300 The Best Breads Recipes

300 The Best Breads Recipes
(300 The Best Breads Recipes)
Tahm Kench
Copyright: Published in the United States by Tahm Kench/ © TAHM KENCH
Published on April, 05 2020
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Content
Content
1. ' Utah ' Scones (Deep Fried)
2. 100% Whole Wheat, Multipurpose Dough Pizza, Buns, Bread
3. 2 Second Italian Bread Olive Oil Dip
4. 3 Minute Bread Pudding In A Mug
5. 30 Day Health Muffins
6. 4 H Applesauce Nut Bread
7. Amber's French Bagels (French Toast)
8. Amish Cornbread
9. Amish Friendship Bread And Starter
10. Andalucian Garlic Bread
11. Another Idea For You Amish Friendship Bread Starter
12. Another Low Calorie Bran Muffin Recipe
13. Appelformar (Apple Stuffed Muffins)
14. Apple Butter Almond Bread
15. Applesauce Raisin Bran Muffins
16. Apricot Ginger Muffins
17. Apricot Fig Bread
18. Aunt Joan's Rye Bread
19. Awesome Almond Scones
20. Bacon And Cheese Biscuits
21. Bacon And Cheese Muffins.
22. Baked Brie In Bread
23. Baked Flounder With Lemon, Parsley And Bread Crumbs
24. Banana Berry Bread
25. Banana Coconut Bread
26. Banana Cream Cheese Stuffed French Toast
27. Banana Health Nut Bread/Muffins
28. Banana Nut Yeast Bread (Bread Machine)
29. Banana Scones
30. Banana Spice Bran Muffins
31. Banana Walnut French Toast
32. Barbecue Muffins
33. Basic Muffins
34. Beans And Toasts
35. Beef Horseradish Appetizer Toasts
36. Best Banana Bread, Gluten Free
37. Best Ever Graham Cracker Muffins 5 Ww Points For 6 Jumbo Muffins
38. Better Bread Machine Bread That's Low Carb
39. Betty Crocker Pumpernickle Croutons
40. Bisquick Oatmeal Raisin Scones (Diet)
41. Black Pepper And Bacon Drop Biscuits
42. Blackberry Scones
43. Blueberry Almond Tea Bread
44. Blueberry Muffins (Fat Wheat Free)
45. Blueberry Zucchini Bread With A Twist
46. Bran Muffins Low Cal
47. Bran Orange Muffins
48. Bread Crumb Cookies
49. Bread Machine / Abm Rustic Style Ciabatta
50. Bread Machine Turkey Meatloaf Created By Art Smith
51. Bread Pudding Deluxe
52. Brood Pudding Bread Pudding
53. Brown Baggers Bread
54. Bubba's Beer Biscuits
55. Buddha's Sourdough Bread
56. Buttermilk And Sour Cherry Scones For Afternoon Tea And Picnics
57. Caramel Apple French Toast
58. Carol's Pineapple Zucchini Bread
59. Carrot Zucchini Apple Muffins
60. Carrot Raisin Nut Bread (bread Machine)
61. Carrot Walnut Muffins
62. Catherine's Excellent Yorkshire Pudding
63. Ceta's Irish Soda Bread
64. Cheddar And Chile Beer Bread
65. Cheddar And Chive Bread
66. Cheddar Zucchini Biscuits
67. Cheese And Jalapeno Focaccia Bread
68. Cheese And Onion Soda Bread
69. Cheese Topped Biscuits
70. Cheesy English Muffins
71. Cheesy Garlic Herb Bread
72. Cheesy Italian Oatmeal Pan Bread
73. Cheesy Pizza Bread
74. Cherry Muffin
75. Chili Bacon Breadsticks
76. Chinese Steamed Bread
77. Chipotle Scallion Cornbread
78. Chocolate Cherry Cordial Muffins
79. Chocolate Cherry Sourdough Bread
80. Chocolate Cinnamon Muffins
81. Chocolate Lava Muffins
82. Chocolate Zucchini Almond Bread
83. Christmas Fruit Bread
84. Cinnamon Raisin Oatmeal Bread
85. Cloud Biscuits
86. Cocoa Bread
87. Cocoatana Muffins
88. Coconut Banana Cornbread
89. Coconut Bread Trinidad
90. Coconut Dark Chocolate Chip Scones
91. Coconut Jam Scones
92. Cookie Croutons
93. Corn And Green Chili Muffins
94. Cornbread And Bacon Stuffing (Dressing)b
95. Cornmeal, Cranberry And Yogurt Muffins
96. Crab, Corn And Mozzarella Toasts
97. Cranberry Orange Muffin
98. Cranberry Raisin Nut Bread
99. Cranberry And Orange Bread
100. Cranberry Cornmeal Muffins
101. Creamed Chicken On Egg Bread
102. Crock Pot Bread Pudding
103. Crock Pot Chocolate Zucchini Nut Bread
104. Croissant And Chocolate Bread Pudding
105. Crusty Cheese And Herb Pull Apart Bread
106. Curried Cheese And Olive Toasts
107. Curried Cornmeal Muffins
108. Danish Rum Raisin Muffins
109. Delicious Milk And Honey Bread 2 Loaves
110. Disney's Wilderness Lodge French Toast
111. Donna's How Could You Strawberry Bread
112. Double Chocolate Macadamia Nut Muffins
113. Double Corn Bread With Smoked Mozzarella And Sun Dried Tomatoes
114. Double Corn Cornbread
115. Dried Cherry Almond Bread
116. Dun Buttered Muffins
117. Easiest Cinnamon Rolls On Earth (Frozen Bread Dough)
118. Easiest Quickest (Low Cal) Pear (Any Fruit) Muffin For One
119. Easy Assorted Bread
120. Easy Broccoli Cheese Bread
121. Easy Hamburger Biscuits With Mushroom Gravy
122. Easy No Knead Bread
123. Eggless Chocolate Chipit Snackin' Muffins
124. Eggs And Ham Biscuits
125. Elderberry Muffins
126. English Plain Scones
127. English Yorkshire Pudding
128. Fabulous Oregano Bread (or Pizza Dough)
129. Feijoa Lime Muffins
130. Fido's Fabulous Biscuits
131. Flaky Baking Powder Biscuits (Scones)
132. Flatbreads. By Marco Pierre Black
133. Flax Banana Bread
134. Food Processor Orange Date Muffins
135. Fresh Strawberry Mini Muffins
136. Garlic Parmesan Croutons!
137. Garlic Pull Apart Bread
138. German Kastenweissbrot (White Loaf Bread)
139. Giant Pumpkin Muffins With Molasses Ginger Glaze
140. Gingersnap Gems
141. Glovasky Family Easter Bread
142. Gluten Free Buckwheat Bread
143. Gluten Free Soda Crackers
144. Goat Cheese Dates Crackers
145. Grace's Grand Marnier Cranberry Bread
146. Grandma Love's Biscuits
147. Grandma's Banana Nut Bread
148. Grandma's Blueberry Banana Applesauce Bread For The Bread Machin
149. Grandma's Cornbread
150. Grandma's Sourdough Biscuits
151. Greek Bread
152. Green Tea Buns
153. Grilled Avocado Toast
154. Ham Tea Biscuits With Blackberry Mustard Or Lemon Herb Butter
155. Hamburger Bun Toasts
156. Hcg Phase 3 Cauliflower Focaccia Bread Or Pizza Crust
157. Healthy Banana French Toast
158. Healthy Berry Muffins
159. Healthy Low Fat Banana Muffins
160. Healthy Lullaby Muffins
161. Healthy Whole Wheat Cinnamon Buns Abm Dough
162. Herb Cheese Biscuits
163. Herbed Flat Bread
164. Herbed French Toast
165. Hershey's Pumpkin Bread
166. High Protein Blueberry Muffins
167. High Protein Breakfast Bread For Bread Machines
168. Homemade Cornbread
169. Indian Flat Bread
170. Italian Lemon Ricotta Bread (Bread Machine)
171. Jalapeno Cheddar Cornbread
172. Jam Buns
173. Jumbo Honey Banana Bran Muffins
174. Lean Cuisine Garden Vegetable Dip With Pita Bread
175. Lemon Poppy Seed Scones
176. Lemon And Mango Muffins
177. Lemon Ginger Scones
178. Light Rye Bread
179. Lighter Southern Fig Bread
180. Lite Hawaiian Bubble Bread Healthy
181. Low Carb Macadamia Nut Mock Banana Muffins
182. Low Fat Banana Oat Bread
183. Low Fat Bread Pudding With Ham And Cheddar
184. Low Fat Morning Glory Muffins
185. Lower Fat Apple Bread
186. Mandarin Orange Scones With Orange Butter
187. Mango Chutney Brown Bread Egg Toast
188. Maple Walnut Muffins
189. Margo's Sweet Cornbread
190. Mimi's Cornmeal Scones
191. Mini Cheddar Bacon Loaves Cornbread!
192. Mini Garlic Naan
193. Mini Orange Muffins
194. Mixed Onion Soup In Sourdough Bread Bowls
195. Moist Delicious Pumpkin Bread
196. Monti's Roman Bread
197. Moravian Love Feast Buns
198. Multi Grain Banana Muffins
199. Mum's Special Scones
200. Mushroom Leek Bread Pudding
201. Nana Reinhart's Irish Soda Bread
202. No Bull Rice Bread
203. No Knead Dinner Rolls
204. No Oil Chocolate Banana Muffins With Peanut Crumble
205. Oat Potato Sandwich Bread
206. Okie Cornbread
207. Olive Quick Bread With Cumin And Oregano
208. Onion Cheddar Bread
209. Oven Dried Tomato Parmesan Bread
210. Parsley Croutons
211. Paula Deen's Banana Nut Bread
212. Peanut Butter And Jelly Muffins
213. Peanut Orange Bread
214. Pecan Pie Surprise Muffins
215. Pecan Coated French Toast With Berry Sauce
216. Peppers, Beef Macaroni
217. Peppy Skillet Cornbread
218. Perfect Bran Muffins
219. Plain Ol' Bread Stuffing
220. Polenta Bread (ABM)
221. Portuguese Peasant Bread
222. Potato Bread For Bread Machine
223. Power Banana Bread
224. Power Muffins
225. Pumpernickel Prune Bread (Abm)
226. Pumpkin Muffins (Gluten Free And Vegan)
227. Pumpkin Muffins With Crystallized Ginger
228. Pumpkin Raisin Muffins
229. Pumpkin Spice Muffins (Like Dunkin Donuts)
230. Pumpkin Swirl Muffins
231. Quick Food Processor Biscuits
232. Quick Garlic Biscuits
233. Quick And Easy Garlic Breadsticks
234. Quinoa Poppy Seed Bread For Machine
235. Rewena Paraoa (Maori Bread)
236. Rhonda's Pumpkin Bread
237. Rhubarb (Or Other Fruit) Muffins
238. Rice Flour Banana Bread (Wheat Free)
239. Rich Fruit Biscuits
240. Rich Tea Scones
241. Rise Shine Muffins
242. Roasted Cheddar Potatoes W/Croutons
243. Rosemary Cornbread
244. Rosemary Pumpkin Bread (Fat Free!)
245. Sage Dressing Muffins
246. Sara's Pepperberry Scones
247. Saveur Cheese Bread
248. Savory Onion Bacon Cheese Muffins
249. Schnecken (Sticky German Cinnamon Buns)
250. Scones (Margot)
251. Simple Cornbread
252. Skillet Breakfast Bread
253. Smokehouse Garlic Cheese Bread
254. Softest Ever Bread Machine Bread
255. Sour Cream Bread (Bread Machine)
256. Sour Cream Cinnamon Nut Muffins
257. Sour Cream Coffee Cake Muffins
258. Sourdough Raisin Walnut Bread (Abm)
259. South Beach Diet Sausage Veggie Breakfast Muffins
260. Spelt Apple Honey Muffins
261. Spicy Orange Bran Muffins
262. Spicy Tuscan Ciabatta
263. Spudini Bread
264. Strawberry Cake Mix Banana Bread
265. Stuffed Garlic Spinach Bread
266. Sunrabbit's Vegan Sweet Corn Bread
267. Super Healthy And Amazing Chai Bread
268. Sweet Fry Bread Enough For An Army!
269. Sweet P's Artichoke Bread
270. Sweet Potato Toast With Yoghurt Berries
271. Tacheen (From The Book Rosewater And Soda Bread By Marsha
Mehran
272. Tajik Non (Flat Bread With Shallots)
273. Tandoori Baked Flat Breads (Naan)
274. Tarragon Chive Potato Bread
275. The Perfect French Toast
276. Toffee Banana Rum Bread
277. Tomato Toast
278. Tropical Coconut Bread
279. Tropical Nut Bread
280. Turkish Coffee Pear Bread
281. Ultimate Cinnamon Buns(Cook's Country)
282. Vaisiu Pyragas Fruit Bread (Lithuania)
283. Vanilla Muffins
284. Vegan Graham Crackers
285. Vegan Pumpkin Bread Healthy And Tasty
286. Vegan Whole Grain Blueberry Muffins
287. Very Low Carb Pumpkin Muffin In A Minute (Mim)
288. Walnut Dreams Biscuits
289. Whipping Cream Biscuits
290. Whole Wheat Almond Oatmeal Bread
291. Whole Wheat Banan Bread
292. Whole Wheat Cherry Nut Bread
293. Whole Wheat Flaxseed Bread (Bread Machine)
294. Whole Wheat Honey Casserole Bread
295. Whole Wheat No Knead Bread With Flax Seeds And Oats
296. World's Best Banana Bread!
297. Yogurt Bran Muffins (From Fiber One)
298. Yorkshire Beef Pudding
299. Zucchini Mandarin Orange Bread
300. Garlic Potato Bread
Conclusion
1. ' Utah ' Scones (Deep Fried)
Ingredients
• 2 tablespoons active dry yeast (2 packages)
• ¹ ⁄ 2 cup water (warm)
• 1 tablespoon sugar
• ¹ ⁄ 4 cup honey
• ¹ ⁄ 4 cup brown sugar
• 1 cup boiling water
• ¹ ⁄ 2 cup Smart Balance butter spread
• 2 teaspoons salt
• 3 eggs
• 4 ¹ ⁄ 2 cups whole wheat flour
• oil, with high smoke point to deep-fry in (peanut oil, etc.)
Direction
• Dissolve yeast in the 1/2 cup of warm water.
• Add the tablespoon of sugar to the yeast-water mixture and set
aside.
• Beat the 3 eggs in a small bowl and set aside.
• Put honey, brown sugar, smart balance, and salt in a large bowl
(preferably the bowl for your Kitchen-Aid mixer, if you have one).
• Add 1 cup boiling water to the large bowl (with the sugar, salt,
etc.).
• Add the 3 beaten eggs to the large bowl and mix.
• Add the yeast mixture to the large bowl.
• Slowly add the flour to the large bowl while mixing.
• Continue beating the mixture with a mixer until smooth.
• Cover the bowl with a dish towel, and let the dough rise for 1
hour.
• Refrigerate the dough until cold. (Sometimes it's nice to make
the dough the night before, and finish them in the morning).
• Roll the dough out on a floured surface to about 1/4" thin
(careful not to get any water on it, as water and deep-frying DO
NOT MIX!).
• Heat oil with a high smoke point (peanut oil, sunflower oil,
safflower oil, canola oil in a pinch) in a deep-fryer or electric
skillet to around 350 degrees F. Make sure not to use olive oil,
as it has a low smoke point and is not suited for deep-frying. Use
a deep-frying thermometer to check the temperature of the oil, if
at all possible. (Make sure to have at least 2 inches of clearance
between the top of the skillet and the top of the oil to allow room
for bubbling). If your oil starts to smoke (and you'll know it if this
happens! Oil smoke smells really nasty), turn off the heat, let the
oil cool, then throw out the oil; it's no good.
• While oil is heating, cut the dough into pieces, 4 inch squares
seem best to me, but you can make them smaller or larger.
• Fry the pieces of dough in the heated oil, preferably one at a
time, until puffy and golden brown. Remove from oil using an all-
metal utensil.
• Place on paper towels to cool, but serve warm with the topping
of your choice.
Nutrition Information
• Total Fat: 5.7
• Calories: 183.2
• Saturated Fat: 1.4
• Fiber: 3.6
• Sugar: 7.7
• Total Carbohydrate: 29.8
• Cholesterol: 31
• Protein: 5.6
• Sodium: 313.3
2. 100% Whole Wheat, Multipurpose
Dough Pizza, Buns, Bread
Ingredients
• 6 cups whole wheat flour (27 oz white or red wheat)
• 2 ¹ ⁄ 3 cups water (18.5 oz)
• 2 ¹ ⁄ 2 teaspoons table salt (15 g)
• 1 ¹ ⁄ 2 teaspoons instant yeast (4 g)
• 3 tablespoons cooking oil (46 g)
• 5 tablespoons honey (70 g)
Direction
• Mix ingredients well (add salt and yeast at different times) and
let rest 5 minutes.
• Knead by dough hook for 7 - 8 minutes.
• Stretch and fold and place in an oiled container to rest.
• After 10 minutes, stretch fold again. Do the same two more
times and place in fridge.
• After an overnight stay in the fridge (up to 3 days) divide the
dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns
or a combination of both.
• For pizza dough, place each ball into an oiled plastic sandwich
bag and place into the fridge for use within 3 days or freeze for a
month or so. Thaw in the fridge overnight.
• Roll each piece of dough for bun into balls and press or roll into
round flats 3.5 " to 4" in diameter. Repress to maintain diameter
and place on parchment covered to rise for 20 to 30 minutes.
• Preheat oven to 375 F.
• When risen to 1.5 the original volume, place into the oven.
Bake 8 minutes and rotate.
• Bake 4 to 6 more minutes until the rolls are 200 F internally.
• Protein: 6.1
• Total Fat: 3.7
• Calories: 196.7
• Sodium: 365.8
• Fiber: 4.9
• Sugar: 5.6
• Cholesterol: 0
• Total Carbohydrate: 38
3. 2 Second Italian Bread Olive Oil Dip
Ingredients
• ¹ ⁄ 4 cup olive oil
• 1 teaspoon italian seasoning
Direction
• Whisk the two together with a fork, dip your bread in, and
enjoy.
• Cholesterol: 0
• Total Fat: 13.5
• Sodium: 0.3
• Protein: 0
• Calories: 119.3
• Fiber: 0
• Sugar: 0
4. 3 Minute Bread Pudding In A Mug
Ingredients
• 2 slices cinnamon raisin bread, cubed
• 1 egg
• ¹ ⁄ 2 cup milk
• 1 tablespoon brown sugar (optional)
Direction
• Crack egg into the mug, add milk and blend well with a fork.
• Add the cubed bread stir gently to coat. Let it soak in and then
stir gently again. (Alternatively you could mix the egg and milk in
a separate dish and pour it over the cubes of bread) Gently stir
coating all bread.
• Sprinkle with brown sugar.
• Place the mug in the microwave and COVER WELL with a
paper towel. Tuck the paper towel edges underneath the mug.
• Cook for exactly 2 minutes. Drizzle with syrup if desired chow
down!
• Sodium: 293.5
• Fiber: 2.2
• Sugar: 3.1
• Cholesterol: 203.1
• Total Fat: 11.5
• Protein: 14.4
• Calories: 292.1
5. 30 Day Health Muffins
Ingredients
• ¹ ⁄ 2 cup oil
• 2 eggs
• 1 ¹ ⁄ 2 cups soft brown sugar
• 1 teaspoon vanilla essence (optional)
• 2 cups milk
• 1 teaspoon salt
• 2 ¹ ⁄ 2 cups plain flour
• 2 cups digestive natural bran
• 1 cup mixed dried fruit
• 1 cup chopped dates
• 2 teaspoons bicarbonate of soda
Direction
• Whisk the oil, eggs, sugar, vanilla essence and milk together.
• Add the remaining ingredients and mix well.
• Allow to stand overnight in the refrigerator in an airtight
container.
• Spoon into well greased muffin tins and bake at 180 ° C
(350 ° F for 10-15 minutes.
• OR microwave in a 6 muffin ring for 3.1/2 minutes on medium
and 30 seconds on high.
• STIR WELL EACH TIME BEFORE USING.
• Calories: 138.6
• Sugar: 12.5
• Total Fat: 4.1
• Sodium: 157.7
• Fiber: 1.9
• Protein: 2.4
6. 4 H Applesauce Nut Bread
Ingredients
• 2 cups flour
• 1 tablespoon butter, melted
• 1 cup sugar
• 1 cup applesauce
• 3 teaspoons baking powder
• 1 egg
• 1 teaspoon baking soda
• ¹ ⁄ 2 cup walnuts (or nuts of your choice)
Direction
• Preheat over to 350 ° and grease 1 pound loaf pan.
• Mix dry ingredients.
• Beat egg, add melted butter, and applesauce.
• Add to dry ingredients. Fold in nuts.
• Pour into loaf pan and bake 1 hour.
• Protein: 1.7
• Sodium: 103.1
• Fiber: 0.6
• Sugar: 8.1
• Total Fat: 2.3
• Calories: 97.7
7. Amber's French Bagels (French
Toast)
Ingredients
• 2 bagels (sliced in half)
• 2 eggs
• 1 tablespoon milk
• ¹ ⁄ 4 teaspoon vanilla
• ¹ ⁄ 8 teaspoon cinnamon
• ¹ ⁄ 8 teaspoon salt
Direction
• Beat the eggs, milk, vanilla, cinnamon and salt together.
• Coat the bagels in the egg mixture and place in preheated
buttered pan. Cook for 2-3 minutes per side.
• (I like to smash the bagels down with a spatula as they are
cooking so they get a little bit crispy on both sides).
• Total Fat: 6.9
• Saturated Fat: 2
• Sodium: 779.9
• Fiber: 2.5
• Calories: 369
• Sugar: 0.5
• Protein: 17.6
8. Amish Cornbread
Ingredients
• 1 cup amish batter (use Amish Friendship Starter or your own
recipe)
• 2 eggs
• 1 ¹ ⁄ 2 cups milk
• 2 teaspoons sugar
• ¹ ⁄ 2 cup flour
• 1 ¹ ⁄ 2 cups cornmeal
• ³ ⁄ 4 teaspoon baking soda
• 1 tablespoon baking powder
Direction
• Combine all above in large bowl and beat at medium speed for
2 minutes.
• Add: oil, baking soda, salt, and baking powder Mix well and
pour in well greased 9" pan.
• Bake at 425*F 25-30 minutes.
• Fiber: 15.1
• Sugar: 10.5
• Total Fat: 85
• Calories: 1792.5
• Sodium: 3580.5
• Protein: 45.9
9. Amish Friendship Bread And Starter
Ingredients
• Starter
• 3 cups sugar, divided
• 3 cups milk, divided
• 3 cups flour, divided
• Bread
• 1 cup oil
• 3 whole eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup sugar
• 1 ¹ ⁄ 2 teaspoons baking powder
• 2 teaspoons cinnamon
• ¹ ⁄ 2 teaspoon baking soda
• 1 (5 1/8 ounce) box instant vanilla pudding
• 1 cup chopped nuts
• 1 tablespoon cinnamon, combined with
• ¹ ⁄ 2 cup sugar
Direction
• Place ONE cup each sugar, milk, and flour in large glass or
plastic bowl.
• Cover lightly with plastic wrap and set on your counter at room
temperature. Stir with a wooden spoon everyday for 17 days.
• On day 18 do nothing.
• On days 19, 20, and 21, stir.
• On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and
stir again.
• On days 23, 24, 25, and 26 stir.
• On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and
stir.
• It's now ready to use to make the bread.
• Give away two cups of the starter to two friends, use one to
make the bread, and keep one to keep the starter going. When
you give away a cup of the starter, give these directions for
keeping it going: Do not refrigerate; Do not use metal spoon or
metal bowl; Do not cover tightly, cover loosely with plastic wrap.
• AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with
the starter mix.
• In a separate bowl, mix flour, sugar, baking powder, cinnamon,
salt, baking soda, vanilla pudding mix, and nuts.
• Add to liquid mixture and stir thoroughly.
• Pour into two large well-greased 9x5 inch loaf pans, or one
Bundt pan, that have been sprinkled with a mixture of cinnamon,
sugar, and flour.
• Sprinkle more cinnamon and sugar on the tops of the unbaked
loaves (or cake). Bake at 325F for one hour or until done.
• Calories: 615.9
• Sodium: 374.9
• Protein: 8.5
• Total Fat: 21.3
• Fiber: 2.3
• Sugar: 65.2
10. Andalucian Garlic Bread
Ingredients
• 250 g ripe cherry tomatoes
• 12 black olives, roughly chopped
• 1 teaspoon capers, chopped
• 3 tablespoons olive oil
• 1 tablespoon roughly chopped fresh parsley
• 1 loaf ciabatta
• 1 clove juicy garlic
• salt
• fresh ground black pepper
Direction
• Place the tomatoes in a large bowl and with your thumb
forcefully flatten each tomato so the flesh squasheds and the
seeds spill out.
• Mix in the olives, capers, 1 Tbs of the olive oil, the parsley and
some salt and pepper.
• Set aside at room temperature for at least 30 minutes.
• Half the bread horizontally and cut each halve into 4 even sized
pieces.
• Preheat a heavy non stick frying pan.
• Brush the cut surface of the bread with a litle oil and cook in the
hot pan for 3-4 minutes until golden brown and a little charred.
• Cut the garlic clove in half and rub the cut surface over the
toasted side of the hot bread.
• Pile on to a serving platter and casually spoon over the tomato
mixture.
• Serve while still slightly warm.
• Protein: 1
• Calories: 123.1
• Fiber: 1.6
• Sugar: 2.5
• Total Fat: 11.7
• Sodium: 141.7
• Cholesterol: 0
11. Another Idea For You Amish
Friendship Bread Starter
Ingredients
• 2 cups amish starter
• ¹ ⁄ 2 cup all-purpose flour
• 1 teaspoon cinnamon
• ¹ ⁄ 2 teaspoon nutmeg
• ¹ ⁄ 2 teaspoon ginger
• 1 teaspoon salt
• 3 eggs
• ² ⁄ 3 cup canola oil
• ¹ ⁄ 3 cup applesauce
• 1 tablespoon vanilla extract
• 2 apples, peeled and cored
• 3 ripe bananas
• 1 cup chopped walnuts
• 1 cup chopped dates
• 1 cup raisins
Direction
• Preheat oven to 325 ° F
• Lightly grease two 9x5 loaf pans.
• Pour your starter into a large plastic bowl and use a wooden
spoon to mix in the next 12 ingredients.
• Put the apples and bananas in a food processor for a minute
than add to bowl.
• Then mix in the walnuts, dates, and raisins.
• Divide the batter evenly into both pans then cover it loosely
with foil.
• Bake for about an hour and twenty minutes.
• Protein: 5.7
• Total Fat: 24.1
• Sugar: 37.7
• Calories: 440.1
• Sodium: 457.6
• Fiber: 4.8
12. Another Low Calorie Bran
Muffin Recipe
Ingredients
• 1 ¹ ⁄ 2 cups wheat bran
• 1 cup whole wheat flour
• 1 cup skim milk (minus 1 tablespoon)
• 1 tablespoon vinegar (added to skim milk above to make
soured milk)
• 1 teaspoon baking powder
• ¹ ⁄ 2 teaspoon vanilla extract
• ¹ ⁄ 3 cup Splenda granular
• ¹ ⁄ 3 cup molasses
• ¹ ⁄ 3 cup unsweetened applesauce
• 1 egg
• ¹ ⁄ 4 cup raisins (optional)
Direction
• Preheat oven to 375 degrees F. Spray muffin cups with Pam
(or equivalent).
• Add skim milk to vinegar to make 1 cup soured milk and set
aside for 5 minutes.
• Add soured milk to bran; let stand for 10 minutes.
• Mix together applesauce, egg, Splenda, molasses and vanilla
and then add to milk/bran mixture.
• Mix together flour, baking soda, baking powder and salt.
• Add flour mixture to bran/milk mixture, and stir just until
blended.
• Fold in raisins (if desired) and spoon batter into muffin tins.
• Bake for 17 minutes, or until a toothpick inserted into the center
of a muffin comes out clean. Cool in pan for 5 minutes, then
remove from pan and enjoy!
• Calories: 94.9
• Sodium: 254
• Protein: 3.8
• Total Fat: 1
• Fiber: 4.2
• Sugar: 5.9
13. Appelformar (Apple Stuffed
Muffins)
Ingredients
• 5 tablespoons butter
• 1 egg
• 1 ¹ ⁄ 2 cups flour
• ¹ ⁄ 4 teaspoon baking powder
• 1 ¹ ⁄ 2 cups applesauce
Direction
• To make the muffin dough, cream the butter and the sugar.
Add the egg and mix the batter well. Add the flour and the
baking powder to the batter and blend it into a dough using your
fingertips. Cover the dough ball with plastic wrap and let it chill
for at least one hour.
• Reserve 1/3 of the chilled dough, wrap it and place it in the
refrigerator. Divide the remaining dough into 12 balls. Place
each ball into a lightly-greased muffin tin (2 – 2 1/2 inches in
diameter) and press the dough into the bottom and up the sides
of the tin. The dough should be about 1/4-inch thick. Fill the
dough-lined muffin tins with 1-2 tablespoons of applesauce.
• Roll out the remaining chilled dough and cut out 12 circles that
match the diameter of the muffin tins. Place the dough circles on
top of the filled muffin cups and press the tops and the edges
together until they are completely sealed.
• Bake the muffins at 350 degrees for 30 minutes, or until they
are light golden brown. Loosen the muffins with a knife and let
them cool in the tins.
• Fiber: 0.8
• Total Fat: 5.4
• Calories: 161.9
• Sodium: 56.7
• Sugar: 8.4
• Protein: 2.2
14. Apple Butter Almond Bread
Ingredients
• 2 tablespoons honey
• 1 cup apple butter
• ¹ ⁄ 4 cup almond butter
• 1 egg substitute, prepared (such as Ener-G)
• ¹ ⁄ 3 cup almond milk
• 1 cup oat flour
• ¹ ⁄ 2 tablespoon pumpkin pie spice
• ¹ ⁄ 4 cup slivered almonds
• ¹ ⁄ 3 cup crunchy flake cereal, plus some for topping
Direction
• Preheat oven to 350F, grease a loaf pan.
• In a large mixing bowl combine brown sugar, honey, apple
butter, almond butter, egg replacer and almond milk until well
blended.
• Add the flours, baking soda, baking powder, salt, and spice, stir
in until just mixed.
• Fold in almonds and half the cereal.
• Spread in the prepared pan and top with remaining cereal.
• Bake for 60 minutes, or until tests done.
• Sodium: 301.7
• Fiber: 4
• Sugar: 24.9
• Protein: 5.2
• Total Fat: 5.8
• Calories: 241.2
• Cholesterol: 0
15. Applesauce Raisin Bran Muffins
Ingredients
• 1 ¹ ⁄ 4 cups all-purpose flour
• 2 cups Raisin Bran cereal
• 1 cup nonfat milk
• 1 egg, slightly beaten
• ¹ ⁄ 3 cup brown sugar, firmly packed
• 2 tablespoons butter, melted
Direction
• Preheat over to 400F; prepare a muffin tin with paper liners or
by spraying with cooking spray.
• Mix flour, baking powder, salt, cereal and milk in large bowl; let
stand 3 minutes.
• Stir in egg, applesauce, sugar and butter; stir just until
moistened (batter will be lumpy).
• Fill each muffin cup 2/3 full.
• Bake at 400F for 20 minutes or until golden brown, and they
test done with a toothpick.
• Total Fat: 2.7
• Fiber: 1.6
• Sugar: 10.9
• Cholesterol: 21
• Protein: 3.5
• Calories: 137
• Sodium: 214.6
16. Apricot Ginger Muffins
Ingredients
• 1 ³ ⁄ 4 cups self-raising flour
• 2 -3 tablespoons caster sugar
• 1 slightly beaten egg
• 1 ¹ ⁄ 2 teaspoons ground ginger
• ³ ⁄ 4 cup milk
• ¹ ⁄ 3 cup melted butter
• ³ ⁄ 4 cup finely chopped dried apricot
• 1 ¹ ⁄ 2 teaspoon lemons, rind of, grated
Direction
• Preheat oven to 400 degrees, prepare pans.
• In a large bowol sift together, flour, sugar, baking powder, salt
ginger.
• Combine egg, milk, melted butter, grated peel chopped
apricots.
• Add dry mix to wet mix until just combined.
• Spoon into pans bake for 20 to 25 minutes.
• Total Fat: 6.3
• Protein: 3.2
• Calories: 154.3
• Sodium: 409.1
• Fiber: 1.1
• Sugar: 6.5
17. Apricot Fig Bread
Ingredients
• Bread
• ¹ ⁄ 4 ounce fast rising yeast (1 package or 1 teaspoon)
• 1 tablespoon Splenda brown sugar blend
• 2 tablespoons Splenda sugar substitute, for baking
• 2 tablespoons non-fat powdered milk
• ¹ ⁄ 8 teaspoon ground cardamom (optional)
• ¹ ⁄ 8 teaspoon ground nutmeg
• ¹ ⁄ 2 teaspoon ground ginger
• 2 cups bread flour
• 1 teaspoon salt
• 1 ¹ ⁄ 2 teaspoons vegetable oil
• 1 teaspoon lemon juice
• ¹ ⁄ 4 cup egg substitute or 1 egg
• ³ ⁄ 4 cup warm water
• Filling
• ¹ ⁄ 2 cup dried fig, chopped (3 ounces)
• ¹ ⁄ 3-¹ ⁄ 2 cup apricot jam
Direction
• Non-bread machine: In large bowl mix yeast, Splenda brown
sugar, Splenda for baking or sugar, powdered milk, cardmon (if
using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour
and salt.
• Mix oil, lemon juice, egg substitute and warm water. Add to dry
ingredients and with a dough hock on a stand mixer mix till soft
ball forms.
• Bread machine: Place all ingredints, except filling into bread
machine and run on dough cycle till end of dough cycle.
• Place dough on a floured board; cover and let rest for 10-15
minutes.
• Roll into a rectangle that is about 1/2 inch thick.
• Spread apricot jam over dough leaving 1/2 inch edge all the
way around. Sprinkle with chopped figs. Roll up, sealing edges
and placing in a greased loaf pan.
• Let rise in a warm place, till almost doubled about 1 hour.
• Bake at 375 F for 30 to 35 minutes.
• Cool on rack.
• Fiber: 30
• Protein: 59.3
• Total Fat: 13.9
• Sugar: 104
• Cholesterol: 3
• Sodium: 2593.4
18. Aunt Joan's Rye Bread
Ingredients
• 3 tablespoons sugar
• 2 (1/4 ounce) packets dry yeast (appx 5 tsp)
• 5 cups warm water
• 3 ³ ⁄ 4 tablespoons shortening (Joan uses oil)
• 9 cups white flour
• 3 ¹ ⁄ 4 cups rye flour
• 4 tablespoons caraway seeds (Joan uses more or less...)
Direction
• Joan's directions were:
• 4 loaves; Bake 40 minutes at 375 degrees.
• Let rise, punch down and let rise again.
• When I called her to ask for clarity, she said she just mixes it all
together, kneads until elastic and then lets it rise. Sometimes
use more water, sometimes less flour -- Sometimes it takes half
the day to rise, depending on how cold the house is -- When
doubled, punch down and rise again. After comparing to some
other directions, I'm thinking you may need more yeast too! She
also said she'd put two loaves together in a 9X13 pan when
baking.
• UPDATE: More specific - mixed all ingredients by hand -
adding more flour as needed until mixture stops sticking quite so
much to your fingers. I added about 3/4 C additional flour today.
Then mixed thoroughly and needed for about 8 minutes till soft
and elastic. I then put it into a greased large bowl - and sprayed
some plastic wrap and put over top. Let raise 1.5 hours till
doubled. Then punched down (slightly - not aggressively) and
separate into 4 loaves. Pinch dough together and roll out - don't
completely deflate the air bubbles -- form long rectangular
loaves. Place on greased jelly roll - 2 loaves to one pan. Cover
with sprayed plastic wrap let rise again - say 45 min till doubled.
Warm oven during second raise - then bake. Hope this helps!
• Total Fat: 17.3
• Cholesterol: 0
• Sodium: 1763.3
• Fiber: 20.9
• Sugar: 11.1
• Protein: 40.8
19. Awesome Almond Scones
Ingredients
• 2 cups all-purpose flour
• ¹ ⁄ 2 cup unsalted butter, chilled and coarsely chopped
• 3 tablespoons almond paste, broken into pieces
• ³ ⁄ 4 cup chopped almonds
• 1 egg
• 1 egg yolk
• ² ⁄ 3 cup cream
• 2 tablespoons cream
Direction
• Preheat oven to 425 degrees.
• Line baking sheet with parchment paper and lightly spray paper
with nonstick cooking spray.
• Combine flour, sugar, baking powder, salt, butter, almond paste
and almonds in food processor.
• Pulse until mixture has the consistency of coarse crumbs. Put
in a large bowl.
• Whisk together egg, egg yolk and 2/3 cup cream until blended.
Stir the egg mixture into the flour mixture until dough just begins
to hold together.
• Add dough to lightly floured surface. With lightly floured hands,
pat dough to 1/2" thickness.
• Cut scones using a 2" diameter heart-shaped cookie cutter or
round biscuit cutter. Gather excess dough and repeat process.
Place scones 3" apart on prepared baking sheet.
• Lightly brush surface of scones with remaining 2 tablespoons
of cream.
• Bake 15-20 minutes, or until puffed and golden brown.
• Remove from oven and cool on wire rack.
• Now: I add about 1/2 teaspoon of almond extract or so to my
cream and egg mixture. I do not cut these with a cookie cutter
and re-roll. I usually just cut them in squares and then into
triangles.
• I also freeze them on a wax-paper lined sheet for several hours
before baking and add about 3-4 minutes to my baking time.
• Total Fat: 17.2
• Calories: 269.2
• Sodium: 158.8
• Fiber: 1.8
• Sugar: 6
• Protein: 5.6
20. Bacon And Cheese Biscuits
Ingredients
• 5 tablespoons butter, chilled and cut into small pieces
• 1 cup buttermilk
• 2 -3 slices bacon, cooked crisp and crumbled
• 1 cup cheddar cheese, grated
Direction
• Combine the dry ingredients in a bowl and cut in the butter
using.
• a pastry knife or a pair of dinner knives until it resembles
coarse.
• crumbs.
• Add the buttermilk and stir just enough to form a ball. Fold in
the bacon and cheese.
• Drop heaping tablespoonfuls on an ungreased baking sheet
and bake in a preheated 450F oven until golden brown, 10 to 12
minutes.
• Serve immediately.
• Makes about 18 biscuits.
• Sodium: 292.3
• Fiber: 0.4
• Sugar: 0.7
• Total Fat: 6.7
• Calories: 121.5
• Protein: 3.8
21. Bacon And Cheese Muffins.
Ingredients
• 1 ³ ⁄ 4 cups plain flour
• ¹ ⁄ 2 cup grated yellow cheese
• ¹ ⁄ 4 cup sugar (optional)
• ¹ ⁄ 4 teaspoon cayenne pepper
• 1 egg (beaten)
• ¹ ⁄ 3 cup sunflower oil or ¹ ⁄ 3 cup corn oil
• 6 slices bacon (cooked, drained, chopped)
• grated cheese, extra
Direction
• Grease muffin cups or place paper liners in tin.
• Stir flour, cheese, sugar (if using), baking powder, salt and
pepper in a large bowl.
• Combine milk, oil and egg in a small bowl.
• Add wet ingredients all at once to dry ones and stir until flour is
just moistened. (Make sure batter isn't too thick, if so, add a little
extra milk).
• Fold in bacon and fill muffin cups.
• Top with a little extra grated cheese.
• Bake at 180c on the lower oven rack for 20-25 minutes.
• Serve warm.
• Sodium: 217.1
• Protein: 4.2
• Total Fat: 12.3
• Calories: 188.1
• Fiber: 0.5
• Sugar: 0.1
22. Baked Brie In Bread
Ingredients
• ³ ⁄ 4 cup flour
• ¹ ⁄ 4 cup room temp butter
• 1 (3 ounce) package cream cheese
• 8 ounces round brie cheese
• 1 egg, beaten
Direction
• In a medium bowl mix together the flour, butter and cream
cheese until dough forms.
• Shape into a ball and wrap tightly with plastic wrap.
• Chill for 1 hour.
• Divide dough into 2 rounds and roll out.
• Place brie on 1/2 of dough, cover with the other and crimp
sides.
• Brush with egg, place on a lightly greased pie pan and bake for
20 minutes.
• Remove and let stand for 15 minutes.
• Serve with crackers, firm bread cubes and sliced apples.
• Cholesterol: 218
• Protein: 23.3
• Sugar: 0.6
• Fiber: 0.8
• Total Fat: 48.1
• Calories: 625.3
• Sodium: 692.4
23. Baked Flounder With Lemon,
Parsley And Bread Crumbs
Ingredients
• 2 flounder fillets, cut into equal pieces
• 2 tablespoons fresh lemon juice
• 2 teaspoons canola oil
• 2 tablespoons dried breadcrumbs
• pepper, to taste
• 1 tablespoon parmesan cheese
• ¹ ⁄ 4 cup cilantro, minced
Direction
• Preheat oven to 350 ° F.
• Spray baking dish with nonstick cooking spray.
• Place the fillets, skin-side down, in the baking dish.
• Sprinkle evenly with lemon juice.
• Brush each fillet with 1 teaspoon oil.
• In a small bowl, combine the bread crumbs, cheese and
pepper; sprinkle evenly over the fillets.
• Bake for 15 minutes, or until done.
• Sprinkle with minced cilantro and serve.
• Calories: 259
• Fiber: 0.8
• Protein: 33.7
• Total Fat: 7.9
• Sodium: 275.1
• Sugar: 1.3
24. Banana Berry Bread
Ingredients
• 1 ³ ⁄ 4 cups flour
• ² ⁄ 3 cup sugar
• ¹ ⁄ 2 cup margarine
• 1 cup mashed banana
• 2 eggs
• 1 cup soft berries
• ¹ ⁄ 4 cup walnuts
Direction
• mix all dry ingredients.
• mix in the margarine with a pastery mixer.
• mix the wet ingredients together then mix into the
dry/margarine mixture.
• pour into pans and top with walnuts.
• bake at 350 for 1hr or until browned.
• Total Fat: 15.3
• Calories: 324.7
• Sodium: 381.3
• Protein: 5.3
• Fiber: 1.5
• Sugar: 19.2
25. Banana Coconut Bread
Ingredients
• 1 cup currants
• ¹ ⁄ 2 cup dark rum
• 3 cups flour
• 1 teaspoon salt
• ¹ ⁄ 2 teaspoon nutmeg, Grated
• ² ⁄ 3 cup sweetened coconut
• ¹ ⁄ 2 cup vegetable shortening
• 1 cup brown sugar, Packed
• 2 eggs, beaten lightly
• ¹ ⁄ 3 cup buttermilk
• 1 cup banana, Mashed (ripe)
Direction
• Heat rum and place in bowl with currants 1 hour.
• In separate bowl, sift together flour, sal, baking soda, baking
powder, cinnamon, nutmeg, and 1/2 cup of the coconut.
• In a large bowl, cream vegetable shortening and brown sugar
till combined.
• Add eggs and beat well.
• Stir in buttermilk, banana and currant mixture.
• Combine well.
• Add flour mixture and stir till just combined.
• Spoon batter into greased loaf pan 9"x5"x2 3/4".
• Sprinkle with remaining coconut and bake in preheated 350 F
degree oven 60 to 70 minutes or till don .
• Fiber: 3.6
• Sugar: 44.3
• Protein: 7.9
• Total Fat: 16.8
• Calories: 541.7
• Sodium: 551.1
26. Banana Cream Cheese Stuffed
French Toast
Ingredients
• 12 slices of good quality bread
• 4 eggs
• 2 cups milk
• 1 pinch salt
• 8 ounces cream cheese (softened)
• 1 teaspoon confectioners' sugar
• 1 teaspoon vanilla
• 1 ripe banana (mashed in a dash of lemon juice to prevent
browning)
• Garnish with
• 1 dash confectioners' sugar
• 1 cup raspberries
• Cool Whip
Direction
• To make the filling: Mash cream cheese, banana, sugar, and
vanilla.
• Slice bread in half and make little "half sandwiches" with the
filling inside.
• Next, beat the eggs, milk, and salt in a seperate bowl.
• Heat butter in a skillet over medium heat.
• Dip the little half-sandwiches in the egg/milk mixture and place
in the skillet.
• I cook 4 little half-sandwiches at a time for 3 minutes on the
first side and 2 on the second until they are golden brown on
each side.
• Sprinkle with confectioner's sugar and top with raspberries and
whipped cream!
• Note: To keep them warm while I cook the rest, I keep them in
a warm oven as they get done. Also, be sure to add more butter
each time you put new sandwiches in the pan.
• Total Fat: 21.3
• Calories: 398.9
• Sodium: 565.2
• Protein: 14
• Fiber: 3
• Sugar: 6.6
27. Banana Health Nut
Bread/Muffins
Ingredients
• ¹ ⁄ 4 cup butter (softened)
• 2 eggs
• 6 small bananas (crushed)
• 1 cup flour
• ¹ ⁄ 4 cup ground flax seeds
• ¹ ⁄ 4 cup oat bran
• ¹ ⁄ 2 cup oats
• ³ ⁄ 4 cup raisins
• ¹ ⁄ 4 cup coconut (shreded)
• 1 cup walnuts
Direction
• Using a stand mixer, or hand mixer, cream butter and
applesauce together.
• Add eggs, bananas, honey, and vanilla and mix well.
• Add flour, flax, oat bran, oats, baking soda, salt, and mix well.
• Fold in the raisins, coconut, and walnuts.
• Add mix to either greased muffin cups or a greased loaf pan.
• Bake at 350 degrees - muffins take about 25 minutes, and a
loaf takes about 60 minutes.
• Total Fat: 10.5
• Sugar: 11.2
• Calories: 219.8
• Sodium: 190.5
• Fiber: 3.5
• Protein: 4.9
28. Banana Nut Yeast Bread (Bread
Machine)
Ingredients
• ² ⁄ 3 cup milk
• ¹ ⁄ 2 cup mashed banana
• 1 egg
• 1 tablespoon butter
• ³ ⁄ 4 teaspoon salt
• 1 (2 1/4 teaspoon) package active dry yeast
• ³ ⁄ 4 cup toasted and chopped walnuts
Direction
• Spread walnuts in a single layer on a baking pan and bake at
350 ° for 5 to 10 minutes or til light brown.
• Watch carefully and stir once or twice.
• Add ingredients to bread machine according to manufacturer's
direction, adding the banana with the milk.
• Use regular or white setting.
• Total Fat: 84.2
• Sodium: 2011.7
• Fiber: 21.7
• Sugar: 55
• Protein: 68.7
29. Banana Scones
Ingredients
• 1 cup all-purpose flour
• 1 ¹ ⁄ 2 tablespoons brown sugar
• 3 tablespoons butter, cold
• 4 tablespoons 2% low-fat milk (or light cream)
• ¹ ⁄ 3 cup banana, diced (approx. half a medium banana)
Direction
• Preheat oven to 400 ° F Line a baking sheet with parchment
paper.
• In a medium bowl, whisk together flour, sugar, baking powder,
salt and ginger. Cut butter into a few chunks and rub it into the
flour mixture with your fingertips.
• Mix milk and vanilla in a small glass. Pour about 4 tablespoons
into the flour mixture and stir until the mixture starts to come
together. Add the banana chunks and continue to stir, adding
more milk if necessary, until dough comes together.
• Pat dough into a disk about 1 inch thick. Cut into four sections
with a knife and place each on baking sheet.
• Bake at 400F for 17-20 minutes, until light gold.
• Cool on wire rack or eat warm. These scones are best the day
they are made.
• Total Fat: 9.3
• Sodium: 321.5
• Fiber: 1.2
• Calories: 231.2
• Sugar: 7.5
• Protein: 4
30. Banana Spice Bran Muffins
Ingredients
• 2 mashed bananas
• ¹ ⁄ 2 cup egg white
• ³ ⁄ 4 cup skim milk
• 3 tablespoons canola oil
• 1 tablespoon crystallized ginger, minced
• 1 ¹ ⁄ 4 teaspoons cinnamon
• 1 ¹ ⁄ 4 teaspoons vanilla extract
• 1 ¹ ⁄ 4 teaspoons baking soda
• 1 cup wheat bran
Direction
• First, lightly beat eggs. Add sugar, bananas, milk, oil, vanilla,
and ginger and mix until smooth.
• In a second container, combine dry ingredients. Slowly add to
wet mixture. Mix until combined.
• Line muffin tin with paper liners or spray with non-stick cooking
spray. Bake in a 350 degree oven for 20-25 minutes until
toothpick inserted comes out clean.
• Makes 12 medium muffins or 9 large muffins.
• Sugar: 7.7
• Protein: 6.3
• Sodium: 285.5
• Calories: 180.6
• Fiber: 6
• Total Fat: 5.5
31. Banana Walnut French Toast
Ingredients
• 3 ripe bananas, cut into 1/4 inch-thick slices
• 2 tablespoons lemon juice
• 18 slices French bread (half inch thick slices)
• 3 eggs
• 1 tablespoon pure vanilla extract
• ¹ ⁄ 2 teaspoon ground cinnamon
• 1 cup chopped walnuts
• 1 teaspoon sugar
• maple syrup
Direction
• Grease a 3 quart rectangular baking dish; set aside.In small
bowl gently toss bananas with lemon juice.Arrange half the bread
slices in the bottom of the baking dish. Top bread with a layer of
bananas.Add remaining bread slices.
• In a medium bowl combine eggs, milk, honey, vanilla and
cinnamon. Slowly pour egg mixture over french bread to coat
evenly . Press bread down lightly with the back of a spoon to
moisten all the bread. Cover and refrigerate 8 to 24 hours.
• Before baking sprinkle with walnuts and sugar. Bake uncovered
for 30 to 35 minutes at 325 ° F . done when a knife inserted near
center comes out clean. Top of bread should be light
brown.Serve with maple syrup.
• Protein: 16.9
• Calories: 545.4
• Fiber: 5.8
• Sugar: 12.1
• Total Fat: 15.3
• Sodium: 820.6
32. Barbecue Muffins
Ingredients
• 1 (12 ounce) can refrigerated buttermilk biscuits
• ¹ ⁄ 2 lb lean ground beef
• ¹ ⁄ 4 cup ketchup
• 1 ¹ ⁄ 2 tablespoons brown sugar
• 1 ¹ ⁄ 2 teaspoons apple cider vinegar
• ¹ ⁄ 4 teaspoon chili powder
• ¹ ⁄ 2 cup shredded cheddar cheese
Direction
• Separate biscuits- pat or roll into 5 inch circles and press into
greased muffin tins.
• Brown ground beef and drain.
• Stir in ketchup and next 3 ingredients.
• Spoon into muffin cups.
• Bake at 375, for 15 minutes.
• Sprinkle with cheese and bake 5 more minutes or until cheese
is melted.
• cool.
• Protein: 8.2
• Total Fat: 8.8
• Calories: 184.8
• Fiber: 0.6
• Sugar: 6.2
• Sodium: 494.7
33. Basic Muffins
Ingredients
• nonstick cooking spray or paper baking cup
• 2 eggs
• 6 tablespoons unsalted butter, melted and cooled
Direction
• Preheat oven to 400 degrees. Grease or line muffin tins.
• Whisk the flour, sugar, baking powder, and salt in a medium
bowl until well combined. Set aside.
• In a large bowl, whisk the eggs. Whisk in the milk, melted
butter, and vanilla.
• Stir in the flour mixture until moistened.
• Fill the tins 3/4 full and bake for 18 minutes.
• Cool for 10 minutes in the pan and 5 minutes out of the pan.
• Total Fat: 7.8
• Calories: 182.5
• Sodium: 213.1
• Fiber: 0.6
• Sugar: 4.3
• Protein: 4.4
34. Beans And Toasts
Ingredients
• 4 thick slices country bread
• 2 garlic cloves, sliced
• fresh sage leaf (whole or halved lengthwise, just a few)
• 1 (796 ml) can diced tomatoes, with juice
• 1 (540 ml) can cannellini beans or 1 (540 ml) can white kidney
beans, undrained
• ¹ ⁄ 4 teaspoon pepper
Direction
• Sprinkle bread with about 2 tablespoons of the oil. Toast slices
in broiler until crusty and golden; keep warm.
• Heat remaining 2 tablespoons oil in a large, heavy frying pan
over medium-high heat, add garlic and sage and stir until garlic
begins to turn golden, about one minute. Add tomatoes, beans,
salt and pepper, stirring to combine.
• Cook until liquid is reduced and slightly thickened, about 5
minutes more. Serve in heated bowls, placing a slice of toast in
each bowl, then spoon the bean mixture over it.
• Calories: 429.6
• Fiber: 9.3
• Cholesterol: 0
• Protein: 15.3
• Total Fat: 15.6
• Sodium: 1051.9
• Sugar: 4.4
35. Beef Horseradish Appetizer
Toasts
Ingredients
• 2 -4 tablespoons horseradish
• 2 -4 tablespoons sour cream
• salt, to taste
• pepper, to taste
• ¹ ⁄ 4-¹ ⁄ 2 lb roast beef, thinly sliced
• 4 teaspoons chives, minced
• TOASTS
• 1 baguette, sliced diagonally in 1/3-inch thick slices
• 4 -8 teaspoons olive oil, for basting
• salt, to taste
Direction
• Preheat oven to 350 degrees F.
• Whisk together equal parts horseradish and sour cream.
Season with salt and pepper to taste.
• Make Toasts: Brush baguette slices with olive oil, and season
with salt. Toast in oven until golden and crisp.
• Spread sauce on toasts. Top with thinly sliced roast beef and a
bit of minced chives.
• Total Fat: 6.4
• Calories: 423.3
• Sodium: 678.7
• Protein: 18.9
• Fiber: 3.2
• Sugar: 3.7
36. Best Banana Bread, Gluten Free
Ingredients
• 2 ¹ ⁄ 4 cups brown rice flour
• ¹ ⁄ 3 cup plus 1 tbsp tapioca flour
• ² ⁄ 3 cup plus 3 tbsp potato starch
• 1 ¹ ⁄ 2 cups sugar
• 1 teaspoon salt
• 1 ¹ ⁄ 4 teaspoons xanthan gum
• 6 ripe bananas
• 2 tablespoons lemon juice
• 3 eggs, beaten
• ³ ⁄ 4 cup canola oil
Direction
• Preheat oven to 350.
• Blend together dry ingredients.
• Mash bananas and add lemon juice.
• Combine beaten eggs, canola and milk.
• Combine bananas with egg mixture.
• Add to dry ingredients and stir well.
• Pour into two greased loaf pans or a 9x13 cake pan.
• Bake until toothpick inserted into center comes out clean.
(about 45 min - 1 hr).
• Total Fat: 12.3
• Sugar: 24.6
• Sodium: 317.1
• Fiber: 2.6
• Protein: 4.1
• Calories: 328.3
37. Best Ever Graham Cracker
Muffins 5 Ww Points For 6 Jumbo
Muffins
Ingredients
• ¹ ⁄ 2 cup whole wheat flour
• 10 sheets graham crackers, crushed
• 1 cup skim milk
• ¹ ⁄ 2 cup chocolate chips
• Flax Egg
• 2 ¹ ⁄ 2 tablespoons flax seeds, mixed with
• 3 tablespoons warm water
Direction
• Preheat oven to 350*.
• Prepare jumbo muffin tin by spraying with nonstick cooking
spray.
• Mix dry ingredients (except chocolate chips).
• Add wet ingredients.
• Do not overmix.
• Fold in chocolate chips.
• Spoon in prepared muffin tin.
• Bake for 20-25 min or until toothpick comes out clean.
• *Variation: Can add 1 cup canned pumpkin and 1 serving of
Fiber One Cluster cereal crushed, to bulk up the fiber.
• Calories: 304.9
• Sugar: 31.6
• Protein: 6
• Total Fat: 8.7
• Sodium: 320.1
• Fiber: 3.9
38. Better Bread Machine Bread
That's Low Carb
Ingredients
• 2 (1/4 ounce) packets fast rising yeast
• ¹ ⁄ 2 cup vital wheat gluten
• ¹ ⁄ 2 cup almond meal
• ¹ ⁄ 2 cup wheat bran
• ¹ ⁄ 2 cup soy flour
• ² ⁄ 3 cup flax seed meal
• ¹ ⁄ 4 cup Splenda sugar substitute
• 2 eggs
• 1 cup water
Direction
• Put all ingredients in bread machine. Set "light" browning
setting. Turn on according to your bread machines instructions.
• Total Fat: 8.3
• Calories: 113.5
• Sodium: 32.3
• Sugar: 1.3
• Protein: 5.2
• Fiber: 3.5
39. Betty Crocker Pumpernickle
Croutons
Ingredients
• 4 slices pumpernickel bread or 4 slices dark rye bread
• vegetable oil or margarine or butter, softened
• salt
• 1 teaspoon dried dill weed or 1 tablespoon snipped fresh dill
Direction
• Heat oven to 400 ° F Trim crusts from bread. Brush both sides
of bread slices generously with oil; sprinkle slices with salt and
dill weed. Cut into 1/2-inch cubes. Bake in ungreased
rectangular baking pan, 13x9x2 inches, stirring occasionally, until
golden brown and crisp, 10 to 15 minutes.
• Sodium: 107.6
• Fiber: 1.1
• Protein: 1.4
• Total Fat: 0.5
• Calories: 40.3
• Sugar: 0.1
• Cholesterol: 0
40. Bisquick Oatmeal Raisin
Scones (Diet)
Ingredients
• ¹ ⁄ 3 cup Bisquick
• ¹ ⁄ 4 cup oatmeal
• 2 tablespoons raisins
• ¹ ⁄ 2 teaspoon sugar
• 1 tablespoon flour
Direction
• Make the oatmeal in the microwave by adding 1/2 cup milk and
1/4 cup oatmeal and cooking for 8 minutes on medium.
• Let the oatmeal cool.
• Add 1/3 cup bisquick and raisins to oatmeal. Mix until blended.
• Flour a surface.
• On the floured surface, pat the mixture into two 3/4 inch patties.
• Sprinkle the patties with sugar.
• Bake for 20-30 minutes at 350 until slightly browned.
• Total Fat: 6
• Calories: 211.3
• Sodium: 286.4
• Fiber: 1.9
• Sugar: 9.4
• Protein: 5.9
41. Black Pepper And Bacon Drop
Biscuits
Ingredients
• 6 slices bacon
• 1 teaspoon fresh coarse ground black pepper
• 1 cup cold buttermilk
• 8 tablespoons unsalted butter, melted and cooled slightly
• 2 tablespoons melted butter, for brushing tops of biscuits
Direction
• Cut bacon in half lengthwise and then crosswise into 1/4-inch
pieces; fry in a skillet over medium heat until crisp, 5-7 minutes.
Transfer pieces to a paper towel and cool.
• Adjust oven rack to middle position and heat oven to 475 º F.
Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, baking soda, sugar, salt and
pepper in a large bowl. Stir in bacon pieces.
• In a medium bowl, combine cold buttermilk and 8 tablespoons
melted butter, stirring until butter forms small clumps.
• ***This may look like a mistake, but it's one of the secrets of
this recipe. The clumps of butter are similar to small bits of cold
butter in biscuits prepared by the traditional method. As the
butter melts during baking, the steam helps the biscuits rise and
gives them a light and fluffy interior.
• Add buttermilk mixture to dry ingredients and stir until just
incorporated and batter pulls away from sides of bowl.
• Using a 1/4-cup dry measure, scoop level amounts of batter
and drop onto baking sheet (biscuits should measure about 2
1/4-inches in diameter and 1 1/4-inch high). Space biscuits 1 1/2-
inces apart.
• Bake until the tops are golden brown and crisp, 12-14 minutes.
• Remove from oven and brush tops with melted butter. Let cool
5 minutes before serving.
• Bring on the gravy!
• ### Other variations - omit the bacon and pepper and add:.
• Cheddar Scallion - 1/2 cup grated cheddar cheese and 1/4 cup
thinly sliced scallions.
• Parmesan Rosemary- 3/4 cup grated Parmesan cheese and
1/2 teaspoons finely minced rosemary.
• Protein: 4.3
• Total Fat: 15.1
• Calories: 222.9
• Sodium: 389.3
• Fiber: 0.6
• Sugar: 1.4
• Cholesterol: 34
42. Blackberry Scones
Ingredients
• ¹ ⁄ 2 cup low-fat milk
• 1 egg
• 2 cups flour
• ¹ ⁄ 4 cup cold butter, cubed
• 3 tablespoons white sugar
• 1 cup frozen blackberrie
Direction
• Preheat oven to 425 degrees Fahrenheit. Whisk the milk and
the egg together until frothy and then set aside. In a large bowl,
blend the flour, baking powder, and salt. Add the butter and blend
the mixture with your hands until you have no lumps larger than a
pea. Add the sugar and the blackberries and toss about until the
blackberries are coated with the flour mixture. Add the egg
mixture slowly until the dough comes together. Leave any
remaining egg mixture to brush on as glaze.
• Turn dough out onto a clean counter and knead it no more than
12 times. Pat dough into a round approximately 1/2 an inch thick,
and cut into 8 wedges. Place on an ungreased baking sheet or a
Silpat. Using a pastry brush, glaze wedges with remaining egg
mixture. Bake for 10-15 minutes, or until golden. Cool on a wire
rack.
• Total Fat: 6.9
• Sodium: 303.2
• Fiber: 1.8
• Protein: 4.8
• Calories: 210.9
• Sugar: 7.6
43. Blueberry Almond Tea Bread
Ingredients
• 1 (8 ounce) can almond paste
• ¹ ⁄ 4 cup butter (softened)
• 1 cup granulated sugar
• 3 eggs
• 3 cups flour (set aside 1 Tablespoon)
• 1 tablespoon baking powder, plus
• 1 ¹ ⁄ 2 cups fresh blueberries
Direction
• Combine almond paste and butter in a large mixing bowl; beat
until well blended.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and salt. Add mixture to
creamed mixture alternately with milk, beginning and ending with
four mixture.
• Combine blueberries and 1 Tablespoon flour, toss gently.
• Spoon one-third of batter into a greased and floured 9 x 5 x 3
loaf pan, and sprinkle with half of the dredged blueberries.
Repeat layers once; spoon remaining third of batter on top and
smooth with a spatula.
• Bake at 350 ° F for 1 hour and 20 minutes or until a wooden
pick inserted in center comes out clean.
• Cool in pan for 10 minutes; remove bread from pan and cool
completely on a wire rack.
• Fiber: 4.5
• Sugar: 51.8
• Total Fat: 23.1
• Calories: 686.3
• Sodium: 545.5
• Protein: 14.6
44. Blueberry Muffins (Fat Wheat
Free)
Ingredients
• 1 ³ ⁄ 4 cups rolled oats
• ¹ ⁄ 2 cup oat bran
• ³ ⁄ 4 cup unsweetened applesauce
• ¹ ⁄ 2 cup nonfat milk
• 3 egg whites, lightly beaten
• 1 cup frozen blueberries (defrosted and well-drained)
Direction
• Pulse rolled oats and oat bran in food processor for 10
seconds.
• Reserve 2 tablespoons oat mixture; in medium bowl, combine
remaining oat mixture with baking soda and cinnamon; mix well.
• Set aside.
• In small bowl, combine applesauce, honey, vanilla and milk;
pour into oat mixture.
• Stir until just blended.
• Gently mix in egg whites.
• Do not over-mix.
• Dust well drained and dried blueberries with 2 tablespoons
reserved oat mixture; gently fold blueberries into batter.
• Divide mixture evenly into non-stick muffin pan and bake at
350 ° F.
• for 20-25 minutes, or until toothpick inserted in center comes
out clean.
• Cool on wire rack for 10 minutes, and remove muffins from
pan.
• Sugar: 16.2
• Total Fat: 1.1
• Calories: 129.1
• Sodium: 99.4
• Protein: 4
• Fiber: 2.5
45. Blueberry Zucchini Bread With
A Twist
Ingredients
• 3 eggs
• ¹ ⁄ 2 cup vegetable oil
• ³ ⁄ 4 cup Splenda Sugar Blend for Baking (white sugar)
• 1 ¹ ⁄ 2 cups brown sugar
• 1 ¹ ⁄ 2 cups white flour
• 2 teaspoons vanilla
• 2 cups zucchini, shredded and strained
• 1 cup fresh blueberries
• 1 cup white chocolate, finely chopped or 1 cup white chocolate
chips
• ¹ ⁄ 2 teaspoon butter (does NOT need to be softened)
Direction
• Shred 2 cups of Zucchini, and then place in strainer with paper
towles and soak up the extra water.
• In a bowl mix Eggs, baking Splenda, Brown Sugar, Oil, and
Apple Sauce at low speed.
• Then combine Baking Powder, Flour, Salt, Cinnamon, and
Vanilla and fold in gently, before mixing on low speed again.
• Gently fold in Zucchini, Blueberries, and white Chocolate.
• Pour or spoon mixture into 2 4x6 GREASED loaf pans.
• Sprinkle a little brown sugar on top, and cut up the 1/2
teaspoons of butter and place along the top of loaf.
• Bake in the oven for 45-50 minutes (or when inserted knife
comes out clean) at 350 degrees.
• Sodium: 91.7
• Fiber: 1
• Protein: 3.3
• Total Fat: 11.4
• Calories: 302.6
• Sugar: 32
46. Bran Muffins Low Cal
Ingredients
• 3 cups natural bran
• 2 cups buttermilk
• ² ⁄ 3 cup raisins
• 2 eggs, beaten
• 1 teaspoon salt
• 2 teaspoons baking soda
Direction
• In medium bowl stir together bran, buttermilk and raisins, let
soak for 10 minutes.
• Spray muffin tins with non stick cooking spray, preheat oven to
350. In mixing bowl add splenda, molasses, applesauce, eggs
and mix on low speed till well blended. Add buttermilk mixture
and mix on medium speed for 1 minute.
• Add flour, baking soda and salt and mix on low speed till
incorporated. Increase speed to medium and mix for 3 minutes.
Divide mixture into 12 muffin tins, bake for 15 - 20 minutes.
• Sodium: 498.7
• Fiber: 6.3
• Sugar: 13.1
• Total Fat: 2.2
• Calories: 158.8
• Protein: 6.3
47. Bran Orange Muffins
Ingredients
• 1 cup oat bran
• 1 cup flour
• 1 cup flax seed
• 1 cup natural bran
• 1 teaspoon salt
• 2 oranges, quartered and seeded
• 1 cup brown sugar
• ¹ ⁄ 2 cup canola oil
• 2 eggs
• 1 ¹ ⁄ 2 cups raisins
Direction
• Heat oven to 375 degrees.
• Mix first 6 ingredients.
• Mix second 6 ingredients in blender.
• Mix all together.
• Stir in raisins.
• Bake 18 to 20 minutes.
• Calories: 190.2
• Total Fat: 8.5
• Fiber: 4
• Sugar: 16.4
• Protein: 4.1
• Sodium: 224
48. Bread Crumb Cookies
Ingredients
• ¹ ⁄ 3 cup cocoa
• 1 large egg
• 2 teaspoons vanilla extract
• ² ⁄ 3 cup vegetable oil
• 2 cups breadcrumbs
• ¹ ⁄ 2 cup nuts (optional)
Direction
• Mix dry ingredients in large bowl.
• Combine liquids and add to dry.
• Drop by spoonfuls onto ungreased cookie sheet.
• Bake at 350 ° for 10-12 minutes.
• Remove from pan while still warm.
• Cool on rack.
• Variations: Mexican Chocolate Cookies: add 1 tsp cinnamon
and almonds.
• Cinnamon Sugar Cookies: omit cocoa add 1 tsp cinnamon.
• Cappuccino Cookies; add 1 tsp cinnamon, and 2 Tbsp instant
coffee.
• Total Fat: 7.1
• Calories: 172.9
• Protein: 2.5
• Sodium: 127.6
• Fiber: 0.8
• Sugar: 13.1
49. Bread Machine / Abm Rustic
Style Ciabatta
Ingredients
• DOUGH
• ³ ⁄ 8 teaspoon active dry yeast
• 1 pinch sugar
• 1 ¹ ⁄ 2 teaspoons kosher salt
• 3 ¹ ⁄ 2 cups bread flour
• PREPPING THE PAN
• 1 teaspoon olive oil
• 1 tablespoon fine ground cornmeal
• OPTIONAL
• flour, for topping lightly
• olive oil, for brushing
• dried rosemary
• marjoram
Direction
• In the bread machine's basin, proof the yeast by pouring in the
warm water and dissolving the pinch of sugar in it then sprinkling
the yeast on top-- if you don't have a 1/8 teaspoon size or a
sliding measuring spoon, just leave few millimeters of leeway in a
1/2 tsp size spoon.
• Let the yeast proof for 10 minutes with the bread machine's lid
open.
• Add the flours and salt and blend well by hand or slowly with a
dough hook until the flour has completely absorbed the water.
• If you want add rosemary or other herbs, add them now too
and blend.
• Pour on the olive oil around the bin but don't blend it in by
hand.
• Close the bread machine and set it for a 2-lb loaf (1.5 should
work if that's all your machine goes up to) at the DOUGH
CYCLE. Kick back and let it do its work!
• When the dough cycle ends, leave it in the machine, covered,
for 20-30 minutes to rise. After the rise is complete, preheat the
oven to 425 ° F.
• Grease an 11 x 7 pan with the 1/2 tsp olive oil-- NOT a loaf
pan. This bread is best coming out relatively flat! The olive oil is a
must for this, cooking spray won't make it come out the same!
Brush the olive oil all over the inside of the pan, then sprinkle the
cornmeal all over the bottom of the pan.
• Extract the dough from the bread machine, it should have a
wonderful thick and elasticy consistency. Lay it into the prepped
loaf pan and smooth out the top when done.
• Bake at 425F for 20-30 minutes or until golden brown on top.
• For that rustic look and crackly feel, brush a little olive oil onto
the top and dust with some flour prior to baking.
• For Roman style ciabatta, season with marjoram and you can
also make it ciabatta al latte by softening the dough with milk.
• Total Fat: 3.1
• Calories: 175.5
• Sugar: 0.1
• Cholesterol: 0
• Sodium: 220.1
• Fiber: 1.7
• Protein: 4.5
50. Bread Machine Turkey Meatloaf
Created By Art Smith
Ingredients
• ¹ ⁄ 2 lb dark turkey meat
• ¹ ⁄ 2 lb white turkey meat
• ¹ ⁄ 2 cup onion, diced
• 2 celery ribs, chopped
• 1 cup mushroom, chopped
• ¹ ⁄ 4 cup bell pepper, diced
• ¹ ⁄ 2 cup tomato sauce
• 1 cup parmesan cheese, grated
• 2 eggs
• 1 cup breadcrumbs
• 1 (6 ounce) can tomatoes, diced
• 1 tablespoon dried chives
• 1 tablespoon sodium-free seasoning
• salt and pepper
• herbs
• 1 dash Tabasco sauce
• 1 dash Worcestershire sauce
• ¹ ⁄ 4 cup beer
Direction
• Combine all ingredients (reserving a few tablespoons of diced
tomatoes) and knead them in to a loaf.
• Place in the bread pan, and place the pan in the bread
machine.
• Cover the top of the meatloaf with the remaining diced
tomatoes (you can substitute ketchup).
• Cook for 70 minutes or until done. Remove the pan from the
bread machine and drain off any liquid. Be careful, as the liquid
will be very hot.
• Let the meatloaf settle for several minutes, then remove it from
the bread pan.
• Recommended technique: Make sure that your bread machine
has a "Manual" or "Cook only" cycle. Do not attempt this recipe in
a bread machine that does not have one. As an alternative, you
can make this recipe in a loaf pan in a 350 º oven for about an
hour.
• Recommended technique: It's important to have a mixture of
white and dark meat, as this provides moisture and texture. A
meatloaf with all white meat will be dry.
• Sugar: 4.2
• Total Fat: 9.8
• Calories: 285.6
• Sodium: 584.3
• Protein: 28.6
• Fiber: 2.1
51. Bread Pudding Deluxe
Ingredients
• 6 slices seedless white Italian bread
• 50 g sugar
• 1 liter milk
• 30 ml margarine
• 2 eggs
• 5 ml vanilla extract
• TOPPING
• 115 g margarine
• 200 g sugar
• 1 egg
• 5 ml vanilla extract
Direction
• Heat oven to 180 ° C.
• Cut bread into cubes.
• Place in large shallow ovenproof dish.
• Sprinkle with sugar.
• Heat milk and margarine to lukewarm.
• Beat eggs and vanilla extract and add to milk.
• Pour over bread and leave to soak inches.
• Bake for 40 mins til set.
• TOPPING:.
• Beat topping ingredients together and spread evenly over
bread pudding as soon as it comes out the oven.
• Place pudding back into oven and bake for a further 20- 25
mins till well set and golden brown.
• Serve plain or with icecream.
• Calories: 404
• Sodium: 346.6
• Protein: 8.1
• Total Fat: 21.6
• Fiber: 0.4
• Sugar: 31.6
52. Brood Pudding Bread Pudding
Ingredients
• 2 slices bread
• butter (no substitutions)
• 1 pint milk
• 2 eggs, well beaten
• 1 tablespoon shredded coconut
• 1 dash nutmeg
Direction
• Spread bread with butter.
• Cut into small squares, discarding crusts.
• Add remaining ingredients and mix well.
• Pour into a buttered baking dish, set that dish into a pan of
water and bake at 350F for 40 to 45 minutes.
• Total Fat: 7.8
• Calories: 203.1
• Fiber: 0.4
• Sugar: 13.8
• Sodium: 235.7
• Protein: 8.1
53. Brown Baggers Bread
Ingredients
• ¹ ⁄ 2 cup water
• 1 egg
• 2 tablespoons wheat germ
• 2 tablespoons instant potato flakes
• 1 ¹ ⁄ 2 teaspoons salt
• 1 ¹ ⁄ 2 tablespoons oil (I use olive oil)
• 1 ¹ ⁄ 2 teaspoons yeast
Direction
• Place all ingredients in machine in order according to
manufacturers directions.
• Set to white bread.
• Push start.
• Or use dough cycle and bake in 350 degree oven for 35-45
minutes.
• Calories: 322.3
• Sodium: 606.5
• Fiber: 2.3
• Protein: 9.2
• Total Fat: 5.9
• Sugar: 6.6
54. Bubba's Beer Biscuits
Ingredients
• 4 cups Bisquick or 4 cups other biscuit mix
• ¹ ⁄ 4-¹ ⁄ 2 cup sugar, to taste
• 1 (12 ounce) can beer
Direction
• Preheat oven to 400 degrees F; butter a muffin tin.
• In a bowl, combine all the ingredients and mix well, adding
sugar up to 1/2 cup to your own preference.
• Pour batter into the muffin tin.
• Bake at 400 degrees F for 15 to 20 minutes until golden.
• Serve with honey butter (Paula ’ s "honey butter" recipe can be
found at RecipeZaar #1149320).
• Calories: 228.5
• Sugar: 9.1
• Total Fat: 8.5
• Sodium: 449.9
• Fiber: 0.9
• Protein: 3.6
55. Buddha's Sourdough Bread
Ingredients
• 1 (2 1/4 teaspoon) envelope active dry yeast
• ³ ⁄ 4 cup water, lukewarm (divided)
• 1 cup sourdough starter (recommended Sourdough Starter)
• 2 tablespoons honey (or sugar)
Direction
• Dissolve yeast in 1/4 cup water. In a large mixing bowl or
KitchenAid, combine 1/2 cup water, starter, honey, butter,
dissolved yeast and salt. Blend well. Gently stir in flour. Knead
dough for about 5 minutes, adding more flour (if necessary) to
prevent dough from being sticky.
• Place dough in a lightly greased bowl, turning dough to coat
the top. cover with a towel and let rise until doubled (about 1 1/2
hours).
• Punch down and divide in half. Shape into 2 round loaves and
place on a parchment lined baking sheet about 4" apart. Cover
and let double in size (about 1 hour).
• Preheat oven to 400 ° F Bake 15 minutes; reduce heat to 375F
and bake an additional 20-25 minutes longer or until bread
sounds hollow when tapped. Remove from pan and cool on wire
racks.
• Total Fat: 2.5
• Calories: 128.3
• Sodium: 307.2
• Sugar: 2.2
• Fiber: 0.9
• Protein: 3.1
56. Buttermilk And Sour Cherry
Scones For Afternoon Tea And
Picnics
Ingredients
• 250 g plain flour
• salt
• 2 tablespoons golden granulated sugar
• 1 teaspoon bicarbonate of soda
• 150 ml buttermilk
• 50 ml milk
• 75 g dried sour cherries
Direction
• Preheat the oven to 200 C/190 C fan/Gas Mark 5. Dust a
baking sheet with flour.
• Sieve together the flour, salt, sugar and bicarbonate of soda.
Mix together the buttermilk and milk. Make a well in the centre
and pour on the buttermilk mixture. Mix well until the dough is
even, and stir in the sour cherries.
• To shape for cooking, set the dough on a floured surface and
turn around in your hands, until you have a neat round shape.
Use a floured knife to score the surface into 4 or 6 sections.
• Transfer to the floured baking sheet and bake for 20 - 25
minutes. Set aside on a rack to cool. Best eaten straight away,
but can be stored for up to 3 days in an airtight container.
• Sodium: 362.4
• Fiber: 2.1
• Sugar: 8.3
• Protein: 9.7
• Calories: 331.9
• Total Fat: 1.6
57. Caramel Apple French Toast
Ingredients
• ¹ ⁄ 2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans
• 12 slices French bread
• 4 apples, thinly sliced
• 7 eggs
• 1 ³ ⁄ 4 cups milk
• cinnamon
• nutmeg
• whipped cream (optional)
Direction
• Combine brown sugar, butter, and corn syrup and cook over
medium heat until thickened, stirring constantly.
• Pour into 9 x 13 glass baking dish that has been sprayed with
Pam first.
• Sprinkle with 1 cup chopped pecans.
• Place one layer sliced French bread on syrup and pecans
(equals 6 slices). Top each slice of bread with sliced apples.
• Combine eggs, milk, and vanilla in blender (or use a stick
blender), then pour half and mixture over first layer.
• Place second layer of sliced French Bread on top of apples and
cover with remaining egg and milk mixture.
• Cover with plastic wrap and refrigerate overnight.
• Sprinkle with cinnamon and nutmeg and bake uncovered for
60-70 minutes at 350 degrees.
• Each person is served one double-layer serving.
• It can be served with whipped cream.
• Protein: 23
• Total Fat: 40.8
• Sodium: 1017.7
• Fiber: 7.8
• Sugar: 30.7
• Calories: 882.9
58. Carol's Pineapple Zucchini
Bread
Ingredients
• 3 eggs, beaten
• 1 cup vegetable oil
• 2 cups sugar
• 2 teaspoons vanilla essence
• 2 cups zucchini, grated
• 1 (8 1/4 ounce) can crushed pineapple, undrained
• 3 cups flour
• 1 teaspoon salt
• 1 ¹ ⁄ 2 teaspoons cinnamon
• ³ ⁄ 4 teaspoon nutmeg
• 1 cup walnuts, finely chopped
• 1 cup golden raisin, chopped
Direction
• Preheat oven to 350 F.
• Place beaten eggs in bowl, add oil and blend.
• Add sugar and vanilla.
• Beat until thick and foamy.
• Add zucchini and pineapple, and stir until blended.
• Add remaining ingredients and blend well.
• Place into two greased and floured loaf tins.
• Bake for 35-40 minutes.
• Protein: 42.3
• Sodium: 2645.2
• Total Fat: 157.5
• Fiber: 15.3
• Sugar: 265.2
59. Carrot Zucchini Apple Muffins
Ingredients
• 2 cups flour
• 2 cups shredded carrots
• 1 cup shredded zucchini
• 1 finely chopped golden delicious apple
• ³ ⁄ 4 cup raisins (Baking Raisins are best)
• ¹ ⁄ 2 cup chopped almonds (optional)
• 1 tablespoon cinnamon
• 1 ¹ ⁄ 2 teaspoons orange zest
• 1 tablespoon pure vanilla extract
• 3 large eggs
Direction
• Mix all ingredients together except for the 3 Large eggs and
vegetable oil.
• In a separate bowl, beat the 3 eggs and oil together until well
blended.
• Add the egg and oil mixture to the fruit mixture.
• I set my kitchen aid on low for about 1 minute or until all
ingredients were mixed well.
• Pour mixture into each muffin cup approximately 3/4 full.
• Bake at 375 for about 25 minutes or until tester comes out
clean.
• Total Fat: 9.9
• Sodium: 68.9
• Sugar: 14.3
• Calories: 191.3
• Fiber: 1.1
• Protein: 2.2
60. Carrot Raisin Nut Bread (bread
Machine)
Ingredients
• 1 ¹ ⁄ 4 cups water
• 1 ¹ ⁄ 2 cups shredded carrots
• 2 teaspoons fast rise yeast
• ¹ ⁄ 2 cup chopped walnuts
• ¹ ⁄ 2 cup raisins
Direction
• Place ingredients in your bread machine pan, EXCEPT walnuts
and raisins, in the order specified by your owner's manual.
• Program for basic cycle, and your desired crust setting; press
start.
• Add walnuts and raisins when machine signals, or at the end of
the first cycle.
• Total Fat: 79.5
• Sodium: 5043.8
• Sugar: 105.2
• Calories: 3143
• Fiber: 31.4
• Protein: 73.4
61. Carrot Walnut Muffins
Ingredients
• ¹ ⁄ 2 cup soy flour
• ¹ ⁄ 4 cup wheat bran, unprocessed
• 1 cup carrot, cooked and mashed
• 2 eggs
• ³ ⁄ 4 cup low-fat buttermilk
• ¹ ⁄ 2 cup nonfat plain yogurt
• 3 tablespoons oil
• ¹ ⁄ 3 cup walnuts, chopped
Direction
• Preheat oven to 375 ° .
• Combine the flours, bran, soda, baking powder, salt in a bowl
and mix them together.
• Place eggs in a large bowl and beat with whisk.
• Add buttermilk, yogurt, sugar, cinnamon and nutmeg. Stir.
• Add dry ingredients to the wet ingredients and fold just until
blended.
• Don't over mix!
• Spoon batter into muffin tins lined with baking cups or coated
with cooking spray.
• Sprinkle the nuts on top of each muffin.
• Bake at 375 ° for 20-22 minutes or until done.
• Total Fat: 7.5
• Fiber: 2.3
• Sugar: 10.5
• Protein: 5.6
• Calories: 164.2
• Sodium: 187.2
62. Catherine's Excellent Yorkshire
Pudding
Ingredients
• 4 ounces plain flour
• 1 pinch salt, generous pinch
• 1 pinch garlic salt, generous pinch
• black pepper, one twist of the grinder
• 1 large egg
• ¹ ⁄ 4 pint milk
• ¹ ⁄ 4 pint water
Direction
• Sieve the flour into mixing bowl.
• Add the salts and pepper.
• Make hole in middle of flour and add egg. Start mixing gently
whilst gradually adding the milk and water.
• Use small foil cases and put a small amount of cooking oil in
each and place on a high shelf in a preheated oven, gas mark 7.
• ( the fat needs to be hot before you add the mixture ) Pour
equal amounts of the mixture into each case and place in the
oven Cook for 20-25 mins Serve with all roast meats ( don't
forget the lashings of gravy ) Please enjoy from Cathy the
Northern Cook.
• Total Fat: 2.6
• Protein: 5.5
• Calories: 141.6
• Sodium: 73.1
• Fiber: 0.8
• Sugar: 0.1
63. Ceta's Irish Soda Bread
Ingredients
• 4 cups flour
• 1 cup sugar
• ¹ ⁄ 4 cup margarine, melted
• 1 teaspoon salt
• 2 eggs
• 1 cup raisins
• 1 pint buttermilk (or soy buttermilk, Soy "Buttermilk")
Direction
• Beat eggs.
• Add all ingredients except buttermilk; mix.
• Add buttermilk; mix.
• Pour batter into a 9x13-inch pan.
• Bake at 350 degrees for 40-60 minutes, or until a toothpick
inserted in the center tests clean.
• Note: If you use soy buttermilk and dairy-free margarine, this
recipe can be dairy-free.
• Fiber: 1.6
• Protein: 7.1
• Total Fat: 3.5
• Calories: 298.1
• Sodium: 498.6
• Sugar: 25.9
64. Cheddar And Chile Beer Bread
Ingredients
• 3 cups self rising flour
• 2 -3 tablespoons sugar
• 1 (12 ounce) can Budweiser beer
• ³ ⁄ 4 cup shredded cheddar cheese
• 1 (4 ounce) canortega diced green chilies
Direction
• Preheat oven to 350F.
• Grease lightly a 9x5 loaf pan.
• In a large bowl, stir flour,sugar,beer,cheese and chilies
together.
• Spread into greased pan evenly.
• Pour melted butter over top Bake for 50 to 60 minutes or until
lightly browned.
• NOTE: Check to see if a fork,knife or toothpick comes out
clean when inserted to see if bread is done.
• Protein: 6.1
• Calories: 254.1
• Fiber: 1.2
• Sodium: 724.8
• Sugar: 3
• Total Fat: 10.1
65. Cheddar And Chive Bread
Ingredients
• 1 loaf French bread, split lengthwise, then cut in half
• 2 cups cheddar cheese, shredded
• 10 fresh chives, chopped
Direction
• Heat broiler.
• Lightly toast bread under hot broiler.
• Remove and cover with shredded cheese.
• Sprinkle with chopped chives and set aside.
• Return bread to broiler to melt cheese.
• When cheese is bubbly and lightly browned, remove from
broiler and serve.
• Protein: 24.1
• Total Fat: 22.1
• Fiber: 3.4
• Calories: 538.4
• Sodium: 1041.5
• Sugar: 0.6
66. Cheddar Zucchini Biscuits
Ingredients
• ³ ⁄ 4 cup shredded zucchini
• ¹ ⁄ 2 teaspoon salt, divided
• 1 cup shredded aged cheddar cheese
• ¹ ⁄ 4 cup sliced green onion
• 1 tablespoon all-purpose flour
• 6 tablespoons butter, chilled, cut up
• 1 cup milk
Direction
• Heat oven to 450 ° F Line baking sheet with parchment paper.
Combine zucchini and 1/4 tsp of the salt in a small bowl; let stand
20 minutes. Discard excess liquid. Place zucchini in strainer;
press on zucchini to drain any additional liquid. Combine
zucchini, cheese, green onions and 1 Tbsp of the flour in
medium bowl.
• Whisk remaining 2 cups flour, baking powder and remaining
1/4 tsp salt in medium bowl. With pastry blender or two knives,
cut in butter until mixture resembles small peas. Stir in zucchini
mixture. Stir in milk just until soft dough forms.
• Drop dough by tablespoonfuls onto baking sheet. Bake 10- 13
minutes or until light brown on top and bottom. Serve warm.
• Total Fat: 9.9
• Calories: 182.3
• Sodium: 277.9
• Sugar: 0.3
• Cholesterol: 28
• Fiber: 0.7
• Protein: 5.4
67. Cheese And Jalapeno Focaccia
Bread
Ingredients
• 1 teaspoon salt
• 1 ¹ ⁄ 2 tablespoons yeast
• 1 cup water
• 1 egg
• ¹ ⁄ 3 cup chopped jalapeno pepper
• 1 teaspoon rosemary
• 1 cup grated cheddar cheese
Direction
• In a bowl mix together 1 cup of flour, sugar salt and yeast.
• Heat 2 T of oil and water until warm.
• Beat in egg.
• Add to flour mixture and mix until moistened.
• Beat for 3 more minutes.
• Stir in 1 and ¾ cups of flour a little at a time until dough pulls
away from the sides of the bowl.
• Place dough on a floured surface and knead in remaining flour.
• Place in bowl and cover for 8 minutes.
• Remove dough and place on greased cookie sheet.
• Cover with greased plastic wrap and two tea towels.
• Let rise for 35 minutes.
• Remove plastic wrap and poke holes in one-inch intervals with
a knife.
• Pour 4 T of oil on top, and sprinkle rosemary, cheese and
jalapeno's across the top as well.
• Bake at 400 degrees for 25 minutes or until golden.
• Sodium: 390.8
• Fiber: 2.2
• Sugar: 0.9
• Total Fat: 16.1
• Calories: 365
• Protein: 10.9
68. Cheese And Onion Soda Bread
Ingredients
• 1 cup shredded old cheddar cheese
• 1 teaspoon salt
• ¹ ⁄ 4 cup chopped green onion
• 1 ¹ ⁄ 2 cups buttermilk
• 1 pinch cayenne pepper
• 1 tablespoon all-purpose flour (for topping)
Direction
• Preheat oven to 375 ° F (190 ° C).
• In large bowl, whisk together all-purpose flour, whole wheat
flour, cheese, onions, sugar, baking soda, salt and cayenne.
• In small bowl, whisk together buttermilk and oil. Add to dry
ingredients all at once; stir with fork until soft dough forms.
• Turn out dough onto lightly floured surface. With floured hands,
press dough into ball; knead lightly 10 times. Place on greased
baking sheet; gently pat out dough into 6-in (15 cm) circle.
• Topping:.
• Sprinkle flour over loaf. With sharp knife, score large X on top
of loaf. Bake in oven for about 45 minutes or until golden and
tester inserted in centre comes out clean.
• Sodium: 600.6
• Fiber: 2.8
• Sugar: 5.7
• Protein: 11.1
• Total Fat: 13.3
• Calories: 326.3
69. Cheese Topped Biscuits
Ingredients
• 20 refrigerated biscuits
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons light cream
• ¹ ⁄ 2 teaspoon poppy seed
• ¹ ⁄ 4 teaspoon dry mustard
Direction
• Arrang 15 biscuits, overlapping, around outside edge of a well-
greased 9x11/2-inch round cake pan.
• Use remaining 5 biscuits to make a inner circle of overlapping
biscuits.
• Combine cheese, cream, poppy seed, and mustard; crumble
evenly over top of biscuits.
• Bake in oven (425F) about 15 minutes.
• Remove from pan immediately.
• Serve hot.
• Sugar: 5.6
• Protein: 8.2
• Total Fat: 15.4
• Fiber: 1.1
• Calories: 301.2
• Sodium: 900.6
70. Cheesy English Muffins
Ingredients
• 6 English muffins, split (1 package)
• 1 cup Miracle Whip
• 1 cup green onion, chopped
• 1 cup cheddar cheese, shredded
• 1 cup bacon bits (made with real bacon such as Hormel brand)
• Tabasco sauce, to taste
Direction
• After splitting the English Muffins, cut them into wedges so
each muffin makes 8 wedges.
• Mix the remaining ingredients in a bowl. (Note: My mom
prefers 5 or more drops of Tabasco, but use as little or as much
as you like.).
• Spread each wedge of muffin with some of the mixture.
• Lay wedges on foil-covered cookie sheet and place under
broiler. Boil until hot and cheese is melted (approximately 15
mins).
• Calories: 105.3
• Sodium: 180.9
• Fiber: 1.2
• Total Fat: 3.6
• Sugar: 1.2
• Protein: 5
71. Cheesy Garlic Herb Bread
Ingredients
• 1 large Italian bread or 1 large sourdough bread
• 4 tablespoons butter or 4 tablespoons margarine, softened
• ¹ ⁄ 2 cup grated mozzarella cheese
• 4 chopped fresh garlic cloves
• ¹ ⁄ 4 cup grated asiago cheese (Romano can be substituted)
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ¹ ⁄ 2 teaspoon crushed red pepper flakes
• 1 pinch cayenne pepper
Direction
• Preheat oven to 350 degrees. Cut loaf in half lengthwise.
• Mix garlic with softened butter. Spread each half with softened
butter. Sprinkle mozzarella evenly over each half. In a small bowl
mix Asiago with remaining dry ingredients. Sprinkle evenly over
bread.
• Place bread halves on ungreased baking sheet, cheese side
up, and bake until cheese is melted and bread is golden brown,
about 10-15 minutes. Let cool slightly. Slice into thick slices and
serve immediately.
• Total Fat: 9.3
• Fiber: 1.6
• Protein: 6.7
• Calories: 228.3
• Sodium: 416.4
• Sugar: 0.6
72. Cheesy Italian Oatmeal Pan
Bread
Ingredients
• 2 cups water
• 1 cup rolled oats
• 4 -5 cups flour, divided
• 2 (1/4 ounce) packages yeast
• 1 egg
• 1 cup shredded mozzarella cheese
• topping
• 1 tablespoon grated parmesan cheese
• ¹ ⁄ 2 teaspoon dried basil
• ¹ ⁄ 4 teaspoon dried oregano
• ¹ ⁄ 2 teaspoon garlic powder
Direction
• Spray 13*9 baking pan with no stick spray (other pans work as
well - I used a large round baking stone with great success).
• Bring water to a boil in a medium saucepan (or in the
microwave); stir in rolled oats and butter.
• Cool to about 100 degrees (I got impatient and added a couple
of ice cubes to cool it down quicker).
• Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large
mixing bowl, blend well.
• Add rolled oats mixture and egg. Blend at a low speed with an
electric mixer till moistened, beat 3 minutes at medium speed.
• By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella
cheese to form a stiff dough.
• (*I just put everything in my standing mixer bowl and mixed it
with the dough hook.).
• If kneading by hand, knead in 1/2-3/4 cup flour on a floured
surface till dough is smooth and elastic.
• (Depending on your flour, humidity in your home, etc., you may
need more or less flour - you want a smooth, elastic dough that is
not too sticky.).
• Shape dough into a ball and let rest for 15 minutes.
• Punch down dough and press into prepared pan. Using a very
sharp knife, cut diagonal lines 1 1/2 inches apart, cutting
completely through the dough (I didn't cut all the way through
and it pulled apart just fine).
• Repeat in opposite direction, creating a diamond pattern.
• Cover and let rise in a warm place till light and doubled in size
(about 45 minutes - less if you use rapid rise yeast).
• Heat oven to 375. Uncover dough, redefine diamond pattern if
you like.
• Combine parmesan cheese, basil, oregano and garlic powder
and set aside.
• Spoon 2-4 T of butter across the dough.
• Bake 10-15 minutes.
• Brush remaining butter over partially baked bread.
• Sprinkle with parmesan/herb mixture. Bake for an additional
10-15 minutes, till golden brown.
• Serve warm or cool.
• Sodium: 781.1
• Fiber: 3.2
• Calories: 439.6
• Sugar: 6.7
• Protein: 12.8
• Total Fat: 15.4
73. Cheesy Pizza Bread
Ingredients
• 1 (6 1/2 ounce) package pizza crust mix
• 1 minched garlic cloves or ¹ ⁄ 2 teaspoon instant minced garlic
• ¹ ⁄ 2 teaspoon italian seasoning
• ¹ ⁄ 4 teaspoon seasoning salt
• 1 cup shredded mozzarella cheese (4 ounces)
Direction
• Prepare pizza crust as directed.
• Pat into greased 12 inch pizza pan.
• In small bowl, combine butter with seasonings and brush on
crust.
• Sprinkle with cheese.
• Bake in 450 degree oven for 12 to 15 minutes, or until golden
brown.
• Tastes great dipped in spaghetti sauce.
• Sugar: 0.3
• Sodium: 216.6
• Fiber: 0
• Protein: 6.3
• Total Fat: 12
• Calories: 136
74. Cherry Muffin
Ingredients
• Crumb Topping
• 1 cup flour
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1 pinch salt
• Muffins
• 1 ³ ⁄ 4 cups flour
• 2 large eggs
• ³ ⁄ 4 cup whole milk
• 1 ¹ ⁄ 2 cups pitted sweet cherries
Direction
• 1. Preheat oven to 375. Line muffin tins with liners or spray
with cooking spray.
• 2. Make the crumb topping: In medium bowl, combine all dry
ingredients. Stir in butter then pinch mixture until it forms pea
size chunks.
• 3. Make the muffins: In a small bowl whisk the flour, baking
powder and salt. In a large bowl, combine the sugar, eggs and
oil and beat with a hand mixer until well combined. Beat in the
milk and vanilla. Add the flour mix and beat on low speed until
the batter is smooth. Stir in the cherries.
• 4. Spoon the batter into muffin tins filling about 3/4 full.
Sprinkle crumb topping on each muffin and bake for about 30
minutes until a toothpick inserted in center comes out with a few
moist crumbs attached.
• 5. Let cool for 10 minutes before removing from pan.
• Protein: 3.2
• Total Fat: 11
• Calories: 237.5
• Sugar: 17
• Sodium: 186
• Fiber: 0.8
75. Chili Bacon Breadsticks
Ingredients
• 30 slices bacon (about 1 pound)
• 30 long thin italian breadsticks (Grissini)
• ¹ ⁄ 3 cup firmly packed light brown sugar
• 3 tablespoons pure chile powder (preferably New Mexican)
Direction
• Let bacon stand at room temperature to soften slightly, about
10 minutes.
• Wrap one bacon slice gently in a spiral around each breadstick
and arrange on a tray. (Breadsticks may be wrapped 4 hours
ahead and chilled, covered).
• In a shallow dish long enough to fit breadsticks stir together
sugar and chili powder until combined well, pressing out any
lumps with the back of a fork.
• Roll each breadstick gently in mixture, coating bacon well, and
arrange about 1/2-inch apart on rack of a broiler pan.
• Bake breadsticks 20 minutes, or until coating is carmelized and
bacon is deep golden. Loosen breadsticks gently from rack with
a metal spatula and cool until firm enough to pick up, about 10-
15 minutes. (Bacon will become crisp and breadsticks will harden
as they cool.).
• Serve breadsticks at room temperature.
• Calories: 527.5
• Fiber: 3.3
• Sugar: 3.7
• Total Fat: 19.8
• Sodium: 854.6
• Protein: 14.7
76. Chinese Steamed Bread
Ingredients
• 1 tablespoon active dry yeast
• 1 teaspoon white sugar
• ¹ ⁄ 2 cup warm water or ¹ ⁄ 2 cup milk
• 1 tablespoon vegetable oil or 1 tablespoon peanut oil
• ¹ ⁄ 2 teaspoon black pepper (optional)
Direction
• In a small bowl, sprinkle the yeast and sugar over a mixture of
1/4 cup water and 1/4 cup flour and leave for around 15-30
minutes.
• Stir in the remaining water/ milk, flour, salt, sugar, pepper (if
using) and oil.
• Mix everything to a dough.
• Turn it on to a floured work surface and knead it until it is
smooth.
• Return it to the bowl, cover it and leave it in a warm place for 2
1/2 to 3 hours or until it has tripled in size.
• Punch down the dough with the back of your fist to flatten on a
floured board.
• Sprinkle the baking powder over and knead for a few minutes.
• Shape the dough into 24 rolls.
• Keep each ball on a wax paper and let it rise for another 30
minutes.
• You can place these balls on individual pieces of wax paper so
you can use these to place in the steamer too for easier
handling.
• Bring water in the bottom of a steamer to a boil first.
• Then place the rolls in the steamer, leaving a 1-inch gap
between them.
• Cook in batches if need be.
• Cook them for 10-15 minutes, or until they are firm and cooked
through.
• Do not turn the heat off before you lift the lid of the steamer as
this causes blistering on the surface of the rolls.
• Serve them hot.
• Protein: 1.1
• Total Fat: 0.7
• Fiber: 0.3
• Sugar: 1.2
• Cholesterol: 0
• Calories: 44.5
• Sodium: 32.4
77. Chipotle Scallion Cornbread
Ingredients
• 6 tablespoons bacon grease or 6 tablespoons vegetable oil,
divided
• 1 cup yellow cornmeal, stone ground
• ¹ ⁄ 2 cup oatmeal (not instant or quick-cooking)
• 1 teaspoon salt
• 2 eggs
• 3 scallions, finely chopped
• 2 chipotle chiles in adobo, finely chopped
Direction
• Divide 2 tablespoons of the bacon grease among the corn-stick
molds. (if you use a baking pan, pour about 2 tablespoons bacon
grease into the pan).
• Place pan in the preheated oven.
• In a medium bowl, stir together cornmeal, oatmeal, sugar,
baking powder, salt and baking soda. Stir in remaining 4
tablespoons bacon grease, eggs, buttermilk, chopped scallions
and chopped chipotle.
• When the grease is very hot, remove pans from oven and fill
each mold about 3/4 full with batter.
• Bake until browned, about 15 minutes for corn-sticks and 20
minutes froma metal baking pan.
• Calories: 0
• Fiber: 0
• Sugar: 0
• Cholesterol: 0
• Protein: 0
• Total Fat: 0
• Sodium: 0
78. Chocolate Cherry Cordial
Muffins
Ingredients
• 2 cups milk chocolate chips, divided
• ¹ ⁄ 4 cup brown sugar, firmly packed
• ¹ ⁄ 4 cup granulated sugar
• ¹ ⁄ 2 cup candied cherries or ¹ ⁄ 2 cup maraschino cherries or
¹ ⁄ 2 cup raisins, chopped
• ³ ⁄ 4 cup milk or ³ ⁄ 4 cup half-and-half
• 1 egg
Direction
• Preheat oven to 375 ° F Grease 12 muffin pan cups or line with
paper liners.
• In large bowl, combine flour, 1 3/4 cups chocolate morsels,
brown sugar, granulated sugar, baking powder, baking soda, and
salt.
• Stir in cherries.
• In small bowl, combine milk, oil, and egg until well blended.
• Add liquid ingredients to dry ingredients; stir just until
moistened.
• Spoon batter into prepared muffin cups until full.
• Sprinkle with remaining 1/4 cup chocolate morsels.
• Bake 18 to 20 minutes, or until muffins are golden.
• Cool in pan 10 minutes.
• Remove from pan; serve warm or cool completely on wire rack.
• Protein: 5.3
• Total Fat: 15.5
• Calories: 328.8
• Fiber: 1.5
• Sugar: 23.1
• Sodium: 247.1
79. Chocolate Cherry Sourdough
Bread
Ingredients
• ¹ ⁄ 2 cup active sourdough starter (100% hydration)
• ³ ⁄ 4 cup water
• 3 tablespoons water
• 1 cup dried tart cherry
• 1 cup chocolate, roughly chopped
Direction
• The night before, dissolve the starter into the water as best you
can. Mix the salt with the flour.
• Dump the flour into the starter slurry and mix it all up together
until it's all hydrated. The dough should be very tacky and maybe
a little sticky, but not super sticky.
• Cover the bowl with plastic or a plate, and let it sit at room
temperature (about 70 ° F, more or less) for about 12 hours
(anywhere from 10-14 should be fine).
• Pour some boiling water over the cherries. If you can't find
dried tart cherries, dried cranberries will usually do almost as
well. Let the fruit soak for about 15 minutes, drain and then place
them on towels or paper towels to dry.
• Mix it up with the chocolate and cherries in a bowl.
• Flour a workspace lightly, and then gently turn the dough out
onto the board. With wet hands, lightly pat the dough into a
rectangle. Stretch the dough to about twice its length, and then
spread 1/4 of the chocolate cherry mixture in the center. Fold
one-third of the dough on top, and again, spread 1/4 of the
mixture on top. Fold the final third of the dough like a letter, and
then turn the dough one-quarter. Follow the same procedure,
and then cover the dough. Let it rest for about 15 minutes.
• Now, after letting the dough rest for 15 minutes, gently shape
the dough into a boule, and place it in a well-floured banneton.
• Let rise for 3 hours.
• Put my cloche, a dutch oven, oven-safe casserole, baking
stone, or baking sheet in the oven and preheated it to 500 ° F.
• Score bread, bake (covered if possible) for 30 minutes, and
then uncovered for about 17-18 minutes (about 48 minutes total).
Let cool.
• Total Fat: 7.2
• Calories: 176.3
• Sodium: 266.2
• Sugar: 1.5
• Protein: 4.8
• Fiber: 3.2
• Cholesterol: 0
80. Chocolate Cinnamon Muffins
Ingredients
• ¹ ⁄ 2 cup unsweetened cocoa
• ¹ ⁄ 2 cup firmly packed light brown sugar
• 1 cup semisweet mini chocolate chips
• 2 large eggs
• 1 cup low-fat milk
• 6 tablespoons sunflower oil or 6 tablespoons melted cooled
butter
Direction
• Grease a 12-cup muffin pan or line with 12 muffin paper liners.
• Sift together the flour, cocoa, baking powder, cinnamon and
salt into a large bowl. Stir in the sugar and chocolate chips.
• Lightly beat the eggs in a large bowl, then beat in the milk and
oil.
• Make a well in the center of the dry ingredients and pour in the
beaten liquid ingredients. Stir gently until just combined; do not
overmix.
• Spoon the batter into the prepared muffin pan. Bake in the
preheated oven for about 25 minutes, until well risen and firm to
the touch.
• Let the muffins cool in the pan for 5 minutes, then serve warm
or transfer to a wire rack and let cool completely.
• Cholesterol: 32
• Calories: 250.5
• Sugar: 17.9
• Sodium: 141
• Fiber: 2.5
• Protein: 4.7
• Total Fat: 12.8
81. Chocolate Lava Muffins
Ingredients
• 8 ounces bittersweet chocolate
• 3 tablespoons all-purpose flour
• 4 eggs
Direction
• Melt chocolate and butter together in a large bowl over a
saucepan of simmering water.
• Stir in the vanilla.
• In a separate bowl, combine the sugar, flour, and salt.
• Sift dry ingredients into the chocolate mixture and blend with an
electric mixer.
• Add eggs, one at a time, fully incorporating each egg before
adding the next.
• Beat on high until batter is creamy and begins to lighten in
color (approximately 4 minutes.).
• Chill batter.
• Preheat oven to 375?.
• Coat 6 muffin tins with butter or nonstick cooking spray.
• Spoon batter into the muffin tins, using 1/3 to 1/2 cup batter for
each muffin.
• Bake for 12-13 minutes. Outside should be cake-like and
centers should be gooey.
• Sugar: 17
• Protein: 4.7
• Total Fat: 18.7
• Calories: 263.8
• Sodium: 252.6
• Fiber: 0.1
82. Chocolate Zucchini Almond
Bread
Ingredients
• 3 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 cup salad oil
• 2 ounces unsweetened chocolate
• 2 cups small zucchini, grated
• 3 cups flour
• 1 teaspoon salt
• 1 cup almonds, chopped
• Frosting
• whipped cream cheese
• grated orange rind
Direction
• Beat eggs until they become a lemon color. Beat in sugar and
salad oil. Melt chocolate over warm temperature and stir into egg
mixture along with vanilla and grated zucchini. Sift flour with salt,
cinnamon, baking powder and soda. Stir into zucchini mixture
with coarsely chopped almonds. Mix well. Bake in 2 well greased
9x5 inch loaf pans or a bundt pan. Bake at 375 degrees for 50-60
min or until done. Cool in pans 15-20 minutes. Turn out onto
rack. Cool thoroughly before serving. Frost with cream cheese
mixed with grated orange rind (this is a to taste frosting mixture).
• Sodium: 2244.8
• Sugar: 212.9
• Fiber: 19.9
• Protein: 49.2
83. Christmas Fruit Bread
Ingredients
• ¹ ⁄ 2 cup butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tablespoon orange zest
• 2 large bananas, mashed
• 1 large apple, peeled, grated
• 2 cups flour
• ³ ⁄ 4 teaspoon baking powder
• 1 cup dried cranberries
Direction
• cream butter and brown sugar together.beat in eggs, stir in
mashed bananas, apples and orange zest --
• in separate bowl, combine dry ingredients and add to banana
mixture.add cranberries.stir just till blended.
• bake in a greased 9x5" loaf pan.at 350* for 40 minutes or tests
done when a wooden pick inserted near the center comes out
clean.
• turn the pan on its side and cool 10 minutes.
• remove from the pan and continue cooling on rack.
• wrap in plastic wrap and serve the next day.
• Total Fat: 8.8
• Calories: 258.6
• Sodium: 272.5
• Fiber: 2
• Sugar: 22.7
• Protein: 3.6
84. Cinnamon Raisin Oatmeal
Bread
Ingredients
• 5 ¹ ⁄ 2 cups bread flour or 5 ¹ ⁄ 2 cups unbleached all-purpose
flour
• 1 ⁷ ⁄ 8 cups whole wheat flour
• 1 ⁵ ⁄ 8 cups rolled oats
• 5 ¹ ⁄ 2 tablespoons vegetable oil
• 1 tablespoon salt
• 1 ¹ ⁄ 4 tablespoons instant yeast
• 2 tablespoons ground cinnamon
• 2 cups raisins, soaked and drained
Direction
• At least half an hour before you begin, soak the raisins in warm
water.
• Next, soak the oats in the 2 1/2 cups water for 20 to 30
minutes. If you are using active dry yeast instead of instant
yeast, which I did, withhold 1/2 cup of the water to proof the
yeast inches.
• Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into
the oats. Mix well, until all of the flour is hydrated. Knead by hand
for 5 minutes or in a standmixer for 3, then mix in the drained
raisins. Knead or mix until the raisins are distributed throughout
the dough.
• Cover the bowl of dough and allow it to rise for 1 hour. Then
remove the dough from the bowl and fold it, degassing it gently
as you do.
• Place the dough on a floured work surface, top side down.
Fold the dough in thirds, like a letter, gently degassing as you
do. Fold in thirds again the other way. Flip the dough over, dust
off as much of the raw flour as you can, and place it back into the
bowl.
• Cover the bowl and allow the dough to rise in bulk again for
another hour. Then divide the dough in thirds and shape the
loaves.
• Place each shaped loaf into a greased bread pan. Spray or
gently brush each loaf with water and sprinkle with some more
oats.
• Cover the pans and set aside to rise until the loaves crest
above the edge of the pans, roughly 90 minutes.
• Preheat the oven to 450. Place the loaves in the center rack of
the oven. After 5 minutes, reduce the oven temperature to 375.
Rotate the loaves 180 degrees after 20 minutes, and bake for
another 15 to 25 minutes, until the tops of the loaves are nicely
browned, the bottoms of the loaves make a hollow sound when
tapped, and the internal temperature of the loaf registers above
185 degrees when measured with an instant read thermometer.
• Protein: 3.9
• Total Fat: 2.8
• Sodium: 229.8
• Fiber: 2.2
• Sugar: 6.3
• Calories: 156.4
85. Cloud Biscuits
Ingredients
• 2 ¹ ⁄ 4 cups self-rising flour
• ¹ ⁄ 2 cup cold butter
• 1 egg
Direction
• In a medium bowl mix together the flour and sugar.
• Grate cold butter into bowl and mix until crumbly.
• Mix together egg and milk. Add to bowl and stir just until dry
ingredients are moistened.
• Turn onto floured board and knead 3 to 4 times.
• Pat or roll out to 1/2 inch thickness.
• Cut out with a 3 inch biscuit cutter.
• Place on an ungreased baking stone or sheet.
• Bake until golden brown, about 10-12 minutes.
• Total Fat: 17.6
• Calories: 339.3
• Protein: 6.7
• Sodium: 729.2
• Fiber: 1.3
• Sugar: 2.3
86. Cocoa Bread
Ingredients
• 2 ¹ ⁄ 2 cups flour, sifted
• ¹ ⁄ 4 cup cocoa
• 1 egg
Direction
• Sift flour, baking powder, salt, cocoa and sugar together.
• Beat egg and add milk and oil, mix together.
• Stir wet ingredients into dry ingredients, mixing just enough to
dampen.
• Pour into a greased loaf pan.
• Bake in 350 degree preheated oven for 45 minutes.
• Calories: 280.5
• Sodium: 311.2
• Total Fat: 9.5
• Fiber: 1.6
• Sugar: 8.4
• Protein: 6.7
87. Cocoatana Muffins
Ingredients
• ³ ⁄ 4 cup coconut (unsweetened)
• ³ ⁄ 4 cup quick-cooking oats
• ¹ ⁄ 2 cup strong whole wheat flour
• 1 egg
• 2 cups mashed bananas (4 large bananas)
Direction
• Preheat your oven to 375 F or 190 degrees C.
• Combine the dry ingredients together in a bowl.
• Beat the egg, banana and melted butter in a separate bowl.
• Add the wet ingredients to the dry, stirring until the batter is well
mixed.
• Pour into greased muffin tins and bake for 20-25 minutes.
• Total Fat: 9.5
• Calories: 164.3
• Protein: 3.2
• Sodium: 243.6
• Fiber: 2.8
• Sugar: 3.6
88. Coconut Banana Cornbread
Ingredients
• 1 cup yellow cornmeal
• 1 ¹ ⁄ 4 teaspoons ground allspice
• 1 egg, beaten
• ¹ ⁄ 2 cup sweetened flaked coconut
Direction
• Combine cornmeal, flour, sugar, bakling powder, allspice and
salt in a medium bow and mix well; combine the wet ingredients
in another bowl.
• Mix the dry ingredients and the wet ingredients in just a few
swift, confident strokes so you don't overmix; stir in coconut.
• Pour the mixture into a greased 8-inch square or 9-inch round
pan and bake at 375 degrees for 25 minutes or until a cake
tester inserted in the center comes out clean.
• Cut into 2-inch squares.
• Fiber: 1.2
• Sugar: 3.3
• Protein: 2.1
• Total Fat: 5.3
• Calories: 120
• Sodium: 121.3
89. Coconut Bread Trinidad
Ingredients
• 3 cups flour
• 1 teaspoon salt
• 1 cup sugar
• 1 cup evaporated milk
• ¹ ⁄ 2 cup unsalted butter, melted and cooled
• 2 cups fresh coconut, finely grated
• 1 egg, well beaten
• to taste sugar
Direction
• Sift flour, baking powder and salt. Stir in coconut. Combine
egg, milk, vanilla and butter.
• Make a well in the dry ingredients.
• Pour liquid into the well.
• Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch
loaf pans, filling pans about 2/3 full.
• Sprinkle the top of the batter with sugar.
• Bake at 350 F for about 55 minutes or until they test done.
• Sugar: 17.6
• Cholesterol: 44
• Total Fat: 14.4
• Calories: 329.1
• Sodium: 317
• Fiber: 2
• Protein: 5.7
90. Coconut Dark Chocolate Chip
Scones
Ingredients
• ³ ⁄ 4 cup whole wheat flour
• 5 tablespoons butter, cold
• 6 tablespoons buttermilk
• ¹ ⁄ 4 cup egg substitute
• ¹ ⁄ 2 cup coconut
• ¹ ⁄ 2 cup dark chocolate chips
• ¹ ⁄ 4 cup walnuts, chopped (optional)
Direction
• Combine flours, sugar, baking powder and salt.
• Cut in butter with a pastry blender.
• Add buttermilk and egg substitute, mix just until moistened.
• Mix in the coconut, chocolate chips and nuts, if desired.
• Divide dough in half. Pat each half into a flat circle and cut into
eight wedges each.
• Place on parchment paper on a baking sheet.
• Bake 15 minutes.
• Total Fat: 7.2
• Sodium: 176.3
• Fiber: 1.6
• Sugar: 6.6
• Calories: 138.7
• Protein: 2.5
91. Coconut Jam Scones
Ingredients
• 3 cups self raising flour
• ³ ⁄ 4 cup desiccated coconut
• 75 g cold butter, chopped
• 1 cup milk, plus extra for brushing
• ¹ ⁄ 2 cup strawberry jam
Direction
• Preheat oven to 180 C.
• Place flour, sugar and coconut in a bowl, mix to combine.
• Add butter and rub it into flour mixture till it looks like
breadcrumbs.
• Make a well in the centre and pour in milk.
• With a knife mix milk into flour mixture until just combined.
• Turn onto lightly floured surface, gently bring dough together.
• Halve dough and roll each piece into a 30 x 20 rectangle and1
cm thick.
• Spread one piece with jam and sandwich with other piece of
dough.
• Use a round cutter to cut out 12 rounds.
• Place rounds in muffin tins lined with paper cases.
• Brush with extra milk and sprinkle with raw sugar.
• Bake 18 - 20 minutes.
• Calories: 276.4
• Sodium: 64.1
• Fiber: 1.2
• Sugar: 19.3
• Protein: 4.2
• Total Fat: 7.6
92. Cookie Croutons
Ingredients
• ³ ⁄ 4 lb unsalted butter, at room temperature
• 1 cup granulated sugar, plus
• 6 large egg yolks
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour, plus
Direction
• Preheat the oven to 350 degrees F.
• Cream the butter and sugar in the bowl of an electric mixer
fitted with a paddle, on medium speed, scraping down the sides
of the bowl as necessary. Cream the mixture until it is smooth
and fluffy.
• Add the egg yolks 1 at a time, mixing in between each addition.
Scrape down the sides of the bowl. Beat for 1 minute and add
the vanilla.
• Combine the flour and the salt in a medium-size mixing bowl.
Mix well. Add the flour mixture to the butter mixture and mix on
low speed until it is fully incorporated. Increase the speed to
medium and mix until the batter is thick and creamy, about 2
minutes. Scrape down the sides of the bowl and the paddle.
• If you decide to make cookies and then use the scraps to make
the croutons, you would prepare the cookies like this: Lightly
flour a flat surface. Using a rolling pin, roll out the dough to 1/4-
inch thick. Cut the dough into the desired shapes. Line a baking
sheet with parchment or waxed paper. Place the cookies on the
baking sheet about 2 inches apart. Bake until lightly golden,
about 20 minutes. Remove the cookies from the oven and let
cool completely in the pan. Remove the cookies from the pan
using a spatula.
• If you want to skip the cookies and go straight for the croutons,
just pinch off small balls of dough and form them into cube
crouton shapes, about the size of a sugar cube. Line a baking
sheet with parchment or waxed paper. Bake until lightly golden.
Since they are so small, it doesn't take long, only about 10
minutes. I do suggest watching them though, to make sure they
don't get over cooked. Once they're done, remove them from the
pan and let them cool.
• Use for topping over ice cream, pie, pudding -- whatever
sparks your fancy!
• Total Fat: 30.7
• Sodium: 183.9
• Fiber: 1.1
• Protein: 5.9
• Calories: 507.3
• Sugar: 22.7
93. Corn And Green Chili Muffins
Ingredients
• ¹ ⁄ 2 cup cornmeal
• ¹ ⁄ 4-¹ ⁄ 2 teaspoon salt
• ¹ ⁄ 2 cup shredded cheese
• 1 medium green chili pepper, deseeded and finely chopped
• 1 cup milk
Direction
• Preheat oven to 450* 15 minutes before baking.
• In a large bowl combine first 5 ingredients. Mix well.
• Cut in butter until mixture is crumbly.
• Stir in cheese, milk and green chili until just moistened.
• Drop by 1/4 cupfuls 2 inches apart onto an ungreased baking
sheet.
• Bake at 450* for 12-15 minutes or until golden brown.
• Serve warm.
• Calories: 176.5
• Sodium: 264.6
• Sugar: 1
• Total Fat: 9.9
• Fiber: 0.8
• Protein: 3.8
94. Cornbread And Bacon Stuffing
(Dressing)b
Ingredients
• 3 cups coarsely crumbled cornbread
• 6 slices stale bread, torn in small bits, please use a good
quality bread
• 6 slices cooked bacon, crumbled
• 2 tablespoons bacon drippings
• 1 cup diced celery
• 1 ¹ ⁄ 2 cups diced onions
• 2 beaten eggs
• 1 tablespoon dried parsley
• 1 teaspoon poultry seasoning
• ¹ ⁄ 4 teaspoon ground black pepper
• 1 ¹ ⁄ 2-2 cups chicken broth
Direction
• Saute the onions and celery in the bacon drippings, until soft
but not browned.
• Let cool slightly.
• Toss the cornbread, bread, bacon, poultry seasoning, parsley,
salt and pepper until mixed well.
• Add the cooked celery and onions and toss to mix well.
• Add the eggs and 1 cup of the chicken broth and stir to
moisten, adding as much broth as needed.
• (Everytime is going to be different.) This is a personal taste
decision.
• I like my dressing moist so I add broth until I have a very wet
mixture.
• Any type pan will work for baking.
• I generally use a 8 x 8 disposable pan, but if I am making a
double batch I use a 9 x 13 pan.
• Bake for 30 min, uncovered, or until golden on top.
• This is enough to stuff an 8 to 10 lb turkey, if you so desired.
• **NOTE**I have made this several times for vegetarian dinners,
omitting the bacon, drippings and chicken broth and substituting
with either butter, or olive oil and vegetable broth with great
success.
• ALSO--If you save leftover pieces of cornbread/bread heels in
a ziploc bag in your freezer, you will have half the work already
done when your ready to make this.
• (Just a tip my grandma told me that works.).
• Protein: 8.9
• Total Fat: 10.5
• Calories: 202.4
• Sugar: 3.4
• Sodium: 642.6
• Fiber: 1.7
95. Cornmeal, Cranberry And
Yogurt Muffins
Ingredients
• 1 cup cranberries
• 1 cup yellow cornmeal
• 1 pinch salt
• ³ ⁄ 4 cup plain nonfat yogurt
• ¹ ⁄ 2 cup nonfat milk
• 1 large egg
Direction
• Position rack in center of oven and preheat to 400 ° F Line
twelve 1/3 cup muffin cups with paper liners. Coarsely chop
cranberries in processor. Set aside.
• Combine flour and next 4 ingredients in large bowl. Whisk
yogurt, milk, butter and egg in medium bowl to blend. Add to dry
ingredients, mix just until combined. Fold in cranberries. Divide
batter equally among muffin cups.
• Bake until golden and tester inserted into center comes out
clean, about 20 minutes. Transfer muffin tin to rack and cool.
• Protein: 7.5
• Total Fat: 17.2
• Calories: 416.1
• Fiber: 2.8
• Sodium: 368.1
• Sugar: 26.5
96. Crab, Corn And Mozzarella
Toasts
Ingredients
• 1 corn, cob husks and silks removed
• 1 cup cooked crab meat, drained and squeezed dry (fresh,
canned or frozen)
• ¹ ⁄ 3 cup mayonnaise
• ¹ ⁄ 3 cup red pepper, finely chopped
• 3 tablespoons fresh chives, chopped and divided
• 2 teaspoons lemon juice
• 1 ¹ ⁄ 2 teaspoons Old Bay Seasoning
• 1 teaspoon lemon zest, finely grated
• ¹ ⁄ 4 teaspoon Worcestershire sauce
• salt and pepper
• 2 cups saputo mozzarellissima shredded cheese, divided
• 8 slices white bread
Direction
• Boil corn in salted water for 5 minutes, or until tender. Drain
well and cool. Using a sharp knife, remove corn kernels from the
cob.
• Toss crab with corn kernels, mayonnaise, red pepper, 2 tbsp
(30 ml) chives, lemon juice, Old Bay seasoning, lemon zest,
Worcestershire sauce, salt and pepper until combined. Stir in half
of the Mozzarellissima.
• Cut each slice of bread into 4 triangles. Place on foil lined
baking sheet and broil each side for 1 to 2 minutes, or until lightly
toasted. Top each toast triangle with crab mixture and sprinkle
with remaining mozzarella cheese. Broil until cheese melts.
Garnish with remaining chives before serving.
• Tip: Add a dash of Louisiana style hot sauce to the crab
mixture for a spicy kick.
• You can find more recipes and a chance to win $10,000 in
prizes at fb.com/saputo.ca.
• Protein: 5.1
• Total Fat: 3.9
• Calories: 87.5
• Fiber: 0.4
• Sodium: 230.5
• Sugar: 0.7
97. Cranberry Orange Muffin
Ingredients
• 1 cup almond flour
• ¹ ⁄ 2 cup bob's red mill organic golden flax seed meal
• 1 teaspoon rumsford aluminum-free baking powder
• ¹ ⁄ 8 teaspoon celtic sea salt
• 2 tablespoons kalona supernaturals unsalted grassfed butter
• 1 teaspoon orange extract
• 2 organic eggs
• ¹ ⁄ 2 cup organic frozen cranberries, Chopped
• ¹ ⁄ 8 teaspoon nunaturals pure white stevia powder
• ¹ ⁄ 2 cup granular erythritol
Direction
• In a bowl, mix together the almond flour, flax meal, baking
powder, and salt. In another bowl, melt butter then stir in water,
eggs, orange extract and sweetener. Add wet to dry and mix well.
Fold in cranberries. Fill 6 paper-lined muffin cups (spray with a
little non-stick spray) with the batter. Bake at 350 º 20-22
minutes, until the tops are golden brown and a toothpick comes
out clean. Cool on a rack.
• Sugar: 0.6
• Protein: 3.9
• Total Fat: 9.4
• Calories: 113.8
• Sodium: 169.8
• Fiber: 2.9
98. Cranberry Raisin Nut Bread
Ingredients
• ³ ⁄ 4 cup packed light brown sugar
• 1 cup fresh cranberries or 1 cup frozen cranberries, coarsely
chopped
• ¹ ⁄ 2 cup golden raisin
• ¹ ⁄ 2 cup pecans, coarsely chopped
• 1 tablespoon orange rind, grated
• 2 eggs
• cranberry-orange spread (optional)
Direction
• Preheat oven to 350F degrees.
• Grease 8 1/2X4 1/2 inch loaf pan.
• Combine flour, brown sugar, baking powder, baking soda,
cinnamon and nutmeg in large bowl.
• Stir in cranberries, raisins, pecans and orange peel.
• Mix eggs, milk, butter and vanilla in small bowl until combined;
stir into flour mixture just until moistened.
• Spoon into prepared pan.
• Bake 55 to 60 minutes or until wooden toothpick inserted in
center comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool completely on wire rack.
• Store tightly wrapped in plastic wrap at room temperature.
• Serve slices with Cranberry-OrangeSpread, if desired.
• Sugar: 26.2
• Protein: 5.8
• Calories: 317.9
• Sodium: 216.1
• Fiber: 2.4
• Total Fat: 11.6
99. Cranberry And Orange Bread
Ingredients
• ¹ ⁄ 3 cup sugar (70g)
• ¹ ⁄ 4 cup applesauce (45ml)
• ¹ ⁄ 8 cup milk (30ml)
• ¹ ⁄ 8 cup orange juice (30ml)
• 1 teaspoon orange zest
• 2 eggs
• 1 cup fresh cranberries (100g)
• 1 ¹ ⁄ 2 cups all-purpose flour (210g)
Direction
• Preheat oven to 350 º F/Gas Mark 4/180 º C.
• Grease the bottom of a 2lb or 9 x 5 x 3 loaf tin.
• Mix sugar, applesauce, milk, orange juice, orange zest, vanilla
and eggs in large bowl.
• Stir in cranberries.
• Mix in dry ingredients.
• Pour into tin.
• Bake 30 to 35 minutes or until a toothpick or skewer inserted
into the center comes out clean.
• Cool 10 minutes in tin.
• Loosen sides of loaf from tin and remove onto a wire rack.
• Cool completely on wire rack before slicing.
• Can be stored in fridge tightly wrapped for up to a week.
• Sodium: 172.6
• Sugar: 6.2
• Protein: 2.8
• Calories: 102.5
• Fiber: 0.9
• Total Fat: 1.1
100. Cranberry Cornmeal Muffins
Ingredients
• 1 cup unbleached flour
• ³ ⁄ 4 cup cornmeal
• 1 egg white, beaten
• ³ ⁄ 4 cup buttermilk
• ¹ ⁄ 4 cup low-fat sour cream
• ¹ ⁄ 2 teaspoon lemon peel, grated
• 1 cup fresh cranberries, chopped
Direction
• Preheat oven to 350 º F.
• Prepare a 12 muffin tin with cooking spray and flour.
• In a mixing bowl, combine flour, cornmeal, sugar, and baking
powder.
• In another mixing bowl, combine egg white, buttermilk, sour
cream, lemon peel, and cranberries.
• Combine flour mixture and egg mixture, stirring just until mixed.
• Fill muffin cups 2/3 full.
• Bake for 20 minutes or until golden.
• Serve warm.
• Calories: 105.6
• Sugar: 6.7
• Total Fat: 1.1
• Sodium: 86.3
• Fiber: 1.2
• Protein: 2.7
101. Creamed Chicken On Egg Bread
Ingredients
• 2 tablespoons celery, minced
• 2 tablespoons onions, minced
• 3 tablespoons flour
• 2 cups chicken broth
• ³ ⁄ 4 cup half-and-half
• 2 cups chopped cooked chicken
• 3 (8 ounce) boxes corn muffin mix
Direction
• Melt butter in skillet; add celery and onion and saute until
golden.
• Add flour, stock and cream; cook until boiling, stirring
constantly.
• Stir in chicken.
• Meanwhile, prepare corn muffin batter according to pkg.
directions.
• Pour into a greased 8x8 pan and bake according to pkg.
directions.
• When egg bread is ready, cut into squares.
• Place square on plate, cut in half, and ladle chicken mixture
liberally over bread.
• Season as desired.
• Protein: 22.6
• Sodium: 1604.8
• Fiber: 7.6
• Sugar: 23.6
• Total Fat: 26.7
• Calories: 671
102. Crock Pot Bread Pudding
Ingredients
• 8 slices day old bread, cubed (raisin bread is especially good)
• 4 eggs
• 2 cups milk
• ¹ ⁄ 4 cup melted butter or ¹ ⁄ 4 cup margarine
• ¹ ⁄ 2 cup raisins (use only 1/4 cup if using raisin bread)
• Sauce
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup water
• ³ ⁄ 4 cup sugar
Direction
• Place bread cubes in greased slow cooker.
• Beat together eggs and milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Pour over bread and stir.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 3-4 hours, or until thermometer
reaches 160 ° .
• Make sauce just before pudding is done baking.
• Begin by melting butter in saucepan.
• Stir in flour until smooth.
• Gradually add water, sugar, and vanilla.
• Bring to boil.
• Cook, stirring constantly for 2 minutes, or until thickened.
• Serve sauce over warm bread pudding.
• Protein: 10.2
• Total Fat: 19
• Sodium: 397.6
• Fiber: 1.4
• Sugar: 42.3
• Calories: 468.6
103. Crock Pot Chocolate Zucchini
Nut Bread
Ingredients
• ¹ ⁄ 2 cup shortening
• 1 cup sugar
• 2 eggs
• ¹ ⁄ 3 cup baking cocoa
• 1 ¹ ⁄ 4 cups zucchini, pureed or blended
• 3 tablespoons milk
• 2 cups flour
• ¹ ⁄ 2 cup walnuts, chopped (optional)
Direction
• Cream sugar and shortening in mixer, beat in eggs one at a
time, add vanilla. Add everything else and mix thoroughly.
• Pour into a greased crock pot bread insert. Cook 3 hours on
high, or until the bread tests done with a wooden pick.
• Let stand until it's medium cool to the touch before unmolding.
Serve with butter. You can also dust the bread with powdered
sugar.
• Possible modifications: no cocoa; substitute 2 tsp cinnamon
and 1 tsp nutmeg for cocoa; substitute 1 cup brown sugar for the
white sugar.
• Sodium: 1447.9
• Sugar: 205
• Protein: 47.4
• Fiber: 18
104. Croissant And Chocolate Bread
Pudding
Ingredients
• unsalted butter, for the baking dish at room temperature
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 6 croissants, cut into 1-inch pieces (about 1 pound)
• 4 ounces bittersweet chocolate, cut into chunks
• ¹ ⁄ 2 teaspoon kosher salt
Direction
• Heat oven to 375 ° F Butter an 8-inch square or other shallow
2-quart baking dish.
• In a large bowl, whisk together the egg yolks, milk, cream,
sugar, vanilla, salt, and nutmeg. Add the croissants and
chocolate and mix to combine.
• Transfer the mixture to the prepared baking dish and bake until
set and a knife inserted in the center comes out clean, 30 to 40
minutes. Serve warm or at room temperature.
• Make-ahead: Cut the croissants and chop the chocolate, then
store them at room temperature in separate resealable plastic
bags for up to 1 day.
• Protein: 8.1
• Total Fat: 25.4
• Calories: 452.8
• Sodium: 469
• Fiber: 1.1
• Sugar: 33.2
105. Crusty Cheese And Herb Pull
Apart Bread
Ingredients
• 7 g dried yeast (1 sachet)
• ¹ ⁄ 4 cup powdered milk
• 2 tablespoons parsley, chopped
• 2 tablespoons chives, chopped
• 100 g cheddar cheese, grated
• milk, to glaze
Direction
• Combine the yeast, sugar and 1/2 cup of warm water in a small
jug or bowl.
• Leave in a warm place until frothy (about ten minutes).
• Put the flour, salt, milk powder and oil in a large bowl or bench
mixer.
• Stir to combine and then add the yeast mixture and 1 cup of
warm water.
• Mix to a soft dough and then knead for about ten minutes or
until the dough is smooth and elastic.
• Put the dough in an oiled bowl and cover loosely with oiled
plastic wrap.
• Leave the dough in a warm place for an hour or until doubled in
size.
• Punch the dough down and knead for 1 minute.
• Divide in half and out of each half make 10 six cm (2 1/2 inch)
flat discs.
• Mix the herbs with the cheese and place approximately 3
teaspoons of the mixture onto ten of the discs.
• Press the remaining 10 discs on top of the cheesey ones.
• Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs
upright in the prepared tin.
• You will have to squeeze them together to fit them all inches.
• Cover with a clean cloth and leave in a warm place for 40
minutes or until doubled in size.
• Preheat the oven to 200 ° C - 400 ° F.
• Glaze the loaf with a little milk and bake for 30-40 minutes or
until brown and crusty and cooked through.
• Total Fat: 74.3
• Sugar: 18.5
• Protein: 88.3
• Sodium: 4247.6
• Fiber: 15.8
106. Curried Cheese And Olive
Toasts
Ingredients
• 1 cup grated extra-sharp cheddar cheese
• 1 (4 1/2 ounce) can sliced ripe olives, drained
• 3 green onions, finely chopped
• ¹ ⁄ 2 cup mayonnaise
• ³ ⁄ 4 teaspoon curry powder
• 15 slices of long narrow French bread (one or half inch thick,
lightly toasted on one side)
Direction
• In a small bowl, combine cheese, olives, and onions; set aside.
• Mix mayonnaise and curry powder.
• Fold in cheese mixture.
• Spread on untoasted sides of bread slices.
• Broil until bubbly.
• Total Fat: 15.7
• Fiber: 4.3
• Sugar: 1.4
• Calories: 473.1
• Sodium: 1076
• Protein: 15.1
107. Curried Cornmeal Muffins
Ingredients
• ³ ⁄ 4 cup sifted flour
• 1 tablespoon curry powder
• 1 egg, beaten
• 1 cup milk
Direction
• Cook onion in oil, over medium heat, until tender.
• While onion is cooking, sift the cornmeal, flour, salt baking
powder, sugar and curry powder together in a bowl.
• Add the egg, milk and onion with oil to dry mix and stir until just
mixed.
• Fill 12 greased medium muffin cups 2/3 full and bake for 15 to
18 minutes.
• Serve hot.
• Calories: 134.7
• Fiber: 1.4
• Sugar: 2.3
• Total Fat: 5.2
• Sodium: 257.1
• Protein: 3.1
108. Danish Rum Raisin Muffins
Ingredients
• 1 cup raisins
• ¹ ⁄ 2 cup dark rum
• 6 tablespoons butter (3/4 stick)
• 1 cup sour cream
• 1 egg
• ³ ⁄ 4 teaspoon vanilla
Direction
• Soak overnight raisins and dark rum.
• Drain raisins, reserving rum.
• Mix dry ingredients in large bowl.
• Cut in butter until coarse meal forms.
• Mix in raisins.
• Whisk sour cream, egg, vanilla and two tablespoons rum until
smooth.
• Make a well in center of dry ingredients and pour in cream and
egg mixture.
• Fill muffin pans three-fourths full and bake until brown.
• Bake at 375 degrees 20 minutes.
• Sodium: 146.8
• Fiber: 0.7
• Sugar: 10.8
• Total Fat: 6.8
• Calories: 173.8
• Protein: 2.3
109. Delicious Milk And Honey Bread
2 Loaves
Ingredients
• 1 package active dry yeast
• 2 ¹ ⁄ 2 cups warm milk (110 º -115 º )
• ¹ ⁄ 4 cup butter or ¹ ⁄ 4 cup margarine, melted
Direction
• In a large mixing bowl, dissolve yeast in warm milk.
• Add honey, butter, salt 5 cups flour; beat until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth elastic, about 6-
8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover let rise in a warm place until doubled, about 1 hour.
• Punch dough down shape into two loaves.
• Place in greased 9x5x3" loaf pans.
• Cover let rise until doubled, about 30 minute Bake at 375 º for
30-35 minutes or until golden brown.
• Cover with foil if necessary to prevent overbrowning.
• Remove from pans cool on wire racks.
• Total Fat: 39.5
• Protein: 66.6
• Sodium: 2653
• Fiber: 15.2
• Sugar: 47.8
110. Disney's Wilderness Lodge
French Toast
Ingredients
• 1 (8 ounce) French bread
• 1 cup fresh blueberries
• 2 cups milk
• 3 large eggs
• 2 tablespoons butter or 2 tablespoons margarine
Direction
• Cut 1 (8 ounce) loaf French bread diagonally into eight 1 1/2-
inch thick slices. Cut a 2-inch-long slit 1 inch deep in top of each
slice to form a pocket. Divide 1 cup fresh blueberries into 8
portions; fill pockets with berries.
• Whisk together 2 cups milk, 3 large eggs, 1/4 cup sugar and
1/4 teaspoon vanilla extract in large bowl. Combine 1/4 cup
sugar and 1/4 teaspoon cinnamon in cup. Set both aside.
• Soak bread slices in egg mixture 30 seconds to 1 minute.
• Meanwhile, melt 1 tablespoon butter or margarine in large
nonstick skillet over medium heat. Cook 4 bread slices until
golden, turning once, 4 to 5 minutes. Transfer to platter; cover
and keep warm. Wipe skillet. Repeat process with another 1
tablespoon butter and remaining bread. Transfer French roast to
4 serving plates; sprinkle tops with cinnamon-sugar. Serve with
maple syrup, if desired.
• Total Fat: 15.8
• Calories: 458
• Fiber: 2.6
• Sugar: 29.1
• Sodium: 498.9
• Protein: 14
111. Donna's How Could You
Strawberry Bread
Ingredients
• 1 cup butter
• ¹ ⁄ 4 teaspoon lemon extract
• 4 eggs
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 cup strawberry jam
• ¹ ⁄ 2 cup sour cream
• 1 cup nuts, chopped
Direction
• Cream butter, sugar, vanilla and lemon extract together. Add
eggs.
• Sift flour, salt, cream of tartar and baking soda together and set
aside.
• Mix strawberry jam and sour cream together.
• Add the dry ingredients and jam mixture to the butter mixture,
alternating each mixture.
• Stir in chopped nuts.
• Pour batter in well greased and floured loaf pans - 4 small pans
or 2 large pans.
• Bake at 350* for 50-55 minutes.
• Cool 10 min in the pan. Serve with cream cheese.
• Sodium: 2835
• Fiber: 13.7
• Sugar: 261.4
• Protein: 47.4
112. Double Chocolate Macadamia
Nut Muffins
Ingredients
• 300 g flour
• 150 g sugar
• 180 ml milk
• 1 egg, beaten
• 70 g white chocolate, chopped
• 70 g dark chocolate, chopped (I used 70% cocoa chocolate)
• 75 g macadamia nuts, chopped (roasted and salted slightly)
Direction
• Combine flour, baking powder, sugar and salt in a big bowl.
• In a second bowl combine egg, oil and milk. Add this to the dry
ingredients.
• Fold in chocolate chunks and chopped nuts.
• Spoon batter into prepared muffin tin and bake in the
preheated oven at 180 ° C/350 ° F for about 25 minutes or
muffins are nicely browned on top and a toothpick inserted in the
centre comes out clean.
• Sodium: 137.1
• Sugar: 14
• Protein: 4.5
• Total Fat: 14.6
• Fiber: 2
• Calories: 270.7
113. Double Corn Bread With
Smoked Mozzarella And Sun Dried
Tomatoes
Ingredients
• 1 ¹ ⁄ 4 cups yellow cornmeal
• ³ ⁄ 4 cup all-purpose flour
• 1 teaspoon coarse salt
• ¹ ⁄ 8 teaspoon fresh coarse ground black pepper
• 2 large eggs
• ¹ ⁄ 4 cup plus 2 tablespoons canola oil (flavorless vegetable oil)
or ¹ ⁄ 4 cup grapeseed oil (flavorless vegetable oil)
• 1 cup fresh corn kernels (from 2 ears)
• ¹ ⁄ 2 cup plus 2 tablespoons coarsely shredded smoked
mozzarella cheese or ¹ ⁄ 2 cup gouda cheese
• ¹ ⁄ 4 cup minced smoked ham (optional)
• 2 tablespoons finely chopped sun-dried tomatoes packed in oil
(rinsed drained)
• 1 tablespoon finely chopped fresh parsley
Direction
• Preheat the oven to 400 ° F Place a 10-inch cast-iron skillet
over low heat on the stove top and leave it to heat while
preparing the batter for the corn bread.
• In a large bowl, combine the cornmeal, flour, baking powder,
sugar, salt and black pepper and stir with a standard whisk to
mix. In a second large bowl, whisk together the eggs, buttermilk
and 1/4 cup of the oil until blended. Stir into this second bowl the
corn, 1/2 cup of the cheese, the ham (if using), the tomatoes and
the parsley.
• Make a well in the center of the dry ingredients. Add the
buttermilk mixture and fold together with a rubber spatula just
until blended.
• Drizzle the heated skillet with the remaining 2 tablespoons of
oil, tilting the pan to coat evenly. Immediately add the batter (the
oil will sizzle and bubble up around the edges to coat the sides of
the skillet), and spread it to the edges of the skillet, using a
rubber spatula. Sprinkle the top with the remaining 2 tablespoons
cheese.
• Bake for 25 minutes, or until the top is golden and the edges
have pulled away from the sides of the skillet. Serve hot or at
room temperature, cut into wedges.
• Calories: 249.8
• Sodium: 580.5
• Protein: 7.6
• Total Fat: 11.1
• Fiber: 2.2
• Sugar: 4.5
114. Double Corn Cornbread
Ingredients
• 1 cup milk
• 1 tablespoon apple cider vinegar
• 1 cup cornmeal
• 1 cup flour
• 1 teaspoon salt
• 2 eggs
• 1 cup corn kernel (cooked or canned)
Direction
• Preheat oven to 350 degrees Fahrenheit.
• Pour all ingredients into big bowl, and mix thoroughly.
• Grease a 41/2-inch by 81/2 inch loaf pan.
• Pour mixture into pan.
• Bake for 45 minutes or until golden-brown.
• Calories: 180.6
• Fiber: 1.7
• Protein: 4.5
• Total Fat: 6.7
• Sodium: 416
• Sugar: 4.3
115. Dried Cherry Almond Bread
Ingredients
• FOR THE BREAD
• 1 ¹ ⁄ 2 cups boiling water
• 2 (5 1/2 ounce) bags dried cherries
• 1 cup brown sugar, packed
• ¹ ⁄ 2 cup unsalted butter, softened
• 2 eggs
• ¹ ⁄ 2 teaspoon almond extract
• 1 ³ ⁄ 4 cups all-purpose flour
• 1 ¹ ⁄ 2 cups slivered almonds
• FOR THE GLAZE
• ¹ ⁄ 2 cup powdered sugar
• 1 teaspoon milk (or more)
Direction
• FOR THE BREAD ~ In a medium bowl, pour boiling water over
dried cherries let stand 20 minutes, then pat dry with paper
towels.
• Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan
with with a baking-spray-with-flour.
• In a large mixing bowl, beat brown sugar softened butter with
electric mixer on medium speed until well mixed.
• Beat in eggs the 1/2 teaspoon of almond extract, then carefully
stir in the flour, baking powder salt just until dry ingredients are
moistened.
• Stir in almonds cherries, then pour into prepared loaf pan.
• Bake 70 to 80 minutes or until toothpick inserted in center
comes out clean top is dark golden brown.
• Cool 10 minutes in the pan on a wire rack, then loosen the
sides of the loaf from the pan remove the bread, placing it top
side up on a wire rack. Let it cool completely, about 1 hour.
• FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until
smooth, then drizzle over cooled bread.
• Wrap tightly store at room temperature.
• When ready to serve, cut loaf into 12 slices then cut each of
those slices in half.
• Calories: 157.2
• Sugar: 11.7
• Protein: 3
• Total Fat: 7.8
• Sodium: 81.8
• Fiber: 1
116. Dun Buttered Muffins
Ingredients
• 2 cups biscuit mix, such as Bisquick
• 1 cup reduced-fat sour cream
Direction
• Set aside a miniature muffin tin with 24 cups, or use 2 tins with
12 cups each.
• Place biscuit mix, butter and sour cream in a large mixing bowl
and stir with a wooden spoon until ingredients come together.
Spoon batter by tablespoons into ungreased muffin tins, filling
the cups 2/3 full.
• Bake muffins on center rack of a preheated 350 ° oven until
they are light brown, 15-18 minutes. Remove muffin tins from
oven and place them on a wire rack to cool for 10 minutes.
Then, run a sharp knife around edges of muffins and invert them
onto the rack. Transfer to a platter and serve at once.
• Sodium: 159
• Fiber: 0.2
• Sugar: 1.2
• Protein: 1.1
• Total Fat: 6.6
• Calories: 90.3
117. Easiest Cinnamon Rolls On
Earth (Frozen Bread Dough)
Ingredients
• 1 loaf frozen bread dough, defrosted (Rhodes)
• ¹ ⁄ 2 cup melted real butter
• ³ ⁄ 4 cup brown sugar
• 2 tablespoons cinnamon
• ¹ ⁄ 2 cup walnuts, chopped
• ¹ ⁄ 4 cup raisins (optional)
• ¹ ⁄ 2 cup caramel ice cream topping, divided
Direction
• The night before:.
• Defrost dough and bring to room temperature
• Grease a 9x13 pan and sprinkle a little brown sugar in the
bottom.
• Roll out the dough on a floured surface to about 1/4" thick (a
long oval-shape is good).
• Spread butter all over the surface of the dough.
• Sprinkle buttered dough with brown sugar, cinnamon, walnuts
and raisins.
• Drizzle about half of the caramel topping over the dough.
• Roll up the dough so it ends up as a long tube.
• Slice the dough into 3/4" rolls and place in the greased pan.
• SMASH the rolls down with the palm of your hand (you don't
want them flat, just smushed).
• Drizzle the remaining icecream topping over the rolls.
• Spray saran wrap with cooking spray, cover the rolls tightly and
place in the refrigerator overnight (they will rise slowly in the
cold).
• The next morning:.
• Preheat oven to 350*F.
• Pop rolls in the hot oven for ~30 minutes or until golden brown
and ENJOY.
• Protein: 0.7
• Sodium: 71.6
• Fiber: 0.7
• Sugar: 8.1
• Total Fat: 6.5
• Calories: 113.8
118. Easiest Quickest (Low Cal) Pear
(Any Fruit) Muffin For One
Ingredients
• 1 small pear, sliced
• 1 g Splenda sugar substitute
• 2 tablespoons puffed rice cereal
• ¹ ⁄ 2 egg white
• 1 teaspoon caramel syrup (optional)
Direction
• Slice fruit and microwave 25 secs.-check when tenderish.
• Spray muffin tin
• Mix egg, fruit, cinnamon, sugar, caramel.
• In seperate cup mix cereal with a drop of water and loosely
crush.
• Put egg mixture into muffin tin and top with cereal.
• Here you can add more sugar, cinammon, caramel--whatever
you're feeling!
• Bake about 18 mins but check on it depending on yoour own
preference( it should be crunchy ontop and gooey and soft in the
middle--sooooo good and low cal I'd think too!
• Total Fat: 0.3
• Calories: 111.4
• Sodium: 30
• Sugar: 14.6
• Cholesterol: 0
• Protein: 2.6
• Fiber: 6.8
119. Easy Assorted Bread
Ingredients
• 2 tablespoons earth balance vegan butter
• 4 cups flour
Direction
• Add all ingredients to bread maker on dough setting. (I do this
as i have carpal tunnel and mixing everyday is painful) Once it is
done the setting divide in two and make two loaf shapes .Place a
SMALL amount of oil or buttery spread in a pyrex pan and place
the loaves in it. Let rise till at about doubled in size (1-2 hours) in
a warm area. Baked at 350 till it is browned to the darkness you
personally prefer. Remove from oven and use a pastry brush to
brush the top with buttery spread if you want a softer crust. Lets
cool on the counter. I cut each mini loaf into about 15 thin slices.
• Total Fat: 0.2
• Calories: 64.5
• Fiber: 0.5
• Sugar: 0.9
• Protein: 1.8
• Sodium: 116.9
• Cholesterol: 0
120. Easy Broccoli Cheese Bread
Ingredients
• 1 cup cooked broccoli
• ¹ ⁄ 2 cup mozzarella cheese
• 1 teaspoon seasoning salt
• ¹ ⁄ 2 teaspoon basil
• 8 ounces refrigerated crescent dinner rolls
Direction
• Preheat oven to 375 degrees. Coat baking sheet with nonstick
cooking spray.
• Mix everything but the crescent rolls in a medium bowl.
• Unroll the crescent roll dough. Mine usually comes in a
rectangle that I have to break apart to make the crescent
shapes. Don't do that! Leave it rectangular. If yours is different,
just shape it into a rectangle.
• Spread the broccoli mixture over the dough, leaving just 1/2 an
inch free on one of the long sides.
• Roll the dough up like a cinnamon roll starting with the long
side you left empty. Pinch the dough together at the end to seal
the seams. Place the seam side down on the baking sheet.
• Bake until golden, about 15 minutes.
• Calories: 116.2
• Fiber: 1.8
• Sugar: 1.7
• Total Fat: 3.5
• Sodium: 207.1
• Protein: 4.8
121. Easy Hamburger Biscuits With
Mushroom Gravy
Ingredients
• 1 (7 3/4 ounce) package Bisquick baking mix
• 1 lb hamburger
• ¹ ⁄ 4 cup diced onion (optional)
• 1 (10 1/2 ounce) can mushroom soup
• milk
• seasoning salt
• pepper
• chili powder (optional)
• beef bouillon (optional)
Direction
• Follow directions on biscuit mix package to make dough.
Brown hamburger with onions and salt and pepper to taste
preference. Mix 1/2 or a little more of meat into dough. Kneed to
mix well. Bake as directed on biscuit mix package.
• Meanwhile mix soup and 3/4 can milk and remaining cooked
hamburger and cook till throughly warm. This sauce can be
thinned to your preference by adding more milk. For a more
meaty flavor, add a little beef bouillon but be careful as it will
become more salty.
• Serve hot biscuits smothered with sauce and sprinkled lightly
with chili powder.
• Protein: 28.5
• Total Fat: 22.9
• Fiber: 1.4
• Sugar: 6.6
• Calories: 481.9
• Sodium: 1083.9
122. Easy No Knead Bread
Ingredients
• 3 cups flour
• ¹ ⁄ 2 tablespoon salt
• 2 ¹ ⁄ 2 teaspoons dry yeast
• 1 ² ⁄ 3 cups warm water
Direction
• Mix all the dry ingredients in a large bowl. Add the water.
• Pour the batter into a greased loaf pan. Cover the dough with a
tea towel and let rise for an hour.
• Bake in a 400F oven for about 45 minutes.
• Sodium: 3508.6
• Sugar: 67.5
• Protein: 42.6
• Total Fat: 4.1
• Fiber: 12.2
• Cholesterol: 0
123. Eggless Chocolate Chipit
Snackin' Muffins
Ingredients
• 2 tablespoons cocoa
• 1 tablespoon vinegar
• 1 cup warm water
Direction
• In a bowl combine flour, sugar, cocoa, baking powder, baking
soda and salt.
• Make a well in the centre.
• Add oil, vanilla, vinegar and warm water.
• Stir just until moist.
• Stir in chocolate chips Spoon batter into paper-lined muffin tins,
filling to top.
• Sugar: 30.8
• Protein: 3.1
• Total Fat: 10.3
• Fiber: 1.5
• Sodium: 350.9
• Cholesterol: 0
• Calories: 299.8
124. Eggs And Ham Biscuits
Ingredients
• 1 (10 1/4 ounce) canpillsbury refrigerated buttermilk biscuits
• 6 eggs, beaten
• ³ ⁄ 4 cup chopped cooked ham
• 2 tablespoons chopped fresh parsley
• ¹ ⁄ 2 cup shredded American cheese
Direction
• Bake biscuits as directed on can.
• In medium bowl, combine beaten eggs, ham, parsley and milk
and mix well.
• Melt butter over medium heat and add egg mixture.
• Cook for 6 to 10 minutes or until egg mixture is set, stirring and
turning occasionally.
• Stir in cheese.
• Split biscuits and spoon egg mixture evenly onto bottom
halves.
• Cover with top halves.
• Calories: 354.2
• Sodium: 757.5
• Total Fat: 20
• Fiber: 0.9
• Sugar: 5.2
• Protein: 16.9
125. Elderberry Muffins
Ingredients
• 1 cup sugar
• ¹ ⁄ 2 cup oleo
• 1 cup milk
• 1 egg
• 1 teaspoon nutmeg
• ³ ⁄ 4 cup wheat germ
• 3 tablespoons molasses
• ¹ ⁄ 2 cup dried elderberries
Direction
• Cream sugar and oleo, add additional ingredients and mix until
blended.
• Bake at 425 degrees for 20 minutes in a muffin pan.
• Calories: 250.1
• Sodium: 192.3
• Protein: 4.6
• Total Fat: 9.7
• Fiber: 1.5
• Sugar: 19.6
126. English Plain Scones
Ingredients
• 40 g butter
• 225 g self-raising flour
• 25 g sugar
• 2 pinches salt
• 5 fluid ounces milk
Direction
• Put the flour and salt in a bowl then rub in the butter.
• Add the sugar.
• Add the milk and mix to form a dough. You may want to mix
with a knife as the dough gets very sticky as you add the milk.
• Flour a board ready for the dough. EXTRA TIP: Using rice
flour on your board at this stage will make your scones
wonderfully crisp on the outside.
• Knead the dough lightly on the board.
• Roll with floured rolling pin (or press with your hand) the dough
to about 2cm thick.
• Cut rounds from the dough with a cutter (or use a glass with
edges dipped in flour if you don't have a round cutter).
• Place the rounds on greaseproof paper lightly dusted with flour
on a baking sheet/tray. Or use a greased tray.
• Gather up the odd bits of dough and lightly knead them
together. Press/roll to 2cm thick again on your floured board, cut
rounds and repeat until all the dough is used.
• Optional: Brush the tops of the scones with a little bit of milk.
• Bake in pre-heated oven for 12-15 minutes until they have
risen and start to become golden. Gas mark 7, 220c.
• Total Fat: 6.7
• Protein: 4.6
• Calories: 212.7
• Sodium: 578.6
• Fiber: 1
• Sugar: 4.2
127. English Yorkshire Pudding
Ingredients
• 4 eggs
• 2 cups milk
• beef drippings or lard or vegetable oil
Direction
• In a bowl place the eggs, milk and water and whisk thoroughly.
Add the salt and flour and beat lightly to work out any lumps.
Pass through a strainer and place to one side. In a Yorkshire
pudding pan, place a little lard, beef drippings or vegetable oil.
Place tray into a hot oven at 350F degrees until the tray begins
to smoke. Remove, fill with batter, place back into the oven and
cook for 10 to 12 minutes. When cooked, remove and keep
warm.
• Chef Michael Bonacini.
• Protein: 16.8
• Total Fat: 10.1
• Fiber: 1.7
• Sugar: 0.6
• Calories: 379.1
• Sodium: 567.4
128. Fabulous Oregano Bread (or
Pizza Dough)
Ingredients
• 1 cup water
• 2 ¹ ⁄ 2 tablespoons olive oil
• 2 ¹ ⁄ 2 tablespoons grated parmesan cheese
• 2 teaspoons oregano
• 3 tablespoons nonfat dry milk powder
Direction
• Place all ingredients in order in your bread machine using the
regular bread cycle.
• If you want pizza dough, use the"dough" setting and roll out flat
on a floured surface.
• Preheat your oven to 400.
• Spray your cooking pan with Pam.
• You can also sprinkle a little cornmeal on the pan if you wish.
• Lay dough out on your pan and cover with cling film OR apply a
little extra olive oil over the surface of the dough.
• Let rise for 1/2 hour.
• Remove from oven, apply toppings and continue baking until
toppings are done.
• If you wish to make a freeform loaf: Preheat oven to 350 ° F.
• Form loaf on a prepared baking sheet, cover with cling and let
rise until doubled.
• Bake until golden brown and sounds hollow when thumped
(about 30 minutes).
• Remove to a cooling rack and lightly coat with butter while still
hot for a tender crust.
• Fiber: 11.7
• Sugar: 12.8
• Protein: 54
• Total Fat: 41.5
• Sodium: 3234.4
129. Feijoa Lime Muffins
Ingredients
• Ingredients
• 3 cups flour
• 2 tablespoons baking powder
• 1 cup caster sugar
• 3 eggs
• 1 ¹ ⁄ 2 cups feijoas, peeled and finely chopped
• 125 g butter, melted and cooled
• Ingredients for glaze
• 2 tablespoons caster sugar
• 2 tablespoons orange juice
• 2 limes, juice and zest of, grated
Direction
• Sift the flour, baking powder and sugar into a large bowl and
make a well in the centre.
• In a jug blend together the eggs and milk and add the feijoa's.
Blend into the dry ingredients folding in the butter as you go.
• Divide the mixture evenly between 12 well greased muffin tins .
• Bake at 220 degrees Celsius for 15-20 minutes until cooked.
• To make the glaze, simmer the sugar, orange juice and lime
juice together until the sugar has dissolved.
• Stand muffins for 2 minutes before brushing with the glaze.
Stand a further 5 minutes before serving.
• Protein: 5.8
• Total Fat: 10.9
• Calories: 299.1
• Fiber: 0.9
• Sugar: 19.2
• Sodium: 271.9
130. Fido's Fabulous Biscuits
Ingredients
• ¹ ⁄ 4 cup hot water
• 8 cubes chicken bouillon cubes
• 2 ¹ ⁄ 2 teaspoons dry yeast
• 1 ¹ ⁄ 2 cups tomato juice
• 2 cups wheat germ
Direction
• Pour the water, sugar and yeast into a large bowl and let stand
for about 5 minutes.
• Add the chicken bouillon cubes, crushing them with a fork as
you stir them inches
• Add the tomato juice, half of the all-purpose flour and the wheat
germ. Stir with a large spoon to form a smooth batter.
• Stir in the remaining all-purpose and whole wheat flours This
will make the dough very dry and stiff, so you'll probably have to
use your hands to finish mixing.
• Sprinkle flour on your cutting board, then take a handful of
dough out and work into a small ball shape.
• With a rolling pin, flatten the ball to about 1/4-inch thick on the
cutting board. If the dough is too sticky, add a little more flour.
• Use a knife or cookie cutter to cut out shapes and place them
on a cookie sheet (I used a Silpat sheet and it worked
beautifully).
• Finish with the remaining dough.
• Bake at 300 degrees F for about an hour. Turn the oven off
and leave the biscuits in there to dry further for about 4 hours.
• Feed to your doggeh and get assaulted by keeses!
• Total Fat: 13.3
• Sugar: 9.7
• Protein: 46.3
• Sodium: 2790.3
• Fiber: 25.1
131. Flaky Baking Powder Biscuits
(Scones)
Ingredients
• 2 cups sifted flour
• ¹ ⁄ 2 cup shortening
• 1 beaten egg
Direction
• Preheat oven to 425 ° F (220 ° C).
• Sift flour, sugar, baking powder and salt together.
• Cut in shortening with pastry cutter or two knives (or just rub in
with fingers)until it resembles a course meal.
• Combine egg and milk.
• Add this to the flour mixture all at once, stirring just enough with
fork to make a soft dough that sticks together.
• Knead lightly 15 times on a lightly floured surface.
• Roll to 3/4" (2cm) thickness and cut with 2" (5cm) cutter,
placing 1" (2.5cm) apart on ungreased baking sheet.
• Bake for 12 minutes or until golden brown.
• Sodium: 346.4
• Fiber: 0.8
• Sugar: 1.7
• Protein: 4.7
• Calories: 256.2
• Total Fat: 14.5
132. Flatbreads. By Marco Pierre
Black
Ingredients
• 2 tablespoons heaped plain flour
• 1 tablespoon plain yogurt
• 1 tablespoon warm water
• 1 pinch salt (optional)
Direction
• Remember 2 tablespoons plain flour to 1 tablespoon of plain
yoghurt, makes 2-3 flatbreads (great for a hungry adult 7-8
inches round ish) Add pinck of salt, (if you like it leave out if you
don't) add splash of tepid water, this aids rolling out the flatbread
dough I find.
• So mix the flour and yoghurt water in bowl and your done !
Fast mix huh ?.
• Ok divide dough into 2 or 3 bits and roll out onto flour
surfice/board into thin patties. I free form the dough and happily
roll away making a natural "see where it takes me" shape dough.
• I like that, although for more formal flatbread dining occassions
I have be known to use a dinner/side plate as a template and
using a rounded blunt knife carved the perfect flatbread round. A
match for any a shop aquired imitation !
• Now heat a heavy skillet and cook on high heat for a minute or
2 each side. This bread will bubble up, great !
• Now how quick and easy was this to make ?.
• Have flatbreads with curry, chilli con carne, spag Bol , make
food wraps with them , what about adding tomato puree ,cheese
and pepperoni and then grill them ? Like little flatbread pizza's ,
the list of uses goes on and on !
• Tip, if your mix seam a little sticky, worry not. Add flour. This
recipe is very forgiving, pat off excess before putting onto hot
griddle.
• Cook all fltbreads, sometimes just before serving (And these
can be made a few hours in advance and left covered) add some
garlic butter and fresh corriander and grill for 30 seconds for
wonderful garlic flatbreads !
• Enjoy listen to your guests go hmmm, hmmm hmmmmm ! ! If
you don't like yor guests do not give them the recipe ! :)
hehehe -- .
• Protein: 1
• Fiber: 0.2
• Cholesterol: 1
• Total Fat: 0.3
• Calories: 32
• Sodium: 3.8
• Sugar: 0.4
133. Flax Banana Bread
Ingredients
• 2 cups organic whole wheat flour
• ¹ ⁄ 2 cup Splenda brown sugar blend
• 1 cup hodgson mills ground flax seeds
• 2 large eggs
• 4 overripe bananas
Direction
• Mash bananas and mix with other ingredients.
• Pour batter 3/4 full into muffin or loaf pans.
• Bake at 350 ° F for 40 minutes for muffins and/or 50 minutes
for loaf pans. Due to differences in ovens and elevations check
bread with a toothpick periodically after approx 35 minutes.
When toothpick comes out clean, bread is done.
• Protein: 7
• Sodium: 261.7
• Sugar: 10.5
• Total Fat: 6.4
• Calories: 235
• Fiber: 6.8
134. Food Processor Orange Date
Muffins
Ingredients
• ³ ⁄ 4 cup pitted dates, loosely separated
• 1 orange, unpeeled, cut into 8 pieces and seeded
• ¹ ⁄ 2 cup orange juice
• 2 eggs
• ¹ ⁄ 2 cup butter, chilled and cut into pieces
• ³ ⁄ 4 cup granulated sugar
• 1 teaspoon salt
Direction
• Toss the dates with 1/2 cup of the all-purpose flour.
• In a food processor fitted with a metal blade, process the
mixture until evenly chopped.
• Add the orange and process until finely chopped.
• Add the orange juice, eggs and butter and process until
blended.
• Stir together the whole wheat flour, remaining all-purpose flour,
sugar, baking powder, baking soda and salt.
• Add the date mixture and process just until moistened but not
overmixed.
• Spoon into large greased for paper-lined muffin cups, filling
three-quarters full.
• Bake in a 400 degree F oven for 15 to 20 minutes or until the
tops are firm to the touch.
• Total Fat: 8.9
• Calories: 245.6
• Protein: 4.2
• Sodium: 544.3
• Fiber: 2.4
• Sugar: 20.3
135. Fresh Strawberry Mini Muffins
Ingredients
• 2 cups flour
• 1 egg
• 1 cup chopped fresh strawberries
Direction
• Heat oven to 375 º and spray 36 mini muffin cups with cooking
spray.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In another smaller bowl, mix the milk, oil, and egg.
• Add wet mixture to dry, stirring just enough to mix it together.
• Do not over mix or the muffins will be tough.
• Gently fold in the chopped strawberries.
• Divide mixture up between the muffin cups and sprinkle sugar
over the tops of the muffins.
• Bake for 12 to 16 minutes (mine usually take the whole 16
minutes but start checking at 12 minutes) or until a toothpick
inserted in the middle comes out clean.
• Cool in the pan for 3 minutes and then remove from pan to a
rack to continue cooling or eat them while warm.
• Protein: 1.1
• Total Fat: 2.4
• Calories: 60.6
• Sugar: 3
• Sodium: 67.2
• Fiber: 0.3
136. Garlic Parmesan Croutons!
Ingredients
• 2 -3 garlic cloves, minced
• 1 cup parmesan cheese, grated
• 4 cups bread cubes (1/2-inch cubes)
Direction
• Adjust oven rack to the center postion in your oven and heat to
350*F.
• Whisk the oil, garlic, salt and Parmesan cheese together in a
large bowl. Add the bread cubes and toss until thoroughly
coated.
• Spread the bread cubes onto a baking sheet and bake until
golden brown, about 20-25 minutes.
• Allow the croutons to cool to room temperature before serving.
Enjoy!
• Note:.
• This recipe makes enough for at least two large salads(2-3
quart salad). Any leftovers will keep in an airtight container or
ziplock bag for about 1 week.
• Sodium: 766.6
• Fiber: 0.9
• Sugar: 1.8
• Protein: 12.4
• Total Fat: 28.6
• Calories: 382.1
• Cholesterol: 22
137. Garlic Pull Apart Bread
Ingredients
• 6 -7 cups all-purpose flour, divided
• 2 tablespoons garlic salt, divided
• 2 (1/4 ounce) packages active dry yeast
• ¹ ⁄ 2 cup butter (1 stick)
Direction
• Place 5C flour, sugar, 1 tbs garlic salt, and yeast in mixer bowl.
Attach bowl and dough hook to mixer. Turn to speed 2 and mix
15 seconds. Combine water, milk and 1/4C butter in a small
saucepan. Heat over low heat until very warm.
• Turn to speed 2 and gradually add warm liquid to flour mixture,
about 30 seconds. Mix 1 minute longer. Continuing on speed 2,
add remaining flour, 1/2C at a time, until dough clings to hook
and cleans sides of bowl. Knead on speed 2 for 2 minutes
longer.
• Place in a greased bowl, turning to grease top. Cover; let rise
in warm place, free from draft, until double in size (about 1 hr).
• Punch dough down and divide in half. Roll one half into
12x8x1/4 inch rectangle.
• Melt remaining butter and mix with remaining salt. Brush dough
with mixture.
• Cut dough into four equal 8x3 inch strips . Stack strips and cut
into four equal 3x2 inch strips. Place pieces on edge of greased
loaf pan so strips form a row down lenght of pan. Repeat with
remaining dough.
• Cover; let rise in warm place free from draft. (about 1 hour).
• Bake at 400 ° F for 30-35 minutes.
• Remove from pan immediately and cool on wire rack.
• Sugar: 19.9
• Protein: 43.9
• Fiber: 11.6
• Calories: 1905
• Sodium: 371.4
• Total Fat: 52.3
138. German Kastenweissbrot (White
Loaf Bread)
Ingredients
• 500 g all-purpose flour, approximately
• 4 ¹ ⁄ 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 2 large eggs
• 1 egg yolk
• 100 ml lukewarm milk
• 150 g creme fraiche or 150 g sour cream
• breadcrumbs, for the pan
Direction
• Measure out the milk and add yeast and sugar; set aside for
about 10 minutes or until frothy (if it doesn't get frothy, start over-
your yeast is dead or your milk was too hot and killed the yeast).
• Mix together the yeast mixture with salt, eggs and egg yolk,
creme fraiche.
• Combine the flour and the wet mixture until a dough forms (you
may need a little extra flour depending upon the humidity that
day).
• Knead on a floured board, adding extra flour if needed to keep
from being too sticky, until a smooth ball forms.
• Place in a greased bowl, flip over once, and cover with either a
damp clean towel or plastic wrap that has first been srayed with
nonstick spray.
• Let rise until doubled in bulk- approx 1 or 1 1/2 hours.
• Punch down and knead again on a floured surface.
• Grease a 30cm long loaf pan well and sprinkle with dry
breadcrumbs.
• Set dough into the pan and even out the top.
• Cover as before and let rise another hour.
• Heat oven to 175 C.
• Remove cover and using a sharp knife, make slashes in the
dough every 1 cm.
• Spritz with a bit of water (this will make the crust crisp up).
• Bake on the second rack of your oven for about 40 minutes.
• Total Fat: 9.8
• Sodium: 324.6
• Calories: 333.2
• Fiber: 2.2
• Sugar: 0.8
• Protein: 10
139. Giant Pumpkin Muffins With
Molasses Ginger Glaze
Ingredients
• nonstick vegetable oil cooking spray
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 (15 ounce) can pumpkin puree
• ¹ ⁄ 2 cup light molasses, mild flavored (plus 1 tbsp.)
• ¹ ⁄ 2 cup crystallized ginger, chopped and divided
• 1 ¹ ⁄ 2 cups powdered sugar
• 1 ¹ ⁄ 2 tablespoons water (or more)
Direction
• Preheat oven to 350 degrees F. Spray 6 giant (1 1/4 cup)
muffin cups or 18 standard (1/3 cup) muffin cups with nonstick
spray. Sift flour, ginger, baking soda, and salt into a medium
bowl. Using an electric mixer, beat 1 cup sugar and oil in a large
bowl to blend. Beat in eggs one at a time, blending well after
each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk,
and 1/4 cup crystallized ginger. Stir in flour mixture until well
blended.
• Divide batter among prepared muffin cups. Bake muffins until
tester inserted into center comes out clean, about 40 minutes for
giant muffins and 30 minutes for standard muffins. Transfer
muffins to rack; cool completely.
• Whisk powdered sugar, 1 1/2 tablespoons water and remaining
1 tablespoons molasses in a medium bowl, adding more water
as needed to form thick glaze. Dip muffin tops in glaze; transfer
to rack, allowing glaze to drip down sides. Sprinkle with
remaining 1/4 cup crystallized ginger. Let stand until glaze is set,
about 1 hour.
• Sodium: 257.5
• Fiber: 0.7
• Protein: 3.5
• Total Fat: 7.1
• Calories: 253.6
• Sugar: 26.8
140. Gingersnap Gems
Ingredients
• 1 teaspoon ground cinnamon
• ¹ ⁄ 2 teaspoon ground cloves
• 1 cup sugar
• ³ ⁄ 4 cup shortening
• 1 egg
• sugar
Direction
• In a bowl, stir together flour, baking powder, baking soda,
cinnamon, cloves, ginger and salt. Set aside.
• In a large mixing bowl, beat the 1 cup sugar and shortening
with an electric mixer till well combined. Beat in molasses; beat in
the egg. Add the flour mixture and beat till combined.
• Shape the dough into 1-inch balls. Roll balls in sugar and place
2 inches apart on an ungreased cookie sheet.
• Bake in a 375 degree F oven for 8 to 10 minutes or till edges
are set and tops are crackled. Cool on a cookie sheet for 1
minute. Transfer to wire racks to cool completely. Makes about
45 cookies.
• Calories: 75
• Sugar: 5.5
• Protein: 0.7
• Total Fat: 3.6
• Sodium: 37.5
• Fiber: 0.2
141. Glovasky Family Easter Bread
Ingredients
• For the sponge
• 1 liter milk, scalded and cooled
• 1 (1/4 ounce) packet yeast, prepared according to package
directions
• 5 drops yellow food coloring (optional)
• For the dough
• 10 large eggs
• 1 lb raisins, soaked in hot water and drained
• 11 -12 cups flour
• 3 cups brown sugar
• 2 (1/4 ounce) packets yeast, prepared according to package
directions
• 2 large egg whites
Direction
• For the sponge - the night before (or at least 2 hours earlier)
add prepared yeast and milk to a large bowl or container (we use
a large roaster). Add flour one cup at a time, using a whisk to
make a smooth batter. Add food colouring if using to get the
desired golden colouring. Cover and let stand (we use a clean
pillow case, and leave it on the kitchen counter).
• For the Dough - Add 10 eggs, 2 yolks, vanilla, oil, raisins,
brown sugar, prepared yeasts, and salt to the paste mixing well.
• Add the flour one cup at a time mixing well after each addition.
It will get harder and harder to mix as you go along. When you
think your arm is going to fall of, it is time to turn out the sticky
dough and knead in the rest of the flour by hand (we get to
between 10 and 11 cups with a lot of complaining LOL).
• Wash and oil pan, then place the dough back inside. Pat the
top of the dough with a little oil as well.
• Cover and allow to rise until double in size (we let it rise to the
top of the roaster). This can take an hour or longer depending
on how warm your area is.
• Turn out of pan onto a floured surface and punch down, adding
a bit of flour to keep it from being too sticky.
• Prepare several loaf pans by brushing with oil or spraying with
cooking spray.
• Break off pieces big enough to fill loaf pans about 1/3 full.
• Knead each piece for a bit, trying not to add too much flour to
make your dough dry.
• Place in prepared pans to make loaves.
• To make buns, pat a piece of dough about 1 inch thick and cut
with an appropriate size glass or biscuit cutter. Arrange buns on
an ungreased baking sheet.
• Brush tops of loaves or buns with oil.
• We make a "proofing" table by setting the pans on a table and
covering the table with a clean cloth. Use glasses or other props
to make sure the cloth won't touch the tops as they rise. If the
day is cool or damp or you want to move it faster, use a small
electric heater aimed at the table.
• Allow loaves to rise to tops of pans and buns to triple in size
(they may expand more sideways than upwards).
• Brush tops carefully with egg white beaten with a bit of water.
Don't let the eggwash drip into the sides of the pans or your
loaves will stick!
• Bake in a preheated 375 degree oven for about 25-30 minutes
for loaves, and 18-20 minutes for buns. If your baking sheets or
pans are dark non-stick, watch carefully that the bottoms are not
getting too dark. They are ready when the tops are golden and
the bottoms are nicely browned (take one or two out of their pans
to check).
• Remove from pans and allow to cool.
• Wrap well.
• These are best the day they are made, good the next day, and
excellent toasted after that.
• Total Fat: 4.2
• Calories: 181
• Sodium: 64
• Sugar: 11.5
• Fiber: 0.9
• Protein: 4.2
142. Gluten Free Buckwheat Bread
Ingredients
• 1 ¹ ⁄ 2 cups gluten-free flour
• ¹ ⁄ 2 cup buckwheat flour
• 3 teaspoons gluten free baking powder
• 2 egg whites
• 1 cup reduced-fat milk
• 2 tablespoons sesame seeds
Direction
• Pre heat oven to 180 C.
• Grease 9 x 19 cms loaf tin.
• Sift flours, baking powder and salt into large bowl.
• stir in sugar.
• Lightly beat egg whites with electric mixer until just frothy.
• Stir in milk and oil and add to flour mixture.
• Beat 3 minutes until smooth.
• Pour mixture into prepared pan, smooth top.
• Press seeds lightly into mixture.
• Bake 55 - 60 minutes then stand 10 minutes.
• turn out to cool.
• Total Fat: 15.6
• Calories: 190.2
• Fiber: 1
• Sugar: 5
• Sodium: 174.5
• Protein: 3.2
143. Gluten Free Soda Crackers
Ingredients
• 2 cups gluten-free flour
• 1 teaspoon salt
• ¹ ⁄ 2 cup sour milk
• 1 large egg
Direction
• Sift the flour, salt and baking soda into a bowl.
• Cut in the butter until very fine.
• Add the milk and egg and mix to make a stiff dough.
• Knead thoroughly and then roll the dough very thin - about
1/16".
• Cut into square or rounds and place on lightly buttered cookie
sheets.
• Prick the crackers with a fork and sprinkle with coarse salt.
• Bake in a 400 degree oven for 10 minutes or until very lightly
browned.
• Allow to cool completely and store in an air tight container.
• NOTE: These taste best after they have cooled completely.
• Sodium: 850.1
• Fiber: 0
• Sugar: 1.7
• Protein: 2.7
• Total Fat: 13.7
• Calories: 138.4
144. Goat Cheese Dates Crackers
Ingredients
• 1 box water crackers
• 6 ounces goat cheese
• 20 pitted dates, approximately
Direction
• Spread a light to medium coating of goat cheese on the
crackers.
• Slice the dates into little 1/4 inch"O"s.
• Place 3 slices of dates on each cracker.
• Be sure to let everything come to room temperature before
serving so you get the full flavor of the cheese and the dates.
• Protein: 10.2
• Calories: 271.8
• Fiber: 3.3
• Sodium: 219.8
• Sugar: 27.4
• Total Fat: 12.8
145. Grace's Grand Marnier
Cranberry Bread
Ingredients
• 1 cup sugar
• 1 teaspoon salt
• 1 orange (juice and grated rind)
• 2 tablespoons butter (melted)
• 4 ounces candied cherries
• 1 egg (well-beaten)
• ¹ ⁄ 2 cup pecans (chopped)
• 2 cups fresh cranberries (halved)
• ¹ ⁄ 2 cup Grand Marnier
• 2 teaspoons superfine sugar
Direction
• Preheat oven to 350. lightly grease a 9X5X3 loafpan.
• In med bowl, sift together first 5 dry ingredients. Combine
orange juice and rind, butter (adding enough water to make 3/4
cup liquid) and stir in egg. Mix together with flour mixture until
moist. Fold in cherries, nuts and cranberries.
• Put mixture into loafpan and bake for 50-60 minutes. Cool.
• Disolve sugar into Grand Marnier. Romove loaf from pan and
pour liqid into pan. Return loaf to pan. Refrigerate overnight.
Slice and serve when ready.
• Sugar: 26.9
• Protein: 3.3
• Total Fat: 5.8
• Sodium: 321.1
• Fiber: 2.1
• Calories: 240.6
146. Grandma Love's Biscuits
Ingredients
• 2 ¹ ⁄ 2 tablespoons sugar
• 1 ¹ ⁄ 2 tablespoons baking powder
• ³ ⁄ 4 teaspoon cream of tartar
• ³ ⁄ 4 cup butter or ³ ⁄ 4 cup margarine
• 1 egg, lightly beaten
Direction
• Heat oven to 425 ° F
• Sift together into a bowl the flour, sugar, baking powder, salt,
and cream of tartar.
• Add the butter or margarine. With a fork or a pastry blender cut
the butter in util the mixture resembles coarse meal. Stir in the
milk and the egg, just until combined. Turn the dough onto a
floured board and knead lightly 4 or 5 strokes. Roll or pat (being
careful to handle the dough as little as necessary) into a 1/2-3/4-
inch thick round. Cut with a biscuit cutter and place on an
ungreased baking sheet, farther apart if you like crispy edges,
and closer together if you like them soft.
• Bake at 425F for 10-15 minutes. (For elevations of 500 feet or
more use 4 teaspoons of baking powder.).
• Calories: 242.9
• Sugar: 2.8
• Fiber: 0.8
• Protein: 4.4
• Total Fat: 12.8
• Sodium: 377.2
147. Grandma's Banana Nut Bread
Ingredients
• 1 cup sugar (half brown and half white)
• 2 eggs
• ¹ ⁄ 3 cup buttermilk (1 T spoon vinegar in milk will substitute)
• 1 teaspoon salt
• 1 cup pecans (chopped and Grandma used 1/2 c.)
• 3 bananas, mashed (very ripe)
Direction
• Mix in order given.
• Make sure to mix baking soda with butter milk and sift the
baking powder with the flour.
• Bake in two greased loaf pan in 300 to 325 degree oven 1
hour. Mom also used a square cake pan because she only had
one loaf pan.
• Be sure oven is not too hot as these loaves burn easily.
• Set rack in center of oven.
• For firmer loaf use 3 cups flour.
• Sugar: 63.3
• Protein: 15.6
• Calories: 993.9
• Sodium: 1209.1
• Fiber: 7
• Total Fat: 46.4
148. Grandma's Blueberry Banana
Applesauce Bread For The Bread
Machin
Ingredients
• 2 ¹ ⁄ 2 tablespoons canola oil
• 6 ounces fat-free blueberry yogurt
• 2 ripe bananas, Mashed
• 2 cups wheat flour
• ² ⁄ 3 cup old fashioned oats, Uncooked
• 1 cup fresh blueberries or 1 cup frozen blueberries, coated with
some of the flour
Direction
• Bag the bananas and seal the baggie, getting as much air out
as possible. Then, using your hands, just start squishing and
squashing, mashing the bananas to a pulp. "Smoosh" the
bananas out of the baggie and into the Bread Machine's Pan.
• Put about a 1/4 cup of the Bread Flour in a bowl and stir the
Blueberries around in it. This helps keep the Blueberries from
clumping together in the dough.
• Insert the Bread Pan into the Machine and close the lid. Set the
Machine for a Medium Crust, 2 Pound Loaf of Wheat Bread.
• Sodium: 1286.4
• Total Fat: 49.9
• Fiber: 52.5
• Sugar: 115.1
• Protein: 80.2
149. Grandma's Cornbread
Ingredients
• 2 eggs
• 1 teaspoon salt
• ¹ ⁄ 3 cup oil, any
Direction
• Preheat a greased iron skillet on top of stove until hot.
• Beat eggs,throw everything else in bowl and stir until
combined. Pour into hot skillet.
• Bake at 400 ° F for 25-30 minutes or until golden.
• Total Fat: 15.2
• Calories: 280.5
• Sodium: 674.3
• Fiber: 2.3
• Sugar: 4.4
• Protein: 6.3
150. Grandma's Sourdough Biscuits
Ingredients
• 1 cup flour
• ¹ ⁄ 3 cup margarine or ¹ ⁄ 3 cup butter, cold
• 1 cup sourdough starter
Direction
• Sift together flour, salt, baking powder and baking soda.
• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an
ungreased baking sheet.
• Bake at 425 ° F for 12-15 minutes, until slightly brown.
• Total Fat: 3.9
• Sodium: 286.8
• Fiber: 0.4
• Sugar: 0
• Cholesterol: 0
• Calories: 91.3
• Protein: 1.7
151. Greek Bread
Ingredients
• 1 tablespoon dry yeast
• 2 fluid ounces water
• 1 teaspoon ground cardamom
• 1 egg
• 2 fluid ounces milk
• 2 fluid ounces vegetable oil
Direction
• Dissolve the yeast in the water.
• Mix the sugar, cardamom, salt, egg, milk and oil in a bowl.
• Add the yeast, both types of flour, raisins and nuts.
• Mix well.
• Add enough flour to make soft dough.
• Turn the dough out onto a floured surface and knead until
smooth and elastic.
• Shape into a round loaf.
• Put the dough into a lightly greased 8" round cake pan.
• Cover with a damp towel and let rise in a warm place until it
has doubled in size (usually about 1 hour or so).
• Bake in a 350 ° F oven for 40 minutes.
• Calories: 282.3
• Fiber: 4
• Protein: 7
• Total Fat: 10.8
• Sodium: 88.1
• Sugar: 11.3
152. Green Tea Buns
Ingredients
• 1000 g flour
• 1 teaspoon yeast
• 240 g water
• 3 teaspoons green tea powder (macha powder)
Direction
• Sift together flower and baking powder.
• Stir in water.
• Knead 10 times and divide into 25 balls.
• Steam for 20 min until tender.
• Protein: 4.2
• Calories: 146.8
• Fiber: 1.1
• Cholesterol: 0
• Total Fat: 0.4
• Sodium: 15.6
• Sugar: 0.3
153. Grilled Avocado Toast
Ingredients
• 1 garlic clove, crushed
• 1 loaf French bread
• 3 plum tomatoes, sliced
• ¹ ⁄ 4 red onion, sliced
• 1 avocado, sliced
• pepper
• cheddar cheese, shredded (optional)
Direction
• Combine olive oil and garlic.
• Cut bread diagonally into 1/2 inch slices.
• Brush each slice with oil.
• Place on a cookie sheet; broil or grill until golden,
approximately 5 minutes.
• Top each slice with tomato, onion, avocado and cheese.
• Return to broiler for 5 to 10 minutes until avocados begin to
blister and brown.
• Sugar: 33.6
• Sodium: 5279.2
• Fiber: 40.8
• Cholesterol: 0
• Protein: 126.5
154. Ham Tea Biscuits With
Blackberry Mustard Or Lemon Herb
Butter
Ingredients
• 1 (24 count) packagefrozen tea biscuits
• 8 -10 slices country ham, thinly sliced
• Blackberry Mustard
• ¹ ⁄ 2 cup blackberry preserves
• 2 tablespoons Dijon mustard
• Lemon-Herb Butter
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons fresh chives, chopped
• 2 teaspoons lemon zest
Direction
• Bake the tea biscuits according to the directions on the
package.
• Brown the ham in a hot skillet 1-2 minutes on each side. Cut
into small pieces (about the size of the biscuits).
• Split the biscuits in half and fill with the hot ham.
• Place a small amount of either the Blackberry Mustard or
Lemon-Herb Butter on top of the ham and replace the biscuit
tops.
• Serve while still warm.
• Blackberry Mustard: Stir together the preserves and mustard.
Yields about 2/3 cup.
• Lemon-Herb Butter: Combine all ingredients; mix well. Yields
about 1/2 cup.
• Calories: 53.5
• Fiber: 0.1
• Sugar: 3.3
• Protein: 0.1
• Total Fat: 3.9
• Sodium: 43.6
155. Hamburger Bun Toasts
Ingredients
• 1 tablespoon mustard
• 1 teaspoon Worcestershire sauce
• 4 hamburger buns, split
• 1 ¹ ⁄ 2 cups shredded swiss cheese
• 1 ¹ ⁄ 2 teaspoons garlic salt with parsley
Direction
• Preheat broiler.
• Line a baking sheet with parchment paper.
• In a small bowl, combine melted butter,mustard,and
Worchestershire sauce.
• Spread mixture evenly over cut sides of buns.
• Place, cut sides up on the prepared baking sheet
• top each evenly with cheese.
• Sprinkle each evenly with garlic salt with parsley.
• Broil, 5 inches from heat, for 2 to 3 minutes or until cheese is
melted and buns are golden brown.
• Calories: 235.9
• Total Fat: 14.6
• Sodium: 277.5
• Fiber: 0.7
• Sugar: 2.3
• Protein: 10.2
156. Hcg Phase 3 Cauliflower
Focaccia Bread Or Pizza Crust
Ingredients
• 1 cup cauliflower, prepared (preparation explained below)
• 1 egg
• oregano
Direction
• to prepare the cauliflower, take a fresh NOT FROZEN
cauliflower head and cut the florets of and put them in a
microwave safe bowl.
• DO NOT ADD ANY WATER OR LIQUIDS! put in the
microwave on high for 40 minutes, mixing them half the way.
• with a potato masher, mash the cauliflower, if is still hard, cook
a little longer in the microwave.
• when completely cooked and finely mashed, measure a cup.
• mix 1 cup of the mashed cauliflower, and the egg, for better
blending, use a blender.
• put on loaf pan with parchment paper making sure that it
evenly distributed, sprinkle with oregano, and bake at 450F for
20 minutes or until golden brown.
• if using for sandwiches, let cool down before using, if using for
pizza as soon as out of the oven add your pizza toppings and
bake until the cheese is melted.
• enjoy.
• Sugar: 1.4
• Fiber: 1.2
• Protein: 4.1
• Total Fat: 2.5
• Calories: 49.2
• Sodium: 50
157. Healthy Banana French Toast
Ingredients
• 1 slice whole wheat bread
• 1 banana, peeled
• cinnamon
Direction
• 1.Coat a skillet with nonstick cooking spray. Turn burner on to
medium high.
• 2.Meanwhile, in a small bowl pour the egg substitute and
sprinkle cinnamon to your liking into the egg substitute. Combine.
• 3.Slice the banana into coin sized pieces and set aside. Take
the slice of bread and dip it in the egg mixture, coating both sides
well. Put into the hot skillet.
• 4.Take the bananas and stir them around in the remaining egg
mixture that wasnt soaked up by the bread until the bananas are
coated. Pour bananas into skillet.
• 5.Cook french toast and bananas until light brown on each
side. Sprinkle on more cinnamon if you like. Enjoy!
• Protein: 11.5
• Total Fat: 3.6
• Fiber: 5
• Sugar: 16.4
• Calories: 226.6
• Sodium: 259.8
158. Healthy Berry Muffins
Ingredients
• 1 cup oats
• ³ ⁄ 4 cup low-fat sour cream
• 100 g low-fat berry yogurt (or one small container)
• ² ⁄ 3 cup brown sugar
• 1 egg
• 1 cup flour
• ³ ⁄ 4 cup frozen mixed berries (or fresh)
Direction
• Mix oats, sour cream and yogurt and let stand for 15 minutes.
• Sift and mix together flour, salt, baking soda and baking
powder.
• Add in egg and brown sugar to oats mixture.
• Incorporate dry ingredients to oats mixutre.
• Mix in berries.
• Fill greased muffin tins.
• Bake at 400 ° for 20 minutes for large muffins or 15 minutes for
mini muffins.
• (makes about 9 large muffins or 12 mini muffins).
• Calories: 226.7
• Sodium: 202.7
• Protein: 6.2
• Total Fat: 4.4
• Fiber: 2.2
• Sugar: 18
• Cholesterol: 29
159. Healthy Low Fat Banana Muffins
Ingredients
• 3 large bananas
• 1 egg
• ¹ ⁄ 4 cup juice
• ¹ ⁄ 4 cup multi-grain flour
• 1 tablespoon ground flax seeds
Direction
• Mash bananas.
• add Splenda and egg.
• add melted butter and juice (any juice you like).
• add dry ingredients and bake at 375 - 20 minutes.
• Calories: 156
• Sodium: 354.9
• Protein: 3.6
• Total Fat: 6.4
• Fiber: 3.1
• Sugar: 5.7
160. Healthy Lullaby Muffins
Ingredients
• 2 cups whole wheat pastry flour
• 2 large bananas
• ¹ ⁄ 2 cup milk or ¹ ⁄ 2 cup soymilk
Direction
• In a large bowl, combine the flour (make sure it's whole-wheat
pastry flour or you'll produce golf balls, not muffins), salt, and
baking powder.
• In a blender, puree the bananas; add the applesauce, honey,
and milk. Blend well.
• Pour the banana mixture into the dry ingredients and stir until
just moistened.
• Line muffin tins with paper muffin cups, pour in batter, and bake
30 minutes or until tops are lightly brown and slightly springy.
• Sodium: 196.1
• Protein: 3.4
• Total Fat: 0.8
• Calories: 121.9
• Fiber: 3.1
• Sugar: 8.7
161. Healthy Whole Wheat Cinnamon
Buns Abm Dough
Ingredients
• 1 ³ ⁄ 4 cups water
• ¹ ⁄ 4 cup liquid lecithin
• 1 teaspoon salt
• ¹ ⁄ 2 cup potato flakes
• 4 ¹ ⁄ 2 cups white whole wheat flour, approximately
• 5 tablespoons vital gluten
• 1 cup sucanat or 1 cup sugar
Direction
• Add ingredients to breadmaker in the order recommended by
the manufacturer, I reserve 1 cup of flour and add until the
consistency is a nice soft ball.
• Let machine run through dough cycle.
• Turn out dough and split into two pieces.
• Roll out each on floured surface to approximately 12"x18"
rectangle.
• Brush each with 1 tbsp oil.
• Top each with 1/2 cup succanat or sugar mixed with cinnamon.
• I also sprinkle a little salt on, but this is optional.
• Roll up each rectangle and cut each into 8 equal pieces.
• Arrange cut side up in two round pans. Bake at 325-350 ° F for
25-30 minutes.
• Prep time includes measuring dough ingredients and then
rolling and assembling.
• Cooking includes dough prep in machine -- .
• Fiber: 4.4
• Sugar: 5.9
• Cholesterol: 0
• Protein: 5
• Total Fat: 5.8
• Calories: 190.1
• Sodium: 150.6
162. Herb Cheese Biscuits
Ingredients
• 1 tablespoon brown sugar
• ¹ ⁄ 3 cup fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• ¹ ⁄ 2 teaspoon fresh thyme, chopped
• 1 ¹ ⁄ 2 cups grated old cheddar cheese
• 1 egg, beaten
Direction
• Preheat oven to 375F line a baking sheet with parchment.
• Mix dry ingredients in a large bowl; stir in herbs 1 cup of the
cheese.
• Whisk egg milk together in a small bowl; pour over the dry
ingredients stir until just combined.
• Turn the dough onto a lightly floured surface; pat into a square
that is approximately 8" and 2" thick.
• Slice into 8 rectangular pieces about 4" x 2" transfer to the
baking sheet.
• Brush with a little milk sprinkle with remaining cheese; bake in
oven until golden brown, approximately 18 to 20 minutes.
• Although you can serve these at room temperature, I prefer
them warm!
• Fiber: 1.5
• Sugar: 1.9
• Protein: 10.3
• Calories: 228.2
• Sodium: 434.9
• Total Fat: 8.9
163. Herbed Flat Bread
Ingredients
• 1 cup milk, scalded and cooled to room temperature
• 2 ¹ ⁄ 4 ounces dry yeast
• 3 cups unbleached all-purpose flour
• 8 tablespoons butter, chilled and cut into small chunks
• 4 tablespoons butter, room temperature
• 1 tablespoon olive oil
• 3 -4 tablespoons finely chopped fresh herbs, rosemary, basil,
savory and parsley or 1 ¹ ⁄ 2-2 teaspoons dried herbs, basil,
thyme and oregano
• 5 garlic cloves, peeled and put through a garlic press or finely
chopped
• Pam cooking spray or additional oil
• 1 large egg white, lightly beaten (optional)
Direction
• In a small bowl, stir 2 teaspoons sugar into the warm milk and
sprinkle yeast over the top; let stand until foamy (5 to 10
minutes).
• In a food processor, put remaining 1/4 cup sugar, flour, salt and
butter and pulse until combined. Add the yeast mixture and egg
yolks; process until mixed well, 20 to 30 seconds. Put dough into
a large bowl and cover tightly with plastic wrap; put in refrigerator
for at least 4 hours.
• Roll the dough into a this, large irregular circle (or 3 to 3
smaller circles). Spread the soft butter over the dough and
sprinkle with herbs and garlic. Fold the dough in half and roll up
the edges to seal. Spray a large cookie sheet with cooking spray
(of lightly with oil) and place dough on it. Cover with a clean cloth
and let rise until not quite doubled (about 45 to 55 minutes -
preheating oven to 350 degrees F after 30 minutes).
• Brush bread with beaten egg white for a shiny top and bake
until golden (40 minutes for large, 25 to 30 for smaller) and serve
warm.
• A rich, lightly sweetened egg and milk yeast dough, rolled out
and covered with herbs and garlic, and folded over into and
irregular half-moon shape, this primitive bread is PURE
HEAVEN!
• Calories: 887.2
• Sugar: 19.2
• Protein: 20.8
• Total Fat: 45.7
• Sodium: 641.8
• Fiber: 6.9
164. Herbed French Toast
Ingredients
• 6 slices sourdough bread or 6 slices French bread, about 3/4
inch thick
• 4 eggs
• ¹ ⁄ 4 cup sour cream (can substitute light or fat free)
• 1 tablespoon Dijon mustard
• 1 tablespoon dill weed
• 1 teaspoon italian seasoning
• 6 slices swiss cheese
• 1 (14 ounce) can Italian stewed tomatoes
• 1 tablespoon chives, chopped
Direction
• In a shallow mixing bowl, beat the eggs. Blend in the sour
cream, mustard, dill weed and Italian seasoning.
• Dip the bread slices into the egg mixture and let soak for 10
seconds.
• On a large griddle or fry pan, melt the butter over medium heat;
cook the bread in the melted butter for 2-3 minutes, until the
bottom is golden brown.
• Turn the bread and top each with stewed tomatoes, then a
slice of cheese, then chopped chives; cook for three minutes, or
until the cheese is melted and the tomatoes are warm.
• Garnish with a dollop of sour cream and Dijon mustard mixed
together and serve immediately.
• Protein: 20.2
• Sodium: 645.5
• Fiber: 2.3
• Sugar: 4.8
• Total Fat: 18.1
• Calories: 410.5
165. Hershey's Pumpkin Bread
Ingredients
• 3 cups sugar
• 15 ounces pumpkin
• ² ⁄ 3 cup water
• 4 eggs
• 10 ounces peanut butter chips
• 1 cup chopped nuts (optional)
• 1 cup raisins (optional)
Direction
• Grease and flour three 8.5x4.5x2.5-inch loaf pans.
• Stir together flour, sugar, baking soda, salt and cinnamon and
set aside.
• Stir together pumpkin, oil, water and eggs in a large bowl then
gradually add the dry ingredients, stirring until blended.
• Stir in peanut butter chips, nuts and raisins, if desired. Divide
evenly between prepared pans.
• Bake 55 to 65 minutes or until a wooden pick inserted in center
comes out clean.
• Cool in pans for 10 minutes then remove from pans to wire
racks to cool completely.
• Fiber: 9.6
• Protein: 42.2
• Total Fat: 109
• Sodium: 2336.9
• Sugar: 240.1
166. High Protein Blueberry Muffins
Ingredients
• muffins
• ¹ ⁄ 3 cup brown sugar, packed
• 1 egg
• ¹ ⁄ 3 cup wheat germ
• ¹ ⁄ 4 cup non-fat powdered milk
• 1 cup skim milk
• 1 cup blueberries
• crumb topping
• ¹ ⁄ 4 cup brown sugar, packed
Direction
• MUFFINS.
• Cream together the butter and the sugar. Beat in the egg.
• In another bowl, combine all of the dry ingredients. Mix well.
• Add dry ingredients alternately with milk to the butter mixture.
• Stir until combined but not over beaten.
• Fold in blueberries.
• Fill greased muffin tin.
• Sprinkle Crumb Topping over each muffin.
• Bake at 400 degrees for 20 minutes.
• Let muffins cool a few minutes before taking them out of the
pan.
• CRUMB TOPPING.
• Combine the brown sugar, flour and cinnamon.
• Cut in the butter to form pea-sized crumbles.
• Sodium: 136.8
• Sugar: 12.9
• Protein: 5.7
• Total Fat: 8.8
• Calories: 212.8
• Fiber: 3
167. High Protein Breakfast Bread
For Bread Machines
Ingredients
• ² ⁄ 3 cup wheat flour
• ² ⁄ 3 cup soy flour
• 1 cup wheat gluten flour
• ³ ⁄ 4 cup flax seed
• 3 tablespoons Splenda brown sugar blend
• 1 teaspoon salt
• 2 teaspoons yeast
• ¹ ⁄ 3 cup sunflower seeds
• ¹ ⁄ 3 cup dried cherries
Direction
• ADD ALL THE INGREDIENTS IN ORDER.
• Use water at room temperature.
• Dig a hole and add the 2 teaspoons of yeast.
• Bury the hole mildly.
• SET THE BREADMAKER TO YOUR SWEET CYCLE.
• PREPARE THE MIX INS: Sunflower Kernels, Raisins, and
Dried Cherries.
• WHEN THE TIMER GOES OFF, ADD THEM.
• Sodium: 304.2
• Cholesterol: 0
• Total Fat: 15.2
• Sugar: 6.2
• Protein: 20
• Calories: 308.7
• Fiber: 6.5
168. Homemade Cornbread
Ingredients
• 1 cup cornmeal
• 1 cup skim milk
• 3 tablespoons canola oil
Direction
• Prepare an 8X8 baking dish with cooking spray (I prefer Pam).
• In bowl, combine cornmeal, flour, sugar, and baking powder.
• In separate bowl, combine milk, egg substitute, and oil.
• Add the dry ingredients to the wet and stir until slightly
moistened.
• Pour batter into baking dish.
• Bake approximately 15 minutes or until slightly brown.
• Total Fat: 4.1
• Protein: 2.8
• Calories: 102.6
• Sodium: 85.5
• Fiber: 0.9
• Sugar: 0.8
169. Indian Flat Bread
Ingredients
• 2 cups whole wheat flour
• 1 teaspoon salt
• 1 cup butter
Direction
• Melt the butter in a frying pan on stove top.
• Mix the flour, salt, milk, and water.
• Let dough mixture rest for 2 hours.
• Make 6 balls from dough.
• Roll out the 6 balls.
• Brush with some of melted butter.
• Fry the dough in the rest of the melted butter with stove top set
on medium.
• Calories: 0
• Protein: 0
• Fiber: 0
• Sugar: 0
• Cholesterol: 0
• Total Fat: 0
• Sodium: 0
170. Italian Lemon Ricotta Bread
(Bread Machine)
Ingredients
• 1 1/2 pound loaf
• ² ⁄ 3 cup ricotta cheese
• 1 ¹ ⁄ 2 teaspoons anise extract
• 7 tablespoons unsalted butter, cut into pieces
• ¹ ⁄ 3 cup golden raisin
• 1 lemon, zest of
• 1 tablespoon gluten
• 2 ¹ ⁄ 4 teaspoons rapid rise yeast (or 2 3/4 t. bread machine
yeast)
Direction
• Add all ingredients in the pan according to the order in the
manufacturer's instructions.
• Set crust on medium and program for the Basic cycle; press
Start.
• When the baking cycle ends, immediately remove the bread
from the pan and place it on a rack.
• Let cool to room temperature before slicing.
• Sodium: 3712.3
• Fiber: 16.6
• Protein: 77.1
• Sugar: 69.9
171. Jalapeno Cheddar Cornbread
Ingredients
• 1 (8 1/2 ounce) box Jiffy cornbread mix
• 1 egg
• ¹ ⁄ 4 cup butter, melted
• 2 tablespoons canned jalapeno peppers, diced and drained
well
• 1 cup cheddar cheese, shredded
• ¹ ⁄ 8 teaspoon salt (optional)
Direction
• Combine cornbread mix, egg and butter in a mixing bowl.
• Add remaining ingredients. Combine well. Mixture will be thick
and lumpy.
• Place cornbread in a greased muffin tin, mini muffin tin or 2-
quart casserole dish.
• Bake at 375 degrees for 15-20 minutes or until cornbread is
golden brown.
• Sodium: 1685.1
• Fiber: 5
• Sugar: 1.1
• Total Fat: 30.6
• Calories: 510.2
• Protein: 14
172. Jam Buns
Ingredients
• 2 cups flour
• ¹ ⁄ 2 teaspoon sea salt
• ¹ ⁄ 2 cup butter, chilled
• 1 egg
• ¹ ⁄ 2 cup cold skim milk
• ¹ ⁄ 4 cup 100% real fruit no-sugar-added jam
Direction
• Cut bread into small circles with biscuit cutter.
• In a large bowl, whisk together flour, honey, baking powder,
and salt.
• Cut in butter until crumbly.
• Make a well in the center.
• Beat egg until light and frothy, and mix in milk; pour all at once
into well.
• Stir lightly to form soft dough.
• Add more milk if needed.
• Turn dough out onto a floured surface, and knead 8 to 10
times.
• Pat or roll out to 3/4-inch thickness.
• Using a round cookie cutter, push straight down to cut.
• Arrange well apart on a greased baking sheet.
• Make a deep hollow in the center of each biscuit.
• Drop a small spoonful of jam into each hollow.
• Bake at 450 ° F for 12 to 15 minutes.
• Total Fat: 8.3
• Sodium: 254.6
• Sugar: 3
• Calories: 165.2
• Fiber: 0.6
• Protein: 3.2
173. Jumbo Honey Banana Bran
Muffins
Ingredients
• 1 ¹ ⁄ 2 cups all-bran cereal
• 2 medium ripe bananas, mashed
• 1 large egg
• ³ ⁄ 4 cup chopped walnuts (optional)
Direction
• Heat oven to 375 degrees.
• Generously grease 6 jumbo muffin tins or line with jumbo paper
liners.
• In a large bowl stir together the bran with milk; let sit for 5
minutes, then stir in mashed bananas, melted butter, vanilla
honey and egg; stir to combine.
• In another bowl stir together flour with baking powder and salt;
add to the wet ingredients and stir with a wooden spoon JUST
until combined (any lumps are okay!).
• Add in nuts (if using).
• Divide the batter between the six muffin tins.
• Bake for 28-32 minutes or until muffins test done.
• Sugar: 22.9
• Calories: 398.6
• Fiber: 6.2
• Protein: 7.4
• Total Fat: 18.4
• Sodium: 549
174. Lean Cuisine Garden Vegetable
Dip With Pita Bread
Ingredients
• 1 cup broccoli floret
• 1 carrot, cut julienne
• ¹ ⁄ 4 cup onion, finely chopped
• 1 ¹ ⁄ 2 cups fresh Baby Spinach, chopped
• 2 garlic cloves, minced
• 8 ounces neufchatel cheese
• ¹ ⁄ 2 cup lowfat mozzarella cheese, shredded
• ¹ ⁄ 4 cup parmesan cheese, shredded
Direction
• Boil broccoli, carrot, onion, spinach and garlic until tender.
• Drain and cut broccoli in small pieces.
• Melt neufchatel cream cheese, adding Mozzarella cheese,
Parmesean cheese and milk.
• Add vegetables and mix well.
• Serve with Pita Pockets sliced in four pieces for each serving.
• Total Fat: 7.6
• Fiber: 0.4
• Sugar: 2.3
• Protein: 4.9
• Calories: 101.8
• Sodium: 161.8
175. Lemon Poppy Seed Scones
Ingredients
• 1 cup sugar
• 3 tablespoons poppy seeds
• 2 teaspoons grated lemons, rind of
• 1 teaspoon salt
• 10 tablespoons chilled unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons fresh lemon juice
• ¹ ⁄ 3 cup whole milk
Direction
• Preheat oven to 375F degrees.
• Position rack in top third of oven.
• Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon
peel and salt in food processor.
• Add butter and cut in, using on/off turns, until mixture
resembles coarse meal.
• Whisk egg, and lemon juice in medium bowl to blend.
• Add flour mixture.
• Using on/off turns, process until moist clumps form.
• Add 1/3 cup milk.
• Using on/off turns, process just until dough comes together,
adding more milk if dough seems dry.
• Using floured hands, gather dough into ball.
• Flatten to 8" round.
• Cut round into 8 wedges.
• Transfer scones to large baking sheet; brush with milk.
• Sprinkle with remaining 1 tbs sugar.
• Bake until scones are golden brown and tester inserted into
center comes out clean, about 25 minutes.
• Transfer to rack and cool.
• (Can be made one day ahead. Store airtight at room
temperature).
• Total Fat: 17.2
• Sodium: 444.2
• Sugar: 27.4
• Protein: 6.7
• Calories: 435.1
• Fiber: 2
176. Lemon And Mango Muffins
Ingredients
• 3 cups self rising flour
• 1 teaspoon ground ginger (optional)
• 1 lemon, juice and zest of, grated
• 100 g butter, melted and cooled
• 425 g sliced mangoes in syrup, drained and chopped
• ¹ ⁄ 4 cup caster sugar
Direction
• Preheat oven to 220 ° C.
• Sift the flour, sugar and ginger into a bowl, make a well in the
centre.
• Combine the egg, lemon juice, rind and buttermilk. Stir into the
dry ingredients, alternatively with melted butter and Mango
Slices.
• Divide evenly between 12 greased muffin tins, sprinkle with
castor sugar.
• Bake for 15-18 minutes or until well risen and cooked.
• Leave in the tins for 5 minutes before turning onto a wire rack
to cool.
• Total Fat: 7.7
• Calories: 237.8
• Fiber: 0.9
• Sugar: 14.2
• Sodium: 482.6
• Protein: 4.7
177. Lemon Ginger Scones
Ingredients
• 2 ³ ⁄ 4 cups unbleached all-purpose flour
• ¹ ⁄ 4 teaspoon kosher salt
• ¹ ⁄ 2 cup finely chopped crystallized ginger
• 2 tablespoons finely grated lemon zest
• ³ ⁄ 4 cup cold unsalted butter, cut into 8-10 pieces
• 2 tablespoons cold unsalted butter, cut into pieces
• ¹ ⁄ 2 cup cold fat-free buttermilk
• ¹ ⁄ 2 cup cold heavy cream
• 1 cold egg
• 2 tablespoons finely grated fresh ginger
• Fresh Lemon Glaze
• 1 cup powdered sugar
• 2 -3 tablespoons fresh lemon juice
Direction
• Position an oven rack in the center of the oven; preheat to
350 ° .
• Using a stand mixer fitted with the paddle attachment, mix
together the flour, baking powder, baking soda, salt, sugar,
ground ginger, crystallized ginger, and lemon zest on low speed
for 10-15 seconds, or until combined.
• Scatter the butter over the top and beat on low speed for about
30 seconds, or until the butter is somewhat broken down and
grape-size pieces are still visible.
• In a small bowl, whisk together the buttermilk, cream, egg, and
grated ginger until thoroughly mixed.
• On low speed, pour the buttermilk mixture into the flour-butter
mixture and beat for 20-30 seconds, or just until the dough
comes together.
• There will still be a little loose flour mixture at the bottom of the
bowl.
• Remove the bowl from the mixer stand.
• Gather and lift the dough with your hands and turn it over in the
bowl, so that is starts to pick up the loose flour at the bottom.
• Turn over the dough several times until all of the loose flour is
mixed inches.
• Dump the dough onto a lightly floured work surface and gently
roll it out about 1 inch thick.
• Using a 3 1/2 inch round cookie cutter, cut out circles.
• Reroll scrapes and cut out more circles; you should have 10
circles.
• Place them on a baking sheet, spacing them 2-3 inches apart.
• Bake for 40-45 minutes, or until the scones are a light golden
brown on top.
• Transfer to a wire rack to cool for 10-15 minutes.
• Lemon Glaze-while the scones are cooking, in a small bowl,
whisk together the powdered sugar and enough lemon juice to
make a smooth, thick pourable glaze; you should have about 1/2
cup.
• When the scones have cooled 10-15 minutes, brush the tops
evenly with the lemon glaze, then serve.
• The scones taste best on the day they are baked, but they can
be stored in an airtight container at room temperature for up to 3
days. If you keep them longer than 1 day, refresh them in a 300
degree oven for 4-5 minutes.
• Calories: 391
• Sodium: 144.6
• Sugar: 18.7
• Total Fat: 21.4
• Fiber: 1.1
• Protein: 4.7
178. Light Rye Bread
Ingredients
• 1 cup water, to boil
• ¹ ⁄ 2 cup warm water
• 1 cup milk or 1 cup buttermilk
• 2 tablespoons shortening
• 2 tablespoons dark brown sugar
• 2 (1/4 ounce) packages dry active yeast
• 3 cups rye flour (I used king arthurs)
• 3 -3 ¹ ⁄ 2 cups white flour
• additonal flour, for dusting hands and for kneading
• beaten egg
• ¹ ⁄ 2 cup butter, to rub over finished loaves
Direction
• I like to measure out all my ingredients prior to starting Bring 1
cup water to a boil, mix it with the milk, shortening, sugar, and
salt in a large bowl, and let it cool to lukewarm.
• Measure 1/2 cup warm water in a seperate bowl, stir in yeast,
and let it stand for 5 minutes to dissolve, you should have
bubbles forming in yeast.
• Add the dissolved yeast and the rye flour to the first mixture
and combine thoroughly.
• Add enough of the white flour so that you can handle the
dough.
• Turn out onto a lightly floured board or a kneading slip mat.
• Knead for a minute or two, rubbing additional flour onto your
hands not the dcugh so it will not end up being a dough bread.
• Let dough rest for 10 minutes.
• Resume kneading for 10 minutes, adding the remaining or
additonal flour as necessary.
• Put the dough in a greased bowl, I lightly oil mine, cover with
plastic wrap, and let rise in a warm draft free place until almost
double in bulk, 1 1/2- 2 hours.
• I let all my doughs rise on my running dryer.
• Punch dough down, cut dough in half, and shape into two
loaves.
• You can do a freeform loaf or I patted dough into a square the
length of the loaf pan and rolled it tightly and pinched the ends.
• Place in greased loaf pans, you can use vegetable spray, cover
with plastic wrap or if you have plastic bags with ties they work
wonderfully.
• Let is rise until doubled in bulk, it should be a shorter rise time.
• Preheat oven to 375 degrees and brush your loaves with
beaten egg, it will give the bread a shine.
• Mine baked for 40 minutes.
• To tell bread is done, you can remove the bread from one pan
tap on bottom of bread, when bread is done it will sound hollow
or use a thermometer inserted into bottom of bread, bread is
done at an internal temperature of 190-200 degrees.
• Remove bread from pans and rub with butter.
• Then place loaves on their sides on a cooling rack and let cool.
• Sugar: 15.6
• Protein: 43.4
• Fiber: 25
• Total Fat: 68
• Sodium: 3972.8
179. Lighter Southern Fig Bread
Ingredients
• 2 cups ripe figs, mashed (can substitute dried figs soaked in
water 1 hour then drained)
• 3 eggs
• 2 cups Splenda sugar substitute
• ³ ⁄ 4 cup applesauce (or Plain non-fat Greek Yogurt)
• 3 cups self-rising flour (or 1 1/2 C White Flour plus 1 1/2 C
Whole Wheat Flour)
• 1 teaspoon salt
• 1 teaspoon clove
• 1 cup chopped pecans or 1 cup walnuts
Direction
• Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan).
Preheat oven to 350 degrees.
• Beat eggs; add sugars and beat well. Add the mashed figs and
applesauce. (Be sure not to over mix).
• Sift together flour, baking soda, salt, clove, nutmeg, cinnamon
and ginger.
• Add the flour mixture alternately with the buttermilk. Beat well.
• Fold in the chopped pecans (walnuts) and pour into your
baking pan(s). (Note: This pan or pans should be greased with
vegetable oil or canola oil and lightly dusted with flour.).
• Bake at 350 degrees or until toothpick comes out clean when
inserted into the center of the bread/cake.
• Sodium: 1000.8
• Sugar: 20.5
• Protein: 7.1
• Total Fat: 9.9
• Calories: 329.2
• Fiber: 2.6
180. Lite Hawaiian Bubble Bread
Healthy
Ingredients
• 1 teaspoon sugar or 1 teaspoon sugar substitute
• 2 ¹ ⁄ 4 teaspoons fast rise yeast
• 1 cup warm water (100 to 110 )
• 1 cup sliced ripe banana
• ¹ ⁄ 2 cup pineapple-orange-banana juice, concentrate undiluted
• 5 cups bread flour, divided (about 23 3/4 ounces)
• 1 teaspoon salt
• cooking spray
• ¹ ⁄ 4 cup cream of coconut
• 2 tablespoons pineapple-orange-banana juice, concentrate
undiluted
• ¹ ⁄ 2 cup sifted powdered sugar
Direction
• Dissolve sugar and yeast in 1 cup warm water, and let stand for
5 minutes.
• Combine banana, 1/2 cup juice concentrate, honey, and butter
in a blender; process until smooth, and set aside.
• Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 cups flour and salt in large bowl, stirring well. Add
yeast mixture and banana mixture to flour mixture, stirring until
well blended. Add 2 3/4 cups flour, stirring to form a soft dough.
• Turn the dough out onto a lightly floured surface; knead until
smooth and elastic (about 8 minutes). Add enough of the
remaining flour, 1 tablespoon at a time, to prevent dough from
sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning
to coat top. Cover and let rise in a warm place (85 ° ), free from
drafts, 1 1/2 hours or until doubled in size. Punch dough down.
Turn out onto a lightly floured surface; let rest 5 minutes. Form
the dough into 1 1/2-inch balls (about 30 balls) on a lightly
floured surface. Layer balls in a 10-inch tube pan coated with
cooking spray; set aside.
• Combine cream of coconut and 2 tablespoons juice
concentrate in bowl; stir well. Pour 3 tablespoons juice mixture
over dough; set remaining juice mixture aside. Cover dough, and
let rise 1 1/2 hours or until doubled in size.
• Preheat oven to 350 ° .
• Uncover dough, and bake at 350 ° for 30 minutes or until loaf
sounds hollow when tapped. Cool in pan for 20 minutes. Remove
from pan; place on a wire rack. Stir powdered sugar into
remaining juice mixture. Drizzle powdered sugar mixture over top
of warm bread.
• Fiber: 1.4
• Protein: 4
• Sugar: 12.6
• Total Fat: 2.4
• Calories: 197
• Sodium: 142
181. Low Carb Macadamia Nut Mock
Banana Muffins
Ingredients
• 2 tablespoons wheat bran
• 1 tablespoon soy flour
• 1 cup soy flour
• 2 eggs
• ¹ ⁄ 2 cup heavy cream
• ¹ ⁄ 2 teaspoon banana extract or ¹ ⁄ 2 teaspoon banana flavoring
(no sugar added)
• ¹ ⁄ 3 cup club soda
• ¹ ⁄ 2 cup macadamia nuts, coarsely chopped
Direction
• Spray (6 muffin) muffin tin with vegetable oil spray.
• Mix wheat bran and 1 T soy flour, then coat the muffin tin with
the mixture (do this step over a trash can!).
• Mix soy flour, Splenda, baking powder, eggs, cream, and
banana extract in a large bowl with a wire whisk.
• Whisk in club soda.
• Fold in nuts.
• Fill muffin tins evenly, and bake for 20 to 25 minutes, using the
toothpick test for doneness.
• The tops will be golden brown, but it is a bit hard to tell by color
change since soy flour is dark.
• Protein: 9.3
• Sodium: 96.6
• Fiber: 1.5
• Sugar: 0.7
• Total Fat: 20.8
• Calories: 243.1
182. Low Fat Banana Oat Bread
Ingredients
• 2 cups flour
• 1 cup oatmeal
• ¹ ⁄ 4 cup egg substitute or 1 egg
• ¹ ⁄ 2 cup non-fat vanilla yogurt
• 1 cup fat-free buttermilk
• 1 ¹ ⁄ 2 cups bananas (smashed about 3)
Direction
• Sift first 6 ingredients (flour through cinnamon) together in a
large bowl.
• Mix remaining ingredients in a small bowl.
• Mix wet ingredients into dry ingredients.
• Spray a loaf pan with cooking spray. Pour mixture into pan.
• Bake at 350 for 40 to 45 minutes or till tests done with a cake
tester or toothpick. This will rise very high. If necessary, cover
the top slightly with foil if top starts to brown too fast.
• Allow to cook in pan 10 minutes. Remove from pan and cool
completely before slicing. Slices can be toasted in toaster oven
or microwaved for about 20 seconds.
• Calories: 156.6
• Protein: 4.1
• Total Fat: 0.9
• Sodium: 316.9
• Fiber: 1.8
• Sugar: 10.8
183. Low Fat Bread Pudding With
Ham And Cheddar
Ingredients
• 8 ounces multigrain bread with seeds, cut into 3/4 inch cubes
• ³ ⁄ 4 cup shredded sharp cheddar cheese, divided
• ¹ ⁄ 4 cup chopped green onion, divided
• ³ ⁄ 4 cup nonfat milk
• ¹ ⁄ 4 cup fat-free low sodium chicken broth
• ¹ ⁄ 8 teaspoon black pepper
• 3 ounces lower-sodium ham, minced
• 2 large egg yolks, lightly beaten
• 3 large egg whites
• 4 teaspoons reduced-fat sour cream
Direction
• Place bread cubes on a jelly-roll pan, and spray with cooking
spray.
• Bake at 375 degrees for 10 minutews, or until lightly toasted,
turning once.
• Remove from oven, and cool.
• Combine bread, 1/2 cup cheese, 3 tablespoons onions, and the
next 5 ingredients (through egg yolks) in a small bowl, and beat
with a mixer at high speed until foamy (about 30 seconds).
• Gently fold egg whites into bread mixture.
• Spoon about 1 cup bread mixture into 4 (7 ounce) ramekins
coated with cooking spray.
• Divide the remaining 1/4 cup cheese and remaining 1
tablespoon onion evenly among ramekins.
• Bake at 375 degrees for 20 minutes or until lightly browned.
• Top each with 1 teaspoon sour cream.
• Sugar: 2.9
• Protein: 16.2
• Total Fat: 11.3
• Calories: 183.9
• Fiber: 0.2
• Sodium: 526.5
184. Low Fat Morning Glory Muffins
Ingredients
• ¹ ⁄ 2 cup white sugar
• ¹ ⁄ 2 teaspoon clove
• 2 cups grated carrots or 2 cups zucchini
• ¹ ⁄ 2 cup unsweetened coconut
• 1 apple, peeled and grated
• 3 eggs, beaten
Direction
• Mix the first 7 ingredients (flours, sugars, baking soda, and
spices).
• Stir in the rest of the ingredients.
• (You can substitute vegetable oil for the applesauce but then
it's not low fat anymore!) Fill muffin cups 2/3 full of batter.
• Bake for 20 minutes at 350 degrees F.
• Total Fat: 10.9
• Calories: 304.3
• Sodium: 254.8
• Fiber: 4.4
• Sugar: 23.8
• Protein: 5.7
185. Lower Fat Apple Bread
Ingredients
• 3 eggs (lightly beaten)
• 2 cups sugar
• 3 cups flour
• 1 teaspoon salt
• 3 cups peeled and chopped apples
Direction
• Preheat over to 350 ° F.
• Beat together eggs, applesauce and sugar.
• Sift flour, cinnamon, baking soda and sallt together in a
seperate bowl.
• Add the flour mixture to the sugar mixture.
• Stir in vanilla and apples.
• Pour into 2 greased bread pans.
• Sprinkle with brown sugar.
• Bake for 1 hour or until done.
• Protein: 3
• Sodium: 193.9
• Fiber: 1.2
• Sugar: 22.1
• Total Fat: 1
• Calories: 177.6
186. Mandarin Orange Scones With
Orange Butter
Ingredients
• SCONES
• 1 cup flour
• 2 teaspoons orange peel, grated
• 1 egg
• ¹ ⁄ 2 cup mandarin orange, well-drained chopped
• 2 -3 teaspoons additional sugar
• ORANGE BUTTER
• 2 tablespoons orange marmalade
Direction
• In a small bowl, combine the flours, sugar, baking powder,
orange peel and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the egg and milk in a separate bowl and then add to
the crumb mixture.
• Fold in chopped mandarin oranges just until moistened.
• Mix together additional sugar and cinnamon.
• Turn dough onto a floured surface and knead gently 10 times.
• Pat into a 6 inch circle and then sprinkle with the cinnamon
sugar mixture.
• Cut into eight wedges, separate and place onto a greased
baking sheet.
• Bake at 400F for 15-20 minutes or until golden brown.
• Remove from pan to a wire rack.
• Prepare the orange butter by beating butter and marmalade
together in a small bowl until fluffy.
• Serve the scones warm with the prepared butter.
• Calories: 333.2
• Sodium: 339.6
• Fiber: 2.6
• Total Fat: 20.4
• Sugar: 10.8
• Protein: 5.1
187. Mango Chutney Brown Bread
Egg Toast
Ingredients
• 4 slices brown bread
• 4 eggs
• 1 teaspoon salt
• 1 teaspoon vinegar
• 1 cup mango chutney
• 2 medium onions, peeled,washed and finely chopped
• 1 cup cheese, grated
• salt
• black pepper
• 4 sprigs fresh parsley, washed and chopped
Direction
• Bring 3 cups of water to a boil in a saucepan.
• Add salt and vinegar.
• Once the water comes to a boil, add eggs and boil for 10-12
minutes.
• Remove eggs and put into cold water to cool.
• Shell boiled eggs and cut each into quarters lengthwise.
• Apply butter on slices of brown bread.
• Then apply a layer of mango chutney over it.
• Place quarters of egg on the side of the brown bread slices so
as to keep maximum empty space in the centre of the slice.
• Put grated cheese and onion in the centre.
• Sprinkle salt and pepper over it.
• Put in an oven or in a salamander.
• Remove from cheese gets slightly melted on cooking it.
• Garnish with parsley and serve immediately.
• Sodium: 4569.4
• Fiber: 9
• Protein: 62.4
• Total Fat: 75.7
• Sugar: 24.9
188. Maple Walnut Muffins
Ingredients
• 1 ¹ ⁄ 2 cups walnuts
• 1 cup sugar
• 1 teaspoon salt
• 3 eggs, lightly beaten
• 4 tablespoons butter or 4 tablespoons margarine, melted
• 1 cup buttermilk or 1 cup rice milk
• ³ ⁄ 4 cup maple syrup
Direction
• Preheat the oven to 350 ° F and grease 24 muffin cups with
nonstick cooking spray.
• Add 3/4 cups of the walnuts to a food processor or blender with
1/2 cup of the flour. Process until a nut flour forms.
• In a bowl, sift together the other 2 cups of flour, the "nut flour",
the sugar, baking powder, and salt. Create a little well in the
middle and add the beaten eggs, melted butter or margarine,
milk and syrup. Stir for about 1 minute, or until smooth-ish but
slightly lumpy batter forms.
• Coarsely chop the remaining walnuts and gently fold into the
batter. Pour the batter into the greased muffin cups.
• Bake for 18-22 minutes, or until begin to golden on the edges
and center has cooked through. Let cool for about 10 minutes
on a wire rack, then remove the muffins from the pan. Serve
warm with butter.
• This can also be baked in a loaf pan for 50-55 minutes. Let
cool completely before slicing.
• Enjoy!
• Total Fat: 7.5
• Protein: 3.6
• Calories: 183.3
• Sodium: 180.4
• Fiber: 0.8
• Sugar: 15
189. Margo's Sweet Cornbread
Ingredients
• ² ⁄ 3 cup granulated sugar
• ¹ ⁄ 2 cup yellow cornmeal or ¹ ⁄ 2 cup white cornmeal
• 2 large eggs, lightly beaten
• 3 tablespoons margarine (melted)
Direction
• DIRECTIONS: Preheat oven to 350 degrees.
• Paper-line 18-20 muffin cups.
• Combine flour, sugar, cornmeal, baking powder in medium
bowl.
• Combine milk, eggs, vegetable oil and butter in small bowl.
(MIX WELL)!
• Add to flour mixture, stir just until blended.
• Pour into prepared muffin cups and fill 2/3 full.
• Bake for 18-20 minutes or until wooden toothpick inserted into
center comes out clean.
• Cool in pan on wire racks for 5 minutes-remove to wire racks to
cool slightly. SERVE WARM.
• FOR CORN BREAD.
• Pour batter into greased8 inch square baking pan. Bake for 35
minutes or until a toothpick comes out clean. Enjoy.
• Total Fat: 11
• Calories: 226.2
• Sodium: 247.1
• Fiber: 0.8
• Sugar: 11.2
• Protein: 3.9
190. Mimi's Cornmeal Scones
Ingredients
• 2 cups flour
• ¹ ⁄ 3 cup cornmeal
• ¹ ⁄ 2 cup firm butter, cut into 8 pieces
• ³ ⁄ 4 cup buttermilk (see note below)
Direction
• Mix first 5 ingredients in a medium bowl.
• Cut in the butter using pastry blended till it looks like fine
crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a
ball.
• Turn dough onto lightly floured surface and knead lightly about
10 times.
• Pat or roll into a 7-inch circle on ungreased cookie sheet that
has been sprinkled with cornmeal.
• Score into 8 wedges, cutting down halfway to the bottom.
• Bake in 400 degree oven for 20-25 minutes or till light brown.
• Immediately remove from sheet and carefully separate
wedges.
• Serve warm.
• NOTE: If the dough is too dry, stir in an additional 1-2
tablespoons of buttermilk; sometimes I will add an extra
tablespoon while mixing, but you try it for the first time.
• Total Fat: 12.2
• Calories: 243.3
• Sugar: 1.2
• Protein: 4.5
• Sodium: 397.2
• Fiber: 1.2
191. Mini Cheddar Bacon Loaves
Cornbread!
Ingredients
• 1 cup cornmeal
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 large egg
• 4 tablespoons butter (melted)
• 5 slices thick-cut bacon (fried, drained, and crumbled)
• 1 cup extra-sharp cheddar cheese (grated ~ divided)
• 1 tablespoon jalapeno pepper (OPTIONAL ~ SLICED
PICKLED JALAPENOS, finely minced)
Direction
• Butter 8 mini loaf pans, or large muffin tins.
• Combine flour, cornmeal, sugar, paprika, onion powder, baking
powder, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl, use a wire whisk to combine buttermilk, egg
and melted butter.
• Stir in the flour mixture until just combined.
• Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL)
minced pickled jalapenos.
• Pour about 1/2 cup batter into each of the buttered loaf tins.
• Bake for 8 minutes.
• Sprinkle the rest of the cheese evenly over the tops of the
loaves. Bake just until a toothpick inserted in the center of the
loaves comes out clean (about 8-10 minutes more.).
• Cool for 10 minutes. Loosen edges and turn out onto a wire
rack. Serve warm, or at room temperature.
• NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).
• Sodium: 643.4
• Fiber: 1.7
• Sugar: 5.3
• Total Fat: 15.2
• Calories: 291.4
• Protein: 9.7
192. Mini Garlic Naan
Ingredients
• 2 ¹ ⁄ 2 teaspoons dried yeast
• 185 ml warm water
• 375 g flour
• 1 teaspoon salt
• 60 g melted ghee or 60 g butter
• 2 teaspoons plain yogurt
• 4 garlic cloves, minced (use more or less to suit your taste)
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh coriander
• 4 tablespoons melted ghee or 4 tablespoons butter
• salt
Direction
• Mix yeast, sugar and water in a bowl.
• Cover and leave undisturbed for 10-15 minutes.
• Mix flour and salt and sieve into a bowl.
• Make a well.
• Put into the middle the melted ghee or butter, the yogurt and
the yeast mixture.
• Form to a dough. Knead on a floured surface for 10-15 minutes
until the dough is smooth.
• Put into a big, oiled bowl, cover with a wetish towel and leave
to rest for an hour by when the dough should have doubled.
• Knead for one minute.
• Cut into 32 pieces.
• Make balls and press them into 7 cm /2 1/2 in circles.
• Put on a lined tin.
• Mix 4 tablespoons melted ghee or butter with the minced garlic.
• Brush the unbaked mini naans with the butter - garlic mixture.
• Sprinkle with the herbs (mix them or keep them individual) and
salt.
• Bake in a 190 ° C / 375 ° F oven for 5-8 minutes or until golden
(mine took longer than 8 minutes).
• Serve your guests warm or cold as an appetizer.
• Sodium: 73.6
• Fiber: 0.4
• Sugar: 0.3
• Protein: 1.4
• Total Fat: 3.6
• Calories: 75.9
193. Mini Orange Muffins
Ingredients
• 1 cup sugar
• 1 orange, juice of (about 1/2 cup)
• 1 cup sugar
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon orange zest
• ¹ ⁄ 2 cup nuts, chopped
Direction
• Preheat oven to 375 º . Grease miniature muffin cups.
• Mix sugar and orange juice. Set aside for dipping after muffins
are baked.
• Cream butter and sugar. Add sour cream alternately with the
dry ingredients, just until moistened. Fold in orange peel, raisins
and nuts (batter will be stiff).
• Bake at 375 º for 10-12 minutes. While still warm, dip muffins
in the sugar-orange juice mixture.
• Sodium: 134.2
• Protein: 1.4
• Total Fat: 5
• Calories: 123
• Fiber: 0.4
• Sugar: 12.6
194. Mixed Onion Soup In Sourdough
Bread Bowls
Ingredients
• ¹ ⁄ 4 cup butter, melted
• 2 ¹ ⁄ 2 cups white onions, chopped
• 2 ¹ ⁄ 2 cups leeks, chopped (white and pale green parts only;
about 3 medium)
• 2 ¹ ⁄ 2 cups red onions, chopped
• 1 large shallot, chopped
• 6 cloves garlic, minced
• 1 ¹ ⁄ 4 cups dry sherry
• 7 cups chicken stock or 7 cups low sodium chicken broth
• 1 ¹ ⁄ 2 teaspoons fresh thyme, minced
• 1 ¹ ⁄ 2 teaspoons fresh rosemary, minced
• ¹ ⁄ 2 cup whipping cream
• 4 small sourdough bread rounds (for the bowls)
Direction
• Preheat oven to 350
• Cut 1/2 inch to 3/4 inch off top of the bread loaves.
• Scoop out bread leaving 1/2 inch thick shell.
• Generously brush inside of bread bowls with melted butter.
• Place bread bowls and lids, buttered side up, directly on oven
rack; bake until crisp about 20 minutes.
• Remove from oven and set aside. Melt 1/4 cup butter in a
heavy, large pot over med.-high heat. Add white onions, leeks,
red onions, garlic and shallots to the pot. Cook until the
vegetables are dark brown, stirring occasionally, about 25
minutes.
• Add flour and stir for 1 minute. Gradually mix in Sherry.
• Boil mixture until very thick, scraping up browned bits, about 5
minutes.
• Gradually mix in stock; add thyme and rosemary and bring to a
boil.
• Reduce heat to med.-low and simmer 30 minutes.
• Add cream; simmer until slightly thickened, about 15 minutes.
• Season with salt and pepper.
• Place 1 bread bowl on each plate placing the bread lid
alongside. Ladle soup into the bread bowl and serve.
• Total Fat: 28
• Calories: 808.9
• Sugar: 20.4
• Protein: 15.1
• Sodium: 730.8
• Fiber: 4.1
195. Moist Delicious Pumpkin Bread
Ingredients
• 4 eggs
• 3 cups sugar
• 1 teaspoon ground nutmeg
• cooking spray (Bakers Joy)
Direction
• Spray loaf pan with Bakers Joy or grease liberally. Preheat
oven 350 degrees.
• In a large mixing bowl, combine pumpkin, eggs, oil, water and
sugar until well blended.
• In a separate bowl, whisk together the flour, baking soda, salt,
cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients
into the pumpkin mixture until just combined.
• Pour it all into the loaf pan bake about 50 minutes at 350
degrees.
• Sodium: 525.4
• Protein: 6.2
• Total Fat: 20.3
• Calories: 522.5
• Fiber: 1.3
• Sugar: 50.7
196. Monti's Roman Bread
Ingredients
• 1 (2 1/4 teaspoon) package yeast
• 2 ¹ ⁄ 2 cups warm water (100 degrees)
• 6 cups flour
• ³ ⁄ 4 cup minced onion
• 1 tablespoon canola oil
• 1 tablespoon dried rosemary
Direction
• In a warmed glass or metal bowl combine water, yeast and
sugar.
• Completely dissolve yeast.
• Add flour, salt and onion, and knead until smooth (you can use
a mixer if available).
• Place dough in an oiled bowl and let rise until it doubles in size.
• Remove from bowl and roll out to desired size (recommend a
sheet pan at least 9X13) Brush oil on surface liberally and
sprinkle with rosemary.
• Bake in hot oven approximately 15 to 20 minutes.
• Serve HOT.
• Sugar: 3.2
• Protein: 8.3
• Total Fat: 2.3
• Calories: 303.9
• Sodium: 469.5
• Fiber: 2.6
• Cholesterol: 0
197. Moravian Love Feast Buns
Ingredients
• Buns
• 1 medium potato, peeled and cubed
• 4 -5 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon salt
• 1 (1/4 ounce) package active dry yeast
• 2 eggs, beaten
• Topping
Direction
• Place cubed potato and enough water to cover in small
saucepan. Bring to a boil; reduce heat to medium-low. Cook
potatountil fork-tender. Drain, reserving 1/2 cup of the potato
water. Mash potato to measure 1/2 cup; set aside.
• In the same saucepan combine potato water, 1/4 cup of water
and1/2 cup butter. Heat until very warm (120 to 130 degrees F).
• Meanwhile, in a large bowl, combine 2 cups of the flour, the
sugar,salt, and yeast; mix well. Add warm potato water mixture;
beat until well blended. Add remaining flour, 1/2 cup at a time,
beatinguntil smooth. Cover and refrigerate 8 to 24 hours.
• Grease cookie sheets. Punch down dough several times to
remove all air bubbles. Place dough on lightly floured surface.
Knead dough 6 to 10 minutes or until smooth and elastic.
Dividedough into 16 pieces. Shape each into smooth, round bun;
place on greased cookie sheets. Cover loosely with plastic wrap
and cloth towel. Let rise in warm place (80 to 85 degrees F) until
doubled in size, about 45 minutes.
• Heat oven to 375 degrees F. Uncover dough. Cut 1/4 cup cold
butter into 16 equal pieces. Press one piece into the center of
each bun. Sprinkle each with 1/2 teaspoon sugar. Bake 20 to 30
minutes or until golden brown. Serve warm.
• Total Fat: 9.6
• Sodium: 232.1
• Fiber: 1.3
• Sugar: 14.8
• Calories: 267.2
• Protein: 4.5
198. Multi Grain Banana Muffins
Ingredients
• 3 bananas
• 1 egg
• 1 ¹ ⁄ 2 cups multi-grain flour
Direction
• Mash bananas. Add splenda and egg. Add melted butter. Add
dry ingredients. Stir in chocolate chips and bake at 375 for 20
minutes.
• Protein: 1.4
• Total Fat: 8.9
• Sodium: 366.4
• Fiber: 1.3
• Calories: 126
• Sugar: 7.4
199. Mum's Special Scones
Ingredients
• 225 g self raising flour
• 57 g butter (or Soft Margarine)
• 28 g caster sugar
• 1 egg
• 25 ml milk
• 15 ml milk or 15 ml egg wash to glaze
Direction
• Heat Oven to 425oF, 220oC or Gas Mark 7.
• In a bowl put self raising flour, baking powder and butter (or
margarine)
• Rub in until mixture resembles fine breadcrumbs.
• Stir in sugar.
• In a measuring jug beat the egg and mix in milk.
• Stir Egg/Milk mixture into the flour and mix until it becomes like
a soft dough. (add extra milk if too dry).
• Turn on to a floured table.
• Knead lightly and roll out to 1.5 cm (1/2") thickness.
• Cut into rounds and put onto greased or floured baking
tray/sheet.
• Brush tops with a little beaten egg (or milk).
• Bake for 10 minutes or until pale golden brown.
• Remove from oven and put on a wire cooling rack to cool.
• Fiber: 1.3
• Sugar: 4.8
• Protein: 6.2
• Total Fat: 9.2
• Calories: 272.9
• Sodium: 143.9
200. Mushroom Leek Bread Pudding
Ingredients
• 6 cups country bread, crusts removed (1/2-inch diced)
• 1 tablespoon unsalted butter
• 2 ounces pancetta, diced small
• 4 cups leeks, white and light green parts (4 leeks, sliced)
• 1 ¹ ⁄ 2 lbs cremini mushrooms (stems trimmed and 1/4-inch
sliced)
• 1 tablespoon fresh tarragon leaves (chopped)
• dry sherry
• kosher salt
• fresh ground black pepper
• ¹ ⁄ 3 cup fresh flat-leaf parsley (minced)
• 4 extra-large eggs
• 1 ¹ ⁄ 2 cups heavy cream
• 1 cup chicken stock, preferably homemade
• 1 ¹ ⁄ 2 cups gruyere cheese, divided (6 ounces)
Direction
• Preheat the oven to 350 degrees Fahrenheit. Spread the bread
cubes on a sheet pan and bake for 15 to 20 minutes, until lightly
browned. Set aside.
• Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in
a big bowl of water, and spin-dry in a salad spinner. Don ’ t put
mushrooms in water; wipe them with a clean, damp sponge.
• Meanwhile, heat the oil and butter in a large (12-inch) saut é
pan over medium heat. Add the pancetta and cook for 5 minutes,
until starting to brown. Stir in the leeks and cook over medium
heat for 8 to 10 minutes, until the leeks are tender. Stir in the
mushrooms, tarragon, sherry, 1.
• tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12
minutes, until most of the liquid evaporates, stirring occasionally.
Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken
stock and 1 cup of the Gruy è re. Add the bread cubes and
mushroom mixture, stirring well to combine. Set aside at room
temperature for 30 minutes to allow the bread to absorb the
liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish
(13x9x2 inches). Sprinkle with the remaining 1/2 cup of Gruy è re
and bake for 45 to 50 minutes, until the top is browned and the
custard is set. Serve hot.
• Sodium: 1057.5
• Sugar: 8.3
• Protein: 34.1
• Total Fat: 34.2
• Calories: 870.2
• Fiber: 5.5
201. Nana Reinhart's Irish Soda
Bread
Ingredients
• 4 cups flour (we used 2c wheat 2c white)
• 1 teaspoon salt
• ¹ ⁄ 2 cup seedless raisin
Direction
• Mix the first 5 ingredients. Add raisins. Add buttermilk.
• Mix until dough forms. Form into a ball and plop it onto a lightly
floured baking pan or stone. Cut top of dough crisscross with
knife. Brush with buttermilk.
• Bake at 375 for one hour. If bread gets too brown, cover with
foil.
• Because all ovens are different, please watch. When toothpick
inserted in middle comes out clean, it's done.
• I found that cutting the bread when warm is easier than when
cooled completely.
• Total Fat: 0.4
• Sodium: 226.7
• Fiber: 0.8
• Sugar: 5.6
• Protein: 3.3
• Calories: 119
202. No Bull Rice Bread
Ingredients
• 1 ¹ ⁄ 2 cups brown rice flour
• 1 ¹ ⁄ 4 cups rice flour
• 1 cup glutinous-rice flour (AKA Sweet Rice Flour)
• 1 teaspoon salt
• 2 ¹ ⁄ 2 tablespoons sugar
• 1 (7 g) package fast-rising active dry yeast
• 1 egg
• filtered water
Direction
• Make sure there is a rack in the middle position of the oven.
Set the temperature dial to 200 ° F and heat up the oven.
• Butter and flour (I use the white rice flour) the coverable loaf
pan.
• Dump all the ingredients in a bowl. Mix in the filtered water
(carefully and slowly!) with a butter knife until all the flour is
incorporated and the dough is the texture of soft ice cream. Make
sure you have all the flour mixed together before adding the next
step of water. It can go from dough to soup very fast! It usually
takes a bit more than 1 1/4 cups for me.
• Turn off the oven. Dump the dough into the loaf pan and leave
it in the oven to rise for 1 hour.
• Set the oven to anywhere between 350 ° F to 375 ° F
depending on how you want your crust and bake it for 40
minutes with the lid ON.
• Take the lid off and bake it for another 40 minutes.
• Cool until yummy-warm.
• Calories: 605.8
• Protein: 13.3
• Total Fat: 4.5
• Sodium: 606.6
• Fiber: 6.3
• Sugar: 8.5
203. No Knead Dinner Rolls
Ingredients
• 2 cups warm water (105 degree to 115 degree F)
• 3 tablespoons vegetable oil, plus additional oil for brushing
• 1 teaspoon salt
• 3 tablespoons unsalted butter, melted
Direction
• Pour water into a large bowl and sprinkle in yeast. Let stand
until yeast softens, about 5 minutes. Add sugar, eggs, 3
tablespoons oil and salt and stir to dissolve yeast. Gradually stir
in enough flour to make a soft dough (you may have to use your
hands to work in last additions). Work dough in bowl to make a
smooth mass.
• Lightly brush top of dough with additional oil. Cover bowl tightly
with plastic wrap. Let stand in a warm place until doubled in
volume, about 1 hour.
• Brush two 9 or 10-inch round cake pans lightly with melted
butter. Punch down dough and cut into 24 pieces. With floured
hands, form each piece of dough into a ball. Arrange 12 balls of
dough, smooth side up, in each pan. Cover loosely with plastic
wrap and let stand in a warm place until almost doubled in
volume, about 35 minutes.
• Meanwhile, position a rack in the center of oven and preheat to
400 degrees F. Brush tops of rolls with remaining melted butter.
Bake until golden brown, about 20 minutes.
• Let rolls stand in pan for 5 minutes. Unmold and break the rolls
apart. Serve rolls hot or warm.
• Protein: 4
• Calories: 165.5
• Fiber: 1
• Sugar: 4.3
• Total Fat: 3.9
• Sodium: 104.6
204. No Oil Chocolate Banana
Muffins With Peanut Crumble
Ingredients
• 3 cups flour
• 1 cup white sugar
• ¹ ⁄ 2 cup baking cocoa
• 1 teaspoon salt
• 2 ² ⁄ 3 cups mashed ripe bananas
• ² ⁄ 3 cup unsweetened applesauce
• 2 eggs
• ¹ ⁄ 2 cup rolled oats
• ¹ ⁄ 2 cup crushed salted peanuts
• ¹ ⁄ 2 brown sugar
Direction
• Preheat oven 350 degrees.
• Combine the first 7 dry ingredients.
• Mix together and make a well in the middle of the mixture.
• Then in a separate bowl mix together bananas, apple sauce,
and eggs (make sure the bananas are really mixed well, not big
lumps).
• Pour the banana mixture into the well in the dry mixture.
• Hand mix everything together until completely combined.
• Melt butter.
• Then add in brown sugar.
• Stir and pour in the oats and peanuts.
• Mix together.
• Make sure that the crumble is really coated in the sugar and
butter, if not add a little more of each, making it just right.
• Grease the muffin tins with butter.
• Place batter in each muffin tin a little more than half way.
• Sprinkle with a generous tablespoon of crumble; press gently
into batter so the topping will stick.
• Bake for around 20-25 min or until a cake tester comes out
clean.
• Let cool for about 10 min then -- EAT!
• Calories: 278.3
• Sodium: 405.1
• Fiber: 3.1
• Protein: 6.1
• Total Fat: 7.9
• Sugar: 22.6
205. Oat Potato Sandwich Bread
Ingredients
• 1 ¹ ⁄ 2 cups warm water
• 1 tablespoon vegetable oil
• ¹ ⁄ 2 cup potato flakes
• ³ ⁄ 4 cup oatmeal (old-fashioned or quick-cooking)
• ¹ ⁄ 2 teaspoon lemon pepper
• ¹ ⁄ 2 teaspoon thyme or ¹ ⁄ 2 teaspoon herbes de provence
• 2 teaspoons active dry yeast
Direction
• Place ingredients in your machine as directed by the
manufacturer.
• Set to basic/white cycle with light or medium crust.
• Alternatively, set on dough cycle. Remove, shape, and let rise
in loaf pan or free-form. Bake for app. 40 minute at 375 deg.
• Calories: 168.8
• Fiber: 2.1
• Sugar: 3.1
• Cholesterol: 0
• Protein: 4.9
• Total Fat: 1.9
• Sodium: 296.2
206. Okie Cornbread
Ingredients
• 1 -2 tablespoon bacon grease
• ¹ ⁄ 2 cup flour
• ¹ ⁄ 2 tablespoon salt
• 1 egg
• enough milk, to make with consistency
Direction
• Warm bacon grease in cast iron pan or skillet in oven at 400
degrees.
• While grease is warming, mix dry ingredients.
• Add egg and enough milk to make with consistency.
• Remove pan from oven and drain grease into mixture.
• Mix well and add back to pan.
• Cook for approx 30 min or until toothpick comes out of center
clean.
• Bread will be nicely browned.
• Total Fat: 6
• Calories: 243.9
• Fiber: 3.2
• Sodium: 1180.4
• Sugar: 0.4
• Protein: 6.3
207. Olive Quick Bread With Cumin
And Oregano
Ingredients
• 1 tablespoon baking powder, plus
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 cup milk
• 1 (2 1/4 ounce) can olives, sliced drained
• 1 cup walnuts, chopped (optional)
Direction
• Preheat oven to 350 ° F
• Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick
spray.
• Combine flour, baking powder, salt, oregano, and cumin in a
medium-sized mixing bowl. Stir with a fork or whisk to distribute.
• Add beaten egg, milk, and oil. Stir until moistened. Stir in olives
and nuts if using.
• Smooth dough into 9x5-inch loaf pan, or form dough into a ball
shape, place on pan, and flatten into a round about 3 inches high
and 8 or 9 inches in diameter. Brush a little olive oil on the top if
desired.
• Bake about 40 minutes, or until brown and knife inserted into
the center comes out clean.
• Protein: 6
• Total Fat: 6.5
• Calories: 213.7
• Fiber: 1.5
• Sugar: 0.2
• Sodium: 425.5
208. Onion Cheddar Bread
Ingredients
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons onion powder
• 2 tablespoons chives
• 1 cup cheddar cheese, grated
Direction
• If using a bread meachine, add all the ingredients except the
cheddar cheese in the order used by your bread machine then
run the dough cycle (for my machine that is the order given, but
your machine may be different).
• If not using a bread machine make the dough by following the
following four steps.
• Dissolve yeast and sugar in warm water and let rest for 5
minutes.
• In a large bowl, mix the yeast mixture, salt, oil, onion powder,
chives and 2 cups flour mixture until smooth then stir in enough
of the remaining flour until soft dough is formed and it pulls away
from the sides of the bowl.
• Turn dough onto lightly floured board, then knead until smooth
and elastic, about 10 minutes.
• Cover and let rise in warm place until doubled.
• Punch down dough, then turn onto lightly floured board.
• Press into 10 x 8-inch rectangle and sprinkle with cheese then
roll, starting at 8-inch side, jelly-roll style and pinch ends to seal.
• Place in 9 x 5 x 3-inch loaf pan, seam side down, cover and let
raise until it is double (or desired loaf size).
• Bake 30-40 minutes or until bread sounds hollow when tapped.
• Remove to wire rack and cool before slicing.
• Sodium: 3051.1
• Sugar: 19.2
• Fiber: 12.7
• Protein: 71.5
• Total Fat: 68.9
209. Oven Dried Tomato Parmesan
Bread
Ingredients
• ¹ ⁄ 4 cup oven dried tomatoe
• ¹ ⁄ 3 cup milk (I used 2%)
• 1 tablespoon extra virgin olive oil
• 3 cups white bread flour (scant)
• ¹ ⁄ 2 cup grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
• ³ ⁄ 4 teaspoon bread machine yeast
Direction
• Put the ingredients into the bread machine per your bread
machine instructions. Mine calls for adding the liquid ingredients
first and then adding the flours on top. Save the tomatoes for
later.
• Put the salt in one corner of the flour, the sugar in another.
Sprinkle the parmesan cheese over the flour. Make a well for the
yeast and add it. (I used Kraft grated cheese and it worked well).
• Set the bread machine for basic and medium crust and start
the machine.
• After 5 minutes of kneading add the tomatoes or when the
machine beeps.
• This makes a one pound loaf.
• Protein: 6
• Total Fat: 3
• Calories: 167.9
• Sodium: 285.7
• Fiber: 1.6
• Sugar: 0.9
210. Parsley Croutons
Ingredients
• 1 cup white bread
• 2 tablespoons butter or 2 tablespoons pure wesson canola oil
• 2 tablespoons chopped fresh parsley
• salt
• pepper
Direction
• Trim the crusts from the slices of bread.
• Cut each slice into a square or decorative shape.
• Heat oil or butter in a skillet or frying pan.
• Once the oil is moderately hot, toss in the bread.
• Cook on moderate heat, stirring continuously, until lightly
browned all over.
• Remove from heat and transfer to clean paper towels to allow
to drain out the excess oil or butter.
• Sprinkle with salt and black pepper to taste.
• Now, with alot of care, roll the edges of the croutons in the
chopped parsley.
• Do one crouton at a time.
• Transfer onto a serving plate and put a parsley leaf in the
center of each crouton, i.
• e.
• ,on the top and in the center of each.
• Likewise, repeat for all croutons.
• Serve over soup!
• Sodium: 406.2
• Sugar: 1.6
• Total Fat: 24.2
• Fiber: 1.1
• Protein: 3.1
• Calories: 299.5
211. Paula Deen's Banana Nut Bread
Ingredients
• ¹ ⁄ 2 cup Crisco shortening
• 1 cup sugar
• 1 teaspoon salt
• 2 eggs, beaten
• 3 bananas, mashed
• ¹ ⁄ 2 cup walnuts (chopped) or ¹ ⁄ 2 cup pecans (chopped)
Direction
• Cream shortening and sugar.
• Soft together flour, salt, baking powder, and baking soda and
add to creamed mixture.
• Add remaining ingredients and mix well.
• Pour into a well-greased loaf pan.
• Bake for 40 to 45 minutes.
• Protein: 3.4
• Calories: 216.8
• Sugar: 15.6
• Total Fat: 9.7
• Sodium: 245
• Fiber: 1.2
212. Peanut Butter And Jelly Muffins
Ingredients
• 2 cups flour
• 1 teaspoon salt
• ³ ⁄ 4 cup peanut butter, creamy or crunchy
• 1 large egg
• 1 cup milk
• your favorite jelly or jam or preserves
Direction
• Stir together first four ingredients.
• Add peanut butter, cutting it into the flour mix with a fork, or use
your food processor, until mixed and crumbly.
• Stir together the egg and milk.
• Add to the flour and peanut butter mix, folding it together just
until moistened.
• Place a spoonful of batter into each of 12 greased muffin cups.
• Next, place a teaspoon of jelly in the middle of the half filled
muffin tins.
• Top the jelly with the remaining peanut butter batter.
• Bake for 20-30 minutes or until done.
• Calories: 222.3
• Sodium: 344.7
• Sugar: 9.9
• Total Fat: 9.5
• Protein: 7.4
• Fiber: 1.5
213. Peanut Orange Bread
Ingredients
• 2 ¹ ⁄ 4 cups sifted all-purpose flour
• ¹ ⁄ 2 cup peanut butter
• 1 egg, well beaten
• 1 cup milk
• 1 ¹ ⁄ 2 teaspoons grated orange rind
• ¹ ⁄ 4 cup chopped peanuts
Direction
• Sift the dry ingredients together in a bowl and cut in peanut
butter.
• Mix the egg, milk, and orange rind into the mixture.
• Fold in the peanuts and pour into a well greased 9 x 5 x3 inch
loaf pan.
• Bake at 350 degrees for 35-40 minutes.
• Remove from pan and cool.
• Sugar: 6.8
• Sodium: 253.8
• Calories: 207.2
• Fiber: 1.6
• Protein: 7.1
• Total Fat: 8.3
214. Pecan Pie Surprise Muffins
Ingredients
• 3 slices pecan pie, frozen
• 1 egg
• 1 cup milk
• 1 teaspoon salt
• Topping
Direction
• Preheat oven to 400 degrees F. Grease a 12 cup muffin tin.
• Cut each frozen pie single into 4 chunks. Place one frozen pie
chunk in each muffin tin.
• In a small bowl, beat together egg, milk, melted butter and
vanilla extract.
• In large bowl, combine flour, sugar, baking powder, and salt.
Add egg mixture; stir just until blended.
• Spoon batter into muffin tins, covering pecan pie chunks. Stir
together topping ingredients (sugar and cinnamon) and sprinkle
evenly over muffin tops.
• Bake for 20 minutes. Let cool for 5 minutes; remove from
muffin tins.
• Calories: 339.6
• Fiber: 0.7
• Protein: 5.2
• Total Fat: 15.8
• Sugar: 10.6
• Sodium: 396.9
215. Pecan Coated French Toast With
Berry Sauce
Ingredients
• ¹ ⁄ 2 cup seedless raspberry preserves
• 1 cup fresh strawberries (or frozen strawberries, sliced)
• 3 cups pecans, very finely chopped
• 4 large eggs (or eggs substitute)
• 2 cups milk (whole or 2%)
• 8 slices French bread (1-inch thick slices) or 8 slices challah (1-
inch thick slices)
• 5 tablespoons unsalted butter
• confectioners' sugar, for dusting
Direction
• In a small saucepan, heat the preserves and 1/4 cup water
over medium heat.
• Stir in the strawberries and heat for a minute or two and
remove from heat.
• Using a food processor, finely chop the pecans and transfer to
a large bowl.
• In a medium bowl, beat the eggs, milk and vanilla.
• Add the bread and soak until saturated.
• In batches, transfer the bread to the pecans, heavily coating
each slice.
• In large, heavy skillet, melt 2 1/2 tablespoons butter over
medium heat.
• Working in batches, add the pecan-coated bread and cook,
turning occasionally, until golden, about 5-6 minutes per side.
• Repeat with the remaining butter and bread slices.
• Serve warm with the raspberry-strawberry sauce.
• Sift confectioners' sugar over toast.
• Calories: 661.6
• Fiber: 6.4
• Sugar: 12.7
• Total Fat: 43.3
• Sodium: 462.4
• Protein: 14.8
216. Peppers, Beef Macaroni
Ingredients
• 1 (36 ounce) jar pasta sauce (I used Prego Chunky Garden
tomato, onion and basil)
• 1 lb ground sirloin
• 8 ounces shell macaroni or 8 ounces elbow macaroni
• 1 large green pepper
• 1 small orange bell pepper (or red or yellow)
• salt, to taste (optional)
• onion powder, to taste (optional)
Direction
• Add water to a large pot, place on stove and turn on high.
• Run over to the table and frantically chop up the green and
orange peppers into chunks. No need to dice or mince.
• When the water boils, add the shell macaroni.
• Dump the pasta sauce into a large sauce pan (about 3 quarts).
Add maybe 1/4 cup of water to the jar, tightly close the lid, shake
and empty rest of sauce into the pan. No waste! Heat on
medium.
• Drop ground beef into large frying pan on medium heat.
• When the ground beef is about half cooked, pour in the
peppers. Stir it all together. At this point, you might also drop in
salt (I used sea salt - about 1 teaspoon) and onion powder (I
added a lot - maybe 1 tablespoon). I didn't have an onion on
hand.
• When the macaroni is done, add it to the pasta sauce.
• When the beef is cooked through and the peppers look a bit
limp, drain the grease. (I didn't have the muscles, empty cans or
lid for pouring it out, so I just wad up a paper towel, tilt the pan
and let the grease collect in the paper towel. It works for me.).
• Add the beef and peppers to the pasta sauce and macaroni.
Stir it all together, heat through and serve.
• Calories: 555.3
• Total Fat: 19.8
• Sodium: 1262.8
• Fiber: 9.6
• Sugar: 27.6
• Protein: 31.7
217. Peppy Skillet Cornbread
Ingredients
• 1 ¹ ⁄ 3 cups yellow cornmeal
• ² ⁄ 3 cup flour
• 1 teaspoon salt
• ¹ ⁄ 4 teaspoon cayenne pepper
• 1 ² ⁄ 3 cups buttermilk
• ¹ ⁄ 2 cup diced bell pepper (any color)
• 1 ¹ ⁄ 2 cups shredded cheese
Direction
• Butter a 10-inch cast iron skillet or a round cake pan and place
in oven. Preheat oven to 425 degrees.
• Stir together cornmeal, flour, sugar, baking powder, salt, soda,
and cayenne in a large bowl. Fold egg mixture (eggs and
buttermilk lightly beaten) into cornmeal mixture until combined.
Add bell pepper.
• Pour batter into hot skillet/pan and bake 10 minutes, sprinkle
cheese over top and bake 5 more minutes, or until done
(toothpick in center comes out clean).
• Remove from oven and cool 10 minutes. Serve cut in wedges
or right out of the pan at the table.
• Fiber: 1.3
• Sodium: 524.7
• Sugar: 6.4
• Protein: 6.9
• Total Fat: 9
• Calories: 199.9
218. Perfect Bran Muffins
Ingredients
• 2 large eggs
• 1 cup 1% low-fat milk
• ³ ⁄ 4 cup Splenda sugar substitute
• 1 ¹ ⁄ 2 cups wheat bran
• 1 cup currants
Direction
• In a large bowl mix eggs, milk, oil, Splenda, molasses and
vanilla. Stir in bran and let soak for 5 minutes to soften bran.
• In another bowl blend flours, baking powder, baking soda and
salt.
• Add flour mixture to wet ingredients and gently stir in currants.
Be careful not to over mix batter.
• Line a muffin tin with 10 to 12 wrappers, depending on how
large you want the muffins. Divide batter between the wrappers
and bake for 20 minutes.
• Fiber: 5.8
• Sugar: 17.4
• Protein: 6.1
• Total Fat: 12.8
• Calories: 280.3
• Sodium: 345.5
219. Plain Ol' Bread Stuffing
Ingredients
• 6 cups cubed whole wheat bread
• 2 eggs, beaten
• 1 tablespoon oil
• 2 stalks celery, finely diced
• 1 onion, finely diced
• 5 large mushrooms, chopped
• 1 large garlic clove, minced
• 2 tablespoons chopped fresh sage
• salt and pepper
• ¹ ⁄ 4 cup half-and-half, 5%
Direction
• Heat oven to 375.
• In medium saute pan, over medium high heat, melt the
oil/butter.
• Add the vegetables and saute until softened.
• Add the garlic and continue to cook until fragrant.
• Remove pan from heat and add the sage along with salt and
pepper.
• Place bread cubes into a large bowl.
• Add the veg mixture along with the eggs and half/half.
• Mix until all is incorporated.
• Place mixture in a medium, greased, casserole dish.
• Bake in oven for 30 minutes.
• Protein: 10.2
• Calories: 271.9
• Sugar: 4.5
• Fiber: 3
• Total Fat: 21.4
• Sodium: 171.7
220. Polenta Bread (ABM)
Ingredients
• 1 ¹ ⁄ 3 cups very warm water
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1 egg, beaten with
• 1 tablespoon water
• ¹ ⁄ 2 cup finely ground quick-cooking polenta
Direction
• Add ingredients to your bread machine in the order
recommended by your manufacturer (for mine, it is the order as
given above) but, DO NOT add in the eggs in any order in which
they come directly in contact with the warm water, or they will
cook (that is why I add them in between the flour and the
polenta).
• Use the regular white bread setting.
• Sugar: 1.8
• Total Fat: 24.7
• Sodium: 2435.2
• Protein: 53
• Fiber: 16.3
221. Portuguese Peasant Bread
Ingredients
• 1 (8 ounce) package barley nugget cereal, uncooked
• 2 ¹ ⁄ 2 cups stone-ground white cornmeal
Direction
• In small bowl, stir sugar and yeast into 1/2 cup warm water
(105 to 115 degrees F); let stand until yeast mixture foams, about
5 minutes.
• In large bowl, combine barley cereal, cornmeal, salt, and 4
cups flour. With wooden spoon, stir in yeast mixture and 2 1/2
cups warm water (105 to 115 degrees F) until combined. With
floured hands, shape dough into a ball in bowl.
• Cover bowl with plastic wrap and let rise in warm place (80 to
85 degrees F) until doubled, about 1 hour.
• Punch down dough and turn onto well-floured surface. Knead
dough until smooth, about 5 minutes, working in more flour
(about 3/4 cup) as necessary while kneading.
• Grease large cookie sheet. Cut dough in half and shape each
half into a 6-inch round. Coat each round with flour; place on
cookie sheet. Cover loaves with towel and let rise in warm place
until doubled, about 1 hour.
• Preheat oven to 400 degrees F. Bake loaves until golden
brown, a total of about 35 minutes, using spray bottle to spritz
loaves with water after first 5 minutes of baking, and again 10
minutes later. Cool on wire racks.
• Fiber: 2.7
• Sugar: 2.4
• Protein: 5
• Total Fat: 0.7
• Calories: 182.7
• Sodium: 446.9
• Cholesterol: 0
222. Potato Bread For Bread Machine
Ingredients
• 1 ¹ ⁄ 2 cups warm water
• 2 tablespoons butter (softened or melted)
• 2 tablespoons powdered milk
• ² ⁄ 3 cup instant potato flakes
• 2 teaspoons dry yeast
Direction
• Put into your machine as your directions suggest.
• I usually put water, butter, salt and sugar in first.
• Then I add the flour, dry milk powder and potato flakes.
• I make a little well on top and add the yeast to that.
• Set the machine for 2lb loaf. medium crust and let it do it's
thing.
• Enjoy.
• Please let bread cool completely before cutting.
• Protein: 56.2
• Total Fat: 32.4
• Sodium: 4978.5
• Fiber: 16.6
• Sugar: 33.8
223. Power Banana Bread
Ingredients
• ¹ ⁄ 4 cup ground flax seed
• 2 eggs
Direction
• In large bowl, combine ingredients flour through salt.
• In separate bowl, combine remaining ingredients.
• Combine wet and dry ingredients.
• Pour into greased 8x4x2 inch loaf pan.
• Bake in 350 degree oven for 55-60 minute.
• Cool for 10 minute in wire rack.
• Remove from pan.
• Fiber: 1.8
• Protein: 2.9
• Total Fat: 1.7
• Calories: 108.3
• Sodium: 133.3
• Sugar: 8.1
224. Power Muffins
Ingredients
• 1 cup wheat bran
• ¹ ⁄ 2 cup wheat germ
Direction
• Mix all the dry ingredients together, then add wet ingredients,
stir well and put in greased muffin pans.
• SPRINKLE WITH CINNAMON AND BAKE AT 400 FOR
FIFTEEN MINUTES.
• Total Fat: 3.5
• Calories: 150.6
• Sodium: 152.1
• Fiber: 4.4
• Sugar: 13.6
• Protein: 4.8
225. Pumpernickel Prune Bread
(Abm)
Ingredients
• ³ ⁄ 4 cup water (1 1/4 cups)
• 1 tablespoon shortening (1 tablespoon)
• 1 ¹ ⁄ 3 cups bread flour (2 cups)
• ¹ ⁄ 2 cup rye flour (3/4 cup)
• ¹ ⁄ 3 cup whole wheat flour (1/2 cup)
• 2 tablespoons cornmeal (1/4 cup)
• 1 tablespoon gluten flour (2 tablespoons)
• 2 teaspoons brown sugar (1 tablespoon)
• ¹ ⁄ 2 teaspoon salt (3/4 teaspoon)
• 1 teaspoon active dry yeast (1 teaspoon)
• ¹ ⁄ 4 cup pitted prunes, chopped (1/2 cup)
Direction
• Add ingredients to your bread machine in the order
recommended by its manufacturer and use the basic bread
cycle.
• Tip: I add the pitted prunes at the beep or when the
manufacturer suggests adding chopped nuts, chips, etc.
• Cholesterol: 0
• Protein: 30.2
• Sodium: 1184.1
• Fiber: 18.8
• Sugar: 10.1
• Total Fat: 16.8
226. Pumpkin Muffins (Gluten Free
And Vegan)
Ingredients
• 1 cup pumpkin puree
• 1 egg substitute
• 1 tablespoon molasses
• ¹ ⁄ 2 cup tapioca starch
• ¹ ⁄ 2 cup rice flour
• ¹ ⁄ 3 cup millet flour
• ³ ⁄ 4 teaspoon xanthan gum
• 2 teaspoons pumpkin pie spice
• 3 tablespoons chopped pumpkin seeds
Direction
• Preheat oven to 350 ° F Grease a 12-cup muffin tin or line it
with paper muffin cups.
• Mix together pumpkin puree, egg, sugars, molasses, vanilla
and oil. Stir in flours one at a time, adding the xanthan gum, salt,
baking powder, baking soda, and pumpkin pie spice with the
millet flour. Stir in any optional ingredients now.
• Pour batter into muffin cups, filling them most of the way full.
Sprinkle pumpkin seeds on top of each.
• Bake 20-25 minutes, or until muffins test done. Remove from
oven and allow to cool in pan only a few minutes; remove to a
wire rack to finish cooling.
• Calories: 181.4
• Fiber: 0.7
• Cholesterol: 0
• Protein: 1.6
• Total Fat: 10.3
• Sodium: 265.1
• Sugar: 12.6
227. Pumpkin Muffins With
Crystallized Ginger
Ingredients
• 15 ounces pumpkin puree
• 2 cups brown sugar
• 1 cup unsalted butter, melted
• 4 large eggs
• ¹ ⁄ 2 cup apple cider
• 1 teaspoon salt
• 4 teaspoons powdered ginger
• ¹ ⁄ 2 cup crystallized ginger, finely chopped
Direction
• grease two 12-cup muffin tins.
• Mix toigether pumpkin, sugar and butter.
• Add eggs and whisk until smooth.
• Stir in cider.
• Sift dry ingredients together and slowly add to liquid mixture.
• stir until thoroughly mixed.
• Fold in ginger spoon or pipe into muffin cups.
• Bake until golden- about 20 minutes.
• Total Fat: 8.8
• Sodium: 252.8
• Fiber: 0.9
• Protein: 3.2
• Calories: 223.1
• Sugar: 18.1
228. Pumpkin Raisin Muffins
Ingredients
• 3 cups sugar
• 1 cup oil
• 4 eggs
• 2 cups canned pumpkin
• 3 ¹ ⁄ 2 teaspoons pumpkin pie spice
• 1 cup raisins
Direction
• Mix oil sugar.
• Add eggs pumpkin.
• Sift all dry ingredients add alternately with water to pumpkin,
mixing well.
• Stir in raisins.
• Pour into greased muffin tins bake at 350 degrees for 30
minutes.
• Fiber: 0.9
• Sugar: 19.6
• Calories: 187.7
• Protein: 2.2
• Total Fat: 6.8
• Sodium: 250.6
229. Pumpkin Spice Muffins (Like
Dunkin Donuts)
Ingredients
• 1 (18 1/4 ounce) box spice cake mix
• 1 (3 1/2 ounce) box instant vanilla pudding
• 2 eggs, slightly beaten
• 1 tablespoon sour cream
• 2 teaspoons pumpkin pie spice
Direction
• 10/7/2010 -- OK -- lots of bad reviews -- I even noted at the
bottom of my recipe that this has bad reviews and people
continue to make and complain. This also has really good
reviews, I've checked and double checked. If you're a cook and
don't agree with the recipe -- move on to another recipe This is
not my own, it came from Todd Wilbur who does the CopyCat
recipes. I've made these -- they were great. If you think 30 oz. of
Pumpkin is too much -- move in to another recipe, or use less. I
am going to delete this, as my other recipe's have great reviews.
• Preheat oven to 350. Mix together spice cake mix, pumpkin,
pudding and vanilla. Add sour cream, eggs, oil and spice. When
blended well, drop a large scoop of batter into lined muffin tins.
Fill to the top. Sprinkle the tops with brown sugar. Bake for 30
minutes, or until toothpick comes out clean.
• The first reviewer of this recipe thought a 30 ounce can of
pumpkin was too much, but that is the correct amount, and it
comes out wonderfully moist. I've given this recipe to people
who've raved over the results. I'm sorry to the reviewer that it
didn't work out. It's frustrating to invest in ingredients, only to be
disappointed.
• Total Fat: 8.1
• Sodium: 209.4
• Protein: 1.9
• Calories: 184.7
• Fiber: 0.6
• Sugar: 18.9
230. Pumpkin Swirl Muffins
Ingredients
• 1 (15 ounce) can pumpkin
• 2 large eggs
• 1 cup sugar
• ¹ ⁄ 4 teaspoon fresh ground black pepper
• CHEESECAKE FILLING
• 8 ounces cream cheese, at room temperature
• 1 large egg yolk
• chopped nuts (walnuts, pecans) (optional)
Direction
• In a large bowl, mix canned pumpkin, oil, and sugar together,
either by hand or with a mixer on low. Add in eggs, one at a time,
combining thoroughly after each. Add vanilla.
• In a second bowl, whisk together flour, baking powder, baking
soda, salt and spices.
• Slowly add flour mixture to liquids, combining thoroughly and
scraping the sides of the bowl with a spatula until well combined.
• In a third bowl, mix together cream cheese, sugar, egg yolk and
vanilla until well combined.
• Grease your muffin tins or line with paper cups.
• Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of
cream cheese mixture on top. Swirl with a skewer.
• Bake as follows, turning the tins half way through baking times:
mini muffins (20-25 min), standard muffins (25-30 min), jumbo
muffins (30-40 min). Allow to cool in the tin for 5 minutes then
invert (they should pop right out).
• Protein: 4.4
• Total Fat: 12.4
• Sodium: 253.9
• Calories: 274.8
• Fiber: 0.7
• Sugar: 23.1
231. Quick Food Processor Biscuits
Ingredients
• 2 cups flour
• ¹ ⁄ 3 cup shortening (I use butter )
Direction
• Preheat the oven to 475 degrees.
• Put the flour, baking powder and salt in the food processor.
Pulse several times to mix.
• If your shortening is hard cut it up before dropping on the food
processor. Pulse until shortening is in bits about the size of small
peas.
• Add milk and pulse until dough comes together.
• Dump on to a floured board and knead for a minute or two.
• Roll to 1/2 inch thick and cut dough with a floured biscuit cutter.
• Brush the biscuits with melted butter before baking on a lightly
greased cookie sheet for 12-15 minutes.
• Total Fat: 19.4
• Calories: 409.1
• Fiber: 1.7
• Protein: 8
• Sodium: 541.3
• Sugar: 0.2
232. Quick Garlic Biscuits
Ingredients
• 1 (6 count) can biscuit dough
• 1 ¹ ⁄ 2 teaspoons garlic powder
• 1 teaspoon dried parsley
• parmesan cheese
Direction
• Preheat oven to 350F, line 2 baking sheets with foil.
• On a lightly floured surface, roll out the biscuits to about 1/4-
inch thickness, and spread them out on the baking sheet.
• In a small bowl, stir together the butter, garlic powder, and
parlsey and evenly spread it out on the tops of the biscuits.
• Sprinkle with parmesan cheese and baking for 6-8 minutes or
until golden brown.
• Total Fat: 11.7
• Fiber: 0.5
• Protein: 2.1
• Calories: 165.7
• Sodium: 386.7
• Sugar: 2.6
233. Quick And Easy Garlic
Breadsticks
Ingredients
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley (for decoration) (optional)
• 1 cup milk
• ¹ ⁄ 2 cup margarine
• 1 teaspoon garlic powder
• ¹ ⁄ 2 teaspoon salt (optional)
Direction
• Measure your flour, salt, garlic powder, parsley, and baking
powder into a big bowl. Stir the dry ingredients together so that
they are evenly distributed throughout the flour. Now, pour in the
milk. Stir with a big spoon until you have a ball of dough that
leaves the sides of the bowl. You may have to dust the ball of
dough with a little flour if it seems sticky to you. Gently knead the
ball of dough right there in the bowl 5 or 6 times. Now place your
dough on the counter. You may use a piece of waxed paper
under the dough if you like. Using a rolling pin roll out the dough
to a rectangular shape. If the edges become uneven, use your
hands to reshape into a rectangle. It doesn't have to be perfect.
You are aiming for a rectangle that will fi into a 9- by 13-inch pan.
When you get the dough the right size, set it aside.
• Meanwhile, place the margarine in the 9- by 13-inch pan and
place the pan in a 425F oven to melt the margarine. When the
margarine is melted, carefully remove the pan from the oven, so
as not to burn yourself. Sprinkle the second teaspoon of garlic
powder and the 1/2 teaspoon of salt into the pan. You do not
have to use the extra salt. Now, very carefully, lay your rectangle
of dough into the pan, over top of the margarine. Next cut the
rectangle into narrow strips. One method of doing this is to cut
the dough in half, then cut each half again, quartering the dough,
and then cut each quarter into narrow strips. The margarine will
creep up between the strips. This is normal. It is what gives these
bread sticks their texture. After cutting your strips, place the pan
in the oven, still at 425F, and bake them for 20 minutes. They will
be browned and crispy when they are done.
• The parsley is simply for decoration. It makes the bread sticks
look more gourmet, but it adds little to the flavor or the texture.
Leave it out if you don't have any, or are running low. If desired,
you may sprinkle the bread sticks with a little bit of parmesan
cheese before or after baking. This tastes good, but once again,
is optional.
• Sugar: 1.2
• Protein: 24.4
• Total Fat: 51.7
• Sodium: 2303.5
• Fiber: 5.3
234. Quinoa Poppy Seed Bread For
Machine
Ingredients
• 1 ¹ ⁄ 2 tablespoons honey
• ³ ⁄ 4 cup warm water
• 1 tablespoon lecithin granules
• ¹ ⁄ 4 cup quinoa flour
• ¹ ⁄ 4 cup potato flour
• 2 tablespoons vital wheat gluten
• ³ ⁄ 4 teaspoon sea salt
• 1 teaspoon active dry yeast
• ¹ ⁄ 2 cup poppy seed
Direction
• Add all ingredients, except poppy seeds, per your machine
instructions. Use whole wheat cycle. Add poppy seeds at the
beep.
• Total Fat: 3.5
• Calories: 113.4
• Sodium: 179.5
• Cholesterol: 0
• Fiber: 2.9
• Sugar: 3.8
• Protein: 3.8
235. Rewena Paraoa (Maori Bread)
Ingredients
• 1 medium potato, sliced, preferably old
• 2 cups flour (for starter)
• 5 cups plain flour
• 1 teaspoon salt
Direction
• These instructions assume you have warm, humid, sunny
weather, you will have to take the additional steps in the recipe
description!
• To make Rewena starter, Peel, slice and boil potato in 1 cup of
water to mashing consistency.
• Mash potato thoroughly with any remaining water in pot set
aside.
• When lukewarm add flour and sugar, mix to a fairly firm texture.
Mixture should be a dough-like resemblance.
• Cover and leave in a warm place to prove/ferment, ideally
outside if it is warm and humid, if not somewhere warm inside.
• It is ready when it bubbles and begins to rise. If this does not
do this on the first day, feed it as with colder weather.
• Pre-heat oven to 200c.
• Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal)
or 2 medium size (approx 20cms in diameter) Round Baking Tins
and/or Loaf Tins- set aside.
• In a large bowl sift flour and salt and make a well in the centre,
pour in all of the Starter Plant and sprinkle baking soda over
starter plant.
• Mix ingredients until combined adding extra water if required.
• Turn out onto floured bench and knead lightly for approximately
10 minutes.
• With the remaining dough, split in 1/2 and shape into baking
tins or onto trays.
• Bake in pre-heated over for approximately 30-40 minutes or
until golden.
• Turn out of trays, slice and eat hot with butter.
• Leftover Rewena is best covered with a clean damp tea-towel
to maintain freshness.
• Protein: 47.4
• Fiber: 14.2
• Sugar: 4.1
• Cholesterol: 0
• Total Fat: 4.4
• Sodium: 1807.2
236. Rhonda's Pumpkin Bread
Ingredients
• 3 cups sugar
• ² ⁄ 3 cup water (less for fresh pumpkin)
• 2 cups pumpkin puree
• 4 eggs
• 1 cup salad oil (Canola oil)
Direction
• Sift dry ingredients into larger bowl.
• Combine salad oil, eggs, pumpkin, water in other bowl.
• Add to dry ingredients.
• Mix thoroughly.
• Pour into two greased and floured loaf pans.
• Bake at 325 degrees F for 1-1.5 hours. May add 1 cup
chopped nuts.
• Total Fat: 30.2
• Calories: 775.3
• Fiber: 2
• Sugar: 75.8
• Sodium: 788.2
• Protein: 9.1
237. Rhubarb (Or Other Fruit) Muffins
Ingredients
• 1 teaspoon salt
• ¹ ⁄ 4 cup white sugar
• 1 large egg
• 1 teaspoon almond extract
• 1 ¹ ⁄ 2 cups rhubarb, diced (or other fruit)
Direction
• Mix dry ingredients (5 first ingredients).
• Beat egg, add milk, oil and almond extract. Pour egg mixture
into dry ingredients and stir to moisten.
• Fold in rhubarb.
• Pour into muffin tins (8 muffins) and sprinkle tops with sugar.
• Bake at 375 F for 20 to 25 minutes until nicely brown.
• NOTE: I've used either fresh or frozed rhubarb and the muffins
turned out equally well.
• Total Fat: 8.2
• Calories: 207.1
• Protein: 3.5
• Sodium: 379
• Fiber: 0.9
• Sugar: 13.3
238. Rice Flour Banana Bread (Wheat
Free)
Ingredients
• ¹ ⁄ 3 cup softened butter
• 2 eggs
• 3 tablespoons buttermilk
• 1 teaspoon lemon extract
• 2 cups brown rice flour or 2 cups rice flour
• 1 cup mashed ripe banana
• 1 cup toasted coconut
Direction
• Preheat the oven to 350 ° F.
• In a large bowl, beat the butter and sugar until creamy.
• Beat in eggs, one at a time.
• Stir in buttermilk and lemon extract and mix well.
• Combine rice flour, baking powder, baking soda and salt and
add to the butter mixture.
• Stir in bananas and coconut and mix well.
• Spoon the mixture into two greased mini loaf pans (5 1/2 by 3
inches).
• Bake 50 to 55 minutes, or until a wooden pick inserted into the
center of the bread comes out clean.
• Cool in pans 2 minutes, then turn out and cool completely.
• Total Fat: 13.6
• Sodium: 294.4
• Sugar: 16.3
• Calories: 307.4
• Fiber: 3.2
• Protein: 4.5
239. Rich Fruit Biscuits
Ingredients
• ¹ ⁄ 2 lb flour
• 1 ¹ ⁄ 4 teaspoons cream of tartar
• ³ ⁄ 4 cup sunflower seeds
• 2 eggs
• 1 egg, for glaze (optional)
Direction
• Mix flour, cream of tartar, baking soda and salt together in a
large bowl.
• Cut in butter with pastry cutter or 2 knives until mixture
resembles bread crumbs.
• Stir in raisins and sunflower seeds.
• Combine eggs and ginger.
• Add beaten eggs to the flour mixture, mixing well to form a soft
dough, add a little milk if dough is too stiff.
• Lightly flour a work surface.
• Turn out dough and kneed until smooth.
• Roll dough out to approx 1/2in.
• Cut dough into 2in rounds.
• Place biscuits onto a greased cookie sheet and brush each one
with an egg glaze (if using).
• Bake at 400F for 10-15 minutes or until golden brown and well
risen.
• Calories: 212.2
• Sodium: 251
• Protein: 6.3
• Total Fat: 10.1
• Fiber: 2
• Sugar: 4.7
240. Rich Tea Scones
Ingredients
• 4 cups flour
• 1 pinch salt
• 2 eggs
• milk, to mix
Direction
• Sift dry ingredients together.
• Using your fingers, rub soft butter into flour mixture until fine
crumb stage is reached.
• Break eggs into 250 ml measuring cup and top with milk to
make 250 ml.
• Mix together.
• Work egg mixture into dry ingredients to form a soft but not
sticky dough.
• If dough is too dry add a tsp of water at a time til the right
consistency is produced.
• Lightly pat dough into a square and cut into 16 equal parts.
• Place on greased baking sheet and bake at 230C for 12- 15
minutes.
• Sodium: 246.6
• Protein: 4.1
• Total Fat: 7.4
• Calories: 190.5
• Fiber: 0.8
• Sugar: 2.5
241. Rise Shine Muffins
Ingredients
• 2 cups flour
• 1 apple, peeled and chopped
• ¹ ⁄ 2 cup crushed pineapple, drained
• 2 cups grated carrots
• ¹ ⁄ 2 cup chopped dates or ¹ ⁄ 2 cup chopped raisins
• ¹ ⁄ 2 cup chopped nuts
• ¹ ⁄ 2 cup coconut flakes
• ¹ ⁄ 2 cup chocolate chips (Optional)
• 2 eggs
• ³ ⁄ 4 cup oil
• 1 ¹ ⁄ 2 teaspoons vanilla
Direction
• Mix the first 12 ingredients together.
• Next add remaining 3 ingredients.
• Mix well.
• Using greased muffin cups or paper lined cups, fill 3/4 full of
batter.
• Bake at 350 for 20-25 minutes.
• Sugar: 34.3
• Calories: 415.2
• Fiber: 3.6
• Cholesterol: 31
• Protein: 5
• Total Fat: 20.8
• Sodium: 383.4
242. Roasted Cheddar Potatoes
W/Croutons
Ingredients
• 1 (24 ounce) package frozen potato wedges (skin on)
• 2 tablespoons cooking oil
• 1 teaspoon smoked paprika or 1 teaspoon paprika
• nonstick cooking spray
• 1 cup white cheddar cheese, shredded
• ² ⁄ 3 cup crouton, crushed
• sour cream (optional)
Direction
• Preheat oven according to package directions for potatoes.
• Place frozen potatoes in a large self-sealing plastic bag.
• Combine cooking oil, garlic, paprika, and salt.
• Drizzle over potato wedges.
• Seal bag and shake to coat potatoes.
• Lightly coat a 15x10x1 inch baking pan with nonstick cooking
spray.
• Spread potatoes in a single layer on prepared pan.
• Bake according to package directions, turning once.
• In another small bowl combine cheese and croutons.
• Sprinkle over the potatoes the last 3 mins of baking.
• Total Fat: 10.9
• Fiber: 2
• Calories: 214.4
• Sodium: 234.6
• Sugar: 0.4
• Protein: 6.8
243. Rosemary Cornbread
Ingredients
• 2 (8 1/2 ounce) boxes cornbread mix
• 2 eggs, slightly beaten
• 1 (8 ounce) container plain yogurt
• 2 (7 ounce) cans whole kernel corn, drained
• 1 tablespoon dried rosemary leaves
Direction
• Heat oven to 400 º F.
• Lightly coat a 13-by-9-inch baking pan with cooking spray and
set aside.
• Stir all the ingredients together.
• Spoon the batter into the prepared pan.
• Bake 25 minutes or just until golden.
• Remove to a wire rack to cool. When cool, cut lengthwise into 3
strips and then crosswise into quarters. Cut each square into 2
triangles.
• (The corn bread can be made ahead to this point. Remove
from pan, wrap in foil, and freeze for up to 3 months.) To serve,
thaw and reheat in the foil in a 325 º F oven for 10 minutes or
until heated through.
• Sugar: 5
• Calories: 110.7
• Sodium: 289.3
• Fiber: 1.7
• Protein: 2.7
• Total Fat: 3.4
244. Rosemary Pumpkin Bread (Fat
Free!)
Ingredients
• 1 tablespoon pumpkin
• 1 cup white whole wheat flour
• 1 tablespoon rosemary
• 1 teaspoon yeast
Direction
• 1. Put the water and pumkin into the bread maker.
• 2. Add the flour, salt, rosemary, sugar and yeast.
• 3. Press Dough cycle but remove half an hour early.
• 4. Put into a small loaf pan that has either been sprayed or
prepared with corn meal to prevent sticking.
• 5. Sprinkle with a little salt, and some more rosemary.
• 6. Allow to rise til doubled (about 30 mins), then cook at 350 for
half an hour or til golden on top.
• It is a very wet and delicate dough, so handle with care!
• Calories: 110.3
• Sodium: 292.8
• Fiber: 3.5
• Cholesterol: 0
• Protein: 4.4
• Total Fat: 0.8
• Sugar: 1.2
245. Sage Dressing Muffins
Ingredients
• 8 cups cubed French bread (I used a loaf that was already
seasoned for stuffing)
• 2 tablespoons softened unsalted butter
• 2 cups low sodium chicken broth
• 3 eggs
• ¹ ⁄ 2 cup whole or 2% milk
• 3 tablespoons unsalted butter
• ¹ ⁄ 4 cup chopped fresh parsley
• 2 tablespoons minced fresh sage
• 1 teaspoon salt
• 1 teaspoon pepper
Direction
• stale bread on a baking sheet in a 250 degree oven for 1 hour.
Remove Bread and increase temperature to 400 degrees.
• Butter 8 6oz ramekins (or a muffin tin).
• Whisk broth, eggs and milk in a bowl; add to bread and toss
gently. Let mixture stand atleast 5 minutes until liquid is
absorbed.
• Saute onion and celery in 3 tablespoons butter in a skillet over
medium heat until soft, about 3 minutes. Stir in parsley,sage and
seasonings; cook for 1 more minute.
• Combine this with the bread mixture and divide dressing
among the ramekins, mounding it gently on top.
• Bake until browned and set, 45 minutes.
• Fiber: 4.2
• Sugar: 1.4
• Protein: 15.6
• Total Fat: 13.7
• Calories: 463.1
• Sodium: 1125.7
246. Sara's Pepperberry Scones
Ingredients
• 2 cups self raising flour
• 1 cup milk
• 1 garlic clove, crushed
• 2 tablespoons parmesan cheese, grated
• ¹ ⁄ 2 cup pepper berries
Direction
• Sift flour salt into a bowl.
• Add parmesan cheese and garlic.
• Melt butter and pour into flour. Add milk gradually, stirring with
a knife, until you have a moist dough.
• Turn onto floured board, and knead berries into dough. Press
dough out until it is about 1 inch thick. Cut with a cookie cutter or
glass, and place on a hot floured tray with each scone touching.
• Bake at 220C for 10-15 minutes.
• Serve hot, with chilled butter.
• Total Fat: 4.7
• Sodium: 200.5
• Protein: 4.8
• Calories: 164.7
• Fiber: 0.8
• Sugar: 0.1
• Cholesterol: 13
247. Saveur Cheese Bread
Ingredients
• 1 (7 g) packet active dry yeast
• 1 ¹ ⁄ 2 tablespoons vegetable oil
• 3 ounces goat cheese, finely grated (about 3/4 cup)
• 1 ¹ ⁄ 2 cups grated gruyere cheese
• 4 tablespoons butter, at room temp, cubed
• 1 teaspoon Tabasco sauce
• 1 egg white, lightly beaten
Direction
• Dissolve yeast and sugar in 1/4 cup warm water; set aside until
foamy. Meanwhile, grease two 6-cup loaf pans and a large bowl
with oil; set aside. Mix 2 TBSP of the goat cheese and 1/4 cup of
the gruyere in small bowl; set aside.
• Combine 5 cups of the flour and the salt in a large bowl.
• Stir in yeast mixture, 1 1/2 cups warm water, butter, and
tobasco. Turn dough out onto a work surface dusted with
remaining flour and knead until almost smooth, 15-20 minutes.
Transfer dough to greased bowl; turn to coat. Cover bowl with
plastic wrap and set aside in a warm spot to let dough rise until
doubled in bulk; about 1 1/2 hours.
• Knead remaining cheeses into dough on a lightly floured
surface. Halve dough, shape into balls, and let rest for 10
minutes. Roll out balls with a rolling pin into 6"x11" rectangles
and let rest for 3 minutes. Starting with a short end of each
rectangle, roll up each into a tight cylinder. Transfer doughs,
seam side down, to prepared pans and flatten slightly. Cover
pans with plastic wrap and set aside in a warm spot to let doughs
rise until doubled in bulk, 1 - 1 1/2 hours. Preheat oven to
375 ° F.
• Bake loaves for 20 minutes. Brush tops with egg white and
sprinkle with reserved cheeses. Continue baking until loaves
sound hollow when tapped on top and bottom, about 25-30
minutes. Tip loaves out of pans and return them to over for 5-7
minutes to firm crusts. Cool on wire rack before serving.
• Total Fat: 75.7
• Sugar: 8.7
• Sodium: 4193.9
• Fiber: 10
• Protein: 72.2
248. Savory Onion Bacon Cheese
Muffins
Ingredients
• 6 slices cooked bacon, finely crumbled
• 1 cup old cheddar cheese, grated
• 3 cups flour
• 1 tablespoon baking powder (use a semi-heaping tablespoon!)
• 1 teaspoon salt
• 2 teaspoons black pepper (can use 1 teaspoon)
• 1 -2 large green onion, finely chopped (can use more)
• 1 cup milk
• 2 large eggs
• ¹ ⁄ 4 cup old cheddar cheese, finely grated
Direction
• Set oven to 350 degrees (second-lowest oven rack).
• Grease 12 muffin tins.
• Set aside 1/4 cup grated cheese.
• In a large bowl whisk together flour, sugar, baking powder, salt,
black pepper and green onions; stir in crumbled bacon and 1 cup
cheddar cheese.
• In another bowl whisk together milk, oil, sour cream and eggs
until well blended; pour over dry ingredients just until moistened.
• Divided between the muffin tins.
• Sprinkle the reserved 1/4 cup (can use more) cheddar cheese
on top of each muffin batter.
• Bake for about 25 minutes or until the muffins test done.
• Calories: 327.1
• Sodium: 490.2
• Fiber: 1
• Sugar: 2.4
• Total Fat: 19.2
• Protein: 10.2
249. Schnecken (Sticky German
Cinnamon Buns)
Ingredients
• Dough
• ¹ ⁄ 4 ounce fast rise yeast or 1 tablespoon fresh yeast
• ¹ ⁄ 3 cup unsalted butter
• ¹ ⁄ 2 cup milk, plus
• 2 large eggs
• Syrup
• ¹ ⁄ 2 cup unsalted butter, plus
• 1 tablespoon unsalted butter
• 2 tablespoons turbinado sugar (brand Sugar in the Raw)
• 4 tablespoons maple syrup
• 3 tablespoons light corn syrup
• 1 cup walnut pieces or 1 cup pecan pieces
• Glaze
• 1 large egg
• Filling
• ¹ ⁄ 2 cup light brown raw sugar (demerara) or ¹ ⁄ 2 cup turbinado
sugar (brand Sugar in the Raw)
Direction
• Butter a 12-cup muffin pan.
• Line a roasting pan or baking pan with parchment paper (for
turning the sticky buns onto later)large enough to cover muffin
pan.
• Combine flour, sugar, salt and yeast in a large mixing bowl.
• Melt butter in the milk over very low heat and beat in eggs.
• Stir milk/butter mixture into the dry ingredients to make the
dough. Knead for 10 minutes or for 5 with dough hook. When it is
springy and satiny, form a ball and put in a greased bowl. Turn to
coat and cover with plastic wrap. Leave in a warm place for 1
hour or until doubled in size.
• Syrup: Using an electric mixer cream butter until soft and
smooth and add sugar. Beat in syrups and then divide mixture
among the muffin cups and top with walnuts (about a
tablespoonful in each sticky-based waiting cup.).
• Knock dough back, knead once or twice and then roll out to a
large rectangle (apx 24X12) with the long side nearest you. Beat
egg and add milk; glaze the dough using a pastry brush or your
fingers.
• Mix the filling ingredients in a little bowl and sprinkle onto the
dough. Now, roll up from the long side and away from you,
carefully and firmly (not too tight) keeping a firm sausage shape.
• Cut into 12 even slices, and lie each slice spiral-swirly cut side
up, on top of the nuts and syrup in the muffin cups.
• Leave to rise for about 20 minutes then put into the oven and
bake for 20 to 25 minutes, by which time they should be golden
and cooked: crisp in parts, voluptuously gooey in others. You
may want to put a baking sheet under pan to catch any falling
goo.
• Place roasting pan or baking sheet on top and turn the whole
thing the other way up. Remove the muffin tray and dislodge any
nuts that are still stuck in it, adding them, along with any residual
syrup, to the upturned buns.
• Leave to cool, then stuff your face -- as if you needed
encouragement.
• Sodium: 129.6
• Total Fat: 22.2
• Calories: 432.3
• Fiber: 2.1
• Sugar: 20.5
• Protein: 7.5
250. Scones (Margot)
Ingredients
• 2 cups sourdough batter
• 1 cup milk or 1 cup water
• 3 eggs
• sugar
• 1 teaspoon baking soda, dissolved in a little water
• 4 cups flour
Direction
• Mix as you would for yeast bread, not too stiff.
• Place in lightly greased container and let rise to double in bulk.
• Roll out on a floured board and cut to desired pieces.
• Fry in deep Crisco oil. Make plenty.
• Sodium: 847.7
• Fiber: 2.2
• Protein: 13.1
• Total Fat: 13.9
• Calories: 446.4
• Sugar: 0.4
251. Simple Cornbread
Ingredients
• 1 cup cornmeal
• 1 cup flour
• 1 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 2 eggs
• 3 tablespoons melted butter
Direction
• Preheat oven 350 degrees.
• Melt butter in cast iron skillet that will be used to cook
cornbread.
• Combine all ingredients except butter in a large bowl. Mix well.
• Pour melted butter into batter and stir until blended.
• Pour batter into skillet. Cook for 25-30 minutes or until done
(depends on your oven.) Serve hot.
• Extra: This recipe is simple yet tricky. My mother makes this
perfectly. But I don't make it so perfectly, I have even tried
making it in the presence of her, and it still doesn't come out
right. Sometimes mine comes out flat and dry. While my mom's
comes out fluffy and moist. We both use the exact same recipe.
• I really believe that it depends on how you much you stir. Do
not over stir, do not under stir the batter. But when it's done right,
it comes out fantastic.
• So, try at your own risk.
• Calories: 285.2
• Sugar: 25.2
• Fiber: 1.5
• Protein: 5.5
• Total Fat: 7.4
• Sodium: 404.8
252. Skillet Breakfast Bread
Ingredients
• 10 slices bacon (thick sliced is best)
• 4 eggs
• 1 cup milk
• 1 pinch nutmeg
• ¹ ⁄ 4 teaspoon coarse salt
• syrup
Direction
• Preheat oven to 425 degrees. In a large, heavy ovenproof
skillet, cook the bacon over medium heat. Cook bacon until crisp,
but not dark. Drain on a paper towel. Reserve 1/4 cup of the
bacon drippings.
• Place eggs in a food processor, and pulse blend until yolks are
broken up. Add milk, nutmeg and salt and mix. Add flour 1/2 cup
at a time. Blend after each addition.
• In the skillet, heat the reserved drippings over medium high
heat. The drippings should be very hot, but not smoking. Pour in
the batter and spread it evenly over the bottom of the pan. Place
the bacon strips over the top of the batter and place on the
middle rack in the oven. Bake until puffed and golden brown,
about 20 minutes.
• Cut in wedges and serve with syrup poured over each serving.
• Total Fat: 33
• Sugar: 0.5
• Protein: 18.1
• Calories: 486
• Sodium: 717.9
• Fiber: 0.8
253. Smokehouse Garlic Cheese
Bread
Ingredients
• 1 loaf sourdough bread, sliced in half
• 2 teaspoons chopped garlic
• ¹ ⁄ 3 cup cheese sauce mix (Kraft Macaroni and cheese packet)
• ¹ ⁄ 4 cup parmesan cheese
Direction
• Melt butter and saute garlic let this marinate over night at room
temp.
• Melt down butter again and brush butter over loaves.
• Mix powder packet and parmesan cheese.
• Sprinkle on bread.
• Bake 350* for about 5 minutes.
• then place under broiler for about 30 seconds.
• Slice and serve warm.
• Sodium: 5714.1
• Sugar: 2.2
• Protein: 78.5
• Fiber: 23.2
254. Softest Ever Bread Machine
Bread
Ingredients
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 (1/4 ounce) package bread machine yeast
• 1 teaspoon salt
Direction
• Place the water, sugar and yeast in the pan of the bread
machine.
• Let the yeast dissolve and foam for 10 minutes.
• Add the oil, flour and salt to the yeast.
• Select Basic or White Bread setting, and press Start.
• You can also use the dough cycle of your bread maker and
then place in a greased loaf pan; punch down and let rise again
and then bake at 350 for 25-30 minutes or until done.
• Total Fat: 58.7
• Sugar: 26.2
• Protein: 41.6
• Sodium: 2344
• Fiber: 12
• Cholesterol: 0
255. Sour Cream Bread (Bread
Machine)
Ingredients
• 1 1/2 pound loaf
• ¹ ⁄ 2 cup water, plus
• 1 tablespoon light brown sugar
• 2 teaspoons gluten
• 2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)
• 2 pound loaf
• ³ ⁄ 4 cup water, plus
• 1 ¹ ⁄ 4 cups sour cream
• 1 ¹ ⁄ 2 tablespoons light brown sugar
• 1 tablespoon gluten
• 1 tablespoon fast rising yeast (or 1 T plus 1/2 t bread machine
yeast)
Direction
• Add all ingredients to the pan according to the order in the
manufacturer ’ s directions, with the water and the sour cream
put in first, and adding the dry ingredients in on top.
• Set crust on medium and program for the basic cycle; press
Start.
from the pan and place it on a rack; let cool to room temperature
before slicing.
• Protein: 125.2
• Total Fat: 119
• Sodium: 6718.9
• Fiber: 30.6
• Sugar: 36.7
256. Sour Cream Cinnamon Nut
Muffins
Ingredients
• Filling
• ¹ ⁄ 4 cup finely chopped pecans or ¹ ⁄ 4 cup walnuts
• Muffins
• 2 eggs
• 2 cups flour
Direction
• Mix together all filling ingredients and set aside.
• Mix butter, sugar and eggs, then add sour cream and vanilla.
• Add dry ingredients and mix.
• Grease muffin tins or insert cupcake liners.
• Spoon 1 tablespoon of batter into prepared muffin pan.
• Top with 1 teaspoon filling, then add 1 tablespoon batter.
• Sprinkle tops of each muffin with remaining filling.
• Bake at 375 ° for 25 minutes.
• Protein: 3.9
• Calories: 259.4
• Sodium: 280.1
• Total Fat: 14.1
• Fiber: 0.8
• Sugar: 13.7
257. Sour Cream Coffee Cake Muffins
Ingredients
• ¹ ⁄ 2 cup finely chopped walnuts
• 2 eggs
• 2 cups flour
Direction
• Mix brown sugar walnuts and cinnamon together and set aside.
• Muffin: Mix butter, sugar and eggs.
• Add sour cream and vanilla.
• Add dry ingredients.
• Marble the brown sugar mixture through the batter using a
table knife.
• Reserve a few tablespoons for sprinkling on top.
• Fill 12 greased muffin cups.
• Sprinkle remaining brown sugar mix on top of each.
• Bake at 375 degrees for 22 minutes.
• Calories: 293.3
• Sodium: 281.5
• Total Fat: 15.6
• Fiber: 1
• Sugar: 18.1
• Protein: 4.4
258. Sourdough Raisin Walnut Bread
(Abm)
Ingredients
• 2 cups proofed sourdough starter
• 1 teaspoon salt
• 2 cups white bread flour
• 1 cup raisins
• 1 cup walnuts
• cornmeal, for dusting baking sheet
Direction
• Place all ingredients, except raisins and walnuts, into bread
machine pan, in order that they are listed. Process on dough
setting. When the machine beeps for additions, add the raisins
and walnuts (or around 3-5 minutes before the end of the
kneading cycle.).
• When cycle is complete, remove dough to lightly floured
surface and shape into 2 round loaves (or one large loaf, your
choice.).
• Place round loaves on cornmeal coated cookie sheet, cover
and let rise until bread has doubled in size. Be patient,
sourdough without the addition of commercial yeast can take up
to several hours to rise - mine typically takes three hours.
• Bake at 375 degrees F for 25 to 30 minutes (30-40 if making
one loaf.) Cool on wire rack.
• NOTE: To proof your starter, feed it with equal parts of flour and
lukewarm water, then let it sit overnight or up to 12 hours,
covered. This is what develops the characteristic sour flavor and
the longer the proof, the sourer it will be. If you start with 1 cup
of starter and feed it 1 cup each of water and flour, you should
have enough to make your bread and save the rest to start your
next batch.
• Protein: 5.8
• Total Fat: 9.1
• Calories: 254.6
• Sodium: 215.1
• Fiber: 2.9
• Sugar: 13.3
259. South Beach Diet Sausage
Veggie Breakfast Muffins
Ingredients
• 1 -2 lb Italian sausage
• 2 green peppers
• 1 small onion
• 4 large eggs
• ¹ ⁄ 2 cup parmesan cheese
Direction
• NOTE: You can use egg substitute (I always keep a container
handy).
• Heat oven to 350.
• Crumble your italian sauge in a skillet with NO oil until nicely
browned. (you can also use the italian patties).
• Drain on paper towels and set aside in bowl.
• Chop your peppers and onion and saute in same skillet until
soft. Add to your sausages and mix well.
• Spray your muffin tins and fill 1/2 way with sausage mix. If
using whole eggs, beat and pour just to barely cover mix in tins.
If using egg substitute, just pour to just barely cover.
• Sprinkle Parm cheese over top, this will form a nice crust.
Place muffin tin on top of large cookie sheet incase of dripping.
• Bake for 10 - 15 minuters until slightly puffed.
• There's no seasoning to add because the sausage is pre-
seasoned. You can also make this with Turkey Sausage and use
whatever veggies you like!
• Total Fat: 13.2
• Fiber: 0.5
• Sugar: 1.2
• Protein: 11.2
• Calories: 179
• Sodium: 544.5
260. Spelt Apple Honey Muffins
Ingredients
• 1 egg white
• ¹ ⁄ 3 cup soymilk
• 2 cups spelt flour
• ¹ ⁄ 4 cup ground flax seeds
• 1 ¹ ⁄ 2 cups chopped apples
Direction
• Preheat the oven to 350 ° F or 180 ° C and prepare muffin tins.
• Whisk the egg white, milk, oil, vanilla and honey. Mix the dry
ingredients and add the wet ingredients. Stir just until
combined. Add the apple.
• Total Fat: 5.7
• Calories: 109.4
• Sugar: 13.3
• Protein: 1.1
• Sodium: 156
• Fiber: 1.1
• Cholesterol: 0
261. Spicy Orange Bran Muffins
Ingredients
• 1 ¹ ⁄ 2 cups natural bran
• 1 ³ ⁄ 4 cups buttermilk
• 2 tablespoons orange zest
• 1 egg
• ¹ ⁄ 4 cup brown sugar, loosely packed
Direction
• Combine bran and buttermilk, let stand while assembling other
ingredients.
• In bowl, combine remaining dry ingredients.
• In another bowl, combine egg, brown sugar, honey, molasses
and oil.
• Mix well.
• Add bran mixture.
• Add dry ingredients.
• Bake in sprayed muffin tin in 375 degree oven for 20 minutes.
• Best served warm.
• Fiber: 4.3
• Sodium: 148.8
• Calories: 180.2
• Sugar: 15.7
• Protein: 4.6
• Total Fat: 5.9
262. Spicy Tuscan Ciabatta
Ingredients
• 1 loaf ciabatta, rectangular shaped about 12 x 6 inches (can
substitute a crusty Italian or French loaf, but I do not recommend
using sour dough)
• ¹ ⁄ 4 lb genoa salami, sliced thin
• ¹ ⁄ 4 lb hot sopressata, sliced thin
• ¹ ⁄ 4 lb imported prosciutto, sliced paper thin
• 3 tablespoons extra virgin olive oil
• ¹ ⁄ 4 lb provolone cheese, sliced
• 4 ounces mixed greens
• 3 ounces roasted red peppers, chopped and well drained
• 2 tablespoons balsamic vinegar
Direction
• Slice the ciabatta loaf lengthwise.
• Prepare the sandwich by evenly layering the ingredients in this
order, from the bottom up: Bottom slice of bread, drizzle of extra
virgin olive oil, mixed greens, salami, provolone, roasted red
peppers, sopressata, prosciutto, balsamic vinegar, top of loaf.
• Be sure each layer goes right to the ends of the bread.
• It's even ok if they hang over a bit.
• Wrap sandwich tightly in plastic cling wrap with no openings.
• Place on counter and press down entire loaf with a heavy cast
iron pan or a couple of large books.
• Let sit at least 4 hours to let the oil and vinegar mingle with the
other layers.
• Remove plastic wrap and, using a very sharp bread knife, cut
into 2" squares or triangles.
• Secure each slice with a toothpick and serve.
• Sodium: 424.3
• Total Fat: 10.9
• Calories: 124.2
• Fiber: 0.1
• Sugar: 0.6
• Protein: 5.3
263. Spudini Bread
Ingredients
• 2 -3 cloves garlic
• 1 cup butter, at room temperature
• 1 ¹ ⁄ 4 tablespoons dried basil
• 2 tablespoons capers, drained
• 1 loaf good quality crusty Italian bread
• ¹ ⁄ 2-³ ⁄ 4 lb sliced mozzarella cheese
Direction
• Chop garlic in a food processor.
• Add all other ingredients, except for bread and mozzarella.
• Process in short bursts, until spread is rough and lumpy.
• Slice bread into 3/4 inch slices, not all the way through, leave
bottom crust connected.
• Spread each side of each slice with the butter spread.
• Place a piece of mozzarella between the slices.
• Brush top and sides of the loaf with butter spread.
• Wrap the loaf in foil.
• Bake for 25 to 30 minutes, or until the cheese is melted
throughout.
• Open foil and return to oven for 5 minutes.
• Protein: 18.7
• Calories: 711.4
• Fiber: 2.8
• Total Fat: 50.2
• Sodium: 1178.1
• Sugar: 1.3
264. Strawberry Cake Mix Banana
Bread
Ingredients
• 1 (18 ounce) package strawberry cake mix
• 3 eggs
• 3 bananas, mashed
Direction
• Mix all ingredients together.
• Pour into a greased loaf pan.
• Bake at 350* for 40 to 45 minutes or until toothpick inserted
comes out clean.
• Sodium: 27.1
• Fiber: 1.1
• Protein: 2.8
• Total Fat: 11
• Calories: 146.4
• Sugar: 5.5
265. Stuffed Garlic Spinach Bread
Ingredients
• 2 tablespoons extra virgin olive oil, divided
• 1 large onion, finely chopped
• 1 (14 1/2 ounce) canchopped spinach, no salt added, drained
and squeezed dry
• ¹ ⁄ 2 cup diced canned red bell pepper (pimentos)
• 12 large black olives, chopped (optional)
• 1 pinch crushed red pepper flakes
• ¹ ⁄ 4 cup freshly grated parmesan cheese, divided
• kosher salt fresh ground pepper, to taste
• 1 lb frozen pizza dough, thawed
Direction
• Heat 1 tablespoon olive oil in a large skillet over medium-high
heat. Add onion and saut é until tender, about 3 minutes. Add
garlic and stir 30 seconds. Remove from heat and stir in spinach,
peppers, olives, crushed pepper, 3 tablespoons Parmesan
cheese, salt and pepper.
• Roll out pizza dough into a 12-inch round using just enough
flour on the work surface and dough to keep it from sticking.
Brush off excess flour and transfer dough to a baking sheet.
Sprinkle remaining Parmesan cheese over the center and mound
the spinach mixture on one side of the dough leaving a 1/2-inch
border of exposed dough at the edge. Brush the exposed edge
with water, and fold the other side of the dough over top,
stretching it so that it completely encases the filling. Firmly pinch
the edges together sealing the filling inside. Cut 4 slits in the top
and brush with remaining olive oil. Bake until crisp and brown,
about 20 minutes; cool 10 minutes before serving. Cut in 6
wedges.
• Nutritional Information Per Serving(without olives): Calories
350; Total fat 10g; Saturated fat 1.5g; Cholesterol 5mg; Sodium
780mg; Total carbohydrate 50g; Fiber 3g; Protein 12g; Vitamin A
40%DV*; Vitamin C 35%DV; Calcium 15%DV; Iron 20%DV.
• * Daily Value.
• Serving size: 1 slice (with 2.5 ounces bread plus filling).
• Sodium: 119.3
• Fiber: 2.1
• Protein: 4
• Total Fat: 6
• Calories: 89.5
• Sugar: 1.9
266. Sunrabbit's Vegan Sweet Corn
Bread
Ingredients
• 1 cup cornmeal
• 1 cup whole wheat pastry flour
• ² ⁄ 3 cup unrefined sugar
• 1 teaspoon sea salt
• ¹ ⁄ 3 cup extra light olive oil
• ¹ ⁄ 2 cup almond milk
• 1 -2 tablespoon cinnamon sugar
Direction
• Preheat oven to 350 degrees F. Line 8x8" baking dish with
parchment paper.
• Whisk dry ingredients together; add wet ingredients and stir (do
not over-do it--a few lumps are okay).
• Pour batter into baking dish and sprinkle cinnamon sugar on
top, coating the exposed batter.
• Bake for 30 minutes, or until toothpick inserted in the center
comes out clean. Let cool for at least 15 minutes to firm up, and
serve warm with vegan butter and/or maple syrup.
• Calories: 228.5
• Fiber: 2.4
• Sugar: 16.3
• Protein: 2.9
• Total Fat: 8.8
• Sodium: 434.9
• Cholesterol: 0
267. Super Healthy And Amazing
Chai Bread
Ingredients
• ¹ ⁄ 3 cup oats (I used quick cooking)
• 1 dash nutmeg (optional)
• ¹ ⁄ 4 teaspoon ground ginger (use more for a spicier cake)
• 1 cup Splenda granular
• 1 cup strong chai tea (I steeped 2 teabags until it cooled)
• ¹ ⁄ 3 cup applesauce, unsweetened
• 1 tablespoon vinegar
Direction
• Preheat oven to 350, spray 8 X 8 pan
• Combine dry ingredients in medium mixing bowl.
• Add chai, applesauce, vinegar, and extracts, mix well.
• Pour batter in pan.
• Bake 25 minutes or until toothpick inserted in center comes out
clean.
• Calories: 100.6
• Fiber: 3.3
• Sugar: 0.2
• Cholesterol: 0
• Protein: 3.8
• Total Fat: 0.8
• Sodium: 273
268. Sweet Fry Bread Enough For An
Army!
Ingredients
• Sponge
• The Rest of the Story
• 1 cup butter, softened
• 8 ¹ ⁄ 2 cups flour (set aside 1 cup)
Direction
• Mix the sponge items in a large bowl; then let "sponge" for 15
minutes or so until foamy.
• Mix remaining dry ingredients in another bowl, and alternate
adding dry stuff and water to the first mixture, allowing mixer to
work ingredients before adding more.
• WARNING: You may need the extra cup of flour--the dough
should NOT be sticky when finished.
• Knead the dough, working in the remaining flour as you knead.
• Grease a large glass or plastic bowl; shape dough into a large
ball, place in bowl--turning to grease all sides; cover loosely with
plastic and place in a warm place; let rise until doubled.
• Heat about a half-inch of oil in a large frying pan (375 - 400
degrees).
• While the oil heats, remove dough from bowl and divide into 4
balls. Each ball will make one dozen (12) balls (so a total of 48
balls).
• Flatten each small ball into a thin disk (about 4 inches), make a
little hole in the center of each. Keep a uniform shape, but these
don't have to look "perfect.".
• Carefully drop into hot oil; fry until bottom is golden brown, flip
with a spatula in one hand and a fork in the other to prevent oil
from splashing out.
• SERVING IDEA #1: Lay bread on plate, cover with my Recipe
#219826, grated cheese, topped with sour cream, lettuce, and
olives for an "Indian Taco" (this is straight from the school lunch
menu on an Indian Reservation!).
• SERVING IDEA #2: Sprinkle with powdered sugar, slather on
some jam or marmalade.
• OAMC PLANNED OVERS: Use fresh for supper tonight,
freeze ALL the leftovers in meal-size portions in plastic zipper
bags.
• Total Fat: 4.1
• Sodium: 125.1
• Protein: 2.5
• Calories: 127.7
• Fiber: 0.7
• Sugar: 3.2
269. Sweet P's Artichoke Bread
Ingredients
• parmesan cheese (small triangle grated)
• 4 garlic cloves (pressed)
• 1 (10 -12 ounce) can artichoke hearts (drained and mashed)
• 1 ¹ ⁄ 2 teaspoons italian seasoning
• salt and pepper
• 1 loaf frozen bread dough
Direction
• Marinate all of the above for at least 2 hrs, overnite if possible.
• Defrost one loaf frozen breaddough and half it.
• Spray cookie sheet with Pam.
• Spread dough into thin rectangle.
• Spread 1/2 artichoke mixture into each rectangle. Fold over
each side, overlapping, tuck ends with seam on the bottom.
• Let rise in a warm room for an hour.
• **The best place do this is in your laundry room when you have
the dryer running.
• Bake at 350 degrees for approximately 20 minutes (usually
takes a little longer)-let stand before serving.
• **You can do an egg wash on the dough to give the finished
bread a rich color.
• Cholesterol: 0
• Protein: 1.3
• Calories: 139.3
• Sodium: 117.8
• Fiber: 1.9
• Sugar: 0.4
• Total Fat: 13.6
270. Sweet Potato Toast With
Yoghurt Berries
Ingredients
• 1 slice sweet potato
• 2 teaspoons Greek yogurt
• 1 tablespoon blueberries
• 1 tablespoon raspberries
• 1 teaspoon pomegranate
Direction
• Place the sliced sweet potato in the toaster or under the grill
until it has cooked through.
• Top with the Greek yoghurt and fruit to serve.
• Total Fat: 0.1
• Calories: 9.3
• Sugar: 1.3
• Protein: 0.2
• Sodium: 0.2
• Fiber: 0.7
• Cholesterol: 0
271. Tacheen (From The Book
Rosewater And Soda Bread By
Marsha Mehran
Ingredients
• 8 cups water
• 4 cups basmati rice
• 3 lbs boneless chicken breasts, cut in strips
• 2 medium onions, chopped
• saffron water (4 strands saffron dissolved in 8 tablespoons hot
water)
• 7 eggs
• 2 teaspoons turmeric
• ¹ ⁄ 2 lb Baby Spinach
• 1 ¹ ⁄ 2 cups Greek yogurt
• 1 cup slivered almonds
• 1 cup honey
Direction
• Bring water to boil in a large pot. Add rice and cover. Lower
heat and simmer for 15 minutes, or until rice is tender. Drain any
remaining water and set aside.
• Heat olive oil in a large frying pan. Add chicken, onions, and
half the saffron water. Saute for 15 minutes on medium heat,
stirring occasionally. Add turmeric and spinach and saute for 5
minutes. Set aside.
• In a non-metallic bowl, whisk eggs and remaining saffron water.
Add yogurt, salt, and pepper. Add chicken and spinach mixture.
Mix well.
• Preheat oven to 350 Â° F Grease a 9x13 inch casserole.
Spoon in 1/3 of the rice, patting it down evenly. Add half the
chicken/spinach mixture. Layer again with 1/3 of the rice. Add
remaining chicken. Add remaining rice.
• Mix almonds and honey. Layer over top of rice. Cover with
aluminum foil. Bake for 1 1/2 hours. Remove from oven.
• Let cool for 15 minutes. Remove foil and cover with a large
plate or platter. Carefully but quickly, turn the casserole upside
down. Tacheen!
• Total Fat: 36.6
• Calories: 985.9
• Sodium: 786.5
• Fiber: 6
• Sugar: 37.9
• Protein: 52.5
272. Tajik Non (Flat Bread With
Shallots)
Ingredients
• 1 tablespoon dry yeast
• 1 cup yogurt, plain
• 1 cup water
• 1 tablespoon sea salt
• 3 cups unbleached all-purpose flour
• Topping
• 2 tablespoons shallots, finely chopped
• 1 teaspoon salt
• water, for spritzing
Direction
• Place 1/2 cup warm water in a large bowl, stir in sugar, then
sprinkle on yeast and stir to dissolve. Set aside.
• Place yogurt and one cup water in a saucepan, stir to mix, then
place over medium heat, stirring occasionally, until lukewarm.
• Add the yogurt mixture to the yeast and water mixture and stir.
Add the whole wheat flour one cup at a time, stirring in one
direction only as you add the flour then stir for about one minute
in the same direction to activate the gluten. Let this sponge
stand, covered, for 10 minutes or for as long as 2 hours.
• Sprinkle 1 tablespoon salt over the sponge, then stir in
unbleached flour one cup at a time until dough is too stiff to stir.
Turn it out onto a lightly floured surface and knead for 10
minutes, until the dough becomes smooth and elastic,
incorporating more unbleached flour as necessary to prevent
dough from sticking.
• Rinse out, wipe and lightly oil your bread bowl. Add the dough,
cover with plastic wrap, and let rise until doubled in volume,
approximately 1 1/2 hours.
• Position a rack in the top third of your oven. Arrange unglazed
quarry tiles on it, leaving a 1-inch gap between tiles and the oven
walls (to allow air to circulate). (Alternatively place a baking stone
or baking sheets on the rack).
• Preheat the oven to 500 degrees F. Gently punch down the
dough and turn out onto a lightly floured surface and let rest,
covered, for 10 minutes.
• Place shallots and remaining salt beside your work surface,
together with a bowl of lukewarm water. Divide dough into 8
equal pieces. Using lightly floured hands, press each piece into a
4-inch round.
• Work with one round at a time, leaving the others covered at
the back of your work surface. Working on a lightly floured
surface, roll out to a 6-inch round.
• With a fork or bread stamp, or the edge of a wire whisk, stamp
a 1 1/2-inch diameter circle at the center of the bread thoroughly,
to flatten and pierce it (to prevent it from rising). Sprinkle onto the
center approximately 1/2 teaspoon chopped shallot, a pinch of
salt, and a sprinkle of water.
• Quickly roll out and prepare one, two, or three more breads
(depending on the size of your oven), then transfer prepared
breads to the hot tiles, stone, or baking sheets.
• Begin shaping your next breads as the first batch is baking. Let
bake for approximately 7-8 minutes, or until lightly golden.
• Use a long-handled peel (or spatula) to remove from the oven.
Place on a rack to cool, then stack and wrap loosely in a cotton
cloth to keep soft and warm. Shape and bake remaining breads
in the same way.
• Sodium: 1181.2
• Sugar: 2.2
• Cholesterol: 4
• Total Fat: 2.1
• Calories: 299.2
• Fiber: 5.2
• Protein: 10.7
273. Tandoori Baked Flat Breads
(Naan)
Ingredients
• 2 ¹ ⁄ 4 teaspoons yeast, active dry (1 envelope)
• 1 cup water, warm
• 1 egg, beaten
• 4 ¹ ⁄ 2-5 cups flour, unbleached all-purpose, plus additional for
dusting and rolling
• 1 tablespoon vegetable oil
• 4 tablespoons butter, unsalted, melted (1/2 stick)
Direction
• 1. Combine the yeast, 1 tablespoon of the sugar and 1/4 cup of
the water in a large bowl and let stand until foamy, 5 to 10
minutes. Stir in the remaining sugar, the remaining water, the
egg, milk, and salt. Add 4 cups of the flour and stir to form a
dough that is soft and pliable, but not sticky. Knead the dough
until smooth and elastic either by hand on a floured work surface,
in a food processor, or a in mixer fitted with the dough hook; add
more flour, if necessary. It should take 6 to 8 minutes.
• 2. Use 1/2 tablespoon of the oil to lightly oil a large bowl. Place
the dough in the bowl, brush the top with the remaining oil, cover
with a clean kitchen towel, and let rise in a warm, draft-free spot
until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough
and pinch off 2-inch pieces. Roll them between your palms into
smooth balls. You should have 14 to 16 balls. Place the balls on
a lightly floured baking sheet and cover with a lightly dampened
clean kitchen towel. Let rise again until puffy, about 30 minutes.
• 3. Preheat the grill to high.
• 4. When ready to cook, place a rolling pin, cutting board, bowl
of flour, and the melted butter near the grill. (This is incredibly
theatrical; your guests will be amazed.) Roll out a dough ball on a
lightly floured cutting board to form a disk about 5 inches in
diameter. Gently slap the disk from one hand to the other to
stretch it into an elongated 7- to 8-inch circle. (The motion is
rather like the "patty cake, patty cake" motion in the nursery
rhyme.) Stretch the circle into a traditional teardrop shape and
immediately lay it on the hot grate.
• 5. Cook the bread until the bottom is crusty and browned and
the top is puffed and blistered, 2 to 4 minutes. Brush with butter.
Invert the naan and grill the other side until lightly browned, 2 to
4 minutes. Prepare the remaining naan the same way. Brush
each naan with more butter as it comes off the grill and serve
while piping hot. Serve whole, or cut each naan into 3 wedges to
serve the traditional way.
• Sodium: 739.1
• Sugar: 9.2
• Total Fat: 10.3
• Calories: 421.3
• Protein: 10
• Fiber: 2.5
274. Tarragon Chive Potato Bread
Ingredients
• 6 -6 ¹ ⁄ 2 cups flour
• 1 cup condensed cream of potato soup
• ¹ ⁄ 4 cup fresh chives or 2 teaspoons dried chives
• 2 teaspoons tarragon
• butter, for brushing finished bread
Direction
• Combine 3 cups flour and yeast in a large bowl.
• Heat milk, sugar, salt and butter until butter melts, and stir into
dry ingredients in bowl along with soup, sour cream, chives and
tarragon.
• Beat in more flour, gradually, until dough becomes too stiff to
stir.
• Turn out onto floured surface and knead 5 to 8 minutes, adding
only as much flour as needed to produce a dough that is smooth,
elastic and just past the point of being sticky.
• Put in a large oiled bowl, and cover with plastic wrap.
• Allow to rise in a warm place until doubled in bulk (about 1
hour).
• Punch down, and divide in half to make 2 loaves.
• Pre-heat oven to 375F (400 at 6000 ft).
• Place loaves in well greased pans, cover and let rise until
doubled in bulk (about 30 minutes).
• Bake bread in the center of the oven for 30 minutes, or until
browned and hollow sounding when tapped (May have to cover
with foil tent the last 10 minutes to prevent excessive browning).
• Brush hot loaves with butter.
• Remove from pans and place on rack to cool.
• Protein: 6.5
• Calories: 232.2
• Fiber: 1.6
• Sugar: 2
• Cholesterol: 11
• Total Fat: 4.6
• Sodium: 442.5
275. The Perfect French Toast
Ingredients
• 2 eggs
• 2 tablespoons vanilla extract
• ¹ ⁄ 2 cup heavy cream
• ¹ ⁄ 2 tablespoon cinnamon
Direction
• Mix all ingredients together, beating until thick, about 5
minutes.
• Dip slices of thick white or challah bread in the mixture, coating
both sides.
• Add a pat of butter in a pan and sear bread until the egg is just
cooked and bread starts to brown; flip and repeat.
• Garnish with a few drops of melted butter and a generous
sprinkling of powdered sugar and serve with fresh fruit or warm
maple syrup.
• Total Fat: 14.6
• Sodium: 62.1
• Fiber: 0.5
• Sugar: 7.4
• Calories: 204.2
• Protein: 4.8
276. Toffee Banana Rum Bread
Ingredients
• 1 cup sugar
• 1 teaspoon salt
• 2 tablespoons rum or 2 teaspoons rum extract
• 1 egg
• 1 cup chopped nuts
• 1 cup mashed ripe banana (about 3 medium)
• 1 ¹ ⁄ 3 cups toffee pieces, divided
Direction
• Heat oven to 350 degrees. Grease and flour two 8 1/2x4
1/2x1/2 inch baking pans.
• In large bowl, stir together flour, sugar, baking powder and salt.
Add milk,oil, rum, egg and banana; stir with spoon until well
blended. Stir in nuts.
• Spread 1 1/4 cup batter into bottom of each prepared pan. Top
each batter with 1/2 cup toffee bits. Gently spread about 1 cup
remaining batter into each pan. Sprinkle remaning bits over
batter.
• Bake 30 to 35 minutes or until wooden pick inserted into center
comes out clean. (Bread will have slight sink in center.).
• Remove from oven to wire rack. With knife, loosen bread from
sides of pan. Cool 10 minutes; remove from pans. Cool
completely.
• Fiber: 1.5
• Sugar: 14.1
• Cholesterol: 13
• Total Fat: 8.7
• Calories: 223.8
• Sodium: 291.8
• Protein: 4.3
277. Tomato Toast
Ingredients
• 8 slices baguette (1/2 inch thick)
• 1 ¹ ⁄ 2 teaspoons butter
• 1 cup tomatoes, chopped
• 1 tablespoon parsley, chopped
Direction
• Broil baguette slices for 3 minutes.
• Melt the butter in a small skillet over medium-high heat.
• Add chopped tomato and saute for 2 minutes.
• Stir in chopped parsley.
• Serve over toasted baguette slices.
• Fiber: 3.6
• Protein: 15.5
• Total Fat: 3.9
• Sodium: 672
• Sugar: 4.5
• Calories: 391
278. Tropical Coconut Bread
Ingredients
• 1 teaspoon salt
• 2 cups sugar
• 4 eggs, lightly beaten
• 2 teaspoons coconut extract
• 1 cup shredded coconut
Direction
• Grease and flour two 9 1/2" x 5 1/2" loaf pans.
• Do not use a mixer with this recipe.
• Use a spoon or spatula and stir by hand.
• In medium mixing bowl, combine flour, baking powder, baking
soda, and salt; mix well.
• In large mixing bowl, combine sugar, oil, beaten eggs, and
coconut extract; mix well.
• Alternately add flour mixture and buttermilk to sugar mixture
and stir only until moist.
• Stir in shredded coconut.
• Pour batter into the two prepared loaf pans, place on middle
rack and bake for 1 hour.
• Total Fat: 37.2
• Calories: 726.4
• Fiber: 3
• Sugar: 52.4
• Sodium: 533.2
• Protein: 9.7
279. Tropical Nut Bread
Ingredients
• 4 eggs, beaten
• 4 cups flour
• ³ ⁄ 4 cup kumquat puree
• ¹ ⁄ 2 cup crushed pineapple, slightly drained
• ¹ ⁄ 4 cup flaked coconut
• 1 ¹ ⁄ 2 cups chopped nuts
Direction
• To prepare kumquat puree, wash fruits, cut in half remove
seeds.
• Place halved, de-seeded fruits in a blender or food processor;
chop into small pieces.
• Preheat oven to 350F; grease two 8x4x2" loaf pans.
• In a mixing bowl combine milk, eggs oil.
• In another bowl, mix dry ingredients.
• Add liquid mixture stir until moistened.
• Fold in kumquat puree, pineapple, coconut nuts.
• Pour evenly into prepared pans.
• Bake 50-60 minutes; cool remove from pans.
• Total Fat: 8.4
• Calories: 223.1
• Sodium: 369.6
• Protein: 5.2
• Fiber: 1.4
• Sugar: 14.1
280. Turkish Coffee Pear Bread
Ingredients
• 3 -4 ripe pears
• 2 cups flour
• ¹ ⁄ 2 cup unsalted butter, at room temperature
• ¹ ⁄ 2 cup packed light brown sugar
• ¹ ⁄ 4 cup plain yogurt
• 4 teaspoons ground coffee (regular grind)
• 1 teaspoon ground cardamom
Direction
• Peel and core the pears. Cut them into quarter pieces.
• Puree the quarters in a food processor to get 1 1/4 to 1 1/2
cups.
• Center a rack in the middle of an oven preheated to 325 ° F.
• Lightly grease and flour a 9-by-5-inch loaf pan.
• Sift together the flour, baking soda and salt into a small bowl;
set aside.
• In the bowl of an electric mixer on medium speed, combine the
butter and sugars until well blended, about 2 minutes.
• Reduce the speed to low and add the eggs and vanilla extract,
mixing for about 1 minute.
• Add the pear puree and yogurt. Mix until combined.
• Stop mixing. Sprinkle the ground coffee and cardamom over
the batter, then scatter the flour over the top.
• Resume at low speed or pulse a few times, and mix until just
combined.
• Transfer the batter to the loaf pan and bake for about 1 hour 5
mins., or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the pan, then invert onto a wire rack and
turn right side up on the rack to cool completely.
• Sodium: 129.6
• Sugar: 16.2
• Protein: 2.7
• Total Fat: 6.7
• Calories: 188.6
• Fiber: 1.4
281. Ultimate Cinnamon Buns(Cook's
Country)
Ingredients
• Dough
• ³ ⁄ 4 cup whole milk, heated to 110 degrees
• 2 ¹ ⁄ 4 teaspoons instant yeast (1 envelope) or 2 ¹ ⁄ 4 teaspoons
fast rise yeast (1 envelope)
• 3 large eggs, room temperature
• ¹ ⁄ 2 cup cornstarch
• 1 ¹ ⁄ 2 teaspoons table salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened
• Filling
• 1 ¹ ⁄ 2 cups light brown sugar, packed
• 1 ¹ ⁄ 2 tablespoons ground cinnamon
• 4 tablespoons unsalted butter, softened
• Glaze
• 4 ounces cream cheese, softened
• 1 tablespoon whole milk
• 1 ¹ ⁄ 2 cups confectioners' sugar
Direction
• For the dough: Adjust oven rack to middle position and heat
oven to 200 degrees. When the oven reaches 200 degrees, shut
off. Line 13-by-9-inch baking pan with foil, allowing excess foil to
hang over pan edges. Grease foil and medium bowl.
• Whisk milk and yeast in measuring cup until yeast dissolves,
then whisk in eggs. In bowl of stand mixer fitted with dough hook,
mix flour, cornstarch, sugar, and salt until combined. With mixer
on low, add warm milk mixture in steady stream and mix until
dough comes together, about 1 minute. Increase speed to
medium, and add butter, one piece at a time, until incorporated.
Continue to mix until dough is smooth and comes away from the
sides of the bowl, about 10 minutes. Turn dough out onto clean
surface and knead to form a smooth, round ball. Transfer dough
to prepared bowl, cover with plastic wrap, and place in warm
oven. Let rise until doubled in size, about 2 hours.
• For the filling: Combine brown sugar, cinnamon, and salt in
small bowl.
• Turn dough out onto lightly floured surface. Roll dough into 18-
inch square, spread with 4T butter, and sprinkle evenly with
filling. Starting with the edge nearest you, roll dough into tight
cylinder, pinch lightly to seal seam, and cut into 8 pieces.
Transfer pieces, cut-side up, to prepared pan. Cover with plastic
wrap and let rise in warm spot until doubled in size.
• For the glaze, and to bake: Heat oven to 350 degrees. Whisk
cream cheese, milk, vanilla, and confectioner's sugar on medium
bowl until smooth.
• Discard plastic wrap from buns and bake until deep golden
brown and filling is melted, 35 to 40 minutes. Transfer to wire
rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil
overhang, lift buns from pan and top with remaining glaze. Serve.
• Make ahead: After transferring pieces to prepared pan in step
3, buns can be covered with plastic wrap and refrigerated for 24
hours. When ready to bake, let sit at room temperature for 1
hour. Remove plastic wrap and continue with step 4 as directed.
• Sodium: 609.6
• Calories: 867.7
• Fiber: 2.9
• Sugar: 76.6
• Protein: 11.7
• Total Fat: 31.2
282. Vaisiu Pyragas Fruit Bread
(Lithuania)
Ingredients
• 1 cup granulated sugar, divided
• 1 ¹ ⁄ 2 cups milk, warm
• 8 ¹ ⁄ 2 cups all-purpose flour, divided
• 4 ounces unsalted butter, melted
• 3 large eggs, beaten
• ³ ⁄ 4 lb dried fruit, chopped fine
• 1 ¹ ⁄ 2 cups light raisins
• ² ⁄ 3 cup walnuts, chopped
• 2 ounces unsalted butter, melted (again)
• ¹ ⁄ 2 cup granulated sugar (again)
• 1 tablespoon ground cinnamon
Direction
• In a large bowl whisk together yeast, JUST 1/2 cup of the
sugar, milk, JUST 3 cups of the flour salt, combining until
smooth, then cover let stand for 1 hour.
• After the 1 hour, add the 4 ounces of melted butter, eggs,
another 1/2 cup of sugar the remaining flour, knead until
smooth elastic, about 5 minutes.
• Add chopped fruits, raisins nuts knead until well incorporated,
then cover let rise until doubled, about 1 hour.
• In a small container, mix 1/2 cup of sugar with the cinnamon
set aside, then grease two large loaf pans.
• Divide dough in half , on a lightly floured surface, roll each half,
one at a time, into a rectangle about 12 inches by 16 inches.
• Spread each half with melted butter the sugar/cinnamon
mixture, then roll the dough up lengthwise tuck in the ends
before placing them in the prepared loaf pans.
• Cover pans with greased plastic wrap let rise until doubled.
• Preheat oven to 400 degrees F bake for 10 minutes, then
reduce heat to 350 degrees F bake 50 minutes longer.
• Turn loaves out onto a wire rack to cool completely.
• If desired, the loaves can be served plain, dusted with
powdered sugar or drizzled with a vanilla icing.
• Fiber: 2.5
• Sugar: 13.1
• Calories: 285.1
• Sodium: 133.8
• Protein: 5.8
• Total Fat: 7.7
283. Vanilla Muffins
Ingredients
• 1 cup sugar
• 1 egg, beaten
• 2 cups flour
• 1 cup milk
• 2 ¹ ⁄ 2 teaspoons vanilla
• 1 ¹ ⁄ 2 teaspoons sugar
Direction
• Combine sugar and egg, beat well. Combine flour and baking
powder. Add to sugar mixture, alternately with the milk,
beginning and ending with the flour mixture, beating well after
each addition. Stir in butter and vanilla. Spoon into greased
muffin pans, filling 2/3 full.
• Combine sugar and cinnamon and sprinkle evenly over
muffins.
• Bake at 375 ° F for 15-20 minutes.
• Protein: 4.1
• Total Fat: 6.2
• Calories: 237.9
• Sugar: 20.8
• Sodium: 133
• Fiber: 0.7
284. Vegan Graham Crackers
Ingredients
• 1 ¹ ⁄ 2 cups whole wheat pastry flour (198 grams)
• ¹ ⁄ 2 cup sugar, ground in a blender until powdered (49 grams)
• ¹ ⁄ 4 cup neutral tasting vegetable oil
• 3 tablespoons maple syrup (45 ml)
• 2 ¹ ⁄ 2 teaspoons vanilla extract
• 2 -4 tablespoons water, as needed (30-60 ml)
Direction
• Toast the flour: Position a rack in the center of the overn and
preheat to 350 degrees F / 180 degrees Celsius Line a rimmed
baking sheet with parchment paper. Spread the flour and toast
for 10 minutes, stirring a few times. Cool the flour before
continuing.
• Place a wire mesh strainer over a big bowl and add the flour,
sugar, baking soda, cinnamon and salt and sift them into the
bowl. Whisk together.
• In a small bowl whisk together the oil, maple syrup and vanilla.
Pour over the dry ingredients and mix until it holds together. (It
will be too dry to form a pliable ball of dough at this point.).
• Mix 2 Tablespoons / 30 ml of water into the dough. Set aside
for 5 minutes to allow the flour to absorb the liquid. Add
additional water as needed until the dough is pliable when
formed into a ball. It should be glossy, but not wet.
• Roll the dough: Place the dough on the center of a piece of
parchment paper and use your hand to shape it into a rough
rectangle. Cover the dough with a second piece of parchement
and use a rolling pin to roll the dough to about 14 x 10 inches
(35.5 x 25 cm) and 1/4 inch (6 mm) thick. The thickness should
be uniform for the crackers to bake uniformly.
• Remove the top sheet of parchment and cut the edges to make
a neat rectangle. Cut 2 inch (5 cm) square pieces. Using a fork,
poke holes all over the top.
• Transfer the dough, still on the parchment to the baking sheet.
Run a sharp knife through the cuts again.
• Bake on the middle rack for 11 to 12 minutes or until the tops
are uniformly dry and the bottoms lightly browned.
• Place the baking sheet on a wire rack. Allow the crackers to
cool to room temperature before breaking them apart.
• Calories: 238.6
• Fiber: 2.9
• Total Fat: 8.4
• Sodium: 130
• Sugar: 19.7
• Cholesterol: 0
• Protein: 3.4
285. Vegan Pumpkin Bread Healthy
And Tasty
Ingredients
• 3 tablespoons ground flax seed
• 1 ¹ ⁄ 2 cups turbinado sugar
• 2 cups pumpkin puree
• 1 teaspoon fresh nutmeg
• 1 teaspoon ground ginger
• 1 cup walnuts, chopped
Direction
• Preheat the oven to 350 degrees.
• Mix together the flaxseed and water until thickened.
• Combine flax mixture in a large bowl with sugar, applesauce,
oil, and pumpkin.
• In a medium bowl, stir together the flour, spices, baking soda,
bvaking powder, and salt.
• Stir the dry ingredients into the wet. Fold in the walnuts. Lightly
grease lof pans. Divide tinto two regular 8 inch loaf pans or four
mini loaf pans. If you'd like, sprinkle on some oats or turbinado to
garnish. Bake the large loaves for about 55 minutes and the
smaller loaves for about 40 minutes. Let sit for 20 minutes before
removing from the pans.
• Calories: 162.4
• Sodium: 162.1
• Fiber: 2.8
• Cholesterol: 0
• Total Fat: 10.2
• Sugar: 0.4
• Protein: 3.6
286. Vegan Whole Grain Blueberry
Muffins
Ingredients
• ¹ ⁄ 2 cup unbleached flour
• ¹ ⁄ 2 cup teff flour
• ³ ⁄ 4 cup turbinado sugar or ³ ⁄ 4 cup other artificial sweetener
• 1 tablespoon Ener-G Egg Substitute (constituted according to
the package directions, which in the case of the En-ergy Egg
Substitute mea) or 1 tablespoon other egg substitute (constituted
according to the package directions, which in the case of the En-
ergy Egg Substitute mea)
• ¹ ⁄ 3 cup soymilk (appx.)
• 1 cup blueberries (fresh or frozen)
• crumb topping
• ¹ ⁄ 4 cup turbinado sugar
• ¹ ⁄ 8 cup unbleached flour
• 2 tablespoons vegan margarine
• ³ ⁄ 4 teaspoon cinnamon
Direction
• Preheat oven to 400 degrees F. Grease 12 muffin cups.
• Sift together flours, sugar (if using), salt, and baking powder.
Make the "egg" in a large glass measuring cup and add oil. Add
enough soy milk to make 1 cup liquid. (If using a liquid sweetener
and/or pumpkin add it to this mixture.).
• Add the liquid ingredients to the dry ingredients and mix well.
Fold in blueberries.
• Spoon batter into prepared muffin cups, filling appx. 1/3 full.
• If using topping, mix topping ingredients together using your
fingertips until mixture is the size of small peas. Sprinkle mixture
on top of muffin batter in muffin cups.
• Bake at 400 degrees F. for 25 minutes until muffin tops are
golden.
• Cholesterol: 0
• Calories: 105.6
• Sodium: 161.7
• Protein: 1.8
• Total Fat: 6.4
• Fiber: 1.3
• Sugar: 1.3
287. Very Low Carb Pumpkin Muffin
In A Minute (Mim)
Ingredients
• Muffin
• ¹ ⁄ 4 cup flax seed meal (i like golden)
• 2 -4 teaspoons Splenda sugar substitute
• ¹ ⁄ 2 teaspoon pumpkin pie spice
• 2 ¹ ⁄ 2 tablespoons pumpkin puree (canned)
• 1 egg
• Frosting
• 1 ounce cream cheese
• 1 teaspoon almond milk or 1 teaspoon cream
• 3 tablespoons Splenda sugar substitute (or more or less,
depends on your taste)
Direction
• Mix all together in a mug and microwave for 1 min 40 sec! for
frosting just mix together as well. spread muffin with with
frosting. YUM!
• tip: if you forget to get your cream cheese out to soften,
microwave it for about 15 seconds and it wiil work fine.
• There are approx 25 carbs in this.
• Sugar: 12.5
• Protein: 13.4
• Total Fat: 26.4
• Calories: 374.4
• Sodium: 352.9
• Fiber: 8.6
288. Walnut Dreams Biscuits
Ingredients
• 125 g butter, softened
• ¹ ⁄ 4 cup icing sugar, unsifted
• 1 teaspoon vanilla essence
• 1 cup flour, sifted
• 1 pinch ground nutmeg
• 1 pinch salt
• ³ ⁄ 4 cup finely chopped walnuts
Direction
• Preheat oven to 150 ° C / 300 ° F.
• Cream butter and icing sugar until light and fluffy.
• Stir in vanilla essence, flour, nutmeg, salt and walnuts, to
create a soft dough.
• Roll the dough into 2 cm balls.
• Place them about 3cm apart on a lightly greased baking tray,
pressing each ball with the heel of your hand, to a thickness of
about 1 cm.
• Bake, uncovered, for 20 minutes, or until the bottoms are
golden brown.
• Cool on a wire rack.
• Protein: 1.5
• Calories: 113.8
• Sodium: 58.2
• Fiber: 0.5
• Sugar: 1.8
• Total Fat: 8.8
289. Whipping Cream Biscuits
Ingredients
• 1 ¹ ⁄ 2 cups self rising flour
• ¹ ⁄ 2 pint whipping cream
Direction
• Mix the flour and the cream until blended;.
• Butter hands well and form the dough into ping pong ball sizes.
• Place on baking sheet 1 inch apart.
• Bake at 425 ° F for 10 to 12 minutes or until golden brown.
• Total Fat: 30
• Sodium: 823.9
• Calories: 494.9
• Fiber: 1.7
• Sugar: 0.2
• Protein: 7.8
290. Whole Wheat Almond Oatmeal
Bread
Ingredients
• 1 cup rolled oats (old fashioned oatmeal)
• 1 cup Almond Breeze non-dairy beverage
• 2 egg whites
• ¹ ⁄ 2 salt
• 1 ground cinnamon (optional)
Direction
• Combine the rolled oats, whole wheat flour,splenda,baking
powder,baking soda, and salt in one bowl. Set aside.
• In another bowl beat the egg whites, and then add the
applesauce and the almond breeze.
• Mix the wet ingredients with the dry ingredients. Mix Well.
• Spoon the mixture into a loaf pan that has been sprayed with
nonstick spray. You may sprinkle the top with ground cinnamon if
you like.
• Bake at 425 F for 20-25 minutes.
• Enjoy!
• Calories: 98.7
• Sugar: 0.3
• Cholesterol: 0
• Protein: 4.6
• Total Fat: 0.9
• Sodium: 139.1
• Fiber: 3
291. Whole Wheat Banan Bread
Ingredients
• 4 eggs
• 2 bananas
• 8 ounces baby carrots
• 2 ¹ ⁄ 4 ounces walnuts (or 1/2 cup)
• 1 teaspoon cinnamon (optional)
Direction
• beat eggs.
• cube bananas.
• cube carrots (fresh).
• now, in a food processor, blend all eggs, bananas, olive oil
(1/4c and 2tbs) and carrots until smooth. do not overblend! you
can use 1/2 cup butter instead of olive oil if you wish.
• now mix the dry ingredients: flour, soda, salt, sugar, and
nuts.and cinnamon.
• combine all wet and dry ingredients and mix by hand.
• put into a loaf pan and bake around 70 minutes at 375 degrees
F.
• cool completely before serving.
• Cholesterol: 62
• Total Fat: 12.4
• Sodium: 192.7
• Fiber: 3.6
• Sugar: 14.7
• Calories: 253.5
• Protein: 5.9
292. Whole Wheat Cherry Nut Bread
Ingredients
• 2 ¹ ⁄ 2 cups whole wheat pastry flour
• ³ ⁄ 4 cup sugar
• ¹ ⁄ 2 cup maraschino cherry, chopped
• ¹ ⁄ 2 cup pecans, chopped
• 2 eggs
• ¹ ⁄ 2 cup skim milk
• ¹ ⁄ 4 cup cherry juice
Direction
• sift the dry ingredients, then add the cherries and nuts.
• add the wet ingredients, stirring only until moistened.
• pour into a greased loaf pan and bake at 350 for 60-70
minutes, or until browned.
• let cool on cooling rack.
• Protein: 5.3
• Total Fat: 10.6
• Calories: 234.8
• Fiber: 3.5
• Sugar: 12.8
• Sodium: 176.4
293. Whole Wheat Flaxseed Bread
(Bread Machine)
Ingredients
• 1 1/2 Pound Loaf
• ¹ ⁄ 4 cup nonfat dry milk powder
• 1 tablespoon packed brown sugar
• 2 tablespoons vegetable oil
• 2 ³ ⁄ 4 cups whole wheat flour
• ¹ ⁄ 2 cup flax seed, cracked
• 1 teaspoon bread machine yeast or 1 teaspoon instant yeast
Direction
• *For a lighter-textured loaf, substitute 1 cup bread flour for 1
cup of whole wheat flour.
• Measure ingredients into baking pan in the order
recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Whole Wheat Cycle.
from the pan and place it on a rack.
• Let cool to room temperature before slicing.
• Sodium: 389.2
• Fiber: 7.4
• Sugar: 4
• Total Fat: 8.9
• Calories: 248.1
• Protein: 8.9
294. Whole Wheat Honey Casserole
Bread
Ingredients
• 2 (1/4 ounce) packages yeast
• 1 ¹ ⁄ 2 cups rolled oats
• 2 eggs (beaten)
• 2 ¹ ⁄ 2-3 cups white flour
Direction
• Combine the whole wheat flour and yeast in a large bowl.
• Heat the buttermilk, molasses, honey, salt, and butter to 115
degrees and add to the above; mix well.
• Add the rolled oats, eggs, and enough flour to make it a good
consistency.
• Rise for 1 hour.
• Shape and put into two 1 1/2 quart casserole.
• Rise till double--about 45 minutes.
• Bake at 375 degrees for 25-35 minutes.
• Sodium: 4132.9
• Total Fat: 47.4
• Fiber: 33.7
• Sugar: 75.3
• Protein: 70.1
295. Whole Wheat No Knead Bread
With Flax Seeds And Oats
Ingredients
• ¹ ⁄ 2 cup steel cut oats
• 4 tablespoons flax seeds
• 1 ¹ ⁄ 2 teaspoons table salt or ³ ⁄ 4 tablespoon kosher salt
• 1 tablespoon white distilled vinegar
• ¹ ⁄ 4 teaspoon instant yeast
Direction
• Whisk flour, steel cut oats, flax seeds, yeast, and salt in large
bowl. Add water and vinegar. Using rubber spatula, fold mixture,
scraping up dry flour from bottom of bowl until shaggy, sticky ball
forms. Cover bowl with plastic wrap. Let dough rest at least 12
hours, preferably about 18, at warm room temperature, about 70
degrees.
• Lay 12X18-inch sheet of parchment paper inside 10-inch skillet
and spray with nonstick cooking spray. Dough is ready when its
surface is dotted with bubbles. Transfer dough to lightly floured
work surface and knead 10 to 15 times. Shape dough into ball by
pulling edges into middle. Transfer dough, seam-side down, to
parchment-lined skillet and spray surface of dough with nonstick
cooking spray. Cover loosely with plastic wrap and let rise at
room temperature until dough has doubled in size and does not
readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest
position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on
rack, and heat oven to 475 degrees. Lightly flour top of dough
and, using razor blade or sharp knife, make one 6-inch-long, 1/2
inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid. Pick up dough
by lifting parchment overhang and lower into pot (let any excess
parchment hang over pot edge). Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for
30 minutes. Remove lid and continue to bake until loaf is deep
brown and instant-read thermometer inserted into center
registers 210 degrees, 20 to 30 minutes longer. Carefully remove
bread from pot; transfer to wire rack and cool to room
temperature before slicing.
• Cholesterol: 0
• Protein: 62.1
• Fiber: 37
• Sugar: 1.8
• Sodium: 3519.8
• Total Fat: 27.8
296. World's Best Banana Bread!
Ingredients
• 2 cups sugar
• 4 eggs
• 4 bananas
• 3 cups flour
• nuts
Direction
• Mash bananas.
• Add sugar, oil, eggs, sour cream, vanilla, baking soda, and
flour. Mix until well combined.
• Pour into greased bread pans until 1/2 full, reserve half of
batter.
• Combine 1/2 cup sugar and cinnamon.
• Sprinkle generously 1/2 of cinnamon/sugar combination onto
batter.
• Pour rest of batter into pans.
• Sprinkle rest of cinnamon/sugar on top of batter.
• Bake at 350 for approximately 1 hour, or until a toothpick
comes out clean.
• Cholesterol: 36
• Calories: 268
• Sodium: 125.2
• Sugar: 23.7
• Protein: 3.1
• Total Fat: 12
• Fiber: 1.1
297. Yogurt Bran Muffins (From Fiber
One)
Ingredients
• 1 cup all-bran cereal (crushed)
• 2 egg whites
• 12 ounces nonfat yogurt (2 6 oz containers)
Direction
• Heat oven to 400 ° F.
• Grease bottoms of 12 muffin molds, or use baking cups.
• Crush cereal.
• Stir together egg whites, oil, and yogurt.
• Stir in cereal and dry ingredients (except optional additions),
just until moistened.
• Fold in optional additions.
• Spoon batter evenly into tins.
• Bake 18-20 minutes or until golden brown.
• Protein: 4.5
• Calories: 128.8
• Sugar: 3
• Fiber: 1.9
• Total Fat: 5
• Sodium: 271.4
298. Yorkshire Beef Pudding
Ingredients
• 1 small onion, sliced thin
• 1 lb ground beef
• 1 (16 ounce) can mixed vegetables
• 2 eggs
• 1 cup milk
• 1 cup flour
Direction
• Brown meat with onion.
• Drain grease, except 1 tablespoon.
• Add 2 tablespoon flour, stir in well.
• Add liquid.
• Cook until thick.
• Add vegetables, salt and pepper.
• (Sometimes I stop here and serve.) Melt butter in 2 quart
casserole.
• Beat eggs in medium bowl.
• Add milk, blend well.
• Add flour and salt, beat until batter is smooth.
• Pour into dish.
• Spoon meat mixture into center of batter to within 1 inch of
edge.
• Bake in 425 degree oven for 30 minutes or until puffed and
browned.
• Sodium: 524.9
• Total Fat: 18.8
• Calories: 374.4
• Fiber: 3.1
• Sugar: 2.5
• Protein: 22
299. Zucchini Mandarin Orange
Bread
Ingredients
• 3 eggs
• 2 cups sugar
• 3 cups flour
• 1 teaspoon salt
• 2 cups grated zucchini
• 1 (11 ounce) can mandarin oranges, drained and cup up
Direction
• Mix all ingredients together in a large bowl.
• Grease 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2-inch.
• Bake for 1 hour at 325 degrees.
• Remove to a wire rack to cool.
• After 10 minutes of cooling, remove from loaf pans.
• Continue to cool completely on wire rack.
• Protein: 31.6
• Total Fat: 119
• Sodium: 2098.7
• Fiber: 9.9
• Sugar: 220.4
300. Garlic Potato Bread
Ingredients
• 1 egg
• ² ⁄ 3 cup instant mashed potatoes (from a box)
• ¹ ⁄ 4-¹ ⁄ 2 teaspoon garlic powder, to taste
• 2 teaspoons yeast
Direction
• add all ingredients to bread machine, in this order.
• cook on basic cycle.
• note---- if you're going to make a smaller loaf you need an
extra 1/4 tsp of yeast.
• Total Fat: 22.5
• Fiber: 9.2
• Protein: 32.5
• Sodium: 1964.4
• Sugar: 7.8
Conclusion
Thank you again for downloading this book!
I hope you enjoyed reading about my book!
If you enjoyed this book, please take the time to share your thoughts
and post a review on Amazon. It’d be greatly appreciated!
Write me an honest review about the book – I truly value your
opinion and thoughts and I will incorporate them into my next book,
which is already underway.
Thank you!
Tahm Kench

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