UB Cookin'
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Homestyle Pumpkin Puddin'
Homestyle Pumpkin Puddin'
A lighter version of pumpkin pie filling,
creating fluffy pudding with similar flavors.
Ingredients:
15oz can pumpkin puree
1/4 cup brown sugar, packed
1 1/2 tsp pumpkin pie spice
2 xlg eggs, beaten
1/4 cup egg whites
2/3 cup skim milk
1/2 tsp salt
Directions:
Lightly oil a 1 1/2 quart baking dish;
pre-heat oven to 350F degrees.
In a medium bowl, whisk pumpkin puree
with remaining ingredients, then pour
into baking dish.
Reduce oven to 325F and bake 1 hr. 10 min.
Allow to cool slightly before serving.
Tip: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg,
1/8 tsp cloves is a traditional Pumpkin Pie Spice.
Rod
A lighter version of pumpkin pie filling,
creating fluffy pudding with similar flavors.
Ingredients:
15oz can pumpkin puree
1/4 cup brown sugar, packed
1 1/2 tsp pumpkin pie spice
2 xlg eggs, beaten
1/4 cup egg whites
2/3 cup skim milk
1/2 tsp salt
Directions:
Lightly oil a 1 1/2 quart baking dish;
pre-heat oven to 350F degrees.
In a medium bowl, whisk pumpkin puree
with remaining ingredients, then pour
into baking dish.
Reduce oven to 325F and bake 1 hr. 10 min.
Allow to cool slightly before serving.
Tip: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg,
1/8 tsp cloves is a traditional Pumpkin Pie Spice.
Rod
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Re: UB Cookin'
Anything pumpkin tastes good this year.... I'm anxious to try your latest recipe, Ron.
Thank you!
xxSandy
Thank you!
xxSandy
“We measure and evaluate your Spiritual Progress on the Wall of Eternity." – Guardian of Destiny, Alverana.
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Re: UB Cookin'
Sandy,
This Pumpkin recipe was created to have something to try with hulled hemp seeds
... but the seeds were not special (I prefer the traditional walnuts or pecans).
However, the less sugar (than typical) created a great sweet/salt balance,
making this slightly less "dessert" and more "healthy side dish".
As "dessert", it's a good alternative to a buffet of sweet stuff.
The hemp seeds were tasty over sliced fresh peaches
with half & half and a sprinkle of cinnamon. Of course,
a dollop or two could be substituted for half & half.
Rod
This Pumpkin recipe was created to have something to try with hulled hemp seeds
... but the seeds were not special (I prefer the traditional walnuts or pecans).
However, the less sugar (than typical) created a great sweet/salt balance,
making this slightly less "dessert" and more "healthy side dish".
As "dessert", it's a good alternative to a buffet of sweet stuff.
The hemp seeds were tasty over sliced fresh peaches
with half & half and a sprinkle of cinnamon. Of course,
a dollop or two could be substituted for half & half.
Rod
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Re: UB Cookin'
Rod,
I've always thought pumpkin and pecans were simply made for each other. They seem to perfectly compliment each other
( Now I am hungry for my mom's pumpkin cake. (paired with pecans of course. )
I haven't tried hemp seed but my pigeon, Pidge, loves them.
Have a good week end!
xxSandy
I've always thought pumpkin and pecans were simply made for each other. They seem to perfectly compliment each other
( Now I am hungry for my mom's pumpkin cake. (paired with pecans of course. )
I haven't tried hemp seed but my pigeon, Pidge, loves them.
Have a good week end!
xxSandy
“We measure and evaluate your Spiritual Progress on the Wall of Eternity." – Guardian of Destiny, Alverana.
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Broccoli Casseroli
Broccoli Casseroli
Comfort food featuring broccoli and onions
with supporting nutrition of cooked polenta.
Ingredients:
3/4 rounded cup polenta (corn grits)
2 cups water, then 1/2 cup milk
2 tbsp virgin olive oil
1 tsp garlic granules
1/4 cup egg whites
1 tsp salt
1 quart chopped broccoli tops
1 large sweet onion, chopped
6 slices Pepper Jack cheese
Directions:
Lightly oil a 2-quart baking dish;
pre-heat oven to 375F degrees.
Simmer polenta in water until water absorbed
(about 10 min.), then cool 5 min.
Stir in remaining ingredients except broccoli, onions.
In a large mixing bowl, toss broccoli and onions,
then pour on polenta mixture; stir to combine.
Spoon into baking dish, cover lightly with foil,
reduce oven to 350F and bake 1 hr. 10 min.
Top with cheese slices and melt in oven.
Note: "Casseroli" is a mental typo for "Casserole".
Rod
Comfort food featuring broccoli and onions
with supporting nutrition of cooked polenta.
Ingredients:
3/4 rounded cup polenta (corn grits)
2 cups water, then 1/2 cup milk
2 tbsp virgin olive oil
1 tsp garlic granules
1/4 cup egg whites
1 tsp salt
1 quart chopped broccoli tops
1 large sweet onion, chopped
6 slices Pepper Jack cheese
Directions:
Lightly oil a 2-quart baking dish;
pre-heat oven to 375F degrees.
Simmer polenta in water until water absorbed
(about 10 min.), then cool 5 min.
Stir in remaining ingredients except broccoli, onions.
In a large mixing bowl, toss broccoli and onions,
then pour on polenta mixture; stir to combine.
Spoon into baking dish, cover lightly with foil,
reduce oven to 350F and bake 1 hr. 10 min.
Top with cheese slices and melt in oven.
Note: "Casseroli" is a mental typo for "Casserole".
Rod
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MW Pumpkin Cornbread
MW Pumpkin Cornbread
Seriously upgraded cornbread mix*, but featuring true pumpkin cornbread -
not the faux breads that are just pumpkin bread with cornmeal added.
For breakfast or dessert, try with light orange icing.
Ingredients:
3/4 rounded cup polenta (corn grits)
1 1/2 cups water
6oz pkg "White Cornbread Mix"
1/3 cup light oat bran
1 tsp baking powder
1 tbsp sugar
1/2 15oz can pumpkin puree
1 xlg egg + 1/4 cup egg whites
2/3 cup skim milk
1 tbsp virgin olive oil
Directions:
Lightly oil a 10"x 10" baking dish;
pre-heat oven to 400F degrees.
Simmer polenta in water until water absorbed
(about 10 min.), then cool 5 min.
In a medium bowl, combine dry ingredients;
in a small bowl whisk eggs and milk,
then whisk in pumpkin and olive oil.
Stir egg mixture into cooked polenta,
then stir into dry ingredients.
Spoon into baking dish, reduce oven to 375F
and bake 45-50 min.
* Martha White's "White Cornbread Mix" (mentioned for reference)
is just convenience for supporting ingredients and minimal flour.
Rod
Seriously upgraded cornbread mix*, but featuring true pumpkin cornbread -
not the faux breads that are just pumpkin bread with cornmeal added.
For breakfast or dessert, try with light orange icing.
Ingredients:
3/4 rounded cup polenta (corn grits)
1 1/2 cups water
6oz pkg "White Cornbread Mix"
1/3 cup light oat bran
1 tsp baking powder
1 tbsp sugar
1/2 15oz can pumpkin puree
1 xlg egg + 1/4 cup egg whites
2/3 cup skim milk
1 tbsp virgin olive oil
Directions:
Lightly oil a 10"x 10" baking dish;
pre-heat oven to 400F degrees.
Simmer polenta in water until water absorbed
(about 10 min.), then cool 5 min.
In a medium bowl, combine dry ingredients;
in a small bowl whisk eggs and milk,
then whisk in pumpkin and olive oil.
Stir egg mixture into cooked polenta,
then stir into dry ingredients.
Spoon into baking dish, reduce oven to 375F
and bake 45-50 min.
* Martha White's "White Cornbread Mix" (mentioned for reference)
is just convenience for supporting ingredients and minimal flour.
Rod
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Re: UB Cookin'
Pumpkin Spice Snickerdoodles recipe:
https://www.usatoday.com/story/life/gra ... 910579002/
OMG! 1 1/2 cups sugar! (typical for most cookies)
Pumpkin Spice (for 3 dozen cookies)
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground cloves
Rod
https://www.usatoday.com/story/life/gra ... 910579002/
OMG! 1 1/2 cups sugar! (typical for most cookies)
Pumpkin Spice (for 3 dozen cookies)
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground cloves
Rod
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Re: UB Cookin'
Rod, you are my hero!!!
I was just lamenting yesterday that I could not find pumpkin spice at the store.... and here today you post a recipe!
Thank you!
xxSandy
I was just lamenting yesterday that I could not find pumpkin spice at the store.... and here today you post a recipe!
Thank you!
xxSandy
“We measure and evaluate your Spiritual Progress on the Wall of Eternity." – Guardian of Destiny, Alverana.
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Re: UB Cookin'
Feeling your pain, Sandy, I kept researching ...
LOL1: (Pumpkin Spice for Snickerdoodles)
https://www.usatoday.com/story/life/gra ... 910579002/
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground cloves
LOL2: (for 1-2 dozen cookies)
https://www.tasteofhome.com/recipes/hom ... pie-spice/
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
LOL3: (162 4-star reviews, for 1 dozen cookies)
https://www.allrecipes.com/recipe/20476/pumpkin-spice/
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
LOL4: (my recent test of a quick bread)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Why not divide the 3 dozen cookies into 4 batches,
giving each batch a different Pumpkin Spice blend ...
then you need only consume 4 cookies per test ...
with 8 more tests possible! (or it's a party).
Rod
LOL1: (Pumpkin Spice for Snickerdoodles)
https://www.usatoday.com/story/life/gra ... 910579002/
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground cloves
LOL2: (for 1-2 dozen cookies)
https://www.tasteofhome.com/recipes/hom ... pie-spice/
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
LOL3: (162 4-star reviews, for 1 dozen cookies)
https://www.allrecipes.com/recipe/20476/pumpkin-spice/
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
LOL4: (my recent test of a quick bread)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Why not divide the 3 dozen cookies into 4 batches,
giving each batch a different Pumpkin Spice blend ...
then you need only consume 4 cookies per test ...
with 8 more tests possible! (or it's a party).
Rod
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Re: UB Cookin'
Rod! Udahbest as Wingzie would say. Thank you. I will be in "snicker doodle heaven" LOL That is if I ever get off this low carb diet. I look forward to taste testing these combinations. We bought an orange pumpkin this week. (shocking price) But I wanted a jack-o-lantern. So I will be putting pumpkin in the freezer come midnight Halloween. Definitely there will be one pumpkin pie in there for Thanksgiving but other options for pumpkin corn bread as well.
love,
Sandy
love,
Sandy
“We measure and evaluate your Spiritual Progress on the Wall of Eternity." – Guardian of Destiny, Alverana.
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Pumpkin Muffin Tops
Pumpkin Muffin Tops
Ingredients:
1 1/4 cups light oat bran
3/4 cup all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking powder
3/4 tsp salt
1 xlg egg
2 tbsp egg whites
1/2 cup pumpkin puree
1/4 cup brown sugar
1/2 cup skim milk
1 tbsp virgin olive oil
2/3 cup dark raisins
Directions:
Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.
In a large bowl, combine dry ingredients.
In a medium bowl, whisk eggs, then whisk in
remaining ingredients except raisins;
pour into dry mixture, stir to combine,
then fold in raisins.
Spoon batter onto baking sheet,
reduce oven to 375F and bake 30 min.
Rod
Ingredients:
1 1/4 cups light oat bran
3/4 cup all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking powder
3/4 tsp salt
1 xlg egg
2 tbsp egg whites
1/2 cup pumpkin puree
1/4 cup brown sugar
1/2 cup skim milk
1 tbsp virgin olive oil
2/3 cup dark raisins
Directions:
Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.
In a large bowl, combine dry ingredients.
In a medium bowl, whisk eggs, then whisk in
remaining ingredients except raisins;
pour into dry mixture, stir to combine,
then fold in raisins.
Spoon batter onto baking sheet,
reduce oven to 375F and bake 30 min.
Rod
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Re: UB Cookin'
A diabetes discovery journey ...
Suddenly, the benefit of baked oat bran becomes apparent:
boiled oat bran digests faster (more rapid blood sugar increase)
... and suggests using less sugar and flour in muffins
(as this Pumpkin Muffin Tops recipe).
Rod
Suddenly, the benefit of baked oat bran becomes apparent:
boiled oat bran digests faster (more rapid blood sugar increase)
... and suggests using less sugar and flour in muffins
(as this Pumpkin Muffin Tops recipe).
Rod
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Re: UB Cookin'
I found some pumpkin puree in my freezer. Of course, I haven't any idea how old it is. (Probably as old as the spices in my spice cabinet that this recipe calls for. And that's not good. ) So time to replenish.
I'll keep in mind baked oat bran. (We need all the help we can get. )
Thanks Rod!
xxSandy
I'll keep in mind baked oat bran. (We need all the help we can get. )
Thanks Rod!
xxSandy
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Re: UB Cookin'
Sandy,
The Pumpkin Muffin Tops recipe is now a weekly en mi casa, but ...
they taste TOO GOOD! with lotsa butter.
So, I "compromise" and reduce the sugar to 3 tbsp.
Light oat bran is great for a superquick hot cereal:
Soak in just boiled water 30 min., stirring a few times.
(try 1/2 cup water and 3 tbsp oat bran per serving)
Rod
The Pumpkin Muffin Tops recipe is now a weekly en mi casa, but ...
they taste TOO GOOD! with lotsa butter.
So, I "compromise" and reduce the sugar to 3 tbsp.
Light oat bran is great for a superquick hot cereal:
Soak in just boiled water 30 min., stirring a few times.
(try 1/2 cup water and 3 tbsp oat bran per serving)
Rod
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Re: UB Cookin'
Thanks Rod for the warning. I suspect I had better create the lower sugar version because I am a pumpkin addict myself.
(On a side note) I hope the severe storms in the Dallas area this past week were well away from you. Tornadoes ...they are scary weather monsters for sure! Thankfully they are a rarity down here.
xxSandy
(On a side note) I hope the severe storms in the Dallas area this past week were well away from you. Tornadoes ...they are scary weather monsters for sure! Thankfully they are a rarity down here.
xxSandy
“We measure and evaluate your Spiritual Progress on the Wall of Eternity." – Guardian of Destiny, Alverana.
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Re: UB Cookin'
Sandy,
The tornado passed asbout 5 miles south - my area received strong winds and rain.
I was puzzled today by finding a few small peices of fiberglass insulation in my yard.
Then, when finding the same insulation at a store nearby, I realized that this was
the lighter debris from homes that were damaged by the tornado.
Rod
The tornado passed asbout 5 miles south - my area received strong winds and rain.
I was puzzled today by finding a few small peices of fiberglass insulation in my yard.
Then, when finding the same insulation at a store nearby, I realized that this was
the lighter debris from homes that were damaged by the tornado.
Rod
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Re: UB Cookin'
Rod ,
Five miles is way to close to a tornado. I'm so glad the worst you suffered is a bit of light debris. I hope everyone is okay and finding the help and funding needed to rebuild their lives.
Hopefully the storm season is coming to a close now.
xxSandy
Five miles is way to close to a tornado. I'm so glad the worst you suffered is a bit of light debris. I hope everyone is okay and finding the help and funding needed to rebuild their lives.
Hopefully the storm season is coming to a close now.
xxSandy
“We measure and evaluate your Spiritual Progress on the Wall of Eternity." – Guardian of Destiny, Alverana.
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Pumpkin Muffin Logs
Pumpkin Muffin Logs (a dense sweet bread)
Muffin top batter spread in rows, sliced after baking.
"1/2 15oz can pumpkin" is about 7/8 cup.
Ingredients:
2 cups light oat bran
1 cup all-purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp salt
2 xlg eggs
1/4 cup egg whites
1/2 15oz can pumpkin puree
1/4 cup brown sugar, packed
2/3 cup skim milk
2 tbsp virgin olive oil
1 1/4 cups dark raisins
Directions:
Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.
In a large bowl, combine dry ingredients.
In a medium bowl, whisk eggs, then whisk in
remaining ingredients except raisins;
pour into dry mixture, stir to combine,
then fold in raisins.
Spoon batter onto baking sheet,
reduce oven to 375F and bake 45 min.
Option: When cool, dust with powdered sugar
(or drizzle on flavored icing while hot).
Rod
Muffin top batter spread in rows, sliced after baking.
"1/2 15oz can pumpkin" is about 7/8 cup.
Ingredients:
2 cups light oat bran
1 cup all-purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp salt
2 xlg eggs
1/4 cup egg whites
1/2 15oz can pumpkin puree
1/4 cup brown sugar, packed
2/3 cup skim milk
2 tbsp virgin olive oil
1 1/4 cups dark raisins
Directions:
Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.
In a large bowl, combine dry ingredients.
In a medium bowl, whisk eggs, then whisk in
remaining ingredients except raisins;
pour into dry mixture, stir to combine,
then fold in raisins.
Spoon batter onto baking sheet,
reduce oven to 375F and bake 45 min.
Option: When cool, dust with powdered sugar
(or drizzle on flavored icing while hot).
Rod
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Very Cornbread
Very Cornbread
A veggie corn bread with canned corn and cornmeal,
hearty enough to be a main dish (even for brunch).
Ingredients:
1 1/4 cups cornmeal
3/4 cup all-purpose flour
1/3 cup oat bran
1 1/2 tsp baking powder
1/2 tsp garlic granules
2 tbsp dried parsley
2 tsp sugar
1 tsp salt
2 xlg eggs
1/3 cup egg whites
3 tbsp virgin olive oil
1 cup skim milk
15oz can corn, drained
1 xlg sweet onion, chopped
3 jalapeño peppers, seeded & sliced
Directions:
Lightly oil an 8" x 10" baking dish;
pre-heat oven to 400F degrees.
In a small bowl, whisk eggs, oil and milk.
In a large bowl combine dry ingredients,
then pour in egg mixture and stir well,
then fold in corn, onion, and peppers.
Spoon into prepared baking dish,
reduce oven to 375F and bake 50 min.
If desired, top with cheese immediately
after removing from oven.
Rod
.
A veggie corn bread with canned corn and cornmeal,
hearty enough to be a main dish (even for brunch).
Ingredients:
1 1/4 cups cornmeal
3/4 cup all-purpose flour
1/3 cup oat bran
1 1/2 tsp baking powder
1/2 tsp garlic granules
2 tbsp dried parsley
2 tsp sugar
1 tsp salt
2 xlg eggs
1/3 cup egg whites
3 tbsp virgin olive oil
1 cup skim milk
15oz can corn, drained
1 xlg sweet onion, chopped
3 jalapeño peppers, seeded & sliced
Directions:
Lightly oil an 8" x 10" baking dish;
pre-heat oven to 400F degrees.
In a small bowl, whisk eggs, oil and milk.
In a large bowl combine dry ingredients,
then pour in egg mixture and stir well,
then fold in corn, onion, and peppers.
Spoon into prepared baking dish,
reduce oven to 375F and bake 50 min.
If desired, top with cheese immediately
after removing from oven.
Rod
.
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Re: UB Cookin'
Another option for Very Cornbread ...
substitute chopped asparagus for jalapeño peppers
(1 1/2 cups would be tasty!).
Rod
substitute chopped asparagus for jalapeño peppers
(1 1/2 cups would be tasty!).
Rod
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Re: UB Cookin'
Breakfast convenience (eggs and oat bran) ...
Lightly oil a microwaveable bowl, then pour in slightly scrambled
3 eggs + 1 cup egg whites; steam in a double boiler about 20 min.
In another bowl, microwave 1 cup water until steaming,
then stir in 1/2 cup oat bran; cover and let soak about 10 min.,
stirring a few times.
Pour oat bran over steamed eggs, cover and refrigerate when cool.
To serve (makes 4 servings), scoup a serving into a microwaveable bowl,
cover and heat slowly (about 3-5) min.
Tasty with a bit of butter, salt, and pepper.
Rod
Lightly oil a microwaveable bowl, then pour in slightly scrambled
3 eggs + 1 cup egg whites; steam in a double boiler about 20 min.
In another bowl, microwave 1 cup water until steaming,
then stir in 1/2 cup oat bran; cover and let soak about 10 min.,
stirring a few times.
Pour oat bran over steamed eggs, cover and refrigerate when cool.
To serve (makes 4 servings), scoup a serving into a microwaveable bowl,
cover and heat slowly (about 3-5) min.
Tasty with a bit of butter, salt, and pepper.
Rod
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EZ Chunky Applesauce
EZ Chunky Applesauce
Have your sauce and chew it too.
Wash, core, and dice 3 medium red apples,
then simmer in 1 1/2 cups natural apple juice.
Cook to al dente texture (or as desired),
then stir in 1 1/2 cups natural applesauce
and sprinkle on cinnamon and nutmeg
(try 1/2 tsp and 1/4 tsp, respectively).
Serve warm or refrigerate.
Tip: Try simmered with 1/2 cup dark raisins.
Rod
Have your sauce and chew it too.
Wash, core, and dice 3 medium red apples,
then simmer in 1 1/2 cups natural apple juice.
Cook to al dente texture (or as desired),
then stir in 1 1/2 cups natural applesauce
and sprinkle on cinnamon and nutmeg
(try 1/2 tsp and 1/4 tsp, respectively).
Serve warm or refrigerate.
Tip: Try simmered with 1/2 cup dark raisins.
Rod
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Oat Bran Biscuits
Oat Bran Biscuits
Recall the decade when oat bran was the rage
Super EZ biscuits with minimal fat & good fiber.
Ingredients:
1 1/4 cups light oat bran
2/3 cup all-purpose flour
1 tsp baking powder
1 tbsp sugar
1 tsp salt
1/4 cup egg whites
2/3 cup 2% milk
1 tbsp virgin olive oil
2 tbsp caraway seeds, soaked
Directions:
Soak caraway seeds in 1/2 cup very hot water.
Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.
In a large bowl, combine dry ingredients.
In a small bowl, whisk egg whites, milk, and oil,
then pour into dry mixture, stir to combine,
then drain seeds and fold in.
Spoon batter onto baking sheet,
reduce oven to 375F and bake 35 min.
Tip: Try other seeds (like fennel) and/or herbs.
Rod
Recall the decade when oat bran was the rage
Super EZ biscuits with minimal fat & good fiber.
Ingredients:
1 1/4 cups light oat bran
2/3 cup all-purpose flour
1 tsp baking powder
1 tbsp sugar
1 tsp salt
1/4 cup egg whites
2/3 cup 2% milk
1 tbsp virgin olive oil
2 tbsp caraway seeds, soaked
Directions:
Soak caraway seeds in 1/2 cup very hot water.
Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.
In a large bowl, combine dry ingredients.
In a small bowl, whisk egg whites, milk, and oil,
then pour into dry mixture, stir to combine,
then drain seeds and fold in.
Spoon batter onto baking sheet,
reduce oven to 375F and bake 35 min.
Tip: Try other seeds (like fennel) and/or herbs.
Rod
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Re: UB Cookin'
Re: Oat Bran Biscuits
Another tasty flavor (instead of caraway seeds):
1/2 tsp garlic granules + 2 tbsp dried chives
(shredded cheddar complements this)
Rod
Another tasty flavor (instead of caraway seeds):
1/2 tsp garlic granules + 2 tbsp dried chives
(shredded cheddar complements this)
Rod