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6
Turn out onto a rack and cool for 5 to 10 minutes (the jam will be hot
enough to burn) 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 x 3
3
⁄4 x 2
1
⁄4inches (18.75 x 9.38 x 5.63 cm)
cooking spray
1 cup (250 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking soda
1
⁄2 teaspoon (2 ml) ground cinnamon
1
⁄4 teaspoon (1 ml) ground ginger
pinch freshly grated nutmeg
1
⁄8 teaspoon (0.5 ml) salt
1
⁄3 cup (75 ml) dried cranberries
1
⁄3 cup (75 ml) chopped walnuts or pecans
1
⁄4 cup (50 ml) unsalted butter, at room temperature
2 tablespoons (30 ml) firmly packed brown sugar
2 tablespoons (30 ml) granulated sugar
1 large egg
3
⁄4 cup (175 ml) unsweetened applesauce
1
⁄2 teaspoon (2 ml) vanilla extract
Preheat toaster oven to 350°F (180°C). Coat a 7
1
⁄2 x 3
3
⁄4 x 2
1
⁄4 -inch
(18.75 x 9.38 x 5.63 cm) loaf pan [3 cups (750 ml)] 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 centre 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
[3.13 x 3.75 cm])
8 ounces (227 g) white or cremini mushrooms
(about 12, 1
1
⁄4 to 1
1
⁄2 inches [3.13 x 3.75 cm] each)
2 teaspoons (10 ml) extra virgin olive oil, divided
1 tablespoon (15 ml) shallots, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1
⁄2 teaspoon (2 ml) Italian herb blend or herbes de Provence
1
⁄3 cup (75 ml) fresh dry bread crumbs
4 ounces (115 g) sweet or hot Italian sausage, casings removed
1 tablespoon (15 ml) freshly grated Asiago cheese
If you are baking mushrooms immediately, preheat toaster oven to 425°F
(220°C). Line the baking pan with foil, brush with 1 teaspoon (5 ml) olive oil.
Clean and dry mushrooms. Remove stems, reserving caps and chop stems
finely.
Heat 1 teaspoon (5 ml) olive oil in a 10-inch (25 cm) nonstick skillet. Add
chopped mushrooms, 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.