Banana Bread

2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very rupe bananas, mashed well
1/4 cup plain yogurt (I've used milk when I didn't have yogurt)
2 large eggs, lightly beaten
6 tbsp butter, melted and cooled
1 tsp vanilla extract
1 1/4 cup walnuts, toasted and chopped coarse (I left those out for obvious reasons)

Preheat oven to 350. Grease and flour a 9x5-inch loaf pan; set aside. Whisk flour, suagar, baking soda, and salt toegther in large bowl; set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla together with wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula.  Bake until loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

From America's Test Kitchen

Creme Brulee French Toast

We usually have this Easter morning but I think we might have it Christmas morning too.  This is super easy to put together the night before.  It bakes in 30 minutes so I don't know what we'll do for the last 23 minutes after we open presents.

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (I've used other kinds, just don't do Wonder, fluffy stuff)
5 eggs
1 1/2 cups half and half (or mixture of milk and whipping cream)
1/4 teaspoon salt
1 teaspoon vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.  Pour mixture onto large, greased jelly roll pan (18x13). Spread to cover surface.  Place 12 slices Texas toast bread in a single layer to cover pan.  Mix together eggs, cream, salt, and vanilla.  Spoon mixture over each piece of bread.  Cover and refrigerate overnight. Bake uncovered at 350 degrees. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). You can serve with syrup butter but I just use a small amount of plain syrup since the bread is super sticky, moist, and rich anyway.

Syrup Butter

1 1/2 cups butter
3 cups maple syrup

Melt together and serve over toast.

Pumpkin Bread

5 eggs

1 1/4 cups oil

1 15oz can of pumpkin

2 cups flour

2 cups sugar

2 pkgs (3oz) vanilla pudding powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

(bag of chocolate chips if so desired)

Beat eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients and gradually add to pumpkin mixture. Pour batter into desired pan (5 mini loaves, 2 reg loaves, 1 bundt pan etc). Bake 325 degrees for 50-55 minutes or until toothpick comes out clean.

Focaccia Bread

2 tsp rapid rise yeast
1 tsp sugar
1 cup plus 2 T warm water
1 T. olive oil
1/2 tsp. black pepper
1 tsp. salt
1 tsp dried rosemary
3 cups flour

For Top:
2-6 T. olive oil
1/4 to 3/4 cup Parmesan cheese
rosemary
pepper

In large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with wooden spoon. (If you have a free-standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough 5 minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425. Press dough into 12-inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve.

Pumpkin Bread

Using your mixer combine:
1 can solid pack pumpkin
1 cup oil
3 cups sugar
3 eggs

Then add:
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

Optional:
1 cup chopped walnuts
1 cup raisins
1 cup mini chocolate chips

Preheat oven to 350. Spray 2 loaf pans or 1 bundt pan. Add batter and bake 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely.

Meredith's Favorite Rolls

2 - 2 1/2 cups all-purpose flour
3 Tbsp sugar
1 pkg instant yeast
1/2 tsp salt
3/4 cup warm water (120-130 degrees)
2 Tbsp butter, melted

Using mixer, combine 1 1/2 cups flour, sugar, yeast and salt. Add water and butter; beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Machine knead or hand knead 4-6 minutes. Cover and let rest 10 minutes. Roll dough to 3/8 inch thickness; cut with 2 1/2 biscuit cutter or glass.

Place in greased 9x13 baking pan with sides touching. Cover and let rise until doubled (30-60 minutes). Bake 375 for 11-14 minutes. Makes about 1 dozen.

Wheat Bread

(Makes 2 Loaves)

2 ½ cups warm water (120-130 degrees)
¼ cup honey
¼ cup oil
¾ Tbsp. salt
Enough wheat flour to make dough the consistency of cake batter (about 2 ½ - 3 cups).
Mix together well.

Add 1 ¼ Tbsp instant yeast
And enough wheat/white flour until the dough clings together and cleans the side of the bowl.
Machine knead 6-8 minutes.

Divide dough in half and place in greased bread pans.
Let rise about 30-60 minutes.
Preheat oven to 400 degrees, but reduce to 325 when you put the bread in.
Bake for 25-30 minutes or until internal temperature reaches 180 degrees.
Remove from pans immediately.
Eat warm with butter, jam, brown sugar, or nutella spread on a big slice.