Pumpkin Banana Bread: Pink Ribbon Recipe
Hi everybody :)
Well it's Sunday again, if you're just tuning in to my post, every Sunday I post a Breakfast Is Served. This Breakfast Is Served Sunday is a Pink Ribbon Recipe, just like the one from last Sunday found here.
This recipe may be a good choice for cancer patients because it help with diarrhea and nausea, two of the most common side effect of cancer treatments. Bananas are a great source of nutrients when severe diarrhea is a problem. And as I mentioned here, pumpkins are rich in beta-carotene (Vitamin A) which studies have shown may reduce the risk of certain types of cancer.
Banana Bread adapted Betty Crocker Living with Cancer Cookbook
Prep Time: 20 Minutes
3 very ripe medium bananas (I only had 2 bananas, so I mixed in 1/3 cup pumpkin puree with the bananas)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Start to Finish: 3 Hours 30 Minutes 2 loaves (24 slices)
Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350 F. Spray bottom only of 2 (8x4inch) loaf pans (I used 1 long loaf pan) with cooking spray. in medium bowl, mash bananas with potato masher or fork to measure 1 1/2 cups
In large bowl, stir together sugar and butter. Stir in eggs until well
mixed in bananas, (I mixed in 1/3 cup pumpkin puree with the banana)
buttermilk, and vanilla until smooth.
Stir in flour, baking soda and salt just until moistened. Stir in nuts.
Divide batter evenly between pans. (I used 1 long loaf pan, sprinkled walnuts along the sides and banana chips in the center )
Bake 1 hour or until golden brown and toothpick inserted in center come out clean. Cool in pun 10 minutes.
Run knife along sides of pan to loosen bread; remove bread from pan to cooling rack. Cool completely,
about 2 hours, before slicing.
(I like to make my banana breads at least 8 hours before)
Low fiber; low residue
1 slice: Calories 150 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 190mg; Potassium 85mg; Total Carbohydrate 24g (Dietary Fiber, 0g) Protein 2 g %Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%; Folic Acid 6%; Magnesium 2% Exchange 1/2 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate choices: 1 1/2
What I Did and /or Think:
I followed the recipe as directed except for the changes that are in Italic. I made my banana bread the day before, because it gives it a chance for the flavors to blend.
The Taste: I LOVE the taste of the bread. It was moist and very flavorful because of the pumpkin and bananas. I used 2 mashed frozen banana, thawed with the juice and 1/3 cup homemade pumpkin puree; but canned pumpkin puree, solid-packed can be used also.
I drizzled it with a Buttermilk Cream Cheese Glaze, to serve, optional. For the glaze go here, replace the milk with buttermilk and add 1 teaspoon vanilla, if you like.
This is most definitely a REPEAT!
ENJOY! Come again...
Blissful And Domestic Sunday Blog Hop # 23
Nifty Thrifty Sunday #81
Everyday Moms Meals #62
Think Pink Sunday @ Flamingo Toes Get Your Party On #84
Sunday Sweet Confessions: Mommy's Sweet Confessions #13
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party @ Addicted Recipes # 35
The Girl Creative: Just Something I Whipped Up
Melt In Your Mouth Monday #88 (Food Only) @ Make Ahead Meals for Busy Moms
The Chicken Chick: Clever Chicks Blog Hop # 6
Jaime @ Mom's Test Kitchen
Pumpkin Drop Cookies: Pink Ribbon Recipe
Hi everybody :
Today is the beginning of my Pink Ribbon Recipes. Since cookies are my favorite things to bake, I'm starting with cookies :) Pumpkin Drop Cookies. My first taste of pumpkin was when I made Pumpkin Nut Belgian Waffles, I LOVE them! So when I saw this recipe in the book, I thought, why not?
Since pumpkins are high in beta-carotene, a form of vitamin A, an antioxidant vitamin. Studies have shown that antioxidant, may reduce the risk of certain types of cancer. These cookies are also great for nausea and diarrhea, two common side effects of cancer treatments.
So let's get it stared...
Pumpkin Drop Cookies adapted Betty Crocker Living with Cancer Cookbook
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup raisins
1. Heat oven to 375 F. Grease cookie sheets with shortening. In large bowl, mix butter and sugars with spoon. Beat in eggs.
Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
2. Drop dough by tablespoonfuls about 3 inches apart onto cookie sheets.
3 Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes about 4 dozen cookies
Low fiber; low residue
1 Cookie: Calories 80 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/5g Trans Fat Og); Cholesterol 15mg Sodium 120mg; Potassium 55mg Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g % Daily Value: Vitamin A 30%; Vitamin C 0%: Calcium 2%; Iron 4%; Folic Acid 2%, Magnesium 0% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices; 1
What I Did and/or Think:
I followed the recipe and made the cookies as directed.
To get them the shape I normally like my cookies after I drop them from the spoon I flatten them slightly with damped hands before baking them. The first patch I didn't do that, I did as stated in the recipe and this is how they came out below.
The Taste: The cookies were good. They are soft cake-like cookies. I'm normally a sweet potato girl but, I'm starting to like pumpkin more and more :)
ENJOY! Come again...
Linked to:
Strut Your Stuff Saturday @ Six Sister's Stuff
The Better Baker Weekend Potluck # 40
Sweets for Saturday# 91 @ Sweet As Sugar Cookies
Me and My Sweets: Fall Cookies Blog Hop
Pumpkin Nut Belgian Waffles: Breakfast Is Served
Hi everybody :)
It's that time again...Welcome to another Breakfast Is Served Sunday. If you just tuning in to my blog every Sunday I post a Breakfast Is Served, last week post is found here.
Today you're are in for a treat...I'm making waffles! I first had waffles while attending a family reunion in Florida. The hotel we were staying had a very elaborated breakfast food bar. One of the features was a waffle area, where you make your own waffle to go. Those deep pockets of goodness, piping hot, soft on the inside and crisp on the outside smelled so delicious I had to give it a try. It was love at first bite...I was hooked, as soon as I arrived back home, I rush out to buy a waffle maker. For days on ends, I was in waffle heaven... I'm talking pure ECSTASY until, one day, my dear sweet waffle maker broke :( I was crushed...heartbroken, scattered... I had to have another one.
While walking down the isle in Sam's Club... something got my attention...
Could it be???
Yes!
A Double-Side Waffle Maker! A waffler maker with TWO sides, for double your waffles fun!
I couldn't wait to test this baby out!
Pumpkin Nut Belgian Waffle adapted Waring Pro
Makes 6 waffles
Ingredients
1 1/2 cups all-purpose flour
1 ounce finely chopped walnuts or pecans (best if toasted first) (about 1/4 cup)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I used allspice)
1/4 teaspoon freshly ground nutmeg
3/4 cup pumpkin puree (canned solid pack pumpkin)
2 large eggs, separated
1 cup whole milk
1/4 cup real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter, molted
1 teaspoon pure vanilla extract
3 large egg whites
Directions
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth.
Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
Preheat your Waring Pro Professional Double Belgian Waffle Maker on setting #4 or preferred setting* (blue indicator light will be illuminated when preheated). TIP: Add 2 tablespoon vegetable oil to batter to prevent sticking.
What I Did and/or Thinks:
The only change I did was used 1/4 teaspoon allspice for the ginger. I did had to add 2 tablespoon oil to prevent sticking because my first
two waffles stuck to the grids, the rest came out perfectly. These smelled amazing while cooking, I couldn't wait to taste one. Keeping in with the maple and pecan taste, I made a Maple
Cream Cheese Syrup to serve with the waffles; recipe below.
The taste: I love the taste of these waffles. This is actually my first time eating pumpkin! I don't know why I never try it before now, but it won't be my last! These are definitely going on my REPEAT list.
Maple Cream Cheese Syrup:
2 tablespoon butter
1/4 cup pecans
2 ounces cream cheese, softened
1/4 cup pure maple syrup
Heat butter and pecans in a small saucepan over medium heat until butter melted.
Add cream cream and syrup stir until bubbly about 2 minutes.
Remove from heat and served.
ENJOY! Come again...
BTW. Like I mention earlier I got my waffle maker from Sam's, the price was $69.99 + tax. The link I left to it is from Amazon and their price is $99.00.
Linked to:
Mix it Up Monday @FlourMeWithLove
Marvelous Mess Monday @ Marvelously Messy
This Week's Cravings # 101 @ Mom's Crazy Cooking
Melt In Your Mouth Monday #85 @ Make Ahead Meals for Busy Moms
Recipe Sharing Monday @ Jam Hands
Sundae Scoop link party
nifty thrifty sunday # 77
Scrumptious Sunday #31
