Category: Breads

Serves: 2 loaves
Source: Anne Marie

Ingredients:

• 1 1/4 cup white sugar
• 1/2 cup non-hydrogenated margarine
• 1 1/2 cups mashed bananas (3 to 4 medium)
• 2 large eggs, beaten
• 1/2 cup buttermilk or sour milk
• 1 teaspoon vanilla
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions:

1. Preheat oven to 350° and grease bottoms of 2 loaf pans.
2. Mix sugar and margarine in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla and beat until smooth.
3. Stir together flour, baking, soda, and salt. Add to wet ingredients and stir until moistened.
4. Pour into prepared loaf pans and bake for approximately 1 hour or until inserted toothpick comes out clean. Cool for 5 minutes in loaf pans and remove to a wire rack.

Note: If using smaller loaf pans, reduce baking time.

Serves: 1 Loaf
Source: Anne Marie

Ingredients:

• 2/3 cup all purpose flour
• 1/2 cup whole-wheat stone ground flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 3/4 cup pumpkin puree (homemade or canned)
• 1/2 cup sugar
• 1/4 cup honey
• 1/4 cup canola oil
• 1 large egg and 1 egg white

Instructions:

1. Preheat oven to 350 degrees F. Lightly spray an aluminum loaf pan with non stick spray.
2. Combine all-purpose flour , whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
3. Beat pumpkin puree, sugar, honey and oil in a large bowl with a whisk until smooth.
4. Beat in egg and egg white.
5. Add the dry ingredients and beat until combined.
6. Scrape into the prepared loaf pan.
7. Bake the bread until lightly browned and a toothpick inserted into the centre comes out clean, 45 to 50 minutes.
8. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more.

Serves: 4
Source: Enjoy! (The Best of Bridge Series)

Ingredients:

• 1/2 cup chopped onion
• 1 tablespoon of olive oil
• 1 cup Tea Bisk (Bisquit Mix)
• 1/2 cup grated cheddar cheese (Ist amount)
• 1/3 cup milk
• 1 cup grated cheddar cheese
• 1 egg, slightly beaten
• Poppy seeds

Instructions:

1. Saute onion in olive oil until onion is transparent. Meanwhile, combine Tea Bisk, 1/2 cup of grated cheddar, and milk until smooth. This will be very sticky.
2. Knead 10 times on a floured board working in small amount of flour if it is sticking too much.
3. Grease a 8 or 9 inch pie plate or baking dish. Spread the mixture on the bottom of the pan.
4. Combine the cup of grated cheddar and the egg. Spread the cheddar mixture on the crust, and sprinkle with the onion mixture and poppy seeds.
5. Bake at 425 degrees for 15 to 20 minutes. To serve, cut into wedges.

Serves: 1 – 9×5 Loaf
Source: Eat, Shrink, and be Merry

Ingredients:

• 1 1/2 cups of all purpose flour
• 2/3 cup of oat bran
• 1/2 cup brown sugar
• 1 tablespoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 2/3 cup dried cranberries
• 1 cup of low fat plain yogurt
• 3 tablespoons of canola oil
• 2 eggs
• 2 tablespoons of orange juice concentrate, thawed
• 2 teaspoons of grated orange zest
• 1 cup each of grated carrots and grated unpeeled zucchini

Instructions:

1. Preheat oven to 350. Spray a 9 x 5 loaf pan with cooking spray and set aside.
2. In a large bowl, combine flour, oat bran, brown sugar, baking powder, baking powder, salt, and cinnamon. Make sure to get all the lumps out of the brown sugar. Stir in cranberries.
3. In a medium bowl, whisk together yogurt, oil, eggs, orange juice concentrate, and orange zest. Stir in carrots and zucchini. Add wet ingredients to dry and mix just until ingredients are moistened.
4. Spoon batter into prepared pan and smooth top. Take on middle oven rack for 45 to 50 minutes, or until loaf is lightly brown and a toothpick inserted comes out clean.
5. Cool loaf on a wire rack for 10 minutes and remove from loaf pan to completely cool.

Serves: 1 loaf
Source: Anne Marie

Ingredients:

• 2 cups all purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup canola margarine
• 3/4 cup of orange juice
• 1 egg, beaten
• 1 cup of chopped cranberries

Instructions:

1.Preheat oven to 350 degrees. Grease a 9 by 5 by 3 loaf pan. Stir together dry ingredients. Cut in margarine. Combine juice and egg and add to dry ingredients mixing just to moisten. Fold in cranberries. Spoon dough into the loaf pan and bake for 50 to 60 minutes or until inserted toothpick comes out clean.

Serves: 1 loaf
Source: Anne Marie

Ingredients:

• 1 cup raisins
• 1 1/2 cups boiling water
• 1 teaspoon baking soda
• 4 tablespoons canola margarine
• 1 cup white sugar
• 1 large egg, beaten
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/4 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice

Instructions:

1. Preheat oven to 350 degrees. Pour boiling water over raisins, then add baking soda and set aside.
2. Cream shortening, sugar, and egg. Combine dry ingredients. Add dry ingredients to sugar mixture and slowly add raisin mixture and mix well.
3. Pour into a greased loaf pan and bake for 50 to 60 minutes.

Serves: 12 scones
Source: Canadian Living Magazine

Ingredients:

• 1 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 tablespoon white sugar
• 1 tablespoon chopped chives
• 1 tablespoon fresh chopped parsley
• 3/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 cup cold butter cut in chunks
• 1 cup low fat yogurt

Instructions:

1. Preheat oven to 425 degrees. In a large bowl, mix together flour, baking powder, sugar, chives, parsley, salt and thyme. Using a pastry blender, cut in butter until crumbly.
2. Using a fork, stir in yogurt. In a bowl, need about 5 times or until smooth.
3. On a lightly floured board, roll out dough to a one inch thickness. Using a two inch round cookie cutter, cut out scones and place on a greased cookie sheet. Bake at 425 degrees for 10 to 12 minutes.

Serves: 12 biscuits
Source: Anne Marie

Ingredients:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 5 tablespoons vegetable shortening, chilled
• 1 cup buttermilk

Instructions:

1. Preheat oven to 425 degrees. In a large bowl, sift together flour, baking powder, baking soda, and salt. Using a pastry blender or 2 knives, cut in the shortening into the flour mixture until coarse crumbs form.
2. Add buttermilk, tossing with a fork until a dough forms.
3. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times until just smooth. (The dough can made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.
4. Pat the dough to 3/4 inches thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to 3/4 inch thick, and cut out more biscuits.
5. Bake at 425 degrees for 12 to 15 minutes or golden.

Serves: 6
Source: N/A

Ingredients:

• 2 cups pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup orange juice
• 1/2 cup apple sauce, unsweetened
• 1/4 cup liquid egg substitute
• 3 tablespoons canola oil
• 1 1/2 cups fresh cranberries, chopped

Instructions:

1. Preheat oven to 350 degrees. Coat a 9 x 5 inch pan with cooking spray.
2. In a large bowl, combine flour, baking powder, baking soda, and salt. In another bowl, beat together sugar, egg substitute, orange juice, apple sauce, and canola oil.
3. Gently stir flour mixture into the liquid mixture. Fold in cranberries and transfer to baking pan.
4. Bake at 350 degrees for 50 minutes or until wooden pick inserted into centre comes out clean. Cool pan on a wire rack for ten minutes before removing from pan.