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Kent
Wednesday, October 14, 2009
Happy Birthday to Me!
Live, love , laugh!
Kent
Chocolate Zucchini Bread
1/2 cup chopped walnuts, (1 3/4 ounces)
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups sugar
3/4 cup fruit-based fat replacement, such as Lighter Bake, or unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
2 cups grated zucchini, (1 medium)
Preparation
1.Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
2.Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
3.Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
4.Whisk eggs, sugar, fruit-based fat replacement (or applesauce), oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
5.Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.
Tips & Notes
Make Ahead Tip: Store well wrapped at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition
Per slice: 239 calories; 8 g fat (1 g sat, 3 g mono); 40 mg cholesterol; 38 g carbohydrates; 4 g protein; 3 g fiber; 143 mg sodium; 97 mg potassium.
2 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 fruit, 1 other carbohydrate, 1 fat
Nutrition Note: Original Zucchini Bread 365 calories, 23 g fat EW Zucchini Bread 239 calories, 8 g fat
Dutch Apple Bread
2 loaves, 8 slices each ,Active Time: 30 minutes ,Total Time: 1 hour 10 minutes
Ingredients
Streusel
1/3 cup whole-wheat flour
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup chopped walnuts
1 tablespoon frozen apple-juice concentrate, thawed
1 tablespoon canola oil
Bread
3 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar, or 1/2 cup Splenda Sugar Blend for Baking, divided
1 cup buttermilk, or nonfat plain yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups chopped peeled apples, (2 medium)
You Might Also Like
Spiced Apple Butter Bran Muffins
Pear-Walnut Coffee Cake
Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries
Chocolate Zucchini Bread
Quick-Bread Stollen
Toasted-Oat Shortcakes with Basil-Scented Peaches
Apple Cider Doughnuts
Pineapple Coffee Cake
Maple-Hazelnut Coffee Cake
Preparation
1.To prepare streusel: Combine 1/3 cup flour, brown sugar, 3/4 teaspoon cinnamon and pinch of salt in a small bowl. Stir in walnuts. Drizzle apple-juice concentrate and 1 tablespoon oil over dry ingredients and rub in with your fingers until crumbly. Set aside.
2.Preheat oven to 350°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
3.To prepare bread: Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup granulated sugar (or 1/4 cup Splenda), beating until stiff peaks form.
4.Combine buttermilk (or yogurt), 3 tablespoons oil and vanilla in a small bowl. Whisk the remaining 1/2 cup sugar (or 1/4 cup Splenda), all-purpose flour, 1 cup whole-wheat flour, baking powder, baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon in a large bowl. Make a well in the center of the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Fold in apples, then the beaten whites. Spoon the batter into the prepared pans, smoothing the tops. Sprinkle with the reserved streusel. Bake the loaves until lightly browned and a skewer inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and finish cooling on the rack.
Tips & Notes
Make Ahead Tip: Wrap well and store at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition
Per slice: 193 calories; 5 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 258 mg sodium; 128 mg potassium.
2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carbohydrate, 1 fat
Ingredients
Streusel
1/3 cup whole-wheat flour
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup chopped walnuts
1 tablespoon frozen apple-juice concentrate, thawed
1 tablespoon canola oil
Bread
3 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar, or 1/2 cup Splenda Sugar Blend for Baking, divided
1 cup buttermilk, or nonfat plain yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups chopped peeled apples, (2 medium)
You Might Also Like
Spiced Apple Butter Bran Muffins
Pear-Walnut Coffee Cake
Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries
Chocolate Zucchini Bread
Quick-Bread Stollen
Toasted-Oat Shortcakes with Basil-Scented Peaches
Apple Cider Doughnuts
Pineapple Coffee Cake
Maple-Hazelnut Coffee Cake
Preparation
1.To prepare streusel: Combine 1/3 cup flour, brown sugar, 3/4 teaspoon cinnamon and pinch of salt in a small bowl. Stir in walnuts. Drizzle apple-juice concentrate and 1 tablespoon oil over dry ingredients and rub in with your fingers until crumbly. Set aside.
2.Preheat oven to 350°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
3.To prepare bread: Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup granulated sugar (or 1/4 cup Splenda), beating until stiff peaks form.
4.Combine buttermilk (or yogurt), 3 tablespoons oil and vanilla in a small bowl. Whisk the remaining 1/2 cup sugar (or 1/4 cup Splenda), all-purpose flour, 1 cup whole-wheat flour, baking powder, baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon in a large bowl. Make a well in the center of the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Fold in apples, then the beaten whites. Spoon the batter into the prepared pans, smoothing the tops. Sprinkle with the reserved streusel. Bake the loaves until lightly browned and a skewer inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and finish cooling on the rack.
Tips & Notes
Make Ahead Tip: Wrap well and store at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition
Per slice: 193 calories; 5 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 258 mg sodium; 128 mg potassium.
2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carbohydrate, 1 fat
HOMEFIRE SWEET POTATO CHEESECAKE
This recipe for a special Thanksgiving treat comes care of Edmonton chef Bruce Wells.
It would be a perfect end to a Thanksgiving spread. For one thing, it's orange, and serves 12 to 14 people. Enough said. But more important, even though it's a cheesecake, this recipe is surprisingly airy. The graham cracker crust, loaded with butter, is also easy for cooks of all skill levels.
- - -
HOMEFIRE SWEET POTATO CHEESECAKE
1-1/2 cups graham cracker crumbs (300 mL)
1/4 cup (50 mL) white sugar
1/4 cup (50 mL) butter
2 pounds (1 kilogram) sweet potatoes
24-ounces (750 grams) cream cheese, softened
1 cup, less one tablespoon (250 mL, less 15 mL) white sugar
1/3 cup (75 mL) sour cream
1/4 cup (50 mL) heavy whipping cream
3 eggs
Preheat oven to 350 F/180C. Mix together graham cracker crumbs, sugar and butter. Press mixture into the bottom of a 9-inch (22-cm) springform pan. Bake 10 minutes and cool.
Place potatoes (skin on) in a baking dish and bake until a knife inserted in the centre goes in easily, about one hour. Cool potatoes enough to handle, peel and puree. Transfer 1-1/2 cups (375 mL) of the sweet potato puree into a mixing bowl, add the cream cheese, white sugar, sour cream and whipping cream. Beat until smooth. Beat in one egg at a time, blending well after each one. Pour filling into crust.
Bake at 350F/180C until a toothpick comes out clean, about one hour. Turn off oven, and let cake stand one hour in the oven with the door ajar.
© Copyright (c) The Vancouver Sun
It would be a perfect end to a Thanksgiving spread. For one thing, it's orange, and serves 12 to 14 people. Enough said. But more important, even though it's a cheesecake, this recipe is surprisingly airy. The graham cracker crust, loaded with butter, is also easy for cooks of all skill levels.
- - -
HOMEFIRE SWEET POTATO CHEESECAKE
1-1/2 cups graham cracker crumbs (300 mL)
1/4 cup (50 mL) white sugar
1/4 cup (50 mL) butter
2 pounds (1 kilogram) sweet potatoes
24-ounces (750 grams) cream cheese, softened
1 cup, less one tablespoon (250 mL, less 15 mL) white sugar
1/3 cup (75 mL) sour cream
1/4 cup (50 mL) heavy whipping cream
3 eggs
Preheat oven to 350 F/180C. Mix together graham cracker crumbs, sugar and butter. Press mixture into the bottom of a 9-inch (22-cm) springform pan. Bake 10 minutes and cool.
Place potatoes (skin on) in a baking dish and bake until a knife inserted in the centre goes in easily, about one hour. Cool potatoes enough to handle, peel and puree. Transfer 1-1/2 cups (375 mL) of the sweet potato puree into a mixing bowl, add the cream cheese, white sugar, sour cream and whipping cream. Beat until smooth. Beat in one egg at a time, blending well after each one. Pour filling into crust.
Bake at 350F/180C until a toothpick comes out clean, about one hour. Turn off oven, and let cake stand one hour in the oven with the door ajar.
© Copyright (c) The Vancouver Sun
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