Very moist, buttery, walnut crunch, and subtle maple flavor. A little too subtle? I’d up it a bit, maybe with maple extract. Mama liked them, and they are a nice treat to have with morning tea.
- eggs
- maple syrup
- milk
- whole wheat pastry flour
- wheat germ
- oat bran
- baking powder
- baking soda
My own invention and correspondingly genius yum. All ingredient amounts approximate.
- milk
- sugar-free instant vanilla pudding
- pumpkin puree
- cinnamon
- ginger
- ground cloves
- nutmeg
- ice cubes
Easy to make, nice to nosh on, good cinnamoniness, and it’s pretty amazing that it’s sweetened only with fruit juice. Otherwise, not much to say about this decent but not dreamy treat. I wish it were a bit more tender and rich.
- frozen and thawed apple juice concentrate
- safflower or canola oil
- mashed bananas
- vanilla extract
- whole wheat pastry flour
- baking soda
- baking powder
- ground cinnamon
- ground coriander
- chopped walnuts
- ground cinnamon
- chopped walnuts
- sprinkle of ground cinnamon
Delicious, satisfying, and so easy. Yes yes. Although the recipe calls for sharp Cheddar, I used mild with a little extra to very good result. And though the dill is optional, it is such a nice addition to the flavor that I would be reluctant to omit it in the future. The cookbook says: "Practically a cheese sandwich with the cheese built right in, this bread makes for a great brown-bag or picnic lunch with a salad and fresh fruit. It’s also a perfect protein complement to hearty bean soups, such as Black Bean Soup. Note: This bread freezes beautifully, so you might like to double the recipe and make one loaf to use fresh and one to freeze for later use.
- whole wheat flour
- unbleached white flour
- baking powder
- salt
- firmly packed grated sharp Cheddar cheese
- low-fat milk
- honey
These make some bigundo, tasty, tender scones that are super quick and fun to experiment with. They are very cakey, almost like large cookies, so a cup of tea is definitely in order. I made 1/4 of the recipe with chopped Granny Smith apples, 1/4 with cinnamon sugar sprinkled on top, and 1/2 with chopped almonds and a tablespoon of amaretto. I liked the varieties in that order. In the future I would shape them smaller by half and try more different ingredient combinations, as suggested by allrecipes.com bakers and by my available ingredients.
Ideas: more apple bits crammed in there, as much as the dough can take; different fruits: peaches, dates, pear, apricot, berries; orange and lemon juice and zest; poppy seeds; chocolate chips; pumpkin puree and pumpkin spice; currants, cranberries; desserted up with glaze or as a base for shortcake
- sour cream
- baking soda
- all-purpose flour
- white sugar
- baking powder
- cream of tartar
- salt
- butter
- egg
I like this nonalcoholic: fizzy, refreshing, delicate ginger and lime flavor, pretty to look at, and not too sweet. It’s supposed to have 12 oz. Campari “or other amaro,” but bleargh to that.
- bottles ginger beer
- sparkling water
Makes a very moist, yummy loaf (I cut the recipe in half for a nice snack on our Half Moon Bay camping trip). Not the perfect pumpkin bread I am questing for (dates compete for flavor?), but very nice. Allegedly good with cream cheese or cranberrry sauce and thinly sliced poultry.
- make 2 loaves:
- all-purpose flour
- baking soda
- ground cinnamon
- freshly grated nutmeg
- salt
- ground allspice
- granulated sugar
- packed light brown sugar
- corn oil
- chopped walnuts
- coarsely chopped dates
Tender, fragrant, even buttery despite having no butter. Very good.
Note: If you want a single larger loaf, bake the bread in a 10-inch round tube (angel food) pan for about 50 minutes.
- For 2 loaves:
- very ripe and soft medium bananas
- all-purpose flour
- baking soda
- salt
- sugar
- vegetable shortening