Apricot Bread

With the abundance of apricots this time of year (the picture is of the apricots on my own tree), I have been on a quest to find something yummy to make with some of them. I found this recipe for apricot bread, and it turned out pretty well. With fresh fruit and some whole wheat flour, it's somewhat healthier than other treats! I would make a couple of adjustments the next time, which will be mentioned in the recipe.

Ingredients:

2 c. all purpose flour

1 c. whole wheat flour

1/2 c. sugar

1/2 c. brown sugar, firmly packed

1/8 t. salt

1 t. baking soda

2 c. very ripe, mashed apricots (the recipe said that peaches could also be used)

1 egg

2 T. melted butter

Directions:

1. Combine flours, sugars, salt and baking soda in a bowl.

2. In a second bowl, combine the apricots, egg and butter.

3. Stir in flour mixture.

4. Grease (*I sprayed with non-stick cooking spray) a 9 x 5 loaf pan and pour the mixture in. (*It was a lot of batter for the one loaf pan. In the future, I would make one large loaf and one small loaf, or even muffins, instead of the one large loaf pan.)

5. Let it stand for 20 minutes while preheating the oven to 350 degrees.

6. Bake at 350 degree for 45-55 minutes, or until a toothpick comes out clean.
7. Cool bread in pan for 15 minutes, then remove from pan and finish cooling on a wire rack.

I served the sliced bread with Einstein's peach/mango schmear. Mmmm! Tasty!

Best-Ever Banana Bread/Muffins

This recipe is a variation out of a ward cookbook from who-knows-where. My family has been making this banana bread for quite a while. If you can't tell by now, I really like the built in portion control of cupcakes/muffins, so today I made this as muffins and mini muffins to use up some super ripe bananas. My kids love their "cake"/mini muffins. Today I substituted 3/4 cup of agave for the sugar which adds moisture and reduces the sugar load. I always omit the nuts but sometimes do chocolate chips. If your bananas are as ripe as mine were today (black and required minimal mashing) omit the banana flavoring. Enjoy!

Ingredients:
3 very ripe bananas
2 eggs, well beaten
1/2 tsp banana flavoring (optional)
1/2 cup shortening
1 cup sugar or 3/4 cup agave
1 3/4 cup flour (for high altitude >4000 ft. add 1 Tbsp more)
1 tsp baking soda
1/2 tsp salt
1/2 cup broken walnuts and/or chocolate chips (optional)
1/2 tsp pumpkin pie spice

Directions:
Beat bananas to a liquid; add eggs and flavoring. In separate bowl, cream shortening thoroughly; gradually add sugar and beat until fluffy. Add banana mixture. In another bowl, combine flour, soda and salt. Blend dry mixture into wet mixture. Stir in walnuts and spice.

Bake in a well greased loaf pan at 300º for 1 hour 15 minutes or until firm to the touch. Makes 1 loaf. For muffins: bake 50 minutes. Makes 2 dozen.
For minis: bake 30 minutes. Makes 4 dozen.

Side note: These are actually not too unhealthy. Each muffin is only ~60 calories and each mini ~30. However, if you eat it all, it adds up to your whole days worth of calories: 1425. (Thanks mom for the calorie calculation.)

Blueberry Cream Cheese Muffins

Blueberries were on sale at my grocery store this week so I made these little pieces of heaven this morning. The recipe actually makes a little more then 12 muffins, so I typically make minis with the remaining batter. When making minis, bake 12-15 minutes.

Ingredients

• 1 cup fresh blueberries
• 2 cups all-purpose flour, divided
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
  
• 1 (3 ounce) package cream cheese, cut into cubes
• 3 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1/4 cup butter or margarine (melted)
• 1/2 cup milk
• 2 eggs
  

Directions

1. 
   

   1

   Preheat oven to 400 degrees.
2. 
   

   2

   Toss blueberries with about 2 tablespoons flour and set aside.
3. 
   

   3

   Combine remaining flour with the other dry ingredients and set aside.
4. 
   

   4

   In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
5. 
   

   5

   Add eggs, then flour mixture, butter and milk and mix until just moistened.
6. 
   

   6

   Fold in the blueberries.
7. 
   

   7

   Fill paper-lined muffin pans 2/3 full.
8. 
   

   8

   Bake for 18-20 minutes or until lightly browned.
9. 
   

   9

   Remove from pan immediately.