7/16/20

Banana Nut Muffins

The best cream cheese banana nut bread has shape-shifted into muffin form. Have one for breakfast or anytime for a satisfying treat. They are the ideal companion for a cup of coffee.




Print Recipe

First:
Toasted pecans
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread 1 cup chopped pecans on baking sheet. Toast for about 5 minutes. Remove from oven and set aside.

Banana Nut Muffins

3/4 cup butter, softened
1 (8 oz.) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe banana (about 3 or 4 bananas)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Prepare muffin pans with paper liners. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Add sugar gradually, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir mashed banana into the mixture, then add pecans and vanilla extract. Fill muffin cups 3/4 full with batter. Bake for 25 - 27 minutes. Cool before removing from pans. Makes 24 muffins.





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4/14/20

Instant Pot Baby Back Ribs

Time is the main difference I've found in ribs cooked in an Instant Pot or ribs cooked in the oven. The flavor is the same, but the Instant Pot is much faster.





Instant Pot Ribs

1 side baby back ribs
1 cup water
1/2 cup brown sugar
1/2 cup dry rib rub
Barbecue sauce (I used Sweet Baby Ray's Honey Chipotle)

Prepare the Instant Pot by placing the wire rack inside. Add water. Remove the membrane from the side of ribs. This is easy to do by using a knife to separate the membrane from the bone side of the ribs, then pull to remove it all in one piece. If desired, the side can then be cut in half. Combine brown sugar and dry rib rub. Liberally coat the ribs with the mixture. Stand ribs on their side on the rack. The ribs will wrap around the pot. Set the pot on pressure cook for 25 minutes. Add additional time if cooking more than one side at a time. When pressure has released, remove from pot and place ribs on a foil-lined baking sheet. Brush with barbecue sauce and place in a hot oven or under the broiler for a few minutes.





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4/6/20

Sourdough Biscuits in Iron Skillet

Sourdough is one of my favorite breads. I keep homemade starter so I can bake up a couple of loaves of sourdough bread any time the mood hits. The starter has to be fed on a regular basis, and one cup of the starter is removed each time before feeding. This cupful of starter can be discarded or used for another baking purpose. An easy project for the unfed starter is sourdough biscuits. These bake up piping hot in an iron skillet.





Sourdough Biscuits

1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup butter, cold and cut in pieces
1 cup unfed sourdough starter

Preheat oven to 425 degrees F. Lightly butter an iron skillet. In a large bowl, whisk together flour, salt, baking soda, and baking powder. Cut butter into dry ingredients with a pastry cutter. Stir in sourdough starter. Turn dough onto a lightly floured surface. Knead by folding dough over several times. Roll out to 3/4-inch thickness and cut rounds with a biscuit cutter. Place in prepared skillet. Bake for 12 minutes, or until slightly brown. Serve hot.



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