My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
1 bundt cake plus extra batter for muffins, loaf or smaller cake pan Tip: Fruit, or sometimes vegetables, can be interchanged in cake or quick bread recipes. What you're looking for is moisture. If you don't like bananas, use more pears. Other alternatives: shred or finely dice apples, zucchini or carrots. Use canned or... Continue Reading →
12-16 slices per loaf Tip: Whether using fresh or frozen berries in this quick bread, toss them in some of the flour mixture from the recipe before gently folding them in at the end. This will help to keep them distributed in the bread and not sink to the bottom. Ingredients 2 cups all-purpose... Continue Reading →
Yield as shown in photo. You may choose a different mix of pans. (ex: all muffins or muffins plus a bundt pan, etc.) Tip: Julia Child had a kitchen rule...“No matter what happens in the kitchen, never apologize.” Julia's rules are definitely good enough for me! 😉 I made a batch of chunky applesauce last week... Continue Reading →
Makes 12 standard muffins Tip: Who doesn't like a muffin? You may be out there, but I don't know you personally. I could eat 3 at one sitting! These muffins are relatively healthful, but if calories are a concern, bake (and eat 😉 ) smaller portions by using a mini muffin pan. You should get... Continue Reading →
Makes 12 mini-loaves + 12 muffins. Recipe can be halved for smaller batch. Tip: Clearly, autumn is just around the corner. "Pumpkin Spice" is showing up everywhere, from coffee creamer to scented candles to oil changes for your car! 😀 Jump on the bandwagon and enjoy a delicious seasonal flavor when you bake this quickbread!... Continue Reading →
Each recipe below will produce 1 loaf Tip: When the zucchini harvest is abundant, it's time to bake. I prefer smaller sized zucchini, but if the zucchini have grown quite large, they should be cut so seeds can be removed before shredding. Peeling is optional. I really like the green flecks in my quick breads,... Continue Reading →
Makes 12 jumbo muffins TIP: If you buy bananas every week like we do...and then don't eat or "smoothie" them all before they are overripe...throw the extras into your freezer to use for delicious muffins or quickbread. INGREDIENTS: ½ cup butter, softened 1 cup sugar 4 or 5 medium-size ripe bananas, roasted (see... Continue Reading →
My Kitchen Calls 