Oh, crumbs!

What to do with all the leftover heals of bread?  Although D doesn't care to eat them, I don't.  And K hates crust, therefore hates heals.  For many years I tossed these into the trash.  Then one day I had a empty bread crumb container and the rest is history.


I stash the heals into the freezer.  When I have no space for anything else in my freezer because of all the pieces of bread, I make bread crumbs.  


To do this, I set the pieces of bread on the counter to thaw slightly and preheat the oven to 250.  I cover a baking sheet with a single layer of bread.  I don't keep perfect time, since it is really dependent on how moist the bread is.  I usually flip the bread every 10 minutes until it is toasted.


Next I get my food process and spices out.  I usually make equal plain bread crumbs and Italian bread crumbs.  Plain is simple, just put a few pieces of toast in the processor and turn on until fully crumbled.  When there's chunks of bread, pulse the blade often works.










For Italian, I add in Italian seasoning and garlic powders.  I usually toss it in, but would say for each batch I put in a 1/2 teaspoon of garlic powder and a teaspoon of Italian seasoning.








I use bread crumbs for meatloaf and chicken Parmesan.  Yum!

Monkey Muffins

Ever wonder what to do with old bananas?  I toss mine (that haven't been neglected to long) into the freezer.  There they wait to be made into something yummy.  Below is one way.

Monkey Muffins

Original recipe came from High Five Magazine my daughter used to get.  We have lots of fun making these, or at least until the smashed banana gross her out.  I've changed it slightly.

3 bananas

2 c whole wheat flour

1 ts baking soda

1/2 c shortening (I use butter crisco)

1 c sugar

2 large eggs

1 ts salt

1 ts vanilla

1/2 c sour cream

1/2 c water (or so)

1. Preheat oven to 350 degrees
2. Thaw bananas slightly if from freezer.  Smash into small pieces.  I use a pastry blender for this job.
3. Mix together shortening and sugar. Beat until creamy. Add eggs, the mashed bananas, salt, and vanilla. Mix well.
4. Add the flour, soda and mix.  
5. Add sour cream. Mix well.  Add water to thin batter to a sour cream consistency.
6. Fill the muffin cups 1/2 full. Bake for 15-18 minutes for regular muffins.  Fill 3/4 of mini muffin cup and bake for 12-14 minutes.

My family prefers mini muffins over regular size.  If you do use white flour, omit the water.