Biscuits and Cashews

I go for bread in a BIG way.

Green Onion Parker House Biscuits

Today is Sunday and it’s time to share another recipe from “Off the Shelf Baking”. This one is on page 67, the picture above is on page 137. I grew up on homemade biscuits with my mom and grandmom. They both loved to bake bread. In fact, I’ve said this before but my mom enjoyed baking more than cooking. I was the opposite, although it wasn’t that I didn’t like desserts cause you know how I love sweets. I just felt intimidated trying to bake so I let mom do that and she let me do the cooking.

This recipe is right up my alley because of how much I love green onions and I use them all the time, just never thought about using them to bake biscuits.


5.2 oz. container semisoft cheese with garlic and herbs
1/2 c. sliced green onions (2)
1 12-oz. pkg. (10) refrigerated biscuits
1 egg yolk
1 tbsp. water
2 tbsp. grated parmesan cheese
Sliced green onions
Step 1: Preheat oven to 400 degrees F. Grease a baking sheet, set aside. In a small bowl, stir together semisoft cheese and the 1/4 cup green onions, set aside.
Step 2: Unwrap biscuits. Using your fingers, gently split the biscuits horizontally. Place the biscuit bottoms on prepared baking sheet. Spread about 1 tablespoon of the cheese mixture over each biscuit bottom. Replace biscuit tops.
Step 3: In a small bowl, use a fork to beat together egg yolk and the water. Brush biscuit tops with egg yolk mixture. Sprinkle with Parmesan cheese and additional sliced green onions.
Step 4: Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm.
Makes 10 biscuits.

Desserts for Breakfast Part 1: Cinnamon Danish & Peanut Butter Swirl Bread

I’ve always loved eating desserts for breakfast. I thought I’d break this post into several since I have some great ideas that I’ve categorized. These are the danishes and my favorites too.

photo by Leon Brocard
Can’t say I’ve been to Copenhagen before so I’ll just have to use my imagination about how good their cinnamon danishes are. I can just almost smell and taste how flaky and good they are and I’ve heard so much about their pastries. So, to try to mimic the recipe, I had to try something that would take me there even if only in my dreams. Hey, my dreams are pretty good too and it’s a lovely way to begin the morning!
And, how a slice of peanut butter swirl banana bread for breakfast with a cold glass of milk?? I can’t turn that down. And you gotta love the smells of banana and peanut butter bread baking, it just makes me feel like a kid all warmed up in my blanket with mom right there. What comfort those memories bring me!
Cinnamon Danish
1 3/4 c. milk
3 tbsp. sugar
3/4 tsp. salt
3 tbsp. butter
1 pkg. dry yeast
1 1/3 c. warm water
2 eggs
2 1/2 c. unsifted flour the topping:
1/2 c. brown sugar
2 tbsp. butter
2 tbsp. Karo syrup (dark) – Available in The Baker’s Shoppe!

Scald milk, stir in sugar, salt and butter. Cool this mixture to lukewarm. Sprinkle dry yeast into warm water and stir until dissolved. Add milk mixture, eggs and 1-1/2 cups of flour. Beat until mixed. Add enough additional flour to make a very stiff batter. Cover and let rise in a draft free, warm place until doubled in bulk.

While batter is rising, mix topping ingredients and set aside in a warm place. When batter has risen double, stir batter down. Roll out to 1/4″ thick in a square area. Spread with melted butter and sprinkle with brown sugar. Tightly roll up pastry. Cut with a sharp knife in 1″ slices. Lay these on a greased cookie sheet. Spread each danish with brown sugar mixture. Let rise once again until double in size. Then bake 15 to 20 minutes at 350 degrees. Remove from oven and let cool before icing it. I like chocolate or vanilla or even cream cheese. Top with nuts if you like.

Peanut Butter Banana Swirl Bread

photo by roygbivibgyor
I found this terrific recipe from bakingbites. I think you’ll want to make this over and over again!

from bakingbites
For the cream cheese filling:

4-oz cream cheese, room temperature

1/2 cup peanut butter (pref. crunchy)
1 large egg yolk

1/4 cup granulated sugar

for the banana bread:
1-3/4 cups all purpose flour

2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

1/4 tsp ground allspice
1 cup mashed banana (about 2 large)
1 cup sugar

1/3 cup vegetable oil

2 large eggs

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan. Make the cream cheese filling. In a medium bowl, beat together cream cheese, peanut butter, egg yolk and sugar until smooth and fluffy. 
In a large bowl, whisk together flour, baking soda, salt and ground spices.
In a medium bowl, whisk together mashed banana, sugar, oil and eggs. Pour into dry ingredients and stir until just combined and no streaks of flour remain. Do not over mix.

Pour half of banana batter into prepared loaf pan. Spoon peanut butter mixture on top, spreading it into as even a layer as possible. Pour remaining banana batter on top, again spreading it into an even layer. 
Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs) and the top springs back when lightly pressed.

Turn loaf out of the pan onto a wire rack. Cool completely before slicing. Makes 1 loaf.

Homemade Buttermilk Biscuits

photo by semarr from Flickr
Biscuits are a comforting food and to me qualifies as both going with a dessert as well as savory dishes. I grew up using biscuits sometimes as spoons for mopping up leftover gravy on my plate. My grandma loved dipping them into buttermilk and eating them just like that. Sometimes I even like frost them with cream cheese or vanilla, even chocolate icing. Basically, I think this little nugget is at home with Treats of Sweets!

2 c. all purpose flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk or sour milk

In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, salt, and baking soda. Cut in shortening until mixture resembles course crumbs. Make a well in center of dry mixture, then add buttermilk or sour milk all at once. Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10-12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.

Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until the biscuits are done. Remove biscuits from the baking sheet and serve hot. Makes 10-12.

Banana Bread: 2 Varations

I love the smell of banana bread baking in the kitchen. The aroma takes me to a garden or comforting place in my mom’s kitchen. She loved to bake.

Banana Bread with Cranberries on the Side

Parchment or wax paper
2 c. flour
1 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. each ground nutmeg and salt
2 medium (1 cup) ripe bananas, mashed
2 eggs
1/3 c. oil
1/4 c. milk
1 tsp. vanilla extract
1 c. chopped nuts
1/2 c. mini chocolate chips (optional)
fresh cranberries for garnish

Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper or wax paper extending paper up sides of pan; set aside.

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt on a sheet of parchment or wax paper; set aside. In a large bowl combine bananas, eggs, oil, milk and vanilla extract. Add dry ingredients to banana mixture; stir just until moistened. Stir in nuts and chocolate chips (optional); pour into parchment lined-pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Use edges of parchment to lift bread from pan onto a wire rack. Pull back edges of parchment. Cool completely. Add cranberries on the side for presentation. Makes 12 servings.

Another Variation:
How about Banana Bread w/Cranberries! 

If you’d like to make Banana Bread with the cranberries inside, here’s a great recipe:

2-1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.

In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.