Banana Bread

Ingredients

  • 2 eggs
  • 1/3 cup low-fat milk
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 11/4 cups mashed bananas (about 3 bananas)
  • 21/2 cups CNP Master Mix (click link or download the recipe card below)
  • 1/4 cup chopped nuts (optional)
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Spray a 9x5x3-inch with nonstick spray.
  4. Beat eggs, water, and sugar in a bowl until well blended. Add baking soda and bananas.
  5. Stir in CNP Master Mix and nuts until all dry ingredients are coated.
  6. Pour into a 9x5x3-inch loaf pan.
  7. Bake at 350°F for 40 – 45 minutes or until brown.

Makes 1 loaf, 8 servings.

Tomato Basil Bruschetta

Ingredients

  • 8 tomatoes (ripe, Roma plum, chopped) 
  • 2 garlic cloves (minced) 
  • 1/2 red onion (chopped)  
  • 6 basil leaves (fresh) 
  • 2 Tablespoons olive oil  
  • Salt (optional, to taste) 
  • Pepper (optional, to taste) 
  • 1 loaf French bread (Italian or, cut into 1/2 inch diagonal slices) 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400 °F.
  3. Combine tomatoes, garlic, onion, basil and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste (optional). Set aside.
  4. Arrange bread on a baking sheet in a single layer. Bake about 5 – 7 minutes until it begins to brown slightly.
  5. Remove bread from oven and transfer to a serving platter.
  6. Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last minute or the bread may become soggy. 

Makes 12 servings

Pesto Pizza

Ingredients

  • ½ loaf Italian or French bread (split lengthwise)
  • ½ cup pesto
  • ¼ mozzarella cheese (low fat, shredded)
  • ¼ cheddar cheese (low fat, shredded)
  • ¼ parmesan cheese (grated)
  • 3 Tablespoons green pepper (chopped)
  • 3 Tablespoons mushrooms (fresh or canned, sliced)
  • ¼ cup spinach leaves
  • Vegetable toppings (other, as desired, optional)

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Toast the bread until slightly brown, about 5 minutes.
  4. Remove from oven, top bread with pesto, vegetables and cheeses.
  5. Return bread to oven and heat until cheese melts, about 7-9 minutes.

Makes 2 servings

Note: This recipe can also be made in a toaster oven.

Anytime Pizza

Ingredients

  • ½ loaf Italian or French bread (split lengthwise)
  • ½ cup pizza sauce
  • ½ cup mozzarella or cheddar cheese (low fat, shredded)
  • 3 Tablespoons green pepper (chopped)
  • 3 Tablespoons mushrooms (fresh or canned, sliced)
  • ¼ cup spinach leaves
  • Vegetable toppings (other, as desired, optional)
  • ½ teaspoon Italian seasoning, or more to taste

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Toast the bread until slightly brown, about 5 minutes.
  4. Remove from oven, top bread with pizza sauce, vegetables and low-fat cheese.
  5. Return pizza to oven and heat until cheese melts, about 7-9 minutes.

Makes 2 servings

Note: This recipe can also be made in a toaster oven.

Homemade Bread

Ingredients

  • 1½ cups whole-wheat flour
  • 1 package rapid rise yeast (or 2½ teaspoons) or 2½ teaspoons active dry yeast
  • 3 Tablespoons sugar
  • 3 Tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 1 cup hot water (125-130°F)
  • 3 Tablespoons canola oil
  • 1-1½ cups all-purpose flour (approximate)
  • Nonstick spray

Directions

Rapid Rise Yeast

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Combine whole-wheat flour, rapid rise yeast, sugar, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock. Squeeze upper part of bag to force out air and close the bag. Shake and work bag with fingers to blend ingredients.
  3. Add hot water and oil to the bag and reseal it. Mix by working bag with fingers.
  4. Gradually add enough all-purpose flour to the bag to make a stiff dough that pulls away from the bag. You may not need all the all-purpose flour. 
  5. Place dough on a floured surface. Knead 2-4 minutes until smooth and elastic.
  6. Place the dough in a bowl and cover. Let it rise for 30-40 minutes or until doubled in size.
  7. Spray a 9x5x3-inch loaf pan with nonstick spray
  8. Once doubled in size, gently punch the dough down and shape it to fit in the loaf pan. Cover and let rise again until double in size, about 30-40 minutes.
  9. While dough is rising, preheat oven to 375°F.
  10. Bake at 375°F for 30-35 minutes or until golden brown.

Active Dry Yeast

  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a bowl, combine water, yeast, and sugar. Stir and set aside for about 5 minutes, or until yeast becomes foamy and bubbly.
  3. Combine whole-wheat flour, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock. Squeeze upper part of bag to force out air and close the bag. Shake and work bag with fingers to blend ingredients.
  4. Add yeast mixture and oil to the bag and reseal it. Mix by working bag with fingers.
  5. Gradually add enough all-purpose flour to the bag to make a stiff dough that pulls away from the bag. You may not need all the all-purpose flour. 
  6. Place dough on a floured surface. Knead 2-4 minutes until smooth and elastic.
  7. Place the dough in a bowl and cover. Let it rise for 60-75 minutes or until doubled in size.
  8. Spray a 9x5x3-inch loaf pan with nonstick spray
  9. Once doubled in size, gently punch the dough down and shape it to fit in the loaf pan. Cover and let rise again until double in size, about 30-40 minutes.
  10. While dough is rising, preheat oven to 375°F.
  11. Bake at 375°F for 30-35 minutes or until golden brown.

Makes 1 loaf, 20 servings

Breakfast Bruschetta

Ingredients

  • 4 slices of multi-grain bread
  • 2 ripe tomatoes, sliced
  • 4 fresh basil leaves
  • 1 sweet onion
  • 1/4 teaspoon garlic salt
  • 1 Tablespoon butter or margarine

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Turn on electric skillet or heat a skillet on the stove top.
  3. Melt butter or margarine in a skillet.
  4. Add 4 slices of multigrain bread to the skillet.
  5. Spread a small amount of butter or margarine on top of each slice of bread.
  6.  When bottoms are golden brown, flip and toast the other side.
  7.  Top with tomato slices, salt and pepper to taste, fresh basil leaves, and thinly sliced onions.

Makes 4 servings

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