Banana Bread Scones 100 Morning Treats p. 50
I have lots of bananas to use, so thought I’d try something different. These are really tasty and not as heavy as I feared they’d be. I omitted the pecans and used chopped candied ginger for more of a dark and stormy vibe with the rum glaze. Some of the tips did distort as I had no room in the freezer so these got the Canadian front porch treatment to chill, while I hoped squirrels didn’t notice.
MILK CHOCOLATE RYE BREAD from 100 MORNING TREATS P. 72.
I chose this recipe for the rye-and-chocolate component. That it called for buttermilk, and two kinds of chocolate was a plus.
Making a half recipe in an 8”x4” Fat Daddio loaf pan, I used KAF medium organic rye, Valrhona Dutch process cocoa powder, TJ’s Pound plus milk chocolate, and a 3 ½% fat buttermilk. The “bread” baked for 45 minutes.
I see a lot of comments on-line regarding excessive sugar quantities in Sarah’s recipes. This is not one of those (another plus). I would hesitate to call it “bread”, however. It’s a pleasing, chocolatey, fudgy, lightly sweetened loaf that we both liked. A very nice afternoon tea/coffee cake that doesn’t leave one in a sugar coma.
No mixer and few bowls required - possibly a qualifier for The Quick Bread Thread? Will make again.
For collectors of errata:
One thing to note: The recipe for the Morning Buns in 100 Morning Treats has a typo in it (but the same recipe in Baking For the Holidays does not ). The recipe calls for 1 cup [200 g] of granulated sugar, which is correct, but the sugar needs to be divided. The filling for the Morning Buns uses 1/2 cup [100 g], not the 1 cup stated, and the remaining 1/2 cup [100 g] is used to toss the warm buns in. I am so sorry for the mistake!
Sarah Kieffer’s INDIVIDUAL QUICHE BAKES from 100 Morning Treats (P. 238).
Not because I was in the market for another quiche or frittata recipe, but I was game to try a new take on a favorite dish, and liked the idea of using my small All Clad bakers. I made a half recipe for the two of us, using 2 eggs where recipe would call for 1½. The only other change was to add some of what is probably the last of our garden zucchini for the year.
These came out light, creamy, flavorful, and delicious. More indulgent than my go-to baked eggs, thanks to the addition of cream and an extra yoke. I will make again.
