Cranberry Almond Biscotti

4-1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
4 egg whites
4 eggs
4 tablespoons vanilla extract
1 tsp orange extract
1-1/2 cups sliced almonds
2 cups sweetened-dried cranberries

Preheat oven to 325 degrees F

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. If Dough is to soft & sticky to add a little flour.

On floured surface, divide batter in 4 sections and pat each half into a log approximately 12 inches long and 2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. I use an Electric knife for perfect slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Lemon Zucchini Bread~ Best Ever!

OMG, If you have Zucchini coming out year ears or have been given some of a surplus, This is the bread to make! It is moist and delicious with a delicate Lemon flavor. Yummmmmm!

Preheat oven to 350 degrees F.

3 Eggs
1 C. canola oil
1 1/2 C. sugar~ (Sugar can be reduced to 1 C.)
The juice and grated rind of 1 lemon
2 C. grated zucchini
3 1/4 C Flour
1 tsp. salt
1tsp. baking powder
1 tsp. baking soda
1/2 C. Coconut
1 box of Lemon Instant pudding -(prepared as Directed)
1 C walnuts -Chopped
confectioners sugar as a sprinkle if desired.

Directions:
In a large bowl add eggs, oil, until mixed. Add sugar, lemon flavoring, Lemon Juice and rinds.
Mix.
Sift together baking powder, baking soda, flour, and salt.
blend with lemon mixture, Fold in coconut, Pudding mixture and nuts.

Bake 1 Hour Remove and cool. Batch has been tested for doubling and even tripling

This was from Three Renaissance cookbook By Dorothy Schetter

LOW FAT HONEY GRANOLA BREAD

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

For the BREAD MACHINE - LOW FAT HONEY GRANOLA BREAD


*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 cup water -- plus 2 tablespoons
4 tablespoons applesauce
1 teaspoon lemon juice
2 1/2 tablespoons honey
1 teaspoon salt
2 tablespoons dry milk
3 cups bread flour
3/4 cup granola -- cereal
1 3/4 teaspoons yeast

DIRECTIONS:
Add ingredients according to manufacturer's instructions and
use basic cycle. This will yield a 1 1/2 lb loaf.



*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Chocolate Caramel mini cheesecakes

Prep Time: 15 minutes
Bake Time: 18 minutes
(Makes 12 individual cheesecakes)



Ingredients

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons butter or margarine, melted
1 1/4 cups (7 1/2 oz.) NESTLÉ® TOLL HOUSE® SWIRLED Milk Chocolate & Caramel Morsels, divided
12 oz. cream cheese, softened
2/3 cup NESTLÉ CARNATION Sweetened Condensed Milk
1 large egg
3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teapoon vanilla extract
Caramel ice cream topping

PREHEAT oven to 300º F. Paper-line 12 muffin cups.

COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.

BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.

BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.

SERVE drizzled with caramel topping.

Courtesy of http://www.verybestbaking.com/recipes/

Enjoy!