Archive for April, 2021

Banana Date Bread

Ok I just purchased these bananas yesterday from the local grocery store and they are already going bad. It’s time to make some banana bread but I’m adding a little twist I’m going to add some dates and a cheesecake filling. I’m also using some new individual serving containers I purchased this year that can be baked in, covered and sold.


2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup melted unsalted butter
2 eggs
1/2 cup sour cream
4 ripe bananas (mashed)
1 cup chopped dates
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon apple spice
1/2 teaspoon salt


8 oz cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon all purpose flour


1/2 cup all purpose flour
1/4 cup brown sugar
1/4 cup cold butter
1/4 teaspoon cinnamon

In this recipe you can use a loaf pan or small serving containers like I did however you have to adjust your baking times For a loaf pan spray the inside with vegetable spray and pre-heat your oven to 350 degrees.

In a stand mixer (starting with the batter) with a paddle attachment at medium speed add the butter and sugars and mix until combined. Add in the eggs, vanilla, sour cream, dates and bananas until well mixed. In a medium bowl add the dry ingredients, flour, baking soda, baking powder, spice and salt and whisk together. At a low speed add the dry flour mixture to the wet and mix until just incorporated. Set aside
Filling, mix as you would for a cheesecake by mixing the cream cheese and sugar until a smooth consistency. Add in the vanilla extract and eggs and flour until just combined without over mixing.
Set aside.
Topping; place the dry ingredients into a small bowl and cut in the butter until a crumble forms and set aside.

Now let’s assemble, pour about 1/4 to 1/2 batter into the pan then spread the filling over the top. Add the remaining batter over the filling to cover it. Sprinkle the topping over the batter and bake for about 1 hour and 25 minutes until a toothpick comes out cleanly.

Chef Brian Klauss

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This makes a wonderful cake with some crisp cookie like edges and has a moist flavorful taste. Great with a scoop of ice cream.


2 1/2 cups all purpose flour
1 cup brown sugar
1 cup sugar
2 teaspoons baking soda
1 stick unsalted butter (softened)
1/4 cup vegetable oil
2 eggs
1 teaspoon cinnamon
1 teaspoon apple pie spice
3 1/2 cups peeled, cored and cubed apples (granny smith or honey crisp)
3/4 cup raisins
3/4 teaspoon salt

Pre-heat your oven to 325 degrees and center the oven rack. You can use a 9″ x 13″ pan or in my case I used 5 mini bundt pans. (greased and floured)

In a bowl of a stand mixer whisk together the flour, sugars, baking soda, salt and spices. Using a paddle attachment and at a medium speed add in the butter, oil and eggs until combined. Then at a low speed add in the chopped apples and raisins until blended. Turn the batter into the prepared pan or pans and smooth out evenly. Bake for about 45 minutes. Cool completely on a cooling rack.

Glaze: Using 1 cup sifted confectioners sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon and 3 – 4 teaspoons milk. Mix all ingredients together in a small bowl and drizzle over the cooled apple cake.

Chef Brian Klauss

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When I make pies I always save the left over dough to make tarts. This is one of the recipes I used because it makes about 10 small tarts. You could always start from the beginning and make a standard pie dough or purchase a package of pie dough from the refrigerated section of your local grocery store. This recipe is easy and fast.


1 large egg
1/3 cup corn syrup
1/3 cup sugar
4 tablespoons unsalted butter (melted)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup rasins
1/2 cup coarsely chopped pecans
1/2 cup toffee crunch (coarsely chopped toffee)

Pre-heat your oven to 375 degrees and locate a cupcake pan

On a lightly floured surface roll out the dough to about 1/16″ to 1/8″. Using a 3″ circle cutter cut 10 circles of dough. Lightly press each dough into the cupcake compartments forming a cup shape and refrigerate for 20 minutes.
In a medium bowl whisk the egg. Add in the sugar and corn syrup, whip to incorporate. Whisk in the butter, vanilla extract and salt. Remove the dough from the refrigerator. Divide both the raisins and pecans equally and place into the dough. Pour equal amounts of the egg butter mixture into each dough cup. Sprinkle each tart with the toffee crunch and bake in the center rack for 25 minutes. Transfer the pan to a cooling rack and allow to cool slightly then run a knife around the side to help release while cooling. Allow to cool 20 minutes then remove and place onto a cooling rack.

Chef Brian Klauss

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