Serving This Week 8-30 To 9-4-20
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 8-31 to 9-4 on my blog. On Tuesday was Zucchini Bread. Wednesday was Strawberry Cream Cheese Bread. Thursday was Traditional Stollen Bread. And winding up this week of Breads was The Secret to Really Good Banana Bread. Enjoy!
If you missed what I served up last week please click Serving This Week 8-24 to 8-28-2020.
Zucchini Bread is one of the easiest breads to make.
With zucchini season in full swing here I found myself with 3-4 inch thick zucchini and about 7 inches long.
It the garden really seems to be doing very well this year. And no recipe can be beat when you are using home made ingredients.
I love making all kinds of bread.
When I get in the groove for making something I tend to get on a roll.
This 10 ingredient Zucchini Bread is more than easy enough to make.
There is nothing required for this recipe you don’t already have at home if you keep your pantry stocked.
The fresh zucchini is all you will need to have on hand. And when it comes from your own garden it tastes even better.
I usually make separate batches when I prepare bread. I don’t know how necessary that is.
But I have been disappointed when I just make a huge batch of baked goods before. The amounts can change. Often you need to adjust your wet ingredients.
When I make each new batch as the prior one is baking, my little helpers can help with the measuring and mixing. And it gives us much more time to bond and laugh as we go.
I find that my bread recipes typically make 2 large loaves, or 4 individual size loaves.
And the smaller loaves are great to put in baskets along with jams, butter, and nuts or different flavor naking chips.
My neighbors will sometimes come and help me harvest the veggies from the garden.
I have even had them volunteer to help me bake my goodies.
I love to send a nice basket of baked goods and homemade canned preserves and freshly made butter.
The smiles and genuine happiness I can add to their lives just warms my heart.
We are a close neighborhood of seniors and parents of young kids.
We share our blessings and talents.
I will be spending all day tomorrow with my mixer and oven.
Do you have those problems of having too many veggies or fruits and flowers from your garden too?
What else do you make with excess zucchini?
I saw this recipe for Strawberry Cream Cheese Bread and I immediately knew I would be making it.
The strawberries in the garden are just starting to get ripe and sweet and I have some cream cheese in the refrigerator that needs to be used up.
I am going my my sister’s home this weekend and I am going to take her a nice warm loaf.
Don’t you just love when someone stops by with a great homemade item still warm from the oven?
It has been a while since I have been able to see her. I look forward to putting the loaf on her porch and calling her from the car.
Her 70th birthday is coming up in a few weeks.
And since we will have to celebvrate in a new way, I thought giving her the bread ahead of the drive by celebration would make her feel a bit more like celebrating.
My sister enjoys my baking and is always lughingly asking if I have made anything new.
I made this bread for my own family ahead of time and they loved it!
It wasn’t overly sweet and that appealed to my husband.
If the dessert isn’t pie he usually politely refuses and waits for his ice cream.
But I know his shenanigans. I catch him in the kitchen later with a knife. He always says he is “straightening the edge.” Ummm, ok.
my son thought the bread was flavorful and was surprised that there were large pieces of strawberries.
The bread stayed moist and stayed in its form as it was sliced.
My granddaughter added a bit of strawberry jam to her piece. She promptly asked for permission to try another piece with butter.
I think all in all the Strawberry Cream Cheese Bread was a huge hit.
I can’t wait to hear the reviews from my sister and her famliy.
Please let me know if you give this recipe a try. Let me know of any changes you make to the recipe so I can try them too!
While I was leafing through magazines for baking inspiration I came upon this German Stollen.
It reminded me a lot of a very light and flaky bread we get at Zehnder’s restaurant in Frankenmuth, Michigan. It is largely a German town where the main draw is the family style homemade chicken dinners served up in the two huge restaurants across from each other. A small town atmosphere with a Bavarian feel line the streets. Many people around the world tour this town.
I love the Traditional Stollen Bread they serve there.
And you can add a powder sugar icing to the bread. But it isn’t needed at all.
The dried fruits, raisins almonds and lemon peel bring out a unique flavor and texture to the bread.
This is a yeast bread which means you need to give it time to rise and rest.
So start early if you want to serve it the same day.
The steps in between the waiting times are very simple.
You will be able continue your day in between steps.
This bread goes well with different dinners. I have had chicken, schnitzel, brats and gravy even some noodle dishes and it worked well as a wonderful side dish.
Soups and salads have rounded out the meal.
And this recipe is a perfect replica of the world famous Stollen.
Not too moist but definitely not dry, you can slice this loaf as thinly as you like.
Butter just spreads easily on every slice.
And home made is always so much better than store bought. This Traditional Stollen Bread proves that.
I have taken this bread to more than one family dinner.
It was also popular at the church bake sale last year. I had cut chunks of the bread and added some toothpicks for samples.
The 10 loaves I donated went very fast.
We love this Traditional Stollen and I know you will too!
Preheat your oven and pull out your favorite banana bread recipe, because this trick means never having to wait for bananas to ripen on the counter again.
BANANA BREAD ON DEMAND
Is there anything more annoying than finding yourself with a craving for banana bread and absolutely no ripe bananas in sight? Well, the wait is over. Just follow these three easy steps and you’ll be on your way to banana bread bliss.
Preheat the oven to 300 degrees F and arrange your bananas on a baking sheet.
Bake the bananas for about 30 minutes, until they become soft and the skins turn black, then remove the tray from the oven.
Voila! They bananas are now soft, sweet and just as good as if you had been ripening them for a week. Mash them up and bake away!
When you’re baking with bananas, ripe bananas (in particular) offer a wide array of benefits.
If the bananas are ripe, they’re much easier to mash and incorporate into the batter of the cakes, muffins and cupcakes.
They’re also sweeter, as more of the starch has converted to sugar. Whether you’re looking to test out a new banana bread recipe or you want to add a naturally sweet flavor to your banana pancakes, knowing how to quickly ripen yellow bananas can really come in handy.
Maybe you’re looking for ideas on how to ripen bananas quickly so you can throw together your banana inspired dream recipe. Here is a list of five ways to make sure you get a squishy and sweet banana in no time.
Learn to ripen yellow bananas without turning them into over ripe, mushy bananas.
DON’T SEPARATE THE BUNCH OF BANANAS
It’s been said that a bunch of bananas ripens faster. So don’t separate them individually; instead, keep them together and allow them to ripen naturally in unison.
WARM SPOT METHOD
Banana ripening can be enhanced when placing the fruit in a warm area. Put them above your fridge, near a heater or in the sunshine.
To ripen your bananas in the oven, put your unpeeled bananas (as long as they aren’t green) in the oven at 300°F. There’s a chance they may leak (so place a baking sheet beneath them), but you’ll know they’re finished when they become black and shiny (usually about 15-30 minutes).
For this method, poke through the peel’s skin with a knife or fork. Microwave the banana for 30 seconds or so. Allow it to cool and if it’s not yet soft, place it back in the microwave (continuing to check on it in 20-second intervals).
PAPER BAG METHOD
Put your bananas in a paper bag and loosely close it. This will help build up the ethylene and hasten the ripening process.
Now go and make the best banana bread you can!