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Reply
| | From:  Genie· (Original Message) | Sent: 3/15/2008 1:52 AM |
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Reply
| | | From: Genie· | Sent: 5/3/2008 5:16 PM |
| Low-Fat Crusty Homemade Bread Bowls
4 Points Per Bowl
1 c. water
2 3/4 cs. bread flour
1 tbsp. sugar
1 tsp. salt
1-1/2 tsps. quick active dry yeast or bread machine yeast
1 egg yolk
1 tbsp. water
Measure carefully, placing all ingredients except egg yolk and 1 Tbsp water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest 10 min on lightly floured surface. Grease outsides of six 10 oz custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7" circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 - 20 min or until slightly puffy. Heat oven to 375ºF. Mix egg yolk and 1 Tbsp water; brush gently over bread bowls. Bake 18 - 22 min or until golden brown.
Carefully lift bread bowls from custard cups - bread and cups will be hot. Cool bread upright on wine rack.
Success Tip: When placing the dough circle over the cup, don't let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove. If some of the dough should bake onto the edge, use the point of a paring knife to carefully separate it from the cup.
Try This: These bread bowls are not only fun to use but are also great to eat. Fill the bowl with a crisp green salad and serve as a side dish. Or fill it with a thick, chunky stew or your favorite main-dish salad.
1 Bread Bowl (according to cookbook): WW Points: 4
Cal 204, Total Fat 2g, Sat Fat 0g, Carb 50g, Fib 2g, Pro 7g, Sod 360mg, CFF 20%
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Reply
| | | From: Genie· | Sent: 7/15/2008 4:06 AM |
Weight Watchers Brown Soda Bread
3 cups all-purpose flour
1 cup whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups fat-free buttermilk Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray. Combine the flour, whole wheat flour, baking soda and salt in a large bowl. Add the buttermilk and stir with a wooden spoon until just moistened. Gather the mixture into a ball. On a lightly floured surface, knead the dough 2 to 3 times. Divide the dough in half and press into 2 round loafs. Transfer to the baking sheet. With a sharp knife, cut a cross over the surface of each loaf. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the loaves to a rack to cool completely. Cut each loaf into 12 slices.
Note: To store, wrap the cooled loaf in a clean tea towel and keep at room temperature. Soda breads may be kept this way for up to two days.
Nutritional content per serving: 110 calories; 0 grams fat and cholesterol; 12 milligrams sodium; 1 gram fiber; 4 grams protein. | |
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Reply
| | | From: Genie· | Sent: 8/9/2008 6:51 PM |
PUMPKIN ORANGE CORNBREAD - Lindah 1 cup unbleached all-purpose flour (spoon into measuring cup and level top)
1 cup yellow cornmeal, preferably stoneground
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teapsoon ground cloves
1/8 teaspoon salt
1 cup canned pumpkin
1 cup packed dark brown sugar
1 cup buttermilk
1 large egg grated zest of 1 orange
1 Tablespoon canola oil
1. Position a shelf in the middle of the oven. Preheat oven to 350 degrees F. Line the bottom of a 9x5x3-inch nonstick loaf pan with waxed paper. Lightly spray the waxed paper. 2. Whisk the dry ingredients (flour to salt) in a medium-sized bowl, until well combined. Set aside. 3. In another medium bowl, with a hand-held mixer, combine the wet/sugar ingredients (pumpkin to canola oil), and beat until frothy about 1 minute. Make a wekk in the center of the dry ingredient and pour in the pumpkin mixture. Using a spoon, stir until just combined. Do not overmix. Using a gentle touch, spread the batter in prepared pan. 4. Bake until the top of the cornbread springs back when pressed gently in the center and the sides are beginning to pull away from the pan, 55 to 60 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes. Unmold the cake on a wire cake rack and peel off the waxed paper. turn right side up and cool completely.
Each serving (serves 12): 182 calories, 2 grams fat (1 gram saturated fat), 19 milligrams cholesterol, 2 grams fiber. 3 WW points.
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Reply
| | | From: Genie· | Sent: 8/9/2008 6:54 PM |
Cheesy Garlic Bread--Lindah
Ingredients 1 (1 lb.) loaf unsliced Italian bread
butter-flavored cooking spray
1/4 cup grated Parmesan cheese
1 tbsp. minced fresh parsley
1/4 tsp. garlic powder Procedure Preheat oven to 350 degrees. Slice bread loaf in half horizontally; coat cut sides of break with cooking spray. Combine cheese, parsley, andgarlic powder; sprinkle over bottom half of bread, and replace top half of bread. Wrap loaf in foil; bake at 350 degrees for 20 minutes or until bread is thoroughly heated. Cut loaf crosswise into 20 (1/2-inch) slices. Points: 1 |
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Reply
| | | From: Genie· | Sent: 8/9/2008 6:55 PM |
Los Angeles Corn Bread - Lindah 3 Points Per Serving 1 (18.5) package yellow cake mix 1 (15 oz.) package corn bread mix Preheat oven to 350º Prepare cake mix and corn bread mix according to directions. Mix batters together well. Divide in 2 greased 8" or 9" square pans. Bake 30 to 35 minutes or until golden brown or until fork inserted near center comes out clean. Makes 16 slices per pan. |
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Reply
| | | From: Genie· | Sent: 8/9/2008 6:56 PM |
Shortcake Drop Biscuits
2 points 8 biscuits 1 per serving
1 cup self-rising flour
3 tablespoons diet margarine at room temperatre
7 tablespoons skim milk
1 teaspoon vanilla extract
Combine above ingredients until batter is blended. Drop batter by
tablespoonfuls onto a nonstick cookie sheet which has been sprayed with
cooking spray. Bake about 10 minutes at 450 degrees or until golden brown.
Great with peaches, strawberries, crushed berries or other fruit.
Calories: 78 Total Fat: 2 Fiber: <1
Nutrition information per serving:
Calories: 156, Protein: 3 g, Carbohydrates: 22 g, Fat: 7 g Cholesterol: 27
mg, Sodium: 257 mg
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Reply
| | | From: Genie· | Sent: 8/9/2008 7:01 PM |
Bread, Favorite Homemade (3 PTS)-Lindah
Serving Size : 36
3 packages active dry yeast
3 1/4 cups warm water
1/2 cup sugar
1/4 cup vegetable oil
4 teaspoons salt
7 1/4 cups all-purpose flour
3 cups whole wheat flour
Combine yeast, 1 C of the warm water and the sugar in a large bowl; stir
until the yeast is dissolved. Let stand until mixture is foamy, about 10
min. Stir remaining warm water, the oil and salt into yeast mixture. Whisk together 7 C of the all-purpose flour and the whole wheat flour in a
large bowl until combined. Make a well in the center of the flour mixture. Add half of the yeast
liquid
to the well; stir into the flour mixture to blend. Stir in the remaining
yeast liquid until a rough mass is formed. Turn dough out on floured surface; this is a very soft dough. Knead until
smooth and elastic, about 5 min, adding as much of the remaining 1/4C
all-purpose flour as needed to prevent sticking. Place dough in lightly oiled bowl; turn dough in bowl so all sides are
coated. Cover bowl with towel or lightly greased waxed paper. Let rise in
a
warm place, away from drafts, for 45 - 50 min or until dough doubles in
volume. Grease three 9 x 5 x 3" loaf pans. Punch dough down. Turn out the dough onto a lightly floured surface. Knead
lightly. Divide into thirds. Place one portion in each of the prepared
pans.
Cover with a damp towel or lightly greased waxed paper. Let rise in warm
place, away from drafts, until doubled in volume, for 30 - 45 min. To bake, heat oven to 400F. Bake bread for 25 min or until hollow sounding
when lightly tapped. Turn loaves out onto wire racks and let cool
completely. Per serving: 153 Calories; 2g Fat (12% calories from fat); 4g Protein; 30g
Carbohydrate; 0mg Cholesterol; 239mg Sodium; 2.2g fiber Food Exchanges: 1 1/2 Starch/Bread; 1/2 Fat
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Reply
| | | From: Genie· | Sent: 8/9/2008 7:03 PM |
Easy 1 Point Biscuits - Genie I have made them adding 3 TBS of fat-free shredded cheese (add 1 pt) and garlic and they tasted similar to the ones from Red Lobster. Makes 2 biscuits - Weight Watchers Ingredients:
6 tbsp self-rising flour 3 tbsp skim milk 1 1/2 tsp non-fat plain yogurt
Set oven at 425º.
Mix ingredients together, spray pan with nonstick spray and drop biscuits onto it. This recipe makes 2 biscuits.
Bake for 10-13 minutes.
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Reply
| | | From: Genie· | Sent: 8/9/2008 7:04 PM |
Irresistible Banana Bread (lighter recipe)------------Lindah
Makes 2 loaves, 24 slices each
1 1/4cups sugar
1/4cup unsweetened applesauce
1/4cup margarine, softened
1/2cup fat-free cholesterol-free egg product
1 1/2cups mashed very ripe bananas (3 to 4 medium)
1/2cup buttermilk
1teaspoon vanilla
2 1/2cups Gold Medal® all-purpose flour
1teaspoon baking soda
1teaspoon salt
1cup chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center
of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8
1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. Mix sugar,
applesauce and margarine in large bowl. Stir in egg product until
well blended. Add bananas, buttermilk and vanilla. Beat until
smooth. Stir in flour, baking soda and salt just until moistened.
Stir in nuts. Pour into pans. Bake 8-inch loaves about 1 hour, 9-inch
loaf about 1 1/4 hours, or until toothpick inserted in center comes
out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from pans
and place top side up on wire rack. Cool completely, about 2 hours,
before slicing. Wrap tightly and store at room temperature up to 4
days, or refrigerate up to 10 days.
1 Slice: Calories 60 (Calories from Fat 10); Fat 1g (Saturated 1g);
Cholesterol 5mg; Sodium 65mg; Potassium 40mg; Carbohydrate 10g
(Dietary Fiber 0g); Protein 1g
Diet Exchanges: 1 Starch
Weight Watcher Points - 1 Point per slice.
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Reply
| | | From: Genie· | Sent: 8/9/2008 7:09 PM |
Mexican Corn Muffins - Genie
1 jalapeno pepper, seeded and finely chopped about 4 teaspoons
3 Tablespoons cooking oil
1 Cup yellow cornmeal
3/4 Cup all-purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 Teaspoon salt
1 beaten egg
1 Cup skim milk
3/4 Cup frozen whole kernel corn, thawed
1/3 Cup finely chopped red sweet pepper
nonstick spray coating
Cook jalapeno pepper in oil in a small skillet over medium heat
about 2 minutes. Stir together cornmeal, flour, sugar, baking
powder, and salt in a medium mixing bowl. Combine egg and milk in
another bowl. Stir in corn, sweet pepper, and jalapeno mixture. Stir
egg mixture into dry ingredients just till moistened.
Spray 12 muffin cups with nonstick coating. Divide batter evenly
among cups. Bake in a 400°F oven for 15 to 20 minutes or till golden
brown. Remove from pan. Serve warm.
Makes 12.
Calories 130, total fat 4 g, cholesterol 18 mg, sodium 152 mg,
carbohydrate 20 g, dietary fiber 1 g, protein 3 g
Weight Watcher Points - 3 Points |
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