Okay, the reason why I’ve entitled this beer bread recipe both Bountiful and Hearty after the comma as this is just plain good made both Tastefully Simple and homemade “from scratch”. The Bountiful is a low fat bread, but not quite sure if it is actually low in sodium, because it is prepackaged, but it is definitely an easier to make option from Tastefully Simple. I purchased the three pack Bountiful Beer Bread mix from a friend of ours that now sells Tastefully Simple. All I needed was a can of beer, some non-stick cooking spray and 2-3 Tbsp. of melted butter. So simple to make and very tasty, thus the name Tastefully Simple. My mouth waters and my brain wants to enjoy a slice of this yummy bread, but be careful…it makes 12-14 slices, but portions are servings and control is needed, but for a gathering or wrapping it up in a bread bag for later is a great idea. Here is the recipe that I found to make this from scratch, yourself, if that is what you want to do. However, sifting is required, unlike the the pre-packaged Tastefully Simple Bountiful Beer Bread mix that I purchased. Hearty Beer Bread This “from scratch” recipe makes a very hearty bread with a crunchy, buttery crust Servings: 12-14 You’ll need: 3 cups flour (sifted) 3 teaspoons baking powder (omit if using Self-Rising Flour) 1 teaspoon salt (omit if using Self-Rising Flour) 1/4 cup sugar 1 (12 ounce) can beer 2-3 Tbsp. light butter, melted Butter cooking spray Preheat oven to 375 degrees. Thoroughly mix the dry ingredients with the can of beer. Pour beer bread batter into a greased with cooking spray 9″ loaf pan. Pour 2-3 Tbsp. melted light butter over mixture. Bake 50-55 minutes, until an inserted toothpick comes out clean. Remove beer bread from pan and cool on a rack for at least 15 minutes, before slicing.
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Makes 2 pies or 18 serving slices You’ll need: 1 can (29 oz.) 100% pure pumpkin 2 cans fat-free evaporated milk 1/2 c. egg substitute or tofu 1-1/4 c. brown sugar or Splenda brown sugar 1/2 tsp. ground nutmeg 1 tsp. ground cloves 2 tsp. ground cinnamon 1 tsp. ground ginger Cooking spray, butter flavored Completely spray the inside of 2 glass pie plates with cooking spray. Preheat oven to 375 degrees F. In a large mixing bowl, on medium-low speed, mix well all ingredients thoroughly together. Pour pumpkin mixture into 2 pie plates filling each half-way full. Bake 40-45 minutes, until pies are completely set and knife inserted into the center of each pie comes out practically clean. Allow pies to completely cool. Cover and refrigerate, until ready to serve. Serving suggestion: When ready to serve right out of the refrigerator…slice each Crustless Pumpkin Pie into 9 slices and top each slice with a dollop of fat-free Cool Whip topping. Karen’s Note: This is one of my dad’s favorite recipes, because he dislikes pie crust. The best thing about this Crustless Pumpkin Pie recipe is that it is low in fat and carbohydrates! Makes 12 servings You’ll need: 1 can (8 oz) Pillsbury® refrigerated reduced fat crescent dinner rolls 6 Tbsp. left-over jellied cranberry sauce 1/2 cup left-over turkey breast, skinless, thinly sliced into tiny pieces 1/3 cup fat free or 2% milk mozzarella cheese, shredded Non-stick cooking spray (optional) Heat oven to 400°F. Use a non-stick baking pan or spray a large cookie sheet with cooking spray. Unroll crescent roll dough; press into a 8 inch by 12 inch long rectangle, firmly pressing perforations to seal dough. Using a spatula, spread the 6 Tbsp. of cranberry sauce dollops evenly on top of rectangle. Sprinkle shredded cheese over cranberry sauce. Then arrange left-over thinly sliced turkey evenly over top. Starting with longest side, roll up; pinch long side to seal. With serrated, or very sharp knife, cut into 24 -1/2 inch slices. Place cut side down on cookie sheet. The top side will be slightly risen. Bake 10 to 12 minutes, or until golden brown. Using a spatula, remove baked pinwheels from cookie sheets. Serve baked turkey cranberry pinwheels, while still warm. Karen’s Note: If there ever was a recipe that made me hungry while blogging…these Turkey Cranberry Pinwheels are surely one of these recipes. After completely devouring these wonderful appetizers during the first quarter of a recent football game, namely the Kansas City Chiefs, my husband asked me if he could have more and I said, “We both ate at least 12 servings just now.” I then said, “Do you want me to make these again for dinner?” He didn’t reply…after all I served these Turkey Cranberry Pinwheels with my homemade guacamole too! |
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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