Banana Bread

Prep Time: 10 minutes

Bake Time: 55 Minutes

No need for a mixer, if you’d like you can mix everything in one bowl! The best bananas to use for banana bread are those that are over-ripe.

Ingredients

2 - 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

1/3 cup melted butter, unsalted

1 teaspoon baking soda

Pinch of salt

3/4 cup sugar (1/2 cup if you would like it less sweet)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all purpsose-flour

1/2 cup to 1 cup of unsweetened organic applesauce

Instructions

1. Preheat oven to 350 degrees and spray a 4x8-inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted butter into the mashed bananas.

3. Mix in the baking soda & salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in flour. Stir in the applesauce.

4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350 degrees, or until a toothpick insterted into the center comes out clean.

Triple Berry Angel Food Cake Roll

Prep Time 20 minutes

Cook Time 20 minutes

Servings 12 servings Calories 245kcal

Ingredients

1 Angel Food Cake mix plus ingredients to prepare

1/4 cup + 3/4 cup powdered sugar divided

8 oz light cream cheese room temperature

1 1/2 cups heavy cream 35%

1 teaspoon vanilla

1 1/2 cups fresh strawberries diced

1 1/2 cups fresh blueberries

1 1/2 cups fresh raspberries

Instructions

Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.

Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *** I baked my own angel food cake from scratch & prefer this method: ingredients & instructions are separate at the bottom for this angel food cake from scratch, and you will start with this recipe first.

*NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.

Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.

Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)

In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.

Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

Ingredients for Angel Food Cake

1¾ cups sugar

¼ teaspoon salt

1 cup cake flour

12 egg whites, room temperature

⅓ cup warm water

1 teaspoon vanilla

1½ teaspoons cream of tartar

Instructions for Angel Food Cake 

Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.

In a small-medium bowl, combine cake flour, salt and half of the fine sugar. Sift together and set aside.

Preheat oven to 350 degrees F.

Combine egg whites, water, vanilla and cream of tartar in a large bowl. Whisk ingredients together for 2 minutes by hand until well combined. At this point, switch to a hand mixer or pour egg white mixture into bowl of a stand mixer and using a whisk attachment. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks can be formed.

Sprinkle some of the flour mixture over the top of egg white mixture. Gently stir in. Repeat until all of the flour mixture has been stirred evenly in.

Spoon mixture into an ungreased tube pan. Bake at 350 degrees F for 35 minutes until golden brown in color and cake is cooked through.

Invert baking sheet pan and cool upside down (cake remaining in pan) until completely cooled.

Blueberry Muffins - Diabetic Friendly

Makes 12 muffins

Prep Time: 7 minutes

Bake Time: 20 -25 minutes

I made a couple healthy adjustments - substitute whole-wheat flour for all-purpose flour & use Almond Milk for non fat milk.

Ingredients:

1 3⁄4cups all-purpose flour (Substitute 11⁄4 cup Whole Wheat Flour)

3 tablespoons sugar

3 tablespoons Splenda sugar substitute

2 teaspoons baking powder

1⁄4teaspoon salt

1⁄2teaspoon ground allspice

1 cup fresh blueberries (or frozen, thawed and drained)

3⁄4 cup nonfat milk (Substitute Almond Milk)

1⁄4 cup vegetable oil

1 egg, lightly beaten

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

1 teaspoon vanilla extract

cooking spray

Instructions:

Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture.

Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

Bake at 400 degrees for 20 to 25 minutes or until golden.

Breakfast Shepherds Pie

Gluten Free Serve 4

Prep Time: 30 mins

Bake Time: 1 hr 5 minutes

Ingredients:

Meat

4 slices Deli ham

Produce

4 tbsp Chives, fresh

1 Onion

3 Potatoes, large

1 cup Spinach

1 Vine tomato

Refrigerated

8 Eggs, large

Baking & Spices

2 Salt and freshly ground black pepper

Dairy

3 tbsp Butter

1 Butter

2 cup Cheddar, grated

1/4 cup Sour cream

Instructions:

Boil potatoes in a large pot for 15-20 minutes. Depends on thickness of potatoes.

While the potatoes are boiling, chop 1 tomato, 1 onion, and 1 cup of spinach.

Place chopped veggies in a square baking dish and mix.

Scramble 8 large eggs in a mixing bowl, add 1 cup cheddar cheese, pinch of salt & pepper, and 2 tbsp chives. Mix together & pour over the veggies.

Lay ham over egg mixture.

Drain potatoes, mash & add 1/4 cup sour cream, 3 tbsp butter (melted), 2 tbsp chives and 1 cup of cheddar cheese.

Spread the potatoes on top of egg & veggie mix.

Bake 1 hr at 400 degrees.

Remove & make 4 indents on top of potatoes for over easy eggs. 

Crack eggs on top of potatoes in indents & bake for another 5 minutes at 350 degrees. 

Vanilla Cake with Raspberry Buttercream

Ingredients for the Cake:

1 1/2 Cups Sugar

3 Cups Cake Flour

Pinch of Salt

4 Eggs

4 tsp Baking Powder

1 Cup Milk

1 Cup Oil

3 tsp Vanilla

Instructions for Cake:

Preheat the oven to 180ºC/350ºF.

Cream the oil, sugar and egg together until lighter in color.

Add in the vanilla, milk and salt.

Once combined, soft in the cake flour and baking powder and mix until just combined.

Line 3 6inch Cake Tins with baking paper and spray lightly with non-stick spray.

Divide the batter between the three cake tins and bake for 20-25min or until golden brown.

Assemble:

Place one layer of cake on a cake board and spread a little buttercream over it, place the next layer of cake on the frosting and do the same with that layer.

When all 3 layers are stacked, using a palette knife, apply a thin layer of the buttercream around and on top of the cake. Use the palette knife or cake scraper to create a smooth look.

Top with fresh raspberries.

Ingredients for the Frosting:

2 Cups Butter (room temperature)

4 1/2 Cups Powered Sugar (sifted)

1 Cup Raspberries

2 tsp Milk/Almond Milk

1 tsp Vanilla

Instructions for Frosting:

Using the paddle attachment, cream the butter until becomes lighter in color (about 7min).

Add in the the powdered sugar a little at a time and then change to the whisk attachment and whisk the mixture on high speed until light and fluffy.

Add the vanilla, milk and raspberries and continue to whisk. The raspberries will start breaking apart and create a beautiful colour.

Whisk until everything is well incorporated and smooth.

This French Toast Bake is a Christmas morning tradition at our house. 

Prep Time: 15 Minutes

Cook Time: 45 minutes  Refrigerate overnight: 6 hours

Servings: 8

Ingredients: 

1 loaf sourdough bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 tbsp vanilla

Topping:

1/2 cup flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1/2 cup butter cold, cut into pieces

Instructions

1. Cut loaf into cubes and place evenly in a greased 9x13 pan.

2. In a bowl, mix together eggs, milk, heavy cream, sugar, and vanilla.

3. Cover your pan with Saran Wrap & refrigerate overnight.

4. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.

5. Cut in butter with this mixture until crumbly and place in a ziplock bag & refrigerate overnight as well.

6. Take pan & Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.