Recipes

Breads

Carrot Raisin Bread
Good-for-You Cornbread
Homestyle Biscuits
Banana-Nut Bread




Carrot Raisin Bread
This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.

1½ cups all-purpose flour, sifted
recipe line ½ cup sugar
recipe line 1 tsp baking powder
recipe line ¼ tsp baking soda
recipe line ½ tsp salt
recipe line 1½ tsp ground cinnamon
recipe line ¼ tsp ground allspice
recipe line 1 egg, beaten
recipe line ½ cup water
recipe line 2 Tbsp vegetable oil
recipe line ½ tsp vanilla
recipe line 1½ cups carrots, finely shredded
recipe line ¼ cup pecans, chopped
recipe line ¼ cup golden raisins


1. Preheat oven to 350 F. Lightly oil a 9- by 5- by 3-inch loaf pan.
2. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
3. In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
4. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
5. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.

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Yield: 1 loaf
Serving size: ½-inch slice

Each serving provides:
Calories: 99
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 12 mg
Sodium: 97 mg
Fiber: 1 g
Protein: 2 g
Carbohydrate: 17 g
Potassium: 69 mg

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Good-for-You Cornbread
Use 1% buttermilk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.

1 cup cornmeal
recipe line 1 cup flour
recipe line ¼ cup white sugar
recipe line 1 tsp baking powder
recipe line 1 cup buttermilk, low-fat
recipe line 1 egg, whole
recipe line ¼ cup soft (tub) margarine
recipe line 1 tsp vegetable oil (to grease baking pan)


1. Preheat oven to 350 F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to the dry ingredients.
5. Add margarine and mix by hand or with a mixer for 1 minute.
6. Bake for 20-25 minutes in an 8- by 8-inch greased baking dish. Cool.
7. Cut into 10 squares.

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Yield: 10 servings
Serving size: 1 square

Each serving provides:
Calories: 178
Fat: 6 g
Saturated fat: 1 g

Cholesterol: 22 mg
Sodium: 94 mg
Fiber: 1 g
Protein: 4 g
Carbohydrate: 27 g
Potassium: 132 mg

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Homestyle Biscuits
Its easy to make homestyle biscuits with less fat.

2 cups flour
recipe line 2 tsp baking powder
recipe line ¼ tsp baking soda
recipe line ¼ tsp salt
recipe line 2 Tbsp sugar
recipe line ⅔ cup buttermilk, low-fat
recipe line 3 Tbsp + 1 tsp vegetable oil


1. Preheat oven to 450 F.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
3. In a small bowl, stir together buttermilk and oil. Pour over flour mixture; stir until well mixed.
4. On a lightly floured surface, knead dough gently for 10-12 strokes.
5. Roll or pat dough to ¾-inch thickness.
6. Cut with a 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts.
7. Transfer biscuits to an ungreased baking sheet.
8. Bake for 12 minutes or until golden brown. Serve warm.

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Yield: 15 servings
Serving size:
1 (2-inch) biscuit

Each serving provides:
Calories: 99
Total fat: 3 g

Saturated fat: less than 1 g
Cholesterol: less than 1 mg
Sodium: 72 mg
Fiber: 1 g
Protein: 2 g
Carbohydrate: 15 g
Potassium: 102 mg

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Banana-Nut Bread
Bananas and low-fat buttermilk give this old favorite its moistness and help lower the fat.

1 cup ripe bananas, mashed
recipe line ⅓ cup buttermilk, low-fat
recipe line ½ cup brown sugar, packed
recipe line ¼ cup soft (tub) margarine
recipe line 1 egg
recipe line 2 cups all-purpose flour, sifted
recipe line 1 tsp baking powder
recipe line ½ tsp baking soda
recipe line ½ tsp salt
recipe line ½ cup pecans, chopped


1. Preheat oven to 350 F. Lightly oil two 9- by 5-inch loaf pans.
2. Stir together mashed bananas and buttermilk; set aside.
3. Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well.
4. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
5. Stir in nuts and turn into prepared pan.
6. Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan.
7. Remove from pan and complete cooling on a wire rack before slicing.

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Yield: 1 loaf
Serving size: ½-inch slice

Each serving provides:
Calories: 133
Total fat: 5 g
Saturated fat: 1 g

Cholesterol: 12 mg
Sodium: 138 mg
Fiber: 1 g
Protein: 2 g
Carbohydrate: 20 g
Potassium: 114 mg

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