bread & muffins

Instead of throwing out the maraschino cherry juice, I thought I’d see if there was another recipe that needed it.  I found a recipe for maraschino cherry loaf, but really, it should have been called “tiny maraschino cherry loaf.” 

The recipe itself was easy to mix, but when I poured it into my standard 9×5 loaf pan, it was only 1/4 filled with dough. 

Once the loaf was done baking, there was a nice light brown crust on the outside and a soft cherry flavor inside. 

Maraschino Cherry Loaf Dough  Maraschino Cherry Loaf  Maraschino Cherry Loaf

I don’t know if I’d necessarily make this again, but considering it did use up some of the maraschino cherry juice, I am happy. 

I’d definitely make the maraschino cherry cake before I’d make this tiny cherry loaf recipe again.

As with most of the recipes I try out, I like it when you can mix everything together in a bowl, pour into a pan, and bake.  Now that’s a recipe! 

This one for cranberry nut bread is exactly that kind of recipe.  It’s a heavy and hearty kind of bread which isn’t too sweet.  It’s great for breakfast!

Cranberry Nut Bread Dough  Cranberry Nut Bread

I actually made this recipe for overnight coffeecake on Christmas, but I haven’t had a chance to post it until now. 

Anyway, my dad flew out on Christmas afternoon and so I decided I’d make breakfast before he left.   Since we were in a bit of a rush, I was annoyed that it needed to be baked a lot longer than the recipe called for (about 60 minutes plus 10 minutes for cooling down). 

Once I cut into the coffeecake, I forgot about the additional baking time. 

The cinnamon and brown sugar topping was perfectly crunchy.  The dough was moist and tender.  It was a perfect coffeecake that was very easy to mix.  I didn’t make any icing since I thought it was going to be sweet enough — and I was right. 

 Overnight Coffeecake Dough  Overnight Coffeecake Dough  Overnight Coffeecake  Overnight Coffeecake

Definitely recommend making this recipe!

I found this recipe in Jewish Women’s magazine for authentic challah bread.  You can make it using your bread machine or by hand — either way, it’s super easy! 

This recipe made two loaves and I used them to make tomorrow’s recipe for pumpkin bread puddingJust wait, you’ll see that recipe, well, tomorrow.

Unlike my previously posted challah bread recipe, this one is going into my book because I know it’s authentic.  The  loaves were sweet and chewy. 

Here are  step-by-step photos:

Challah Bread Dough  Challah Bread Dough  Challah Bread Dough  Challah Bread Dough  Challah Bread  Challah Bread


I love banana bread, but the full fat version isn’t possible for an everyday breakfast.  So I threw together this recipe.  I like it — it’s not too sticky and it has a big banana flavor.  But yeah, it is low-fat so it is a bit spongy. 

  • 1 1/2 cup of flour
  • 1/2 cup of sugar
  • 1/4 cup of applesauce
  • 2 cups of mashed bananas
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of uncooked oats
  • 1/3 cup of Greek yogurt
  • 2 eggs
  • 1 tsp of vanilla

Preheat the oven to 350.  Now mix everything together in a bowl and pour into a loaf pan.  Bake for 55 minutes or until the toothpick inserted in the middle is clean.

Low fat Banana Oatmeal Bread  Low fat Banana Oatmeal Bread  Low fat Banana Oatmeal Bread

It works for me and my breakfasts.  Plus, I add a little strawberry jam or cashew butter and it makes it taste much better!

Continuing with the theme of using up buttermilk, I thought I’d try Tyler Florence’s recipe for buttermilk biscuits.  I love his baguette recipe so I had high hopes.

Tyler Florence Biscuit Dough  Tyler Florence Buttermilk Biscuits  Tyler Florence Buttermilk Biscuits

The biscuits have a soft and buttery taste, but they’re not as good as Alton Brown’s biscuits since they weren’t as flakey.

One of my food weaknesses is biscuits.  I love them.  But I find a lot of biscuits are super greasy, heavy, etc.  So when I was looking for a new biscuit recipe, I thought I’d try Alton Brown’s Southern Biscuit recipe.

Holy smokes is this an awesome recipe for biscuits!  I usually just shape mine and don’t roll out  so I don’t run the risk “over handle” them. 

Alton Brown's Southern Biscuit Dough  Alton Brown's Southern Biscuit Dough  Alton Brown's Southern Biscuits  Alton Brown's Southern Biscuits  Alton Brown's Southern Biscuits

They are light, fluffy, moist — it’s seriously everything you’re looking for in a biscuit  recipe.  These are the perfect biscuits!

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