This recipe goes with Country Ham Scones with Maple Butter
- * 2 tablespoons maple syrup
- * 1 cup apple juice
- * 1 cup sugar
- * 1 teaspoon ground cinnamon
Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.
1 loaf, 18 servings (serving size: 1 slice)
- * 1 1/2 cups all-purpose flour
- * 1 cup whole wheat flour
- * 3/4 cup granulated sugar
- * 1/2 cup ground flaxseed
- * 1/4 cup packed brown sugar
- * 1 tablespoon baking powder
- * 1 teaspoon ground cinnamon
- * 3/4 teaspoon salt
- * 1/4 teaspoon baking soda
- * 1/4 teaspoon ground nutmeg
- * 1 cup vanilla low-fat yogurt
- * 1/2 cup egg substitute
- * 3 tablespoons canola oil
- * 1 teaspoon vanilla extract
- * Cooking spray
Toast the nuts for 5 minutes in a 350ยบ oven to intensify their flavor.
1 loaf, 16 servings (serving size: 1 slice)
- * 1/4 cup honey
- * 2 tablespoons plain low-fat yogurt or low-fat sour cream
- * 2 tablespoons vegetable oil
- * 2 cups whole-wheat flour
- * 2 teaspoons salt
- * Cooking spray
Inside the dark crust is a creamy white bread flecked with rosemary and bits of walnuts. Not only is this bread great with soups, it’s also excellent for sandwiches.
2 loaves, 12 servings per loaf (serving size: 1 slice)
- * 3 tablespoons sugar
- * 2 teaspoons salt
- * 1 cup chopped walnuts
- * 3 tablespoons coarsely chopped fresh rosemary
- * Cooking spray
- * 1 tablespoon yellow cornmeal
- * 1 tablespoon 1% low-fat milk
To make this quick bread even quicker, we used the microwave to cook the potato and soften the butter for the streusel topping. Use an electric knife to get clean slices.
- * 2 teaspoons butter
- * 1/3 cup chopped pecans
- * 2 tablespoons dark brown sugar
- * 1 1/2 cups all-purpose flour
- * 1/2 cup whole wheat flour
- * 3/4 cup packed dark brown sugar
- * 2 teaspoons baking powder
- * 1 teaspoon ground cinnamon
- * 3/4 teaspoon salt
- * 1/4 teaspoon ground nutmeg
- * 2/3 cup fresh orange juice
- * 3 tablespoons vegetable oil
- * Cooking spray
- vegetable stock
- tomato
- Tbs. ginger
- garlic
- onion
Serves 8 (1 cup) servings
- cremini mushroom
- shiitake mushrooms
- white button mushrooms
- thyme
- vegetable stock
- parsley
- chives
- leek
- onion
- celery
- parmesan cheese
- fresh spinach
- garlic cloves
- vegetable stock
- cooked whole wheat linguini
A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or reroll to a 3/4-inch thickness.
- * 2 1/2 teaspoons baking powder
- * 1 1/4 teaspoons pumpkin pie spice
- * 1/2 teaspoon salt
- * 1/3 cup fat-free buttermilk
- * 3/4 cup canned pumpkin
- * 3 tablespoons honey