90 minute bread

4 cups warm water
4 tbsp. yeast
8 tbsp. sugar
4 tsp. salt
4 tbsp. oil
7-8 c. flour (8-9)

mix 1 c. warm water, yeast and 1 tbsp. sugar.  let sit 10 min.

mix all ingredients and let rise for 15 minutes.  punch down and shape.  let rise 30 more minutes.  bake at 350 degrees for 15-30 minutes.

*original recipe from jamie hirschi

lowfat banana bread

1/2 c. applesauce (or any pureed fruit)
1 c. sugar
pinch salt
1 1/2 c. whole wheat flour
1 tsp. baking soda
3 medium bananas
1 tsp. vanilla

coat loaf pan with nonstick vegetable spray.  mash banana.  stir together all ingredients, pour into loaf pan and bake @ 300 degrees for one hour.

zucchini bread

1 c. oil
3 c. flour
2 c. sugar
1 tsp. baking powder
3 eggs, beaten
1 tsp. baking soda
2 tsp. vanilla
3 tsp. cinnamon
2 c. zucchini
1 tsp. salt
pinch nutmeg

combine oil, sugar, eggs and vanilla; beat until fluffy.  combine dry ingredients:  add alternately with finely grated zucchini.  bake at 350 degrees for one hour.  makes 2 loaves.

snickerdoodles

1/2 c. margarine (soft)

2 eggs

1/2 c. shortening

1 1/2 c. sugar

2 3/4 c. flour

2 tsp. cream of tartar

1 tsp. soda

1/4 tsp. salt 

2 tbsp. sugar

2 tsp. cinnamon

mix shortening, margarine and 1 1/2 c. sugar.  cream well.  add eggs.  blend flour, salt, soda, cream of tartar.  mix w/ creamed mixture blending well.  shape by rounded teaspoonful in balls.  mix sugar and cinnamon.  roll balls in cinnamon/sugar mixture.  bake 8-10 minutes @ 400 degrees.  

*original recipe from mom

holly's low fat chocolate chip cookies

cream:

1/2 c. butter

3 oz. applesauce 

1 pkg. pudding

3/4 c. brown sugar

3/4 c. white sugar

1 tsp. vanilla

2 eggs (add one at a time)

2 1/4 c. flour 

1 tsp. baking soda

1 tsp. salt

1 pkg. chocolate chips (1/2 semi sweet, 1/2 milk)

chill dough.  bake @ 350 degrees for 11 min.  

*original recipe from holly - neighbor in salt lake 

oreo cookies

1 devil's food cake mix

3/4 c. shortening (may use some butter or margarine)

2 eggs

1/2 tsp. vanilla

mix together and roll in 1/2 tsp. size balls.  bake for 10 min. at 350 degrees.

frosting:

1-8 oz. pkg. cream cheese

1/2 tsp. vanilla

1/2 cube - 1/4 c. (softened) butter

2 2/3 - 3 1/3 c. powdered sugar

*original recipe from mom via deb thornily

chinese chicken salad

ingredients:

• 1/4 cup rice wine vinegar

• 2 tablespoons smooth peanut butter

• 1 tablespoon chopped fresh ginger

• 2 teaspoons chipotle pepper puree

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 2 teaspoons toasted sesame oil

• 1/2 cup canola oil

• Salt and freshly ground pepper

• 1/2 head napa cabbage, shredded

• 1/2 head romaine lettuce, shredded

• 2 carrots, shredded

• 1/4 pound snow peas, julienned

• 1/4 cup coarsely chopped fresh cilantro leaves

• 1/4 cup thinly sliced green onion

• 2 cups shredded rotisserie chicken

• 1/2 cup chopped roasted peanuts

• 1/4 cup chopped fresh mint leaves

• chili oil, optional

• grilled lime halves, for garnish

directions:
whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil and canola oil in a medium bowl.  season with salt and pepper, to taste.  combine cabbage, lettuce, carrots, snow peas, cilantro and green onion in a large bowl.  add the dressing and toss to combine.  transfer to a serving platter and top with the shredded chicken, chopped peanuts and mint.  drizzle with chili oil, if desired.  garnish with grilled lime halves. 

*original recipe found on random website on the world wide web