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Banana Bread Recipe healthy version

  • Banana Bread Recipe
    Banana bread is one way to use up ripe bananas. Bakers can quickly whip up a loaf using the following steps:
    Prep Time: 10 min.
    Bake Time: 1 hour 10 min.
    Ready In: 1 hour 20 min.
    Ingredients:
    • 1/2 cup butter
    • 1 cup sugar
    • 2 eggs
    • 3 ripe bananas (1 1/3 cups)
    • 1 tsp. cinnamon
    • 1 tbsp. milk
    • 2 cups flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 1/2 cup chopped walnuts (optional
  •   1/2 cup raisins – optional
  • Optional: 1/4 cup wheat germ

1. Prepare the pan and oven
Grease a loaf pan with butter and set it aside. Turn on the oven to 325 degrees Fahrenheit.
2. Mix the butter, sugar and eggs
Use beaters to cream the butter and sugar together. Beat in the eggs one at a time.
3. Add the bananas, cinnamon and milk and wheat germ.
Mash the bananas up in a separate bowl. Add them to the butter, sugar and egg mixture and blend well. Add the cinnamon and milk and blend the ingredients together.
4. Mix in the dried ingredients
Add the flour, baking soda, baking powder and salt to the mixture and blend. Bakers who want to add walnuts can stir them into the batter. Stir in banana and nuts.
5. Bake the loaf
Add the batter to the greased loaf pan. Bake the loaf for 1 hour and 10 minutes. To test the loaf, prick the middle of it with a toothpick. If it comes out clean, the loaf is finished.

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Raisin Bran Muffins original and healthy versions

The Original All-Bran® Muffins
20 mins. Prep time
50 mins. Total time
Serves 12
Ingredients
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Kellogg’s® All-Bran® Original cereal
• 1 1/4 cups fat-free milk
• 1 egg
• 1/4 cup vegetable oil
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine KELLOGG’S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.

Note:
VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

My Variation: I add wheat germ (about 2 Tablespoons), chopped canned peaches (drained) about 1/2 to 3/4 cups, chopped nuts (pecans or walnut) and yogurt (Greek or regular) can be substituted for the milk. I also add 1 teaspoon vanilla extract. Optional about 1/2 to 3/4 tsp. baking powder if you add these ingredients. You might need to bake a bit longer due to the added moisture. This also makes a bigger batch, since you have added fruit and nuts, so grease a few extra muffin cups. They are a moist and healthy muffin that is low in sugar and fats.

 

I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.

Gift certificates are available for weddings, holidays or “you are special” gifts or any other reason.

Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.

Seminar and conference group presentations or workshops available regarding food, cooking, nutrition, and other related subjects.

I am also available to do food presentations of products in stores, etc.

I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Interactive questions, comments, suggestions, etc. can also be posted on this website. I can also be reached at 608-240-9773.

Button Tip

When clothing comes with additional buttons other trim, upon arriving home with the garment, take a moment to sew it into the side seam, so when you lose a button or other item from your garment, you do not need to look for it or try to purchase a matching one (which is next to impossible).

I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.

Gift certificates are available for weddings, holidays or “you are special” gifts or any other reason.

Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.

Seminar and conference group presentations or workshops available regarding food, cooking, nutrition, and other related subjects.

I am also available to do food presentations of products in stores, etc.

I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Interactive questions, comments, suggestions, etc. can also be posted on this website. I can also be reached at 608-240-9773.

Healthy Pumpkin Dip

1 Tablespoon Canned pumpkin (not pie filling with spices, etc.)
1/3 cup Low-fat vanilla yogurt
1 teaspoon Orange juice concentrate
Optional Pinch of Cinnamon
Optional 1 teaspoon Maple syrup
Graham crackers for dipping

Mix all ingredients well. Serve cold or warm. (To warm, microwave for about 30 seconds and stir before serving.)

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Golden Baked Potatoes

GOLDEN BAKED POTATOES

This is a “make-ahead” type recipe, but can be prepared and used per recipe.

½ cup Cornflake crumbs
1 teaspoon Salt
4 to 6 medium Potatoes, peeled
2 Tablespoons Butter, melted

Heat oven to 375°.

Mix cornflake crumbs and salt.

Brush potatoes with butter, then coat with crumbs. Arrange in ungreased baking pan 9x9x2”.

Bake uncovered 1 hour (to serve immediately, bake until potatoes are tender, 15 minutes longer.)

Cover and refrigerate.

Note: If prepared ahead, remove from refrigerator 35 minutes before serving, heat oven to 375°. Bake Golden Baked Potatoes uncovered until tender, 25 minutes.

Yield: 4 to 6 servings

Store no longer than 24 hours before using if prepared ahead.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Green Bean Casserole Tip

If you are using fresh green beans for green bean casserole, wash, cut and blanch them a day ahead, (bring enough water to a boil to generously cover the beans then place the beans into the boiling water, cooking for 5 to 7 minutes in boiling water, then plunge them into ice water to cool for at 10 minutes). Drain and store in reusable containers until your're ready to assemble the casserole.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

PREPARING A TURKEY

PREPARING A TURKEY
Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method is recommended. If time is limited (although the cold water method is not recommended); the cold water method is preferred over the temptation of thawing the turkey at room temperature. Thawing turkey at room temperature or in warm water promotes the rapid growth of bacteria.
Refrigerator Thawing
Placing a frozen turkey in the refrigerator is the best and safest method for thawing. The turkey should be kept in its original wrapper during the thawing process. Thawing the bird in the refrigerator may take a long time, especially if the turkey is a large size, but it is absolutely the safest method for thawing. 24 hours defrosting time for every 5 pounds is needed to properly thaw the turkey. This time may vary because of the individual temperature settings of different refrigerators. Also, thawing a turkey in a refrigerator with glass shelves may require a longer thawing time than a refrigerator with wire shelves.
Refrigerator Thawing Time
8 to 12 pound
frozen turkey 13 to 16 pound
frozen turkey 17 to 20 pound
frozen turkey 21 to 24 pound
frozen turkey
Allow 2 to 3 days Allow 3 to 4 days Allow 4 to 5 days Allow 5 to 6 days
Cold Water Thawing
As with thawing in the refrigerator, keep the bird in its original wrapper and immerse in cold water. Make sure the water is very cold and if the original wrapper has any punctures or tears in it, place the turkey in another plastic bag and seal. Place the turkey breast side down and completely cover with cold water. Change the water every 30 minutes. Allow at least 30 minutes defrosting time per pound when using the cold water method. Turkey that has been thawed by the cold water method must be cooked immediately.
Cold Water Thawing Time
8 to 12 pound
frozen turkey 13 to 16 pound
frozen turkey 17 to 20 pound
frozen turkey 21 to 24 pound
frozen turkey
Allow 4 to 6 hours Allow 6 to 8 hours Allow 8 to 10 hours Allow 10 to 12 hours

Cleaning the Turkey
• After the turkey has thawed, remove the packaging.
• The neck and the giblets are usually found inside the body cavity. These can be removed and discarded if not being used. If they are to be used, wash with cold water and pat dry with paper towels. Refrigerate the giblets until ready to use.
• Thoroughly wash the turkey inside and out with cold water and pat dry.
• Season with salt and pepper and with any herbs and spices that are desired, this is optional.
• If the turkey is to be stuffed, the stuffing should be inserted into the body cavity just before the bird will be placed in the oven. It is a dangerous practice to stuff the turkey in advance with the idea that time will be saved. Stuffing ahead of time may promote the rapid growth of harmful bacteria. The turkey should be cooked immediately after stuffing.
• Do not overstuff the turkey because the stuffing will expand as it cooks.
• The turkey may be coated with oil or butter to help brown the skin.
Safe Handling Practices
Proper food handling practices must be followed during the preparation of the turkey in order to avoid possible problems with food poisoning.
• The raw turkey, giblets, and their juices should not be allowed to come in contact with any other food item.
• After handling the raw turkey, your hands will be contaminated. Do not touch any other food items and as few surfaces as possible before your hands have been thoroughly washed.
• Cutting boards and utensils must be thoroughly washed after preparing the turkey for the oven.
• Do not place cooked food on the same plate that held the raw food.
• Besides using soap and water for cleaning surfaces, bleach or an antibacterial spray may be used to help kill any organisms that the soap and water missed.
• Do not use a microwave to thaw turkey. Microwaves distribute uneven, therefore unsafe heat.
• Turkey should remain in the original packaging when thawing. If the original packaging has punctures or tears, place the turkey in another leakproof plastic bag and seal it tightly. If the wrapping is damaged, bacteria from the surrounding environment will contaminate the turkey.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

MINI TOFFEE ROLLS

MINI TOFFEE ROLLS

3 tablespoons Butter, softened
1/4 cup packed Brown sugar
1/2 teaspoon Ground cinnamon
8 teaspoons English toffee bits or almond brickle chips
1 tube (8 ounces) Refrigerated crescent rolls (I use the non-perforated version, makes it easier)
1/2 cup Confectioners’ (powdered) sugar
2 1/4 teaspoons Milk
1/8 teaspoon Vanilla extract

In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.

Separate the tube of crescent dough into four rectangles (If using the non-perforated version – just cut into 4 rectangles); seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.

Cut each into six 1-in. slices; place cut side down into greased 8-in. square baking dish.

Bake at 375° for 14-16 minutes or until golden brown.

In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls.

Yield: 2 dozen.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

HALLOWEEN JACK-O-LANTERN FROSTIES

HALLOWEEN JACK-O-LANTERN FROSTIES

4-6 Navel oranges
1 (8-oz) container Vanilla or plain yogurt
Optional:
Icing tubes or cans of several colors
Mini-marshmallows, silver decors, colored candies, gum drops, green-colored cherries or pineapple
Serrated knife
Grapefruit spoon
Blender
Straws

Cut a thin slice of peel from the bottom of each orange so it will not roll. Slice off the top 1/3 of each orange.

Scoop out the inside with the knife and a grapefruit spoon.

Put the pulp and juice (minus seeds) into the blender.

Add the container of yogurt to the blender and mix well.

Wipe orange dry, decorate each orange shell like a Jack-O-Lantern using tubed frosting and decors. A green gum drop or colored cherry or pineapple makes a good “stem”. Cut a small hole in each “cap” and insert a straw which has been cut in half.

Pour drink from blender into Jack-O-Lantern cups and serve.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

CREEPY HANDS

CREEPY HANDS

8 cups Popped popcorn
1/2 teaspoon Garlic salt
1/2 teaspoon Seasoned salt
3/4 cup Wheat germ (honey toasted)
As desired Spray olive oil
30 pieces Candy corn

6 Clear plastic food service type gloves
1 Empty spice shaker
6 Twisties (as used for plastic food bags) or tape
Optional:
6 Black spider rings if desired

Place popped corn in large bowl. In a separate dish or empty spice shaker, combine garlic salt and seasoned salt. Spray popped corn, while mixing. Add wheat germ. Mix.

Sprinkle spice combination over the corn and wheat germ mixture.

Place 3 candy corns into each end of each of the glove fingers with the white tips to the ends of the fingers for finger nails.

Fill gloves with popcorn mixture and tie with twisty or close with scotch tape.

If using spider rings, fit over fingers and have fun.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.