Pecan Streusel Bread

A sweet friend and her husband just finished building their dream home.  When going over to see the new diggs, I wanted to bake something special to celebrate.  She and I sat, talking for hours, enjoying the gorgeous view and each having two generous pieces of this bread.

This recipe is from Cooking Light, October 2012.

Substitution made.  The original title for this recipe is Walnut Streusel Bread.  I just don’t do walnuts, so pecans (the better nut) were substituted.

pecan streusel bread 1

Pecan Streusel Bread

Streusel:
1/3 c packed brown sugar
1/3 c old-fashioned rolled oats
1 tblsp all-purpose flour
1/4 tsp ground cinnamon
dash of salt
2 tblsp butter, melted
2 tblsp chopped pecans

Bread:
9 oz all-purpose flour (about 2 cups)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tblsp butter, softened
2/3 c granulated sugar
3 large eggs
1 tsp vanilla extract
1 c fat-free buttermilk
Baking spray with flour (such as Baker’s Joy)

pecan streusel bread 2

Preheat to 350 degrees.

To prepare streusel, combine first 5 ingredients in a medium bowl.  Add 2 tblsp melted butter, stirring until well combined.  Stir in nuts, set aside.

To prepare bread, weigh or lightly spoon 9 oz flour in to dry measuring cups; level with a knife.  Combine flour, baking soda, baking powder and 1/2 tsp salt in a bowl, stirring well with a whisk.  Combine 5 tblsp butter and granulated sugar in a large bowl; beat with a mixer at med-high speed until well blended.  Add eggs, 1 at a time, beating well after each addition; beat in vanilla.  Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.  Scrape half of batter into a 9×5-inch loaf pan coated with baking spray; sprinkle with half of streusel mixture.  Spread remaining batter over streusel; swirl.  Sprinkle remaining streusle on top of batter.  Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center come out with moist crumbs clinging.  Cool 10 minutes in pan on a wire rack.  Remove from pan; cook completely on wire rack.

pecan streusel bread 3

cartoon-strawberry-9 This quick bread is a buttery, crumbly coffee cake.  Meant to be enjoyed with a hot cup of coffee and a dear friend.

Nathan’s Lemon Cake

I’m a sucker for anything lemon.  Lemon cake, lemon cookies, lemon/honey glaze on chicken.  It’s bright and tangy and makes me happy.

This recipe is from Cooking Light, May 2008.

No substitutions were made.

Lemon Cake 1

Nathan’s Lemon Cake

Cake:
2 tblsp all-purpose flour
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c granulated sugar
3 large eggs
1 c nonfat buttermilk
2 tblsp finely grated elmon rind
2 tblsp fresh lemon juice

Icing:
3 c powdered sugar
1/4 c unsalted butter, melted
1 tblsp lemon rind
1/4 c fresh lemon juice
Lemon Rind Strips (optional)

Lemon Cake Collage

Preheat oven to 350 degrees.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.  Coat wax paper with cooking spray.  Dust pans with 2 tblsp flour, and set aside.

Lightly spoon 2 c flour into dry measuring cups, and level with a knife.  Combine 2 c flour, baking powder, baking soda and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).  Add eggs, one at a time, beating well after each addition.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture.  Beat in lemon rind and juice.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.  Bake at 350 for 32 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pans for 10 minutes on a wire rack; remove from pans.  Cool completely on wire rack; remove wax paper from cake layers.

To prepare icing, combine all ingredients in a large bowl; stir with a whisk until smooth.  Place 1 cake layer on a plate; spread half of icing on top of the first layer.  Top with second cake layer.  Spread remaining half of icing over the top of the cake.  Garnish with lemon rind strips, if desired.  Store cake loosely covered in the refrigerator.  Yield 16 servings.

Lemon Cake 2

cartoon-strawberry-9Anybody out there a fan of Starbucks Lemon Loaf Cake?  You know how their cake is moist in an ‘oily’ sort of way?  This cake is on par for taste of Stbux Lemon Loaf, but is moist and light and not oily, and it has TWO LAYERS.  It’s probably my favorite lemon cake to date.  (I’m contemplating making another one tonight…)

Oatmeal Pancakes

On the weekends, husband and I like to have at least one nice breakfast.  Whether it be at our favorite breakfast spot in town, or making something a little special.

This recipe is from Cooking Light, September 2010.

I did not alter the recipe in any way.

Oatmeal Pancakes

1.1 oz all purpose flour (1/4 c)
1 c quick-cook oats
1 tblsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 c nonfat buttermilk
* I didn’t have buttermilk, so I used the shortcut trick. 1 tblsp white vinegar put into a liquid measuring cup, and fill with milk to the 1 cup mark. Let sit for 5 min. Use as needed.
2 tblsp butter, melted
1 large egg
Cooking Spray

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

Combine buttermilk, butter and egg in a small bowl.  Add to flour mixture, stirring just until moist.

Heat a nonstick griddle over medium heat.  Coat pan with cooking spray.  Spoon about 2 1/2 tblsp batter per pancake onto griddle.  Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Husband really liked these pancakes.  I thought they were OK.  To me the taste was exactly the same as a bowl of oatmeal.  Some fresh fruit or chopped pecans may have helped push me over the edge to love…