2 1/2 cups flour
1 tsp baking soda
1/2 cup applesauce
3 egg whites
1 tsp vanilla
2 tsp baking powder
1 tsp ground cinnamon
1 cup sugar
4 very ripe bananas, mashed
DIRECTIONS:
Preheat oven to 350 degrees F (180 C).
Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
Combine flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, whisk together applesauce, sugar, egg whites, banana, and vanilla.
Add flour mixture all at once and stir gently to blend. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until knife inserted comes out clean.
Cool bread before slicing.
COMMENTS:
I found this recipe on a newgroup somewhere. The poster said, "Here is one that came off the net a good while back. I'm sorry - I don't remember the original poster's name. But the recipe is very good." I think I made it, but I can't remember how it turned out. Sorry I can't be more helpful... *grin*
1/2 cup applesauce
1 cup sugar
1/4 cup egg substitute
3 bananas, ripe, mashed
2 cups flour
1 tsp baking soda
1/2 cup walnuts, chopped (optional)
1/2 tsp salt
DIRECTIONS:
Preheat oven to 350 degrees F (180 C).
Sift together flour, soda, and salt.
Combine applesauce and sugar. Add egg and bananas.
Beat in flour, soda, and salt mixture. Add nuts, if desired.
Bake until a toothpick or knife inserted in the center of the loaf comes out clean (no specific time given...).
Let cool at least 10 minutes and remove from loaf pan.
1 cup frozen blueberries
2 cups frozen blackberries
(fresh if available)
1 cup sugar
DIRECTIONS:
Sift together first four ingredients.
In a separate bowl, lightly beat the eggs.
Add milk and butter to beaten eggs.
Quickly combine the liquid ingredients and the dry ingredients. (Do not overbeat ingredients. Ignore the lumps.)
Spoon the batter onto a greased grill or pan.
Add 3-4 blackberries and 3 slices of bananas to each pancake.
Cook until golden brown.
Plate presentation: Serve fruit side up. Garnish with fresh fruit slices and berry puree. Makes approximately 14 four-inch pancakes.
Preparation of Blackberry/Blueberry Puree:
Cook in small stock pot on low heat until fruit is cooked down. Drain some of the excess liquid from fruit if a thicker puree is desired.
When mixture is cooled down, puree in food processor until smooth.
Optional: Remaining mixture can be strained through a cheesecloth if desired to remove any remaining particles from berries. Place puree in a squirt bottle.
1 1/2 cup water
2 eggs*
1 1/2 tsp salt
3 Tbs honey
3 Tbs sugar
5 cups white bread flour
8 drops yellow food coloring
1 1/2 Tbs wheat gluten
3 tsp yeast
1/2 cup raisins (optional)
1 egg for glaze **
NOTES:
* Use real eggs for best results.
** Use egg whites or egg substitute, if desired.
DIRECTIONS:
Place ingredients in ABM (Automatic Bread Machine) and run on dough cycle. You can add 1/2 cup of raisins during the second kneading, if desired.
If you want to bake the bread in the machine, you will have to remove some of the dough before it begins the baking cycle as this recipe makes more than a 2-lb machine can handle. Use the regular white/wheat cycle.
After machine completes, take out the dough and break it into three parts. Cover and let rise for 1 hour.
Roll out dough and braid it. Leave it round if for Rosh Hashanah.
Brush with 1 beaten egg, or egg substitute, and let rise for another hour.
Bake in 350 degree F oven for 25-30 minutes, or until golden brown.
A recipe personally tested by Yours Truly.
COMMENTS:
I found this recipe in the Jewish Foods Archive (see Cooking Links section for URL), originally posted by a lady named Meryl K. Evans meryl@onramp.net. For some unknown reason, I did not get good results from her version of this recipe, although I tried it more than once. I changed it just a bit with wonderful success.
I use this recipe to make the best rolls and buns you can imagine. Just break the dough into smaller pieces and braid as directed for the last rising. You can bake it without braiding, but you will lose the wonderfully light, pull-apart texture you get from the strands of braided dough. While I don't recommend using an egg substitute in the actual dough mixture, it works just fine as the glaze. This recipe makes 3-4 loaves, so the fat content added by the real eggs is minimal. Once baked, these loaves/rolls can easily be frozen for later use. Just defrost and warm in the oven for a few minutes to crisp up the outside.
MERYL'S NOTES: I recommend using very warm water to offset the cold temperature of the egg and applesauce (which is usually in the fridge). The amounts of sugar and honey are equal, and any amount of both or each totaling 6 Tbs works fine.
1 1/2 cups all-purpose flour
3/4 cups granulated sugar
1/4 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tp salt
2/3 cup vanilla lowfat yogurt *
2/3 cup skim milk
1/2 tsp vanilla extract
Powdered sugar (optional)
*NOTES: Use fat-free yogurt (vanilla preferred)
DIRECTIONS:
Preheat oven to 400 degrees F.
Line muffin cups with paper baking cups or spray lightly with non-stick spray.
In a medium bowl, stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt. Stir in yogurt, milk and vanilla just until combined. Do not beat.
Fill muffin cups 2/3 full with batter. Bake 10-12 for mini-muffins, 15-20 minutes for regular or until wooden pick inserted in center comes out clean.
Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm.
Store, covered, at room temperature or freeze in airtight container for longer storage.
Makes about 14 muffins (about 2 1/2 dozen mini-muffins).
Nutrition facts per serving:
1 g fat
100 calories
2 g protein
22 g carbohydrates
0 mg cholesterol
200 mg sodium
45 mg calcium
A recipe personally tested by Yours Truly.
COMMENTS:
The source of this recipe is listed as The Mike & Maty Show, 8/31/95.
These muffins are fantastic. Try using different extracts for a variety of flavors. You can even substitute carob powder for the cocoa.
3 cup whole wheat flour
1 cup orange juice
1/2 cup sugar
4 oz jar baby food
-- (e.g. plums/apples)
1 TBS baking powder
2 egg substitutes
1 tsp salt
1 cup (or less) dried cranberries
1/2 tsp baking soda
DIRECTIONS:
Preheat oven to 350 degrees F. Spray one 9.25- x 5.25-inch loaf pan, or two 8.5- x 4.5-inch loaf pans, or 4 mini loaf pans.
Mix together flour, sugar, baking powder, salt, and baking soda.
Combine orange juice, baby food, and egg substitute; stir into dry ingredients, mixing just until moistened. Stir in cranberries. Spoon mixture into prepared pans.
Bake as follows:
1 large pan, 1 hour 5 minutes;
2 pans, 35-40 minutes;
4 mini pans, 30-35 minutes;
or until wooden pick inserted in center comes out clean.
Cool 5 minutes; remove from pan. Cool on wire rack.
CHALLAH, OIL-FREE
