I am now actually "watching" my diet, and in the process am trying to make my favorites in a "low fat" manner. I took my favorite muffin recipes and combined them, made some adjustments and came up with this great recipe. Hope you enjoy them!
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
This gorgeous recipe for moist and flavorful yet also healthy muffins comes from " The Wild Wild West" cookbook, which I got of my wonderful swap partner and friend Tammie in the 2009 Cookbook Swap. I luv how easy and quick it comes together and how tasty the muffins are while still being good for you.
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Indescribably delicious. Believe it or not, it's adapted from Rosie Daley's The Healthy Kitchen, her book with Andrew Weil, changed very slightly. I think it's healthy more for it's high-fiber ingredients than for being nonfattening. It's a great way to use those naughty boys Bananas Gone Bad. She says you can actually make this using just a wooden spoon and a whisk, but you have to be careful that nothing--including the sugar--is left lumpy and clumpy so I just use an electric mixer. The original recipe said walnuts but I use pecans; actually I'd say the nuts are optional. In the glaze, I also use more of the orange zest than the original recipe (which says 1/2 tsp) and I grate it on one size larger hole size on the grater than is usual. Instead of cupcakes, you can cook 1 big cake in an ordinary loaf pan, but let it bake 45 minutes instead of 20.
Aurelio's sauce has been a family secret since Joe Aurelio opened his first restaurant in Homewood, Illinois, in 1959. Some people call the sauce sweet, but I would describe it as mild and tomatoey. There is some controversy over whether the sauce actually contains beer or not. This is the recipe we have found to be closest to the original. If you don't wish to use beer, a little malt extract will add the same flavor.
Thanks to HandsomeG and Gaga at pizzamaking.com for some clues that led me to create this recipe.
I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce.
Since we only eat one pizza for a meal, I have included two methods for freezing the second one, or you can freeze both for OAMC. NOTE: prep time does NOT include rise time.
These are good, just not as moist as I was hoping for. The next time I make them, I'm going to try cutting the sugar back to 1/2 cup and using a 1/4 cup of unsweetened apple in place of the 2 Tbls. of butter to see if they would be moister that way. 1 muffin = 3 points as written. With the changes mentioned above, 1 muffin = 2 points.
Onion, Rosemary, Sage and Thyme flavor these biscuits making theme wonderful for the Holiday table.
Also great for Thanksgiving because these biscuits can be made ahead and frozen up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.