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<\/a>BANANABERRY OATMEAL STREUSEL BREAD<\/p>\nBread:
\n3 cups all-purpose flour
\n1 cup \u201cquick\u201d oatmeal
\n2 cups sugar
\n1 teaspoon baking soda
\n1 teaspoon baking powder
\n1 teaspoon salt
\n1 teaspoon cinnamon
\n4 eggs
\n1 cup oil (I use either peanut or canola)
\n\u00bd cup buttermilk
\n1 teaspoon vanilla
\n4 mashed bananas
\n1 cup chopped walnuts
\n1 cup blueberries (or huckleberries) fresh or frozen*<\/p>\n
Streusel Topping:
\n\u00bc cup melted butter
\n\u00bd cup brown sugar
\n\u00bd cup flour
\n2 teaspoons cinnamon<\/p>\n
Heat the oven to 350 F.
\nMake the streusel topping by mixing the butter, brown sugar, flour, and cinnamon together. Set aside.
\nGrease two bread pans. (I prefer to spray mine with a flour\/oil mixture like \u201cBaker\u2019s Joy\u201d.)
\nIn a large bowl, mix together the flour, oatmeal, sugar, baking soda, baking powder, salt, and cinnamon. *If you are using frozen berries, do not thaw \u2013 just toss them in the dry mixture at this time.
\nIn a medium bowl, whisk together the eggs, oil, buttermilk, vanilla, and mashed bananas.
\nIf you are using fresh berries, fold them in now, along with the walnuts.
\nDivide batter between bread pans.
\nTop with streusel mixture.
\nBake for 50-60 minutes, until the streusel is dark brown and a wooden pick comes out clean when inserted into the middle of a loaf.
\nCool in the pan on a rack for 10 minutes, then remove from pan and cool thoroughly.<\/p>\n
Pumpkin Chocolate Covered Raisin Cookies<\/p><\/div>\n PUMPKIN CHOCOLATE COVERED RAISIN COOKIES<\/p>\n 1 cup butter *To make pumpkin butter, put 1 1\/2 cups canned pumpkin in a small saucepan over low heat. Stir often, allowing the extra moisture to evaporate. This will take about a half hour. The pumpkin will darken and feel a little dry. You should have about a cup of pumpkin butter. Chill in the refrigerator until cool to the touch.<\/p>\n Making pumpkin butter.<\/p><\/div>\n <\/p>\n 10\/12\/2012<\/strong> Pumpkin-Peanut Butter Dog Biscuits with bacon and chia – a much healthier alternative!<\/p><\/div>\n PUMPKIN-PEANUT BUTTER DOG BISCUITS<\/p>\n 2 cups solid-pack pumpkin Whisk together the pumpkin and eggs. 12\/22\/2012<\/strong> Christmas Peppermint Patties<\/p><\/div>\n Peppermint Patties 1 1\/2 cups chocolate chips (dark or milk) In a large bowl, mix the cream cheese and extract well. Cover and chill for an hour.<\/p>\n Melt the chocolate chips and shortening in the microwave, 20 seconds at a time, stirring often. Allow to cool a little. Store in the fridge.<\/p>\n I like to put special recipes on my Rowdy Baker Facebook page, but since I can’t Pin directly from there I’m posting some of my favorites here. I hope you’ll visit my Facebook page too, though! BANANABERRY OATMEAL STREUSEL BREAD … Continue reading <\/a><\/p>\n<\/a>
\n1 cup dark brown sugar
\n1\/2 cup white sugar
\n2 teaspoons vanilla
\n1 egg
\n1 cup pumpkin butter* (made from 1 1\/2 cups pur\u00e9ed pumpkin \u2013 see below)
\n2 cups flour
\n1 teaspoon cinnamon
\n1 teaspoon baking powder
\n1\/2 teaspoon baking soda
\n1\/2 teaspoon salt
\n1 cup quick-cook oatmeal
\n1 package (11 ounces) dark chocolate covered raisins<\/p>\n<\/a>\n
\n<\/a><\/p>\n<\/a>
\n2 eggs
\n1\/2 cup dry milk
\n1\/2 cup peanut butter
\n1\/4 cup chia seeds
\n2 strips bacon, cooked and crumbled (with the grease)
\n2 teaspoons baking powder
\nwhole wheat flour (approximately 6 cups)<\/p>\n
\nAdd dry milk, peanut butter, and chia seeds. Whisk until smooth.
\nWith heavy spoon, stir in bacon (and grease), baking powder, and enough flour to make a very stiff dough.
\nTurn out onto heavily floured surface and knead in flour until the dough won’t absorb any more.
\nRoll out dough to desired thickness. Place the biscuits close together on cookie sheets.
\nBake at 300 F for an hour.
\nReduce heat to 250 F and cook until hard. This may take anywhere from 1 to 2 hours.<\/p>\n
\n<\/a><\/p>\n<\/a>
\n8 ounces of cream cheese (softened)
\n1 teaspoon peppermint extract
\n9 cups powdered sugar<\/p>\n
\n2 tablespoons shortening<\/p>\n
\nAdd powdered sugar, 1 cup at a time, beating well with each addition.
\nThis is a very stiff mixture – you may need to knead the last of the powdered sugar into it.
\nShape into balls, approximately 1″ and place on plastic wrap (or waxed paper) lined cookie sheets. Flatten with a fork.<\/p>\n
\nDip the patties (using a fork is easiest, tapping off excess chocolate on the edge of the bowl) and put them on lined cookie sheets. Chill until firm.<\/p>\n<\/a><\/p>","protected":false},"excerpt":{"rendered":"