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Recipes
Whole Grain Honey Muffins
By Bostoncook
Your Family Will Love It
- 1 1/3 cups skim milk
- 1 egg
- 1/3 cup honey
- 3 tablespoons canola oil
- 3/4 cup cornmeal
- 3/4 cup whole wheat flour
- 1/2 cup flour
- 2 tablespoons wheat germ
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Golden Raisin Bread
By Bostoncook
Recipelink
- 1 cup water
- 1 1/2 Tablespoons butter or margarine
- 3/4 teaspoon salt
- 1 1/3 cups bread flour
- 2/3 cup whole wheat flour
- 2 Tablespoons wheat germ
- 2 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 dash ground ginger
- 2 teaspoons yeast
- 1/2 cup golden raisins
Maple-Pecan Granola
By Bostoncook
1. Preheat oven to 300°. 2
- 2 cups regular oats
- 1/2 cup pecans
- 1/2 cup maple syrup
- 1/4 cup packed brown sugar
- 2 tablespoons canola oil
- 1/8 teaspoon salt
Luscious Lemon Cake
By Bostoncook
CL, 4/02
- 1 1/3 cups sugar
- 6 tablespoons butter, softened
- 1 tablespoon lemon zest
- 3 tablespoons lemonade, frozen concentrate, thawed
- 2 teaspoons vanilla
- 2 eggs
- 2 egg whites
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 tablespoons butter, softened
- 2 teaspoons lemon zest
- 2 teaspoons lemonade, frozen concentrate, thawed
- 1/2 teaspoon vanilla
- 8 ounces neufchatel cheese
- 3 1/2 cups sugar, powdered
Penne with Asparagus and Lemon Cream Sauce
By Bostoncook
Essential Eating Well
- 1 tsp olive oil
- 1 lb asparagus, trimmed ans cut into 1-inch diagonal pieces
- 2 bunches scallions, trimmed and cut into 1-inch diagonal pieces
- 3/4 cup part-skim ricotta cheese
- 2 teaspoons lemon zest
- 12 ounces penne pasta
- 1/4 cup fresh basil
Bean and Cheese Tacos
By Bostoncook
1. Heat oven to 350. 2
- 8 ounces kidney beans, canned, drained, liquid reserved
- 1 clove garlic, minced
- 4 flour tortillas
- 1 cup lowfat ricotta cheese
- 1/4 cup parmesan cheese
- 1/4 cup scallion, chopped
- 1 teaspoon cilantro
Exquisite Pizza Sauce
By Bostoncook
CLBB
- 6 ounces tomato paste
- 6 fluid ounces warm water (110 degrees F/45 degrees C)
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon minced garlic
- 2 tablespoons honey
- 1 teaspoon anchovy paste (optional)
- 3/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon dried red pepper flakes
- salt to taste
Whole Wheat Corn Bread
By Bostoncook
1. Combine the corn meal,flour,baking powder,and salt
- 2 cups whole wheat flour
- 2 cups cornmeal
- 4 tsp baking powder
- 1 1/2 tsp salt
- 1/2 cup honey
- 1/4 cup oil
- 2 cups milk
- 2 eggs
Gooey Apple Sheet Cake
By Bostoncook
1. Beat butter and sugar together, beat in eggs
- 2 cups flour
- 2 cups sugar
- 1 cup butter, melted
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 cups chopped apples
- 1 1/2 teaspoons cinnamon
- 3 cups powdered sugar
- 8 ounces neufchatel cheese
- 2 eggs
- 1/4 cup oats
Pasta with Roasted Butternut Squash and Shallots
By Bostoncook
CL, 10/01
- 3 cups butternut squash, peeled and cubed
- 1 tablespoon dark brown sugar
- 1 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 shallots, peeled and halved lengthwise
- 1 teaspoon sage
- 4 ounces pappardelle, uncooked
- 1/4 cup parmesan cheese