Monday, September 26, 2016

Sour Cream Banana Bread

Super moist and delicious and an easy recipe to throw together one Sunday afternoon. I was out of sour cream, so I substituted Greek whole milk yogurt and it turned out so good. I also have this recipe for brown butter banana bread that is fun to make.

1 stick butter (1/2 cup), softened
1 cup sugar
2 eggs, beaten
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 mashed bananas
1/2 cup sour cream
1 tsp. vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan. 

In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.

Whisk together the flour, baking soda, and salt; combine with the butter mixture. Add the sour cream, bananas, and vanilla; stir well. 

Pour into prepared pans and bake for 50 minutes. Cool for 10 minutes and then turn the loaf out onto a rack.

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Saturday, September 3, 2016

Sweet Potato Casserole

Loved this recipe of Ina's as I do most her recipes in general. But this one in particular really stood out because of the orange juice/zest that was added to the mix. It is a good recipe if you are not wanting something too sweet. Her recipe doesn't call for candied pecans, but how can you have sweet potato casserole without them? Try it now so you can be one step ahead of Thanksgiving day menu planning. It was a huge hit as well as the stuffing (recipe coming soon) when we had family over and had Thanksgiving in July. 

6 sweet potatoes
1/2 cup orange juice (zest half of orange before juicing)
1/2 cup heavy cream
1/2 stick unsalted melted butter
1/4 cup light brown sugar
1/2 tsp ground nutmeg
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
1 cup candied pecans

Thanksgiving in July

Preheat oven to 375 degrees. 

Scrub the potatoes, prick them several times with a knife, and bake for 1 hour or until soft.  

Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice and zest, heavy cream, melted butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

In the meantime, make the candied pecans. Melt some butter and brown sugar in a skillet and mix in the pecans. Stir to evenly coat and let brown for just a few minutes. Remove from heat and lay flat on wax or parchment paper to cool. Once the sweet potato casserole comes out of the oven, spread on top. 

Source:adapted from Ina Garten
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Friday, June 24, 2016

Raspberry Coconut Granola

I really loved this simple, not too sweet dessert. Tart berries are baked in a coconut and oat crust. I enjoyed it warm right out of the oven with vanilla ice cream. The second day I ate it over plain yogurt. Both were delicious, and this recipe is a keeper!

Serves 8

 for the berries:
2 1/2 cups fresh raspberries (blackberries would be delicious as well)
1/2 cup white sugar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp cornstarch

for the granola:
1 and 1/2 cups old fashioned quick 1-minute oats
1 cup sweetened shredded coconut
1 cup coconut flour (use all purpose if you want)
2/3 cups light brown sugar
1 and 1/2 sticks unsalted butter, melted

Preheat oven to 400 degrees. Line a casserole dish with parchment paper. 

Place the berries in a large bowl and sprinkle them with the white sugar, cinnamon, salt, and corn starch. Toss gently to coat. 

For the crust and topping: Stir together the oats, coconut, flour, brown sugar, and melted butter. Spread half the mixture in the parchment lined pan. Pour the berries over the crust and then spread the rest of the oat mixture on top of the berries. 

Bake for 30 minutes, until the crust is browned and the fruit is bubbling. Serve warm with vanilla ice cream. 

Source: adapted from Pinterest

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Sunday, June 19, 2016

Butter and Anise Date Filled Tea Cookies

This is Mom's very own family recipe. These little cookies, also called 'Fateer bel Agwa' in Arabic, melt in your mouth and are very delicious. Traditionally we eat these and other pastries during the holidays with our morning coffee or afternoon tea. Now I make them year round because they are so good and do not need to mark any holiday or festival. The dough is not particularly sweet because the dates are rich and sweet on their own. You can serve them plain as pictured or you can dust them with powered sugar as another variation called Kahk. Now make yourself a nice cup of tea and have one or two or three of these cookies and enjoy!

2 and 1/4 cup flour
1 and 1/2 sticks unsalted butter, melted
1 tbsp anise
1 tbsp instant yeast, dissolved in 1/4 cup water with 1.5 tbsp sugar
2 tbsp milk
baking dates, pitted and mashed

In a glass cup, dissolve the yeast in the water/sugar mixture. Set aside for 5 minutes. Meanwhile, in a large bowl, mix the flour, melted butter, and anise together. Add in the yeast mixture. Stir with a wooden spoon to form a soft dough. Add the milk. Use your hands to form a dough. 

Line a baking sheet with parchment paper. Grab a piece of dough. Use your thumb to create a little dip in the dough then fill with the dates. Shape into a ball, flatten, make a small slit in the middle, then place on the baking sheet. Once all are done, cover the baking sheet with a dry towel and let rise overnight. The following morning, preheat the oven to 350 degrees and bake for 18-20 minutes just until slightly golden. 

Let cool completely before eating. Store in a airtight container. 

Source: daliasdelights original
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