Carrot Raisin Bread
Good-for-You Cornbread
Homestyle Biscuits
Banana-Nut Bread
Carrot Raisin Bread
This tasty bread is low in saturated fat and cholesterol, thanks to the small
amount of oil and egg used.
1. Preheat oven to 350º F. Lightly oil a 9- by 5- by 3-inch
loaf pan.
2. Stir together dry ingredients in large mixing bowl.
Make a well in center of dry mixture.
3. In separate bowl, mix together remaining ingredients;
add this mixture all at once to dry
ingredients. Stir just enough to moisten and evenly
distribute carrots.
4. Turn into prepared pan. Bake for 50 minutes or
until toothpick inserted in center comes out
clean.
5. Cool 5 minutes in pan. Remove from pan and
complete cooling on a wire rack before slicing.
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Good-for-You Cornbread
Use 1% buttermilk and a small amount of margarine to make this cornbread
lower in saturated fat and cholesterol.
1. Preheat oven to 350° F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to the dry ingredients.
5. Add margarine and mix by hand or with a mixer for 1 minute.
6. Bake for 20-25 minutes in an 8- by 8-inch greased baking dish. Cool.
7. Cut into 10 squares.
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Homestyle Biscuits
It’s easy to make homestyle biscuits with less fat.
1. Preheat oven to 450° F.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
3. In a small bowl, stir together buttermilk and oil. Pour over flour mixture; stir until
well mixed.
4. On a lightly floured surface, knead dough gently for 10-12 strokes.
5. Roll or pat dough to ¾-inch thickness.
6. Cut with a 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts.
7. Transfer biscuits to an ungreased baking sheet.
8. Bake for 12 minutes or until golden brown. Serve warm.
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Banana-Nut Bread
Bananas and low-fat buttermilk give this old favorite its moistness and help lower
the fat.
1. Preheat oven to 350º F. Lightly oil two 9- by 5-inch loaf pans.
2. Stir together mashed bananas and buttermilk; set aside.
3. Cream brown sugar and margarine together until light. Beat in egg. Add banana
mixture; beat well.
4. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid
ingredients. Stir until well blended.
5. Stir in nuts and turn into prepared pan.
6. Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pan.
7. Remove from pan and complete cooling on a wire rack before slicing.
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