Pear Craisin Strudel

contributed by Deb Reno

Place a sheet of phyllo on a greased cookie sheet & spray with buttery Pam.

Repeat until you have 6 layers of phyllo.

In a bowl, combine:

4 pear halves, roughly chopped

1/2 c. craisins

2 T. sugar

1/2 t. cinnamon

1/4 t. nutmeg

1/3 c. walnut pieces.

Spoon this mixture along the long side of the phyllo.

Roll the phyllo up like a burrito, tucking ends in as you roll.

Bake at 350°, 25 minutes.

To serve, I spread a small dollop of some ‘strawbanero’ (hot pepper jelly) on a plate.

Then I zig-zagged some chocolate syrup over that & dragged a fork through it to make it look fancy!

I sliced the strudel into 12 pieces & placed three on each plate.

Topped it with another drizzle of the jelly & put dollops of vanilla yogurt around the edge of the plate.

I SO regret not photographing it .  It was almost as pretty as it tasted…

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Pumpkin Oatmeal Bars

contributed by Mindy Dann

  • 4 ½ cups pumpkin puree *
  • 5 cups old fashioned oats (not the quick cooking kind) *
  • ¾ cup milk soured with 1 tbsp. lemon juice
  • ¼ cup ground flaxseed *
  • ½  cup real (grade A or B) maple syrup
  • 2 tbsp. pumpkin pie spice
  • 2 tbsp. coconut oil
  • ½ cup unsweetened coconut flakes *
  • ¾ cup dates, raisins, dried cranberries or any other dried fruit you wish (chopped) *
  • ¾ cup chopped nuts (unsalted) *

 

PREP

1. Preheat oven to 350 degrees. Prepare a 9″x13″ glass baking dish by lightly coating with coconut oil.

2. Add all ingredients together and mix well.  Press into baking dish.

3. Bake for 40 – 45minutes or until top is golden brown. Remove from heat and let cool. Cut into squares.

Deb’s Healthy Banana Blueberry Mini-Muffins

contributed by Deb Reno

1/2 cup all-purpose flour

1 cup whole wheat flour

3/4 cup cream of wheat or quick cooking grits

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup brown sugar

3 tablespoons coconut oil, melted

1  egg, room temperature

2 egg whites, room temperature

1 1/2 cup mashed banana

3/4 cup blueberries, room temperature, tossed w/flour (frozen work wonderfully…just thaw in a bit of tepid water & drain.)

Combine flours, cream of wheat, salt, baking powder & baking soda in a medium bowl.  Set aside.

Combine brown sugar and coconut oil.

Add egg & egg whites.

Alternately add the flour mixture and the banana a little at a time, ending with the flour mixture.

Fold in blueberries.

Spoon into mini muffin tins.

Bake for 9-12 minutes at 400°.

Makes 65 mini muffins.

NOTES:  I might use a little less brown sugar next time, as long as the bananas were very ripe.  Also, I’d like to try using unsweetened applesauce instead of the coconut oil in the future.  Adding a few more blueberries wouldn’t hurt either…

Nutrition Facts Serving Size 14 g Calories 27 Calories from Fat 7 Total Fat 0.8g Saturated Fat 0.6g Cholesterol 3mg Sodium 28mg Total Carbohydrates 4.7g Sugars 1.7g Protein 0.6g Vitamin A 0% Vitamin C 1% Calcium 1% Iron 2%

Pumpkin Cinnamon Swirl Bread

contributed by Shawna Hawkins

Yields 1 loaf

Ingredients:

2 1/4 tsp yeast

1/4 cup warm water, 110 degrees

1/2 tsp granulated sugar

1/4 cup milk, warmed to 110 degrees

2 Tbsp molasses

1/4 cup granulated sugar

3/4 tsp salt

1 Tbsp butter, softened

1 tsp pumpkin pie spice

1 egg

1 cup canned pumpkin puree (I just used the whole small can)

3 1/4 – 4 cups all purpose flour (depending on the humidity you may not use it all)

For the swirl:

1/4 cup butter, softened

1/3 cup light-brown sugar

2 tsp cinnamon

Directions:

In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes.

Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.

Slowly add flour until it forms a ball and knead with a dough hook attachment until dough is smooth and elastic.

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.

Butter an 8 1/2″ x 4 1/2″ in pan, set aside. In a small bowl mix together very soft butter, brown sugar and cinnamon,to form a paste and set aside.

Punch the risen dough down and turn onto a lightly floured surface.

Roll dough into a large rectangle, about 22″ x 8.” Spread with butte mixture, coming within about 1/2″ of the edges.

Roll dough up jelly roll style, starting with the short side.

Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.

Bake 350 degrees for 45 – 60 minutes.  Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.   Makes great toast!

Homemade Baked Doughnuts

contributed by Bobbi Gustason

1 egg

1/4 cup sugar

1 cup milk, 115 degrees (warm)

1 Tbs. active dry yeast

1 tsp. salt

2 tsp. vanilla extract

3 cups flour, divided

1 stick of butter (4 oz.), cut up and room temperature

Coating:

5 Tbs. butter, melted  (or trans fat free margarine)

powdered sugar or cinnamon sugar (1 cup sugar and 1 Tb. cinnamon)

INSTRUCTIONS:

1.  With the paddle attachment on the mixer, at medium speed mix the egg and sugar together until combined.

2.  Add the milk, yeast, salt and vanilla.

3.  On low speed, add 2 cups of flour and mix.

4.  Change to your dough hook.

Mix and add the stick of butter in little by little.  Make sure it is incorporated.

5.  Slowly add another 1 cup of flour.  You want the dough to be pulling away from the bowl and not sticky.  Adjust your flour accordingly, but mine hit the mark at a total of 3 cups.  One time I made these it took 3.5 cups.  Allow the dough hook to knead for you until smooth – about 3-5 minutes.  (The flour is dependent on your temperature, the humidity in the air)

6.   Now cover your bowl and let it rise for 1 hour.  I try to find the warmest place in my house for this part.

7.  Punch the dough down and roll into 1/2 ” or so.  The thickness is up to you and what you want to do with your doughnuts.  For traditional circle hole doughnuts, use a 3″ cookie cutter (or biscuit cutter) and then cut out another 1″ hole in the middle.  I don’t own a 1″ hole cutter, but my melon baller worked just fine.  Pull the dough apart and make the hole a little bigger or the donut will close in on itself.  Feel free to use cookie cutters, etc.  Have fun.  The donut holes are good too so don’t throw those away!  We used snowflakes, circles and gingerbread man cutters.

8.  Put your doughnuts on a greased or lined cookie sheet.  Allow to rise again 25-30 minutes covered.

9.  Preheat oven to 400 degrees.  Bake normal 3″ donuts for about 8 -10 minutes.  The donut holes took about 5-6 minutes.  My huge donuts took about 10 minutes.  Just watch and when they are light golden brown they are done. They’ll be mostly golden – they don’t need to be completely brown because the bottoms of mine were medium brown while the tops were light to medium golden.

10.  These cool really fast.  Put them on the cooling rack and begin your toppings. 11.

To coat the donuts, brush or dip into melted butter.  Shake or toss in your coating.  Or frost or dip in glaze.

Chocolate Croissants

http://platform.twitter.com/widgets/hub.1326407570.html

contributed by Alison Alves from tasteofhome.com

  • 12 unsliced croissants
  • 2 cups milk chocolate chips
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 4 eggs, lightly beaten
  • 1/2 cup half-and-half cream
  • 3 teaspoons vanilla extract

Directions

  • Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.
  •    Dip croissants into egg mixture. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Whole Wheat Banana Bread

contributed by Jan Margheim

1 cup sugar

1/2 cup butter or margarine, melted

1 cup mashed bananas (about 2 bananas)

1/3 cup water

1 cup flour

1 cup whole wheat flour

1 tsp soda

1/2 tsp salt

1/2 cup chopped nuts

Heat oven to 350.

Grease bottom only of loaf pan.

In a large bowl, blend sugar and butter.

Add eggs, bananas, and water. Mix well.

Add dry ingredients.

Fold in nuts.

Bake for 55-65 minutes

. Cool for 10 minutes.

Makes 1 loaf.

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