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Breads

black pepper bacon popovers

Black pepper. Bacon. Butter. Hmm… I can just imagine how good these Black Pepper Bacon Popovers are going to be right out of the oven. The challenge will be leaving some for my guests!

Most people have gotten away from break baking, so any time you make home-baked carb-loaded goodness of any kind, it feels extra special. But these popovers REALLY ARE special. And that’s because of decadent ingredients like real butter, whole milk and crispy bacon.

Black Pepper Bacon Popovers

Preheat your oven to 425° F. Generously butter a standard muffin tin with 12 cups, and set aside.

Cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan and let cool. Coarsely chop the bacon into small bacon bits and set aside.

Whisk together the flour, salt and black pepper in a medium bowl. In a separate large bowl, whisk the eggs and milk together until well blended. Gently whisk in the flour mixture, followed by 3 tablespoons of melted butter. Gently fold in the crispy, chopped bacon. Do not overmix.

Pour batter into the prepared muffin tin, filling about 3/4 full and dividing equally. Bake the popovers for 30 minutes, or until puffed and golden brown. The popovers should be crispy around the edges. Using a spatula, remove popovers from the pan and serve immediately. Pairing these black pepper bacon popovers with a honey butter would be my recommendation!

Ingredients:

2 cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon black pepper
8 slices bacon, cooked crisp and coarsely chopped
3 large eggs
2 1/2 cups whole milk
3 tablespoons butter, melted

Number of servings: 12

Cooking time: 30 minutes

Breads/ Breakfast/ Snacks & Candies

british scones

After a month of television reruns and holiday not-so-special programs, I’m excited that tonight season 3 of “Downton Abbey” premiers on PBS in America. I’m a bit of an Anglophile, so I find this series very interesting, well-written and well-acted. Anything with Dame Maggie Smith is worth watching in my book. In honor of tonight’s season premier, I decided to make British scones, which is often considered the quintessential British snack. Most Brits will enjoy a scone paired with afternoon tea.

British scones can be sweet or savory, and – as you’ll see in this recipe – are easily made. The secret for making great British scones is to use very cold butter and to work quickly with the dough. Keeping all the ingredients and utensils (including your hands if you rub in the butter by hand) as cool as possible will ensure for a lighter, fluffier scone that rises well.

I decided to make two kinds of scones: one with blackberries and a second batch with raspberries. You could just as easily prepare cheese scones by substituting the same amount of shredded cheese for the fruit. Don’t be afraid to be creative – or to use what’s leftover in the refrigerator.

British Scones

Preheat your oven to 425° F. Line a baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, cream of tartar, baking soda and salt. Use a pastry blender to quickly cut the butter into the flour mixture, until it resembles fine breadcrumbs. Stir in the sugar and milk. Fold in the chopped fruit. I prefer blackberries or raspberries, but any fruit will work (e.g. cranberries, apples, cherries). The higher the water content of the fruit, the less milk you should use in the dough. When all ingredients are combined, it should be a soft dough.

Turn the dough onto a floured work surface. Knead the dough lightly and roll it out to about 3/4-inch thickness. Cut the dough into 2-inch rounds or squares. Place the scones on the prepared baking sheet and brush the tops with the remaining 2 tablespoons of milk to glaze.

Bake for 10 minutes, or until golden brown. Cool on a wire rack for a few minutes, then serve warm with butter or jam.

Ingredients:

2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup butter, very cold but not frozen
1/8 cup granulated sugar
1/2 cup plus 2 tablespoons milk, divided
1/4 cup blackberries or raspberries, roughly chopped

Number of servings: 12

Cooking time: 10 minutes

Breads

sweet potato-bacon biscuits

Sweet potato-bacon biscuits are perfect for pairing with a hot bowl of soup, and special enough to serve with any holiday or celebratory meal.

Preheat oven to 450° F. Line a large baking sheet with parchment paper and set aside.

In large bowl, combine flour, baking powder, brown sugar, kosher salt, cream of tartar and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheddar cheese and bacon. Make a well in the center of flour mixture.

In small bowl, combine milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until combined. Turn out dough onto a well-floured surface. Knead gently for 12 strokes. Roll dough to a 3/4-inch thick rectangle. Cut into 8 square pieces.

Place biscuits one inch apart on prepared baking sheet. Bake for 12 minutes, or until lightly browned. Serve warm with honey butter or your favorite fruit preserves. Makes 8 sweet potato-bacon biscuits (2 biscuits per serving).

Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon dark brown sugar
1 teaspoon kosher salt
3/4 teaspoon cream of tartar
1/4 teaspoon cayenne pepper
1/3 cup butter
1 cup cheddar cheese, shredded
1 cup milk
1/2 cup sweet potato, cooked and mashed
4 slices bacon, cooked crisp and coarsely chopped

Number of servings: 4

Cooking time: 12 minutes

2,223

Breads

buttermilk cornbread mini muffins

Preheat oven to 400° F. Lightly grease two mini-muffin baking pans with butter, shortening or non-stick spray. Set aside.

In medium bowl, blend all ingredients until just moistened. Scoop batter into prepared mini-muffin pans, filling each muffin cup about 2/3 full.

Bake for 7 minutes, or until golden brown. Cool in pan for 5 minutes, before removing muffins. Transfer to a wire rack and let cool completely. Makes 2½ to 3 dozen mini-muffins.

Use a small cookie dough scoop for consistent measuring.

Ingredients:

1 1/4 cups corn meal
1 cup buttermilk
3/4 cup whole wheat flour
3/4 cup toasted wheat germ
1/4 cup vegetable oil
1 egg
3 tablespoons honey
2 teaspoons baking powder
1/2 teaspoon kosher salt

Number of servings: 30

Cooking time: 7 minutes

Breads

Dark Chocolate Chunk Pumpkin Bread

Ingredients

2 cups granulated sugar

2 cups canned pumpkin

1/2 cup vegetable oil

1/2 cup vanilla pudding

4 large egg whites

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 1/4 teaspoons kosher salt

1 teaspoon baking soda

1 cup dark chocolate chunks

Instructions

Preheat oven to 350F degrees. Combine sugar, pumpkin, oil, pudding and egg whites in a large bowl, stirring well with a whisk. Combine flour, cinnamon, salt and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chunks.

Spoon batter into 2 (8-by-4-inch) loaf pans coated with non-stick cooking spray. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack and remove from pans. Cool completely on wire rack before slicing and enjoying.

https://bakedchicago.com/dark-chocolate-chunk-pumpkin-bread-2/

Breads

rustic irish soda bread

Rustic Irish Soda Bread

Preheat your oven to 450° F. Lightly grease a baking sheet and set aside.

Sift the dry ingredients together in a large bowl, except for the oats. Combine 1 cup of buttermilk and shortening in a bowl. Stir the buttermilk mixture into the dry ingredients, mixing slowly. Add oats and mix just until combined.

Knead the dough briefly on a floured work surface. Form into a round shape. Transfer to a greased baking sheet. Make a cross on the top with the dull side of a knife edge.

Bake for 10 minutes and then reduce temperature to 375° F. Bake until brown and firm, about 45 minutes more. Let cool at least 20 minutes before slicing.

Ingredients:

3 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon dark brown sugar
2 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup buttermilk
2 tablespoons shortening
1/3 cup rolled oats

Number of servings: 12

Cooking time: 55 minutes

3,256

Breads

Peanut Butter-Banana Bread

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 pounds very ripe bananas

1 1/4 cups raw sugar

1/2 cup vegetable oil

1/2 cup crunchy peanut butter

2 large eggs

1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350F degrees. Butter and flour 9x5 loaf pan.

Whisk together flour, baking powder, baking soda, and salt in large bowl. In another bowl, mash bananas with fork. Then whisk in sugar, oil, peanut butter, eggs and vanilla. Whisk in dry ingredients mixture, just until combined.

Pour batter into pan, smoothing top. Bake until wooden pick inserted comes out clean (about 65 to 75 minutes). Turn bread out onto rack and cool completely.

https://bakedchicago.com/peanut-butter-banana-bread-2/

3,536

Breads

Banana Bread with Cinnamon Crumble Topping

Ingredients

1 1/2 cups all-purpose flour

1 cup plus 2 tablespoons sugar

2 teaspoons ground cinnamon, divided

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas

2 large eggs

1/2 cup vegetable oil

1/4 cup honey

1/4 cup water

2 1/2 tablespoons dark brown sugar

Instructions

Preheat oven to 350F degrees. Butter and flour 9x5x3 inch metal baking pan.

Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. In large bowl, whisk bananas, eggs, oil, honey and water until smooth. Add dry ingredients and stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar. Sprinkle over batter.

Bake bread until tester inserted into center comes out clean, about 1 hour. Cool in pan 30 minutes. Turn pan on its side and slide out bread. Turn bread right side up and cool completely before slicing.

https://bakedchicago.com/banana-bread-cinnamon-crumble-topping/

3,329

Breads

blueberry banana nut bread

This blueberry banana nut bread is best when blueberries are in season. You may also use frozen blueberries, if fresh berries aren’t readily available.

Blueberry Banana Nut Bread

Preheat your oven to 350° F. Butter a 9×5-inch loaf pan and set aside.

Mash the bananas with a fork in a large bowl. Stir in the sugar, eggs, buttermilk, salt, toasted wheat germ and oats. Let stand 5 minutes or until oats soften.

Combine the flour, baking powder and baking soda in small bowl. Add to banana mixture alternately with oil, stirring just to incorporate.

Fold in blueberries and pour into the prepared loaf pan.

Bake for 50 minutes or until wooden pick inserted in center comes out clean. Let cool for 15 minutes and serve warm with butter blended with honey.

Ingredients

2 large, ripe bananas
2/3 cup sugar
2 large eggs
1/3 cup buttermilk
1/2 teaspoon kosher salt
1/2 cup toasted wheat germ
1 cup uncooked old-fashioned oats
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup fresh blueberries

Number of servings: 16

Cooking time: 50 minutes

3,539

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