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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|
http://rcm.amazon.com/e/cm?t=thebakersshoppe-20&o=1&p=8&l=bpl&asins=B00061EXPQ&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrFor 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.
|photo by roygbivibgyor|
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.
|photo by semarr from Flickr|
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.
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
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.
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 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.