Mash 4-6 bananas (depending on size) to make ~ 2Cups. I mash a bunch and freeze in baggies.
Add the rest of the ingredients and mix, being sure to mix the butter evenly.
Pour into 6 mini loaves or 2 regular size loaves. These will rise a bit so allow room.
Bake in 350 degree oven for 45-50 minutes for mini loaves or muffins, 50-60 minutes for regular size loaves.
cup Splenda, and 4 Tbls Smart Balance
lour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
Bake cake (no cholesterol) recipe.
Let cool good.
Crumble 1/2 of cake into a large bowl.
Chop 1 1/2 bananas in rounds.
Put on top of cake.
Chop 1/2 of the strawberries and put on top also. Chop 1/2 of peaches and add to top.
Add 1/2 of crushed pineapple (drained) to top.
Mix instant pudding and add on top of pineapple.
Then repeat the same steps for the next layer from all ingredients left.
Top with Cool Whip.
Combine cake mix and sugar in large bowl.
Add oil and next 4 ingredients.
Beat at medium speed 6 minutes.
Stir in poppy seed. Pour batter in Bundt pan sprayed with Pam.
Bake at 350\u00b0 for 40 minutes.
Cool in pan 10 minutes.
Remove and drizzle with Lemon Glaze:
br>Mix shortening, Splenda Granulated, and eggs together in a large
Combine first 4 ingredients in a large, non-aluminum skillet; bring to a boil.
Add chicken; cover.
Reduce heat and simmer 10 minutes or until chicken is done.
Remove from skillet and keep warm.
Heat oven to 275\u00b0.
Line cookie sheet with cooking parchment paper or aluminum foil.
Beat egg whites and cream of tartar in medium bowl until foamy.
Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy.
Do not underbeat.
Fold in chocolate.
Beat eggs; add all other ingredients to noodles and put in greased 8 x 8-inch baking dish or pan.
Bake at 325\u00b0 for 1 hour. If not serving immediately, turn temperature down to warm and cover with aluminum foil.
Serves 12.
This makes a good accompaniment to roasted meats or to a brunch buffet.
Combine mushrooms, onion, water, bouillon, garlic powder, onion powder and pepper.
Cook over medium heat until mushrooms and onion are tender.
Add 1/2 can of milk.
Mix remaining milk with enough flour to thicken soup.
Add butter sprinkles and milk and flour mixture to soup.
Stir until thickened.
Spray medium skillet with cooking spray.
Add ham in hot skillet and saute 3 minutes.
Combine ham after cooked with flour and next 3 ingredients in a bowl.
Add milk, stirring just until moistened.
Drop batter by heaping tablespoons onto a baking sheet (spray cookie sheet).
Bake at 400\u00b0 for 22 minutes.
Makes 1 dozen.
ater, soy sauce, cornstarch, pepper and red pepper.
Set aside
/2 mushrooms, garlic, herbs and spices, garlic, onions, green onions
igh heat.
Add steak and cook until browned all over
To prepare asparagus for cooking, hold the base of the stalk and snap off the end where it seems to break naturally.
The end removed is the tough part.
The remaining stalk should be tender after cooking.
Snap off tough ends of asparagus.
Remove scales with a knife or vegetable peeler, if desired.
Cover and cook in small amount of boiling water 4 minutes or until crisp-tender. Drain.
Arrange on serving platter and keep warm.
Heat vinegar and 1/4 cup broth in large saucepan. Add onion and garlic and saute until onion begins to soften, about 4 minutes.
Stir in remaining broth, sweet potatoes and curry powder. Cover and simmer for 10 minutes. Add peas and simmer until peas are tender, about 5 minutes.
Serve over rice.
Preheat oven to 350\u00b0F.
Grease or paper-line muffin cups.
In a mixing bowl, combine water, salad dressing and vanilla.
Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
Fill muffin cups two-thirds full.
Bake for 20 minutes, or until cupcakes test done.
Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.
Cook the mushrooms in a non stick frying pan without oil, stirring, for 8-10 minutes to drive off all the moisture.
Whizz together the onion, courgette, carrot and nuts in a processor, until they are beginning to bind together.
Stir in the mushrooms, breadcrumbs, parsley, yeast extract and seasoning to taste. Shape into burgers with lightly floured hands and chill.
Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once, until they are cooked and golden brown.
Combine first 3 ingredients; press into a lightly greased 13 x 9 x 2-inch baking dish.
Bake at 250\u00b0 for 10 minutes.
Let cool. Beat cream cheese until light and fluffy; add 1/3 cup sugar, mixing until well blended.
Fold in whipped topping and spread over crust.
Combine gelatin and boiling water in a bowl, stirring until gelatin dissolves.
Add cold water and chill until partially set.
Stir in strawberries; pour over cream cheese layer. Refrigerate until firm.
(Can be made low-fat and low-sugar.)
Slice cabbage; put into a large bowl.
Add carrots, peppers, cucumbers and radishes.
Mix oil, vinegar, sugar, garlic powder and paprika.
Add to vegetables.
Cover and refrigerate.
This will keep for several weeks in fridge.
It is low-fat and low calorie.