3 lg cans biscuits..cut
3 TBPS cinnamon
1/2c chopped pecans
1 1/2 sticks butter
1 TBPS cinnamon
......combine first three
ingrediants in a lg ziplock bag or bowl..
mixture into bundt pan...heat butter,cinnamon-sugar,pecans
melts..stir...pour over bread.....bake@350 for 35 mins....
CINNAMON APPLESAUCE LOAF
1tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1c sweetened applesauce
3/4c EGG BEATERS
1/2c melted butter
1/2c seedless raisins
........heat oven to 350...in
medium bowl,combine first four ingredients...
in large bowl, blend applesauce,sugar,Egg Beaters and butter...
stir in flour mixture just until well blended<batter will be lumpy>
mix in raisins...spoon batter into greased 9x5x3 loaf pan...
bake 55-60 mins or until toothpick inserted comes out clean...cool....
1/2c packed brown sugar
1 tsp salt
11/2c mashed bananas
........heat oven to 350...grease
bottom only of loaf pan...combine all
ingrediants..beat 30 seconds...pour into pan...bake 65-70 mins..
WHOLE WHEAT & ROSEMARY FOCACCIA
1 envelope yeast
3 TBPS Extra Virgin olive oil
2c All purpose flour <or more as needed>
1/2c whole wheat flour
1 tsp salt
1 TBPS fresh rosemary or 1 tsp dried rosemary
1 garlic clove, finely chopped
......combine water &
sugar in large bowl, sprinkle with yeast...
let stand 5 mins..stir
in 2 tablespoons olive oil, flour & salt....stir, adding more flour
to make a soft dough....knead
dough on lightly floured surface until soft & smooth..
about 8 minutes....oil
large bowl & add dough....cover, let stand in warm place
until doubled in size,
about 1 hour....
.....preheat oven to 400....combine
remaining 1 Tbps oil, rosemary & garlic in
stirring over low heat until garlic begins to sizzle..set
aside to cool.......
.....when dough is ready,
punch down....place dough in center of baking sheet..
stretch or roll dough
into a 12 inch circle...brush with rosemary oil......
.....bake on bottom rack....15
to 20 minutes..or until browned & crisp...
cool on wire rack...cut
into 2 inch squares.........
8 cups unbleached flour
1 cup nonfat dry milk
1/3 cup baking powder
1/3 cup butter-flavored granules
8 teaspoons sugar
2 teaspoons cream of tartar
2/3 cup tub-style margarine
In a large bowl, whisk the flour, dry milk, baking powder, butter-flavored
sugar and cream of tartar. Using a pastry blender or two knives, cut the
into the dry ingredients until the mixture resembles coarse meal. Store
covered container in the refrigerator.
5 tablespoons packed brown sugar
2 tablespoons dark corn syrup
1 tablespoon water
2 tablespoons chopped toasted pecans
1 cup unbleached flour
2/3 cup whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons chilled margarine, cut into small pieces
1/3 cup raisins
2/3 cup skim milk
Preheat the oven to 425 degrees. Coat an 8-inch round
baking pan with nonstick spray. In a small saucepan over
low heat, stir 4 tablespoons of the brown sugar, the corn
syrup and water until the brown sugar dissolves and the
mixture is warm. Pour the mixture into the prepared pan
and sprinkle with the pecans. In a medium bowl, combine
the flours, baking powder and 1/2 teaspoon of the
cinnamon. With a pastry blender, cut in the margarine
until the mixture resembles coarse meal. Add the raisins
and milk, and stir just until moistened. Turn out the dough
onto a lightly floured surface and knead it 10 times. Roll
the dough into an 8-by-10-inch rectangle. Sprinkle the
rectangle with the remaining 1 tablespoon of brown sugar
and the remaining 1/2 teaspoon of cinnamon. Starting
from a long side of the rectangle, roll up the dough into a
cylinder. Cut the cylinder into 1-inch slices. Place the
slices, cut side down, into the prepared pan. Bake until
the buns are golden brown, 12 to 15 minutes. Place cut
side up onto a serving plate. Serve warm.
BISCUITS WITH SAGE
2 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1 teaspoon sugar
1 teaspoon dried sage
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 clove garlic, minced
3 tablespoons nondiet tub-style margarine or butter
3/4 cup + 2 tablespoons fat-free buttermilk
Coat a baking sheet with no-stick spray and set aside.
In a large bowl, stir together
the all-purpose flour, whole-wheat flour, sugar, sage, baking soda, baking
powder,salt and garlic. Using a pastry blender cut the margarine or butter
into the flour mixture until coarse mixture form.
Add the buttermilk and stir to form
soft dough. Transfer the dough to a floured surface. Knead gently to form
a ball. Roll out into a square 3/4-inch thick. Cut into 12 squares or rectangles.
Place on the prepared baking sheet.
Bake at 400 degrees F for
18 to 20 minutes, or until the biscuits are just beginning to turn golden
brown. Serves 12.