Lemon Almond Bread

Lemon Almond Bread

Ingredients:
For the bread:
1 1/2 cups all-purpose Gold Medal flour
1/2 tsp. salt
1 tsp. baking powder
1 cup granulated sugar
2 tablespoons lemon zest
3/4 cup Almond Breeze Unsweetened Almond Milk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract

For the lemon glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds, for garnishing the loaf

Directions:
1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.

2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.

3. In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.

4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.

5. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

6. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

Breakfast Awesomeness

Let's just call this "Breakfast Awesomeness" cuz that's really what it should be called.  And NO I have no idea how many calories it has....and I probably don't want to know...Oh man, it was SO good. I had it for leftovers this morning and it was just as good...so here is what I made...

OVERNIGHT BAKED FRENCH TOAST

Overnight Baked French Toast
As seen on Our Best Bites

8 eggs
2 cups half and half (one pint)
1 cup milk
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 tablespoon vanilla extract
1 lb loaf of french bread {I used a loaf of old wheat bread and it was great}
softened butter for greasing baking dish (2-3 tablespoons)

Topping {I LOVED the topping and I increased the amounts a little}
6 tablespoons packed brown sugar
6 tablespoons white sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2-3 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Whisk eggs in a large bowl. Add half and half and milk, brown sugar, cinnamon, salt and vanilla. Set aside.

Cut bread into 1 inch chunks or into thin slices. {I didn't cut mine all up, I just layered them in the pan} Butter bottom and sides of a 9×13 baking dish. Place the bread in the dish. Whisk egg mixture then pour evenly over bread. Use a rubber spatula to very gently toss bread. Spread out evenly, cover dish, and refrigerate overnight.

Add brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Break up butter and combine mixture until crumbly. Cover and place in fridge until ready to bake.

Preheat oven to 350 degrees. Sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Then I topped it with this....{and strawberries, and I bought whipped cream, but I forgot to use it so I guess I will have to make it again, DARN}

BUTTERMILK SYRUP

1/2 cup butter1/2 cup buttermilk (I used buttermilk substitute – 1 Tbs of vinegar for each 1 cup of milk)
3/4 cups sugar1 Tbsp corn syrup
1 teaspoon vanilla1 teaspoons baking soda

Directions:

In a large saucepan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, buttermilk, corn syrup and sugar. Bring to a boil and let boil for about 3 minutes, stirring. remove from heat and whisk in vanilla and soda. it will foam. Now it is ready to serve. Yum Yum.

Pumpkin Banana Bread

You can see the original recipe from allrecipes.com. I have included my adjustments in italics.

Banana Pumpkin Bread

2 Bananas
2 Eggs
1/3 C Oil {I used apple sauce}
1 1/3 C {10oz} Pumpkin
1/2 C Honey
1/2 C Sugar {I used splenda}
2 1/2 C Flour {I used 1 1/2 whole wheat flour}
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp. pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp nutmeg {I added the nutmeg}

Mix together Bananas, eggs, oil, pumpkin, honey and sugar. Mix well. Combine all dry ingredients and spices together and mix well. Slowly add dry ingredients to wet ingredients until well blended.

I decided to add a package of chocolate chips because I thought it needed them. I doubled the recipe and used one package of chocolate chips and I feel like there were plenty. You would probably only want 1/2 of a package if you only make one loaf.

Pour into loaf pan. Bake at 350 for 45 minutes. {I had to bake mine for over an hour, but I had two in the oven at the same time.}

Makes 1 loaf

Buttery Rolls

I found these on HowDoesShe?, I followed her instructions EXACTLY and they were DELICIOUS!!! Find the recipe HERE

Cinnamon Rolls

I made these for Christmas morning breakfast....they were super yummy.

I made the dough in my breakmaker and let it kneed and rise...then I rolled them out into a rectangle.

DOUGH

3 1/2 C Flour
3 tbsp Sugar
1 C warm water
1 pkg yeast {about 2 tbsp}
1 tbsp dry instant milk
1 tsp salt
1 tbsp butter

Mix according to your breadmaker. I put the warm water, yeast and 1 tbsp of sugar in a cup and let the yeast start to work. Add all dry ingredients to breadmaker and then add butter and mixture of yeast and water.

After they have risen once. Kneed down and roll into a large rectangle.

Spread butter on dough. Sprinkle with cinnamon and brown sugar.
Roll up dough on the long side of the rectangle and cut cinnamon rolls into 12 rolls.

In a 9x13 pan, spray with Pam or spread butter all over the edges. Put glops of butter all over the bottom {about 9-10}. Sprinkle with cinnamon and brown sugar. Drizzle karo syrup over everything.

Place rolls on their sides in the 9x13 pan and let rise until double in size.

Bake for 15min at 350 degrees.


While still warm, frost with frosting. {see below}

FROSTING
2-3 C. Powdered Sugar
Milk to thin
Maple flavoring
pinch of salt

Put powdered sugar in bowl, add milk to thin until it's a glaze like consistency . Add maple flavoring and pinch of salt.

ENJOY!!!

Banana Bread

1 3/4 C Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 C Sugar
1 egg lightly beaten
1 C mashed ripe banana (2-3 bananas)
1/2 C Milk
1/3 C Applesauce (or oil if you don't have applesauce)
1/2 C Pecans

Bake 350 for 1 hour.