Archive for ‘Breads’

August 20, 2012

Chocolate Chunk Banana Loaf

I found this entry sitting in my drafts folder, I thought I posted it a long time ago…whoops!

I’ve had a few people say that this is not “true” banana bread, because there’s chocolate in this recipe – but trust me, it still has the full flavour of banana’s. The chocolate chunks just add more sweetness and texture to the already moist loaf.


  • 1/2 cup butter or margarine, softened
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon sour cream
  • 3 ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chunks.   *Don’t use ‘mini’ chips, or milk chocolate chips.


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan, and line the bottom with a piece of parchment paper
  2. In a mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Add the egg,sour cream and mashed bananas, mix until combined evenly, be sure to scrape down sides of the bowl.
  4. Add the flour, baking soda, baking powder and salt, mix until combined.
  5. In a small bowl, toss the chocolate chips in a tablespoon of flour until they’re coated.  (This will help prevent them from all dropping to the bottom of the batter when baking.) Gently stir the chocolate chips into the batter and then pour it all into the prepared loaf pan.
  6. Bake for approx 1 hour, but it could take an additional 15-20 minutes in some ovens.
  7. Loaf is ready when a toothpick inserted into the center of the loaf comes out clean.
  8.  Remove from pan after 10 minutes and cool on a wire rack. Try…to wait until it’s cooled off before cutting it up into slices. 🙂



August 11, 2012


Rolkuchen was one of my favourite treats as a kid and I only had it once a year – Christmas time at my Grandparents. Back then, I had no idea what they were called but my grandma sent us home with ziplock bags full of them, and they never lasted long with my brother and I around. Just last year, I started researching what exactly they were and finally after typing so many different names into google, I came up with Rollkuchen – a Mennonite Fritter.

Here’s my revised recipe from trying out a few different ones and liking this version the best.


  • 1 cup milk,  I always use skim but you can use whatever kind you want
  • 1 cup sour cream
  • 4 large eggs
  • 2 tbsp granulated sugar
  • 5 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • Canola or Vegetable Oil – for frying them
  • and I suggest using a deep-frying thermometer as well.


  1. Start by combining the milk, sour cream and eggs and sugar together in a mixing bowl.
  2. Add the flour, baking powder, baking soda, and salt to the wet ingredients and mix until a soft dough has formed. You may need to add a little extra flour if the dough is sticking to the bowl.
  3. Form 2 balls with the dough, wrap one in plastic wrap and place it in the refrigerator while you use the other.
  4. Roll out the dough onto a floured surface until it’s about 1/4 inch thick.
  5. Cut the dough into pieces about 3 x 3 or 2 x 3 inches. I like to make them in all different shapes, but generally the size of a business card works well. I like to place them on a tray and put them in the fridge, then grab a half dozen at a time. Remember, when you fry them, they puff up and get bigger, so don’t cut the pieces too large.
  6. Heat up the oil in a pot on the stove until it reaches approx 375 degrees. (Don’t go any higher or they’ll cook too fast and the inside will be raw).
  7. At this temperature, if the dough pieces are the cut the size I suggested, it takes about 1 minute per side to cook them until light golden brown.
  8. Place a couple dough pieces in the hot oil at a time, turn them over with tongs when each side browns.
  9. Use tongs or a slotted spoon to remove each piece and place them on paper towel to drain excess oil, and to cool.
  10. When finished one batch, remove the other dough ball from the fridge and repeat.
  11. After you’ve fried the whole batch, let them cool completely and store in sealed containers or ziplock bags.
  12. I throw out the leftover oil in the pot, because it is full of crumbs at the bottom and I don’t can’t see re-using it.

This recipe easily makes 4 dozen pieces.



February 3, 2011

Barbequed Pizza Crusts


  • 1 cup warm water (110°F)
  • 1 tbsp olive oil
  • 1 tsp granulated sugar
  • 2 teaspoons kosher salt
  • 3 1/4 cups all-purpose flour
  • 1 pkg active dry yeast  (2 1/4 tsp)
  • 2 garlic cloves, minced
  • 1 tablespoon basil
  • For Grilling:

  • 1/2 cup olive oil
  • 1 teaspoon minced garlic
  • Directions:                                                                                                ♥ My daughters favourite dinner to help make!

    1. Place the ingredients into the bread maker in the following order:  Water, olive oil, sugar, kosher salt, flour, and yeast.
    2. Turn the bread maker machine on with the Dough setting and press Start.
    3. While the dough is kneading and proofing, dice up the garlic and basil and set aside.
    4. After the dough has risen once, add the basil & garlic and let the machine knead & proof the dough once more.
    5. Light up the barbeque grill to a medium temperature.
    6. Divide the dough into 4 individual pieces, or 2 mediums, or 1 large pizza. (4 small pizzas is easiest to cook on the BBQ)
    7. Roll the dough out semi-thin on a lightly floured board.
    8. Tear off large pieces of aluminum foil, sprinkle some flour on it and place each pizza dough on it’s own foil.
    9. Microwave the 1/2 cup of oil with the remaining minced garlic and brush it onto the tops of the pizza dough right before throwing them on the grill.
    10. Cook the dough on grill for about 2 minutes per side. When you flip the crust over, brush the garlic oil on the other side too.
    11. Remove the half-baked pizza crust from the grill and add your sauce and toppings.
    12. Put the pizza back on the grill (without the tin foil) and leave it on until the cheese melts, and there’s grill marks on the bottom of the pizza.

    If you don’t have a bread machine:

    1. Start by adding the yeast and sugar to the warm water and let it rise for 10-15 minutes.
    2. Combine all of the other ingredients  in a deep bowl, add the yeast and knead the dough really well until all the ingredients are incorporated and the dough is smooth.
    3. Place in an oiled bowl, cover with a damp towel and put in a warm place for an hour.
    4. Punch down the dough and cover the bowl again and let it rise until the dough has just about doubled in size… then continue with steps 5 to 12 listed above.



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