1. Slice the bread rolls evenly and butter each slice, with
ven to 475\u00b0F. Grease and line 2 mini loaf pans
our boiling water over berries and let sit for 10 minutes
eanwhile, to make the arugula and walnut pesto, process arugula, basil, walnuts
ranslucent.
add in pumpkin cubes and garlic cloves and fry gently for
Heat 1 tbsp oil in a large pan and saute the white parts of the spring onion, pumpkin, carrots and 1/2 the chili. Add the vegetable stock, bring to a boil and simmer for 30 mins. When the pumpkin and carrots are soft, puree, then stir in the cream and season.
Heat 2 tbsp oil in a frying pan and toast the rye croutons until golden brown.
Serve the soup with a sprinkle of toasted pumpkin seeds, the remaining chili slices, spring onion and croutons.
Heat butter and 1 tbsp olive oil in a large frying pan. Add mushrooms and cook for 2 mins. Add garlic and cook for 6-7 mins, stirring occasionally, until mushrooms are tender.
Meanwhile, preheat broiler. Brush walnut bread with 3 tbsp olive oil and lightly toast on both sides. Keep warm.
Toss spinach with balsamic vinegar and remaining olive oil. Season. Divide between 4 serving plates and sprinkle with walnuts. Spread pate over toast then place 2 pieces on each plate. Top with mushrooms.
br>Grease loaf pan. This recipe makes two loaves. So you
Preheat oven to 350. Grease and flour two loaf pans.
Shred zucchini and squeeze in paper towel to removed excess moisture.
Mix together egg, egg whites, and sugar. Add vanilla, pumpkin, and applesauce. Mix well.
Stir together dry ingredients and slowly incorporate into wet ingredients. Mix well.
Stir in zucchini and mini chocolate chips. Divide evenly between loaf pans. Bake 50 minutes or until done.
Combine yeast, sugar and 1 1/4 cups lukewarm
set aside. Cream the butter and sugar.
Add eggs, one
Beat sugar, butter and applesauce in mixer bowl for 5 min or until creamy and light. scraping the bowl. Add eggs 1 at a time, beating well after each. Add pumpkin and orange juice, beat until smooth. Mix in flour mixture. Fold in chocolate chips. Spoon into 5x9 inch greased loaf pan. Bake at 350* for 60-65 mins.
Preheat oven to 350\u00b0F. Grease and line an 8x4 inch loaf pan with parchment paper.
Beat butter, sugar, flour, baking powder, eggs and banana for 2-3 mins, until light and creamy. Add chopped nuts and dates. Transfer to prepared pan and smooth surface. Sprinkle banana chips and remaining nuts over top. Bake for 50 mins, until a skewer inserted in the center comes out clean. Let cool for 5 mins then transfer to a wire rack to cool slightly. Dust with powdered sugar.
ups water and stir with rubber
Cream butter and sugar; add eggs, pumpkin and water.
Set aside.
Sift flour, baking soda, salt and baking powder.
Stir into mixture; add spices.
Add nuts and dates (both chopped well). Bake in 2 loaf pans or 3 (1 pound) cans, greased and floured, at 350\u00b0 for 1 hour.
In large bowl, mix oil, Sweet 'N Low, eggs, pumpkin and water. Stir in remaining ingredients.
Pour into mini loaf pans.
Bake at 350\u00b0 for about 35 minutes.
Remove from pans and cool.
May use regular loaf pan, but will need to bake longer.
Mix Flour, oat bran, sugar, cinnamon, cloves, and baking soda in a bowl.
Make a well in the center of the mix.
Add to the dry mix: Egg whites, pumpkin, and applesauce; stir until moistened.
Stir in chopped nuts and raisins.
Spray muffin tray with cooking spray and pour in batter.
Cook muffins 30-35 minutes or until toothpick inserted in center comes out clean.
This recipe can be converted to a loaf if you want, use a loaf pan and bake for 45 minutes.
he cream cheese, sugar and vanilla extract in the mixer
l in a saucepan and saute the onions, pumpkin and apple chunks until
owl, gradually add the sugar and beat on medium speed at