Tag archive for "King Arthur"

Miriam’s Healthy Low Fat Pumpkin Muffins

kosher dessert recipes, kosher recipes, kosher thanksgiving recipes

Miriam’s Healthy Low Fat Pumpkin Muffins

No Comments 20 November 2013

 

image via http://kisi.smugmug.com/photos

Miriam Kairey is officially our Thanksgiving Hostess ever since she became famous for her how to roast the  Perfect Turkey  with Cranbery Relish Recipe! I gobbled these muffins at Miriam’s home while she hosted an entire film crew as we interviewed several more of our community’s elders for The Sephardic Heritage Museum. These pumpkin muffins were perfect as an early morning breakfast with piping hot coffee! Thank you Miriam! Marlene

“Hi Marlene!

I baked these hearty lowfat muffins yesterday  It is an original recipe (I made it up myself). This recipe is designed to take advantage of fresh pumpkin in season.  It is a healthy on-the-go breakfast or school snack. Pop them in the freezer and warm them up on a cold winter morning! Miriam”

How to make your own Pumpkin Puree:

  •  1 4lb organic pumpkin

Heat oven to 350.  Poke a few holes in pumpkin with a knife.  Place on a parchment lined baking tray.  Bake until soft to touch, about 1 ½ to 2 hrs.  Remove from oven, Peel off loose skin, and put in colander to drain off excess moisture.  When cool, peel, slice open and remove stringy center.  Reserve seeds for roasting. Chop pulp into cubes and puree in food processor.

Low Fat Pumpkin Muffins:

  • 1 cup flour
  • 2/3 cup white whole wheat flour*
  • 2 heaping Tbs. ground flax seeds
  • 1 cup sugar
  • ½ tsp. each cinnamon and nutmeg
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup greek yogurt
  • 2 eggs, lightly beaten.
  • 1 ¼ cup pumkin puree (or equivalent canned)

*a mild tasting wheat flour, available under the King Arthur or Trader Joe brands

Heat oven to 350.  Spray a 12 muffin tin with Pam.  In a mixing bowl combine flours, flax seeds, sugar, spices, baking powder, baking soda and salt.  In another bowl mix yogurt, eggs and pumpkin.  Combine wet and dry ingredients and pour evenly into muffin tin.  Bake for about 18 minutes or until top of muffin springs back when touched.

Parve Pumpkin Banana variation:  Omit greek yogurt. Use ¾ cup sugar instead of 1 cup.  Use 1 cup of pumpkin puree instead of 1 ¼ cup.  Add 1 thoroughly mashed overripe banana to wet ingredients.

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Low Fat Whole Wheat and Honey Breakfast Banana Loaf

breakfast recipes, kosher bread recipes, kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

2 Comments 08 January 2012

I originally found this whole wheat banana bread recipe on the King Arthur website. I kept experimenting and trying to make it taste good while making it low fat and sugar free. When I tried using Earth Balance instead of butter, it really was still not low fat, and it had a bitter after- taste. I decided to try applesauce instead of the butter and it added a nice sweetness to the recipe while still keeping the banana bread moist. I also substituted brown rice syrup for the brown sugar  and it was slightly less sweet but delicious.  I doubled the amounts, and baked this delicious healthy breakfast bread into mini paper loafs and sent it over to my married kids so that they keep coming back for more…….

If you use brown rice syrup in this recipe you will taste the delicate sweetness but you will not experience the sudden spike in blood sugar caused by desserts made with regular sugar .  Natural, and made with fermented brown rice, brown rice syrup is a great source of manganese, iron, potassium and B- group vitamins. Read more about Brown Rice syrup HERE. Enjoy! Marlene

 

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Ingredients

    Whole Wheat and Honey Breakfast Banana Loaf Recipe:
  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
  2. In a large bowl, beat together the applesauce and brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
  3. Beat in the honey and eggs.
  4. Add the flour, then the walnuts, stirring until smooth.
  5. Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
  7. *All ovens vary in temperatures so please use your discretion with baking times! Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
  8. Yield: 1 loaf, 16 to 18 servings.
http://www.thejewishhostess.com/whole-wheat-and-honey-breakfast-banana-loaf/

 

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Fool-Proof “Guaranteed Hamotzei” Challah

kosher challah recipes, kosher recipes

Fool-Proof “Guaranteed Hamotzei” Challah

13 Comments 06 May 2011

Thank You Marni Levy for sending in this delicious challah recipe! Shabbat Shalom to all!

“Hi Marlene-

As we spoke about today, I wanted to share my concept for the  “ideal” challah . Unlike cooking, which is very subjective, baking is purely scientific. Recipes must be followed to guarantee consistent results. A challah recipe for a 5 lb bag of flour requires 6 cups of liquid-without exception! What’s considered liquid?-water obviously, oil & yes-eggs are counted among liquid ingredients. Each egg is considered 1/4 C of liquid.

My recipe is foolproof, delectable & most of all-HAMOTZI for Sepharadim. Its very easy to turn our delicious & sweet challot into cake-literally, if we’re not careful with our infredients.  Sepharadim have stringent rules about washing on Hamotzi bread & carefully avoiding a potential “Berachah Levatalah” (blessing made in vain).

My recipe is as follows:

  • 5lb bag of white Heckers Flour (yashan 12 mos a year!) (Can also use King Arthur blue bag!)
  • 1/4 C kosher salt
  • 4 tbsp yeast
  • 1 scant C sugar
  • 1 C veg oil
  • 2 eggs
  • 4 1/2 C very hot water

My FOOLPROOF method: (these instructions are specific to a Bosch mixer)

  1. In a 4 C measure-put 2 C of hot water, all the sugar & all the yeast-whisk til frothy & set aside.
  2. Open top lid of mixer & pour whole bag of flour, bury the salt in the flour (salt kills yeast so burying it in flour will help avoid their contact), add veg oil & both eggs.
  3. By this time-yeast should have proofed & you should see a rise of foam on top of frothy opaque mixture. Pour that entire mixture into machine & in same measuring cup-add 2 1/2 C more hot water to get all the sediment out of the cup.
  4. Turn the machine on Speed 1 for approx 30 seconds or until machine starts to “struggle”, then Speed 2 for the same-then onto Speed 3 for exactly 2 mins-THAT’S IT!
  5. Turn dough out into large greased bowl & cover w/ plastic wrap or tea towel until doubled in size.
  6. Make your berachah & weave as you normally do. Let rise again & pre-heat oven to 350 convect or 375 reg.
  7. Brush eggwash on top, seed as you like & Bake for 35 mins & remove to cool on rack.
  8. Enjoy!!!

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