Friday, August 29, 2008

Blueberry Orange Bread

2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 eggs
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.

In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.

Monkey Bread

1 sm. box butterscotch pudding (not instant)
1/2 c. brown sugar
1/2 c. butter, melted
1 pkg. Rhodes frozen rolls

Place frozen rolls in tube pan. Sprinkle dry pudding mix and brown sugar on top. Pour melted butter over all. Cover. Let rise overnight. Bake at 350 degrees for 30 minutes.

Mushroom Bacon Quiche

1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
1 tablespoon Fleischmann's® Original Margarine-stick
1 cup sliced fresh button mushrooms
3/4 cup chopped yellow onion (3/4 cup = 1 small)
3 slices fully cooked bacon, chopped
1-1/4 cups Egg Beaters® with Yolk (1-1/4 cups = 10 oz)
1/2 cup fat free half-and-half
3/4 cup Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
1/4 teaspoon ground black pepper

Preheat oven to 350°F.

Unroll crust and place in 9-inch deep dish pie plate; pierce crust with fork. Bake 15to 20 minutes or until light golden brown.

Melt Fleischmann's in medium skillet over medium heat. Add mushrooms and onion; saute 3 to 5 minutes or until softened. Remove from heat; set aside.

Combine bacon, Egg Beaters, half-and-half, cheese and pepper in medium bowl. Stir in mushroom-onion mixture. Pour into baked crust.

Bake 40 - 45 minutes or until knife inserted near center comes out clean.
Cool 5 minutes on wire rack. Cut into wedges; serve immediately.

Calories 197
Total fat 12 g
Saturated fat 5 g
Cholesterol 41 mg
Sodium 372 mg
Carbohydrate 15
Dietary fiber 0
Sugars 1 g
Protein 8 g

Pumpkin Orange Poppy Seed Cake

1 pkg. (18.25 oz.) yellow cake mix
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
3 large eggs
2/3 cup orange juice
1/4 cup poppy seeds
GLAZE (recipe below)

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

COMBINE cake mix, pumpkin, eggs and orange juice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Add poppy seeds; mix until blended. Pour into prepared Bundt pan.

BAKE for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. Drizzle with Glaze.

COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth.

Orange-Cranberry Pull-Apart

24 Rhodes™ Dinner Rolls, thawed but still cold

1 small box non-instant vanilla pudding

1/2 cup sugar

1 orange rind, grated

1/2 cup butter or margarine, melted

1/2 cup dried cranberries


1 cup powdered sugar

1 tablespoon butter, melted

2 tablespoons fresh orange juice

Cut rolls in half. Mix pudding, sugar, and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries, in large sprayed bundt pan. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan.

Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 15 minutes of baking. Immediately after baking, invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts