July 26th, 2007 by alice
Tags: Banana, Best, Bread, Ever
INGREDIENTS
- 3 1/2cupsflour
- 3cupssugar
- 2teaspoonsbaking soda
- 1teaspoonsalt
- 4eggs
- 2cupsmashed bananas(4 to 6 medium)
- 1cupvegetable oil
- 1/2cuppeach yogurt(6 oz.)
- 2teaspoonsvanilla extract
- cinnamon sugar
DIRECTIONS
- Preheat oven to 325 degrees.
- In a large bowl, stir together flour, sugar, baking soda and salt.
- In another bowl, combine eggs, bananas, oil, yogurt and vanilla.
- Add to flour mixture, stirring just until moistened.
- Pour into 2 greased 9×5x3-inch loaf pans.
- Sprinkle liberally with cinnamon sugar.
- Bake for 80 minutes or until bread tests done.
- Cool for 10 minutes before removing from the pan to a wire rack.
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July 26th, 2007 by alice
Tags: Jumbo, Maple, Muffins, Oatmeal, Pear
INGREDIENTS
- 1 1/2cupswhole wheat flour
- 1teaspoonbaking soda
- 1teaspoonbaking powder
- 1teaspooncinnamon
- 1/2teaspoonsalt
- 1 1/2cupsoats
- 2/3cuppears with juice
- 2/3cupsoy milk
- 1teaspoonlemon juice
- 1/2cupSplenda granular
- 1/3cupsugar-free maple syrup
- 1tablespoonoil
- 1/4cupegg whites
- 1tablespoonSplenda sugar substitute
- 1/2tablespooncoconut
- 1teaspoonbutter
DIRECTIONS
- Heat oven to 400 and spray jumbo muffin tins with cooking spray.
- Combine flour through salt in large bowl.
- Combine remaining ingredients (less 2 tbsp oats for topping) in another bowl and let sit for 5 minutes.
- Mix wet and dry ingredients until just mixed.
- Spoon batter into tins.
- Mix reserved oats, Splenda, coconut and butter and sprinkle on muffins.
- Bake 20-25 minutes until toothpick comes out clean.Cool in page for 5 minutes and then remove from pan.
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July 26th, 2007 by alice
Tags: Breakfast, Combo, Cornmeal
INGREDIENTS
- 1/3cupoat bran
- 1/3cuppolentaor coarseyellow cornmeal
- 1/2-3/4teaspooncinnamon
- 1/4cupraisinsor dried cranberries
- 2cupswater
- maple syrup (optional)
- molasses (optional)
- cream (optional)
DIRECTIONS
- Add the water to a medium size saucepan and bring to a boil over medium heat.
- While the water is coming to a boil, combine the oat bran, polenta, and cinnamon.
- When water boils, whisk in the oat bran mixture using a wire whisk to prevent lumps.
- Reduce the heat to low and simmer, uncovered for 3 to 5 minutes or until mixture is thick and creamy, stirring frequently.
- Stir in the dried fruit, divide the cereal between 2 bowls and drizzle with warmed maple syrup or molasses.
- May add a touch of cream if desired.
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July 26th, 2007 by alice
Tags: Dilly, Dip
INGREDIENTS
- 2/3cupHellmann’s mayonnaise
- 1teaspoon mincedparsley flakes
- 1teaspoondill weed
- 1dashgarlic salt
- 2/3cupsour cream
- 2tablespoonsseasoning salt
DIRECTIONS
- Mix and refrigerate for a few hours to blend flavors.
- Serve with fresh uncooked vegetables.
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July 26th, 2007 by alice
Tags: Buns, Kittencals, Raisin, Sticky
INGREDIENTS
- 1sweet roll dough(see Fantastic Sweet Dough)
-
SYRUP
- 1cupdark corn syrup
- 1/2cuphoney
- 1/2cupdark brown sugar
- 1/3cupbutter
-
FILLING
- 1/2cupbrown sugar
- 1/2cupwhite sugar
- 1tablespooncinnamon(or to taste)
- 1/8teaspoonginger powder
- 1/2cup softenedbutter(can use a little more)
- 1cupraisinsor choppednuts(can use more if desired)
DIRECTIONS
- Lighty grease a metal 13 x 9-inch baking pan.
- Prepare sweet dough recipe as directed.
- In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
- While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later.
- When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling).
- Roll out into a 12 x 8-inch rectangle (does not have to meaure exactly).
- Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixure evenly over the butter.
- Scatter the raisins over evenly.
- Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
- Using a serrated knife cut into 12 even slices.
- Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
- Drizzle the remaining syrup of the top of each slice of dough.
- Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room).
- Bake in a 375 degree oven for about 25 minutes or until golden brown.
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