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
Measure the cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. The cornmeal and whole wheat flour added to these hearty biscuits contribute to your daily whole-grain intake. We achieved the best results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit.
- * 1/4 cup sugar
- * 1 tablespoon baking soda
- * 1 teaspoon baking powder
- * 1/2 teaspoon salt
- * 2 cups low-fat buttermilk
- * Cooking spray
- * 2 teaspoons poppy seeds
- * 2 teaspoons sesame seeds
This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking—you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning.
2 loaves; 12 servings per loaf (serving size: 1 slice)
- * 1 tablespoon baking powder
- * 2 teaspoons baking soda
- * 1 teaspoon salt
- * 1 teaspoon ground cinnamon
- * 1 teaspoon ground nutmeg
- * 1/2 teaspoon ground allspice
- * 2 cups granulated sugar
- * 1/2 cup egg substitute
- * 1/2 cup canola oil
- * 1/2 cup low-fat buttermilk
- * 2 large eggs
- * 2/3 cup water
- * Cooking spray
- * 1/3 cup chopped pecans
“This bread is good with a cup of tea and makes an easy on-the-go snack.” -Trisha Kruse, Eagle, ID
- * 1 cup sugar
- * 1 tablespoon canola oil
- * 1 large egg
- * 1/4 cup 2% reduced-fat milk
- * 2 teaspoons grated orange rind
- * 1 teaspoon baking soda
- * 1/2 teaspoon salt
- * Cooking spray