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Whole Wheat Bread
Low Fat Prune Pecan Bread
Doughnuts
Mashed Potato Doughnuts
Spiced Sugar Doughnuts
Buttermilk Donuts
Yogurt Topped Strawberry
Pancakes
Deluxe Strawberry Pancakes
Strawberry Buttermilk Pancakes
Potato Pancakes
Light & Fluffy Pancakes
Apple Pancakes
Gingerbread Pancakes
Lemon Pancakes
Puffy Apple Pancake
German Potato Pancakes
Low Fat Banana Date Bread
Potato Pancakes
Mashed Potato Doughnuts
Persimmon Bread
1 tsp. sugar
1/2 cup warm water (1050-1150F/400-460C)
1 package active dry yeast (2 1/4 tsp/11 mL)
1 1/2 cups warm water
1/3 cup molasses
1 1/2 tsp. salt
2 tbs. shortening
4 3/4 to 5 3/4 cups Whole Wheat Flour
For Best Results
DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large
bowl.
Sprinkle in yeast. Let stand 10 minutes, then stir well. ADD
1 1/2 cups (375
mL) warm water, molasses, salt, shortening and 2 cups (500 mL)
Whole Wheat
Flour to dissolved yeast mixture. Beat with wooden spoon or electric
mixer until
smooth and elastic. STIR IN 2 3/4 cups (675 mL) of remaining
flour gradually.
If necessary, add more flour to make a soft dough which leaves sides
of bowl.
Turn out on floured board. Round up into ball. KNEAD dough until
smooth and
elastic (about 10 minutes). PLACE in lightly greased bowl. Turn
dough to grease
top. Cover with greased waxed paper and tea towel. LET RISE in
warm place
(750-850F/240-290C) until doubled (45 - 60 minutes). PUNCH DOWN
Turn out onto
lightly floured board and divide into 2 equal portions. Round up each
portion.
Cover and let rest 10 minutes. SHAPE each portion into a loaf.
Place seam side
down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover
with a tea
towel. LET RISE in warm place until dough rises 1 1/2&34
(3 cm) above top of
pan in center, and corners are filled (45 - 60 minutes). BAKE
at 400 F (200 C)
on lower oven rack for 10 minutes, then reduce temperature to 350 F/180
C and
bake 20 to 30 minutes more. Remove from pans immediately. Brush top
crust with
butter if a soft crust is desired. Cool on wire racks.
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3/4 cup prune puree or prune baby food if in a hurry
3/4 cup prune juice
2 teaspoons grated orange peel
1 cup toasted wheat germ
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
2/3 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large egg whites
1/2 cup chopped pecans
Preheat oven to 350. Coat an 81/2 x 41/2 inch loaf pan with vegetable
cooking
spray. and set aside. In saucepan, prune puree , prune juice and peel;
bring
just to boiling. Remove from heat and set aside. In large bowl, combine
wheat
germ, flours, sugar, baking powder, baking soda and salt; stir to blend
thoroughly. Add remaining ingredients and mix completely. Spread batter
in
prepared pan and bake about 50 minutes or until cake tester inserted
in center
comes out clean. Cool in pan on wire rack 10 minutes. Turn onto rack
to cool
completely Makes 24 slices.
Calories 103 Fat 2 g
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5 cup
flour
2 cup
sugar
5 tsp.
baking powder
1 tsp.
salt
2
eggs
1 3/4 cup
milk
1 Tbs.
shortening
1 Tbs.
vanilla
Mix dry ingredients. Work in shortening
with fingers. Add milk and
eggs. Stir well, then knead on floured surface. Roll
1/2 inch thick. Cut
with doughnut cutter. Fry in hot oil (375 - 400 degrees).
Drain. Finished
doughnuts can be sugared with confectioner's sugar or a sugar and cinnamon
mixture. Makes a whole bunch!
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4 cups flour
4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup mashed potatoes
3 Tbs. shortening
1 cup sugar
2 eggs, well beaten
1 cup milk
Sift first 5 ingredients together. Cream sugar and shortening, add potatoes
and eggs. Add to flour mixture, with milk, to form a soft dough that
you can
handle. Roll out on floured board 1/2 inch thick; cut with doughnut
cutter.
Cook in deep, hot fat till brown on both sides (turn when first crack
appears) Drain on paper towels. Serve plain or coated with powdered
sugar.
Makes 4-5 dozen.
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3 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup sugar
2 large eggs
3 tablespoons melted butter
1 cup milk
Vanilla sugar
Combine flour baking soda; baking powder; salt cinnamon and allspice
into a
bowl. In another bowl combine sugar; eggs and melted butter. Whisk
mixture
to finish combining. Says he has 1 cup milk. Adds 1/3 cup of the milk
and l
cup flour mixture to bowl containing the sugar and eggs. Adds remaining
flour mixture alternately with the remaining 2/3 cup milk, 1/3 cup
at a
time. Combine mixture well and chill for l hour.
Turn dough out onto a lightly floured surface adding just enough flour
to
form a soft dough. Halve the dough and refrigerate one half while preparing
the first batch of doughnuts. Roll dough l/3 inch thick and with a
floured
doughnut cutter, cut out rounds.
Have 3 inches. oil heated to 365 degrees. Add doughnuts to heated oil
along
with the holes, 2-3 at a time. until golden brown. Remove with a slotted
spoon and drain on paper towels. Roll doughnuts and holes in vanilla
sugar.
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1 Tbs. dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 Tbs. shortening, melted
3 Tbs. sugar
2 1/2-3 cup self rising flour (if using all purpose flour, add 3 tsp.
baking powder and 1 tsp. salt to recipe)
Vegetable oil
2 1/2 cup sifted powder sugar
1/4 cup milk
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add
buttermilk, shortening, sugar and 1 1/2 cup flour; mix well. Add enough
remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times. Roll dough
to 1/2
inch thick and cut with a 2 1/2 inch doughnut cutter. Place doughnuts
on
lightly floured surface, cover and let rise 45 minutes or until double
in
bulk. Heat 2-3 inches of oil to 375'F. Drop in 4 or 5 doughnuts at
a time.
Cook about 2 minutes or until lightly golden in color, turning once.
Drain
well on paper towels.
Combine powdered sugar with milk, stir until smooth. Dip each doughnut
in glaze while still warm; allow excess glaze to drip off. Cool on
wire
rack or serve warm.
Yields about 14 doughnuts.
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Ingredients (12 servings)
2 c Buttermilk
complete
Pancake mix
2 tb Sugar
1/4 ts Cinnamon
1 1/2 c Water
1 c Thinly sliced
strawberries
1 8 oz carton
strawberry
Or vanilla low
fat yogurt
Instructions
Heat griddle
or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake
mix, sugar, cinnamon
and water; stir
just until large lumps disappear. Fold in strawberries. For each pancake,
pour 1/4 cup batter onto
hot griddle.
Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin
to break on surface.
Continue to
cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each serving.
If desired, garnish
with additional
strawberries. 6 servings (12 pancakes).
Per serving:
calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol
3 mg; sodium 560
mg; potassium
210 mg; exchanges:
2 starch, one
fruit.
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Makes 16
3/4 cup sifted all-purpose flour
1/2 cup unsifted whole wheat flour
2 tbs. brown sugar
2 tsp. baking powder
1/4 tsp. salt
2 tbs. melted margarine
1-1/4 cup milk
3 egg whites
2 cups sliced strawberries
Method:
1. Combine flours, sugar, baking powder and salt; set aside.
2. Add milk to melted margarine, add to dry ingredients, stir only to moisten.
3. Beat egg whites until stiff, not dry, fold into pancake batter.
4. Heat a non-stick frying pan over medium heat. When hot, add 1/4 cup
batter for each pancake. Cook each for two minutes
or until bubbles form on top of pancakes; spoon 1/4 cup berries onto
batter, flip and cook for one minute or until the bottom of
each pancake is golden.
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Ingredients (30 servings)
2 Eggs
2 1/2 c Buttermilk
1 ts Baking
soda
1/4 c Melted
butter or margarine
2 1/2 c Flour
1 tb Sugar
2 ts Baking
powder
1 ts Salt
1 c Sliced strawberries,
fresh OR frozen (thawed and Drained)
1/2 c Melted
butter or margarine
Instructions
Beat eggs. Add
buttermilk, baking soda and melted butter. Stir in flour, sugar, baking
powder and salt. Fold in
strawberries.
Preheat electric skillet to 350 degrees. Lightly, brush surface with butter.
Pour 2 tbs.. batter for each
pancake into
skillet. Cool until bubbles form on the surface and edges are dry. Turn
and cook 1 to 2 minutes or
until done.
Makes 30 - 2" pancakes.
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6 medium sized red potatoes
1/2 small onion
1 egg
1/2 cup plus 2 Tbs. corn oil
Pinch salt
Sour Cream or Applesauce
Peel and grate potatoes, using a large hand grater. Grate
the onion.
Beat egg with 2 tablespoons of corn oil and salt. Combine
with
potatoes and onions.
Pour enough corn oil into sauté pan to cover bottom with about
1/16 inch
of oil. Heat to very hot but not smoking, and drop potato mixture into
oil by heaping tablespoons. Immediately flatten them out,
so the
pancakes are about 4 inches in diameter. Smaller sizes will burn. Try
to
keep them neatly round. Fry until golden brown, flip and brown other
side. Drain on paper towels. Serve with applesauce or sour cream.
Makes 24 to 30 pancakes
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Yield: 6 servings
2 cup Whole Wheat Pastry flour
1/2 cup Cornmeal
2 Tbs. cornstarch
2 tsp. Baking Powder
1/2 tsp. Baking soda
1/2 tsp. Cinnamon
1/4 cup Apple butter
2 cup Light soy milk
1/8 cup Maple syrup
1/4 tsp. Apple cider vinegar
Mix dry ingredients together. Then add remaining ingredients.
Make sure all the ingredients are mixed together well. Batter should
be
spongy -- not runny or thick. Preheat frying pan over medium heat.
Pour
a ladle full of batter into pan and cook on both sided until golden
brown.
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2 cup Flour; all purpose
1 Tbs. Baking powder
1 tsp. Baking soda
2 tsp. -salt
3 Tbs. Sugar
1 tsp. Cinnamon
2 1/4 cup Sour milk; buttermilk
2 Eggs
1 cup Apples; unpeeled; cut in piece
6 Tbs. Butter; melted
Sift together flour, baking powder (1 Tbs. amount is correct), baking
soda, salt
sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples,
unpeeled and cut into small pieces and melted butter. Add the sour
milk mixture
to the dry ingredients. Stir well. Cook as you would ordinary pancakes
in
greased cast iron fry pan. Brown on both sides. Serve plain or with
butter and
maple syrup.
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2 1/2 cup All-purpose flour
5 tsp. Baking powder
1 1/2 tsp. Salt
1 tsp. Baking soda
1 tsp. Cinnamon
1/2 tsp. Ginger
1/4 cup Molasses
2 cup Milk
2 Eggs; lightly beaten
6 Tbs. Melted butter
1 cup Raisins
Sift together flour, baking powder, salt, soda and spices. Combine
molasses, milk and eggs. Stir to blend. Stir in melted butter.
Add
molasses mixture to dry ingredients. Stir only until moistened. Mix
in
raisins. Cook on a hot griddle, using 1/4 cup batter for each
pancake.
Recipe from "Cinnamon Mornings".
Source: San Diego Union Tribune
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1/2 cup All-purpose flour
3 tsp. Baking powder
3 Tbs. Sugar
1/4 tsp. Salt
1/4 cup Skim milk
1/2 cup Club soda
1 Egg yolk
2 Tbs. Minced lemon zest
1 tsp. Vanilla extract
1 Tbs. Canola oil
2 Egg whites
In a large bowl, combine the dry ingredients. Add the milk, club
soda,
egg yolk, lemon zest, vanilla, and oil, and beat well.
In a separate bowl, beat the egg whites on high speed until stiff peaks
form. Carefully fold the egg whites into the batter.
Lightly spray or wipe a large regular or nonstick skillet with vegetable
oil. Place the skillet over medium high heat; drop the batter
into the
pan by tablespoonfuls to form 2 inch pancakes, and cook until they
are
golden brown on both sides.
Per pancake: Cal. 39, Carb 6g, Protein 1g, Fat 1g/28%
Variations: Omit the lemon zest and add one of the following to the
batter:
2 tablespoons minced lime zest
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
Seeds from 1 vanilla bean
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1/2 cup Nonfat egg substitute
1/2 cup Nonfat milk
1/2 cup Flour
2 Tbs. Granulated sugar
1/2 tsp. Vanilla
1/4 tsp. Salt
Cinnamon
2 Apples; peeled & sliced
1 Tbs. Butter
3 Tbs. Light brown sugar; packed
Powdered sugar
-----yogurt sauce-----
1/2 cup Plain nonfat yogurt
1/4 cup Applesauce
Combine egg substitute, milk, flour, granulated sugar, vanilla, salt
and
1/8 teaspoon cinnamon in blender container. Blend until smooth. Set
aside.
Sauté apples in butter in oven-proof 8 inch skillet until lightly
browned.
Sprinkle with brown sugar and dash of cinnamon and cook until brown
sugar
melts. Pour batter over apples. Bake at 400 degrees about 20 minutes
or
until pancake is light brown and puffed. Remove from oven and sprinkle
with
powdered sugar and cinnamon to taste. Serve immediately with Yogurt
Sauce.
YOGURT SAUCE: Combine yogurt and applesauce. Chill until serving time.
Makes 3/4 cup. Each serving contains about: 212 calories; 259 mg sodium;
9
mg cholesterol; 3 grams fat; 39 grams carbohydrates; 7 grams protein;
0.47
grams fiber.
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10 raw potatoes
2 eggs
1 Tbs.. sour cream
salt
1 tsp. sugar
small onion, grated
Peel potatoes, grate and ring dry through cheese cloth. Mix well with
grated
onion and remaining ingredients. Bake in hot shortening.
(from 1950 community cookbook)
1/2 cup applesauce
1/2 cup brown sugar
4 egg whites
2 medium ripe bananas, sliced
2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt, optional
1 teaspoon cinnamon
1/2 cup chopped dates
In large bowl, combine all ingredients except dates. With electric mixer
on medium, beat bread mixture until smooth, about 2 or 3 minutes. When
mixture is smooth, stir in dates and set aside.
Lightly oil a microwave ring mold. Use paper towel to wipe off excess
oil. Pour batter into ring mold. Microwave on medium high for 15 minutes
or
until toothpick inserted in bread comes out clean. Rotate dish half
way
through cooking time.
Let stand for 10 minutes before inverting dish on cooling rack. Cool
completely before slicing.
Makes 8 to 10 servings.
Calories 214 Fat 0.8 g
Fiber 4 g.
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6 med. potatoes
1 med. onion
2 eggs
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
corn oil
As you peel the potatoes, add to a bowl of _ very _ cold water which
covers potatoes. As you grate potatoes add to another bowl of _ very
_
cold water that covers them. Drain potatoes and dry on paper towels.
In
large bowl; mix eggs enough to combine yolks and whites. Stir in rest
of
ingredients (except oil). In large heavy skillet, over med. heat, heat
3
Tbs.. of oil. Drop about 2 Tbs.. of mixture into oil, spread into 3
inch
patty. Turn once; fry until cooked thoroughly and golden brown (5-6
min.) Drain on paper towels. Serve hot with maple syrup.
4 cups flour
4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup mashed potatoes
3 Tbs.. shortening
1 cup sugar
2 eggs, well beaten
1 cup milk
Sift first 5 ingredients together. Cream sugar and shortening, add
potatoes and eggs. Add to flour mixture, with milk, to form a soft
dough
that you can handle. Roll out on floured board 1/2 inch thick; cut
with
doughnut cutter. Cook in deep, hot fat till brown on both sides (turn
when first crack appears) Drain on paper towels. Serve plain or coated
with powdered sugar. Makes 4-5 dozen.
2 cup Flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 cup Persimmon pulp
1 cup Sugar
1/2 cup Milk
2 Eggs
1/4 cup Softened butter or oleo
1 cup Chopped nuts
Sift the first 6 ingredients together. Mix the persimmon, sugar, eggs
and milk. Add the dry ingredients and butter. Mix until well blended.
Stir in the nuts. Spread into a well greased loaf pan, 9 x 5 x 3
inch. Bake at 350F for 45 minutes or until done. This bread freezes
well.