Sour Cream Banana Bread

1/2 c. butter
2 eggs
1 c. white sugar
1 tsp. vanilla extract
1 c. ripe mashed bananas
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1-1/2 c. sifted flour
1/2 c. chopped walnuts (optional)
Preheat oven to 350°F.

Mix: butter, eggs, sugar, vanilla in a bowl and mix until creamy.

Add: bananas, cinnamon and mix well.

Add: baking soda, salt, sour cream, flour, mix until all smooth.

Pour into a greased and floured loaf pan.

Bake at 350°F for 1 hour until done.

Yogurt Banana Bread

1¾ cups all purpose flour
1½ tsp baking powder
6 tbsp butter, plus more for the pan
2/3 cup packed light brown sugar
3 ripe bananas
½ cup plain low fat yogurt
2 large eggs
¾ cup walnuts, chopped

Special equipment:
8 × 4 in (20 × 10cm) loaf pan


Prepare ahead: Will keep for up to 1 week in an airtight container.

1. Preheat the oven to 350°F (180°C). Butter the loaf pan and line the bottom with wax paper. Sift the flour and baking powder together into a bowl. Add the butter and use your fingertips to rub it in until the mixture resembles bread crumbs. Stir in the sugar.

2. Mash the bananas with a fork'you should have 1 cup. Add the bananas, yogurt, and eggs to the flour mixture and stir until combined. Stir in the walnuts. Spread in the pan.

3. Bake for 1¼ hours, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire cake rack and let cool 5 minutes. Invert onto the rack, remove the paper, and cool completely.

Downeast Maine Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Nutritional Information

Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg

Almond Bark

* 1/2 cup chopped almonds
* 2 cups white chocolate chips
* 1 tablespoon shortening

DIRECTIONS

1. Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
2. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Bacon Cupcakes

I found this recipe over all over the net originated with a
blog called Vanilla Garlic.

What You'll Need...
4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

What You'll Do...

1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.

2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.

3) Add the egg and beat until incorporated.

4) Sift the flour, salt, baking soda and powder together.

5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.

6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

Maple Syrup Frosting
What You'll Need...
4 tablespoons of butter
2 tablespoons of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

What You'll Do...
Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.

APPLE OATMEAL COOKIES

1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla
3/4 c. flour, unsifted
1/2 tsp. baking soda
3/4 tsp. cinnamon
1 med. apple, finely chopped
1 1/2 c. oatmeal

Beat butter, honey, egg and vanilla together. Mix flour, baking soda and cinnamon together. Add egg to mixture. Add apple. Mix well. Stir in oatmeal. Drop by spoonfuls on greased cookie sheet and bake at 375°F for 10 minutes.

Spiced Apple Cookies

½ c. shortening*
1 1/3 c. dark brown sugar
1 egg
¼ c. whole milk
2 ¼ c. all-purpose flour
1 t. baking soda
1 t. ground cinnamon
½ t. ground cloves
½ t. ground nutmeg
½ t. salt
1 c. chopped walnuts
1 c. unpeeled apple, finely chopped (I use a juicy, sweet variety like McIntosh)

1. Preheat oven to 350.
2. Beat together shortening and brown sugar until full combined. Add egg and milk and mix ingredients well.
3. In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.
4. Stir chopped apple and walnuts into the batter with a wooden spoon.
5. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet lined with Silpat or parchment paper. Press the tops of the cookie down with your top two fingers so they are slightly flattened.
6. Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.