1 stick butter, softened
1 c. sugar
2 eggs
2 bananas, mashed
1/2 c. pecans, chopped
1 tsp. vanilla
1/2 c. sour cream
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Mix together all ingredients. Pour into two greased and floured loaf pans. Bake at 350 for approximately 1 hour. (Check w/ toothpick for doneness starting at 45 minutes.)
3 c. plain flour
2 c. sugar
1 T. cinnamon
1 t. allspice
1 t. baking powder
1 t. baking soda
1 t. salt
1 c. oil
2 eggs
3 t. vanilla
1 can cooked pumpkin (15oz.)
1 c. pecans (optional)
1 c. raisins (optional)
Mix all dry ingredients.
Gradually add wet ingredients.
Bake at 350 in a well-greased pan for 45 minutes.
(or, I made 4 shallow mini-loaves + 12 muffins…
and drizzled them with thin cream cheese icing.)
Pair with Apple Muffins for a plate full of fall amazingness:
I saw Ina Garten make this on Barefoot Contessa…and it’s delicious! Definitely a new favorite…
Ingredients
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling
Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
3 cups peeled, finely chopped apples
2 cups sugar
1 cup oil
3 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped, toasted pecans
Combine sugar, oil, eggs, and vanilla in a large bowl. Add flour, cinnamon, soda, and salt, and stir until just blended. Stir in apples and pecans. (Batter will be stiff.) Spoon into foil or paper muffin cups. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.
Delicious with Caramel Icing:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
These are also delicious when you add fresh blueberries and chopped toasted pecans into the batter…that’s my favorite way to eat them! 
When I was little, I thought this was SO cool. Okay, maybe I still do.
It starts like this:
But in the morning, it looks like this:
And then you cook it…
Wait ten minutes,
And flip it over on a platter…
Amazingness.
This is important:
No cheating. No off brands. And it must be Cook & Serve; instant doesn’t work.
Go ahead; make your Christmas guests think you own a bakery!
Praline Breakfast Bread
1 pkg frozen yeast rolls
(little round circles…they have to rise…not the parbaked kind in the foil trays.)
1 small box butterscotch pudding mix
(Jello brand…sometimes hard to find; try Kroger or Walmart)
1/2 cup butter
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans
Grease a bundt pan. Place frozen rolls in a circle in the pan, and sprinkle with dry pudding mix. In a glass bowl, melt butter in the microwave, and stir in remaining ingredients. Pour over rolls. Cover, let stand at room temperature overnight. The next morning, bake at 350 for 30 minutes. Let stand 10-15 minutes and then invert onto a platter. Serves about 8.
Hint: Put some foil on the bottom rack of your oven. Sometimes this bubbles over the edge of the pan, and you don’t want to clean burned, caramelized sugar out of your oven!
