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BREADS: YEAST, SPECIALTY, QUICK

BREADS

YEAST BREADS
English Muffin Corn Bread

3 3/4 c. unsifted flour
1 1/4 c. yellow cornmeal plus more for sprinkling
2 pkg active dry yeast
2 T. sugar
1 t salt
1/4 t baking soda
2 c. milk
1/2 c. water
Grease 2 glass loaf pans and sprinkle with cornmeal. In large bowl combine 13/4 c. flour, cornmeal, yeast, sugar, salt and baking soda. Combine milk and water in glass bowl; microwave on HIGH until very warm. Add slowly to dry ingredients and beat well. Stir in remaining flour to make stiff batter. Spoon into pans; top with more cornmeal. Cover; let rise for 45 min. Microwave each loaf on HIGH for 6 1/2 min. Allow to rest 5 min. before removing from dishes. Slice and toast to serve.

English Muffin Bread (Microwave Oven Recipe)

1/4 cup warm water (105° to 115°F)
1 package Yeast
1 cup warm milk (105° to 115°F)
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
3 cups all-purpose flour
Cornmeal
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, and baking soda. Gradually stir in enough flour to make soft dough. Grease 8 1/2- x 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place batter in pan; sprinkle with additional cornmeal. To let rise, microwave*, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat microwaving and resting 1 or 2 times, until doubled in size.
To bake, microwave on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. Let stand 5 minutes in pan. Remove from pan; let cool on wire rack. Slice and toast to serve.

Whole Wheat English Muffin Bread:
Replace 1 cup all-purpose flour with 1 cup whole wheat flour. Proceed with recipe as directed.

Cinnamon-Date English Muffin Bread:
Add 1 teaspoon Ground Cinnamon along with baking soda; blend well. Stir in 1/2 cup imported chopped or snipped pitted dates, along with flour. Proceed with recipe as directed.

Orange-Nut English Muffin Bread:
Add 1 tablespoon grated orange peel along with baking soda; blend well. Stir in 1/2 cup chopped toasted blanched almonds along with flour. Proceed with recipe as directed.

Fat Free French Rolls

1 cup warm Water
2 1/2 cups Flour - sifted
1/2 tsp. Salt
2 tblsp. Sugar
2 tsp. yeast
Proof yeast in water, combine dry ingredients, make a well, add yeast mixture and knead well. Let rise until doubled. When risen, move to floured board and roll out about 1/4 inch thick rectangle. Roll up like a jelly roll from the long side. Cut into 6 sandwich rolls, 8 dinner rolls or two french loaves. Place on baking sheet and allow to rise until doubled again. Place in 425 degree oven for 15 minutes or until golden brown.

Refrigerator Wheat Germ Bread

1 1/2 c. milk
2 1/2 t salt
1/2 c. water
2 T. margarine
5-6 c. flour
1 egg
2 pkg dry yeast
1 c. wheat germ
1/2 c. brown sugar
oil
Heat milk and water til warm; set aside. Combine 2 c. flour, yeast, brown sugar, and salt. Add shortening to milk and water. Combine milk, water, and dry mixture. Add l c. flour and egg. Beat with mixer til thick and elastic. Using wooden spoon, stir in l c. flour and wheat germ. Pour on floured table. Knead in enough flour to make firm dough. Knead 5-10 min. till smooth. Cover with plastic wrap and towel; let rest 20 min. Punch down; divide in half. Roll each into 8 x 12 inch rectangle. Roll tightly; pinch ends. Place in 2 greased pans. Brush tops lightly with oil. Cover with wrap and refrigerate 2-24 hrs. Uncover; let stand at room temp 10 min. Bake at 375 for 30-40 min. If top browns too quickly, cover loosely with foil last 10 min.
Whole Wheat Bread

Scald 3/4 c. skim milk; add 6 T. margarine, 1/3 c. molasses or honey, 1 T. salt. Cool. Dissolve 2 T. yeast 20 min. in 3/4 c. water with 1/4 c. honey. Combine both with 2 c. water, 4 c. whole wheat/white flour (mixed). Beat 7 min. Work in more flour (4-5 c?). Rise to double; punch; rise again. Shape 4 loaves and put in greased pans; rise again. Cook at 350 for 30-40 min. Freezes well.
Quick Whole Wheat Bread

2 c. lukewarm water
2 T. sugar
2 T. granular yeast
2 T margarine
2 garlic cloves
2 t salt
1/3 c. nonfat dry milk
2 c. white flour
2 c. whole wheat flour
Topping: 1 egg white, mixed with 1 T. water, 1/4 c. sesame seeds
Dissolve yeast in water and mince garlic. Put in large bowl and add dry milk sugar, margarine, salt and 2 c. white flour. Beat with mixer about 2 minutes. Sprinkle in whole wheat flour. Wet hands before kneading. Knead for 2 min. Place in bowl covered with damp dish towel and let rise 40 min. Preheat oven to 375. Knead dough again 2 more minute. Pour into straight-sided container (souffle dish) Bush top and bake for 1 hr.

Banana-Pecan Whole Wheat Loaf

Dough
1 3/4 to 2 1/4 cups all-purpose flour
1/4 cup sugar
1 package RapidRise Yeast
1/2 teaspoon salt
1/3 cup water
2 tablespoons butter, cut up
1 cup whole wheat flour
1/2 cup mashed ripe banana
1 egg
1/2 cup toasted chopped pecans or raisins
Topping
1 tablespoon sugar
1/2 teaspoon Ground Cardamom or 1/4 teaspoon Ground Allspice
To make dough: In large bowl, combine 3/4 cup all-purpose flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120 to 130°F); stir into dry ingredients. Stir in whole wheat flour, banana, egg, pecans and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal pieces; form each into smooth ball. Place balls in greased 8 x 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
In small bowl, combine topping ingredients; sprinkle over top of dough. Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

Walnut Bread

3 1/2 to 4 cups all-purpose flour
1 package RapidRise Yeast
2 tablespoons nonfat dry milk
2 tablespoons sugar
3/4 teaspoon salt
1 cup water
2 tablespoons butter or margarine
2 egg whites
3/4 cup coarsely chopped walnuts, toasted
In large bowl, combine 1 1/2 cups flour, undissolved yeast, nonfat dry milk, sugar and salt. Heat water and butter until very warm (120 to 130°F); stir into dry ingredients. Stir in egg whites, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 1 minutes.
Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375°F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.

Honey Oatmeal Bread

2 c. boiling water
1/2 t. salt
1 c rolled oats
1/2 c honey
2 pks yeast
2 T margarine, melted
1/3 c. warm water
2 c. whole-wheat flour
3 c. all-purpose flour
Grease 2 loaf pans. Place oats in large bowl; pour in boiling water. Let stand 1/2 hour. In small bowl, dissolve yeast in warm water. Let stand 5-10 min. Add salt, honey, melted margarine to oats. Then stir in yeast mixture. Combine flours in small bowl; gradually add until kneadable. Knead 5-10 min. adding flour as needed. Put in large greased bowl, turning to coat. Cover with towel; let rise in warm place until doubled. Punch down, divide and shape. Place loaves in pans. Let rise again; bake at 375 50 min.

Cinnamon Bread

Pour 3/4 c. boiling water over 1/2 c. rolled oats; stand 30 min. Add 1/4 c. honey, 2 T. butter, cinnamon. Dissolve 1 pkg yeast in 1 c. lukewarm water 5 min. Add to oats; beat in 3 c. flour. Then work in rest. Knead 10 min. Rise in greased bowl under towel 1 hr. Knead again, divide in 2. Cover, rise till doubled 45 min. Bake 400 for 5 min, 300 for 40.

Portuguese Bread

5-6 c. bread flour
2 t. salt
2 pkg dry yeast
1/4 c nonfat dry milk
2 c. hot water.
Measure 2 c. flour, salt, yeast and dry milk in large mixing bowl. Pour hot water in and beat to blend. Add 1 c. flour and beat 100 vigorous strokes with wooden spoon. Continue adding flour, 1/4 c. at time, and stirring with spoon until dough is shaggy. (May have cup of flour left over) Knead flour 10 minutes in rest of flour. Place in lightly greased bowl, cover tightly with plastic wrap and rise until doubled, about 1 hour. Punch down dough, knead for a couple of minutes, and cut with serrated knife into 2 or 3 pieces. Shape each into ball and rest 203 min. Form loaf by pressing into flat oval and rolling; put in sprayed pans, seam down. Cover with wax paper and rise until doubled, about 45 minutes. Bake at 400 for 10 min., then 350 for 20-30 min. Cool; can freeze.

Portuguese Broa

1 pkg dry yeast
1 2/3 c. warm water
1 t sugar
2 c. unsifted bread flour
1 1/2 c. unsifted all-purpose flour
1 c. fine cornmeal or masa harina
1 1/2 t. salt
In large mixing bowl, sprinkle yeast over water and sugar; let stand 10 minutes. sift flours with cornmeal and salt. Gradually beat, then work dry ingredients into yeast-water, adding a little more all-purpose flour if necessary to make dough workable. With heavy-duty mixer with dough hook, knead on low speed until smooth and elastic (or by hand). Turn dough into clean bowl, cover with damp towel and let rise in electric oven with light on until doubled.
Liberally smear a 9-inch cake pan with shortening; set aside. Punch dough down, turn onto lightly floured surface ans shape into 7 inch round about 2 inches thick. Place in center of prepared pan, brush with warm water and rise, uncovered, until doubled in bulk.
Preheat oven to 375. Brush loaf again with warm water and bake on middle shelf until well-browned and hollow-sounding, 45-50 min. Cool on rack. To serve, cut loaf into quarters, then cut each quarter.

Easy French Bread

1 pkg yeast, 1 t. salt, 1 t. sugar, 1 t. butter, 2 C. flour, 1 c. + 1 t. water (warm)
Add yeast to 1/4 c. water. Add salt, sugar and butter and mix until smooth. Add remaining water and mix in flour slowly. Mix for 5 minutes until dough is elastic. Knead dough 5-10 minutes. Place in greased bowl and spread oil over. Cover and let rise 90 minutes. Knead again lightly. Separate in 2 and place each in small greased loaf pan. Let rise 45 minutes. Cook at 350 for 40-45 minutes.
*To rise bread in microwave, heat 203 c. of water in a glass bowl 2 minutes. Open door to released steam. Place cloth covered bowl in microwave with water bowl.


Chocolate Banana Bread

6 medium ripe bananas
1 c. sugar
1/2 c. canola oil
1 t. salt
1 t vanilla
1 whole egg, 2 egg whites
3 c. all-purpose flour
1 t. baking powder
1/23 t. baking soda
1/2 c. cocoa
1/2 c. freshly brewed coffee, room temperature
Heat oven to 350. Lightly coat 2 baking pans with spray; dust with flour. Puree bananas in blender; should have about 2 1/2 c. Combine with sugar in bowl of mixer. Beat medium until sugar begins to dissolve. Gradually beat in oil, salt, vanilla, eggs. In separate bowl combine flour, baking powder, baking soda, and cocoa. Gradually bear into other mixture, adding coffee alternately with flour. Pour into pans and bake 40-45 minutes. Cool about 10 minutes in pan, then remove and cool on wire rack. Wrap tightly.

Basic Fruit Bread

2 c. chopped fruit (apples, blueberries, cranberries, pears, pineapple, nectarines)
1/2 c. sugar
2 c. all-purpose flour
3 t. baking powder , 1/4 t. salt
1 egg, beaten
1 c. skim milk
2 T. olive oil
2 T. grated orange peel
Preheat to 350 and oil a loaf pan. Toss fruit and 1/4 c. of sugar and set aside. Sift flour, remaining sugar, baking powder, and salt into bowl. Combine beaten egg, milk and oil in another bowl. Pour wet into dry. Stir in orange peel and fruit. Bake 1 hour; let stand 10 minutes before turning out on wire rack.

Basic Fruit Coffee Cake

1 c. all-purpose flour 1/2 t. salt
1 t. baking soda
2 c. peeled diced fruit (apples, cranberries, pears, strawberries, blueberries, nectarines, raspberries)
1 egg
1/4 c. olive oil
1 c. sugar
1 t. ground cinnamon
1/4 t. ground nutmeg
1/2 c. chopped nuts
Preheat to 350. Sift flour, salt, baking soda into large bowl. Place fruit in separate bowl; add egg, oil, sugar, cinnamon, nutmeg, and nuts. Add fruit to flour. Combine only until flour is slightly moist. Spread in greased 8 inch baking pan. Bake 45-45 minutes. Let stand in pan 10 minutes, turn onto wire rack.

Lemon Walnut Tea Loaf

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon grated lemon peel
1/3 cup margarine, softened
1/2 cup sugar
1/4 cup fresh squeezed lemon juice
2 eggs
1/2 cup milk
1 cup Walnut Halves, chopped
Combine flour, baking powder and lemon peel; set aside. In medium bowl, with mixer at medium speed, beat margarine and sugar until creamy; add lemon juice. Beat in eggs. On low speed, alternately add flour mixture and milk until blended; stir in chopped nuts. Spread into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350 degrees F for 55 to 60 minutes or until toothpick comes out clean. Cool in pan for 10 minutes; remove from pan. Cool completely on wire rack.


SPECIALTY BREADS
Scones

1 1/2 cups reduced fat Biscuit Mix
1/2 cup no-fat milk
1/4 cup sugar
cinnamon and nutmeg to taste
1tsp. vanilla extract
Preheat oven to 425. Mix dry ingredients well, make a well and add the liquids. Mix gently and move to floured board. Knead gently until you can roll it out. DO NOT OVER KNEAD OR WORK! Roll out about a half inch thick and cut out scones with either a large cookie cutter or glass. Place on no-stick baking pan and cook 8 to 10 minutes or until lightly brown.

Pita Breads

Dissolve 1 pkg yeast in 1 1/3 c. warm water. Stir in 1 t. salt; 1/4 t. sugar; 1 T. olive oil, 1 1/2 c. flour. Beat till smooth. Stir in more flour. Turn out, knead 10 min. Rise in greased bowl 1 hr. Punch, shape in 6 balls, roll, rise on corn-mealed sheet 30 min. Bake at 450 about 10 min. Brush with milk before baking for shine, golden color.

Whole Wheat Pita Bread

Combine 2/3 c. soy flour, 3 c. whole wheat pastry flour, 2 1/3 all-purpose flour with 1 T. salt and 2 T. sugar in large bowl. In small bowl, mix t. sugar with 1 pkg dry yeast and 1/2 c. warm water. Set in warm place for about 10 min. until bubbly. Stir in yeast mixture, 2 to 2 1/2 c. lukewarm water in flour until dough is slightly sticky on outside. Knead in bowl until smooth (10 min.+) Grease top of dough with oil, cover bowl, and rise until doubled (1 1/4 hrs.) Punch down, knead briefly and divided into 12 equal pieces. Form each into smooth ball, cover and let stand 10 min. Roll out balls into 5" rounds. Bake at 450 for 8 -10 min. on ungreased cookie sheets. Cool rounds on board covered with a towel.

Focacchio

Mix 2 1/2 c. flour, T. rosemary. Put yeast in cup of warm water with 2 T. olive oil. Mix, rise about 1 hour. Pop down, put olive oil on bottom of round pan, pat down dough, punch in several holes. Let rise 30 min. Bake.

Ham and Cheese Calzone

1/3 cup fat-free ricotta cheese
1/2 t. oregano
1/4 cup shredded Parmesan
3/4 cup shredded mozzarella
1/4 c. finely chopped lean ham
1 pkg pizza crust
Preheat to 425 and spray baking sheet. Combine ricotta with oregano; stir in other cheese; add ham and mix well. Press out dough into 10 inch circle; Fill 1/2 of circle. Press over top crust and pinch. Bake 8 minutes. Turn over and bake about 7 minutes.
--Combine 1 1/2 c. ricotta, 3/4 c. ham diced, 6 medium tomatoes, peeled, seeded & diced, 8 leaves fresh basil, torn, 1 c. mozzarella, 4 T. parmesan for another filling.

Pizza Dough

Warm a medium mixing boowl by swirling hot water in it. Place 1 pkg yeast in bowl and pour on 1 c. lukewarm water. Stir in pinch of sugar, mix with fork, and allow to stand until yeast foams, 5-10 minutes. With wooden spoon, mix in 1 t. salt and 1 c. unbleached flour. Mix in another cup, stirring with spoon until dough forms mass and pulls away from bowl. Knead dough in flour, 8-10 minutes. Form into ball. Let dough rise in oiled bowl until doubled, 40-50 min., in warm place. Punch down, knead 1/2 min. Divide into 2 balls for 2 pizzas. Roll out. Place on lightly oiled cookie sheet.

Quick and Easy Refrigerated Dough

2 egg whites, slightly beaten
1/2 c. oil
1/2 c. sugar
1 pkg yeast dissolved in 1/4 c. warm water
1 t. salt
1 c. lukewarm water
4 cups flour (white or whole wheat).
Stir together in this order. Refrigerate at least 12 hours. Roll into your favorite shape and let rise 2 hours before baking. Bake at 375 for 10 min.

Norwegian Holiday Bread

7 c flour
1/3 c. sugar
2 pkg fast yeast
1 c. water
2 egg substitutes
1/2 c. milk
1/3 c. margarine
1/2 c. fruit mix
1/2 c. raisins
1 t. cardamom
1 t salt
1/4 c. sliced almonds, chopped
Mix 6 c. flour, sugar, salt, cardamom, fruit, nuts, yeast. Heat water, milk, butter until hot; stir in dry stuff. Mix in egg substitute, then flour until soft dough. Knead 10 min; rest 10. Make 2 round cakes, rise till doubled. Bake 325 for 30 min. Frost with confectioners sugar glaze; decorate with candied cherries.

Swedish Tea Ring

1/4 c. sugar
1 pkg yeast
3 1/2-4 c. flour
1 c. lukewarm milk
1/4 c. warm water
1/2 c. shortening
1 egg substitute
1 t. salt
Mix milk, sugar, salt, shortening. Dissolve yeast in warm water. Add together, add egg. Mix in flour. Turn dough out, cover for 10 min; knead. Rise in greased bowl (2 hr); punch down; rise again (45 min). Punch, roll, spread with 2 T. soft butter, 1/2 c. sugar, 2 t. cinnamon, 1/2 c. raisins or chopped pecans. Roll, move to ring, cut 3/4 way through with scissors. Bake 375, 35 min. For frosting, mix 1/4 c. milk, 1 1/2 c. confectioners sugar, vanilla. Top with cherries.

Moravian Sugar Cake

2 c. sugar (- 2 T)
1 pkg yeast
9 c. sifted flour
1/2 c. lukewarm water
1 c. potato water
1 c. mashed potatoes
2 egg substitutes
3/4 c. shortening
2-3 T. butter
1 c. scalded milk
1 T. salt
Dissolve yeast in water with 1/2 t. sugar. Mix potatoes, potato water, milk with 1 c. sugar. Cool; add yeast; 2 c. flour. Cover 1 hr. Stir in eggs, shortening, salt, rest of sugar, up to 7 c. flour. Rise till double. Spread in pans, rise again an hour. Make thumb depressions, put in butter, brown sugar; sprinkle cinnamon/sugar mixture over top. Bake 350 for 20-25 min.

MUFFINS AND QUICK BREADS
Oat Bran Muffins

2 1/4 c. oat-bran cereal
1/4 c. chopped nuts
1/4 c. raisins
1 T. baking powder
1/4 c. brown sugar or 1/4 c. honey/molasses
1 1/4 c. skim milk
2 egg whites
2 T. vegetable oil
Preheat to 425. In large bowl combine cereal, nuts, raisins, baking powder. Stir in sweet. Mix milk, egg whites, oil and blend in with dry mixture. Line muffin pans (12 muffins). Bake 15-17 min. Test for dryness with toothpick.

Apple Cinnamon Muffins

2 1/4 c. oat-bran cereal
1/4 c. brown sugar
1 1/4 t. cinnamon
1 T. baking powder
1/4 c. chopped walnuts
1/4 c. raisins
1/2 c. skim milk
3/4 c. frozen apple-juice concentrate
2 egg whites
2 T. vegetable oil
1 med. apple, cored and chopped
Mix dry ingredients. Mix milk, apple-juice, egg whites, and oil in bowl or blender. Mix together. Add chopped apple. Fill 12 lined muffin cups. Bake 425 for 17 min.

Banana Muffins

1 c. oat bran
1 c. whole wheat pastry flour
1 T. baking powder
1/2 t. salt
2 large smashed bananas
3 egg whites
1 c. non-fat milk or yogurt or both.
Mix dry ingredients. Whip egg whites into bananas and stir into milk. Then stir wet ingredients into the dry and bake in papered tins for 20-25 min. at 400.

Blueberry Yogurt Muffins [Cooking Light]

2 c. all-purpose flour
1/3 c. sugar
1 t. baking powder, baking soda
1/4 t. salt
1/4 c. unsweetened orange juice
2 T. vegetable oil
1 t. vanilla extract
8 oz. vanilla low-fat yogurt
1 egg
1 c. fresh or thawed blueberries
cooking spray, 1 T. sugar
Combine first 5 ingredients in large bowl; make well in center. Combine orange juice and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries. Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1 T. sugar evenly over muffins. Bake at 4500 for 18 minutes or until golden. Remove from pans immediately; let cool on wire rack.

Quick Buttermilk Rolls

1/4 c. warm water
1 pkg yeast
3/4 c. warm buttermilk
1/4 t baking soda
1/ T. sugar
1/2 t salt
3 T. vegetable oil
1 12 c whole wheat flour
1 1/2 c. all purpose flour.
In medium bowl, dissolve yeast in warm water; add warm buttermilk and stir in soda, sugar, salt and oil. Stir in flours. Turn onto floured surface and knead 8-10 min. Pull off pieces of dough slightly larger than golf ball and roll into balls. Place on greased pan. Cover lightly; let rise in warm place 1 hr. Preheat to 400F. Bake 15 min. Makes 15 rolls.

Polenta and Mushrooms

1 c. finely ground cornmeal
1/2 t. dried thyme leaves
2 T. chopped fresh parsley
1/2 t. dried oregano
1 c. sliced mushrooms, steamed for 3 min. or sautéed
1/2 c. nonfat plain yogurt
In nonstick pot, bring 2 c. water to boil. Using a whisk, slowly stir in cornmeal, taking care to avoid lumps. Return mixture to boil; lower heat and simmer about 10 min. Then stir in herbs, seasoning, mushrooms, and yogurt. Cook for 5 min. Pour polenta in nonstick baking pan and set aside to cool. When firm, cut into pieces about 2 inches square. Broil and serve with tomato sauce or as side dish with veggies, etc.

Popovers

3 eggs
1 c skim milk
1 c. all purpose flour, unsifted
1/4 c. diet margarine, at room temp
1/4 t. salt
Option: 1 t ground cinnamon
Combine ingredients in covered blender; process 30 seconds. Spray 8 nonstick muffin cups, fill half full with batter. Bake at 400 degree 40 minutes. Serve hot. Can serve with blueberries pureed and sweetened (in frig 24 hours) or strawberries, processed with sugar, refrigerated.

 

Spoonbread

2 c. self-rising cornmeal
2 T/ margarine
1 1/2 c. milk
1 egg
1/2 c. buttermilk
Heat milk and margarine until melted. Remove form heat and add cornmeal, eggs and buttermilk. Mix well. Bake at 350 about 30 minutes.

Buttermilk Biscuits

Vegetable oil spray
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/8 teaspoon baking soda, salt
1 tablespoon margarine
1/3 cup low-fat buttermilk
¼ cup nonfat or low-fat plain yogurt
Preheat oven to 425º. Spray an 8-inch round cake pan lightly with vegetable oil spray. Set aside.
In a medium bowl, mix the flour, baking powder, sugar, baking soda and salt. With a pastry blender or fork, cut in the margarine until it is in small pieces throughout the flour. Stir buttermilk and yogurt into the flour mixture with a fork until mixture is just moistened. Turn dough out onto a lightly floured board. Sprinkle dough with a small amount of flour and shape into a disk. With your hands or a rolling pan, pat out the dough until it is about ½ inch thick. Cut out biscuits with a 2½-inch round cutter. Place biscuits in the prepared cake pan. Bake for 10 to 12 minutes, or until biscuits are done through the middle (they will be golden-brown on the bottom).
-- "American Heart Association Low-Fat, Low-Cholesterol Cookbook,"

.Southern-Style CornBread

1½ teaspoons vegetable oil
1½ cups yellow cornmeal, whole-grain if possible
1½ cups whole-wheat flour
1/3 cup nonfat dry milk
1 to 3 tablespoons sugar (optional)
1½ tablespoons baking powder
½ teaspoon salt
Whites of 3 large eggs
1½ cups fat-free milk
Pour oil into a 10½-inch cast-iron skillet or 9-by-11-inch oven-proof glass casserole dish. Swirl oil. Set aside.
Preheat oven to 450º for cast iron or 425º for glass. In a large bowl, mix cornmeal, flour, dry milk, sugar, baking powder and salt. Set aside.
In a small bowl, beat egg whites with a whisk until slightly frothy. Add milk and whisk again. Pour liquid ingredients into dry ingredients and mix, leaving some lumps. Do NOT overmix. Place skillet in oven for 1 to 2 minutes to heat the oil. Be careful not to let it burn! Watch the time carefully. Pour batter into hot skillet. Bake for about 20 minutes. Immediately remove corn bread from pan by turning onto a cutting board.
-- "American Heart Association Low-Fat, Low-Cholesterol Cookbook,"

Southern Cornmeal Muffins

1 c. yellow cornmeal
1 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1 t. sugar
1/2 t. salt
1/4 c. egg substitute or 2 egg whites
1 1/4 c. plain non-fat yogurt
1/4 c. vegetable oil
Combine cornmeal, flour, baking powder, soda, sugar, and salt in large bowl; make a well in center. Combine eggs, yogurt, and oil; add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling 3/4 full. Bake at 425 for 12-14 minutes. Remove from pans immediately.

Corn Bread (no corn)

1 cup flour
1 pinch cornmeal
1/4 cup sugar or less
1 teaspoon baking powder
1/2 teaspoon salt
1 cup nonfat yogurt
1/2 cup egg beaters
Mix dry ingredients together. Add yogurt and egg substitute. Mix well. Bake at 400 degrees in square or round pan for about 20 minutes.

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