Originally Posted by JustJo (Post 556106)

Happy to share! :)
This one isn't health food, but we like it...and it's a great way to use over-ripe bananas. When they are getting too spotty on the counter I toss them (in the peels) into the freezer, where they turn hard and black. When I want to bake a cake, I pull them out and let them thaw a bit on the counter.

Rooster's Favorite Banana Cake

Preheat the oven to 350 degrees.

Mix together:

• 2-1/2 cups flour (the white whole wheat works here too)
• 1-2/3 cups sugar (did I mention this wasn't healthy stuff?)
• 1-1/4 tsp. baking powder
• 1-1/4 tsp. baking soda
• 1 tsp. salt

Once the dry ingredients are well blended, you'll add:

• 2/3 cup soft shortening (I like butter flavored Crisco....bad, I know)
• 2/3 cup buttermilk (or squeeze a little lemon juice or put a spoonful of vinegar in the fresh milk and let it sit for a minute)
• 3 chopped or mashed over-ripe bananas (without the peels of course *giggle*)
• 2 large eggs

I put this into a bundt pan (cuz we like our cake by the bump, not the slice), but you can use a 9 x 13 rectangle or 2 regular cake pans if you prefer. Whatever you use, either grease and flour your pans, or spray Pam like crazy. Banana cake can grab on.

The bundt pan takes 50 - 55 mins., layers might be done in a half hour...rectangle maybe 40 - 45 minutes.

This is one you'll have to test with a cake tester or broom straw to make sure it comes out clean. The moisture content of bananas (and the size) vary widely....so times aren't exact.

I don't frost it...we like it just the way it comes out of the oven....but I've always thought a caramel frosting would be yummy.

Enjoy! :)

Originally Posted by Blue_Daddy-O (Post 641103)

Ok... I'm looking for help! :) I can't seem to get a straight answer yet, so I'm hoping maybe there will be a baking pro somewhere on the ol BP.

Thoughts?

Originally Posted by yotlyolqualli (Post 641110)

Im thinking that the more "wet" ingredients, IE honey and pumpkin you put in, and the more dry ingredients you leave out... is going to have the cave in results.

Your flour is what makes the muffins rise... you get too much wet stuff and not enough flour, you're going to have wet and deflated muffins.

Try going with the original recipe, but adding flour a hlaf cup at a time, until you get those suckers to stay fully inflated lol.

Then again, I could be wrong, BUT I make muffins from scratch and mine always turn out.

Originally Posted by cinnamongrrl563 (Post 641122)

Im wondering if either your baking soda or baking powder may be old? try getting new ones :) Fall is a GREAT time to bake...especially pumpkin goodies!!

Originally Posted by Blue_Daddy-O (Post 641103)

Ok... I'm looking for help! :) I can't seem to get a straight answer yet, so I'm hoping maybe there will be a baking pro somewhere on the ol BP!

My muffins keep caving in the middle after I bring them out of the oven. It's like deflating tires, but faster. LoL. It only takes them 5 seconds to deflate.

I'm thinking they need more flour, but not sure if I should raise it to 1 1/4 cups, 1 1/2 cups, or 2 cups. If anyone has any tips, secrets, suggestions please let me know. I want to perfecto my muffins. :)

These are the ingredients:

Pumpkin
Spices
Oil
Flour
Salt
Applesauce
Honey
an egg
Oats
Vanilla Extract
Baking Powder
Baking Soda

Bake at 375 for 15 to 20 minutes.

My second try I left the oats out and did a full can of pumpkin instead of 3/4ths. I also tried half a cup of white flour/half a cup of wheat pastry flour. I was doing 1 cup of wheat pastry flour before. I also increased the honey to 1 cup instead of 1/2 a cup.

Thoughts?

Originally Posted by Sun (Post 641400)

First, Hello Everyone.

Nice thread. Your batter seems a little heavy. Have you tried
grinding up the oats? I would suggest whipped egg whites for air and rise.

Also as Morningstar suggested check dates on the soda and powder.

Pumpkin can be tricky. Maybe a bread or tea cake format would be more
satisfying than a muffin. But try the egg whites ans let me know if that helps.

Originally Posted by JustJo (Post 553175)

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes. :)

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon :) ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy! :)

Originally Posted by yotlyolqualli (Post 641781)

Ok... I have tried making bread in the past, and have failed ... miserably lol

SO... I am going to try ONCE more! Ive been baking most of my life. I baked my first pie, totally from scratch, crust included... when I was 7 or 8 years old. I baked my first cake from scratch when I was 10 years old. The pie was easier lol Now people love my apple pies, my whoopi pies and of course, my cookies (cookies are strictly a Christmas treat and I make 17 different kinds, about 85 dozen in all) and the one fruit bread that I can never seem to ever make enough of, is my banana nut bread. I actually stumbled onto a recipe, that with a few tweaks, is the best I've ever made or eaten. However, I just could never seem to get the hang of baking yeast risen bread. I think I know, now, what I was doing wrong. I was not allowing the yeast and water to rest for a bit before throwing in the flour. So.... the dough is a-rising. However, instead of making two loaves of bread, I will make one loaf and then make the other half of the dough into cinnamon rolls. So, we shall see what we shall see. If nothing else, it's been fun.

I'll let you all know how it turns out!

Originally Posted by LadyRain (Post 642055)

I make a rockin mean angel food cake! Everyone requests it when we are asked to make something to bring !!:byebye:

Originally Posted by yotlyolqualli (Post 642017)

OK, it wasn't AS bad as I thought, but it could have been MUCH MUCH MUCH better. The bread was so heavy if I dropped the loaf on my foot I would have broken toes. On the other hand, the cinnamon rolls turned out pretty good. (Saying that with the full knowledge that when you throw cinnamon, sugar and brown sugar on ANYTHING, it tastes better!) lol


I WILL NOT GIVE UP!!

When cooler weather gets here, I plan on purchasing 25 lbs of flour, 20 envelopes of dry active yeast and I will NOT leave that kitchen (metaphorically speaking) until I have perfected the art of making light bread, darn it!!!

Yeah!