The Best Banana Bread (ovo)
Ingredients & Directions 3 lg Bananas (enough to mash 1 Cup) 1 c Sugar x Replacement for 1 egg (can Be 2 egg whites or one egg White and 1/3 c. Non-fat yogurt if you use Those things) 4 tb Applesauce (baby applesauce Is best, but any other is Fine ) 1 And 1/2 cups flour (I use 1/2 Whole wheat usually) 1 ts Baking soda 1 ts Salt With a mixer, beat the mashed bananas with the sugar. Add the egg replacer and applesauce and beat again. In another bowl, mix the dry ingredients. Add this to the banana mixture and stir with a spoon until the dry stuff is all moistened. Not too much stirring! Pour batter into a loaf pan. (About 5 x 9 inches, preferrably non-stick or you can spray with Baker’s Secret for a split second and spread with a paper towel.) Bake at 325 (be sure to preheat first) for about 55 minutes. This is great the second day and freezes great, too. If you have enough bananas make two and freeze one. Yields 1 Servings
Sour Cream Lemon Pie
Ingredients & Directions 1 c Sugar 3 1/3 tb Cornstarch 1 tb Lemon rind, grated 1/2 c Fresh lemon juice 3 ea Egg yolks, slightly beaten 1 c Milk 1/4 c Butter 1 c Cultured sour cream 1 ea BAKED 9-inch pie shell 1 c Heavy whipping cream, whippe 1 x Lemon twists for garnish Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc. Yields 6 Servings
Cottage Dill Bread For Bread Machine
Ingredients & Directions -Electric Bread -REGULAR LOAF- 1/2 c Water 1 1/4 c Cottage cheese 2 c White bread flour 1/2 tb Dry onion 1 tb Dry milk 1/2 tb Dill seed 1 tb Sugar 1/2 tb Dill weed 1 ts Salt 1 ts Fast rise yeast; **OR** 1 tb Butter 2 ts -Active dry yeast LARGE LOAF 3/4 c Water 3/4 c Cottage cheese 3 c White bread flour 1 tb Dry onion 1 1/2 tb Dry milk 1 tb Dill seed 2 tb Sugar 1 tb Dill weed 1 1/2 ts Salt 2 ts Fast rise yeast; **OR** 1 1/2 tb Butter 3 ts -Active dry yeast +++ servings are based on 8 for regular loaf and 12 for large loaf. Hints: Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Be sure to follow loading instructions for your particular bread machine. — from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc. PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter Elliott Yields 8 servings
Crabcakes From Brigitte
Ingredients & Directions 1/2 c Scallions Tops,chopped 2 tb Parsley, chopped 2 tb Non-Fat Yogurt 1 tb Lemonjuice 1 tb Fat-free Majonnaise 1 ts Worshestershire sauce 1/2 ts Paprika 1/4 ts Red Pepper 1/4 ts Dry Mustard 1 lb Lump Crab Meat 1 1/4 c Breadcrumbs, fresh 1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of “lose Weight Naturaly” cookbook Yields 4 Servings
Best: Leek Tart
Ingredients & Directions 1 11-inch tart/quiche shell 2 tb Butter 4 c Leeks, chopped (=5) 2 tb Dijon mustard 5 sl Bacon, cooked and crumbled 2 Eggs 1/2 c Whipping cream 1/4 ts Light cream 1/4 ts Pepper pn Salt Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water. On lightly floured surface, roll out pastry and fit into 11-inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes. Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool. Meanwhile, in large skillet, melt butter over medium-low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool. Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F 180C oven for 30-35 minutes or until golden. Yields 6 Servings
Health Grain Bread
Ingredients & Directions 3/4 c Water 1 1/2 c Bread Flour 1/4 c Whole-Wheat Flour 2 ts Nonfat Dried Milk 1 ts Salt 2 ts Honey 1 tb Applesauce 1/4 c Grated or chopped carrots 1/4 c Raisins 1/4 c Sunflower seeds 1/4 c Bran flakes 1 tb Wheat germ 2 ts Yeast This recipe can be used in the regular, rapid or delayed time bake cycles. ~FOR 1-LB. LOAF Yields 1 Servings
Very Easy Banana Pie
Ingredients & Directions 1 lg Or 2 small bananas, peeled -and sliced 1 Envelope plain gelatin 1 c Water 1 pk (0.9 oz) sugar free instant -banana pudding 1 ts Sugar, 1/4 tsp ground -cinnamon, blended 3/4 c Ice cubes 3/4 c Low fat ricotta cheese 1 Chocolate flavored -ready-crust pie crust Put gelatin in blender with 2 tablespoons water. Heat remaining water to boiling and pour into blender. Blend until mixed well. Add ice cubes, pudding mix and ricotta cheese, blend until smooth and well mixed. Place first layer of bananas in pie crust, sprinkle with 1/2 cinnamon/sugar mixture. Pour 1/2 pudding mixture into pie. Repeat process: bananas, sugar and remaining pudding. Chill 2 hours before serving. Garnish with sliced bananas dipped in melted chocolate. Add mint leaves immediately before serving, if available. Yields 1 Servings
