Fresh Peach Bread with Streusel

This bread is excellent.  The nuts in the streusel get all toasted and so yummy and the fresh peaches add a little surprise in each bite.  It was on my must make while peaches are in season.  I felt almost guilty using those delicious juicy peaches for baking.  ALMOST!  After baking this bread, the guilt was gone.  The juice from the peaches goes through the batter too. YUH-UMMM!  We really enjoyed this bread, can you tell?

PEACH BREAD WITH STEUSEL TOPPING

adapted from Tasty Kitchen

INGREDIENTS:

• 2 cups Fresh Peaches, Chopped Into 1/2 Inch Cubes (can use more if you like ;-)
• 2 cup White Sugar, Divided Use
• 1-½ cup All-purpose Flour, Unbleached
• 1-½ cup White Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 1/2 tsp cinnamon
• 1 teaspoon Salt
• 3 whole Eggs
• 1 cup Canola Oil (I used a small thing of drained applesauce and the rest oil to equal 1cup)
• 2 teaspoons Vanilla Extract

STREUSEL TOPPING

• 3 TBSP butter
• 1/4 cup AP Flour
• 1/3 brown sugar
• 1/2 tsp cinnamon
• 1/3 cup chopped pecans

DIRECTIONS:

Preheat the oven to 350 degrees F.

Chop the peaches into 1/2 inch size pieces and place in a bowl. Place 2 tablespoons of the sugar on the peaches and stir, set aside.
In large bowl mix all purpose flour, white whole wheat flour, baking powder, baking soda, and salt. Set aside.
In another bowl mix the wet ingredients: eggs, the remaining sugar, oil and vanilla.
Pour the wet into the dry ingredients and mix until almost completely mixed, you should still be able to see some of the dry ingredients.

Add the peaches and stir a couple of times until just mixed. Do not over mix. Pour into 2 greased 9 X 5 loaf pans.
Mix streusel with fingers or fork then add nuts.  Sprinkle over batter and bake for 50-60 minutes. Test to see if the loaves are done with wooden skewer or toothpick. When it comes out clean or with crumbs on it, it is done.  Don't overbake!
Let cool in pans for 10 minutes and then take the loaves out and cool on a rack for 30 minutes.  Drizzle with glaze.

FOR GLAZE:
Mix 1 cup powdered sugar with 1/2 tsp vanilla and 1/2 tsp almond extract and 1 TBSP of milk.  Whisk and add more sugar until thick but still drizzles in ribbons.  

Potato Pancakes

  


Every now and then when I was growing up my dad would get a hankering for potato pancakes and would whip some up.  We would eat them as fast as he could make them.  Spread some butter over them and eat them with our fingers when they were almost too hot to hold.  I love them!
Some grate onion into it, but I enjoy the pure potato variety more.  This was how my Polish grandfather made them.  

Now I get a hankering and can whip them.  Never seem to be as great as my dad's though.  Anyway, we made some the other night and my kids gobbled them up!  They liked to dip them in sour cream which is how my husband likes them too, but I still prefer them with just butter.

NOTE:  My husband does not like that these are called "pancake", because they are in no way sweet and they are more like a hash brown.  But they are what they are.  ;-)

POTATO PANCAKES

• 6 white potatoes (mine were large, so maybe up to 8 if they are smallish)
• 2 eggs
• 1 1/2 tsp salt
• 1/2-1 tsp onion powder
• pepper to taste
• 1/2-2/3 c. flour
• 1/4 c. milk

DIRECTIONS:
Using a food processor, grate potatoes.  Dump out potatoes and switch attachment to regular one.  Dump potatoes back in and pulse until reduced to mealy consistency (sounds appetizing, right?) so it looks like this.

   
  Dump in large bowl.  Add salt, pepper, onion powder, and flour.  Depending on how much water is in your potatoes, add more flour.  Add milk to thin and mix.  Heat griddle on medium high heat.  Once hot, grease with some butter and use ladle to put on skillet.  (I reduced heat on my iron griddle to med. here) Cook until golden on one side, about 4-5 minutes, and then the other.  Serve hot with butter and/or sour cream.

Ranch House Crock Pot Chicken with Parmesan Mashed Potatoes

This was SO easy and was SO tasty! Crock pot meals are normally good, but not great.  This one was great!
Thursday night are a bit crazy because my oldest has gymnastics at 5-6:15 which would be dinner prep time.  The solution is the good old crock pot.  This dish was originally made with pork, but I changed it to chicken because I don't eat pork.  Not for any reason other than I don't like it.  But I do love chicken.  
I was very hesitant that a recipe so simple could be good, but the sauce or gravy is full of flavor.  Sop it up with crusty bread good.  The chicken was fall apart tender.  So, brace yourselves.  You need 5 things for this chicken recipe, one being the crock pot. 

RANCH HOUSE CROCK POT CHICKEN
Adapted from http://picky-palate.com

INGREDIENTS:

• 3 large chicken breast halved thinner to make into 6
• 1 can healthy request cream of chicken soup
• 1 packet dry ranch dressing
• 1/3 cup sour cream

DIRECTIONS:

Dump ranch dressing and soup into crock pot.  Mix.  Dump chicken into crock.  Cover and cook 3-4 hours on high or 5-6 on low (I did high and it was 3.5 hours). Pork may need longer  When it is done, whisk in the sour cream.  Serve with parmesan mashed potatoes.

PARMESAN MASHED POTATOES

INGREDIENTS:

• 4 lbs peeled, cubed potatoes
• 5 Tablespoons real butter
• 1 Cup fresh grated Parmesan cheese
• Bulb of roasted garlic 
• 1- 1 1/2 Cups warm skim milk (any milk will work)
• 1 Tablespoon salt, or to taste
• 1 teaspoon fresh cracked black pepper, or to taste

DIRECTIONS:

Preheat oven to 350.  Cut off top of garlic bulb and drizzle with olive oil and salt and pepper.  Wrap tight in foil and bake for 40-45 minutes until golden and tender.  Remove.  Squeeze bottom to get out cloves of garlic.
  Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Meanwhile,  Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk (start with less), salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
Scoop mashed potatoes onto serving plates and top with chicken/pork chops and soup gravy from crock pot. Enjoy!

Greens and Beans

My grandmother makes this all the time.  I made this last week when my in-laws were visiting.  We all had seconds of it.  How many times do you get seconds of the veggie?  This is a wonderful side dish that is so healthy and packed with vitamins and tastes wonderful!  I love this dish.  I could make a meal out of it.  You can add more broth and make it like a soup.  I like a shallot in it too, but didn't put it in this time because I didn't have any.  Make sure to top it with lots of parmesan cheese!  My mouth is watering just thinking about it.


GREENS AND BEANS

INGREDIENTS:

• 1 TBSP extra virgin olive oil
• 3-5 cloves garlic, minced (depends on size)
• OPT. Shallot, minced very fine
• 2 (15 oz) cans Great Northern beans, rinsed and drained
• 1 lb. of greens (I used a mixed bag) can use frozen chopped spinach if desired (turnip greens, or beet greens...not salad)
• 1-2 cups chicken broth
• salt and pepper
• parmesan cheese

DIRECTIONS:

Heat oil in large skillet. Add garlic (and shallot if desired); saute about 2 minutes. Add beans, greens, and 1 cup broth. Boil until greens are tender.  Add more broth if desired.  We like a little bit of broth in it.  Season with salt and pepper to taste.  Serve topped with parmesan cheese.  Can also toast some Italian bread crumbs for top if desired, or red pepper flakes for a kick.

Root Beer BBQ Chicken

I saw this on my friends Cristine's fabulous blog: http://cristinecooks.blogspot.com/ 
awhile back and have been wanting to make it.  It is hard to keep root beer in our house though because my husband will drink it if it's around.  I finally made it the other night, and it was absolutely delicious.  The chicken was so tender and full of flavor.  The kids all loved it.
I made the BBQ sauce too and honestly, while it was very good, to me it was not necessarily better than some other sauces I have had.  I would definitely make the chicken again.  Not sure this particular BBQ sauce is needed though, to make it as fabulous as it was.

Root Beer BBQ Chicken
Recipe from Prudence Pennywise

INGREDIENTS:

• 2 cans root beer, divided use
• 1/2 cup smoky barbecue sauce
• 1/2 cup Dijon mustard, plus 1/4 cup more for marinade
• brown sugar, if needed
• 1 lb. boneless, skinless chicken
• 1 tsp. each salt and pepper
• 1 TBSP each paprika and garlic powder
• 2 TBSP olive oil

DIRECTIONS:

In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon (I used Honey Dijon). Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.)

Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours.

Grill or broil chicken, about five minutes per side, or until outside is nicely browned and inside is no longer pink. Baste with BBQ sauce while cooking.

Banana Cinnamon Rolls

These were very good cinnamon rolls.  But I was very conflicted about them.  You see, I smelled the wonderful yeast smell of baking bread, and then I smelled banana bread.  My nose was confused as to what I was making.  I was also confused with taste.  Same deal.  But they were very good.  I think for me though, I would prefer to let my cinnamon roll be a cinnamon roll and my banana bread to be banana bread. 

  
These rolls were dense, sticky and came out beautifully.  I can't imagine anyone turning one of these down or wrinkling their nose.  They have all the makings of a great bun. I guess I just wasn't ready for the fusion of flavors.  But I still ate a whole one by myself, so really, how can I complain? 






BANANA CINNAMON ROLLS
Adapted from http://www.boneats.ca/2010/03/ooey-gooey-banana-cinnamon-buns.html
Makes 12 

INGREDIENTS:

• 2 1/4 teaspoons active dry yeast
• 1/2 cup milk, heated to 105 to 115°F
• 3 tablespoons light brown sugar (or honey)
• 2 cups bread or all-purpose flour, plus more as needed
• 1 cup whole wheat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large overripe bananas, mashed
• 1/4 cup butter, melted and cooled slightly

some chocolate chips in this one!

For the filling:

• 3/4 cup packed light brown sugar
• 1 1/2 TBSP ground cinnamon
• 1/4 cup butter, softened

For the frosting:

• 1/4 cup softened butter 
• about 3 oz. softened cream cheese
• 1 tsp vanilla
• 1 tsp milk
• about 1 1/2 cups powdered sugar 

DIRECTIONS:

In a small bowl, stir 1 tablespoon of the sugar into the warm milk. Sprinkle the yeast over the milk and let rest for 10 minutes.

While the yeast is coming to life, in a separate bowl, stir together the flours, cinnamon, remaining tablespoons of sugar and salt. Set aside.

In the bowl of an electric mixer, place the mashed bananas, melted margarine and the yeast/milk mixture after it has bloomed. Using the paddle attachment, mix the ingredients on medium low until well combined, about 2 minutes. Add half of the flour mixture to the mixing bowl and stir to combine. Slowly mix in the rest of the flour and mix.

Switch the attachment to the dough hook. At this point, your dough may still feel quite wet and soft. Add some flour, a tablespoon at a time, while the machine is running on medium low until the dough starts to come away from the bowl. (I added 7 TBSP.)  Knead for about 10 minutes. The dough will be ready when it has formed a nice ball, but is still very soft and slightly tacky to the touch, but comes away cleanly from the bowl. Place the dough in a greased bowl, cover, and allow to rise in a warm place for an hour or more (I did about 2 hours), or until it has doubled in size.

Punch the dough down; cover and let rest for 5 minutes. While the dough is resting, mix the sugar and cinnamon in a small bowl. Set aside.

Roll the dough into a 12 x 16ish-inch rectangle on a floured surface. Smear the dough with the softened butter and sprinkle with the cinnamon sugar mixture, spreading it around the whole surface of the dough with your hand  So fun to play with my food). Roll up the rectangle tightly, from the long side, and pinch the seam to seal. Cut the roll into 12 even slices. (This will be a messy process, as the sugar/butter mixture will start oozing out. Don’t be afraid of it. Just go at it.) Place the slices, cut sides down, in a greased 9x13 baking pan. Give them a little bit of space in between as they will rise. Cover with plastic wrap and pop them in the fridge to rise overnight.

In the morning, pull the cinnamon buns from the fridge a half hour (or an hour or so) before baking and place them on top of the stove while the oven preheats to 375°F (if using a glass or dark-coloured pan like I was, reduce the temperature by 25°F). Bake for 20 to 25 minutes, or until light golden brown.

Remove the cinnamon buns from the oven and set on top of the stove to let cool a bit. In a bowl, whisk the softened cream cheese and softened butter.  Dump in the vanilla, whisk, then add the powdered sugar.  Add the splash of milk and whisk. Frost and eat while warm.

JUNK (Pope's bread or Pane papato)

This is an Italian fruit snack/bread that is packed with dried fruit and nuts and is like candy.  It is traditionally made around Christmas.  It keeps forever, is great for traveling (no crumbs), is very versatile and tastes so wonderful!  This can be made with any dried fruit.  Traditionally it had cocoa powder and candied fruit rinds (orange, lemon).  I like it the way my grandmother makes it though.  Lot of nuts, honey and dried fruit.   We used almonds, pecans, hazelnuts and Brazil nuts traditionally, but you could used walnuts, and any other nuts you want.  You could probably do candied ginger in teeny tiny pieces too.  I even added sesame seeds this time.  Pretty easy really, and it makes a lot to last you.  I freeze my loaves and take them out as needed.  I have heard you can seep them in wine too.  But we love it sliced and eat it like an energy bar. The name "Junk" came from my mom's because she couldn't say "Pane Papato" and it stuck.  It is my father-in-law's favorite!

JUNK or POPE'S BREAD

INGREDIENTS: what I used

• 1 lb. almonds
• 1 lb. pecans
• 3 TBSP sesame seeds
• 1 lb. dried pineapple
• 1 cup dried dates
• 1 cup dried raisins
• 1 cup dried strawberries
• 1 cup dried blueberries
• 1 cup dried mango
• 1 TBSP cinnamon (I like a lot. Start with less, and go by your nose. Could even use pumpkin pie spice)
• 1/2 cup oatmeal (my dad doesn't like the oatmeal, but I do :-)
• 32 ounces (2 LB.) honey
• 1-2 cup of whole wheat flour and more for kneading in

DIRECTIONS:

Pour all nuts and dried fruit in a bowl.  Add spices you desire.  Toss to coat.  Dump in honey.  You want it to be coated well.  (this is the only binder in it).  Add the flour and stir.  Add some more until it looks like this.

Sprinkle about 1 cup flour on counter and put some big spoonfuls down on top.

Knead the flour into the bread and begin forming a loaf from it.  Like this.

It will begin to hold together.  Don't do too much flour.  You want it to hold loaf form, but not be dry.  After you knead it, working the flour in, form a loaf about 1 1/2" tall, 4 inches wide and 10-12" long.  Like this.  

Line a cookie sheet with parchment and preheat oven to 350. Transfer carefully to cookie sheet.
Make more loaves to put on the cookie sheet like this.

Bake until just begins to brown, about 30 minutes.  Don't overcook!  When it comes out it will be hard and seem impossible to eat.  Will look like this:

When cool, use a very sharp knife to slice.  Enjoy!