Category:

Garlic Sage Biscuits

5/5/2013

INGREDIENTS

2-1/4 cups all purpose flour
1/4 cup whole wheat flour
1 tablespoon Sugarlesse™
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic, chopped finely
3 tablespoons butter
3/4 cup and 2 tablespoons fat−free buttermilk

INSTRUCTIONS

Coat a baking sheet with non−stick spray and set aside.

In a large bowl stir together the all−purpose flour, whole wheat flour, Sugarlesse™, sage, baking powder, baking soda, salt and garlic. Add the butter. Using a pastry blender cut the butter into the flour mixture until coarse crumbs form. Add the buttermilk and stir to form a soft dough.

Place the dough on a flour coated surface and gently knead to form a ball. Roll out the dough until it is about 3/4 inch thick. Cut into 12 round circles and place on the prepared baking sheet.

Bake at 400 degrees for 18 to 20 minutes or until the biscuits are golden brown.

Yield: 12 servings

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Zucchini Bread

5/5/2013

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INGREDIENTS

2-3/4 cup all−purpose flour
1/2 cup wheat germ
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon each: ground nutmeg, mace, and cloves
1/2 cup skim milk
1/4 cup vegetable oil
3/4 cup Sugarlesse™
4 egg whites

INSTRUCTIONS

Preheat oven to 350 F. Spray a 9 x 5−inch loaf pan with nonstick cooking spray.

In a medium bowl combine all ingredients up to the milk.

In a large bowl combine milk, oil, SugarlesseTM and egg whites.Stir in dry ingredients and zucchini; blend well. Pour batter into prepared pan. Bake 70 - 80 minutes (1 hour 10 - 20 minutes) or until a wooden pick inserted in center comes out clean. Cool on wire rack for 5 minutes.

Remove from pan and cool completely on rack.

Yield: 12 servings

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Homemade Bread with Whole Wheat

5/5/2013

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INGREDIENTS

1 package (1/4 ounce) active dry yeast
3 cups warm water (110°F to 115°F), divided
3/4 cup canola oil
1/2 cup Sugarlesse™
1 tablespoon salt
5 to 5-1/2 cups all-purpose flour
3 cups whole wheat flour

INSTRUCTIONS

In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, Sugarlesse™, salt and remaining water. Combine flours; add 3 cups of flour to mixture. Beat until smooth. Add enough of the remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9 inch x 5 inch loaf pans. Cover and let rise till doubled, about 30 minutes.

Bake at 350°F for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks.

Yield: 2 loaves (16 slices each)

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Main Dishes, Side Dishes, and Breads. Made Healthy for You

Thankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that?

So it was a challenge to me to find foods that would be interesting, easy, and inexpensive to make. Who am I? Steve Kingsley, food scientist and inventor of Sugarlesse™. My short apprenticeship with one of Hungary’s master chefs, the late Leo Surnovszky, really paid dividends this time. Believe it or not, Hungarians are just as well known for their inventiveness as for their cuisine. Leo was amazing at both. Naturally, these recipes are dedicated to him.

I won't be in the limelight for long if you keep your recipes coming through the * Made with Sugarlesse™ * contest. Can't wait to feature you!

Garlic Sage Biscuits

Zucchini Bread

Homemade Bread with Whole Wheat

Main Dishes, Side Dishes, and Breads. Made Healthy for You

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