Posts tagged with: Baking

Ginger Sweet Potato Muffins

Image by Jennie R. F. via Flickr

Ingredients:
# 1/2 cup salted butter
# 3/4 cup brown sugar, firmly packed
# 2 large eggs
# 3/4 cup mashed sweet potatoes
# 1 teaspoon freshly grated ginger root
# 1 1/3 cups all purpose flour
# 1/4 teaspoon baking soda
# 1 teaspoon baking powder
# 1/2 teaspoon ground cinnamon
# 1/2 teaspoon ground nutmeg
# 1/2 teaspoon ground allspice
# 1/2 cup coconut milk
# 1/2 cup minced crystallized ginger

Directions:
Preheat oven to 350 degrees and spray 12 muffin tins with nonstick spray.
Place butter and sugar in a mixing bowl and beat at high speed with an electric mixer for 30 seconds.
Add eggs and continue to beat until mixture is very fluffy.
Add mashed sweet potatoes and grated ginger root and beat at medium until blended.
Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
Fold in half of flour mixture.
Stir in coconut milk.
Fold in remaining flour mixture and crystallized ginger.
The batter should be smooth, but be careful to not over mix.
Fill prepared tins halfway with batter.
Bake until muffins are golden brown and a toothpick inserted into center of a muffin comes out clean, about 25 minutes.
Transfer muffin tins to a wire rack and cool for 10 minutes before removing muffins.

Recipe courtesy of Better Recipes

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Buttercup squash with apples

Candy Cane Cookies
Image by leah1201l via Flickr

Ingredients:
1 small buttercup or other winter squash, cut in half, seeds and fibers removed (1 pound)
1/2 cup chopped tart apple
2 teaspoons packed brown sugar
1 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
dash of ground nutmeg

Directions:
1. Heat oven to 400 degrees. Place squash halves cut sides up in ungreased baking dish.
2. Mix remaining ingredients; spoon into squash. Cover and bake 30 to 40 minutes or until squash is tender.

1 Serving: Calories 105 (Calories from fat 45); Fat 5g (Saturated 3g); Cholesterol 10mg; Sodium 30mg; Carbohydrate 17g (Dietary fiber 3g); Protein 1g

Recipe courtesy of Betty Crocker

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Blueberry bran muffins

Old Phosphate Baking Powder tin
Image by gordasm via Flickr

Ingredients:
1/4 cup wheat bran
3 tablespoons honey
2 teaspoons vegetable oil (you can use the same amount of applesauce if you want an even lower fat content)
1/4 cup boiling water
1/2 cup whole wheat or whole wheat blend flour
2 tablespoons quick oats
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons fat-free cholesterol-free egg product or 1 egg white
1/3 cup fresh or frozen (thawed and well drained) blue berries

Directions:
1. Heat oven to 400 degrees. Spray 6 medium muffin cups with cooking spray.
2. Stir bran, honey, oil/applesauce and water in medium bowl until blended. Let stand 2 minutes. Stir in flour, oats, baking powder, salt, cinnamon and egg product until just moistened. Fold in blueberries. Fill muffin cups 2/3 full.
3. Bake 15-20 minutes or until golden brown.

1 Muffin: Calories 100 (Calories from fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 190mg; Carbohydrate 20g (Dietary fiber 3g); Protein 3g

Recipe courtesy of Betty Crocker

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Baked chicken and potato dinner

Roasted mini bell peppers stuffed with spinach...
Image by Ryner12 via Flickr

A tip for this recipe: Cleanup is carefree if you line the baking dish with aluminum foil before spraying with cooking spray. Now cleanup means tossing out of the foil!

Ingredients:
2 boneless, skinless chicken breast halves (about 1/2 pound)
2 tablespoons Dijon mustard (I’ve used regular yellow AND stone ground before and it turns out just as well)
1/2 cup reduced fat or original Bisquick
3/4 pound small red potatoes, cut into fourths
1 small red or green bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 8 wedges
cooking spray
2 tablespoons grated Parmesan cheese, if desired
1/2 teaspoon paprika

Directions:
1. Heat oven to 400 degrees. Spray baking dish, with cooking spray.
2. Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick. Place in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
3. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 420 (Calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 75mg; Sodium 780mg; Carbohydrate 61g (Dietary fiber 5g); Protein 34g

Recipe courtesy of Betty Crocker

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Peach Oven Pancake

BETTY CROCKER COOK BOOK
Image by Lulu Vision via Flickr

Ingredients:

  • 1/3 cup all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/3 cup low-fat milk
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 2 medium fresh peaches, peeled and sliced or 2 cups frozen sliced peaches, thawed and drained
  • 2 tablespoons hig-fiber cereal, crushed, if desired

Directions:1. Heat oven to 400 degrees. Spray round nonstick baking pan, 8×1.5 inches, with cooking spray. Heat pan in oven.2. Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.3. Bake 15 to 20 minutes or until puffed and browned on edges. Immediately spoon yogurt and peaches into sunked pancake center; sprinkle with cereal. Serve warm.1 Serving: Calories 305 (Calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 215mg; Sodium 410mg; Carbohydrates 51g (Dietary fiber 4g); Protein 14gRecipe courtesy of Betty Crocker

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Vegetable Turkey Loaf

Yay, cooking!
Image by camerasutra via Flickr

Ingredients
1/2 pound ground turkey
1 slice of bread, torn in small pieces
2 eggs or 1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1/4 cup shredded carrot
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons chopped celery
2 tablespoons chili sauce or ketchup
1/8 teaspoon salt
dash of pepper
dash of garlic powder
2 tablespoons chili sauce or ketchup

Directions:
1. Heat oven to 350 degrees.
2. Mix all ingredients except the last 2 tablespoons chili sauce. Shape mixture into loaf in center of ungreased shallow baking pan. Spoon 2 tablespoons chili sauce over loaf.
3. Bake uncovered about 45 minutes or until no longer pink in the center.

1 serving: Calories 250 (Calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 75mg; Sodium 760mg; Carbohydrates 19g (Dietary Fiber 2g); Protein 30g

Recipe courtesy of Betty Crocker 

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Friday 5 – 8/22/08

happy harvest pot pie
Image by tobyleah via Flickr

So, how did last week go?

I didn’t manage to go for a walk since I was on crutches, but I did manage to get the rest of my goals taken care of. Did you join in? Did you write your hand-written note? I did, a thank you note to a friend. Did you hide your $1? I did. I’ll find it later, I’m sure. My TV is off as I’m writing this – I normally have the TV on for background noise while I blog! I drank more than my 8 glasses of water each and every day this week, too. I’m darned proud of myself!

This week I issue the following challenges to you!

1. Cook all of your meals. Don’t eat out, don’t go through the drive-thru, and even if you have to, cook some pot pies or box mac n’cheese. By cooking your own meals you’ll save some money as well as probably eat healthier!

2. Spend a half an hour with someone close to you. Laugh with them, cry with them, just sit around and read magazines together. Company is good for our souls, and if you haven’t been seeing your friends or family regularly, you’re missing out!

3. Do these three stretches every day – your neck deserves it!

4. Leave a comment on a blog where you’re normally intimidated to do so. I am normally intimidated to talk to some bloggers, but I am making it a goal to comment on at least ONE blog this week I’m normally shy on. You should, too!

5. Hug your child, your spouse, your best friend, your boss even, for at least 10 seconds. Let them know that you appreciate them and that they are loved. (Well, okay, maybe not your boss … but you get the point.) You’ll feel better, your hugee will feel better and physical contact is good for you!

Let me know how it goes, okay!

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