April 7th, 2008 by alice
Tags: Breakfast, Cake, Maple
INGREDIENTS
- 2 1/2cupsflour
- 1/2teaspoonbaking soda
- 2teaspoonsbaking powder
- 1teaspoonsalt
- 2tablespoonsbutter, melted(or vegetable oil or Earth Balance)
- 3/4cupmaple syrup
- 1cup2% low-fat milk(soy or dairy or part yogurt!)
- 1/4teaspoonvanilla
- 1/2cupwalnuts
DIRECTIONS
- Mix together flour, soda, baking powder and salt and set aside.
- In a smaller bowl combine and blend remaining ingredients, except nuts.
- Stir in liquid ingredients into dry.
- Fold in nuts.
- Spread batter in a loaf pan.
- Bake at 350 degrees F for 40-45 minutes.
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April 7th, 2008 by alice
Tags: Cake, Crumb, Raisin
INGREDIENTS
- 2cupsflour
- 1cupsugar
- 3/4cupbutter
- 1cupsour milk
- 1teaspoonbaking soda
- 1teaspooncloves
- 1teaspooncinnamon
- 1egg
- 1cupraisins
- 1cupcurrants
DIRECTIONS
- Mix first 3 ingredients — rub into crumbs.
- Save 1 cup crumbs for top.
- Mix remaining crumbs with rest of ingredients.
- Place in pan and sprinkle 1 cup of crumbs on top.
- Bake for 40 min at 350.
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April 7th, 2008 by alice
Tags: Pancetta, Spaghetti, Spinach, Tuna
INGREDIENTS
- 8ouncesspaghetti
- 1 (6 ounce)cantuna packed in oil, drained
- 1bunchspinach, chopped
- 2tablespoonsolive oil(or more as needed)
- 4garlic cloves, chopped
- 1/2cuppancetta, roughly chopped
- 1teaspooncrushed red pepper flakes
- 1/2cupdry white wine (optional)
- 1/2cupwater(reserved pasta cooking water)
- salt and pepper
DIRECTIONS
- Cook spaghetti in salted boiling water for 8-9 minutes for al dente.
- Meanwhile, saute garlic in olive oil in a large skillet until lightly browned. Add pancetta and cook until brown and crisp. Add spinach and tuna and saute gently until warmed through. Add wine and simmer until almost all liquid is gone.
- Drain pasta, add to saute pan with other ingredients. Add reserved cooking water and toss pasta until almost all liquid is absorbed.
- Serve immediately, drizzle with olive oil and sprinkle with additional red pepper flakes if desired.
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April 7th, 2008 by alice
Tags: Spaghetti, Vegetarian
INGREDIENTS
- 1 1/4ouncesspaghetti sauce mix, packet
- 1 (8 ounce)cantomato sauce
- 1cupwater
- 4zucchini
- 1smalleggplant
- 1smallgreen pepper, cut into 1-inch cubes
- 3mediumtomatoes, cut into small wedges
- 1/2teaspoonsalt
- 1/2lbspaghetti, uncooked
- 1/4lbmozzarella cheese, grated
DIRECTIONS
- To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
- In 1/2-inch crosswise slices, cut zucchini.
- Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
- Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture.
- Cover and cook on low for 4-6 hours or until vegetables are tender.
- Before ready to serve, cook spaghetti according to the package directions and drain well.
- Top each serving of spaghetti with the vegetable sauce mixture.
- Sprinkle with grated mozzarella cheese and serve immediately.
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April 7th, 2008 by alice
Tags: Cheese, Sauce
INGREDIENTS
- 2tablespoonsbutter
- 2tablespoonsflour
- 1cupmilk
- 1/2teaspoonsalt
- 1/4teaspoonnutmeg
- 1pinchpepper
- 1/2cup gratedswiss cheese
- 1/4cup gratedparmesan cheese
DIRECTIONS
- Microwave butter for 30 seconds.
- Stir in flour and microwave for 1 minute.
- Gradually stir in milk and spices.
- Microwave on high for 3 min or until thick.
- stirring every minute.
- Stir in cheeses.
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