Pumpkin Bread

This bread is great the day after it is made. This has become a staple that I take into work or give friends. It's a recipe that I can make with items from my pantry. The recipe makes about two loaves or can be used for muffins.

INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutritional Information - Servings Per Recipe: 24
Amount Per Serving
Calories: 264
Total Fat: 10.3g
Cholesterol: 35mg
Sodium: 304mg
Total Carbs: 40.6g
Dietary Fiber: 1.1g
Protein: 3.1g

Banana Bread

I love this recipe for bananas that are getting too ripe. If I don't have enough bananas I just add some applesauce. This is a very moist bread so feel free to make your own spin depending on how you like your breads.

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe banana

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Nutritional Information - Servings Per Recipe: 12
Amount Per Serving
Calories: 230
Total Fat: 8.9g
Cholesterol: 56mg
Sodium: 246mg
Total Carbs: 35.1g
Dietary Fiber: 1.6g
Protein: 3.7g

Cranberry Muffins

Brooke, here's the other one. I have only made these once, but they turned out great. I also didn't have plain yogurt and used vanilla instead.

2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. plain yogurt
1/3 c. orange juice
4 Tbsp. melted butter or magarine
1 egg
1 1/2 tsp. vanilla extract
1/4 tsp. grated orange rind
2 c. cranberries, coarsely chopped

Preheat oven to 400*. In a large bowl, sift together dry ingredients. In a separate bowl, mix together yogurt, orange juice, melted butter or margarine, egg, vanilla, and grated orange rind. Blend dry and liquid ingredients by hand until just moist. Fold in chopped cranberries. Pour into greased or paper-lined muffin pans 3/4 full. Bake at 400* for 18 to 22 minutes. Makes 18 muffins.

Pumpkin Muffins

Brooke, here's the recipe you asked me for. Sorry it's taken me so long to get it here.

1/2 c. butter of margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. molasses
1 egg
1 c. cooked, mashed pumpkin
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans

Beat butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add molasses, egg, and pumpkin, mixing well. Combine flour, soda, and salt. (I usually skip the separate mixing and just add all the dry ingredients to the wet. Now you know what a sloppy cook I am. I just don't need the extra bowl to wash!) Add to creamed mixture, mixing well. Stir in pecans. Spoon batter into greased muffin pans, filling them 3/4 full. Bake at 400* for 18 minutes. Yield: 16 muffins.

Orange Rolls

Okay, I had some requests for this recipe, so here it is. So yummy! FYI: These rolls are a special treat at our house... not a regular addition to our dinner!

3 tubes refrigerated buttermilk biscuits
1/2 cup butter
1 cup sugar
the peel of one orange, grated

In a small saucepan, melt the butter and sugar together over medium heat. Stir in the orange peel. Seperate the biscuits and dip in the orange mixture. Place the biscuits in a bundt pan sprayed with nonstick cooking spray. Pour any remaining sauce over the top. Bake in a preheated 375 degree oven for 15-18 minutes or until golden brown. Immediately invert onto a plate and serve.

Easy Pumpkin Chocolate Chip Muffins

This is a Weight Watchers Recipe. I love this recipe because there is no added butter or oil. Yes!

1 pkg. Spice Cake mix (approx. 18 1/2 oz)
1 can pumpkin pie filling (15 - 16 oz)
1/2 bag chocolate chips, 6 oz (mini chips work great for mini muffins), or raisins
1/2 cup water
3 large eggs
cooking spray

Preheat oven to 350. In a large bowl, combine all ingredients and beat for 2 minutes. Add chocolate chips or raisins. Spray muffin tin with cooking spray. Spoon in batter 1/2 - 3/4 full. Bake for 10 - 12 minutes. (I used the mini muffin tins. Will need to cook longer for regular-sized muffins. Check muffins with tooth pick method).

ENJOY!!

Banana-Oatmeal Bread

Cooking Light, JUNE 1999

1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg

1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk

2 cups all-purpose flour (I do one cup wheat flour/1 cup regular)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Cooking spray


Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. (I use the mini muffin tins and cook them for 10-12 minutes.) Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 18 servings
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g,mono 1.8g,poly 2.8g); PROTEIN 3.3g;
CHOLESTEROL 12mg; CALCIUM 72mg; SODIUM 200mg; FIBER 1.3g; IRON 1.3mg;
CARBOHYDRATE 30.1g

Freezer Crescent Rolls

These are awesome, because you freeze the dough, so you can have homemade rolls whenever you want. Plus, you don't have to knead the dough... I love that!

3 tsp active dry yeast

2 c warm water

1/2 c butter, softened

2/3 c nonfat dry milk powder

1/2 c sugar

1/2 c mashed potato flakes

2 eggs

1-1/2 tsp salt

6 to 6-1/2 c all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents.

Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.

To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with nonstick cooking spray. Cover and thaw in the refrigerator overnight.

Let rise in a warm place for 1 hour or until doubled. Bake at 350 degrees for 15-17 mnutes or until golden brown. Serve warm.

When I use the frozen rolls, I don't put them in the fridge overnight. I just set them on the counter, covered, for about 3-4 hours, or until doubled. They turn out great.