“Here a healthier, yummier version of pretzels that you can make at home

INGREDIENTS

1 package active dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
4 cups flour
1 egg, beaten
Salt (optional)

DIRECTIONS

• Preheat oven to 425º F.
• Combine water, sugar and salt then sprinkle yeast on surface of water in a medium sized bowl.
•  Let stand for 10 minutes to activate yeast.
• Stir in flour and mix well with a wooden spoon.
• Place dough on a floured surface and knead until smooth.
•  To knead dough:
• Flatten it with your hands, fold the dough into quarters and then flatten again.
• Do this for about five minutes.
• Flour your hands and the work surface to keep the dough from sticking.
• Roll the dough into 12" lengths, about 1/2" thick.
• Form the dough strips into different shapes: the "usual pretzel shape," numbers, letters, etc.*
• Place on a lightly oiled baking sheet.
• Bake at 425º F. for 15 minutes or until golden brown.
• Option: You may brush with egg or water then sprinkle lightly with salt

“Have your own pizza at home with this healthy, tasty pizza recipe!”

INGREDIENTS

1 cup warm water
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar or honey
2 tablespoons olive oil
2.5 cups whole wheat flour

DIRECTIONS

• Preheat oven to 450°F. Spray pizza pan or baking sheet with cooking spray and set aside.
• In a large mixing bowl dissolve yeast in warm water; add salt, sugar, oil and flour.
• Mix and form dough into a ball.
• Let rest for 20 minutes in a warm area.
• Shape dough in floured hand into the shape of a circle.
• Spread and shape dough evenly over pizza pan.
• Bake for 10 minutes.
• Remove from oven.
• Put toppings on pizza crust and bake about 20 minutes or until pizza is done.
• Option:
• If you like thinner crust, let rise for 5 to 10 minutes.
• If you like it thick let it rise longer.

“This recipe has its own extraordinary flavors which tastes very pleasing for a breakfast with a cup of yogurt or even as dessert.”

INGREDIENTS

2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted roasted pistachios (or walnuts), shelled and chopped
8 dried figs, chopped
2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
1 cup low-fat buttermilk
1/3 cup molasses
2 tablespoons canola oil
2 eggs
Nonfat cooking spray

DIRECTIONS

• Preheat oven to 350º F.
• Combine flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg in a large mixing bowl; mix well.
• Make a well in the center of the mixture and add the pistachios and figs. Mix well.
• Combine ginger, buttermilk, molasses, oil and eggs in a medium-sized bowl; mix well then pour into flour mixture.
• Stir until batter is moist.
• Coat an 8" x 4" loaf pan with nonfat cooking spray.
• Pour in batter then bake at 3500 for 1 hour or until toothpick or knife inserted in center comes out clean.
• Let pan cool for 15-20 minutes on a wire rack.
• Loosen bread from pan and cool completely on wire rack before slicing.

“This muffin’s recipe has an extra tastiness in every bit you’d take. So try this now!”

INGREDIENTS

1 cup quick-cooking oats
2-1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
4 cups chopped ripe pear
3/4 cup low-fat buttermilk
1/3 cup light Ricotta cheese
1/4 cup vegetable oil
1 Tbsp vanilla extract
1 large egg white
1/4 cup egg substitute

DIRECTIONS

• Preheat oven to 400ºF.
• Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl.
• Stir in pear, and make a well in center of mixture.
• Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 12 muffin cups coated with cooking spray.
• Sprinkle 1/2 cup oats evenly over batter.
• Bake for 18 to 20 minutes or until done.
• Remove from pans immediately, and cool on a wire rack.

“This a convenient way to consume your breakfast with its healthy attributes especially when you are in a hurry!”

INGREDIENTS

1 egg
1/4 cup canola oil
1/4 cup brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup oat bran
1/2 cup dried cherries

DIRECTIONS

• Combine egg, oil, sugar, bananas, and vanilla in a bowl; mix well.
• Mix together flour, baking soda, baking powder, cinnamon, oat bran, and dried cherries in another bowl.
• Stir into egg mixture, mixing until batter is smooth.
• Spoon into 12 muffin liners or muffin tins coated with cooking spray, filling each about 2/3 full.
• Bake at 400 degrees for 20-25 minutes or until firm to the touch.
• Remove from oven and let stand for 2 minutes before removing muffins.

“This cake recipe is a fusion of sweetness and sourness which is unusual compared with a regular cake. It’s a perfect substitute to a regular cake.”

INGREDIENTS

1 cup yellow corn meal
1 cup flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
6 ounces yogurt, lowfat lemon
2 teaspoons finely grated lemon peel
1 Tablespoon canola oil
1 egg yolk
2/3 cup nonfat milk
3 egg whites
Nonstick cooking spray
Optional lemon glaze:
3 Tablespoons lemon juice
1/2 cup powdered sugar

DIRECTIONS

• Preheat oven to 400 degrees.
• Mix first five ingredients together in mixing bowl.
• Combine yogurt, lemon peel, oil, egg yolk and milk together and stir into dry ingredients just until blended.
• Whip egg whites with mixer until stiff.
• Fold into corn meal mixture.
• Pour into round 9-inch cake pan coated with nonstick cooking spray.
• Bake for 20-25 minutes or until corn cake tests done.
• For optional lemon glaze:
• Blend lemon juice together with powdered sugar over low heat.
• Pierce cake top repeatedly with fork.
• Slowly pour glaze evenly over the top.

“It’s tasty loaf recipe with a twist in every bite!”

INGREDIENTS

Lowfat cooking spray
1-3/4 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 medium-sized egg, beaten
1 cup lowfat milk
1/4 cup vegetable oil
2 teaspoons grated lemon peel
1 tablespoon fresh squeezed lemon juice
1/3 cup almonds, chopped

• Preheat oven to 350º.
• Combine the flour, sugar, baking powder and salt in a medium sized bowl.
• Using a spoon or your fingers, make a small well in the center of the flour mixture then set aside.
• Whisk the egg together with milk, vegetable oil, lemon peel and lemon juice in a small bowl.
• Pour egg mixture in the well of the flour mixture then stir until ingredients are thoroughly moistened (batter may be slightly lumpy.)
• Add almonds and mix thoroughly
• Spray an 8 x 4 x 2-inch loaf pan with low-fat cooking spray then pour in batter.
• Bake for about 45-50 minutes or until toothpick inserted in the center of the loaf comes out clean.
• Cool loaf in pan on a wire rack for about 10 minutes then turn out of pan and let cool completely before serving.

“This is hearty Irish bread which pleases everyone!”

INGREDIENTS

3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cups low fat buttermilk

• Preheat oven to 375 degrees.
• Stir dry ingredients together with a whisk in a large bowl.
• Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup.
• Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
• Knead the dough lightly on a floured surface for 1 minute.
• Form into a slightly flattened circle.
• Place on a parchment lined cookie sheet.
• Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes.
• The bread is ready when it is golden and sounds hollow when tapped on the bottom.
• Slice into 8-10 wedges.

“It’s a delightful cracker like bread which you can really enjoy eating!”

INGREDIENTS

1 pkg. active dry yeast
2 cups warm water
1 teaspoon sugar
2 1/2 tablespoons vegetable oil
3 1/4 cup unbleached flour
1 teaspoon salt
3 tablespoons fresh rosemary
3 tablespoons fresh grated Parmesan cheese*

• Add water and sugar until dissolved then sprinkle yeast on top in a small bowl.
• Let stand for 10 minutes to activate yeast then add oil.
• Add flour and salt and mix well in a food processor.
• Slowly add yeast mixture and continue mixing until dough forms a ball while scraping sides with a spatula.
• Turn dough out on a floured work surface and knead dough by hand until it is smooth. Wrap tightly in plastic wrap and allow to rest in the refrigerator until it rises to nearly double its size (about 1 hour.)
• Preheat oven to 400 degrees. In a small bowl, combine rosemary and Parmesan cheese.
• Turn dough out on a floured work surface and roll out until it is the shape of a rectangle. Cut dough into roughly 16 equal portions. When working with one portion of dough, place the others in a bowl covered with plastic wrap to prevent from drying out.
• Take a portion of dough and roll until paper thin (should resemble a very flat rectangle or strip). Using a spatula, lift the dough strip and place it on an ungreased baking sheet. Repeat with remaining dough pieces.
• Evenly sprinkle with rosemary and Parmesan cheese over the tops of the dough strips and lightly press into the dough.
• Bake until golden brown (about 10-15 minutes) then cool on wire racks.
• Option:
• Use a wooden spoon to mix by hand and add yeast mixture a little at a time to
• evenly combine if you don’t have a food processor. Add more flour as needed if
• dough is too sticky or water if too dry.

“Enjoy blueberry cranberry within this delightful muffin!”

INGREDIENTS

3-1/2 cups flour
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1/3 cup vegetable oil
1/3 cup fat free sour cream
1/2 cup egg substitute
4 cups fresh or frozen blueberries, unthawed if frozen
4 Tbsp sugar
8 oz dried cranberries

• Line 24 muffin cups with paper liners and set aside.
• Preheat oven to 400º F.
• Combine flour, ½ cup sugar, baking powder and salt and stir to mix in a large mixing bowl.
• Combine milk, oil and egg substitute in a medium bowl and beat with a wire whisk until blended.
• Make a well in dry ingredients and pour the liquid ingredients into the well all at once.
• Stir until just moistened.
• Combine 4 Tbsp. sugar and blueberries and toss to coat with sugar in a medium bowl.
• Stir gently into batter just until blueberries are distributed.
• Spoon batter into muffin cups, filling ¾ full.
• Bake at 400º F for 20–25 minutes, until light golden brown and firm to the touch.
• Let cool on wire rack 3–4 minutes, then remove muffins from pan and cool completely on wire rack.