Challah Bread Pudding


8 thick slices challah or at least 8 cups torn into one-inch cubes
2-1/2 cups 2% reduced-fat milk
1 cup golden raisins
½ cup fat-free sweetened condensed milk
2 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. freshly grated nutmeg
3 large or extra-large eggs
Cooking spray
4 Tbsp. sugar

Preheat oven to 325 degrees. Put challah into a large bowl. Add next 7 ingredients. Pour into greased 11 x 7 baking dish. Pour challah mixture into baking pan and sprinkle sugar on top. Bake for 1 hour. This dessert is sweet enough that it doesn’t require a sauce, but you can serve it with warmed maple syrup. Or top with canned light fruit pie filling, i.e. cherries, peaches, or apples. It’s a satisfying dish for brunch on a chilly day.


Cranberry Bread


2 cups all-purpose unbleached flour
1 cup light brown sugar
½ tsp. baking soda
1½ tsp. baking powder
1 tsp. salt
4 Tbsp. unsalted butter, melted
1 large egg, lightly beaten
¾ cup whole milk
12 oz. bag fresh cranberries
Cinnamon Sugar

Preheat oven to 350 degrees. In a large bowl, mix flour, sugar, baking soda, baking powder, and salt. In a medium bowl, stir together melted butter, egg, and milk. Add liquids to flour mixture. Stir to combine, then fold in cranberries. Put batter into greased and floured loaf pan. Sprinkle cinnamon sugar on top. Bake about 1 hour until toothpick comes out clean.


Garlic Cheese Biscuits


2 cups biscuit mix
½ cup shredded cheddar cheese
2 cloves garlic, minced
2/3 cup low fat milk
2 Tbsp. butter or margarine, melted
1/4 tsp. garlic powder

Combine biscuit mix, shredded cheese, and minced garlic in a large bowl. Stir in milk until moistened. Drop by the tablespoon onto a greased cookie sheet. Bake at 450 degrees for 10 minutes or until browned. Meanwhile, mix together melted butter and garlic powder. Brush over warm biscuits and serve. Servings: 12.


Lowfat Banana Bran Muffins


2-1/4 cups Quaker oat bran hot cereal, uncooked
1 Tbsp. baking powder
1/4 cup dark brown sugar
1/4 cup chopped walnuts
1-1/4 cup skim milk
2 ripe bananas
2 egg whites
2 Tbsp. applesauce

Preheat oven to 425 degrees. In a blender, mash bananas. Add milk, egg whites, and applesauce. Blend together. Meanwhile, mix the dry ingredients in a large bowl. Add milk mixture and stir. Optional: add dried fruit, i.e. dried cranberries. Grease muffin pan with non-stick spray or line with paper baking cups. Fill each cup about 3/4 full with batter. Bake for 17 minutes. Makes 12 muffins.


Lychee Blueberry Muffins


2 cups unbleached flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. salt
2 eggs
1 cup reduced fat milk
¼ cup canola oil
½ cup brown sugar
1 tsp. vanilla
2 Tbsp. applesauce
1/3 cup fresh lychees, drained and chopped
¼ cup fresh blueberries

Preheat oven to 350 degrees. In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt. In a medium bowl, beat the eggs, milk, oil, brown sugar, vanilla, and applesauce until smooth. Stir liquid mixture into dry ingredients. Add lychees and blueberries and mix until blended. In a greased muffin pan, fill each cup about half full. Bake at 350 degrees for 20-25 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Cool on rack when done. Yields 12 muffins.


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