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Confirmed. The Best Banana Bread EVER!

28 Jan

That’s right. I have confirmed this at least 6 times. This recipe for Banana Bread is the best. This is not my own recipe; just one I have tried in search of a really good one. And, I found it with this one. The best quick breads and muffins have to be fresh, moist and flavorful.

Before I found this recipe, the one I liked best was at the bakery (King Arthur’s Pasties, here in Flint, Michigan) I worked at almost 20 years ago. After I moved on from there I would still special order a large loaf of Banana Bread without nuts, just for me. (I don’t like nuts by the way; unless, it’s peanuts covered in M & M’s or a Snickers…… I’m just sayin’)….. Ok, back to the subject of Banana Bread:  I really like it. I like it right out of the oven with a pat of butter smeared and melted all over the slice. And, I also like it when I pack it for lunch within a zip lock baggie and give it time to re-create some extra moisture. Not like a hot and sweaty slice of bread but, like a room temperature marination period. IT’S THEE BEST!….. And, don’t knock it till you try it. Again, I’m just sayin’.

So this is another recipe that is super easy. The only thing that you would have to be concerned with here is letting your bananas really ripen or finding some really already ripe ones. FYI, in case you ever need ripe banana’s in a hurry. Go to your neighborhood discount grocery (ex: Sav-a-lot, Aldi); they almost always have ripe, ripe bananas that are ready to be turned into banana bread or banana pudding. And, you can get them for almost nothing. Pick bananas that have brown spots and stems. Those will give the sweetest banana flavor.

Slice 3 to 4 medium to large bananas in a large bowl prior to mashing.

Banana Breads and other quick breads make really good thank you gifts. So, bake some of this good stuff up and send me a note on what you think. Then, put this recipe in your recipe box or binder and save for the next time you need to say “Thanks!”   This is the perfect way to extend your thank you into action with a token of appreciation.

Purchase these disposable bakers online from King Arthur Flour Company or Sur la Table.

You can bake this bread in 2 (8×4 inch) or 1 (9×5 inch) loaf pans. Also, as a option you can bake mini loaves in disposable oven safe loaf bakers. I purchased the ones shown above online from Sur la Table.

All the players are here: butter, sugar, eggs, buttermilk, vanilla, bananas, flour, baking soda and salt.Mash the bananas with a potato masher or electric mixer prior to mixing the other ingredients.

Place the butter and sugar in a large bowl.

Blend the butter and sugar together with an electric mixer.

Add in the eggs and vanilla extract.

Mix in the vanilla and eggs until the yolks disappear.

Add in the buttermilk and mashed bananas.Blend until evenly combined.

Lastly, add in the flour, soda and salt.Stir in the flour just until it disappears.Scrape down the sides of the bowl and fold in nuts if using.

Evenly divide the batter among the pans.Bake in the small baker at 35-40 minutes.

Bake the 8 or 9 inch loaves 1 hour to 1 hour 15 minutes.Serve warm with butter or cool to room temperature and save for later.

 

The Best Banana Bread

*adapted from Gold Medal All Purpose Flour*

Ingredients:

1¼ cups sugar

½ cup butter (1 stick) softened

2 large eggs

1½ cups mashed very ripe bananas (3-4 medium)

½ cup buttermilk

1 teaspoon vanilla extract

2½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (optional)

Instructions:

Pre-heat oven to 350°.

Spray or grease your metal or glass loaf pans with non- stick spray or shortening. If using disposable bakers skip this part.

With an electric mixer blend together the butter and sugar in a large bowl. Mix in the eggs and vanilla until the yolk of the egg disappears. Add in the bananas and buttermilk, beat with the electric mixer until combined. Stir in the flour, baking soda and salt just until the flour disappears. Scrape down the sides of the bowl with a rubber spatula and fold in nuts in using.

Evenly distribute the batter into the pan or pans.

Bake 8 inch loaves 1 hour,

Bake 9 inch loaves 1 hour 15 minutes,

Bake small bakers 40 minutes or until a toothpick inserted in the center comes out clean.

Immediately run a butter knife around the perimeter of the metal or glass pans. Cool the loaves in metal or glass containers 10 minutes.  Loosen sides of the loaves from pans, remove from pans to cooling rack or place on a platter and serve warm with butter.

Don’t try to resist, answer the calling of The Best Banana Bread. You’ll thank me after.

Let me know what you think in the comments, or on social: Facebook, Twitter and Instagram @ mouthfuloffood

Hit me with your questions too! I’ve got answers for cooking, baking, being a mom and life. I’ll be sure to get right back!

Have a great week!

Kim Cherie

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Oh So Easy Buffalo Chicken Dip with Warm Pita Wedges

14 Jan

 Buffalo Chicken Dip. Quick and easy to make on short notice.

I fell in love with Buffalo Wings almost 25 years ago. I can’t remember where I had them first T.G.I. Friday’s or Applebees?? But, I knew I was in love with the hot sauce soaked chicken wings dunked in ranch dressing….OOOOOOHHHHH! Just the thought of the of the fresh hot wings served with ranch dressing, celery sticks and fries. I think me and one of my friends would go out for wings once or twice a week after we got off work. Prior to that I had never had or even heard of Buffalo Wings. It was probably my favorite menu item for the next 2 years. Week in- week out. I even learned to make them at home. I baked my wings in the oven and made the sauce mixture on the stove top. Dipping the wings in the sauce and then baking for a few minutes more to create hot sauce cured chicken wings. Soon after, I became a mother and my craving for hot sauce decreased. It was still liked but, not loved so much.

  Wings photo courtesy of istockphoto.com

Anywho, every now & then I may still order hot wings hoping to grab a taste of what use to be. Hanging out late nights at the Applebee or the TGIF… those were my favorite things. And, when I am just having a down right craving but do not desire the messiness of hot sauce hands I make this super easy, super quick Buffalo Chicken Dip. Seriously, it couldn’t even be any easier. Every ingredient is in a package you empty the packages into the bowl and measure out a couple of sauces and bake. I cant express how easy this is to make. This dish is especially for the one who does not like to cook and the one who can not cook but wants to make a good impression as a guest to a girls night or game day party. You can serve this dip with chips, veggies, in a bread bowl or, with pita wedges as I do here today.

 Pita Bread tastes so good when it is warm and soft.

I first had this dip when my mom ordered it from a caterer for a party we were having. Instantly, it was another favorite. I think it was the combo of the warm spicy ranch laced chicken being hugged by warm pita wedges. What else could I do but fall in love?

Soon after I was in search of recipe. The online recipe reflected that making this number would be effortless but, worthy of a slot in my recipe box.

Try it out for your next get together or even better Super Bowl LLII – Sunday, February 4, 2018

So simple ingredients. Just go to the store and grab em’; stir and bake!

Recipe Adapted from Franksredhot.com

BUFFALO CHICKEN DIP

Ingredients

2-3 cups shredded cooked chicken

1 8oz package of cream cheese

1/2 cup hot sauce

1/2 cup prepared ranch dressing

1/2 blue cheese crumbles

1/4-1/2 cup finely chopped green onions

warm pita wedges

Sliced celery sticks

 I have to say it doesn’t look so pleasant in this state, but just wait for the finished product.

Instruction

Combine all ingredients (**except** pita wedges and thinly sliced green onions) in a medium or large bowl. Stir it all together until evenly combined. Transfer to a 1 quart baking dish.

Bake for 20-30 minutes at 350 degrees until warmed through.

Stir in the green onion.

Place pita wedges in another baking dish and cover with foil. Bake the wedges 10-20 minutes until warmed through.

Transfer the dip to a serving bowl and and the pita bread to a complementing platter.

Garnish with sliced celery sticks.

Serve dip and pita warm.

Now we have some pimento cheese looking concoction but I promise it is not.

Bake in the oven and stir in the green onions last. I was using them as a garnish but, it tasted so good I mixed them right in.

 Transfer to a serving bowl and plate or platter, garnish with the celery sticks and serve warm.

Thank you for stopping by. Until next time,

Kim Cherie

Hey you! Shoot me a comment and tell me what your favorite party dip is?

Connect with me on Facebook, Instagram and, Twitter @mouthfuloffood

 

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Favorite Cookbook Friday #10 & No-Roll Sugar Cookies

18 Aug

 

What do I think of when I think of Sugar Cookies? Christmas! Now I know we have approximately 4 months till Christmas but, for me sugar cookies with sprinkles and/or icing makes me desire snow and Christmas trees…. I know, I know don’t say the “S” word.

 

Anyway, during the holidays Sugar is my favorite flavor cookie. It’s probably my daughter’s favorite anytime, which is probably how I came across this recipe. I don’t always have time to chill and roll out sugar cookie dough. So, I looked for a no-roll sugar cookie in one of my many cookbooks and found this one. When I first found this recipe many years ago I had to read it several times because I didn’t see eggs included in the recipe. That really had me confused. I thought, is this an error? No eggs? This can’t be right?…. Right?……Wrong. After testing the recipe I saw that it was not a mistake. That means this is good news for all cookie dough lovers. This cookie dough is safe to eat uncooked! YAY!!! BRAVO!! BRAVO!! ALL HAIL EGGLESS COOKIE DOUGH!!!

I like this cookie because it’s easy to make and no rolling it out. The recipe instructs you to chill the dough. I haven’t tried it with out the chilling but, you do have to bring it almost a back to room temperature to easily scoop the dough with a portion scoop. I would recommend trying a 1/2 dozen without the chilling and see how they turn out. Otherwise, follow the recipe as is. This sugar cookie is tasty, whether baked until just done or baked a little longer for a crispier bite. I prefer this cookie on the crispy side as opposed to my other cookie favorites. Roll the cookies in white, colored sugars or other sprinkles. Press the dough out with the bottom of a glass greased with shortening and bake at 375 degrees.

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No-Roll Sugar Cookies

Ingredients:

1 cup granulated sugar

1 cup powdered sugar

1 cup butter softened

1 cup vegetable oil

2 teaspoons vanilla extract

3 1/2 cups all purpose flour

3/4 cup cornstarch

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 salt

granulated sugar, colored sugars and sprinkles

 

Directions:

In a medium bowl combine the sugars. In a second medium bowl combine the flour, cornstarch, salt, baking soda and, cream of tartar. Lightly mix the flour mixture with a fork and set aside. 

Beat sugars, butter, oil and vanilla in a large bowl with an electric mixer on low to medium speed. Stir in remaining ingredients except the granulated and other sugars for rolling. Transfer the cookie dough to a medium bowl and cover and chill until firm or about 2 hours.

Pre-heat the oven to 375 degrees. Shape the dough into 1-inch balls using 2 spoons or a portion scoop. Roll the dough into the sugars or sprinkles and place on a parchment lined cookie sheet. Press the cookie dough down with a greased bottomed glass. Bake in the heated oven 6-8 minutes until set but not brown. Immediately remove from cookie sheet to wire rack to cool (if you can wait that long).

 

 

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Questions and comments welcomed! Give me a shout when you try this or any other recipe on mouthfuloffood.com

Thank you for stopping by!

Kim

 

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Creamy Coleslaw with a Few Special Guests

30 Jun


Just in time for Fourth of July fun, family and food, I wanted to share this coleslaw recipe with you. Coleslaw is one of my favorite cold salads. My favorite times to have it is when I can eat it with either with a barbecue dinner or a fish fry with spaghetti and hushpuppies. Either way I’m happy. This recipe today was shared with me from my friend Latina. I met her at church and we bowled together on the same league for a couple of years. Latina gave me a sample of her coleslaw years ago when she came to pick up a cake I had baked for her. I think it was a carrot cake with cream cheese icing I made for her that year. Well, I was immediately delighted when I tasted it. It was creamy, sweet with raisins and apples. I love apples too! So, I was sold…..


It wasn’t until years later probably just 2 years ago when I finally texted Latina and asked her for the recipe. She replied back and happily texted back with the recipe.  I make coleslaw all the time now for dinner with pulled pork sandwiches, and family functions, and everyone loves it. I mean they really love it.  I made it last year for our annual family event last year I ended up giving the recipe out at least 3 times from that event.

Before Latina shared her recipe with me I really didn’t want to make coleslaw, even though I like it a whole lot. I didn’t want cut up a lot of cabbage. Well, now that I know that cutting up a some cabbage isn’t hard to do. I could do it anytime. With this recipe that I am sharing with you today you won’t blink an eye because you can buy the packaged coleslaw mix and the prepared coleslaw dressing in the jar right next to it at the grocery store. Viola’, mix in you own special guests, refrigerate, and there you have some delicious coleslaw. Believe me. You won’t be sorry.

Creamy Coleslaw with a Few Special Guests

Ingredients:

1 bag pre-shredded coleslaw mix

1 Red Delicious Apple chopped with skin on

fresh lemon juice from half a lemon

1 cup raisins or Craisins

1/2 cup partially drained crushed pineapple

1 teaspoon poppy seeds

1 cup jarred coleslaw dressing or more to taste

1T sugar (optional)

1 cup walnuts (optional)

Instructions:

Place chopped apple in a medium size bowl in the lemon juice and toss to keep from browning. In a large mixing bowl pour in the coleslaw mix. Add in the raisins, partially drained crushed pineapple, poppy seeds, chopped apple, and walnuts if using. Next pour in 1 cup coleslaw dressing and stir all ingredients together till completely combined. Taste and add sugar if needed. Transfer the coleslaw to a serving bowl, cover, and chill 4-6 hours or overnight and serve.

You  may add in more dressing a little at a time if needed also until desired consistency is achieved. A little goes a long way with this recipe.

**Be aware** The coleslaw will gets creamier as it sits. It may not look creamy enough when first mixed but the mixture will develop as it refrigerates.

 

What cold salads do you like at your summer cookouts? Do you make a winning summer dish? What is it? Let me know in the comments!

Thank you for reading Mouthful of Food!

Happy 4th of July!! See you next time!

Kim

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Email me @ Mouthfuloffood@gmail.com

 


 

 

 

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Cheeseburger and Potato Wedges

8 Oct

Cheeseburger and Potato Wedges

Who needs a restaurant?

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