6
Turn out onto a rack and cool for 5 to 10 minutes (the jam will be hot
enough to burn) or completely before serving.
Nutritional information per muffin:
Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g
• sat. fat 0g • chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g
Applesauce Cranberry Nut Bread
Makes one loaf, 7
1
⁄
2
x3
3
⁄
4
x2
1
⁄
4
inches
cooking spray
1
cup unbleached all-purpose flour
1
teaspoon baking soda
1
⁄
2
teaspoon ground cinnamon
1
⁄
4
teaspoon ground ginger
pinch freshly grated nutmeg
1
⁄
8
teaspoon salt
1
⁄
3
cup dried cranberries
1
⁄
3
cup chopped walnuts or pecans
1
⁄
4
cup unsalted butter, at room temperature
2
tablespoons firmly packed brown sugar
2
tablespoons granulated sugar
1
large egg
3
⁄
4
cup unsweetened applesauce
1
⁄
2
teaspoon vanilla extract
Preheat toaster oven to 350°F. Coat a 7
1
⁄
2
x3
3
⁄
4
x2
1
⁄
4
-inch loaf pan (3 cups)
with cooking spray. Place flour, baking soda, cinnamon, ginger, nutmeg,
salt, dried cranberries, and nuts in a medium bowl and stir; reserve.
Place butter and both sugars in a medium bowl and beat until light and
well-creamed (using a hand mixer or whisk). Add the egg and beat until
smooth. Add applesauce and vanilla and beat until smooth. Add dry
mixture and stir until completely blended. Pour batter into prepared loaf
pan. Bake for 35 to 40 minutes, until bread is deep golden and cake tester
comes out clean when inserted in center of loaf.
Loosen sides of bread if necessary and turn out onto a wire rack to cool.
Bread is best when allowed to cool completely before slicing. Wrap tightly
in plastic wrap when cool.
Nutritional information per serving:
Calories 114 (45% from fat) • carb. 13g • pro. 2g • fat 5g
• sat. fat 2g • chol. 24mg • sod. 104mg • calc. 9mg • fiber 1g
Sausage Stuffed Mushrooms
Makes about 12 stuffed mushrooms (each about 1
1
⁄
4
to 1
1
⁄
2
inches)
8
ounces white or cremini mushrooms
(about 12, 1
1
⁄
4
to 1
1
⁄
2
inches each)
2
teaspoons extra virgin olive oil, divided
1
tablespoon shallots, peeled and finely chopped
1
clove garlic, peeled and finely chopped
1
⁄
2
teaspoon Italian herb blend or herbes de Provence
1
⁄
3
cup fresh dry bread crumbs
4
ounces sweet or hot Italian sausage, casings removed
1
tablespoon freshly grated Asiago cheese
If you are baking mushrooms immediately, preheat toaster oven to 425°F. Line
the baking pan with foil, brush with 1 teaspoon olive oil.
Clean and dry mushrooms. Remove stems, reserving caps and chop stems
finely.
Heat 1 teaspoon olive oil in a 10-inch nonstick skillet. Add chopped mush-
rooms, shallot, garlic, and herbs to the pan and cook over medium heat until all
liquid is given up, about 5 minutes. Stir in bread crumbs and cook for 2 to 3
minutes. Transfer to a bowl and cool. When completely cooled, stir in sausage
and cheese. Stuff each mushroom with a portion of the sausage mixture,
mounding and pressing down. Mushrooms may be done ahead to this point –
cover and refrigerate until ready to bake.
Arrange mushrooms evenly spaced in prepared pan.
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