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Banana Nut Bread
1
/3 cup shortening
1
/2 cup sugar
2 eggs
1
3
/4 cups all-purpose
flour
1 teaspoon baking
powder
1
/2 teaspoon baking
soda
1
/2 teaspoon salt
1 cup (2 medium)
mashed ripe banana
1
/2 cup chopped
walnuts or pecans
Place shortening and sugar in mixer bowl. Attach bowl
and Flat Beater to mixer. Turn to Speed 6 and beat about
1 minute. Stop and scrape bowl. Continuing on Speed 6,
beat about 1 minute longer. Add eggs. Turn to Speed 4
and beat about 30 seconds. Stop and scrape bowl. Turn
to Speed 6 and beat about 1
1
/2 minutes.
Combine flour, baking powder, baking soda, and salt
in separate bowl. Add half of flour mixture and half of
mashed banana to mixer bowl. Turn to Stir Speed and
mix about 30 seconds. Add remaining flour and banana.
Continuing on Stir Speed, mix about 30 seconds. Stop
and scrape bowl. Add walnuts. Continuing on Stir Speed,
mix about 15 seconds.
Pour mixture into greased and floured 9 x 5 x 3" baking
pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes
in pan. Remove from pan and cool completely on wire
rack.
Yield: 16 servings (16 slices).
Per serving: About 157 cal, 3 g protein, 21 g carb,
7 g fat, 27 mg chol, 131 mg sodium.
Crusty Pizza Dough
1 package active dry
yeast
1 cup warm water
(105°F to 115°F)
1
/2 teaspoon salt
2 teaspoons olive oil
2
1
/2-3
1
/2 cups all-purpose
flour
1 tablespoon cornmeal
Dissolve yeast in warm water in warmed mixer bowl. Add
salt, olive oil, and 2
1
/2 cups flour. Attach bowl and Dough
Hook* to mixer. Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour,
1
/2 cup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk. Punch dough down.
Brush 14" pizza pan with oil. Sprinkle with cornmeal.
Press dough across bottom of pan, forming a collar
around edge to hold toppings. Add toppings, as desired.
Bake at 450°F for 15 to 20 minutes.
Yield: 4 servings (
1
/4 pizza per serving).
Per serving: About 373 cal, 11 g protein, 74 g carb,
3 g fat, 0 mg chol, 271 mg sodium.
*Dough Hook sold separately for model K4SS.