Applesauce Nut Bread | Skinnytaste

Applesauce Nut Bread | Skinnytaste:

Skinny Applesauce Nut Bread

Skinnytaste.com
Servings: 16 slices • Serving Size: 1/2 inch thick slice • Old Points: 3 pts • Points+: 4 pts
Calories: 122.1 • Fat: 3.7 g • Protein: 2.4 g • Carb: 23.9 g • Fiber:2.5 g • Sugar: 14 g
Sodium: 134 g
  
Ingredients:

• 1 large finely diced, peeled apple, diced into 1/4" pieces
• 1/2 tsp lemon juice
• 1 tbsp agave
• 1/8 tsp + 1/2 tsp cinnamon
• 1 1/2 cups homemade applesauce (or store bought)
• 1 1/2 cups King Arthur white whole wheat flour
• 3/4 cup brown sugar, not packed
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• pinch allspice
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 2 large egg whites
• 1 1/2 tsp vanilla extract
• baking spray
• 1 1/2 oz chopped walnuts

Directions:

In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.

Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, allspice and salt with a wire whisk. Set aside. 

In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. 

Add the flour mixture, then blend at low speed until combined. Do not over mix. Foldin apples and walnuts.

Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Homemade Soft Pretzel Bites

Adapted from Bobby Flay

Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.  Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.



Cheddar cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated


For the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted.  Season with salt and pepper, to taste.



*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.*
 
Recipe makes a lot of bites-perfect for sharing!

Source: http://twopeasandtheirpod.com/homemade-soft-pretzel-bites/

Pizza Dough

2 1/2 cups flour

1 tsp salt

1 tsp sugar

1 tbsp active dry yeast

1 cup warm water

1 tbsp oil

Mix the dry ingredients in a bowl. Mix the water and oil together then add to the dry ingredients and mix until well blended. Kneed for a few minutes by hand or in a stand mixer with a dough hook.

Lightly oil a bowl, place dough in the bowl and roll it around to oil the outside of the dough. Cover bowl for 20 minutes for dough to rise. 

Spread dough out onto a 12" or 16" pizza pan. I use a 12" pan and this was a really thick dough. If you don't want it quite as thick you could use a larger pan or split the dough into two crusts. Oil the top, add your favorite spices, sauce and toppings. Cook on 450 for 11-15 minutes. 

Tortillas

2 cups unbleached flour
1 tsp salt
3 tbs butter or margarine
1/2 cup warm water
cooking oil

Mix flour & Salt
Cut in Butter/Marg.  until size of fine crumbs
Sprinkle in water one Tbs at a time until moist and dough cleans sides of bowl. Gather into a ball. Divide into 12 parts for 6" tortillas and less parts for larger tortillas.   Shape each into a ball. Brush with oil.
Cover and let rest for 20 minutes.
Heat ungreased pan over med/high heat until hot.
Roll out each ball of dough to make flat tortillas. lay in heated pan for 2 minutes. Flip over and heat on other side for 1 minute.  Stack tortillas placing wax paper between each. Cover with a damp cloth

Sweet Dinner Rolls

Submitted By: Donna West
Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Servings: 16

'This versatile dough makes wonderful soft, sweet dinner rolls, but can also be used for cinnamon rolls. '

INGREDIENTS:
1/2 cup warm water (110 degrees F/45
degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

DIRECTIONS:
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.

Bread Machine Cinnamon Rolls

Dough:

1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

To Die for Cinnamon Rolls

-1 2/3 cups warm milk

-2 Tbsp. yeast

-1/2 cup sugar

-1/2 cup butter, melted

-2 eggs

-1 1/2 tsp. salt

-6-7 cups unbleached flour

-cinnamon (about 3 Tbsp.), brown sugar (about 8-10 Tbsp.), and melted butter (almost 1/2 cup)

Combine warm milk, yeast and sugar. Let sit for five minutes. Then add melted butter, eggs, salt and four cups of flour. Mix thoroughly, add remaining flour. Dump out onto a thickly floured surface and knead well, (about 5 minutes,) until a soft dough is formed. Oil bowl lightly. Let rise for one hour. (Here comes the fun part!) After dough has risen for it's hour, roll out into a rectangle that is approximately 1/4 thick. Slather melted butter rather generously all over rectangle. Sprinkle cinnamon and brown sugar on according to taste. Simply roll the rectangle from one long edge to the other tightly. Slice (about a 1/2" thick), place in greased pan and let rise for another hour. (Make sure not to place your cinnamon rolls too closely in your pans, or the insides will pop up!) Bake at 375 degrees for 15 minutes (or until toothpick comes out clean). 

If you'd like to...  while your cinnamon rolls are still nice and warm, top with icing. To make icing, simply combine powder sugar, milk and vanilla until you have a nice smooth consistency. Pour over rolls.

Whole Wheat Zucchini Bread

3 beaten eggs
1 cup vegetable oil
2 cups brown sugar, firmly packed
2 cups ground zucchini
2 tablespoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped nuts

Mix together eggs, oil, brown sugar, zucchini and vanilla extract in a large bowl.

In a separate bowl, combine flour, baking soda, salt, baking powder and cinnamon. Add flour mixture to zucchini mixture, stir until smooth. Fold in nuts.

Pour batter into large loaf pan, or two smaller ones.

Bake at 325 degrees for 75 minutes, or until a wooden pick inserted in the center comes out clean.
 

Zucchini Bread

3 eggs
1 C. oil
2 C. sugar
2 C. grated Zucchini
3 tsp. Vanilla
3 C. flour
1 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Nuts (optional)

Mix all ingredients in a bowl until well mixed. Pour into greased loaf pans and bake at 325 degrees for 1 hour, but check loaves after 45 minutes. A toothpick inserted into the center of the loaf will come out clean when the loaf is done.
will make 5 mini loaf pans or 2 regular loaf pans.


Generally:
Mini loaf pans will take 45 minutes to cook
normal loaf pans will take 1 hour