MJ's Moderation

Black-cap Berries & Breakfast

Black-caps are little black raspberries that grow wild in the woods by the side of the road in Wisconsin.  They ripen around the 4th of July and this year was no exception.  On a recent bike ride, I gathered several cups of them and used them in fruit salad - and as a topping (along with regular raspberries) on my peanut-butter english muffins. 

While technically not a recipe per se - it's still a completely awesome breakfast!  Certainly better than any commercially made sugary jam. Ya just can't get this at McDonald's - or any restaurant for that matter.

Banana Bread

This is for Lauren :-)

INGREDIENTS:
1 cup sugar
1/2 cup shortening (I use part butter and part butter-flavored Crisco)
2 eggs
1 cup mashed bananas (about 2 - very ripe)
1 tsp. baking soda
1/4 tsp. salt
1-3/4 cups of flour
1 tsp. vanilla
1/2 cup chopped nuts (walnuts or pecans) optional

Sift dry ingredients into a separate bowl and set aside.
Cream sugar, butter, and vanilla.  Add eggs and beat just until well mixed.  Fold in mashed bananas.  Mix in dry ingredients -- but do not overmix.  (You can add up to 1/4 c. more flour if batter seems thin.)  Finally, stir in nuts.

Pour evenly into 2 greased loaf pans for short slices, or use 1 loaf pan for taller slices -- & let set for 15 minutes before baking. 

Bake at 350 degrees for approx. 35-40 minutes. Toothpick inserted in center and pulled out clean indicates done-ness.  Cool slightly before removing from pans.

You can also bake in an 8x8 pan & frost with cream cheese icing, if desired. (See photo.)

Orange-Cranberry Loaf

Perfect for breakfast.
Sift together in a large mixing bowl:
2-1/4 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
3/4 cups granulated sugar
1/4 cup brown sugar (packed)

In a smaller bowl, mix together:
1 large egg, slightly beaten
1 tablespoon milk or half & half
2 tablespoons melted shortening (crisco)
3/4 cup fresh orange juice
grated zest of one orange

Stir wet ingredients into the dry ingredients until well blended.

FOLD IN:
1 cup raw or frozen cranberries - cut in half
1/2 cup chopped walnuts (or pecans)
1 soft banana, finely cubed.

Pour into two greased & floured loaf pans (or four mini loaf pans)
(Batter will not be deep - but will rise as baking.)
Bake at 350 degrees F. for approx. 40 minutes, or until a toothpick inserted in center comes out clean. (30-35 minutes for mini-loaves.)

Let stand for a few minutes - then remove from pans and cool on wire rack. When cool, wrap with waxed paper or plastic wrap. Quite tasty served with a softened cream cheese spread.  Freezes well.

Blueberry CoffeeCake

A perfect coffee cake for breakfast or brunch.

2-1/4 cups all-purpose flour
1-1/4 cup sugar
½ cup butter (1 stick)
1/3 cup milk
2 eggs
6 oz. light cream cheese, softened (about ¾ of an 8  oz. pack)
½ tsp. baking soda
¼ tsp. salt
1 tsp. vanilla
1 cup fresh blueberries (or if frozen, do not thaw)
1 Tbsp. flour

Heat oven to 350 degrees.

In large bowl, combine all ingredients except blueberries & 1 Tbsp. flour.  Beat at low speed until well mixed, about 2 minutes. In small bowl toss blueberries with remaining flour until coated.  Fold into batter.  Spoon evenly into greased 9x13” baking pan.

Sprinkle with topping (see below)

Bake for 45-50 minutes, or until toothpick inserted in center comes out clean. 

Cool – or serve slightly warm

TOPPING:
3 Tbsp. butter, melted in microwave safe bowl.
Mix in the following ingredients:
½ cup flour
½ cup brown sugar
1 tsp. cinnamon
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ABOUT THE PHOTO: When blueberries are in season and very inexpensive, I buy extra pints to pop into the freezer.  They don't need any special prep before freezing.  I just transfer them to airtight storage containers & they'll keep for months.  Do not thaw before using in this recipe, as the juice will turn the batter blue.  It won't affect the recipe, but it's much prettier to see buttery, yellow dense cake studded with plump berries.