Cin/Sug Doughnut Muffs:

Doughnut Muffins
original recipe source: Tasty Kitchen

1-¾ cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups Oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk

Topping
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon


Preheat the oven to 350 degrees and spray a muffin pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, salt, and spices. In another medium bowl, stir together the oil, sugar, egg, and milk. Add the dry ingredients to the wet ingredients and stir just until combined. Spoon the batter into the muffin pan and bake 15-20 minutes or until a toothpick inserted into the center comes out clean. While the muffins are baking, melt the butter. In a small bowl, whisk together the cinnamon and sugar.


When the muffins are done, carefully remove them from the pan. While they are still warm, dip each one first into the melted butter, and then in the cinnamon-sugar to coat. Allow to cool a few minutes before serving.


Come and join the fun!

Cheaters Apple Danish:

This recipe is from The Country Cook's Blog.

Ingredients:
For the Danishes:
2 tubes Crescent Rolls
1 can Apple Pie Filling
2 tbsp. butter, melted
Cinnamon Sugar


Glaze:
1/2 cup powdered sugar
1 tsp. vanilla extract
3-4 tsp. milk





Directions
Preheat oven to 350 degrees (F)

Separate dough into eight rectangles (only 4 are pictured). Seal perforations.

Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle with cinnamon sugar mixture (2 tbsp. white sugar mixed with 1 teaspoon of cinnamon)

(I reuse this little bottle. I add my cinnamon & sugar, shake it up and voila. I always have cinnamon sugar on hand and it sprinkles nicely on my dough.)


Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.

Coil them up like snakes.

Now you want to get in there with your fingers and spread out the dough some to make room for the filling. Just pull and stretch and make a nice dent in the middle.

Open can of apple pie filling and using a knife, cut apple slices into smaller chunks. Just keep poking and slicing around until all your apples are cut into more manageable pieces.


Place on cookie sheet that has been sprayed with nonstick spray. Top each coil with about 2-3 tablespoons of apple pie filling.


Sprinkle the tops with a bit more cinnamon sugar mixture.
Bake at 350(F) for 15-18 minutes, or until golden brown.
For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish. Makes 8 danishe

Orange Knots:

CINNAMON and SUGAR GLAZED ORANGE KNOTS
12 Rhodes Texas Rolls
thawed but still cold
1 medium orange rind, grated
1/2 cup sugar

1 teaspoon cinnamon
1/4 cup butter, melted
Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
3 tablespoons orange juice
1 teaspoon vanilla extract
Mix grated orange rind with melted butter. Roll each thawed texas roll into a 9 inch rope. Tie in a loose knot. Roll each knot in melted butter and then in cinnamon sugar mixture. Place on a greased baking sheet. Cover with a clean towel or pam sprayed plastic wrap and let double in size. Bake at 350 for 15 to 20 minutes or until golden brown. Brush with citrus glaze while still slightly warm.

Monkey Bread:

MINI MONKEY BREADS

12 Rhodes Dinner rolls thawed, but still cold
1 stick of butter, melted
2 tablespoons corn syrup
1 1/4 cups brown sugar
2 teaspoons cinnamon

Icing: I doubled this.
1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
1/2 teaspoon vanilla

Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. (Watch them so they don’t rise too much!) Remove wrap and bake at 350°F 15-20 minutes. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.

Cool at least 5 to 10 minutes before removing from pan, or they fall apart.

Coffee Cake:

For the streusel topping and center:
1 3/4 cups all-purpose flour
1 cup packed light-brown sugar
1 1/4 teaspoons ground cinnamon
Coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups coarsely chopped toasted pecans
For the cake:
1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
For the glaze:
1 cup confectioners' sugar
2 tablespoons whole milk
Directions
Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.

Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.

Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.

Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.

Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let se

Pumpkin Brd:

Pumpkin Bread with Cinnamon Pecan Filling
Adapted from Martha Stewart, makes 2 loaves

3 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 cups canned pumpkin purée
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 1/2 cup milk

Filling:
1 1/2 cup sugar
2 tablespoons cinnamon
1/2 chopped pecans
1/2 stick butter, melted

To make filling: Combine sugar, cinnamon, pecans and butter in small bowl, mix to combine.


For bread: Preheat the oven to 350ºF and coat your pans with butter. Whisk together the flour, baking powder and soda, spices, and salt, set aside.

In the bowl of an electric mixer fitted with the paddle, combine the pumpkin and sugars. Mix until well combined, and then add the eggs and oil. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the milk, and mix until just combined.

Fill loaf pans half way, add filling, top with remaining batter.

Bake for 55-60 minutes, rotating the pans halfway through. A cake tester should come out clean. Cool the pans on a rack for ten minutes, remove the loaves from the pans, and cool completely.

Choc Chip/ Banana Coffee Ck.

Recipe is from 3 B's blog:

1 cup cinnamon (or butterscotch or chocolate) chips
2/3 cup (packed) light brown sugar
3/4 cup chopped pecans or walnuts
1 tablespoon ground cinnamon, I left out as I used cinnamon chips
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
about 4 mashed bananas, I used 3 but would have used a 4th if I had it.
3 tablespoons buttermilk
Preheat oven to 350°F.
Butter and flour 8x8x2-inch baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
Mix the all-purpose flour, baking soda, baking powder, and salt into medium bowl. Set aside.
Using electric mixer, beat sugar, room temperature butter, and egg in a separate bowl until fluffy. Beat in mashed bananas and buttermilk.
Add dry ingredients and blend well.
Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.
Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Strawberry/Crm. Cheese Muffs:

Strawberry Cheesecake Muffins with Streusel Topping
(By Esi)

Makes 12 muffins

Cheesecake Layer:
8 ounces cream cheese, at room temperature
Scant 1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1 tablespoon flour
1 large egg, at room temperature

In a medium mixing bowl, combine all of the ingredients. Using a handheld mixer, beat until smooth, about 2 minutes.

Streusel topping:
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup butter melted and cooled
Dash cinnamon
1/4 teaspoon grated lemon zest

Combine all of the ingredients in a medium bowl using a fork. Set aside.

Strawberry muffins:
1 stick butter, melted and cooled
1 pint strawberries, washed hulled, and pulsed in a small food processor until finely chopped (it is ok if some chunks remain)
1 1/2 teaspoons grated lemon zest
2 large eggs at room temperature
1 1/2 cup all-purpose flour
1 scant cup sugar
1 teaspoon baking power
1/2 teaspoon fine grain sea salt

Preheat the oven to 400 degrees. Lightly spray a muffin tin with cooking spray and set aside.

In a medium bowl whisk together the strawberries, egg, and lemon zest. Meanwhile, in a large bowl, sift together the flour, sugar, and salt together in a large bowl.

Gently stir the strawberry mixture in to the flour mixture and mix until just combined.

Spoon 1/4 cup of the muffin mixture into each muffin tin. Spoon 1 tablespoon of the cheesecake mixture over the top of the muffin batter. Spoon 1 tablespoon of the remaining muffin batter over the cheesecake layer.

Bakes 20-25 minutes until a toothpick or skewer inserted into the center muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes. then turn the muffins out onto a cooling rack. Let the muffins cool for abut 10 minutes or until cool.

Chocolate/ Banana Brd:

Ingredients:

1 stick of salted butter, softened to room temp.
1/2 cup sugar
1 egg
2 large ripened bananas mashed ( or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream
1 cup chocolate chips



Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips.


Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.

Blueberry Muff's:

1 cup milk
2 large eggs, lightly beaten
1 tsp. vanilla extract
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, chilled and cut into small pieces
2 cups blueberries
1/2 Tbsp. lemon zest
2 Tbsp. unsalted butter, melted

Preheat the oven to 350 and line or grease muffin tins.

In a measuring cup, mix together the milk, eggs, and vanilla extract. Set aside. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter or two knives, until the mixture looks like coarse crumbs. Put 1 cup of the mixture into a small bowl to make the streusel later. Fold in the blueberries and lemon zest. Then, add the milk mixture to the flour mixture. Stir until just combined – don’t overmix. Fill each muffin cup almost full with batter.

For the streusel: Drizzle the melted butter over the reserved flour mixture. Mix with a fork until it’s crumbly and looks like coarse meal. Sprinkle some of the streusel mixture over each muffin.

Bake 18-20 minutes, or until a toothpick comes out clean and cupcakes are firm to the touch. Cool on a wire rack.

Cinnamon/ Sugar Muffins:

Makes 12

½ cup pecans
¼ cup dark brown sugar
1 tsp ground cinnamon
2 cups flour
1 cup granulated sugar
pinch of teaspoon salt
1 stick unsalted butter, cut into ½-inch pieces and softened
1½ tsp baking powder
½ tsp baking soda
¾ cup sour cream
1 large egg
1 teaspoon vanilla extract

Glaze :
1 cup confectioner’s sugar
2 tablespoons water

350* In processer, process the nuts, brown sugar, and cinnamon until the nuts are the size of seeds , then transfer the mixture to a medium bowl and set aside.


Return the bowl and metal blade to the food processor, add the flour, granulated sugar, and salt and process until combined, sprinkle the butter evenly over the flour mixture and process until the butter is the size of oats, about eight 1-second pulses.

Remove ½ cup of the flour-butter mixture and stir it with a fork into the reserved brown sugar mixture until combined to make the streusel. Set aside ¾ cup of the streusel for the muffin batter and the remaining portion for topping the muffins.

Add the baking powder and baking soda to the remaining flour mixture in the food processor bowl and process until combined, about five 1-second pulses. Whisk together the sour cream, egg, and vanilla in a 1-cup glass measuring cup and add to the flour mixture.

Process until the batter is just moistened. Add the remaining ¾ cup of the streusel to the flour mixture and process until the streusel is just distributed throughout the batter and it's crumbly.

Divide the batter among 12 muffin cups. Sprinkle with a scant tablespoon of streusel on top of each muffin, pressing lightly so that the streusel sinks slightly into the batter.

Bake the muffins until a toothpick inserted in the center of a muffin comes out with several crumbs clinging to it, about 18 minutes, rotating the pan from front to back halfway through the baking time. Avoid overbaking. Place the muffin tin on a wire rack and allow the muffins to cool in the tin for 2 minutes. Using the tip of a paring knife, loosen the muffins and gently transfer them from the tin to the wire rack. Cool for 5 minutes. Serve warm.

Glazing the muffins: place a sheet of parchment paper beneath the wire rack as the muffins cool. Whisk the confectioner’s sugar and water in a medium bowl until smooth. Spoon about 2 teaspoons glaze over each muffin, letting the glaze run down the sides of the muffins. Serve warm.

Sweet Potato Bread:

1 cup unbleached white flour
1 cup whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons of unsalted butter, softened
1 cup palm sugar
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
3 cups grated sweet potato - I like Bauregards, they're sweet, flavorful, and have a deep orange color


Preheat oven to 350. Butter and flour a 9"x5" loaf pan. In a medium-sized bowl, combine flours, cinnamon, nutmeg, baking soda, baking powder and salt, set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and palm sugar. Mix in maple syrup. It's okay if the batter looks a little curdled at this point, it will smooth out. Add the eggs one at a time, mixing for about 30 seconds with each addition.

Add vanilla. Stir in grated sweet potato. Add dry ingredients and mix until just combined. Pour into prepared loaf pan and bake for about 1 hour and 20 minutes, or until a tester inserted in the center of the loaf comes out clean. If the loaf looks like it is browning too quickly, place a foil tent over it.

Baked Oatmeal:

1/2 cup oil
3/4 cup brown sugar
3 teaspoons baking powder
3 eggs
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup milk
3 cups whole oats
1 1/2 cups quick oats

Preheat oven to 350 degrees. Lightly grease a 9″ by 13″ baking dish. In a mixing bowl whisk together oil, brown sugar, eggs, baking powder, salt, cinnamon and milk. Stir in oats. Bake for 30 minutes

Granola Bars:

½ cup butter
½ cup brown sugar
2 tablespoons honey
2 tablespoons corn syrup
2 1/3 cups quick cooking oats


Grease and 8×8 pan. In a pan combine the butter, brown sugar, honey, and corn syrup. Stir constantly over medium heat until butter melts, sugar dissolves, and mixture is smooth.

Remove from heat and add oats. Stir well until oats are well coated. Spread mixture into 8×8 or similar pan.

Bake at 350 for 22 minutes. Cool 5 minutes and cut into bars. Cool for about 1 hour more in the pan and then remove bars from the pan.

Chocolate/ Cherry Muffins:

Ingredients:
3/4 stick unsalted butter
5 ounces bittersweet chocolate , chopped
1 cup whole milk
2 large eggs
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup dried sour cherries

Oven 400
Heat butter and half of chocolate in milk in a saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.

Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries.

Divide among 12 muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.

Chocolate Coffee Cake:

Cake

1-1/2 cups flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter or margarine, cut into pieces
2/3 cup buttermilk (I used regular milk)
1 egg
1 teaspoon vanilla

Crumble

1/4 cup flour
1/4 cup packed brown sugar
1 tablespoon baking cocoa
2 tablespoons butter or margarine, softened
1/4 cup chocolate chips

Heat oven to 350. Grease bottom of 8 inch square pan. In large bowl, stir 1-1/2 cups flour, the granulated sugar, cinnamon, baking soda, baking powder and salt until mixed. Cut in butter until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with mixer on medium speed 1 minute. Spread in pan.

In small bowl, mix all crumble ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Serve warm

Blackberry Jam Cake:

3cups of cake flour


2 teaspoons of cinnamon


1 teaspoon of baking soda


A pinch of salt


1 cup of unsalted butter, room temperature


1 3/4 cup sugar


4 eggs


2 teaspoons of vanilla extract


3/4 cup of sour cream


1 cup of blackberry preserves (not jelly


)1/2 cup of blackberry preserves


1 1/2 cups of powdered sugar




Preheat oven to 300 degrees. Spray a 12 cup bundt cake pan with non stick baking spray. In a bowl combine the flour, cinnamon, salt and baking soda and set aside.Cream together the butter and sugar until light and fluffy.

Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined.Add a 1/3 of the flour into the butter mixture alternating with 1/2 the sour cream beating after each addition. Fold in the blackberry preserves.




Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50. Or until a cake tester comes out clean. Cool in the pan for 10 minutes then turn it out onto rack to cool completely.Once cooled heat the 1/2 cup of blackberry preserves in a small sauce pan until melted and then remove from the heat and stir in the powdered sugar.

Zuchinni Bread:

makes one - 9 x 5 x 3 inch loaf





1/2 cup walnuts, toasted and coarsely chopped
1 cup shredded zucchini (1-2 zucchini)
1/2 cup peeled and grated apple, (about 1 large apple)
1 1/2 cups all-purpose flour
1 teaspoon baking soda 1/4 teaspoon baking powder
Pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup canola oil
1 cup granulated white sugar
2 large eggs1 teaspoon pure vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)




Directions: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Grease loaf pan. Set aside.Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.Grate the zucchini, using a medium grater, and then peel and grate the apple.

Set aside.In a large bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Set aside.In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 2 minutes). Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 to 60 minutes.Place on a wire rack to cool and then remove the bread from the pan.

Blueberry Strusel Muff's:

Makes about 12 muffins





2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup pecan oil
1 egg
1 egg yolk
1/2 cup whole milk
1 1/3 cups fresh blueberries
2/3 cup lightly toasted chopped pecans
For the streusel topping
3/4 cup sugar
1/2 cup flour
6 tablespoons cold butter, cubed
2 teaspoons cinnamon





Preheat the oven to 400F degrees. Line 12 muffin cups or spray them with non-stick baking spray. In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon; whisk to combine.



Place the oil in a glass measuring cup. Add the egg, egg yolk, and enough of the milk to yield 1 1/3 cups of liquid ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients into the center of the well; mix until just combined. Gently fold in the blueberries and pecans. Divide the batter among the prepared muffin cups, filling to the top.


Prepare the streusel: In a small bowl, mix together all of the streusel ingredients, using your fingers to form a coarse meal. Sprinkle the streusel evenly over the muffins, pressing gently to adhere.



Bake the muffins for 22-25 minutes, until a toothpick inserted into the center emerges clean. Cool the muffins in the pan for 5 minutes and then transfer them to a wire rack to cool completely.

Coconut/ Bannana Bread:

Cooking spray
2 tablespoons stick butter or margarine, plus 2 teaspoons for topping, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
1 cups all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder1/2 teaspoon baking soda
Sprinkle of salt
1 cup mashed ripe banana (about 3 bananas)
1/2 cup skim milk
1/4 teaspoon imitation rum extract, plus 1/8 teaspoon for topping
1/2 teaspoon grated lime rind
2 teaspoons lime juice, plus 2 teaspoons for topping
1 teaspoon vanilla extract
1/4 cup chopped pecans, plus 2 Tablespoons for topping, toasted
1/4 cup flaked sweetened coconut, plus 2 Tablespoons for topping
1/4 cup packed brown sugar.




Soften butter and cream cheese. Toast pecans. Juice lime. Mash bananas.Preheat oven to 375F. Coat an loaf pan with cooking spray; set aside.Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and salt; stir well. In another bowl, combine banana, skim milk, 1/4 teaspoon rum extract, lime rind, 2 teaspoons lime juice, and vanilla extract; stir well. Add flour mixture to creamed butter mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition.




Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; bake at 375F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan.




Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each butter and lime juice, and 1/8 tsp rum extract in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut, spoon over loaf.