Banana Chocolate Chip Bread
1 C Sugar
1 Egg
1/2 C Butter or Margarine
1 C Mashed Bananas
3 T. Milk
2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 C Chocolate Chips ( I used mini chips and I think I would cut this back to about 2/3 Cup)
Preheat oven to 350 degrees. Cream sugar, egg and butter in a large bowl. Mash bananas and add flour, milk, baking powder and baking soda. Stir by hand into other mixture until flour is just moistened. Stir in chips and nuts if you like. Grease loaf pan and bake for 1 hour.
This morning I woke up and had the urge to do a little more baking. I baked a loaf of bread. It is yummy and I think we will take it to Omaha with us tomorrow.
Old Fashioned White Bread
INGREDIENTS - 1½ Pound Loaf
9 fl oz (1 c + 2 tbsp) Milk
2 tbsp Butter or Margarine
3 c Bread Flour
1½ tbsp Sugar
1½ tsp Salt
2 tsp Active Dry Yeast
Set bread machine at light crust and basic white. This recipe is made with milk for a tender crust and fine texture.
I have never made tartlets before but have wanted individual pans for awhile now. I found some at Bed, Bath and Beyond last weekend and here they are. I think I need 6 more so I will add them to my Christmas list.
The Beginning
The End
Apple Tartlet
Basic Tart Pastry – Sweet
1 1/2 cups all-purpose flour
1/4 cup white sugar or brown sugar, packed
1/2 teaspoon salt
2/3 cup butter
1 large egg, beaten
1. Preheat the oven to 400°F (205°C).
2. In a bowl, combine the flour, sugar and salt. Using a pastry blender or the tips of your fingers, cut the butter into the flour mixture until mixture resembles coarse cornmeal. Using a fork, stir in the beaten egg, until dough comes together nicely. Form pastry into a ball and chill for 1 hour.
3. Roll pastry out on a lightly floured work surface into a circle slightly larger than the tart pan, place in pan and press onto bottom and edge of pan, then firmly roll the rolling pin across the top of the tart pan to trim away the excess pastry. (Or a quick and easy method is to simply omit chilling the dough first and firmly press dough evenly against the bottom and side of an ungreased tart pan with your fingertips).
4. Bake pastry for 10 to 12 minutes or until golden brown. (You can help prevent the pastry from becoming too puffy and bubbling by cutting out a circle of parchment or waxed paper and placing it on the tart pastry, then filling it with pastry weights, beans or rice. Remove the paper and weights a few minutes before the end of baking time to allow the pastry to brown. This procedure is called blind-baking).
Makes enough pastry for one (11-inch) round tart or 8 individual tart shells.
Caramelized apples
4 apples (Granny Smith or other tart and crisp apple), peeled, cored, sliced
4 tbsp butter
4 tbsp sugar
1 tsp cinnamon
Melt the butter in a saucepan. Toss the apples with the sugar and then add to the saucepan. Add the cinnamon. Cook the apples over high heat, stirring the apples until they brown and the sugar and butter turn to a thick caramel. Remove from heat.
