2 cloves garlic

1 ½ cups flat-leaf parsley leaves. Lightly packed

1/3 cup walnuts pieces

1/3 cup grated parmesan cheese

1 teaspoon dried basil

½ teaspoon salt

1/3 cup olive oil

1 loaf (1 pound) Italian bread

Step-by-step

1.       Preheat oven to 400 degrees

2.       With processor or blender running, drop garlic cloves into machine and process until finely chopped.

3.       Add parsley, walnuts, Parmesan, basil and salt; blend or process until the parsley and walnuts are finely chopped.

4.       With blender or food processor running gradually adds the oil; blend or process until the mixture is smooth, scraping down sides if necessary.

5.       With serrated knife, cut the bread in half horizontally.

6.       Spread garlic-parsley mixture over the cut sides of bread.

7.       Wrap each half loosely in aluminum foil.

8.       Bake the bread until heated through, about 15 minutes.

9.       Unwrap the top of the bread and heat about 3 minutes longer.

10.   Cut each half into 2-inch slices; serve warm.

¾ cup granulated sugar

1/3 cup butter or margarine, softened

2 large eggs

1 cup mashed ripe bananas

½ cup sour cream

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/3 cup chopped, unsalted macadamia nuts or walnuts

¼ cup firmly packed brown sugar

Step-by-step

1.       Preheat oven to 375 degrees.

2.       Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. Set aside.

3.       Combine the granulated sugar and butter in a large bowl.

4.       Beat with an electric mixer set on medium speed until light and fluffy.

5.       Beat in the eggs, one at a time.

6.       Add the mashed bananas and sour cream; beat until well blended.

7.       Combine the flour, baking soda, ginger and salt in a separate large bowl.

8.       Mix well.

9.       Add the flour mixture to the batter; Stir until just combined.

10.   Spoon the batter into muffin cups. Filling each about two-thirds full.

11.   Combine nuts and brown sugar in a small bowl.

12.   Sprinkle over the batter in the muffin cups.

13.   Bake the muffins until the tops spring back when lightly pressed, 20-25 minutes.

14.   Cool on a wire rack. Serve warm.

3/4 cup milk (use skim for less fat.  I use 1%)

2 egg whites

1 cup raisens (optional but i love raisens in these muffins)

2 small or 1 large apples (any kind) peeled, seeded, and chopped finely

1/2 cup vegetable/canola oil

1 cup oats

1 cup flour

3 teaspoons baking powder

1/2 teaspoon salt (Optional.  Why add salt where it isn’t needed?)

1/2 teaspoon nutmeg

2 of 3 shakes of clover

1 1/2 teaspoon cinnamon

Mix all ingredients just enough to moisten.  Spoon batter into muffin cups about 3/4 the way full.  Bake at 450 degrees F for 15 minutes.

This recipe makes 15 delicious muffins.

Cooking spray

3 cups all-purpose flour

½ tbs baking powder

½ tsp salt

2 cups skim milk

1 cup chocolate syrup

¾ cup sugar

1 egg

¼ cup oil

Saturate two 12-cup muffin pans with cooking spray.  Sift together flour, baking powder and salt.  Gradually stir in milk, chocolate syrup, sugar, egg and oil.  Pour batter into pans, filling each cup about ¾ full.  Bake one pan at a time at 350 degrees for 20 minutes/pan.  Let each pan cool for 30 minutes on cooling rack.  When cooled, top with *buttercream frosting and store in air-tight pan in a cool area (preferably the basement).  Should be fresh for up to 7 days.  Yield 24 servings. 

*Buttercream Frosting:

Follow directions on powdered Confectioners sugar box to make Buttercream frosting or in medium size bowl, combine 1 lb powdered Confectioners sugar, 1 tbs milk, ½ cup margarine (softened), and 1 tsp Vanilla flavor or imitation.  Beat at medium speed for 2 minutes or until creamy.  Stir in vari-colored décor dots. 

Perfect for the holidays or any other celebration!

• 1 1/2 cups sugar
• 4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup softened butter or margarine

Directions

1. Combine flour, baking powder, baking soda, salt, and nutmeg.
2. In a glass jar layer the sugar with the flour mixture. Press in place and seal.
3. Beat egg with softened butter/margarine until light and fluffy.
4. Add vanilla and contents of the jar. Mix until combined.
5. Cover and refrigerate overnight.
6. Remove dough and preheat oven to 375 degrees.
7. Roll chilled dough out on a floured surface. (About 1/8 inch thick)
8. Cut into desired shapes.
9. Place onto an ungreased cookie sheet and bake for 10-12 minutes.

In a pot mix:

2 Cups berrries

1/3 Cup Sugar

3/4 Cup Water

Boil for 3 minutes then put in greased 8X8 pan

1/4 Cup butter or Crisco

1/2 Cup sugar

Beat until creamed

Then add

1 Egg

1/2 Cup Milk

2 Teaspoons Vanilla

1 1/2 teaspoons baking powder

1 Cup flour

Stir until just combined and then add on top of berries in the 8X8 pan.  Cook on 350 Degrees F, until Golden brown about 20-30 minutes

Makes: 18 Biscuits

1 Egg slightly beaten

2 Tablespoons milk

1 Cup cottage cheese (cream style) I use fat free

2 Tablespoons baking powder

1/4 Teaspoon salt

Combine egg, milk, cottage cheese and oil.  Mix well.  Mix flour, baking powder and salt.  Add dry ingredients to wet ingredients.  Add milk, a few drops at a time, if necessary to make dough hold together.  Do not over mix, the dough will be lumpy.  Turn out on a floured counter and pat into 1/2 inch thickness.  Cut with floured cutter and bake on a greased baking sheet at 425 degrees F.  For about 12 minutes.  

These are so delicious just to munch on by themselves but I also enjoy them with soup. 

1 cup firmly packed brown sugar

½ cup granulated sugar

3 eggs

1 teaspoon vanilla

1½ cups all-purpose flour

½ teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

3 cups oatmeal

1 cup coarsely chopped walnuts

1 cup raisins

Heat oven to 350 degrees.  Beat butter and sugars until creamy.  Add eggs and vanilla; beat well.  Add flour, baking soda, and spices.   Stir in oats, nuts and raisins; mix well.  Drop by tablespoonfuls onto ungreased cookie sheet.  Bake 10 to 12 minutes or until brown

Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 3 dozen

For a trendy variation, raisins can be replaced with dried cranberries.  I’ve used plain and orange flavored.  Both are good.

1 frozen loaf of Rhode’s white bread dough (comes in a package of 3, but one loaf will make one pan of cinnamon rolls)

cinnamon, to taste

sugar, to taste

spreadable margarine or butter, to taste

1 can of your favorite frosting (I recommend cream cheese)

 You will also need:

1 cookie sheet

waxed paper

flour

rolling pin

8 or 9 inch round cake pan

Preheat the oven to 150 degrees and turn on the interior oven light. While the oven is preheating, spray a cookie sheet with non-stick cooking spray and place one frozen loaf of dough onto  the cookie sheet.  Spray a piece of waxed paper with non-stick spray and place over the loaf (sprayed side touching the loaf).

As soon as the oven preheats, turn it off, but leave the oven light on. The low heat in the oven will activate the yeast rising process. 

In about 1 1/2 hours, the dough will be risen.  Turn dough out onto a floured surface and roll out to desired thickness (apprxoimately 1/4 inch).  Preheat the oven to 350 degrees. Spread flattened dough with butter and sprinkle with cinnamon and sugar.  Roll dough up and cut into invidual servings.  Bake at 350 degrees for 15-20 minutes.  Spread with frosting and enjoy!

- 2 eggs

- 2 cups of milk

- 2 cups of flour

- 2 teaspoons yeast

- 2 teaspoons of butter

- Salt

~ In a bowl, lay the eggs, milk, flour, baking powder and some salt. We mix them in a blender until a uniform dough and let it rest a few minutes.

~ While resting, heat the butter in a small nonstick skillet, and fry the pancakes one by one, without burning them.

~ Finally, we serve with syrup.