Posts from the ‘Breads’ Category

Apple Kuchen

OMG this was awesome.  I wasn’t sure it was going to work out as my dough seemed very sticky (added more flour when putting in pie pan) but it turned out great. This recipe creates 2 kuchen – the apples were delicious and the crust was browned nicely (I used a stoneware pie pan)!

PG 37, from Company’s Coming – Breads cookbook

INGREDIENTS

  • 1 tsp white sugar
  • 1/4 cup warm water
  • 1 tsp active dry yeast
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 large egg, beaten
  • 4 cooking apples, cored peeled and sliced
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1 tsp cinnamon

INSTRUCTIONS (paraphrased)

  1. combine 1st 3 ingredients in cup and let sit 10 min to activate the yeast
  2. combine next 4 ingredients in a bowl and then add yeast mixture and blend
  3. add first amount of flour and the egg and blend
  4. add the second amount of the flour and blend well
  5. cover and chill in fridge for 2 hours then divide dough into 2 portions
  6. press into greased 9×9 inch pie pans and press dough up sides of pan
  7. lay slices of apples on pie crust then top with melted butter
  8. mix cinnamon and sugar together then sprinkle on tops of pies
  9. bake at 375 for 35 minutes – it may seems “watery” in the middle of your pie but that is just the sugar melted.
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Carrot Apple Coconut Mini-Muffins

Kids are picky eaters – but they love these muffins! These muffins are easy for small hands to handle, perfect for snack-time, are super tasty and can easily be taken out of the freezer in needed quantities in the morning and be ready for mid-morning snack.

I adopted this recipe slightly from the Complete Canadian Diabetics Cookbook, page 321, for my own taste (though the original is also absolutely delicious!).

Ingredients:

  • 2/3 cup sugar
  • 1/4 cup butter, softened
  • 2 eggs
  • 1-1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1-1/4 cup grated carrots
  • 1/2 cup grated apple
  • 1 small ripe banana, mashed
  • 1/4 cup ground flax seeds
  • 1/3 cup unsweetened coconut
  • 1-1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup coconut milk or plain greek yogurt

Instructions:

  1. combine sugar and butter and then add eggs and spices
  2. blend in carrot, apple, banana, and coconut and flax
  3. in a separate bowl blend dry ingredients, then add yogurt
  4. combine all wet and dry ingredients into one bowl and blend well
  5. spray a mini muffin tin with PAM or other oil, then place about 1 tsp in each tin cup
  6. bake at 350 for 15min or until tester comes out clean – these are very moist and they will be cushy to the touch when done

makes 48 mini muffins

recipe by: r2bcluvs2cook (inspired by recipe noted at top of post)

Lemon Yogurt Biscuits

This recipe is from the cookbook, Complete Canadian Diabetes Cookbook, page 326; it is delicious! I did change the recipe slightly and it turned out wonderfully.

INGREDIENTS

  • 2 cups all purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp grated lemon zest
  • 1/3 cup cold margarine or butter
  • 1 cup plain yogurt

NOTE: I omitted the lemon zest and used lemon yogurt instead of plain yogurt since that’s what I had on hand at the house

INSTRUCTIONS  – NOTE: preheat oven to 425F

  1. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and zest. Using a pastry blender, cut in margarine until mixture resembles coarse crumbs. Add yogurt all at once, stirring with a fork to make soft, but slightly sticky dough.
  2. With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 time. Pat or roll out the dough into a 1-inch thick round. Using a  2-inch floured cutter cut out as many rounds as possible. Place on baking sheet. Gently form scraps into a ball, flatten and cut out rounds.
  3. Bake in preheated oven for 12 to 15 minutes. Remove from baking sheet onto a cooling rack immediately.

NOTE: I used a clean inverted jelly jar to cut my rounds out and it worked great…they turned out a wonderful size.

fat 5g per 1 biscuit

Banana Cream of Wheat Bread

So I had some bananas which were way too ripe to eat so they’d be perfect for banana bread … but of course I thought I wanted to try something new so I found a recipe for a bread using cream of wheat instead of flour…. I must say I’m disappointed in this recipe’s results. It was super easy to assemble and baked up very nicely … but the flavor is just sooo bland. 😦 It might be worth making again if I can come up with some different spices to help with the flavor but the original recipe is too blah for me… anyway here’s the link to the recipe if you want to give it a try – I think a cream of wheat bread might be really good with a vanilla/almond and lemon twist instead of banana…maybe.

Zucchini Bread

I found a recipe for zucchini bread that sounded pretty easy – but I worried it might be a little bland…and I’ve found the recipe is good but bland…. but adding some nuts, other fruit bits, chocolate chips, or other items would probably make it taste a little better.

Anyway, here’s the link to the recipe (move down the results page to the zucchini bread) -it’s a good base and actually quite moist while holding together pretty well….. http://blogchef.net/?s=zucchini

Carrot Bread

Well, the baby should be here any day now and I’ve gotten some time away from work to prepare – so I’m trying to cook some freezable meals and snacks for when we have company in the next few weeks. Today I am focusing on using up some of the veggies and/or fruit in our fridge. I found a recipe for carrot bread which had some good reviews so I’m giving it a try – it’s baking in the oven right now and smells good!

I did make some changes to the recipe – I shredded the carrot and added shredded zucchini and I used pumpkin pie spice instead of the various spices noted in the recipe. Also, I didn’t cook the carrots. This turned out really moist, though some reviewers said it was dry…not sure why.

Here’s the original recipe:

Yield

1 loaf; 12 servings (serving size: 1 slice)

Ingredients

  • 3/4  cup  sliced carrot (about 4 ounces)
  • 1 1/2  cups  whole wheat flour (about 7 ounces)
  • 1  teaspoon  ground cinnamon
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  ground ginger
  • 1/4  teaspoon  ground cloves
  • 2/3  cup  sugar
  • 1/4  cup  canola oil
  • 1/4  cup  vanilla fat-free yogurt
  • 1  large egg
  • 1  large egg white
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. Cook carrot in boiling water 15 minutes or until tender; drain. Place carrot in a food processor; process until smooth.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine whole wheat flour and the next 6 ingredients (through cloves) in a large bowl. Combine carrot, sugar, and the next 4 ingredients (through egg white) in a small bowl, stirring with a whisk. Add carrot mixture to flour mixture, stirring just until combined.

4. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Cut bread into 12 slices.

Banana Bread

Recipes for banana bread abound on the internet, and I’ve tried lots of different ones over the years – they are all generally pretty good.  I found this recipe while hunting for a bread that was a little different – but it really tastes just like a banana bread to me – nothing too “different”….anyway, it’s a good recipe worth noting for anyone else interested in giving it a try….it’s a good base if nothing else for changing to include other veggies such as zucchini, or carrots, or squash or nuts, poppy seeds, flax, and so on. One thing to note about this recipe though is that it does hold up as a bread and slices nicely and is fairly dense.

Banana Bread Recipe