Banana Bread with Blueberries

When I saw purple prune plums for sale last week I realized that summer is almost over. This plum variety is usually a September fruit but everything seems to be growing earlier or quicker this year or maybe it's just that I'm growing older and life is flying by faster.

Fortunately the peaches are still lush and sweet, the tomatoes juicy, so there's that.

But fall is coming and alas, the blueberries are past prime. I bought a couple of pint boxes and found that their up-to-now summer flavor has faded.

I decided the leftovers were best used as a secondary player, not the star. And at that they were perfect.

 

Banana Bread with Blueberries

• 2-½ cups all-purpose flour, plus extra for dusting the pan
• 1 teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon finely grated lemon peel
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 4 very ripe medium bananas, mashed
• 1 cup plain yogurt
• 1 cup blueberries

Preheat the oven to 350 degrees. Grease and flour a (10-inch) 8-cup bundt pan. Mix the flour, salt, baking powder, baking soda, cinnamon and lemon peel together in a bowl and set aside. In the bowl of an electric mixer set at medium speed, beat the sugar and eggs for 2-3 minutes or until well blended. Add the vegetable oil and vanilla extract and beat for one minute or until thoroughly blended. Add the bananas and yogurt and beat them in. Add the flour mixture and beat until the batter is well blended. Fold in the blueberries. Pour into the prepared pan and bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes one bread, serving 12-16

Tips on Salt Free, Plus Blueberry Muffins, salt free and vanilla-y

Salt Free Blueberry Muffins

Everyone pokes fun at the "old folks" who talk about their "conditions" and "ailments" and pills.

But it's okay because sometimes it makes serious stuff easier to handle if you can joke about it, as long as you actually take the serious stuff seriously.

So before our annual new year’s festivities, when our cousins come for a few days, we went over whether there were any new dietary restrictions.

There was: no salt. (I mentioned it last week when I talked about serving India-style shakshuka instead of the usual herrings and smoked fish for brunch on New Year’s Day.0

We joked about our conditions and ailments and pills. And understood that we weren't talking about our grandparents or even our parents, but about ourselves. 

We had become them.

When did that happen?

Don't laugh youngsters. If you're lucky, this will happen to you too. It's one of the costs of growing older.

On the other hand, from a food point of view? Not lucky. No salt is a real UGH.

Salt is the salt of the earth. It's what makes so many foods taste so good.

Food without salt is, well, not as tasty. Let's just admit it and move on.

And, moving on, if you have to cook without salt, you have to and that's that. So you have to come up with ways to make the food taste good without it.

Among the salt-free dishes I prepared over the weekend were blueberry muffins. 

What did I do to make sure they didn't taste like a box of Cheerios? (I don't mean the Cheerios, I mean the box.)

I added extra vanilla to my standard recipe. A good brand of pure vanilla extract — I bought it at Penzey’s), not imitation vanilla.

I could also have added 2 teaspoons of grated fresh orange or lemon peel but I knew this particular company would not have enjoyed that. 

I could have included 1/2 cup chopped pecans or walnuts -- both of these nuts pack plenty of flavor, but I don't keep those nuts in my house because of allergies.

The tip here is to add powerful, flavorful ingredients that perk up the dish so you won't miss the salt.

We didn't.

Blueberry Muffins

• 5 tablespoons butter

• 1-3/4 cups all-purpose flour

• 1/2 cup sugar

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 cup buttermilk

• 1 large egg

• 1-1/2 teaspoons vanilla extract

• 2 teaspoons grated fresh orange or lemon peel, optional

• 1 cup blueberries

• 1/3 cup chopped pecans or walnuts, optional

Preheat the oven to 400 degrees. Lightly grease 8 muffin tins. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder and baking soda in a bowl. Place the buttermilk, egg, melted butter, vanilla extract and orange peel (if used) in a second bowl and whisk to blend the ingredients thoroughly. Add the wet ingredients to the dry ones and mix just until combined. Fold in the blueberries and optional nuts. Fill muffin tins evenly with the batter. Bake for about 20 minutes or until a cake tester inserted into the center comes out clean. Let the muffins cool for 15 minutes. Remove the muffins and serve warm or let cool to room temperature.

Makes 8

Blueberry Almond Muffins

Although I absolutely am capable of eating one of those giant muffins that seem to be the norm in bakeries and coffee places these days, I do realize that smaller is better, healthier and less caloric. So, when I decided to bake some blueberry muffins recently, I calculated baking times and such with a recipe that yielded 8 muffins, but used it to make 10.

I also ran out of flour, so I substituted almond meal, which was lovely, and gave the muffins a vaguely sweeter, but not sugary, flavor. 

Here they are:

 

Blueberry Almond Muffins

• 5 tablespoons butter
• 1 cup all-purpose flour
• 3/4 cup almond flour (meal)
• 1/2 cup sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons grated fresh lemon peel
• 1 cup plain Greek style yogurt
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup blueberries

Preheat the oven to 400 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. Combine the flour, almond flour, sugar, baking powder, salt, baking soda and lemon peel in a bowl and mix thoroughly to distribute the ingredients evenly. Place the yogurt, egg, melted cooled butter and vanilla extract in a second bowl and beat to blend ingredients thoroughly. Add the wet ingredients to the dry ones and mix just until combined. Fold in the blueberries. Fill muffin tins evenly with the batter. Bake for about 18 minutes or until a cake tester inserted into the center comes out clean. Let the muffins cool slightly, then remove them from the pan. Serve warm or let cool to room temperature.

Makes 10

Cream Cheese Cookies

While cleaning out/purging my files recently, I rediscovered this recipe for these Cream Cheese Cookies. It was on an old index card, in my mother's handwriting. I'd always wanted to try these, but never did because after the list of ingredients there was this instruction: "bake and freeze."

I don't remember watching my Mom bake these cookies and I had no clue what "bake and freeze" meant other than that I had to chill the dough before doing anything with it. She also never wrote down the oven temperature.

So I tried several versions. I rolled clumps of dough into 1-inch balls and baked them. I made some crescent shaped. The best ones were when I rolled the dough into two long logs, refrigerated them overnight and cut the logs into 1/4-inch slices, baked at 325 degrees.

My mother never said to dust the baked cookies with confectioners' sugar. I tried them with and without and think the cookies taste better and look nicer with that final garnish.

Glad I finally tried the recipe! The cookies are rich and tender, lightly sweet (only 2 tablespoons of sugar!), a perfect snack for a coffee or tea break.

Here's the recipe, with instructions.

MY MOTHER'S CREAM CHEESE COOKIES

• 1/2 pound butter
• 1/2 pound cream cheese
• 2 large egg yolks
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• confectioners' sugar

Beat the butter and cream cheese together in the bowl of an electric mixer set at medium (or use a hand mixer) for 2-3 minutes, until softened and completely blended. Add the egg yolks, sugar, salt and vanilla extract and beat them in thoroughly. Add the flour gradually, beating it in until a smooth, uniform dough has formed. Cut the dough in half and roll each half into a long log about 1-inch in diameter. Wrap in plastic wrap and chill for at least 4 hours, or until firm and cold. Preheat the oven to 325 degrees. Slice the logs into 1/4-inch slices and place the slices on cookie sheets. Bake for 23-25 minutes or until lightly browned. Remove from the oven and let cool. Dust with confectioners sugar (best if sifted over the cookies).

Makes about 60 cookies

Irish Oat Scones

I don't make scones very often because I have a difficult time limiting myself to one. I usually eat two. Or three. And then feel guilty and tell myself I will work out more. But of course, I don't do that either.

On the other hand --- tomorrow is Saint Patrick's Day and even though I am not Irish, I figure, why not take an opportunity to celebrate? I love Irish food, especially the scones.

So, here's my recipe. Whatever your heritage, try these on Saint Patrick's Day or whenever.

Irish Oat Scones

• 1-1/2 cups all purpose flour
• 1/2 cup quick oats
• 2 tablespoons sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon grated fresh lemon peel
• 3 tablespoons butter, cut into chunks
• 3 tablespoons shortening, cut into chunks
• 3/4 cup milk

Preheat the oven to 450 degrees. Lightly grease a cookie sheet. Combine the flour, oats, sugar, baking powder, salt and lemon peel in a food processor (or large bowl). Process briefly (or mix) to combine ingredients. Add the butter and shortening and process on pulse (or mix with your fingers or pastry blender) until the mixture looks crumbly. Add the milk and process (or mix) until a soft dough forms. Place the dough on a floured board, knead briefly and press into a disk about 3/4" thick. Cut out circles with a 3-inch cookie cutter. Place the circles on the prepared cookie sheet. Bake for about 15 minutes or until puffed and lightly browned.

Makes 8

I think I could make banana bread in my sleep.

Because I make banana bread so often it's like watching "Dave" for the umpteenth time. I know exactly what's coming next. I know what to expect. I like it.

I always buy bananas and then no one eats them except for maybe on a rare occasion, and then the bananas get brown and then no one eats them ever and I don't want to throw them out.

So, banana bread.

Also, banana bread baking in the oven smells wonderful.

Here's my latest version (I do make a different one each time!). I love how lovely the streusel top looks. Sets it apart from any old banana bread.

Banana Streusel Bread

Streusel:

• 1/3 cup brown sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon cinnamon
• 1 tablespoon butter, margarine or coconut oil

Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 3 medium very ripe bananas
• 1/4 cup fruit juice such as mango, orange or apple
• 3/4 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan.

Make the streusel: mix the brown sugar, flour and cinnamon in a small bowl. Add the butter and work it in with fingers or a knife until mixture is crumbly. Set it aside.

Make the bread: Mix the flour, baking soda, baking powder, cinnamon and salt in a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture and beat for 1-2 minutes to blend the ingredients thoroughly. Stir in the juice and vanilla extract. Pour the batter into the prepared pan. Scatter the streusel on top. Bake for 1 hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.

 Makes one bread serving 10-12

Some like it hot

Do you think that so many SuperBowl foods are hot and spicy because football weather is often so cold, snowy and blowy? And maybe eating things like Buffalo wings and Chili makes us feel warm and cozy as we watch the men running around outside?

Or maybe it's that spicy food is energizing and that helps make the game more exciting?

Whatever the reason, a lot of people serve at least one spicy item during the event.

Here's mine: a persimmon salsa with serrano peppers and lime juice to add a little kick to your menu. Best with corn chips.

Persimmon Salsa

• 2 Fuyu persimmons
• 2 tablespoons chopped fresh mint
• 2 teaspoons finely chopped serrano or jalapeno pepper
• 2 medium scallions, chopped
• 1 large garlic clove, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 tablespoons lime juice
• salt to taste

Chop the persimmons into small pieces and place them in a bowl. Add the mint, serrano pepper, scallions and garlic clove. Pour in the olive oil and toss the ingredients. Add the honey and lime juice, sprinkle with salt and toss the ingredients. Let rest for at least 30 minutes before serving.

Makes about 2-1/2 cups 

Caramel Corn

Although I love a good, crunchy-crusted hunk of bread and could happily spend my life feasting on pasta, I don’t eat much of either, because going nearly carb-free is the only way I’ve found to keep my weight down to a reasonable number. 

So not-eating bread and pasta during Passover is not a big deal for me.

What I miss most during the holiday is popcorn, which at all other times throughout the year I make or buy (plain) and nibble on in the belief that it is a healthier snack snack than most. Popcorn is also filling and besides I absolutely LOVE how it tastes and feels in my mouth. 

Unfortunately when it comes to popcorn, I am like a chicken. Just keep putting more in front of me and I will keep pecking at it. I keep a bagful in my car trunk so it isn’t as easy to grab as, say, anything in my kitchen cabinets.

I always resume my popcorn habits after passover. And, for good measure, on a home night-at-the-movies, I sometimes indulge in the glorified caramel corn in the photo, because, hey, I haven’t had popcorn in a while and besides, I am generally carb-free.

That makes it okay, don’t you think?                                                                                       

Caramel Corn

2 tablespoons vegetable oil

1/2 cup popping corn

1 cup brown sugar

1/4 cup honey

12 tablespoons butter

3/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 cup chopped nuts or raisins or chopped dried fruit (r a mixture of these)

Preheat the oven to 250 degrees. Place the vegetable oil in a large pot over medium heat. Add the corn kernels, cover the pan and pop the corn. When the kernels have all popped, place the popped corn in a large bowl. Place the brown sugar, honey, butter and salt in a saucepan over medium-high heat. Stir to combine all the ingredients and bring to a boil. Cook for 3-4 minutes, stirring frequently, until the sugar has dissolved and the liquid has thickened. Remove the pan from the heat and stir in the vanilla extract and baking soda. Pour over the popped corn. Add the nuts and/or fruit if desired. Mix the ingredients to coat the kernels completely. Place the popcorn on a baking sheet. Bake for 35-40 minutes, stirring the ingredients a few times. Remove from the oven and let cool.

Makes about 10 cups

An InLinkz Link-up

Pumpkin Muffins with Kefir and Pumpkin Seeds

Pumpkin Muffins with Kefir and Pepitas 

As soon as I see that pumpkins have replaced the corn and tomatoes at the market I start hungering for food that’s autumn-like. Mostly pumpkin bread and muffins to snack on when I need a little something in the late afternoon with my last cup of coffee for the day. 

I don’t make pumpkin muffins as often as I do banana bread, but almost. This is my latest version, which has kefir because I happened to have some in the fridge. But buttermilk is fine too. 

Reheat leftovers in a toaster oven for a few minutes if you need a quick breakfast. 

Btw, I used to bake and mash the pumpkin insides to get the puree, but most of the time I use canned pumpkin or squash. NOT pumpkin pie mix. I want to mix in the spices of my choice, not theirs.

Pumpkin Muffins with Kefir and Pumpkin Seeds

• 3  tablespoons butter

• 1-3/4 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1 teaspoon freshly grated nutmeg

• 1/8 teaspoon ground cloves

• 2 tablespoons brown sugar

• 1 cup mashed pumpkin (not pumpkin pie mix)

• 3/4 cup kefir

• 1/4 cup molasses

• 1 large egg

• 2-3 tablespoons crushed pumpkin seeds 

Preheat the oven to 400 degrees. Lightly grease 9 muffin tin cups. Melt the butter and set it aside to cool. Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and brown sugar. In a separate bowl, combine the pumpkin, kefir, molasses, egg and cooled, melted butter. Add the liquid ingredients to the dry ones and mix only long enough to combine. Spoon the batter into the prepared muffin tin cups. Scatter the pumpkin seeds evenly on top of each muffin. Bake for 22-25 minutes or until a cake tester inserted into the center comes out clean.

Makes 9

Cashew Sesame Seed Candy Bars

Candy for Chinese New Year?

When I think about Chinese food it’s usually Egg Rolls or Sichuan Beef with Orange Flavor or Kung Pao Gai Ding.

Not candy.

In fact, I don’t associate Chinese cuisine with anything sweet or dessert-like. Years ago I took Chinese cooking lessons at the China Institute and my teacher, the great Florence Lin, said that Chinese recipes often have a little sugar in them and so, one’s “sweet tooth” is satisfied by the end of a meal, with no need for any special dessert.

And yet — one of the recipes I learned was one for the kind of Sesame Seed-Nut Brittle I remember my parents buying whenever we visited New York’s Chinatown. It is sweet! And salty too, a nice balance. It’s also crunchy and gets into every tooth. 

It’s also easy to make and lasts a while. 

Happy New Year of the Snake.

Celebrate with candy.

Cashew Sesame Seed Candy Bars

• 1/2 cup sesame seeds

• 1-1/2 cups cashews, broken up

• 2 cups sugar

• 5 tablespoons white vinegar

• 1-1/2 tablespoons water

Preheat the oven to 350 degrees. Bake the sesame seeds in a single layer in a jelly roll pan for about 10 minutes or until lightly toasted (shake the pan once or twice during the baking time). Lightly oil an 8-inch or 9-inch square cake pan. Place half the sesame seeds and all of the cashews in the prepared pan and set aside. Place the sugar, vinegar and water in a saucepan and bring to a boil over medium-high heat. Stir only until the ingredients are well mixed. Continue to cook until the mixture is turning golden and reaches the “hard crack” stage (a drop of the mixture in cold water will be hard and brittle), about 295 degrees on a candy thermometer. Pour the hot syrup over the seeds and nuts. Sprinkle with the remaining sesame seeds. Let cool for a few minutes, until the ingredients are “set.” Cut into bars with a knife. Let cool and harden completely. Recut where the initial cuts have been placed.

Makes 16 pieces