Easter Basket Bread Recipe Recipe For Banana

EASTER "BASKETS" BREAD

Steps:

• In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
• Combine milk, water and Fleischmann's Margarine in a saucepan.
• Heat over low heat until liquids are very warm (120 F- 130 F).
• Margarine does not need to melt.
• Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 3 eggs and 3/4 cup flour.
• Beat at high speed 2 minutes, scraping bowl occasionally.
• Stir in enough additional flour to make a soft dough.
• Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Punch dough down; turn out onto lightly floured board.
• Divide dough into 8 equal pieces.
• Take about 1/4 of each piece and set aside.
• Shape larger pieces into round balls.
• On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
• Place a hard-cooked egg in center of each.
• Divide each of the remaining 8 pieces of dough in half.
• Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
• Cover; let rise.
• Keep free from draft, until doubled in bulk.
• Sprinkle"baskets" with colored nonpareils.
• Bake at 350 F degrees for 20 to 25 minutes.
• Remove from baking sheets and serve cooled with whipped butter or jelly.

BANANAS FOSTER BREAD PUDDING

Steps:

• For the bread pudding: Preheat the oven to 375 degrees F.
• In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes.
• Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
• For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes.
• Serve the bread pudding hot, topped with some of the sauce.

BANANAS FOSTER BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
• Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
• Whisk together the flour, baking powder and salt in a large bowl.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
• Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
• Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
• Slice and serve with vanilla ice cream, and the remaining glaze.

EASTER BUNNY EASTER BREAD

Steps:

• Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
• Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
• Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
• Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
• Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
• Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
• Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
• Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
• Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
• Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.

BANANAS FOSTER BREAD

Steps:

• In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool., In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the glaze ingredients; drizzle over bread.

STRAWBERRY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
• Sift flour, baking soda, cinnamon, and salt together into a bowl. Set aside.
• Cream brown sugar and butter together in a large bowl. Mix in Greek yogurt, eggs, and vanilla extract. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries. Pour into the prepared pan and set on the lined baking sheet.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

CHILAQUILES VERDES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
• Meanwhile, heat black beans in the microwave or in a saucepan until hot.
• Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
• Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

AIR FRYER STEAK BITES

Steps:

• Preheat air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
• Combine steak bites, mushrooms, and onions in a bowl. Season with Worcestershire sauce, salt, and pepper; stir until ingredients are evenly mixed.
• Lightly brush cooking surface of air fryer basket basket with some of the melted butter.
• Pour remaining melted butter over steak bites and vegetables and stir to combine. Spread out steak bites and vegetables in a single layer in the air fryer basket.
• Air-fry in the preheated device until steak has reached desired doneness, about 7 minutes. An instant-read thermometer inserted into the center should read between 130 and 140 degrees F (54 and 60 degrees C) for medium-rare. For medium doneness, the temperature should read 140 to 150 degrees F (60 to 65 degrees C). If you prefer your steak more done, add additional cooking time.
• Garnish with fresh parsley, if using, and serve.