Category: Breads
Ham and Cheese Stuffed Pretzel Pockets & a Giveaway
| February 28, 2012 | Filled under Breads, Sandwiches, Shawn's Favorites |
Can I ask a favor? Can you vote for these ooey gooey ham and cheese stuffed pretzel pockets in the Saucy Mama recipe contest? Please? The grand prize is a spa day and, believe me, after the month I’ve had I can really use it.
The recipe is totally delicious. The pretzels have that ballpark vendor “crisp on the outside, fluffy on the inside” thing going for them and, well, can you really ever go wrong with melted cheese? I didn’t think so. There’s mustard tucked inside there too. Yum! Read More
Earl Grey Banana Bread
| February 27, 2012 | Filled under Breads, Breakfast, Cake and Pastry, Desserts, Fruit |
Secret Recipe Club, which pairs up bloggers each month and has them make, test, and write about another blogger’s recipe – meaning not only that I’d get to make something created by someone else, but I’d also get feedback on my recipes. Win-Win, right? Unfortunately, a lot of people agreed that it was a great concept – I’ve been on the waiting list for months. But I finally made it into a group, and I couldn’t be more excited! Read More
Earl Grey Banana Bread
Yields 16 servings
Prep Time: 10 minutes; Total Time: 1 hour 30 minutes
If you like your bread to have a delicate, uniform crumb, you use a food processor or egg beaters to process the banana into a smooth puree. I prefer to mash my bananas with a fork, leaving them slightly chunky – you’ll end up with small pockets of intense banana flavor throughout the bread.
Adapted from The More than Occasional Baker
Ingredients
- 1/2 cup Water
- 5 bags of Earl Grey tea
- 1/4 cup packed Dark Brown Sugar
- 3/4 cup Sugar
- 1/2 cup Butter
- 1 cup fat free Sour Cream
- 1 teaspoon Baking Soda
- 2 Eggs, lightly beaten
- 2-1/4 cups all purpose Flour
- 3 very ripe Bananas, mashed
- 2 tablespoons Turbinado Sugar (Sugar in the Raw)
Preparation
- Preheat the oven to 350*F.
- Bring the water to a boil in a small saucepan. Remove from heat and add the tea bags. Allow the tea to steep for 5 minutes, then discard the tea bags. Add the sugars and butter and return the pan to the heat. Cook until the butter and sugars have melted into a thick syrup, about 2 minutes. Let cool.
- Combine the sour cream and baking soda in a large bowl. Let stand for 5 minutes. Stir in the cooled tea syrup and the eggs. Sift in the flour and fold gently to combine. Fold in the mashed bananas.
- Pour the batter into two greased loaf pans. Sprinkle the tops with turbinado sugar.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow to cool completely before slicing.
Check out some of the other posts from SRC members after the jump!
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