healthy muffin recipe from gourmet magazine (august 1993). it's even tasty to those who don't care for bran! if you don'r have miller's bran, you can use all-bran cereal or wheat germ. you can omit raisins or substitute for other dried fruit such as cr
wonderful recipe from 'nigella bites'. you can prepare the cake base in advance and let it rise in the refridgerator overnight, so that you can bake it in the morning for a delicious breakfast treat.
i love cinnamon. when i started my diabetic diet, they told me that cinnamon actually helps the insulin work and promotes health in a diabetic. so, with that in mind, i started using tons of it. i love it, so that wasn't a problem for me. i use it on
by tammy thompson 23rd ward
these are light, unlike typical pumpkin muffins. good for spring. golden raisins and walnuts would be good in these if you made full-size muffins. try filling them with cream cheese after baking. yum!
outrageously delicious is all i can say about this coffee cake... moist and unbelievably good describes this recipe to a t! i remember the first time my friend marie's sister made this recipe, and i thought i had died and gone to heaven. it is that goo
a very crisp and tender cracker. from the scandinavian chapter of the united states regional cookbook, culinary institute of chicago, 1947.
editing per my grandmother to get the story right: this cake recipe was passed down to my great grandmother helen from my swedish great great grandmother maria. it is over 100 years old...possibly 150 or more! some of my swedish relatives started the famo
my grandma used to make these with my sister and i all the time. as kids it would be great fun kneading the dough together: we'd take it in turns. a simple yet delicious butter biscuit, popular with all ages, and perfect for any occasion! they'll keep for
i had these at a restaurant in greenville called sir george's, when i was a kid, and had such a fit over them the chef gave my mother the recipe. it's supposedly from a 15th century recipe. all i know is they are fantastic! serve them as a dessert or side
i made these for my dad for father's day this year. the recipe comes from allrecipes.com. they're good, but i think mine need a little something extra. the recipe calls for lemon-extract, but i didn't have any, so instead i used the zest of one lemon, plu
full of the good stuff- and you get to choose what the good stuff is! this is good for people with juicers, too, because you can use your juice pulp for the pulp called for in the recipe. credit goes to the wonderful
this is an english recipe, from prue leith's column in the daily mail. i love the ginger cream that makes these scones really special. perfect for afternoon tea.
for the make it healthier tag game, i lightened up mssally's"recipe #277875, #277875", by using low fat yogurt, skim milk, eliminating the vegetable shortening, and adding apples. this would be good with peaches or apricots, too.
limpa bread is a traditional swedish rye bread which is flavored with molasses, anise, and orange peel. limpa bread is moist and extremely flavorful with a rich, almost intoxicating odor. this bread is extremely popular in sweden and in areas with a large
for unexpected guests at thanksgiving or any time, here is a quick and easy coffee cake that everyone wil love! the streusel topping is a yummy mixture that includes brown sugar, walnuts and cinnamon. the cake is lightly spiced with orange and vanilla.
a moist lemony quick bread that comes together very quickly using frozen lemonade concentrate. if you like, add some poppy seeds before pouring into the pan. very good alongside a fruit salad. nice for coffee (or tea) break.
recipe from cooks.com and posted here for zwt. sounds amazing! prep time does not include rise time for the bread.
this is not your mothers' soda bread! it is dense, nutty, and has a wonderful buttermilk taste. i always make it for christmas morning and of course st. patricks' day. this recipe has been adapted from "the bread book" by ellen foscue johnson.
it's possible to get low fat eggnog but i have yet to see it in sugar free. i came up with these because i love the taste of eggnog.
a great bread machine recipe to serve with soup. freezes well. prep time does not include rising time or time in bread machine.
delicious drop biscuits that are great for brunch or dinner. leftovers can be diced and baked as crutons. the whole wheat flour gives it a nice texture. i got this recipe from one of my favorite canadian author/teacher, bonnie stern.
just change the fruit/vegetable in this recipe and make the (tender, moist, heavy dark) bread your heart desires! try zucchini in the summer, pumpkin in the fall, carrot-raisin in the winter, & banana-walnut in the spring. use your imagination.
the smell of all the spices brings back childhood memories. in sweden there are lots of recipes for this cake. i have translated this one from swedish and then baked it using the english measurements to be sure everything was ok. a piece of this cake with
thanks new food idea's magazine - we use this for pizza, calzone and stromboli recipes. for pizza we cook in a very hot oven (240 degrees celcius) for around ten minutes - stromboli we generally eyeball it.
this recipe comes from betty crocker's bread machine cookbook. i've made it a few times and absolutely love it made into a sandwich with black forest ham. the measurements i am giving are for a 1-1/2 lb. loaf.
from a forum discussion on thefreshloaf.com and other sources these hard rolls are very good with brats. shape them round and leave off the egg wash for a brochen (german hard rolls) or shape them round with the egg wash for a ny style hard roll.
these dinner rolls will add extra fiber to your meal. i've made larger to use as a bun for sandwhiches. easy to do with a bread machine or by hand.
i made too much of this banana bread once, i gave it to my neighbors, and they absolutely loved it! they keep asking me for more, and i even made a banana cake out of this for a wedding. it's a delicious incredibly easy bread made from basic ingredients.
high up in the waimea canyon, on the island of kauai, in the kokee state park, you'll find the kokee lodge. this is the recipe for their famous corn bread. i was surprised to find that it has bisquick in it!
the hartness house inn, in picturesque southern vermont is located in historic springfield in vermont's renowned green mountains country. this bread sparkles with the zing of jalapenos. for ease, make the dough in the bread maker.
this recipe is a bit different because the apples are grated instead of chopped or sliced and there is pineapple juice instead of the traditional orange juice. for a richer cake, i use butter instead of oil, but it tastes wonderful both ways. enjoy!
garam masala is an indian spice mix that can include up to 12 different ingredients, such as cinnamon, clove, cardamom, cumin and fennel. this recipe uses the blend to give flaky biscuits a complex flavor and mild heat. the biscuits are then filled with a
another recipe i found at the fair. i took a guess on the yield. i hope i am close.
this is based on a recipe from a best recipes recipe booklet, the muffin cookbook. it credits the american egg board for this recipe. i just love these!
v. v. v. good banana bread from her book, food men love!
put here for safe keeping.
not exactly the crispy texture of a bread stick, a little more tender. go to your local middle eastern grocery or health food store for the black seeds (black nigella). this is a crucial ingredient for the nutty taste. these are great with coffee or te
my husband's favorite breakfast quick bread. when i'm in a hurry, i put the batter in muffin tins and reduce the baking time. eitherway, it is quick and easy to whip up because you just put everything in a bowl and then mix.
i found this recipe in a bread machine book that i received for my birthday from my mother last year. if your machine has instuctions that the yeast should be placed in the pan first then reverse the order in which you add the liquid and dry ingredients.
from land o lakes, a wonderful recipe, easily tweaked using your favorite yogurt flavor.
i just came up with this one (literally like 3 hours ago) for the picnic tonight at a friends house and i have limited ingredients at home (as in i already used up the yeast we had earlier) and i only had/have a short amount of time to make them (yay proc
these muffins are packed with food that is good for you - no oil. i omitted the oil and replaced it with flax seed and plum puree.
it has a hearty flavor without being overly heavy or sour. i experimented with the rye & whole wheat/gluten balance to create a loaf that would rise a reasonable amount, and be appealing to my children. all three of my children love this one, and come b
a very yummy low point value treat for breakfast. so you can have more points for snacks through out the day!
this is the only bread i will make by hand, not using my beloved bread machine. everyone loves this bread, especially our old labrador retriever who, years ago, stole a loaf off of the thanksgiving table and left the turkey alone! (prep time includes risi
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