KAREN'S RECIPES
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 Here’s How to Bake Moist and Delicious Banana Nut Bread
(or Moist and Delicious Banana Nut Muffins-pictured) 18 Servings You’ll need: 1⁄2 cup canola oil 1 cup sugar 1 teaspoon vanilla extract 2 large eggs (beaten) 3 medium ripe bananas, mashed (about 1 cup) 1⁄4 cup low fat milk 2 cups all purpose flour 1⁄2 teaspoon salt 1⁄2 teaspoon baking soda 1 cup chopped English walnuts Directions: Using an electric or hand mixer; cream together in a medium bowl the canola oil and sugar. Mix in the vanilla extract and beaten eggs. Combine dry ingredients in a larger bowl, then add dry mixture alternately with mashed bananas and milk. Fold in chopped walnuts with a large spoon or spatula and stir mixture thoroughly. Grease and flour 1 bread pan (2-3 smaller loaf pans) or 18 muffin cups. Allow to batter to sit in pan/s for at least 10 minutes prior to baking. (This will allow banana bread, banana loaves or banana muffins to rise and be moist and fluffy) For banana bread or 2-3 smaller loaves bake at 350 degrees for 45-60 minutes. For 18 banana nut muffins bake at 350 degrees for 20-25 minutes. Use a cake test/toothpick method to see if done when toothpick inserted about half-way in middle comes out clean. Do not over bake or allow to burn. Check oven every 2-3 minutes after lowest time allotted for baking. Allow to cool on a baking rack for at least 15-20 minutes prior to slicing and or serving…Enjoy! Karen’s Tip: Use a large ice cream scoop, half-cup measure or gravy ladle that is at least 1/2 cup to scoop batter into each greased muffin tin. You may line each muffin tin with cupcake paper liners instead of greasing them, but remember not to burn edges or the paper liners will burn and will be difficult to remove. Adjust your oven temperature and baking time accordingly.
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 Makes 9 Servings
You’ll need: 1 pkg. – 8 low fat honey graham crackers, *crushed to about 1 cup 1/2 cup light butter, melted 8 oz. fat free or reduced fat cream cheese, softened 2 – 100 calorie Greek vanilla yogurt cups 12 oz. can frozen lemonade concentrate, thawed 1 cup fat free Cool Whip, thawed 60-70 fresh or frozen, thawed blueberries Non-stick buttery cooking spray 8 – inch square glass pan Spray bottom of the 8-inch square glass pan with non-stick cooking spray and set aside. *In a food processor or heavy-duty blender, break apart and crush graham crackers into crumbs. Using a rubber or silicone spatula, mix together in a medium sized bowl the crushed graham crackers with the melted butter. Next, using the same spatula, evenly press the crumbly mixture into the bottom of the square glass pan. Beat cream cheese, yogurt and lemonade concentrate with mixer in a different bowl, until well blended. It will have a liquid consistency. Spread the entire liquid over the graham cracker crust. Cover with plastic wrap or lid and freeze for at least 8 hours or overnight. When you’re ready to serve this frozen dessert, cut 9 even squares (approx. 2-1/2″ squares) with a very sharp knife – cutting through all the way to the bottom. Using a serving spatula, serve onto a dessert plate and top with a nice dollop of fat free Cool Whip and sprinkle with at least 7-8 blueberries and enjoy! ~ Karen  Servings: 50
You’ll need: 1/2 cup natural (low sodium) peanut butter* 1 cup Splenda for baking ¼ cup unsweetened cocoa powder ¼ cup canola oil ¼ cup unsalted butter 1 tsp. vanilla extract 1/2 cup fat-free milk 3 cups uncooked quick oats Mix together in a medium saucepan the natural peanut butter, Splenda, cocoa powder, canola oil, unsalted butter, vanilla extract and FF milk over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil. Remove from heat and stir in quick oats and mix completely. Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight. Karen’s Note: My Low Sodium / Healthier No Bake Cookies are best kept in a sealed container in the fridge and served cold with a nice glass of fat free or low fat cold milk, or a cup of hot coffee, hot tea or hot cocoa. *If you find and use a Natural Peanut Butter that is “crunchy” – be sure to use 3/4 cup, instead of 1/2 cup. On this Healthier No Bake Cookie recipe, the more natural the peanut butter, with no sugar and sodium, the better. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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