GriddleCakes

Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2-inch pan. In bowl, beat together honey, brown sugar, vanilla, applesauce, oil and egg until well blended. Fold in undrained pineapple, whole wheat flour, 1/4 cup oats, raisins and nuts. Turn into pan. Sprinkle with remaining oats. Bake 18 to 20 minutes or until center is just firm. Sprinkle with confectioners sugar.

Follow manufacturer's instructions for placing ingredients into bread pan; select bake cycle, and start machine.

Preheat oven to 425 degrees. Reserve 1 teaspoon of the sugar and combine remaining sugar with next seven ingredients, mixing well. Cut in margarine until mixture is crumbly. In separate bowl, combine milk, egg whites, molasses and currants. Combine all ingredients until just moistened. Turn dough out onto a lightly floured surface and knead gently 5 to 10 times. Pat dough into a 3/4" thickness. Cut with 2 1/2" biscuit cutter into 10 scones (or pat into a circle and cut into 10 pie shaped wedges). Place on an ungreased cookie sheet. Sprinkle tops with reserved sugar. Bake 9 to 11 minutes or until golden brown. Combine ricotta cheese and lemonade concentrate in blender or food processor. Serve with warm scones.

Follow manufacturer's instructions

1/2 cup finely chopped red onion
1 pound loaf Italian bread
12 ounces low-fat mozzarella cheese
1/4 cup low-fat mayonnaise
1 teaspoon dried marjoram, or basil

Heat oven to 350 degrees F. Slice loaf into 16 equal parts cutting through to within 1/2" of bottom of loaf. Combine remaining ingredients; mix to blend. Spread cheese mixture on cut surfaces of bread. Loosely wrap loaf in foil. Bake at 350 degrees F., 25 minutes or until heated through.

Combine flour, baking powder, soda and salt, set aside. With a mixer, blend together 1 3/4 cups of the sugar, prune puree, yogurt, oil and vanilla. Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar until whites are foamy. Gradually add remaining sugar, beating until whites form soft peaks. About 4 minutes. Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don't overmix or muffins will be tough. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes.

Combine first 5 ingredients in a bowl; stir well. Let cool slightly. Follow manufacturer's instructions for placing oat mixture and remaining ingredients into bread pan; select bake cycle, and start bread machine.

Mix dry ingredients together. Mix moist ingredients together, along with chopped vegetables. Add dry ingredients to wet ingredients. Mix. Place in lightly oiled or non-stick 8 inch square baking pan. Bake at 400 degrees for 30 minutes.

Heat oven to 375 degrees. Spray a 1 1/2 quart casserole or muffin cups with cooking spray. Combine cheese, buttermilk, oil, applesauce, egg whites, corn and chilis. Mix well. Mix flour with remaining dry ingredients. Add to liquid ingredients and stir just until dry ingredients are moistened. Pour into greased pan or into muffin cups. Bake at 375 degrees for 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.

Heat oven to 350°F. Spread oats on cookie sheet. Bake at 350°F. for 8 to 12 minutes or until light golden brown. Increase oven temperature to 400°F. In medium bowl, combine baking mix, 1/3 cup sugar, cinnamon, currants and 1/2 cup of the toasted oats; mix well. Add milk and oil; stir just until soft dough forms. Sprinkle 2 teaspoons of the remaining oats on ungreased cookie sheet; drop dough onto cookie sheet, making 12 scones. Sprinkle tops with remaining oats and 1 tablespoon sugar. Bake at 400°F. for 15 to 20 minutes until light golden brown and centers are firm to the touch. Serve warm.

Add in whatever order your breadmaker requires, just keep the garlic away from the yeast as you would the salt. Run through the dough cycle. When finished, remove from pan. Shape into crusts and let rise one more time. Before baking you can sprinkle more grated cheese and/or herbs and brush lightly with a little more olive oil. Prick the bottom to prevent large bubbles. Bake at 450-475 (depending on your oven) until lightly brown (10-15 minutes). Oil any non-stick pans lightly or sprinkle with cornmeal to prevent the dough from sticking. Bake until lightly brown. Freeze until needed.

Heat oven to 400'. Coat 12 muffin cups with nonstick spray. Whisk flours, sugar, baking powder, spice and baking soda in a bowl. In another bowl, whisk pumpkin, milk, egg and oil. Add pumpkin mixture to dry ingredients and stir just until moistened; divide batter among muffin cups. Bake until a toothpick inserted into center of a muffin comes out clean, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. Serve warm or cooled with Apricot Cream Cheese (mix apricot jam and cream cheese for spread).

Follow manufacturer's instructions for placing all ingredients into bread pan; select bake cycle, and start bread machine.

Place potato flakes in a 2-cup measure. Add sour cream and enough water to equal 1-1/3 cups. Add potato mixture (treating as a liquid) and other ingredients in order given by manufacturer. Use the basic/white bread cycle and a medium/normal color setting. NOTE: This can be made with regular potatoes. In small saucepan, combine 3/4 cup water and 1/2 cup chopped peeled potatoes. Bring to a boil; reduce heat. Cook, covered, 8-9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add 1/3 cup sour cream and enough milk to equal 1-1/3 cups. Proceed as above.

Nutrition Facts
Amount Per Serving: Calories 159 - Calories from Fat 15
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 209mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 36 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

3/4 cup unsweetened apple juice, room temperature
1/2 cup applesauce
2 tablespoons margarine, room temperature
2 1/2 cups bread flour
3/4 cup rolled oats
1/4 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
2 1/2 teaspoons active dry yeast

Follow manufacturer's instructions for placing ingredients into bread pan; select bake cycle, and start machine.

Nutrition Facts
Amount Per Serving: Calories 173 - Calories from Fat 25
Percent Total Calories From: Fat 14%, Protein 10%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 218mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 86 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units

Use whole grain setting if available. Add sunflower seeds before last kneading if possible.

Nutrition Facts
Amount Per Serving: Calories 79 - Calories from Fat 11
Percent Total Calories From: Fat 14%, Protein 12%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 3mg, Sodium 107mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 36 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

3/4 cup unsweetened apple juice, room temperature
1/2 cup applesauce
2 tablespoons margarine, room temperature
2 1/2 cups bread flour
3/4 cup rolled oats
1/4 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
2 1/2 teaspoons active dry yeast

Follow manufacturer's instructions for placing ingredients into bread pan; select bake cycle, and start machine.