Peeta's Stuffed Cheese Buns

Peeta's Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

 

This recipe came from www.yammiesnoshery.com

 

I'm going to add some bacon into the mix with these bad boys.

 

Copycat Olive Garden Breadsticks

This image courtesy of readableeatables.blogspot.com


Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour


Topping:
3 Tbs butter melted
sea salt
1 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Little Caesar's Crazy Bread

 

1-10oz. tube Pillsbury pizza dough

2 tablespoons (1/4 stick) butter

1 teaspoon garlic salt

Kraft 100% grated Parmesan cheese for topping

Preheat the oven to 425 degrees F.

Unroll the dough on a cutting board. Position it lengthwise (longer from left to right than top to bottom). With a sharp knife, cut the dough in half, and then in half once more so that you have 8 even strips of dough.

Being careful not to stretch the dough, place each strip on a lightly greased baking sheet and bake for 6 to 8

minutes, or until the top just turns golden brown.

While the dough bakes, melt the butter (on the stove or in the microwave on high for 15 to 20 seconds), then

add the garlic salt and stir until it dissolves.

Remove the browned dough from the oven and with a pastry brush or spoon spread a coating of garlic butter

over each piece.

Sprinkle a generous amount of Parmesan cheese on each!

Source: Todd Wilbur's Top Secret Recipes

Maple-Bacon Breakfast Rolls

10      slices precooked bacon

1        can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3        tablespoons LAND O LAKES® Butter, softened

5        tablespoons maple syrup

1/3     cup powdered sugar

• 1 Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
• 2 Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.
• 3 In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut.
• 4 Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
• 5 Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
• 6 Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.

Homemade Pop-Tarts (copy cat)

Yield: 9 pop-tarts
Prep Time: 1 hour | Bake Time: 25 minutes
For the pastry crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
1 egg
2 tablespoons milk
For the cinnamon sugar filling:
½ cup light brown sugar
1½ teaspoon ground cinnamon
4 teaspoons all-purpose flour
For the strawberry filling:
¾ cup strawberry jam (or whatever flavor you’d like)
1 tablespoon cornstarch
1 tablespoon water
1 egg, lightly beaten (to brush on pastry)
1. Prepare the cinnamon sugar filling by whisking the ingredients together.
2. If using the strawberry filling, prepare by whisking together the cornstarch and water, and then combine with the jam in a small saucepan. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from the heat and let cool.
3. To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.

4. Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out. Roll out one piece of dough to about 1/8-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4 rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

5. Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

6. Refrigerate the pan with the pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350 degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.
* Note 1: Each filling recipes makes enough for a whole recipe (9 pop-tarts). If you make to make a few different filling, just scale back the amounts for the fillings.
* Note 2: Some additional filling ideas: Chocolate chips, Nutella, different jam flavors, dulce de leche, etc. The possibilities are endless!
* Note 3: If your kitchen runs on the warm side, you will need to refrigerate the dough for at least 30 minutes before rolling it out so that the butter doesn’t start to melt.
(Recipe adapted from King Arthur Flour)

Copycat Pillsbury Toaster Struedel

• 1 pkg Pepperidge Farm Puff Pastry (2 sheets)
• 1 can (21oz) strawberry pie filling
• 2 oz cream cheese
• 2 cup powdered sugar
• 2 Tbsp milk

Instructions

Thaw puff pastry according to package directions. Unfold and cut each sheet of pastry along seams (making 3 strips on each). Cut each strip in half, for a total of 6 rectangles on each sheet (12 in all). Poke many times with a fork and lay on parchment lined baking sheet.

Bake in a 400 degree oven for 10-12 minutes. Spoon strawberry filling into center of pastry, careful to not go over edges. Return to oven for 3-4 minutes.

Meanwhile, beat cream cheese with powdered sugar and milk for about 3 minutes until creamy. Add more milk to get to desired consistency.

Remove pastries from oven and drizzle with cream cheese frosting. Serve warm!

**you can also add some of the cream cheese filling to the pastry. Spoon a dollop on the pastry, add the strawberry pie filling, return to oven for 3-4 minutes. Then drizzle with more frosting. This is MY favorite! You may need to double the filling/frosting if you do it this way though!

urprise your kids with this classic breakfast recipe. They'll love the ooey-gooey strawberry filling of this Copycat Breakfast Pillsbury Toaster Struedel. Drizzle some sweet vanilla frosting on top to make the dish complete. This yummy treat will soon become a morning tradition in your house.

Pizza Waffle Pockets Recipe

Ingredients

• 2 cans of refrigerated biscuits (8 pack)
• 1 cup pizza sauce
• 1 – 2 cups shredded Mozzarella cheese
• 20 Slices of Pepperoni

Instructions

1. Take two biscuits and form a small pizza crust
2. Spread sauce evenly over dough. Add cheese and pepperoni
3. Take another two biscuits to create another pizza crust and place on top. Seal edges.
4. Place in waffle maker and cook for about 3 to 4 minutes.
5. Remove, cut and serve!

ONION FLAT BREAD

Read more about it at www.cooks.com/rec/view/0,174,132182-246194,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

1 cup warm water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon olive oil
freshly cracked black (or mixed) pepper
1/2 ounce dried yeast dissolved in 1 T. warm water
12 ounces flour
1 egg, beaten lightly
coarse sea salt or kosher salt
chopped onion, for sprinkling

This flat bread bakes up wonderfully on a pizza stone set on the grill. Be sure that the stone is well heated before placing the onion bread on to bake. A pizza peel or the back of a pizza pan sprinkled with corn meal (so that it slides off easily onto the stone) can be used as a surface for preparing the flat bread while the grill or oven heats up.Stir salt, sugar and olive oil into warm water. Dissolve yeast in one tablespoon of warm water and add to mixture. Add flour gradually, mixing and kneading until smooth and elastic. Cover, and allow to rise overnight in a warm place, free from draft.
The next day, knead the dough and divide into balls about the size of a tennis ball. Roll each one out to about 1/2" thickness.
Brush with egg yolk diluted in two tablespoons water and sprinkle with coarse salt and chopped onion, and finally, coarsely cracked pepper. (For an extra kick, hot pepper flakes can also be sprinkled on lightly). Pierce the dough several times with a fork so that it will remain flat.
Bake on a lightly floured baking sheet in a 400°F oven for about 20 minutes until onions are brown and crust is crisp and golden.
Variation: Top pizza with a combination of black oil cured olives, sliced onions and anchovies. Drizzle with olive oil. Sprinkle with Parmesan cheese, if desired (cheese is entirely optional)!

Submitted by: CM

Stuffed Grilled Sandwiches

Gourmet sandwiches made on the grill that can even be made while you're camping!

prep time15 Min

         

total time40 Min

1        cup 1/2-inch cubes salami (4 oz)

1       cup provolone cheese, shredded (4 oz)

1/2    cup coarsely chopped pepperonis peppers

1/4     cup bite-size strips red bell pepper                                       

2        cans (11 oz each) Pillsbury® refrigerated crusty French loaf

Cooking spray

• 1 In medium bowl, mix salami, cheese and peppers.
• 2 Heat gas or charcoal grill to medium heat. Open 1 can of dough; cut dough in half crosswise to make 2 smaller loaves. Repeat with second can.
• 3 Spray large sheet of heavy-duty foil with cooking spray. Lightly spray dough with cooking spray. Reduce heat on grill to low, and turn off heat on one side to provide indirect heat. Place foil on unheated side, and place loaves on foil.
• 4 Cover grill; cook 22 minutes, turning once. Remove to cutting board, and carefully cut slit down length of each loaf, cutting part way through.
• 5 Divide salami mixture among the 4 loaves (about 1/2 cup each), pressing slightly to fill. Place sandwiches back on foil on grill. Cover grill; continue to cook over indirect heat 6 to 8 minutes or until filling is hot and cheese is melted.

Expert Tips

Make it your own! Mix and match the ingredients to make everyone in the family happy.
Switch out the salami and provolone for another deli meat and cheese. You can even try rotisserie chicken and refrigerated pesto.
Grills can vary, so keep a close eye on the bread to prevent over browning. Keeping it cooking over indirect heat will help ensure success!
You can also make this recipe in the oven. Bake dough on foil sprayed with cooking spray 20 minutes at 350°F. Remove; carefully cut the bread, and fill. Bake about 8 minutes longer or until dough is fully baked, filling is hot and cheese is melted.
Take the ingredients along in the cooler and make this tasty lunch while you are out on the trail! Stir all filling ingredients together in a bowl, seal tightly and place in a cooler with the dough.

JAM ROLY-POLY

This is an old favourite from my childhood. My grandma made it using suet, I use butter instead. It's very similar to a scone dough or a rough pastry dough.

• 2 cups self raising flour OR plain/all purpose flour with two teaspoons of baking powder sifted in
• 4 tablespoons room temperature butter
• Pinch salt
• 2 tablespoons sugar
• Enough milk to make a firm dough

Add all the dry ingredients to a mixing bowl and using your finger tips, rub the butter into the flour. When it's combined, add the milk and mix in. When it's mixed, cover the dough with plastic wrap and place it in the fridge to firm up. About 30 minutes should do it.

Onto a lightly floured board or bench, roll out the dough into a rectangle. Cut off any bits that poke out too far so you have a neat shape. Cover the dough with raspberry jam (or any jam of your liking) and carefully roll the dough into a sausage shape. You might need the help of a pallet knife or egg lifter. Brush with egg wash and place into an oven proof baking dish. You can curl it around to fit the dish. You need a dish with sides because this will spread out if cooked on a flat tray.

Cook at 180C/350F for about 30 minutes or until golden and bubbly. Serve with warm custard.

What little tricks and add ons do you turn to when you hear "where's the meat?!!"?

 

This is recipe is from  down-to-earthblogspot.com

Basic Pizza Dough Recipe for Bread Machine

Servings: Makes 1 12 inch pizza crust
Serving size: This will depend how you cut and serve it. Please see the nutritional information below then adapt to your serving.
Approximate nutritional information for entire recipe (1 12 inch pizza crust).
Calories: 1145 * Carbs: 22 * Protein: 4 * Fiber: 1

Ingredients:
3/4 cup water
2 teaspoons honey
1/2 teaspoon salt
2 1/2 cups all purpose flour
2 teaspoons instant yeast
**Special note** instant yeast and bread machine yeast are the same thing and can be used interchangeably. I found instant yeast in bulk from my local warehouse store so you can get it a lot cheaper than bread machine yeast. However, use what you can find.
Directions:
Step 1: Take the pan out of the bread machine and place all the ingredients into it. Water, honey, and salt go first then the flour. Make a well in the flour and add the yeast. The yeast cannot touch the water or salt or it will die before it gets a chance to work its magic.

Step 2: Place pan into bread machine. Select white dough cycle and press start. After everything is mixed and kneading has begun it will look like this. Go ahead and touch the dough at this point. It should have a sticky feel to it though not so much that it is sticking to your hands. If this happens add a little more flour in about 1 tablespoon at a time. Once the dough is in the rise cycle do not open the machine because this could interfere with the rising process.

Step 3: After the cycle is complete take it out. It will look something like this.

Freezer instructions: At this point you can freeze it or you can use it. Let me go over the freezing instructions first. This recipe is so easy to prepare and then freeze making it so that you will always have pizza dough on hand for pizza night, quick dinners, or even calzones.

To freeze just wrap in plastic wrap then place in a freezer bag and put in the freezer. You may notice it rises a little bit but don’t worry that is normal and will not effect the dough when you go to use it.

Reheating instructions: Take the dough out the day before and let it defrost in the refrigerator or take it out a few hours ahead of time and let it defrost on the counter.

Spray a 12 inch pizza pan ( I have a Wilton pizza panand LOVE it) lightly with cooking spray and form and stretch dough to fit in the pan. I did not have to roll this dough out because it easily stretched to the shape of the pan.

Next put your topping on. We just did basic cheese and turkey pepperoni.

Bake for 18- 20 minutes in a 400 degree oven.

And here is a picture of a pizza slice so you can see what the dough looks like cooked. YUMMY!

That is it with making your own pizza dough in a bread machine. See nothing to be scared of at all. Only five ingredients, press a couple buttons, then freeze or cook it. Once you start making your own dough I promise you will never go back to store bought.

If you already make your own pizza dough using a bread machine what tips do you have. Also, feel free to share your pizza dough recipes.

Thanks to http://www.skinnymomskitchen.com/recipes/

Soda Biscuits

  What would Southern cooking be without biscuits? Did you know that these are called soda biscuits 'cause the baking soda is what makes 'em so Southern-special?     

Cooking Time:25 min

Ingredients

• 2 1/2 cups all-purpose flour, divided
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable shortening
• 1 cup buttermilk

Instructions

1. Preheat oven to 450 degree F. Coat a large baking sheet with nonstick cooking spray.
   
2. In a large bowl, combine 2 cups flour, the baking soda, baking powder, and salt; mix well. Using a fork or pastry cutter, cut shortening into flour mixture until crumbly. Add buttermilk and stir just until blended.
   
3. Spread remaining 1/2 cup flour on a flat surface and gently knead dough with your hands. Do not overwork dough. Spread dough out and, with a 3-inch biscuit or cookie cutter, cut dough into biscuits.
   
4. Place on prepared baking sheet and bake 15 to 18 minutes, or until light golden. Serve warm, or remove to a wire rack to cool completely.
   

Makes about 1 dozen biscuits.

We recommend keeping a container of powdered buttermilk on hand in the pantry. All you need to do is add water to the powder whenever a recipe calls for buttermilk.

www.mrfood.com/Bread

Thanks to Mr.Food

Baked Crescent Churros

 
Prep Time: 15 Min
Total Time: 30 Min
Makes: 12 churros

INGREDIENTS

 

2 tablespoons sugar

1 teaspoon ground cinnamon

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent   Recipe Creations® refrigerated seamless dough sheet

2 tablespoons butter or margarine, melted

 

DIRECTIONS

Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.                   

If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.                   

Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.

With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

 Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

 

Traditional churros are strips of dough that are deep fried and rolled in cinnamon and sugar. We simplify them by baking crescent dough strips and sprinkling them with cinnamon-sugar--a quick way to a crispy, sugary treat!

Copy Cat Recipe – Auntie Anne’s Pretzels

  Ingredients:

3 3/4 cups all-purpose flour

1 1/2 teaspoons table salt

Kosher Salt for Topping

1 teaspoons vegetable oil

1 teaspoon butter (melted)

3/4 cup plus 1 tablespoons powdered sugar

1 tablespoon plus 1/2 teaspoon active dry yeast

1 1/4 cups + 2 tablespoons warm water

Directions:

1. Prepare yeast as instructed on the packet
2. - Add oil to the yeast and stir.
3. - In a separate bowl mix place powdered sugar, butter, flour and salt. Mix. Place yeast mixture into the dry ingredient bowl.
4. Flour a surface and knead the dough for about 10 minutes.
5. Place dough in a covered bowl ( I use plastic wrap) and let it rest for about an hour at 80 degrees. Dough should double in size.
6. Preheat oven at 425
7. Take dough and cut into 8 sections. And roll into a long rope.
8. Below is a video on how to make the pretzel shape.
9. Prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. ( It will give the pretzel that wonderful brown color).
10. Dip each pretzel into the bath.
11. Place pretzel on to parchment paper on top of a baking sheet.
12. Bake for about 10 minutes or until pretzel is brown.
13. Brush melted butter ( additional butter ) onto each and sprinkle salt on top

Serves: 8

Thanks to Budget Savvy Diva http://www.budgetsavvydiva.com/

Strawberry Bread

  Ingredients:

3 cups Flour
1 tbsp Baking Soda
3 tbsp Cinnamon
1 tbsp Salt
3 Eggs
2 cups Sugar
2 cups crush Strawberries.  You can use frozen just thaw and crush
1 1/2 cup Cooking Oil

Directions:

Preheat oven to 350 degrees F
Grease and flour (3) 1 pound metal coffee cans

Sift together in bowl.  Flour, baking soda, cinnamon, salt.
In anther bowl beat 3 eggs until thick.  Add sugar, crushed strawberries and oil.
Add dry mixture to wet mixture mix well.
Pour into coffee cans.  Fill half full.
Bake for 1 hour.
Enjoy

Pumpkin Bread

Ingredients:

2/3 cup Cooking Oil
4 Eggs
2 2/3 cups Sugar
1 can Pumpkin
2/3 cup water
3 1/3 cup Flour
1/2 tbsp Baking Powder
1 tbsp Baking Soda
1 1/2 tbsp Salt
1 tbsp Cinnamon and Cloves

Directions:

Preheat oven to 350 degrees F.
Mix all together in bowl with mixer.  Pour into greased and floured loaf pans.
Bake until golden brown.  Stick toothpick or knife into center.  If comes out clean then it is done.
Makes 3 small or 2 big loafs.
Enjoy

Beer Bread

Ingredients:

3 cups self-rising Flour
1/2 cup Sugar
12oz Beer ( your picking of choice )
2 Tbsp Melted Butter

Directions:

Preheat oven to 375 degrees F.

Butter a loaf pan adn set aside.  In a large bowl, combine the flour, sugar, and beer and mix well.  The mixture should be sticky.  Pour into the loaf pan and bake for 55 minutes.  At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven. 

Enjoy

Sour Cream Bread Rolls

Indigents:

1 cup Sour Cream
1/8 tsp Baking Soda
3 Tbsp Melted Butter
3 Tbsp Sugar
1 Egg ( beaten)
1 tsp Salt
1 pkg yeast (quick rise )
1/2 cup Water
3 cups Flour

Directions:

Preheat oven to 350
Scalded the sour cream in pan, add baking soda.  Let cool
Mix yeast with 1/2 cup of water in bowl. Mix well
Add butter, sugar, egg, salt.
Kneed in 3 cups of flour.
Let rest for 10 minutes, form rolls.
Place onto pan and let double.
Bake for 20 minutes

Banana Bread

Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Directions
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Variations

To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 1/4 teaspoon salt, and 1/2 teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve.

Sunny's Easy Glazed Cinnamon Buns

Ingredients:
2 Tbs Butter, plus more for greasing pan

Filling:
3/4 Cup Light Brown Sugar
1 Cup Chopped Pecans
1 Honey crisp or Fuji Apple, peeled, cored and diced
1 Lemon, zested
3 tbs Ground Cinnamon
1/8 tbs Freshly ground Nutmeg ( 8 scrapes on a fine grater)
1/8 tbs Ground Cardamom
Generous pinch of Salt
Flour, for dusting
2 Puff Pastry Sheets, thawed

Glaze:
1 1/2 Tbs Butter, melted
1/4 tbs Vanilla Extract
1 1/2 Tbs Fresh Lemon Juice
3/4 to 1 Cup Powdered Sugar
Pinch of Salt

Directions:
Special equipment 10 inch round cake pan

Preheat the oven to 375 degrees F.  Grease the sides and bottom of pan with butter.

For the filling:  In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt.  Stir until combined.

In a small pot, melt the 2 tablespoons butter with a pinch of salt.  Lightly dust a clean work surface with flour.  Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any.  Brush the butte all over the puff pastry, leaving a 1 inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1 inch border.  Starting from the end furthest from the without any filling, begin to tightly roll the pastry.  Tuck and press as you go,  keeping the log as even as possible.  When the edge is reached, roll the pastry onto itself and press firmly, even pinching,  to seal.  Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. 
Repeat with the second puff pastry sheet to make 12 pieces total.

Place the slices spiral side up in the prepared pan.  Start around the edges and fill in the center.  Bake until the pastry is cooked through and golden brown, 35-40 minutes.

Meanwhile, for the glaze:
In a small pot, add the butter and melt over low heat.  Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments.  Continue adding and whisking between addition until the glaze thickens.  Season with a pinch of salt, then remove from heat.

Remove the buns from the oven and pour glaze over the top.  Let rest about 5 minutes before serving. Serve warm
Enjoy