MakingBananaPancakes.com - Keith Pricktt's Food Blog

Christmas Morning Cranberry Nut Muffins

December 26th, 2008

Christmas Morning Cranberry Nut Muffins

I hope this post finds you with a satisfied belly, good family and friends, or simply a glass of eggnog and rum.  I’ve had my share of each this past few weeks along with many fun mornings, afternoons and evenings of baking, cooking and eating out.  One of my favorite things (…read more and get the recipe)

Posted in Breads, Breakfast, Snacks | Leave a comment (0)

  » By Keith Prickett

Strawberry Cupcakes with Fluffy Chocolate Frosting

June 24th, 2008

 Strawberry Cupcakes with Fluffy Chocolate Frosting

“These are the best cupcakes I’ve ever had!”  Those were the words of my beautiful wife after devouring one of these cupcakes I just whipped up.  That says a lot.  I really value her opinion when I cook but I have to say these little delights are SO GOOD! (…read more and get the recipe)

Posted in Cupcakes, Dessert | Leave/read a comment (3)

  » By Keith Prickett

Bread with Added Wheat Gluten [Update]

June 18th, 2008

Done Rising, let it bake

I tried making bread with the 1/2 cup of wheat gluten added as suggested by a friend.  I mentioned it in my whole wheat bread recipe, but didn’t actually try it until now.  The result was a bread that, when sliced, looks and feels much more like what you can buy in the grocery store.  I think it’s too much like what you get in the store.  Next time I am going to try my recipe with 1/4 cup of wheat gluten instead of the 1/2 cup I added this time.  We can usually finish a loaf of bread in about a week, so it’ll take me that long before I bake another loaf. (…read more and get the recipe)

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  » By Keith Prickett

100% Whole Wheat Bread

June 12th, 2008

The Bread

This blog post has been a long time coming.  Every time I make bread, and I make it often, I think I should post it!  Well, lately I’ve been in the posting mood, so it’s your lucky day!  This bread recipe has been such a blessing to me; the bread comes out perfect every time (with the exception of using bad flour).  I like to use whole wheat, but sometimes I sneak in 1/2 cup of regular flour.  You would definitely want to do that if you don’t have good quality whole-wheat flour.  Here are all of the tricks I have learned from making bread over the past 18 months or so: (…read more and get the recipe)

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  » By Keith Prickett