Quickbreads
 | Cinnamon Buns - Yield: 12 servings 1 1/3 c Lukewarm water 3 c Whole wheat flour 1 ts Honey 1/2 c Smooth natural peanut butter 2 tb Cinnamon 1/4 c Honey 2 tb Water 1/2 c Unsweetened applesauce 2/3 c Raisins Combine the water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy. Add the flour 1 cup at a time, beating well after each addition. When the dough becomes to stiff to mix, turn it out onto a floured board and knead for 5 to 10 minutes until smooth and elastic. Put it in a very lightly oiled bowl, cover, and allow to rise for 1 hour. (If a very light dough is desired, you may punch it down, cover, and allow to rise another 40 to 45 minutes) While the dough is rising, combine the peanut butter and honey in a saucepan and mix over low heat until easily blended (or warm in microwave until easily blended). Beat in all the remaining ingredients except the raisins. Remove the risen dough from the bowl and knead about ten times on a clean board. Roll out into a large rectangle about 15 X 14. Spread with filling to 1/2 of the edge. sprinkle raisins evenly over the filling. Roll the rectangle into a log, starting at the 15-in side, pinch the edges to seal, and slice into 1 thick rounds. They will be VERY gooey> Place on a nonstick baking sheet, cover, and allow to rise for about 20 minutes, or until light. Bake in a preheated 350 F oven for 20 to 25 minutes, until golden brown on top. By simplify3, edited on Sep. 4 2007, 4  In Recipes |
| | Oat Bran Muffins - Yield: 12 servings 2 1/4 c Oat bran Cereal; uncooked 3/4 c Skim milk; 1/4 c Nuts; chopped 1/4 c Honey; 1/4 c Raisins; 2 Eggs, beaten 2 ts Baking powder 2 tb Vegetable oil 1/2 ts Salt Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable oil or line with paper baking cups. In large bowl combine Oat Bran cereal, nuts, raisins, baking powder, and salt. Add remaining ingredients; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full. Bake 15-17 minutes or until golden brown. Serve warm. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Whole Wheat Pita Bread - Yield: 12 servings 1 pk Active dry yeast; 2 1/4 c All-purpose wheat flour; 1 ts Honey;(needed 4 yeast action 1/2 c Whole wheat flour; 1 c Plus 2 tbs warm water 1 ts Salt (110-115) water Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 5 minutes. Combine the fours and salt in a large mixing bowl. Pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough floured board until smooth. Place dough in a large, lighty oiled bowl. Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 2 hours. Punch down dough; place on lightly floured board. Divide dough into 12 equal pieces. Shape into circles and place on nonstick cookie sheets. Allow to rest, covered with damp towel for 30 minutes. On lightly floured board, roll out each piece of dough to a circle, about 5 inches in diameter. Place on cookie sheets; let stand about 30 minutes. Bake on middle rack of preheated 500 oven for 5 minutes. Remove pites from cookie sheets and let cool on rack. Store in airtight container in refrigerator. To serve, reheat wrapped in aluminum foil at 350 for 10 minutes. Food Exchanges per serving: 1 1/2 STARCH EXCHANGES CHO: 21g; PRO: 3g; FAT: 0g; CAL: 99 Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D., M.S. Brought you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Yankee Johnnycake - Yield: 16 servings 1 c Sifted all-purpose flour; -to 1 tablespoon sugar 1 c Cornmeal; yellow 1 Egg; medium beaten 1 ts Baking soda 1 c Buttermilk, made from skim 1/2 ts Salt -milk Sugar substitute equivealent 3 tb Vegetable oil Preheat oven to 400 degrees. Prepare an 8 by 8 by 2 pan with vegetable oil coating. Sift together all dry ingredients. Combine egg and buttermilk and add to dry ingredients all at once; add oil. Stir (do not beat) just until dry ingredients are moistened. Pour into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch squares. Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Pumpkin-Bran Muffins - Yield: 8 servings 1 c Flour; 2 tb Vegetable oil 1/2 c Bran; 1/2 c Pumpkin; canned or cooked 1 tb Sugar; 1 Egg; 2 ts Baking powder 3/4 c Orange juice; 1/2 ts Baking soda 1/3 c Raisins; 1/2 ts Ground cinnamon; 1 tb Wheat germ; Combine all the ingredients, except the wheat germ, in a mixing bowl. Stir to blend. Spoon into lightly oiled muffin tins (or paper baking cups sprayed with non-stick spray - my choice.) Sprinkle on the wheat germ. Bake in a 400 F oven for 10 to 15 minutes or until lightly browned. 1 muffin = 148 calories, 1 bread, 1 fruit, 1 fat 25 grams carbohydrate, 3 grams protein, 4 grams fat 123 mg sodium, 189 mg potassium, 34 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared and tested by Elizabeth Rodier, Nov 93 (The tastiest bran muffin from a diabetic book that Ive eaten so far - all the baking from the Holiday Cookbook has been good.) By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Apricot Muffins - Yield: 8 servings 1/2 c Apricots; finely snipped 1/4 ts Ground cardamom or ginger; 1/3 c Unsweetened apple juice; 1/3 c Chopped walnuts; 1 c Whole wheat flour; 3 tb Vegetable oil; 2 ts Baking powder; 1 tb Sugar; 1/4 ts Baking soda; 1 Egg; Soak the apricots in the apple juice for 10 minutes. Combine the flour, baking powder, baking soda, spice and walnuts in a bowl. Beat together the oil, sugar, and egg. Add the apricots, with the juice and egg mixture to the flour. Mix just until all the ingredients are blended. Spoon into oiled muffin tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill cups 3/4 full. Bake in 350 F oven for 10 to 15 minutes, or until golden brown. 1 muffin - 182 calories, 1 bread exchange, 1/2 fruit, 2 fat 22 grams carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg potassium, 34 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not yet tested by Elizabeth Rodier, Nov 93. Suggestions: Use raisins to test the recipe if you do not have apricots. Leave out walnuts to reduce the fat and use 2 egg whites instead of the whole egg to reduce cholesterol if desired. By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Leningrad Special Buckwheat Pancakes - Yield: 6 servings 1/2 c All-purpose flour; 1 lg Egg; beaten slightly 3/4 c Buckwheat flour; 1 c Water 1 ts Baking powder 1 tb Margarine; Melted 2 ts Sugar substitute 1 ts Margarine; for cooking Blend flours, baking powder, and sugar substitute in bowl. Mix in egg, water, and melted margarine. Let batter stand for 10 minuteats. Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat. Drop batter by the tablespoonful onto hot skillet. Allow pancakes to cook until bubbles form around the pancakes. Thin remaining batter with additional water if necessary. Turn pancakes over with a spatula. Continue cooking until pancakes are done. Place on heated dish and continue cooking until all the pancakes have been prepared. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118; Low-sodium Diets: This recipe is suitable. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought by to you and Yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Carrot-Raisin Muffins - Yield: 12 servings Nonstick vegetable spray 1 ts Cinnamon 1 c Flour 1/8 ts Cloves 2 tb Wheat germ, toasted 1/8 ts Nutmeg 1 1/2 ts Baking powder 1 1/3 c Carrots, shredded 1 ts Baking soda 1/2 c Raisins, soaked in hot water 1/2 ts Salt 2 Eggs 2 ts Brown sugar substitute 2 tb Vegetable oil Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.) Combine dry ingredients in a large bowl. Stir in carrots and drained raisins. Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean. 1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol Source: Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared but not tested by Elizabeth Rodier, Dec 93 By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Corn Muffins - Yield: 12 servings 1/2 c Corn meal; 1 ts Salt 1 c Flour; 3/4 c Milk; 1 tb Baking powder; 1 tb Butter or margarine; melted Mix dry ingredients. Add lightly beaten egg, milk and butter. Bake in muffins tins lined with cupcake papers for 20 minutes at 400F *Be careful not to overbeat these (or any muffins) aor they will have air tunnels and pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 95 Source: Sugar Free...Thats me by Judith Majors Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Tea Scones - Yield: 8 servings MMMMM 1 c Flour; 1/4 c Evaporated milk; 1 ts Baking powder; -freeze the rest 1/4 ts Salt Stir one of the following 1 tb Sugar Replacement; Into the flour mixture for 1/4 c Margarine; cold Tea Scones listed below 1 Egg MMMMM 8 Chopped apple halves; 1/4 FRUIT CAL: 44 Food Exchange 1 STRACH/BREAD MMMMM 8 Chopped apricot halves; 1 1/4 FRUIT CAL: 44 Food Exchange 1 STARCH/BREAD MMMMM 1/4 c Cranberry; chopped CAL: 34 Food Exchange 1 STARCH/BREAD MMMMM 8 Chopped dates; 1/2 FRUIT CAL:54 Food Exchange 1 STARCH/BREAD MMMMM 1 tb Lemon peel; CAL: 34 Food Exchange:1 STARCH/BREAD MMMMM 1 1/2 tb Orange peel; grated CAL: 34 Food Exchange 1 STARCH/BREAD MMMMM 8 Chopped peaches halves; 1/2 STARCH/BREAD CAl: 44 Food Exchange 1 FRUIT MMMMM 4 tb Raisins; 1/4 FRUIT CAL: 44 Food Exchange 1 STARCH/BREAD Sift flour, baking powder, salt and sugar replacement. Cut in cold margarine as for pie crust. Beat egg and evaporated milk together thoroughly; into flour mixture. Knead gently on lightly floured board. Divide the dough in half; roll each half into a circles. Cut the into quarters. Place on lightly greased cookie sheet. Brush tops with milk. Bake at 450f for 15 minutes or until done Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE CAL: 34 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 4 In Recipes |
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