Moist Pineapple Walnut Bread

Moist Pineapple Walnut Bread

Ingredients:

1/2 cup walnuts, toasted
1/2 cup unsalted butter, room temperature
1 cup sucanat or rapadura
3 large eggs, room temperature
1/4 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1 teaspoon grated orange zest
1 1/2 cups grated carrot
1 cup whole grain flour
1 cup all purpose flour
2 1/2 teaspoons aluminum free baking powder
3/4 cup canned crushed pineapple, drained
Olive oil cooking spray

Instructions:

Place the walnuts in a food processor and chop fine.
Put the butter in a large bowl.
Use the electric mixer and beat the butter on high speed for 45 seconds.
Slowly add in the sugar and continue beating until the two ingredients are creamed together.
Add the eggs, one at time, beating on low speed after each addition.
Use a rubber spatula and fold in the cinnamon and pepper.
Add in the orange zest and carrots and stir well to incorporate the flavors.
Place the flour, baking powder and salt in at sifter.
Sift together into a separate bowl.
Stir half of the flour mixture into the egg mixture.
Fold in the pineapple and walnuts.
Finish mixing in the rest of the flour mixture into the batter.
Spray 2 loaf pans with the non stick cooking spray.
Fill both pans with the batter.
Bring the oven temperature to 350 degrees.
Bake the loaves 25 minutes or until a nice golden brown on top and toothpick inserted in the center comes out clean.

Spiced Pumpkin and Golden Raisin Muffins

Spiced Pumpkin and Golden Raisin Muffins

What You Need:

4 eggs

1 C plain yogurt

3 C pumpkin puree

1 1/2 C sucanat or rapadura

16 TBSP unsalted butter, melted

2 C whole grain flour and 2 C all-purpose flour

2 TBPS aluminum free baking powder

1 tsp. baking soda

1 tsp. sea salt

3 TBSP cinnamon

3 TBSP ginger

1 1/2C golden raisins

How to Make It:

Break the eggs into a large mixing bowl.

Add the yogurt, pumpkin, sugar and butter to the eggs.

Whisk until completely combined.

In a separate bowl mix together the flours, baking powderand the soda.

Sift in the salt, cinnamon and ginger.

Toss the dry ingredients to insure it is combined.

Slowly add the dry ingredients to the pumpkin mixture.

Mix just until the dry ingredients has been moistened through.

Gently fold in the raisins.

Set the oven heat to 350 degrees.

Place paper muffin cups into a muffin tin.

Fill each up 2/3 full of the batter.

Bake 30 minutes or until a toothpick inserted in the center muffins comes out clean.

24 Servings

These muffins not only taste great with pumpkin puree but with apple or pear puree too.  If you have extra batter it may be stored in an airtight container in the refrigerator for up to 1 week.

Romano Cheese Bread

Romano Cheese Bread

1 cup of warm milk (warmed at 110 degrees F/45 degrees C)
2 (.25 oz.) packages of active dry yeast
2 1/2 cups of all-purpose flour
6 eggs
1 1/2 cups of grated Romano cheese
1 tablespoon of softened butter

Dissolve yeast in warm milk in a small bowl; let it stand for about 10 minutes till it becomes creamy. Mix the yeast with flour, eggs, cheese and butter in a large bowl and beat them well.

Grease two 9×5 inch loaf pans lightly and scoop the dough into them. Cover the dough and let it rise for 30 minutes or until nearly doubled.

Preheat oven to 350 degrees F/175 degrees C. and bake the loaves for 60 minutes, or until loaves turn golden brown and sound hollow when their bottoms are tapped. Remove loaves from pans and place them on a wire rack to cool.

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