Archive for the ‘Breads’ Category

Banana Bread

This is my mom’s banana bread, both a great way to use bananas that are going brown, and a great breakfast or indulgence food.

Pic to come

Banana Bread

1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 bananas (brown is good!)
1 cup sugar
1 egg
2 oz melted butter


Mash up bananas.  Mix ingredients.  Pour into greased pan.

Bake 45-60 minutes at 325 degrees


Coffee Cake

This is one I learned in highschool, in a foods class… and it’s actually good!

pic to come later

Coffee Cake

1/2 cup oil
1/2 cup milk
3/4 cup sugar
1/2 tsp salt
1 beaten egg
1 1/2 cups flour
2 tsp baking powder


1/4 cup brown sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter

Combine oil, egg, and milk.  Combine dry ingredients.

Add dry to wet ingredients and mix well (I don’t really bother doing it separate first)

Pour into greased 9×9 pan

Mix topping ingredients and sprinkle on batter

Bake at 375 degrees for 25 minutes

Vanilla Bundt Cake

This is a vanilla pound cake, that I prefer made in a bundt pan, but if you don’t have one any loaf pan will work.

pic to come soon

Vanilla Bundt Cake

2 cups sugar
2 cups flour
5 eggs
1 cup butter
1 Tbsp vanilla & lemon essence combined

Mix ingredients, pour into greased pan

Bake 1 hour at 325 degrees

Lemon Loaf

This is my little indulgence, it’s basically pound cake, but the lemon flavors make it oh so special, last time I made it I baked in in a tiny bundt cake pan, which took much less baking time of course, but made for cute little individual cakes.

Lemon Loaf


1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup sugar
2 Tbsp softened butter
1 tsp vanilla
1 tsp lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil


for the icing:

1 cup and 1 Tbsp powdered sugar
2 Tbsp milk
1/2 tsp lemon extract


In large bowl, combine flour, baking soda, baking powder, and salt.

In separate bowl, blend eggs, sugar, butter, vanilla, lemon extract, lemon juice, and oil.

Mix wet ingredients into dry until smooth.

Pour into well greased loaf pan.


Let the cake cool, then mix up the icing and drizzle it over the cake.


Bake for 45 minutes at 350 degrees


These are great for breakfast with a bit of lemon juice and sugar, which is how I grew up having them… though I’ve recently been enjoying crepes with sauteed mushrooms, other veggies, egg, or even as a dessert food.

Again no pic yet, sorry!


1 cup flour
10 oz milk
1 egg
a dash of salt

Mix ingredients together.

Grease a large, flat pan (I use my largest, flattest sauteing pan)

Pour batter in and turn pan to coat the bottom, try not to get the batter up on the curve of the sides, as that will make flipping harder.

Flip when the top looks dry.  Like pancakes, cooking time is best with practice.


Also no picture of this one, I haven’t made them in a while so I’ll do it again soon and take some =)



3/4 cup warm water
2 Tbsp olive oil
1 1/2 tsp yeast
1/8 tsp salt
1 3/4 cups flour
1 egg white, beaten (I’ve used the whole egg before, it turns out fine)

Olive Oil
Garlic powder
Dried oregano, or basil, rubbed to a powder


Mix water, oil, and yeast, let rest 5 minutes.

Add flour and salt to a large bowl.  Add liquid.

Mix till soft dough forms


Knead into cigar shaped pieces.

Place 3 inches apart on greased cookie sheet.

Let rise about 1 1/2 to 2 hours until doubled in size.


Brush sticks in oil, dust with garlic and rubbed spices.


Bake at 375 degrees for 20-25 minutes till golden brown.

Cranberry Blueberry Chocolate Muffins

This is a simple recipe for muffins by Shanti Ellis, they would make a great breakfast or dessert or just a great healthy snack

Cranberry, blueberry, chocolate muffins

I’m *not* a baker, but these muffins are very easy to make, and they got rave reviews from the people I shared them with today.

Preheat oven to 400 degrees.

1 1/2 cup of flour
1 tablespoon of baking powder
1/4 teaspoon of salt
1 cup of orange juice
1 egg (or one scoop of vanilla or plain yogurt)
1/4 cup vegetable oil
1/4 cup powdered sugar
1 handful of cranberries (halved)
1 handful of blueberries (whole)
1 small handful of chocolate chips

Sift the flour, baking powder, and salt together.  Set aside.

Mix the oil and sugar until smooth, which doesn’t take long since it’s powdered.  (You can use regular granulated sugar, but the mixing takes longer, and I find it affects the texture of the muffin.)

Add one whole egg to the oil and sugar (after washing it off!)  Mix thoroughly.  Then add the orange juice.  Stir into the flour mixture and then add the berries and chocolate.

Fill to about 2/3 each compartment of a muffin pan (make sure to grease it first so they come out without tearing), and then bake them for 20 to 25 minutes (or until they’re lightly golden on top).

Done!  : )