Cut in butter until mixture resembles coarse crumbs. Turn bread over in baking dish. Scatter blueberries overbread. Sprinkle evenly with crumb mixture. Bake for about 40 minutes until golden brown.
Yield: 6 servings
Nutritional Analysis
Each with: 157 g water; 423 calories (27% from fat, 12% from protein, 61% from carb); 12 g protein; 13 g total fat; 6 g saturated fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 65 g carb; 2 g fiber; 31 g sugar; 216 mg calcium; 3 mg iron; 115 mg sodium ; 341 mg potassium; 581 IU vitamin A; 2 mg vitamin C; 145 mg cholesterol
Banana Fritters
A search for a breakfast dish that would use up some overripe bananas was rewarded with this recipe. They are incredibly light and very tasty. Sprinkle with powdered sugar or dip in honey if you don’t mind adding a few more calories to the ones they already have.
1 cup (110 g) all-purpose flour
1 tablespoon (15 g) sugar
1 tablespoon (14 g) sodium-free baking powder
½ cup (120 ml) skim milk
1 egg
1 tablespoon (15 ml) canola oil
1 cup (225 g) banana, chopped
½ teaspoon ground nutmeg
Stir together flour, sugar, and baking powder. Combine the milk, egg, and oil. Add banana and nutmeg. Stir into dry ingredients, stirring until just moistened. Drop by tablespoonfuls into hot oil. Fry for 2 to 3 minutes on a side until golden brown. Drain.
Yield: 4 servings
Nutritional Analysis
Each with: 85 g water; 245 calories (20% from fat, 11% from protein, 69% from carb); 7 g protein; 6 g total fat; 1 g saturated fat; 3 g monounsaturated fat; 1 g polyunsaturated fat; 44 g carb; 2 g fiber; 10 g sugar; 222 mg calcium; 2 mg iron; 43 mg sodium ; 690 mg potassium; 169 IU vitamin A; 5 mg vitamin C; 62 mg cholesterol
Cinnamon Pull-Apart Loaf
This makes a nice holiday breakfast or just something for one of those lazy Sunday mornings when you want to relax and read the paper.
4 tablespoons (60 g) sugar, divided
1 ½ teaspoons ground cinnamon
3 ½ cups (385 g) Buttermilk Baking Mix (see recipe, page 84)
⅔ cup (157 ml) skim milk
2 tablespoons (28 g) unsalted butter
1 teaspoon vanilla extract
1 egg
½ cup (50 g) powdered sugar
2 tablespoons (30 ml) water
Mix 2 tablespoons sugar and the cinnamon. Place in a resealable plastic bag. Spray a 9 × 5 × 3-inch (23 × 13 × 7.5-cm) loaf pan with nonstick vegetable oil spray. Stir together the baking mix, milk, remaining sugar, butter, vanilla, and egg until it forms a ball. Pinch off 1 ½-inch (4-cm) pieces. Shake in the cinnamon-sugar mixture until coated and then place in the pan. Bake at 375°F (190°C, gas mark 5) for 25 to 30 minutes or until golden brown. Let stand in pan for 10 minutes before removing. Mix together powdered sugar and water and drizzle over top.
Yield: 12 servings
Nutritional Analysis
Each with: 22 g water; 209 calories (33% from fat, 7% from protein, 60% from carb); 4 g protein; 8 g total fat; 3 g saturated fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 31 g carb; 1 g fiber; 13 g sugar; 86 mg calcium; 1 mg iron; 21 mg sodium; 88 mg potassium; 113 IU vitamin A; 0 mg vitamin C; 26 mg cholesterol
Cinnamon Rolls
Sometimes you’ve just gotta have something sinful. If you desire a glaze, mix a few tablespoons of water with enough powdered sugar to make a drizzling consistency.
For dough:
1 cup (235 ml) water
2 tablespoons (28 ml) vegetable oil
1 egg
3 cups (330 g) bread flour
¼ cup (50 g) sugar
3 teaspoons (12 g) yeast
For filling:
⅓ cup (67 g) sugar
2 teaspoons (5 g) ground cinnamon
2 tablespoons (28 g) unsalted butter, softened
Place dough ingredients in bread machine in the order specified by manufacturer. Process on dough cycle. Remove dough and press out to a 9 × 18-inch (23 × 46-cm) rectangle on a lightly floured board. Mix together cinnamon and sugar. Spread dough with softened butter, then sprinkle with cinnamon-sugar mixture. Roll up tightly, beginning on the 9-inch (23-cm) side. Slice into 9 slices. Place cut side down in a greased 9 × 9-inch (23
Yield: 6 servings
Nutritional Analysis
Each with: 157 g water; 423 calories (27% from fat, 12% from protein, 61% from carb); 12 g protein; 13 g total fat; 6 g saturated fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 65 g carb; 2 g fiber; 31 g sugar; 216 mg calcium; 3 mg iron; 115 mg sodium ; 341 mg potassium; 581 IU vitamin A; 2 mg vitamin C; 145 mg cholesterol
Banana Fritters
A search for a breakfast dish that would use up some overripe bananas was rewarded with this recipe. They are incredibly light and very tasty. Sprinkle with powdered sugar or dip in honey if you don’t mind adding a few more calories to the ones they already have.
1 cup (110 g) all-purpose flour
1 tablespoon (15 g) sugar
1 tablespoon (14 g) sodium-free baking powder
½ cup (120 ml) skim milk
1 egg
1 tablespoon (15 ml) canola oil
1 cup (225 g) banana, chopped
½ teaspoon ground nutmeg
Stir together flour, sugar, and baking powder. Combine the milk, egg, and oil. Add banana and nutmeg. Stir into dry ingredients, stirring until just moistened. Drop by tablespoonfuls into hot oil. Fry for 2 to 3 minutes on a side until golden brown. Drain.
Yield: 4 servings
Nutritional Analysis
Each with: 85 g water; 245 calories (20% from fat, 11% from protein, 69% from carb); 7 g protein; 6 g total fat; 1 g saturated fat; 3 g monounsaturated fat; 1 g polyunsaturated fat; 44 g carb; 2 g fiber; 10 g sugar; 222 mg calcium; 2 mg iron; 43 mg sodium ; 690 mg potassium; 169 IU vitamin A; 5 mg vitamin C; 62 mg cholesterol
Cinnamon Pull-Apart Loaf
This makes a nice holiday breakfast or just something for one of those lazy Sunday mornings when you want to relax and read the paper.
4 tablespoons (60 g) sugar, divided
1 ½ teaspoons ground cinnamon
3 ½ cups (385 g) Buttermilk Baking Mix (see recipe, page 84)
⅔ cup (157 ml) skim milk
2 tablespoons (28 g) unsalted butter
1 teaspoon vanilla extract
1 egg
½ cup (50 g) powdered sugar
2 tablespoons (30 ml) water
Mix 2 tablespoons sugar and the cinnamon. Place in a resealable plastic bag. Spray a 9 × 5 × 3-inch (23 × 13 × 7.5-cm) loaf pan with nonstick vegetable oil spray. Stir together the baking mix, milk, remaining sugar, butter, vanilla, and egg until it forms a ball. Pinch off 1 ½-inch (4-cm) pieces. Shake in the cinnamon-sugar mixture until coated and then place in the pan. Bake at 375°F (190°C, gas mark 5) for 25 to 30 minutes or until golden brown. Let stand in pan for 10 minutes before removing. Mix together powdered sugar and water and drizzle over top.
Yield: 12 servings
Nutritional Analysis
Each with: 22 g water; 209 calories (33% from fat, 7% from protein, 60% from carb); 4 g protein; 8 g total fat; 3 g saturated fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 31 g carb; 1 g fiber; 13 g sugar; 86 mg calcium; 1 mg iron; 21 mg sodium; 88 mg potassium; 113 IU vitamin A; 0 mg vitamin C; 26 mg cholesterol
Cinnamon Rolls
Sometimes you’ve just gotta have something sinful. If you desire a glaze, mix a few tablespoons of water with enough powdered sugar to make a drizzling consistency.
For dough:
1 cup (235 ml) water
2 tablespoons (28 ml) vegetable oil
1 egg
3 cups (330 g) bread flour
¼ cup (50 g) sugar
3 teaspoons (12 g) yeast
For filling:
⅓ cup (67 g) sugar
2 teaspoons (5 g) ground cinnamon
2 tablespoons (28 g) unsalted butter, softened
Place dough ingredients in bread machine in the order specified by manufacturer. Process on dough cycle. Remove dough and press out to a 9 × 18-inch (23 × 46-cm) rectangle on a lightly floured board. Mix together cinnamon and sugar. Spread dough with softened butter, then sprinkle with cinnamon-sugar mixture. Roll up tightly, beginning on the 9-inch (23-cm) side. Slice into 9 slices. Place cut side down in a greased 9 × 9-inch (23
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