Tuesday, May 8, 2012

Move over Banana Bread, helloooo Banana Soft Serve!

Who needs banana bread when you can make this with ripe bananas?

And all you need are frozen banana pieces and a food processor! That's right, it's 100% fruit.

Well, I actually don't have a food processor so I made it with a KitchenAid blender, on the lowest speed stopping to stir the mix when it got stuck. The blender complained a bit by giving off a light burned motor smell, but the blender survived and I will be trying this again. You will be tempted to add a liquid, but don't. Serve immediately (or after freezing for five minutes). Of course, piping it out is optional.

But if my explanation seems too simple, you can get the recipe on Hillbilly Housewife or anywhere else your search engine takes you. And the search engine will take you to a bunch of variations, such as peanut butter, cocoa or berries...

Need I say that it's perfect for people who cannot have milk or dairy products? Well, I just did.

Until next time...

Sunday, January 29, 2012

100% Whole Wheat Bread

Thought I'd poke my head out a bit and share a recipe I developed a few years ago. I finally got around to typing it up, so the blog also serves as a place for safe keeping. I have made it in the bread machine (on the whole wheat cycle), but a mixer or by hand will work as long as you know the procedure.

Renata’s 100% Whole Wheat Honey Bread

1 cup water (maybe an additional tablespoon more)
3 cups whole wheat flour
1 tsp salt
1/4 cup honey
1 egg
1 1/2 tablespoon oil
1 1/2 teaspoons instant yeast or 2 1/4 teaspoons active dry yeast
3/4 - 1 cup sunflower or pumpkin seeds, walnuts, raisins, etc (optional)

I'm sorry I don't have specific directions. Just make the dough as you would any other bread. If you're new to baking bread, King Arthur Flour has a great set of online videos of the bread making process here. Here's also instructions on making dough in a Kitchen Aid mixer (but keep the dough on speed 2. Any higher than that can damage the motor)

If you have a recipe you like, but just want to tweak it a bit, this link about dough enhancers is really helpful. That's how I ended up with an egg in my recipe.

Try it!