Tag: bread recipe

Chocolate Chip Banana Muffins
Brunch · Sanctuary Ridge Family Recipes

Chocolate Chip Banana Muffins

Monica ScottLeave a comment
Chocolate Chip Banana Muffins

Did Someone Say Chocolate Chip Muffins?

A guilty pleasure for breakfast is beckoning! Banana muffins laced with delicious chocolate chips, warm and melty, are just begging to be served on the breakfast table! These are Noah’s favorite- the batch will rarely make it through two days in our house. I’m honestly not sure if it’s Noah or Jamey that keeps sneaking another one from the kitchen counter. Regardless, if you ask them what kind of muffins they want, they will most definitely ask for these every single time!

What’s the Difference?

I make another recipe that is similar to this one in flavor, but they are very different. Some bread recipes can be made into muffins without any changes. My Chunky Monkey Bread- a Banana Chocolate Chip Bread recipe- does not make good muffins. The rise is just not the same. If you want to try making bread instead of muffins, please try this recipe: https://sanctuary-ridge.com/2020/04/09/sanctuary-ridge-family-recipes-chunky-monkey-bread/

Chocolate Chip Banana Muffins

Monica Scott
Who doesn't love chocolate for breakfast? This is such a delicious combination!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins

Equipment

  • Muffin Pan and cupcake liners
  • kitchen aid mixer or large mixing bowl and spoon
  • measuring cups, measuring spoons

Ingredients
  

  • 4 TBSP Butter, softened
  • 1 Whole Egg, beaten
  • 1 Egg Yolk, beaten
  • 3/4 Cups Granulated Sugar
  • 1 tsp vanilla extract
  • 2/3 Cups Milk
  • 1 Banana, mashed Ripe is best!
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 3/4 Cups Plain Flour Sifted is best!
  • 3/4 Cups Semi-Sweet Chocolate Chips
  • 1/4 Cup Coarse Sugar Sprinkles

Instructions
 

  • Preheat oven to 375 degrees.
  • Cream Butter and sugar together in a large mixing bowl. Add beaten egg, milk Vanilla Extract, and mashed banana. Mix well.
  • Slowly stir in Flour, Baking Powder, and salt just until combined
  • Stir in Chocolate Chips just until combined.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the Coarse Sugar Sprinkles on each muffin.
  • Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Keyword Chocolate Chip Banana Muffins, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Chocolate Chip Banana Bread
Brunch · Sanctuary Ridge Family Recipes

Chocolate Chip Banana Bread

Monica ScottLeave a comment
Chunky Monkey Bread- Also known as Banana Bread

Re-naming recipes is something I love to do! When I first started making Zucchini Bread, none of my children would even try it. I knew they would love it if they would just give it a taste, but alas the name involved a vegetable they had not yet come to love. So began my experiment in re-naming recipes. With so much cinnamon flavor, zucchini bread soon became known as Christmas Bread. All of my children loved Christmas Bread! Re-naming Banana Bread is just for fun, because everyone loves banana bread in my house. My family will PURPOSELY let the bananas get over ripe just so I HAVE to make a batch of this yummy bread. Chocolate chips add the “chunky” to the bread, unless of course you prefer pecans or blueberries. Sometimes I split the batter and make half blueberry/ half chocolate chip. This is a fun, easy recipe! Happy Baking!

Chunky Monkey Bread

Banana Chocolate Chip Bread

Monica Scott
Deliciously rich Banana Chocolate Chip Bread! Easy to make and impossible to resist!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 3 medium loaves

Equipment

  • Prepared loaf pans- 3 medium or 2 large
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • measuring cups and measuring spoons

Ingredients
  

  • 1/2 Cup vegetable shortening Don't use butter for this one!
  • 1 Cup granulated sugar
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup banana, ripe, mashed
  • 1 tsp baking soda
  • 2 cups plain flour
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream vegetable shortening and sugar until smooth.
  • Add remaining ingredients in order, stirring between each additional ingredient.
  • Prepare bread pans with non-stick spray and fill each 2/3 full with the banana bread batter.
  • Bake at 350 degrees for 30-45 minutes, depending on the size of your bread pans. Insert a clean toothpick into the center of the bread- if it comes out "clean" it is done; "gooey" it needs more time. Just keep checking every 5 minutes until it is finished. Let cool on a cooling rack for 30 minutes before removing from the pan. Enjoy!
Keyword Banana Chocolate Chip Bread, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Blackberry Crumble Muffins
Sanctuary Ridge Family Recipes

Blackberry Crumble Muffins

Monica ScottLeave a comment
Blackberry Crumble Muffins

With the recent harvest of blackberries, I was determined to use them in creative ways. So far I have made blackberry jam, blackberry cobbler, and Blackberry Crumble Muffins. We love muffins for breakfast and these were a cinch to throw together. I love muffins with crumble topping! These are so, so good! I hope you enjoy them as much as we have!

Blackberry Crumble Muffins

Monica Scott
Blackberry Muffin perfection! The touch of lemon adds a wonderful brightness to these. If you love blackberries, give these a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American

Equipment

  • Muffin tins and papers
  • measuring cups
  • measuring spoons
  • Kitchen Aid Mixer
  • spoon

Ingredients
  

  • 1 1/2 Cups plain flour
  • 3/4 Cups Sugar
  • 1/4 tsp Salt
  • 2 tsp baking powder
  • 1/3 Cup vegetable oil
  • 1 egg, beaten
  • 1 lemon, zested
  • 1/2 Cup Milk
  • 1 tsp vanilla extract
  • 1 Cup blackberries

Crumble Ingredients

  • 1/4 Cup plain flour
  • 1/4 Cup Sugar
  • 3 TBSP Butter, cold

Instructions
 

  • Preheat oven to 400 degrees. Prepare the muffin tins.
  • In a large mixing bowl, combine flour, sugar, salt, baking powder, oil, lemon zest, egg, milk, and vanilla. After mixing well, fold in the blackberries.
  • In a separate mixing bowl, combine the crumble ingredients. Use a fork to incorporate the butter into the flour and sugar mixture. It should resemble crumbs when it is mixed well.
  • Fill prepared muffin tins 2/3 full. Place approximately 2 tsp of the crumble topping on each muffin. Bake at 400 degrees for 20-25 minutes, until golden brown.
Delicious!

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Cream-Cheese Sourdough Muffins
Sanctuary Ridge Family Recipes

Cream-Cheese Sourdough Muffins

Monica ScottLeave a comment
Cream-Cheese Sourdough Muffin

These delightful little muffins are a wonderful addition to brunch! The reality is we will eat these any time of the day! I only make them occasionally because I really can’t resist them! Once again, the art of bread baking makes the presentation of these gems pure delight. The pull apart bread is layered with cream cheese filling- not too sweet and the perfect amount of filling in each bite. If you wanted to, you could make 1/2 the batch of Sourdough in this variety and 1/2 in the Raspberry Cream Cheese Roll or Apple Cinnamon Sourdough Bread recipe. Here are the links to those: https://sanctuary-ridge.com/2020/05/21/sanctuary-ridge-family-recipes-sweet-raspberry-cream-cheese-bread/(opens in a new tab) or https://sanctuary-ridge.com/2020/05/28/sanctuary-ridge-family-recipes-apple-cinnamon-sourdough-bread/(opens in a new tab)

  • Raspberry Cream Cheese Roll
  • Apple Cinnamon Sourdough Bread
  • Cream-Cheese Sourdough Muffins

Cream-Cheese Sourdough Muffins

Ingredients:

Directions: Prepare the baking sheet with pan spray. You can also make this in muffin tins- just spray them with pan spray! Prepare the cream cheese filling by mixing the cream cheese, egg and powdered sugar until smooth and creamy. Take 1/2 of the bread dough and roll out to a rectangle approximately 1/2 inch thick. Spread a 1/4 inch thick layer of cream cheese filling over the entire rectangle of dough. It will look like this:

Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. It will look like this:

Slice the dough vertically into 2 inch slices, like cinnamon rolls. Slice again at a 45 degree angle and then one more time at an opposite 45 degree angle. Place the dough into a prepared bread pan or muffin tins, careful to only fill 2/3 full. Repeat the process with the other half of the dough. Cover and allow to rise for 6-8 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.

  • Sliced like a cinnamon roll
  • Cross cut dough
  • Cream cheese muffins waiting to rise
  • Fresh baked Muffins
  • Hot glazed Cream Cheese Sourdough Muffins

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sweet Raspberry Cream Cheese Bread
Sanctuary Ridge Family Recipes

Sweet Raspberry Cream Cheese Bread

Monica Scott1 Comment

As if Sourdough Bread is not tempting enough, when you try raspberry cream cheese rolls, blueberry danish, apple cinnamon bread, or cinnamon rolls, you can kiss your will power good-bye! I like to think there is an art to making bread and creating variations with dough is one of my favorite forms of artwork. I will share the basic process and then in separate recipes I will share what is needed for each variety. All of these use the basic Sourdough Bread recipe found here: https://sanctuary-ridge.com/2020/05/17/sanctuary-ridge-family-recipes-sourdough-bread/(opens in a new tab).

Sweet Raspberry Cream Cheese Rolls

Ingredients:

  • Sourdough Bread Dough- recipe link above
  • 8 oz. cream cheese
  • 1 egg
  • 1 cup powdered sugar
  • Raspberry jam or preserves

Directions: Prepare the baking sheet with pan spray. You can also make this in muffin tins- just spray them with pan spray! Prepare the cream cheese filling by mixing the cream cheese, egg and powdered sugar until smooth and creamy. Take 1/2 of the bread dough and roll out to a rectangle approximately 1/2 inch thick. Spread a 1/4 inch thick layer of cream cheese filling over the entire rectangle of dough. Next, spread a thin layer of Raspberry jam. It will look like this:

Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. It will look like this:

Now slice the dough into 2 inch slices, like cinnamon rolls. Place each slice on a prepared cookie sheet. Repeat the process with the other half of the dough. Cover and allow to rise for 6-8 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sourdough Bread
Sanctuary Ridge Family Recipes

Sourdough Bread

Monica Scott5 Comments
Fresh Baked Sourdough Bread

Secret Recipe!

I’m so excited to share this recipe with ya’ll! It’s easy, versatile, and inexpensive to make. If you like Rye bread, use 1/2 Rye flour. A fan of Wheat bread? Just use 1/2 wheat flour. Does your family like white bread or oat bread? You can make your favorite flavor! I recommend using 1/2 bread/white flour and 1/2 wheat (for example) to keep it from being dry and heavy. You absolutely can make this with all wheat flour but it will crack on top and be a very heavy bread. Just experiment with your favorite flour blend to find the combination you like best! This is amazing sandwich bread- just make sure you use a bread knife to slice your bread please!

Special Note:

Please note that the directions say “morning” or “evening” because each step of the recipe takes place 10-12 hours apart. For example, if you “feed” the starter in the morning you will be making dough in the evening, making loaves the following morning and then baking the bread in the evening. And vice versa if you “feed” the starter in the evening you will be making dough the following morning, making loaves that evening and baking the bread in the morning. If you work outside the home, you need to plan accordingly with what works best for your schedule.

Next week I will share my secrets for Sourdough Danish, Cinnamon Rolls, and Apple Cinnamon Breads!

Sourdough Bread Recipe

Monica Scott
This old family recipe is tried and true! Perfectly balanced texture, flavor and versatility to make sandwich loaves, rolls, buns, and sweet rolls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American

Equipment

  • measuring spoons
  • measuring cups
  • Mixing bowl
  • Kitchen Aid Mixer
  • baking pans
  • pan spray
  • plastic wrap

Ingredients
  

Instructions
 

Step One

  • 1. (morning or evening) In a large mixing bowl or KitchenAid Mixer, combine the first five ingredients and stir. Next, add 2 cups of flour at a time, mixing between each addition of flour until a dough is formed. See the video below for dough consistency. It will be a little sticky but not so much that you can't work it by hand. If you need to then add a little more flour. Spread 1 TBSP of vegetable oil over the dough, cover with plastic wrap and let the dough rise for approximately 10-12 hours on the kitchen countertop.

Step Two

  • 2. (evening or morning) Now it is time to knead the dough to pop all the air bubbles. Make sure you dust the surface with flour so it doesn't stick! Spray two bread pans with non-stick spray. Separate the dough into two equal portions. Form the dough into a loaf and place into the bread pans. Cover with plastic wrap and allow to rise for 8-12 hours on the kitchen countertop. In winter it takes longer to rise.

Step Three

  • 3. (morning or evening) Preheat the oven to 350 degrees. Bake the bread at 350 degrees for 25 minutes or until golden brown.
Keyword homemade bread, sanctuary ridge family recipe,, sourdough, sourdough bread

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Easy Breakfast Cereal Muffins
Sanctuary Ridge Family Recipes

Easy Breakfast Cereal Muffins

Monica ScottLeave a comment

Last week as I made Breakfast Bran Muffins, I wondered if changing the kind of cereal would ruin the recipe. I happen to have a small amount of Special K with Strawberries cereal on hand so I decided to give it a try. I love the Breakfast Bran Muffins because they are not loaded with sugar and yet they are delicious. They have a great texture and still taste good after 3 days. I whipped these up in no time! They turned out perfect! If you want to change your breakfast menu, give these a try!

Cereal Muffins

Monica Scott
Delicious breakfast muffins, easy to make with simple pantry ingredients!
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins

Ingredients
  

  • 2 1/2 Cups Special K cereal with strawberries (any variety will work!)
  • 1 Cup Milk
  • 1/3 Cup Granulated Sugar
  • 1 Egg, beaten
  • 3 TBSP Vegetable Oil
  • 1 TBSP Baking Powder
  • 1/4 tsp. salt
  • 1 1/4 Cups Plain Flour

Instructions
 

  • Preheat oven to 400 degrees. In a mixing bowl, combine Cereal, sugar, egg and vegetable oil. Allow that to sit for 5 minutes before adding the baking powder, salt and flour, mixing to incorporate all the dry ingredients. Prepare muffin tins with cooking spray and fill each muffin tin 2/3 full. Bake at 400 degrees for 15-18 minutes. This recipe makes 1 dozen muffins. Serve warm and enjoy!
    Variations: Try adding 1/2 cup blueberries or dried cranberries.

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Pumpkin Bread
Sanctuary Ridge Family Recipes

Pumpkin Bread

Monica ScottLeave a comment

This is what home smells like to me. My mom used to make this and to this day it is one of my favorite breads! It’s perfectly delicious! My husband loves to toast it and eat it warm with butter. It’s the perfect addition to Waldorf Chicken Salad. Give it a try and let me know what you think!

Pumpkin Bread

Ingredients:

  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 2 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1 can canned pumpkin
  • 2/3 cups water
  • 3 cups Plain Flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda

Directions: Preheat oven to 350 degrees. In a mixing bowl, combine sugar, cinnamon and cloves. Add oil, eggs, pumpkin and water. Mix thoroughly. Slowly add flour, salt and baking soda- stirring after each cup of flour. After everything is mixed together, pour batter into prepared bread pans. This will make 2 large loaves. Bake for 45 minutes at 350 degrees or until toothpick comes out clean.

Pumpkin Bread with Wonderful Waldorf Chicken Salad

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Mom’s Monkey Bread
Sanctuary Ridge Family Recipes

Mom’s Monkey Bread

Monica Scott2 Comments

Mom’s Monkey Bread

Who doesn’t love fresh, homemade bread? I have been making bread for as long as I can remember! In a future post I will share more about that, but for now I want to share this very simple, delicious homemade bread recipe. I have no idea where it originated, except that my mom made it when I was growing up. I always make mine in my great-grandma’s old bundt pan. It’s my go-to for homemade soups, spaghetti and lasagna. IF there is any left, it is even better the next day, although we rarely have any left. The preparation for this only takes around 20 minutes. Then you have to let the dough rise for 2-3 hours, and finally you bake it for 25 minutes. It is so worth it ya’ll!

Mom’s Monkey Bread

Monica Scott
A simple, quick and delicious homemade bread that pairs well with pasta, soups, or just eat it with a little butter. It's even better the next day- if there is any left!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Proofing time- let the dough rise to double 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8 people

Equipment

  • Kitchen Aid Mixer
  • measuring cups
  • measuring spoons
  • Mixing bowl
  • Bundt Pan or Muffin tins

Ingredients
  

  • 1/2 Cup Sugar
  • 1/2 Cup Butter softened
  • 1 1/2 tsp salt
  • 1 TBSP dry yeast
  • 1 egg
  • 3 1/2 Cups Plain Flour
  • 1/2 Cup warm water
  • 1/2 Cup cool water
  • 1 stick melted butter reserved to drizzle over baked bread

Instructions
 

  • Place 1/2 cup Warm Water in a small bowl. Add 1 TBSP dry yeast and then sprinkle some of the sugar over the top. Stir this and let it sit for 10 minutes.
  • While you wait for the yeast to activate, soften 1/2 cup butter in the microwave and then place in the Kitchen Aid Mixer bowl. Add 1 1/2 tsp salt, 1/2 cup cool water, the remaining sugar, and 1 egg. Mix on low for 2-3 minutes.
  • At this point the yeast mixture should be "foaming".
    Foaming yeast= Activation Successful!
  • Add the yeast mixture to the egg mixture in the mixing bowl and mix on low. While the mixer is on, begin to add the flour- one cup at a time until all the flour is incorporated. Mix for at least one more minute to knead the dough.
    Mom's Monkey Bread Dough
  • Now form the dough into 2 inch balls and place these in a greased Bunt or Tube Pan. You may also use muffin tins- only add 3 balls to each tin though! You will want to grease your hands before handling the dough so it doesn't stick to you.
  • Place the balls of dough into the Bundt Pan, try to keep it evenly placed. Cover with a clean, damp kitchen towel and let it rise for 2-3 hours in a warm location. If your oven has a "proofing" setting you can use that. I ussually just put mine on the stove with the hood light left on. It generates just enough heat to help the dough rise at a safe pace.
  • When the dough is double in size it is ready to bake at 350 degrees for 25-30 minutes, or until golden brown. Serve warm with melted butter drizzled over the top. Mom's Monkey Bread is a pull-apart bread so NEVER slice it! Just pull off a delicious piece and enjoy!

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.