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Reply
| | From:  Genie· (Original Message) | Sent: 10/31/2007 7:03 AM |
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Reply
| | | From: Genie· | Sent: 5/21/2008 2:49 AM |
| Corn Bread Squares
From Light & Tasty
My husband doesn't like traditional Texas corn bread, so I came up
with this recipe. This is the only kind he'll eat. Yogurt makes this
variation different from most. —Amanda Andrews of Mansfield, Texas
INGREDIENTS
1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup (8 ounces) fat-free plain yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1 tablespoon honey
SERVINGS 9
CATEGORY
Lower Fat
METHOD Baked
PREP 10 min.
COOK 20 min.
TOTAL 30 min.
DIRECTIONS
In a large bowl, combine the first five ingredients. In another bowl,
combine the egg, yogurt, milk, oil and honey. Stir into dry
ingredients just until moistened. Pour into an 8-in. square baking
dish coated with nonstick cooking spray. Bake at 425° for 16-20
minutes or until a toothpick comes out clean. Yield: 9 servings.
NUTRITIONAL INFO
Nutritional Analysis: One piece equals 157 calories, 7 g fat (1 g
saturated fat), 24 mg cholesterol, 349 mg sodium, 20 g carbohydrate,
1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Reply
| | | From: Genie· | Sent: 5/30/2008 4:01 AM |
CORN BREAD
Yield: 12 servings
Source: "The New Family Cookbook for People with Diabetes"
INGREDIENTS
- 1 cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup fat-free milk
- 2 large eggs, slightly beaten, or 1/2 cup egg substitute
- 3 tablespoons canola or corn oil DIRECTIONS
Preheat the oven to 425 degrees F.
Spray a 9-inch square pan with nonstick pan spray.
Combine the cornmeal, flour, baking powder, and salt in a
large bowl. Combine the milk, eggs, and oil in a small bowl,
add to the dry ingredients, and blend well.
Pour into the prepared baking pan. Bake for 20 to 25 minutes,
until an inserted toothpick comes out clean. Remove from the
oven and turn out of the pan onto a rack. Cool slightly
before cutting. Cut into 12 equal portions. Serve warm.
Nutritional Information Per Serving (2-1/4 inch square):
Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg,
Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Fat
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Reply
| | | From: Genie· | Sent: 6/20/2008 10:34 PM |
Herb Bread Makes one 1-lb loaf, 8 slices
16 servings (1/2 slice is 1 serving) Ingredients - 1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast
- 2 cups Bread flour
- 1 tablespoon Dry milk
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Dried chives
- 1 teaspoon Marjoram
- 1 teaspoon Thyme
- 1 teaspoon Basil
- 1 tablespoon Margarine or butter
- 7/8 cup Water (77°-95°F)
Directions - Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)
- Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.
Makes one 1-pound loaf, for 16 servings. Calories: 64
Protein: 2 g
Sodium: 145 mg
Fat: 1 g
Carbohydrates: 12 g
Exchanges: 2-1/2 Bread/Starch
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Reply
| | | From: Genie· | Sent: 6/20/2008 10:34 PM |
Sweet Orange Bread (ABM) A warm slice of this orange bread will bring sunshine to even the cloudiest of mornings! Prep: 10 min - Cycle: 3 hr 30 min 1/2 cup plus 1 tablespoon water
3 tablespoons frozen orange juice concentrate, thawed
1 egg
3 cups Gold Medal® Better for Bread�?/SPAN> bread flour
1/2 teaspoon grated orange peel
1/4 cup sugar
2 tablespoons dry milk
1 1/2 tablespoons butter or margarine, softened
1 1/4 teaspoons salt
2 teaspoons bread machine or quick active dry yeast
Orange Glaze (below) 1. Measure carefully, placing all ingredients except Glaze in bread machine pan in the order recommended by the manufacturer. 2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack. 3. Spoon Glaze over cooled loaf. Makes 1 loaf (1 1/2 pounds), 12 slices Orange Glaze
3/4 cup powdered sugar
1 tablespoon orange juice Mix ingredients until smooth and spreadable. Nutritional Info Per 1 Slice: Calories 175 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 30mg; Sodium 270mg; Potassium 110mg; Carbohydrate 33g (Dietary Fiber 1g); Protein 5g Diet Exchanges: 2 Starch | |
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Reply
| | | From: Genie· | Sent: 6/20/2008 10:35 PM |
BREAD MACHINE SUGAR-FREE BREAD 1 (.25 ounce) package active dry yeast
1 cup skim milk, luke warm
2 tablespoons warm water (110º F / 45º C)
½ teaspoon salt
2 cups all-purpose flour
1¼ cups whole wheat flour
1 tablespoon olive oil
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select lightest setting; press Start. Makes 1--1½ pound loaf
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Reply
| | | From: Genie· | Sent: 6/20/2008 10:35 PM |
Herb Bread Makes one 1-lb loaf, 8 slices
16 servings (1/2 slice is 1 serving) Ingredients - 1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast
- 2 cups Bread flour
- 1 tablespoon Dry milk
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Dried chives
- 1 teaspoon Marjoram
- 1 teaspoon Thyme
- 1 teaspoon Basil
- 1 tablespoon Margarine or butter
- 7/8 cup Water (77°-95°F)
Directions - Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)
- Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.
Makes one 1-pound loaf, for 16 servings. Calories: 64
Protein: 2 g
Sodium: 145 mg
Fat: 1 g
Carbohydrates: 12 g
Exchanges: 2-1/2 Bread/Starch
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Reply
| | | From: Genie· | Sent: 6/20/2008 10:36 PM |
| From: tghthalo (Original Message) | Sent: 7/21/2005 2:21 PM | | Sunflower Wheat Rolls
by Taste of Home's Light & Tasty
Take these golden rolls to family gatherings or potlucks-and get
compliments every time. A family favorite!!!
1 cup water (70 degrees to 80 degrees)
1/4 cup canola oil
1/4 cup honey
1 egg
1 teaspoon salt
2 1/2 cups bread flour
1 cup whole wheat flour
1/4 cup toasted wheat germ
1/4 cup wheat bran
1/4 cup sunflower kernels
1 tablespoon poppy seeds
2 1/2 teaspoons active dry yeast
Directions
1 In bread machine pan, place all ingredients in the order suggested by
manufacturer. Select dough setting (check dough after 5 minutes of
mixing; add 1 to 2 tablespoons of water or flour if needed). When the cycle
is completed, turn dough onto a lightly floured surface. Punch down;
cover and let stand for 10 minutes.
2 Divide dough into 20 pieces; shape each into a ball. Place 2 inches
apart on baking sheets coated with nonstick cooking spray. Cover and let
rise in a warm place until doubled, about 45 minutes. Bake at 375
degrees for 12 minutes or until golden brown. Remove from pans to cool on
wire racks. Makes 20 rolls
Editor's Note: If your bread machine has a timer feature, we recommend
you do not use it for this recipe.
Nutritional Analysis: One roll equals 142 calories, 5 g fat (trace
saturated fat), 11 mg cholesterol, 122 mg sodium, 22 g carbohydrate, 2 g
fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat
Linda's tip:
Brush rolls with egg wash before baking to give them a beautiful shine.
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Reply
| | | From: Genie· | Sent: 6/20/2008 10:37 PM |
CUCUMBER PAN ROLLS lindah
1 large cucumber, peeled, seeded and diced
1/2 cup sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 tablespoons minced fresh chives
2 teaspoons minced fresh dill
Place cucumber in a blender or food processor; cover and p
rocess until smooth. Place 3/4 cup of puree in a saucepan
(discard remaining puree or save for another use). Add sour
cream, water, sugar and salt to pan; heat to
120-130 degrees (mixture will appear separated). In a mixing
bowl, combine 1-1/4 cups flour, yeast, chives and dill; add
cucumber mixture.
Beat on low speed just until moistened; beat on high for 3
minutes. Add enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour.
Punch dough down; let rest 10 minutes. Shape into 12 balls;
place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and
let rise until doubled, about 45 minutes. Bake at 375 degrees
for 30-35 minutes or until golden brown. Remove from pan and
cool on a wire rack for 10 minutes.
Serve warm.
Yield: 1 dozen. Nutritional Analysis: One roll equals 143
calories, 200 mg
sodium, 4 mg cholesterol, 26 gm carbohydrate, 4 gm protein, 2 gm
fat.
Diabetic Exchange: 2 starch.
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Reply
| | | From: Genie· | Sent: 6/20/2008 10:37 PM |
GARLIC-PARMESAN ROLLS Yield: 2 servings (1/2 roll) Source: "The Diabetes Snack, Munch, Nibble, Nosh Book" Info: http://diabeticgourmet.com/book_archive/details/1.shtmlINGREDIENTS - 1 whole-wheat or mixed-grain dinner roll (about 1-3/4 oz) - 2 teaspoons reduced-fat tubstyle margarine (4.5 g fat per tablespoon) - 1/4 to 1/2 teaspoon chopped garlic, or to taste - Pinch basil - 2 teaspoons grated Parmesan cheese DIRECTIONS If using the conventional oven, preheat to 425 degrees F. Cut the roll in half. Spread each half with half the margarine and half the garlic. Sprinkle on the Parmesan cheese, and press it into place with the back of a spoon. If using the toaster oven, place the roll halves on the rack, and crisp until browned. Serve immediately. If using the conventional oven, lay the rolls on a baking sheet and bake for about 5 minutes or until browned. Serve warm. Nutritional Information Per Serving (1/2 roll): Calories: 86, Fat: 3 g, Cholesterol: 3 mg, Sodium: 203 mg, Carbohydrate: 12 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1/2 Fat | |
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Reply
| | | From: Genie· | Sent: 6/20/2008 10:38 PM |
| SQUASH DINNER ROLLS
Serves: Makes 24 Servings (Serving size: 1 roll)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
INGREDIENTS
- 1-1/2 to 2-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 packages fast-rising yeast
- 1-2 teaspoons salt
- 1/2 cup fat-free milk
- 1/4 cup honey
- 1-2 tablespoons margarine
- 3/4 cup mashed cooked winter squash
- 1 egg
DIRECTIONS
Combine 1-1/2 cups all-purpose flour, whole wheat flour,
yeast, and salt in large mixing bowl. Heat milk, honey, and
margarine in small saucepan until very hot (125-130 degrees).
Add milk mixture to flour mixture, mixing until smooth.
Mix in squash and egg. Mix in enough remaining 1 cup
all-purpose flour to make smooth dough.
Knead dough on floured surface until smooth and elastic,
about 5 minutes. Place dough in greased bowl; let stand,
covered, in warm place until double in size, 30 to 45 minutes.
Punch down dough.
Divide dough into 24 pieces; shape into balls and place
in greased muffin tins. Let rise until almost double in
size, about 30 minutes. Bake at 375 degrees F. until
browned, 20 to 25 minutes.
Nutritional Information Per Serving: (1 Each)
Calories: 70, Fat: 0.9 g, Cholesterol: 0 mg,
Sodium: 100 mg, Protein: 2.2 g, Carbohydrate: 13.5 g
Diabetic Exchanges: 1 Bread
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Reply
| | | From: Genie· | Sent: 8/7/2008 3:18 AM |
Pita Breads--D
1 package active dry yeast
1 1/3 cups warm water; 110 to 115 degrees
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
3 to 4 cups all purpose flour
1 teaspoon salt
Combine yeast, water and sugar in large bowl; let stand 5 minutes. Add oil, 3 cups flour and salt, mixing until smooth. Mix in enough remaining 1 cup flour to make smooth dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let stand, covered, in warm place until double in size, about 1 hour. Punch dough down. Shape dough into 12 balls; let stand, loosely covered, 30 minutes; dough will not double in size. Roll balls of dough on floured surface into rounds 5 to 6 inches in diameter. Place rounds, 2 to 3 inches apart, on cookie sheets; let stand 30 minutes. Bake breads, 1 pan at a time, at 500F until breads are puffed and brown, 3 to 5 minutes. Cool on wire racks. 12 servings.
Nutritional Information Per Serving:
Calories: 131, Fat: 2 g, Cholesterol: 0 mg, Sodium: 178 mg, Protein: 3.5 g, Carbohydrate: 24.2 g
Diabetic Exchanges: 2 Bread
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Reply
| | | From: Genie· | Sent: 8/7/2008 7:09 PM |
Potato Bread--D
1 package active dry yeast
1 1/2 cups warm water 110 to 115F
2 tablespoons sugar
3 tablespoons margarine, softened
2 eggs
1 cup mashed potatoes, lukewarm
6 to 6 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
fat free milk
Mix yeast and warm water in large bowl; let stand 5 minutes. Mix in sugar, margarine, eggs and mashed potatoes; mix in 5 1/2 cups all purpose flour, whole wheat flour and salt; mix in enough remaining 1 cup all purpose flour to make smooth dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let rise, covered, in warm place until double in size, 1 to 1 1/2 hours. Punch down dough. Divide dough into 2 equal pieces; shape into loaves and place in greased 9 x 5 inch loaf pans. Let stand, loosely covered, until double in size, about 45 minutes. Brush tops of loaves with milk. Bake at 375F until loaves are golden and sound hollow when tapped, about 45 minutes. Remove from pans and cool on wire racks. Makes 2 loaves, 16 servings each loaf.
Nutritional Information per serving:
Calories: 121, Fat: 1.7 g, Cholesterol: 13.4 mg, Sodium: 103 mg, Protein: 3.6 g, Carbohydrate: 22.7 g
Diabetic Exchanges: 1 1/2 Bread, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 8/20/2008 3:12 AM |
| Country Corn Bread
From Light & Tasty
A meal of chili can corn bread is a tradition for our Christmas Eve
gatherings at my brother's house. I'm always asked to bring this corn
bread—the lightest and fluffiest I've ever tasted. —Burdell Fossum of
Plymouth, Minnesota
INGREDIENTS
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup (8 ounces) reduced-fat plain yogurt
1/4 cup canola oil
SERVINGS 9
CATEGORY
Lower Fat
METHOD Baked
PREP 10 min.
COOK 20 min.
TOTAL 30 min.
DIRECTIONS
In a large bowl, combine the flour, cornmeal, sugar, baking soda and
salt. Whisk together the egg, yogurt and oil. Stir into the dry
ingredients just until combined.
Transfer to an 8-in. square baking dish coated with nonstick
cooking spray. Bake at 375° for 20-25 minutes or until top is lightly
browned and a toothpick inserted near the center comes out clean.
Serve warm. Yield: 9 servings.
NUTRITIONAL INFO
Nutritional Analysis: One piece equals 207 calories, 8 g fat (1 g
saturated fat), 25 mg cholesterol, 226 mg sodium, 30 carbohydrate, 2
g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.
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