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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 Corn tortilla chips or “strips”, especially the ones in the bags are usually fried in canola oil, have a lot of unnecessary sodium or “preservatives” added and are almost always higher in fat, calories and sodium.
Here’s an easy “how to” make your own Baked Corn Tortilla Chip Strips, without all the unnecessary added fats, calories and sodium. Plus, corn tortillas are always “gluten free”! Servings: 4 You’ll need: 8 corn tortillas (fresh or frozen, thawed) 2 pinches of salt Non-stick cooking spray Pre-heat oven to 375 degrees Fahrenheit. Lightly coat the surface of an edged rectangular baking sheet with non-stick cooking spray. Next cut each corn tortilla in half, the halves in quarters and with the quarters still put-together begin cutting 1/8 to 1/4 inch strips. Note: Some strips will be wider and some not-so-wide. Spread the strips out completely covering the baking sheet as best you can. Spray the strips with another light coating of non-stick cooking spray. Get 2 pinches of salt and sprinkle all over the tortilla strips. Using a pair of tongs, toss strips around a few times, but keep strips pretty flat. Put tortilla strips into oven and bake for only 5-6 minutes, keeping a close eye on them after a few minutes to make sure they become a golden brown and not dark brown. Remove Baked Corn Tortilla Strips from oven and allow to cool, before serving over top your favorite Mexican dip, salad or tortilla soup.  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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