1 cup milk
1 cup quick-cooking oats, uncooked
1 tablespoon quick-cooking oats, uncooked
2 large eggs, lightly beaten
6 tablespoons (3/4 stick) margarine or butter, melted
1/4 cup light brown sugar, packed
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
- Preheat oven to 350 F. Grease 8-1/2-by-4-1/2-inch or 9-by-5-inch loaf pan. In large bowl, combine milk and 1 cup oats; let stand 5 minutes.
- To oat mixture, add eggs, margarine or butter, and brown sugar; mix well, making sure there are no lumps of brown sugar. Stir in flour, baking powder and salt just until blended.
- Spoon batter into loaf pan. Sprinkle top with remaining oats. Bake 55 to 60 minutes in 8-1/2-by-4-1/2-inch pan (bake 35 to 40 minutes in 9-by-5-inch pan) until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. Serves 12.
¥ Each serving: About 225 calories, 8g total fat (2g saturated), 38mg cholesterol, 225mg sodium, 31g total carbs, 0g dietary fiber, 6g protein.
These fragrant cookies are perfect for the cookie jar.
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter or margarine (2 sticks), softened
1 1/3 cups plus 1/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
- Preheat oven to 375 F. In large bowl, combine flour, cream of tartar and baking soda.
- In large bowl, with mixer at medium speed, beat butter and 1 1/3 cups sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition; beat in vanilla. Reduce speed to low; beat in flour mixture until well-blended.
- In small bowl, combine remaining 1/4 cup sugar and cinnamon. Roll dough into 1-inch balls. Roll in cinnamon-sugar to coat evenly. Place balls, 1 inch apart, on two ungreased cookie sheets.
- Bake cookies until set and slightly crinkled on top, about 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. Cool cookies 1 minute on cookie sheet; with wide spatula, transfer cookies to wire racks to cool completely.
- Repeat with remaining dough. Makes about 54 cookies.
¥ Each cookie: About 81 calories, 1g protein, 11g carbohydrate, 4g total fat (2g saturated), 17mg cholesterol, 61mg sodium.
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(c) 2014 Hearst Communications, Inc.; All rights reserved
CREAMY “COOKIE” FRUIT DESSERT
When you find a delicious dessert that also happens to be healthy — well, what more could you ask for?
1 cup nonfat dry milk powder
1 1/2 cups water
2 tablespoons white distilled vinegar
1 (4-serving) package sugar-free instant vanilla pudding mix
1 (8-ounce) can crushed pineapple, packed in fruit juice, undrained
1 cup reduced-calorie whipped topping
1 (11-ounce) can mandarin oranges, rinsed and drained
1 cup diced banana
9 (2 1/2-inch) chocolate graham crackers
- In a large bowl, combine dry milk powder, water and vinegar. Let set 5 minutes.
- Add dry pudding mix and undrained pineapple. Mix well, using a wire whisk. Blend in whipped topping. Add mandarin oranges and banana. Mix gently to combine. Coarsely crush 6 graham crackers. Fold crushed graham crackers into pudding mixture.
- Evenly spoon mixture into 6 dessert dishes. Crush remaining 3 graham crackers into fine crumbs. Sprinkle about 1 teaspoon crumbs over top of each. Refrigerate for at least 10 minutes. Makes 6 servings.
¥ Each serving equals: 168 calories, 0 g fat, 6 g protein, 36 g carb., 238 mg sodium, 1 g fiber; Diabetic Exchanges: 1 Fruit, 1/2 Fat-Free Milk, 1/2 Starch.
(c) 2014 King Features Synd., Inc.