Meatball Subs

A few days ago I made some mini french baguettes. They were delicious and crusty, and H. complained that they were too crunchy.

But I forged ahead and made meatball sandwiches anyway. And they were lovely.

The bread recipe is here.

And I used the meatball recipe from my Italian Wedding Soup.

I used pizza sauce over the meatballs, and served them with brussels and bacon.  

Banana Bread

The other day when I was making brownie cookies the Directional Driller asked me if I’d left a banana on his desk.  It had been there for a few days and was looking a bit past it’s edible date.  He also had a small collection on the kitchen table that was quickly heading toward “black”. 

When I said that the one on the desk was not mine, he asked if I wanted to use it to make some banana bread.  So after a day or two of putting it off my night hand brought some disposable bread pans and I went to the store for butter.  

Once the bread was done I cut a few pieces for the guys in the trailer and attempted to take some to the Company Man.  I had to fight to get past Dane.  He didn’t want to share any of it.

The top is crispy, so it crumbles less if you turn it
upside down and cut the bottom side first.

Ingredients

4 Ripe Bananas

2/3 c Butter, melted

2 c Sugar

2 Eggs, beaten

2 t Vanilla

2 t Baking Soda

1/2 t Salt

3 c Flour

Directions

Preheat oven to 350*F. Prepare 2 bread pans (4x8 inches).

Mash the bananas with a wooden spoon. When they are the desired texture add the butter and mix.  Then add the sugar, egg and vanilla. 

Add the baking soda, salt and flour and mix together until the dry ingredients are just moist.

Divide the batter between the two pans and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. 

Cool slightly and turn out onto a cutting board.  

The bread will crumble a bit when you cut it, but it is best when it is still toasty.

It is also good toasted in the toaster with butter.

Base recipe found at Simply Recipes

Margarita Pizza

Today I made pizza for dinner, Margarita Pizza.

With fresh tomatoes, and fresh basil. And fresh Mozzarella.

It was amazing. I wish I could have eaten 5 more pieces.

Margarita Pizza
Pizza Dough for 1 pizza
4 T Olive Oil
1 t Minced Garlic
2 Tomatoes, sliced
¼- ½ c Basil leaves, coarsely chopped
1 c Fresh Mozzarella, sliced

Directions:
Brush 1-2 tablespoons of olive oil on a baking pan and sprinkle with cornmeal.

Roll the pizza dough to fit the desired pan. Brush the remaining olive oil over the dough. Spread the garlic over the dough. Layer the tomatoes evenly around the crust. Sprinkle the basil over the tomatoes. Lay the cheese slices over the top, spaced evenly.

Bake at 450 degrees Fahrenheit for about 15 minutes, turning once to bake all sides evenly.

Transfer to a cutting board and allow the pizza to cool for 5 minutes before slicing and serving.

Pizza Dough

While visiting my family, in my mountains, I made a pizza. It was a beautiful pizza. Until I tried to move it from the cutting board to the pizza stone. Then it got a little mushed, but it turned out looking alright and it tasted amazing.


I used a new recipe for the dough. I found it on Annie’s Eats. Pretty much anything that she posts will be amazing, so I wasn’t too worried. And following my normal pattern of reading the recipe and discarding half the instructions, I made some changes. But it turned out quite well. And it worked for breadsticks. Mmmm… pizza.

Pizza Dough

½ c Warm Water (about 110° from the tap should be fine)
1 envelope (2 ¼ tsp.) Instant Yeast
1 ¼ c Water (room temperature)
2 T Olive Oil
4 c Flour, plus more for dusting
1 ½ t Salt
1-2 T Basil
1-2 cloves Garlic, minced
olive oil or non-stick cooking spray for greasing the bowl

Sprinkle the yeast over the warm water and let it set while combining room temperature water, oil, salt, basil and garlic in the bowl of a stand mixer, use the paddle attachment. After about 5 minutes add the yeast mixture.

Add the flour 1-2 cups at a time until the dough gets thick and sticky. Switch to the hook attachment and start adding flour more slowly. When the dough is barely sticky place it in a greased bowl and cover with plastic or a damp cloth. Allow to rise in a warm place until it doubles.

Roll out into the desired crust shape, cover with your favorite pizza toppings and bake until golden.

Enjoy!

Strawberries 'n Scones

The other day I made English Scones.  That's what the recipe said.  Since I only had one while I was in England, and it was all kind of a blur, I can't say "yea" or "nay".  But they were good.  I'll have to make them for the local England expert, Cupcake.  She'll remember. 

We tried to have Cream Tea while in Brighton, but it was too close to Christmas and all the shoppes were closed.  Cream Tea, from my understanding, consists of English Tea, Milk and Sugar, Scones, Clotted Cream and Raspberry Jam.  Please ask Claire to be certain. 


Photo from Cakes Direct

I didn't have true Cream Tea, not having Clotted Cream or Raspberry Jam.  But I did enjoy some fresh strawberries and honey on mine.  And they were nice and toasty warm.  Mmmmmm...

English Cream Scones
Recipe from recipezaar.com

2 c Flour
2 T Sugar
1 T Baking Powder
1/2 t Salt
1/4 c Shortening
2 Eggs
1/2 c Milk

Preheat oven to 450 *F

Whisk together the eggs and milk. 

In another bowl, mix together the flour, sugar, baking powder and salt.  Cut in the shortening.  Form a well in the center of the dry ingredients, and add the egg and milk mixture.  Mix until all ingredients are incorporated.  This will be sticky.

Generously flour a work surface and turn out the dough.  Flour hands, and work to ensure mix is consistent. (Not too much!)  Pat to a 3/4 inch thick and cut into desired shape.  (I made a square about 12 inches across and cut it into 8 triangles)  Place on ungreased baking sheet and cook for 12-15 minutes, until the tops are lightly golden. 

Enjoy with your favorite topping.

Some ideas:

Pie filling

Nutella
Jam
Butter

Honey

Fresh Sliced Strawberries

Banana Bread

My dad and my sister are really picky about Banana Bread, I can never remember which way they like it. More cakey or more like bread, I think it's the cake, but even then I've made so many recipes who knows which one they're asking for! This is the recipe from The Joy of Cooking that I made on Sunday for volleyball. Too bad no one showed up!



Banana Bread

1 3/4 c All-purpose Flour
2 1/4 t Baking Powder
1/2 t Salt
1/3 c Butter, softened
2/3 c Sugar
1 t Lemon Juice
1-2 Eggs, beaten
1 1/4 c Banana Pulp (I use the black ones out of the freezer, so they're already pulp)

Sift the flour, baking powder and salt together. In a large bowl (I used the stand mixer) cream the butter, sugar and lemon. Add the eggs and banana and mix well. Add the flour mixture in batches.

Pour into greased bread pan, and bake for about 1 hour at 350*. Cool before slicing. It crumbles a lot if you cut it hot, but the butter melts on it really well, and it is heavenly.