Any Home Bakers Here?

[R2elk]

I was wondering if bananas could be mixed in with the p-nut butter bread batter...that might be tasty.

But I'll stick with the recipe the first time around. Let me know what you think of it!

You can add chocolate chips too.

 

[Floydie]

Bit burnt on top but it just added to the stickiness. It's all gone anyway. The kids didn't complain.

 

[N F C]

You can add chocolate chips too.

That's on the recipe as an option.

 

[igorsMistress]

I was wondering if bananas could be mixed in with the p-nut butter bread batter...that might be tasty.

But I'll stick with the recipe the first time around. Let me know what you think of it!

I was wondering the same. I might replace the butter in a banana bread recipe with peanut butter and see how it comes out. The PB bread is in the oven now.

 

[igorsMistress]

Peanut butter bread

I just put a cornbread casserole in the oven for dinner.

 

[ronott1]

Peanut butter bread
View attachment 2098991
I just put a cornbread casserole in the oven for dinner.

Let us know how it tastes!

 

[pennyJo1960]

What is the cornbread casserole Please

 

[PorchChickens3]

Spinach Artichoke Dip

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
  
• 1/4 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

 

[pennyJo1960]

Welcome to Baker thread @PorchChickens3

 

[PorchChickens3]

Blueberry Lemon Coffee Cake

FOR THE STREUSEL TOPPING
6 tablespoons packed light brown sugar
1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks

FOR THE CAKE
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
1/2 cup milk
2 cups fresh blueberries (frozen may be used but do not defrost)

Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.