Posts Tagged ‘bread’

Meme’s Banana Bread

This post will have a banana bread recipe in it, but I’m mostly going to be talking about a very special lady in my life.  She’s the 3rd of 4 children, my mom’s younger sister.  Her name is Kim Anderson, but to me she’s Aunt Meme.  As the story goes, everyone called her Kimmy, but when I came along, the first born grandchild & niece, I couldn’t say Kimmy – I said Meme and so she has been Meme ever since.

Here is her Sr. picture and this is what she wrote on the back:

Shara, To my favorite niece, so that you won’t forget me while I am away.  Love ya,  Aunt Meme

She and my Uncle Curt were married right after she graduated high school and then moved to North Carolina – where he was stationed for the Army.

I look fully please in this picture 😀


And she birthed these stunningly handsome boys! (from left to right: Kyle, Skylar, Kenny, & Clint)

She was also mom to a whole passel of boys at the same children’s home where my parents worked.  She is awesome!  They are now living in Glencoe again.  My Uncle Curt is the pastor at Glencoe Church of Christ.

Soooo on Saturday, Meme & Curt came over to Momma’s because she had her grandkids, Kai & Karissa (Kenny’s 2 kiddos), the same ages as Cade & Rae, and they LOVE to play together.

Momma & I made pizza; Rae helped!

And then we spent the rest of the afternoon visiting.  Mike, Daddy, & Uncle Curt played cards and talked religion…lol

Momma, Meme & I sat at the table and chatted.  Well, they were actually working on quilt squares and I watched.

However, that afternoon was revealing and healing.  If you’ve read enough of this blog, you know I struggle with depression, especially this time of the year.  It was so good to be out of my house, to be in a different environment, to be around family.  As we were talking, my mom said, “You two may not look anything alike (meaning me and Meme), but you might as well have the same DNA.”  I always knew we were similar, but not as much as I found out that day.  We’ve always struggled with our weight, lived in the shadows of beautiful siblings (seriously: both my sister & brother have been models), and now the struggles of being pastors’ wives.  It was healing.

This helped, too:

Momma made this delicious cheesecake.  She said it’s all part of her evil plan to bring us home more!  (Mike LOVES cheesecake!)

And finally, here’s the banana bread, actually it’s Meme’s 😀

Meme’s Banana Bread

  • 3/4 c butter
  • 3 c sugar
  • 3 eggs
  • 6 overripe bananas
  • 3 tsp vanilla
  • 1 12oz container sour cream
  • 3 tsp baking soda
  • 1/2 tsp salt
  • 4 1/2 c flour
  • 1 c chopped nuts or chocolate chips, optional

Preheat oven to 300 degrees.  Grease 3 loaf pans.  Combine flour, salt, and baking soda is a large bowl.  In mixing bowl, cream butter and sugar.  Add bananas and mix on medium-high for about 2 minutes.  Add eggs and vanilla.  Stir well.  Add flour mixture and mix just until combined.  Fold in your optional add-ins.  Divide batter between the three loaf pans.  Bake for an hour or until toothpick comes out clean.

I threw in some blueberries in one batch – yummo!

I love you, Aunt Meme!!


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Banana Muffins

Hello Friends!  I had a fantastic weekend in Oklahoma, but I’ll post more about that tomorrow.  Tonight I wanted to share this muffin recipe with you:

Banana Muffins

  • 2 c flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 overripe bananas
  • 1 c brown sugar
  • 3/4 c (1 1/2 sticks) butter, melted & cooled
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 nuts, chocolate chips, or peanut butter chips (optional)

Preheat oven to 375 degrees and line or grease 2 muffin tins.  In a large bowl, combine flour, baking soda and salt; set aside.  In your mixing bowl, with wire whisk attachment, whip bananas and sugar together at medium-high speed for at least 3 minutes.  Add melted butter, eggs and vanilla and beat well.  Add dry ingredients and mix just until combined.  Fold in optional ingredients (nuts, chocolate chips or peanut butter chips).  Fill muffin tins about halfway.  Bake 18-20 minutes, or until toothpick comes out clean.

I used Reese’s peanut butter chips in these – I love the taste of peanut butter and bananas together.  The kids loved them too!  They polished off a whole pan when they came home from school today 😀

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English Muffin Bread

We’ve made it to Thursday!  It’s Pizza Night!! Yeah!!

However, since I’ve already posted my pizza dough recipe, I’ll just post a recipe for this yummy English Muffin Bread – it’s wonderful for breakfast or toasted sandwiches because it toasts up so well.

English Muffin Bread
6 c flour
2 pkg instant yeast
3 Tbsp sugar
1 tsp salt
1/4 tsp baking soda
2 c warm milk
1/2 c warm water

Mix 1 cup of flour with yeast, sugar, salt, and baking soda.  Add milk and water.  Mix well for about 5 minutes.  Add rest of flour, 1/2 cup at a time to make sticky dough.  Form into 2 loaves and place in greased loaf pans, sprinkled with cornmeal.  Spray top of dough loaves with cooking spray and sprinkle with cornmeal.  Let rise for 45 minute and then bake in a 400 degree oven for 25-35 minutes.

Here’s one of the loaves before it began rising.

The loaves in this picture are small because my mixer won’t hold any recipe that requires 6 cups of flour.  I halved the recipe to make two small loaves. You could also make 1 large loaf.

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Oatmeal Wheat Buns

Today was a fantastic day 😀  I just felt very domestic – which doesn’t happen very often!  I usually feel like I’m just trying to survive.  However, today was different –
I got the dishes done!
I got 2 loads of laundry done (even folded & put away!)
I fixed lunch for 2 lil’ toddlers (babysittin’ day)!
I made bread!
I had carpool!
I made a trip to Walmart with all three kids and I didn’t want to kill them when we got back in the truck!

I have a couple of side stories before I get to the recipe….

I realized this morning that Cade’s shoes were way too little, but I didn’t know how much until we got to the store and he started trying on shoes.  Please keep in mind that my “lil” 2nd grader is nearly 4 ft 9 in and wearing a size 5 shoe that apparently was too small.  I had him try on the biggest kids size: a 6.  TOO SMALL?! What?!  So we gathered up everyone and headed to the adult male shoe section…he tried on a man’s size 7 and. they. fit.  omg my 2nd grader is wearing a man’s size 7 shoe….
Can you tell which is Mike’s and which is Cade’s?

I also realized this morning as I was doing laundry, that Clark, my 3 year old is wearing underwear larger (size 6) than my 6 year old daughter, Reagan (size 4).  Nice…..when did that happen?  I’m very observant as you can tell…

Obviously a trip to Walmart was in order (though I really prefer Target, but I must admit that Walmart has some cheap tennis shoes…good for fast growing boys).

This brings me to my second story…

On the way home from WallyWorld, Reagan asked if we could eat at IHOP for dinner.  I told her she needs to be asking her daddy:

Rae: But he’ll just say no….
Me:  Not if you butter him up
Rae: What do you mean?
Me: Ask him sweetly and give him a hug & kiss
Rae (with an ornery smile): Ooookaaaay

We made a stop at the church so that Cade could show his new shoes to Mike, and Reagan worked her magic like a well oiled machine…lol  and we enjoyed dinner at IHOP  (I honestly didn’t care either way because I (unlike the rest of my family) actually enjoy leftovers, which is what we were going to have tonight)

Anyhooo, here’s the bread I made today and it is oh so yummy!

Oatmeal Wheat Buns
1 c warm milk
1/2 c warm water
1/4 c butter, softened
2 pkg instant yeast
1/4 c brown sugar
2 Tbsp sugar
1 1/2 tsp salt
1 egg
1 c cooked oatmeal, cooled
3 Tbsp potato flour
1 c whole wheat flour
3 1/2 c flour

Place wheat flour, potato flour, brown sugar, sugar, and yeast into mixing bowl.  Mix briefly.  Add milk,  water, and butter.  Mix well, and let yeast begin to bubble – about 2-3 minutes.  Next add salt, egg, and cooled, cooked oatmeal.  Make sure everything is mixed well.  Begin adding the white flour, 1/2 a cup at a time until you’ve added enough to make a soft dough (dough will be slightly sticky because of the oatmeal) and mix/knead on medium speed for about 5 minutes.  Place dough in greased bowl, cover with plastic or a towel,  and let rise for 30 minutes or until doubled.  Preheat oven to 400 degrees.  Now make dough into hamburger bun shapes (I can usually get about 18) and let rise for another 30 minutes.  Bake for 10-12 minutes or until golden brown.

hehe 😀

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Biscuits and Gravy

I’m just gonna be honest with you.  There are times I wish I wasn’t a pastor’s wife.  I never doubted marrying Mike, I mean, he’s the guy I chose to marry.  However, I had NO IDEA what it meant to marry a pastor.  I was just marrying Mike.  There are a lot of joys, but there’s also heartache, and I literally mean heart aches, especially for this emotional & highly sensitive person.  And even though I look forward to going to church every week, it’s emotionally draining for this introvert.  Why is it that the church is supposed to be a safe place, but can house the meanest people?  Just goes to show that we are all just normal people, even if we call ourselves “Christian”.

Anyhooooo, I’ll come off my soap box now….

Today was just one of those days, and I ate a few too many of these and I still felt the need for some more comfort food for dinner tonight.  So, I made biscuits and sausage gravy.  Yeah….that hit the spot.

3 c flour
1/4 c sugar
4 tsp baking powder
1/2 tsp cream of tartar
2/3 c shortening
1 c + 2 Tbsp milk
1 egg

If baking immediately, preheat oven to 475 degrees.  Mix flour, sugar, baking powder, and cream of tartar.  Cut in shortening with a pastry blender or two knives.  Combine egg with milk and pour into flour mixture.  Mix well.  Pat out onto floured surface and cut into biscuits.  Bake for 10-15 minutes or until golden brown.  These can be frozen.  Just thaw before baking.

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Ciabatta Change

Change – is a difficult thing for me, most of the time.  I like changing stuff around on my computer, aka blog (as you’ve probably noticed…I’m just trying to get it to look just right – my perfectionism at it’s best); I like changing the furniture around in our house; I like changing up recipes.  But when it comes to big life stuff, I don’t handle it so well (friends changing or moving, changes at church, someone else changing my stuff impulsively). However, I’m not one of those kinds that fights it kicking and screaming…just more like sulking and crying 😀  I also know from experience that it is a necessary process, for growing, for becoming more mature, for gaining wisdom, for becoming the woman God that wants me to be.

Last summer, we noticed a cocoon on the outside of our garage.  It was super cool.  Everyday we’d check on it.  It went from a vibrant green color to black.  At one point, I wasn’t even for sure that it was a cocoon.  But then one day it looked like this:

I could actually see the print of the butterfly.  And by the end of the day it looked like this:

Leave it to God to teach us about patience, change, endurance, beauty through a tiny little butterfly.

So what does this have to do with food?!  Tonight is pasta night and I wanted to make Ciabatta bread to go with it.  I’ve never made this bread b/c of the length of time it takes.  It begins with a starter that has to proof for at least 8 hours, then mixes with some more ingredients and it changes.  Then proofs again for another 2 hours, and it changes again.  Then you shape it and it proofs one more time – for another hour.  However, the outcome from the patience and changing process is beauty:

The length of time is what gives the bread such a deep flavor and the awesome airy pockets in the texture.

God knew what He was doing with nature, with the science of this delicious Ciabatta bread, and He knows what He’s doing with me.

Just for my benefit, I’m gonna repeat that last part…He knows what He’s doing with me.

Ciabatta Bread
1 1/2 c flour
1 c cool water
1/16 tsp instant yeast
all of the starter
1 tsp instant yeast
1 1/2 c flour
1 1/4 tsp salt
1 Tbsp sugar
1 Tbsp dry milk
1/4 c lukewarm water
2 Tbsp olive oil

For Starter: Mix the starter ingredients in a small bowl until well combined. Cover the starter and let it rest at room temperature at least 8 hours, overnight, or for up to 15 hours. It will become bubbly.

Place all of the dough ingredients, including the starter, into the bowl of your mixer, and beat at medium speed, using the flat beater, for 7 minutes. The dough will be very smooth, soft, shiny, and elastic. (it will even look a little runny – if it doesn’t, add 1-2 Tbsp water).   Transfer dough to a greased bowl or other rising container, cover it, and let it rise for 1 hour, deflate it and rise another hour.  Grease your large baking sheet and grease your hands. Transfer dough onto pan and split in two parts, using your hands or a tool of your choice.  Do this very gently as you don’t want to deflate it. It’ll lose a bit of volume, but don’t actively punch it down. Shape into 2 logs.  Let rise for another 45 minutes – 1 hour.  Halfway through, dimple the top with your fingers (this means, just poke it a few times – lol)  Towards the end of this rising, preheat oven to 425 degrees.  Spritz the loaves with water.  Some of the dimples should have disappeared by this time.  Bake 18-20 minutes or until golden brown.  This bread is perfect with pasta, made into garlic toast, used for making sub sandwiches.

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Pizza Pizza

We love Pizza Night around here! Last week, PapaJohn’s cooked for me 😀 This week, I’m back to my old self and was ready for some homemade stuff. I doubled my dough recipe which made 2 large pizzas and a small pan of breadsticks.

Pizza Dough

2 pkgs yeast
2 Tbsp sugar
2 Tbsp olive oil
1 c very warm water
1 tsp garlic salt
1 tsp italian seasoning or pizza seasoning (optional)
1/2 c whole wheat flour
2 – 2 1/2 c all-purpose flour (or leave out ww flour and just use 3 c of all purpose flour)

Preheat oven to 450 degrees. Dump the wheat flour plus 1/2 c of regular flour into mixer. Add yeast, sugar, and warm water. Mix well for about 3 minutes, until yeast is completely dissolved and bubbles start to form. Add olive oil, garlic salt, and seasoning (if desired). Mix well. Add enough rest of flour to form a stiff dough. Knead in mixer for about 5 minutes or until dough looks smooth. Let rest for about 10-15 minutes while you prepare toppings. After letting dough rest, divide into 2 parts and stretch out on 2 greased pizza pans or don’t divide and put on 1 large half sheet baking pan. Top with pizza sauce and your favorite toppings. Bake for 12-15 minutes or until crust is golden brown and cheese is thoroughly melted.

Our toppings of choice tonight (nearly every week, actually): half cheese/half pepperoni

and thin crust Cheeseburger (for me and Mike)

We had a ton leftover….good thing the kids want sack lunches for school tomorrow!

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