Barry Maniloaf - Raspberry Lemon Loaf Recipe

My first post! I just made this today, it's delicious, Ian and both the girls were devouring it.

Low-fat raspberry lemon loaf uses fresh or frozen raspberries so you can enjoy it year-round. Serve as a dessert with raspberry sauce or spread slices with butter for breakfast.

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

• 1-3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat, lemon-flavored yogurt
• 1/4 cup vegetable oil
• 1 egg
• 2 egg whites
• 1 teaspoon grated lemon zest
• 1 cup fresh or frozen raspberries

Preparation:

Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.

In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.

Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Yield: 1 loaf, 12 slices

Recipe Source: Crazy Plates by Janet and Greta Podleski (Perigee)

Holiday Morning Buns

I made these tonight when I got home from work at 5pm. So simple and fast! I popped them in the freezer and am going to bake them in the morning so that Tash and I can have nice warm buns for breakfast! As the recipe says, it's perfect for Christmas morning.

Holiday Morning Buns
Source: My Kitchen Cafe

3 1/2 cups (14 3/4 ounces) all-purpose Flour + 1/2 cup (2 1/4 ounces) cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) sugar
2 to 2 1/4 cups heavy cream

Coating
7 tablespoons butter, melted, OR 2 5/8 ounces milk
Cinnamon and sugar for rolling (I just mixed my own together)

Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they're baked.

Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.

Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they'll be touching one another, which is just fine.

Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don't need to thaw.

If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can assess this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for done-ness as instructed above. Tent them with aluminum foil after 45 minutes of baking. (I actually forgot the "tenting" step and the buns didn't get burned - phew!)

Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.

Quickie Foccaccia Bread

Super quick, super easy, and really delicious. I am not sure if it freezes well, we didn't have any leftovers to try out! From "Culinary Adventures of a New Wife"

• 1 1/2 cups warm water
• 3 tablespoons olive oil (plus additional for drizzling)
• 1 1/4 teaspoons salt
• 3 1/2 cups all-purpose flour
• 1 tablespoon instant yeast
• 2 tablespoons fresh rosemary, chopped
• 1/2 teaspoon coarse garlic salt

1. Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

3. Scoop the sticky batter into the prepared pan, cover, and let it rise at room temperature for 60 minutes, till it’s become puffy.

4. While the dough is rising, preheat the oven to 375°F.

5. Gently poke the dough all over with your index finger.

6. Drizzle it lightly with olive oil, and sprinkle with chopped rosemary and garlic salt.

7. Bake the bread till it’s golden brown, 35 to 40 minutes.

8. Remove it from the oven, let rest for 5 minutes, and turn it out of the pan onto a rack.

NOTES: I used 4 teaspoons of active dry yeast, proofed for 10 minutes in 1/2 cup of water, as per the linked recipe, and I doubled the amount of rosemary and garlic salt.

Spiced Pumpkin Bread

This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with baked apples.

Ingredients:

3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
Cooking spray


Method:

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture.
4. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
5. Fold in currants.
6. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray.
7. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
8. Cool loaves in pans 10 minutes on a wire rack; remove from pans.
9. Cool loaves completely.

Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 150(31% from fat); FAT 5.2g (sat 0.5g,mono 3g,poly 1.5g); PROTEIN 2g; CHOLESTEROL 20mg; CALCIUM 18mg; SODIUM 170mg; FIBER 0.9g; IRON 0.9mg; CARBOHYDRATE 24.4g

Aource: Cooking Light, NOVEMBER 2005