I have the urge to bake something [Archive]

guava

Tue, July 3rd, 2007, 02:17 AM

I have way too many ideas for you. :p
Each with varying degrees of nutrition. To start, oatmeal raisin cookies:

Applesauce Oatmeal Cookies Makes about 50 cookies with only 0.3 grams of fat each.
3 c. oatmeal
1 c. whole wheat flour
1 t. soda
1/4 t. nutmeg
1 c. unsweetened applesauce
2/3 C Splenda
1 t. vanilla
2/3 c. raisins
Combine the first four ingredients. Mix up the next 3 ingredients and add them to the dry ingredients. Stir in the dried fruit. Roll in small balls and smash to 1/4 " thickness on the cookie sheet. Bake at 275 degrees for 22-25 minutes.

Fat Free pumpkin-cookies Makes 3 dozen cookies.
3/4 Cup canned pumpkin puree
3/4 Cup packed brown sugar
1/2 Cup + 2T nonfat plain yogurt
1 tsp vanilla extract
1 Cup raisins
2 Cups cake flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg

Preheat oven to 350 F line 2 baking sheets with parchment or coat with non-stick spray. In a large bowl, whisk together pumpkin, sugar, yogurt, and vanilla. Stir in raisins. In a medium bowl, stir together remaining (dry) ingredients. Add the dry ingredients to the wet and mix just until blended.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing cookies about 4 cm apart. Bake for 15 minutes, until they seem firm. Transfer cookies to a wire rack to cool.

Notes: Because there is no fat to help them spread, the cookies will be kind of lumpy. These look a little funny (and don't really brown because there is no fat) but they taste very good. No-fat-added cookies do not store well. They become stale quickly and stick together if stacked. As soon as they are cool, wrap the cookies, layers separated by waxed paper, and freeze. To serve, simply let them thaw to room temperature.

Baked Pumpkin Bread Servings Per Recipe: 12
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
3 Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Calories 161 Protein 2.7g Total Fat 2.7g Sodium 417mg Cholesterol 23mg Carbohydrates 32.2g Fiber 1.1g

Addictive Pumpkin Muffins Makes 36 muffins
1 1/2 cups raisins
4 3/4 cups flour
4 cups white sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 C applesauce
1 cup chopped walnuts

1 Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2 In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3 Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Per Serving (36) Calories 207 Protein 3.6g Total Fat 3.3g Sodium 236mg Cholesterol 35mg Carbohydrates 42.1g Fiber 1.6g

Low Fat Banana-Nut Bread Serving Size : 16
1/2 cup vanilla fat-free yogurt 1 C mashed bananas
2 1/4 cups all-purpose flour 1/4 cup stick margarine -- softened
2 teaspoons baking powder 1/2 cup sugar
1/2 teaspoon baking soda 1/3 cup firmly packed brown sugar
1/4 teaspoon salt 1 large egg
1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract
1/2 cup chopped pecans

Strain yogurt 5 minutes or until reduced to 1/4 cup. Set aside.
Combine flour and next 4 ingredients in a bowl; stir well, and set aside.

Cream margarine; add drained yogurt, beating well at medium speed of a mixer. Add sugars; beat until light and fluffy. Add egg; beat well. Add 1 cup pureed banana and vanilla extract beat until well blended (mixture will appear curdled). Add flour mixture, beating just until blended. Fold in pecans.

Pour batter into a loaf pan coated with baking spray. Bake at 350°F for 45 minutes. Tent with foil, and bake an additional 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Per serving: calories 175 (30% from fat); protein 3g; fat 5.9g (sat 0.9g); carbohydrate 27.9g; fiber 1.1g; cholesterol 14mg; iron 1.1mg; sodium 120mg; calcium 56mg.

Raspberry Lemon Muffins Makes 12 muffins
2C flour
1C quick cooking rolled oats
1C brown sugar
1 T grated lemon rind
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 1/4 C buttermilk
1/3 C vegetable oil
1 tsp vanilla extract
3/4 C frozen raspberries

In a large bowl, whisk together flour, oats, sugar, lemon rind, baking powder, baking soda and salt.
In a separate bowl, beat eggs; blend in buttermilk, oil, and vanilla. Pour over dry ingredients. Sprinkle with raspberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling three-quarters full. Bake in centre of 375 F oven for 20 to 25 minutes or until tops are firm to the touch. 251 cal 5 g pro 8 g fat 41 g carb 2 g fibre 32 mg chol 268 mg sodium

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins
2 eggs
1/2 C applesauce
1/4 cup oil
3/4 C packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 T ground cinnamon
1 C frozen sliced strawberries

1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
2 In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
3 Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins. Amount Per Serving (12)Calories: 213 Total Fat: 5.9g Cholesterol: 35mg Sodium: 123mg Total Carbohydrates: 38.2g Dietary Fiber: 4g Protein: 4.2g

Raspberry Sour Cream Muffins Yields 1 dozen.

TOPPING
2 tablespoons chopped pecans
2 tablespoons granulated sugar
1 tablespoon Kretschmer® wheat germ, any flavor

MUFFINS
1 1/4 cups all-purpose flour
1/2 cup wheat germ
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup light sour cream
1/2 cup skim milk
1 egg, lightly beaten
1 cup fresh raspberries, rinsed and patted dry
GLAZE
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

1Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups.
2For topping, combine all ingredients in small bowl; set aside.
3For muffins, combine flour, wheat germ, sugar, baking powder, cinnamon and salt in large bowl; mix well. In medium bowl, combine sour cream, milk and egg; blend well. Add all at once to dry ingredients; mix just until dry ingredients are moistened. (Do not overmix.) Gently fold in raspberries. Fill muffin cups almost full. Sprinkle with topping, patting gently.
4Bake 23 to 26 minutes or until wooden pick inserted in center without touching a berry comes out clean. Cool muffins in pan on wire rack 5 minutes; remove from pan.
5For glaze, combine powdered sugar and lemon juice in small bowl; mix until smooth. Drizzle over muffins. Serve warm.

Apple-Oat Streusel Coffee Cake Yield: 12 servings.
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
¼ C margarine, softened
1 cup skim milk
3 tsp baking powder
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg and/or allspice 1/2 teaspoon salt
2 egg whites
2 medium apples chopped (2 cups)
Oat Struesel
3 tablespoons firm margarine
1 cup oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped nuts

Heat oven to 350 degrees. Grease square pan, 9 × 9 × 2 inches. Prepare Oat Streusel - Cut margarine into oats, flour and brown sugar, using pastry blender or fork, until crumbly. Stir in nuts; set aside.

Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples.

Spread the batter in pan; sprinkle with the streusel. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm. Garnish with apple slices. Per serving (12): Calories: 273 Fat: 9g Protein: 6g Carbohydrate: 45g Fiber: 3g Sodium: 309mg

Yummy Protein Brownies 2 servings
4 egg whites
1/2 cup nonfat cottage cheese
1/2 tsp vanilla extract
1 cup Splenda
2 tsp butter buds
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup oatmeal (uncooked)
2 servings protein powder (to equal 50 g of protein)
1/2 cup walnuts (optional)

Beat egg whites in small bowl. Gradually add Splenda and vanilla extract; beat well. Blend in cottage cheese and butter buds. Combine oatmeal, cocoa, protein powder, baking powder, and salt. Blend in blender (or with hand blender) until cottage cheese curds are gone. Stir in walnuts. Spread in a Pam sprayed tin. Bake at 350 degrees for 20 - 30 minutes.

Here's the nutrition info per serving:
W/out nuts: cal = 268, p= 42g, c= 21g, f= 2g
with nuts: cal = 432, p= 46g, c= 24g, f= 18g

Sara Lake's Chocolate Cake http://sarabfl.tripod.com/
*1/2 cup flour
*1/4 cup oats
*2 scoops precision protein vanilla or chocolate
*3 tablespoons organic cocoa
*1/2 cup strawberries
*half an apple
*pot of strawberry low fat yogurt
*50g low fat cottage cheese
*One whole egg and two egg whites
*1 tsp baking powder
*6 packets of Splenda (or 3 T. of Splenda)
Put the oats, strawberries and cubed apple in the microwave with a little water and a pinch of salt and nuke them about a minute and a half, then let it cool. Put dry ingredients in a bowl, then add the cooled strawberry stuff. Mix it all up thoroughly, squishing the strawberries as you mix. It’s a fairly wet mix.
Allow half a tablespoon of olive oil for greasing the pans. I’ve cooked this in the microwave and in the regular oven - both worked though the result was slightly different. Cook for.. well, you know the drill, until you can stab it with a knife and it comes out clean. I cook it in two pans (six slices per pan). In the microwave I used my omlette maker and nuked six lots for two minutes each.
So, this makes six portions. Each contains (approximately - I mean, your yogurt or flour might be different):
156 kcals (not bad I say)
13.7g Protein - 33.4% of calories
18.9g carbs - 46%
3.37g fats - 20.6%

Hot Fudge Cake Serving Size : 12
1 cup all-purpose flour 1/2 cup fat-free milk
3/4 cup granulated sugar 1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa 1 cup packed brown sugar
2 teaspoons baking powder 3 tablespoons unsweetened cocoa
1/4 teaspoon salt 1 1/2 cups hot water

Preheat oven to 350°F. Combine dry ingredients in a medium bowl. Stir in milk and vanilla extract. Spoon the batter into a 9-inch square baking pan. Combine brown sugar and 3 tablespoons cocoa, and sprinkle over cake batter. Pour water over batter (do not stir). Bake at 350°F for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 2 T vanilla low fat ice cream.

Calories 172 (3% calories from fat); fat 0.5g (sat 0.3g, mono 0g, poly 0.2g); protein 2.2g; carbohydrate 40.3g; fiber 0.3g; cholesterol 0mg; iron 1.4mg; sodium 63mg; calcium 79mg. WW- 3 points.

CHOCOLATE PIE WITH PEANUT BUTTER CRUST
4 tablespoons low fat peanut butter
1 tablespoon honey
1 1/2 cup Rice Krispies
1 package calorie wise instant chocolate pudding mix
1 1/2 cup skim milk
4 tablespoons light whipped topping
Directions:
In a medium bowl, mix peanut butter and honey. Microwave on high 20 sec or till melted. Stir in cereal till well mixed. Press in greased 9" pie plate. Chill.
Prepare pudding with milk according to directions (you will be using less milk than the box calls for as you want your pudding to be thicker). Spread on crust and chill. Before serving, top with whipped topping and serve.

Cheesy Jello
1 package Jello dissolved in 1/2 to 1 cup hot water
1 lb (2 C) cottage cheese
2 T. vanilla sf instant pudding (optional – reduce amount of cottage cheese by ½ C if omitted)
Blend in a blender, and chill.
Add 1 C frozen blueberries if desired.

Low-Fat Apple Crisp 9 Servings
Filling
3 T Tapioca
1 c Pineapple juice
8 c Apple; peeled and sliced
2 tb Honey
1/2 ts Cinnamon
Topping
1 1/3 c Rolled oats; regular or quick-cooking
1/2 c Flour; whole wheat
1/4 c Oat flour or ground quick oats
2 tb Honey
1/4 c Orange juice
1/2 ts Vanilla

Add tapioca to pineapple juice and let soften for 5 minutes. Combine with remaining ingredients in a 8-inch square baking dish. Toss lightly to combine. Bake 20 minutes. Topping: Combine both types of oats, wheat flour and oat flour in a large mixing bowl. Combine remaining ingredients in a separate bowl and pour over dry ingredients. Toss lightly to mix. After 20 minutes, remove filling from oven. Crumble topping over filling and return to oven. Bake 20 more minutes, until topping is golden.

Quick Berry Crunch (Serves 6)
½ C juice (strawberry, cherry or blueberry)
1 1/2 T quick-cooking tapioca
1/3 cup apple butter
1/8 cup fruit jam
1 cup unbleached flour
1 cup quick-cooking oatmeal
1/4 C wheat germ, toasted
1/4 tsp baking powder
1/4 tsp baking soda
3 cups berries

Preheat oven to 325 degrees. Mix berry juice and tapioca in a non-reactive bowl and let stand for 15 minutes.

In a small saucepan, heat apple butter and jam over low flame until combined. Remove from heat. Mix flour, oats, wheat germ, powder, and soda into this and stir until well combined. (or use ¼ C applesauce, 1 C peach preserves, 2 ½ C flour)

Place half the oat mixture into a greased 9" x 9" pan, scatter berries over the oats, spread tapioca mixture over the berries, and complete with remaining oats- mixture. Bake for 30 minutes or until topping is brown.
Try this for dessert or breakfast, served with fresh berries. Calories per serving: 251 Fat: 2 grams

Pineapple Rice Pudding
1 1/4 c. water, boiling
1/2 c. uncooked brown rice
1 (8 oz.) can unsweetened crushed pineapple, drain (reserve juice)
1 1/2 c. skim milk
1/4 c. raisins
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
3 Tbsp. whole wheat flour
1 tsp. vanilla extract
1/4 c. slivered almonds, toasted

Add rice to boiling water in a saucepan. Cover, reduce heat and simmer 45 minutes. Add pineapple and milk, stirring well. Place over medium-low heat and cook 15 minutes (covered). Stir in raisins, sugar and cinnamon. Stir reserved pineapple juice into flour until blended. Gradually add to rice mixture and cook over medium heat until thickened and bubbly. Remove from heat; stir in vanilla. Spoon into individual dessert dishes and top with 1 1/2 teaspoons almonds. Serve either warm or chilled. Makes 8 (1/2-cup) servings.