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Breads

 

 

Wheat Germ and Banana Muffins

   

Ali's note: Make banana chocolate chip muffins. Instead of all-purpose: combo of sprouted wheat or sprout maybe ½ cup white. Add a bunch of chocolate chips. At least a cup.

 

Ingredients:

  • 1 1/2 cups all-purpose flour

  • 3/4 cups sugar

  • 1 tablespoon baking powder

  • 3/4 teaspoon salt

  • 3/4 cup toasted wheat germ

  • 1 1/2 cups mashed ripe bananas (about 3)

  • 1/2 cup milk

  • 2 large eggs

  • 1/3 cup vegetable oil

  • 1 teaspoon vanilla extract

 

Preparation:

Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers.

Sift first 4 ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.

 

Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.

Cranberry-Orange Scones

 

Ali's note: You can add dried cherries, walnuts, chocolate chips and/or grated orange zest with, or instead of, the cranberries.

 

Ingredients:

  • 3 cups all purpose flour

  • 1/3 cup sugar

  • 2 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 tablespoon grated orange peel

  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

  • 3/4 cup dried cranberries

  • 1 cup chilled buttermilk

 

Preparation:

Preheat oven to 400°F. Line baking sheet with parchment paper.

 

Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

Popovers

 

Ali's note: We always have to discuss if they can wait as long as it takes for the pans to warm and the oven to reach 450F. Again I've found cast iron is the best. I even have a vintage cast iron I got off eBay although we have to use other pans to supplement these hungry animals. We serve them with delicious jam like Catherine makes us or Sarabeth's.

 

Ingredients:

  • 3 tablespoons unsalted butter

  • 4 eggs

  • 1 cup unbleached all-purpose flour

  • pinch of salt (optional)

  • freshly ground black pepper, to taste

  • 1/2 cup heavy or whipping cream

  • 1 cup milk

  • 1/4 cup snipped fresh or freeze-dried chives

 

Preparation:

  1. Preheat the oven to 400F. Use 1 tablespoon of the butter to butter a 12-cup muffin tin.

  2. Melt the remaining 2 tablespoons butter and set them aside.

  3. Combine the eggs, flour, salt and pepper in a food processor, and process until well blended, 10 seconds.

  4. With the machine running, slowly pour the cream, milk, and melted butter through the feed tube. Transfer the mixture to a bowl and fold in the chives.

  5. Fill the prepared muffin cups 2/3 full with batter. Place the tin on a rack in the center of the oven, and bake for 35 minutes. Don't open the oven door while the popovers are baking or they may fall. Serve piping hot.
     

Makes 12 popovers.

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