Seven Brothers Banana Bread

 This is from a website called Lo's kitchen. We love this! I slice it and freeze it so we can pull out a slice or two at a time. Heat in the microwave for about 20 seconds and it's as good as fresh. We've never done the glaze or optional toppings but they're probably good too.

Mom

Mom's Banana Bread (Seven Brothers Copycat)

Tender banana bread loaded with chocolate chips and coconut inspired by a favorite restaurant - Seven Brothers. Serve plain or with ice cream just like the restaurant.

Prep Time: 30minutes minutes

Cook Time: 1hour hour

Total Time: 1hour hour 30minutes minutes

 Servings: 1 loaf

Ingredients

• ½ cup unsalted butter melted
• 350 grams overripe bananas (~ 3 bananas) mashed
• 110 grams (1/2 cup) brown sugar
• 100 grams (1/2 cup) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 120 grams (1/2 cup) greek yogurt or sour cream
• 250 grams (2 cups) all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• ~1/2 cup sweetened shredded coconut + more to top
• ~3/4 cup semi sweet chocolate chips + more to top

Glaze

• 1 tbsp butter melted
• 1/2 tsp vanilla extract
• ~1 cup powdered sugar
• 1-2 tsp milk to thin out, as needed

Optional toppings

• ice cream
• chocolate sauce
• sweetened shredded coconut

Instructions

• Preheat oven to 350° F. Grease a loaf pan with nonstick spray and set aside.
• Mash bananas in a large mixing bowl.
• Add melted butter and sugars to the banana. Use a beater to mix well until combined and slightly fluffy, about 1 minute.
• Add the eggs, vanilla, and greek yogurt/sour cream. Gently mix until just combined.
• Add the flour, baking soda, salt, and cinnamon. Gently mix together until just combined. Do not over mix.
• Fold in the coconut and chocolate chips.
• Pour batter into your prepared loaf pan. I like to line my loaf pan with parchment paper. (Use a 8.5x4.5 or a 9x5; you can also use mini loaf pans!). The batter should be about 3/4 of the way full.
• Bake for 55-60 minutes (or 30-35 minutes for mini loaves), until the toothpick comes out with moist crumbs on it. If it's starting to get too brown at 30-45 minutes, put a sheet of aluminum foil over the top to slow down the browning.
• While it bakes, make the simple glaze by whisking together all of the ingredients. Adding just a touch of milk at a time to get to a nice silky, runny consistency.
• Let it rest in the loaf pan for 5 minutes then transfer to a cooling rack to finish cooling. Generously drizzle the glaze on top. Serve as is, or warm with ice cream, chocolate glaze, and additional coconut flakes.

  (online it says they add chocolate sauce on their loaves, but I've never seen that. I just see it on their sundaes. But feel free to add it now if you have a big sweet tooth!)

Notes

I don't mind having this bread on day 2, as the flavors can often be richer as it sits for a bit. So don't be afraid to make it the night before! 

Refried Beans

 3 cups dry pinto beans

1 tsp. Cumin

2 tsp. salt

1 Tbsp chicken boullion

chopped onion or dried onion to taste

3 cups shredded cheddar, colby or montery jack

Place beans in crock pot, cover with water and soak over night. In the morning, add cumin, salt, boullion and onions. Cook till beans are soft, adding additional water as needed. Depending on your crock pot this will take anywhere from all day on low to 6 hours or so on high. 

Drain beans, saving the broth. Mash the beans adding broth as needed to make them a little bit soupy. Add 3 cups shredded cheese and mix in till cheese is melted. 

Taco Quiche

 2 lbs. ground beef

2 envelopes taco seasoning (or just season the ground beef with your own combination of spices)

4 eggs

3/4 cups milk

1 1/4 cups biscuit baking mix (or see below for homemade mix)

1/2 cup sour cream

2 to 3 cups chopped lettuce

3/4 cup chopped tomato

1/4 cup chopped green pepper

1/4 cup chopped green onions

2 cups shredded cheddar cheese (or colby jack)

Brown beef, drain. Add seasoning according to package directions. Spoon meat into greased 9 by 13 inch baking pan.  Beat eggs and milk in bowl. Add biscuit mix and mix well (or throw all that in a blender and mix that way). Pour over meat and back at 400 degrees for 20 to 25 minutes till set and golden brown. Cool for 5-10 minutes. Spread sour cream over the top, sprinkle with remaining ingredients and serve immediately. 8 serving.

Biscuit mix: 1 cup and 2 Tbsp flour, 1 tsp baking powder, 1/2 tsp salt, 3 Tbsp oil or shortening

Cheesy Potato Vegetable Soup

4 medium potatoes
6 cups water
3 chicken bouillon cubes
1/2 cup butter
6 Tbsp flour
1 cup milk
2 tsp seasoned salt (Lawry's)
1/4 tsp. paprika if desired
pepper to taste
2 cups broccoli, chopped
1 cup carrots, sliced
2-3 cups cheese (cheddar, pepperjack, montery jack etc.)

Bake or steam the potatoes (I use my rice cooker and steam them so I don't have to poke holes in them or heat up my oven). Cook broccoli and carrots (stove top or microwave) in a cup or two of the water along with the bouillon cubes till tender (the vegetables will be tender, bouillon cubes will dissolve...).

In a large saucepan, melt the butter over medium heat. When melted, add the flour and stir to mix. Cook this mixture for a minute or two and then add the milk, stirring till blended and thickened. Add the remaining water and the salt, paprika and pepper. Stir till well mixed, then add vegetables and broth (water they cooked in). Grate or finely chop the baked potatoes and add them to the soup. Let everything simmer for a few minutes while you grate the cheese, then add the cheese and stir till melted. Taste and adjust seasoning as needed.

Chocolate Oatmeal Cookies

1/2 cup  vegetable oil (or coconut oil, shortening, butter etc.)

1 2/3 cups sugar

1 tsp. vanilla

2 eggs

1/3 cup cocoa powder

2 tsp. baking powder

1/2 tsp salt

2 cups flour

1/3 cup milk

1 1/2 cup quick oatmeal

Cream oil and sugar, add vanilla and eggs and beat till blended. Mix in cocoa powder, baking powder and salt till thoroughly blended. Stir in 1 cup flour. Add milk and mix well then add remaining cup of flour. Add oatmeal and stir till completely mixed in. 

Heat oven to 350, drop dough by spoonfuls onto greased cookie sheet and bake for 10-12 minutes or till just set. Let cool on pan for a few minutes, then finish cooling on wire rack. Makes 2-3 dozen cookies depending on size.

Banana Split Cheesecake

20 Oreo Cookies 
3 tablespoons butter ( melted ) 
3 package(s) cream cheese ( 8 oz each, light or regular divided ) 
2 bananas 
1/2 cup pineapple juice 
2 1/4 cups Powdered Sugar 
1/3 cup frozen strawberries ( thawed, drained or fresh and chopped, 1/2 cup pureed ) 
1/3 cup pineapple ( chopped, drained or 1/4 cup pureed ) 
5 1/2 cups whipped cream ( or whipped topping ) 
to taste chocolate syrup 
to taste sprinkles 
to taste maraschino cherries 


Crush oreos then mix with melted butter and press in bottom of 9 inch spring bottom pan. Beat cream softened cream cheese with mixer then add powdered sugar. Fold in whipped cream (or whipped topping). Divide mixture evenly between three bowls. Slice bananas and toss with pineapple juice. Drain and mix into 1 bowl of cream cheese mixture. Spread evenly on the crust. Mix crushed strawberries with another bowl of cream cheese mix and then spread on top of banana layer. Mix crushed pineapple with remaining cream cheese mix and spread over strawberry layer. Chill for several hours or over night. If desired, before serving, top with chocolate syrup, sprinkles and maraschino cherries. 

Pudding Cake

1

cup  flour

3/4

cup sugar

2

tablespoons cocoa

2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup milk

2

tablespoons vegetable oil

1

teaspoon vanilla

1

cup packed brown sugar

1/4

cup baking cocoa

1 3/4

cups hot water

Mix first 8 ingredients together in a nine by thirteen pan. Sprinkle brown sugar and cocoa over the top. Pour hot water over whole cake.  Bake 40 minutes at 350 degrees.

Wheat Bread

7 cups very warm water
2 Tbsp. yeast
3/4 cups brown sugar
1 cup wheat gluten
10-14 cups whole wheat flour (this really varies depending on the day)
1 1/2 Tbsp. salt
3/4 cup vegetable oil
2 Tbsp. lemon juice

Pour water in large bowl (or bowl of your mixer like kitchen aid or Bosch), add yeast and brown sugar.  When yeast has foamed, add gluten and 6 cups wheat flour. Mix by hand or in mixer till for about 2 minutes.  Add 2 more cups wheat flour, the vegetable oil, salt and lemon juice. Stir or continue mixing in mixer (using kneading arm). Continue adding wheat flour, about 1/4 cup at a time until the dough is slightly stiff (it will pull away from the side of the bowl if using a mixer).  Knead either by hand or with mixer (by hand about 10 minutes). Turn dough out onto oiled counter and let rest for 20 minutes. Divide into 6 parts (if using 8X4 inch loaf pans) or 5 parts (if using 9X5 inch loaf pans), punch down and shape into loaves, sealing the seams. Place in greased loaf pans. Warm your oven slightly (in my electric oven I turn it on for 2 minutes). Turn the oven off, then place the loaves in the oven. Let rise for 30 minutes. Leaving bread in the oven, turn the oven on to 350 degrees. Bake bread for 40 minutes (set the timer as soon as you turn the oven on, don't wait till it reaches 350).  Remove immediately from pans and place on cooling racks.

Very Easy Biscuits

2 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/3 cup vegetable oil
2/3 cup milk

Mix flour, baking powder and salt.  Pour in oil and milk. Mix with fork till just combined.  Turn out on counter (the oil usually keeps this from sticking so you don't need flour on the counter).  Knead 10 to 12 times.  Roll and cut.  Bake at 425 for 12 minutes.

Spaghetti Sauce

1/2 pound ground beef
2 cans tomato sauce (16 oz.)
1 tsp. basil
1 tsp. sugar
1 tsp. salt

Brown ground beef, add remaining ingredients and simmer.  The longer you simmer it the better it tastes but it works if you're in a hurry and just bring it to simmer and then serve too.

This is really basic and easy but Gary likes it better than any other sauce he's had so why mess with it?

Basic Chocolate Cake

2 1/4 cups flour
1 2/3 cups sugar
3/4 cups butter, softened
2/3 cups baking cocoa
1 1/4 cups water
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/4 tsp. baking powder
2 large eggs

Heat oven to 350. Grease and flour one 13X9, two 9 in. rounds or 3 8 inch round pans.

In large bowl, beat all ingredients on low 30 seconds then high for about 3 minutes, scraping the bowl occasionally.  Pour into pans.

Bake 9X13 40 to 45 minutes, round pans 30 to 35 minutes or till toothpick comes out clean. Cool in pan or on wire racks (depending on what you're doing with them afterwards).

This is my standard chocolate cake that gets used for lots of things like this Black Forest Cherry Cake so beautifully displayed below. It has also been used for snowman cakes, dinosaur cakes, heart cakes and shamrock cakes.

Pinwheel Cookies

1 1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1/4 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
4 cups flour
2 squares unsweetened chocolate, melted and cooled

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Add baking powder, salt and baking soda and continue beating. Add flour gradually to creamed mixture and mix well. Divide dough in half. Mix melted chocolate into one half of dough until thoroughly mixed.  Wrap plain and chocolate doughs separately in plastic wrap and chill for one hour.

Divide each type of dough in fourths.  Roll each portion out between waxed paper into about a 9X6 rectangle.  Chill for 30 minutes.  Remove waxed paper. Place one plain over one chocolate rectangle and roll up tightly jelly roll style starting with the long side. Repeat with rest of dough.  Wrap in plastic wrap and chill for 2 hours.

Heat oven to 375. Unwrap roll of dough and slice into 1/4 inch slices. Place 1 in. apart on ungreased baking sheets. Bake for 9-11 minutes or till set.  Cool on racks. Makes about 10 dozen cookies (unless you eat a whole lot of the very tasty dough while making them).

Note: chilling times are minimums, I've done these over several days, working on them when I had time, ignoring the dough when I didn't.  You can also freeze the rolls of dough for cooking later.

Creamy Bean Soup

6 cups water

2 cups dry pinto beans

2 Tbsp. dry onion (you can use fresh as well, I like dried better in this)

4 chicken bouillon cubes

1 tsp. salt

1 cup light cream or milk 

1 Tbsp. flour

Bacon, shredded cheddar cheese and sour cream for garnish

Soak beans in water overnight (I do this in the crock pot so its all ready to go the next morning). Put in crock pot first thing in the morning with onion, bouillon, and salt. If you have 10 to 12 hours, cook on low till beans are soft. If you got up later and only have 6 to 8 hours, cook on high. It doesn't matter if the soup cooks for a while after the beans are soft so you don't need to be too picky.  Turn crock pot to high. Mix milk/cream and flour, add to soup.  Serve with bacon, cheese and sour cream.

Black Bottom Banana Bars

1/2 cup butter or margarine, softened

1 cup sugar

1 egg

1 tsp. vanilla extract

3 medium bananas, mashed

1 1/2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 cup cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas.(or put eggs, vanilla and banana in a blender and then add to butter and sugar)  Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 9X13 pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 for 25 minutes or until the bars feel done. Cool. Cut and eat!

Oatmealers (no bake cookies)

2 cups sugar
1 cube butter
3 Tbsp. cocoa
1/2 cup milk
1/2 cup peanut butter
3 1/2 cups oatmeal (quick oats work better than old fashioned)
1 tsp. vanilla

Measure all ingredients and have ready. In medium saucepan start to melt butter over medium heat.  Add sugar, cocoa and milk and stir.   Bring to a boil and boil for 2 minutes.  Remove from heat.  Add peanut butter, oatmeal and vanilla and stir till mixed.  Drop by spoonfuls onto wax paper (or right on to your serving plate).  Let cool.  Eat.

There are a couple of variations on this--for straight chocolate ones, leave out the peanut butter.  For peanut butter ones, leave out the cocoa.  Everything else is the same.  If you want really decadent chocolate ones switch the peanut butter for Nutella and use the cocoa as well.  

Cheese Pups (no clue who made that name up)

1 pkg. yeast (1 scant Tbsp.)
1/2 cup warm water
3 1/2 to 3 3/4 cups flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp. salt
1/2 cup warm milk
1 egg

20 pieces cheddar cheese (about 3 inches long and approx the size of a sharpie marker)

Soften yeast in 1/2 cup warm water.  Add 2 cups flour along with remaining ingredients and mix well.  Continue to add flour, 1/2 cup at a time till dough is soft but ready to knead.  Knead on a lightly floured board for 5-10 minutes.  Let rest about 20 minutes.  

Divide dough into 20 pieces.  Roll to shape each piece like a very fat, short snake.  Flatten slightly and place a slice of cheese on top, molding the dough around the cheese to completely seal it.  heat an electric skillet, fry pan or girddle (or all three if you want it done quickly) to medium/low heat and place rolls on hot pan, not touching each other.  As they start to brown on the first side, turn them to brown other sides.  I usually cook them on 3 or 4 sides depending on how well they balance.  Keep cooking till the dough is done all the way through (this means cutting one open at some point to check usually).  

12 Hour Butterhorns

3/4 cup milk
1/2 cup butter 

1 scant Tbsp. yeast
1/4 cup warm water
1/2 cup sugar
3/4 tsp. salt
3 eggs, well beaten
4 to 5 cups flour
1/2 cup butter, softened

Heat milk to almost boiling then remove from heat.  Add 1/2 cup butter, cut in pieces.  Stir till butter is melted.  Set aside. Pour warm water into a large bowl.  Add a teaspoon or so of the sugar and the yeast.  When mixture is foamy, add the remaining sugar, salt, eggs and milk/butter mixture (make sure its warm, not hot).  Add 3 cups of flour and stir well.  Add more flour about 1/2 cup, stirring after each addition.  You want just enough flour to make the dough leave the sides of the bowl but still be soft.  Cover and let rise in a cool place (mine goes in the basement).  Let rise for 5-7 hours (or till you wake up in the morning if started the night before).

Stir dough down and dump out on lightly floured surface.  Knead lightly, keeping dough soft.  Divide in half and roll each half into about a 14 inch circle.  spread 1/4 cup softened butter on each circle. Cut circles pie fashion into 16 pieces each.  Roll each piece from big to small end and pinch closed.  Place on greased cookie sheets, cover and let rise for 5-7 more hours.  Sometimes they will get really puffy during this rising, sometimes not so much but its fine either way.

Heat oven to 375 and bake rolls for 12-15 minutes or till lightly browned.  Cool on racks or a towel.

Pumpkin Chocolate Chip Cookies

1 1/2 cups butter (margarine works, butter is better)
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) pumpkin (not pie filling, just pumpkin)
1 egg 
1 tsp. vanilla
1 tsp. salt
2 tsp. ground cinnamon
2 tsp. baking soda
4 cups all purpose flour
2 cups quick oats
2 cups semi sweet chocolate chips (12 oz. bag)

Heat oven to 350 degrees. Cream butter and sugars together. Beat in pumpkin, egg and vanilla.  Add salt, cinnamon and baking soda, mix thoroughly.  Stir in flour, mix well.  Add oats and chocolate chips, mix well.  Drop by spoonfuls onto ungreased baking sheets (I usually put 12 on each baking sheet) and bake for 10-12 minutes.  Cool on wire racks.  Makes 8-10 dozen depending on size (and how much dough gets snitched while I'm making them).

Sugar Muffins

1/2 cup sugar
1/3 cup shortening

1 egg

1 ½ tsp. Baking powder

½ tsp. salt

¼ tsp. Ground nutmeg

1 ½ cups flour

½ cup milk

½ cup sugar

1 tsp. Ground cinnamon

6 Tbsp. Butter, melted

Cream together sugar and shortening. Beat in egg, baking powder, salt and nutmeg. Starting and ending with flour, alternately add flour and milk till mixed well. Fill 12 greased muffin tins and bake at 350 for 20 minutes. Mix cinnamon and second amount of sugar together. Remove muffins from tin, roll in melted butter then in cinnamon sugar mixture.

If you want to make these slightly healthier so you feel better about yourself do the following: in the top ingredients use 1/3 cup sugar and 2 1/2 Tbsp. shortening, add 1/4 cup applesauce with the milk.  For the bottom ingredients cut the butter to about 1/4 cup and the sugar will probably be about 1/3 cup but I've never actually measured the difference there.  Mix as directed but when rolling the muffins just roll the tops in butter and sugar.

Cherry Candy

12 oz. milk chocolate chips

3/4 cups chunky peanut butter

12 oz. salted peanuts, chopped

1 16 oz. bag mini marshmallows

1 can cherry frosting

Line a 9X13 pan with foil and spray with non stick cooking spray. Put chocolate chips and peanut butter in microwave safe bowl.  Microwave on medium power for 2 minutes or till chocolate is melted.  Add chopped peanuts and stir till well mixed.  Spread half of chocolate mixture in foil lined pan.  Put the pan in the fridge to cool slightly.  

Put marshmallows in large, microwave safe bowl.  Heat in microwave at medium power for 60 seconds.  Add cherry frosting and stir till well mixed.  Spread marshmallow mixture on top of chocolate mixture in pan.  Cool in fridge for 10 minutes.  Spread remaining chocolate mixture on top of marshmallow mixture.  If the chocolate is too stiff, heat in microwave for a few seconds to make more spreadable.  Chill in fridge for a few hours or overnight.

Turn candy out on to a cutting board, peel off foil and flip right side up.  Cut into bars.  Makes 64 or so depending on how big you cut them.