Pages

Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts

Friday, November 4, 2011

A Sweet Treat, Pumpkin Bread with Cream Cheese Glaze

     Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!! 


     It seems like this time of year it is all about the pumpkin...pumpkin pie, pumpkin bars, pumpkin cupcakes, pumpkin cheesecake...and that's just the sweet pumpkin!  But hey, pumpkin is good and it's good for you (ok, maybe not so much after you've added lots of sugar and butter, but whatever).  So in keeping with what seems to be a bit of a theme this time of year, I decided that I needed to make pumpkin bread.  And of course, pumpkin is best when it has some form of cream cheese with it, so it would need to be topped by a cream cheese glaze.

     I came up with this recipe by adapting a basic banana bread recipe.  I substituted pureed pumpkin for the bananas and I changed up the flavorings to make it more of a spice bread.  To make the glaze, I beat together cream cheese and powdered sugar and then added milk, little by little, until it was the right consistancy.


Pumpkin Bread with Cream Cheese Frosting
Makes 2 loaves
      

     

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened (2 sticks)
  • 4 eggs
  • 1 15 oz can pumpkin puree
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt


Preheat oven to 400 degrees.  Coat 2 loaf pans with cooking spray.
Add sugars and butter to a mixing bowl and cream together until light and fluffy, about 2 minutes.




Reduce mixer speed and add eggs, one at a time, mixing until combined.





Add pumpkin puree, mixing until well combined.



Add vanilla and pumpkin pie spice, mixing until combined.





In a separate bowl, combine flour, baking soda, baking powder and salt.  Add to pumpkin mixture, mixing on low until just combined.


Divide batter between the two loaf pans.



Place pans in preheated oven.  Set timer for 10 minutes.  After 10 minutes, reduce heat to 350 degrees and bake for an additional 35-40 minutes or until the tops no longer look moist and the sides are pulling away from the pan.
Let rest for 10 minutes ontop of a wire rack.  Then run a knife along the edges and invert loaves on to the rack to cool completely.

While bread bakes, prepare the glaze.
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 3 tbsp milk


In mixing bowl, beat cream cheese until creamy.



Add powdered sugar and beat until well combined.



Beat in the milk, one tablespoon at a time until it is a consistancy that you can drizzle over the bread.



Drizzle over bread with a spoon.



ENJOY!


Shared at Everyday Mom's Meals on 11/6/11
Shared at Deelicious Sweets on 11/6/11



Friday, September 9, 2011

Grandma's Buns

         Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!
  


      My grandma was a really great cook.  I think that left a big impression on me when I was young and gave me inspiration to cook.  My grandma was one of those people who made cooking and baking look effortless. I'm not sure how she did it, but she seemed to have a never ending supply of baked goods in her freezer.  If company stopped over (which seemed to happen a lot at my grandparents house), she would put a pot of coffee on and pull something delicious out of the freezer.

     Grandma also seemed to have an endless stream of family and friends coming over for dinner and everyone was always fed very well.  Her pot roast was awesome!  To this day I'm not quite sure what she did to make it so delicious, but I think it was one of my favorite meals that she made. When Grandma entertained, she always set a beautiful table.  She bought china like some women buy shoes, I think she had at least four sets of china.  I feel very fortunate to have inherited her first set of china.  It is a set of  Noritake that she got sometime in the 1940s and they are beautiful!  I proudly display them in my dining room.

Grandma's beautiful china

     The thing Grandma was probably most famous for making was her incredible dinner rolls. We affectionately referred to them as “Grandma’s buns”.  She always seemed to have some on hand.  She even made them for my wedding reception.  This is one recipe she passed on to us before she passed away.  My  sister-in-law, Kay, now makes them every year for our family's Thanksgiving and Christmas dinners....there are never many left for her to take home.

     As I do not consider myself  to be much of a baker, I have never tried baking Grandma's Buns myself.  But I got up today and thought, what the heck, let's see if I can make them. The jury is still out, I just put them in the oven so I have about 10 minutes more to go.  I do have to say, though, they look pretty good.  But the true test is in the tasting!



 Grandma's Buns
  • 1/2 cup warm water
  • 1 tsp sugar
  • 5 tsp yeast (2 packages)
  • 1 1/2 cups warm water
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 tsp salt
  • 2 eggs
  • 6 cups flour, plus 1/2 cup





Mix 1/2 cup water, 1 tsp sugar and yeast together in a glass measuring cup and set aside to rise.


Mix remaining water, sugar, oil, salt and eggs together.


Add 3 cups of flour and mix with a mixer until smooth.



Add yeast when raised to top of cup. ( the yeast get really bubbly and expands while it sits)



Add  1 more cup of flour still using mixer.



Add last 2 cups of flour and mix with a spoon or the dough hook of your mixer, do not over mix.



Put 1/2 cup of flour on a board and put dough on it.



Knead the dough until flour is worked in.  If it's still really sticky, add a little more flour at a time until it's just slightly sticky.



Drizzle some oil in a bowl, then add the dough and coat with the oil





Cover dough with a paper towel and let rise until it doubles, (about 1 hour).  To rise, heat oven to 200 degrees and turn off, then put dough in.





Once dough is risen, turn out, back onto a lightly floured board and punch down (flatten and fold over).



Then form into 36 rolls and put on cookie sheets lightly sprayed with cooking spray.  I found the best way to divide the dough up so as to get uniformly sized rolls, was to divide it in to thirds and then divide each third in half and then each half in to sixths.



Then form each piece into a little balls, trying to keep the bottom fairly flat.



Let rise again for about 1 hour.
Bake at 350 degrees for 18 minutes, or until lightly browned. (Check the rolls at 10 minutes, that's what the original recipe said, but mine took 18 minutes)



Well.....I have to say, I think they turned out.  In fact, I think I just pulled a muscle from patting myself on the back!  I wasted no time in trying one and I think they are pretty close to Grandma's.  It  had a nice crust on the outside and the inside was nice and tender.



Even if you don't think you can bake, you should give these a try.  Like I said, I am not much of a baker, and I didn't think that they were that hard.  I was actually a little surprised at how easily they came together. I did not have high expections for these turning out, but just look at the picture.  Aren't they beautiful?!

ENJOY!


Shared at Amee's Savory Dish on 11/4/11

Thursday, August 25, 2011

And on Thursday she.....baked? Yes, I made banana bread!

        Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


      I don't normally do much baking.  But today, all the stars were aligned and I found myself in the kitchen making banana bread.  It started with today's paper and the article in the Taste section on making banana bread.  Somehow, I felt inspired.  I knew I had ripe bananas, since Nicole had put three really ripe bananas in the freezer a while ago (the exact amount I needed). I also had everything else on hand except for chocolate chips (or so I thought).  So Nicole and I made a quick trip to the grocery store for chocolate chips and I was ready to bake.....until I discovered that I only had one egg when I needed two.  Sooo, I sent Alex off to the store for eggs (it's great having a new driver in the house, they are always willing to run an errand).

     Finally, I was ready to bake!  It was a really easy recipe.  I thought it was very straight forward and came together very easily.  There were a couple of tips in the article that I thought were helpful.  The first is to toss the chocolate chips with a tablespoon of flour so that they don't sink in the batter and the other was to bake the bread at a higher temperature for the first 10 minutes.  This made the outside nice and crispy and the inside stayed nice and moist.....and it tasted really good, too!


                                                         Banana Bread
                                                     From the StarTribune

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 2 eggs
  • 3 very ripe bananas, peeled and mashed
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 cup chocolate chips, tossed with 1 tbsp flour


Preheat oven to 400 degrees.  Coat a 5 by 9 inch loaf pan with cooking spray.  (pan size does matter, 5 by 10 inch is fine, but 5 by 8 inch may overflow).

In a bowl of a mixer, cream together the sugar and butter until light and fluffy, about 2 minutes.


Reduce speed and add eggs one at a time, mixing until combined.


Add mashed bananas and mix well.


In a small bowl, whisk together the flour, baking soda, baking powder and salt.  Add to banana mixture and mix until just combined.  Remove bowl from mixer and stir in chocolate chips.


Scrape batter into a loaf pan and place in the oven.


Set timer for 10 minutes.  After 10 minutes, reduce heat to 350 degrees and bake for 45 to 50 minutes, or until the top no longer looks moist and the sides are beginning to pull away from the pan.

Let sit for 5 minutes on a wire rack, then run a knife along the edges and invert loaf onto the rack to cool completely.


Slice and enjoy!!