Overnight Caramel Sticky Buns

I love the Our Best Bites recipe blog! It has great recipes and has been a fun place to look for new ideas! When they came out with a cookbook, I had to have it!

This is from their new cookbook (which is really great with ideas to do with leftover ingredients, and many tips) and it was yummy! My kids are already asking when I am making them again! Good thing rhodes rolls are on sale right now, I may have to go buy some more to have them on hand!

You make these the night before (which is sooo nice) and then they cook up pretty fast and super good!

Overnight Caramel Sticky Buns

(Our Best Bites cookbook

check out there site www.ourbestbites.com)

• 18 Rhodes frozen dinner rolls
• 1 (4.6 oz) box cook-and-serve pudding mix in either vanilla or butterscotch (I used butterscotch)
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 cup pecans, optional
• 1/3 cup melted butter

Spray a bundt pan with non-stick spray. Make sure to get your pan completely covered! Place the frozen rolls evenly around the pan.

Sprinkle the pudding mix, brown sugar and cinnamon all over your rolls. Make sure to evenly coat! Sprinkle with pecans if desired! Pour melted butter all over the rolls.

Cover with a clean dry towel and leave at room temperature over night!

In the morning, preheat the oven to 350 degrees. Bake rolls for 20-30 minutes or until golden brown. Let cool for 5 minutes and then invert on a plate or platter.

Make sure to be careful when inverting so as not to spill the caramel goodness all over your floor! Take that from experience, I did that once! Enjoy and your kids or husband or friends who are over will love you!!!

Banana Bread

I found this recipe on the Pioneer Woman Blog. I wanted to find another bread recipe for when I don't have cream cheese (which by far is a really really good recipe!)!!

This recipe was really good, I really wanted to drizzle chocolate sauce over the top of it, but I refrained. Or even add chocolate chips to it, but I again refrained!

Next time I might add some cinnamon to it, but overall it was easy and moist! I do think next time I wont put as much in the bundt cake pan and cook some in a smaller loaf pan. My bread was really tall! I liked that this was in a bundt pan. It makes it kind of fancier if you need something to take someone, maybe with chocolate drizzlied on top!!!

I had a friend tell me that they like to toast their banana bread in the toaster the next day and put butter on it! I tried this and it was super good and a new way to eat it for me!

Banana Bread

(The Pioneer Woman Blog)

• 2 sticks butter (I did 1 stick butter, 1 stick margarine)
• 1 1/2 cups + 2 tbsp sugar
• 3 eggs
• 1 1/2 cups mashed ripe bananas
• 4 cups + 2 tbsp flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 cups sour cream

Preheat oven to 350 degrees. Grease and flour bundt pan (I normally just spray the pan, but I did flour this time because I often times have difficulty getting these breads out in one piece).

Cream butter and sugar together. Add eggs, one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.

Combine dry ingredients in a separate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until combined. Pour into bundt pan and bake for 1 hour 10 minutes or until toothpick inserted comes out clean (Mine took the whole time!).

Invert on a cooling rack and allow cake to cool before slicing and serving with softened butter.

Streusel-Topped Pumpkin Bread

I love Pumpkin and especially love the smell of it as it bakes! I found this recipe on the Pioneer Womans Tasty Kitchen blog and was really enticed by the streusel topping.

The streusel was super good! I wasn't sure if the pumpkin bread was pumpkiny enough the first day, but I really really liked it the second day! Maybe it just needed time to meld together!

Streusel-Topped Pumpkin Bread

(Tasty Kitchen blog)


•¾ cups Butter, Softened
•¾ cups Granulated Sugar
•¾ cups Dark Brown Sugar
•1 teaspoon Vanilla
•4 whole Eggs
•2-½ cups Pumpkin Puree
•3 cups All-purpose Flour
•3 teaspoons Baking Powder
•¾ teaspoons Baking Soda
•1 teaspoon Salt
•1-½ teaspoon Cinnamon
•¼ teaspoons Ground Ginger
•¼ teaspoons Allspice
•¼ teaspoons Grated Nutmeg
•⅛ teaspoons Cardamom
•½ cups Buttermilk
•_____
•FOR THE STREUSEL TOPPING:
•¼ cups Butter, Softened
•½ cups Brown Sugar
•¼ cups Oatmeal
•¼ cups All-purpose Flour
•1 teaspoon Cinnamon
•3 Tablespoons Ground Flax Seed
•¼ cups Chopped Pecans (optional)
Preparation Instructions
Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

Double Chocolate Banana Bread

I am a total chocolate lover and so when I saw this recipe I had to try it right away! Luckily I had some way way tooo ripe bananas on my counter and was able to whip this up pronto!

Very very yummy, especially if you like a little banana with your chocolate!

Double Chocolate Banana Bread

from Sisters Cafe

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cup mashed bananas (about 3)

1 tsp vanilla

1 1/2 cups flour

1/2 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips

______________________________

Heat oven to 350. Spray bottom of 8 x 4 inch loaf pan with cooking spray. (I used 2 loaf pans for mine)

Beat sugar, eggs and oil in a large bowl at medium speed until combined. Beat in bananas and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed until combined. Stir in chocolate chips.

Spoon batter into pan or pans. Bake 60-70 minutes or until toothpick inserted in center comes out clean. (my 2 loaf pans took about 45 minutes, so check your time early!) Cool 10 minutes. Remove from pans and enjoy!

Rhubarb Bread

I got this recipe from Sharon and really really like it!

It is a sweet bread, but the rhubarb is really good in it and it gives you another way to use that yummy garden rhubarb!

Rhubarb Bread

Preheat oven to 325.

1 1/2 cups brown sugar
2/3 cups oil
1 egg
1 cup sour milk or buttermilk
1 tsp vanilla
MIX above ingredients WELL

Add:
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
MIX WELL with ABOVE

Add:
1 1/4 cups rhubard, peeled and cut up (I used a little more than 1 1/4 and it was still great!)

Pour into greased loaf pan (I used 2 loaf pans)

Topping:
1/2 cup sugar (I actually used a little over 1/4 cup)
1 tbsp butter
1 tsp cinnamon
MIX together well and sprinkle on top of loaves.

Bake for 45 minutes or until done!

Basic Banana Bread

Here's a simple but delicious recipe for banana bread. It is a four and a half star recipe from allrecipes.com. I love that the recipe is so simple yet the result is full of flavor and very moist. It's a keeper. Oh, and a lot of reviewers (me included) added a dash of cinnamon and put in half brown sugar and half white sugar.

Basic Banana Bread
1/2 c. butter, softened
1 c. white sugar
2 eggs
1 1/2 c. mashed banana (I used 3)
2 c. flour
1 tsp. baking soda

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.

Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.

Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Pumpkin Chocolate Chip Bread

Found this recipe on http://www.realmomkitchen.blogspot.com/!

It is a keeper!! It makes a lot of bread, so be prepared to share or stick some in your freezer!

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1 large can (29 oz) pumpkin

4 1/2 cups flour

1 1/2 tsp salt

1 1/2 tsp nutmeg

1 1/2 tsp cloves

5 eggs

1 1/2 tsp soda

4 1/2 tsp cinnamon

1 cup chocolate chips

1 tsp ginger

3 1/2 cups sugar

2 cups oil

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Mix all ingredients but chocolate chips. Add chips. Bake for 1 hour at 350 degrees. Makes 4 medium loaves. (I made 4 mini loaves and 4 small/medium size loaves)