoons) yeast
• 1/4 cup (1 3/4 ounce) sugar
• 1 large egg, plus 2 large egg yolks
• 1 1/2 teaspoons salt
• 4-4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface

FILLING

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons melted butter
• 1/2 cup raisins (optional)

GLAZE

• 1 cup powdered sugar, sifted to remove lumps
• 2-4 ounces cream cheese, softened (to taste)
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk, until you reach your desired consistency

Directions

1. Heat the milk and butter in the microwave until the butter melts. Remove from microwave and set aside until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a standing mixer fitted with the paddle attachment, mix together the water, yeast, sugar, egg and yolks at low speed until well combined. Add the salt, warm milk mixture and 2 cups of flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. The dough might still be a little sticky but you should be able to shape it into a round ball. Place it in a very lightly oiled large bowl and cover the bowl with plastic wrap or a dish towel. Leave in a warm, draft-free spot until doubled in bulk, 1 1/2 to 2 hours. (I like to let my dough rise in the oven. I turn the oven to warm for a few seconds, switch it off and then put the bowl of dough in.)
3. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with the long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Using a sharp, serrated knife, cut the roll in 12 equal pieces and place the rolls cut-side up into a greased 13 x 9 baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours. (This is where you have the option of letting them rise overnight in the refrigerator.)
4. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. (If you left them in the fridge overnight, let them come to room temperature before baking.) Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.

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Spiced Zucchini Carrot Bread (Peanut Butter Runner)

Spiced Zucchini Carrot Bread

Source: Peanut Butter Runner by Jen Eddins.

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup coconut oil (softened or melted, can also sub vegetable or canola oil)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup shredded zucchini
• 1/2 cup shredded carrot
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• Zest of one orange

Directions

1. Preheat oven to 350 degrees and prepare a 9 x 5 x 3 loaf pan with butter or cooking spray. Note, you can also make this into muffins. Prepare a muffin tin with cooking spray or liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. In another bowl, beat together eggs, sugar, oil and vanilla. Combine wet ingredients with dry. Mixture will be thick and hard to stir.
4. Add in zucchini and carrots and stir until incorporated into batter. It should become more mixable at this point. Add in walnuts, dried cranberries and orange zest and stir to combine.
5. Bake for 50-60 minutes (loaf), 18-22 minutes (muffins), or until a wooden toothpick comes out clean. Start checking the bread early. Baking times will vary depending on your oven. Let cool in pan for 10-15 minutes and then invert and place on a wire rack to cool completely.

Yield: 1 loaf

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Nana's Banana Bread (Food.com)

Nana's Banana Bread

Source: Food.com.

Paige's Recipe Notes: Coconut Oil Banana Zucchini Bread

Ingredients

• 5 tablespoons butter
• 1⁄2 cup granulated sugar
• 1⁄2 cup firmly packed light brown sugar
• 1 large egg
• 2 egg whites
• 1 teaspoon vanilla extract
• 2 ripe mashed bananas
• 1 3⁄4cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄2 cup heavy cream
• 1⁄2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees, and spray bottom of a 9 inch round pan with non-stick cooking spray.
2. Beat butter in a large bowl with an electric mixer until light and fluffy.
3. Add granulated Sugar and brown sugar; Beat until well blended.
4. Add egg, egg whites and vanilla; blend.
5. Mix in the mashed bananas, and beat the mixture on high speed for 30 seconds.
6. In a separate bowl, combine flour, baking soda, salt and baking powder.
7. Add flour mixture to butter mixture alternately with the cream, ending with the flour mixture.
8. Mix in the walnuts.
9. Pour batter evenly into prepared 9 inch round pan (or loaf pan).
10. Bake until golden brown, and toothpick inserted near the center comes out clean (About one hour).

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Sweet Potato Almond Butter Muffins (Minimalist Baker)

Sweet Potato Almond Butter Muffins

Source: Minimalist Baker.

Paige's Recipe Notes: Sub millet flour. 1 banana and a few dates for the sugar.

Ingredients

• 1 flax egg
• 3/4 cup sweet potato puree
• 1/3 cup brown sugar
• 2 Tbsp canola oil (or melted coconut oil)
• 1 tsp pure vanilla extract
• 1 cup unsweetened almond milk
• 1 cup whole wheat pastry flour
• 1/2 cup oat flour (ground from rolled oats)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• ~1/4 cup roasted salted almond butter

Instructions

1. Preheat oven to 375 degrees and line muffin tin with paper liners.
2. Prepare flax egg in a large mixing bowl and let set for a few minutes.
3. Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
4. Carefully place whole wheat flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients. Then add oat flour on its own (as it does not sift well in my experience) and stir until just combined.
5. Spoon batter into muffin tins until filled almost to the top. Then drop about 1 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
6. Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
7. Cool completely or they will not come off the wrapper well. Store in an air-tight container and refrigerate to ensure freshness. Will keep in the freezer for up to a few weeks.

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Raisin Oatmeal Muffins (Cooks.com)

Raisin Oatmeal Muffins

Source: Cooks.com.

Paige's Recipes Notes: Sub. gluten free flour (Bobs Red Mill). Add more sweetener. Add coconut, pineapple, walnuts, carrots.

Ingredients

• 1 cup quick cooking oats
• 1 cup buttermilk
• 1 egg
• 1/2 cup brown sugar, packed
• 1/2 cup melted butter or vegetable oil
• 1 cup sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 to 3/4 cup raisins, craisins or currants

Instructions

1. Preheat oven to 400°F degrees.
2. Note: If buttermilk is not on hand, 1/2 cup milk and 1/2 cup sour cream or yogurt may be substituted. Try different flavors of yogurt for new flavor variations!
3. Pour the buttermilk (or other liquid) over oatmeal and allow to soak while mixing the dry ingredients. Add egg and sugar to the oatmeal mixture and combine well.
4. Note: If desired, soak raisins, craisins or currants in 2 tablespoons rum 15 minutes before mixing into batter to plump, refresh and add extra flavor. They can also be heated in water in the microwave for 30 seconds or so for a similar effect.
5. In a medium bowl, combine the dry ingredients and mix together well. Pour in the melted butter or vegetable oil; stir. Add raisins, craisins, currants (or a mixture of these). Combine all ingredients and stir together just until mixed.
6. Bake for 15-20 minutes. Makes 12-14 medium or 6 Texas style muffins.

Submitted by: CM

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Tampa Treasures Cookbook Recipes

Tampa Treasures Cookbook

Fresh Herb Grilled Chicken

Ingredients

• 8 large whole chicken breasts, halved
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 4 cloves garlic, crushed
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh chives, chopped 
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Instructions

1. At least 2 hours before cooking: Place chicken in 9 x 13-inch baking pan. Combine remaining ingredients; pour over chicken. Marinate in refrigerator at least 2 hours. 
2. When ready to cook: Drain chicken, reserving marinade. Grill chicken, brushing frequently with marinade, about 10 minutes per side or until done. Discard remaining marinade. 

Makes: 8 to 12 servings.

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Treasure Tip: Make your own herb vinegar by adding your favorite fresh herbs to the vinegar bottle and letting them sit two weeks, swirling the bottle occasionally. Add herbs to butter and use on vegetables, fish or meats. To make herb oil, add dried (never fresh) herbs to the bottle; let it sit two weeks. Strain the oil; add more herbs; let it sit two more weeks. 

Cumin Rice Timbales

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, minced
• 1 teaspoon cumin seeds
• 1/8 teaspoon dried hot pepper flakes
• 1 cup converted rice
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon cumin seeds, lightly toasted (garnish)

Instructions

1. In deep, heavy saucepan, heat oil over moderately low heat. Sauté onion, cumin seeds and red pepper flakes, stirring, until onion softens. Add rice; cook, stirring, 1 minute. Stir in broth, 1 cup water and salt; bring to boil; reduce heat to low. Cover pan; cook until liquid is absorbed, 18 to 20 minutes. Remove from heat; fluff rice with fork; stir in parsley. Let stand, covered, 5 minutes. Pack rice into six lightly oiled 1/4-cup timbale molds or custard cups. To serve, unmold timbales on plate; sprinkle with toasted cumin seeds. 

Makes: 6 servings.

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Rosemary Garlic Chicken

Ingredients

• 1 (4-pound) roasting chicken
• 2 large, or 4 small, lemons
• 1 head garlic cloves
• Fresh rosemary sprigs
• Olive oil
• 2 pounds small red potatoes (optional)

Instructions

1. Preheat oven to 425F. Wash chicken under cold water, pat dry, inside and out, with paper towels. Cut lemons in quarters. Separate garlic into cloves. Smash cloves with flat side of heavy knife; remove skin. Stuff chicken cavity with lemon quarters and garlic; tie legs together. Tuck rosemary sprigs between thighs and breast. Rub chicken with olive oil; place in roasting pan; roast 30 minutes. Reduce heat to 375 F; place potatoes around chicken, if desired. Roast until juices run clear when chicken is pricked with fork, 35 to 45 minutes longer. To keep meat from breaking apart when carved, let chicken rest 10 to 15 minutes before serving. 

Makes: 4 servings.

Preparation Time: 10 Minutes

Cooking Time: 1 Hour 15 Minutes

Treasure Tip: Poached chicken makes an excellent base for chicken salads and casseroles. For a moist, succulent poached chicken, keep your poaching liquid (water or chicken stock) at a gentle simmer. Remove chicken when breast is firm and drumsticks barely move. 

Kung Pao Chicken

Ingredients

• 1 pound chicken breast, boned and cut in 1-inch cubes
• 1/4 cup plus 2 tablespoons soy sauce, divided
• 1 1/2 tablespoons plus 1 teaspoon cornstarch, divided
• 1/4 teaspoon garlic salt
• 4 dried red chiles (or more to taste)
• 2 tablespoons white wine or sherry
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons sesame oil
• Peanut or vegetable oil for stir-frying
• 1 medium onion, diced
• 1/4 cup green bell pepper, chopped
• 1/4 cup red bell pepper, chopped
• 1/2 cup fresh mushrooms, sliced
• 2 teaspoons fresh ginger, peeled, chopped
• 1 (8-ounce) can bamboo shoots, drained and diced
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (7-ounce) jar baby corn, drained 
• 1/2 cup salted peanuts

Instructions

1. 30 minutes before cooking: Thoroughly combine chicken, 1/4 cup soy sauce, 1 1/2 tablespoons water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Marinate for 30 minutes.
2. Remove tips and seeds from chiles; cut in 1-inch pieces. In small bowl combine 1/2 cup soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil. In wok or large, heavy skillet, heat 2 to 3 inches oil to 400 F. Add chicken; fry 30 seconds. 
3. Remove chicken; add onion, green and red peppers and mushrooms. Cook until crisp-tender. Remove vegetables; drain off all oil except 2 tablespoons. Fry chiles until black in reserved oil. Add ginger, chicken, bamboo shoots, water chestnuts and corn, stirring and tossing together. Add vegetables and soy-wine mixture; cook, stirring, just until thickened. Remove from heat; sprinkle with peanuts. Serve over rice. 

Makes: 4 servings. 

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Treasure Tip: Although stir-frying looks difficult, the only trick to it is split-second timing. Have every ingredient prepared and within reach before you start to cook. Once you have started, there is no time to stop and look for a sauce or seasoning. 

Lemon Dill Peppered Chicken

Ingredients

• 1 (14-ounce) can chicken broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons dill weed
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 egg, beaten
• 1/4 cup flour, mixed with 1/4 teaspoon salt
• 2 whole chicken breasts, halved, boned and skinned 
• 1 tablespoon butter
• 1 tablespoon vegetable oil

Instructions

1. In medium saucepan combine broth and cornstarch; stir to mix well. Add lemon juice, dill weed, pepper and salt; place over medium heat. Cook, stirring, until mixture comes to full boil. Reduce heat to low; cook 1 minute longer. Dip chicken in egg, then in flour-salt mixture. Melt butter and oil in large skillet over medium heat; brown chicken. When chicken has browned, pour sauce over it; simmer until chicken is done, about 10 minutes. Serve. 

Makes: 2 to 4 servings. 

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Fiery Turkey Chili

Ingredients

• 1/4 cup olive oil
• 2 cups onion, chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) can plum tomatoes, including juice
• 1 (15-ounce) can tomato purée
• 1/4 cup chili powder
• 1 1/2 tablespoons ground cumin
• 1 tablespoon dried hot red pepper flakes (or to taste) 
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• Drumsticks, thighs and wings from a cooked turkey
• 2 green bell peppers, coarsely chopped
• 2 (16-ounce) cans kidney beans, rinsed, drained well
• Sour cream
• Cheddar cheese, coarsely grated

Instructions

1. 3 1/2 hours before serving: Heat oil in large kettle over moderate heat; cook onion and garlic; stirring until golden. Add tomatoes and juice, tomato purée, 2 cups water, chili powder, cumin, red pepper, oregano, cinnamon, salt and black pepper; combine well. Add turkey; reduce heat to low. Simmer uncovered for 2 hours, stirring occasionally. Using slotted spoon, transfer turkey to plate; let cool. 
2. Remove turkey meat; discard skin and bones. Add meat, green bell peppers and beans to pot. Simmer, stirring occasionally, until peppers are tender, about 40 minutes. If made in advance, cool completely before covering and refrigerate. Serve topped with a dollop of sour cream and a sprinkling of cheddar. 

Makes: 8 servings. 

Preparation Time: 30 Minutes

Cooking Time: 3 Hours 

Treasure Tip: Chicken can be substituted for turkey in this dish.

Grilled Lemon Rosemary Lamb

Ingredients

• 1 (5-pound) leg of lamb, boned and bufferflied
• 2 teaspoons lemon pepper seasoning
• 1/4 cup, plus 2 tablespoons, Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 1/4 cup, plus 2 tablespoons, lemon juice (about 4 lemons)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, crumbled
• 2 cloves garlic, minced
• 1 stick butter

Instructions

1. Night before, or at least 8 hours before cooking: Remove skin and excess fat from lamb; spread out flat. Combine all remaining ingredients except butter; pour over meat; marinate at least 8 hours. 
2. When ready to cook: Drain meat; reserve marinade. Melt butter; add to marinade. Grill meat, basting with marinade, over medium-hot coals at least 15 minutes per side for rare. 

Makes: 8 to 10 servings. 

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Whole Wheat Carrot Bread

Ingredients

• 1 cup raw carrots, peeled, finely grated
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 tablespoon butter or margarine, melted
• 2 eggs 
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups flour, sifted
• 1 cup whole wheat flour
• 1 cup walnuts, chopped

Instructions

1. Night before: In a large bowl combine carrots, brown sugar, soda and butter. Add 1 cup boiling water; stir just enough to mix. Set aside until cool. 
2. Preheat oven to 350 F. Beat eggs with fork; add to cooled carrot mixture. Sift baking powder, salt and all-purpose flour into mixture. Stir in whole wheat flour; fold in nuts. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; let stand 5 minutes. Bake 1 hour. Remove from pan; cool on wire rack. A loaf of bread slices better if wrapped in foil or plastic wrap and allowed to stand overnight in a cool place. 

Makes: 12 servings. 

Preparation Time: 20 Minutes

Cooking Time: 1 Hour

Pumpkin Date Nut Cake

Ingredients
Cake

• 1 (16-ounce) can pumpkin
• 3 1/2 cups flour
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup dates, chopped
• 1 cup pecans, chopped

Glaze

• 2 cups powdered sugar
• 1/2 cup fresh Florida orange juice

Instructions

1. Preheat oven to 350 F. Grease and flour tube or bundt pan. Mix 2/3 cup water and all cake ingredients until well blended, pour batter into prepared pan. Bake until knife comes out clean, 1 to 1 1/4 hours. Remove from oven. Make glaze: Mix powdered sugar and orange juice together; pour over warm cake. 

Makes: 12 servings.

Preparation Time: 25 Minutes
Cooking Time: 1 Hour 15 Minutes

Treasure Tip: When mixing cake batter, scrape the bowl often with a rubber spatula to blend the ingredients thoroughly. If you use a wooden spoon instead of an electric mixer, mix ingredients 150 strokes per minute of beating time.

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Le Pain Cookbook Recipes

Le Pain Cookbook Recipes

Beet Caviar, Caper, & Wild Salmon Tartine

Serves 4

Ingredients

For the beet caviar:

• 3 cups (13 oz/400 g) diced cooked beets (beetroot)
• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• about 1 tbsp Dijon mustard
• 1/2 garlic clove, chopped
• about 1 tsp sea salt

For the wild salmon:

• 12 oz (350 g) frozen wild Alaskan salmon fillet, skin removed
• 2 tbsp finely chopped shallot
• 2 tbsp wild mountain capers in sea salt, chopped
• 2 tbsp extra virgin olive oil
• about 1 tbsp Dijon mustard
• juice of 1/2 lemon
• 4 drops of Tabasco sauce
• 1/2 tbsp chopped flat leaf parsley
• black pepper

To serve:

• 4 slices of Sourdough Bread (see page 16)
• slices of lemon

Instructions:

1. Preheat the oven to 400°F (200°C/gas mark 6).
2. Start by making the beet (beetroot) caviar. Place all the ingredients into a food processor or use a handheld blender to blend to a smooth purée. Transfer to a bowl, cover and refrigerate until ready to serve. 
3. Place the frozen salmon on a lightly oiled baking sheet and bake in the oven for 18 - 20 minutes or until cooked through. In this recipe, the salmon should have a grainy texture, so we cook it longer than strictly necessary in order to ???. Remove from the oven and set aside to cool. 
4. In a bowl, mix the remaining salmon ingredients using ???. Flake the salmon into the bowl and mix gently. 
5. To serve, roll the beet caviar into small balls. Spread the salmon mixture over the bread slices, then nestle the ??? caviar balls among the salmon. Serve immediately with lemon slices.

Brioche

Makes 12 individual brioches

(60 g/2 oz each)

Ingredients

• 350 g (12 1/2 oz) strong white bread flour
• 40 g (1 1/3 oz) whole (full fat) milk (or water)
• 170 g (6 oz) egg (about 3 large eggs)
• 40 g (1 1/3 oz) granulated sugar
• 8 g (1/4 oz) fine sea salt
• 8 g (1/4 oz) active dry (fast-action dried) yeast
• 105 g (3 3/4 oz) cold unsalted butter, diced (If your butter is too warm, it will melt instead of being incorporated into the dough)

For the egg wash (glaze):

• 60 g (2 oz) egg (about 1 large egg)
• 20 g (3/4 oz) granulated sugar
• 4 g (1/7 oz) fine sea salt

Instructions

1. Place all the ingredients except the butter in a large mixing bowl or in a mixer fitted with a paddle attachment. Knead or mix on low speed for 2 - 4 minutes, until the dough has come together. Knead or mix on medium - high speed for 2 - 4 minutes, until the dough is slightly smooth and elastic. 
2. Continue to knead or return the mixer to low speed and begin adding the butter, 1 teaspoon at a time, kneading or mixing well between each addition, until the butter is fully incorporated (this will take 10 minutes by hand and 5 - 10 minutes in a mixer.) Remove the dough and lightly oil the bowl before replacing the dough. Cover loosely with plastic wrap or a damp dish towel and set aside to rise (prove) at room temperature for 30 minutes, then refrigerate for 4 - 24 hours before use. Cooling the dough makes it easier to handle. 
3. When ready to use, turn the dough out onto a lightly floured surface. Divide into 12 equal pieces. Fold the edges of a piece of dough into the center, creating a seam, and turn the dough over so it is seam side down. Start pulling the surface of the dough taut and tucking the edges underneath, and continue until the dough forms a smooth, tight dome. Cover loosely and set aside to rest at room temperature for 20 minutes. 
4. Re-shape the dough, as before. Flour or grease a 12-cup (hole) muffin pan and place each brioche into a cup. Cover loosely and set aside to rise at room temperature for 30 - 45 minutes. 
5. Preheat the oven to 375°F (190°C/gas mark 5). In a small bowl, whisk together the ingredients for the egg wash, then use to brush the top of each brioche, being careful not to let it pool around the sides or it will prevent the dough from rising. Bake for 16 - 20 minutes, until dark golden brown. Transfer to a wire rack to cool completely. 

Chia Seed & Banana Muffins

Makes about 15 muffins

Ingredients

• 4 small ripe bananas (10 oz/275 g peeled weight), mashed
• 1 cup (8 oz/250 g) soy yogurt
• 2/3 cup (5 oz/150 g) canola (rapeseed) or soy oil
• 3/4 cup (6 fl oz/175 ml) agave syrup
• 3 eggs
• 1/2 tsp table salt
• 1 tsp vanilla sugar or liquid vanilla extract
• 1 2/3 cups (7 oz/200 g) all-purpose (plain) flour
• 1 tbsp baking powder
• 1 2/3 cups (7 oz/200 g) chia seeds

For the topping:

• chia seeds
• 1 banana, sliced on the diagonal

Instructions

1. Preheat the oven to 350°F (180°C/gas mark 4). Line a muffin pan with 12-15 paper muffin liners or cases.
2. Put the banana, yogurt, oil, agave syrup, eggs, salt, and vanilla sugar into a bowl and mix to a smooth purée using a fork. 
3. Add the flour and baking powder and stir until just combined - be careful not to overmix or the muffins won't be as light and airy. (You can also use a stand mixer with a paddle attachment: put the bananas into the bowl first and paddle briefly to eliminate any lumps, add the liquids and sugar and process for 30 seconds, then add the flour and baking powder and process for another 15 seconds.) Stir the chia seeds into the mixture using a spatula and let stand for 20 minutes. 
4. Pour the batter into the muffin pan, filling each liner to the top, then top with chia seeds or slices of banana. Bake in the oven for 30 minutes, until risen and golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Figjam

Makes 1 1/4 cups (14 oz/400 g)

Ingredients

• 1 1/2 cups (10 oz/300 g) dried figs, cut in quarters
• 1 oz/25 g dried or 2 oz/30 g fresh or frozen blueberries
• 1 cup (7 oz/200 g) superfine (caster) sugar
• 1 3/4 cups (13 fl oz/400 ml) water
• juice of 1 lemon

Instructions

1. Start by sterilizing the jam jars. Preheat the oven to 250°F (120°C/gas mark 1/2). Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes while you prepare the jam. 
2. Meanwhile, place all the ingredients in a saucepan with a heavy bottom. Bring to a boil over medium heat, then reduce the heat and simmer for 10 - 15 minutes, or until the jam has thickened to a sticky consistency, stirring continuously to break up the fruit and dissolve the sugar. 
3. Remove the pan from the heat. Using a hand-held blender, blend the jam until the skins have broken down and the jam is smooth. 
4. Pour the jam into the warm sterilized jars and seal with the lids.
5. Store the jam in the refrigerator and use within a month.

Goat Cheese & Asparagus Frittata

Serves 2

Ingredients

• 6 asparagus spears (or 3 baby zucchini/courgettes, cut in half lengthwise)
• 4 eggs
• 4 tbsp light cream (single cream) or half-and-half
• 4 large cherry tomatoes, halved
• 1 tbsp thinly sliced tarragon leaves
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil
• 1 garlic clove, thinly sliced
• 1 tsp thyme leaves
• 2 1/2 oz (65 g) firm crottin de chèvre (goat cheese), cut into 1/4 inch (4-5 mm) slices

Instructions

1. Preheat the oven to 425°F (220°C/gas mark 7). Snap off the ends of the asparagus spears to remove the tough, woody part. Whisk the eggs and cream together in a bowl, then stir in the tomatoes, tarragon, salt and pepper. 
2. Heat the olive oil in an ovenproof baking dish, skillet or frying pan for which you have a lid, then add the asparagus, garlic and half the thyme. Cover and sauté over medium heat for 3 minutes, until softened, then remove from the heat.
3. Pour the egg and cream mixture over the asparagus, lay the goat cheese slices on top, then sprinkle with the remaining thyme. Transfer the frittata to the oven and bake for 8 - 10 minutes, until the cheese has melted and the frittata is golden brown. Serve hot. 

Chili Sin Carne

Serves 4

Ingredients

• 2 tbsp extra virgin olive oil
• 1 carrot, peeled and thinly sliced
• 2 celery sticks, thinly sliced
• 2 garlic cloves, chopped
• 1 sprig of thyme
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tbsp cumin
• 1 tsp sea salt
• 7 oz (200 g) firm tofu, diced
• 1 tbsp brown or barley miso
• 1 3/4 cups (14 oz/400 g) canned peeled plum tomatoes
• 1 cup (7 oz/200 g) drained, canned red kidney beans
• 1/2 cup (3 1/2 oz/100 g) drained, canned white kidney beans
• 1/2 cup (3 1/2 oz/100 g) drained, canned chickpeas
• 2/3 cup (3 1/2 oz/100 g) drained, canned corn kernels (sweet corn)

For the accompaniments:

• 1 celery stick, finely sliced
• 1/2 red onion, chopped
• 1/2 cup (3 1/2 oz/100 g) crème fraîche
• 1/2 jalapeño pepper, sliced
• 2 tbsp chopped cilantro (coriander)\
• 1 ripe avocado, peeled and diced
• 1 lime, cut into small pieces

Instructions

1. Heat the olive oil in a saucepan, add the carrot, celery, garlic, herbs, spices and salt and sweat over medium heat for 5 minutes or until the vegetables are softened. Add the tofu and miso. Break up the plum tomatoes, then add them to the pan. Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally. 
2. Mix all the canned beans, chickpeas and corn in a bowl, then add them to the pan. Simmer for another 5 minutes or until the sauce is thick and slightly reduced. 
3. Meanwhile, make the accompaniments by preparing 3 bowls of the following mixtures: red onion and celery; crème fraîche, jalapeño, and cilantro (coriander); avocado and lime. 
4. Divide the chili sin carne between 4 bowls and serve the accompaniments alongside.

Three Vegan Dips

Serves 4

Ingredients

For the green pea spread: 

• 1 cup (5 oz/150 g) frozen baby green peas (petits pois), defrosted
• 2 tbsp cashew butter
• 1 tsp fresh savory leaves
• 1 tsp chopped sage leaves
• 1/4 garlic clove, chopped
• 1 pinch of salt
• 1/2 tsp black pepper

For the hummus: 

• 1 2/3 cups (13 oz/400 g) canned chickpeas, drained (reserve the liquid) 
• 4 tbsp tahini
• 1/4 garlic clove
• 2-3 tbsp lemon juice
• 1 1/2 tbsp mineral water
• 1 pinch of sea salt
• 1 pinch of freshly ground black pepper

To serve: 

• Herbed Soybean Spread (see page 70)
• Rice cakes

Instructions

1. For the green pea spread, put all the ingredients into a blender. Blend in short bursts until you have a thin purée. Refrigerate until needed. 
2. For the hummus, put all the ingredients into a blender. Blend in short bursts until you have a thin purée that is easy to spread. Refrigerate until needed. 
3. Serve the spreads with gluten-free accompaniments, such as rice cakes or vegetable crudités.

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Cramique Bread (Le Pain)

Cramique

Makes 1 loaf

Ingredients

• 1 quantity Brioche dough (see page 34: follow the recipe up to the point where the dough has been refrigerated)
• 125 g (4 oz) golden raisins (sultanas) or raisins
• 125 g (4 oz) pearl sugar (a type of coarse European sugar designed for baking) or cane sugar cubes chopped into lentil-size pieces

For the egg wash (glaze):

• 60 g (2 oz) egg (about 1 large egg)
• 20 g (3/4 oz) granulated sugar
• 4 g (1/7 oz) fine sea salt

Instructions

1. Grease and flour a 9x5x3 inch (900 g/2 lb) loaf pan. Turn the dough out onto a lightly floured work surface and set aside 500 g (1 lb) of the dough (the remainder can be used to make Brioche rolls, see page 32, or frozen for up to 2 weeks for use later). Roll out the dough using a lightly oiled rolling pin (the dough is quite sticky so this prevents it from sticking so much) into a rectangle about 3 times the length of your loaf pan and about 3/4 inch (1.5 cm) thick. 
2. Sprinkle the golden raisins (sultanas) and pearl sugar over the center third of the dough, then fold the top third down over the middle third and finally bring the bottom third up to meet the top edge of the dough and seal the edges. Roll the dough to the length of your loaf pan and place the dough inside the pan, seam side down. 
3. Cover loosely with plastic wrap or a damp dish towel and set aside to rise (prove) at room temperature for 1 1/2 - 2 hours. 
4. Preheat the oven to 375°F (190°C/gas mark 5). In a small bowl, whisk together all the ingredients for the egg wash, then use to brush the cramique, being careful not to let it pool along the sides, as it will prevent the dough from rising. Bake for 40 - 45 minutes, until dark golden brown all over. Let rest in the pan for 2 minutes, then turn out onto a wire rack and let cool completely before slicing.

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Paige's Banana Scones

Paige's Banana Scones

Ingredients

• one banana
• 1/2 tsp baking soda
• dash of sea salt
• 1/4-1/2 cup almond four
• 1 tablespoon almond butter
• sprinkle of cinnamon
• sprinkle of cardamom
• few raisins

Instructions

1. Mash banana in a small bowl with a fork.
2. Add raisins to mashed banana and mix. 
3. Mix almond flour, baking soda, & salt.
4. Add to mashed banana (and raisins).
5. Add almond butter and spices.
6. Lightly grease muffin pan with coconut oil.
7. Bake for 10-15 minutes.

Paige's Recipe Notes: Amazing !!!!

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Granz's Recipes

Granz’ Recipes

Deviled Eggs

Ingredients

• 6 hard cooked eggs
• 3 TBS mayo or salad dressing 
• 2 teaspoon lemon juice 
• 1 teaspoon Worcestershire Sauce 
• ¼ teaspoon dry mustard 
• 1/8 teasp. salt and pepper 
• paprika and parsley sprigs 

Instructions

1. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks, mix in next 6 ingredients. Fill egg whites with yolk; garnish with paprika and parsley.

Orange Waldorf Salad

Ingredients

• grated peel of ½ fresh orange
• 4 oranges peeled cut in bite size pieces 
• 1 cup mini marshmellows 
• ½ cup sliced celery 
• ½ cup mayo or salad dressing
• 1/2 cup chop walnut
• 1/8 teaspoon ground cinnamon 

Instructions

1. In bowl, combine all ingredients; chill. Serve on salad greens 

Broccoli-cheese Stuffed Pasta Shells

Ingredients

• 6 ounces jumbo macaroni shells
• 1 tablespoon salt
• 3 quart boiling water
• 1 (10 ounce) package frozen chopped broccoli thawed (2 cup)
• 1 cup ricotta cheese 
• ½ cup shredded swiss cheese
• 3 cups canned stewed tomatoes

Instructions

1. Gradually add shells and salt to rapidly boiling water so that water continues to boil. Cook uncovered stirring occasionally until tender. Drain in colander.
2. While shells are cooking combine broccoli, ricotta cheese, swiss cheese and onion. Stir until well blended. Pour about 1 cup tomatoes over bottom of 13x9x21/2 inch baking pan, breaking up the tomatoes with a fork. Spoon about 1 round teaspoon of cheese mixture into each shell and place open side up in even layer in pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375F 25 mins.

Parmesan Chicken Wings (YUM!)

Instructions

• ½ cup bread crumbs
• 3 TBS parm cheese
• 2 TBS parsley
• ½ tsp salt 
• dash garlic
• 2 lbs chicken wings 
• ¼ cup milk 
• 4 medium potatoes (cut like fries)
• 2 TBS butter 

Instructions

1. Combine first 5 ingredients.
2. Dip wings in milk then crumbs.
3. Place in shallow pan w/potatoes.
4. Drizzle with butter, salt and pepper.
5. Bake 375 30-35 mins. 

Courine Cake (Daddy and Auntie Dawn Favorite Birthday cake)

(Double for 2 layers.)

Ingredients

• 1 cup butter 
• 2 cup sugar 
• 5 eggs 
• vanilla 
• Beat gradually 
• 3 cup flour
• 1 teaspoon baking powder
• 1 cup milk 

Instructions

1. 325 degrees
2. Icing and garnish with cherries and walnuts 

Paige’s Frosting for Cake Above

Ingredients

• 1/2 cup butter, softened (you can use margarine but the flavor will not be the same) 
• 2 2/3 cups confectioners' sugar, sifted (Substitutions: 1 3/4 cup powdered sugar = 1 cup granulated sugar) 
• 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half) 
• 1 1/2 teaspoons vanilla 

CHOOSE ONE OF THE FOLLOWING

• 1/3 cup unsweetened cocoa powder, sifted (for light) 
• 1/2 cup unsweetened cocoa powder, sifted (for medium) 
• 3/4 cup unsweetened cocoa powder, sifted (for dark rich) 

Instructions

1. Cream the butter in a small bowl. 
2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. 
3. Beat with an electric mixer, until the desired texture is achieved. 
4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency. 

Aunt Marg’s Coffee Cake

Ingredients

• 2 ½ cup all purpose flour 
• ¾ cup white sugar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• ½ teaspoon nutmef
• ½ teaspoon salt
• ¾ cup vegetable oil 
• 1 cup sour milk
• 1 teaspoon baking soda 
• 1 egg

Topping

• reserved bread crumb
• ½ cup chop buts
• 2 teaspoon cinnamon 

Note: Sour milk - stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let sit for 10 mins.

Instructions

1. Stir together flour sugars, nutmeg and salt. Add oil and mix well. Set aside 3.4 cup of this mixture to use for the topping.
2. Add the sour milk into which you’ve stirred the baking soda and beat well. Add the egg and beat again. Pour into 2 greased and floured 8 inch round cake pans. 
3. Add the nuts and cinnamon to the reserved crumbs and mix well. Sprinkle over the tops of the cakes. Place in the middle rack of over and bake 25 -30 mins at 350. 

Sweet Potato Muffins (The Boss)

Ingredients

• ½ cup butter or margarine softened
• 11/4 cup sugar 
• 2 eggs 
• 11/4 cup canned mashed sweet potato (drained)
• 1 cup milk (2 TBS sour cream)
• 2 teasp baking powder
• ¼ teaspoon salt 
• 1 teaspon ground cinnamon
• 1/4 teaspoon ground nutmeg
• ½ cup raisins, chopped
• ¼ cup pecans 

Instructions

1. Cream butter; gradually beat in sugar. Add eggs one at a time beating well after each. Stir in sweet potatoes and milk. Combine flour baking powder salt cinnamon and nutmeg. Add to creamed mixture stirring just until moistened. Stir in raisins and pecans. Spoon into greased muffins pans, filling two thirds full. Bake at 400 for 25 mins.

Johnny Cake 

Ingredients

• 11/2 cup flour sifted
• 11/2 teaspoon baking powder sifted ¼-1/2 cup sugar or desired sweetness sifted 
• butter-as much as you desire to make fluffy 

Instructions

1. Stir briskly with milk until it becomes a paste. 
2. Grease pan. 
3. Bake 30-35 mins.

Johnny Cake In Frying Pan 

Ingredients

• 2 C flour 
• 2 teaspoon baking powder
• 1 teaspoon salt 
• 1 Table spoon sugar 
• 1 Tablespoon shortening (Crisco)
• water

Instructions

1. Place all ingredients, except water, in mixing bowl and use spoon or hands to mix. Add just enough water to make a firm dough. Turn out on board and knead until smooth. Let stand 10 mins. Place in hot frying pan which has been greased and flatten to fit in pan. Fry at medium heat until brown and crusty, turning several times. Then lower flame and finish cooking about 15 mins. 

Granz Guava Duff

Ingredients

• ½ cup butter
• ½ C sugar
• ¾ cup milk
• 2 egg
• 2 tsp baking powder
• 2 cups flour 
• 10 -12 guavas

Instructions

1. 10 -12 guavas add sugar cook to boiling 
2. Cream butter/sugar, add eggs beating thoroughly- add flour and baking powder after sifting 2 times 
3. Grease bottom Pyrex dish alternate batter.
4. Put guava batter in pan.

Guava Duff

Ingredients

• 4 T butter or margarine 
• 1 cup sugar 
• 3 eggs beaten 
• 2 cup guava pulp
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon cinnamon 
• ¼ teaspoon cinnamon 
• ¼ teaspoon ground clove (optional)
• 3 cup flour 
• 2 teaspoon baking powder 

Instructions

1. Cream butter or margarine with sugar; add eggs, guava and spices. Beat smooth. Sift flour baking powder, add to mixture. Dough will be stiff. Place mix in greased top of double boiler and cook over boiling water or use a can with a tight cover and place can in tea kettle or pan of boiling water about 2/3 from top of can. Steam 3 hrs. Slice and serve with hard sauce. 

Hard Sauce 

Ingredients

• ½ cup butter
• 1 C confectioners sugar
• 1 teaspoon vanilla or 1 tablespoon brandy or rum. 

Instructions

1. Cream butter or margarine. And gradually add sugar beating until creamy. Gradually beat in flavoring. Serve chilled. 

Pineapple Pound Cake

Ingredients

• 1 can (8oz) crushed pineapple 
• ½ pound butter 
• ½ cup shortening 
• 3 cup sugar 
• 5 eggs 
• 3 cups sifted flour
• ½ teaspoon baking powder
• ½ tsp salt
• 1 cup milk, room temp.
• 1 teaspoon lemon extract

Instructions

1. Drain pineapple. Cream together butter, shortening and sugar until light and flufft. Add egs one at a time, beating well after each addition. Sift together flour baking powder and salt; add alternately with milk. Mix until well blended. Add vanilla and lemon extract. Fold in fruit. Pour batter into greased and floured 9 or 10 inch tube pan. Place in cold oven and bake 350 1 hr 25 mins . serve plain or with icing . Serves 12. 

Garlic Chicken

Ingredients

• 8 serving pieces of chicken 
• salt and pepper 
• flour 
• 2 T butter 
• 2 T vegetable oil
• 1 head garlic
• ½ cup dry white wine
• ½ cup chicken broth
• 2 T cornstarch 
• 3 T water 
• fresh parsley 

Instructions

1. Season chicken with salt and pepper ; coat with flour. Heat butter and oil in skillet brown chicken over high heat on each side. Add whole garlic cloves, peeled but not cut. Turn chicken and pour in combined wine and broth. Simmer 15 mins; turn chicken and summer 10 mins more until tender. Transfer chicken and garlic to a warmed serving dish. Dissolve corn starch in water and stir into liquid in pan cook over high heat for 2 mins. Adjust seasoning and spoon over chicken. Sprinkle with parsley.

Lemon Chicken

Ingredients

• 3 whole chicken breast 
• ¼ C flour
• ½ teaspoon salt 
• 1/8 teaspoon pepper 
• butter
• 1 cup water 
• 1 chicken flavor bouillon cube
• 2 small lemon

Instructions

1. about 45 mins before serving 
2. on cutting board, cut each chicken in half. Working with one half at a time, place in skin sideup.
3. On wax paper mix flour salt and pepper, use to coat chicken. 
4. In skillet heat 3 T butter, cook chicken until brown, remove chicken into plate. 
5. Reduce heat to low. Into dripping skillet stir reserved flour; add water, bouillon and juice of half lemon; stiring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover ; simmer 5 mins or until chicken is tender. Arange chicken and lemon slices on warm platter. Makes 6 servings.

Zippy Chicken Strips (Yummy)

Ingredients
3 pound boneless chicken breast
½ cup lemon juice
2 tablespoon soy sauce
¾ tsp salt
1 cup flour
1 teaspoon pepper
½ tsp salt
1.2 tsp paprika
3 cup vegetable oil

Instructions

1. Cut chicken into 3x1-inch strips and place in shallow dish. Combine next 3 ingredients and pour over chicken. Cover dish and marinate 30 mins.
2. Combine flour, pepper, salt and paprika. Dredge chicken in flour mixture and fry in hot oil until golden.

Creamy Cheese Cake

Ingredients

• 3 eggs
• 1 cup sugar 
• 16 ounces cream cheese
• 1 teaspoon vanilla 

Instructions

1. Blend all ingredients until creamy. In blender or food processor. Pour into 9 inch graham cracker crust. Bake at 350 for 25-35 min.

After School Cup Cakes

Ingredients

• 1 box German chocolate cake mix
• ½ lb cream cheese
• 1 egg
• butterscotch morsels or chocolate chips or pecans or walnuts (optional)

Instructions

1. 1 box German chocolate cake prepared according to directions. 
2. Fill cup cake cups 2/3 full - set aside. 
3. Blend: ½ lb cream cheese. 1 egg - mix well. 
4. Add: butterscotch morsels to mixture or chocolate chips (you can also add pecans or walnuts to mixture).
5. Put 1 TBSP mixture in the middle of each cup cake. 
6. Bake.

Pea Body Vanilla Muffins

Ingredients

• 2 cup flour
• 1 cup sugar
• 2 tesp bpowd
• ¼ teasp salt
• 2 tbs butter melted and cooled
• 1 cup milk
• 1 egg
• 11/2 teasp vanilla

Instructions

1. Preheat oven 400. Grease muffin tins, sift flour with sugar, bpowd and salt in large bowl. Add melted butter to milk and egg. Beat to mix well. Add vanilla.
2. Make a well in center of flour mixture, pour milk mixture in all at once. Stir with a fork only until all ingredients are moistened. DO not beat or over mix. 
3. Quick spoon batter into muffin tins. Filling each slightly more than half full. Bake 15 mins or 18-20 if using full size muffin pans. 

Grouper Parmesan Fingers (Four star)

Ingredients

• 2 lb grouper fillets
• 1 cup sour cream
• ¼ cup grated parmesan cheese
• 1 tbs lemon or lime juice
• 1tbs grated onion
• ½ teaspoon salt
• Dash hot pepper 
• dash paprika 
• chopped parsley 

Instructions

1. Place grouper in single layer in well greased 12 by 8 by 2 inch backing dish. Combine remaining ingredients except paprika and parsley. Spread sour cream mixture over fish. Sprinkle with paprika and bake at 350 for 25-30 mins garnish with parsley 

Grilled Marinated Grouper

Instructions

• 1/3 cup fresh lemon juice
• 1 teasp fresh lemon rind 
• 1 teasp horse raddish 
• 1 clove garlic halved 
• ½ teaspoon dried oregano 
• ½ teaspoom dried basil
• ¼ teaspoon salt seasoning 
• 1.4 teasp peper 
• 3 T Lite olive oil
• 8 4 oz grouper filets 

Instructions

1. Blend lemon horseradish garlic spices salt and pepper . gradually add olive oil and blend again 
2. Rinse fish under cold water; blot dry and arrange in pan. Cover fish with marinate turning to coat both sides. Coat with plastic wrap and refrigerate for 8 hrs. 
3. Cover grill and grill 7-8 mins.

Veal in Lemon Butter Sauce

Ingredients

• 2 lbs veal (small pieces)
• 2 garlic gloves 
• parsley 
• 1 bay leaf 
• juice of ½ lemon 
• 2 cup chicken broth 
• 2 T butter 
• Dash salt n pepper 
• 1 oz flour 

Instructions

1. Beat veal, cut in sort of round pieces. 
2. Dip in flour brown in butter on each side until brown-sprinkle with parsley, bay leaf crushed together with garlic. Cook 2-3 mins add salt pepper then lemon juice and 1.2 C broth. Continue coating until sauce thickens.

Granz Bar B Q Sloppy Joes

Ingredients

• 11/4 lbs ground beef
• ¾ cup pork shoulder 

1. Ground together. 

• Add 2 onions 
• 2 carrots 
• 1 green pepper
• 1 button garlic 
• 16 soda crackers 
• 1 can tomatoes 
• Salt and pepper 

1. Combine and add to meat, mix well. 
2. Bake 375 for 45 mins. 
3. Stir well before serving.

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Favorite Childhood Pumpkin Bread

Paige and Patrick's Favorite Pumpkin Bread

Ingredients

• 1/3 C oil 
• 1 C pumpkin 
• 3 eggs 
• 11/4 C sugar 
• 2 1/3 bisquick 
• 2 tsp cinnamon 

Instructions

1. Mix together all ingredients. Blend well. Pour in greased loaf pan. Bake 45-55 minutes at 350 F.

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Bahamian Johnny Cake (Food o'del Mundo)

Johnny Cake

Source:  Food o'del Mundo.

Paige's Recipe Notes: (baked yummy!)

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1⁄2 cup crisco or other shortening
• 2/3 cup milk

Instructions

1. Combine dry ingredients then cut in shortening until the size of rice grains. Add milk gradually, just enough to make dough soft. Knead dough until smooth then let it rest for about 10 minutes.
2. Place dough in greased 8 or 9 inch round or square pan. Pierce top of dough with a fork. Bake at 350 for 20-25 minutes or until golden. 
3. Remove from oven and baste top of bread with milk. Return to oven and allow to bake for 5 more minutes. Remove from oven and allow to cool a few minutes.

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Oil-Free Pumpkin Bread (Live. Love. Learn. Eat.)

Oil-Free Pumpkin Bread 2 Ways

Source: Live. Love. Learn. Eat.

Pumpkin Gingerbread or Pumpkin Ginger Muffins

Sweet and moist with a perfect touch of ginger and spices.

Makes one 9 x 5 loaf or 14 muffins.

Ingredients
Dry

• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons ginger
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Wet

• 1 cup canned pumpkin
• 2/3 cup pure maple syrup
• 1/3 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, combine the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined (careful not to over mix). Pour the batter into a non-stick 9 x 5 loaf pan and bake 45-50 minutes. Loaf is ready when a toothpick inserted comes out clean.
2. If making muffins, pour the batter into a lightly greased or baking cup lined muffin pan, filling each muffin cavity 3/4 of the way full. Bake for 18- 20 minutes. Muffins are ready when a toothpick inserted comes out clean.

Molasses Pumpkin Bread or Muffins

This loaf has a nice touch of molasses to give it a richer flavor as well as a host of many minerals.

Makes one 9 x 5 loaf or 14 muffins.

Ingredients
Dry

• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice

Wet

• 1 cup canned pumpkin
• 2/3 cup pure maple syrup
• 1/4 cup blackstrap molasses
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, combine the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined (careful not to over mix). Pour the batter into a non-stick 9 x 5 loaf pan and bake 45-50 minutes. Loaf is ready when a toothpick inserted comes out clean.
2. If making muffins, pour the batter into a non-stick muffin pan and bake for 18- 20 minutes. Muffins are ready when a toothpick inserted comes out clean.

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Healthy Pumpkin Muffins or Bread (Kitchen Stewardship)

Healthy Pumpkin Muffins or Bread

Source: Kitchen Stewardship.

Ingredients

• 3/4 cup honey 
• 2 eggs 
• 1 2/3 c. whole wheat or sprouted flour* 
• ½ c. melted butter or coconut oil** 
• 1/4 c. cold water 
• 1 c. pumpkin (about half a 15 oz can) 
• ½ t. cinnamon 
• ½ t. nutmeg 
• ¼ t. baking powder 
• 1 t. baking soda 
• ¾ t. salt 
• ½ t. cloves 
• 1 Tbs. molasses (opt.) 

Instructions

1. Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
   Bread (one loaf) = 65-80 minutes
   12 Muffins = 35-40 minutes
   24 Mini muffins = 25 minutes 

Notes: Watch timing carefully as honey browns faster!
*I often use part or all “white whole wheat flour” for muffins.
**Find out why I use butter and coconut oil.

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Vegan Banana Nut Muffins for Two (Minimalist Baker)

Vegan Banana Nut Muffins for Two

Source: Minimalist Baker.

Serves: 2

Ingredients

• 1/2 cup whole wheat pastry flour
• 1/2 tsp baking soda
• pinch salt
• 1 very ripe banana
• 3 Tbsp brown sugar
• 1 Tbsp vegan butter, melted (heaping Tbsp is best)
• 1 small flax egg (1/2 Tbsp flaxseed meal + 1 Tbsp water)
• 1/2 tsp vanilla extract
• 4 Tbsp whole walnuts for topping

Instructions

1. Preheat oven to 375 degrees F and lightly butter two small ramekins with non-dairy butter. Prepare flax egg and set aside.
2. In a large bowl, mash the banana, leaving some texture.
3. Add brown sugar, baking soda, salt and whisk for one minute.
4. Stir in flax egg, vanilla, melted butter and stir.
5. Add flour and stir with a spoon or spatula until just combined.
6. Divide batter evenly into the two ramekins – about 1/2 to 3/4 full – and generously top with walnuts.
7. Bake for 25-30 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from ramekins and serve warm. Additional butter isn’t necessary – these are very moist and quite perfect as is.

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Vegan Banana-Walnut Muffins (Food & Wine)

Vegan Banana-Walnut Muffins

Source: Food & Wine.

Active: 15 MIN
Total time: 1 HR

Servings: Makes 9 muffins

These simple vegan muffins are moist, with irresistibly crispy edges.

Ingredients

• 3/4 cup all-purpose gluten-free flour, preferably Bob's Red Mill (see Note) 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon xanthan gum, preferably Bob's Red Mill (see Note) 
• 1/4 teaspoon cinnamon 
• 1/8 teaspoon kosher salt 
• 3/4 cup mashed banana (from 1 large banana) 
• 1/4 cup unsweetened applesauce 
• 1/2 cup light brown sugar 
• 2 1/2 tablespoons canola oil 
• 1 teaspoon pure vanilla extract 
• 1 tablespoon light agave nectar 
• 3/4 cup chopped walnuts (3 ounces) 

Instructions

1. Preheat the oven to 350°. Line 9 muffin cups with paper liners. 
2. In a small bowl, whisk the flour with the baking soda, baking powder, xanthan gum, cinnamon and salt. In a medium bowl, whisk the mashed banana and applesauce with the brown sugar, oil, vanilla and agave. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts. 
3. Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts. Bake for 30 to 35 minutes, until the muffins are golden and a tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving. 

Make Ahead: The muffins can be stored at room temperature for 2 days. Notes Xanthan gum is used to add volume to baked goods. Like gluten-free flour, it is available at natural food shops and supermarkets or at bobsredmill.com.

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