Berry Banana Bread Pampered Chef Recipes

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BANANABERRY BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
• In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
• Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BANANA BERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Pour sugar and lightly beaten eggs into a large bowl and mix well. Add bananas, vanilla extract, and lemon juice. Stir in strawberries. Fold in blueberries.
• Combine flour, baking soda, cinnamon, baking powder, and nutmeg in a medium bowl. Mix with a fork. Add to wet ingredients, slowly folding in until moist. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool for 20 minutes in the pans and then turn out onto a cooling rack for 30 minutes before eating.

BERRY BANANA BREAD (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• Mix the flour, cinnamon, nutmeg, baking soda, salt in a medium bowl.
• Combine the sugar, strawberries, oil, bananas, eggs and orange zest in a large mixing bowl.
• Beat at medium speed for 2 minutes, scraping the bowl occasionally.
• Add the flour mixture, stirring just until moistened, then fold in the walnuts.
• Spoon into 2 greased 5x9-inch loaf pans.
• Bake for 1 hour or until a wooden pick comes out clean.
• Cool in the pans for 10 minutes, then remove to a wire rack to cool.

MUSHROOM BREAD BY PAMPERED CHEF

Steps:

• Preheat oven to 375. Separate dough into triangles. Place on Medium Round Stone. Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller.
• Toss mushrooms with melted butter to coat. Arrange over top of dough. Sprinkle with cheese and seasoning.
• Bake 15-20 minute or until golden brown. Cut into squares with pizza cutter and serve warm with mini-serving spatula!

JERK CHICKEN SALAD-PAMPERED CHEF

Steps:

• Cook the pasta, drain, and rinse under cold water. Toss with 2 tbsp of garlic oil and set aside.
• Into a small bowl, zest 1 lime, juice both limes, and add the mayonnaise and preserves. Mix well and set aside.
• In a medium bowl, whisk together 1 tbsp garlic oil and the jerk rub. Add the chicken tenders, coating the tenders.
• Heat grill pan over medium heat for 5 minutes. Add chicken and cook for 6-10 minutes, turning once. Remove chicken from pan and add the pineapple to the pan. Cook for 2 minutes, turning once.
• Cut chicken into bite size pieces.
• In the serving bowl, toss the pasta with chicken, pineapple, bell pepper, bacon, green onions, and dressing.

APRICOT ALMOND TWISTS(PAMPERED CHEF)

Steps:

• Preheat oven to 375*F.
• Dice apricots. Place apricots, chocolate chips, cranberries, flour and almond extract in a bowl. Mix well. Add water and mix again.
• Place bread dough, seam sides up, on a cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough.
• Using a rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
• Spoon half of apricot mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
• Place loaves, seam sides down, in an X pattern on baking sheet(or baking stone). Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of pan and leaving two 1 1/2" openings in center of twist.
• Lightly brush egg white over dough using a pastry brush. Cut a 3" slit in each of the top sections of the twist to reveal filling.
• Sprinkle almonds evenly over dough, pressing gently.
• Bake 30-32 minutes or until deep golden brown.
• Remove from the oven. Cool 10 minutes. Sprinkle with powdered sugar, if you like. Cut into slices and serve warm. Enjoy!

BANANA CRANBERRY MUFFINS-PAMPERED CHEF

Steps:

• Preheat oven to 400 degrees.
• Combine flour, baking powder, cinnamon & salt in a small bowl; set aside.
• Mix together bananas, milk, sugar, butter, egg & cranberries.
• Add flour mixture stirring just until moistened.
• Scoop into muffin tray.
• Bake 20-25 minutes or until lightly browned.