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This banana loaf is deep in colour and has a beautiful crumb. Slow baking is the secret to this one-of-a-kind loaf. This makes two large loaves. This recipe is a good keeper but you might as well give one as a gift.
This is the most flavourful banana muffin I know. It also features huge, umbrella sprawled tops, and is flecked with toasted sweet walnuts throughout. I also sometimes, use part flax seeds and part walnuts. These freeze like a dream and look gourmet but homemade in taste. This makes 18 muffins so feel free to half the recipe.
What I love about these rustic scones is they are they are very pure of taste – there's no chocolate chips, chunks of Snickers, no vanilla extra or hunks of candied ginger - there's just amazing taste and texture from the basic (but choice) ingredients. This is the real deal, old-fashioned baking, with a not-too-sweet, satisfying wholesome taste.
The riper the bananas, the better the banana bread. The other tip is to hand-mash the bananas (no food processor) for the best textured banana bread. Marrying banana bread with the upbeat flavor duo of salty and sweet (peanuts and caramel) shows you how classic baking can become cutting edge with a few twists and tweaks.
I can't stop fiddling with cornbread and this one is over the top delicious. A little sweet milk for flavor, some sour cream and some buttermilk for the extra acid and th extra rise it affords. Stone ground cornmeal is best – the rest is like yellow sawdust. Make this in a graniteware pie pan to authenticate Americana corn bread baking or use a 10 inch cast iron skillet (The Lodge, America's best know cast iron cookware makers offer the best cast iron skillets(a square one is another good choice for cornbread). Nowadays The Lodge cast iron classics come pre-seasoned – for the prettiest cornbread ever, check out www.Lodgemfg.com)
A swirl of cherry preserves tweaks this light and lemony sour cream tea bread delightfully.
The Brennan family, like many landmark New Orlean restaurants has vowed to stay open and continue their family’s restaurant legacy. This is a coffeecake such as they serve at Commander’s Palace. It is rich, buttery and typical of our favorite American style sour cream coffeecakes. Serve with www.ThanksgivingCoffee laced with a dash of chicory. This is a sumptuous, golden, moist sour cream coffeecake to beat the band. If you collect sour cream coffeecakes, you have to try this one.
Who’d of think it? Sponge toffee crunched up into a streusel is the crowning glory on this wonderful coffeecake. Ever wonder what you fan do with sponge toffee? It looks so good but eats too sticky! It is, however, perfect for some funky baking. Buttermilk makes a good stand in for sour cream if you’ve a mind to use it. This caves in a bit after baking (because of the cream cheese topping) but is a golden delight.
I love this golden slicing cake with a generous rainbow of sprinkles throughout and on top. The sprinkles soften in the cake make colourful tasty swirls.
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A gossamer little almond cake, fortified with marzipan (almond paste) and slivered almonds, finished with a pirouette of plum jam makes this a dreamy tea cake for after the ballet.