LOW FAT RECIPE: BLUEBERRY BREAD PUDDING
Instructions:
Blueberry Bread Pudding8 white bread slices
1 cup blueberries
2 cups skim milk
1 cup Egg Beaters
1 cup blueberries
2 cups skim milk
1 cup Egg Beaters
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Showing posts with label BREAD. Show all posts
Showing posts with label BREAD. Show all posts
4:34 AM
RECIPE: AVOCADO BREAD
Instructions:
Avocado Bread
Avocado Bread
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup buttermilk
1 egg
3/4 cup finely chopped nuts
1 mashed ripe avocado
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup buttermilk
1 egg
3/4 cup finely chopped nuts
1 mashed ripe avocado
Preheat oven to 350 degrees F. Grease a loaf pan.
Beat
egg lightly; add avocado, buttermilk and nuts. Sift flour, salt, baking
powder and baking soda. Lightly stir avocado mixture and flour mixture.
Pour batter into prepared pan and bake at for 1 hour.
4:33 AM
RECIPE : APRICOT BREAD
Instructions:
Apricot Bread
Apricot Bread
1/2 cup butter
2/3 cup granulated sugar
1/3 cup brown sugar
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1 can apricot halves, drained
1/4 cup apricot brandy or orange juice
1 cup chopped pecans
2/3 cup granulated sugar
1/3 cup brown sugar
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1 can apricot halves, drained
1/4 cup apricot brandy or orange juice
1 cup chopped pecans
Cream
butter and sugar. Beat in eggs. Mash apricots and mix with brandy or
orange juice. Sift dry ingredients and fold in alternately with
apricot-juice mixture. Add pecans and bake in two greased and floured
loaf pans at 350 degrees F for 35 minutes.
4:33 AM
RECIPE: APPLE BREAD
Instructions:
Apple Bread
Apple Bread
2 cups granulated sugar
2 eggs
1 teaspoon salt
1 tablespoon vanilla extract
4 medium apples, grated
1 cup vegetable oil
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup chopped nuts
2 cups flour
2 eggs
1 teaspoon salt
1 tablespoon vanilla extract
4 medium apples, grated
1 cup vegetable oil
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup chopped nuts
2 cups flour
Combine all ingredients in given order. Bake in two 9 x 5-inch loaf pans at 350 degrees F for 45 to 60 minutes.
4:32 AM
RECIPE : ANISE BREAD
Instructions:
Anise Bread
Anise Bread
6 eggs
2 cup milk
6 cups flour, sifted
2 cups granulated sugar
1 cup oil
3 tablespoons baking powder
3 teaspoons anise extract
2 cup milk
6 cups flour, sifted
2 cups granulated sugar
1 cup oil
3 tablespoons baking powder
3 teaspoons anise extract
Preheat oven to 350 degrees F. Grease and flour 3 loaf pans.
Beat
eggs, add sugar slowly. Beat well. Add oil. Add the baking powder and
flour alternating with the milk and extract. Bake for about 40 minutes.
4:31 AM
RECIPE : ALL-SEASON BREAD
Instructions:
All-Season Bread
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons cinnamon
3 eggs
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon baking powder
2 cups prepared fruit or vegetables (instructions follow)
3/4 cup finely chopped walnuts or pecans
3/4 cup vegetable oil
1 (8 ounce) can crushed pineapple
Combine flour, baking soda, salt, baking powder, cinnamon and nuts; set aside.
Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla extract; beat until creamy.
Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetable. Stir in pineapple and prepared fruit or vegetable. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350 degrees F for 1 hour, or until wooden pick inserted in center comes out clean. Cool 10 minutes and turn on rack.
Apple Bread
Peel, core and shred 2 medium apples to make 2 cups total.
Sweet Potato Bread
Peel and shred 1 medium-size sweet potato to make 2 cups total. Stir in 1 tablespoon of the reserved pineapple juice.
Carrot Bread
Peel and shred 2 medium carrots to make 2 cups, total. Stir in 1 tablespoon reserved pineapple juice.
Zucchini Bread
Shred 2 medium zucchini to make 2 cups total.
NOTE: Bread may be baked in different size pans with slight time changes. Divide batter into 2 (6 cup) Bundt pans and bake about 45 minutes. Bake 2 (3 pound) shortening cans about 1 hour and 15 minutes. Bake 2 (7 x 3 1/2 x 2-inch) pans about 45 to 50 minutes; bake 8 (4 1/2 x 2 1/2 x 1 1/2-inch) pans about 30 to 35 minutes.
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons cinnamon
3 eggs
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon baking powder
2 cups prepared fruit or vegetables (instructions follow)
3/4 cup finely chopped walnuts or pecans
3/4 cup vegetable oil
1 (8 ounce) can crushed pineapple
Combine flour, baking soda, salt, baking powder, cinnamon and nuts; set aside.
Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla extract; beat until creamy.
Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetable. Stir in pineapple and prepared fruit or vegetable. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350 degrees F for 1 hour, or until wooden pick inserted in center comes out clean. Cool 10 minutes and turn on rack.
Apple Bread
Peel, core and shred 2 medium apples to make 2 cups total.
Sweet Potato Bread
Peel and shred 1 medium-size sweet potato to make 2 cups total. Stir in 1 tablespoon of the reserved pineapple juice.
Carrot Bread
Peel and shred 2 medium carrots to make 2 cups, total. Stir in 1 tablespoon reserved pineapple juice.
Zucchini Bread
Shred 2 medium zucchini to make 2 cups total.
NOTE: Bread may be baked in different size pans with slight time changes. Divide batter into 2 (6 cup) Bundt pans and bake about 45 minutes. Bake 2 (3 pound) shortening cans about 1 hour and 15 minutes. Bake 2 (7 x 3 1/2 x 2-inch) pans about 45 to 50 minutes; bake 8 (4 1/2 x 2 1/2 x 1 1/2-inch) pans about 30 to 35 minutes.
4:30 AM
RECIPE:ADOBE BREAD
Instructions:
Adobe Bread
2 cups whole wheat flour
1/4 cup granulated sugar
1/4 cup lard or shortening
2 teaspoons salt
2 packages active dry yeast
2 cups very warm water (120 to 130 degrees F)
3 to 4 cups all-purpose flour
2 teaspoons all-purpose flour
Mix whole wheat flour, sugar, shortening, salt and yeast in a large bowl; stir in warm water. Beat on low speed of electric mixer for 1 minute, scraping the bowl frequently. Beat on medium speed for 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl. Turn the greased side up. Cover and let rise in a warm place until double, 40 to 60 minutes. The dough is ready when an indentation remains when dough is touched.
Punch dough down, divide into halves, and let rest for 5 minutes. Shape into 2 round, slightly flat, loaves. Place loaves on opposite corners of a large greased cookie sheet. Cover with a dry cloth and set to rise another 45 minutes.
Preheat the oven to 375 degrees F. Make 1/2-inch deep slashes across the top of each loaf in a lattice, bear paw or squash blossom design. Sprinkle each loaf with 1 teaspoon all-purpose flour. Bake loaves for 35 to 40 minutes, until they are light brown and sound hollow when tapped.
4:29 AM
RECIPE 90 MINUTE BREAD
Instructions:
90 Minute Bread
4 cups warm water
4 packages yeast
4 teaspoons salt
8 tablespoons granulated sugar
4 tablespoons vegetable oil
7 to 8 cups flour
Dissolve yeast in 1 cup of warm water. Mix in remaining ingredients until dough is soft, but not sticky. Use all whole wheat flour, all white, or mixture as desired. Whole-wheat pastry flour is the most silky and desirable for all baking purposes. When dough is soft and leaves sides of bowl, cut into 4 pieces. Let stand 15 minutes.
Pound each piece of dough for 1 minute with rolling pin on a lightly floured board. Form into loaves and put into 4 greased loaf pans. Let stand 30 minutes or until doubled in size.
Bake for 20 to 30 minutes at 350 degrees F. Cool rack before removing loaves from pans.
4 cups warm water
4 packages yeast
4 teaspoons salt
8 tablespoons granulated sugar
4 tablespoons vegetable oil
7 to 8 cups flour
Dissolve yeast in 1 cup of warm water. Mix in remaining ingredients until dough is soft, but not sticky. Use all whole wheat flour, all white, or mixture as desired. Whole-wheat pastry flour is the most silky and desirable for all baking purposes. When dough is soft and leaves sides of bowl, cut into 4 pieces. Let stand 15 minutes.
Pound each piece of dough for 1 minute with rolling pin on a lightly floured board. Form into loaves and put into 4 greased loaf pans. Let stand 30 minutes or until doubled in size.
Bake for 20 to 30 minutes at 350 degrees F. Cool rack before removing loaves from pans.
4:29 AM
RECIPE 7-UP BANANA BREAD
Instructions:
7-Up Banana Bread
7-Up Banana Bread
4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups mashed bananas
1 cup 7-Up
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups mashed bananas
1 cup 7-Up
Preheat oven to 350 degrees F. Stir together dry ingredients and set aside.
Cream
butter and sugar in a large bowl. Add eggs, beating well after each
addition. Add vanilla and bananas, mixing well. Add dry ingredients
alternating with the 7-Up, finishing with dry ingredients. Pour into 2
greased loaf pans. Bake for 45 minutes, until a wooden pick inserted in
the center comes out clean. Cool in the pan for 10 minutes before
removing and cooling completely.
4:28 AM
RECIPE CHOCO-LICIOUS BREAD PUDDING MUFFINS
Instructions:
Choco-licious Bread Pudding Muffins
Choco-licious Bread Pudding Muffins
Source: Tracy Noerper, Southeast United Dairy Industry Association
1 3/4 cups milk
3 large eggs, beaten
2/3 cup granulated sugar
1 teaspoon vanilla extract
6 cups cubed (1/2-inch) cinnamon swirl bread
1/2 cup mini semi-sweet chocolate chips
3 large eggs, beaten
2/3 cup granulated sugar
1 teaspoon vanilla extract
6 cups cubed (1/2-inch) cinnamon swirl bread
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F.
In
a medium bowl, combine milk, eggs, sugar and vanilla; mix well. Stir in
bread cubes and chocolate chips; mix well. Let stand at room
temperature 10 minutes.
Spoon mixture into 12 paper-lined muffin
cups. Bake for 30 minutes or until puffed and set. Serve warm, at room
temperature or chilled.
The snacks may be cooled, placed in an air-tight container and frozen up to one month before serving.
Makes 12 muffins.
4:26 AM
RECIPE CHEESE PEPPER BREAD
Instructions:
Cheese Pepper Bread
1 package dry yeast
1/4 cup hot water
2 1/3 cups flour, divided
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup grated Cheddar cheese
1/2 teaspoon pepper
Grease 2 (1 pound) coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour. Add salt, sugar, baking soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese and pepper. Divide batter between cans. Let rise in warm place for 50 minutes. Bake at 350 degrees F for 40 minutes (or until golden brown). Immediately remove from cans.
Cool slightly before slicing. Makes 2 loaves.Variation
Add 1 tablespoon dehydrated minced onion to batter.
1/4 cup hot water
2 1/3 cups flour, divided
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup grated Cheddar cheese
1/2 teaspoon pepper
Grease 2 (1 pound) coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour. Add salt, sugar, baking soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese and pepper. Divide batter between cans. Let rise in warm place for 50 minutes. Bake at 350 degrees F for 40 minutes (or until golden brown). Immediately remove from cans.
Cool slightly before slicing. Makes 2 loaves.Variation
Add 1 tablespoon dehydrated minced onion to batter.
4:25 AM
RECIPECARROT BREAD
Instructions:
Carrot Bread
Carrot Bread
1 pound carrots, peeled and grated
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries or raisins
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries or raisins
Preheat oven to 375 degrees F.
Place
carrots in a saucepan; add milk, and bring to a boil. Reduce heat and
simmer for 5 minutes, stirring occasionally. Remove from heat and cool.
In
mixing bowl, combine flour, cornmeal, baking powder, eggs, butter and
honey. Stir in dried blueberries or raisins, carrots, and liquid. Butter
a large loaf pan. Pour batter into pan and bake for 60 to 70 minutes,
until a wooden pick inserted in the center of bread comes out clean.
4:24 AM
RECIPE CARROT BREAD
Carrot Bread
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 cups granulated sugar
1 1/2 cup butter-flavored oil
3 eggs, beaten
2 teaspoons vanilla extract
2 1/2 cups grated carrots
1 cup chopped pecans or raisins
Mix and beat together all ingredients except carrots and pecans or raisins. Fold in carrots and pecans and pour into a well greased 9 x 5-inch loaf pan. Bake at 300 degrees F for 1 hour.
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 cups granulated sugar
1 1/2 cup butter-flavored oil
3 eggs, beaten
2 teaspoons vanilla extract
2 1/2 cups grated carrots
1 cup chopped pecans or raisins
Mix and beat together all ingredients except carrots and pecans or raisins. Fold in carrots and pecans and pour into a well greased 9 x 5-inch loaf pan. Bake at 300 degrees F for 1 hour.
4:23 AM
RECIPE CAN CAN DATE-NUT BREAD
Instructions:
Can Can Date-Nut Bread
1 (8 ounce) package Bordo Imported Diced Dates
3/4 cup raisins
1 teaspoon baking soda
1 cup boiling water
2 tablespoons soft butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 1/3 cups flour
3/4 cup chopped pecans
Place dates and raisins in covered bowl. Add baking soda and boiling water. Cover and let stand. Cream butter and sugar. Add vanilla extract. Ad egg and beat well. Add flour; mix until moistened. Pour in fruit mixture, including liquid and pecans, and mix gently to prevent crushing the fruits.
Place a small amount of butter in the bottom of each of 5 empty condensed soup cans. Let the butter melt in the cans in the oven for a few minutes, before filling with batter. Then fill cans 2/3 full. Bake at 325 degrees F for 45 minutes or until cake tests done. Remove from can while warm.
If you prefer to make this recipe in a 9 x 5-inch loaf pan, butter the bottom of pan. Add batter. Bake at 350 degrees F for 45 to 55 minutes, or until cake tests done.
1 (8 ounce) package Bordo Imported Diced Dates
3/4 cup raisins
1 teaspoon baking soda
1 cup boiling water
2 tablespoons soft butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 1/3 cups flour
3/4 cup chopped pecans
Place dates and raisins in covered bowl. Add baking soda and boiling water. Cover and let stand. Cream butter and sugar. Add vanilla extract. Ad egg and beat well. Add flour; mix until moistened. Pour in fruit mixture, including liquid and pecans, and mix gently to prevent crushing the fruits.
Place a small amount of butter in the bottom of each of 5 empty condensed soup cans. Let the butter melt in the cans in the oven for a few minutes, before filling with batter. Then fill cans 2/3 full. Bake at 325 degrees F for 45 minutes or until cake tests done. Remove from can while warm.
If you prefer to make this recipe in a 9 x 5-inch loaf pan, butter the bottom of pan. Add batter. Bake at 350 degrees F for 45 to 55 minutes, or until cake tests done.
4:21 AM
RECIPE FOR CACCIATORE FRENCH BREAD PIZZA
Instructions:
Cacciatore French Bread Pizza
6 (7-inch) French rolls or 1 long loaf French bread
1 tablespoon olive oil
8 ounces boneless, skinless chicken breast meat, cut into thin strips
1 cup (1 small) sliced onion
1 cup (1 small) sliced bell pepper
1/4 teaspoon salt
1 cup CONTADINA Pizza Sauce
1/4 cup chopped fresh basil leaves or 1/2 teaspoon dried basil, crushed
1/2 cup (2.8 ounce can) sliced ripe olives
1 1/2 cups (6 ounces) shredded mozzarella cheese
Slice bread in half lengthwise. Place cut-side up on baking sheet. Bake in preheated 425 degree F oven for 3 to 4 minutes or until lightly toasted.
Heat oil in large skillet over medium-high heat. Add chicken, onion, bell pepper and salt; cook, stirring constantly, for 4 to 5 minutes or until chicken is no longer pink. Spread pizza sauce over cut surface of bread; top with chicken mixture. Sprinkle with basil, olives and cheese.
Bake in 425 degree F oven for 5 to 8 minutes or until heated through and cheese is melted.
Servings: 8
Instructions:
Cacciatore French Bread Pizza
6 (7-inch) French rolls or 1 long loaf French bread
1 tablespoon olive oil
8 ounces boneless, skinless chicken breast meat, cut into thin strips
1 cup (1 small) sliced onion
1 cup (1 small) sliced bell pepper
1/4 teaspoon salt
1 cup CONTADINA Pizza Sauce
1/4 cup chopped fresh basil leaves or 1/2 teaspoon dried basil, crushed
1/2 cup (2.8 ounce can) sliced ripe olives
1 1/2 cups (6 ounces) shredded mozzarella cheese
Slice bread in half lengthwise. Place cut-side up on baking sheet. Bake in preheated 425 degree F oven for 3 to 4 minutes or until lightly toasted.
Heat oil in large skillet over medium-high heat. Add chicken, onion, bell pepper and salt; cook, stirring constantly, for 4 to 5 minutes or until chicken is no longer pink. Spread pizza sauce over cut surface of bread; top with chicken mixture. Sprinkle with basil, olives and cheese.
Bake in 425 degree F oven for 5 to 8 minutes or until heated through and cheese is melted.
Servings: 8
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