April 2, 2013 is National Peanut Butter & Jelly Day

April 2, 2013 is

National Peanut Butter & Jelly Day

It's National Peanut Butter & Jelly Day! Did you know that the average American consumes 1,500 peanut butter & jelly sandwiches by the age of 18? The combination of sweet jelly & salty peanut butter has been a staple in school lunchboxes for over fifty years. According to one story, American soldiers invented the peanut butter&  jelly sandwich during World War II. They decided to combine their bread, jelly, and peanut butter rations into a fabulous new treat. When the soldiers returned home after the war, peanut butter and jelly sales soared. To celebrate National Peanut Butter and Jelly Day, make this iconic American sandwich for lunch! 

Make some DeLish DeMaria Peanut Butter Bread & serve w/ Jelly! 

<3 Lishie

Banana Crumb Muffins

We had a few overripe bananas & it gave me a wonderful excuse to bake up something yummy. I had spied these delicious muffins & had them bookmarked in my head to bake. Oh.my.goodness. DeLish indeed!

<3 Lishie

Banana Crumb Muffins
from Baby Loving Mama

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Preheat oven to 375 degrees. Lightly grease 12 muffin cups or line with muffin papers.

 
Combine 1 1/2 cups flour, baking soda, baking powder & salt in large bowl.

 
In separate bowl beat or whisk together bananas, sugar, egg & melted butter.

Stir banana mixture into the flour mixture just until moistened. Do not over stir! (The is the key to great muffins is to not over mix!)
 

Spoon batter into prepared muffin cups.

 
In a small bowl, mix together brown sugar, 2 tablespoons flour & cinnamon. Cut in 1 tablespoon butter with a fork until mixture is coarse crumbs. Sprinkle over muffins.

 
Bake for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Gingerbread!

Everyone tends to make gingerbread men cookies & houses around the holidays but I find that people love to eat the old-fashioned quick bread, from which the cookie originated. It isn't too sweet & after a heavy meal is just the right thing! Don't squirrel this recipe away until next year- make it in a non-holiday shaped pan (or in a heart for Valentine's) & it is the perfect cold weather treat!

<3 Lishie



Gingerbread

• 2 & 1/3 c AP flour
• 1/2 c shortening or canola oil
• 1/3 c sugar
• 1 c molasses
• 3/4 c hot water
• 1 tsp baking soda
• 1 tsp ginger
• 1 tsp cinnamon
• 3/4 tsp salt
• 1 egg

Heat oven to 325ºF.  Spray with cooking spray, a pan, about 9"x9"x2". (I use shaped pans...)


Mix all ingredients on low speed, scraping bowl constantly, until all are blended, about 1 minute. Then on medium speed for about 3 minutes, scraping bowl occasionally. Pour into prepared pan.


Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. 

Lemon~Rosemary Knots

I love the combination of lemon & rosemary, it's delicious & so complementary. So I decided to do another take on the "knots" with these. Such little work for such big, warm, oven-baked goodness! Of course, my hubby thinking he was oh-so-punny, kept saying things like "Knot ready yet" for another one, "Knot Now", "Knot again"etc., etc. I won't type 'em all up because unfortunately, I had that torture already, ha! But do make these (first make your partner promise KNOT to make the jokes ;) )

Enjoy!

<3 Lishie

Lemon~Rosemary Knots

• 1 tube refrigerated crescent rolls
• 1/4 cup olive oil
• 1 TBSp lemon zest
• 2-3 TBSp lemon juice
• 1 TBSp dried rosemary
• 1/2 teaspoon garlic powder
• 1 teaspoon parmesan cheese

Roll each biscuit into a 12-in. rope & tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield: 8 knots.

For another Pillsbury-type creation, a sweet, try my Cinnamon-Sugar Knots, 

&/or Mini Cinnamon~Walnut Pinwheels . Or these savories: Easy Parmesan Knots.

Cranberry~ Pomegranate Nut Bread

Everyone brought in something for the last day of work before Thanksgiving break & I made more pumpkin seed cranberry biscotti (a HUGE hit) & this tasty bread... I tweaked the BH&G recipe a bit, using pom juice instead of their suggested orange. When I finished mixing the batter, it was LAVENDAR colored! Beautiful, but funny! Ha! It smelled delicious baking & turned out a gorgeous carmel color. The bread was moist & sweet, a nice treat!

I hope you & your families have the most wonderful Thanksgiving! We'll be watching the parade on tv in the morning & Gabriel & I will be out walking beforehand. Then more baking & getting together for eating & laughter with family. Be safe & make those memories.

<3 Lishie

For more Thanksgiving ideas & children's crafts go to this post.

Cranberry~ Pomegranate Nut Bread
Adapted from Better Homes & Gardens

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 beaten egg
• 1 cup Pomegranate juice
• 1/4 cup canola oil
• 1 cup dried cranberries
• 3/4 cup chopped pecans, toasted

Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder & salt. Make a well in center of flour mixture; set aside.

In a medium bowl combine the egg, milk, & oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts & cranberries. Spoon batter into prepared pan.

Bake in a 350 degree F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

Taken at work with phone camera, ha!

"Hurricane" Honey~Banana Bread

I've lived through too many tropical storms & hurricanes growing up in Florida. I don't enjoy them, in the least bit. Nature truly terrifies me, because its so unpredictable. We have our hurricane stash of good, canned foods, baby needs, boxed milk & water. I am pretty sure the electricity will go out too so along with the flashlights & candles one more preparation we did not do was go overboard on perishables. We have enough fresh milk, fruit & veg for a couple of days. And I am trying to use up our eggs, etc.  So with what we have, I made this bread. 


I actually just threw it together with no recipe. I've been baking for so long I did not even think about it... started with the overly ripe bananas & went from there. The only thing I knew after I started was that I wanted honey in there because I'd recently read someone's blog & saw that as a banana bread ingredient & thought ohhhhhhhh. I can't remember who's blog though because If I had, I would have made her exact recipe.


But I think this is the best banana bread I have ever made. And it is quick & easy, hopefully "Irene" will be too! Off to sculpt with Play-Doh or have a hall Bowling match with my tot. Stay safe everyone!


"Hurricane" Honey~Banana Bread

• 1 cup AP Flour
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 3 large RIPE Bananas
• 1 stick of Butter (softened completely)
• 2 Eggs, room temperature
• 1/2 cup Dark Brown Sugar
• 1/4 cup Honey
• 1 tsp Vanilla
• 3/4 Walnuts, chopped
• 1 TBSp Sugar

Preheat oven to 350 degees & prep/grease a Bread pan.

Mix the flour, baking soda & salt in a small bowl, set aside. In a large bowl, mash together the bananas with a fork or potato masher. Add the butter & mix. Add the dark brown sugar & honey, then mix until combined. Add the eggs (pre-whisked together) & the vanilla & mix everything well. Fold in the flour mixture well, then the walnuts. Pour into prepared bread pan. Sprinkle the granulated sugar on top.


Bake on 350 degrees for 60 minutes or until a toothpick comes out clean/dry.
<3 Lishie

Strawberry Bread

Lishie's Strawberry Bread 

• 3 cups AP Flour
• 1 tsp Baking Soda
• 1 TBSp cinnamon
• 1 tsp salt
• 4 Large Eggs (room temp.)
• 1&1/2 cup sugar
• 1 cup Vegetable Oil (I use Canola)
• 2 cups Fresh Strawberries, hulled & sliced
• 1&1/4 cups Peacan, toasted & Chopped

Preheat oven to 325 degrees. Grease & flour 2 9X5" Loaf Pans. Sift the flour, baking soda, cinnamon, & salt in a large bowl. Whisk the eggs, sugar & oil in a medium bow. 

Make a well in the center of the flour mixture. Add the egg mixture to the well & stir until well-blended. Stir in the strawberries & the pecans. Scrape the batter into the prepared pans & bake (on the center rack) until a toothpick inserted in the center of the loaves comes out clean, about 50-60 minutes. Cool in pans 10 mins, then on racks for 60 minutes.  

Nothing says summer like fresh, juicy, sweet smelling strawberries. I could get sick on eating tons of them. You know- the "good" sick? So much better than potato chip or cookie sick. This is a scrumptious recipe when you have an abundance of berries. The house will be overwhelmed with the gorgeous smell of... summer. Sigh.

<3 Lishie

Confetti Waffles & Cinnamon Honey Herbed Butter

So I am going to admit this again... yes, I am. Last night, I, Lishie, watched the original Gene Wilder (who I adore) Willy Wonka & the Chocolate Factory for the FIRST time. I agree, odd, but I just had not seen it. My sister Perrie is over so we had giggle time & movie time. She watched this with me then went on to watch some weird cult horror film with my hubby.

This morning, my sister wanted waffles & inspired by the movie, I decided to make confetti waffles:

Confetti Waffles

• 1 & 3/4 cup AP Flour
• 2 TBSp Sugar
• 1 TBSp Baking Powder
• 1/4 tsp Salt
• 2 Eggs
• 1 & 3/4 cup Milk (I use Skim)
• 1/2 cup Canola Oil
• 1 tsp Vanilla
• 2 TBSp RAINBOW SPRINKLES

In a medium bowl stir together flour, sugar, baking powder, & salt. Make a well in center of flour mixture- in other words, push all of the flour mix to the sides of the bowl creating a “hole” in the middle. Set aside.

In another medium bowl beat eggs slightly; stir in milk, oil, & vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy) then fold in the Sprinkles.

Pour 1 to 2 ice cream scoops of batter onto of a preheated, lightly cooking aprayed waffle baker. Close lid quickly; do not open until done!!!

Follow your waffle maker instructions- mine beeps when the waffle is finished cooking. Carefully lift the waffle (from its edge) from the hot iron with a heat resistant, silicone spatula.

To make the waffles extra special, I made an herbed butter to spread on (shaped as hearts- just mold the mixed butter into a cookie cutter then refrigerate until set.) I LOVE herbed butters... FOr breakfast spreads, for steaks, dinner, etc. They can really transform a meal into something magical.  

Cinnamon Honey Herbed Butter 

• 1/2 Stick Butter
• 1 tsp Cinnamon
• 1 TBSp Honey

Mix all 3 ingredients together in a small bowl. Re-refrigerate to set. Serve! 

Ohhhh don't forget to enter my Melissa & Doug Toy GIVEAWAY!

Easy Corn Bread

Since we got a new outdoor grill, the hubby has been grilling a lot! I love it. Absolutely love it. Well, what goes better with grilled food than corn bread on the side?!

No need to ever buy those little boxes of "quickie" cornbread mix! Why? Because homemade corn bread really is so easy & quick. How easy? Well, if you know how to make pancakes...

Yep, that easy. 

Corn Bread

• 1 TBSp Butter (to grease the pan)
• 1 cup AP Flour
• 3/4 cup Cornmeal
• 3 TBSp Sugar
• 2 & 1/2 tsp Baking Powder
• 3/4 tsp Salt (I use Kosher Salt)
• 2 Eggs, beaten
• 1 cup Milk
• 1/4 cup Canola Oil

Preheat oven to 400 degrees. Grease a 9" round cake pan or a round, cast iron pan

In a medium bowl, mix together the flour, cornmeal, sugar, baking powder & salt. Create a "well", a hole in the middle of the dry mixture. Set aside. 

In a small bowl, I like to use a batter bowl with a spout, whisk together the eggs, milk & oil. Pour the entire egg/wet mixture into the flour/dry mixture "well" & combine it until it's wet... kind of like the consistency of pancake batter (see, I told you!) without the lumps.

Pour the corn bread batter into the pre-greased pan. Bake for 15-20 minutes, until a toothpick inserted into the middle comes out clean.

ENJOY!!!! 

This quick bread is yummy enough to eat on it's own (drizzle some honey over it... yummm) or as a side to dinner. This will become a fast favorite at all of your summer BBQs & I think forever :)

*Lishie tips- This batter is versatile too... If you LOVE corn, add 1/2 cup of corn kernels by folding them into the mixture at the end before baking. You can also use it for corn muffins! Just line muffin tins with paper, fill halfway. Or for corn dogs!!... Just add 1/2 seltzer & cut the milk in half. 

French Toast

 French Toast reminds me of college... Early morning (I mean the wee hours of the morning) breakfasts in the East Village at Veselka (yum, go for brunch!) or Odessa. We'd order French toast Challah. (Challah is an egg bread). It was so delicious & perfect.

The other morning I only had plain white bread so I spruced it up by making French Toast. Another easy breakfast that tastes & sounds more special & harder than the effort it truly takes to make it!

French Toast

• 1 egg
• 2-3 TBSp Milk
• Dollup of Vanilla
• Pinch of Cinnamon
• pat of Butter (1 TBSp)
• 2 pieces of bread, challah or brioche preferred, white or wheat perfectly fine
• Maple Syrup, to top

In a shallow bowl, scramble the egg & whisk it together with the milk, vanilla & cinnamon. 


Turn the griddle or non-stick pan on Medium-High heat & melt the butter. When the butter is melted... Quickly dip one piece of bread into the egg mixture, both sides, then place onto the griddle. When the edges begin to brown, flip the piece over. Do the same with the second piece of bread. 


Serve warm with a sprinkle of cinnamon or confectioner's sugar, & a dash of maple syrup.


Serves 1.  Just multiply the ingredient  amounts times the the number of people you are serving.

Blueberry Waffles

So here's my non-judgmental breakfast for the day predicted to be Rapture, Judgment Day. By far not my last meal but waffles are pretty perfect.  Add fresh blueberries (yes, I do love themes) & boy, they are better than perfect. These are regular waffles, not Belgian, not buttermilk but darn tasty. They are the food people tend to order at a diner because they just seem special. And they are. It was shown to me this morning when I surprised my inlaws with them at 8:30, piping hot off the waffle iron- you should have seen the happy look on their faces (you'll just have to trust me on that one- it's true- I don't lie)! You do need a Waffle maker & I love mine... It's one of those things that I do use. If you love waffles, get one!

Blueberry Waffles

• 1 & 3/4 cup AP Flour
• 2 TBSp Sugar
• 1 TBSp Baking Powder
• 1/4 tsp Salt
• 2 Eggs
• 1 & 3/4 cup Milk (I use Skim)
• 1/2 cup Canola Oil
• 1 tsp Vanilla
• 1/4 cup fresh Blueberries

In a medium bowl stir together flour, sugar, baking powder, & salt. Make a well in center of flour mixture- in other words, push all of the flour mix to the sides of the bowl creating a “hole” in the middle. Set aside.

In another medium bowl beat eggs slightly; stir in milk, oil, & vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy) then fold in the blueberries.

Pour 1 to 2 ice cream scoops of batter onto of a preheated, lightly cooking aprayed waffle baker. Close lid quickly; do not open until done!!!

Follow your waffle maker instructions- mine beeps when the waffle is finished cooking. Carefully lift the waffle (from its edge) from the hot iron with a heat resistant, silicone spatula.

Serve with maple syrup or sprinkle some powdered sugar on top! YUM.

Lishie-ism- My first waffle ALWAYS comes out deformed, or too light or something. But you know what? It’s always my favorite!!!

It's been raining here in NJ for days so this morning's sun had to be photographed. Ah Heaven: NOT Rapture :)

If you want my Buttermilk Waffle Recipe, go HERE.

Blueberry Muffins

Continuing on the Blueberry theme (I like themes) I also made muffins. This muffin recipe is very versatile, you can add a streusel to the top before baking OR you can switch out the blueberries for so many other  ingredients... cranberries, banana, nuts, chocolate chips... most anything. These are regular sized muffins & they are pretty good for you too so no guilt to have one for breakfast, or two! And did I say they are delish?! They are!

& ha ha, I only had Elmo, Strawberry Shortcake or Duckie baking cups. Can you tell what I chose ;)?

Blueberry Muffins 
 Makes 12 muffins

• 1 & 3/4  cups  AP flour
• 1/3  cup  sugar
• 2  tsp  baking powder
• 1/4  tsp  salt
• 1 egg, beaten
• 3/4  cup  milk
• 1/4  cup  canola oil
• 3/4 cup fresh (or frozen) Blueberries
• 1 tsp Lemon Zest

Preheat oven to 400 degrees F. 

Grease twelve 2-1/2-inch muffin cups or line with baking cups; set aside. In a medium bowl combine flour, sugar, baking powder, & salt. Make a well in center of flour mixture; set aside.

In another bowl combine egg, milk, & oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the blueberries & lemon zest. 

Spoon batter into prepared muffin cups, filling each 2/3 full. Top each with a little sugar for some crispy-ness (if not using streusal) Bake for 18 to 20 minutes or until golden & a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

*Lishie Tip- For extra moistness, add 1/2 cup plain vanilla yogurt to the egg, milk & oil mixture.

Hey you... Muffin Top!

No I am not saying your tummy is sticking out & over your jeans... That would be the pot calling the kettle... I really mean "Muffin tops", Banana-Walnut to be precise. Now nearly every one I know who eats muffins prefers the yummy, crunchy top best. Right? Yeah- me too! So going back into my cupboard full of different shapes, sizes, etc. of baking tins & pans, I pulled out my Muffin Top Pan! Yes, one actually exists & I got it as soon as it came out in stores. You may want to order one because it's so inexpensive & when you see this easy & yummy recipe... you'll want to make it!

This makes 8 large muffin tops or 10 thinner ones, so you, like me, will have to re-use the muffin top baking tin or just buy 2! LOL How I treat this recipe is very much like the way I make pancake batter. It is so simple.

Banana Walnut Muffin Tops

• 1 & 3/4 c AP Flour
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 3 medium (or 2 large) RIPE Bananas 
• 3/4 c light Brown Sugar, firmly packed
• 1/3 c Canola Oil
• 2 large Eggs, @room temperature
• 1 tsp Vanilla
• 2/3 c Walnuts, chopped

Preheat oven to 375 degrees. Spray cooking spray or oil & flour the muffin top baking tin.


In a large bowl, Mix together flour, Baking powder & soda, & salt. Make a "well" in the middle & set aside. In another bowl, fork mash the banana then combine it with the brown sugar, oil, eggs & vanilla. Pour the wet banana mixture into the "well" in the flour mixture & fold all ingredients in (you should have lumps from the banana. Add the walnuts & fold them in. Drop the batter into the baking tin evenly.


Cook for 13-15 minutes... the muffin tops should be browned on the edges & a toothpick inserted should come out clean.

The pan- shallow holes

*Lishie tip- If you use the pan a second time, quickly wipe it & then apply cooking "spray" before adding the batter & baking again.

Mini Banana Bread Loaves

Mmmmm smell the fresh-baked goodness?

My sweet friend Rose has been supplying me with Dale & Thomas White & Milk Chocolate Pretzels (they are utterly delicious, yum).She is so nice, I wanted to bake her something as a thank you. Asked her favorite, she replied, "Banana Bread!"

I like to change things up when I bake the same or similar items frequently so I have a HUGE assortment of baking pans in different shapes, sizes, etc. I love my kitchen ware- all of it- so much. Well, I decided to make mini loaves of Banana Bread for my friend.

I used the same recipe as here, reducing the baking time to 30 minutes. Hope Rose enjoys them!

Peanut Butter Bread (Jelly!)

Now this IS a quick, quick bread. This is the fastest bread I've ever made & it's tasty... can be a treat or a meal. Take note- if you are out of actual bread in the house, have the few ingredients & love peanut butter, this is the perfect recipe for you! It's Paula Deen's Peanut Butter Bread. Normally, I am not too fond of PD's recipes- LOVE the lady herself- but her recipes aren't too yummy looking to me. And like the few of her's I've actually kept/use, this one needs an adjustment- the cooking time of approximately 50 minutes is far off. Mine takes about 35-40 minutes. Oh, & I used skim milk. Uh huh- skim.

I don't know about you, but I love grape jelly with my Jif (only Jif) Peanut Butter.

Peanut buttery-jelly goodness

Irish Soda Bread, errr "Railway Cake"

Since it's St. Patrick's week, it's time to begin the celebrating, baking & cooking while Patrick's out swooshing away the snakes.

OK, so this Irish-American girl has made many a soda bread recipes & I found this one to be the best I've tasted. OK it's from Crisco. And OK, it's really more of an Irish soda "cake" because it has shortening & baking powder but it's NOT dry & it's yummy. So good!!!

Crisco® Recipes: Irish Soda Bread

• Crisco® Original No-Stick Cooking Spray
• 5 cups Pillsbury BEST® All Purpose Flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/2 cup Crisco® Butter Shortening
• OR 1/2 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks, cut into cubes, room temperature
• 2 1/2 cups raisins (I Omit)
• 2 - 3 tablespoons caraway seeds (I Omit)
• 2 1/2 cups buttermilk
• 1 large egg

1. 
   
   1. 1.
      HEAT oven to 350ºF. Generously spray a 10-inch round, heavy ovenproof skillet with no-stick cooking spray.
   
   
   2. 2.
      WHISK together flour, sugar, baking powder, salt and baking soda in an extra-large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in raisins and caraway seeds.
   
   
   3. 3.
      WHISK buttermilk and egg in medium bowl until blended. Using a wooden spoon, stir into flour mixture just until incorporated (dough will be very sticky).
   
   
   4. 4.
      TRANSFER dough to prepared skillet. Smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch deep "X" in top center of dough.
   
   
   5. 5.
      BAKE 1 hour 15 minutes or until toothpick inserted into center comes out clean.
   
   
   6. 6.
      COOL bread in skillet 10 minutes. Remove from skillet and cool completely on wire rack. Store tightly wrapped in foil at room temperature.
      
      

      

      Can't sea the cross "X" on top to create a 4-Leaf Clover but it's there!

      
      

      

      "Not dry" soda bread-y goodness

      
      

      

      Ready for wrapping & travel!

      *Lishie tips- Make sure you use an Oven-SAFE skillet! And be careful taking it out of the oven- it is HOT indeed. Oven Mitts!!!!
      
      
      The dough yields a large loaf. I only omit the caraway seeds because they are not good for ME. But they are yummy. Have some with jam. Or make a sandwich with it. But this recipe is delicious enough & rich enough to eat plain.  
      
      
      *Lishie facts- The cross on top is to create a "4-Leaf clover". Traditional Irish Soda Bread does not contain raisins, baking powder, eggs or shortening. This is more of a combo Railway Cake/Soda Bread.