Sunday, August 31, 2008
FYI
As I stated before .. . . the last like 8 recipes i have posted on here i HAVE NOT tried. I put them on here cuz it was easy to copy and paste!! So I just thought they looked good and am going to try eventually!!! So anyone who has yummy recipes . . . keep them posted!!!!!
Tuesday, August 26, 2008
Divine Breadsticks
1 ½ cup warm water1 tablespoon yeast2 tablespoons sugar3 ½ cups flour½ teaspoon saltButter for the panMix all ingredients (except butter) and knead for three minutes. Let stand 10 minutes. Heat oven to 375 degrees. Melt desired amount of butter on baking pan (the original recipe called for 1 entire stick of butter - that was way too much for my taste - I use a couple tablespoons). Roll out dough about 1/8-inch thick and cut into strips. Place in butter and put close together. Sprinkle with garlic salt and parmesan cheese. Cover and let rise 30 minutes. Bake 20 minutes at 375 degrees.
1 ½ cup warm water1 tablespoon yeast2 tablespoons sugar3 ½ cups flour½ teaspoon saltButter for the panMix all ingredients (except butter) and knead for three minutes. Let stand 10 minutes. Heat oven to 375 degrees. Melt desired amount of butter on baking pan (the original recipe called for 1 entire stick of butter - that was way too much for my taste - I use a couple tablespoons). Roll out dough about 1/8-inch thick and cut into strips. Place in butter and put close together. Sprinkle with garlic salt and parmesan cheese. Cover and let rise 30 minutes. Bake 20 minutes at 375 degrees.
Mom's Lasagna
1 package oven-ready lasagna noodles1 to 1 ½ pounds ground beef1 cup chopped onion1 28-ounce can tomatoes (undrained)2 6-ounce cans tomato paste2 teaspoons sugar2 ½ teaspoons dried basil¼ teaspoon pepper1 container (15 ounce) ricotta cheese1 egg, beaten1 tablespoon parsley flakes1/2 teaspoon salt¾ cup grated parmesan cheese4 cups shredded mozzarella cheeseCook ground beef and onion, drain. Stir in tomatoes (undrained), tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes. In a small bowl blend ricotta, egg, parsley, parmesan cheese and ½ teaspoon salt. Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers twice more. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.
1 package oven-ready lasagna noodles1 to 1 ½ pounds ground beef1 cup chopped onion1 28-ounce can tomatoes (undrained)2 6-ounce cans tomato paste2 teaspoons sugar2 ½ teaspoons dried basil¼ teaspoon pepper1 container (15 ounce) ricotta cheese1 egg, beaten1 tablespoon parsley flakes1/2 teaspoon salt¾ cup grated parmesan cheese4 cups shredded mozzarella cheeseCook ground beef and onion, drain. Stir in tomatoes (undrained), tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes. In a small bowl blend ricotta, egg, parsley, parmesan cheese and ½ teaspoon salt. Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers twice more. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.
Buttermilk Banana Bread
1/2 cup butter, softened1 1/2 cups sugar2 eggs, well beaten1 cup mashed bananas (I use about 3 average sized bananas)4 tablespoons buttermilk1 3/4 cups flour1 teaspoon baking powder1/4 teaspoon salt1/2 teaspoon vanilladash baking sodaCream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
1/2 cup butter, softened1 1/2 cups sugar2 eggs, well beaten1 cup mashed bananas (I use about 3 average sized bananas)4 tablespoons buttermilk1 3/4 cups flour1 teaspoon baking powder1/4 teaspoon salt1/2 teaspoon vanilladash baking sodaCream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
Low-Fat Banana Bread
6 ripened bananas2 c. sugar½ c. margarine½ c. plain non-fat yogurt1 tsp. vanilla1 egg + 4 egg whites (beaten)4 c. flour2 tsp. salt½ c. walnuts or poppyseed2 tsp. baking soda dissolved in 2 TBS warm waterPreheat oven to 350. Mash bananas, add sugar. Let stand for 15 minutes. Add margarine, yogurt, vanilla & beaten eggs. Stir to mix. Add dry ingredients to banana mixture. Then, add soda and nuts. Stir to mix. Don’t overmix. Place in greased & floured bread pans. Bake for 50-60 minutes, or until done – test with toothpick, do not overcook. Only 2 grams fat per slice.
6 ripened bananas2 c. sugar½ c. margarine½ c. plain non-fat yogurt1 tsp. vanilla1 egg + 4 egg whites (beaten)4 c. flour2 tsp. salt½ c. walnuts or poppyseed2 tsp. baking soda dissolved in 2 TBS warm waterPreheat oven to 350. Mash bananas, add sugar. Let stand for 15 minutes. Add margarine, yogurt, vanilla & beaten eggs. Stir to mix. Add dry ingredients to banana mixture. Then, add soda and nuts. Stir to mix. Don’t overmix. Place in greased & floured bread pans. Bake for 50-60 minutes, or until done – test with toothpick, do not overcook. Only 2 grams fat per slice.
Chocolate Chip Cinnamon Swirl Bread Pudding with A Sweet Maple Drizzle
Chocolate Chip Cinnamon Swirl Bread Pudding with A Sweet Maple Drizzle
1 lb loaf Cinnamon Swirl Bread, cut into 1 inch cubes½ Cup semi sweet chocolate chips1 1/3 Cups 1% low fat milk3 large eggs½ Cup sugar2 Tablespoons packed brown sugarPinch of salt½ Cup powdered sugar2 ½ Tablespoons 1% low fat milk1 Tablespoon pure maple syrup
1. Preheat oven to 350 degrees F. Place bread cubes and chocolate chips into a large mixing bowl. In a medium bowl whisk the milk, eggs, sugar, brown sugar and salt. Pour over bread cubes. Stir to combine.
2. Spray a 12 cup muffin tin with cooking spray and spoon bread pudding mixture evenly into muffin tins. Bake for 25-30 minutes or until a toothpick comes out clean from center of pudding. Remove and let cool for 10 minutes. Transfer to a cooling rack.
3. In a medium bowl whisk together powdered sugar, milk and syrup until well combined. Drizzle over bread pudding and serve warm. Enjoy!
1 lb loaf Cinnamon Swirl Bread, cut into 1 inch cubes½ Cup semi sweet chocolate chips1 1/3 Cups 1% low fat milk3 large eggs½ Cup sugar2 Tablespoons packed brown sugarPinch of salt½ Cup powdered sugar2 ½ Tablespoons 1% low fat milk1 Tablespoon pure maple syrup
1. Preheat oven to 350 degrees F. Place bread cubes and chocolate chips into a large mixing bowl. In a medium bowl whisk the milk, eggs, sugar, brown sugar and salt. Pour over bread cubes. Stir to combine.
2. Spray a 12 cup muffin tin with cooking spray and spoon bread pudding mixture evenly into muffin tins. Bake for 25-30 minutes or until a toothpick comes out clean from center of pudding. Remove and let cool for 10 minutes. Transfer to a cooling rack.
3. In a medium bowl whisk together powdered sugar, milk and syrup until well combined. Drizzle over bread pudding and serve warm. Enjoy!
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