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lorac55ca

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  1. Hi...the other day I made a pan of the Core-n-Bread and just love it! This morning I was craving French Toast so I took a square of the corn bread{cut it in 1/2 to make 2 squares}, beat 1 egg & 1 egg white with Splenda, vanilla & a Tbsp. or so of skim milk. I put the squares in this mixture & let it soak up the egg, turning once during the soak.This took about 20 minutes. I heated my pan, sprayed it with Pam & "fried" the French Toast. Sprayed it with Becel Spray, topped it with warm SF maple syrup & sat down & enjoyed pure comfort!! It was so delicious & so filling! Just an idea for a different breakfast! Carol
  2. Lots of recipes at this site...I've been a member there for many years.......... http://www.barbosdietkitchen.com/archive.pl?#11509 Carol
  3. From what I've been told the Fiber One is CORE because it has aspartame instead of sugar in the list of ingredients. If WW considers bran cereal a potential "trigger" food I just can't see myself bingeing on a dry bran cereal! It would like eating sawdust!!! A friend of mine substituted spoon sized shredded wheat with bran in place of the Fiber One. It made a smaller muffin but she says it works. Suggestion was to add about 1/8-1/4 cup more liquid. Carol PS....I made a batch of these yesterday using the shredded wheat with bran{crushed them a bit but not to make a 'flour}, stireed in 1 cup finely grated carrot & a peeled diced apple.They turned out great!!!
  4. From what I've been told the Fiber One is CORE because it has aspartame instead of sugar in the list of ingredients. If WW considers bran cereal a potential "trigger" food I just can't see myself bingeing on a dry bran cereal! It would like eating sawdust!!! A friend of mine substituted spoon sized shredded wheat with bran in place of the Fiber One. It made a smaller muffin but she says it works. Suggestion was to add about 1/8-1/4 cup more liquid. Carol PS....I made a batch of these yesterday using the shredded wheat with bran{crushed them a bit but not to make a 'flour}, stireed in 1 cup finely grated carrot & a peeled diced apple.They turned out great!!!
  5. There might be some controversy over whether these are CORE or not so to be on the safe side, I count the Points for them. I made the dozen over a week ago & so far have only had 4. they freeze great!I have a picture of them...wish I could share it!! Carol CAROL'S CORE BANANA BRAN BREAKFAST MUFFINS 2 cups quick-cooking oats 1/2 cup oat bran 1/2 tsp salt 1 tbsp baking powder 1 1/2 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp nutmeg Liquid Ingredients 3/4 cup Splenda Granular 2 large bananas -- very ripe, mashed** 1 tsp vanilla 1 lg egg -- beaten 2 tbsp canola oil 1 tbsp orange zest 1 1/2 cups skim milk -- soured w/lemon juice 2 cups Fiber One Cereal Preheat oven to 375° Pam spray 12 Texas size muffin tin or divide batter into regular size tins. Stir all wet ingredients together including bran cereal. Let stand 5 minutes or until the bran cereal is soft. Combine all dry ingredients ; fold wet into the dry mixture. Batter is about the consistency of cake batter. Divide evenly into the muffin tins. Bake 17-19 minutes.Test with a cake tester or toothpick for doneness. Remove from oven & let cool for 5 minutes before removing from the tins. Finish cooling on a wire rack 12 Jumbo Muffins @ 2 Points each or free on CORE ** I mash my bananas with my immersion blender till smooth & creamy. ***Any allowable fruits{ie: blueberries} can be added as long as they are a CORE fruit & not dried.
  6. There might be some controversy over whether these are CORE or not so to be on the safe side, I count the Points for them. I made the dozen over a week ago & so far have only had 4. they freeze great!I have a picture of them...wish I could share it!! Carol CAROL'S CORE BANANA BRAN BREAKFAST MUFFINS 2 cups quick-cooking oats 1/2 cup oat bran 1/2 tsp salt 1 tbsp baking powder 1 1/2 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp nutmeg Liquid Ingredients 3/4 cup Splenda Granular 2 large bananas -- very ripe, mashed** 1 tsp vanilla 1 lg egg -- beaten 2 tbsp canola oil 1 tbsp orange zest 1 1/2 cups skim milk -- soured w/lemon juice 2 cups Fiber One Cereal Preheat oven to 375° Pam spray 12 Texas size muffin tin or divide batter into regular size tins. Stir all wet ingredients together including bran cereal. Let stand 5 minutes or until the bran cereal is soft. Combine all dry ingredients ; fold wet into the dry mixture. Batter is about the consistency of cake batter. Divide evenly into the muffin tins. Bake 17-19 minutes.Test with a cake tester or toothpick for doneness. Remove from oven & let cool for 5 minutes before removing from the tins. Finish cooling on a wire rack 12 Jumbo Muffins @ 2 Points each or free on CORE ** I mash my bananas with my immersion blender till smooth & creamy. ***Any allowable fruits{ie: blueberries} can be added as long as they are a CORE fruit & not dried.
  7. Thanks WWCarol.....I will definetly try this today! Another question though & it's one I should know the answer to....is there any "baking" difference in using regular oatmeal or the quick cooking? In my first attempt at the scones, I used quick cooking oats. Now I'm wondering if it should have been different ones. Thanks for your help! Carol
  8. Thanks WWCarol.....I will definetly try this today! Another question though & it's one I should know the answer to....is there any "baking" difference in using regular oatmeal or the quick cooking? In my first attempt at the scones, I used quick cooking oats. Now I'm wondering if it should have been different ones. Thanks for your help! Carol
  9. Hi..........I have just "found" this board again & I'm thrilled with all the new CORE recipes! I have a question for you Cordy....a friend gave me the recipe for your oatbread, I followed your directions but the "dough" was runny! I managed to scoop the dough onto my baking sheet but while baking, it spread out like a large pancake! Could you possibly tell me what I did wrong? I read all the raves about it & I'm longing to try it!! You can email me at lorac1945@shaw.ca if you wouldn't mind! Thanks so much! Carol PS...I'm just starting week 4 on CORE & love it!!!
  10. Hi..........I have just "found" this board again & I'm thrilled with all the new CORE recipes! I have a question for you Cordy....a friend gave me the recipe for your oatbread, I followed your directions but the "dough" was runny! I managed to scoop the dough onto my baking sheet but while baking, it spread out like a large pancake! Could you possibly tell me what I did wrong? I read all the raves about it & I'm longing to try it!! You can email me at lorac1945@shaw.ca if you wouldn't mind! Thanks so much! Carol PS...I'm just starting week 4 on CORE & love it!!!
  11. * Exported from MasterCook * "Mounds Bar" Pie Recipe By : JoAnna Lund's January 1997 Newsletter Serving Size : 8 Preparation Time :0:00 Categories : Dessert Pies And Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 ( 4 serving) package jello sugar free vanilla cook and serve pudding 1 1/3 cups carnation nonfat dry milk powder 1 3/4 cups water 1 tablespoon coconut extract* 1/4 cup flaked coconut* 1/4 cup (1 ounce) mini chocolate chips* 1 (6 ounce) keebler chocolate piecrust 3/4 cup Cool Whip Free* In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat, using a wire whisk, until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in 2 teaspoons coconut extract. Place saucepan on a wire rack and let set for 5 minutes. Add 3 tablespoons coconut and 3 tablespoons chocolate chips. Mix gently just to combine. Spread mixture into piecrust. Refrigerate for at least 1 hour. In a small bowl, combine Cool Whip Free and remaining 1 teaspoon cocount extract. Spread topping mixture evenly over set filling. Evenly sprinkle remaining 1 tablespoon chocolate chips and 1 tablespoon coconut over top. Cut into 8 servings. Serves 8 - Each serving equals: HE 1/2 Br, 1/2 SM 1 Sl, 18 OC 199 Calories, 7 gm Fa, 5 gm Pr, 29 gm Ca, 230 mg So, 140 Cl, 1 gm Fi Diabetic: 1 1/2 St/Ca, 1 Fa WW Points: 4.5 - - - - - - - - - - - - - - - - - -
  12. * Exported from MasterCook * Double Bran Jumbo Muffin Recipe By : Carol Williams adapted from Barbo's original recipe Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole wheat flour 1/4 cup all-purpose flour 1/2 cup oat bran 1 tablespoon orange zest 1 tablespoon baking powder -- +1/2 tsp.salt 1 1/2 teaspoons baking soda 2 teaspoons cinnamon 1/2 cup splenda 4 ounces chopped dates 1 1/2 cups 1% light buttermilk 1/2 cup orange juice -- or pineapple juice 1 tablespoon vanilla 1 large egg 1/4 cup light butter -- melted* 2 cups Post 100% Bran Cereal -- ** see note Preheat oven to 400. Pam spray 12 Texas size muffin tins or 24 regular tins Stir all wet ingredients together including bran cereal and the fruit. Let stand 30 minutes or overnight Combine all dry ingredients and fold wet into the dry mixture. Do not beat, just fold it is very important. Place even amounts in the muffin tins. Set Muffin tin on an overturned cookie sheet and bake 17-19 minutes.{I think the cookie sheet keeps them from burning on the bottoms.Worked well for me!CW} 12 muffins @ 141 calories, 4.5 grams fat,5.5 grams fiber, 24.5% calories from fat, WW Points: 2.5{using 1/3 cup currants} 12 muffins@ 156 calories, 4.5 grams fat, 6 grams fiber, 22.5% calories from fat , WW Points: 2.5{using dates} RATE: 10 in taste, texture and size! *Canola oil or a diet margarine could be used **Fiber One Cereal can be used in place of the Post 100% Bran - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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