Posts Tagged ‘Cooking’

Whole Wheat Banana Bread

November 4, 2010

It seems I’m a bit suggestible. Yesterday a Facebook friend made a couple comments about banana bread. I had some over ripe bananas that I’d put in my freezer a week or two ago, so naturally I felt the need to make banana bread.


Here is my original, never before published, Banana Bread recipe.  If you try it, I hope you enjoy.  Let me know what you think.

3/4     Cup     White Flour

3/4     Cup     Whole Wheat Flour

1/2      tsp      Salt

  1       tsp      Baking Soda

3/4      Cup      Butter or Vegetable Shortening

1/2      Cup     Sugar

1/2      Cup      Brown Sugar

  3                   Eggs

  1        Cup      Mashed Bananas

1/2       tsp       Cinnamon

1/2       tsp        Nutmeg

  1        tsp        Vailla Extract

1/2       Cup       Chopped Walnuts


Heat oven to 350°. Combine flour, salt and baking powder. In a separate bowl cream sugar and shortening until well blended. Add eggs, bananas, spices, vanilla and nuts and mix thoroughly. Add shortening mixture to flour and stir until mixed. Divide batter between 2 greased 8×4 bread pans and bake approximately 45 – 55 minutes or until an inserted toothpick comes out clean. Allow bread to cool at least 10 minutes.  Remove from pan and store in refrigerator. 

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Your feedback is always appreciated.  To comment click here.

Images and text Copyright 2010 Dave Michael.  No portion of this article may be reproduced without permission of the author.

A Different Direction

August 29, 2010
When I started this endeavor I said, “This blog will have a central theme of art, cooking, politics, philosophy and religion (from a non-religious point of view). Other topics may be introduced at my whim.” 

One of those topics I haven’t approached here yet is cooking. Today that changes. Those of you know me either in person or through reading my previous posts know photography is a major part of my life. Cooking may take a close second place to photography. I’ve been stirring things up in the kitchen at least as long (actually longer I think) as I’ve been making images with a camera.  Although I have never cooked professionally nor even worked for any type of food service, I have published and sold a few of my recipes under the name The Heartland Chef.

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Your feedback is appreciated.   Click here to leave a comment.

Text and image copyright 2010 Dave Michael.  No portion of this article may be reproduced without permission of the author.

Yeast Pancakes – A Kitchen Experiment

August 29, 2010
Although I have a ton of cookbooks I often avoid them completely or use them for inspiration and modify recipes to my own tastes. I frequently experiment in the kitchen and when I do I usually make notes on what I do, not so much so I can duplicate them myself, but so I can share my successes with others. Being a photographer I also like to document my culinary experiments visually.
Pancakes are one of my favorite breakfast foods, and I am also fond of baking bread. I love the rich yeasty taste of fresh bread and for some time have been wondering if I could make pancakes leavened with yeast instead of baking powder. A couple weeks ago I tried it. It worked and today I share the recipe with you.

Whole Wheat Yeast Pancakes

1 Cup Water

2 Tbsp. Sugar

1 Tbsp. Yeast

1 Cup Milk

1 Cup Vegetable Oil

½ Tsp. Salt

1 Cup White Flour

1 Cup Whole Wheat Flour

In a medium bowl combine the water (should be warm, around 100 F) sugar and yeast. Mix it well and then allow it to sit for about 10 minutes in a warm place until it becomes foamy.

After allowing the yeast to work, stir in the milk and vegetable oil. Add the salt and begin adding the flour a little at a time stirring with a whisk or large spoon. I like to alternate between the white and whole wheat flours as I add them to make sure they are thoroughly blended. If you use an electric mixer, keep it on the lowest speed and do not over mix.

Once the ingredients are all combined allow the mix to sit and rise another 5 to 10 minutes and then spoon the batter onto a lightly greased hot griddle and fry as you would any other pancakes.

Serve with butter and syrup or the topping of your choice while still hot. If you have leftovers, they can be sealed I a large ziplock bag and refrigerated for about a week then reheated on a warm griddle or in a toaster.

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Your feedback is appreciated. Click here to leave a comment.

Text and image copyright 2010 Dave Michael.  No portion of this article may be reproduced without permission of the author.