Plum Bread

 Plum Bread

1 cup chopped plums

1 Tablespoon flour (gf works great)

1 cup sugar

1/2 cup butter

1/2 teaspoon vanilla

2 eggs 

1 1/2 cups flour (gf works great)

1/2 teaspoon salt

1/4 teaspoon baking soda 

1/3 cup plain yogurt 

1/4 cup brown sugar 

Preheat oven at 350°

Sprinkle chopped plums with 1 tablespoon of flour and set aside.

Beat  sugar, butter, vanilla until light and fluffy. Then add eggs.

Mix flour, salt, and baking soda in a separate bowl and sift into egg mixture alternating with yogurt until smooth.

Folded, flour, coated plums, and pour into bread bran and sprinkle with brown sugar.

Bake for 45-50 minutes a little longer for gluten-free flour check with a toothpick to make sure it’s cooked all the way through. Remove from oven and let cool on a wire rack before serving.

Pumpkin Muffins

Pumpkin Muffins

 2 cups of gf kodiak flapjack mix

1 cup of milk

3/4 cup brown sugar

I egg

1/4 cup softened butter

3/4 cup pumpkin purée 

1 teaspoon cinnamon 

1/2 teaspoon of allspice 

1/2 teaspoon ginger

1/2 cup chocolate chips

Combine all ingredients in mixing bowl and blend until smooth. Feel greased muffin cups 3/4 full. Bake at 3:50 for 14 to 18 minutes or until golden brown and inserted toothpick comes out slightly moist.  makes 12 muffins

Lemon Poppy Seed Bread

I found this while searching around the internet one day.

Ingredients:

1 box lemon cake mix

1 (small) box instant lemon pudding

2 teaspoons poppy seed

1/2 cup canola oil

1 cup water

4 eggs

Frosting:

about 4-5 tablespoons milk

about 3 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Mix the dry, mix the wet and then combine. Then beat in a mixer for 4 minutes. Pour into two medium greased loaf pans (I've attempted 1 large loaf pan twice and both times it did not rise in the middle). Bake for 40-45 minutes. Don't open the oven too soon or chances are it will sink in the middle.

While it's cooling, whip up your frosting. It will be more like a glaze and it should run off the spoon in a thick stream.

When it's completely cool, set the loaf on a long sheet (or couple pieces) of saran wrap. Then drizzle the glaze all over the top, let it drip down the sides and add more to the top. Next, wrap the saran wrap over the bread, covering all of the bread tightly. Don't worry, when it comes out of the freezer, the wrap will come right off and the frosting will stay on the bread. When it's all wrapped up, pop it in the freezer for at least a couple hours. I think it's best when its sat in there over night. It's going to be firm, moist and cold!

Amish Friendship Bread

Day 1: squeeze bag
Day 2: squeeze bag
Day 3: squeeze bag
Day 4: squeeze bag
Day 5: squeeze bag
Day 6: Add 1 cup each of sugar, flour,milk
Day 7: squeeze bag
Day 8: squeeze bag
Day 9: squeeze bag
Day 10: Scoop out 2 cups for starters (give one to a friend)

Add:
1 c oil
1 c sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
2 c flour
1/2 c milk
1/2 tsp baking soda
1 large instant vanilla pudding
2 tsp cinnamon

mix well (with a wooden spoon)
grease and sugar two loaf pans (stone works best)
bake at 325 degrees for 1 hour

Pumpkin Bread

This is my mom's (Georgia's) recipe. She will substitute canned pumpkin with squash when it's in season.

Preheat oven to 350 degrees.

Dry mix together:

2 cups flour

1 1/2 cups sugar

3/4 tsp. salt

1/2 tsp. baking soda

2 tbl. cinnamon

1 tsp. nutmeg

1 tsp. mace

Wet mix together:

2 eggs

1/3 cup water

1/2 oil

1 cup pumpkin

1 tbsp. vanilla

Pour we mix into dry mix. Mix until no longer lumpy.

Separate into 2 loaves pans (fill pans 1/2 way full).

*Bake shorter time if you using small loaves.*

Mom's Banana Bread

I believe this is the first thing I ever learn to bake. I also believe it's a staple in everyone of my sisters household!

Banana Bread

*2 medium loaves*

1 cup Sugar

1/2 cup Shortening
2 Eggs

1-3 Ripe (almost over ripe) Bananas
1/2 cup nuts (optional)

1 teasp. Baking Soda

3 Tbsp Sour Milk (*see note below)

1/2 teasp Salt

2 cups Flour

Pre heat oven 325 degrees. Grease two medium bread pans. Cream sugar and shortening, add eggs and smashed bananas. Sift flour, salt and baking soda together. Add 1/3 flour and then milk, then the rest of the flour. Pour mixture evenly into pans. Bake one hour. (I check my bread at about 50 minutes because my oven runs hotter).

Jenny talked Laura into putting some chocolate chips into this recipe and I heard it was a big hit! I'm going to try the addition next batch!

*Sour Milk: there are lots of different ways to sour milk that I've try....you can use buttermilk (but who has and extra 3 tbsp of butter milk lying around, not I); you can microwave whole milk for about a minute until light film forms on top; or you can add a teaspoon of vinegar to the whole milk and stir together (this is my preferred technique).

Sour Cream Banana Bread

I got this recipe from a friend of mine and I like it and will alternate the two recipes.  This one also comes in handy when I have sour cream inching close to the "best by date"!

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed banana
1/2 cup sour cream

Preheat oven to 350 degrees.  Grease 1 large loaf pan.  Cream together butter, sugar, eggs, and vanilla in a large bowl.  Stir in dry ingredients (flour, baking soda, salt).  Add banana, and then sour cream.  mix well.  Bake at 350 degrees for 1 hour. 

Pumpkin Zucchini Bread

Tastes just like Great Harvest's pumpkin bread! Yum!

Ingredients:

3 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1 cup butter or margarine, melted

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup shredded zucchini

In a mixing bowl, combine eggs and sugar. And pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Chocolate Zucchini Bread

*Warning you can't stay away from this stuff, highly addictive*

2 C flour

2 t cinnamon

1/2 t salt

1 1/2 t baking soda

6 T unsweetened cocoa powder

1/2 C canola oil

1 C sugar

1/4 C brown sugar

3 eggs

2 t vanilla

1/2 C sour cream

3 C grated zucchini

3/4 C mini chocolate chips

Topping:

2 T brown sugar

2 T white sugar

1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips.Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.

Bake in your preheated 350 degree oven for 50-60 minutes.

Zucchini Bread

2 1/4 C flour

2 t cinnamon

1/8 t ground cloves

1/2 t salt

1 1/2 t baking soda

1/2 C canola oil

3/4 C granulated sugar

1/2 C brown sugar

3 eggs

2 t vanilla

zest from one large orange (optional)

1/2 C sour cream

3 C grated zucchini

Topping:

2 T white sugar

2 T brown sugar

1/2 t cinnamon

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.

Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes or until a knife comes out clean.