Breads and Pastries – Rants Raves and Recipes

January 14, 2018March 14, 2021

Peanut Butter Chocolate Chip Cookies

For an upcoming Birthday party I was volunteered to make Toll House cookies. I pointed out that the said grand-daughter had shown a penchant for my peanut butter cookies at Christmas, so I suggested why not make them and put chips in them instead. Peanut Butter Chocolate Chips Cookies came out rather good if I don’t say so myself.

Ingredients for Peanut Butter Chocolate Chip Cookies

1 cup butter softened
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
1 12oz package chocolate chips

Directions for Peanut Butter Chocolate Chip Cookies

Preheat oven to 350°

In the bowl of the mixer cream the butters. Once creamed beat in the sugars. Add the eggs and vanilla and combine completely, then add the dry ingredients. Once the dough is formed add the chips and on slow combine until the chips are evenly distributed. You should end with a stiff dough like for drop cookies.

Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat. Press to flatten with the floured back of a fork in a criss-cross pattern cookies should be about ¼ inch thick.

Bake for 12- 15 minutes, they are best if they are just starting to brown lightly on top, remove from the oven allowing them to cool and firm up for a minute or two on the pan before placing them on a wire rack to cool completely.

Store in an air tight container for up to 2 weeks, but don’t store with other cookies or the peanut flavor will be absorbed by the others.

Here are a few items to help make this recipe:

I do love peanut butter but with those chocloate things in them I cannot eat them so rule number 1 applies- NO TASTY- NO RATEY

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November 18, 2017March 8, 2021

World’s Best Scottish Scones with Currants

Scottish Scones with Currants

Many years ago while working on a braciola recipe I was left with an abundance of currants, and while making scones I thought why not add them, they came out great and have been a favorite of ours for a long, long time.

I usually use buttermilk in all my scone recipes but half & half or plain whole milk will work just fine, and I have brought my recipe up to the 21st century by using my food processor to cut in the butter into the flour cuts the time to nothing and the out come is just as good. You can still cut the flour in by hand with a pastry cutter or a pair of knives if you like.

Ingredients for Scottish Scones with Currants

¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour – sifted
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
1½ cups currants

Directions for Scottish Scones with Currants

Preheat your oven to 425º

In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.

Place the flour into a bowl and add the currants mixing to completely combine the currants and getting them floured and small clumps broken up.

Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.

Place onto a well floured surface and knead 8- 10 times gently. Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½” thickness then cut each into 6 pie shaped segments.

Place the segments onto a greased sheet pan,or one with a silpat. A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones. Place into the center of the oven and bake for 12 minutes until the tops are lightly browned.

Remove from the sheet pan to a wire rack to cool slightly and enjoy.

Here are a few iems to help make this recipe:

Och! Laddie, Warm Scones with melting butter! even with those silly round things in there they can’t be beat! 5 paws and I’d like them every morning thank you.

Yum

World’s Best Scottish Scones with Currants

Ingredients

¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour - sifted
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
1½ cups currants

Instructions

Preheat your oven to 425º
In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.
Place the flour into a bowl and add the currants mixing to completely combine the currants and getting them floured and small clumps broken up.
Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.
Place onto a well floured surface and knead 8- 10 times gently. Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½" thickness then cut each into 6 pie shaped segments.
Place the segments onto a greased sheet pan,or one with a silpat. A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones. Place into the center of the oven and bake for 12 minutes until the tops are lightly browned.
Remove from the sheet pan to a wire rack to cool slightly and enjoy.

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October 28, 2017March 7, 2021

Cinnamon Raisin Banana Bread

The junior member of the clan has of late developed a taste for cinnamon raisin bread, to the detriment of his bananas for breakfast. So with a whole lot of bananas about to go south, I figured I would make banana bread, but then got to thinking, why not add the cinnamon and raisins?

Ingredients for Cinnamon Raisin Banana Bread

3- 4 Overripe bananas
½ cup butter softened
1 cup dark brown sugar
2 whole eggs
2 cups all purpose flour
2 tsp baking powder
pinch of salt
1- 1½ cups loosely packed raisins
1/3 cup of granulated sugar
1½ Tbs cinnamon

Directions for Cinnamon Raisin Banana Bread

Preheat oven to 350º,

Lightly grease a loaf pan,

In a bowl combine the flour, baking powder and salt,

In a separate bowl whisk together the cinnamon and granulated sugar.

In a mixer on low speed cream the butter and sugar. When well blended add the bananas and mix until they are fully mashed and incorporated.

Add the eggs one at a time, adding after each is fully combined.

With the mixer on low add the flour, baking powder and salt. and continue to mix until all the ingredients are gully combined.

With the mixer still on low add the raisins. Once combined remove the mixer bowl scraping down the sides.

Add about ½ the cinnamon sugar mixture and with a spatula whirl it into the batter, once mixed in, add the remaining cinnamon and whirl that into the mixture.

Pour into the lightly greased loaf pan and bake in the center of the oven for 60 – 80 minutes until a toothpick inserted into the center of the oaf comes out clean.

Place on to a wire rack and allow to cool for about 5 minutes then remove from the pan by inverting onto a wire rack, once removed from the pan turn the bread right side up.

Here are a few items to help make this recipe:

Bananas, raisins, cinnamon in bread? I would rather have it plain with a little sliced chicken inside, not a S.A.P.P. dish but I did like the melted butter, so only 3 paws and skip the fruits and bring on the meats!

Yum

Cinnamon Raisin Banana Bread

Ingredients

3- 4 Overripe bananas
½ cup butter softened
1 cup dark brown sugar
2 whole eggs
2 cups all purpose flour
2 tsp baking powder
pinch of salt
1- 1½ cups loosely packed raisins
1/3 cup of granulated sugar
1½ Tbs cinnamon

Instructions

Preheat oven to 350º,
Lightly grease a loaf pan,
In a bowl combine the flour, baking powder and salt,
In a separate bowl whisk together the cinnamon and granulated sugar.
In a mixer on low speed cream the butter and sugar. When well blended add the bananas and mix until they are fully mashed and incorporated.
Add the eggs one at a time, adding after each is fully combined.
With the mixer on low add the flour, baking powder and salt. and continue to mix until all the ingredients are gully combined.
With the mixer still on low add the raisins. Once combined remove the mixer bowl scraping down the sides.
Add about ½ the cinnamon sugar mixture and with a spatula whirl it into the batter, once mixed in, add the remaining cinnmon andwhirl that into the mixture.
Pour into the lightly greased loaf pan and bake in the center of the oven for 60 - 80 minutes until a toothpick inserted into the center of the oaf comes out clean.
Place on to a wire rack and allow to cool for about 5 minutes then remove from the pan by inverting onto a wire rack, once removed from the pan turn the bread right side up.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.