Tuesday July 23, 2019
7:29 am

Flavourful Breads & Jam

recipe box October

Homemade quick breads make tasty treats for breakfast or as a snack or dessert. (Photo provided)

 

     Homemade quick breads make tasty treats for breakfast or as a snack. The fig jam has a unique taste, is very easy to make, and goes well with either sweet or savory snacks.

 

Chocolate Quick Bread

 

1-1/2 cups flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup light brown sugar

2/3 cup sour cream

1/2 cup unsweetened applesauce

1/3 cup canola oil

2 large eggs

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

 

            Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In medium bowl, whisk together flour, cocoa, baking powder, salt and baking soda. In a large bowl, combine the brown sugar, sour cream, applesauce, oil, eggs and vanilla. Mix until well blended. Add the dry ingredients and chocolate chips; stir until the batter is just combined (don’t over mix). Pour the batter into prepared pan and spread evenly. Bake for 45 to 60 minutes until cake tester comes out clean. Let the bread cool in the pan for 10 minutes; turn out onto wire rack to cool.

 

 

Cinnamon Quick Bread

 

2 cups flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1-1/2 teaspoons cinnamon

1 teaspoon salt

1 cup buttermilk

1/4 cup canola oil

2 large eggs

2 teaspoons vanilla

Topping:

4 tablespoons light brown sugar

4 tablespoons flour

4 tablespoons cold, unsalted butter

 

            Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. Line the pan with parchment paper and grease again. Whisk together the dry ingredients in a large bowl. Mix the remaining bread ingredients together in a medium bowl. Add to flour mixture and beat for 3 minutes. Pour the batter into a prepared pan. Combine the topping ingredients, mixing until crumbly, and sprinkle over the batter. Bake for 40 to 50 minutes or until a cake tester inserted in center comes out clean. Cool in pans for 10 minutes; turn out onto wire rack to cool.

 

 

Banana Bread

 

2 cups flour

3/4 cup granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cups toasted walnuts, chopped coarse

3 ripe bananas, mashed well (1-1/2 cups)

1/4 cup plain yogurt

2 large eggs

6 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla

 

            Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 5-inch loaf pan (or nine mini loaf pans); line with parchment paper and grease again.

            Whisk the flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside.

In a medium bowl, mix the remaining ingredients together with a wooden spoon. Fold the banana mixture into the dry ingredients until just combined. Scrape the batter into a prepared pan. Bake until golden brown and a tester inserted in center comes out clean, about 55 minutes (less time if using mini pans). Cool in pan for five minutes, then transfer to a wire rack to cool.

 

 

Fresh Fig Jam

 

2 pounds figs

1 cup granulated sugar

2 tablespoons fresh lemon juice

1 teaspoon vanilla

1/4 cup water

 

            Rinse the figs with water, remove the stems and cut into small pieces. In a medium sauce pan, tossthe  figs, sugar, lemon and vanilla to coat. Cook over medium heat, stirring frequently until the sugar is dissolved and the figs are juicy. Turn heat to low, add water; simmer, stirring occasionally until the fruit is soft and the juices thicken, 30 to 60 minutes. Turn off the heat and spoon jam into jars. Close the jars and let cool completely. Place jars in refrigerator, or store in freezer.

 

                 

     Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .

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