Tag: breakfast

Categories
Food

banana bread

I was in a baking mood tonight! I was making the Blueberry Cake to take to work tomorrow and I found this recipe that I’d saved and had all the ingredients so I decided to test it out too. I’ll add a few pictures and yumminess info soon.

Easy Banana Nut Bread
Ingredients
3 eggs
½ cup margarine, melted
3 ripe bananas, mashed
½ cup water
1 Tbsp. vanilla
1 package yellow cake mix
1 cup chopped pecans (I used 1/2 cup b/c DH & I don’t love a lot of nuts in our banana bread)
Directions
Combine eggs, margarine, bananas, water and vanilla in large bowl—mix thoroughly. Stir in cake mix and beat well. Stir in nuts. Pour into a greased and flowered 10 inch tube or bundt pan (I used 2 loaf pans). Bake at 350 degrees for 50 minutes or until golden brown.

Categories
Food

Blueberry Scones

I’m still on my blueberry kick! I made blueberry scones for Jason & I for brunch this morning. I’m not sure which blog/website I got this recipe from, but it certainly was a hit at our house.
Ingredients
2/3 cup frozen blueberries
2 cups flour plus 2 tbsp, plus 1 tbsp
1 tbsp baking powder
3 tbsp sugar (the original recipe calls for it chilled, but I used room temp)
1/8 tsp salt
6 tbsp butter, plus 1/2 tbsp
1 tbsp vanilla
1 cup half & half
Directions
Preheat oven to 425 and line a baking sheet with parchment (I used a non-stick baking mat).
In a small bowl, add the blueberries and 1 tbsp flour. Toss to combine then put back in the freezer.
In a large bowl, combine flour, baking powder, sugar & salt.
Cut butter into chunks and add to flour mixture. Cut butter into flour until pea sized or smaller.
Add vanilla and half & half and mix with a spoon until just barely incorporated.
Knead the blueberries into mixture until mixture forms a ball of sticky dough.
Place dough on floured surface and pat down into a rough 9-10 inch circle.
Cut into 8 triangles and place scones onto prepared baking sheet at least an inch apart.
Take 1/2 tbsp butter and cut into 8 small pieces. Place one small piece of butter on each scone.
Bake for 15 mins. Let cool & enjoy!