Ingredients
1 box spice cake mix
1 15oz. can pure pumpkin
Directions
Simply mix the pumkin and the spice cake mix powder together and drop by heaping tablespoons into greased muffin cups. Bake at 350 18-22 minutes or until a knife comes out clean
Number of Servings: 18
Recipe Found At
Monday, May 19, 2008
Pumpkin Bread
Ingredients
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 cup canned pumpkin
3 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 cup golden raisins
1/2 cup chopped walnuts
Cooking spray
PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.
Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.
Yield
16 servings (serving size: 1 slice)
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Nutritional Information
CALORIES 209(25% from fat); FAT 5.9g (sat 0.7g,mono 2.1g,poly 2.7g); PROTEIN 3.2g; CHOLESTEROL 26mg; CALCIUM 52mg; SODIUM 190mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 37g
Recipe Found At
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 cup canned pumpkin
3 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 cup golden raisins
1/2 cup chopped walnuts
Cooking spray
PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.
Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.
Yield
16 servings (serving size: 1 slice)
writeNutrient();
Nutritional Information
CALORIES 209(25% from fat); FAT 5.9g (sat 0.7g,mono 2.1g,poly 2.7g); PROTEIN 3.2g; CHOLESTEROL 26mg; CALCIUM 52mg; SODIUM 190mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 37g
Recipe Found At
Creamy Marshmallow Dip
Ingredients
1/2 cup tub-style light cream cheese
1/2 cup strawberry low-fat yogurt
1/4 cup marshmallow creme
PreparationCombine all ingredients in a medium bowl, and beat at low speed of a mixer until well-blended. Cover and chill for 2 hours.
Yield
1 cup
Recipe Found At
1/2 cup tub-style light cream cheese
1/2 cup strawberry low-fat yogurt
1/4 cup marshmallow creme
PreparationCombine all ingredients in a medium bowl, and beat at low speed of a mixer until well-blended. Cover and chill for 2 hours.
Yield
1 cup
Recipe Found At
Light and Fresh Potato Salad
Ingredients
Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
Preparation
1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
2. To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
3. Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.
Yield
12 servings (serving size: 3/4 cup)
Nutritional Information
CALORIES 90(28% from fat); FAT 2.8g (sat 0.2g,mono 1.6g,poly 0.8g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 295mg; FIBER 2g; IRON 0.9mg; CARBOHYDRATE 14.9g
Recipe Found At
Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
Preparation
1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
2. To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
3. Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.
Yield
12 servings (serving size: 3/4 cup)
Nutritional Information
CALORIES 90(28% from fat); FAT 2.8g (sat 0.2g,mono 1.6g,poly 0.8g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 295mg; FIBER 2g; IRON 0.9mg; CARBOHYDRATE 14.9g
Recipe Found At
Baked Honey Maple Salmon
Fresh salmon grilled with a glaze of honey, maple syrup and a hint of orange flavor.
Ingredients:
1 1/2 lb salmon filets (with grill side) 1/2 cup of honey
1/4 cup of maple syrup
1/4 tsp of grated orange peel
Method
Preheat oven to 350 degrees, using a oven safe baking dish sprayed with non-stick cooking spray, place salmon grilled side down. Mix honey, maple syrup and grated orange peel until well blended, then drizzle over salmon completely (sauce will drain to sides of salmon). During cooking time, spoon extra sauce that has drained to the sides back over top of the salmon. Bake for 35-55 minutes using a meat thermometer for proper cooking temp.Notes: Side suggestions: Rice pilaf and steamed brussel sprouts with a butter sauce.
Recipe Found At
Ingredients:
1 1/2 lb salmon filets (with grill side) 1/2 cup of honey
1/4 cup of maple syrup
1/4 tsp of grated orange peel
Method
Preheat oven to 350 degrees, using a oven safe baking dish sprayed with non-stick cooking spray, place salmon grilled side down. Mix honey, maple syrup and grated orange peel until well blended, then drizzle over salmon completely (sauce will drain to sides of salmon). During cooking time, spoon extra sauce that has drained to the sides back over top of the salmon. Bake for 35-55 minutes using a meat thermometer for proper cooking temp.Notes: Side suggestions: Rice pilaf and steamed brussel sprouts with a butter sauce.
Recipe Found At
Focaccia
Focaccia has been around since the time of the ancient Greeks, but today, it is well known as a specialty from Genoa, Italy. The focaccia from that area is made with cheese, much as we make it in our recipe below. We use the traditional rosemary topping, but you can improvise with whatever herbs you fancy. Focaccia is great as a sandwich bread for lunch, as a dipping bread, as an appetizer, or as an afternoon snack purely on its own.
INGREDIENTS
Bread 2 cups (220 g) almond flour
7 ounces (200 g) dry curd cottage cheese
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 cup (60 g) grated Cheddar cheese
3 eggs
3 tablespoons (40 g) melted butter,
2 scallion sprigs, finely sliced Topping
1/2 teaspoon coarse sea salt
1 tablespoon (8 g) finely grated Cheddar cheese
1 teaspoon dried rosemary
INSTRUCTIONS
Preheat the oven to 375° F (190°C, or gas mark 5). Grease a 9- by 13-inch (23- by 33-cm) baking dish. To make the bread, mix together the bread ingredients in a food processor until well blended. Remove from the blender and spread out in the greased baking dish. To make the topping, combine the topping ingredients and mix well. Sprinkle the topping on the bread. Place in the oven and bake until the edges brown, 30 to 40 minutes. Allow to cool and then cut into sandwich squares.
Recipe Found At
INGREDIENTS
Bread 2 cups (220 g) almond flour
7 ounces (200 g) dry curd cottage cheese
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 cup (60 g) grated Cheddar cheese
3 eggs
3 tablespoons (40 g) melted butter,
2 scallion sprigs, finely sliced Topping
1/2 teaspoon coarse sea salt
1 tablespoon (8 g) finely grated Cheddar cheese
1 teaspoon dried rosemary
INSTRUCTIONS
Preheat the oven to 375° F (190°C, or gas mark 5). Grease a 9- by 13-inch (23- by 33-cm) baking dish. To make the bread, mix together the bread ingredients in a food processor until well blended. Remove from the blender and spread out in the greased baking dish. To make the topping, combine the topping ingredients and mix well. Sprinkle the topping on the bread. Place in the oven and bake until the edges brown, 30 to 40 minutes. Allow to cool and then cut into sandwich squares.
Recipe Found At
Sunday, May 18, 2008
Orange Mashed Yams
From The Whole Foods Market Cookbook
These potatoes are sweetened with brown rice syrup, which is subtle in its level of sweetness and colored with orange juice and zest. If you like, add a drizzle of maple syrup.
Makes 4 cups
3 1/2 pounds yams or sweet potatoes, peeled, cut into large chunks
1/2 cup brown rice syrup
juice and zest of 1 large orange (1/4 cup juice)
1 teaspoon lemon juice
3 tablespoons butter
sea salt, to taste
Steam the yams for 20 minutes, or boil in water for 25 minutes, until soft. Place the brown rice syrup, orange zest, orange juice, lemon juice and butter in a saucepan. Place on high heat until the butter is melted. Bring the mixture to a boil and cook for about 2 minutes or until syrupy. Remove the pan from the heat. Mash the reserved yams. You should have about 4 cups. Combine the orange juice mixture with the yams. Add the salt. Mix well.
Nutrition Info
Per Serving: calories 440; calories from fat 60; calories from saturated fat 10; protein 4g; carbohydrate 93g; total fat 6g; saturated fat 1g; cholesterol 0 mg; sodium 125 mg; 14% calories from fat
Recipe Found At
These potatoes are sweetened with brown rice syrup, which is subtle in its level of sweetness and colored with orange juice and zest. If you like, add a drizzle of maple syrup.
Makes 4 cups
3 1/2 pounds yams or sweet potatoes, peeled, cut into large chunks
1/2 cup brown rice syrup
juice and zest of 1 large orange (1/4 cup juice)
1 teaspoon lemon juice
3 tablespoons butter
sea salt, to taste
Steam the yams for 20 minutes, or boil in water for 25 minutes, until soft. Place the brown rice syrup, orange zest, orange juice, lemon juice and butter in a saucepan. Place on high heat until the butter is melted. Bring the mixture to a boil and cook for about 2 minutes or until syrupy. Remove the pan from the heat. Mash the reserved yams. You should have about 4 cups. Combine the orange juice mixture with the yams. Add the salt. Mix well.
Nutrition Info
Per Serving: calories 440; calories from fat 60; calories from saturated fat 10; protein 4g; carbohydrate 93g; total fat 6g; saturated fat 1g; cholesterol 0 mg; sodium 125 mg; 14% calories from fat
Recipe Found At
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