Pineapple Banana Bread

                                   Pineapple Banana Bread                       

This bread is full of flavor, bananas, pineapple, coconut, a touch of cinnamon and oh so heavenly. So good for you. Easy to make and makes people happy. 

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Ingredients

3 cups all-purpose flour

2 cups sugar

1 tsp salt

1 tsp cinnamon

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, room temperature

1-1/4 cups canola oil

2 teaspoons vanilla extract

1 can (8 ounces) crushed pineapple, drained

2 cups mashed ripe bananas (4 to 5 medium)

1/4 cup coconut

Chopped walnuts, optional

Directions

Preheat oven to 350°. In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk eggs, oil and vanilla; add pineapple and bananas. Stir into dry ingredients just until moistened. If desired, stir in walnuts. Pour into 2 greased 9x5-in. loaf pans.

Bake until a toothpick comes out clean, 60-65 minutes. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 piece: 193 calories, 9g fat (1g saturated fat), 17mg cholesterol, 120mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.

 

The next time you want French toast, try my recipe using cinnamon raisin bread! This is so good, easy and the family will want more.

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Serves 4-6 people

What you Need:

1 loaf Cinnamon Raisin Bread
4 eggs

1/2 cup milk

1 tsp cinnamon (if you like extra)

butter for skillet

How to Make it:

You will need a large skillet, just enough butter for each set of toast cooked per skillet

Take out 10 slices or more of bread(2-3 slices per person)

In a bowl wide enough to dip your bread slices in place eggs, milk and cinnamon, stir till mixed with a whisk.

Heat skillet up with a tablespoon of butter nice and hot, do not burn butter or overheat skillet.

Dip each slice of break in the mixture, turn each to fully coat with your egg mixture. Work quickly not to over soak bread slices or they will break apart.

Quickly place as many slices of bread that fit in your skillet, cook till just golden on both sides, flip once and place on serving dish. Serve with warm syrup

Air Fryer Butternut Squash

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A very delicious way to cook butternut squash and enjoy it. Make delicious air fryer butternut squash with just a few simple ingredients. This squash recipe is a perfect side dish for almost any meal.

SERVINGS 4

CALORIES 119 kcal

EQUIPMENT

Air Fryer

What you Need:

1 butternut squash cubed
1 tablespoon olive oil
2 teaspoons minced garlic or 1 teaspoon garlic powder
½ tsp salt or to taste
¼ tsp pepper or to taste
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp nutmeg

How to Make it:

To make this easy air fryer recipe, use a sharp vegetable peeler and peel the butternut squash skin. Use a sharp chef knife, and cut squash halves, lengthwise, and then remove all seeds.

Cut the squash into cubes about the size of dice. I try to do 1-inch cubes. You can skip the steps if you use pre-cut butternut squash cubes. 

In a medium mixing bowl, add the butternut squash cubes, and toss squash with olive oil and seasonings.

Once pieces of squash are well coated, in a single layer, pour seasoned squash pieces into the air fryer basket or onto baking sheet for a rack air fryer. 

Cook butternut squash on Air Fry, at 400 degrees for 16 to 18 minutes cook time, until squash is crispy and tender to your liking. Shake the basket halfway during the cooking process.

Season cooked squash with additional salt and pepper to taste. Garnish with fresh parsley if desired.

NOTES

If using a larger squash, cook in two batches so the squash is not too stacked or overlapping while cooking.

Because all air fryer are different, cooking times may vary. 

Flavored Honeys

Luckily, flavored honeys are very easy to create, and they make wonderful gifts, too. You can use many different herbs and spices, alone or in combination, but do make sure that none of it has been sprayed with something noxious.

Here are some ideas to play with. To each cup of pasteurized honey (light or dark–your choice), use one of the following herbs, in the approximate amounts suggested. You can combine herbs, of course. If you do, reduce the amounts proportionally. For example, if you combine basil and cinnamon, use 2 basil leaves and 2 cinnamon sticks. Rinse and dry the plant material.

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To a cup of honey, add one or more of these flavorings:

• 1/2 cup fragrant rose petals

• 4 tablespoons fresh lavender flowers

• 3-4 lemon or rose geranium leaves

• 3 sprigs rosemary

• 3 sprigs thyme

• 4 basil leaves

• 4-5 cinnamon sticks

• 1/4 cup chopped ginger root

• 3 teaspoons orange zest or lemon zest

In a non-reactive saucepan, heat the honey to 180 degrees. Put the herbs in a clean jar and add the warm honey. Cap tightly and let sit for a few days before using. Wonderful on waffles, pancakes, toast, ice cream, and fruit. Please remember: it’s never a good idea to give honey to an infant. 

Apple Cobbler

 

Fresh Apples make a great apple cobbler here is a delicious recipe good topped with ice cream or just cream.

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12 Servings

What you need:

7 to 8 large (9 cups) tart cooking apples, peeled, cored, sliced 1/4 inch

1/4 cup sugar

1/2 teaspoon ground cinnamon

 Topping:

2 cups all-purpose flour

3/4 cup sugar

2 large Eggs

2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

2/3 cup Butter, melted

 

Ice cream, if desired

 How to make it:

Heat oven to 350°F.

Place sliced apples into ungreased 13x9-inch baking dish.

Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl; sprinkle over apples.

Combine flour, 3/4 cup sugar, eggs, baking powder, 1 teaspoon cinnamon and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.

Serve warm or at room temperature with vanilla ice cream, if desired.

CINNAMON CRAZY CAKE

This super easy cake is yummy cinnamon and you don't need eggs or milk to make it. That's what makes it crazy but really good, and the frosting is so creamy and smooth. Try it.

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Cake Ingredients

2 1/2 C flour

1 1/2 cups sugar

1 tsp baking soda

3/4 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ginger

1/2 C Canola oil

1/2 tbsp distilled white vinegar

1 1/2 tsp vanilla extract

1 1/2 cups cold water

Cream Cheese Frosting Ingredients

1 - 8 oz pkg cream cheese softened

1 tsp vanilla

3 C Powdered sugar

How to Make it:

Cake Directions

Preheat oven to 350

Using a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger

Make 3 wells in the dry ingredients

Pour the vanilla into one well

Vinegar into a second one

Canola oil into the third one

Pour cold water over the ingredients in the bowl

Mix until combined and smooth

Pour the batter into the glass pan and bake for 25 minutes or until a toothpick comes out clean

Cream Cheese Frosting Directions

Using a mixing bowl, combine the softened cream cheese and mix until smooth

Add in the vanilla and powdered sugar and mix until combined

Spread onto the cooled cake

Sprinkle cinnamon over the top of the cake

Place into the fridge overnight

Cut and serve!

MAGIC STUFFED CINNAMON CRESCENT ROLLS

 

Today I am sharing an awesome gooey treat that is sure to be a huge hit – Magic Stuffed Cinnamon Crescent Rolls! Simple to make, so good.  Perfect for holidays and a fun activity to do with kids.

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What you Need:

1/2 cup granulated sugar
1 Tablespoon ground cinnamon
1 can Pillsbury refrigerated crescent dinner rolls (8 count)
8 large marshmallows
1/4 cup butter, melted

Easy Glaze Topping (Optional)

1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons of milk
1/4 cup chopped pecans

How to make these:

Preheat oven to 375 Degrees F. Using a medium size muffin tin, spray 8 muffin cups with nonstick cooking spray. Be sure to spray the top too.  

In a small bowl, melt butter. In another small bowl mix sugar and cinnamon. 

Lightly dust work surface with flour. Separate crescent rolls into 8 individual triangles. Dip marshmallow completely in butter, then in sugar mixture, coating all surfaces. Place marshmallow on crescent roll and roll up, completely covering the marshmallow. *Firmly pinch to seal all edges. Next, dip roll in butter, then roll in the cinnamon sugar and place in muffin tin. Repeat with remaining rolls.

Place on middle rack of oven and bake for 12-14 minutes. Be sure to place a cookie sheet or foil on the rack below to catch any possible spill from rolls.

When ready, remove from oven. Allow to cool for a minute or two. Using a butter knife or offset spatula, remove rolls and place on cooling rack covered with wax paper. Serve warm, Enjoy!  

Optional Glaze Directions

In a small bowl, mix powdered sugar, vanilla and milk until smooth. Add a little milk at a time until you get the texture you like. Drizzle over warm rolls and top with chopped pecans.  

Tips 

Be sure to pinch the sides/edges well, to prevent the marshmallow from leaking out. Even if a few leak, no worries, they are still delicious! 

These are best served fresh out of the oven. They can be reheated for a few seconds in the microwave.

Don’t forget to place a cookie sheet or foil on the rack below to catch any spills from the rolls.