Post any desserts and breads,rolls, and muffins, etc.

__________________
InterfaithForums.com-Where your ideas and beliefs count.

Zucchini Carrot Dessert Bars

1 cup vegetable oil
1 cup honey
2 large eggs
1 cup shredded zucchini
1 cup shredded carrot
2 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup raisins
1 cup chopped walnuts
1-2 tablespoons frozen orange juice concentrate

Preheat oven to 350 degrees Fahrenheit. Cream together the vegetable oil, honey, and eggs until light and fluffy. Add the remaining ingredients except the orange juice concentrate and mix. Spread into a lightly oiled 13 X 9 inch baking pan. Bake for 35 — 40 minutes, until toothpick inserted into center comes out clean. Cool in the pan. Glaze with orange juice concentrate before cutting into bars.

Zucchini Bread

1 cup brown sugar
1/2 cup egg substitute
1/4 cup canola or safflower oil
1/4 cup natural, unsweetened applesauce
2 tsp. vanilla extract
1 cup whole wheat flour
1 cup white, all-purpose flour
1/2 tsp. salt
2 cups grated zucchini, drained
2 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon

Preheat oven to 350F. Combine brown sugar, egg substitute, oil, applesauce, vanilla, cinnamon and salt. Mix well. Stir in the grated zucchini, then the baking soda, baking powder, and flour. Optional raisins may be added at this stage. Blend gently. Pour into a nonstick baking pan sprayed lightly with vegetable cooking spray. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for fifteen minutes in the pan then remove to cooling rack. Cool completely before slicing.

Cranberry-Pumpkin Cake

1/2 cup chopped walnuts
3 tablespoons brown sugar
1 1/2 tablespoons toasted wheat germ
1/4 teaspoon pumpkin-pie spice

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon pumpkin-pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda

1 cup plain fat-free yogurt
3/4 cup canned pumpkin
1/2 cup packed brown sugar
2 tablespoons vegetable oil
1 large egg
1/2 cup sweetened dried cranberries
1 teaspoon grated orange rind
cooking spray

Preheat oven to 350 degrees F. combine first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.

3 c Flour, unsifted
3 3/4 t Baking powder
2 1/4 t Salt
1 T Honey
12 oz Beer

Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl,
stir together until well mixed. Spread batter in a greased loaf pan. Bake
at 350f for 45 min or until browned and a wooden pick comes out
clean. Turn out on rack. Cool before slicing.

2 c Unbleached Flour
3 t Baking Powder
1 t Salt
1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening. Stir in beer, knead
lightly, roll out to 1/2-inch thickness. Cut out biscuits using a glass or similar instrument. (Dipping the glass in flour before cutting will make the biscuits easier to remove from the glass.) In a cake pan, bake 10 - 12 minutes or
until golden brown. Bisquits shouldn't be touching.
Makes 12 to 15 biscuits.

1 1/2 cup Flour
1 1/4 tsp Baking Powder
1/2 tsp Baking soda
1/2 tsp Cinnamon
1/8 tsp Salt
2 Slightly beaten Egg Whites
1 cup Mashed banana
3/4 cup Sugar
1/4 cup Cooking oil

In a mixing bowl stir together flour, baking powder, baking soda,
cinnamon, and salt.
In a large mixing bowl stir together egg whites, banana, sugar, and
oil. Stir in the flour mixture just till moistened.
Spray an 8x4x2" loaf pan with nonstick coating. Spread batter in
prepared pan. Bake in 350 deg F oven for 45-50 minutes or till a
toothpick inserted near the center comes out clean.
Cool bread in the pan for 10 minutes. Remove from pan and cool
thoroughly on a wire rack. For easier slicing, wrap the bread in
plastic wrap and store overnight. Makes 1 loaf.

1/2 (18 ounce) package refrigerated sugar cookie dough, softened
3 tablespoons flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring

In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion. Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist. Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

3 cups skim milk, cold
2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix
1 (8 ounce) container whipped topping, thawed & divided (such as Cool Whip)
brownies, cut into 1-inch cubes (9-inch baked square)
2 cups raspberries (1 pint)

Pour milk into large bowl and add pudding mix. Beat with whisk for 2 minutes or until well-blended. Gently stir in 1 C whipped topping. In trifle bowl (or 2-qt serving bowl), place half the brownie cubes in a layer. Top with half the pudding mixture. Top with half the raspberries. Top with half the remaining whipped topping. Repeat the layers. Refrigerate for at least 1 hour or until serving.

8 ounces unsalted butter
6 ounces unsweetened chocolate
2 cups granulated sugar
4 large eggs
1/2 tablespoon instant coffee powder
1 1/2 teaspoons salt
1 cup all-purpose flour
2 cups walnuts (or other add-ins such as choc. chips, toffee chips, marshmallows, dried cherries, etc)

melt butter and chocolate together over a very low flame, in a 3 qt saucepan. Remove from heat and stir in sugar. Stir in the eggs, one at a time, until combined. Stir in the dry ingredients. Stir in add-ins, if desired. note: you can leave these out, if you like. Pour into a greased and parchment-lined (for ease in removing) 8X8 pan. if using a silicon/teflon pan, you can omit the parchment paper. Bake in a 325 degree oven for about 40 minutes, turning once half-way through the cooking. brownies are done when a pick inserted comes out with moist crumbs clinging to it. do NOT overbake! Cool, cut, and enjoy!