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ZUCCHINI BREAD
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
3/4 teaspoon (3 mL) ground cloves
1/4 teaspoon (1 mL) baking powder
1/4 teaspoon (1 mL) salt
2 cups (500 mL) zucchini, cut in 1-inch (2.5 cm) pieces
2 egg whites
1/2 cups (125 mL) water
1/3 cup (75 mL) vegetable oil
3/4 cup (200 mL) sugar
1 teaspoon (5 mL) vanilla extract
1/2 cup (125 mL) walnuts
Preheat oven to 350°F (180°C). Grease a 9x5x3-inch (23x13x8 cm) loaf pan.
In a large mixer bowl combine first seven ingredients and set aside. Put zucchini
pieces into blender container. Cover with cold water. Cover container and process
2 times at PULSE. Drain immediately through colander. Put egg whites, water,
oil, sugar, vanilla, and nuts into blender container. Cover and process 2 times
at PULSE. Pour over dry ingredients and zucchini and mix only until dry
ingredients are moistened. Pour into prepared pan and bake 50-60 minutes
or until toothpick comes out clean.
YIELD: 1 LOAF
Pancakes
PREPARED MIXES
Follow recipe on box for ingredients. Assemble Osterizer blender. Put all
ingredients into blender container, cover and process at PULSE until pancake
mix is moistened. Pour out of container onto hot greased griddle about 1/4 cup
(50 mL) at a time, and cook until brown. Turn only once.
SOUR MILK PANCAKES
1 cup (250 mL) sour milk or buttermilk
1 egg
1 tablespoon (15 mL) sugar
1 cup (250 mL) all-purpose flour
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) salt
1 tablespoon (15 mL) melted shortening or vegetable oil
Put all ingredients into blender container. Cove and process at PULSE until well
blended. Cook on a hot greased griddle until nicely browned. Turn only once.
YIELD 8 – 10 P
ANCAKES
LOW-C
HOLESTEROL OATMEAL PANCAKES
1-1/2 cups (375 mL) oatmeal
3/4 cup (200 mL) skin milk
2 egg whites
2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) brown sugar
1 tablespoon (15 mL) baking powder
1/4 teaspoon (1 mL) salt, (optional)
Oat flour (from above)
To make oat flour, put oatmeal into blender container. Cover and process at ON
until the consistency of all-purpose flour. Remove from container. Put all ingredients
into blender container in order listed. Cover and process at PULSE until smooth.
Allow to stand for 5 minutes before using. Pour onto preheated, lightly greased
griddle. Cook over medium-high heat until browned, turning once.
Y
IELD: 8 4-INCH
(10 CM) PANCAKES
POTATO PANCAKES
2 eggs
1 small onion
1/2 teaspoon (2 mL) salt
2 tablespoons (30 mL) all-purpose flour
1/4 teaspoon (1 mL) baking powder
3 cups (750 mL) cubes raw potatoes
Put eggs, onion, salt, flour, baking powder and 1/2 cup (125 mL) potato cubes
into blender container. Cover and process at ON until smooth. Add remaining
potatoes, cover and process 3 times at PULSE. Pour onto a hot, well greased
griddle. Turn once. Drain on absorbent paper.
YIELD: 12 PANCAKES