* Exported from MasterCook * Baked Apples With Raisins Recipe By :Am. Diabetes Assoc. Holiday Cookbook (Elizabeth Rodier) Serving Size : 2 Preparation Time :0:00 Categories : Desserts Diabetic Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Apples Orange juice 1 tablespoon Raisins Pinch ground cinnamon Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in Pyrex baking cups. Bake in a 350 F oven 25 to 30 minutes or until fork pierces surface easily. Serve warm or cold. 1 apple - 74 calories, 1 1/2 fruit exchange 19 grams carbohydrate, 0 protein, 0 fat, 0 sodium, 105 potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier. My note: Apples may be baked in the microwave until soft. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Beans A La Crockpot Recipe By :FF Mailing List (reposted by Ellen C.) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds dried beans -- (3 cups) -- (ie, pea, navy, or great northern) 1 medium onion -- chopped 1/2 cup catsup 1/2 cup brown sugar 1 cup water 2 tablespoons dry mustard 2 tablespoons molasses 1 tablespoon salt 1 inch fresh ginger root -- minced Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and remove from heat. Let soak 1 hour. Bring to a boil again and then simmer approx. 45 min or until cooked but not soft or mushy. Drain beans. Put in the crockpot. Mix the rest of the ingredients together and stir into the beans. Turn on low and cook 10 - 12 hours. This is great dish to prepare the night before and then turn on the pot when you leave for work in the morning. When you come home at night dinner's ready and the house smells great! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Beans And Salsa Recipe By :(Stephen Jeske) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part canned beans -- (brown) 1 part salsa -- medium or to taste 1 clove garlic pepper to taste Chop garlic, combine everything together and warm it up! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Black Beans With Crusty Cheddar Topping Recipe By :New Veg.Cuisine,L.Rosensweig (Lori-lfabry@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups dried black beans -- soaked overnight (I use 2 1/2 cups rinsed and drained canned beans) 1 cup tomato sauce 1 cup chopped onions 1 cup celery -- chopped 1 sweet red pepper -- chopped 1/2 cup chili sauce 1 tablespoon maple syrup 2 teaspoons chili powder 1/2 teaspoon ground ginger 1/4 cup lowfat cheddar cheese -- shredded 1/4 cup monterey jack cheese -- lowfat, shredded 2 tablespoons bread crumbs, seasoned 1 tablespoon italian parsley -- chopped 1/8 teaspoon ground red pepper 1. Drain the beans and place in a 2 qt saucepan. Add cold water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until just tender. Drain and place in a large bowl. (Note: Leave out this step if using canned beans) 2. Preheat oven to 350. Coat a 2 1/2 qt casserole with no-stick spray (I don't spray my casserole); set aside. 3. To the beans, add the tomato sauce, onions, celery, red peppers, chili sauce, maple syrup, chili powder and ginger. Mix well and spoon into the prepared casserole. Cover and bake for 1 hour, or until the beans are very tender. 4. Meanwhile, in a small bowl, mix the Cheddar, Monterey Jack, bread crumbs, parsley and ground pepper. 5. Uncover the casserole and sprinkle with the topping. Bake, uncovered, for 15 to 20 minutes, or until the cheese has melted and is bubbly. Makes 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Blueberry Puff Recipe By :Have Your Cake and Eat It,Too, Susan G Purdy, pg76(RDwork) Serving Size : 4 Preparation Time :0:00 Categories : Breads Breakfast Desserts Eat-Lf Mailing List Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter nonstick cooking spray -- butter flavor or reg 1 large egg beaters(r) 99% egg substitute -- *Note, Plus 1 large egg white -- lightly beaten 1/2 cup all-purpose flour 1/2 cup skim milk 1/2 teaspoon vanilla extract 1 tablespoon granulated sugar 1 Pinch nutmeg 1 Pinch salt 1 C fresh blueberries -- rinse, pat dry 1/2 lemon 1/4 C confectioner's sugar *NOTE: I did not use the 1 large egg it called for but egg beaters instead. Position a rack in the lower third of the oven and preheat to 425 deg F. After preheating for 10 min, add the butter and a 5 sec spray of cooking spray (I didn't use this much spray) to the pan. Set the pan in the oven to preheat 10 min. In a large bowl, whisk together the egg and egg white, then whisk in flour, milk, vanilla, sugar, nutmeg, and salt. Stir in the berries. Set a small sifter in a dish and pour the confectioner's sugar into it. Set this and the lemon half (plus a reamer if you have one) near the stove. Pour the batter into the preheated pan and return it to the oven to bake for 15 - 20 min, until the edges are puffed up high and are golden brown. Remove the pan from the oven. Squeeze the juice of the halved lemon over the whole surface of the pancake, and sift on the confectioner's sugar. Serve hot, directly from the baking pan, cut into wedges. Spoon a little of the pan sauce over each slice. Yield: One 10" pancake; 4 servings. Advance Preparation: Baking pan must be preheated in the oven for at least 15 min before adding the batter. The pancake must be served as soon as it is baked. Temperature and Time: 425 deg F for 20 min to preheat pan, plus 15 min to bake pancake. Although the recipes contains blueberries, you can make it with other berries or sliced fruit. Or you can make it plain without any berries, just lemon juice and sugar on top. Or as a dessert you could prepare the pancake plain and serve it with a fruit compote and vanilla nonfat/lowfat/regular yogurt. EXCELLENT Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 175.6 Fat 3.4g Carbs 301.8g Fiber 1g Protein 5.7g Sodium 75mg CFF 17.1% * Exported from MasterCook * Baked Candied Tangerine Yams Recipe By :Home Cooking, Nov. 1994 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Potatoes Side Dishes Sweet Potatoes &Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 yams -- canned, halved 1/2 Tsp Butter Or Margarine 3/4 C Pancake Syrup 1 C Tangerine Juice 1/4 Tsp Rum Extract 1/4 C Dark Brown Sugar 1 Tsp Allspice 2 Tangerines -- sectioned Heat oven to 350 deg F. In a shallow baking pan arrange yam halves; dot with butter. Mix remaining ingredients, except tangerine sections; pour over all. Bake for 25 min, uncovered; baste with syrup once or twice during baking. Remove from oven; scatter tangerine sections over top of yams; return to oven for another 5 min. Can be served at room temp or chilled. Serves 4 Gwen Campbell, Sterling, VA - - - - - - - - - - - - - - - - - - - NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com Cal 412.8 Fat 1 g Carbs 101.7 g Dietary Fiber 7.4 g Protein 2.9 g Sodium 69 mg CFF 2% * Exported from MasterCook * Baked Chicken Breasts Supreme Recipe By :Taste of Home Premier Magazine/R. Banghart (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups lowfat yogurt -- Or light sour cream 1/4 cup lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon celery seed 1/2 teaspoon paprika -- Hungarian sweet 1 clove garlic -- minced 1/2 teaspoon salt -- optional 1/4 teaspoon pepper 8 boneless skinless chicken breast halves 2 cups dry bread crumbs -- fine In a large bowl, combine first 8 ingredients. Place chicken in mixture and turn to coat. Cover and marinade overnight in the refrigerator. Remove chicken from marinade. Coat each pieces with crumbs. Arrange on a shallow baking pan. Bake, uncovered at 350 F. for 45 minutes or until juices run clear. - - - - - - - - - - - - - - - - - - - NOTES : Can be prepared a day ahead and baked before serving. Leftovers are good sliced and served with potato salad. Can broil for a few minutes at end of cooking time to brown. Per serving: 161 calories, 3.0 g. fat, 18.9 % of calories from fat, 54 mg. cholesterol. * Exported from MasterCook * Baked Chicken Breasts With Horseradish Cream Sauce Recipe By :Mary Beth Welch Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons diet margarine -- or regular 2 Tbs flour 1 cup 1% milk 3 Tbs prepared horseradish -- drained 2 Tbs fat-free plain yogurt 1 teaspoon sugar 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar Salt and fresh pepper 4 skinless chicken breasts -- with bones Preheat oven to 350 degrees. In a medium sauce pan, melt margarine over medium heat. Stir in flour and cook, stirring, for 1 minute without burning. Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in the horseradish, yogurt, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken, skinless side up, in a 13x9x2 inch baking dish. Spoon half of horseradish sauce over chicken. Bake for 45-60 minutes, until chicken is tender. Reheat remaining sauce and spoon/serve over chicken. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Chicken With Almonds Recipe By :jenny Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts without skin -- boneless and trimmed of fat 1 tblsp. soy sauce 1 tbls. dry sherry 2 tsps hoisin sauce 2 tsps fresh ginger -- minced 2 tsps minced garlic 1 tbl sliced almonds had this for dinner last night and it was very easy and very good. it is a ver sion of a recipe in _chinese cooking the healthful way_. it's good with boiled white rice and a vegtable on the side. 1. mix together soy, hoisin and sherry. rub onto both sides of chicken. 2. arrange in a baking dish and sprinkle with the garlic and ginger. put in f ridge to marinate for 30 munites or so. 3. when ready to bake, sprinkle with almonds. bake in 375 oven for apx 20 mun ites, depending on thickness of chicken and hotness of oven. (we like ours goo d and done!) jenny each serving: calories, 223, fat, 6 g, saturated fat, 1 g, cholesteral, 96 mg, carbohydrate, 4g, protein, 37 g, sodium, 229 mg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Chicken, Easy With Pasta Recipe By :Campbells' Healthy Request(Christine Weichart) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast halves -- skinned (I used boneless) 1/4 tsp. garlic powder 1/4 tsp. pepper 1 can cream of celery soup -- (10 3/4 oz) --Campbell's Healthy Choice 1/2 cup water 4 cups pasta -- cooked --use cholestrol free and cook w/o salt 1. Spray 2 qt. oblong baking dish with vegetable cooking spray, arrange chicken breasts in dish. Sprinkle with garlic and pepper. Bake at 375 degrees for 30 min. 2. Combine soup and water. Spoon over chicken. Bake 30 minutes or until chicken is no longer pink. Stir sauce. Serve over pasta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Fish With Vegetables Recipe By :Jo Anne Merrill (changed) Serving Size : 4 Preparation Time :0:45 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound flounder fillets -- *see note 1 cup onions -- sliced 3 cups zucchini -- sliced 1 cup green peppers -- sliced 3/4 cup chopped tomatoes 3 tablespoons dry sherry -- optional 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground basil 1/4 teaspoon black pepper -- freshly ground 1 dash hot pepper sauce 1/4 cup grated Parmesan cheese * Use any firm-fleshed fish, such as cod or flounder. Cut fillets into serving sized pieces. Place fillets in a layer in greased 9-inch baking dish. Saute onion, zucchini and green pepper until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired. This recipe can be doubled. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked French Toast Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 teaspoon water stale bread slices beat eggs together & add a little water, e.g., for every 3 eggs = 1tsp water to make the eggs go farther dip the bread slices in the egg mixture (if stale or if you want to try it, let the bread soak up the egg all night - really creates a custard effect) use a non-stick cookie sheet or spray PAM-type on it place bread on cookie sheet & bake at 425 for about 10 minutes or until browned, turn and brown on both sides, sprinkle a cinnamon & sugar/equal mix over the top and serve - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Lentils Recipe By :Sandy Vavrinek Seehusen Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Legumes Main Dishes Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Lentils -- washed 1 cup Water 1 cup Onion -- chopped 1 Clove Garlic -- minced 1 teaspoon Oregano 1 teaspoon Thyme 1 teaspoon Basil 1 tablespoon Chopped Parsley Add: 1/2 Carrot -- chopped 1/2 Celery Stalk -- chopped 1 Can Tomatoes -- w/ juice, peeled and chopped I have found that most FF cheeses will melt and become bubbly if you mist them (or brush lightly, whatever method) with olive oil. I frequently make broiled tomatoes by slicing them in half, sprinkling with italian flavored bread crumbs, and placing a slice of Weight Watchers or Healthy Choice Fat Free Sharp Cheddar on top. Mist with oil, and broil for 5ish minutes. Wonderful results and a very nice dinner when you add a mixed greens salad with balsamic vinegar. I have found I get the same results with my baked lentils. This recipe is from memory, but I'm pretty close: Mix the above together and place in a covered casserole dish. Bake at 375 for 30 minutes. Then add carrot, celery and tomatoes. Bake another 40 minutes or until lentils are done and have absorbed most of the liquid. Top with 1 to 1-1/2 cups of shredded cheese (I use Healthy choice fat free mozzerella misted with olive oil) and sprinkle with chpped parsley. Return to warm oven until cheese melts. This makes quite a few servings. I've never measured out how much fat and calories are in this. It's what I commonly make when going to a potluck anymore because it's lowfat, healthy, and different from the standard potato or pasta salad. If you add extra herbs, it almost comes out tasting like pizza. Oh, if you use regular mozzerella, you don't need to mist with the oil, and it actually comes out 'okay' if you dont mist the FF stuff either. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Pasta Dish Recipe By :Anita A. Matejka Serving Size : 8 Preparation Time :0:25 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1 pkg mushrooms -- (6 oz) sliced 3 cloves garlic -- crushed 1 can tomatoes -- (28 oz) cut up 1 can tomato sauce -- (8 oz) 1 can tomato paste -- (6 oz) 2 tsps sugar 2 tsps basil 2 tsps oregano 2 tsps pizza seasoning 1 1/2 tsps salt 1/2 tsp black pepper 1/2 tsp parsley 1 box pasta -- (14 oz) any shape 4 egg whites 1 package nonfat cottage cheese -- (15 oz) 1/2 cup Parmesan cheese Preheat oven at 350. In a large saucepan, heat oil over medium heat. Cook onions, bell peppers, mushrooms, and garlic until tender. Add tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, pizza seasoning, salt, black pepper, and parsley. Simmer, uncovered, for 30 minutes. Cook pasta according to package directions and drain. In a mixing bowl, combine egg whites, cottage cheese, and Parmesan cheese. Stir in pasta mixture and pour into a 13" x 9" x 2" pan. Top with tomato mixture. Bake for 30 to 40 minutes. Sprinkle with additional Parmesan cheese, if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Potato Patties Recipe By :http://soar.berkeley.edu/recipes/diabetic (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Diabetic Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Potatoes -- scrubbed 1/8 teaspoon Freshly ground pepper 2 tablespoons Onion -- minced 2 tablespoons Whole wheat flour -- pastry 1 tablespoon Fresh parsley -- chopped Preheat the oven to 375. Shred the potatoes coarsely. Mix with the onion, parsley, pepper, and flour. Shape into 4 patties and place on a nonstick baking sheet. Bake for 30 minutes. If you like, place the patties under the broiler during the last few minutes for browning. Food Exchange per serving: 1 STARCH/BREAD EXCHANGES Source: Unknown...retrived from a cooking echo! Brought to you and yours via Nancy O'Brion and her Meal-Master - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Potato Soup Recipe By :Heart Smart article (J. Bartlett) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large baking potatoes -- baked and peeled 1 can chicken broth 1/2 cup nonfat sour cream bacon bits grated cheese chopped green onions put one potato and soup in blender and mix until creamy. Add sour cream and mix well. Turn on med to low heat. Cube remaining potato and add to mixture. Stir occasionally and heat until hot. Do not scorch. Service with bacon bits, chopped green onion and grated cheese (low or no fat of course) You can add pepper also if you desire. I don't know what the fat grams are but they are very low. This came from heart smart article. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Red Potatoes Recipe By :(Reggie Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Red Potatoes Bake 2 (or however many you want) in a toaster or conventional oven. They come out very creamy tasting and quite different then when you microwaved or boil them. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 66.4 Fat 0.1g Carbs 15.1g Fiber 1.3g Pro 1.7g Sodium 5mg CFF 1.1% * Exported from MasterCook * Baked Risotto With Tomato Sauce And Pecorino (Romano) Recipe By :San Jose Mercury News,1/31/96 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Rice Sauces & Gravies Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Extra Virgin Olive Oil 1 Sm Onion -- Minced Sea Salt 1 C Arborio Rice 1 1/2 C Vegetable Broth -- Or Chicken Broth Homemade Or Canned 1/2 C Tomato Sauce 1/2 C Romano Cheese -- 3 Oz, Freshly Grated *Original recipe used 3/4 C cheese...I lowered it to lower the fat count. Preheat oven to 400 deg F. In a 1-quart ovenproof pot, combine oil, onion and salt over moderate heat. Stir to coat onions with oil and cook until onions are soft and translucent, 3-4 minutes. Add rice, stirring to coat with oil, and cook 1 minute. Add broth and tomato sauce and bring just to a simmer over moderate heat. Stir in half the cheese. Smooth top with back of a spoon. Sprinkle with remaining cheese. Cover baking dish. Place dish in center of oven. Bake until rice is cooked through and has absorbed most of liquid, 30-35 minutes. Rice should be moist but not soupy. Serve immediately as a vegetable side dish or main dish. Serves 4-6. Published 1/31/96 in the San Jose Mercury News. Copied with permission. Entered into MasterCook II by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Roux Recipe By :Lou B. Parris Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Homemade Mixes Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup flour Pam *Baked roux: Lots of Louisiana recipes start with "First you make a roux. " The traditional roux is a mixture of about equal parts of oil and flour browned to a certain point. A baked roux can substitute nicely in some recipes. To bake a roux, preheat oven to 400 degrees. Put some (about 1/3 c.) of flour pie pan or cake pan which has been sprayed with PAM. Bake at 400 degrees stirring frequently until roux is caramel colored and just begins to have a burnt smell. Don't bake it any longer! Store roux in refrigerator . When recipe calls for roux add an equal measure of water to whatever amount of flour is called for in the recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Spanish Eggs Recipe By :Vegetarian Celebrations, Nava Atlas (John Gunterman) Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Casseroles Chile Pepper Dishes Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Corn tortillas -- cut into -- 1-inch squares -- 2T olive oil (for sauteing) -- (original) 2 medium Onions -- quartered and thinly -- sliced 2 Cloves garlic -- minced 1 medium Green pepper -- diced 2 medium Tomatoes -- diced 6 egg substitute -- beaten (original called for 6 whole eggs) 3 tablespoon skim milk -- or lowfat milk 1 ounce green chiles -- chopped 1/2 teaspoon Ground cumin 1/2 teaspoon Dried oregano 2 tablespoons minced fresh cilantro -- or parsley (To 3 tb) salt and freshly ground pepper to taste Servings: 6 Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve. Vegetarian Celebrations by Nava Atlas - - - - - - - - - - - - - - - - - - - NOTES : (Reposted by Ellen C. * Exported from MasterCook * Baked Squash With Orange, Garlic And Parsley Recipe By :Bon Appetit 11/95 (Kellie Doherty) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh Italian Parsley 2 strips orange peel -- (2x1/2-inch) -- (orange part only) 2 cloves garlic 2 small acorn squash -- (or butternut) seeded -- cut into 1-inch-wide -- slices 2 teaspoons olive oil Preheat oven to 400 degrees F. Finely chop parsley, orange peel and garlic together. Arrange squash in 13x9x2-inch glass baking dish. Drizzle oil over squash. Sprinkle with parsley mixture, salt and pepper. Cover w/ foil. Bake squash until tender, about 45 minutes. Makes 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Stuffed Squash Recipe By :The McDougall Plan (Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Acorn squash 1 onion -- chopped 1/4 pound mushrooms -- chopped 1 tablespoon tamari soy sauce -- low sodium type 1/4 teaspoon Sage 1/4 teaspoon Thyme 1/4 teaspoon Marjoram 3 cups cooked rice -- or- 3 cups Whole wheat bread crumbs Cut squash in half lengthwise. Scoop out seeds and stringy portion. Place in a baking dish with 1/2 inch of water in bottom. Bake for about 1 hour at 350 degrees. While squash is baking, prepare the stuffing mix. Cook onions and mushrooms in 1/4 c. water for 5 minutes. Add tamari and spices. Cook over low heat for 5 more minutes. Remove from het. Add the rice or the bread crumbs and mix together well. When the squash has baked about 1 hour and is almost tender, remove from oven. Fill each with stuffing mix. Return to oven and bake an additional 15 minutes. May be served as is or with gravy. To prepare ahead, bake the squash for one hour and remove from oven. Let cool. Prepare stuffing. When ready to prepare dinner, fill with stuffing mix and bake at 350 degrees for 30 minutes. From _The McDougall Plan_ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Stuffed Vidalia Onions Recipe By :Vegetarian Times, February, 1992 (Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each Vidalia onions 1 teaspoon Olive oil 1/2 cup TVP -- flakes or granules 1/2 cup Hot water 1/2 teaspoon Marjoram 1/2 teaspoon Cumin 1/2 teaspoon Salt 1 pinch Cayenne pepper 1/2 cup bread crumbs -- finely crushed 1/2 cup Vegetable stock 1/2 cup Grape juice -- or white wine Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs. Place the hollowed out onion shells in a baking dish. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for 5 minutes before serving. "Vegetarian Times" February, 1992 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Tacos Recipe By :(Lord Jon) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Mexican & Southwestern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** A fun and easy way to use tortillas is to make something I call "Baked Tacos," which is more like a casserole than tacos. I take a casserole dish and spray it with Pam, then take fat-free tortillas, cut them into wedges, approximately the size of tortilla chips, then I layer the tortillas with a number of ingredients (depends on what I have on hand), usually including, beans, salsa, fresh peppers, onions, shredded chicken or turkey, fatfree cheese, sliced jalepenos (if you like HOT food), topping it off with tortilla wedges, more salsa, and fatfree cheese. Bake this until bubbly-hot and it is a wonderful dish. Can be served with a dollop of fat-free sour cream on top, if you wish. Tastes great cold, too, if you have left-overs. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Wheat Berries Recipe By :Janet Groene, FMCA magazine, 3/94 (Reggie Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Wheatberries 5 C Water 1/2 Tsp Salt Put wheatberries, water and salt in a covered pan and bake at 200 deg F for approx. 6 hrs or till tender. Eat it as a cereal. Use it as a substitute for beans in a chili recipe. Typed for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Ziti Casserole Recipe By :eat-lf mailing list Serving Size : 16 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Italian Main Dishes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Butter Buds(r) -- liquid or ff chicken -- broth 1 cup Onion -- finely chopped 1 teaspoon minced garlic -- or 2 lg clov 1 can Tomato Paste -- 2 lb 3 oz size 1/2 teaspoon Salt -- lite 1 teaspoon Sugar -- to 2 t 1 teaspoon Oregano 1/2 teaspoon Basil -- to 1 tsp. 1/4 teaspoon Pepper 15 ounces ziti pasta 2 tablespoons Parsley -- chopped Cheese Layer: 32 ounces Nonfat Cottage Cheese 2 cups nonfat Mozzarella Cheese 1/2 cup nonfat Parmesan Cheese 3 egg beaters(r) 99% egg substitute -- 3/4 C 1 tablespoon Parsley -- chopped 1/2 Tsp Salt -- lite 1/4 Tsp Pepper Make sauce: in 6 qt pot saute onion and garlic in butter buds or chicken broth until golden brown. Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 T parsley, 1/2 tsp lite salt, sugar, oregano, basil, and 1/4 tsp pepper. Mix well, mashing tomatoes with a fork. Simmer, covered but stirring occasionally for one hour. Preheat oven to 350. Cook ziti as package directs. Make cheese layer: In large bowl, combine cottage cheese, 1 C mozzarella cheese, 1/4 cup parmesan cheese, egg beaters, parsley, 1/2 tsp lite salt and pepper. Stir with wooden spoon until blended. Spoon a little sauce into a 5 qt casserole dish (or 2 9inch square dishes) that has been sprayed with a non-fat cooking spray. Layer half of the ziti then cheese mixture then sauce. Sprinkle with part of the remaining mozzarella cheese. Repeat layer. Sprinkle remaining mozzarella and parmesan on top. Bake, uncovered, 45 minutes or until bubbly and cheese is melted. YIELD: Serves 16-18 (1 5qt casserold or two 9 inch square casseroles) FAT; 0.6G, CALORIES; 150, PROTEIN; 11G, CHOLESTEROL; 2MG, 4% FROM FAT, NOTE: The recipe says 16-18 servings, I would say its closer to 12 servings which is .09 grams fat and 225 calories..... WONDERFUL!!!! NOTE: I have not tried either of these so I can't tell you how well they worked ;-) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Mix Pancakes Recipe By :Pioneer(r) Low Fat Biscuit & Baking Mix Serving Size : 14 Preparation Time :0:15 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Homemade Mixes Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg white -- whipped 1 cup skim milk -- at room temperature 1 teaspoon vanilla 3 tablespoons diet margarine (ie, Fleischmann's(r) Fat Free Spread) 1 1/2 cups reduced fat Bisquick(r) 1 teaspoon baking powder Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine egg white, milk, vanilla, and spread. In another mixing bowl, combine baking mix and baking powder. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. Repeat with remaining batter. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with warm syrup, low-fat sausage, or low-fat bacon. * Exported from MasterCook * Balsamic Roasted Onions Recipe By :Fields of Greens,Annie Sommerville(Curtis Jackson) Serving Size : 4 Preparation Time :0:05 Categories : Eat-Lf Mailing List Rave Reviews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium red onions salt and pepper 1/4 cup water 1/4 cup balsamic vinegar Preheat the oven to 375 F. Remove the outermost layer of onion skin, spray the onions with cooking spray, and sprinkle them with salt and pepper. Place the onions close together in a baking dish and roast, uncovered, about 1 1/2 hours, until tender when pricked with a fork. ( The onions will release their juices while roasting and should be soft but not mushy.) Remove the onions from the pan and set aside. Add the water to the baking dish and stir to loosen and collect the pan juices; transfer to a small saucepan. Add the vinegar and cook over medium heat for 2 to 3 minutes, reducing the mixture to about 1/4 cup syrup. Cut the onions in half lengthwise and brush the cut surface generously with the syrup, allowing it to sink down into the layers. Sprinkle with salt and pepper to taste and serve. - - - - - - - - - - - - - - - - - - - NOTES : These dark, rich onions lend a savory touch to any meal. Served warm or at room temperature, they're delicious alongside a lasagne or filo, as an element of an antipasto, or simply placed on a colorful platter. The onions are roasted whole, then brushed with reduced balsamic vinegar to enhance their natural sweetness. The roasting time will vary with their size; cook them until they're absolutely tender. SERVES FOUR TO SIX * Exported from MasterCook * Banana And Sultana Cake Recipe By :Complete Hip & Thigh Diet,R. Conley (Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large bananas -- peeled (weighing approx. 1 lb 3 oz) 2 eggs -- beaten 6 ounces brown sugar -- (150 g) 4 ounces raisins -- (100 g) (original called for "sultanas") 8 ounces self-rising flour -- (200 g) Mash bananas; add eggs, sugar and sultanas and then mix in the flour. Bake in a lined 2 lb loaf tin or cake tin for 1 1/4 hours at 180 C, 350 F or Gas Mark 4. Store in an airtight tin for 24 hours before serving. Suitable for freezing. 1 serving = 1/2 inch thick slice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bars Recipe By :Kellogg. Company (Anita Matejka) Serving Size : 8 Preparation Time :0:30 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Rice Krispies(r) -- crumbed 2 cups flour -- unbleached 1 cup brown sugar -- packed 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon baking soda 2 egg whites -- whipped 1 cup bananas -- mashed 1 tablespoon olive oil Preheat oven to 400. Prepare a 9 x 9 x 2" pan with cooking spray; set aside. In a mixing bowl, combine crispy rice cereal, flour, brown sugar, baking powder, pumpkin pie spice, and baking soda. In another mixing bowl, combine egg whites, bananas, and oil. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 20 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - - NOTES : Variation: Banana Drop Cookies - drop dough by level measuring-tablespoon onto baking sheets coated with cooking spray. Bake at 400 for 6 minutes or until drops start to brown around edges. Cool on wire racks. Yields 5 dozen. * Exported from MasterCook * Banana Berry Blend Recipe By :Dannon Healthy Habit Cookbook (Simmie Sinow) Serving Size : 2 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup nonfat Yogurt -- Skim Milk 1/2 Cup Orange Juice 1/2 Cup Strawberries -- Fresh or Frozen Unsweetened 1 Banana -- ripe 2 Tablespoons Honey 1 Tablespoon Wheat Germ [Optional] In a blender container, combine all ingredients. Cover and blend on high speed until smooth. Serve immediately over ice or in frosted mugs. - - - - - - - - - - - - - - - - - - - NOTES : CAL: 230.5 FAT: 1.1 g CFF: 3.9% * Exported from MasterCook * Banana Berry Sherbet Recipe By :Light & Easy Cooking Collection (Reggie Dowrk) Serving Size : 6 Preparation Time :2:30 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Bananas -- peeled , cut 1/4" -- slices 1 tablespoon Lemon Juice -- +1 tsp 1 1/3 cups Strawberries, Frozen -- unsweetened & -- unthawed 1 cup Apple Juice -- unsweetened, chilled Combine banana slices and lemon juice in a small bowl; toss gently. Arrange in a single layer on a baking sheet; cover and freeze until firm. Positions knife blade on food processor bowl; add bananas and strawberries. Process until finely chopped. Add apple juice; process until smooth, scraping sides of bowl occasionally. Spoon into serving dishes, and serve immediately or freeze until serving time. - - - - - - - - - - - - - - - - - - - NOTES : SERVING SIZE: 1 C Cal. 109 Fat 0.4 g Carbs. 28.5 g Protein 0.9 g Sodium 2 mg Dietary Fiber 2.3 g % of Cal. from Fat 2.8 * Exported from MasterCook * Banana Bran Muffins Recipe By :Nabisco 100% Bran Cereal Box Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour 2 teaspoons baking powder (or 1 1/2 t. at highaltitude)* 1/2 teaspoon baking soda (or 1/4 t. at high altitude)* 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2 egg whites -- or substitute 1 1/2 cups mashed bananas 1 1/2 cups All-Bran(r) Cereal -- (Kellogg's) 1/4 cup water 2 tablespoons applesauce 1 teaspoon vanilla 1/4 cup honey -- (1/4 to 1/2) Here's my recipe adapted from a recipe on the Nabisco 100% Bran cereal box. This makes a very dense and heavy muffin just the way I like it. If you prefer a lighter muffin than just add all-purpose flour for some or part of the whole wheat flour. Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg in large bowl. Beat egg in medium bowl, stir in bananas, cereal, water, applesauce, vanilla, and honey. Add to flour mixture. Stir JUST UNTIL MOISTENED! (Batter will be lumpy.) Fill muffin tin. Makes 12 average size muffins. Bake at 400 F. for 18-22 min. A good variation that I have tried is using pureed peaches instead of bananas. You might have to cut back on the water a little for that depending on how juicy your peaches are. When I add peaches I also like to add a little extra nutmeg. Maybe I should try this with rhubarb. I know I would have to increase the honey quite a bit! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread Recipe By :Stephanie Perkins-Cooney Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups mashed bananas 1 jar baby food prunes -- (4 1/2 oz) 3/4 cup granulated sweetener -- (sugar, Sucanat) 1/4 cup brown sugar 1/2 cup nonfat sour cream -- or skim milk (less if using liquid whites) 4 tablespoons dried egg whites -- (=8 liquid egg whites) 2 tsp vanilla 3 cups bran -- (not cereal) 2 cups whole wheat flour 1 1/2 cups quick-cooking oats 1/2 cup vital wheat gluten 3 tbsp baking powder 2 tsp baking soda 1 tsp salt 2 tsp ground nutmeg 2 tsp ground cinnamon 1 tsp ground cardamom (makes 3 loaves) My SAD husband said to tell my virtual friends that it was "very, very good". [Stephanie] 1. Preheat oven to 325F. 2. Line the bottoms and a bit up the sides of 3 loaf tins (8x41/2?) with waxed paper. Or use non-stick tins. (Either works) 3. In one bowl, combine the ingredients from bananas to vanilla. 4. In another bowl, combine the remaining (dry) ingredients. 5. Add the wet ingredients to the dry - do not overmix! The batter will be fairly thick and lumpy. (If it's too runny, it takes too long to cook and loses texture.) 6. Split the batter between the loaf tins. 7. Bake for approximately 40 minutes. Probably should start checking at 30 minutes. A toothpick should come out clean when stuck into the loaf. For muffins (makes 24 large): Add 1 cup raisins (optional) and bake for 26 minutes in a 325F oven. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #2 Recipe By :(Donna Reed) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup mashed bananas -- (about 3 small) 1/4 Cup sugar cube -- or3 pkts sweet-n-low 1/2 Cup plain nonfat yogurt 1/4 Cup Butter buds(r) -- liquid 1 Tsp vanilla 1 egg 1 egg white 2 Cups all-purpose flour 1 Tsp baking powder 1/2 Tsp baking soda 1/4 Tsp salt Combine first 7 ingredients in a large bowl: beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients. Add flour mixture to banana mixture, stir just until moistened. Spoon batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove form pan, and cool completely on a wire rack. I started with a recipe from cooking light, and made a few substitutions. It is the best recipe that I have found, and it hasn't collapsed on me yet. Original recipe had 150 calories, 30% from fat, but I omited 1/4 cup margarine, 1/4 cup pecans, and reduced sugar from 1/2 cup to 1/4 cup. Have no idea what the percentage of fat or calories are now. This recipe could also be made lower in fat if you substituted the eggs with egg-beaters. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #3 Recipe By :Cooking Light Mag. 7/8 '94 (Julie Norris) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup mashed bananas -- (about 3 small) 1/2 Cup sugar 1/2 Cup plain nonfat yogurt 1/4 Cup margarine -- melted 1 Teaspoon vanilla extract 1 egg 1 egg white 2 Cups all-purpose flour 1 Teaspoon baking powder 1/2 Teaspoon baking soda 1/4 Teaspoon salt 1/4 Cup chopped pecans -- toasted Baking Spray with Flour Combine first 7 ingredients in a large bowl; beat a medium speed of an electric mixer until well blended. Combine flour and nest 3 ingredients; stir in pecans. Add flour mixture to banana mixture, stirring just until moistened. Spoon batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan,and cool completely on a wire rack. Yield: 14 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #4 Recipe By :(Abbe Wolper) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Medium banana -- overripe 1/2 Cup sugar -- up to 3/4 cup 1/4 Cup applesauce 1/4 Cup skim milk 1 Whole egg -- or 1/4 c egg sub 1 1/4 Cups flour 1 Teaspoon baking soda cinnamon nutmeg Mash bananas well. Add sugar, apple sauce, milk, egg substitute and mix well. Mix together dry ingredients and add to wet ingredients just until moist. Pour into non-stick sprayed loaf pan and bake in a 350 oven for 50 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #5 Recipe By :(Susan Smith) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups banana -- mashed 1 Cup sugar 2 Cups flour 1 Teaspoon baking powder 1 Teaspoon salt 2 Whole eggs -- or substitute 1 Teaspoon baking soda 1/2 Cup applesauce 1/2 Cup nuts -- optional Sift together dry ingredients. In a separate bowl, mix together wet ingredients, including bananas. Fold wet mixture into flour mixture until just moistened. Pour into 1 large loaf pan or two small ones. Bake at 325 until toothpick comes out clean. This may take an hour or more, but the low temperature will ensure the middle gets baked without burning the outside. The texture of this bread is a bit rubbery, but the flavor is great. I personally add 1 or 2 T oil in order to soften the texture, but if you want VLF, then leave it out. Maybe egg substitute would help with the fat also, I've never tried it. Anyway, since this bread tends to be a little rubbery and very moist, I make toast out of it and it is very good that way. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #6 Recipe By :Anita A. Matejka Serving Size : 12 Preparation Time :0:15 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup granulated sugar 2 egg whites -- whipped 1/2 Cup applesauce -- at room temperature 1 Cup water -- at room temperature 2 1/2 Cups flour -- unbleached 2 Teaspoons baking powder 1 Teaspoon baking soda 2 Teaspoons cinnamon 1/2 Teaspoon nutmeg 1/2 Tsp cloves 1 Cup bananas -- mashed (2 bananas) Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine sugar, egg whites, applesauce, and water. In a another mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Mix wet ingredients with dry ingredients just until moistened. Pour batter into prepared pan(s). Bake 45 to 50 minutes depending on pan size. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #7 Recipe By :matejka@bga.com (Anita A. Matejka) Serving Size : 16 Preparation Time :0:15 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups flour -- unbleached 1 C granulated sugar 2 Tsps baking powder 2 Tsps cinnamon 1 Tsp baking soda 1/2 Tsp nutmeg 1/2 Tsp cloves 1 C bananas -- mashed 1 C water 1/2 C fat-free sour cream 2 egg whites -- whipped Preheat oven at 350. Prepare a 8 x 4 x 2" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and cloves. In another mixing bowl, combine bananas, water, sour cream, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes. - - - - - - - - - - - - - - - - - - - NOTES : A recipe calling for 2 to 2 1/2 cups flour can be baked in the following pans: 4 mini loaf pans, 12 muffin pans, 1-9 x 5" loaf pan, 1-9 x 13" baking pan, or 2-8 x 8" baking pans. * Exported from MasterCook * Banana Bread #8 (Marilyn's) Recipe By :(Susan L. Smith) Serving Size : 10 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 C Mashed Bananas 1 C Sugar 2 C Flour 1 Tsp Baking Powder 1 Tsp Salt 2 Egg Beaters(r) 99% egg substitute -- or equiv to 2 eggs 1 Tsp Baking Soda 1/2 C Applesauce -- more if batter is -- too dry 1/2 C Nuts -- optional This is my sister's version of banana bread except she substituted apple sauce for the oil: Sift together dry ingredients. In a separate bowl, mix together wet ingredients, including bananas. Fold wet mixture into flour mixture until just moistened. Pour into 1 large loaf pan or two small ones. Bake at 325 until toothpick comes out clean. This may take an hour or more, but the low temperature will ensure the middle gets baked without burning the outside. The texture of this bread is a bit rubbery, but the flavor is great. I personally add 1 or 2 T oil in order to soften the texture, but if you want VLF, then leave it out. Maybe egg substitute would help with the fat also, I've never tried it. Anyway, since this bread tends to be a little rubbery and very moist, I make toast out of it and it is very good that way. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #9 (Yummy) Recipe By :Shape Magazine (Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup multi-grain flour 1 cup brown sugar -- packed 1 tablespoon baking powder 2 teaspoons cinnamon 1 teaspoon allspice or- pumpkin pie spice for both above 1/4 teaspoon baking soda 4 whole egg whites 1 cup mashed bananas 1/2 cup fat free macadamia nut coffee cream -- (original recipe used buttermilk) 1 envelope LIQUID ButterBuds Powder 1/3 cup applesauce 2 teaspoons vanilla 1/2 cup walnuts -- chopped Preheat oven to 350 degrees. Lightly coat a 9 X 5 loaf pan or tube pan with pam. In a large bowl combine first six ingredients, set aside. In another large bowl, beat eqq whites until foamy. Add bananas, coffee creamer, applesauce and vanilla. Stir into dry ingredients until just blended. Add nuts. Pour into prepared pan and bake 45 minutes to 1 hour or until golden. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Cranberry Muffins Recipe By :Sugar Twin (Linda Gordon) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cakes & Frostings Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Flour 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/2 Teaspoon Cinnamon 1/8 Teaspoon Cream Of Tartar 1/2 cup Sugar substitute -- (ie, Sugar Twin) 1 Egg Beaters(r) 99% egg substitute -- or Second Nature 1 1/2 cups Mashed Bananas 1/3 cup Margarine -- (ie, Becel Light) 3/4 Cup Cranberries -- fresh or frozen Preheat oven to 375. Combine first 7 ingredients in large bowl. Beat egg, banana and melted margarine together well. Add to dry ingredients, stirring just to moisten. Fold in cranberries. Spoon into 12 medium muffin cups, lightly greased or lined with paper baking cups. Bake for 20 - 25 minutes, or until top springs back when lightly touched. NOTES : Per Serving - Calories - 105.7, Total Fat - 2.8g, 23.6% CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Drops Recipe By :Janet Warrington's Sweet & Natural Cookbook(Delia Stark) Serving Size : 25 Preparation Time :0:30 Categories : Cookies & Bars Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Whole-Wheat Flour 2 Tbsp Lowfat Soy Flour 1/2 Tsp Baking Soda 1/2 Tsp Salt 1/2 Tsp Nutmeg 1/2 Tsp Pumpkin Pie Spice -- 1/2 C Raisins -- or other dried fruit -- 1 Sm Banana -- very ripe 1/2 C Dates -- pitted and packed 1 lg egg beaters(r) 99% egg substitute -- or equiv to 1 lg egg 1 tsp Vanilla Extract Preheat oven 350 F In large mixing bowl combine dry ingredients (flours, baking soda, salt, spices) and raisins. Mash banana in blender with egg, dates and vanilla until of uniform consistency. Pour blender mixture into bowl with dry ingredients and mix well. Drop by teaspoonfuls onto cookie sheet. Bake 10, or until a toothpick comes out clean. . Refrigerate in an airtight container. These cookies freeze well. prep time: 30 minutes including baking makes a small batch about 20 to 25 small cookies - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Dumplings Recipe By :Martha Stewart Living, Dec 1995, pg 100 (Reggie Dwork) Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Desserts Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Sesame Seeds -- toasted 20 Won-Ton Wrappers 1 Lg Banana -- ripe -- very thin sliced 1 1/2 Tbsp Unsalted Butter 2 Tbsp Honey Toast sesame seeds in a small skillet over med heat, shaking pan, until golden brown, about 2 - 3 min. Lay 1 wonton wrapper on a work surface; place 3 slices of banana off its center. Dip a finger in cold water and wet edges of wonton wrapper; fold it into a triangle and press down on the edges to seal. Place on a parchment-lined baking sheet and cover loosely with plastic wrap. Repeat process with the remaining wrappers and banana. Melt 1 T butter in a med skillet over med heat and add as many banana dumplings as will fit comfortably. Cook until golden brown, about 2 min on each side. Transfer to a baking pan in a warm oven. Repeat process until all the dumplings are cooked. Transfer to a serving platter, sprinkle with sesame seeds, and drizzle with honey. Serve immediately. These are quite good!! Not difficult to make either. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 45.8 Fat 1.3g Carbs 7.8g * Exported from MasterCook * Banana Fudge Cake Recipe By :Fat-Free Baking, Sandra Woodruff (Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Whole-Wheat Flour 1 C All-Purpose Flour -- Unbleached 1/2 C Cocoa Powder 1 1/2 C Sugar 2 Tsp Baking Soda 1/4 Tsp Salt -- Optional 1 1/2 C Banana -- Very Ripe, Mash, -- About 3 Lg 1/2 C Buttermilk -- Nonfat 2 Egg Whites 1 1/2 Tsp Vanilla Extract Glaze: 1 1/2 C Confectioner's Sugar 1 Tbsp Cocoa Powder -- Plus 1 1/2 Tsp Cocoa Powder 3 Tbsp Skim Milk 1 Tsp Vanilla Extract 1/4 C Chopped Walnuts -- Plus 2 Tbsp Chopped Walnuts -- Optional Combine the flours, cocoa, sugar, baking soda, and salt, if desired, and stir to mix well. Add the banana, buttermilk, egg whites,a nd vanilla extract, and stir to mix well. Coat a 9 x 13" pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake at 350 deg F for about 35 min., or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake to room temp. To make the glaze, combine the glaze ingredients in a small bowl. If using a microwa e oven, microwave the glaze, uncovered, at high power for 35 seconds, or until runny. If using a conventional stove top, transfer the glaze to a small saucepan and place over medium heat for 30 seconds, stirring constantly. Drizzle the glaze over the cake, and let harden before cutting into squares and serving. This is quick and really excellent tasting. Entered into MasterCook by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : According to book: Cal 197 Vat 0.9g Chol 0mg Fiber 2.5g Pro 3.5g Sodium 146mg * Exported from MasterCook * Banana Meringue Delight Recipe By :Fat Free & Ultra Lowfat Recipes,Doris Cross (Reid Furniss) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MERINGUE CRUST 3 Egg Whites 2 Tablespoons Sugar 1/4 tsp Vanilla 1 Dash Salt 1/8 tsp Cream of Tartar FILLING 2 Ounces Vanilla Pudding -- Instant 3 Cups Skim Milk 2 Large Bananas TOPPING 8 Graham Cracker Squares -- Ground Preheat oven: 300 F In large bowl, beat egg whites until slightly stiff. Gradually add sugar and cream of tartar and continue to beat. Add vanilla and salt and continue beating until whites stand in stiff peaks. Spray 9" x 9" glass baking dish with non-stick cooking spray. spread meringue over entire bottom and sides of dish to form a crust. Bake in 300 F oven for 45 minutes. Remove and cool. After crust has cooled, prepare pudding mix according to package directions and fold in sliced bananas. Pour pudding mixture into crust and sprinkle ground graham crackers on top. Chill and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Milkshake Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole banana -- frozen --or 1 unfrozen banana and ice cubes water cinnamon Make a banana milkshake by putting one banana, either frozen or not in the blender with some water. If it is not frozen I put less water and add ice. Then I like to add some cinnamon, and that is all. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Muffins Recipe By :tmwhited@tucson.Princeton.EDU (Toni M. Whited) Serving Size : 24 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Oat Bran 1 C Whole-Wheat Flour -- pastry 1 Tbsp Baking Powder 1/2 Tsp Salt 2 Lg Bananas -- mashed 3 Egg Whites 1 cup skim milk -- or nonfat yogurt or -- combination of them Mix the dry ingredients. Whip the egg whites into the bananas and stir in the milk or yogurt. Stir the wet ingredients into the dry ingredients and bake in papered or "Pammed" muffin tins for 20-25 min at 400 deg F. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Muffins #2 Recipe By :Weight Watchers Homestyle Recipes(Anita Matejka) Serving Size : 6 Preparation Time :0:20 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C flour 1 Tbsp flour 3 Tbsps brown sugar -- packed 1 1/2 Tsps baking powder 1 Tbsp pumpkin pie spice 1 C bananas -- mashed 1/4 C skim milk 3 Tbsps applesauce -- at room temperature 1 egg white -- whipped Preheat oven at 350. Prepare 6 muffin pans with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, and pumpkin pie spice. In another mixing bowl, combine bananas, milk, applesauce, and egg white. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin tins 2/3 full. Bake 20 minutes, or until light brown. - - - - - - - - - - - - - - - - - - - NOTES : Optional: Double all spices * Exported from MasterCook * Banana Muffins #3 Recipe By :Ted Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 mashed bananas 3/4 Cup sugar 1 egg -- beaten 1 Teaspoon baking soda 1 Teaspoon baking powder 1/2 Teaspoon salt 1 1/2 Cups cake flour 3 Tablespoons cake flour 1/3 Cup applesauce 9 muffins For bakingset oven to 300 and set my timer for 20min.some take 25min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Muffins #4 Recipe By :BUTTER BUSTERS,PAM MYCOSKIE, 1994 (Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Flour 1/2 C Sugar 2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 1/2 Tsp Cinnamon 2 Egg Beaters(r) 99% egg substitute -- 1/2 C 2 Lg Bananas -- mashed 2/3 C Skim Milk -- or skim 1/3 C Light Corn Syrup Spray 16 muffin cups with non-fat cooking spray. In a medium bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, using a wire whick, beat Egg Beaters. Stir in mashed bnanas, milk and corn syrup. Add flour mixture; stir until blended. Spoon into muffin cups. Bake at 400 deg F for 22-25 min. Cool 5 min in pan then cool on rack. Yields: 16 muffins Per Muffin: .6 fat grams, 148 cal, 4 g protein, 0 mg cholesterol, 4% CFF, 33 g carbo, 117 mg sodium, 1 g fiber. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Muffins #5 Recipe By :www (Linda Gordon) Serving Size : 12 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Sugar 1 1/4 Cups Flour 3/4 Teaspoon Baking Soda 1 Teaspoon Salt 1/4 Cup Egg Beaters(r) 99% egg substitute 3 Banana -- mashed Mix dry ingred. Add wet ingred. Bake at 350 for 20 min. NOTES : Per Muffin - Calories - 115.3, Total Fat - .2g, 1.7% CFF - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Muffins #6 (Never Fail) Recipe By :Naralon (nthorn@wwdc.com) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 cup light margarine 2 egg whites -- beat alittle 2 bananas -- ripe ones - mashed 1/2 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda -- add to flour 1/4 cup water Servings:12 1. Cream sugar and margarine. 2. Beat egg whites alittle and add to the above. 3. Add bananas, flour, vanilla, and soda. ( I use hand mixer ) 4. Add water and mix alittle. 5. Put into paper baking cups in muffin tin. 6. Bake at 375 degrees for 15 mins or till done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Nut Muffins Recipe By :VOICE OF THE DIABETIC;Mimi Moore (E. Bryant) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups oat bran -- unprocessed 1 tablespoon baking powder 1/4 cup brown sugar 1/4 cup chopped walnuts -- or pecans 1 1/4 cups skim milk 2 whole bananas -- (very ripe) 2 whole egg whites 2 tablespoons vegetable oil Preheat oven to 425 degrees. Mix the dry ingredients in a large bowl. Mix the milk, bananas, egg whites, and oil in a bowl or blender. Add to the dry ingredients and mix. Line the muffin pan with paper baking cups and fill them with batter. Bake 17 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Nut Muffins #2 Recipe By :Mira Shanks (Kai) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup whole wheat flour 1 Cup packed brown sugar 1 Tablespoon baking powder 1 Tablespoon allspice --or- pumpkin pie spice 1/4 Teaspoon baking soda *** 4 egg beaters(r) 99% egg substitute -- (= 4 eggs) 1 1/2 Cups mashed bananas 1/2 Cup Fat Free Macadamia Nut Coffee Creamer 1 Envelope Butter Buds(r) -- Liquid --(Do not use Butter Buds SPRINKLES) 1 Tbsp vanilla 1/2 Cup chopped walnuts Preheat oven to 400 degrees. Lightly coat a muffin pan with pam. In a large bowl combine flour,1 brown sugar, baking powder, allspice and baking soda, set aside. In another large bowl, beat egg beaters until foamy. Add bananas, dry envelope of liquid butter buds (don't reconstitute, just throw in dry), coffee creamer and vanilla. Stir into dry ingredients until just blended. Fold in nuts. Pour into prepared muffin pan and bake at 400 degrees for 20-22 minutes, until a toothpick comes out clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Oat Bran Raisin Muffins Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white flour 1/2 cup whole wheat flour 1 cup oat bran 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1 tsp vanilla 2 large bananas -- (or 3 medium) 1 cup 1% milk 2 cups raisins Preheat oven to 400F. Mash bananas and vanilla in a small bowl. In a medium bowl, combine the flour, oat bran, baking powder, baking soda and cinnamon. After mixing well, mix in the raisins, then the milk and banana mixture. Stir just until the dry ingredients are moistened. Divide the batter evenly among 12 muffin cups. Bake for 14-17 minutes or until a toothpick comes clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Oatmeal Bread Recipe By :Engel (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Large Loaf: -- (small loaf:) 2/3 C Water -- (1/3 C) 1 1/2 C Mashed Bananas -- (1/2 C) 2 Tsp Oil -- (1 t) 1 1/3 Tbsp Sugar -- (2 t) 1 1/3 Tsp Salt -- (2/3 t) 1 1/3 C Oats -- (2/3 C) 2 2/3 C Bread Flour -- (1 1/3 C) 2 1/2 Tsp Active Dry Yeast -- (1 t) [MED LOAF:] 1/2 C water 1 C mashed banana 1 t oil 1 T sugar 1 t salt 1 C oats 2 C bread flour 1 1/2 t active dry yeast (Revised) >From: meridiem@lamar.ColoState.EDU (Jill Engel) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Pecan Bread Recipe By : Zojirushi Home Bakery Recipe Book (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- (1 1/2 cups) 1/2 cup whole wheat flour -- (none) 1 tsp baking powder -- (same) 1/2 tsp baking soda -- (same) 1/2 tsp salt -- (same) 3 Tbl applesauce -- (none) 1 tbl oil -- (1/3 cup) 1 large egg -- lightly beaten,(2 extra large eggs) 1/4 cup nonfat yogurt -- (1/3 cup dairy sour cream) 2 teaspoons vanilla -- (same) 2 mashed bananas -- (2/3 cup) 1/4 cup chopped pecans -- (1/3 cup) (makes 1 5x4 inch loaf, 8 servings) This recipe is from the Zojirushi Home Bakery Recipe Book. I have modified it to reduce the fat. I don't know how many people have a bread machine that does quick breads, but I thought I'd offer it just the same. I've provided the original recipe in paratheses. If you are interested in reducing the fat in quick breads, you could make similar modifications. [Sharon] [There was 2/3 cup sugar which I cut out entirely. The extra banana and the apple sauce make it sweet enough. Actually, this was a mistake. I forgot the sugar! But it came out ok anyway.] Into baking pan measure flours, baking powder, soda, salt. Add oil, eggs, apple sauce, yogurt and vanilla. Insert pan securely into unit; close lid. Select cake setting and press start. When beep sounds, add banana and nuts. Press start again. The complete light will flash when bread is done. Using hotpads, remove pan from unit; pull out kneading rod. Turn bread out onto cooling rack. Cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Rice Pudding Recipe By :FF List:Prodigy Food Bulletin Bd(Lucinda Rasmussen) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups skim milk -- or rice milk 1 cup arborio rice -- (arborio, sweet,etc) 3 Bananas -- mashed (I assume 1/2 teaspoon Nutmeg Preheat over to 350F. Mix all together well and pour into a 1 1/2 qt casserole. Bake for 1 to 1 1/2 hours, stirring occasionally, until rice is tender. Makes 4 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Shake Recipe By :Floris@clark.net Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup skim milk 1 banana -- frozen 1/2 teaspoon vanilla sweetner -- to taste nutmeg -- to garnish Blend until the banana is purees. Dust with nutmeg. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Spice Bread (R T) Recipe By :Butter Busters Cookbook, Pam Mycoski, pg 174(R. Dowrk) Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups All-Purpose Flour -- or bread flour 2 teaspoons Baking Powder 1/2 teaspoon Ground Cinnamon 1/4 teaspoon Ground Cloves 1/4 teaspoon Salt -- lite, optional 1/4 teaspoon Oat Bran 2 egg beaters(r) 99% egg substitute -- 1/2 C 1 cup Brown Sugar, Packed -- or *NOTE 1/3 cup butter buds(r) -- liquid, **NOTE 3 medium Bananas -- ripe, mash, 1 1/2 C Preheat oven to 350 deg F. Spray a 9 x 5" loaf pan with nonstick cooking spray. Sift flour, baking powder, cinnamon, cloves, and lite salt into a med size bowl. Stir in oat bran; set aside. In another med size bowl, beat together Egg Beaters, brown sugar, and liquid Butter Buds; add bananas. Add dry ingredients to banana mixture. Beat until just combined. Pour into prepared loaf pan. Bake in oven for 50 min. Remove from pan. Cool on wire rack. Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Walnut Muffins Recipe By :Sunset (AshsNet@aol.com) Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar 1/2 cup prunes -- * see note 1/2 cup plain nonfat yogurt 2 tablespoons oil 1 tablespoon vanilla 2 cups banana -- mashed 1/2 cup banana -- diced 5 large egg white 1/8 teaspoon cream of tartar 1/3 walnuts -- finely chopped *pureed(use jarred baby food) 1. Combine flour, baking powder, soda and salt, set aside. 2. With a mixer, blend together 1 3/4 cups of the sugar, prune puree, yogurt, oil and vanilla. Fold in mashed and diced bananas. 3. In a clean bowl with clean beatersm beat egg whites, and cream of tarter until whites are foamy. Gradually add reamining sugar, beating until whites form soft peaks. About 4 minutes. 4. Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don't overmix or muffins will be tough. 5. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Whip Recipe By :Fat Free & Ultra Lowfat Recipes,Doris Cross(Reid Furniss) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Bananas 2 Tablespoons Sugar 1 Package Gelatin Powder -- Unflavored 1 Tablespoon Lemon juice 1/2 Cup Boiling Water 2 Egg Whites 1/4 tsp Vanilla 1/2 Cup Maraschino Cherries 1 pinch Salt Dissolve gelatin in boiling water and stir until completely dissolved. Pour gelatin and water in food processor and add lemon juice, sugar, and mix for one minute. Add egg whites and vanilla and mix again. Gradually add banana while mixing and continue to process until all banana is added. Add salt. Remove mixture to a large bowl and add cherries. Pour into a mold and chill several hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana-caramel Icebox Cake Recipe By :Woman's Day (Ozettt) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 squares graham crackers 1 package vanilla pudding mix -- (small) 2 cups skim milk 2 medium bananas -- peeled and each cut -- in 18 rounds 2 tablespoons caramel topping Topping: 2 squares graham crackers -- crushed into crumbs Cover bottom of an 8 x 4 x 2 inch loaf pan with half the graham cracker squares. Beat pudding mix and skim milk according to package directions. Immediately pour half into loaf pan. Top with half the banana slices. Drizzle with the caramel sauce. Layer remaining crackers, pudding and bananas. Sprinkle cracker crumbs over top. Cover and refrigerate at least 8 hours for flavor to develop. To serve, spoon into dessert dishes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana-pineapple Cake (Lynn's) Recipe By :(Lynn Warble) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 c white flour 2 tsp baking soda 1 tsp baking powder 1/4 tsp salt -- (1/4 to 1/2) 3/4 c oatmeal 1/2 c wheat germ 1/2 c oat bran 1/2 c sunflower seeds -- (as you wish) 1/2 cup pecans -- crushed(as you wish) 3 Egg Beaters(r) 99% egg substitute 3 apples -- finely chopped unpeeled (Jonathon) 1 can crushed pineapple -- (8 oz) incl. juice 8 bananas -- mashed 1 cup buttermilk 1 c sugar 1 c brown sugar 1 dash vanilla 2 tsp cinnamon I didn't add it but ginger and cloves would also be good I put all this together and baked at 350 until done - I don't remember how long it was. Keep in mind that when I bake I go by feel so if this is too thick - add some more buttermilk - if too thin - then add some more wheat germ and oat bran and flour. I used 2 whole eggs and 2 egg whites as I like a bit of a firmer cake. I frosted it with the following - 1 ctn ff cream cheese 1 ctn lowfat ricotta powder sugar (again, by feel) 1 box instant pudding - coconut (I wanted vanilla but didn't have it) nf milk to thin out vanilla (1 tsp or so) add together and whip with whisk til pudding gets thick. I probably used 1 cup powdered sugar and a tablespoon of nf milk. Use your judgement. I like thick frosting. Frost when cake is cool . My husband tells me this is one of my better efforts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana-raisin Oatmeal Cookies Recipe By :bjs (smgin2@sprynet.com) Serving Size : 72 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bananas -- well-ripened & mashd 3/4 cup margarine -- softened 1 cup brown sugar 1 large egg -- beaten 1 teaspoon salt 1 teaspoon vanilla 1 teaspoon baking soda 2 cups flour 3 cups oats -- rolled (raw) 1 cup raisins Preheat oven to 350F. Cream margarine & sugar. Add beaten egg, vanilla, mashed bananas; mix well. Measure baking soda and salt into flour. Slowly stir in banana mixture. Add raisins and combine thoroughly. Drop by rounded teaspoon onto sprayed cookie sheet. Bake for 10-12 minutes or until medium brown. Makes 72. Per cookie 59.9 calories, fat 2.2g, 32.7% fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bananas And Pancakes Recipe By :Annabel Smyth Serving Size : 3 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large banana -- per person 2 tablespoons lemon juice 2 tablespoons calvados -- grand marnier or cointreau 5 oz orange juice 2 tablespoons molasses -- sugar 1 egg 4 oz flour 10 ounces beer -- lager (serves 3-4) Make pancakes with lager, flour and egg, and cook in the normal way (I used a cooking spray to grease a non-stick frying pan). Fold each pancake in half, and then in half again, so it forms a quarter-circle (if you're as bad at cooking pancakes as I am, they'll come out in bits anyway - if so, pretend it didn't happen!), and place them in a large flan dish. Peel bananas, cut in half long-ways and in half again cross-ways, and place face-down on top of the pancakes. Put the remaining ingredients into a frying pan or small saucepan, and boil for 3-4 minutes, until just beginning to be syrupy. Pour over bananas and pancakes, and bake in a moderate oven (Mark 4 - 350 F) for 20-30 minutes. I served this with fromage frais (cream substitute) and a chocolate sauce (see recipe). - - - - - - - - - - - - - - - - - - -