Bluberry Banana Bread Recipes

Bluberry Banana Bread

Bluberry Banana Bread

blueberry-zucchini-bread

Zucchini Bread

Simplyrecipes.com

Zucchini Bread Recipe

Ingredients

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 1 cup dried cranberries or raisins (optional)

Method

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.

Zucchini Bread with Pineapple

Ingredients

• 3 eggs
• 1 cup olive oil
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups coarsely grated zucchini
• 1 can (8oz) crushed pineapple, drained
• 3 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup chopped walnuts
• 1 cup raisins

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.

pinapple upside down cake

This recipe is from Paula Deen foodnetwork.com

Ingredients

• Nonstick cooking spray
• 3 cups cake flour, plus more for pan
• 1 cup butter, softened, plus 1/2 cup, melted
• 2 1/4 cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups whole buttermilk
• 1 1/2 cups firmly packed brown sugar
• 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
• 1 (10-ounce) jar maraschino cherries, drained well
• Pineapple Buttercream Frosting, recipe follows
• Chopped pecans, for garnish, optional

Directions

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

Pineapple Buttercream Frosting:

• 1/2 cup butter, softened
• 2 tablespoons reserved pineapple juice
• 3 1/2 cups confectioners' sugar

Beat all the ingredients in a large bowl until well combined.

Yield: about 2 cups

Best Big, Fat, Chewy Chocolate Chip Cookie

I like my chocolate chip cookies soft and chewy. This recipe is great from allrecipes.com

 Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Double Chocolate Biscotti

My first attempt to make Biscotti. Got the reciepe from allrecipes.com

 Ingredients

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 eggs
• 1 3/4 cups all-purpose flour
• 4 (1 ounce) squares white chocolate, chopped
• 3/4 cup semisweet chocolate chips

Directions

1. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
3. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
4. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Cauliflower Paratha

Cauliflower Paratha

I got this recipe from Showmethecurry.com They came out very soft and tasty.

Prep Time: 15 minutes
Cook Time: 30 minutes plus dough resting time
Makes: Approx 9-10 paratha

Ingredients:

For the filling:

Cauliflower – 5 cups, minced (approx 1 1/2 lbs)
Oil – 1 Tbsp
Asafoetida – 1/8 tsp
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Salt – to taste
Coriander Powder – 1/2 tsp (all dry spice powders can be doubled for extra flavor)
Dry Mango Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp
Cilantro – 1/4 cup, chopped
Mint Leaves – 1/4 cup, chopped
Green Chilies – to taste, minced

For the dough:

Chapati Flour (Whole Wheat Flour) – 2 cups
Salt – 1/2 tsp
Oil – 1 Tbsp + 1 tsp
Water – 3/4 cup, warm
Extra Chapati Flour for dusting
Oil for pan frying

Method:

1. Heat Oil in a non-stick pan on medium heat.
2. Add Asafoetida, Ginger and Garlic. Cook for 30 seconds.
3. Add Cauliflower and mix.
4. Season with Salt, Coriander Powder, Dry Mango Powder, Cumin Powder and Red Chili Powder. Mix well and cook uncovered until cauliflower is tender and moisture is evaporated.
5. Keep aside to cool.
6. Dough: In a mixing bowl, add Chapati Flour, Salt and Oil. Mix until Oil is well incorporated into the dry flour.
7. Add a little water at a time to knead flour into a smooth dough.
8. Drizzle a few drops of Oil to coat dough, cover and let it rest for 15-20 minutes.
Heat a tawa or skillet on medium heat.
9. After cauliflower has cooled, add Cilantro, Mint Leaves and Green Chilies. Mix well.
10. Divide dough into equal size balls (approximately 9). Divide filling into equal portions (approximately 9).
11. Roll out one dough ball into a 3-4 ” disk. Use dry Chapati Flour for dusting.
12. Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
13. Flatten the stuffed ball and dip it into the dry flour on both sides.
14. Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
15. Place the rolled paratha on the heated skillet and cook until bubbles start to appear or color changes.
16. Start to roll the next paratha while one is cooking to get a process in place.
17. Once bubbles appear, flip the paratha over and lightly smear with oil.
18. Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with oil.
19. Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
20. Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
21. Serve hot with pickle or yogurt (raita).