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Thursday, July 6, 2017

SNICKERDOODLE BANANA BREAD

This recipe from SHUGARY SWEETS 

http://www.shugarysweets.com/2016/06/snickerdoodle-banana-bread


yield: 2 LOAVES             prep time: 10 MINUTES            cook time: 60 MINUTES
Take your classic banana bread recipe to the next level! This bread has a crunchy top coating of cinnamon and sugar, a real crowd pleaser.
          Preheat oven to 350°F. Grease two 9-inch loaf pans. 
          In a small bowl, combine:
           1/2 cup granulated sugar
           1 tsp. cinnamon

    Sprinkle generously over greased loaf pans (set aside the remaining mixture for the tops of the bread.)          
                Combine and set aside:
                  4 cups all-purpose flour
                  1 Tbsp. baking powder
                  1 tsp. baking soda
                  2 Tbsp. cinnamon
                  1/2 tsp. kosher salt

      In a large mixing bowl, beat until blended.
            3/4 cup unsalted butter, softened
            1/3 cup milk
            2 cups granulated sugar

      Add and combine completely:
            4 large eggs
            4 large bananas, mashed
           
      Add dry ingredients and mix just until blended.

      Pour evenly into loaf pans. Sprinkle with the remaining cinnamon sugar mixture. Bake for one hour.

     Remove from oven and cool in pans 10 minutes. Remove from pans and cool completely. Store in airtight container for several days, or freeze bread for later use.

CHINESE CHICKEN SALAD

 This recipe came from Facebook, but as usual, I have tweaked it some. Also, I divided it into 1 serving and 4 servings, depending on how many people you are making this for.


Dressing

Combine and set aside:
     1/4 cup rice vinegar
     1 Tbsp. Splenda (or sugar)
     3 Tbsp. light soy sauce
     1 tsp. sesame oil


Salad

 1 Serving             4 Servings

Place on plate(s):
4 oz.                     1 package (16 ounces)  
                                                   shredded cabbage or 
                                                   salad greens
½ tsp.                   2 tsp.           dried chives
7 grams               1 ounce       slivered almonds


Add pan spray and/or olive oil to heated pan, then add:
6 oz.                   24 oz.            cooked chicken breasts
                                                  sliced into bite-sized pieces.

Stir and fry for about 3 minutes until chicken is thoroughly cooked but not tough.


Place cooked chicken on top of salad and serve while chicken is warm.

OPTIONS:
* Sprinkle onto uncooked chicken: Simply Asian Sweet 
  Ginger Garlic Seasoning, Amazing Taste Malibu 
  Seasoning, or your favorite chicken rub.
*Substitute cider vinegar for rice vinegar.
*Add a sprinkling of cashews.
*Chicken can be stored and served on the salad cold.