Recipe adapted from Self magazine. Vegetable oil spray 1 cup whole-wheat pastry flour 1 cup oat flour 2 tablespoons ground flax 1 tablespoon baking powder 1/4 teaspoon ground cardamom 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup skim milk 1 pint blueberries 2 egg whites 2 tablespoons walnuts, chopped 2 tablespoons butter, melted Heat waffle … Continue Reading →
Recipe adapted from Self magazine. Vegetable oil spray 1 cup whole-wheat pastry flour 1 cup oat flour 2 tablespoons ground flax 1 tablespoon baking powder 1/4 teaspoon ground cardamom 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup skim milk 1 pint blueberries 2 egg whites 2 tablespoons walnuts, chopped 2 tablespoons butter, melted Heat waffle … Continue Reading →
Recipe from Whole FoodsThese muffins offer an intriguing crunch, thanks to the toasted millet. Serve them warm with softened butter. Keep in mind that these muffins may be made in advance and frozen. Allow muffins to cool completely before transferring to freezer bags. To thaw, let muffins stand at room temperature overnight. Thawed muffins may … Continue Reading →
Can be made 1 day ahead. Cool, cover and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350 degree oven, about 15 minutes. Recipe adapted from Betty Rosbottom. 10 cups 1/2-inch cubes cornbread 4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices) 1/2 cup … Continue Reading →
Recipe adapted from Bon Appétit 1/2 pound crimini mushrooms, halved 2 tablespoons olive oil 4 cups 1-inch cubes peeled red-skinned sweet potatoes (yams; about 2 1/4 pounds) 2 tablespoons ( 1/4 stick) butter 1 cup diced red onion 3/4 cup diced celery 3 large garlic cloves, minced 2 teaspoons chopped fresh thyme 2 small bay … Continue Reading →
Recipe from Foodstyles * 4 cups crumbled cornbread * 2 cups wheat bread crumbs * 4 tablespoons unsalted butter, divided * 1/2 cup white onion, finely chopped * 1/2 cup celery, finely chopped * 1 cup Macintosh apples, diced * 1/2 cup dried cranberries * 1/2 teaspoon dried thyme * 1/2 teaspoon dried rosemary * … Continue Reading →
1 (1-pound) loaf crusty country-style white bread 1/4 cup olive oil 4 teaspoons chopped fresh thyme 1 large garlic clove, minced 6 tablespoons (6 3/47 stick) butter 1 1/2 cups finely chopped onion 1 1/2 cups thinly sliced celery 1 cup finely chopped red or orange bell pepper 1/3 cup chopped fresh parsley 3/4 cups … Continue Reading →
12 cups 1/2-inch cubes crustless country-style white bread (from two 14.5-ounce loaves) 2 tablespoons olive oil 1 pound Italian sweet sausages, casings removed 3 cups chopped onions 1 cup chopped celery with leaves 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh rosemary 1 cup coarsely grated Parmesan cheese, divided … Continue Reading →
3 cups almond flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 cup chopped pecans or walnuts (optional) 1/3 cup honey 1/2 cup yogurt 1 ripe banana, mashed 1/2 teaspoon pure vanilla extract 3 eggs Extra cinnamon (optional) Preheat the oven to 350 degrees. Line a muffin tin with large … Continue Reading →
Recipe adapted from “Out to Brunch at Mildred Pierce Restaurant” by Donna Dooher&Claire Stubbs (Cookworks Press Toronto, $19.95). You can either use paper liners for the jumbo muffins or a well-greased pan. 2 tablespoons unsalted butter 1 cup onion, thinly sliced 1 crusty Italian loaf, cubed and dried (about 10 cups) 1/2 cup feta cheese, … Continue Reading →