This bread is one of our all-time breakfast favorites. It is best eaten warm, but if you don’t have time to make it in the morning, it is delicious cold or reheated. We like to put a little butter on it, but it also is perfectly good by itself. The only thing you really have to do in order to enjoy it is make it!
-1/2 c brown sugar
-1 1/2 t cinnamon
-2/3 c white sugar
-1/2 c softened butter
-1 T vanilla extract
-1 1/2 c all-purpose flour
-1 1/2 t baking powder
-1/2 c milk
-1 large apple, peeled and chopped small
Preheat oven to 350°F and grease a loaf pan.
Crumble brown sugar and cinnamon together until well combined in a small bowl.
In a separate bowl, cream together white sugar and butter, then add eggs, and vanilla and beat well. Stir in flour and baking powder, then the milk, and pour half the batter into the greased pan. Cover with half the apples and half the streusel topping, then pour the rest of the batter in. Finish with the rest of the apples and streusel. Press the topping into the dough before baking.
Bake for 50 minutes-1 hour, until a knife inserted into the middle of the loaf comes out with a few crumbs.
Note: I have also made this by dividing it into 12 muffins, and that was also delicious and less crumbly (worked well for traveling).
I love making pizza dough because there are so many things I can do with it: pizza, of course…but also stromboli, hotdog and hamburger buns, pigs-in-a-blanket, and pizza balls. I made a double batch a few days ago for pigs in a blanket, and today I’m using the rest to make pizza balls. Last week I made mozzarella cheese, so I’m fully expecting them to be extra delicious! But the base of it all is the dough, so here you go:
-1 pkg (2 1/2 t) active dry yeast
-1 t sugar
-1 c warm water
-2 1/2 c flour
-2 T olive oil
-1 t salt
In a large bowl (I put everything straight into my kitchenaid mixer bowl), dissolve yeast and sugar in warm water and let stand for about 10 minutes in a warm place. Add oil and salt, mix well, then add flour. I add a cup, beat it, add another cup, beat it, then add the final half cup and knead for about 5 minutes. The final dough should be very slightly sticky to touch, but hold its shape. Oil the bowl and cover with a warm, damp paper towel. Let it rise until double, about one hour. (I like to turn the oven on to 350°F for about 1 minute, then turn it off and put the dough in. That gets the environment warm, and the closed door holds the heat in and keeps drafts out. Just make sure not to leave the oven on too long; if it is too hot it will kill the yeast and the dough won’t rise.)
When the dough is about doubled, take it out and punch it down. From there, use your imagination!
Makes 1 large round pizza, 12 pigs in a blanket, an 8×8 pan of pizza balls, a dozen rolls, or 1 stromboli.
***I frequently double this recipe and put half the dough in the refrigerator for use a few days later on another meal. It also can be frozen for longer storage–just thaw completely at room temperature before using.
I had a bunch of bananas that really needed to be used, so looked around for a recipe for banana bread. With a few changes, this one was a hit!
For the bread:
1 1/2 c flour
1 1/2 t baking powder
3/4 t baking soda
1/4 t salt
1/4 t nutmeg
1/4 t cinnamon
1 1/2 c mashed banana
1/3 c sugar
1 T melted butter
For the topping:
1/2 c flour
1/2 c packed light brown sugar
1-2 T soft butter
1/2 t nutmeg
1/2 t cinnamon
Preheat oven to 350°F. Grease 2 bread pans well (bread will stick if they are not properly greased).
Mix together first 6 ingredients in a small bowl. Mix next 4 ingredients in a larger bowl, and slowly beat in flour mixture until well mixed. (I used my kitchenaid for the larger bowl, and it worked very well.)
Pour the bread dough evenly into the two pans.
For the topping: combine all ingredients, adding butter as needed to make a crumbly topping. Divide and sprinkle over the two loaves.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. (I had one that was done right at 30 minutes, and another that needed more time. If it is getting brown but is still not cooked through, you can cover it with foil.)
Cool for a few minutes before removing from pans and cooling completely on wire racks.
We ate this for breakfast, heated up and with butter on it. It was delicious! My husband also took some in to work, as we only needed one loaf, and it went over well there, too.
Wonder where I can find some more bananas??