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21/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. oats (quick or old-fashioned, uncooked)
3/4 C. dried cherries
3/4 C. dried cranberries

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place.

Substitute raisins for dried cherries and cranberries and increase ground cinnamon to 1 1/2 teaspoons in mix.

Instructions to be included with gift jar or bag:


3/4 C. honey
3/4 C. milk
12 T. (1 1/2 sticks) butter or margarine, melted & cooled
2 large eggs, lightly beaten

Preheat oven to 350F. Lightly spray four 6 x 3 3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray. Or use two 8 x 4-inch disposable aluminum foil loaf pans. Place bread mix in large bowl. In small bowl, combine honey, milk, butter & eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly. Bake mini loaves for 23 to 27 minutes or regular loaves for 35 to 40 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not overbake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label & freeze. Makes 2 large or 4 mini loaves.

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2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup water

1/4 cup white sugar

1 tablespoon vegetable oil


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.

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(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 425F. 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.

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Diabetic Banana Bread – 21.2g Carbs


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

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

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

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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.

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