BakeAwayGirl

Homemade Cornbread Adapted from here 1 cup yellow cornmeal 1 cup whole milk 1 cup flour 2/3 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 large egg 1/3 cup unsalted butter melted Preheat oven to 400* Mix the cornmeal and whole milk together in a mixing bowl. Allow to sit for 10 minutes. DON'T TOUCH. After 10 minutes, stir in the rest of the ingredients. Make sure you stir well to incorporate all of the ingredients. Pour into a greased 8x8 pan. Bake for 25-30 minutes or until the edges are lightly browned.

This is a childhood staple for me.  Anytime we have uneaten bananas that have gone beyond edible in our eyes, we would mash up 3 of them and make banana nut bread.  It was always a breakfast food, but it's definitely dessert-like.  It's delicious and even moreso now that I usually incorporate chocolate chips as well! Banana Nut Bread 1/2 cup butter 1 cup sugar 2 eggs 1 tsp baking soda 2 cups flour 1 1/4 cup mashed bananas (3) 1/2 cup chopped nuts (walnuts) - Optional 1 cup chocolate chips - optional Cream butter and sugar.  Beat until smooth; add eggs. Stir in flour and baking soda, one cup at a time.  Mix until fully incorporated. Add bananas and any extras such as nuts and/or chocolate chips. Line a bread pan with parchment paper, or wax paper.  Pour batter into the pan. Bake at 350* for about 1 hour and 10 minutes.  This varies.  The edges finish first, but the very center usually is still doughy.  Bake until it's to ...

When we first moved into our house, we embarked upon the adventure of discovering all the plants in our yard.  We played "Weed or Legit Plant" for pretty much the whole summer.  Turned out, the giant growth of plants in our arbor was raspberries!  Jeff had some for breakfast every day for a few weeks.  The next year, the plants grew, but no berries, so I gave it one more year to produce or I was cutting it all out and seeding over the area. This year, Jeff picks about 4+ cups of raspberries every single day. So we immediately took to Pinterest to find baking ideas including fresh raspberries, and this bread was our first foray into it.  It's named "bread" but make no mistake; it's a cake.  A delicious, lemony, raspberry-filled cake.  Yummmmm Mini Loaves Raspberry Lemon Bread Adapted from here Bread 1 cup butter 2 1/4 cup granulated sugar 4 eggs 2 1/2 cups flour 1/2 tsp baking powder 1/2 tsp baking soda 1 cup sour cream 1 tsp vanill...

Part Two of our pumpkin delights!  As soon as pumpkin season began, I was craving pumpkin bread.  It's so spongey and full of flavor.  So of course I began browsing Pinterest, and discovered I had pinned a recipe last year and never gotten around to it.  As I was assembling my ingredients, I realized the recipe made two loaves.  I hesitated for only a moment before figuring if  some  pumpkin bread was good,  more  was better! You could easily do a cream cheese frosting or even a brown sugar glaze, but it was so delicious all on its own that we didn't make anything. I'm posting the recipe that will  only make one loaf of pumpkin bread .  It is easily doubled and makes plenty.  We made one regular sized loaf and three mini loaves to share with our doubled recipe.  I do recognize that I might be alone in my desire for that much pumpkin bread, so here is the recipe for just one.  Enjoy... and bring your extras over to...