Posts Tagged ‘Bread’


Didn’t I recently blog about how much of a bad idea it is to ask my middle daughter to quantify and compare her feelings on things? I might not have.  Well, if I didn’t I will now.

It’s a bad idea to ask her to quantify and compare her feelings because I’m learning that it’s either difficult or impossible.  In some instances the choice is clear.

Mommy: Gracie, which do you like better: pumpkin muffins or rotted goat cheese?
Gracie: PUMPKIN MUFFINS! SHUT UP! That was a BAD CHOICE!

If I offer other types of choices where she has to quantify her feelings or how much she likes something, especially if she likes something over another something, she looks at me blankly or gets frustrated.

Mommy: Gracie, which do you like better: pumpkin muffins or apple muffins?
Gracie: I… but… YOU CAN NOT MAKE ME CHOICE THOSE! THAT WAS A BAD! CHOICE!
Mommy: Do you like both?
Gracie: I eat both.
Mommy: Do you like pumpkin more than apple?
Gracie: YOU ask TOO MANY QUESTIONS!
Mommy: If I make muffins right now, which muffins would you like me to make?
Gracie: Pumpkin.

If I ask her leading questions about her day, about new things we did or tried, it’s very similar.

Mommy: Gracie, did you have art class today?
Gracie: We did leaf impressions.  I colored them…
Mommy:  How much did you enjoy it?
Gracie: Ummmm… that is not a very good question.
Mommy: Did you like coloring with real leaves?
Gracie: I had fun.
Mommy: A lot of fun?
Gracie: I don’t know.
Mommy: Okay.  Did you like coloring leaf impressions so much that you would like to teach your sisters and me how to do them at home?
Gracie: NO! Never ask me again! Leaves belong outside!

Mommy: Gracie, did you have pizza?
Gracie: I had pizza! It had pepperoni!
Mommy: Was there cheese pizza too?
Gracie: Yes. I had pepperoni.
Mommy: Do you like plain cheese pizza too?
Gracie: It is PIZZA.
Mommy:  Which flavor do you like better? Plain cheese with nothing else? Or pepperoni?
Gracie: I like PIZZA!
Mommy: If I ordered you a pizza right now, what kind would you want me to order?
Gracie: Pepperoni.

She must think I have this weird obsession that requires her to quantify everything.  I’m learning how to rephrase and break the habit of adding, “how much” and other qualifiers onto questions with her.  I think that’s really what throws her off.  I should probably simply present two choices and ask her which one she wants and let HER be the one to choose to clarify as needed.  She also doesn’t necessarily see where I’m going with a line of questioning, so she sees things as pointless.  I have to also learn to just get to the point and be a lot more direct with her.  I would save her a lot of frustration.

Thinking about it, she doesn’t use very many qualifiers in her speech.  She doesn’t use “a lot” or “a little” when she talks about liking things or disliking things.  She simply says she likes it, dislikes it, loves it, or hates it.  That’s it.  Four descriptors.  When she loves someone, she just loves them.  She doesn’t love someone MORE than someone else unless it’s her baby cousins.  Because, duh, she clearly loves babies MORE than anyone else.

I really look forward to more expansive conversations when she’s older, if she’ll allow it.  I have to be careful right now because if she gets too upset by too much questioning I risk triggering a meltdown or overly frustrating her enough that she’ll shut down and refuse to speak for a while.

Or maybe I have it all wrong.  Any insight?

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Recipe from Cooking Light Magazine

I really don’t like bananas.  I detest them, actually, so heaven knows why I like this recipe but I do! It’s really good as a bread as written but it’s also great made into muffins.  The kids love this recipe, even the super-picky one! I think I’ve shared it on Facebook before but it’s just such a shareable recipe.  🙂  Enjoy! I’m about to make some for tomorrow’s breakfast.  The girls are tired of cereal and I can’t blame them.

[Edited to add: I always forget to add this, but I add ground cinnamon to this recipe.  When I’m putting the dry ingredients together I always think, “Hmm, I’m forgetting something, it must be cinnamon or nutmeg” so I add a teaspoon of cinnamon.  It’s not supposed to go in, but my brain thinks it needs it.  It’s actually perfect for the recipe so it’s a nice addition.]

Banana-Oatmeal Bread:
(Cooking Light Magazine)
1 ½ cups flour
2/3 cup sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup oats (can also use flavored packets of oatmeal)
1 cup mashed bananas
1/3 cup buttermilk
¼ cup vegetable oil
1 tsp vanilla
2 eggs, beaten
cooking spray
1. Preheat oven to 350F and spray a 8 x 4 inch loaf pan with cooking spray.
2. Combine dry ingredients together in a large bowl.
3. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
4. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
5. Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
7. Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.

*Jessica’s notes: I used lactose-free fat-free milk instead of buttermilk, and simply added about 1 TB of vinegar. Also used a nonstick bread pan.

[*new note: add 1 tsp of cinnamon to dry ingredients]

* Amy’s notes: I used two packets of apple cinnamon instant oatmeal and will add pecans next time.

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A Teaspoon with Baking powder

Image via Wikipedia

I usually make this for Christmas or New Year’s Day breakfast. It’s actually more of a coffee cake, but it’s an American-style coffee cake meaning that it doesn’t have coffee in it.  You serve it with coffee. It doesn’t have a streusel (crumb) topping the way I do it (in a scalloped bunt pan) but you could if you use the right pan. I sometimes make two in loaf pans, but again without the streusel topping if I do it that way.  But since it doesn’t have streusel topping, it’s “bread.”

I successfully alter this recipe using lactose-free milk (NOT soy milk) and add a touch of lemon juice or vinegar to clabber it. If I have enough butter, I use butter over shortening because it tastes better.  When I bring it somewhere like a class party or to someone’s home I like to pre-slice it and then sprinkle it with a dusting of powdering/confectioner’s sugar.

Since I use a bunt pan, I add the batter in layers so that between layers I can sprinkle “extra” cinnamon sugar and then swirl it with a knife. It turns out better that way and actually swirls nicely.

Cinnamon Swirl Bread:
(Bren, the original host on BabyCenter‘s Recipe Swap)

1/3 cup shortening
1 1/2 cups sugar
3 eggs
1 1/2 tsp. vanilla
3 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 cups buttermilk
1 Tbs. cinnamon
2 Tbs. sugar

In large mixing bowl, cream shortening & sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk.

Spread half of the batter in two greased & lightly floured 8″ x 4″ x 2″ loaf pans. Combine cinnamon & sugar; sprinkle half over batter. Spread remaining batter; sprinkle with other half of cinnamon-sugar. Bake at F. 350 for 50-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 in pans before transferring to wire racks to cool completely. Makes 2 loaves.

*Jessica’s notes:
1. Successfully made this recipe in a bundt pan & treated it like a “cake” recipe; excellent this way and serves beautifully for company; also delicious thinly sliced, then toasted and dabbed with cream cheese.
2. Also successfully made this recipe using half whole wheat flour, and soured fat free milk (added 1 TB white vinegar to milk) and not buttermilk.

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