Cream Cheese Banana Bread

(Disclaimer: I took this off another persons blog (whom I do not know), who got it out of Southern Living Magazine)

Cream Cheese Banana Bread

3/4 c. butter, softened

1 pkg. (8 oz.) cream cheese, softened

2 c. sugar

2 eggs

3 c. flour

1/2 t. each baking soda, baking powder, and salt

1 1/2 c. mashed bananas

1 c. chopped pecans, toasted

1/2 t. vanilla extract

Cinnamon Crisp Topping

1/2 c. firmly packed brown sugar

1 T. flour

1 T. melted butter

1/8 t. ground cinnamon

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until just blended after each. Combine flour, powder, soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Pour into two greased and floured 8x4 inch loaf pans; sprinkle with combined topping (press into dough slightly). Bake at 350* for one hour, shielding with foil during the last 15 minutes. Cool in pans on racks 10 minutes; remove from pans and cool 30 minutes before slicing.

I did not have any pecans so I tried chocolate chips and did not put the cinnamon topping on. Next time I will make sure I have pecans and put the topping on. (Chocolate Chips were just o.k.)

Focaccia Bread

I'M SO FLATTERED TO BE INVITED TO BE A CO-AUTHOR!! I'll try to live up to the honor.

This is the foolproof bread we had for dinner today, and many Sundays in the past. My kids love it with just the salt and pepper seasoning on top, or with garlic bread sprinkle. You can also add any other seasonings or toppings to the top you like-- red pepper rings, chopped rosemary, or caramelized onions and feta cheese are especially good. I have tried mixing things into the dough, like chopped spinach, and although it looked pretty, didn't add much to the flavor, so I'd stick to things on the top. Even if you are intimidated by baking bread, try this one! It's from one of my favorite cookbooks, Foster's Market Cookbook by Sara Foster. A fun idea she suggests in her cookbook is to bake the bread in a round shape, slice the entire loaf in half, and build a giant sandwich to slice up like a pie when serving. It's really fun for a group. I'll post her yummy artichoke aioli for a sandwich spread with it- it makes anything good!


Focaccia Bread

2 1/4 c Warm Water
1/4 t Sugar
1 pk Active Yeast
6 c Flour
1 t Salt
2 T Olive Oil
Kosher Salt And Pepper

Preheat oven to 400° F. Combine water, sugar and yeast in a small
bowl, stir to mix. Let stand 5 minutes. Mix flour and salt in a bowl
and stir to blend. make a well in the center and ad 2 Tbsp olive oil
and the yeast mixture. Stir to combine. Knead for 10 minutes.
Lightly oil a large bowl with 1 Tbsp olive oil and place dough in the
bowl. Cover and let rise 30-45 minutes, until almost doubled. Remove
dough from bowl, punch down, and divide into 2 pieces. Set aside to
rest 10-15 minutes. Roll the dough into two 9-inch rounds or rectangles and place on lightly greased baking sheet. Dimple top of dough with fingertips. Brush lightly with olive oil. Sprinkle with coarse salt and pepper. May also add rosemary or other toppings at this point. If toppings are large, may coat with egg white to help them stick on. Bake 25-30 minutes, until golden brown. Remove from oven and serve immediately or cool on wire rack.

Title: Artichoke Aioli Sandwich Spread

14 oz can Artichoke Hearts,Drained
1 c Mayonnaise
3 Garlic Cloves,Peeled
1 Lemon
2 T Dijon Mustard
2 T Drained Capers
1 t Prepared Horseradish
1/2 t Salt
1/2 t Black Pepper
1/4 t Ground Red Pepper (cayenne)

Combine all ingredients in bowl of food processor and pulse until well
blended. Refrigerate in an airtight container up to 4 days.