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Reply
| | From:  Genie· (Original Message) | Sent: 10/31/2007 5:01 AM |
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Reply
| | | From: Genie· | Sent: 2/2/2008 2:45 AM |
Cranberry Orange Bread Prep Time: 20 Minutes - Cost: $
Servings: 16 - Difficulty Level: 2 Ingredients - 2 cups all-purpose flour
- 1 cup QUAKER Oats (quick or old fashioned, uncooked)
- 2 tablespoons fructose
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 3/4 cup skim milk
- 3/4 cup egg substitute or 3 whole eggs
- 1/3 cup unsweetened orange juice
- 1/4 cup vegetable oil
- 1 tablespoon grated orange peel
- 1/2 cup chopped cranberries, fresh or frozen
- 1/4 cup chopped nuts* (optional)
Directions - Heat oven to 350F. Grease and flour 9x5-inch loaf pan. Combine first 6 ingredients; mix well. Set aside.
- Beat milk, egg substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into prepared pan.
- Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in 350F oven 7 to 10 minutes or until light golden brown. Calories: 130
Protein: 4 g
Sodium: 80 mg
Fat: 4 g
Carbohydrates: 19 g
Exchanges: 1 Starch/Bread , 1 Fat
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Reply
| | | From: Genie· | Sent: 2/13/2008 3:24 AM |
| Maple Monkey Loaf
Serving Size : 32
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup sugar
2 packages Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 cup maple syrup
1 cup chopped walnuts
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
Heat milk, water and 5 tablespoons butter until very warm (120 to 130 F);
stir into dry ingredients. Stir in eggs and enough remaining flour to
make
soft dough. Knead on lightly floured surface until smooth and elastic,
about
6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 32 pieces; roll into balls. Melt remaining 3 tablespoons
butter; dip balls in butter. In bottom of greased 10-inch tube pan with
non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16
balls. Repeat layers. Top with remaining 1/3 cup syrup. *Cover; let rise
in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Bake at 375 F for 35 minutes or until done; cover with foil during
last 10 minutes to prevent excess browning. Cool in pan on wire rack for
10 minutes. Invert onto serving plate.
Per Serving (excluding unknown items): 155 Calories; 6g Fat (32.8%
calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 22mg
Cholesterol; 104mg Sodium. Exchanges: 1 Grain(Starch)<WBR>; 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : *Cool Rise Method: Shape loaf as directed. Cover tightly with
plastic wrap; refrigerate 2 to 24 hours. To bake, remove from
refrigerator, uncover dough and let stand 10 minutes at room temperature.
Bake and cool as directed.
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Reply
| | | From: Genie· | Sent: 3/8/2008 6:15 PM |
Banana-Coconut Bread Prep Time: 20 Minutes - Cost: $
Servings: 14 - Difficulty Level: 3 Ingredients - 1-1/2 cup whole wheat flour, divided
- 1/2 tsp salt
- 1/2 cup coconut, unsweetened, shredded
- 1 cup mashed banana
- 2 tsp baking powder
- 3 tbsp vegetable oil
- 1/2 tsp baking soda
- 1 tbsp honey
Directions - Mix together 1-1/4 cups of flour, coconut, baking powder, baking soda and salt in a bowl.
- Combine banana, oil and honey. Stir into flour mixture quickly (gently) until combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy.
- Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4-inch loaf pan.
- Bake at 350F about 45 minutes until toothpick inserted in center comes out clean.
- Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing.
Calories: 108
Protein: 2 g
Fat: 4 g
Carbohydrates: 16 g
Exchanges: 1 Starch/bread, 1 Fat
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Reply
| | | From: Genie· | Sent: 3/27/2008 6:20 PM |
| Apple Zucchini Loaf
From Light & Tasty
I save time, use less oil and have moister results when I add jars of
baby food fruit to my quick breads. This recipe is a big help if
company is coming and you want to make bread for dinner or to have
with coffee. -JoAnn Lee of Accord, New York
INGREDIENTS
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 jar (4-1/2 ounces) diced apple baby food
1 egg
1 tablespoon canola oil
1 cup finely shredded zucchini
TOPPING:
1/4 cup quick-cooking oats
1/4 cup flaked coconut
1/4 cup packed brown sugar
2 tablespoons butter, melted
Dash ground cinnamon
SERVINGS 12
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 50 min.
TOTAL 65 min.
DIRECTIONS
In a large bowl, combine the flour, sugar, cinnamon, baking soda,
baking powder and salt. Drain apples, reserving juice. In another
bowl, beat the egg, oil and reserved juice. Stir into the dry
ingredients just until blended. Fold in zucchini and apples until
moistened.
Pour into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick
cooking spray. Combine topping ingredients; sprinkle over top. Bake
at 350° for 50-55 minutes or until a toothpick comes out clean. Cool
for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf
(12 slices).
NUTRITIONAL INFO
Nutritional Analysis: One slice equals 193 calories, 4 g fat (2 g
saturated fat), 23 mg cholesterol, 139 mg sodium, 37 g carbohydrate,
1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat
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Reply
| | | From: Genie· | Sent: 5/25/2008 2:03 AM |
| Banana Bread
Prep Time: 15 Minutes - Servings: 18 - Difficulty Level: 1
Ingredients:
2-1/4 cup all-purpose flour
2/3 cup honey-crunch wheat germ
1/4 teaspoon baking Soda
1/2 cup rolled oats, uncooked
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup egg substitute, thawed
1/3 cup walnuts, chopped
1 teaspoon vanilla extract
1-1/2 sticks margarine
1-1/2 cup mashed bananas
6 ounce can frozen apple juice concentrate, thawed
Directions:
Preheat oven to 350*F. Grease 9"x5" loaf pan. In large bowl, mix
first 7 ingredients. With pastry blender, cut in margarine until
mixture resembles coarse crumbs. Stir in bananas, undiluted
apple-juice concentrate, egg substitute, walnuts, and vanilla
just until flour is moistened. Spoon batter into pan. Bake 60
minutes or until toothpick inserted into center of bread comes
out clean. Cool bread in pan on wire rack 10 minutes; remove
from pan and cool slightly. Serve warm, or cool completely to
serve later.
Calories: 180 Sodium: 135 mg Fat: 5 g Carbohydrates: 15 g
Exchanges: 1 Bread; 1 Fruit; 1 Fat
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Reply
| | | From: Genie· | Sent: 6/2/2008 1:44 AM |
Sweet Banana Bread
1/4 cup melted diet margarine or butter
1 egg beaten
1/2 tsp. vanilla or almond extract
2 tsp. baking powder
1 1/2 to 1 3/4 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup equivalent of non-calorie sweetener
1/2 cup chopped nuts (optional)
3 small bananas
Preheat oven to 375ºF. Sift dry ingredients together. Add all other
ingredients except bananas and mix. Mash bananas in a separate bowl. Add mashed bananas to mixture. Add mixture to a lightly greased bread pan. Bake until done. (about 1 hour).
Let bread cool for 1/2 hour. Slice and enjoy.
The following are approximate exchanges.
1 bread, 1/2 fat, 3/4 fruit. 1 serving = 1 slice about 3/4-in. thick. Calories per serving= (approach) 110. |
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Reply
| | | From: Genie· | Sent: 6/6/2008 3:33 AM |
Zucchini Lemon Bread Yields one 18-slice loaf. Ingredients - 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup packed shredded peeled zucchini
- 1/3 cup chopped walnuts
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon cinnamon
- 1/2 cup fat-free milk
- 1/3 cup canola or corn oil
- 2 large eggs, or 1/2 cup egg substitute
Directions - Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray.
- Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
- Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan.
- Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.
Calories: 122
Protein: 2 g
Sodium: 206 mg
Cholesterol: 24 mg
Fat: 6 g
Carbohydrates: 15 g
Exchanges: 1 Starch, 1 Fat
Source: The New Family Cookbook For People with Diabetes
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Reply
| | | From: Genie· | Sent: 7/1/2008 3:32 AM |
OLD-FASHIONED SPICED BANANA BREAD
Yield: 9 servings
Source: "The Diabetes Food and Nutrition Bible"
INGREDIENTS
- 1-1/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 bananas, mashed
- 3/4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1/3 cup fat-free milk
DIRECTIONS
Preheat the oven to 350 degrees F. In a large bowl, combine
the all-purpose flour, whole-wheat flour, sugar, baking
powder, cinnamon, allspice, ginger, and salt.
In a medium bowl, combine the eggs, bananas, oil, and milk.
Add the banana mixture slowly to the flour mixture and mix
until just combined. Don't overbeat.
Spray a 9x5x3-inch loaf pan with nonstick spray. Dust the
pan lightly with flour. Pour the batter into the prepared pan.
Bake the banana bread for 45-50 minutes until a knife inserted
in the center comes out clean. Let the bread cool in the pan for
15 minutes, then turn the loaf out onto a rack and cool completely.
Nutritional Information Per Serving (1 slice):
Calories: 214, Fat: 8 g, Cholesterol: 47 mg, Sodium: 165 mg,
Carbohydrate: 33 g, Dietary Fiber: 2 g, Sugars: 16 g, Protein: 4 g
Diabetic Exchanges: 2 Carbohydrate, 1-1/2 Fat
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Reply
| | | From: Genie· | Sent: 7/9/2008 8:01 PM |
Date Nut Bread Yield: 16 servings Ingredients - 1/2 cup diced dried dates
- 1/2 cup water
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tablespoons chopped walnuts
- 1 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup low-fat (1%) milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar, for topping
Directions - Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.
- Place the dried dates and water in a small saucepan; heat over medium heat until the water simmers; reduce the heat to low and simmer, 2 minutes. Remove from the heat and set aside.
- In a medium bowl, whisk together the flours, walnuts, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.
- In another medium bowl, stir together the brown sugar, milk, oil, egg, and vanilla until well blended. Pour into the well of the flour mixture; stir just until combined (do not over-mix), about 1 minute. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in the pan on a rack, 5-10 minutes, then remove from the pan and place on the rack to finish cooling.
Calories: 142
Protein: 2 g
Sodium: 71 mg
Cholesterol: 14 mg
Fat: 5 g
Carbohydrates: 24 g
Exchanges: 1-1/2 Carbohydrate, 1 Fat
Source: Forbidden Foods Diabetic Cooking
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Reply
| | | From: Genie· | Sent: 8/2/2008 2:39 AM |
Orange Cranberry Bread Yield: 1 loaf (18 slices) Ingredients - 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking flour
- 1/2 teaspoon salt
- 1 medium orange
- 2 teaspoons margarine, melted
- 1 large egg, beaten, or 1/4 cup egg substitute
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped walnuts
Directions - Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
- Sift the flour, sugar, baking soda, and salt together in a large bowl.
- Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
- Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
- Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
- If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Calories: 108
Protein: 2 g
Sodium: 109 mg
Cholesterol: 12 mg
Fat: 3 g
Carbohydrates: 19 g
Exchanges: 1 Starch, 1/2 Fat
Source: The New Family Cookbook for People with Diabetes
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Reply
| | | From: Genie· | Sent: 8/3/2008 3:49 AM |
Orange Cranberry Bread Yield: 1 loaf (18 slices) Ingredients - 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking flour
- 1/2 teaspoon salt
- 1 medium orange
- 2 teaspoons margarine, melted
- 1 large egg, beaten, or 1/4 cup egg substitute
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped walnuts
Directions - Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
- Sift the flour, sugar, baking soda, and salt together in a large bowl.
- Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
- Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
- Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
- If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Calories: 108
Protein: 2 g
Sodium: 109 mg
Cholesterol: 12 mg
Fat: 3 g
Carbohydrates: 19 g
Exchanges: 1 Starch, 1/2 Fat
Source: The New Family Cookbook for People with Diabetes
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Reply
| | | From: Genie· | Sent: 8/18/2008 6:01 PM |
| NORWEGIAN NUT BREAD
Yield: 12 servings (Makes 2 small loaves, 6 slices each)
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
INGREDIENTS
- 1 cup sifted unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped almonds, filberts and sunflower seeds
- 1/4 cup non-fat dry milk powder
- 1 cup unsifted whole-wheat flour
- 1/2 cup raisins
- 1 tablespoon grated orange zest
- 1 egg, beaten
- 1 cup buttermilk
- 2 tablespoons walnut oil
DIRECTIONS
Preheat oven to 375 degrees F. Coat 2 empty 16-ounce cans
with non-stick cooking spray. In a medium-size bowl, combine
flour, baking soda, salt, nuts, dry milk, whole-wheat flour,
raisins and orange zest. In a small bowl, combine egg,
buttermilk and walnut oil; add to flour mixture and blend well.
Spoon batter into cans and bake 50 minutes or until golden.
Loosen bread from cans with a small spatula and cool on rack.
Nutritional Information Per Serving (1 slice):
Calories: 151, Cholesterol: 24 mg, Carbohydrate: 23 g,
Protein: 5 g, Sodium: 254 mg, Fat: 5 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 9/24/2008 3:23 AM |
OLD-FASHIONED SPICED BANANA BREAD
Yield: 9 servings
Source: "The Diabetes Food and Nutrition Bible"
INGREDIENTS
- 1-1/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 bananas, mashed
- 3/4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1/3 cup fat-free milk
DIRECTIONS
Preheat the oven to 350 degrees F. In a large bowl, combine
the all-purpose flour, whole-wheat flour, sugar, baking
powder, cinnamon, allspice, ginger, and salt.
In a medium bowl, combine the eggs, bananas, oil, and milk.
Add the banana mixture slowly to the flour mixture and mix
until just combined. Don't overbeat.
Spray a 9x5x3-inch loaf pan with nonstick spray. Dust the
pan lightly with flour. Pour the batter into the prepared pan.
Bake the banana bread for 45-50 minutes until a knife inserted
in the center comes out clean. Let the bread cool in the pan for
15 minutes, then turn the loaf out onto a rack and cool completely.
Nutritional Information Per Serving (1 slice):
Calories: 214, Fat: 8 g, Cholesterol: 47 mg, Sodium: 165 mg,
Carbohydrate: 33 g, Dietary Fiber: 2 g, Sugars: 16 g, Protein: 4 g
Diabetic Exchanges: 2 Carbohydrate, 1-1/2 Fat
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