Category Archives: Bread

by

Cinnamon Swirl Bread

I served this at breakfast (with hubby’s Breakfast Burritos) the morning after Thanksgiving.  It was a hit!

Cinnamon Swirl Bread

1/3 c. sugar

2 tsp ground cinnamon

Bread:
2 c. Bisquick
½ c. sugar
1 /4 c. Stevia
1 egg
1 c. milk
2 TB extra virgin olive oil
½ c. water

Preheat oven to 350*. Spray 9×5 loaf pan with cooking spray; set aside. In small bowl, combine 1/3 cup of sugar and cinnamon; set aside. In medium bowl, combine Bisquick, sugar, Stevia, egg, milk, olive oil and water. Pour half the batter into prepared pan. Sprinkle with half the cinnamon sugar mixture; repeat.  Draw a knife through the batter to marble. Bake 45 minutes or until lightly golden brown.

Yield: 10 servings.

by

Jalapeno Popper Bread

 jalapenopopperbread

I LOVED this!

Jalapeno Popper Bread

3 c. reduced fat Bisquick

3 oz light cream cheese

1 c. shredded low fat cheddar cheese

1/3 c. diced jalapenos

3 slices cooked bacon, chopped

1 c. water (or could use light beer)

Preheat oven to 350*. Spray large bread pan with cooking spray and set aside. Combine all ingredients in medium bowl. Pour into prepared pan and bake 45 minutes or until lightly browned.

Yield: 10 servings. Per serving= 206 Calories; 7g Fat (32.0% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 613mg Sodium.

 

by

Slow Cooker Rolls

It was a little doughy in the middle and some were too done on the sides. Good flavor. I think next time I will make a well in the center and have the rolls be on the sides as much as possible. Then they might cook more evenly.

Slow Cooker Italian Dinner Rolls
1 tablespoon cornmeal
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1 tablespoons butter, melted
1 teaspoon Italian herb blend

Directions:
Sprinkle cornmeal in 2 quart slow cooker. Cut loaf of dough crosswise into 10 pieces to make rolls.
Arrange rolls in slow cooker. In small bowl, mix melted butter and herb blend. Brush over rolls.
Cover; cook on High heat setting 1 hour 40 minutes to 1 hour 50 minutes or until rolls are golden brown around edges and cooked through in center.
Yield: 10 rolls. Per roll= 86 Calories; 2g Fat (20.9% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 150mg Sodium.

by

Strawberry Scones

This was a combination of two recipes. I ended up with a little too much strawberry though.
Flavor was good.

Strawberry Scones
2/3 c. quick cooking oats
1/3 c. all-purpose flour
1/2 tsp baking powder
½ tsp baking soda
1 TB brown sugar
1/2 c. chopped fresh strawberries
1/4 c. unsweetened almond milk

Mix all ingredients. Place dough on cookie sheet sprayed with cooking spray and shape dough into 4 circles. Bake at 400° for 15 minutes.
Yield:4= 106 Calories; 1g Fat (9.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 229mg Sodium

by

Berry Lemon Loaf

Most any berry would be great in here!

berrylemonloaf

Berry Lemon Loaf
1 ¾ c. reduced fat Bisquick
¼ c. sugar
1/3 c. Splenda
1 egg
2 egg whites
6 oz nonfat lemon yogurt
1 TB extra virgin olive oil
2 tsp grated lemon peel
1 tsp lemon extract
1 tsp butter flavoring
1 c. berries (blueberries, blackberries or raspberries)

Preheat oven to 350°. Spray bread pan with cooking spray and set aside. In medium bowl, combine Bisquick, sugar, and Splenda. Add egg, egg whites, yogurt, olive oil, lemon peel, lemon extract, and butter flavoring. Fold in berries. Bake 30 minutes or until lightly browned and toothpick inserted in center comes out clean.
Yield: 10 servings. Per serving= 148 Calories; 3g Fat (20.1% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 293mg Sodium.

by

Eggnog Pound Cake

This was good, but a little dry. I think it could use 1/2 c. unsweetened applesauce. And more rum extract and nutmeg. The eggnog flavor wasn’t as strong as I would have liked.

Eggnog Pound Cake
1 16 ounce package pound cake mix
1 c. water
2 large eggs
1/2 teaspoon freshly grated nutmeg
½ teaspoon vanilla extract
1 tsp rum extract

Preheat oven to 350 degrees. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium and beat 2 minutes. Pour into a lightly greased 9 x 5 inch loaf pan.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cook completely (about 1 hour).

Yield: 10 servings. Per serving= 190 Calories; 10g Fat (46.3% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 192mg Sodium

by

Italian Pizza Bake

A tasty, bread-y dish.
pizzabake

ITALIAN PIZZA BAKE FOR 1 or 2
1/3 C Bisquick heart Smart Mix
1 egg white
1 TBSP of water
1/4 tsp Italian seasoning
dash garlic powder
dash onion powder
10 slices turkey pepperoni
1/4 C shredded mozzarella low fat cheese

Heat oven to 400°F. Spray small oven-proof dish with cooking spray. In small bowl, stir Bisquick mix, egg white, water, Italian seasoning, garlic powder, and onion powder; spread in pan. Chop pepperoni and sprinkle over dough. Sprinkle with cheese. Bake 20 to 23 minutes or until golden brown; loosen from sides and serve.
Yield: 1 serving= 284 Calories; 9g Fat (28.2% calories from fat); 20g Protein; 29g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 1088mg Sodium

by

Herb and Cheese Beer Bread

A delicious variation on simple beer bread.

herbbeerbread

Beer Bread with Cheese & Herbs
3 cups reduced fat Bisquick
3 Tablespoons sugar
3 TB Parmesan Cheese, shredded
1 teaspoons dried basil
1 teaspoon dried oregano
dash garlic powder
1 (12 ounce) light beer

Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non stick spray. In a large bowl, mix together Bisquick, sugar, Parmesan cheese, basil, oregano and garlic powder, using a wire whisk to mix the ingredients. Add the beer and stir with a mixing spoon, it will be sticky. Pour batter into prepared baking pan and let it rise for 5 – 20 minutes before baking. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
Yield: 10 Servings. Per serving= 168 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 484mg Sodium.

by

Raspberry Muffins

yummy!

raspberrymuffins

Raspberry muffins
1 egg
2 cups reduced fat Bisquick
¾ c. water
1/2 cup white baking chips
½ c. Splenda
2 tablespoons extra virgin olive oil
1 cup raspberries

Heat oven to 400°F. Spray 9 muffin cups with cooking spray. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently fold in raspberries. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Yield: 9 servings. Per serving= 218 Calories; 9g Fat (38.1% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 361mg Sodium

by

Southwest Cornbread

Delicious! Make this cornbread with your favorite southwest soup recipe.

swcornbread

Southwest Cornbread
8 oz corn muffin mix
1 TB extra virgin olive oil, butter flavor
4 oz diced roasted green chilies
1 egg
1 egg white
1 tsp taco seasoning
8.75 oz can corn, drained
2 oz diced pimientos, undrained

Preheat oven to 400 degrees. Combine all ingredients in medium bowl. Pour in 8×8 pan sprayed with cooking spray. Bake 25 – 30 min. or until golden brown.
Yield: 9 servings. Per serving= 140 Calories; 5g Fat (33.1% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 294mg Sodium.