Kia's Kitchen

2 c. bran cereal 1 c. zucchini ¾ c. milk 1 egg ½ c. sugar 1/3 c. oil 1 ½ c. flour 2 tsp powder ½ tsp each cinnamon and ginger Mix zucchini, cereal, egg, milk and sugar. Add dry ingredients and stir until wet. Bake in muffin tins 30 min at 375

1 spice cake mix (Just the mix) 1 can pumpkin (15 oz) 1 cup warm water 1 cup fiber one or all bran cereal soaked in the water above. Soak bran then add remaining ingredients and mix. Put in muffin pans sprayed with PAM. Makes 18. They are so yummy, you can add chocolate chips if you are doing them for guests or choosy family members. One recipe would need 1/2 pkg Chocolate chips. milk chocolate or semi sweet.

2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup butter, softened 1 1/2 cups mashed ripe banana (about 3 bananas) 1/2 cup egg substitute 1/3 cup plain low-fat yogurt 1/2 cup semisweet chocolate chips Cooking spray Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Ba

Makes about 3 dozen cookies 8 tablespoons unsalted butter, at room temperature 3/4 cup sugar ( used 1/2 c.) 1 cup light brown sugar, firmly packed ( could reduce to 3/4) 1 teaspoon salt 1 teaspoon vanilla extract 2 large eggs 1 1/2 cups flour ( used 1 c. AP and 1/2 c. whole wheat) 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground clove 1 cup quick-cooking oats 2 cups chopped pecans ( omitted and added 1/2 cup old fashioned oats) 2 teaspoons freshly grated orange zest ( can be overpowering. add less or omit) 12 ounces semisweet chocolate chips ( 9 oz works great) Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add h

2-1/2 tsp. cornstarch, divided 1 tsp. sugar, divided 1/2 tsp. salt 1 pound flank steak, trimmed and thinly sliced across the grain 1/2 c. low-salt beef broth 3 T. low-sodium soy sauce 1 tsp. freshly ground black pepper 1 tsp. vegetable oil 1/4 c. thinly sliced green onions 1 tsp. minced peeled fresh ginger 1 garlic clove, minced 1 c. sugar snap peas, trimmed 1-1/4 c. cubed red bell pepper 1-1/4 c. cubed yellow bell pepper 1-1/4 c. cubed green bell pepper Combine 1/2 tsp. cornstarch, 1/2 tsp. sugar, salt, and flank steak in a medium bowl; toss to coat.  Set aside. Combine 2 tsp. cornstarch, 1/2 tsp. sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside. Heat oil in work or large nonstick skillet over medium-high heat.  Add the green onions, ginger, and garlic, stir-fry for 10 seconds.  Add beef mixture; stir-fry 3 minutes or until done.  Remove the beef mixture from pan; cover and keep warm.  Add peas and bell peppers to pan; stir-fry 4 minute

1 T. baking powder 3 cups old fashioned oats 1 cup milk 1 medium banana mashed 2 tsp. cinnamon 3/4 tsp. vanilla 2 eggs 1/2 tsp. salt 1/2 c. sugar 1/2 c. applesauce 1 apple peeled and iced 1 tsp. nutmeg 2 T. brown sugar Combine all ingredients in a 2 quart casserole dish sprayed with cooking spray.  Refrigerate overnight.  Bake at 350 degrees for 30 minutes.

2 cups uncooked old fashioned oats (not quick) 1/2 tsp. salt 2 eggs 1/4 c. sugar 1-2 tsp. lemon zest 1-1/2 tsp. baking powder 1 cup skim milk 1/2 cup applesauce 1 cup frozen blueberries 1 tsp. vanilla Preheat oven to 350 degrees.  Combine wet ingredients.  Bake in a sprayed 8x8 pan for 35-45 minutes.  Cut into squares.

6 cups flour 1 tsp. vanilla 3/4 cup sugar 1 cup pineapple juice 1 stick butter 1 cup water 3 eggs 2 pkgs. yeast 1/2 tsp. ginger Beat eggs, add pineapple juice, water, sugar, ginger, vanilla, and melted butter.  Put 3 cups flour in large bowl.  Add egg mixture and stir well.  Sprinkle in yeast one package at a time, mixing well.  Gradually add other 3 cups flour.  Batter will be hard to mix.  Mix well with hands.  Leave in bowl and let rise 1 hour.  Remove and knead in 1/2 cup flour.  Knead 10 times.  Divide in 3 equal parts and place in well greased round cake pans.  Cover and let rise.  Bake at 350 degrees for 25-30 minutes.

3 eggs 1 Tbsp. vanilla 1/2 tsp. each salt, cinnamon, nutmeg, cloves 1 c. shredded zucchini 1 c. melted butter 1/2 tsp. baking powder 1 c. pumpkin 1 tsp. baking soda 2 cups sugar 3 cups flour Preheat oven to 350 degrees.  Mix eggs and sugar.  Stir in pumpkin and butter.  Add dry ingredients.  Mix well.  Stir in zucchini and bake 45-50 minutes in 2 loaf pans or 20 minutes for mini-muffins.  Let cook 10 minutes before removing from pans.

6 cups hot tap water 4 eggs 1 cup oil 1-1/2 cups honey 2 cups rolled oats 8 cups whole wheat flour 3 Tbsp. yeast 3 Tbsp. salt 3 Tbsp. dough enhancer 3 Tbsp. vital gluten 6-8 cups white flour Add water, eggs, oil, oats, honey and 8 cups whole wheat flour to the Bosch mixing bowl.  Mix to a paste.  Add yeast, salt and gluten.  Add remaining flour one cup at a time until dough cleans the sides of the bowl.  Knead 8 minutes.  Add 3 T. dough enhancer and knead till mixed through.  Divide dough into 6 loaf pans (brush with water and put oats on top if desired) and allow to rise until double in size.  Baek and 350 degrees for 30 minutes or until golden brown.

4 eggs 2-1/8 cups sugar 1-2/3 cups oil 1-1/4 tsp.  vanilla 4-1/4 cups zucchini, shredded 1/2 cup flax meal 2-3/4 c. whole grain spelt flour 2 tsp. Rumford 1-1/4 tsp. salt 2 tsp. baking soda 1-1/3 Tbsp. cinnamon 1-1/3 cups nuts 1-1/3 cups raisins In Bosch mixing bowl with whips, mix top 4 ingredients to a mayonnaise-like texture.  Change attachment to dough hook and add remaining ingredients.  Place in sprayed muffin tins and bake at 350 degrees for 20 minutes.

2 cups all-purpose flour 3/4 tsp. baking soda 1/2 tsp. salt 1 cup granulated sugar 1/4 cup butter, softened 1 cup mashed ripe bananas 1/2 cup egg substitute 1/3 cup reduced-fat sour cream 1 tsp. vanilla extract 1 cup fresh blueberries 1 Tbsp. grated lemon rind Glaze: 1/4 cup block-style 1/3 less-fat cream cheese 3 Tbsp. powdered sugar 1 Tbsp. fresh lemon juice 2 tsp. water Preheat oven to 350 degrees. To prepare the banana bread, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt, stirring with a whisk to combine. Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until mixture is well blended. Add mashed banana, egg substitute, sour cream, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Gently fold in blueberries and lemon rind. Spoon batter into a loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden

2 Tbsp.  canola oil 1/2 c. chopped onion 1 c. chopped red bell pepper 1 clove garlic, finely chopped 1 lb. lean ground turkey or other core ground meat 1 (14.5 oz) cans diced tomatoes, undrained 1 (15 oz) can pumpkin 1 (15 oz) can kidney beans, drained 1 (4 oz) can diced green chiles 1/2 c. whole kernel corn 1 Tbsp. chili powder 1 tsp. ground cumin 1 tsp. salt 1/2 tsp. ground black pepper Heat oil in  a large Dutch oven over medium-high heat.  Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes until tender.  Add ground meat; cook until browned.  Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper.  Bring to a boil.  Reduce heat to low.  Cover; cook, stirring occasionally, for 30 minutes.

3 cups all-purpose flour 1 tsp. salt 1 tsp. baking powder 1/4 tsp. baking soda 1 cup granulated sugar 1/2 cup egg substitute 1/3 cup canola oil 1 Tbsp. grated orange rind 1 Tbsp. fresh orange juice 2 cups shredded zucchini 1/2 cup coarsely chopped walnuts Glaze: 1/2 cup powdered sugar 2 Tbsp. fresh orange juice Preheat oven to 350 degrees.  To prepare bread, lightly spoon flour into dry measuring cups; level with knife.  Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture.  combine granulated sugar and next 4 ingredients (through 1 tablespoon juice).  Add sugar mixture to flour mixture, stirring just until moist.  Fold in zucchini and walnuts.  Divide batter between 2 loaf pans coated with cooking spray.  Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pans on a wire rack; remove from pans. To prepare glaze, combine powdered sugar and 2 table

1/4 c. oil, butter, or margarine 1/2 c. honey 1 egg 3/4 c. carrots or apples, grated 2 small bananas, mashed 2/3 c. self rising flour 1/2 c. raisins, cranberries or cherries 1 tsp. lemon or orange zest Preheat oven to 350 degrees.  Cream oil with honey in a mixing bowl.  Gradually beat in the egg.  Mix in the carrots or apples, bananas, and flour.  Add the raisins and zest.  Add a little extra flour, of necessary, until a spoon stands upright in the mixture.  Turn the mixture into a greased square cake pan and level the surface.  Bake until golden brown, about 45 minutes.  Cool slightly, then cut into finger shaped slices.  Cool completely in pan, then serve.