We had some overripe bananas in the bowl, so it is banana bread or throw them out. If you have been reading my blog, you know how I feel about wasting food. I decided that today I would make the high fat version of my banana bread, but I still have to add something I have never tried before.
Karl’s Banana Bread with Crystallized Ginger
Filed under bread, Breakfast, Side Dishes, Vegan
I am making ham steak tonight and my choices were baked yams or cornbread to go with it as the starch. I chose cornbread. While Jan will not touch cornmeal “mush” she loves cornbread.
Karl’s Cornbread
Filed under bread, Side Dishes
I was planning on making my Orange-Infused American Scones with Currents this morning, but my orange sugar had disappeared. I suspect Jan, my wife, used it for something she had baked or worse decided to tidy up my kitchen, so it could be anywhere.
Karl’s Canadian Scones with Currents
Filed under bread, Breakfast, Side Dishes
I am still trying to perfect my scone recipe. The last time I made scones I was half asleep and I added four cups of flour instead of four teaspoons of baking power. Fortunately I realized my mistake before I had added the butter. To recover I simply doubled the dry ingredients and then saved half in a plastic bag in the freezer for the next time I fancied scones.
Karl’s Orange-Infused American Scones with Currents
Filed under bread, Breakfast, Side Dishes
Jan woke up in the mood for scones. She knew that I have had a jar of double strength orange-infused sugar sitting on my counter melding for two weeks now. She asked for orange scones.
Karl’s Orange-Infused American Scones
Filed under bread, Breakfast, Side Dishes
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. When I made my savory beef muffins I used my mother’s recipe for pizza dough. However I realized that is had also used my mother’s minimalist instructions.
Filed under bread, Side Dishes
Adapted from a Zurie recipe
We had leftover blueberries from dessert last night. Jan woke up with, “I wouldn’t mind blueberry scones this morning.” Please note that she never really asked for scones, but that is just her way. I usually make oatmeal scones, but today I wanted to do something different.
Karl’s Blueberry English Scones
Filed under bread, Breakfast, Side Dishes
Several months ago Cook’s Illustrated had a oat muffin recipe. I made it very closely to the recipe and my household was very disappointed in it. While it was a tasty oat cupcake, it was not a “muffin!” Cook’s illustrated did, however, have some good techniques for enhancing the oat flavor by toasting the raw oats and then grinding them into flour.
Karl’s Banana Oat Muffins
with Pecans and Blueberries
Filed under bread, Breakfast, Side Dishes
Originally adapted from Sarah on AllRecipes.com
This recipe started life as a blueberry scone but over the last year I have been experimenting and changing it depending on my mood and available ingredients. I like to make these as mini scones, because everyone knows that three small scones are less fattening than one big one. Actually this is true, three mini scones may be the same as one big one, but if you ate just the one big one you might think, “I only had one! Another half isn’t going to hurt.” Whereas, if you are eating the mini scones you would think, “I won’t have another, I’ve already had three!”
Karl’s Oatmeal Mini Scones
with Orange Infused Sugar
Filed under bread, Breakfast, Side Dishes
Adapted from Joy of Cooking
When Jan had her gall bladder removed while we were in China (a long and scary story), one of the results was that she was not able to digest fat normally. Too much fat in a meal would leave her feeling sick for the rest of the day or give her a very bad night. It has gotten better over the last 25 years, but I still cook with much less fat or oil than the normal American diet.
Karl’s Fat Free Banana Bread (and a higher fat option)
Filed under bread, Side Dishes
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Miriam
Jabberwocky Stew 