World Famous Recipes

INGREDIENTS:

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup water

1/4 cup white sugar

1 tablespoon vegetable oil

DIRECTIONS:

In a large bowl, stir together flour, salt and water until a soft dough is

formed. Turn dough out onto a lightly floured surface and knead briefly.

Divide dough into golf ball size pieces and cover with a damp cloth or

plastic wrap.

Select a ball of dough and roll out until very thin but not torn. Sprinkle

lightly and evenly with sugar. Fold up dough into a small square and roll

out again until thin.

Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

CHEESY CORNBREAD

(Yield: 9 servings)

1 cup all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1 cup cornmeal

1 teaspoon baking powder

1/4 teaspoon dry mustard

2 cups shredded Cheddar cheese

1 egg, lightly beaten

1 cup milk

1/4 cup vegetable oil

Preheat oven to 425°F. Spray a 9×9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine flour, sugar, salt, cornmeal, baking powder, and mustard; stir in cheese.

In a small bowl, combine egg, milk, and oil; whisk until well blended. Stir into cheese mixture until just moistened. Pour into prepared baking pan.

Bake for 20 minutes or until lightly browned on top. Cut into squares; serve warm.

Diabetic Banana Bread - 21.2g Carbs

From: abakersdelight@yahoogroups.com

2 cups all-purpose flour
2 tsp low-sodium baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups slice bananas (3 ripe bananas)
1 egg
1/3 cup canola oil
2 Tbsp sugar
1/2 cup unsweetened orange juice
Nonstick cooking spray

Preheat oven to 350 degrees F.

Combine the flour, baking powder, baking soda, and cinnamon
in a bowl. Stir to blend.

Puree the bananas in a blender.

Add the bananas and remaining ingredients and mix well.

Pour into a loaf pan that has been sprayed with nonstick
cooking spray. Bake for 40 to 50 min.

Cool on a wire rack.

Makes 1 loaf

Serving size: 1/2 inch slice
Yield: 1 loaf

Nutrition:
141 Calories (34% from fat), 2.4g Protein, 21.2g Carbs,
5.4g Fat

Exchanges: 1 Fat, 1/2 Fruit, 1 Starch

Easy and a great Orange Marmalade Breakfast Muffin.

2 cups Bisquick
1/4 cup sugar
1 large egg, beaten
1/2 cup orange juice
2 tablespoons vegetable oil
1/2 cup orange marmalade
1/2 cup chopped pecans
paper baking cups
3 tablespoons sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Combine Bisquick and 1/4 cup sugar in a large bowl; make a well
in the center of mixture.
2. Combine egg, orange juice, and oil; add to biscuit mixture,
stirring just until moistened.
3. Stir in marmalade and pecans.
4. Place paper baking cups in muffin pans; spoon batter into cups,
filling two-thirds full.
5. Combine 3 tablespoons sugar and next 3 ingredients; sprinkle
evenly over batter.
6. Bake at 400 degrees for 18 minutes or until done.

Crunchy Banana-Colada Bread

The crunchy coconut and banana-nut topping adds a new twist to this

holiday quick bread.

3/4 cup sugar

1/2 cup unsalted or regular butter, softened

2 eggs

1 cup mashed very ripe bananas (2 medium)

1 (6-oz.) container Yoplait® Original 99% Fat Free Piña Colada

Yogurt

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

4 Nature Valley® Banana Nut Crunchy Granola Bars (2 pouches from

8.9-oz. box), coarsely crushed*

1/4 cup flaked coconut

Heat oven to 350°F. (If using dark pan, decrease oven temp to

325°F.) Generously grease 9×5-inch loaf pan with shortening or spray

with cooking spray. In large bowl, beat sugar and butter with electric

mixer on medium speed until well blended. Beat in eggs, bananas and

yogurt.Add flour, baking soda and salt; beat until combined. Stir in 1/2

cup of the crushed granola bars until well combined. Pour batter into

greased pan.In small bowl, mix remaining 1/4 cup crushed granola bars

and the coconut. Sprinkle evenly over batter in pan; press in

lightly.Bake at 350°F. for 60 to 70 mins or until toothpick inserted

in center comes out clean, covering with foil during last 15 to 20 mins

of baking to prevent excessive browning. Cool in pan on wire rack 15

mins.Remove loaf from pan; place on rack. Cool completely, about 2 hrs.

Wrap tightly and store in refrigerator.

1 loaf; 16 slices

Note *To easily crush granola bars, do not unwrap. Use rolling pin to

crush bars.

NUTRITION INFO PER SERVING: SERVING SIZE: 1 Slice Cals 195  Cals from

Fat 70  Total Fat 8g  12% Sat 4g  20% Trans Fat Cho 40mg  13%

Sod 260mg  11% Total Carb 28g  9% Dietary Fiber 1g  4% Sugars 15g

Protein 3g

EXCHANGES: 1 Starch; 1 Other Carb; 1 1/2 Fat CARB CHOICES: 2