Recipes!

All righty. I promised you recipes, but I don't have any pictures. So you'll just have to trust me when I say that these look as pretty as they sound.

Raspberry Tea Bread

Ingredients:

• 3 Cups AP Flour
• 1 Cup Whole Wheat Flour
  
• 2 Cups Sugar (I do half/half white & brown)
• 2 Tbsp Baking Powder
• 1/2 tsp salt
• 4 eggs or 1 cup egg substitute
• 2 cups Milk (I use vanilla soy or rice)
• 1/4 Cup Canola Oil
• 1/4 Cup Applesauce (or all applesauce, no oil)
• 3 pints Raspberries or 2 cups frozen raspberries

Directions:

1. Preheat oven to 350 F and grease a bunt pan or 2 loaf pans
2. Sift together all dry ingredients, making sure they are well mixed, into a large mixing bowl.
3. In separate bowl mix eggs, milk, oil, and applesauce.
   
4. Pour wet ingredients into dry ingredients and stir just until it's mixed. Quickly fold in raspberries, being careful not to destroy the berries as you mix them in.
5. Pour into prepared pan. Bake for 50 - 60 minutes, or until set in center.
6. Cool in pan

Blueberry Lemon Tea Bread

Ingredients:

• 3 Cups AP Flour
• 1 Cup Whole Wheat Flour
• 1 1/2 Cups Sugar (I do half and half white & brown)
• 1 1/2 Tbs Baking Powder
• 1/2 Tsp Salt
• Zest of 2 lemons
• 2 Eggs or 1/2 cup egg substitute
• 2 Cups Milk (I use vanilla rice or soy)
• 1/4 Cup Canola Oil
• 1/4 Cup Applesauce
• Juice of 2 lemons
• 2 - 3 pints Blueberries, or 2 cups frozen blueberries

Directions:

1. Preheat oven to 350 F and grease a bunt pan or 2 loaf pans
2. Sift together all dry ingredients, making sure they are well mixed, into a large mixing bowl.
3. In separate bowl mix eggs, milk, oil, and applesauce.
   
4. Pour wet ingredients into dry ingredients and stir just until it's mixed. Quickly fold in blueberries, being careful not to destroy the berries as you mix them in.
5. Pour into prepared pan. Bake for 50 - 60 minutes, or until set in center.
6. Cool in pan

Zucchini Bread

Ingredients:

• 2 Cups Sugar (I do half white & half brown)
• 3 Eggs or 3/4 cup egg substitute
• 3 Cups AP Flour
• 3 Cups grated zucchini
• 1/4 Cup oil
• 3/4 Cup Applesauce
• 1 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1 Tbs Cinnamon
  
• 1 Tbs Vanilla
• 1/4 tsp nutmeg

Directions:

1. Preheat oven to 350 and oil 2 loaf pans
2. In large bowl, mix all ingredients until well blended. I start by adding in all the wet ingredients, then sifting in the dry. I find it comes together better if they dry are sifted before mixing.
   
3. Pour into prepared pans and bake 60 minutes, or until set in the middle.
4. Cool 10 minutes in pan, remove from pan, finish cooling on a cooling rack.

Note: Since these recipes are so low fat, they will mold more quickly than a normal quick bread. Once they cool, I divide them into individual servings and then freeze them. The zucchini bread is fantastic defrosted in the toaster. The tea breads will defrost in just an hour or so on the counter.

Chocolate Pudding

Ingredients:

• 3 Cups Vanilla or Chocolate Soy milk
  
• 1/3 Cup Cornstarch
• 1/3 - 1/2 Cup Sugar of your choice, powdered works really well but white or brown will work as well. Adjust this based on how sweet you like your pudding and how sweet your milk is.
• 1/4 Cup Cocoa Powder (omit if using chocolate soy milk)
• 1/4 tsp Salt
• Pinch of Cayenne pepper
• 1/2 Cup chopped, good quality, chocolate (I use dark, but semi-sweet is good as well)

Directions:

1. In medium saucepan over medium to low heat, whisk together first 4 ingredients. Continue whisking until mixture thickens, about 5 - 10 minutes.
2. Once mixture is as thick as you'd like (it will thicken slightly once cooled), remove from heat and stir in remaining ingredients.
3. Transfer to serving containers and refrigerate until cool.