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Well steeped Irish breakfast tea or a strong Assam tea gives this slightly spicy soda bread a unique personality.
If this doesn't have you whistling "Danny Boy", nothing will.
What could possibly make a great soda bread even better? A little Bailey’s Irish Cream. You could serve this bread with corned beef and cabbage, a good Irish stew, or in hefty wedges with a sharp Irish or Guinness cheddar and pickled onions for a updated Ploughman's Platter. But given the wee dram of decadence, it would make a fine slice to serve with a steaming pot of Assam tea.
Doughnuts -Louisiana style. The "beignet" is French for "small doughnut" and easily upstages a Krispie Kreme for its extreme homestyle, real taste. Not too sweet, not too rich, this is a doughnut with a pastry feel. You may use a deep fryer or a wok and tongs. A bread machine does a great job with the dough.
In the BB Test Kitchen, we blend some pure vanilla powder with the confectioners' sugar before dusting. Serve with espresso or Cafe Brule -New Orleans coffee and chicory. You can also leave out the yeast and double the baking powder for a different sort of texture -equally good. In that case, knead half as long.
Mexican vanilla would make these sublime from BetterBaking.com - they are getting used to my creative vanilla recipes at this point!). This recipe makes tiny, not too sweet, pop-in-in-your mouth, mini muffins that are somewhere between a sweet muffin and a cake texture. If you also have ambrosial vanilla paste to swirl in, all the better. If not, scrapings from a vanilla bean (gourmet shops often carry them) will do. If you want to try this ASAP, you can use all-purpose flour; otherwise spring for the cake flour for yet an even more tender muffin.
Who said plain is not exciting? This is the purest butter cake ever beheld.
When you think of it, sliced banana and Nutella sandwiches make perfect sense which means this gorgeous banana bread makes even more sense. This is inordinately sublime, featuring the warm, mellow taste of banana with hazelnut chocolate swirls throughout. I use either buttermilk or Kefir in this recipes for a perfect crumb and taste.
A little pie tin crumb cake that is meltingly tender (the yogurt helps) and reminiscent of yesteryear. No such cake in your ‘yesteryear’? All you remember is a Twinkie? Well, here’s a cake to put the Twinkie on its tail. This is mellow yellow of crumb, pretty as a picture in a pie tin, and slices into moist, golden wedges of simply great homespun cake. This is a good keeper but one of those small, gone in 2 days little cakes. In days past, they used cream of tartar and some soda in cakes like this. Here I've opted for the more common baking powder and soda combination.
A touch of spice, lemon and orange zest, cranberries or raisins, this is the classic, satisfying pumpkin quick bread.
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This one is tender, moist, and sits like a prim school-marmish loaf, but wafts a banana walnut fragrance that seduces in a slice. Recipes with too much banana make a rubbery, dense loaf. This one is purrfect. I like this with raisins and chocolate chips but you can make it with nuts alone or not. Why buy Banana Nut Cereal when you can have the real thing. Shucks. You can also leave out the nuts, use caramel or Heath Bar chips or use raisins or toss in a half-cup of toasted coconut or minced macadamia nuts and glaze the whole thing with a lemon or chocolate glaze. We start with Basic Banana Cake 101 and next thing you know -it's Banana Calculus. Factor in the compliments.