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Banana Bread

Shirley's Banana Bread

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Shirley’s Banana Bread

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.

Shirley’s Banana Bread



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.Shirley’s Banana BreadPour 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.Shirley’s Banana Bread



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.Shirley’s Banana BreadRecipe and copyright by Carrie Groneman, A Mother’s Shadow, 2013  (recipe from Shirley)
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Tender and Moist Whole Wheat Muffins

Tender Whole Wheat Muffins

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Tender and Moist Whole Wheat Muffins

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 1Mix flour, baking powder, baking soda, salt and sugar together.Tender Whole Wheat Muffins 2




In another bowl beat the eggTender Whole Wheat Muffins 3To the egg add in the buttermilk, oil and molasses.Tender Whole Wheat Muffins 4Mix 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 6Divide 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

Tender Whole Wheat Muffins

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

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Yeast free sour dough bread

EASY No Start Sour Dough Artisan Bread

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Yeast free sour dough bread

Sour Dough Artisan bread

Do you love the artisan breads in the gourmet sections of the nicer bakeries, but, hate the high prices? 

The taste of sour dough is fabulous. But it requires a ‘start’ which is a combination of ingredients that is stored and used from over and over; and you have to remember to use it and add to it to keep it fresh and best for baking and cooking with.

Well, this recipe solves all of these issues magnificently!  It also costs just pennies to make this amazing gastronome bread. And, it is SO EASY,anyone can do it! 

The taste of sour dough develops on its own without a ‘start’!  And you can add in your choice of opt-ins or leave it as it is with the marvelous mild sour dough flavor.

To make sure you are successful, I am giving you lots of pictures and tutorial, though it really is simple.  Also you can use a traditional dutch oven, or heavy casserole dish with a lid. 





Easy NO Start Sour Dough Artisan Bread

Ingredients:

3 cups flour

1/2 tsp. yeast    (Saf-Instant is my favorite)

1  1/2 tsp. salt

1  ½ cup water, the temperature of a baby bath

Supplies

8″ or 10″ dutch oven with lid 

OR

This oven safe cast iron dutch oven would be perfect also

 




Directions: Stir the flour and spoon into a dry measuring cup.

The reason for this, is that flour settles in the bag or a container. 

This method adds air back in and measures correctly. No Start Sour Dough Arti­san BreadScrape off excess flour with the back of a table knife for accurate measurement.  No Start Sour Dough Arti­san BreadIn a large  glass bowl combine the flour, yeast and salt; stir until well combined.No Start Sour Dough Arti­san BreadAdd in the warm water that is the temperature of a baby bath.No Start Sour Dough Arti­san BreadMix well with the spatula.  No Start Sour Dough Arti­san Bread





Recipe with Sundried tomatoes and grated cheese

*IF adding additional ingredients, this is the time to do it.

For this add in 1/2 cup chopped Oven Roasted Sundried Julienned Tomatoes with Roasted Garlic  (click HERE for the recipe) and 1 cup grated mozzarella cheeseNo Start Sour Dough Arti­san BreadCover the bowl, whether using the original recipe, or the one with the additional ingredients.

Cover tightly with tin foil and let sit on top of the fridge, on the counter, where ever, as long as it is warm; let it sit undisturbed for 12-18 hours.No Start Sour Dough Arti­san BreadThe dough will turn into a wet, bubbly goo substance something like this.

Do not touch or stir. 

This is what the recipe will look like after 8 hours,  just to give you an idea.No Start Sour Dough Arti­san BreadIf you are in a hurry, or if your house is less than 60 degrees, you can drape a towel over the top to hold in the heat.No Start Sour Dough Arti­san Bread





After 12-18 hours of the bread dough rising, sanitize and clean your counter top or  cutting board. 

Dust it lightly with flour.No Start Sour Dough Arti­san BreadPour the dough out of the bowl onto the flour. It should slide right out.  Help with a spatula if needed, but do not stir. No Start Sour Dough Arti­san BreadDust the top of the dough with flour.  No Start Sour Dough Arti­san BreadTurn it over a couple of times just so it forms a ball – well sort of – do NOT knead the dough.No Start Sour Dough Arti­san BreadWhen adding in the sun dried tomatoes and cheese it will have more moisture and will require a bit more flour as your gently work the dough into a ball.No Start Sour Dough Arti­san Bread





One-half hour before you are ready to bake, place the dutch oven, or enamel cast iron dutch oven in a COLD oven.

Turn  the oven on to 450 degrees and allow the dutch oven (empty) to stay for 30 minutes while oven heats up; thoroughly heating the oven or dish you are using, along WITH the lid.No Start Sour Dough Arti­san BreadAFTER 30 minutes CAREFULLY with hot pads remove the heated lid from pot.No Start Sour Dough Arti­san BreadGently, using a dough scrapper to remove the dough from the counter, drop the ball of dough (that has been sitting, covered for 30 minutes-2 hours) into the heated and very hot pot.No Start Sour Dough Arti­san BreadCarefully, with hot pads replace the lid and bake at 450 degrees for 30 minutes.No Start Sour Dough Arti­san Bread





Remove lid and bake an additional 7-15 minute without the lid. No Start Sour Dough Arti­san Bread

Continue to cook until the bread is crusty and a nice medium brown color.No Start Sour Dough Arti­san BreadVery carefully remove the bread with a metal turner/spatula.

The bread will sound hollow when tapped on the bottom.

I like to use a thermonater to be sure of the internal temperature for doneness, 190 degrees. No Start Sour Dough Arti­san BreadCool on racks.No Start Sour Dough Arti­san BreadEnjoy with butter or balsamic vinegar and olive oil.  This bread is excellent in more ways than I could list here.

Try it as a toasted cheese sandwich, in a panini, with slices of meat, or whatever your creativity comes up with. 

Make some up today and give as a gift too!No Start Sour Dough Arti­san Bread

Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2017

Recognize a blessing and be a blessing today.

 




BEST Ever St. Patrick's Day FUN Foods

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Fun Green Foods for St. Patrick's Day. Showing here are a green smoothie, a sandwich with bright green bread from the local bakery, pancakes colored green with food dye, and green eggs and ham with shredded cheese. Tons of ideas for the day to celebrate with the Leprechaun!

All the best in fun foods for breakfast, lunch, dinner and all day for St. Patrick’s!


I am excited to share the BEST Ever St. Patrick’s Day FUN Foods with you!
I don’t think there is a lick of Irish in our family line, but this is one of our family’s favorite holidays.
If you are looking for breakfast, lunch and dinner food ideas for kids along with party ideas, I have it here for you.
Celebrating with green food, desserts, Leprechaun tricks and healthy food as well as treats, that are easy, simple and quick; will fill St. Paddy’s with family fun memories.
 




BEST Ever St. Patrick’s Day FUN Foods
 
St. Patrick’s Day is a day I tried to make special – just because!
When the kids were young they made Leprechaun traps that were silly, but serious business to them.
The ‘Leprechaun’ was always prepared with a treat and a note of Sorry, they didn’t catch him this year and better luck next time.
It was MUST that there is a Treasure Hunt such as this:

  •       It was low key with Leprechaun footprints to lead to the prize when the kids were young.
  •      As they got older I had treasure hunt clues leading to places around the house.
  •      When a bit older (yes as teens and even young adults they wanted it), I contacted neighbors for their permission to leave clues in their mailbox, on their porch, or a chair in their yard; with a clue for the hunt.

Green candy, gold chocolate coins were a constant prize of the treasure.  
Food for the day was a celebration and was based on how busy I was, and their time due to sports and extracurricular activities

  •  Breakfast menu options:

                    Green pancakes – HERE is my Grandma’s recipe
OR use a packaged product to make it easier.
Either way, simply add in green food coloring. St Patrick's Pancakes
And cook as directed.
St Patrick's Pancakes 1Perfectly green Pancakes!    

Fun Green Foods for St. Patrick's Day. Showing here are a green smoothie, a sandwich with bright green bread from the local bakery, pancakes colored green with food dye, and green eggs and ham with shredded cheese. Tons of ideas for the day to celebrate with the Leprechaun!

All the best in fun foods for breakfast, lunch, dinner and all day for St. Patrick’s!


      


Green Scrambled Eggs – Green Eggs & Ham

Add in green food coloring,St Patricks Green Eggs & Ham!
Pieces of ham and serve alone, or inside a spinach tortilla or alongside green toast.
St Patricks Green Eggs & Ham 1 And there you have Amazing Green Eggs & Ham!

Fun Green Foods for St. Patrick's Day. Showing here are a green smoothie, a sandwich with bright green bread from the local bakery, pancakes colored green with food dye, and green eggs and ham with shredded cheese. Tons of ideas for the day to celebrate with the Leprechaun!

All the best in fun foods for breakfast, lunch, dinner and all day for St. Patrick’s!






Green Banana smoothie
Directions:
In a blender, mix:
1 cup vanilla yogurt
1-2 frozen banana(s),
1/4 cup milk and green food coloring
Combine all the ingredients in a blender until smooth; serve immediately.
 

YUMMY & Healthy Green Smoothie!

Fun Green Foods for St. Patrick's Day. Showing here are a green smoothie, a sandwich with bright green bread from the local bakery, pancakes colored green with food dye, and green eggs and ham with shredded cheese. Tons of ideas for the day to celebrate with the Leprechaun!

All the best in fun foods for breakfast, lunch, dinner and all day for St. Patrick’s!


 
Other fun food ideas: 

  • Breakfast: Lucky Charm Cereal and green toast  

 

  • Lunch:  (kids took homemade that day for sure):
  • Bright Green Bread Sandwich  & Guacamole Chips – ask your local bakery if they will make this bread for you. 
  • Always a highlight and hit with the other kids at lunch
  • Pickles
  • Green punch or green colored beverage container
  • Pistachio pudding
  • Green jello
  • Clover cookies
  • Green tinted cupcakes, etc.  
Green Food

Fun Food for St. Patrick’s Day






A family favorite every year are these easy dishes to make.  I have a step-by-step tutorials so you can make any, or all of them too.
Corned Beef & Cabbage: Click HERE for my recipe for Corned Beef & Vegetables 
Corned Beef & Vegetables 1
 
 
 
 
 
Irish Soda Bread: Click HERE for my recipe for Irish Soda Bread
Irish Soda Bread
 
              
 
 
 
Of course GREEN desserts and treats are in order, these are what I have lined up for you:  
Key Lime Bars: Click HERE for Key Lime Bars

DSC_0044
 
 
 
 
 
Key Lime Poke Cake: Click HERE for Key Lime Poke Cake
Key Lime Poke Cake
 
 
 
 
 
Pistachio & Cranberry Cookie: Pistachio and Cranberry Cookies HERE 
Pistachio Cookie
 
 
 
 
 
Green Granny Corn:  Click HERE for Green Granny PopCorn (aka Mother Goose Popcorn)
St. Patrick's PopCorn        

 

 
 
ENJOY the FUN!!!
Copyright Carrie Groneman, A Mother’s Shadow 2014
Recognize a blessing and be a blessing today.

 




Make delicious tomato basil bread just like panera

Easy One Hour Tomato Basil Bread

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Make delicious tomato basil bread just like panera

Tomato Basil Bread

Down home goodness in a hurry. Terrific with my homemade Tomato Basil Soup or herbed butter as shown.  Slice it a bit thick, top with some slices of cheese and broil for a wonderful comforting and substantial meal.




Easy One Hour Tomato Basil Bread

Instructions:

1 ½ cups milk

6 Tbl. granulated sugar

3 Tbl. Active dry yeast

14.5 oz. can diced tomatoes, pureed

2 Tbl. fresh chopped basil  OR  1 Tbl. dry

5-6 cups all purpose flour

2 tsp. garlic salt 1 tsp. baking powder

2 Tbl. butter, melted

1 Tbl. lemon juice, bottled works fine

Butter for brushing on top of loaves  

 


Directions:

This recipe makes 2 loaves (8 ½ x 4 ½”).

Heat oven to 400 degrees. Coat 2 pans with non-stick spray and set aside.  

In a large measuring cup or microwavable bowl microwave milk for 1 minute on high. Check to make sure it is the temperature of a warm baby bath. Heat a bit more if needed.

Add sugar to the warm milk  and stir. Tomato Basil Bread 1Add in yeast, stir and set aside for 5-7 minutes allowing it rise.Tomato Basil Bread 2When it is risen it will look like thisTomato Basil Bread 3

Tomato Basil Bread 4




Meanwhile puree tomato.Tomato Basil Bread 5In a large mixing bowl of stand mixture add 4 cups of the flour, milk, pureed tomatoes, basil, salt, baking powder, melted butter, lemon juice and yeast mixture.Tomato Basil Bread 6Knead with a dough hook 5-8 minutes; adding 1-2 cups flour to make a soft dough.  

NOTE: The dough must be soft, just firm enough to handle with floured hands.Tomato Basil Bread 7However, use just enough flour to keep it from sticking completely to the sides of the bowl.Tomato Basil Bread 8




You want a sticky dough like this after mixing:Tomato Basil Bread 9Pour a bit of flour on a counter or cutting board.

Dump the dough onto the lightly floured surface.

With a little flour on top of the dough and a bit on your hands.

Divide the dough in half, put half into a prepared pan and the other into the other pan. Tomato Basil Bread 10Pat out lightly with your hands to make even.Tomato Basil Bread 11Place saran wrap over the pans, then a clean towel to allow it to rise.Tomato Basil Bread 12




Allow to sit for 15-20 minutes. 

Take off towel and saran wrap.Tomato Basil Bread 13Place in the preheated oven and bake for 20-25 minutes, or until a digital thermometer reads 185.

Brush the top of the loaves with additional melted butter.Tomato Basil Bread 14Store any leftovers in the refrigerator.

Pictured with my homemade Tomato Basil Soup you can find HERETomato Basil Bread 15Recipe from Becky Low, Dairy Council

Copyright of Carrie Groneman, A Mother’s Shadow

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Spinach and Artichoke Dip

Hot Artichoke & Spinach Dip

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Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

I love dips and wanted to create my own favorite artichoke and spinach dip.  At a fraction of the cost of the restaurant version, this is quick and easy to put together, and best of all –  it is absolutely delicious!

Join in the FUN and receive my FREE printable Kitchen Conversion Chart HERE

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Hot Artichoke & Spinach Dip

Ingredients:

10-12 oz. frozen chopped spinach

1/4 – 1/3 cup milk

1 Tbl. olive or vegetable oil

14 oz. can artichokes, not marinated, rinsed and drained

1/2 bulb roasted garlic (click HERE for instructions), chopped fine OR 1 tsp. garlic minced finely OR 1/s tsp. garlic powder

1/4 tsp. hot pepper sauce, or to taste

2 – 8 oz. cream cheese blocks

1/2 tsp. montreal steak seasoning

1 tsp. balsamic vinegar

1/2 tsp. onion powder

1/4 roasted garlic seasoning, optional

2/3 – 1 cup fresh parmesan cheese, gratedSpinach and Artichoke Dip 1

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Directions:

Cook spinach according to package directions. In a colander, drain the spinach; pressing with the back of a spoon to remove excess moisture.Spinach and Artichoke Dip 2Combine in a food processor or with a hand mixer.Spinach and Artichoke Dip 3Pour into a small crock pot to heat through.  You can heat it over the stove, but stir often and over low to medium heat to prevent burning.Spinach and Artichoke Dip 4Serve warm with crackers, pita chips baguette French bread or even cut-up vegetables.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Pumpkin Fondue

Pumpkin Fondue

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Pumpkin Fondue

Pumpkin Fondue

This is a complex and distinctive appetizer or hors d’oeuvre .  The flavors combine sweet and savory perfectly, to delight your taste buds in a sophisticated culinary experience.




Pumpkin Fondue

Ingredients:

1 cup pumpkin puree (not pie filling)

1 cup water

1/2 tsp. chicken bouillon

2 Tbl. flour

1 Tbl. lemon juice

2 tsp. brown sugar

1 ½ tsp. balsamic vinegar

½ tsp. montreal steak seasoning

8 oz. shredded sharp cheddar cheese

¼ tsp. nutmeg

Dash hot pepper saucePumpkin Fondue 1




Directions:

Combine the combine puree, water and flour. Mix until all the lumps in the flour have dissolved (use whisk or hand mixer).Pumpkin Fondue 2

Pumpkin Fondue 3Pour into a 2 qt. sauce pan over medium heat.

Add in all the other ingredients and stirring constantly, cooking until the fondue thickens and the cheese is fully melted.Pumpkin Fondue 4Pour all the pumpkin mixture into a fondue pot to keep warm.

Serve with sliced apples, pears, sliced baguette or crusty bread.

Carrie’s recipe adapted from Chef Tom, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Flavorful and moist Cornbread

BEST Homemade Cornbread

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Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

 

LOVE Corn Bread but not the heavy kind that when you eat it you’re afraid to go swimming afterward? No fear with this delight!  It’s a perfect pairing for chili, stew or a substantial soup if you want a side or stretching the budget.

You’ll find my recipe of this corn bread can be served all on it’s own, or with some honey butter that I show you how to make below, or all alone….oh, you’ve got a winner.

It even get’s better after ‘resting’ for a day!  Let’s get some made shall we:) 

 




 Best Homemade Cornbread

Ingredients:

1 cup sugar

1 cup butter (2 sticks)

1 egg

1 ½ cups flour

1 cup cornmeal

2 tsp. baking powder

1 tsp. salt

1 ½ cups buttermilk 



Directions:

Preheat the oven to 350 degrees.

Prepare an 9×13 pan or by coating with a spray release or line 24 muffin cups with paper liners.

In a large bowl, cream the sugar and butter.    

Add in the beaten egg.

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Combine the flour, cornmeal, baking powder and salt in a small bowl.

Then add to the creamed mixture.corn bread cakeNow add in the buttermilkcorn bread cake

 



Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Pour the mixture into a the prepared pan – you can make TWO – 8″ x 8″ or 9″ x 9″ pans instead of ONE – 9″ x 13″ pan if desired to take with a meal to someone in need.  Except I’d recommend making it in the foil pan I suggest in What You Need To Know About Taking In A Meal They Will Want To Eat

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

OR 12 JUMBO muffin cups OR 24 regular muffin cups.

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Bake for approximately 

25-30 minutes for the regular muffins

30-35 minutes for the Jumbo Muffins

35-45 minutes for the 9″ x 13″ pans

And ALL just until a toothpick comes out clean.

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Serve with butter or  honey butter.

 

TO MAKE THE HONEY BUTTER

Ingredients:

1/2 cup REAL salted butter (1 stick) – needs to be softened NOT melted!

1/4 – 1/3 cup of honey; depending on your taste

spray release, optional

Directions:

In a stand up mixer, or a bowl and using a mixer, whip the butter for 2 minutes to make it light and fluffy.

Spray your measuing cup lightly with spray release then pour in the honey and it will just slid right out as you pour!

Measure your honey into the measuring cup and begin pouring into the mixing bowl as it’s going on low to medium speed.  

easy to make honey butter

Homemade Honey Butter

See how all the honey just slides right out!

easy to make honey butter

Homemade Honey Butter

When all the honey is in the butter, mix on medium-high for 1 minute.

Use within one hour or so with your CORNBREAD and keep any leftovers in a cold place or in the fridge.

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2017

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