Recipes Included On This Page Doug Latimer's Wholewheat Cornbread Dried Fruit and Walnut Loaf Dried Plum-and-Port Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Doug Latimer's Wholewheat Cornbread Recipe By :Edmonton Journal February 1995 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole-wheat flour 1 cup cornmeal 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup powdered milk 1 cup water 1/4 teaspoon margarine *Enough milk powder to make one cup of milk. 1. Mix dry ingredients in a bag. Blend in margarine. Add one cup of water, which becomes milk. Add chocolate chips in winter and whatever berries are available in the summer. 2. Bake in a 350F oven for 20 minutes. Or cook on a moderately-hot stove. From the Edmonton Journal, February 1995. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 5 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1632 Calories (kcal); 23g Total Fat; (12% calories from fat); 45g Protein; 322g Carbohydrate; 62mg Cholesterol; 2796mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 7 Other Carbohydrates * Exported from MasterCook * Dried Fruit and Walnut Loaf Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 1/2 cup sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground cardamom 1 cup applesauce -- sweetened 1/3 cup low-fat sour cream 1/4 cup honey 3 tablespoons vegetable oil 1 teaspoon vanilla extract 1 large egg -- lightly beaten 3/4 cup dried fruit mix -- finely chopped (about 5 ounces) or fruit bits 1/4 cup walnuts -- finely chopped cooking spray Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cardmom) in a large bowl; make a well in center of mixture. Combine applesauce and next 5 ingredients (applesauce through egg); add to flour mixture, stirring just untilmoist. Fold in fruits and nuts. Spoon batter into a 9 X 5 inch loaf pan coated with cooking spary. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Contributed to the FareShare Gazette by Keri; 25 November, 2000. <http://fareshare.net> Description: "FareShare Gazette Nov2000" Source: "Cooking Light, November 2000, Page 144" Yield: "1 slice" - - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 5g Total Fat; (23% calories from fat); 3g Protein; 32g Carbohydrate; 15mg Cholesterol; 223mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Cardamom is an aromatic spice in the ginger family. If you prefer, you can subsitute an equal amount of ground giner, nutmeg, or cinnamon. * Exported from MasterCook * Dried Plum-and-Port Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups prunes -- chopped and pitted 1 3/4 cups port wine -- or other sweet red wine 1 1/2 cups flour 1/2 cup whole-wheat flour -- or all-purpose flour 3/4 cup packed brown sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup vegetable oil 1/4 cup plain low-fat yogurt 2 teaspoons grated lemon rind 1 teaspoon vanilla extract 2 large eggs -- lightly beaten Cooking spray 1 tablespoon turbinado sugar -- or granulated sugar Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat, let stand 30 minutes. Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist. Spoon batter into a 9 X 5 inch loaf pan coated with cooking spray; sprinkle with turbinado sguar. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Contributed to the FareShare Gazette by Keri; 25 November, 2000. <http://fareshre.net> Description: "FareShare Gazette Nov2000" Source: "Cooking Light, November 2000, Page 140" Yield: "1 slice" - - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 6g Total Fat; (18% calories from fat); 4g Protein; 53g Carbohydrate; 31mg Cholesterol; 212mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : This quick bread won our Test Kitchens' highest rating. It's great for dessert, a snack, or for breakfast. Prunes are actually dried plums; we use the latter name in our title because more people found it appealing.

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