Sunday Brunch: Warm Cinnamon Scone Recipe

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Yield: 8 scones.

Scone Recipe Ingredients:

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Scone Recipe Directions:

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Whether you want to serve this warm scones recipe for your next Sunday brunch or you freeze them and enjoy them at a later date, they will always be delicious! We also love eating them with warm strawberry preserves! Who can resist an easy pastry that makes your entire home smell lovely? Looking for more scone recipes on Stagetecture? Take a look at this scone recipe.

Want to Know How to Make Scones from the pros?

Alton Brown of the Food Network has a great and simple scone recipe. Learn how to make scones with his simple directions. The best 50 Scone cookbook is a great resource if you’re looking for more delicious recipes.

For more brunch recipes on Stagetecture, click here.

4th of July Treat : Creamy Banana Bread Recipe

Image Via: One Lovely Life

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Ingredients

1/2 cup margarine or unsalted butter that is softened

1 packet of cream cheese, about 8 ounces, softened

2 eggs

1 cup bananas, mashed

2-1/4 cups all purpose flour

1-1/4 cup regular white sugar

1-1/2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

3/4 cup pecans, chopped

2 tbsp brown sugar

1 tsp vanilla extract

Image Via: Raleys

Directions

1. Preheat the oven to 175°C. Simultaneously grease two loaf pans (8”X4”) and sprinkle them with flour.
2. In a glass bowl gently beat the margarine and cream cheese together.
3. Now add white sugar and beat until the mixture becomes fluffy and white.
4. Its time to add eggs now. Add one egg at a time, beating the mixture properly after each addition.
5. Add mashed bananas and vanilla extract and beat again.
6. Next add flour, little by little, blending well after each addition. Also along with flour you should add baking soda and baking powder and ensure there are no loose lumps of flour or baking powder left. The batter so formed will just be moist enough.
7. In another small glass bowl mix chopped pecans, cinnamon powder and brown sugar. Keep aside
8. Shift the batter into the two loaf pans to half full. Now add  the pecan mix and top both the pans with the remaining batter.
9. Bake for 45 minutes and check if the toothpick comes out neat.
10. Your Creamy Banana Bread is ready!

This 4th of July dessert recipe is super moist and flavorsome. If you wish you could substitute the pecans with chocolate chips, or just add the chocolate chips to the recipe. If you looking for more flavor you could add another mashed banana. In this case you will have to give an extra 5 to 7 minutes for cooking. And if pecans aren’t the thing for you, just keep them out of the recipe. Best served with milk, this dessert is a healthy delight!

Click here for more 4th of July Recipes on Stagetecture!

Who doesn’t love the smell of fresh baked breads in their home especially banana bread? Bananas are a great source of potassium. This is a mineral that your body needs to operate normally. Potassium helps your muscles and nerves communicate properly. If you want to supplement your body with potassium, eating a banana is a great source.

To enhance your eating pleasure, try a gluten-free banana bread. This is a delicious recipe that you can easily make at any time of the day.

Fresh Baked Gluten-Free Banana Bread

Image via: Two Peas and their Pod

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Ingredients

• 1 cup boiling water
• 1/2 cup chopped dates
• 4 large eggs
• 2 cups mashed, very ripe bananas (about 4)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups brown rice flour
• 1/2 cup sorghum flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup butter, melted
• 1/2 cup chopped walnuts

Image via: Recipe Girl

Directions

1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Indulge yourself with the sweet taste and aroma of the gluten-free banana bread. This recipe is a great dessert or snack when you’re alone or with the whole family.

For more food recipes on Stagetecture, click here.

Delicious Gluten-Free Banana Bread

Image via: Dina’s Cucina

Ingredients

•     1 cup boiling water
•     1/2 cup chopped dates
•     4 large eggs
•     2 cups mashed, very ripe bananas (about 4)
•     3/4 cup granulated sugar
•     1/2 cup unsweetened applesauce
•     1 teaspoon vanilla extract
•     1 1/2 cups brown rice flour
•     1/2 cup sorghum flour
•     1 teaspoon baking soda
•     1/2 teaspoon salt
•     1/4 teaspoon ground nutmeg
•     1/3 cup butter, melted
•     1/2 cup chopped walnuts

Image via: Southern Living

Procedure

1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

The whole procedure makes a 9-inch X 5-inch loaf of Gluten-Free Banana Bread. This should be a delicious treat for your loved ones. Take a bite on the first slice and savor its delicious taste.

For more brunch recipes on Stagetecture, click here.

Stagetecture’s

Best of 2013 – #2

Today we continue the countdown of Stagetecture’s Best of 2013 based on most trafficked posts by you, the readers. Yesterday you saw #3 was Sunday Brunch:Perfect French Toast, and today we continue to #2 – Sunday Brunch: Warm Cinnamon Scones. I’m starting to think you all love Sunday brunch food just as much as I do!

First Featured – Entry #2504, June 8, 2013

Happy Sunday Stagetecture readers. Is there anything better than the fresh smell of warm cinnamon? Whether it’s in oatmeal, your favorite hot drink, or from a warm breakfast bed, cinnamon makes Sundays wonderful. Today, I bring you a warm apple cinnamon scones recipe from Taste of Home. Whether you serve these fresh or freeze them for later, you will love these scones anytime!

Sunday Brunch: Warm Cinnamon Scones

Image via: King Arthur Flour

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Yield: 8 scones.

Ingredients

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Image via: King Arthur Flour

Directions

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Let us know how you enjoyed these Warm Cinnamon Scones!

For more brunch recipes on Stagetecture, click here.

Check back to see all of the Best of 2013 & look back at the Stagetecture’s Best of 2012, here.

Happy Sunday! Is there any aroma better than smelling fresh waffles being made on Sunday morning? Today, try this breakfast recipe for homemade cinnamon banana waffles for your family. From the fresh bananas to spicy cinnamon garnish you will love this delicious way to start your Sunday. Thanks Southern Living for this yummy recipe.

Homemade Cinnamon Banana Waffles

Image via: Becky Luigart-Stayner

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Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray

Image via: Adventures in Feud

Directions:

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

2. Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

3. Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges.

4. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

For more breakfast recipes on Stagetecture, click here.

Happy Sunday! Who’s craving a scrumptious recipe for a moist coffee cake to enjoy this weekend? Today I feature a yummy recipe featuring ripe blueberries and tangy rhubarb for your family. Whether you want to make it now and freeze for a brunch you are having in a few weeks, or you want to make it today – delight your tastebuds with this tasty blueberry coffee cake.

Blueberry & Rhubarb Coffee Cake

Image via: Wolfermans

Ingredients

Crumb Topping

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or margarine

Coffee Cake

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb

Vanilla Glaze

1/2 cup powdered sugar
1 1/2 to 2 teaspoons hot water
1/4 teaspoon vanilla

Image vie: A Cup of Jo

Directions

1. Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.

2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.

3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.

4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.

5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

For more food recipes on Stagetecture, click here.

Who doesn’t love the smell of fresh baking bread? Banana bread is a great source of potassium. It’s a great option for people who wanted to maintain a healthy lifestyle and it can be eaten anytime of the day.  The popularity of the banana bread is not only because of its nutrition but its delicious taste as well. It’s so hard to resist the sweet and soft texture of the banana bread.

But not all banana bread recipes can be considered guilt-free. Too much sweetener like the white sugar is not good when you’re on a diet. However, you can do something about this.

Image via: Cannella-vita

Check out this guilt-free banana bread recipe tips that you can do when baking:

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Choose natural sugar

Instead of white sugar, you can use unprocessed sugar as an alternative. This is far better than the white sugar without compromising the sweetness. Also, you can experiment with using honey or even molasses as sweeteners. You may not get the desired taste after a couple of tries but it will be all worth it after getting it right.

Put in yogurt or buttermilk

If you need some oil, try half yogurt, apple sauce or buttermilk. This should be a wonderful addition for your banana bread. But this may not work on other recipes other than banana bread which is a bit flexible. Swap half of the amount of your choice with the oil for better results.

Go nuts!

Just sprinkle your banana bread with nut crumbs and you’ll definitely go nuts about it! It’s like hemp seeds or flax. The nuts will provide you with protein, amino acid and fiber. These are essential nutrients that your body needs. Of course, nuts give a toasty crunch and nutty flavor of your usual banana bread.

Vegan Banana Bread Recipe

Image via: Sweet Little Details

Ingredients:

2 cups all-purpose flour
3/4 cups white granulated sugar
1/2 cup dark brown sugar, packed
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 cups mashed banana, from about 4 large very ripe bananas
1/4 cup canola oil
2 T. maple syrup
1 t. vanilla extract
Walnuts

Preparation:

1. Preheat the oven to 350 F. Lightly oil a 9″x5″ loaf pan and set aside.

2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.

3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, canola oil, maple syrup, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined. Fold in the walnuts if using and pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.

Choose being healthy without compromising the taste of your favorite banana bread. Take note of the tips and implement it in your next baking plan. These healthy tips are definitely worth a try.

For more recipes on Stagetecture, click here.

Looking for a little pick-me-up when getting ready for the morning, then create this delicious vegan banana bread protein bars recipe to start.  They will give you the energy and nutrition that we keep you going all day long and strong.  Just follow the recipe and enjoy!

 Vegan Banana Bread Protein Bars

Image via: Healthfully Me

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Ingredients

Dry Ingredients

1. 2/3 cup fo Gluten-Free Rolled Oats
2. ½ cup of Raw Buckwheat Groats, ground into flour
3. ¼ cup of Shredded Unsweetened Cococnut
4. 3 tablespoons of Chia Seeds
5. 3 tablespoons of Mini Dark Chocolate Chips
6. ¼ teaspoons of cinnamon
7. ¼ teaspoons of Fine Gran Sea Salt

Wet Ingredients

1. ¾ cup of Mashed Ripe Banana (about 2 small-medium)
2. ½ cup of Natural Smooth Peanut Butter
3. ¼ cup of Coconut Nectar Syrup (or brown rice syrup)
4. 1 teaspoon of Pure Vanilla Extract

Image via: Edible Perspective

Instructions

1. Preheat the oven to 350 degrees F.
2. Line an 8-inch square pan with 2 pieces of parchment paper, one going each way.  If you want the parchment to stay securely then spray the base of the pan with olive oil and repeat the process for the next paper to.
3. Add the raw buckwheat groats into a high-speed blender and blend on high until a fine flour forms.  Then whisk all dry ingredients together in a mixing bowl.
4. Mash the bananas until they are smooth, measure out the ¾ cup, then stir together the banana and all of the wet ingredients in a bowl.
5. Now, add the wet mixture to the dry mixture and stir well until the mixtures have combined.  AS a result the dough will be very sticky.
6. Scoop batter into prepared pan and place a piece of parchment paper on top of the batter and press it down to spread out the batter evenly.  You can also remove the paper and wet your hands lightly and spread it out that way.  Be sure to have lain out as even as possible.
7. Put the pan in the oven and bake for 22-26 minutes or until the edges are golden brown and the bread is firm to touch.  Let the pan completely cool (about an 1 hour) before removing and slicing the bars.
8. After the pan has cooled, using a knife begin cutting the mold into bars. Then eat!

For more healthy food ideas on Stagetecture, click here.