Whole-Wheat French Toast With Fresh Strawberries

Whole-Wheat French Toast With Fresh Strawberries

INGREDIENTS
3 tablespoons sugar-free raspberry or strawberry spreadable fruit
2 cups sliced strawberries
1 large egg
1 large egg white
2/3 cup low-fat (1 percent) milk
1 1/2 teaspoons vanilla extract
Pinch ground nutmeg
1 tablespoon unsalted butter, divided
8 slices thin whole-wheat bread

Preheat the oven to 200°F. Place a serving platter in the oven to hold the French toast.

Place the fruit spread in a medium bowl and stir until smooth. Stir in the strawberries. Set aside. In a pie plate or shallow bowl, beat the egg, egg white, milk, vanilla extract, and nutmeg with a fork until blended. Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Dip a bread slice into the egg mixture, letting it soak briefly on both sides. Place the soaked slice in the skillet; add 1 or 2 more soaked slices. Cook, turning once, until lightly golden, about 3 minutes per side.

Place the cooked French toast in the oven to keep warm. Repeat with the remaining bread slices, adding the remaining 1/2 tablespoon butter as needed. Serve the French toast hot with the strawberry mixture on top.

Makes 4 servings

Per serving (2 slices): 270 calories, 38g carbohydrates, 11g protein, 10g total fat, 70mg cholesterol, 4g dietary fiber, 300mg sodium

Apple Crisp

Serves 4 (2g fiber/serving)

2 Cup red apples peeled, cored, & sliced very thin
2 tablespoons olive oil
2 tesspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fresh nutmeg
1/4 cup fruit/nut granola

Preheat oven to 350F
Place a very thin layer of applies; then olive oil; then cinnamon, vanilla, & nutmeng evenly in a shallow glass baking dish. Then do another layer the same way. Top with ganola and bake 30-40 minutes, until apples are tender and the edges are bubbly.


Brenda's TIP: This dish is low in calories & has no fat, but it makes you feel as though you've eaten apple cobbler.
Nutrition Facts: One serving (1/4 recipe) - calories 127, fiber 2g, protein 1g.
From Book: The Fiber35 Diet

Organic Pumpkin Pie Parfait

Organic Pumpkin Pie Parfait


Expert chef from the OWN network’s Home Made Simple, Jesse Brune, shares recipes for delicious, healthy alternatives to traditional Thanksgiving fare.
Serves: 6

Ingredients:
For puree:

1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
3/4 cup vanilla coconut milk

For Crust:

1 1/2 cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey

For Topping:

1 cup whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg

Cooking Instructions:

• Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.

For puree:

• Place a medium saucepan over medium heat on stovetop.
• Add all ingredients for puree into the pan, and stir with a whisk or wooden spoon.
• Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble.
• Remove from heat.
• Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking.
• When desired flavor is achieved, set aside and cool.

For crust:

• Place a medium saucepan over medium heat.
• Melt honey and coconut oil together in pan, stirring with a wooden spoon.
• When honey and coconut oil have merged, mix in the chopped pecans and coat all the nuts.
• Remove from heat and place in a refrigerator-safe container. Let cool.
• Before serving, take nuts out of container and place on cutting board.
• Use a sharp knife to re-chop the nuts.

For topping:

• In a small mixing bowl, combine all the ingredients and mix thoroughly with a whisk.
• Chill topping until ready to serve.

Assembly:

• Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tbsp of topping.
• Sprinkle a touch of cinnamon on top of whipped topping and serve.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Chocolate Chip Zucchini Cookies

Chocolate Chip Zucchini Cookies

1 Cup butter or margarine, softened
1 Cup sugar
1 Cup brown sugar
2 eggs, beaten
4-1/2 Cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
pinch of nutmeg
1 tsp. salt
2 Cups steamed & pureed zucchini
2 Cups chocolate chips

Cream the butter and sugar. Add eggs, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix well. Stir in the zucchini & chocolate chips.

Bake at 350 degrees for 15-20 minutes until golden brown.

This recipe comes from my friend I hope you like it!

Pumpkin Cookies

Pumpkin Cookies

Vicki Worthen; Boise, ID

1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)

In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

By Our Best Bites

1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers
Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

Pumpkin Apple Bisque recipe

Pumpkin Apple Bisque recipe

Ingredients:
8 small (1 pound each) pumpkins
1/3 cup plus 2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/4 cup all-purpose flour
6 cups milk or half-and-half, heated
1 bay leaf
1 (29 ounce) can pumpkin purée
Salt and freshly-ground pepper, to taste
1 apple, peeled and cut into 1/8-inch dice
1 teaspoon fresh thyme leaves
1 pinch freshly-grated or ground nutmeg
1/4 cup dry sherry (optional)
1 cup heavy cream, whipped to soft peaks

Directions:
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin purée and simmer an additional 15 minutes over very low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve.

Take-a-Break Snack Mix

Serves: 10; 1/2 cup per serving
Ingredients:

Cooking spray
¼ cup sliced almonds
1 tablespoon light brown sugar
2 teaspoons water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups whole-grain oat cereal with yogurt-flavored coating
2 cups whole-grain wheat and bran flakes with raisins
1/2 cup dried unsweetened cranberries
1/2 cup dried unsweetened blueberries

Cooking Instructions:
Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside.

In a small nonstick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally.

Stir in the brown sugar, water, cinnamon, and nutmeg. Cook for 1 to 2 minutes, or until the liquid has evaporated and the almonds are coated with the mixture, stirring constantly. Transfer to the foil. Let cool completely, 15 to 20 minutes.

Meanwhile, in a medium bowl, stir together the remaining ingredients.

Add the cooled almonds to the cereal mixture, stirring to combine. Store in an airtight container for up to 7 days.

Cook's Tip: Whether your schedule is go-go-go or hurry-up-and-wait, you’ll be glad you packed these tasty tidbits for healthy snacking. For variety, substitute different nutrient-dense dried fruits, such as cherries, apricots, and plums, for the cranberries and blueberries. Cut them into 1/4- to 1/2-inch pieces before adding them to the cereal mixture.

Calories Per Serving 139
Total Fat2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 124 mg
Carbohydrates 28 g
Fiber4 g; Sugar 15 g
Protein 2 g

This recipe is brought to you by the American Heart Association’s Food Certification Program. Recipe copyright © 2008 American Heart Association. For more information heart-healthy grocery shopping, visit heartcheckmark.org.

quinoa breakfast bars with blueberries

Quinoa Breakfast Bars with Blueberries
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

These cereal bars are pleasantly moist and chewy, much like an old-fashioned oatmeal bar. And the best part? They freeze well for an easy grab-and-go gluten-free breakfast. You supply the no-whip caramel soy latte.

Ingredients:
1 cup quinoa flakes
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup gluten-free cornmeal
1/4 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup light brown sugar
1/3 cup light olive oil
2 eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
1/2 cup rice, hemp or nut milk
1/4 teaspoon mild rice vinegar
1 tablespoon bourbon vanilla extract
1 cup blueberries

Instructions:
Preheat the oven to 350 degrees F. Line a 9-inch square cake pan with greased parchment.

Whisk together these dry ingredients:

1 cup quinoa flakes
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup gluten-free cornmeal
1/4 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 teaspoon xanthan gum
1 teaspoon organic ground cinnamon
1/4 teaspoon ground nutmeg

Add in and mix:

1 cup brown sugar
1/3 cup light olive oil
2 eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
1/2 cup rice, hemp or nut milk
1/4 teaspoon mild rice vinegar
1 tablespoon bourbon vanilla extract

Beat until smooth. The batter will be thick and sticky.

Add in:

1 cup blueberries

Stir to distribute.

Plop the batter into the cake pan and using a rubber spatula (or oiled fingers) press the batter into the corners and smooth the top.

Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch.

Cool the pan on a wire rack.

Total Servings: 15

Nutritional Information Per Serving
Calories: 186
Carbohydrates: 24.9g
Cholesterol: 0mg
Fat: 6.6g
Saturated Fat: 0.9g
Fiber: 1.6g
Sodium: 142mg
Protein: 5.8g

Pumpkin Pancakes with Maple Crème

Pumpkin Pancakes with Maple Crème
This delectable breakfast treat is only 300 calories for two pancakes with toppings!

Ingredients:
Pancakes
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 3 egg whites
• 3/4 cup canned 100 percent pure pumpkin puree
• 3/4 cup nonfat, plain yogurt
• 2 tbsp packed brown sugar
• 2 tsp vanilla extract

Maple Crème
• 4 oz. (1/2 cup) reduced-fat cream cheese, room temperature
• 1/4 cup pure maple syrup

Topping
• 3/4 cup toasted pecans, roughly chopped

Instructions:
In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg until well combined. In a second large mixing bowl, whip the egg whites until blended. Add the pumpkin, yogurt, brown sugar and vanilla extract, and whisk until combined. Pour the wet ingredients over the dry ingredients and stir together gently until just combined and smooth (no dry streaks should remain), taking care not to over mix. If time allows, let batter rest for 10 minutes.

Liberally coat a large skillet or griddle with oil spray and preheat it over medium heat. When the pan is nice and hot (after about 2 minutes) ladle 1/4 cup batter per pancake onto the surface. The batter will be thick, so it may help to spread it out with the back of a spoon. Cook the pancakes until they are golden brown, about 2 to 3 minutes per side. Recoat the pan with oil spray between batches to prevent the pancakes from sticking.

While the pancakes are cooking, prepare the maple crème. In a small mixing bowl, whisk together the cream cheese and maple syrup until smooth.

To serve, place two pancakes on each plate and top with 2 tbsp of maple crème. Sprinkle 2 tbsp of chopped pecans.

Note: To toast pecans, place them in a dry sauté pan over medium heat and toast, stirring or shaking the pan frequently, until they are lightly browned, about 5 minutes. Or spread the nuts out on a toaster oven tray and toast for 3 to 4 minutes.

Uncomplicated Fruit-Topped Yellow Cake

Uncomplicated Fruit-Topped Yellow Cake
By The Food Gal

Uncomplicated Fruit-Topped Yellow Cake

Indeed, this simple cake bears the name of “Uncomplicated Fruit-Topped Yellow Cake.” But I had a slight, uh, complication.

Oh, nothing major. Just a case of sinking blueberries. Not as dire as what happened to the Titanic, that’s for sure. But still, a little annoying.

After all, when the cake is described as “fruit-topped,” you figure the fruit will stay, well, on top.

Not in the case of these berries. But next time, I’ll just be sure to toss them in a little flour before adding them to the batter, even if the original recipe didn’t call for that step. And there will be a next time. Aside for the berries’ losing struggle to stay afloat, this cake was perfect. Tender, moist, like a giant blueberry muffin, actually.

The recipe comes from one of my all-time fave baking books, “The Weekend Baker” (W.W. Norton) by Abigail Johnson Dodge, who studied pastry-making at La Varenne in Paris.

The cake can be made with any manner of fruit, such as raspberries, sliced apricots, plums or — yes — blueberries.

Even if they end up sinking, all it takes is a swift movement of your fork to your mouth to get them in the right place.

Uncomplicated Fruit-Topped Yellow Cake

(Makes one 9-inch cake, or 8 servings)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

8 tablespoons unsalted butter, at room temperature

1 cup plus 2 teaspoons granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

2/3 cup whole milk

For the topping, choose ONE:

1/2 pint berries (blueberries or raspberries), rinsed and well dried (then, tossed in a little flour and set aside),

1 medium ripe plum, peach, apricot or nectarine, pitted and thinly slices,

or

1 medium ripe pear or apple, peeled, thinly sliced, and tossed with 1/4 teaspoon ground nutmeg or cinnamon

Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-by-2-inch round cake pan and line bottom with parchment. Lightly grease and flour parchment, and flour the sides, tapping out the excess.

In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended. In a large bowl, beat butter with an electric mixer (stand mixer fitted with the paddle attachment or hand-held mixer) on medium-high heat until smooth. Add 1 cup of the sugar and beat until well combined. Beat in vanilla. Add eggs one at a time, beating well after each addition. Add half of the flour mixture and mix on low speed just until well blended. Add milk and mix just until blended. Add remaining flour mixture and mix just until blended.

Scrape batter into prepared pan and spread evenly. Choose one of the topping options and arrange the fruit on top of the batter. Sprinkle with remaining 2 teaspoons sugar. Bake until a toothpick or cake tester inserted in the middle of the cake comes out clean, about 40 minutes. Transfer cake pan to a rack to cool for 15 minutes.

Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands, invert a large flat plate on top of the cake pan and, holding both the pan and the plate, invert them together. Lift the pan off the cake. Invert a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on the top. Serve warm or at room temperature.

Storage: Cover cooled cake in plastic wrap and store at room temperature for up to 24 hours.

Adapted from “The Weekend Baker” by Abigail Johnson Dodge

Marmalade French Toast Casserole

Marmalade French Toast Casserole
Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight.

YIELD: 12 servings (serving size: 1 piece)

Ingredients:
3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts

Preparation:
Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.
Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

Maureen Callahan, Cooking Light NOVEMBER 2006

Cinnamon Apple Muffins

Cinnamon Apple Muffins
By The Food Gal

Ingredients:
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus a pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 medium apples, peeled, cored, quartered, then diced
1/3 cup chopped, toasted walnuts
2 large eggs
1 cup Greek yogurt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 tablespoons Calvados (optional)-(I will leave out)

For topping:

1/4 cup brown sugar
1/4 teaspoon cinnamon

Instructions:
Place cupcake liners inside a 12-cup standard muffin tin.

Preheat oven to 400 degrees.

Whisk together sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Add diced apples and walnuts, tossing to coat. Whisk together eggs, yogurt, butter and Calvados (if using) in a small bowl. Gently fold the liquid mixture into the flour mixture until just combined. Don’t over mix or muffins will be tough. Divide batter among muffin cups.

In a small bowl, mix brown sugar with cinnamon. Sprinkle a little of the mixture over the top of each muffin.

Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Remove muffin pan to a rack to cool for about 5 minutes. Then, turn out muffins onto the wire rack. Serve warm or at room temperature.

Store muffins in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.

Total Servings: 12

Nutritional Information Per Serving
Calories: 282
Carbohydrates: 40.9 g
Cholesterol: 57 mg
Fat: 11.4 g
Saturated Fat: 5.1 g
Fiber: 1.6 g
Sodium: 390 mg
Protein: 5.3 g

Chuck-A-Rama Bread Pudding & Vanilla Sauce

Chuck-A-Rama Bread Pudding
3 Quarts Bread, 1 Inch Cube
4 3/4 Cups Milk
1/2 Pound Butter
1 2/3 Cups Sugar
1 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 1/2 Cups Milk
6 Eggs
2 Teaspoons Vanilla
1/3 Cup Raisins

Directions:
1. Place milk, butter, sugar, and spices on stove and heat to 200 degrees and immediately remove from heat. Do not over heat!! Do not boil!!
2. Let cool for 5 minutes.
3. In another bowl, combine milk, eggs, and vanilla. Hand whip for 30 seconds.
4. Combine the two above mixes and mix with a hand whip for another 30 seconds.
5. Place 3 quarts of bread, loosely packed, in a 3 quart casserole dish or pan.
6. Evenly pour the milk mix over the bread.
7. Sprinkle 1/3 cop of raisins over the bread and milk mix.
8. Use a spatula and make sure all surface bread has been completely soaked in milk mix.
9. Cover with foil and bake at 350 degrees for 1 hour or until you reach a consistency of jello.
10. Evenly pour 1/3 cup of vanilla sauce just prior to serving.
11. Artistically lace the top with string icing and a caramel topping.

Note: This item must be served soon after cooking as it does not have long holding life.


Chuck-A-Rama Vanilla Sauce
1 1/4 Cups Corn Starch
1 1/4 Quarts Sugar
1 Quart Water, Boiling
1/4 Cup Vanilla
1 Quart Half & Half

Directions:
1. Mix corn starch and sugar together in a sauce pan.
2. Add boiling water and stir until smooth.
3. Place over heat, stirring constantly, until thick. Remove from heat and let cool.
4. When cool add vanilla and half & half.