Debbie Larck - Bread Recipes You Can Easily Make

By Debbie Larck Published by Larck Company at Smashwords Copyright 2011, Debbie Larck, All Rights Reserved www.niftysquirrel.com This cookbook in ebook format is licensed for yourpersonal enjoyment only. This ebook may not be re-sold or givenaway to other people. If you would like to share this book withanother person, please purchase an additional copy for eachrecipient. If youre reading this book and did not purchase it, orit was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard workof this author. ### Banana Nut Bread Carrot and Raisin Bread Cheddar Cheese Biscuits Delicious Bran Muffins Luscious Corn Bread Parmesan Garlic Bread Poppy Seed Bread Pumpkin Zucchini Bread Special Zucchini Bread Yummy Garlic Bread 2, cups, whole wheat flour 1/2, cup, Splenda 2, Teaspoons, baking powder , Teaspoons, baking soda 1/4, Teaspoons, nutmeg (ground) 2, cups, banana, very ripe, peeled and mashed ( 4large ones) 1, Teaspoons, vanilla extract 3/4, cup, walnuts, chopped Cooking spray Procedure 1.

Preheat oven to 325F. Coat a 8"x4" loaf pan withcooking spray. 2. In a large mixing bowl, combine the flour, sugarand nutmeg, stir to mix well. Add in the mashed bananas and vanillaextract. Stir just until the dry ingredients are moistened.

Nextfold the walnuts into the mixture. 3. Spread the mixture evenly into the alreadyprepared loaf pan. 4. Bake at 325F for around 55 minutes, or until atoothpick inserted into the center of the loaf comes out clean.Make sure not to over bake the bread, this will cause the bread tobe dry. 5.

Take the bread out of the oven and let sit forabout 15 minutes. Turn the loaf out onto a wire rack, right sideup. Let it cool to room temperature. 6. Wrap the bread in plastic wrap and allow to sitfor 8 hours or overnight before slicing the loaf. Letting it sitovernight will allow for a softer, moister crust.

If there are anyleftovers not eaten within 24 hours, please refrigerate to keep thebread from spoilage. Servings: 16 Yield: per slice Degree of Difficulty: Easy Oven Temperature: 325F Preparation Time: 20 minutes Cooking Time: 55 minutes Inactive Time: 8 hours Total Time: 9 hours and 15 minutes Nutrition Facts Serving size: 1/16 of a recipe (1.8 ounces). Percent daily values based on the Reference DailyIntake (RDI) for a 1500 calorie diet. Nutrition information calculated from recipeingredients. Recipe Type: Bread

This very tasty bread is both low in saturated fatand cholesterol. 1 1/2, cups, flour (all-purpose) 1/2, cup, Splenda 1, Teaspoons, baking powder 1/4, Teaspoons, baking soda 1/2, Teaspoons, salt 1 1/2, Teaspoons, cinnamon (ground) 1/4, Teaspoons, allspice (ground) 1, Egg beaten 1/2, cup, water 2, Tablespoons, apple sauce 1/2, Teaspoons, vanilla extract 1 1/2, cups, Carrots, baby (shredded) 1/4, cup, Pecan pieces (chopped) 1/4, cup, raisins (golden) Cooking spray Procedure 1.

Pre heat oven to 350 degrees. Lightly spray a9"x5"x3" loaf pan. 2.I n a large mixing bowl, combine the dryingredients. Make a well in the center. 3. 4. 4.

Pour into the prepared loaf pan and bake for 50minutes. Bread is done when toothpick inserted in the center comesout clean. Ovens will vary, cook accordingly. 5. Cool for 5 minutes in the pan, then remove frompan and continue cooling on a wire rack before slicing. Servings: 12 Yield: 1 Loaf Degree of Difficulty: Easy Oven Temperature: 350F Preparation Time: 15 minutes Cooking Time: 50 minutes Inactive Time: 5 minutes Total Time: 1 hour and 10 minutes Nutrition Facts Serving size: 1/12 of a recipe (1.5 ounces).

Percent daily values based on the Reference DailyIntake (RDI) for a 1500 calorie diet. Nutrition information calculated from recipeingredients. Recipe Type: Bread

2, cups, flour (all-purpose) 1, Tablespoons, baking powder 1, 8oz tub, cream cheese, fat-free (spread) 1/2, cup, milk 1/4, cup, cheddar cheese grated Procedure 1.I n a large mixing bowl combine together the flourand baking powder. 2. Cut in the cream cheese either by hand or using afood processor until it forms into a crumbly mixture. 3.

Stir in the milk and cheddar cheese, stirringuntil the dough holds together. 4. Pat the dough onto a floured counter to about 3/4"thick. 5. Cut 10-12 biscuits with either a biscuit cutter ora use the top of a glass. 6.

Place biscuits on a baking sheet and bake at 425for 12-15 minutes or until lightly browned. Servings: 10 Yield: 1 per Degree of Difficulty: Easy Preparation Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes Nutrition Facts Serving size: 1/10 of a recipe (1.7 ounces). Percent daily values based on the Reference DailyIntake (RDI) for a 1500 calorie diet. Nutrition information calculated from recipeingredients. Recipe Type: Bread

This is a very delicious way to add fiber to yourdiet. 3, cups, whole bran 1, cup, water (boiling) 2, cups, 2% milk 2, whole, egg slightly beaten 1/2, cup, applesauce (unsweetened) 1, cup, raisins 1, cup, Splenda 2 1/2, cups, flour (unbleached) 2 1/2, Teaspoons, baking soda Cooking spray Procedure 1.

Preheat your oven to 425F. Use cooking spray andspray muffin cups (this will make them easy to remove) 2. Combine the boiling water and the bran, let standto soak and cool. 3. Add together the milk, eggs and applesauce; mixuntil well blended. 4. 4.

Mix in the remaining ingredients; add to the branmixture. Spoon into sprayed muffin cups. 5. Bake at 425F for 20 minutes. Cool and enjoy. Servings: 16 Yield: muffins Degree of Difficulty: Easy Preparation Time: 15 minutes Cooking Time: 20 minutes Inactive Time: 20 minutes Total Time: 55 minutes Nutrition Facts Serving size: 1/16 of a recipe (4.4 ounces).

Percent daily values based on the Reference DailyIntake (RDI) for a 1500 calorie diet. Nutrition information calculated from recipeingredients. Recipe Type: Bread

2/3, cup, butter or margarine 1, cup, Splenda 3, whole, eggs 1+2/3, cups, 2% milk 2+1/3, cups, flour (all-purpose) 1, cup, Cornmeal 4+1/2, Teaspoons, baking powder 1, Teaspoons, salt Cooking spray Procedure 1. Preheat oven to 400F. Spray a 13"x9"x2" bakingdish with cooking spray. 2.

In a large mixing bowl, blend thebutter(margarine) and Splenda together. In a small mixing bowl,combine the eggs and milk. In another bowl, combine together theflour, cornmeal, baking powder and salt. 3. Add the flour mixture and the egg mixturealternately into the creamed mixture in the largest bowl. 4.

Mix until well blended, pour into the preparedbaking dish. 5. Bake at 400F for 22-27 minutes or until atoothpick inserted into the center of the bread comes out clean.Cut into squares; can be served warm or at room temperature. Servings: 12 Yield: per Degree of Difficulty: Easy Oven Temperature: 400F Preparation Time: 15 minutes Cooking Time: 27 minutes Inactive Time: 5 minutes Total Time: 47 minutes Nutrition Facts Serving size: 1/12 of a recipe (3.4 ounces). Percent daily values based on the Reference DailyIntake (RDI) for a 1500 calorie diet.