In a large mixing bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla, and egg. Add to flour mixture, stirring just till combined. Stir in chocolate pieces. Pour batter into two greased 8x4x2 inch loaf pans. Bake in a 350░ oven for 50 to 55 minutes or till wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving. To serve, frost with Peanut Butter Frosting. If desired, top with curshed peanutes and miniature semisweet chocolate pieces. Slice to serve. Makes 2 loaves(24 slices).
2 to 2 1/2 cups all-purpose flour
2 packages active dry yeast
1 tsp. dried basil, crushed
1 3/4 cups milk
1/2 cup snipped dried tomatoes
1/4 cup packed brown sugar
3 Tbsps margarine or butter
2 tsp. salt
2 cup whole wheat flour
1/2 cup yellow cornmeal
1 slightly beaten egg white
1 Tbsp. water
In a mixing bowl stir together 1 1/2 cups of the all-purpose flour, yeast, and basil. In a saucepan heat the milk, dried tomatoes, brown sugar, margarine or butter, and salt till warm (120░ to 130░) and margarine almost melts. Add to flour mixture. Beat flour mixture with an electric mixer on low to medium speed for 30 seconds. Beat on high for 3 minutes. Stir in whole wheat flour, cornmeal, and as much remaining all-purpose flour as you can. On a floured surface, knead in enough remaining all-purpose flour to make a moderately stiff dough that is elastic (8 minutes). Shape into a ball. Place in a greased bowl; turn. Cover and let rise is a warm place till double (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Grease a baking sheet. Sprinkle with cornmeal. Roll each dough half into a 15x10inch rectangle. Roll up from the long side. Moisten edge with water; seal. Taper ends. Place, seam side down, on the baking sheet. Brush with egg white and water mixture. Cover; let rise till double (45 minutes). With a sharp knife, make 4 shallow diagonal cuts across top of each loaf. Bake in a 375░ oven for 20 minutes. Brush with egg white mixture. Continue baking for 15 to 20 minutes or till bread sounds hollow when tapped. (If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Remove from the baking sheet; cool on a rack. Makes 2 loaves(32 slices).
3 1/4 to 3 3/4 cups all-purpose flour
1 package active dry yeast
2 Tbsp. snipped fresh chives or 1 Tbsp. dried chives
1 tsp. snipped fresh dill or 1/2 tsp. dried dillweed
1 medium cucumber, peeled and cut up (1 1/2 cups)
1/2 cup diary sour cream
1/4 cup water
1 Tbsp. sugar
1 tsp. salt
In a large mixing bowl combine 1 1/4 cups of the flour, yeast, chives, and dill. In a food processor bowl, process cucumber till smooth (should have 3/4 cups). In a saucepan heat and stir cucmber puree, sour cream, water, sugar, and salt till warm (120░ to 130░). (Mixture will look curdled.) Add to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl . Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise till double (about 45 minutes). Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Divide into 12 pieces. Shape into a ball; arrange in a greased 13x9x2 inch baking pan, allowing space between each ball. Cover; let rise in a warm place till nearly double (about 30 minutes). Bake in a 350░ oven for 20 to 25 minutes or till light brown. Serve warm or cool. Makes 12 rolls.
1 1/2 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. dried dillweed
1/2 tsp. finely shredded lemon peel
1 8 oz carton dairy sour cream
8 slices of bacon
1/2 cup ricotta cheese
1/2 cup shredded Swiss Cheese
1 3 oz package cream cheese
3 Tbsp. milk
2 tsp. Dijon-style mustard
1 green onion, finely chopped
1 Tbsp. snipped parsley
In a medium bowl combine flour, baking powder, baking soda, dillweed, and peel. Stir in sour cream. On a floured surface, knead dough till smooth. Cover; set aside. In a 10 inch skillet cook bacon till crisp. Drain and crumble. Set aside. Cool skillet; wipe with paper towels. Press dough onto the bottom and 1/2 inch up the sides of skillet; sprinkle with all but 2 tablespoons crumbled bacon. Combine cheeses, milk, mustard, onion, and parsley; spread into skillet. Bake in a 400░ oven 25 minutes or till golden. Cool slightly. Cut into wedges; sprinkle with reserved bacon. Serves 8.
2 oz soft goat cheese or cream cheese
1/2 tsp. snipped fresh chives, basil, or parsley
8 very thin slices baguette-style french bread
In a small bowl stir together the goat cheese or cream cheese and snipped herb. Place the slices of french bread on the rack of a broiler pan. Broil 4 inches from heat for 30 to 60 seconds or till bread is lightly toasted, turning twice. Spread cheese mixture on one side of each bread slice. Makes 8 croutons.
11 ounces soft fresh goat cheese (such as Montrachet), room temperature
2 7-ounce containers prepared pesto
1 1 pound Frech bread baguette, cut into 6 inch lengths
1/4 cup olive oil
Puree goat cheese in processor. Mix in 7 ounces pesto. Tranfser to medium bowl. Prepare
barbecue (medium-high heat). Halve each bread peice lengthwise, then cut each half lenthwise
into 1 1/4-inch wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto
mixture. Grill until brown, about 45 seconds per side. Server with cheese spread. 10 to 12
servings.3 tablespoons butter
1 large onion, chopped
1 cup fresh corn kernels or frozen, thawed
2 cups buttermilk
1 large egg
1 teaspoon salt
1 teaspoon pepper
2 cups yellow cornmeal
2 tablespoons all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
Preheat oven to 350 degrees. Butter 9-inch diameter deep-dish glass pie dish. Melt butter in heavy large skillet over medium-high heat. Add onion and saute until brown, about 10 minutes. Cool. Cook corn in saucepan of boiling salted water 3 minutes. Drain and cool. Coarsely chop corn in processor. Whisk buttermilk, egg, salt and pepper in medium bowl to blend. Combine cornmeal, flour, baking powder, and baking soda in large bowl. Whisk in buttermilk mixture. Stir in onion and corn. Pour batter into prepared dish. Bake until firm to touch and top is light brown, about 50 minutes. Cool slightly. Cut into wedges and serve. Serves 8.
