Shirley's Banana Bread

May 13, 2019/3 Comments/in Breads, Breakfast, Recipes /by Carrie Groneman

Shirley’s Banana Bread

Don’t you hate dry, un-flavorful banana bread?

I can show you how to make banana bread that is BURSTING with flavor, extremely tender and I learned from the BEST – My Grandma Shirley. She taught me some tricks of how to make amazing banana bread that even people who swear they hate it, like mine.

To make this bread is very simple, just go to the next page and I’ll show you how.

Shirley’s Banana Bread

Ingredients:

1 cup granulated sugar

1 tsp. salt

1/2 cup shortening (butter flavor is best if available)

2 eggs

2 cups flour

1 1/2 Tbl. butter milk (best) OR 1 tsp. vinegar in 1 1/2 Tbl. milk (to make it sour)

1 tsp. baking soda dissolved in 1 1/2 Tbl. butter milk (best) OR dissolve soda in 1 1/2 Tbl. water

4 bananas WELL ripened and mashed *Notice from the

This picture shows how dark they are, and they really could have been a tad bit riper too.

Directions:
Preheat oven to 335 degrees (if your oven will not let you adjust to this temperature, 350 will work, just keep a close eye on the bread).
Prepare bread pans with cooking spray or parchment paper and cooking spray – this allows the bread to come out nicely and not leave chunks in the pan when cooked. You will get the following out of one recipe:
1 pan 9×4 or 2 pans 4×8 or 4 pans 3×5
Mix all the ingredients in a large bowl until well combined.

There will be bits of the shortening that do not mix in completely, but that’s ok.Pour the batter into the desired pan(s), tap gently a few times on the table or counter to release air bubbles, then place the pans into the preheated oven.

The cooking time will depend on the size of pans you use. If using smaller pans, the cooking time will be less, the larger pans will require a longer the cooking time. Basically, it will be anywhere from 20 minutes to 1 hour.

The trick is (besides the very ripe bananas and buttermilk) is to take the bread out of the oven when there is a little bit of the bread on the toothpick when you insert it into the middle of the bread. It must be a little bit of crumbs, not raw batter.

Let the pans sit on a cooling rack for 10 minutes or so, then tip out the bread and let it cool ALMOST completely.

Now either eat

OR wrap in plastic wrap or put it into a zip lock bag. This will help to retain its moisture making it wonderfully tender, moist and so delicious.

Enjoy in the next couple of days, or freeze for up to 3 months.Recipe and copyright by Carrie Groneman, A Mother’s Shadow, 2013 (recipe from Shirley)
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BEST Poppy Seed Bread

July 12, 2018/0 Comments/in Breads, Breakfast, Recipes /by Carrie Groneman

Easy Quick Bread

There are ssooo many recipes for Poppy Seed bread, but THIS is really the BEST Poppy Seed bread!

It’s time-tested and proven to be AMAZING!

The glaze on top is perfect and soaks into the bread just enough for an added bit of tenderness.

Lemon, orange and other ingredients combine to make this Poppy Seed Bread the one I have stayed with and baked for years and years…which is the sign of a good quick bread, because I will try something new if I even think there could be room for improvement.

Since it doesn’t have to rise, it’s simply mix, pour in the pan and bake.

A great dessert, brunch, perfect to serve at a baby or bridal shower, a welcome treat anytime, and take-along gift to say thanks or thinking of you.

Make up a batch of this BEST Poppy Seed Bread today.

BEST Poppy Seed Bread

Ingredients:

Bread:

3 cups flour

1 ½ tsp. salt

1 ½ tsp. baking powder

2 cups sugar

1 ½ cups milk, whole adds richness, 2% is good

1 1/8 cups vegetable oil – your preference, but use one that will not interfere with the delicate taste of the bread. I prefer vegetable oil here

1 Tbl. poppy seeds

3 eggs

1 ½ tsp. vanilla

1 ½ tsp. almond extract

Glaze:

1 Tbl. butter, use the real thing here

2 tsp. milk

3/4 cup sugar

1/4 cup orange juice – made up from concentrate is fine

1/2 tsp. vanilla

1/2 tsp. almond extract

1 large bread pan, 2 medium loaf pans, or 4 small pans

Directions:

Bread:

Preheat oven to 325 degrees

Line the bottom of the 2 loaf pans with parchment; optional, but it makes it much easier to get the bread out of the pan; and also coat with spray release.

Combine all bread ingredients and mix well for 2 minutes.

Pour the mixture into prepared baking pans.

Bake for 15-30 minutes or until a toothpick comes out clean as the cooking time will depend on the size of pan you used.

Take the pan(s) out of oven, and allow to sit for 5 minutes. *While the bread is sitting, make the glaze.

Pour on *glaze, evenly, spooning on to make sure it’s covering all areas of the pan(s) you are using.

*Glaze:

Heat the glaze ingredients in a saucepan just until barely warm and the sugar is dissolved.

Pour evenly over the bread.

Let the bread soak in the glaze and cool 10 minutes.

Cover with saran wrap and let sit 30-45 minutes.

Take the bread out of pan(s) and wrap in plastic wrap or slice and put in an airtight container. This step keeps the bread very tender and moist. DELISH!

Copyright Carrie Groneman, A Mother’s Shadow, 2018

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Butter Pull-Apart Rolls in the Dutch Oven

Dutch Oven Mini-Pull-Apart Butter Rolls

June 2, 2018/0 Comments/in Breads, Breakfast, Recipes /by Carrie Groneman

Frozen rolls cooked in a dutch oven

Dutch Oven Mini-Pull-Apart Butter Rolls

After making these Dutch Oven Mini-Pull-Apart Butter Rolls , my son said they had the soft inside goodness of a bite-sized-roll, with the outside crunch along the edges of a nice crouton.

They were really SO good.

Buttery all over.

Seasoned just right.

Adding in the flavor of the dutch oven to small bites of yumminess to any dish you prepare and it’s perfection.

Make some up in your dutch oven with your next meal; you’ll love how easy these Dutch Oven Mini-Pull-Apart Butter Rolls come together.

These would be wonderful with a mouth-watering and tender Dutch Oven Roast and Vegetables

I have a GREAT 2-page Dutch Oven cheat sheet HERE to help you follow along

Dutch Oven Mini-Pull-Apart Butter Rolls

Ingredients:

16 frozen rolls, thawed – I prefer Rhodes rolls

2 sticks (1 cup) butter, use the real thing here

1 – 1 1/2 Tablespoon Johnny’s Garlic Spread Seasoning (I love this stuff!)

Directions:

Place waxed paper or parchment on a cookie sheet, or any flat surface.

Coat with non-stick spray release.

Place your frozen rolls on the parchment.

Coat again with spray release.

Cover loosely with plastic wrap, though covering over the entire pan.

Meanwhile, while the rolls are thawing and closer to when you are ready to bake:

Prepare the charcoals as I show you in this post, along with all the basics, HERE

Remove the plastic wrap and using a clean pair of scissors, cut the thawed rolls into quarters.

Rolls cooked in a dutch oven

Place 9 coals on your prepared ground area.

Put your dutch oven over the hot coals.

Melt the butter in the dutch oven.

Rolls cooked in a dutch oven

Carefully place the rolls into the melted butter.

Rolls cooked in a dutch oven

Sprinkle the top of the rolls with the Johnny’s Seasoning

Rolls cooked in a dutch oven

Place the lid on top.

Put on 15 coals on the top.

Bake for 25 minutes and check for doneness. Bake up to 40 minutes, adding more charcoal as needed.

lls cooked in a dutch oven

Recipe by Copyright Carrie Groneman, A Mother’s Shadow, 2017

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For More Posts On This Topic:

What, How & Why In Dutch Oven Cooking – All About Dutch Oven Cooking: 101

How Do I Use The Coals & Temperature – All About Dutch Oven Cooking: 101

Stan’s Dutch Oven Peach Cobbler

Dutch Oven Fried Chicken

Dutch Oven Dorito Enchilada Casserole

Dutch Oven Scalloped Potatoes

Dutch Oven Hearty Corn Bread

Dutch Oven Beef Roast with Vegetables

A delicious round loaf of the best traditional Irish Soda Bread with raisins is sitting on a plate. A couple of slices are sitting on the side of the plate with melted butter on them. The bread is moist, great flavor and makes scrumptious toast the next day.

Easy Traditional Irish Soda Bread

February 16, 2018/7 Comments/in Breads, Breakfast, Recipes /by Carrie Groneman

Best Traditional Irish Soda Bread with Raisins

Easy Traditional Irish Soda Bread

This Easy Traditional Irish Soda Bread recipe is very tender and flavorful.

And it comes together so quick, you’ll make it often. T

The secret is in the buttermilk which keeps it moist, while the raisins give a slightly sweet taste; which is perfect for toast the next day – if there are any leftovers. I usually make a few extra batches just for this reason.

In fact, it’s a great recipe to multiply without any problems at all.

Irish Soda Bread is traditionally served with Corned Beef and Cabbage. You can get my really easy delicious crock pot / slow cooker recipe HERE.

However, because this Traditional Irish Soda Bread is so easy and quick, you’ll find yourself serving this all during the year.

Easy Traditional Irish Soda Bread

Ingredients:

3 cups flour

1/4 cup granulated sugar

1 Tbl. baking powder

1/2 tsp baking soda

1/2 tsp salt

1 ½ cups raisins

1 ½ cups buttermilk (this really must be buttermilk for best results)

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, combine all of the dry ingredients. Irish Soda Bread 1 Add in the raisins slowly, while mixing the ingredients, to allow the raisins to become coated with the flour mixture. Irish Soda Bread 2 Add in the buttermilk slowly. Irish Soda Bread 3 Mix only until incorporated and a soft dough forms.

NO LONGER or the dough becomes tough. Irish Soda Bread 4

Turn the dough out onto a lightly floured surfaceKnead just until it forms a smooth ball, no longer; again, it makes a tough bread. Irish Soda Bread 6

Flatten the ball so that the sides and middle are about the same thickness to ensure even baking.Place the dough onto a cookie sheet pan that has been coated with spray release, or on a pan that is lined with parchment paper.

Slash the top a few times with a sharp knife, which provides ventilation, and is the signature of this type of bread. Irish Soda Bread 8

Bake 35-45 minutes; until browned and cooked through. I like to use a cooking thermometer for all breads, it really helps such as THIS ONE

*If it becomes too browned while cooking, tent with foil, and finish cooking till the center is done. Irish Soda Bread 9 When you can thump the bottom and it sounds hollow it is cooked through – as long as the bread was formed to an even thickness.

IF you don’t have a thermometer, this is a good method. Irish Soda Bread 10 Let bread set for 10 minutes before slicing.

Serve with traditional my scrumptious easy crock pot Corned Beef, Cabbage and Vegetables. Click HERE Corned Beef & Vegetables 1

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

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Tender Whole Wheat Muffins

January 19, 2018/3 Comments/in Breads, Breakfast, Recipes /by Carrie Groneman

Tender Whole Wheat Muffins

These muffins are so tender, moist and delicious, not heavy like some wheat muffins can be.

The mix of white and whole wheat flours, make a very nice muffin to eat alone, with soup or a salad.

Tender Whole Wheat Muffins

Ingredients:

1 ½ cup whole wheat flour

1/2 cup white flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 cup brown sugar, packed

1 egg

1 ½ cup buttermilk

1/4 cup oil

1/4 cup molasses

Directions:

Preheat oven to 400 degrees. Place paper liners for 12 muffins OR coat well with spray release. Tender Whole Wheat Muffins 1 Mix flour, baking powder, baking soda, salt and sugar together. Tender Whole Wheat Muffins 2

In another bowl beat the egg Tender Whole Wheat Muffins 3 To the egg add in the buttermilk, oil and molasses. Tender Whole Wheat Muffins 4 Mix dry and wet just long enough to moisten dry ingredients, do not over mix. Tender Whole Wheat Muffins 5

Mix dry and wet just long enough to moisten dry ingredients, do not over mix. Tender Whole Wheat Muffins 6 Divide evenly between muffin cups. Tender Whole Wheat Muffins 7

Bake 10-15 minutes and continue cooking until when touching the muffin it bounces back; careful not to overcook.

Tender Whole Wheat Muffins

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2014

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BEST Ever Lentil Soup

January 19, 2018/7 Comments/in Breads, Breakfast, Recipes, Salads, Sides, Soups /by Carrie Groneman

Simple Healthy Lentil Soup

This soup is wonderful! It is very economical, healthy, gluten free and easily made vegetarian.

Serve with my Whole Wheat Muffins for a tummy pleasing meal.

BEST Ever Lentil Soup

Ingredients:

8 cups water, more if needed

2/3 cup lentils

1/2 cup brown rice, uncooked

1 tsp garlic powder 1 green or red bell pepper, chopped

3 vegetable bouillon cubes (Knorr, or equivalent)

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1 tsp. dried basil

1 Tbl. soy sauce

1/2 tsp. Emerill’s or seasoned salt

1/2 tsp. smoked paprika, optional

1 Tbl. balsamic vinegar

1 lb. carrots, chopped

2 celery ribs, chopped

1 medium onion, diced

2 bay leaves

1 tbsp Worcestershire sauce Splash with Texas champagne (hot sauce)

1 Tbl. dried parsley

Directions:

Do not peel carrots it retains more vitamins.

Slice them about 1/2 inch thick.

Slice the celery about 3/4 inch thick.

Chop the onions.

In a large stockpot, combine all ingredients and bring to a boil. Lentlil Soup 1 Reduce heat and simmer, covered, for 45 minutes or more until the lentils, vegetables and rice are tender.

Add more liquid if needed. Lentlil Soup 2 Serve.

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Dutch Oven Best Corn Bread

September 4, 2015/6 Comments/in Breads, Breakfast, Recipes /by Carrie Groneman

his delicious cornbread is so tender, moist and flavorful too

This tender, moist and hearty corn bread is so good.

And made all the more tasty with the smokey taste from the dutch oven cooking!

It is satisfying and fills those hungry tummy’s.

What a great accompaniment to the Dorito Enchilada Casserole, canned stew or chili if you want a bit of homemade with a hurry up and no-fuss meal.

Super easy, I’ll walk you through it!

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I have a GREAT 2-page Dutch Oven cheat sheet HERE to help you follow along

Dutch Oven Hearty Corn Bread

10″ dutch oven

Ingredients:

1/2 cup butter (1 stick), melted

2 eggs, beaten 1 cup buttermilk

1/2 cup milk

1 cup granulated sugar

1 cup cornmeal

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

Instructions:

Click HERE for a tutorial and instructions on how to start the charcoal and be prepared BEFORE beginning this recipe since it comes together so quickly; as well as other useful dutch oven information.

Lightly oil or coat with nonstick cooking spray a 12″ dutch oven.

Cover it completely with oil

In a large bowl mix together the melted butter, well beaten eggs and milk.

In a separate bowl, mix together the sugar, cornmeal, flour, baking powder and salt.Pour the dry ingredients into the wet ingredients bowl, in about three sections, until well blended.Spoon cornbread mixture into the prepared dutch oven and spread evenly.Cover the dutch oven with the lid.

Place the dutch oven on a prepared area as directed in the instructions HERE

Using 10 coals underneath.

And 15-16 lit briquettes on the top; making sure the tips are white and prepared.Bake for 20-25 minutes, checking periodically, baking until the cornbread turns golden brown and the center is cooked through.